Egg Soup

Last Updated on July 28, 2024

Soup of carrots, radishes, peas, celery, onions and cabbage, served with boiled eggs.

Ingredients:

8 pieces of Brussels sprouts 4 pcs of celery sprigs 1 pcs medium onions 1 pc of larger carrots 1 l water 2 cubes instant.vegetable broth 4 tbsp vegetable stock several radishes For veiled eggs: 1-2 tablespoons of vinegar 4 pcs egg water pinch of salt

Procedure:

1. Dissolve the vegetable stock cubes in 1 litre of boiling water, add the cleaned, diced carrots and cook them in the stock until semi-soft
2. Then add sliced onions, cabbage and radishes, celery leaves cut into smaller pieces, add peas and cook for 5-7 minutes
3. Prepare the poached eggs; pour about 5 cm of water into a pot, add salt, vinegar and bring to a boil, then crack the whole eggs into the boiling water and cook over low heat for 4-5 minutes
4.