Szeged goulash, vegetarian

Ingredients for 4 servings:

• 100 g soy cubes or 1 pack smoked tofu
• 500 g sauerkraut
• 600 ml vegetable stock
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp tomato paste
• 2 tbsp caraway seeds
• 2 tsp paprika powder
• 4 tbsp crème fraîche or soy milk with 2 tbsp lemon
• 1 pinch(s) of sugar
• 75 ml dry white wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Either pour boiling vegetable stock over the soy cubes and let them simmer for 20 minutes. Drain, squeeze out excess water, and reserve the vegetable stock, halving larger cubes if necessary. Or, cut the smoked tofu into cubes. Fry the soy cubes or smoked tofu in plenty of oil over medium heat until crispy. Peel the onion, cut into half rings, add to the soy cubes, and sauté until translucent. Add the sugar and tomato paste and sauté briefly. Add the sauerkraut and deglaze with 2 cups of vegetable stock and, if desired, the white wine. Press in the garlic clove. Add the caraway seeds (I always grind them in a grain mill) and paprika. Simmer over low heat for 30-40 minutes. Then stir in the crème fraîche or soy milk with lemon juice, season with salt and pepper, and let simmer for another 5 minutes. We always serve this with jacket potatoes or boiled potatoes.