Around the World in 80 Plates: Vegetarian Goulash, Hungary 7/80

I certainly hope you’re hungry!

Goulash is usually a very non-vegetarian dish, but if you make it at home, all you need to do is omit the meat and it’s a delicious, paprika-flavoured vegetarian soup.

With a big dollop of sour cream and a side of pogácsa (a Hungarian savoury scone, recipe coming soon), I promise you it’s a filling meal.

Vegetarian Goulash

Vegetarian Goulash

This veggie-filled soup can be made as thick or as thin as you want – just add more or less water. As long as there’s enough liquid to cover the potatoes so they cook, it will turn out. I promise.

Feel free to add (or take away) whatever other vegetables you want. Most root vegetables would work – parsnips would be a brilliant addition. Cut them as chunky or as small as you want. We like chunky soups in our house so that’s what I’ve done.

You will definitely need bread to sop up the yummy paprika broth.

Pogácsa are savoury rolls or scones and work really well with this hearty soup but any bread will do the trick.

Vegetarian Goulash

Prep time: 30 minutes
Cook time: 30 minutes – 1 hour
Makes: 4-6 portions
Vegetarian Goulash with sour cream and pogácsa scone

Vegetarian Goulash with sour cream and pogácsa scone


olive oil, for sautéing
2 onions, diced
4 carrots, diced
4 celery sticks, diced
2 red peppers, seeded and diced
5 garlic cloves, minced
4 Tbsp paprika (sweet Hungarian paprika is best)
4 tomatoes, chopped
4 potatoes, cut into small cubes
optionally, sour cream, to garnish


  1. In a large, heavy-bottomed pan sauté onions
  2. When onions are translucent, add carrots, celery, red pepper and garlic and cook 5 minutes on a medium heat
  3. Add paprika, tomatoes and potatoes, stirring well to get all veggies well coated
  4. Cook a further 5 minutes, stirring regularly
  5. Cover vegetables with water
  6. Let simmer at least 30 minutes, or until potatoes are tender
  7. Season with salt and pepper to taste
  8. Serve with sour cream and savoury pogácsa scone

This recipe was adapted from the Hairy Biker’s Bakeation recipe on BBC Food (although their recipe is definitely not vegetarian).

If you have your own changes to the recipe, please share in the comments!

Check out more recipes in my Around the World in 80 Plates series.

Fancy more posts about Europe? Look no further.

Inspired to cook some international dishes? I’ve got your recipe needs covered.

Feeling hungry? Don’t look at these posts.

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