Gluten-Free Austrian Gulaschsuppe

Ingredients

• 6 cups certified gluten-free chicken or vegetable stock 6 cups certified gluten-free chicken or vegetable stock
• 1 cup protein (cubed beef chuck, chicken thighs, or cooked lentils/beans) 1 cup protein (cubed beef chuck, chicken thighs, or cooked lentils/beans)
• 2 cups diced vegetables (1 large onion, 2 carrots, 2 celery stalks, 2 medium potatoes) 2 cups diced vegetables (1 large onion, 2 carrots, 2 celery stalks, 2 medium potatoes)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz, optional) 1 can diced tomatoes (14.5 oz, optional)
• 2 tbsp olive oil 2 tbsp olive oil
• 1 tbsp cornstarch mixed with 2 tbsp cold water 1 tbsp cornstarch mixed with 2 tbsp cold water
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 0.5 tsp black pepper, or to taste 0.5 tsp black pepper, or to taste

Instructions

1. 1

   Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

2. 2

   If using cubed beef or chicken, add it to the pot and brown on all sides for about 5-8 minutes, stirring occasionally. If using pre-cooked lentils or beans, you will add them later with the stock.

3. 3

   Add the diced carrots, celery, and potatoes to the pot. Stir everything together and cook for an additional 2-3 minutes, allowing the vegetables to begin to soften slightly.

4. 4

   Pour in the certified gluten-free stock and add the optional diced tomatoes, if using. If you are using lentils or beans, add them now. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 40-50 minutes, or until the vegetables are tender and the flavors have melded beautifully.

5. 5

   In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Slowly pour this slurry into the simmering gulaschsuppe while stirring constantly. Continue to simmer for another 5 minutes, or until the soup has thickened to your desired consistency. Season generously with salt and black pepper to taste before serving.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.