Egg Barley Soup

Egg barley soup is the quick, filling, yet budget-friendly soup of Hungarian households – the toasted egg barley gives it its characteristic nutty flavour.

1. Fry the egg barley in a little lard, stirring constantly, until golden – it is right when it gives off a pleasant, nutty aroma.

2. Add the finely chopped onion and the crushed garlic, and fry them together briefly.

3. Off the heat, stir in the paprika, so it does not scorch and turn bitter.

4. Add the diced potato and the carrot cut into rounds.

5. Pour in water, season with salt and pepper.

6. Cook it tender over a medium heat in about 20 minutes.

7. Serve sprinkled with freshly chopped parsley.

Tip: The toasting is the key – if the egg barley is a nice golden, the soup will be much tastier too.