Clean, wash and chop the soup greens. Fry briefly in a little oil, add lentils and fry briefly as well. Then fill up with water so that the lentils are well covered with water because they will still swell. So always check whether there is still liquid. Season with salt, pepper and the stock cube, then simmer for about 40 minutes. I always do it in a pressure cooker, it only takes 15-18 minutes.
When the soup has finished cooking, prepare a viscous mixture from the eggs, flour, salt and pepper. If you like, you can also add parsley to it. The mass must be very solid. Now you dip a teaspoon into the hot soup, take some of the egg-flour mixture with the hot spoon and let it slide into the soup. Repeat until mass is empty. The meal sponges still have to steep in the soup for about 10 minutes, but no longer boil.
Depending on your preference, we add vinegar to the soup at the table.
Ingredients
Print Recipe
Pin Recipe