This traditional Hungarian cauliflower soup, features a paprika-flavoured broth, cauliflower, carrots and delicious mini dumplings that cook in the soup!
This is a traditional Hungarian cauliflower soup, known as Karfiolleves. Traditionally, hot Hungarian paprika is used in the soup, but it can be a little much for the common taste buds. My solution is to use regular Hungarian paprika, combined with a bit of cayenne for a bit of warming heat.
Ingredients and Substitutions
Cauliflower – you’ll need one small head of cauliflower for this soup.
Paprika – a regular Hungarian Paprika is perfect for this soup. You could use hot, at your own risk :) I bring a little warmth to the bowl with a bit of cayenne pepper.
Chicken Broth – you can also use vegetable broth, for a vegetarian soup.
The dumplings in this soup are very interesting! They call it a dough in the recipe, but it’s really more of a thick batter. They are a nice addition to the soup and add a bit of bulk to the soup, making it more filling, which is especially nice when enjoying it as a dinner soup.
This soup is best right when it’s cooked, though it will keep reasonably well for leftovers.
Don’t add any extra salt until the very end (after the dumplings have been cooked). There is a good bit of salt in the dumplings that will naturally salt the soup for you. I didn’t have to add any extra to mine – just some freshly ground pepper to finish.
Get the Recipe: Hungarian Cauliflower Soup
For the dumplings:
- 1/3 cup all-purpose flour
- 1/2 teaspoon kosher salt, a bit less if using table salt or salted butter
- Freshly ground pepper
- 2 Tablespoons unsalted butter, cold and cubed
- 1 large egg
For the soup:
- 4 Tablespoons unsalted butter
- 1 Tablespoons Hungarian paprika
- 1/8 - 1/4 teaspoon cayenne or hot Hungarian paprika, for heat, use to taste
- 1 medium yellow onion, finely chopped
- 6 cups chicken stock, low-sodium would work well in this soup
- 1 small head cauliflower, large stem removed, cut into small florets
- 1 medium carrot, peeled and sliced or diced
- 1 small bunch flat-leaf parsley, stemmed and finely chopped
- Make the dumplings: In a small bowl, stir together the flour, salt and a bit of freshly ground pepper. Add 2 Tbsp. of the butter, and using your fingers, rub the butter into the flour until pea-size crumbles form. Add egg, and stir until dough forms (mine was more of a thick batter). Cover and refrigerate until ready to use.
- Make the soup: In a large soup pot, heat the remaining 4 Tbsp. of butter over medium-high heat. Add paprika, cayenne and onion, and cook, stirring, until soft, about 5 minutes. Add the chicken stock, cauliflower and carrots and bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Using a 1/2-tsp. measuring spoon and working quickly, spoon out and drop all dumpling dough into simmering soup (I just used a 1/2 tsp. measuring spoon, scooped and gave it a good rap against the side of the pot to drop into the soup), cook, stirring occasionally, until the dumplings are cooked through, about 3 minutes. At this point, you can do a taste test and add additional salt, if necessary. Add some additional cayenne, if needed, for a bit more heat.
- To serve, ladle soup and dumplings into serving bowls and garnish with parsley.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!