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- Ingredients
- Recipe
- Potato1 kg
- Onion1 unit(s)
- Leek stalk1 unit(s)
- Carrot2 unit(s)
- Pepper2 unit(s)
- Vegetable broth2 l
- Olive oil to taste
- Mint to taste
- Parsley to taste
- Salt to taste
- For construction: egg2 unit(s)
- Sour cream100 g
- Grate the carrots, fry them in hot oil for 2 minutes over moderate heat.
- We add salt. Add the finely chopped onion and leek and fry for 3 minutes over medium heat.
- Then add the peppers, cut into small pieces, cover the pan and sauté for 5 minutes over low heat. Add the pasta and black pepper. Cook for 12 minutes on low heat. peak
- Add the cut potatoes and the water. Finely boil the parsley and mint, add them to the soup and turn off the stove. Prepare the building by beating the eggs with the cream.
- Let the soup cool a bit, add it to the soup, adding some of the soup to the eggs and cream, then pour the buildup into the soup. Shake well.
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