eggs

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Egg Soup

Name: Egg Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 5 pcs large eggs; 1.5 l vegetable broth; 2 tbsp sunflower oil; 2 tbsp all-purpose flour; 150 g sour cream (20% fat); 3 tbsp white wine vinegar; 1 tsp sweet paprika powder; 0 to taste salt; 0 to taste freshly ground black pepper; 0 to taste fresh parsley (for garnish)

Difficulty

easy

Time

30m

Price Category

cheap

Calories

Low

Egg soup is a true Hungarian classic, captivating with its simplicity and comforting flavor. This quick-to-prepare, creamy soup is a perfect choice on a cold day or when you crave something light yet nourishing. The harmonious combination of tangy flavors and tender egg pieces is guaranteed to warm your soul. Try this traditional recipe and enjoy the tastes of grandma's kitchen!

ingredients

4 Servings

5 pcs large eggs1.5 l vegetable broth2 tbsp sunflower oil2 tbsp all-purpose flour150 g sour cream (20% fat)3 tbsp white wine vinegar1 tsp sweet paprika powder

Steps

Prepare the Roux

In a medium pot, heat the sunflower oil over medium heat. Add the all-purpose flour and stir continuously until golden brown, about 2-3 minutes. Remove from heat, stir in the sweet paprika powder, then immediately pour in the cold vegetable broth, whisking constantly to prevent lumps.

Simmer the Soup

Return the pot to the stove and bring the soup to a boil over medium heat, stirring occasionally. Let it simmer gently for 5 minutes to cook out the flour taste and allow the soup to thicken.

Add Sour Cream and Eggs

In a small bowl, whisk the sour cream with a ladleful of hot soup until smooth, then pour it back into the pot and mix thoroughly. Next, crack the eggs one by one directly into the soup, or whisk them in a bowl and slowly drizzle into the soup while stirring continuously. Cook for another 3-5 minutes until the eggs are set.

Season and Serve

Season the soup with salt, freshly ground black pepper, and white wine vinegar to taste. Taste and adjust seasonings if necessary. Before serving, sprinkle with fresh, finely chopped parsley.

Extra Tips

► If you prefer a thicker soup, use a little more flour for the roux.

► You can crack the eggs one by one directly into the hot soup for more intact pieces.

► Serve with fresh bread or toast to make it even more filling!

Nutrition

	Per 100g	Per Serving 300g / 1 serving
Calories	95 kcal	285 kcal
Protein	4g	12g
Fat	7g	21g
Carbohydrate	4g	12g
Fiber	0.5g	1.5g
Sugar	1g	3g

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