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Hungarian Cauliflower Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.8196
Energy (kCal)1186.6575
Carbohydrates (g)145.3021
Total fats (g)50.0867
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Break cauliflower into sections removing tough fibers. | 2. Add enough water to cover. Cook until tender. (I used frozen.).( mash up when cooked ). | 3. I added chicken boullion cube and 1 teaspoon dried parsley; if using the fresh parsley, put it in with the dumplings. | 4. ( i would add the dumplings here before the roux ). | 5. Make roux with butter, flour, paprika, and salt.(add when noodles are floating ). | 6. Add to soup gradually, stirring frequently. | 7. Add sour cream right before you add dumplings.( or just sour cream ). | 8. Make dumplings: Blend eggs, sour cream, and flour together; do not beat. Drop by 1/2 teaspoons into soup for last 10 minutes cooking. Cover. Cook on very low heat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cauliflower 1 - - - -
    butter 4 tablespoons 342.0 15.714 10.686 28.8
    flour 1 tablespoon 578.28 126.6054 9.401 2.2436
    paprika 1/4 teaspoon 1.6215 0.3104 0.0813 0.0741
    salt 1 teaspoon - - - -
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    cream 1 cup sour 47.52 1.1112 0.5856 4.644
    chicken bouillon cube 1 - - - -
    egg 3 214.5 1.08 18.84 14.265
    cream 2 tablespoons sour 47.52 1.1112 0.5856 4.644
    flour 1 cup 578.28 126.6054 9.401 2.2436

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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