Ingredientsservings 1014 cals
- 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.
Per Serving: 1014 calories; 20.5 g fat; 140.1 g carbohydrates; 80.4 g protein; 62 mg cholesterol; 2064 mg sodium. Full nutrition
ReviewsRead all reviews 5
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. ...
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...