Sour Egg Stew

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Cut the leek into slices, the potatoes into (small) cubes.

Add to the saucepan in the ratio 2/3 leeks – one third potatoes. Together should now be about 1/4 of the pot full.

Fill the next quarter of the pot with peas, carrots (from the can, i.e. already cooked) and the cucumbers. If in doubt, add more cucumbers than the whole other.

Fill the next quarter with water. Season lightly with salt (depending on how much bacon is added later!). Add stock cubes according to the amount of water (but hold back a little bit, it should not be a clear soup…).

Then add the chives and parsley to the stew. Then with Sossenbinder the whole a little creamy make.

Electricity away and wait until nothing boils.

Later check how many plates come out with the story and pour in as many eggs. Always crack an egg into a mug and then pour it into the stew with momentum. A) not too leisurely, B) the stew must not make more. Result: the egg white stays halfway around the yolks – and that is the desired effect. Later you let the whole thing stand for another half hour (lid on – logical!), at least that’s how long it takes for the eggs in the soup to get hard.

The whole tastes absolutely ingenious and is with appropriate pot size for little money a week ration warm meal (unless you let others try, then you have no Chanc

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