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Hungarian Caraway Soup Recipe

Hungarian Caraway Soup

Hungarian caraway seed soup is a dish that most Hungarians are aware of, but it isn’t spoken about with much enthusiasm. The soup is very divisive- most Hungarians dread it, but there are some people who love it since it reminds them of happy memories.
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Author: Lori Walker, MS, RD
Course: Soup
Cuisine: Hungarian Cuisine
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 people
Calories: 25kcal

Equipment

  • 1 large saucepan

Ingredients

  • 2 tbsp lard
  • 2 eggs
  • 1/4 tsp black pepper(ground)
  • 2 tbsp flour
  • 5 cups water
  • 1 tsp paprika
  • croutons
  • 2 tsp caraway seeds
  • Salt to taste

Instructions

  • First, add the lard to a saucepan and heat it over the stove.
  • Add caraway seeds and stir the mixture until combined but be careful not to over-stir.
  • A few seconds after, add the flour, and start cooking it over medium heat. Keep stirring until the roux reaches a golden brown color.
  • Take the pot off the heat, add paprika, and then quickly pour in some water so that the paprika doesn’t burn. Stir until the roux is thoroughly combined with water.
  • Bring the mixture to a boil, stirring constantly. Season with salt and pepper. Cook over medium heat for 10-12 minutes.
  • Beat the eggs in a small bowl. Then pour them into the soup in a thin stream while whisking continuously. Cook for an additional 2-3 minutes.
  • It’s ready to serve! This dish is best served hot, with croutons.

Notes

-Make sure to cook the roux until it reaches the golden brown stage for the best flavor.
-Stir the soup constantly while cooking to prevent scorching.
-Eggs should be added in a fine stream while stirring to create a smooth texture.
-You can use beef, chicken or vegetable broth. 
Keyword: Hungarian caraway soup