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Hungarian soup in a peasant way

Cooking recipes / First course recipes / Soups

Cut the crusts from rye bread, peel and finely chop the onions, finely chop the parsley greens. Fry everything in butter, pour water, salt, pepper and bring to a boil. Scatter the eggs with a fork or rub and gradually pour into the soup, stirring continuously.

rye bread (crusts) 200 g, water - 1 l, butter - 2 tbsp. spoons, eggs - 2 pcs., onions - 1 pc., parsley greens - 2 tbsp. spoons, ground red pepper to taste, salt to taste