Hungry for Hungarian – Karfiolleves (Hungarian Cauliflower & Dumplings Soup) – Page 2

Instructions

Heat the oil in a large pot and sauté the onion until soft and translucent. Add garlic and cook for another minute.
Remove the pot briefly from the heat and stir in the Hungarian paprika to avoid burning it.
Add the cauliflower, carrot, parsley root, bay leaf, salt, pepper, and broth. Bring to a boil.
Reduce heat and simmer for 20–25 minutes, until the vegetables are tender.
Meanwhile, prepare the dumpling batter by mixing the egg, flour, salt, and water until smooth and sticky.
Bring the soup to a gentle boil. Using a spoon, drop small pieces of batter directly into the soup.
Cook the dumplings for 4–5 minutes until they float and become tender.
Remove the bay leaf, sprinkle with dried parsley, and serve hot.