Hungarian Egg Soup (Tojásleves)
Servings: 4
Tojásleves is one of those wonderfully simple Hungarian recipes that turns a handful of inexpensive ingredients into a warm and comforting meal. Whole caraway seeds, onion, garlic, paprika and bay leaves create the flavorful broth, while beaten and whole eggs give the soup its distinctive texture. It’s quick, budget-friendly and tastes like Hungarian home cooking. 🇭🇺❤️
Servings: 4
Ingredients:
2–3 tbsp oil
1 tsp whole caraway seeds
1 medium onion, finely chopped
1 clove garlic, minced
1 tbsp all-purpose flour
1 tsp Hungarian sweet paprika
Salt, to taste
Black pepper, to taste
3–4 bay leaves
2 litres (about 8½ cups) water
1 tbsp vinegar, or to taste
6 eggs
Fresh parsley, chopped, for serving
Method:
Heat the oil in a large pot and add the whole caraway seeds. Cook briefly until fragrant.
Add the chopped onion and sauté until soft and translucent. Add the garlic and cook briefly.
Sprinkle in the flour and stir well. Cook for a short time to remove the raw flour taste.
Add the paprika, salt and black pepper, stirring quickly so the paprika does not burn.
Gradually add the water, stirring well. Add the bay leaves and bring to a boil. Reduce the heat and simmer for a few minutes.
Add the vinegar and adjust to taste.
Beat 2 eggs with a small pinch of salt. Slowly pour them into the simmering soup while gently stirring to create egg ribbons.
Crack the remaining 4 eggs individually into a small bowl and gently slide them into the soup one at a time.
Simmer gently without vigorous stirring until the egg whites are cooked and the yolks reach your preferred consistency.
Taste and adjust the seasoning. Serve hot with fresh chopped parsley.