Dish
Köménymagleves
Cumin soup
Köménymagleves is made by sautéing onions in butter until they are soft. Caraway seeds are then added to the pot and toasted until fragrant. Flour is added to the pot to create a roux, and chicken or vegetable broth is added to create the base of the soup. The soup is then simmered until the flavors have melded together. Sour cream is added to the soup just before serving to give it a creamy texture.
Origins and history
Köménymagleves has been a staple in Hungarian cuisine for centuries. Caraway seeds are a common ingredient in Hungarian cooking and are believed to aid in digestion.
Dietary considerations
This soup is vegetarian and can be made gluten-free by using a gluten-free flour.
Variations
Variations of Köménymagleves may include the addition of potatoes or other root vegetables. Some recipes may also call for the use of smoked paprika to add depth of flavor.
Presentation and garnishing
Köménymagleves can be garnished with a dollop of sour cream and a sprinkle of caraway seeds.
Tips & Tricks
To make the soup even heartier, add cooked sausage or bacon to the pot before simmering.
Side-dishes
Köménymagleves is often served with a slice of bread or a pretzel on the side.
Drink pairings
A glass of Tokaji or Egri Bikavér pairs well with Köménymagleves.
Delicious Köménymagleves recipes
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