Caraway Soup with Garlic Croutons

Köménymagos Leves Foghagymás Kockákkal

Preparation info

  • 6

    • Difficulty


Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About


  • 2 tablespoons lard or bacon drippings
  • 2 tablespoon caraway seeds
  • 2 <


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