Hungarian egg drop soup is a traditional, cheap and easy-to-cook dish, which is served often in households and hash houses, as well. It consists of an onion blond roux, beaten and poached eggs, flavoured with paprika, sour cream and vinegar. Similar to other countries’ recipes, a fine stream of beaten eggs is added to the boiling liquid creating thin, silken strands that float in the soup. Poached eggs (one per person) are cooked in the soup, too. Egg soup should not be confused with caraway seed soup, which may also contain beaten eggs.
- 2 tbsp oil
- 1 medium onion, finely chopped
- 2 tbsp flour
- 1 tsp sweet paprika
- 1 bay leaf
- 1 – 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1,2 l (~5 cups) water
- 6 eggs
- 2 tbsp sour cream
- vinegar to taste
Heat up the oil, add finely chopped onions and flour, and make a blonde roux. Once the roux is done, remove the pot from the heat, stir in paprika, then pour in water. Add bay leaf, salt and pepper; bring it to a boil and over medium heat cook for 5-6 minutes, while stirring regularly, until onions are tender.
Beat two eggs and pour into the soup in a fine stream while stirring constantly. Continue to cook for further 1-2 minutes. Crack one of the four eggs into a cup and at a rolling boil gently pour it into the soup in one fluid movement. Repeat the process with the remaining eggs, leaving some space between them in the pot. Leave them to cook for 3-4 minutes without stirring, then gently move them with a wooden spoon in order to prevent sticking.
Once the eggs are done, turn off the heat. In a small bowl mix sour cream and some soup together until well combined, then stir the mixture into the soup. Flavour with a dash of vinegar.