This most unusual Balkan soup makes a pleasant first course served with hot crusty rolls and butter.2 pints home-made beef stock
1 1/2- tablespoons caraway seeds
1 oz. butter
1 oz. Hour
2 fl. oz. water
1 egg, lightly beaten
3 tablespoons Hour
2 teaspoon salt
½ teaspoon black pepper
Pour the stock and caraway seeds into a large saucepan and set the pan over high heat. Bring the stock to the boil. Reduce the heat to low and simmer for 30 minutes.
Meanwhile, make the dumplings. In a small bowl, using a fork, beat together the egg, flour, salt and pepper. The batter should be of a dropping consistency. Add a little more flour if it is too thin.
In a small saucepan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the water, stirring constantly.
Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is smooth. Set aside.
Strain the stock into a large bowl, discarding the caraway seeds. Return the stock to the pan and stir in the sauce until it is well blended. Return the pan to low heat and, when the soup comes to the boil, add the dumpling batter, a teaspoon at a time. Simmer for 5 minutes. Remove the pan from the heat and pour the soup and dumplings into a warmed tureen. and serve at once.