Next recipe

Sour rye soup with carrots and eggs (Zurek)

Name: Sour rye soup with carrots and eggs (Zurek)
Total time: 40 min
Yield: 4
Cuisine: European, Eastern European, Polish
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

(0 votes)

Rate recipe

Difficulty:

easy

Preparation:

40 min.

Preparation

Ingredients

for

servings

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?

onion salt egg carrot parsley

show all ingredients

Preparation steps

Peel onion and chop finely.

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.

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.

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

Sour rye soup with carrots and eggs (Zurek)

Ingredients

Preparation steps

Related recipes