I had no idea that such a soup existed! We decided to try something new))
In the video below, see how it happened. We had fun - and this is already the result!
This is the first time I've cooked this soup. I don’t know how to do it right. I did as it was written in the book (or rather, almost like that). I missed the powdered sugar. And I didn't filter it (I just didn't understand what this step was for). I will leave a screenshot of the recipe from the book at the end of the article.
If you have cooked such a soup or are familiar with Hungarian cuisine, write how is it right to "loosen" the eggs and pour in or cook like "poached"?
In general, we are preparing.
I heat the ghee in a saucepan with a thick bottom. I add flour and lightly brown.
Then I add the onion grated on a fine grater, and after a minute - paprika. I stir it. And I fill it with water. Stir again, bring to a boil.
I add vinegar, bay leaves and black pepper. Salt.
And then I add eggs to the broth one at a time.
I boil for three or four minutes and you can try!
Best served with sour cream. It turned out, by the way, not bad. I even liked the taste. I didn’t have enough acid. And the rest is excellent. Sometimes you can cook when there is no time or when there are only onions and eggs in the house)) My husband also tried a little. He said it was delicious, but... asked not to cook anymore))
And here is the recipe itself from the book "Hungarian Cuisine":
RECIPE:
• Eggs - 6 pcs.
• Water - 1200 ml
• Ghee butter (or any fat) - 40 g
• Flour - 2 tbsp.
• Onions - 1 pc.
• Paprika - 1 tsp.
• Table vinegar 9% - 1 tbsp.
• Ground black pepper
• Bay leaf
• Salt
• Sour cream
*** And yes, there is powdered sugar in the recipe - 1 tsp. It must be added before flour and fried with butter.