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Soup roux: cooking time sets the color, and cold water prevents lumps
Make light, golden, or dark roux with lard or butter and flour. Includes amounts for 1 l of soup, lump-free mixing, and when to add paprika.
Save on PinterestRecipe at a glance
- Prep time
- 5 min
- Cook time
- 20 min
- Total time
- 25 min
- Servings
- For 1 l of soup
- Difficulty
- Easy
- Cuisine
- Slovak
Roux is a mixture of fat and toasted flour traditionally used to thicken soups and sauces. For 1 l of soup, you need just 2 tbsp of fat and 3 tbsp of all-purpose flour. How long you cook the flour determines both the color and flavor: light roux works well in milk-based soups and sauces, golden roux in bean and potato soups, and dark roux in lentil soup. To prevent lumps, thin the hot roux with cold water and stir until smooth before pouring it into the soup.
Ingredients
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Instructions
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Melt the fat
2 minMelt the lard in a small saucepan or a high-sided skillet over medium heat.
Toast the flour
10 minAdd the flour and cook, stirring constantly with a wooden spoon. Light roux is ready in about 2 minutes, before the flour changes color; golden roux takes about 5 minutes; and dark roux takes 8 to 10 minutes, until it is the color of milk chocolate. If the roux burns, discard it and start over, as it would make the entire soup bitter.
Add the paprika
1 minIf you want a red soup, remove the roux from the heat and stir in the paprika. It would turn bitter over the heat.
Thin the roux
2 minPour in the cold water all at once and whisk quickly until smooth to prevent lumps. Be careful, as it may splatter.
Thicken the soup
10 minPour the thinned roux into the boiling soup, stirring constantly, and cook for at least 10 more minutes to cook the flour through.
Tip: For a gluten-free roux, use rice flour and toast it the same way; butter is a better choice for milk-based soups. If adding onion to the roux, sauté it until softened before adding the flour. Read more: Lard in the kitchen: baking and frying
This recipe was translated from the Slovak original: Zápražka do polievky: farbu robia minúty na tuku a hrudkám zabráni studená voda
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