Fasting Gulasch

Vegetable Stew
Course Entree, Soup, Stew
Keyword Gulasch, Lent, Stew, Vegetarian
Cook Time 30 minutes
Servings 4 people


  • 500 g potatoes
  • 2 parsnips
  • 2 carrots
  • 1 large red pepper
  • 1 large onion
  • 1 clove garlic
  • 2 tbsp tomato paste
  • 750 ml vegetable stock
  • 100 g creme fraiche
  • fresh parsley
  • fresh chives

Herbs and Spices

  • 1 tsp thyme
  • 1 tsp marjoram
  • 1/2 tsp caraway seeds
  • 1 tsp ground paprika
  • salt
  • pepper


  • Wash, peel and dice all the vegetables.
  • Heat some vegetable oil in a large saucepan. Saute the onions and garlic till translucent. Add the remaining vegetables and brown for a few minutes, taking care not to burn them.
  • Add the vegetable stock, which should cover the vegetables completely. If not, add water or more stock until the veggies are completely covered.
  • Add the tomato paste and herbs and stir. Bring the stock to a boil.
  • SImmer for 25-30 minutes, until the vegetables are tender and cooked through.
  • Season to taste with salt, pepper and spices.
  • Serve with creme fraiche and garnish with chopped parsley and/or chives.
Translated and adapted from