Hungarian Pea Soup With Pinch Noodles

4
Servings
30m
Prep Time
60m
Cook Time
1h 30m
Ready In


"Chop the veggies into smaller pieces so everything is uniform can use veggie stock instead of water"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (662.8 g)
  • Calories 318.3
  • Total Fat - 13.7 g
  • Saturated Fat - 3 g
  • Cholesterol - 226 mg
  • Sodium - 874.5 mg
  • Total Carbohydrate - 35.1 g
  • Dietary Fiber - 7.2 g
  • Sugars - 7.9 g
  • Protein - 15 g
  • Calcium - 111.2 mg
  • Iron - 3.5 mg
  • Vitamin C - 18.9 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in stockpot

Step 2

Saute onions

Step 3

Add carrot, kohlrabi,and parsnip

Step 4

Cook a bit

Step 5

Add seasoning and flour

Step 6

Add water and potatoes

Step 7

Cook until just tender

Step 8

Meanwhile

Step 9

Make the noodles

Step 10

Mix 1/2 the beaten egg into( flour and salt you have mixed) into a firm dough

Step 11

Mix and pinch off lemon seed sized noodle roll so they are round

Step 12

Save for later

Step 13

Add baking soda to keep green Color into soup

Step 14

Add peas

Step 15

Add parsley

Step 16

Add noodles and cook until noodles are floating

Tips & Variations


No special items needed.

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