Cossack Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 250 g soy schnetzel, dry (from the health food store)
- 400 g onion (s)
- 4 tablespoon tomato paste
- 300 ml yogurt 1.5% fat
- 4 tablespoon sour cream
- 500 g spahetti
- 12 tablespoon cheese, grated, light
- 3 tablespoon paprika powder, noble sweet
- pepper
- 0.5 liter ½ broth for boiling
- 600 ml stock for soaking the soy shredded
Print Recipe
Pin Recipe Instructions
- The recipe is actually for 4 people and two days, as it tastes even better the next day, if it`s done right.
- Soak the soy shredded in 600 ml of cold broth the day before.
- The next day, cut the onions into small cubes and steam them in a saucepan with a little water over the highest heat.
- When the water has evaporated and the onions begin to turn brown, deglaze with the soaked soy shreds. Let it cook until the broth has almost evaporated. Then stir in the tomato paste, paprika and pepper and sauté a little.
- When the mixture is about to settle on the bottom of the pot, quickly add the yoghurt, the sour cream and the broth (if you don`t like to eat so salty, you should replace part of the broth with water, because the broth in the soy shreds actually already does there is enough salt in the dish).
- Break the spaghetti into small pieces and add to the saucepan. As soon as everything has boiled down, reduce the heat. Now the stew has to simmer for about 15-20 minutes. Stir occasionally.
- When the liquid has almost evaporated and the stew has a creamy consistency, add the cheese. Stir in everything once and serve.
- According to WW, the recipe has 6 points per serving.
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