To make this light but filling soup I used pre-cooked broth (duck wings), vegetables, clean, wash, potatoes and onions cut into cubes, carrots to RUB on a grater. To cook egg rolls the dough:in a bowl pour a couple of zhmenya flour, beat the egg and season with salt to taste, knead elastic and thick dough, allow it to rest for 15-20 minutes (cover). In boiling broth put chopped potatoes, simmer for 10-15 minutes, add the sautéing onions and carrots, simmer for five minutes.

In the meantime, we quickly prepare rolls:to roll the dough as thin as possible (1-2 mm), to get out of the freezer and processed cheese with a grater with vegetable oil, grate it directly into the batter, trying to distribute evenly.

Now let's turn tight roll and obamam it throughout the length of the handles (for the density).

And we will cut the patch with a thickness of 3-4 mm.

Now in the boiling soup, add prepared rolls, and the greens, salt, add spices and pepper, so to speak, create a bouquet of flavors, and allow to simmer for 10 more minutes 9варить soup on low heat so that the rolls did not collapse during cooking.

I love rye bread, often bake it, pour hot soup and... enjoy homemade nourishing soup with homemade bread.