Hungry for Hungarian – Karfiolleves (Cauliflower & Dumplings)

Here’s a traditional Hungarian Cauliflower Soup with Dumplings (Karfiolleves) recipe—comforting, hearty, and full of flavor:

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Ingredients (Serves 4–6)

For the Soup:

• 1 medium cauliflower, cut into florets
• 1 medium onion, finely chopped
• 2 tbsp butter or oil
• 2 carrots, sliced
• 1 parsnip, sliced (optional)
• 6 cups (1.5 L) chicken or vegetable broth
• 1 tsp sweet paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

For the Dumplings (Galuska/Nokedli):

• 1 cup all-purpose flour
• 1 large egg
• ¼ tsp salt
• 2–3 tbsp water (as needed for soft dough)

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Instructions

1. Prepare the Soup Base
   • In a large pot, heat butter or oil over medium heat.
   • Sauté onions until soft and translucent.
   • Add paprika and stir briefly to release its aroma.
   • Add carrots, parsnip (if using), cauliflower florets, and broth.
   • Bring to a boil, then reduce heat and simmer for 15–20 minutes, until vegetables are tender.
2. Prepare the Dumplings
   • In a bowl, mix flour, egg, salt, and water to form a thick, sticky dough.
   • Using a small spoon, drop small pieces of dough into the simmering soup.
3. Cook the Dumplings
   • Let dumplings cook for 5–7 minutes until they float to the surface and are cooked through.
4. Serve
   • Taste the soup and adjust salt and pepper as needed.
   • Garnish with chopped fresh parsley and serve warm.

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✨ Tips:

• You can add a splash of cream at the end for a richer soup.
• For a vegetarian version, use vegetable broth.
• Nokedli/dumplings can also be made in larger batches and boiled separately if preferred.

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If you want, I can also make a short, catchy “viral-style” version of this soup with dumplings that’s perfect for Facebook or Instagram—quick to read and easy to share.

Do you want me to do that?