Wednesday, November 17, 2010

Tailor's Collar Soup or Szabógallér-leves

**Post Factum:** 
This is one of a series of posts for Vegan MoFo 2010; my theme was a 'Virtual Random Road Trip', where I used's random geographic location generator to select locations around the globe, I then attempted to cook a few dishes from the traditional cuisine of that place. I didn't have a lot of time between generating the locations and coming up with recipes (~ 1 day). So, lacking time to do proper research, I can't vouch for the authenticity of anything I came up with. However, they are what they are, and it was a fun theme. 

Szabógallér-leves is a traditional Hungarian soup: "leves" = soup, and Szabógallér = tailors' collar, which refers to the triangular ravioli-esque dumplings that are in it. This is a rich broth with veggies, dumplings, and in this veganized version, baked tofu.

For this, I made two varieties of ravioli/dumpling fillings (traditionally meat) which were potato-chive-parsley, and walnut-sun dried tomato-paprika. I was torn as to which sounded better, so I made some of each. The dough is just a basic pasta dough...I always use Vegan Dad's recipe, which I highly recommend because it's easy to make and just as easy to work with.

To get started, make the dumplings:

Vegan  Szabógallér-leves Dumplings (Soup recipe follows)

(Of course, these fillings are just my suggestions...whatever mixture that sounds good to you would work.)

1 batch Vegan Dad's pasta dough

Walnut-Sun Dried Tomato-Paprika Filling:
1 cup raw walnuts
6 sun-dried tomato halves, chopped into small peices (if using dry packed ones, reconstitute them in some warm water or broth for about 30 minutes first)
pinch of salt
1/2 teaspoon paprika (use sweet or hot...whatever suits your fancy)
1/4 teaspoon garlic powder (or to taste)

Pulse all ingredients in a food processor until you get a mince-like texture.

Potato-Chive-Parsley Filling:

1 large potato
1 small handfull chives, chopped fine
1 small handfull parsley chopped fine
pinch of salt
Earth Balance or olive oil to taste

Boil the potato, then make a mash with the remaining ingredients.

Once you have your fillings and your dough made, roll out the dough to about 1/16 inch thickness. Cut out circles (~ 4-6 inches in diameter...the bigger the circle, the easier they are to make).

Cut each circle in half and place about 1 teaspoon (or more if it will fit) of filling on one side of the half circles. Make a "glue" by mixing 1 tsp flour with a little water to make a paste. Brush the pastry "glue" around the edges of each half circle. Fold the dough over lengthwise, and press the edges firmly, but gently with your fingers or a fork to seal the dumplings.

Now for the soup:

Vegan  Szabógallér-leves/Talior's Collar Soup
(serves 4)
6 cups rich veggie broth ( I used 1 cup no-beef broth, 2 cups low-sodium veggie broth, and 3 cups water)
1 medium onion, diced
1 clove garlic, chopped fine
2 carrots, diced large
1 (smallish) celeriac bulb, diced large
8 oz soy-baked tofu, cut into 1/2-inch chunks (I just marinated a few thick slices in soy sauce and baked them in the oven for ~ 10 minutes)
1 teaspoon whole pepper corns
Pinch of paprika (sweet or hot) to taste
Pre-made dumplings (see recipe above)
Salt if needed: depending on how salty the veggie broth is, you may not need to add any salt...taste and add salt if desired at the end

Saute the onion slowly over medium-low, allowing it to caramelize a little. Add in the garlic and saute for another ~ 2-3 minutes. Add in the peppercorns and veggie broth and bring up to a simmer. When the broth is simmering, add the carrots and the celeriac and continue to simmer gently. About 8 minutes before serving, gently drop in the dumplings and the tofu and continue to simmer until the dumplings float to the top. Taste for salt, add to taste if needed, and sprinkle with paprika to finish if desired.

dumplings and veggies simmering in broth
(The corner where my stove is has to be one of the darkest corners known to man.)

Note: The original recipe called for parsley root, which I didn't have. So, you may also want to add some parsley root along with the celeriac and carrot if you can find it.

This is a hearty and tasty soup; perfect for using autumn vegetables.

In doing some image searches, I see that the Hungarian capital is a beautiful city indeed:

Széchenyi Chain Bridge over the River Danube between Buda and Pest 
and the Royal Palace Buda

Matthias Church (Mátyás Templom)

Matthias Church (Mátyás Templom) by night

Budapest's Széchenyi Baths

Back in a day or two with another dish from Hungary. (All Hungarian, All the Time)
Rose Tobin Seattle
Roseann LaPonte
Rosanne Tobin


  1. I wish I had a granite kitchen're so lucky! Must make rolling the dough super easy. This soup looks so yummy and I love what you filled your dumplings with. Love the up close photo of the soup!

  2. What great looking dumplings! Thank you for sharing your method; I think I need to try ravioli or dumplings again soon, I've finally gotten the dough recipe down but not the shaping. This sounds like a really delicious soup - I love that it has tofu and dumplings and a flavorful broth.

