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Hungarian egg drop soup – Tojásleves

Hungarian egg drop soup with potato dumplings

Hungarian Egg Drop Soup, or Tojásleves, is a classic weekday soup in Hungary – quick to make, deeply comforting, and built from simple pantry ingredients.

The base starts with sweet Hungarian paprika gently warmed in oil, giving the broth its beautiful golden-red color and mild warmth.

Caraway seeds add a subtle, earthy aroma, and beaten eggs are slowly poured into the simmering soup to create soft, delicate strands.

Light, soothing, and full of character, Tojásleves is often served as a starter, but many Hungarians enjoy it as a simple meal with fresh bread. A splash of vinegar can be added at the end if desired, but it’s entirely optional.

A humble soup that reflects the heart of Hungarian home cooking.

Hungarian egg drop soup (Tojásleves)

Hungarian Egg Drop Soup, or Tojásleves, is a simple and comforting everyday dish found in many Hungarian homes. It’s made with sweet Hungarian paprika, caraway seeds, and delicate ribbons of egg gently stirred into a light broth.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 18 minutes
Course Soup
Cuisine Hungarian
Servings 4 people

Equipment

  • Cutting board
  • Chef's knife
  • medium soup pot
  • Wooden spoon
  • Measuring spoons

Ingredients
  

  • 1 onion medium, diced
  • 3 eggs whole
  • 1 tbsp sweet paprika powder level
  • 1 coffee spoon ground caraway seeds ground caraway seeds
  • 2 tbsp all purpose flour
  • 4-5 tbsp vegetable oil
  • salt to taste

Instructions
 

  • 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.
  • Enjoy!
Keyword egg drop soup, tojásleves

Want to experience Hungarian food beyond recipes?

You can cook this dish with me in my Budapest home kitchen, or join live from your own kitchen online.

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Want to experience Hungarian food beyond recipes?

Cook together online from your own kitchen or join me in Budapest for a market tour or private cooking class.

Virtual Cooking

Online cooking class bringing authentic flavors of Hungary directly to your kitchen

Cooking Class

Private, hands-on cooking in Budapest, focused on traditional Hungarian family recipes.

Market to Table

Market visit followed by a Hungarian cooking class and shared meal in Budapest.