Hungarian egg-drop soup (tojásleves)

Hello, I’m writing this post from voluntary quarantine. I believe most of my readers are effected by the virus one way or another. 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 a hot and sour soup that can be served with the semolina croutons or any bread croutons that you can buy in stores. Please check this website for more info on caraway seeds.

RECIPE

Ingredients

  • Broth (vegetarian or meat based) or water
  • oil (vegetable or lard)
  • 1 smaller onion, finally chopped
  • 1 tsp Hungarian sweet paprika
  • 1 bayleaf
  • 1 Tbsp caraway seeds
  • 2 egg yolk
  • 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, stir for 1 minute.
  • Add 1 tsp paprika for 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 30 minutes.
  • Turn off the heat.
  • Separate 2 eggs and lightly beat the yolks. Add a small amount of liquid from the soup, mix. Slowly add to the soup while stirring the soup.
  • 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.

Direction 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.
  • Let it sit for 1 hour if you can.
  • 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 squares.

Enjoy!

SOURCE

Recipe, text and photo by twincitiesherbs.com.

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