Rating: 3.5 stars 3.5
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!


Recipe Summary

2 to 4 servings


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


Instructions Checklist
  • 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

1014 calories; protein 80.4g; carbohydrates 140.1g; fat 20.5g; cholesterol 62mg; sodium 2064.4mg. Full Nutrition