Caraway Seed Soup with Dumplings / Supa de chimen cu galuste

Directions

Add to 2 quarts of cold water 1/4 cup of caraway seeds, 2 large onions, washed and with the peel left on, and salt and pepper to taste. Boil until tender.

Now fry in a deep iron pan with 2 tablespoonfuls of bacon drippings, one tablespoonful ol finely chopped green scallions (or leek or chives). Add a sprig of parsley finely chopped, cover and simmer until soft, then put in one tablespoonful of flour, stirring constantly until it becomes a nice dark brown. Add some of the boiling water slowly, with constant stirring, until you get a thick sauce. Cook slowly for 10 minutes, then pour it over the boiling caraway seeds and again cook on a slow fire for about 10 minutes.

Strain the soup into another pot, pressing the ingredients through a sieve, and bring to a boil.

The dumplings are made by beating together quickly with a spoon one egg, half an eggshell full of cold water, one tablespoonful of pure olive oil, salt and enough flour to make a soft dough. Place the dough on a flat wooden board and with a knife Wetted in the soup, cut off small pieces and drop into the soup. Boil until done. Cover and let stand on the warm stove. Serve quite hot.

This soup is an aid to good digestion and is usually prepared once each week. For children the soup is strained only, none of the ingredients being pressed through a sieve. Even babies of a few months are given a little of it, without dumplings.