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!
Hungarian all the way!!! This is the only recipe I have found that is Hungarian all the way!!
Read MoreThis 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 Hungarian all the way!!! This is the only recipe I have found that is Hungarian all the way!!
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.
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???
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.
