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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a heavy 6-quart pot, fry the bacon over moderate heat till almost crisp and drain on paper towels. Pour off all but about 2 tablespoons of fat from the pot, add the noodles, and stir till they begin to color, about 2 minutes. Add the onion, bell pepper, and garlic and stir till the vegetables soften and the noodles are golden, about 3 minutes. Sprinkle the flour and paprika over the top, stir, add 1 cup of the broth, and stir about 1 minute longer. Add the sauerkraut, bacon, marjoram, salt and pepper, the remaining broth, and the water, stir, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour. | 2. To serve, ladle the hot soup into heavy soup bowls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	1/2		sliced cut	52.91	0.1079	1.6289	5.1051
hungarian egg noodle	1	cup		-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
green bell pepper	1		seeded chopped	-	-	-	-
garlic clove	1		chopped	-	-	-	-
purpose flour	1 1/2	1/2		-	-	-	-
hungarian paprika	1 1/2	1/2	sweet	-	-	-	-
beef broth	4	cups		67.2	0.384	10.944	2.112
sauerkraut	1	lb	packaged rinsed drained chopped	86.1827	19.4138	4.1277	0.635
marjoram	1/2	teaspoon	dried	0.813	0.1817	0.038	0.0211
salt black pepper			ground	-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.