Caraway soup with dumplings


Very refreshing and tasty, also a good digestive.



* 1/4 caraway seeds
* 2 large onions
* salt, pepper
* 2 spoons lard
* 1 spoon chopped green scallions
* parsely
* 1 spoon flour

Dumplings:1 egg, cold water, 1 spoon olive oil, salt, pepper, flour. Beat together the egg, half of an eggshell full with water, olive oil, salt and flour to make a soft dough.

Boil the caraway seeds and the onions with salt, pepper until soften. Fry with lard the finelly chopped scallions (or leek), add the chopped parsely and a spoon of flour. Stir constantly until it becomes brownish. Add some water and stir until you obtain a thick sauce. Cook for 10 minutes then pour it over the boiling caraway seeds and cook some more. Strain the soup into another pot, pressing the ingredients through a sieve, and bring to a boil. It is time to boil the dumplings in the soup. Take with a spoon a small round quantity and boil it in the soup until they surface. Serve hot.

(The Romanian name of the dish: Supa de chimen cu galuste)