- 2 tablespoons lard or bacon drippings
- 2 tablespoon caraway seeds
- 2 <
- Heat fat and cook caraway seeds for 1 minute to make them pop.
- Add flour and make a dark roux, making sure that it does not burn.
- Add water and whip. Cook for 15 to 20 minutes. Strain the mixture, put it back into the pot, and bring to a boil.
- Beat the egg till foamy and whip it into the simmering soup. Adjust salt.