Potato goulash with mushrooms


  • 800 grams potatoes
  • 0,5 salad cucumber
  • 400 grams small champignons or chanterelles
  • 1 bunch of green onions
  • 2 tablespoons butter
  • 250 milliliters vegetable broth
  • 0.5 per bunch of herbs (dill, parsley, borage)
  • 125 grams sour cream
  • salt
  • pepper
  • ground cumin
  • sweet paprika powder

Preparation method (receipt)

Peel the potatoes, wash and cut into cubes the size of 2 centimeters. Peel cucumber, cut into slices. Clean mushrooms. Wash green onions, cut into slices 2 centimeterslong. In a saucepan melt the butter and fry the potatoes for 2 minutes, add the mushrooms, cook for a minute, add the onion and cucumber, pass until transparent. Pour vegetable broth and cook on low heat for 15-20 minutes (until tender potatoes). Wash herbs, dry and chop, add to the stew with sour cream and season with paprika, pepper and cumin and salt.

potato cucumber champignons green onion butter vegetable broth herbs sour cream salt pepper cumin paprika powder