Hungarian egg drop soup
is a tasty and super satisfying starter, a quick and inexpensive meal. It consists of an onion blond roux, eggs, ground caraway seeds and sweet paprika powder which gives it a nice flavor and color. Some recipes call for vinegar, I prefer making this soup without it.
Ingredients for 4 people:
- 1 onion, diced
- 3 eggs
- 1 level tablespoon of sweet paprika powder
- 1 loves coffee spoon of ground caraway seeds
- 2 good tablespoons of plain flour
- 4-5 tablespoons of vegetable oil
In a soup pot, sauté the onions in 4-5 tablespoons of vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them.
Add 2 tablespoons of plain flour and toast it for 1-2 minutes until starts to brown.
Heat up 5 cups of water and slowly pour about 2 cups of hot water into your soup and stir, it will thicken up. Add 1 level tablespoon of sweet paprika powder, 1 level coffee spoon of ground caraway seed and stir. Salt to taste.
Pour in the rest of the hot water, bring it to a boil.
Crack 3 eggs into a ball. Break the yolks, but do not beat them.
Add the eggs to the soup and slowly stir until eggs are cooked.