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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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! Ingredients:
3 tablespoons olive oil |
1 onion, chopped |
2 tablespoons hungarian sweet paprika |
8 ounces textured vegetable protein |
1 green bell pepper, chopped |
5 cups vegetable broth |
4 large potatoes, diced |
2 large carrots, diced |
1 tomato, chopped |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
2 tablespoons chopped fresh parsley |
1 egg |
1 cup all-purpose flour |
1/2 teaspoon salt |
2 tablespoons water as needed |
Directions:
1. In a heavy pot, heat oil over medium heat. Saute onions in oil until tender.
2. 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.
3. 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.
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