This recipe comes from Katóka Szakacskönyve by Anna Tutsek. In order to make this soup, you’ll first have to make a batch of kovászos uborka and reserve the juice
Ingredients:
Juice from kovászos uborka
Caraway seeds, optional
Flour
Sour cream
Dill
Salt
Eggs
Method:
Bring to a boil as much leftover juice from kovászos uborka as you’d like. If it is too sour, add some extra water or some caraway seeds. Make a habarás with a little flour and sour cream. Meanwhile, chop some dill and add it to the soup along with some salt. Pour the habarás into the soup while it’s boiling, and keep stirring. Finally, break as many eggs in the soup as there are people. Be sure to only cook for a short time more, otherwise the eggs will be too hard.
