Happy 2013, folks!! The Christmas season is over, the season where you stuff yourself without any care and think “I’ll go on a diet next year” but now it’s a reality. Yup, we are now on a diet, or try to.
As it’s still cold in Beijing, we warm ourselves with hearty soups and anything that is nice and warm without making us fatty. I admit, we’ve made Arroz Caldo because Royal Chef was having the sniffles.
These days, we are trying to cook as much vegetarian dishes as possible, as we want our veggie friend Josie to be able to cook stuff out of our blog. So this one’s for you Josie 扬亭. 😉
The other day, while I was out having Thai food with my friends, Royal Chef made Goulash Soup. He got the recipe off a nice cookbook “one stock=50 soups” we got in UK for 2 pounds, such a great buy!
Ingredients: (I’m just copying the recipe book, with a few alterations)
2 tbsp olive oil
1 large onion chopped
2 garlic cloves, finely chopped
3-4 carrots, thinly sliced (we only used 2, and it made the soup a little bit too sweet, maybe 1 and a half would be fine)
Savoy Chinese cabbage, cored and shredded
1 small red pepper, deseeded and chopped
1 tbsp plain flour
2 tbsp sweet paprika
1 litre basic vegetable stock
2 potatoes, cut into chunks
1-2 tbsp sugar (optional)
salt and pepper
creme fraiche yogurt, to garnish
1. Heat the oil in a large saucepan. Add onion, garlic and carrots and cook over low heat, stirring occasionally for 8-10 minutes until lightly colored. Add cabbage and red pepper and cook for 3-4 minutes, stirring occasionally.
2. Sprinkle in the flour and paprika and cook for 1 minute, stir occasionally. Gradually stir in the stock, a little at a time. Increase heat to medium and bring to boil. Season with salt, reduce heat, cover and simmer for 30 minutes.
3. Add potatoes and bring back to the boil, then reduce heat, re-cover pan for a further 20-30 minutes, until the potatoes are soft but not falling apart.
4. Taste and adjust the seasoning and add sugar (optional). Serve in warmed bowls, swirl a bit of yogurt and enjoy!