Instructions:

1. Heat the lard in a pot and sauté the diced onion until translucent.

2. Add the flour and cook, stirring constantly, to make a light brown roux.

3. Remove from heat, stir in the paprika, and pour in cold water while whisking to avoid lumps.

4. Return to heat, add salt, pepper, caraway seeds, and celery leaves. Simmer for about 10 minutes.

5. Beat 1 egg and slowly drizzle it into the boiling soup, stirring gently to create egg ribbons.

6. Crack the remaining 3 eggs directly into the soup, aiming for the boiling spots so they poach nicely. Cook for another 4–5 minutes, until the eggs are set.

7. Optional: Add a splash of vinegar at the end for a slight tang. This soup is quick, hearty, and perfect for a cozy meal!