Borleves [ Hungarian Wine Soup]

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pour 3 cups of the wine and the water into a saucepan with the sugar, cloves, and cinnamon and bring to a boil.
  • While the soup is heating, beat the egg yolks with the remaining wine until creamy. When the soup is at a boil, dip a cup of it, little by little, into the egg yolk mixture, beating constantly so the egg yolks don't curdle.
  • Incorporate another cup of the hot liquid into the eggs, then beat the eggs into the remaining soup.
  • Stir constantly while reheating and let the soup thicken a bit, then strain. Ladle into small elegant bowls, and serve immediately.
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