Hungarian Egg Soup with Paprika, Caraway, and Fresh Dill

Hungarian egg soup, or tojásleves, is a simple paprika-seasoned soup often made with a flour-and-fat roux, broth or water, and eggs. This version cooks beaten eggs into soft ribbons, while caraway and a little vinegar give the mild, comforting broth its characteristic savory, bright finish.

Ingredients

2 tablespoons (30 ml) neutral oil or unsalted butter
1 small yellow onion, finely chopped (about 1 cup; 100 g)
2 tablespoons (16 g) all-purpose flour
2 garlic cloves, finely chopped (about 2 teaspoons; 6 g)
2 teaspoons (5 g) Hungarian sweet paprika
½ teaspoon (1 g) caraway seeds, lightly crushed
6 cups (1.4 L) low-sodium chicken or vegetable broth, or water
1 bay leaf
1 teaspoon (6 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
1½ tablespoons (22 ml) white wine vinegar or mild cider vinegar
4 large eggs, beaten (about 200 g without shells)
2 tablespoons (8 g) chopped fresh parsley or dill, for serving
½ cup (120 g) sour cream, for serving (optional)

Instructions

Prepare the ingredients. Finely chop the onion and garlic, lightly crush the caraway seeds with the flat side of a knife or in a mortar, and beat the eggs in a bowl until the whites and yolks are evenly combined. Measure out the broth, paprika, flour, vinegar, and seasonings before you begin cooking. The roux comes together quickly, and having the paprika ready makes it easier to keep it from scorching.
Soften the onion. Set a medium saucepan or Dutch oven over medium heat and add the oil or butter. Once warm, add the onion and cook for 5 to 7 minutes, stirring regularly, until soft and translucent but not deeply browned. Add the garlic and caraway and cook for about 30 seconds, just until fragrant. If the pan looks dry, lower the heat; browned garlic can make the broth taste bitter.
Make the paprika roux. Sprinkle in the flour and stir continuously for 1 to 2 minutes, until it coats the onion and no dry patches remain. Take the pan off the heat, add the paprika, and stir for about 15 seconds. Paprika can turn bitter if fried over high heat, so adding it off the burner helps preserve its sweet, warm flavor. Hungarian sweet paprika is a good choice; ordinary sweet paprika works too, while smoked paprika gives the soup a noticeably smokier character.
Whisk in the broth. Pour in about 1 cup (240 ml) of broth gradually, whisking until the roux is smooth. Add the remaining broth in a steady stream, whisking as you go. Return the pan to medium heat and add the bay leaf, salt, and black pepper. Bring the soup to a gentle simmer, stirring the bottom and corners of the pan so the flour does not settle. Simmer for 10 minutes to cook out the raw flour taste and let the caraway infuse the broth.
Season and add the eggs. Stir in the vinegar, then taste the broth before adding more salt; broth varies in saltiness, and the vinegar should brighten rather than dominate. Reduce the heat so the soup is gently simmering, not boiling hard. Stir the soup in a slow circle and pour in the beaten eggs in a thin stream. Continue stirring gently for 30 to 60 seconds to form soft ribbons. The USDA FSIS safe minimum temperature for egg dishes is 160°F (71°C); check the soup with a food thermometer and ensure the eggs reach that temperature. Avoid a rolling boil, which can make the egg pieces tough.
Finish and serve. Remove the bay leaf. Taste the soup once more and adjust with a small splash of vinegar, a pinch of salt, or pepper as needed. Ladle into warm bowls and finish with chopped parsley or dill. If using sour cream, add a spoonful to each bowl or serve it at the table so everyone can choose how creamy to make the soup.

Tips

Keep the paprika sweet and fragrant. Take the pan off the heat before stirring in the paprika, and do not let the spice sit against a very hot, dry pan. If your paprika has been open for a long time and smells faint, it may contribute less flavor; use fresh sweet paprika when possible. Smoked paprika is a possible substitute, but it changes the soup from gently earthy to distinctly smoky.

Prevent lumps by adding broth gradually. Start with a small amount of broth and whisk the flour mixture smooth before adding the rest. If a few small lumps remain, whisk more vigorously while the soup heats. A stick blender can smooth the broth before the eggs go in, but do not blend after adding them or you will lose the tender ribbons.

Use caraway thoughtfully. Caraway seeds are common in Central European cooking, but they may be less familiar in some pantries. If you cannot find them, leave them out or use a small pinch of ground cumin; cumin is not a close match and will make the soup taste warmer and more earthy. Crushing whole caraway lightly releases its aroma without leaving large, hard seeds in every spoonful.

