Grandma's caraway soup
Grandma's caraway soup is a quick classic made with a few common ingredients. We roast the caraway in lard, fry the light roux with paprika, pour water over it and, after a short boil, stir in the beaten egg.
Ingredients · Servings 2
- 1 egg
- 1 teaspoon cumin
- 1 teaspoon lard
- 1 tablespoon plain flour
- 1/2 teaspoon ground sweet paprika
- 500 ml vegetable stock (or water)
- salt
Method · 25 min
- Heat the lard in a saucepan. Add the cumin and fry briefly until fragrant. Sprinkle in the flour and fry until light brown, stirring constantly.
- Stir the ground sweet paprika into the roux and let it briefly release its aroma. Do not fry the paprika for long so that it does not become bitter.
- Gradually pour cold broth or water into the stew, stirring constantly. Stir thoroughly with a whisk to avoid lumps. Season the soup with salt, bring to a boil, and simmer over low heat for 10 minutes.
- Crack the eggs into a bowl and beat with a fork. Pour the eggs into the boiling soup in a thin stream, stirring constantly. Cook for another 1-2 minutes to set the eggs.
- Taste the soup, add salt if necessary, and serve.
