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Soup with Veiled Eggs

Maria Kostoff
Translated by
Maria Kostoff
Soup with Veiled Eggs
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Preparation
10 min.
Cooking
40 min.
Тotal
50 min.
Servings
2

Ingredients

  • stock - 1 cube
  • pickles - 2.
  • peas - 1 cup
  • garlic - 1 clove
  • eggs - 3.
  • pepper - cayenne 4/5 tsp (4 g)
  • cooking oil
  • salt
measures

How to make

Put half a liter of water to boil. Pour a little oil, peas and salt.

After it boils, whisk the eggs. With a spoon, from a very low height, pour them into the boiling water.

Add the other cut up products. Once the eggs are cooked, season to taste.

You can sprinkle them with greens.

Rating

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