How to make
Heat the oil in a pot and fry the finely chopped green onions, and then after about 2 minutes and add the carrot. After another 2 minutes, add the finely chopped green garlic and fry until soft.
Sprinkle with paprika, stir briefly and top up with hot water (about 8 1/3 cups (2 L)). Boil until soft and add the well cleaned and chopped rhubarb to the vegetables.
Then, cook very briefly, while also adding the vermicelli, salt and black pepper. After a few minutes, remove the soup from the heat and tap the eggs in it to poach.
Serve the rhubarb soup with vermicelli with a brown bread.
