Potato and Egg Soup
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s)
- 1 can peas and carrots
- 6 egg (s), boiled
- 1 cup cream
- 1 tablespoon flour
- 1 ½ liter broth
- dill
- parsley
- salt and pepper
- vinegar
- sugar
Print Recipe
Pin Recipe Instructions
- Boil the eggs for about 12 minutes, then peel them. Peel the potatoes and cut into cubes. Then add to the broth and cook. Add the peas and carrots, as well as the sliced eggs (the egg cutter works best). Mix the flour with the cream and add, bring everything to the boil. Then add salt and pepper to taste. Finally, add parsley and dill (fresh and chopped if possible) and top off with a few drops of vinegar and a small amount of sugar. Serve immediately.
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