When I first tried goulash I wasn't that impressed, mainly because I had such high expectations. And it turned out to be quite ordinary for my taste, unlike the famous Hungarian dish I had expected.
Now, when I tried to cook something more like goulash-inspired than a regular goulash, I thought of it and it really was something really special, such as I expected the goulash to be. But for somebody else, it wouldn't have the same attractiveness for sure.
This is because when creating a recipe, we put our thoughts and emotions of the moment and every other time when we cook it again, it will be a different one, even if we use the same ingredients and technique.
I hope someone in the right mood will enjoy this soup as much as I did.
It's quite fast because doesn't contain meat, but instead - Bovril - beef concentrate. And lots of paprika, much more than the regular goulash recipes will sate.
As expected, the thickness of the goulash to be achieved not using flour and its red colour not using tomatoes, just paprika for both, that's what I did.
A tip I used was to fry the paprika for 15-20 seconds in oil so it releases full flavour. And the flavour of fried paprika is a childhood favourite.
I guess goulash should be something like this :)
So for this light fast semi vegetarian gulash inspired recipe, you'll need:
serves 2:
2 tbsp oil or butter
2 tbsp sweet paprika
1 cup chargrilled vegetables - aubergines and courgettes
1 medium onion chopped
1 tsp Bovril
1-2 cloves garlic (optional)
2 medium potatoes chopped
600-800 ml water
salt, black pepper
Method:
Heat the oil or butter in a saucepan and add the diced onion. Fry for a couple of minutes until golden. Add the paprika and fry for 15-20 seconds. Be careful the colour doesn't turn brown.
Add the water preferably boiling and the vegetables, potatoes and garlic. Stir in the Bovril. Bring to the boil and simmer for 20-30 minutes.
Season with salt and pepper.
Serve both hot or cold.
To my taste the soup was better eaten the next day cold.
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