The first time I had a Goulash Soup was on the weekend in a hotel in Netanya, when I was pregnant with Gad. Of all the great dishes served to us, goulash soup was the one that took me by storm and maybe even made me dance (and I wouldn’t say I like to dance) 😃
Goulash soup is not complicated to prepare, but consider that the stew likes to take its time at ease: the soup is at its best if you make it from root vegetable stock (which can be easily prepared in advance and frozen). The cooked vegetables are ground in a food processor to serve as a natural thickener.
Unlike other goulash soup recipes in which chopped tomatoes are added to the stew, we will give them up (except for one tablespoon of tomato paste) to avoid acidity that obscures the unique taste of the dish.
Next, we fry onions and garlic, then add diced red pepper; replace the traditional beef with vegan cubes or vegan salami. Don’t use soy protein – because it becomes unpleasant spongy.
Add the vegetable stock, spices, and lots of paprika, bring to a boil, cook for half an hour and add diced potatoes. Towards the end of cooking, add green peas.
To serve, sprinkle with chopped parsley, garnish with more green pea grains and serve with bread, or puff pastry braids with vegan parmesan/caraway seeds (recipe attached)
After such a delightful dish, despite having a full stomach, there is a very reasonable chance that you will come out with the Charades dances😉
Enjoy and let me know how it turned out ❣️
- 1 celery root
- 1 parsley root
- 2 celery sticks
- 2 carrot
- 10 stalks parsley
- 10 whole allspice berries
- 2 bay leaves
- 6 cups water
- ⅓ cup olive oil
- 1 medium onion, chopped
- 6 cloves minced garlic
- 2 bell pepper, clean and cut into 1 cm (about 0.5 inch) dice
- 250 gram seitan or vegan salami cut into 2 .5 cm (1 inch) dice
- 1 Tablespoon tomato paste
- 1 teaspoon sugar
- 1 teaspoon caraway seeds
- 2-3 Tablespoon paprika
- ½ teaspoon chili powder
- ¼ teaspoon ground black pepper
- 1 teaspoon dried thyme
- cup frozen green peas
- 2 medium potatoes
- vegan parmesan
- chopped parsley
vegan parmesan/ caraway puff pastry sticks, recipe for puff pastry sticks – attached
- Wash the vegetables, peel only the celery root to remove any soil grains.
- Cut the carrots, celery sticks, celery root, and parsley root into large pieces.
- Put the vegetables in a large pot. Put allspice and bay leaves in a small cloth bag, close the bag and add to the pot.
- Add water, cover, bring to a boil, lower the heat and cook for an hour.
- Strain into a saucepan or bowl. Set the vegetable stock aside.
- Cut the carrots into cubes and set aside
- Put the rest of the vegetables (without the carrots) in a food processor. Add half a cup of vegetable stock and process until you get a puree.
- Place the frozen peas in a bowl; Pour boiling water until covered. Cover with a lid. Set aside.
- Heat olive oil in a soup pot
- Add chopped onion and fry until softened
- add garlic and fry for a few seconds
- Add the bell pepper cubes and fry for a few more minutes until semi-softened.
- Add seitan or salami and fry while stirring for another 3-4 minutes.
- Add the mashed vegetables and tomato paste and mix well.
- Add caraway seeds, salt, black pepper, thyme, paprika, chili powder, and sugar and mix well.
- Add the vegetable stock and the diced carrots, stir and bring to a boil. Lower the heat, cover, and cook for half an hour. Stir occasionally.
- Peel the potatoes, cut into cubes about 1 cm (0.5 inches) in size and add to the soup. Cook for about twenty minutes until the potatoes are soft.
- Drain the green peas and set aside four tablespoons for serving; Add the rest of the peas to the pot; Cook for two to three minutes – no more. (To preserve the beautiful green color of the peas)
- Pour into a soup bowl, add a tablespoon of peas, sprinkle with chopped parsley, and serve with bread or puff pastry braids with vegan parmesan or caraway seeds (recipe attached below).
- Don’t replace the seitan with soy protein – the soy chunks come out spongy.
- You can freeze the vegetable, carrot cubes, and vegetable puree separately for later use.If you do not intend to eat all the goulash immediately, keep the peas aside and add it only when serving to preserve the fresh green color of the peas.
- Turn on the oven to 200 degrees Celsius (392F).
- Place on a work surface a rolled puff pastry measuring about 25 cm by 12 cm. (10 inches by 5 inches).
- Cut strips about half a centimeter (0.20 inches) wide and 12 cm long (5 inches long) using a sharp knife.
- Twist two strips into braids and place them on a baking sheet lined with baking paper.Brush the braids with melted butter (or “Pam” oil spray) sprinkle with grated vegan parmesan and caraway seeds.
- Place in the hot oven and bake for 15-20 minutes until puffed and golden brown.