Tojásleves - Hungarian Egg Drop Soup

Directions

1. Heat lard in a skillet, then add the flour and crushed garlic cloves. Cook for a minute, then remove from the heat and add the paprika powder to create a roux. 

2. Add 1l of water and the caraway seeds, and season with salt and pepper. Bring to a boil.

3. Whisk two eggs together, then add them to the soup once it is boiling. Mix them in and simmer for 1-2 minutes.

4. Crack open the remaining eggs and carefully add them to the soup. Cook for another 2-3 minutes, then serve hot, placing one whole egg in a bowl. You can sprinkle it with freshly chopped spring onions for a refreshing infusion of herbal flavour.