Goulash Without Meat

Name: Goulash Without Meat - Agata F.
Ingredients: 2 liters of water; 1.5kg of white potatoes; 500g of peppers (red and green/yellow); 2 onions; 3 stalks of celery; 1 zucchini; 2 tomatoes; 5 carrots; 2 tablespoons of olive oil; 2 tablespoons of sunflower oil; 2 tablespoons of tomato paste; 1 bay leaf; celery leaves; parsley leaves; salt; pepper; sweet paprika

Savory - Goulash Without Meat by Agata F. - Recipia

The peppers are washed well under a stream of cold water, then carefully wrapped in aluminum foil, creating a package that will help retain the juices and flavors during baking. This step is essential as baking the peppers enhances their sweetness and gives them a pleasant texture. If you prefer, you can also opt for raw peppers, but the result will be different. Once roasted, the peppers are removed from the foil and left to cool, making them easier to peel. Then, prepare the vegetables: peel the onion, carrots, celery stalks, zucchini, and potatoes. Each vegetable is cut into cubes or slices, depending on preferences, and placed separately in a bowl to avoid premature mixing. This will allow for even cooking of each vegetable. In a large pot, add a tablespoon of olive oil and a tablespoon of sunflower oil and place it over moderate heat. When the oil starts to sizzle, add the onion and let it sauté on low heat, stirring occasionally, until it becomes translucent. Meanwhile, peel the peppers, wash them well, and cut them into strips. When the onion has become transparent, add the sliced peppers and let them sauté together for about 5 minutes so that the flavors combine. After 5 minutes, add the carrots and celery stalks, mixing well to combine all the vegetables. Let them sauté for another 5 minutes until they soften slightly. Then, add 500 ml of water, salt, pepper, paprika, and the bay leaf. Let it simmer on low heat, adding water, 500 ml at a time, whenever necessary. When you add water for the third time, it's time to add the zucchini, cut into cubes. Meanwhile, boil the potatoes separately until halfway cooked, then drain the water and set them aside. The tomatoes are briefly blanched in boiling water, peeled, and diced, preparing them to be added to the cooking. When the zucchini is almost fully cooked, add the prepared potatoes, the remaining 500 ml of water, and the diced tomatoes. Adjust with salt and pepper to taste and let it boil until all the vegetables are perfectly cooked. Before turning off the heat, add the finely chopped celery leaves and the tomato paste, which will intensify the flavor of the dish. The resulting goulash is delicious and served hot, perfectly accompanied by pickled cucumbers, which add a touch of freshness. Enjoy your meal!

Ingredients

2 liters of water
1.5kg of white potatoes
500g of peppers (red and green/yellow)
2 onions
3 stalks of celery
1 zucchini
2 tomatoes
5 carrots
2 tablespoons of olive oil
2 tablespoons of sunflower oil
2 tablespoons of tomato paste
1 bay leaf
celery leaves
parsley leaves
salt
pepper
sweet paprika

Goulash Without Meat

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