Caraway seed is one of the dominant spice of Czech cuisine. Thanks to its high fiber content it speeds up gastro-intestinal transit time and binds toxins on the way. The active principles in its essential oils bring antioxidant, digestive, carminative, and anti-flatulent properties. Rich in many minerals and vitamins such as iron, copper, calcium, potassium, manganese, selenium, zinc and magnesium. Vitamin A, vitamin E, vitamin C and many B-complex vitamins like thiamin, pyridoxine, riboflavin, and niacin particularly are concentrated in the caraway seeds. The soup is souper easy though!
1 tbsp whole or crushed caraway seed
1 tbsp animal fat (butter, dripping from pork, duck, goose…)
1 tbsp flour (I use ½ tsp xanthan gum instead for now, or go for your preferred thickener)
1 l (5 cups) filtered water
1 tsp good salt (or more, this is supposed to be rather salty)
some green herbs (chives, parsley or garden lovage would be traditional; I might use coriander or mitsuba too thanks to location)
Drop your preferred fat in a soup pot, add caraway seeds, stir occasionally until they start to pop.
Add thickener, briefly stir with seeds and fat, and pour cold water in.
Cook for 30 minutes adding salt at the end. Whip the egg in the meantime.
Strain the seeds before adding egg. (Some don’t do this, but I do, kids will not like it seedy)
Bring to a boil again, turn off. (This is just in case it cooled down during straining). Pour the egg in, stirring slowly (or fast, depending on what kind of egg “streaks” you desire).
Add some herbs to your bowl. (I would say, don't add herbs in kids' bowls).
My 5yo and I had this for breakfast today. Yes, we are that weird. And he asked it again at lunch. No for 2yo.