Here’s a full, traditional Flour Soup recipe—simple, hearty, and comforting. This dish, also known as “flour soup” or “farina soup”, is common in Central and Eastern European cuisines, such as Hungarian or Polish cooking. It’s affordable and quick to make.
Flour Soup (Traditional Style)
Prep Time: 5 minutes
Cook Time: 10–15 minutes
Serves: 2–4
Ingredients:
3 tablespoons all-purpose flour
2 tablespoons butter (or oil, for dairy-free)
4 cups (1 liter) water or vegetable/chicken broth
1 teaspoon paprika (sweet Hungarian style is best)
1–2 cloves garlic, minced (optional but recommended)
Salt and pepper to taste
1 egg (optional, for egg drop style)
Fresh parsley or chives (optional, for garnish)
Instructions:
Make a Roux (Base)
In a medium saucepan, melt the butter over medium heat.
Add the flour and stir constantly for about 3–4 minutes until it turns golden brown. Don’t burn it—you’re looking for a light nutty aroma.
Add Garlic & Paprika
Stir in the minced garlic and paprika quickly. The paprika should cook just a few seconds—be careful not to scorch it.
Add Liquid
Gradually pour in the water or broth while whisking constantly to avoid lumps.
Stir until the mixture is smooth.
Season
Add salt and pepper to taste.
Let the soup simmer for 5–10 minutes until slightly thickened.
(Optional) Add Egg
Beat the egg in a small bowl.
Slowly drizzle the egg into the hot soup while stirring gently to create “egg ribbons” (like in egg drop soup).
Serve
Ladle the soup into bowls.
Garnish with fresh parsley or chives if desired.
Serve with crusty bread.
Tips:
For a heartier version, add diced boiled potatoes, noodles, or leftover vegetables.
Smoked paprika gives a deeper flavor if you prefer a bolder taste.
For a creamy version, stir in a bit of cream or sour cream just before serving.
