Ingredients (for three people):
- 100g soy-cubes
- 1 liter vegetable stock, strong
- 1 onion
- 3 red pointed peppers
- 1 green bell pepper
- sunflower oil, for frying
- 3 teaspoons paprika, sweet
- 1 teaspoon caraway seed ground
- 1 tablespoon tomato puree
- 1 can of tomatoes, pieces
- ½ bunch parsley, freshly chopped
- black pepper
- optional: a shot of red wine or Marsala
- ½ leek
- 2 shallots
- 1 carrot, small
- olive oil, for frying
- 250g pearl barley
- 100-150ml vegetable stock
- parsley, freshly chopped
- Give soy cubes in a bowl filled with hot, strong vegetable stock. Let soak for 20 minutes, stirring constantly so that the liquid can be absorbed evenly.
- Peel onion and cut into fine wedges. Wash bell peppers, cut in half and remove the core, cut peppers into thin strips. Heat a little sunflower oil in a pan and fry the sliced vegetables in it until they have accepted a little color.
- Mix bell peppers with caraway seed ground, stir and fry briefly together. Add tomato paste and fry for about a minute while stirring over medium heat.
- Remove soy cubes from vegetable stock and squeeze carefully with your hands, save stock and set aside. Give soy cubes to the fried vegetables into the pan and fry for 5-6 minutes, stirring occasionally.
- Deglaze goulash with a dash of red wine, Marsala or optionally with vegetable broth and simmer.
- Clean leek and cut into thin rings. Give tomato pieces from the can and leek pieces to goulash and simmer for about 10 minutes, until the desired smoothness has been reached. Add vegetable stock if necessary. Season to taste with salt and pepper. Finely chop parsley (set 1/3 aside for pearl barley) and add to the goulash.
- Peel shallots and chop very finely. Peel carrot and dice extra finely.
- Heat a little olive oil in a high pot and sweat onion and carrot cubes until translucent. Add the pearl barley and cook for about one minute on low heat while stirring.
- Pour in a liter of vegetable stock and simmer in the closed pot at low heat until the liquid is completely absorbed. Add stock as required until the grains are al dente.
- Mix freshly chopped parsley to the pearl barley and serve!
Our tip: Also useable: our fiery spice mixture for goulash!
A recipe from Sophie Mathisz