Easter egg soup

Easter egg soup


  • 2 l of broth
  • 4– 5 pieces of large potatoes
  • 2 PCs of tomato
  • 1 piece of onion
  • 1 PCs bow guys (the white part)
  • 2-3 tablespoons vegetable oil
  • 4 garlic cloves
  • 6 eggs
  • salt
  • pepper
  • 1 bunch of dill

Method of preparation

  • Potatoes peeled and shred into pieces, pour broth back to the stove, cooking. Onions need to prepare for roasting, clean and chop it. Fry in vegetable oil along with sliced leek, until translucent. To the potatoes after boiling, add the garlic (through chesnokodavilku), sprinkle with salt and pepper to taste, add fried onions.
  • Tomatoes cleaned (it’s easier to do, dropping them off for a while in boiling water), cut into pieces and put into soup. Still a little boil, and then pour in the eggs. Eggs need to pour carefully, one Previously eliminated them in the Cup and pour in the soup, so the egg remained intact. After the eggs Vliet, cook for another 4 to 5 minutes.
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