Hungarian Bread Soup-Peasant Style (Kenyerleves Paraszt Modra)

A rich recipe from Hungarian Cookery Book by Karoly Gundel.

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.