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Hungarian Cauliflower Soup ~ Karfiolleves
5 from 14 votes

Hungarian Cauliflower Soup ~ Karfiolleves

Hungarian Cauliflower Soup, known as Karfiolleves, features tender cauliflower and carrot simmered in a paprika-infused vegetable broth, optionally thickened with small tender dumplings. The use of Hungarian paprika gives this soup a characteristic color and a mild to medium heat that defines the flavor profile.

Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 to 8 servings
Calories: 163 kcal
Course: Main Course
Cuisine: Hungarian

Ingredients

For the dumplings (optional)
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2 tablespoons (1 oz) butter cut into small cubes, cold unsalted
  • 1 large egg
For the Hungarian cauliflower soup
  • 4 tablespoons (2 oz) butter cold, unsalted
  • 1 1/2 tablespoons paprika see *Note below; if you can't find Hungarian paprika or you prefer things less fiery, use regular paprika and add a pinch or more of cayenne pepper to taste, Hungarian
  • 1 large yellow onion finely chopped (1 cup)
  • 6 cups vegetable stock or substitute 4 cups stock and 2 cups water, homemade or canned vegetable broth
  • 1 small cauliflower cored and cut into bite size (about 1-inch [25-mm]) florets, head
  • 1 medium carrot peeled and finely chopped (about 2/3 cup)
  • 1/2 teaspoon kosher salt plus more to taste
  • black pepper to taste, freshly ground
  • A few prigs flat-leaf parsley stemmed and finely chopped, for garnish (about 2 tablespoons)
  • sour cream optional but strongly encouraged!, or creme fraiche

Instructions

Make the dumplings (optional)
    Cup of Yum
  1. In a bowl, stir together the flour and salt. Add the butter and, using your fingers, rub it into the flour until pea-size crumbles form. Add the egg and stir until a somewhat wet, soft, sticky dough forms. (Don't worry. It will firm.) Cover and refrigerate the dumpling dough for at least 30 minutes or until ready to use.
Make the Hungarian cauliflower soup
  1. In a 6-quart saucepan over medium-high heat, melt the butter. Add the paprika and onion and cook, stirring, until the onion is softened, about 5 minutes.
  2. Add the stock, cauliflower, and carrot, season with salt and pepper, and bring to a boil. Reduce the heat to medium, cover, and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
  3. When the vegetables are tender, using a 1/2-teaspoon measuring spoon, portion out and drop all the dumpling dough into the simmering soup. Cover the pot and cook, without stirring, until the dumplings expand slightly, float to the surface, and are cooked through, 2 to 3 minutes. 
Serve the Hungarian cauliflower soup
  1. Season the soup with salt and pepper. Ladle the soup and dumplings, if using, into bowls and garnish with parsley and, if desired, a dollop of sour cream or crème fraîche.

Notes

  • Use a mix of Hungarian and regular paprika to moderate the soup's heat if desired.
  • Sour cream or creme fraiche added at serving enriches the soup's texture and flavor.
  • If Hungarian paprika is unavailable, regular paprika plus a pinch of cayenne pepper can substitute effectively.

Nutrition Information

Serving 1portion Calories 163kcal (8%) Carbohydrates 14g (5%) Protein 2g (4%) Fat 12g (18%) Saturated Fat 7g (35%) Monounsaturated Fat 3g (15%) Trans Fat 0.5g (25%) Cholesterol 30mg (10%) Sodium 1736mg (72%) Fiber 3g (12%) Sugar 7g (14%)

Nutrition Facts

Serving: 4 to 8 servings

Amount Per Serving

Calories 163

% Daily Value*

Serving 1portion
Calories 163kcal 8%
Carbohydrates 14g 5%
Protein 2g 4%
Fat 12g 18%
Saturated Fat 7g 35%
Monounsaturated Fat 3g 15%
Trans Fat 0.5g 25%
Cholesterol 30mg 10%
Sodium 1736mg 72%
Fiber 3g 12%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.