Vegetarian Balaton-style hotpot

I made this and it was good, so I looked up to find out more about this cooking style. One-pot cookery is a very simple style of preparing a meal, perfect for unsophisticated cooking facilities. A goulash is just such a dish, and around lake Balaton, the style of goulash includes sour cream and potatoes, caraway and paprika. 

This vegetarian version comes from The Quick After Work Cookbook, for which I shall have to provide a review soon.

INGREDIENTS:

  • 1 onion, finely chopped
  • 1 green pepper, finely chopped
  • 2 tbsp vegetable oil
  • 75g long-grain rice
  • 1 large potato, around 250g, chopped into 2cm chunks
  • 1/4 tsp caraway seed
  • 2 tsp Hungarian paprika
  • 1 tbsp tomato puree
  • 3 tbsp sour cream
  • 300ml stock or water
  • salt and pepper
  • 1 can of red kidney beans, haricot beans, or borlotti beans. 

METHOD:

  • In a medium pan, gently fry the onions and green pepper until the onions are browning. 
  • Add the rice and potato, and cook for another minute
  • In a measuring jug, mix the stock, sour cream, salt and pepper, paprika, caraway seed and tomato puree, and pour the mixture into the pan and stir. 
  • Bring to a simmer, cover and reduce the heat and cook for 20 minutes
  • Add the beans, any extra water, and cook for another 10 minutes, until the potatoes are cooked. 

 

Mushroom soup with cayenne and dill (Hungarian Mushroom Soup)

My brother-in-law, John, served this to us one evening. It was only the second time we met and the soup was one of the many highlights of the evening. The taste recalls the evening around 25 years ago.

INGREDIENTS:

  • 1 large white onion
  • 3 tbsp olive oil or butter
  • Salt
  • 400g mushrooms
  • 1 tsp dried dill
  • 1/2 tsp dried thyme
  • 1 tbsp paprika
  • 1/4 tsp cayenne
  • 1 pint of stock
  • 1 tsp miso (you can substitute marmite if no miso available)
  • 150ml sour cream
  • 3 tsp lemon juice

METHOD:

  • Finely chop the onion and fry gently in the oil, with 1/2 tsp salt
  • Chop the mushrooms and add to the pan
  • Add the dill, thyme, paprika and cayenne, and cover. Cook slowly for around 7 minutes.
  • Add the stock and miso and bring to a simmer for three minutes.
  • Liquidise, and add the sour cream and lemon juice.
  • Reheat without bringing to the boil.

Serve with brown bread.