Servings: 4
Calories: 24.1kcal
Equipment
- Soup pot
- Spoon
- knife
Ingredients
- 2 tbsp all-purpose flour
- 2 tbsp vegetable oil
- 1 large white onion
- 2-3 tbsp Caraway Seed
- 2 slices cubes of dried bread
- 2 tbsp paprika powder
- 8-9 cups water or vegetable broth
- 2-3 tbsp salt (or chicken bouillon powder)
Instructions
- Heat the vegetable oil in a large pot over medium-high heat.
- Add the diced onion and cook until softened about 5 minutes.
- Add the caraway seeds and flour to the pot and stir to combine. Cook for another 1-2 minutes.
- Slowly add 8 cups of water or broth and stir to combine.
- Add the cubes of dried bread, paprika powder, salt (or chicken bouillon powder), and any other desired seasonings. Bring the soup to a boil and then reduce heat to low and simmer for 30 minutes.
- Taste the soup before serving and adjust the seasoning accordingly.
- Serve the soup with a sprinkle of freshly chopped parsley or scallions and some crusty bread.
Video
Notes
-If you don't have any dried cubes of bread, you can substitute with a couple of tablespoons of uncooked rice.
-When storing the soup in the refrigerator, make sure to use an airtight container -You can adjust the consistency of the soup by adding more broth or water to make it thinner, or less broth or water to make it thicker.
-If you don't like caraway seeds, you can omit them and replace them with other seasonings such as dill or parsley.
Nutrition
Calories: 24.1kcal
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