Hungarian Cauliflower And Cabbage Soup Food

HUNGARIAN CAULIFLOWER AND CABBAGE SOUP

Hungarian Cauliflower and Cabbage Soup image

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

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

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

Hungarian Cauliflower Soup image

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

Provided by Dienia B.

Categories Hungarian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 large cauliflower
4 tablespoons butter
1 tablespoon flour
1/4 teaspoon paprika
1 teaspoon salt (may need more )
2 tablespoons parsley, chopped
1 cup sour cream
1 chicken bouillon cube (optional)
3 eggs
2 tablespoons sour cream
1 cup flour, may need more

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.

Nutrition Facts : Calories 452.4, Fat 28.6, SaturatedFat 16, Cholesterol 203.1, Sodium 851.6, Carbohydrate 38.1, Fiber 5.2, Sugar 6.5, Protein 13.7

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