Gulyas Leves

Rating: 3.5 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

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!

By Ilona Kurjack-Mueller

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Recipe Summary

Servings:
3
Yield:
2 to 4 servings
Nutrition Info
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Directions

  • In a heavy pot, heat oil over medium heat. Saute onions in oil until tender.

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  • 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

Per Serving:
1014 calories; protein 80.4g; carbohydrates 140.1g; fat 20.5g; cholesterol 62mg; sodium 2064.4mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

LUX
Rating: 5 stars
07/11/2003
Hungarian all the way!!! This is the only recipe I have found that is Hungarian all the way!! Read More
Helpful
(8)

Most helpful critical review

Irene Y
Allstar
Rating: 1 stars
04/16/2017
There is something seriously wrong with the proportions in this recipe. I had doubts at first but since there was a 4-star rating I decided to try it. First of all the recipe says it serves 3 servings at 1 000 calories each. That's fine--I figured that had to be a mistake and should be say 6 servings instead. Second I had never tried TVP before but had misgivings about using 8 ounces and putting it all in the broth so early. Still that's what the recipe says so I did it. It ended up soaking up a lot of the liquid so I had to keep adding more. All in all the combined amounts of vegetables and TVP made the soup very chunky and I had to double (at least) the amount of liquid. Didn't even bother making the noodles--I would have ended up with enough food to feed an army! This makes 8 to 10 servings for me. I doubled the paprika and pepper because having to add so much more liquid made the soup more bland. Read More
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
LUX
Rating: 5 stars
07/11/2003
Hungarian all the way!!! This is the only recipe I have found that is Hungarian all the way!! Read More
Helpful
(8)
Loref
Rating: 5 stars
10/09/2004
Ilona Thank you so much for sharing this recipe. While the soup was simmering the pleasant aroma brought back memories of my Hungarian grandmother's kitchen when I was a child many years ago. My husband and I both loved the gulyas. It tasted very Hungarian despite the lack of beef. I only made 2 modifications. I had to use regular paprika (not Hungarian) as it was not available in my supermarket and I did not use the vegetable protein. I will definitely make this again as my husband raved about it. Read More
Helpful
(1)
Irene Y
Allstar
Rating: 1 stars
04/15/2017
There is something seriously wrong with the proportions in this recipe. I had doubts at first but since there was a 4-star rating I decided to try it. First of all the recipe says it serves 3 servings at 1 000 calories each. That's fine--I figured that had to be a mistake and should be say 6 servings instead. Second I had never tried TVP before but had misgivings about using 8 ounces and putting it all in the broth so early. Still that's what the recipe says so I did it. It ended up soaking up a lot of the liquid so I had to keep adding more. All in all the combined amounts of vegetables and TVP made the soup very chunky and I had to double (at least) the amount of liquid. Didn't even bother making the noodles--I would have ended up with enough food to feed an army! This makes 8 to 10 servings for me. I doubled the paprika and pepper because having to add so much more liquid made the soup more bland. Read More
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MrsWifey/Mommy
Rating: 2 stars
09/15/2005
This passed for a meal but if you're a feeding a beginner-vegetarian family... this will cause havok. Had to make the kids eat some with bribes of ice cream& fruit. Hubby didn't like the thick dumpling/noodles much but he ate it because it's healthy. We thought it was bland flavorless. Guess we're just not a Hungarian family at heart. Used Sweet Hungarian Paprika and followed instructions save for the vegetable protien I crumbled two Original Garden Burgers in. Even added some summer squash slices at the end because it just wasn't tasting like much. What do I do with the rest??? Read More
Crystal
Rating: 4 stars
10/26/2008
This was a great recipe.My Family LOVED IT!!!!!!! Read More
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