Hungarian Cauliflower and Cabbage Soup

Submitted by zeldaz51

"Get real Hungarian sweet (not hot) paprika for the best flavor. You can also puree all of the soup if you prefer that texture. The yogurt may look slightly curdled, but it will taste fine. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1 1/2 vegetable, 1 fat."

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 5

ingredients

• 1 tbsp.vegetable oil
• 3 cups coarsely chopped cabbage
• 1 cup chopped onion
• 1 garlic clove, minced
• 1 tablespoon sweet Hungarian paprika
• 1 3⁄4 cups chicken broth (vegetable broth if vegan)
• 1 1⁄4 cups water
• 3 cups cauliflower florets
• salt
• 1⁄4 teaspoon ground black pepper
• 3⁄4 cup plain yogurt

directions

1. In a 4 or 5 quart nonstick pan, heat the oil over medium-high heat. Add the casbbage, onion, and garlic and cook, stirring, until slightly softened, about 4 to 5 minutes. Stir in the paprika until it is absorbed.
2. Add the broth and water, bring to a boil. Add the cauliflower and simmer, uncovered, 20 minutes or until the cauliflower is soft. Add salt and pepper.
3. Place 2 cups of the soup in a blender or food processor and process until smooth. Stir puree back into soup. Stir in the yogurt and reheat if necessary, but do not boil.
4. Serve in bowls, topped with additional yogurt dollops, if you like.

Reviews

[Ronald]

This is a simple but filling recipe. The flavor is not all that impressive but it certainly tastes homemade Eastern European. I don't see why you couldn't make it with hot paprika instead of mild if you want the spice and I'd like to see a review from someone who tries it that way.

 

[Mike W.]

Wow !! Super good !!

 

[Tamra P.]

I made this soup before I knew there was a recipe for it! My version is a little different and turned out great! I want to try this recipe next time just to compare the two.