- Posted February 3, 2013 by
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Share your heirloom recipes
Traditional Hungarian Goulash is made with sausages and stewing meat. This vegetarian version of the hearty winter soup takes its texture from mushrooms, red beans and nokedli (knöpfle spätzle -- an Eastern European egg noodle or dumpling vaguely similar to gnocchi). You can also make this recipe in a crock pot or a slow cooker, but you will need to cut it in half as it is a large recipe.
1 yellow onion, diced
3-4 cloves garlic, minced
2 tbsp sesame oil
1 large parsnip, diced
1 mid-sized white turnip, diced
1 large potato, diced (about 2C)
2 C cooked red kidney beans (tinned is fine)
15 cremini mushrooms, washed and sliced OR diced
1 tbsp tamari sauce
1 tbsp paprika
1 tbsp celery seed
6 slices of dried red pepper, chopped (use scissors, it's easier)
3 C stewed diced tomatoes (tinned is fine)
8 C water
1 C red wine
1 C nokedli OR knöpfle spätzle (available at European grocery stores, if unavailable, potato gnocchi may be substituted)
1) In a very large soup pot, saute the onion and garlic in the sesame oil.
2) Add vegetables, water, red wine and seasonings.
3) Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes.
4) Add nokedli and allow to boil until pasta is cooked (about 5-6 minutes).
5) Serve hot, with crusty rolls, and enjoy.
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