Cauliflower Soup, Hungarian Style

A soup that is popular in Austria and Hungary, filling and yet healthy, low in fat, carbohydrates and calories. Our recipe is a Hungarian variation made by my wife with paprika paste and powder, including sour cream. The soup is also ideal for vegan and / or vegetarian cuisine, but those who want it hearty can use some bacon. Quick and easy to prepare, perfect for the weekday kitchen.

Peel the kohlrabi and carrots, cut into medium-sized pieces. Wash the cauliflower and also cut it into medium-sized pieces (florets). Chop the onion and garlic.

Sweat the onion until golden, gradually sprinkle with the garlic and paprika powder.

Now add the cauliflower and toss. Deglaze with the stock (or 2 pieces of soup cubes dissolved in warm water).

Bring to the boil, turn back to a lower level, then add the bay leaves, hot green peppers and paprika seasoning paste, stir well.

Add the carrots and kohlrabi with fresh parsley, let simmer for about 30 minutes.

Take some of the soup out of the pot and let it cool down. Stir in the flour and sour cream (flour dough).

Stir the flour dough into the soup, season with salt and pepper.

Leave out the bacon rind, then roast the onion with a few bacon cubes.

I recommend spice pastes from my cookbook such as. Erös Pista or Eckhard`sche Eisenherren Sauce: Tomato sauce and paprika sauce