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Caraway Seed Soup (Lateseco) Recipe

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This recipe for Caraway Seed Soup (Lateseco), by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
Ingredients:  
1 Tablespoon of butter
1 Tablespoon of flour
3/4 tsp salt
1 tablespoon Caraway seed (optional)
4 cups of water

Egg drop dumplings:0
1 egg
1 cup flour

Directions:
Directions:
For the soup:
Melt butter, add flour and salt. Stir until brown and the flour is "grainy" no longer. Add the water, bring to boil. Add the caraway seeds and continue to boil.

For the egg drop dumplings:
Make the dough stiff enough so that it forms a "loose ball" on the teaspoon. If the dough is too thick, add a little water to thin. With you teaspoon, scoop the desired size of the dumpling (1/4 to 1/2 teaspoon) and then drop directly to boiling soup. If you dip your spoon into the soup, with the dough on it, the dough will completely release into the soup. Allow to boil for about 10 minutes.

Number Of Servings:
Number Of Servings:
2 servings
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Make the egg drop dumplings before making the soup. This way as soon as the soup boils you are prepared to add the dumplings.

 

 

 

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