Gulyas Leves

[Guest guest]

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! "

 

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

 

In a heavy pot, heat oil over medium heat. Sauté onions in oil until

tender.

Add paprikas, 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.

 

 

 

By: Ilona Kurjack-Mueller