Hungarian egg drop soup is a very simple, tasty and nourishing starter. It is done in 10 minutes, you can serve it with potato dumplings seasond with smoked bacon to make it more filling. If you are looking for a cheap, quick and delicious recipe, try this Hungarian soup.
1 smaller onion, diced
2 tablespoons of vegetable oil
1 teaspoon of sweet paprika powder
1/2 teaspoon of ground caraway seeds
2,5 tablespoons of all purpose flour
salt to tast
For the potato dumplings (6-8 dumplings):
1 cup of cubed, cooked potatoes (2 medium or 3 smaller potatoes)
3 bacon stripes
1 cup of all purpose flour
Parsley to season
Peel and cube the potatoes, cook them in salted water until tender.
Cube the smoked bacon stripes and fry them in a small pan. Take the fried pieces out and set aside in a small bowl.
In a soup pot, sauté the diced onions in 2 tablespoons of vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them.
Add 2,5 tablespoons of all purpose flour and toast it for 1-2 minutes until starts to brown a little bit.
Heat up 4 cups of water and slowly pour 1 cup of hot water to the onion-flour mixture and stir, it will thicken up. Add 1 teaspoon of sweet paprika powder, 1/2 teaspoon of ground caraway seeds and pour in the rest of the hot water, bring it to a boil. Salt to taste.
Crack 3 eggs in a ball and beat them. Add the eggs to the soup, gently stir and slowly boil until the eggs are cooked.
Drain the cooked potatoes, cool down and mash them. Add 1 egg, the fried bacon pieces and around 1 cup of all purpose flour. Mix together with your hands until the dough holds together. Add more flour if necessary. Salt to taste.
Then form the dough into golf ball size balls. To keep the dumplings from sticking to your hands when you are forming them, you can either wet your hands with water, or dust your hands with flour. Put the dumplings into salted boiling water and cook for about 7-8 minutes, then take them out and set aside.
Serve the soup with the potato dumplings, sprinkle with parsley.
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