Cauliflower soup with rice dumplings

Name: Cauliflower soup with rice dumplings
Total time: 50 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 1 head cauliflower, cut into florets; 2 tbsp butter; 4 tbsp rice; 1 tbsp flour; 1.2 l strong beef broth; 1 egg; 1 tbsp butter; 2 tbsp sour cream; 1 egg for the dumplings; salt

Time: 50 min4 servingsapprox. 240 kcal / serving (estimated)approx. 7 g protein / serving

Cauliflower soup with rice dumplings (illustration)

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Method

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Wash the cauliflower florets, and braise them in melted butter, covered, in a larger pot, together with two handfuls of rice, until tender, about 15-18 minutes.
Sprinkle with the flour, mix in, then pour in the broth, and bring to a boil.
Meanwhile make the dumplings: beat the egg with a pinch of salt, pinch small dumplings off it with a spoon into boiling salted water, and cook for 2 minutes, then drain.
When serving, mix in the egg, the butter and the sour cream.
Add the dumplings cooked in salted water to the soup, and serve hot.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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