Total Time
40mins
Prep 10 mins
Cook 30 mins

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 Nutrition

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.

Reviews

(1)
Most Helpful

First, I am glad I doubled the broth. The spaeztle was difficult to make, but the kids love it. I pur?ed the cauliflower with some of the broth, while doing that I made the roux and added 3 cloves of garlic. I also quadrupled the paprika, I used Hungarian. I added some broth to the roux and let it thicken, the added the roux to the broth and stirred it in. The I added the pur?ed cauliflower and brought that to a boil, then I turned down the heat and added the sour cream..actually I didn't have any so I used plain yogurt, couldn't tell the difference. We garnished with a little chives... 4 stars because the pasta dough was super sticky, I ended up using 2 cups of flour. I did not double the pasta recipe.

razzintaz May 15, 2012

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