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Bun soup
1 serving
Stale buns are sliced, fried in butter, poured with vegetable decoction, salted and boiled; when the flesh is boiled, it is wiped through a colander and introduced into the soup. When served, the dish is dressed with milk and yolk and sprinkled with parsley greens and grated cheese.
Stale buns are sliced, fried in butter, poured with vegetable decoction, salted and boiled; when the flesh is boiled, it is wiped through a colander and introduced into the soup. When served, the dish is dressed with milk and yolk and sprinkled with parsley greens and grated cheese.
vegetable decoction - 300 g, bun - 100 g, butter - 10 g, milk - 25 g, or cream - 25 g, eggs - 0.3 pcs., parsley greens - 5 g, cheese - 5 g, salt to taste
