Here’s a comforting, traditional-style Hungarian Egg Drop Soup with Potato Dumplings (often called tojásleves galuskával or krumpligombóc depending on the dumpling style). It’s simple, warming, and very “old-world” 🥣🇭🇺
🇭🇺 Hungarian Egg Drop Soup with Potato Dumplings
Ingredients (serves 4–6)
Soup
- 6 cups chicken or vegetable broth
- 1 tbsp oil or lard
- 1 small onion, finely chopped
- 1 tsp sweet Hungarian paprika
- Salt and black pepper, to taste
- 2 large eggs
- Optional: pinch of caraway seeds or chopped parsley
Potato Dumplings
- 2 medium potatoes, peeled and boiled
- 1 egg
- 1/2–3/4 cup all-purpose flour
- 1/2 tsp salt
Instructions
1. Make the potato dumplings
- Mash boiled potatoes until smooth and let cool slightly.
- Mix in egg and salt.
- Gradually add flour until you get a soft, spoonable dough.
- Set aside.
2. Start the soup
- Heat oil or lard in a soup pot over medium heat.
- Add onion and sauté until soft.
- Remove pot briefly from heat and stir in paprika (this prevents bitterness).
- Return to heat and add broth.
- Season with salt, pepper, and optional caraway seeds.
- Bring to a gentle boil.
3. Cook the dumplings
- Using a teaspoon, drop small spoonfuls of dumpling dough into the simmering soup.
- Cook for 5–7 minutes, until dumplings float and are cooked through.
4. Add the eggs (egg drop)
- Beat eggs lightly in a bowl.
- Slowly drizzle eggs into gently simmering soup while stirring softly.
- Cook 1–2 minutes until egg strands set.
5. Serve
- Taste and adjust seasoning.
- Garnish with chopped parsley if desired.
- Serve hot with crusty bread.
Tips
- Keep the soup at a gentle simmer, not a hard boil.
- Dumplings should be light—don’t overwork the dough.
- This soup is often served as a first course in Hungarian meals.
If you’d like, I can also share:
- a very old-fashioned peasant version
- a paprika-forward version
- or a galuska (spaetzle-style) dumpling variation
Just tell me 😊
