Caraway Soup with Egg Dumplings
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INGREDIENTS 2 tablespoons flour
8 cups Beef or Chicken stock
2 tablespoons caraway seeds
2 tablespoons vegetable oil
1/2 cup cold waterDUMPLINGS
1 egg
3 to 4 tablespoons flour
1/4 teaspoon saltIn a small saucepan, lightly brown the flour, stirring constantly. Set aside.
Pour the stock and caraway seeds into a large kettle and bring to a boil. Lower the heat and simmer seeds for 30 minutes, then strain, discarding seeds.
In a small bowl, mix the browned flour with the oil. When smooth, stir in the water. Add this mixture to the caraway broth, stirring rapidly and bring to a boil.
MAKE THE DUMPLINGS
In a large bowl, beat the egg with a fork. Add the flour and salt, beating the flour mixture constantly.
Drop the dumpling batter by teaspoonfuls into the boiling soup. Lower the heat and simmer for 5 minutes, or until the dumplings are cooked through. Divide the soup and dumplings among 8 individual soup bowls and serve at once.
Serves 8