Summary

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

1. Finely chop the onion and carrot and fry in oil. Deglaze with water and cook for about 10 minutes.
2. Add rice to the soup and cook for another 10 minutes.
3. Add the unbeaten eggs to the soup and stir until the eggs are set.
4. 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.