| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Soups/stews, Hungary | 1 | Servings | |
INGREDIENTS
| 3 | tb | Of caraway seeds |
| Flour and shortening for roux | ||
| Water | ||
| Egg (optional) | ||
| .paprika |
INSTRUCTIONS
Make a roux with flour and shortening, paprika and caraway seed. When done, add water to fill pot (1 quart), and bring to boil. Careful now...don't let it get lumpy. Let boil for 3-4 minutes till flour taste is gone. If you don't care for the idea of eating the caraway seeds, you can quickly pour soup through sieve. It's all ready to serve...however, a variation is to scramble an egg into it for the "egg drop" effect. Caraway Soup - Komenymagos Leves File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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