June 28th, 2007 | Recipes, Soups, bread, budget, fermentation, Hungary, live culture, soup, traditional
(Kenyerleves Paraszt Modra) is a hearty traditional peasant soup, this satisfying recipe is from Hungarian Cookery Book
Serves 6
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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