Egg Drop Soup Hungarian Style

Egg drop soup is quick, cheap and warming – from a few ingredients a hearty, spiced soup lands on the plate in moments.

1. Cut the onion into small cubes and sweat it glassy and pale golden in the oil over a medium heat.

2. Crush or chop the garlic into it, then pull it off the heat and stir in the paprika – fry it only for a few seconds, as it burns easily and turns bitter.

3. Immediately pour in the water, add the caraway, season with salt and pepper, and bring it to the boil.

4. Beat the eggs in a cup, then pour them into the boiling soup in a thin stream, meanwhile stirring slowly with a fork, so nice egg ribbons form.

5. Taste it, adjust the flavour, and serve it immediately.

Tip: A slice of toast served alongside makes it really filling.