cumin soup
Take four handfuls of cumin, add about 1.5 L of water and cook until the taste of the cumin is in the water. That can take about half an hour. The longer it cooks, the more intense the taste. In the meantime chop onions and garlic very small. Now the cumin water is separated from the caraway. Large bowl, strainer on it, empty, caraway remains in the sieve and goes to the compost - unfortunately. Now in the same pot, put the onions in oil - I cook only with goose lard or mangalizafett (woolen pig) - the Knofli (garlic). Dust one tablespoon of flour over it, mix again, let it simmer a little and fill it with the cumin water. Bring to a boil again until it is creamy and - En Guete -
Variant: In addition to the flour good Hungarian paprika, there is still a nice color and good taste, finally possibly who likes it, in the soup bowl a dollop of sour cream. If you do not like onions or garlic, just roast the flour.
