(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.