Of course Austria also has a potato goulash, and it is especially fine with aromatic Kipfler potatoes. These are similar to Bavarian Bamberg potatoes and French Ratte potatoes. You can essentially use any flavorful potatoes that hold together well. The soup becomes especially creamy if you stir in a bit of butter at the
end, preferably even spiced butter.
- Yield: 4 Servings
- Preparation Time: 25 Minutes
- 3 white onions
- 1 lb 5 oz (600 g) red potatoes
- 2 carrots
- 2 tomatoes
- 2 tablespoons butter or vegetable oil
- 1–2 teaspoons thyme leaves or dried thyme
- 2 tablespoons sweet paprika powder
- ½ teaspoon caraway seeds
- 2 cups vegetable or beef broth leftover roast and gravy (if available)
- goulash spices (to taste)
- freshly ground salt and pepper
- Peel the onions, garlic, potatoes, and carrots. Cut the onions in half and dice. Mince the garlic and cut the potatoes into cubes. Quarter the carrots lengthwise and chop into pieces. Cut the tomato into eighths.
- Melt the butter in a pot and sauté the prepared vegetables along with the thyme leaves for 5 minutes. Add paprika and caraway seeds; stir once then add the vegetable broth. Bring to a boil, cover, and boil over medium heat for 10 minutes.
- If available, cut the leftover roast into small pieces and add to the vegetables along with the gravy. Season to taste with salt, pepper, and goulash spices; serve.