Komenymagleves (Caraway Seed Soup With Dumplings) - cooking recipe

Ingredients

2 tablespoons caraway seeds
2 tablespoons vegetable oil
1 cup flour
3 tablespoons flour
8 cups water or 8 cups chicken stock
1 onion, peeled and scored
1 bunch parsley
2 eggs
2 tablespoons milk
salt, to taste
pepper, to taste
paprika

Preparation

Heat oil in a pan and add caraway seeds. Toast till they pop.
Add flour and cook till it browns lightly to make a light roux. Add salt, pepper, and paprika.
Add water or stock, onion, and parsley. Bring to a boil.
Cook for about 5 minutes and then strain into a clean pot. Discard solids.
Combine eggs, milk, and flour to make a thick batter for dumplings.
Bring soup to a boil again. Drop the dough into the soup by the teaspoonful. Cook for 5-10 minutes, or until the dumplings are cooked.
Serve hot.