Hungarian Cauliflower Soup

I have been eating this soup my whole life! This traditional Hungarian soup is probably unlike anything you have ever tried. It is warm and comforting, with little dumplings and pieces of cauliflower dispersed throughout a light, lemony broth.

Ingredients

Medium head of cauliflower

1 lemon, juiced

Salt to taste

2 Tbsp parsley leaves, chopped

For the butter dumplings:

2 Tbsp butter, softened

2 eggs, lightly whisked

2 tsp dried parsley

1 scant cup of all-purpose flour

1 tsp salt

Pinch of pepper

For the Habarás (thickening):

3 Tbsp sour cream

3 Tbsp all-purpose flour

1 cup water

Directions

Cut the cauliflower into bite size pieces. In a large pot, add the cauliflower and cover with 50% broth and 50% water (if you want a richer soup use all broth, if you want a lighter soup, only use water). Boil gently until the cauliflower is almost tender.

Meanwhile, mix the dumpling ingredients together in a small bowl. Once the cauliflower is almost done, drop almond size pieces of dumpling batter into the broth.

For the habarás, whisk all ingredients together. Once the dumplings have floated to the top, pour the habarás mixture through a fine sieve into the soup. Bring to a gentle boil.

Finally, add the lemon juice, salt to taste, and fresh parsley.

Enjoy!