Traditional Recipes from Minga's Kitchen
This lovely recipe came to me as a Hungarian recipe & one of the hallmarks of Hungarian soups is that they are made with very light broths.
My version of this soup is very hearty & made with my famous beef bone broth but can prepared with any beef broth. So, as you know with most of my dishes there, are a few things to be done in advance. I like my beef broth to cook for 3 or 4 days before I strain it for the next step. Having lots of broth on hand is the key to a delicious life!
Make sure to have a good selection of beautiful salts in your kitchen for all the cooking you will do. Mortons or any other salt that is very white & highly processed is not only with out nutritional value, but harmful & can affect your blood pressure & body tissues negatively. Good salt is another key to a delicious life.
As for the paprika, it comes in all kinds of heat. If you are sensitive to spice, make sure to get sweet paprika, which also comes smoked which I love when I can find it. Hot paprika makes for a hot soup, which is delicious if that is what you are craving.
1 medium to large onion diced finely
1 &1/2 tablespoons of Hungarian paprika
4 tablespoons of butter
2 carrots diced finely
1 small to medium head of cauliflower
6 cups of beef bone broth
gorgeous minerally salt (grey, sea, Himalayan pink)
1 small bunch of parsley chopped fine
1: heat the butter in 6 quart sauce pan or your soup pot & add paprika & onion. Cook for about 10 minutes until soft & onions are a bit brown but be careful not to burn the mix as paprika is quite delicate.
2: add beef broth, cauliflower & carrots. Bring to a boil & cook for about 15 minutes, until vegetables are just tender.
3: add parsley & salt to taste. Serve & enjoy