Hungarian Cauliflower Soup Recipes

Steps:

• 1. Put ham bone in a large Dutch oven and cover with water. Saute` onions, carrots and celery in olive oil. Add to ham bone and water along with a bay leaf. Simmer a couple of hours or until meat is falling off the bone.
• 2. Remove ham bone from pot and allow to cool. Meanwhile add the cauliflower to broth and simmer until tender.
• 3. Add the ham pieces back to broth. Make a slurry with milk and flour or cornstarch. Stir into simmering broth. Add milk and allow to thicken. Adjust seasonings.
• 4. Garnish with paprika and fresh parsley. If there isn't as much ham as you would like I buy a package of cubed ham and add just til it is just heated through as ham is already cooked.

Steps:

• Bring milk to a boil, add the onion, carrots and ham. Cover partially and simmer gently over medium heat for 10 minutes (taking care that it doesn't boil over).
• In the meantime, remove flowerets from the cauliflower head and chop very coarsely. You want the pieces fairly large. Add them to the soup and simmer 15 minutes more.
• In a bowl, stir a little of the hot soup with the sour cream until smooth. Add back to the soup and stir until smooth. Add salt and white pepper to taste. Simmer briefly, stir gently but well.
• Serve, sprinkling each bowl with paprika to taste (I like lots).

Steps:

• Place cauliflower in a pot with stock, milk, and salt and bring to a boil.
• Cook until stalks can be easily pierced with a knife, but are still firm (7 minutes).
• In a small saucepan, make a roux, by heating the butter and mixing in the garlic and flour, stirring constantly until flour turns golden beige (3 minutes) (be careful not to scorch the flour and not to get any on you).
• Add the parsley and white pepper.
• Thin the roux with 1/2 cup of the cauliflower broth and slowly pour back into the soup.
• Simmer until cauliflower is done and soup no longer tastes floury (10 minutes).
• Let cool thoroughly.
• In a small bowl stir a little of the soup into the sour cream until smooth; return this to the remaining soup.
• Reheat before serving.

Steps:

• Break cauliflower into sections removing tough fibers.
• Add enough water to cover. Cook until tender. (I used frozen.).( mash up when cooked ).
• 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 ).
• Make roux with butter, flour, paprika, and salt.(add when noodles are floating ).
• Add to soup gradually, stirring frequently.
• Add sour cream right before you add dumplings.( or just sour cream ).
• 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.

Steps:

• 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.
• 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.
• 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.
• Serve in bowls, topped with additional yogurt dollops, if you like.