Finally, I have the recipe! It was not written down, it existed only in my memory.

I persevered for years! And, finally, I found the technique and the ingredients for this soup to taste like the cauliflower soup that my Mother used to make. This is incredible for such a simple soup. If you like cauliflower, this soup is delicious and guaranteed to be different than the creamed soups you may have tasted before.

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  • Course Soup, Thickened Soup
  • Cuisine Hungarian
  • Keyword 30 Minute Meal, Vegetarian
Servings Prep Time Cook Time
6 people 15 minutes 30 minutes
Passive Time Total Time
45 minutes
Servings Prep Time Cook Time
6 people 15 minutes 30 minutes
Passive Time Total Time
45 minutes
Some suggest that the paprika should be added to the sour cream and flour mixture and added to the soup at the end. I prefer to add the paprika to sautéed onions as I think it adds flavor to the soup while cooking the cauliflower.
Degree of Difficulty
  • 1/2 medium onion finely diced
  • 1 tbspn vegetable oil
  • 1 tspn paprika
  • 1 medium head cauliflower broken into florettes
  • 1/2 tbspn salt
  • 4 1/2 cup water or enough water to generously cover the cauliflower
  • 1/2 cup sour cream or 3/4 cup yogurt
  • 1 tbspn all-purpose flour
  • 3 tbspn chopped parsley
Servings: people
  1. Gather all ingredients before you start recipe.
  2. Clean and break cauliflower into florets and peel and chop 1/2 of a medium onion.
  3. Heat oil in a medium stock pot over medium high heat, add chopped onion and sauté until the onions become soft, 5-7 minutes.
  4. Remove pan from heat and add paprika and stir, off the heat, to combine well.
  5. Add cauliflower to onion mixture and stir to combine.
  6. Season with salt, add enough water to fully cover the cauliflower by about an inch to an inch and half. Bring water to a boil then turn the heat down to a simmer and cook for about 10-12 minutes, or until the cauliflower is soft.
  7. Remove soup from heat.
  8. Add one heaping teaspoon of flour to a one cup measuring cup. To this, add 3-4 tablespoons of sour cream or yogurt and fill the measuring cup to the one cup mark with water. Using a wire whisk, stir to combine the flour with the sour cream.
  9. With the soup still off the heat, stir the sour cream mixture into the soup with a wire whisk, stay at the bottom of the soup so you don't break the cauliflower florets too much.
  10. Chop and add parsley to the soup and serve.

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