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2 tbsp. caraway seed
Cut a small square of cheesecloth and tie the caraway seed in securely (I would suggest doubling the cheesecloth thickness). Set aside.
In a 2-quart pot, melt margarine and stir in 1 tablespoon of the flour. Cook until light brown. Gradually stir in 1 cup of water and the paprika, stirring constantly so the mixture does not lump. Add the remaining 3 cups of water. Add the caraway seeds, parsley and 1 tsp. salt. Cover and simmer for 15-20 minutes.
In a small bowl stir together the remaining tablespoon of flour, the remaining salt and the egg. Drop by teaspoonfuls into the soup . Cook ten minutes longer.
Discard the bag of caraway seeds and serve. There is no need to add rice as this soup makes its own little dumplings.
Posted by Anne Kapiloff, Z'L
Nutritional Info Per Serving:N/A
1-1/4 tbsp. margarine
2 tbsp. flour divided
4 cups water divided
1/4 teaspoon paprika (I use Hungarian)
2 tbsp. chopped parsley
Up to 2 tsp. salt, divided
1 egg