Sour Rye Soup with Carrots and Eggs (Zurek)

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Sour Rye Soup with Carrots and Eggs (Zurek)
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
6 Tbsps Pastry flour
60 grams butter
1 onion
4 leaves Lettuce
1 l Chicken broth (clarified)
2 Tbsps Vinegar
salt
freshly ground peppers
2 hardboiled eggs
2 carrots
chopped parsley
How healthy are the main ingredients?
onionsalteggcarrotparsley

Preparation steps

1.

Peel onion and chop finely. 

2.

Heat butter in a saucepan and saute onion for a few minutes, add flour and broth, whisking. Bring to a boil and simmer for about 20 minutes, stirring often. Season with vinegar, salt and pepper.

3.

Peel and slice carrot, blanch in boiling salted water for about 7 minutes. Drain. Peel and chop eggs. Rinse lettuce and tear into small pieces.

4.

Arrange carrot and  lettuce in bowls, pour soup over and sprinkle with eggs and parsley. Serve.