Here’s a traditional Hungarian Karfiol Leves — a light, comforting cauliflower soup flavored with paprika and parsley 🇭🇺🥣
Karfiol Leves (Hungarian Cauliflower Soup)
Ingredients
- 2 tbsp oil or butter
- 1 small onion, finely chopped
- 1 tbsp plain flour
- 1 tsp sweet Hungarian paprika
- 1 small head cauliflower, broken into florets
- 1 carrot, sliced (optional but common)
- 1.2 L (5 cups) water or light vegetable/chicken stock
- Salt, to taste
- Freshly ground black pepper
- 1 tbsp chopped fresh parsley
Optional additions
- Pinch of caraway seeds
- Small noodles or csipetke
- 1 egg, lightly beaten
Method
- Make the rántás (roux)
Heat oil or butter in a soup pot.
Add onion and cook until soft and translucent.
Stir in flour and cook gently until pale golden.
Remove from heat and mix in paprika. - Add vegetables
Return pot to heat.
Add cauliflower and carrot, stirring to coat in the roux. - Add liquid
Gradually add water or stock, stirring to avoid lumps. - Simmer
Season with salt and pepper.
Simmer 15–20 minutes, until cauliflower is tender. - Optional egg finish
Slowly drizzle beaten egg into gently boiling soup while stirring for delicate strands. - Finish & serve
Stir in parsley and serve hot.
Serving & Tips
- Serve with fresh bread or rolls
- Soup should be light, not thick
- Paprika should give colour, not heat
- Even better the next day
Variations
- With csipetke: add tiny pinched noodles during simmer
- Vegan: use oil and skip egg
- Creamy version: add a splash of milk or sour cream at the end
If you’d like, I can also share:
- Karfiol főzelék (Hungarian cauliflower stew)
- A modern lighter version
- Or a grandmother-style village recipe
Just let me know 😊
