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Rosztyókaleves soup

4 potatoes
150 g Gyulai kolbász
1 tsp. Caraway seeds
4 eggs
1 bay leaf
Salt and pepper
1 tbsp. Paprika cream
Creme fraiche
1 tbsp. flower
Bunch of parsley
A dash of vinegar
Spicy Pepper Sauce

Preparation method
Peel the potatoes and cut into 2 × 2 cm cubes. Boil the potato cubes in plenty of water with a pinch of salt and pepper, caraway seeds and bay leaf. Then whip the eggs and gradually add them to the potatoes. Slice the Kolbász. Add this with the Paprika cream and let the soup simmer for ± 20 minutes. Meanwhile, mix the flour with the crème fraîche. Remove the soup from the heat and enrich it with the crème fraîche-flour mixture. Season it further with finely chopped parsley, a dash of vinegar and then leave to absorb. Finally add a spoonful of spicy pepper sauce for some extra spice.

Enjoy your meal / jó étvágyat !

Preparation time: ± 50 minutes

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