Potato and egg soup on fat

Description

This is one of the favorite soups in our family, even from pre-war times. It was brewed by my mother's grandmother, mom mom, mom... and now I'm making egg soup on the old fat your family. Especially his love child. I was a child, it is also adored. The soup is delicious, hearty and light at the same time. Very tasty with sour cream and fresh herbs. A sandwich with butter and onions... I say at once - it's not every day soup. But the family once per month ask exactly. Delicious that is freshly brewed, so try to cook on once all to eat.

Ingredients

Potatoes

5 piece
Onion

2 piece
Fat

70 g
Chicken egg

3 piece
Flour

1 Tbsp
Water

3 l
Salt
Carrots

1 piece

Cooking

Put to boil the water for 2.5-3 l I 3l pot. Cut into fairly small cubes of potato. You can add one small carrot, also finely chopped. Cook.

Finely chop the onion... and Then it will be even more crushed.

You take the fat, yellow, as I said. Old but not really old in any case and not stinky. Clean out with a knife salt.

Fat chop as finely diced. It will also be more fragmentation, with a bow.

Potatoes, carrots, boil until almost cooked. You can add in water, Bay leaf and peppercorns.

So. Take the bacon and onions add salt and a Little...... Mama, grandma always was ground with a wooden pestle narutochaos on the Board. I use the blender. Fold the bacon with onion in a container of a blender, add a little water from the pan and bring to a homogeneous mass blender.

Also add a tablespoon of flour and stir again.

In a pot almost ready potatoes and carrots spread the onion-fat mass. Boil for another 5-7 min. Until cooked potatoes.

At this time, the eggs knock in a bowl, just to prisolit and beat with a fork. You can add a little pepper.

The egg mixture slowly in a thin stream, pour in the pan, slowly stirring. To make egg flakes.

Another 5 minutes, taste for salt, if necessary, add... And ready! Sour cream, parsley... Bon appetit!

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