Hungarian Egg Drop Soup With Potato Dumplings

Hungarian Egg Drop Soup with Potato Dumplings (Tojásleves Galuskával) 🇭🇺🍲

A humble, comforting Hungarian soup made with simple pantry ingredients—light broth, delicate egg ribbons, and soft potato dumplings. Traditionally served as an everyday home meal.

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🥣 Ingredients

For the Soup

• 2 tbsp oil or lard
• 1 tbsp all-purpose flour
• 1 tsp sweet Hungarian paprika
• 5 cups water or light broth
• 1 tsp salt (or to taste)
• ¼ tsp black pepper
• 1 tsp vinegar (optional, traditional)

For the Potato Dumplings

• 1 cup mashed potatoes (cold)
• 1 egg
• ½–¾ cup all-purpose flour
• ½ tsp salt

Eggs

• 2 eggs, lightly beaten

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🍲 Instructions

1. Make the Soup Base

1. Heat oil or lard in a pot over medium heat.
2. Stir in flour and cook briefly until pale golden.
3. Remove from heat and mix in paprika.
4. Slowly whisk in water/broth.
5. Add salt and pepper, bring to a gentle boil.

2. Prepare the Potato Dumplings

1. Mix mashed potatoes, egg, salt, and flour into a soft dough.
2. Drop small spoonfuls into gently boiling soup.
3. Cook until dumplings float (about 3–4 minutes).

3. Add the Eggs

1. Slowly drizzle beaten eggs into the simmering soup while stirring gently.
2. Cook 1–2 minutes until egg ribbons form.

4. Finish

• Add vinegar if using, adjust seasoning, and remove from heat.

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🍽️ To Serve

• Hot, with fresh bread
• Optional chopped parsley on top

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🔑 Authentic Tips

• Keep the soup light, not thick
• Paprika should never burn 🌶️
• Vinegar adds traditional balance but is optional

If you want:

• A short Facebook version
• A Darija version
• Or without dumplings (classic tojásleves)