Ingredients
500 g sorrel, dock or salt bush
4 carrots
1 head celery
1 tbsp flour
3 tbsp sunflower oil
1 slice white bread
4 liquid egg
# For soup thickener:
1 / 3 cups yogurt
2-3 eggs
parsley, dill
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tillia
Method
Carrots and celery finely grated grater. Flour slightly overcooked dry pan and mix with 1/3 cup water. In a saucepan put grated vegetables, the oil and flour and lightly fry. Sorrel cut into thin strips and added to the vegetables. Stew for 10 minutes and the vessel is removed from the fire. Add slices of bread, pre-soaked in water and squeezed through a strainer. Pour 2 liters of water and boil on medium heat. Thicken with beat 2-3 eggs and 1/3 cup yoghurt. When presenting, in each of the dishes are added on a soft-boiled egg. Soup sprinkled with chopped dill and parsley. The recipe is from the Troyan Monastery St. Mary.
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Comments
Nelly, very interesting recipe! Will have to try. I wonder what is the role of bread ...
Reni, I guess that puts bread to thicken the soup ... instead of rice or noodles. This is an old monastery recipe and seemed quite interesting, especially is delivered with soft-boiled egg. I will also try and think in water to gently envelop the eggs and put them where serve the soup.