Eggs mixed with semolina, grated feta cheese, spices and one ladle of broth. Other broth to the boil and the mixture was poured. In this fight vigorously with wire so as not to cross the egg and the

Sliced ​​onion lightly fry, make up the meat broth and after starch dissolved in milk. Add chopped spinach and boil 5 minutes. Pass a soup, add butter and thicken with one egg yolk. Finally savor.

Clean, rinse and scalded rice, pour 1/2 cup (100 ml) broth, add salt, vazvaryava and boil until soft to very low heat. Eggs broken in soup bowl with the lemon juice to a foam, add 1/2 cup of parts

Yolks are broken with grated feta cheese and place the mixture on low heat until the feta cheese is melted. Gradually add the hot broth, stirring continuously, heated and served.

Crush the garlic with salt mix with finely chopped parsley and the oil. Peeled cucumber cut into very thin rings, mixed with cream and cool 1 hour in refrigerator. Before presenting add yogurt, black

Sorrel and core lettuce cut into thin strips, put together with chopped lovage in court, which melted the lard and fry. Add sugar, pour broth, add salt and boil sandwiching court for half an hour

Cleaned cabbages are placed in boiling salted water and cook until poluomekvane. Strain, place in a pan with heated butter, sprinkle with flour and fry until brown the flour received. Gradually pour

Mushrooms are cleaned, washed and ground into a machine. Stew on low heat with grated onion for about 10 minutes. Fried with flour, then add the broth and pepper. Remove the soup from the heat

Clean the spinach is placed in a small amount of boiling salted water and stew until soft, and then compressed. Make a light roux from the butter and flour, add spinach broth, spinach puree and hot

Grated celery and chopped onion fried in butter. Add flour, fry a little and make the broth. Boil for 10 minutes then remove from heat. With the yolk and cream, broken in a little broth, thicken the

The juice is filtered, it is added to the chopped leeks and sprinkle with paprika.

Chop the onion finely and stew in fat with tomatoes, grated in large pieces grater. Pour hot salted water and boil. Add peppers, pre-baked, cleaned of seeds and skins and cut into pieces. Then the

Sauerkraut cut into in small pieces and pour 5 pm. h. freshly sharpened cabbage juice. Add finely chopped leek and vegetable oil. Broth sprinkled with paprika and serve. Hot peppers roast lightly and

Tomatoes peel and through a sieve. To the resulting juice add onions, parsley and celery leaves, chopped, salt and pepper to taste. The soup is served sprinkled with chopped hard-boiled eggs.

Mix yogurt and add to it crushed cloves of garlic and walnuts, chopped, peeled cucumber, salt and vegetable oil. The mixture is well mixed and diluted with 2 cups cold water. Tarator is served cold