Ingredients
300 g canned corn
1 onion
dill
100-150 g feta cheese
20 g butter
2 eggs
1/2 cup yogurt
Photo added on
Photo author
renito
Method
Cut the onion and dill finely and add the crumbled feta cheese. Pour 1.5 liters of water, add salt to taste and bring to the boil leave for 5-6 minutes on medium heat. Add the corn and leave it to boil for 3-4 minutes. Run at the butter. Mix the eggs with the milk. Remove the soup from the heat and thicken. Serve with toast.
Containers:
Difficulty
Easy
Tested
0 users
Source
gotvarski.com
Comments
Great soup shteya I do