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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Servings: 4 people
Calories: 25kcal
Equipment
- 1 large saucepan
Ingredients
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.