| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Hungary, Soups/stews |
1 |
Servings |
INGREDIENTS
| 3 |
T |
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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