ReceptnaptárRoux soup
Rántott leves, roux soup, is one of the simplest dishes of Hungarian peasant cooking, and it takes almost nothing: flour, lard, caraway and water. The dark-toasted roux gives it a roasted, slightly nutty flavour. In the past it was eaten for breakfast in many places, especially in winter. Today, with toasted bread cubes, it is returning to the table as a light dish that is easy on the stomach.
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Ingredients
Method
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- Fry the flour in the lard over medium heat, stirring constantly, until dark brown - this gives the soup its characteristic toasted flavor.
- Add the chopped onion, the parsley and the caraway, and fry for another 1-2 minutes until the onion becomes fragrant.
- Pour in the water or broth, stir until smooth, and bring to a boil.
- Cook over low heat for 10-12 minutes to let the flavors meld.
- Strain the soup into a clean pot.
- Before serving, boil the grated noodles in it (about 5 minutes), or sprinkle with toasted bread cubes, and adjust the seasoning with salt.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Stir the roux constantly and do not hurry it with a high flame, because only a few seconds separate a toasty flavour from a bitter, burnt one.
- Use cold or lukewarm liquid to thin the roux, and pour it in a little at a time, so that the soup does not turn lumpy.
- Fry the caraway with the onion, because its aroma is much stronger in warm fat than if you simply sprinkle it into the soup.
Frequently asked questions
Why does the soup need straining?
This removes the cooked-out onion and caraway, leaving the soup clear and silky. If you like chewing on caraway seeds, you can happily skip the straining.
Can I add egg?
Yes, trickling a beaten egg in a thin stream into the hot soup while stirring gives fine egg threads and makes the soup more filling. This version has long been known too.
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