How much more festive can you get than this Hungarian Christmas Wine Soup. The flavor is tart and sweet, also very rich with the addition of egg yolks. Bookmark it now for next year!
I know, a bit late for a Christmas recipe, but who cares you can make this festive Christmas wine soup year round. Hungary has a weird obsession with unusual soups. When I was there I had strawberry soup and elderflower soup. When I got back I made the classic sour cherry soup. While researching a recipe for ATW12P I came across a Christmas Wine Soup. The bulk of the soup is white wine. How could I not give this recipe a try!
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This post is my contribution to the Around the World in 12 Plates group. Each month the group explores a suggest country. For this month we are off to Hungary…a country I have visited in June 2016! The food is delicious there but very heavy.
Let me show you what I mean with some food pics from that trip.
Are you “Hung-ary” after seeing these pics?
Fancy dinner at Karpatia: this building was built by Franciscan monks and has been a restaurant since 1877. Grilled catfish steak with paprika served with tagliatelle, sausage, cottage cheese and lecsó (a Hungarian ratatouille). Great list of Hungarian wines. Did you know Hungary is a huge producer of excellent wines?
For breakfast, lunch or snack time, why not try a few open sandwiches?
You can find so many farmer’s markets in Budapest but the biggest one is Nagyvásárcsarnok, or Great Market Hall, which opened in 1897. The ground floor is filled with locals choosing local produce, sausages galore and paprika in every form.
Dinner at the charming Kazimir restaurant in the Jewish Ghetto. A local brew and Kedvessy pork medallions with duck liver, porcini sauté and cottage cheese dumplings.
Waiter, there is booze in my soup
Like lots of booze, most of the Christmas wine soup is made with alcohol. Will you get drunk on it? The answer is probably not. To prepare the soup we must bring the wine to a short boil. This will not make all the alcohol evaporate but I would say 3/4 of it will. So better still stick to one portion 😉
Yields 6 portions
- 3 1/2 cups dry white wine
- 3/4 cup water
- 1/2 cup sugar
- 1 cinnamon stick
- 4 cloves
- 4 egg yolks
- To a saucepan, add 3 cups of the wine, water, sugar, cloves, and cinnamon. Bring to a boil and lower heat to medium.
- In the mean time, beat well the egg yolks with the 1/2 cup of wine.
- Once the soup is boiling, add a ladle of the soup slowly to the egg mixture, beating constantly. Add another ladle in the same fashion.
- Beat the egg mixture into the saucepan, stirring constantly, until the soup thickens a bit (don't let the eggs curdle). Strain and serve immediately.
If you want to learn more about Budapest and see pictures of the city, head over to my post which also includes a recipe for the quintessential Hungarian summer soup: Cold Sour Cherry soup, or Hideg Meggyleves.
Around the World in 12 Plates
Check out what wonderful Hungarian dishes my fellow ATW12P blogger friends have prepared #ATW12P:
- Loreto and Nicoletta made Hungarian Brioches with Cottage Cheese and Raisins
- Bernice made Rugelach
- Korena made Hungarian Kifli
If you make this dish I would love to see it, take a photo and tag me on Instagram @cultureatz.
EDITOR’S NOTE: This post may contain affiliate links (disclosure policy). Please support CulturEatz by clicking on the links and purchasing through them so I can keep the kitchen well stocked. It does not alter the price you pay.