Hungarian egg drop soup – Savanyú tojásleves

by | Feb 3, 2016 | Soups

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.

Hungarian egg drop soupphoto:


  • 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.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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