Bohemian Mushroom Goulash
Thick, creamy soups were long regarded as a meal for farmers. However, this recipe proves that Bohemian Mushroom Goulash is much more than this. Here the meat is replaced by fresh mushrooms making it perfect for all veggie lovers looking for a hearty dish.
- 400 g mushrooms (washed, trimmed and chopped into small pieces)
- 100 g carrots (chopped into small pieces)
- 100 g celery root (chopped into small pieces)
- 1 bunch spring onions (chopped into small pieces)
- 300 g potatoes (floury, chopped into small pieces)
- 2 garlic cloves (finely chopped)
- 60 g butter
- 1 tbsp paprika powder (sweet)
- 150 ml white wine
- 750 ml chicken soup
- 1 bay leaf
- 5 juniper berries
- a pinch of caraway (ground)
- 150 g sour cream (for thickening)
- 1 bunch dill (chopped)
- 1 sprig of lovage
- 2-3 tbsp cider vinegar
Directions for Bohemian Mushroom Goulash
- Clean mushrooms with a damp sponge (do not wash, if possible) and chop into small pieces. Wash carrots, celery, spring onions and potatoes and chop into small pieces.
- Finely chop the garlic and sauté in a little butter in a pot. Add the paprika powder, deglaze with white wine and add the vegetables (not the mushrooms) as well as the potatoes. Pour over the chicken soup, season with salt and pepper as well as the bay leaf, juniper berries and caraway. Bring to the boil and simmer on a high heat for 10-15 minutes until thick and creamy.
- Add the mushrooms, leave to simmer for a further 5 minutes and remove the bay leaf and juniper berries.
- Mix the sour cream with a little hot soup or water until smooth and stir in with the dill and lovage. Leave to stand for a few minutes and season with the cider vinegar.
For extra flavour, soak a few dried porcini in a little water for an hour and cook with the other mushrooms.