The potato goulash recipe has been on our table for decades, it is vegan and extremely tasty. The combination of onions, garlic, red peppers, potatoes and some caraway seeds is just great. Especially in the wintertime, such a soup is soul-warming. It actually tastes good at any other time of the year. Instead of just red peppers, you can also add a little more colour to the goulash by using yellow, green and red peppers.
3-5 onions, medium-sized, chopped
3-5 cloves of garlic, diced
2-5 tablespoons olive oil
1 1/2 kg potatoes, diced
2-3 bell peppers, red (green or yellow if desired), cut into pieces
1 teaspoon sweet paprika powder
1 pinch cayenne pepper
2 1/2 teaspoons caraway seeds, whole
1 tablespoon marjoram
1 pinch nutmeg, grated
5 tablespoons tomato purée
2 small cans of tomatoes, cut into pieces
1250 millilitres vegetable broth
Salt and pepper to taste
1. Cut the onions and garlic cloves into small pieces and sauté in a high pot with a little olive oil.
2. Dice the potatoes, cut the peppers into strips, add to the onion and garlic mixture in the pot and continue to sauté.
3. Add the paprika powder, cayenne pepper, tomato purée and caraway seeds and stir.
4. Now pour the two cans of tomato pieces together with some vegetable broth into the pot, until all the vegetables are covered with the liquid.
5. Bring to a boil, then cover and simmer over low heat for 15–20 minutes.
6. Serve hot.
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