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2 servings
Ingredients:
3 tablespoons olive oil1 onion, chopped2 tablespoons Hungarian sweet paprika8 ounces textured vegetable protein1 green bell pepper, chopped5 cups vegetable broth4 large potatoes, diced2 large carrots, diced1 tomato, chopped1/2 teaspoon salt1/2 teaspoon ground black pepper2 tablespoons chopped fresh parsley 1 egg1 cup all-purpose flour1/2 teaspoon salt2 tablespoons water as needed
Instructions:
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.
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