Caraway soup with eggs and toasted bread

Tip: tap a step to mark it as done.

1. Cook the caraway seeds

   10 min

   Pour 1.2 l water over the caraway seeds, add the bouillon, and boil for 10 minutes to infuse the water with caraway flavor.

2. Make the roux

   Melt the butter in another pot, stir in the flour, and cook, stirring constantly, until light brown.

3. Thicken the soup

   10 min

   Gradually pour the hot caraway broth, including the seeds, into the roux, whisking to prevent lumps. Cook the soup for 10 minutes.

4. Add the eggs

   Beat the eggs with a fork and pour them into the boiling soup in a thin stream, stirring slowly so they set into delicate ribbons. Season with salt and pepper.

5. Toast the bread and serve

   Cut the bread into cubes and toast in a dry skillet until crisp. Sprinkle the soup with parsley and serve with the toasted bread.

Tip: If you prefer not to have caraway seeds in the soup, strain the caraway broth before thickening it. The flavor will remain without the seeds.

This recipe was translated from the Slovak original: Rascová polievka s vajcom a opečeným chlebom