Vegetarian dish from Hungary: Szegediner potato goulash
Ingredients
- 1 kg hard-boiling potatoes
- 160 g white onion
- 2 cloves of garlic
- 250 g brown mushroom
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 4 sprigs of thyme
- 1 tsp. Kümmelsaat
- 2 Lorbeerblatt
- 150 ml white wine
- 400 ml vegetable broth
- 200 g sauerkraut
- Salt
- Pfeffer
- 4 sprigs flat-leaf parsley
- 200 g sour cream
- 1 tbsp lime juice
- Peel, wash, and dice the potatoes into approximately 2 cm cubes. Halve the onions and slice them thinly. Slice the garlic thinly. Clean the mushrooms and halve or quarter them, depending on their size.
- Heat olive oil in a Dutch oven and sauté the onions, garlic, and mushrooms over medium heat for 5 minutes. Add the potatoes, tomato paste, 3 sprigs of thyme, caraway seeds, and bay leaf, and simmer for another 2–3 minutes. Add the white wine and reduce almost completely. Pour in the vegetable stock, bring to a boil, and simmer over low to medium heat with the lid partially closed for 20 minutes.
- Drain the sauerkraut in a sieve, add it to the goulash, and cook for another 5 minutes. Season generously with salt and pepper. Pluck the parsley leaves from the stems and roughly chop them. Stir the sour cream and lime juice until smooth, stir in the parsley (reserving 1 tablespoon for garnish), and season with salt and pepper. Pluck the leaves from the remaining thyme stem. Arrange the potato goulash on plates, add a dollop of sour cream, sprinkle with the remaining parsley (1 tablespoon) and thyme, and serve.
kg kg hard-boiling potatoes
gg white onions
garlic cloves
brown mushrooms
The Olive Oil
The Tomatenmark
Stems of thyme
Tl Tl Kümmelsaat
bay leaves
ml ml white wine
ml ml vegetable broth
gg sauerkraut
Salt
Pfeffer
Stems flat-leaf parsley
gg sour cream
The Limettensaft
preparation
Peel, wash, and dice the potatoes into approximately 2 cm cubes. Halve the onions and slice them thinly. Slice the garlic thinly. Clean the mushrooms and halve or quarter them, depending on their size.
Heat olive oil in a Dutch oven and sauté the onions, garlic, and mushrooms over medium heat for 5 minutes. Add the potatoes, tomato paste, 3 sprigs of thyme, caraway seeds, and bay leaf, and simmer for another 2–3 minutes. Add the white wine and reduce almost completely. Pour in the vegetable stock, bring to a boil, and simmer over low to medium heat with the lid partially closed for 20 minutes.
Drain the sauerkraut in a sieve, add it to the goulash, and cook for another 5 minutes. Season generously with salt and pepper. Pluck the parsley leaves from the stems and roughly chop them. Stir the sour cream and lime juice until smooth, stir in the parsley (reserving 1 tablespoon for garnish), and season with salt and pepper. Pluck the leaves from the remaining thyme stem. Arrange the potato goulash on plates, add a dollop of sour cream, sprinkle with the remaining parsley (1 tablespoon) and thyme, and serve.
