How to make
Cut the onion and fry it in 1-2 tablespoons of oil, then add the chopped garlic. Chop the dock and add the onion. Sauté briefly and add hot water.
Once the dock boils, separately fry the flour with 2 tablespoons of butter and dilute the roux with a little hot water and pour it in to the soup. Season it with salt and pepper, add the vermicelli and boil the soup.
Optionally, before removing the soup from the heat, add milk. The boiled eggs are crushed and added to the soup with the finely chopped parsley.
