There are many variations of Hungarian soup dumplings. Substantial soups like gulyás require smaller garnish; csipetke and nokedli tends to be used there. But lighter soups require the larger dumplings. These can be made from farina or flour. Some people prefer the heavy flour based galuska while others swear by the light and airy farina dumplings. This one is flour based.

1 egg
4 Tbsp flour
1 pinch salt

• Have the soup simmering.
• In a small bowl beat the egg with a fork until yolk and white is well combined.
• Add the flour.
• With the fork whisk the dough until smooth and elastic.
• First dip a soup spoon in the soup.
• Then scoop up a spoonful of dough and drop it in the simmering soup.
• Repeat until all the dough is used up.
• Cover the pot when all the galuska floats to the top.
• Remove from heat and let it sit for 5 minutes and serve the soup.
• Recipe feeds two.




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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!