Paprika Cauliflower Soup – Karfiol Leves
My authentic Hungarian Paprika Cauliflower Soup – Karfiol Leves comes together with cauliflower, celery, carrots, onion and lots of Hungarian paprika. Easy to make and full of flavor! Total Hungarian comfort in every bite!
Servings: 4
Ingredients
- ⅓ cup flour
- ½ tsp. kosher salt
- 6 tbsp. unsalted butter cubed and chilled
- 1 egg
- 1 ½ tbsp. Hungarian hot paprika
- 1 large yellow onion finely chopped
- 6 cups vegetable stock
- 1 small head cauliflower large stem removed, cut into florets
- 1 medium carrot peeled and finely chopped
- 1 celery finely chopped
- Kosher salt and freshly ground black pepper to taste
- 1 small bunch flat-leaf parsley stemmed and finely chopped
Instructions
- Make the dumplings: In a bowl, stir together flour and salt; add 2 tbsp. butter, and using your fingers, rub into flour until pea-size crumbles form. Add egg, and stir until dough forms; refrigerate until ready to use.
- Heat remaining butter in a 6-qt. saucepan over medium-high heat; add paprika and onion, and cook, stirring, until soft, about 5 minutes.
- Add vegetable stock, cauliflower, carrot and celery; season with salt and pepper, and bring to a boil.
- Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 15 minutes.
- Using a ½-tsp. measuring spoon, portion out and drop all dumpling dough into simmering soup; cook, stirring occasionally, until dumplings are cooked through, about 3 minutes.
- Ladle soup and dumplings into 4 serving bowls; garnish with sour cream and parsley.