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Cooking
Grandma Maruška's Easy Caraway Soup
· 4 servings
Sauté the onion
Melt a knob of butter in a pot and sauté a finely chopped onion in it. Add the caraway seeds – both crushed and whole. Cook for a few minutes. It'll start smelling wonderful, and the whole family will already be drooling.
Make the roux and add the stock
Stir in the plain flour and cook it until golden – not brown! If it browns too much it'll turn bitter and spoil the soup. Mix it into a smooth roux, then immediately whisk in cold stock to thin it out.
Serve with toasted bread and parsley
Season with salt and pepper and let it simmer for twenty minutes. Serve straight away, garnished on the plate with croutons and chopped parsley.
Tip: mushrooms and egg
If you'd like to take it a step further, do what my sister does – she adds sautéed mushrooms and whisks a beaten egg into the soup. A brilliant idea.