Tojásleves – Hungarian Egg Drop Soup
A simple yet comforting Hungarian classic, Tojásleves is a flavorful egg drop soup with a touch of paprika. This warm and hearty dish is perfect for a quick and nourishing meal, carrying the rich traditions of Hungarian home cooking.
The History of Tojásleves
Hungarian cuisine is deeply rooted in tradition, often characterized by bold flavors and simple, wholesome ingredients. Tojásleves (Egg Soup) has been a staple in Hungarian kitchens for generations. Historically, it was a dish that could be prepared quickly with readily available ingredients, making it popular among rural communities. The combination of paprika and eggs exemplifies the Hungarian love for rich yet humble flavors.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 20 minutes.
- Comforting & Satisfying: A perfect dish for chilly days or when you need a warm, soothing meal.
- Authentic Hungarian Flavor: The addition of paprika gives it a unique depth.
- Budget-Friendly: Uses simple ingredients that are affordable and easily accessible.
Ingredients You’ll Need
Basic Ingredients:
- 4 cups (1 liter) water or chicken broth
- 2 tbsp vegetable oil or butter
- 1 tbsp all-purpose flour
- 1 tsp sweet Hungarian paprika
- 1 clove garlic, minced
- 1 bay leaf
- 2 eggs, lightly beaten
- Salt and pepper, to taste
- ½ tsp vinegar (optional, for a slight tang)
- Fresh parsley, chopped (for garnish)
Optional Enhancements:
- ½ cup diced potatoes for extra heartiness
- A pinch of caraway seeds for additional flavor
- ¼ cup sour cream for a creamy texture
- Croutons or crusty bread for serving
Step-by-Step Instructions
1. Make the Base
In a pot, heat the oil over medium heat. Add the flour and stir constantly until lightly golden. This creates a roux that will slightly thicken the soup. Add the paprika and mix quickly to avoid burning.
2. Add the Liquid
Pour in the water or broth, stirring continuously to prevent lumps. Add garlic, bay leaf, salt, and pepper. Bring to a gentle simmer. If using diced potatoes, add them at this stage and cook until tender.
3. Add the Eggs
Once the soup is simmering, slowly pour in the beaten eggs while stirring gently to create delicate egg ribbons. The key to achieving the perfect texture is to pour the eggs slowly and stir lightly, rather than whisking aggressively.
4. Final Touches
Add a splash of vinegar if desired. Let the soup simmer for another minute, then remove from heat. If adding sour cream, stir it in off the heat to prevent curdling.
5. Serve & Enjoy!
Ladle the soup into bowls, garnish with fresh parsley, and serve warm. Pair with crusty bread or croutons for a more filling meal.