Created by dienia b on October 4, 2014
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.