zoom Smoky beetroot goulash

    Save to your scrapbook

    Smoky beetroot goulash

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Smoky beetroot goulash

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    2 tbsp olive oil
    1 onion, chopped
    3 cloves garlic, chopped
    1 tsp caraway seeds
    2 tsp smoked paprika
    ¼ tsp cayenne pepper
    350g fresh beetroot, peeled and cut into 2cm dice
    650g sweet potato, peeled and cut into 2cm dice
    1 red pepper, deseeded and diced
    1 tbsp tomato purée
    400g can chopped tomatoes
    700ml Cooks’ Ingredients Vegetable Stock
    150g Love Life Quick Cook Italian Spelt
    20g pack dill, chopped
    4 tsp soured cream, to serve


    1. Heat the oil in a heavy-based casserole dish or sauté pan. Add the onion and cook for about 3 minutes, then add the garlic and spices, and toss together for 1 minute.

    2. Add the beetroot, sweet potato, pepper and tomato purée, and cook for 1 minute, then add the chopped tomatoes and stock.

    3. Bring to a gentle simmer for approximately 20 minutes, then add the spelt and simmer for a further 10 minutes until the vegetables and grains are cooked, and the sauce is reduced and thickened.

    4. Before serving, stir two-thirds of the chopped dill into the stew. Then ladle into shallow bowls and top with a little soured cream and an extra sprinkling of dill.  

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars