Come back with me to the old Czech times, and let's cook caraway soup! Bohemian grannies used to cook this delicacy often; the soup was quick, delicious, and smelled of caraway seeds. It would be a pity to forget this lovely recipe!
1Tablespoonvegetable oilCanola, sunflower oil, or lard
2Tablespoonsall-purpose flour
1egg
5cupschicken broth(1.2 l) or vegetable broth, or water
¼teaspoonblack pepperground
salt
a sprig of parsleyto garnish
Instructions
Peel and finely chop the onion. Peel the potatoes and dice them.
In a heavy-bottomed pot or dutch oven (my preferred option), heat the oil over medium temperature. Add the onion and stir until translucent.
Add the caraway seeds and stir for about 1 minute until the caraway aroma develops.
Pour in the flour and stir for about 1-2 minutes.
Remove the pot from the heat, add one scoop of chicken broth. Stir carefully with a whisk to prevent lumps. Add another ladle of broth, whisk. Now you can add the rest of the liquid. Salt and pepper, stir well.
Put the pot back on the stove, carefully add the diced potatoes. Raise the heat and bring the soup to a boil.
Reduce the heat to low, cover with a lid, and let the soup simmer for about 15 minutes, or until the potatoes are soft. Stir from time to time, as the flour tends to sink to the bottom of the pot, where it could start to burn.
Finally, remove the pot from the stove, crack one whole egg into the soup and whisk it in. Do not cook the soup any further.
Salt to taste if necessary, stir, and serve.
Notes
Makes 4 yields.
SERVING: Serve warm, garnish the soup in a bowl with a chopped sprig of parsley. A slice of fresh rye bread or a sprinkling of bread croutons is a great accompaniment to this caraway soup.
Store in the fridge, where the soup will last up to 3-4 days.