Hungarian Cauliflower Soup
Recipe: #14463
October 04, 2014
Categories: Cauliflower, Hungarian, No Eggs, Vegetarian, Flour, Cobblers/Tarts, more
"Secrets of Hungarian cooking, very flavorful soup"
Ingredients
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- DUMPLINGS
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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 by Step Method
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
No special items needed.