Sczegediner Goulash

I believe that Sczegediner Goulash originates in Hungary, in a place called Sczeged. But is has become popular all over the Easter European Countries. Basically it is a variation of the Original Goulash with the addition of Sauerkraut. Cooked low and slow Sauerkraut develops an irresistible deep flavor and sweetness, that lingers in the air and makes the people of your street sniff towards your house wondering what you got cooking.

 

 

I made my Goulash with lean Pork, but Beef can be used instead.

Ingredients:

400g lean diced Pork

2 Onions, roughly chopped

4 tbs Sauerkraut

400ml Beef Stock

1 grated Potato

3 Bayleafs

a pinch of Sugar

1 tsp Paprika

1 tsp Cumin (Caraway would be more traditional, but I prefer Cumin)

Salt and fresh ground Pepper

Start by browning the diced meat in a large pan, and season with the Salt, Pepper, Cumin and Paprika. Then add the Onions and keep everything moving and browning until a nice colour has developed. Next add the Beef Stock, grated Potato, Bayleafes and the Sauerkraut, cover and simmer low and slow for about an hour.

The Potato helps to thicken the sauce.

 

Generally the Sczegediner Goulash is served with boiled Poatoes, but I mashed mine and added some herby green Beans to complete my dish. It works out at a surprising 5 Weightwatchers points only. Lovely!

Soljanka

This is one of the dishes I grew up with. A hearty Soup made with various kinds of meats, peppers and Pickled Cucumbers in a  sweet, sour and tangy Tomato Broth. Originally Soljanka came from Russia and was made with just Fish and Pickled Cucumbers and their Pickling Brine. Sounds disgusting I know. But it has since been lovingly adopted by the East Germans and turned into a delicious Soup. 

Ingredients:

300g of cooked, cured and smoked meats (chorizo, bacon, smoked pork sausage, salami)

1 onion 

3 cloves garlic 

1 large chilli 

1 red pepper 

1 yellow pepper 

1 pickled cucumber + 100ml of the pickling liquid

500ml chicken stock

1 bayleaf

3 all spice berries

12 peppercorns

1 dollop of Tomato Paste

Cut all the meat and veggies into thin strips.

Stirfry in a little oil for about 5 minutes

Add a spoonful of tomato paste and stir some more. Cover with stock and the liquid from the pickled cucumber.

Make a little muslin bag for the whole spices if you don't want them floating around in your soup bowl :-) and add that as well.

Put on a lid and simmer for 20 minutes.

Serve with a lemon slice topped with a dollop soured cream and some toast or a crusty bread roll.