Hungarian egg drop soup – Savanyú tojásleves

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: zserbo.com

Ingredients:

  • 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.
Mentés

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10 Responses

  1. Andrea B says:

    What does “1,2 l water” mean? Is that 1-2 Cups, 1/2 cup, 1-2 quarts of water….??

  2. Frank says:

    Nice !
    I tried 2 times : fist time = original recipe.
    Second time : I replaced the bay leave with thym , added a cube of chicken stock(replace the salt) , some sliced fresh paprika and garlic and some spicy paprika powder.
    I was happy with both.
    Keep up the good job , your recipes are TOP.

    • Eszter says:

      Thank you, Frank, for your feedback. It’s amazing how playing with the spices can make a simple dish more interesting. I’m gonna try your version.

  3. pmmw/Pat says:

    I made the soup last night and it turned out great. When I was younger my mom would make egg drop soup and put caraway seeds in it. Well I loved it. By mistake I put fennel seeds in it last night. Well, I guess I put to much in it, it over took the flavor. I’m going to make it again and let you know.

    Have you made it with the caraway seeds ?

  4. pmmw/Pat says:

    Thank you Eszter for you quick reply. It is really appreciated. I’m so excited that I found this site
    and can view all the hungarian recipes. I sure do miss those nights coming home and my mom
    would have all sorts of hungarian dinners for us. Now with the help of this site I can make them.
    My problem was that mom wrote the recipes down but didn’t say what amount of each. It was
    a dash of this, a hand full of that and on and on. So, here I can see the exact amounts. I can’t
    wait to view more of the recipes. Plus my Dad was German and so some of the recipes have
    what he like and so mom would mix the two. lol.

    Again, thank you soooo much for you help.

    pmmw/Pat

    • Eszter says:

      Yes, old family recipes usually don’t give the exact amounts, first I need to test and weigh in order to be able to share plain instructions. I hope you will find those dishes on this site that remind you of your parents.

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