Adjust the tang at the end. Vinegar strengths differ, so begin with the listed amount and taste before adding extra. The soup should have a gently lively finish, not taste sharply sour. If you accidentally add too much, a little more broth can soften the acidity; a spoonful of sour cream in the bowl also rounds it out.

Serving Suggestions

Serve Hungarian egg soup hot as a light first course, a simple lunch, or a modest supper. Crusty bread, rye bread, or soft rolls are useful alongside because they can be dipped into the paprika broth. A small salad of cucumber, tomatoes, or leafy greens provides a fresh contrast, especially if you serve the soup with sour cream.

For a more filling meal, pair it with boiled potatoes, buttered noodles, or a slice of savory bread. Keep the accompaniments uncomplicated: the soup is mild, and strongly spiced sides can overwhelm its caraway and paprika. Put vinegar, black pepper, chopped herbs, and sour cream on the table so diners can season their own bowls. Add the herbs just before serving to keep their color and flavor fresh.

Variations

Make it vegetarian. Use vegetable broth or water instead of chicken broth. Water gives a particularly clean, traditional-style base, while vegetable broth adds more depth; choose a mild one so its flavor does not compete with the paprika. Check the salt after simmering, since packaged broths vary considerably.

Poach whole eggs instead of making ribbons. Bring the seasoned soup to a gentle simmer and crack the eggs into separate small cups. Slide them into the broth one at a time, cover the pot, and cook until the yolks and whites are firm. This gives each bowl a whole egg rather than wispy curds; cook only as many eggs as you plan to serve immediately, since whole eggs are less convenient to reheat evenly.

Add more vegetables. A small diced carrot or a little chopped celery can be cooked with the onion for a sweeter, fuller broth. Keep the pieces small and give firmer vegetables a few extra minutes to soften before making the roux. Spinach or finely chopped leafy greens can instead be stirred in near the end, before the eggs.

Change the finish. Dill is a lively garnish, while parsley is more neutral. A spoonful of sour cream makes the soup creamy and softens the vinegar; for a tangier dairy finish, plain yogurt can be used in the bowl, though it is thinner and may taste sharper. Avoid boiling the soup after adding dairy, since high heat can cause it to separate.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a covered, shallow container. The soup keeps for 3 to 4 days in the refrigerator. The egg ribbons will firm up and may lose some of their delicate texture as they sit, but the broth remains usable. For the best texture, make the broth ahead and cook the eggs into the portion you plan to serve, rather than storing them in the soup.

Reheat only the amount you need in a saucepan over medium-low heat, stirring gently until hot throughout. Leftovers should reach 165°F (74°C) when reheated; check with a food thermometer, and avoid letting the soup boil vigorously. A microwave also works: use a microwave-safe bowl, cover it loosely, heat in short intervals, and stir between intervals so the soup warms evenly. Add a splash of broth or water if it has thickened, then taste and refresh the seasoning with a little vinegar or chopped herb.

Freezing is possible, but the egg ribbons can become spongy or watery after thawing, and sour cream does not freeze well in the soup. If you want to freeze a batch, freeze the broth before adding eggs or dairy, in a suitable airtight freezer container, and use it within about 2 to 3 months for best quality. Thaw it in the refrigerator, bring it to a simmer, and add freshly beaten eggs when serving.

Frequently Asked Questions

What is Hungarian egg soup called?
It is commonly called tojásleves, meaning “egg soup” in Hungarian. Versions vary by household and region; a paprika-seasoned roux, broth or water, and eggs are common features, while the amount of vinegar and the way the eggs are added can differ.

Can I make this soup without paprika?
You can, but paprika is one of the defining flavors and gives the broth its color. If you are out, use a small amount of mild chili powder only if you are comfortable with a different, potentially hotter taste. A pinch of sweet red pepper powder is a closer choice when available. Do not replace it with a large amount of smoked paprika unless you want a smoky soup.

Why did my soup turn lumpy?
Lumps usually form when the flour roux meets a large amount of liquid all at once. Whisk in the first cup of broth gradually until smooth, then continue adding broth while whisking. If the soup is already lumpy, whisk it firmly before adding the eggs; straining is another option, though it will remove the onion and caraway as well.

Can I prepare Hungarian egg soup ahead?
Yes. Make the broth through the simmering step, cool it promptly, and refrigerate it in a covered container for up to 3 to 4 days. Reheat the broth, then add freshly beaten eggs and cook them to the safe temperature. This approach preserves a softer egg texture than storing the finished soup.

Can I use water instead of broth?
Yes. Water makes a lighter-tasting soup and is a practical option; the onion, paprika, caraway, and roux still provide flavor. Season gradually and taste near the end, because you may want a little more salt or vinegar than you would with a well-seasoned broth. Vegetable broth is another good choice if you want a fuller base without meat.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).