Hungarian egg-drop soup (tojásleves)

Hello, I’m writing this post from voluntary quarantine. My recipe may be helpful for getting through these difficult times although I normally make it quite often. It is very simple, tasty and nourishing as the main ingredients are eggs, caraway seeds and broth. It is the Hungarian version of the hot and sour soup. It can be served with semolina croutons or any bread croutons that you can buy in stores.

RECIPE

INGREDIENTS

  • 4 cup broth (vegetarian or chicken) or water
  • oil (vegetable or lard)
  • 1 smaller onion, finally chopped
  • 1 tsp Hungarian sweet paprika
  • 1 bay leaf
  • 1 Tbsp caraway seeds
  • 2 egg yolks
  • 1 Tbsp vinegar
  • about 1 cup of semolina flour + 2 eggs or bread croutons
  • dehydrated vegetable seasoning (optional)
  • parsley, chopped
  • Hot pepper to taste

DIRECTIONS FOR THE SOUP

  • Have 1/4 cup of cold water ready
  • Sauté the onion in a medium sized pot until translucent.
  • Add 1 Tbsp flour to make the roux. Stir for 3 minute or until it turns a beautiful orange color.
  • Add 1 tsp paprika and stir for 1 minute.
  • Add the water that was set aside from the first step, stir well.
  • Add stock, bay leaves, and caraway seeds. Bring to a boil and cook for 20 minutes covered.
  • Turn off the heat.
  • Separate 2 eggs. In a small bowl, lightly beat the yolks. Add a small amount of liquid from the soup, mix. Slowly add to the soup while stirring the soup in a circular motion. You can use the egg white for something else.
  • Add vinegar and dehydrated vegetable seasoning (optional)
  • Season with salt, black pepper and hot red pepper to taste.
  • Serve hot with semolina croutons or bread croutons.

DIRECTIONS FOR THE SEMOLINA CROUTONS (optional)

  • Lightly beat 2 eggs. Add 1/2 tsp salt, 1 Tbsp oil.
  • Add about 1 cup of semolina flour or as much what the eggs takes up. You should get a dough that is dry enough so you can pick it it up and make it into a circular shape. Make sure you don’t add too much because it will be too dry.
  • If possible let it sit for 1 hour.
  • Pan fry this dough in a lightly oiled frying pan on both sides until golden brown.
  • Take out of frying pan and cut up into small squares.

Enjoy!

SOURCE

Recipe, text and photo by twincitiesherbs.com.

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  1. Pingback: RECIPE: Egg Drop Soup | plantook

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