Hungarian Egg Drop Soup With Potato Dumplings🇭🇺.

Instructions

1. Make the Potato Dumplings:

1. Mash boiled potatoes until smooth.
2. Mix in egg, flour, and a pinch of salt to form a soft dough.
3. Roll small portions into 1-inch balls.
4. Bring a pot of salted water to a boil and cook dumplings until they float (about 3–5 minutes). Remove and set aside.

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2. Prepare the Soup:

1. In a large pot, melt butter and sauté chopped onion until translucent.
2. Add chicken or vegetable broth and bring to a gentle boil.
3. Season with salt and pepper.

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3. Add Eggs (Egg Drop Method):

1. Beat eggs in a small bowl.
2. Slowly drizzle the eggs into the simmering broth while stirring gently to create thin ribbons.

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4. Combine & Serve:

1. Add cooked potato dumplings to the soup.
2. Simmer 2–3 minutes to allow flavors to meld.
3. Garnish with chopped parsley.
4. Serve hot, ideally with fresh bread on the side.

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✨ Tips:

• You can add a dash of paprika for authentic Hungarian flavor.
• For a richer soup, use half cream, half broth before adding the eggs.
• Dumplings can be made ahead and refrigerated, then added to the hot soup when ready to serve.

If you want, I can also give you a version with cheese-filled dumplings (túrógombóc) for an even more authentic Hungarian touch.

Do you want me to share that version?