Hungarian Bread Soup

(Kenyerleves Paraszt Modra) is a hearty traditional peasant soup, this satisfying recipe is from Hungarian Cookery Book by Karoly Gundel.

Serves 6

  • 300g (11 oz) dry crusts
  • 100g (4 oz) fat (preferably 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.

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