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.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 18 minutes mins
Course Soup
Cuisine Hungarian
Cutting board
Chef's knife
medium soup pot
Wooden spoon
Measuring spoons
- 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
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