Hungarian Cauliflower Soup Recipes
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
HUNGARIAN CAULIFLOWER SOUP
Make and share this Hungarian Cauliflower Soup recipe from Food.com.
Provided by BarbryT
Categories Cauliflower
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring milk to a boil, add the onion, carrots and ham. Cover partially and simmer gently over medium heat for 10 minutes (taking care that it doesn't boil over).
- In the meantime, remove flowerets from the cauliflower head and chop very coarsely. You want the pieces fairly large. Add them to the soup and simmer 15 minutes more.
- In a bowl, stir a little of the hot soup with the sour cream until smooth. Add back to the soup and stir until smooth. Add salt and white pepper to taste. Simmer briefly, stir gently but well.
- Serve, sprinkling each bowl with paprika to taste (I like lots).
Nutrition Facts : Calories 547.8, Fat 31.6, SaturatedFat 17.7, Cholesterol 120.9, Sodium 916, Carbohydrate 36.8, Fiber 4.5, Sugar 5.8, Protein 31.6
HUNGARIAN CAULIFLOWER SOUP
Steps:
- Break cauliflower into sections removing tough fibers. Add enough water/broth to cover. Cook until just tender. Make roux with butter, flour and paprika, cook for 3-5 min. Add to soup gradually, stirring frequently, cook another 3-5 min until there is no taste of flour. Remove from heat, adjust seasoning stir in sour cream if desired Optional dumplings can be added at the last 5 min.
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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.
- In a 6-quart saucepan over medium-high heat, melt the butter. Add the paprika and onion and cook, stirring, until the onion is softened, about 5 minutes.
- Season the soup with salt and pepper. Ladle the soup and dumplings, if using, into bowls and garnish with parsley and, if desired, a dollop of sour cream or crème fraîche. Originally published January 24, 2017.
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