Goulash is a typical "outdoor soup". Each time hiking, rock-climbing or simply camping, a huge kettle of Goulash - a spicy meat and potato soup would be cooked. In Slovakia, we recognize two types of goulash soup: Hungarian Goulash and Kettle Goulash.
Hungarian is traditionally chopped beef sautéed in its own juices with paprika powder and bay leaf, cooked to perfection.
Kettle Goulash is a typical garden-style soup that is usually cooked among friends while outdoors. This type of goulash usually takes up potatoes in addition to the meats. Here is my "indoor" version of it. I have also thought of Lisa, a vegetarian spice lover, who is hosting No Croutons Required, (co-hosted with Holler of Tinned Tomatoes), a monthly festival of vegetarian soups. I simply could not have not participated this month´s Spicy Soup theme. Lisa, here it is, a soy nugget:
SPICY HUNGARIAN KETTLE GOULASH:
(Štipľavý maďarský kotlíkový guláš)
- 1 onion
- 3 cloves garlic
- 2 big red chilies
- 1 tsp cumin seeds
- salt
- soy nuggets
- vegetable broth
- potatoes
- mushrooms
- bay leaf
- mild paprika powder (I used Hungarian Smoked variety)
- 1 slice a day or two old bread (optional)
- dried marjoram
While the nuggets are cooking, blend the chilies with salt into a thick paste.
In a big casserole, heat up the oil and sauté thinly sliced onion and chopped garlic cloves. Once browned, add the chili mixture. After a minute, add the sliced mushroom, cubed potatoes and stir well. Let the mushroom release some liquid, so the potatoes soften a bit. Add the broth reserved from the soy nuggets, throw in the bay leaf and bring to boil. Add the soy nuggets and add enough water to cover the "meat".
Bring to boil, lower the heat and let cook until the potatoes are all soft. Towards the end, stir in the old bread and let dissolve (this will thicken the sauce a lot, giving the soup a nice hearty taste). Adjust the salt to taste and stir in the paprika powder and marjoram.
Serve still hot with a slice of warm bread.
