Komenymagleves Caraway Seed Soup with Dumplings
Warm, comforting, and steeped in Hungarian tradition, Komenymagleves Caraway Seed Soup with Dumplings is a simple yet flavorful dish that showcases the earthy, aromatic essence of caraway seeds. This classic soup starts with a velvety roux enriched by paprika and fragrant caraway, then simmered in chicken or vegetable stock for a beautifully balanced base. Fluffy homemade dumplings, crafted from a quick batter of egg and flour, float tenderly in each bowl, adding a satisfying texture to every bite. Perfect for cozy evenings, this soul-soothing soup is ready in just 35 minutes and can be garnished with fresh parsley for a burst of color and freshness. Whether you're exploring traditional Hungarian cuisine or craving a hearty, nostalgic dish, this caraway seed soup with dumplings is a must-try recipe.
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Recipe Information
Ingredients
- 2 teaspoons caraway seeds
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 4 cups chicken or vegetable stock
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 1 large egg
- 5 tablespoons all-purpose flour (for dumplings)
- 1 teaspoon water
- 2 tablespoons parsley (optional, for garnish)
Instructions
In a medium pot, melt the unsalted butter over medium heat.
Add the caraway seeds to the butter and sauté for about 1 minute, until they release their aroma.
Stir in the 2 tablespoons of all-purpose flour and cook for 2 minutes, stirring continuously, to create a roux.
Remove the pot from the heat and stir in the paprika. Then gradually whisk in the chicken or vegetable stock until smooth to avoid lumps.
Return the pot to medium heat and bring the mixture to a gentle boil, stirring occasionally.
Season with salt and freshly ground black pepper. Lower the heat and let the soup simmer for about 10 minutes, stirring occasionally.
Meanwhile, prepare the dumpling batter: In a small bowl, whisk together the egg, 5 tablespoons of flour, and 1 teaspoon of water. The batter should be thick but still spoonable.
Using a teaspoon, scoop small amounts of the dumpling batter and drop them directly into the simmering soup. The dumplings will puff up as they cook.
Simmer the soup for an additional 6–8 minutes, allowing the dumplings to cook through.
Taste the soup and adjust seasoning if needed. Ladle into bowls and garnish with parsley if desired before serving.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 5917 mg | 257% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 2.5 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 127 mg | 10% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 461 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
