Saturday, 1 September 2007

Goulash Soup with Vegetarian Option

I had goulash soup at our local Christkindl Market and analyzed the ingredients closely. This is my adaptation of this spicy dish. I serve it with fresh spaetzle.

Cube 2 pounds of beef round into 2 cm dice
Dredge in flour and brown in oil in a large soup pot.

1-2 onions, diced finely
1- 28 oz tin of diced tomatoes
4 cups of beef broth
3-5 cloves of finely diced garlic
1-2 tbsp of paprika
bay leaf, marjoram, thyme, oregano, hot pepper flakes to taste

Simmer for 1½ to 2 hours until meat is tender

4 diced potatoes
4 average carrots, diced
1 large green pepper, diced

Simmer until vegetables are cooked

Vegetarian Option:
Sept 1/07

I modified this recipe and am very pleased with the vegetarian option:

Cook 1 diced onion and 2 cloves of garlic in a tbsp of oil until softened. Add 1 tbsp flour to onion mixture and 2 cups of vegetable broth. I added 1 tsp Marmite for a richer flavour.

Add tomatoes, green peppers, potato, carrot and seasonings as above. Add salt to taste.
Simmer until vegetables are done.

I added one drained tin of kidney beans. Tofu, soy crumbles or other beans could be added instead, but it is very tasty and thick even without the beans.

Serve over noodles or rice.

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