ReceptnaptárSour soup with poached egg
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Ingredients
Method
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- Fry the onion in the lard until translucent, sprinkle with the flour, and fry further until light brown.
- Pour in the water, stir until smooth, add the bay leaf, salt it, and bring to a boil.
- Pour in the vinegar to taste, and keep boiling.
- Crack the eggs into the soup one at a time per person, while it's boiling, keeping the yolks whole; cook for 3-4 minutes until the white sets but the yolk is still a little runny.
- Mix the sour cream into the soup.
- Serve carefully, with one poached egg per bowl.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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