Soup with light dough (lean) (serves 4)

4 servings


stir the milk with the eggs and gently combine them with the flour so that the dough becomes smooth. cook vegetable broth from soup roots, strain and put on fire again. put the dough in a large spoon, hold it over the boiling broth and let it flow slowly into the broth with thin threads. add finely chopped dill and spring onions, stuffed in a spoon of butter. salt. let the soup simmer for another 5 minutes and serve with croutons and cheese.