One of the most popular and satisfying dishes of the Hungarian cuisine is now available in a vegetarian version - a tasty, nutritious, meat-free delicacy in the spirit of tradition.

Ingredients:
Sauerkraut: 500 g
Soya cube: 40 g
Rice: 70 g
Flour: 40 g
Oil: 20 ml (approx. 1.5 tbsp)
Salt: 20 g (about 1 tbsp, to taste)

Bay leaf: 1 pc
Red pepper: 6 g (about 1 tsp)
Ground cumin: 1 pinch
Sour cream: 150 ml
Hing: 1 g (optional)
Smoke flavouring: 2 ml (optional)
Paprika cube: 25 g

Preparation:
1. Cooking cabbage and rice: I rinse the sauerkraut if it feels too sour.
In a medium saucepan, I put the cabbage and rice in about 1.5 litres of water.

2. Preparing the soy cube: Soak the soy cubes in boiling water for about 10 minutes, then
I filter it, drain it.

3. Preparing and seasoning scrambled eggs: I heat the oil, add the flour,
fry until light brown. Remove from the heat, add the red pepper, stir in cold
mix with water until lump-free. Stir the stock into the cabbage, add
the bay leaf, salt, cumin, and water as needed.

4. Add sour cream and serve: Mix the sour cream until smooth, slowly, continuously
I add it to the broth, then I adjust the desired consistency with boiling water. Season to taste
with smoke flavouring and hing, if I use such things.

After resting for a few minutes, serve with fresh bread or rolls.
We offer. After tasting, add salt and seasoning if necessary.

This dish is a regular feature on our menu, and we've been making it with farmer's cabbage for years - because health is important to us. If you think it's important for people in need to have access to a warm, nutritious and lovingly cooked meal, support us with your 1%!

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Technikai szám: 0389, Krisna Egyház