Hungarian egg soup is a traditional, simple soup made with caraway seeds, garlic, and a light flour roux, gently thickened with egg. This authentic Hungarian egg soup recipe is cooked with water instead of stock, resulting in a clean, rustic flavor typical of everyday Hungarian home cooking. Finished with a touch of vinegar for balance, it is light, comforting, and quick to prepare, often served with fresh bread.
Hungarian Egg Soup
Print RecipeIngredients
- 1 Tea spoon (tsp) caraway seed
- 2 Piece garlic cloves
- 2 Table spoon (tbsp) flour
- 5 Decilitre (dl) water
- 1 Piece egg
- 2 Table spoon (tbsp) vinegar
- 2 Tea spoon (tsp) salt
- 2 Table spoon (tbsp) oil
- 1 Peck white pepper
Instructions
Hungarian egg drop soup is a traditional, cheap and easy-to-cook dish. It consists of light roux, beaten and poached egg, flavoured with garlic, caravay seeds and vinegar. Optionally you can add sweet paprika as well. Heat the oil in a medium size pot, add finely chopped garlic, caraway seed, pepper and salt. Constantly stirring toast the garlic until light browned than add flour and make a blonde roux. Once the roux is done, remove the pot from the heat, stir in paprika optionally, then pour in water approx 5-7 dl. Bring to boil and cook for 15 minutes. Beat the egg and pour into the soup in a fine stream while stirring constantly.
Continue to cook for further 1-2 minutes. If you like add more eggs like crack one into a cup and at a rolling boil gently pour it into the soup in one fluid movement. Leave it to cook for 3-4 minutes without stirring, then gently move it with a wooden spoon in order to prevent sticking. Once the eggs are cooked add the vinegar, bring to boil and it’s done, no need to cook. Serve hot with poached eggs or toasted rolls or bread slices, flavour with a dash of vinegar or black pepper on top.
