Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Italian pancake roll soup
4 servings
Stir the flour, eggs, milk and salt, let stand for half an hour. Chop the onions and garlic and fry in vegetable oil. Add the chopped tomatoes, thyme and stock, cook for 10 minutes. Strain, put chopped carrots and spring onions into the decoction, cook for 5 minutes, add tomatoes, salt and pepper and cook for another 3 minutes. Boil the noodles separately in salted water. Fry pancakes from the cooked dough, roll with a tube and cut into noodles. Put the noodles and chopped pancakes in the soup, sprinkle with herbs.
Stir the flour, eggs, milk and salt, let stand for half an hour. Chop the onions and garlic and fry in vegetable oil. Add the chopped tomatoes, thyme and stock, cook for 10 minutes. Strain, put chopped carrots and spring onions into the decoction, cook for 5 minutes, add tomatoes, salt and pepper and cook for another 3 minutes. Boil the noodles separately in salted water. Fry pancakes from the cooked dough, roll with a tube and cut into noodles. Put the noodles and chopped pancakes in the soup, sprinkle with herbs.
flour - 250 g, eggs - 3 pcs., milk - 500 ml, salt to taste, onions - 1 pc., garlic - 2 wedges, vegetable oil - 3 tbsp. spoons, tomatoes - 300 g, broth - 750 ml, thyme - 0.5 tsp, carrots - 300 g, green onions - 3 pcs., pepper to taste, noodles - 200 g, butter - 2 tbsp. spoons, greens to taste
