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 soup
Hungarian egg drop soup – photo:
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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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