Eggs – Cream – Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 egg (s)
- 150 ml yogurt
- 1 onion (s)
- 1 carrot (s)
- 2 tablespoon rice
- Fondor
- salt and pepper
- 1 tablespoon parsley, smooth, chopped
- 50 ml sour cream
- 1 dash vinegar
- 1 tablespoon oil
- 100 ml water
Print Recipe
Pin Recipe Instructions
- Finely chop the onion and carrot and fry in oil. Deglaze with water and cook for about 10 minutes.
- Add rice to the soup and cook for another 10 minutes.
- Add the unbeaten eggs to the soup and stir until the eggs are set.
- Add the yogurt and a dash of vinegar to the soup. Then season with fondor, salt and pepper. Cook for another 5 minutes. Turn off the heat, add sour cream and parsley to the soup as well. Serve hot.
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