Hungarian Bread Soup-Peasant Style (Kenyerleves Paraszt Modra)
A rich recipe from Hungarian Cookery Book
Serves 6
- 300g/11oz dry crusts
- 100g/4oz fat (lard)
- 1 bunch parsley
- 3 eggs
- 1 med onion
- 1 T paprika
- salt to taste
Method:
Fry dry crusts of bread in hot fat together with some finely chopped parsley and onions. Add water, salt and paprika and boil. Beat 3 eggs and add gradually to the boiling soup, stirring all the time.
This soup tastes like meat soup.
