Sometimes you just need a soothing soup. With colds and flus going around, below freezing temperatures, and few hours of sunlight – now is the perfect time for a warm, comforting bowl of soup. At least, it is for me. That’s why I made Molly Yeh’s “Goulash with Scallion Knodeln” earlier this week! The dish is a hearty tomato-based soup, topped with flavorful bread dumplings.
Recipe: Goulash with Scallion Knodeln
Difficulty level: Easy/moderate
Time: 1.5+ hours (it varies depending on your preparation method)
Nothing about this recipe is difficult…except having the patience/stamina to make it. It is time consuming! I prepared my goulash entirely on the stovetop (as opposed to using a slow-cooker or transferring it to the oven, as suggested in the recipe), and it still took me well over an hour to make everything. The reason why I didn’t use a slow-cooker or the oven is because I made a vegetarian version of this recipe, and the purpose of slow-cooking or oven-braising the goulash would be to tenderize the meat.
And on the topic of modifications, I made quite a few. Here are all of them:
- I didn’t slow-cook or oven-braise my goulash. I made the whole thing on the stove.
- I used vegan meatballs (frozen, not homemade) instead of beef.
- I didn’t have Worcestershire sauce, so I added a mixture of soy sauce, hot sauce, maple syrup, and lemon juice instead.
- I used fennel seeds instead of caraway seeds.
- I used breadcrumbs (instead of stale bread pieces) and one extra egg in the knodeln dumplings.
So, this recipe is a bit of work. You need to chop your vegetables, make a soup, make the knodeln dough, then boil the knodeln. But here’s the thing: all of that work is so worth it for this soup! The soup is hearty and comforting and so, so flavorful. And the recipe makes at least six servings of goulash, so you will get a lot of food out of it. I definitely recommend this for a comforting winter meal!
- If you want to make a vegetarian version of this recipe, you don’t need to slow-cook or bake your goulash. You can do the whole thing on stovetop.
- If you want to make a vegetarian version of this recipe, you don’t need to substitute the meat with anything. I subbed vegan meatballs in mine, but the goulash would have been just as delicious without them.
- Two tablespoons of paprika seems like too much…but it’s not!
- The cookbook version of this recipe calls for 1/2 cup of red wine in the goulash, but the online version doesn’t include this. I did use wine, and would recommend it. It deepens the flavor nicely.
- The goulash is a bit thin at first (maybe because I made it on the stovetop), but it will thicken nicely in the fridge (if you have leftovers).