Zucchini Soy Goulash

For the zucchini soy goulash, peel potatoes and cut into small cubes. Peel the onion and garlic and also finely dice. Wash the zucchini and remove the seeds if necessary.

Cut into cubes of about 1.5 cm. In a hot pot with oil, fry the soy cutlets (this creates good roasting aromas!), add the onion and fry as well. Add garlic, potato and zucchini as well, followed by the paprika powder.

Fry briefly, then pour in the vegetable soup. Season with vinegar, tomato paste, caraway seeds and marjoram and cook on low heat with the lid closed for about 15 minutes. Then season to taste with salt and pepper.

Preparation Tip:

Do not soak soy cutlets for the zucchini-soy goulash beforehand, otherwise they will not have such intense roasted flavors.

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