Caraway Soup (Sick Soup) Kimmel Leves

8 cups water
4 Tbsp caraway seeds
1/4 Cup butter
1/4 Cup flour
1 1/4 tsp salt
1/4 tsp pepper
1 1/2 tsp onion powder

Bring the 8 cups water and the caraway seeds to a boil. When boiling, reduce heat to a simmer. Simmer with the lid on the pot for 20 minutes. Turn off the burner and allow the seeds to steep in the water at least an hour. (However, you can let it sit longer for added flavor...up to two hours.)

While the broth is steeping you can make the spaetzle.  Make the spaetzle according to directions and set aside.

When ready to serve up the soup, you make the roux. First, strain seeds out of the broth and turn onto medium heat. Now onto the roux.

Roux:

Melt butter in small saucepan. Add flour, salt, pepper and onion powder. Cook over medium heat, stirring constantly, until golden brown. After the roux is golden add 4 or 5 ladles of broth to the roux, and cook until the roux is incorporated and thickened.

Now pour all of the roux into the pot of caraway broth. 
Heat broth to boiling add the spaetzle noodles that have been prepared. 

ENJOY!

This soup is a recipe from my grandmother Chick (Csik). It is an old Hungarian recipe that was handed down to my mother. I know my mother would make this for any reason and not just because someone was sick. We just enjoyed the unique taste. When serving this to someone that is not “up to par” or “feeling under the weather,” first serve them just the broth.

As the day goes on and they start feeling better, add a little spaetzle at a time until they start to feel better. They will usually start asking for more spaetzle rather than the broth (That’s when you know they are feeling better, and their appetite is returning).


Enjoy! Élvez! Piacere! Gustirati! Radosť!