Hungarian Wine Soup (Karacsonyi Borleves)

Ever had SWEET soup????

In Indonesia we do have sweet soup, but they are categorized as porridge, and they are for dessert or just because lol The main ingredients often involved glutinous rice flour, rice flour, coconut milk, and Javanese palm sugar.

In Hungary, they have sweet soup, which mainly is from fruits with heavy cream, and they can serve it anytime, for lunch or for dinner.

One sweet soup from Hungary that I like is this following Wine Soup, that is mainly served at parties and especially on Christmas menu 😀

4 dl dry white wine
4 dl water
4-5 cloves
whole cinnamon
a little salt
4 egg yolks
3 egg whites
8 dkg sugar
2 dkg flour
6 dkg sugar for foam

Boil white wine, water, salt and spices
Meanwhile, stir (don’t beat) yolks and sugar
Once wine is boiling, filter or take out the spices
Pour in yolk mixture, stir continuously, then stir in flour til dissolved
On a double boiler, beat egg whites, sugar and salt until hard foam, meringue like
Bring a little water+milk to a boil, and drop lightly the hard foam; boil for a minute
Place wine in serving bowls/glasses, top with cooked hard foam, and decorate with cloves

You can serve the soup warm, chilled, whichever you prefer!

Sounds weird right? But it is delish 😀

Print Recipe

Hungarian Wine Soup (Karacsonyi Borleves)

Servings: 0

Ingredients

• 4 dl dry white wine
• 4 dl water
• 4-5 cloves
• whole cinnamon
• a little salt
• 4 egg yolks
• 3 egg whites
• 8 dkg sugar
• 2 dkg flour
• 6 dkg sugar for foam

Instructions

• Boil white wine, water, salt and spices
• Meanwhile, stir (don’t beat) yolks and sugar
• Once wine is boiling, filter or take out the spices
• Pour in yolk mixture, stir continuously, then stir in flour til dissolved
• On a double boiler, beat egg whites, sugar and salt until hard foam
• Bring a little water+milk to a boil, and drop lightly the hard foam; boil for a minute
• Place wine in serving bowls/glasses, top with cooked hard foam, and decorate with cloves

Magyar Forditas

Hozzávalók 4 személyre:

4 dl asztali száraz fehérbor
4 dl víz
4-5 szem szegfűszeg
egész fahéj
csipet só
4 tojássárga
3 tojásfehérje
8 dkg kristálycukor
2 dkg liszt
6 dkg kristálycukor a habhoz

A fehérbort a vízzel és a fűszerekkel fel-főzzük. A tojássárgát a cukorral kikever-jük, majd a liszttel is, azután hozzászűrjük a felforrt fűszeres bort. Gőz fölött, habve-rővel állandóan keverve felforraljuk. A to-jások fehérjét csipet sóval és a 6 dkg cu-korral kemény habbá verjük, majd kevés vizes tejbe kanállal galuskákat szaggatunk és kifőzzük. Tálaláskor a leves tetejére he-lyezzük a kifőtt habokat.