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My review
Gulyas Leves
Ilona Kurjack-Mueller
"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!"
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Ingredients
servings 1014 calsOriginal recipe yields 3 servings (2 to 4 servings)
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Directions
{{model.addEditText}} Print- 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
Per Serving: 1014 calories; 20.5 g fat; 140.1 g carbohydrates; 80.4 g protein; 62 mg cholesterol; 2064 mg sodium. Full nutrition
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Reviews
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Newest
3/1/2002
Hungarian all the way!!! This is the only recipe I have found that is Hungarian all the way!!
10/9/2004
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. ...
4/15/2017
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 se...
9/15/2005
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...