ReceptnaptárWine soup
Wine soup is an old Hungarian dish that was eaten even at breakfast before coffee and tea became widespread, and today it counts as a Christmas speciality. White wine, cinnamon, cloves, lemon zest and egg yolk make a silky, hot, spiced soup. It is a curious meeting of mulled wine and cream soup, and well worth trying at least once.
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Ingredients
Method
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- Bring the wine to a boil in a pot with the water, the cinnamon, the cloves and the lemon zest.
- Make a light roux from the butter and the flour, mix smooth with two ladlefuls of water, and add it to the hot wine to thicken it slightly.
- Cook over low heat for 5 minutes, then strain so the spices don't remain in it.
- When serving, whisk the egg yolks with the powdered sugar until foamy, drizzle into the hot (not boiling) wine soup, and mix well.
- If it's not tart enough, season with a little lemon juice.
- Serve immediately, hot - don't boil it any further, as the egg would curdle.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Choose a dry white wine that you would happily drink, because the wine determines almost the entire flavour of the soup.
- Do not pour the egg yolks into boiling liquid. Take the pan off the heat and trickle them in, stirring, because that is the only way to keep the soup silky.
- Serve it in small cups, because it is strong and rich, and some of the alcohol remains even after boiling, so it is not suitable for children.
Frequently asked questions
Does the alcohol evaporate during cooking?
Only partly, because the soup cooks for a short time. Those who avoid alcohol can replace the wine with grape juice and a little lemon juice, though it then becomes quite a different dish.
What should it be served before?
At Christmas or on a festive winter menu, before the roast meats. Offer it in small portions, perhaps with toasted kalács, the Hungarian sweet milk loaf, or sponge fingers.
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