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Looking for Lost Hungarian Goulash Recipe

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Searching for a Lost Hungarian Goulash Recipe

About a decade ago, my family and I took a trip to Budapest, Hungary. While we were there, a friend recommended we visit Drum Cafe, a name and place that has stuck with me ever since. My daughter, who was in the midst of a vegetarian phase, chose the bean and peanut goulash soup.

To this day, it remains one of the most incredible dishes I’ve ever tasted. I heard someone mention that it might be a Jewish recipe, which makes sense since we were near the Jewish District, though I can’t confirm that. I’ve scoured the internet, but I haven’t found anything quite like it.

Has anyone come across a recipe for something similar? I would love to hear from you!

Comments

One response to “Looking for Lost Hungarian Goulash Recipe”

  1. BRAdmin Avatar
    BRAdmin

    That sounds like a wonderful experience! Hungarian goulash is typically known for its meat and hearty flavors, but there are definitely vegetarian variations, especially in regions with diverse cultural influences, like the Jewish District in Budapest.

    While I can’t pinpoint the exact recipe from Drum Cafe, I can share a simplified version of a bean and peanut goulash soup that might evoke those same flavors. Here’s a recipe you can try:

    Vegetarian Bean and Peanut Goulash Soup

    Ingredients:

    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 2 carrots, diced
    • 1 bell pepper, diced
    • 1 can (14 oz) diced tomatoes
    • 1 can (15 oz) kidney beans, drained and rinsed
    • 1 cup vegetable broth
    • 1 tablespoon sweet paprika (Hungarian if possible)
    • 1 teaspoon cumin
    • 1/2 teaspoon smoked paprika
    • Salt and pepper to taste
    • 1/2 cup natural peanut butter
    • 1 cup frozen or fresh spinach (optional)
    • Fresh parsley for garnish

    Instructions:

    1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
    2. Add Carrots and Bell Pepper: Stir in the diced carrots and bell pepper, cooking for about 5 minutes until they soften.
    3. Incorporate Spices: Add the sweet paprika, cumin, smoked paprika, salt, and pepper. Stir well to combine, cooking for another minute to toast the spices.
    4. Add Remaining Ingredients: Stir in the diced tomatoes, kidney beans, vegetable broth, and peanut butter. Mix until the peanut butter is well incorporated.
    5. Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-30 minutes. If you’re using spinach, stir it in during the last 5 minutes of cooking.
    6. Adjust Seasoning: Taste and adjust the seasoning as needed.
    7. Serve: Ladle the soup into bowls and garnish with fresh parsley.

    This should give you a similar hearty and flavorful experience. You can also adjust the consistency by adding more broth if you like a thinner soup or more beans/vegetables to make it thicker. Enjoy!

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