Hungarian Egg Drop Soup with Caraway and Paprika

Why You’ll Love This Recipe

• Classic Hungarian comfort: fragrant caraway, sweet paprika, and a whisper of lemon.
• Silky egg ribbons in a lightly thickened, velvety broth—soothing yet lively.
• Pantry-friendly and budget-wise; ready in just over half an hour.
• Easy technique with pro tips to prevent curdling and keep the soup glossy.

Grocery List

• Produce: 1 lemon, fresh dill (small bunch), optional 1 garlic clove
• Dairy: Unsalted butter, sour cream, 4 large eggs
• Pantry: Sweet Hungarian paprika, caraway seeds, all-purpose flour, neutral oil, chicken or vegetable stock, bay leaf, salt, black pepper

Full Ingredients

For the Caraway–Paprika Broth

• 2 tbsp (28 g) unsalted butter
• 1 tbsp (15 ml) neutral oil (sunflower, grapeseed, or canola)
• 2 tsp (6 g) caraway seeds
• 2 tbsp (16 g) all-purpose flour
• 2 tsp (5–6 g) sweet Hungarian paprika (not smoked)
• 6 cups (1.4 L) chicken or vegetable stock, hot
• 1 bay leaf
• 1 1/2 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper
• Optional: 1 small garlic clove, finely grated

For the Egg Ribbons

• 4 large eggs
• Pinch of salt

To Finish

• 1/2 cup (120 g) sour cream
• 2 tbsp (30 ml) fresh lemon juice, plus more to taste
• 2 tbsp finely chopped fresh dill, plus extra for serving
• Optional: pinch of paprika for the bowls

Step-by-Step Instructions

Step 1: Prep and warm the base

Heat the stock in a saucepan or microwave until hot but not boiling. In a small bowl, whisk the eggs with a pinch of salt and set aside in a jug with a spout for easy pouring. Finely chop the dill and juice the lemon. If using garlic, grate it and set aside. Warming the stock helps prevent lumps when you build the soup.

Step 2: Make a light roux with caraway

In a medium pot (3–4 qt), melt the butter with the oil over medium heat. Add the caraway seeds and cook, stirring, for 30 seconds until fragrant. Sprinkle in the flour and whisk constantly for 1–2 minutes until the roux is foamy and pale blond—do not brown. Remove the pot from the heat.

Step 3: Add paprika and build the broth

Off the heat, stir in the sweet Hungarian paprika. Immediately whisk in about 1 cup of the hot stock to stop the paprika from scorching and to loosen the roux. Return the pot to medium heat, then gradually whisk in the remaining stock. Add the bay leaf. If using garlic, whisk it in now. Bring to a gentle simmer.

Step 4: Simmer and season

Simmer the soup for 10–12 minutes, whisking occasionally, until slightly thickened and the flour taste has cooked off. Season with salt and black pepper. The broth should be smooth, lightly thick, and a rich paprika-orange color.

Step 5: Create silky egg ribbons

Reduce the heat to maintain a gentle simmer (not a boil). Using a spoon or ladle, stir the soup in one direction to create a slow whirlpool. With your other hand, drizzle in the beaten eggs in a thin, steady stream, continuing to stir in the same direction. The eggs will set into fine, silky strands in about 45–60 seconds. Turn the heat to low.

Step 6: Temper the sour cream and finish with lemon and dill

Turn off the heat. In a small bowl, whisk the sour cream with a ladle of hot soup until smooth. Pour this mixture back into the pot, stirring gently. Keep the soup below 180°F/82°C to prevent curdling. Stir in 2 tbsp lemon juice and the chopped dill. Taste and adjust seasoning—add a touch more lemon, salt, or pepper as you like. Ladle into warm bowls and garnish with extra dill and a pinch of paprika.

Pro Tips

• Always add paprika off the heat, then immediately loosen with stock to prevent bitterness.
• Keep the soup at a gentle simmer when adding eggs; boiling breaks the ribbons into tough bits.
• Temper sour cream with hot soup and add off heat to keep the broth glossy and smooth.
• If the soup gets too thick, whisk in a splash of hot water or stock to loosen.
• For ultra-fine ribbons, pour eggs from a jug in a hair-thin stream while stirring steadily in one direction.

Variations

• Classic vinegar finish: Swap lemon juice for 1–2 tbsp mild white wine vinegar for a traditional tang.
• Gluten-free: Use a 1:1 gluten-free flour blend for the roux, or thicken with 1 tbsp cornstarch whisked into cold stock (skip the roux).
• Smoky note: Replace 1/2 tsp of the sweet paprika with smoked paprika for a subtle depth (do not overdo it).

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat without boiling to keep the eggs tender and the sour cream from splitting. The soup will thicken slightly in the fridge—thin with a splash of stock or water as needed. For make-ahead, cook the paprika-caraway base (through Step 4), cool, and refrigerate up to 3 days. Reheat, then add eggs and finish with sour cream, lemon, and dill just before serving. Freezing is not recommended once the eggs and sour cream are added; if you must freeze, freeze the base only (without eggs or sour cream).

Nutrition (per serving)

Approximate values: 260 calories; 18 g fat; 9 g carbohydrates; 12 g protein; 1 g fiber; 780 mg sodium. Values will vary based on stock, sour cream, and salt used.