Ingredients
4-5 potatoes
1/4 cabbage
1 small zucchini
2 tomatoes
100 g peas
100 g green beans
1 stalk leek
3-4 carrots
2 green peppers
2 eggs
2 tbsp yogurt
50 ml sunflower oil
100 g feta cheese
salt
pepper
paprika
savory
citric acid
vermicelli
Method
Potatoes, courgettes, tomatoes (peeled), green beans, cabbage and peppers cut as soup (cubes, strips). Leeks and carrots are finely chopped. Cut all products (except tomatoes) put together with the oil and both the broth in a saucepan with water and bring to the boil. After the boil was allowed 10-15 minutes, put tomatoes and vermicelli - stand for an additional 10 minutes. Put spices to taste (savory Finally, not bitter). Soup thickener: Beat the eggs with a little citric acid (to prevent cross) and add the yogurt. Add 5-6 ladles of broth soup to the mixture and stirred vigorously, then it is returned back into the pan. Before served (hot or cold) it put the grated feta cheese.
Containers:
Difficulty
Average
Tested
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Comments
Very light supichka. Lest my cross egg yolk for use only thickener, and proteins freeze them in the freezer and then use them for something else.
Here, I learned something new. The next cooking will try this way. A supichkata really pleasant summer often makes it appropriate and it was in the heat, to avoid heavy meals served.