This is a classic, but meat-less, Hungarian soup. Lots of veggies are simmered in vegetable broth until tender. Then a stiff sticky dough is whipped together and cut into strips and cooked along with the soup until these noodles are al dente and flavorfu
INGREDIENTS (for 3 servings):
- 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
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- 1 egg
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons water as needed
PREPARATION:
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.