Hungarian Cauliflower Soup – a delicious recipe with milk, onion, carrot, cauliflower, sour cream, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a saucepan, bring milk to a boil. Strain it through a fine strainer into a large pot.
2
Add the onion, carrot, and ham. Cover partially and simmer gently over medium heat for 10 minutes, taking care that it does not boil over.
3
Meanwhile, remove the florets from the cauliflower head and chop coarsely. Measure out 4 cups and add to soup.
4
Simmer for 15 minutes more.
5
In a small bowl, stir a little of the hot soup into the sour cream until smooth. Add this mixture to the soup along with salt and white pepper to taste.
6
Simmer briefly, stirring well. Adjust the seasoning and ladle into warmed bowls.
7
If you like, lightly sprinkle individual servings with sweet Hungarian paprika.
496
kcal
Calories
25
g
Fat
42
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 cups milk, 1 yellow onion finely chopped, 1 carrot finely chopped, 6 ounces cooked ham cut into small dice, and more.
Yes, Hungarian Cauliflower Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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