Caraway Soup

Kümmel Suppe

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Extensive use is made in Austrian cooking, as in German cooking, of caraway seed as a flavouring.


  • 1 teaspoon of caraway seed
  • 2 ozs of butter
  • 1 oz of flour, macaroni, water, salt and pepper


Melt the butter in a saucepan, then add the flour gradually and stir till it browns. Mix in the caraway seeds, and pour in about pints of boiling water, stirring well. Simmer for 1½ an hour, strain and add the macaroni, cut in inch lengths and previously boiled. Instead of the macaroni, croûtons of fried bread are sometimes added to the soup.