This can be a classic Bulgarian formula for spinach egg fall soup. Packed with flavor, healthy and tasty.This recipe was initially posted on your blog back 2013. SINCE I HAVE make it fairly often, I made a decision to update the pictures.
We were young, I had not been the biggest lover of spinach.
I mean, I possibly could consume it, but I’d very much rather have another thing. I utilized to such as this soup though, it tasted excellent when very hot, drizzled with some lemon fruit juice.
INGREDIENTS
- 2 tbsp essential olive oil
- 2 cups child spinach
- 1 clove garlic clove pressed
- 1 carrot slice into little cubes, or chredded
- 3 tbsp cut green onion
- 1/2 tbsp dark pepper
- 1 cube poultry bullion – or 1 tbsp Vegetta
- sodium to taste
- 2 tbsp tomato sauce
- 5 mugs water
- 2 eggs beaten + 2 tbsp water
- 2 tbsp lemon juice
INSTRUCTIONS
- In a big pot over moderate heat make spinach in essential olive oil for five minutes.
- Add garlic clove and carrot and make for 3 even more minutes.
- Add dark pepper, tomato sauce, drinking water and poultry bullion and mix well. Make soup on moderate for half an hour.
- Slowly mix in egg and drinking water mixture before eggs are completely cooked.
- Add lemon fruit juice. Add sodium to flavor . Garnish with cut green onion.
