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Pea Soup / Borso Leves

Prep
Cook
Serves 6people
Ingredients
1
tbsp lard
1
onion, finely chopped
2
garlic cloves, finely chopped
2
carrots, sliced
2
parsley roots, sliced
100
gr (~3 1/2 oz) kohlrabi, diced
1
potato, diced
1
tbsp flour
1
tsp paprika
6/5
liter (~5 cups) water
2
tsp salt
450
gr (~1 lb) frozen green peas
small bunch of parsley, finely chopped
For the nokedli:
100
gr (~3/4 cup) flour
1
egg
1-2
tbsp water
Directions
1.
Heat the lard in a soup pot. Add finely chopped onions and garlic, and sauté until translucent. Add carrots, parsley roots, potato and kohlrabi, and give it a good stir. Pour in a half cup of water, cover the pot and slowly simmer for about 10-15 minutes (don’t forget to stir it occasionally).
2.
Sprinkle the vegetables with flour, then stir in paprika. While stirring constantly, pour in 5 cups of water. Add salt, bring it to a boil and cook until the vegetables are almost tender. In the meantime make the nokedli batter by mixing up flour, egg and some water in a bowl.
3.
Add frozen green peas to the soup 5-8 minutes before the end of cooking time. Also add nokedli pushing the batter through a nokedli maker. Cook until soft and tender. Turn off the heat and sprinkle the soup with finely chopped parsley.

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