Böhmisches Schwammerl-Gulasch (Bohemian mushroom goulash)

In Vienna, a delicious soup is part of every enjoyable and pleasant meal. Numerous soup-creations, which are typical for the Viennese cuisine, still reflect the culinary variety of the former Habsburg monarchy. In the past, “thick soups” such as mushroom goulash were regarded as peasant food, today they are enjoyed by all. Try the recipe and see for yourself!

Serves: 4-6

Ingredients:

400 g (0,88 lb) mushrooms of choice
100 g (0,22 lb) carrots
100 g (0,22 lb) celeriac
300 g (0,66 lb) floury potatoes
1 bunch spring onions
60 g (1/4 cup) butter
150 g (0,33 lb) shallots
1 Tbsp paprika powder
1 bay leaf
5 juniper berries
pinch of ground caraway seeds
150 ml (0,32 pt) white wine
750 ml (1,59 pt) chicken stock
150 g (0,33 lb) sour cream
1 bunch of dill
1 sprig lovage
2-3 Tbsps Most
vinegar (or balsamico)
white ground pepper
salt

Preparation:

Clean mushrooms with a moist sponge (if possible, don't wash). Cut into bite-size pieces. Cut carrots, celeriac, peeled potatoes and spring onions into small cubes. Chop shallots finely.

Heat butter in a pot and sauté the shallots. Add paprika powder, pour over white wine and add all the vegetables (without the mushrooms) as well as the potatoes. Pour in the stock, add salt, pepper and the bay leaf. Boil for 10-15 minutes on high until the broth is thick.

Add mushrooms and simmer for another 5 minutes. Remove the bay leaf, and juniper berries.

Mix the sour cream with some hot stock or water. Add the dill and lovage to the goulash. Let simmer for a few more minutes, then add vinegar to taste.

Cooking Time: Approx. 15-20 minutes

Suggested side dishes: Garlic bread made with rye bread, dumplings

Enjoy with: white wine