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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

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| 1. In a heavy pot, heat oil over medium heat. Saute onions in oil until tender. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1		chopped	64.0	14.944	1.76	0.16
hungarian paprika	2	tablespoons	sweet	-	-	-	-
vegetable protein	8	ounces	textured	759.78	0.0	200.3098	7.6885
green bell pepper	1		chopped	29.19	6.394	1.0008	0.3753
vegetable broth	5	cups		811.8	131.61	29.766	19.188
potato	4		diced	-	-	-	-
carrot	2		diced	59.04	13.7952	1.3392	0.3456
tomato	1		chopped	40.2099	8.6898	1.9658	0.4468
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
egg	1			71.5	0.36	6.28	4.755
purpose flour	1	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0

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