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Creamed Hungarian Caraway Soup

Krémes Köménymagos Leves

Cuisine: Hungarian

A Hungarian caraway soup with a twist: adding cream makes it a classic winter soup. This is not a “fire and forget” kind of thing – it does require some stirring.

Serves: 6
Cooking time: 20-30 min
You need: a skillet, and perhaps a sieve


  • 1/3 cup of butter
  • 1/3 coup flour
  • 1+1/2 Tbsp caraway seeds
  • 1+1/2 Tsp salt
  • A pinch of ground pepper
  • 3/4 Tsp paprika
  • 2 egg yolks, slightly beaten
  • 3/4 cup heavy cream


  1. Put the butter int the skillet and melt it over low heat.
  2. Add the flour, the caraway seeds, the salt and the ground pepper.
  3. Heat until the mixture bubbles and is lightly browned, stirring constantly.
  4. Remove from heat.
  5. Add the paprika.
  6. Then, gradually, add the water, stirring constantly.
  7. Return the skillet to the fire and bring rapidly to a boil, stirring constantly.
  8. Cover and simmer for 15 min.
  9. Meanwhile prepare and set aside the Croutons
  10. Remove the soup from the fire.
  11. Slightly beat the egg yolks in a bowl.
  12. In the same bowl, add 3 Tbsp of hot soup and stir vigorously.
  13. Immediately blend the egg yolk mixture into the hot soup in the skillet .
  14. Cook over low heat, stirring constantly, for @2-3 min.
  15. Remove the skillet from the fire.
  16. At this stage the “gourmet” thing to do is to discard the caraway seeds by pouring the soup through a sieve. Your choice, really. 🙂
  17. Just before serving, add the heavy cream.

Notes on the Hungarian Creamed Caraway Soup

  • Do not overcook or allow the soup to boil.

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