Hungarian Cauliflower And Cabbage Soup Recipes
HUNGARIAN CAULIFLOWER AND CABBAGE SOUP
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.
Provided by zeldaz51
Categories Cauliflower
Time 50m
Yield 5 serving(s)
Number Of Ingredients 11
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.
HUNGARIAN CAULIFLOWER SOUP
Make and share this Hungarian Cauliflower Soup recipe from Food.com.
Provided by BarbryT
Categories Cauliflower
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 547.8, Fat 31.6, SaturatedFat 17.7, Cholesterol 120.9, Sodium 916, Carbohydrate 36.8, Fiber 4.5, Sugar 5.8, Protein 31.6
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- In a bowl, stir together the flour and salt. Add the butter and, using your fingers, rub it into the flour until pea-size crumbles form. Add the egg and stir until a somewhat wet, soft, sticky dough forms. (Don’t worry. It will firm.) Cover and refrigerate the dumpling dough for at least 30 minutes or until ready to use.
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- For nokedli, combine flour in a bowl with 1 tsp fine sea salt. Add eggs and 100ml cold water and stir to make a thick batter (it will not be smooth). Bring a large saucepan of salted water to the boil. Using a spatula, push batter through a colander in batches into the saucepan and cook until nokedli float to the surface (1-2 minutes). Drain well, toss in a little oil, spread on a tray and set aside. These can be made a couple of hours ahead and refrigerated until required.
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