Potato and vegetable goulash with cucumber dip

Ingredients for 2 servings:

• ¼ cucumber(s)
• 2 tbsp dill
• ½ garlic clove(s)
• 100 g sour cream
• 50 g natural yogurt
• 2 tbsp balsamic vinegar, light, or apple cider vinegar
• 2 tbsp olive oil
• e.g. salt and pepper
• n. B. sugar
• 250 g potatoes, waxy
• 1 bell pepper(s), red
• 2 shallots
• 150 ml vegetable stock
• 150 g tomatoes, pureed
• 2 bay leaves
• ½ tsp paprika powder, hot
• 1 pinch(s) of sugar
• 3 tbsp soy sauce, light
• 200 g beans, green, frozen or fresh
• 2 tbsp parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

vegetarian, the dip is indispensable

For the dip, peel the cucumber, halve it lengthwise, and remove the core with a teaspoon. Then cut it into small cubes. Finely chop the garlic and dill. In a bowl, mix the garlic and diced cucumber with all the other ingredients. Season with salt, pepper, and sugar and refrigerate for at least 1 hour to marinate. Season again shortly before serving. For the goulash, dice the shallots, peel the potatoes and cut them into bite-sized pieces, and finely slice the bell pepper. Chop the parsley. Sauté these three ingredients in oil in a roasting pan. Deglaze with vegetable stock. Add the tomatoes, bay leaves, sugar, paprika, and soy sauce. Simmer everything for about 7 minutes. Then add the beans and some of the chopped parsley and cook for another 10 minutes, or at least until the beans have a pleasant bite. Finally, remove the bay leaves. Sprinkle with the remaining parsley on the plate, place a dollop of dip in the middle and serve.