Add egg, flour, and salt. Mix until you get a thick, sticky dough.
Bring a small pot of salted water to a gentle boil.
Using a teaspoon, drop small portions of dough into the water.
Cook until dumplings float (about 2–3 minutes). Remove and set aside.
2. Prepare the Soup:
Heat oil or butter in a soup pot. Add onions and sauté until translucent.
Stir in garlic and paprika quickly (don’t let paprika burn).
Pour in water or broth, add salt, pepper, vinegar, and sugar. Bring to a simmer.
3. Add Egg Drops:
Slowly pour beaten eggs into simmering soup while stirring gently in a circular motion with a fork. (This creates thin egg ribbons.)
4. Combine & Finish:
Add cooked potato dumplings to the soup.
Simmer for another 2–3 minutes.
Taste and adjust seasoning before serving.
🍽️ Serving:
Serve hot, sprinkled with a little chopped parsley if desired. It’s simple, cozy, and very satisfying — a great weekday meal with crusty bread on the side.
Would you like me to also include csipetke (pinched noodle dumplings) as an alternative to the potato dumplings? They’re another authentic option Hungarians love in soups like this.
