Hungarian Cauliflower And Cabbage Soup Recipes
HUNGARIAN CAULIFLOWER AND CABBAGE SOUP
Get real Hungarian sweet (not hot) paprika for the best flavor. You can also puree all of the soup if you prefer that texture. The yogurt may look slightly curdled, but it will taste fine. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1 1/2 vegetable, 1 fat.
Provided by zeldaz51
Categories Cauliflower
Time 50m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a 4 or 5 quart nonstick pan, heat the oil over medium-high heat. Add the casbbage, onion, and garlic and cook, stirring, until slightly softened, about 4 to 5 minutes. Stir in the paprika until it is absorbed.
- Add the broth and water, bring to a boil. Add the cauliflower and simmer, uncovered, 20 minutes or until the cauliflower is soft. Add salt and pepper.
- Place 2 cups of the soup in a blender or food processor and process until smooth. Stir puree back into soup. Stir in the yogurt and reheat if necessary, but do not boil.
- Serve in bowls, topped with additional yogurt dollops, if you like.
HUNGARIAN CAULIFLOWER SOUP
Secrets of Hungarian Cooking. A really flavorful soup with dumplings. A full meal without meat. I added boullion to mine. the dumplings are like egg noodles can add cheese or ground caraway seed
Provided by Dienia B.
Categories Hungarian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Break cauliflower into sections removing tough fibers.
- Add enough water to cover. Cook until tender. (I used frozen.).( mash up when cooked ).
- I added chicken boullion cube and 1 teaspoon dried parsley; if using the fresh parsley, put it in with the dumplings.
- ( i would add the dumplings here before the roux ).
- Make roux with butter, flour, paprika, and salt.(add when noodles are floating ).
- Add to soup gradually, stirring frequently.
- Add sour cream right before you add dumplings.( or just sour cream ).
- Make dumplings: Blend eggs, sour cream, and flour together; do not beat. Drop by 1/2 teaspoons into soup for last 10 minutes cooking. Cover. Cook on very low heat.
Nutrition Facts : Calories 452.4, Fat 28.6, SaturatedFat 16, Cholesterol 203.1, Sodium 851.6, Carbohydrate 38.1, Fiber 5.2, Sugar 6.5, Protein 13.7
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- In a bowl, stir together the flour and salt. Add the butter and, using your fingers, rub it into the flour until pea-size crumbles form. Add the egg and stir until a somewhat wet, soft, sticky dough forms. (Don’t worry. It will firm.) Cover and refrigerate the dumpling dough for at least 30 minutes or until ready to use.
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Cover partially and simmer over medium heat for 10 minutes, taking care that it does not boil over. Meanwhile remove the florets from the cauliflower head and chop them coarsely. Measure out 4 cups and add to the soup. Simmer for 15 minutes more. In a small bowl stir a little of the hot soup into the sour cream until smooth.
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