Bohemian Mushroom Goulash

First clean mushrooms and clean with a damp sponge and cut into bite-sized pieces.

Cut cleaned carrots, celery, peeled potatoes and green onions into small cubes, finely chop shallots. Melt butter in a saucepan and sauté shallots.

Add paprika powder, deglaze with white wine and add all vegetables (without mushrooms) and potatoes. Pour in stock, salt, pepper and add bay leaf, juniper berries and caraway seeds. Bring to a boil and simmer over high heat for about 10-15 minutes until really creamy.

Now add mushrooms and simmer for another 5 minutes. If possible, remove bay leaf and juniper berries.

Mix sour cream with some hot soup or water until smooth and stir in together with chopped dill and lovage. Allow to stand for a few minutes and season the mushroom goulash with cider vinegar.

Arrange and serve.

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