Дата добавления: 9 мая 2014

Cauliflower soup with noodles


  • 1 large cauliflower
  • 3 l bone and vegetable stock (0,5 kg stock; 0,2 kg carrots; 0,1 kg root parsley; 0,1 kg celeriac; 0,1 kg onion)
  • 1 glass cream
  • 3 tablespoons plain wheat flour
  • 25 dag home-made noodles
  • 30 dag plain wheat flour
  • 2 eggs
  • about 4 dag water
  • salt
  • Maggi sauce
  • 1 bunch dill



Prepare meat and vegetable stock. Clean and rinse cauliflower and leave in water with vinegar for some time, rinse again. Divide into single florets and cook in stock. Make noodle pastry from flour, eggs, water and a pinch of salt. Roll it, let it dry a bit, cut into thin strands, let dry again and cook in boiling salted water, drain and rinse it with cold water. Add noodles into soft cauliflower, and thicken soup with mixture of flour and water, bring it to boil and season with salt and Maggi sauce. Remove it from heat and add mixture of cream and boiling water or stock. Serve it garnished with chopped dill.


This meal was prepared by the Vocational School Complex in Racibórz during the 3rd “Silesian Tastes Festival 2008” in Racibórz.