Ingredients:

  • 2 Tbsp (30g) Unsalted Butter
  • 1 medium Yellow Onion, finely chopped
  • 2 Tbsp (16g) All-Purpose Flour
  • 1 tsp Sweet Paprika (Hungarian preferred)
  • 4 cups Low Sodium Chicken or Vegetable Broth
  • 1 cup Water
  • Pinch of White Pepper
  • 1/2 tsp Salt (or to taste)
  • 2 Large Egg Yolks
  • 1 cup (8 oz / 225g) Full-Fat Cottage Cheese (Small Curd, drained)
  • 1/4 cup packed Fresh Dill, chopped
  • Sour Cream, for serving (optional)

Instructions:

  1. Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add chopped onion and cook gently until translucent and soft (about 6–8 minutes). Do not let it brown.
  2. Sprinkle the flour over the softened onions. Cook, stirring constantly, for 1 minute to cook out the raw flour taste, creating a light roux.
  3. Remove the pot from the heat temporarily. Stir in the sweet paprika quickly until fragrant (about 30 seconds). Keep it off the direct heat to prevent scorching.
  4. Gradually whisk in the broth and water, ensuring the roux dissolves smoothly and no lumps form. Return the pot to medium heat.
  5. Bring the soup to a gentle simmer. Reduce heat to low, cover partially, and cook for 15 minutes, allowing the flavors to marry. Season with salt and white pepper.
  6. In a separate medium mixing bowl, lightly whisk the egg yolks. Scoop about 1 cup of the hot soup liquid into the yolks while whisking vigorously to temper them.
  7. Slowly pour the tempered yolk mixture back into the soup pot, whisking constantly. Heat gently for 2 minutes until the soup thickens slightly. Do not boil after adding the yolks.
  8. Remove the soup from the heat. Stir in the drained cottage cheese until it softens and mostly dissolves into the base, leaving only small, soft curds for texture. Taste and adjust seasoning.
  9. Stir in half of the fresh dill. Ladle the hot soup into bowls. Garnish each serving with a dollop of sour cream (if using) and the remaining fresh dill.