(For all ingredients, please use organic versions if available)Soup:½ kilogram dry pinto beans (large sized Hungarian is best) 3.5 liters purified water 3 teaspoons seasalt 2 bay leaves 3 carrots, medium sized ¼ celery root 1 large or 2 small parsley roots or parsnip ¼ kohlrabi 1 onion ½ sweet green pepper 1 tomato, larger, 4–5 pieces of black or green pepper 1 tablespoon vegan seasoning powder, 1 tablespoon natural smoke flavoring (optional) Jucie of ½ lemon Yofu soy cream 2/5 kilogram vegan ham 2/5 kilogram (2 pieces) vegan sausage ½ deciliter sunflower or olive oil 2 tablespoons light soy sauce Kneaded Noodle: 50 grams all purpose flour 25 grams durum flour 1 tablespoon wheat or corn starch 1 large pinch seasalt 1 pinch turmeric powder ½ deciliter purified water Soup Thickener:3 heaping tablespoons all purpose flour ½ deciliters sunflower or olive oil 1 small onion 1 clove garlic (optional) 1 pinch seasalt 1 tablespoon ground sweet paprika 1½ deciliters purified water Soup- Soak the bean overnight in cold water to amply cover it.
- Pour out the soaking water, rinse the bean, and put them into the pot.
- Fill up the pot with 3 liters of cold water.
- Add some salt to season it, put in the bay leaves and the black pepper.
- Put it on to cook for about 40 minutes.
- When the beans are soft, add in the vegetables into the soup. But first, remove the foam that has formed on the surface.
- Put the celery root, the kohlrabi, onion, and green pepper into the soup.
- Add in the seasoning powder into the soup.
- Meanwhile, cut the carrots into 1½ fingers sized diagonalwise, the parsley roots, and the tomato into small cubes. And then put them into the soup.
- Fill the soup with water to replenish the water that has boiled away.
- Let the soup cook for 10 minutes after boiling.
- After 10 minutes, take out the green pepper and the onion; they were needed only for the flavor.
- Add in the kneaded noodle.
- Meanwhile, sometimes stir the soup so the noodles won’t stick together.
- Next, add the vegan ham and cook the soup for another 15 minutes.
- Meanwhile, prepare the fried vegan sausages.
- Halve the sausages lenghtwise, and cut into the top at a distance of about a finger. Be careful not to cut through the sausages.
- Fry the sausages for a while.
- Pour the soy sauce onto the sausages. Put these sausages into the soup only at the time of serving.
- To thicken the soup, stir the soup well, and boil the whole thing once.
- While continue stirring, add the thickener into the soup. And keep stirring until it boils.
- Meanwhile, squeezed the juice of the lemon and pour it into the soup.
- Take the soup out of the stove, and start slicing the vegan ham and vegan sausages. Put them on the serving plate.
- To make the soup even more creamy and rich, then at the time of serving add a bit of soy Yofu.
- Ready to be served.
Kneaded Noodle- Pour the dry ingredients one by one into a bowl, and mix them.
- First the all purpose flour, then the durum flour, the starch, the sea salt, and then the turmeric powder.
- Add in the water.
- Knead it well by hand until the dough is not sticking to the hand anymore, and it becomes a flexible, well combined ball.
- Split the dough into two, pinch size with the fingers, and after one or two rolls, drop it into the soup.
- Do it quick so that all of the noodles will cook for about the same time in the soup.
Soup Thickener - In oil, fry the onion until it’s translucent.
- When the onion already golden brown, pour the flour into it as well. Mix it well.
- Fry the flour together with the onion until it gets a golden brown color.
- Take it off the stove, and mix into it the red pepper.
- Mash the garlic to small pieces or mince it into very tiny cubes, and pour it next to the red pepper. But this garlic is optional.
- Set aside the thickener until it is cold.
- And then fill it up with cold water and mix it well.
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