GULYAS LEVES

Gulyas Leves image

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!

Provided by Ilona Kurjack-Mueller

Categories Soups, Stews and Chili Recipes Soup Recipes

Yield 3

Number Of Ingredients 16

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
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped fresh parsley
1 egg
1 cup all-purpose flour
½ teaspoon salt
2 tablespoons water as needed

Steps:

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 : Calories 1013.8 calories, Carbohydrate 140.1 g, Cholesterol 62 mg, Fat 20.5 g, Fiber 21.3 g, Protein 80.4 g, SaturatedFat 3.1 g, Sodium 2064.4 mg, Sugar 34.2 g