Caraway Seed Soup

27 Nov Caraway Seed Soup

caraway soup

Katy asked me to come up with a recipe for the day after Thanksgiving, something light, something to soothe a possibly upset stomach. My thoughts went to the time just after our son was born and he was not really happy about it. People told us, “he is colicky, make some caraway soup for your wife.” I always liked this soup and when my mum showed me how to do it I was shocked. It costs maybe a dollar to make it, and it is pretty good. I do not know if it really helps treat colic. It did not help us, but neither did gripe water or other medicines. But this soup is probably something new, and it really does help your digestion. Enjoy.

Caraway Soup

There are slight variations to this soup. One of them to cook in some potatoes, another is to add garlicky croutons on the top of the soup. For extra fancy soup you can use chicken or vegetable stock instead of water. Experiment and make your own version.

Ingredients

  • 2 tsp caraway seeds
  • 1 tbs vegetable oil
  • 1/2 tsp paprika
  • 1tbs flour
  • 1/2 tsp salt
  • 3 cups water
  • 1-2 eggs

Method

  • Crush the caraway seeds with a mortar and pestle. You don’t have to pulverize them, just crush them in order to help them release the essential oils.
  • Heat the oil and toast the caraway seeds for approximately 3-5 minutes over low heat until you smell their aroma.
  • Add the flour and let it brown a bit. Add the paprika and the water.
  • Cook for 25 minutes.
  • If you are picky about biting on seeds, it is time to strain the soup. If you are not picky skip this step.
  • Beat an egg or two eggs for extra yumminess and pour them into the simmering soup. Stir gently and cook for another 3 minutes.
  • Nothing left but to enjoy.

4 Comments
  • Laura
    Posted at 15:35h, 18 September Reply

    This was a soup I absolutely hated as a kid …
    But away from the family nest I pine for Hungarian food, and with travelling too … I love and eat everything … oriental (Nepal, Karala, Thai to Vietnam) is yummy, but so to is tripe and lutefisk !
    And living in an area with 20% Polish population Kapusta too !
    Must re-assess köménymag leves !
    Get my mum to do her own version ?
    But still doubtful …

    • Valerian
      Posted at 16:51h, 19 September Reply

      i always loved it, especially when you toast the caraway a bit longer and achieve the “smoky” flavor.

  • T.K.
    Posted at 13:22h, 11 February Reply

    We had this as a kid and loved it. I do seem to remember some “Halushki’s” in it, too. I had a recepe but it didn;t work and I see some steps were left out — like grinding the seeds and making a sort of roux.

  • T.K.
    Posted at 13:25h, 11 February Reply

    We had this as a kid and loved it. I do seem to remember some “Halushki’s” in it, too. I had a recepe but it didn;t work and I see some steps were left out — like grinding the seeds and making a sort of roux. Ummm,… this is on a Mac maybe that’s why you can’t read the captcha code. which changed three times since I began this.

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