The Hungarian’s would traditionally cook cauliflower in a paprika broth, and add simple ingredients to allow the rich sweet and hot paprika to create a bold flavour in this delicious soup.
Every time I have a head of cauliflower in my refrigerator, I think of this soup. When I first made it years ago, I thought, my goodness, such a simple and easy soup to make and it tastes sooo good and healthy. It is so delicious and if you want a meatless soup loaded with wholesome goodness and a rich paprika broth with homemade dumplings, this is it! You can always replace the dumplings with pasta or rice of your choice
The classic Hungarian version to make this soup is using quality ingredients that focuses on the rich flavour of their national spice, paprika. It’s spicy broth adds such a rich flavour and the combination of crunchy yet tender cauliflower and carrots throughout. The dumplings added to this recipe creates a satisfying and filling soup.
SUGGESTIONS
Hungarian sweet paprika is the main spice in this soup and sometimes hot paprika is added for that extra heat. The amount added to this soup gives it a mild heat, however, if you prefer to be more spicy, then add another 1/4 to 1/2 teaspoon to the soup. Keep in mind, too much spicy heat tends to mask the true flavour of a dish.
Dumplings for this recipe is my Hungarian Dumpling Recipe (Nokedli) that I use in all of my Hungarian recipes that calls for dumplings or nokedli.
Dumpling substitution: You can avoid the dumplings all together to make this a vegan or gluten-free soup, or add a gluten-free pasta. Regular wheat pasta would work too, however, just so you know, it wouldn’t be the traditional way this soup is made. But it is always an option. I would suggest you cook the pasta before adding it to the soup. You want to maintain the clear paprika broth.
To make this soup vegan, avoid adding butter when you sauté the onions.
There are other recipes that start with melting the butter to cook the onions and adding butter to the dumplings. Either way the results will be excellent.
WHEN MAKING THIS DELICIOUS SOUP
1. Sauté the onions first until tender and add the sweet and hot paprika and sauté for about a minute. If paprika is cooked at a high temperature before adding liquid, it tends to release a burnt flavour, so I would avoid cooking it for too long.
2. If you don’t have hot paprika, you can easily substitute it with cayenne pepper for that added heat. Although, it isn’t necessary, add only the sweet pepper to enjoy this soup for the flavours it offers.
3. You can prepare the dumpling dough ahead of time, and set aside.
4. Making the dough for the dumplings only takes a few minutes. Important to note is use a teaspoon to drop small bite size pieces when adding it to the soup. When they float to the top, the soup is ready to eat.
HOW TO MAKE THIS RECIPE
In a medium-large saucepot, heat butter/oil over medium heat and add onions and sauté for about 4 minutes until tender. Stir in the sweet and hot paprika (or cayenne) if desired and leave over heat for about 1 minute, then add the carrots, cauliflower, and stock. Bring to a boil, then reduce heat to medium and cook, stirring occasionally for about 15-20 minutes, until the vegetables are cooked and tender.
Once the vegetables are cooked, add a ½ teaspoon of the dumpling batter at a time into the soup. When the dumplings are done, they will float to the top about 1-2 minutes.
Not only is this soup is delicious, it is so satisfying. I love the colour, so rich and pleasing and so easy to make with few ingredients. It is an excellent wholesome recipe to show that simple ingredients can give a lot of flavour and still be thoroughly enjoyed from the rich paprika broth and the abundance of cauliflower and dumplings throughout. Garnish with parsley and a dollop of sour cream if desired. Serve with on it’s own or with crusty whole grain bread.
Hungarian Paprika Cauliflower Soup with Dumplings (Paprika Karfiolleves)
Equipment
- large sauce pot or cast iron pot
Ingredients
- 4 tbsp unsalted butter (or extra virgin olive oil)
- 1 medium onion, finely chopped
- 1 tbsp sweet Hungarian paprika
- 1/4 tsp Hot Hungarian paprika (optional)
- 1 medium carrot, finely diced
- 4 cups cauliflower, floret cut into bite size pieces (1 small head)
- 6 cups vegetable stock/water
- 1 tsp Himalayan salt
- 1/4 tsp black pepper
- 4 tbsp fresh parsley, chopped for garnishing
- dollop sour cream (optional)
Dumplings:
- 1 cup all-purpose flour
- 1/2 tsp Himalayan salt
- 1 egg
- 1/4 cup water
Instructions
- In a medium-large saucepot, heat butter/oil over medium heat and add onions and sauté for about 4 minutes until tender. Stir in the sweet and hot paprika (or cayenne) and leave over heat for about 1 minute, then add the carrots, cauliflower, and stock. Bring to a boil, then reduce heat to medium and cook, stirring occasionally for about 15-20 minutes, until the vegetables are cooked and tender.
- Dumplings: While the soup is simmer, stir together in a medium bowl the flour and salt. Beat the egg before adding, and using a fork, stir in with the flour. Then add the water stirring until the dough forms into a sticky thick consistency. It shouldn’t be runny or thick.
- Once the vegetables are cooked, add a ½ teaspoon of the dumpling batter at a time into the soup. When the dumplings are done, they will float to the top about 1-2 minutes.
- Garnish the soup with parsley, and sour cream (optional) and wholegrain bread.
