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