Hungarians most often use cauliflower to make soup. Like so many Hungarian-style soups, this one is also made with plenty of sour cream. The following is a translation of a recipe published on mindmegette.hu.

Ingredients:
1 cauliflower (700 grams)
2 carrots
1 small onion
1 bunch parsley
2 soup cubes
1 bay leaf
10 whole black peppers
1 tablespoon flour
200 milliliters sour cream
1-2 tablespoons lemon juice

Method:
Clean the cauliflower and divide into florets. Peel carrots and onion, and slice the carrots. Wash parsley, shake dry and chop finely. Boil 1 liter of water, add cauliflower, onion, carrots, soup cubes, bay leaf and whole black peppers (in a tea egg) and cook on low heat under cover for 10 minutes. Mix flour and sour cream and stir until smooth. Add 1 tablespoon of soup, mix, then add mixture to hot soup. Cook on low heat without cover for 1 minutes. Add lemon juice and salt to taste. Remove bay leaf, onion and tea egg. Sprinkle with parsley and serve.