This recipe for paprika-spiced cauliflower soup comes from chef Andrea Nemeth at the restaurant Bagolyvár in Budapest. To form the tiny dumplings, called galuska, she simply drops bits of dough into the simmering broth. This recipe first appeared in our November 2011 issue along with Beth Kracklauer’s story The Art of Soup.
- 1⁄3 cup flour
- 1⁄2 tsp. kosher salt
- 6 tbsp. unsalted butter, cubed and chilled
- 1 egg
- 1 1⁄2 tbsp. Hungarian hot paprika
- 1 large yellow onion, finely chopped
- 6 cups vegetable stock
- 1 small head cauliflower, large stem removed, cut into florets
- 1 medium carrot, peeled and finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 1 small bunch flat-leaf parsley, stemmed and finely chopped
- Make the dumplings: In a bowl, stir together flour and salt; add 2 tbsp. butter, and using your fingers, rub into flour until pea-size crumbles form. Add egg, and stir until dough forms; refrigerate until ready to use.
- Heat remaining butter in a 6-qt. saucepan over medium-high heat; add paprika and onion, and cook, stirring, until soft, about 5 minutes. Add vegetable stock, cauliflower, and carrot; season with salt and pepper, and bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Using a 1⁄2-tsp. measuring spoon, portion out and drop all dumpling dough into simmering soup; cook, stirring occasionally, until dumplings are cooked through, about 3 minutes.
- To serve, ladle soup and dumplings into 4 serving bowls, and garnish with parsley.