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