Hungarian Vegan Goulash Soup

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Recipe submitted by roseman@hal.com

Hungarian Vegan Goulash Soup

Ingredients (use vegan versions):

1 Large onion, diced
3 Medium potatoes, diced
2 Cups diced rutabaga (or turnip, I prefer rutabaga)
1 Roasted red bell pepper, finely minced
1 Clove garlic, finely minced
1.5 teaspoon caraway seeds
2 tablespoon hungarian sweet paprika
2 Quarts vegetable stock
Salt and pepper to taste
2 tablespoon corn starch, disolved in 1/2 cup COLD water
1 tablespoon olive oil

Directions:

1) Saute the diced onion in the olive oil until translucent.

2) Add the paprika, stir for 1 minute.

3) Add garlic, saute for 2 minutes more.

4) Add this mixture to the vegetable broth.

5) Add the diced potatoes & rutabaga, caraway seeds, salt, and pepper.

6) After simmering for 25 minutes (NOT boiling), add the corn starch mixture to thicken.

This recipe is based on my grandmothers which used beef and beef broth. Its absolutely delicious, and on a cold day, I'll eat a large bowl of this with vegan bread for dipping into it. As a variation, one can remove 12 oz of vegetable broth, and add 12 ounces of dark vegan beer. Adding 2 diced parsnips is also a nice variation, if one likes them.

Serves: 6-8

Preparation time: 1 Hour

Where you say veggie stock (?), can you use Tomatoe juice or V-8 Juice? I recall something like this when I was a kid (many, many moons ago), and my mother also would ad cooked maccaroni. Your thoughts.?

Archived comment by: michael

Michael... how to say this?... NO. Tomato juice or V-8 juice may contribute to the underseasoned macaroni-and-ground-beef mush you remember from childhood, but we are talking about something else here. I mean that in the nicest way. Use a good veggie stock, made dark with onion peels and mushrooms and slooooooow sauteing. A trick my dad used to get tomato flavor into the broth without having to deal with pieces of tomato was to wash a nice ripe one and slip it into the boiling broth so that the skin did not break--when the tomato was shriveled and soft, he'd take it out. Weird but it works. I'm working on an authentic-tasting version that involves wheat-gluten-based meat substitutes. Mushroom soy sauce is a promising flavoring ingredient if you can find it at a Chinese grocery near you.

Archived comment by: speedwell