Try this Hungarian Goulash Soup with Spaetzle recipe, or contribute your own.
Suggest a better descriptionBrown the meat in the shortening in a large saucepan. Add the onion and cook until the onion is tender. Add the water, grated potato and seasonings. Bring to a boil and simmer, covered, until the meat is tender. Makes 4 to 6 servings of soup. SPAETZLE: Combine the flour and salt; stir in the egg. Gradually add the water until the dough is stiff but smooth. Place on a wet cutting board; flatten. With a wet knife, scrape small pieces of dough off and drop into boiling salted water. Cook one layer of spaetzle at a time; boiling gently 5 to 8 minutes or until done. Remove with a perforated spoon. Serve with Hungarian Goulash Soup, Pea, Lentil, or Tomato soups. It may also be served as a side dish, either tossed with hot melted butter or sauteed in butter. For variety sprinkle with toasted bread crumbs or grated Parmesan Cheese. Recipes From Bread & Soup Cookbook By The Culinary Arts Institute
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Serving Size: 1 Serving (322g) | ||
Recipe Makes: 6 | ||
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Calories: 531 | ||
Calories from Fat: 227 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.2g | 34 % | |
Saturated Fat 9.9g | 49 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 116.6mg | 36 % | |
Sodium 189.6mg | 7 % | |
Potassium 626mg | 16 % | |
Total Carbohydrate 50.1g | 15 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 46.4g | ||
Protein 25.9g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 531
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