Hungarian Cauliflower And Cabbage Soup Recipes

HUNGARIAN CAULIFLOWER SOUP

Hungarian Cauliflower Soup image

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

Ingredients

8 cups milk
1 large yellow onion, finely chopped
1 -2 carrot, finely chopped
6 -8 ounces cooked ham, cut into small dice
1 head cauliflower
1/2 cup sour cream
1 -2 teaspoon salt, to taste
white pepper, to taste
paprika or smoked paprika

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

KARFIOL LEVES (HUNGARIAN CAULIFLOWER SOUP)

Karfiol Leves (Hungarian Cauliflower Soup) image

Make and share this Karfiol Leves (Hungarian Cauliflower Soup) recipe from Food.com.

Provided by littleturtle

Categories Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 head cauliflower, chopped (approx. 3 cups)
4 cups chicken stock or 4 cups veal stock
2 cups milk
1 teaspoon salt
2 tablespoons butter
1 -2 garlic clove, minced
2 tablespoons flour
1 1/2 tablespoons parsley, chopped
1 teaspoon white pepper
1/2 cup sour cream

Steps:

Place cauliflower in a pot with stock, milk, and salt and bring to a boil.
Cook until stalks can be easily pierced with a knife, but are still firm (7 minutes).
In a small saucepan, make a roux, by heating the butter and mixing in the garlic and flour, stirring constantly until flour turns golden beige (3 minutes) (be careful not to scorch the flour and not to get any on you).
Add the parsley and white pepper.
Thin the roux with 1/2 cup of the cauliflower broth and slowly pour back into the soup.
Simmer until cauliflower is done and soup no longer tastes floury (10 minutes).
Let cool thoroughly.
In a small bowl stir a little of the soup into the sour cream until smooth; return this to the remaining soup.
Reheat before serving.

Nutrition Facts : Calories 325.2, Fat 19.2, SaturatedFat 10.6, Cholesterol 54.5, Sodium 1103.2, Carbohydrate 26, Fiber 3.3, Sugar 7.6, Protein 14.1

HUNGARIAN VEGETARIAN CABBAGE SOUP

Hungarian Vegetarian Cabbage Soup image

Make and share this Hungarian Vegetarian Cabbage Soup recipe from Food.com.

Provided by Mirj2338

Categories Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (46 ounce) can tomato juice
4 cups shredded green cabbage (, 1 & 1/4 pounds - or more)
2 large carrots, shredded
1 cup thinly sliced celery
1 large onion, finely chopped
salt and pepper
caraway seed (optional)
yogurt (optional)

Steps:

Combine everything except the carraway seeds and yogurt in a large pot.
Bring to a boil, reduce heat, and simmer uncovered for an hour.
When serving, garnish with yogurt and carraway seeds, if desired.

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.

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