Hungarian Cauliflower Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 Ingredients:
1 large cauliflower |
4 tablespoons butter |
1 tablespoon flour |
1/4 teaspoon paprika |
1 teaspoon salt (may need more ) |
2 tablespoons parsley, chopped |
1 cup sour cream |
1 chicken bouillon cube (optional) |
3 eggs |
2 tablespoons sour cream |
1 cup flour, may need more |
Directions:
1. Break cauliflower into sections removing tough fibers.
2. Add enough water to cover. Cook until tender. (I used frozen.).( mash up when cooked ).
3. I added chicken boullion cube and 1 teaspoon dried parsley; if using the fresh parsley, put it in with the dumplings.
4. ( i would add the dumplings here before the roux ).
5. Make roux with butter, flour, paprika, and salt.(add when noodles are floating ).
6. Add to soup gradually, stirring frequently.
7. Add sour cream right before you add dumplings.( or just sour cream ).
8. 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.
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