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Mock goulash rich with vegetables and seasoned with paprika.
A hearty bowl of vegetarian potato goulash, rich with paprika and vegetables.

Mock goulash soup (Vegetarian potato goulash)

Author: Flavelo
Recipes Vegetarian & Vegan Soups
Mock Goulash (or 'empty goulash') is proof that the soul of Hungarian cuisine lies not in meat, but in the stew base (fat, onion, paprika). Historically a dish for poorer times, today it is an excellent, light meal that retains the characterful, spicy flavour profile of goulash soup, but without the heaviness and cooking time of meat. Its 'body' is provided by the potato starch and the pasta.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Soup pot
  • Wooden spoon
  • Peeling knife

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Sauté the finely chopped onion in the fat until translucent.

Tip: Salt the onion at the beginning, so it releases its juices and softens sooner.
2 ✓

Pull the pot off the heat, stir in the paprika and caraway, then immediately pour in a little water (approx. 100ml).

Tip: Pulling off the heat is a lifesaver: the sugar content of the paprika would burn in seconds in the hot fat and become bitter. The water stops the frying.
3 ✓

Return to the heat, add the diced potatoes, sliced carrots, parsnip, the whole pepper, tomato, and crushed garlic.

Tip: Cut the potatoes into approx. 2x2 cm cubes so they cook at the same time as the carrots.
4 ✓

Pour in the rest of the water, season with salt, and cook under a lid over medium heat for approx. 15-20 minutes, until the vegetables are half-soft.

Tip: Do not boil the soup rapidly, just simmer it gently so the broth remains clear.
5 ✓

Add the pasta (csipetke) and cook until done (another approx. 10 minutes).

Tip: The pasta releases starch into the soup, making it velvety.
6 ✓

Before serving, remove the whole pepper and tomato skin if preferred.

Tip: You can enrich it on the plate with fresh bread and a spoonful of sour cream.

Recipe FAQ

What makes the colour a beautiful red?
The paprika must be dissolved in fat (to release the colour pigments), but be careful not to burn it.
What if it's too thin?
Cook a single potato in it until it falls apart, then mash it into the soup – starch is a natural thickener.

Ingredients

  • 600 g Potatoes
  • 2 pcs Carrots
  • 1 pc Parsnip or Parsley root
  • 1 head Onion
  • 1 tbsp Lard or Oil
  • 1 tbsp Sweet Paprika powder
  • 1 tsp Ground caraway seeds
  • 1 clove Garlic
  • 1 pc White/Green Pepper (Bell pepper)
  • 1 pc Tomato
  • 100 g Csipetke (dried pinched pasta)
  • 1.5 litres Water
  • 1 pinch Salt