Hungarian Cauliflower Soup

4
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"Secrets of Hungarian cooking, very flavorful soup"

Original recipe yields 4 servings
OK
  • DUMPLINGS

Nutritional

  • Serving Size: 1 (243.4 g)
  • Calories 407.9
  • Total Fat - 25 g
  • Saturated Fat - 14.2 g
  • Cholesterol - 209 mg
  • Sodium - 1038.3 mg
  • Total Carbohydrate - 31.8 g
  • Dietary Fiber - 1.5 g
  • Sugars - 1.2 g
  • Protein - 14 g
  • Calcium - 134.3 mg
  • Iron - 1.4 mg
  • Vitamin C - 16 mg
  • Thiamin - 0.1 mg

Step 1

Break cauliflower into sections removing tough fibers.

Step 2

Add enough water to cover. Cook until tender. (I used frozen, mash up when cooked ).

Step 3

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).

Step 4

Make roux with butter, flour, paprika, and salt.(add when noodles are floating). Add to soup gradually, stirring frequently.

Step 5

Add sour cream right before you add dumplings (or just sour cream).

Step 6

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.

Tips & Variations


No special items needed.

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