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