👩🍳 Instructions:
- Prepare the base
- Heat oil or butter in a large pot.
- Add the onion, sauté until soft, then stir in the carrots and parsnip.
- Paprika & broth
- Remove the pot briefly from the heat and stir in the sweet paprika (to prevent burning).
- Add the bay leaf, then pour in the broth.
- Cauliflower
- Add the cauliflower florets.
- Simmer gently until tender, about 15 minutes.
- Make the dumplings
- In a small bowl, whisk the egg with a pinch of salt.
- Stir in enough flour to make a sticky but soft dough.
- Using a teaspoon, drop small bits of dough into the simmering soup.
- Cook until the dumplings rise to the surface and are firm (5–7 minutes).
- Season & finish
- Adjust seasoning with salt and pepper.
- Sprinkle with fresh parsley before serving.
👉 Variations:
- Some families add a sour cream and flour mixture (habarás) at the end for extra creaminess.
- A sprinkle of nutmeg in the dumplings also gives them a lovely flavor.
Ashley, do you want me to also share the creamy version of Karfiolleves (with sour cream thickening), or keep it in this lighter, clear-broth style?