This is a vegetarian version of a classic Hungarian soup. For a vegan version, substitute vegan pasta for the noodles. You can choose sweet or hot Hungarian pepper, but we like it hot!
Provided by Ilona Kurjack-Mueller
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 3
Number Of Ingredients 16
Steps:
- In a heavy pot, heat oil over medium heat. Saute onions in oil until tender.
- Add paprika, textured vegetable protein, and green pepper; cook and stir mixture until vegetables are coated with paprika. Stir in broth or water, potatoes, carrots, tomato, 1/2 teaspoon salt, black pepper, and parsley. Bring to a boil. Cover, reduce heat, and simmer until carrots and potatoes are almost tender. Add more water if needed.
- In a small bowl, mix together, egg, flour, and 1/2 teaspoon salt. Mix in enough water to have a smooth consistency; dough should be stiff and sticky. Spoon onto a flat plate, and slice off small amounts into soup while it is simmering. Add to soup in such a way that noodles do not land in the same spot every time. Continue until all mixture has been added to pot. Simmer until done.
Nutrition Facts : Calories 1013.8 calories, Carbohydrate 140.1 g, Cholesterol 62 mg, Fat 20.5 g, Fiber 21.3 g, Protein 80.4 g, SaturatedFat 3.1 g, Sodium 2064.4 mg, Sugar 34.2 g
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