| 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
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”