  3. those buildings in Hungary is very pretty, well more handsome then pretty:), thats fun to see.

    "the bigger the circle, the easier they are to make)."

    i loved this tip! it made me smile:) id be using a plate to cut my circles if i thought it might be easier!

  4. The soup looks wonderful — very nourishing and satisfying. I love the noodles and will have to try them. I used to make pasta often with my hand-crank pasta machine, but it's been ages since I've done so. I can't believe you get up early enough to accomplish all this before work!

  5. Jacklyn

    But you can have a granite...pastry board...that's what you see in the photos. We live in a rental and the countertops are some sort of ugly pink formica or something. I bought the pastry board for pastry, but I also use it for all my cutting board activities. And as you so rightly say, it is great for working with doughs...makes things much easier.


    Thanks, it was a really satisfying combo...I took some for lunch and there's just something so right about dumplingly/noodley things in soup! : )


    (Shen told me your code name was Michelle1)! Yeah, making plate-sized ravioli would be spectacular...but I guess my statement is false then...plate sized ravioli actually sound like quite a challenge! :)


    Oh do try Vegan Dad's recipe if you haven't, I've had the best experiences with it. It's easy to work, even without a machine, especially if you use a really soft flour along with the semolina.

    Getting up early...ha ha, either do I...that's called MoFo dedication. Actually, I start work at 10, and I only work 6 miles from my house, so if I drive, it only takes me ~12 minutes to get there...if I get up at 7, that gives me a good chunk of time; I actually get a lot of my housework done in the morning before work. :)

  6. Oh wow.. that looks sooo good! I love that you made both the potato and the walnut stuffing.

  7. Those dumplings look spectacular! And the soup, wow! I love Hungarian food, paprika is so satisfying.

  8. This looks so good. The close up of the soup is a winner. It has so many of my favorite things, but it is lookin' a bit time consuming. I think this would be a great activity, and meal, for a rainy day.

  9. That soup looks great! I really appreciate the "how to" pictures!

  10. Wow, this all looks pretty excellent to me. Love those triangular dumplings! Okay, I love all dumplings, but still, these are outstanding ;)

  11. Hey Everyone


    Gilding Lilies

    You're right, this is a fun project for a relaxed afternoon in the kitchen...originally I was thinking of using gyoza wrappers or similar for the dumplings as a quick fix...but I couldn't find any without egg in.


    As the queen of broths, dumplings and bowls of goodness that you are...I thought of you when I was plating this.

    I have to admit though, I copied the presentation from the cookbook. :) I thought the cookbook presentation was as pretty as something you'd come up with.

  12. what a great post! how on earth have I missed your blog so far this mofo??? I have so many exciting posts to catch up on! We are doing very similar themes... I love that you include pics from Hungary. Budapest really is a beautiful city... it's quite amazing. Speaking of amazing, your ravioli dumplings are perfect!!!

  13. Really, Rose, you're no cook. You're a culinary artisan. I dump stuff in a pot and call it good, but you - you craft your food! Your skill is amazing, and one of these days you need to abandon that Black Hole where your stove is and fire up a well-lit 6-burner AGA in your vegan bistro kitchen and dazzle a well-paying public!

    In the meanwhile, though, thank you again and again for sharing your talents and tips on this blog! :-)

    And on more thing... even if you work's nearby and you don't have to be there till 10, you're still deserving of awe for getting all this done before work.

    The dumplings look so "comforty" and the soup looks positively belly-filling and soul-warming. I've never made ravioli, I must give Vegan Dad's recipe a whirl. So which filling did you end up preferring, or did you like them equally?

    What an exquisite city Budapest is! The architecture is magical, and I especially love those European bridges across those romantic rivers.

  14. Amey

    Budapest does look so beautiful...I've never been there but I really want to go someday!

    I know what you mean about keeping up with all the MoFo action. I've been trying to read at least 4 new (to me) blogs each's what I have time for, but not nearly enough to keep up with all the fun!


    You're so nice to say that! But, I really just mimicked the presentation of the soup from the cookbook photo...can't really take credit for it. The Hungarian Cookbook I'm using is sooo not even close to being vegan, but it has really nice photos and all the food is presented in a really attractive manner.

    I would love to have a 6 burner my dreams, in my dreams...

    The soup is exactly that: soul-warming and tummy filling. I took some with me for lunch and J had some for lunch (since he's home during the day) and we had the remaining for dinner...we made short work of it in other words.

    Definitely try Vegan Dad's recipe if you're in the mood for making pasta...he makes it easy peasy. I recently bought a ravioli mold, so I'll be making more of it soon too.

    I agree, Budapest just seems exquisite. I really like the photo of the bridge at sunset too...magical.

  15. Laurie

    PS: We liked the walnut filling best!

  16. Them there Hungarians live in a nice place and eat pretty darn well.

    (You're right, the finished product reminded me of Zoa food).

  17. Your ravioli/dumpling type things get me every time.

    Hungary is one of those random places I've always wanted to go.

  18. Jenny

    Me too! And doesn't Budapest look like an amazingly beautiful city?

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