Hungarian Pea Soup With Pinch Noodles
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Recipe: #38487
April 14, 2022
Categories: Soups/Stews, Vegetables, Kholrabi, Parsnips, Eastern European, Hungarian, Frozen Vegetables, Make it from scratch more
"Chop the veggies into smaller pieces so everything is uniform can use veggie stock instead of water"
Ingredients
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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