This is a more than 100 year-old recipe, it comes from my great-grandmother’s collection. Even though the list of ingredients is short, this soup is rich in flavour. This simple dish doesn’t fit the current food trends (it’s not dairy-, gluten- and fat-free), but it keeps the memory of my ancestors, who cooked and ate this soup with joy.
- 1 medium head cauliflower
- 2 tsbp lard
- 2 tbsp flour
- 2 tsp ground paprika
- 1,5 – 2 l (~6-8 cups) water
- 2-3 tsp salt
- 1/2 tsp black pepper
- 2 heaping tbsp sour cream
Cut the cauliflower into florets, rinse and set them aside.
In a pot heat the lard, add flour and make a light brown roux. Remove pot from the heat and stir 2 teaspoons of ground paprika in the roux. Pour in water, give it a good stir and put the pot back onto the heat. Add cauliflower florets and bring the soup to a boil while stirring constantly. When the soup boils, reduce the heat to medium and cook until the florets are tender.
Once the soup is done, turn off the heat. Place sour cream in a small bowl, ladle some soup in it and whisk to combine. In a fine stream pour the mixture into the soup while stirring constantly.