Wedge soup

"They say that a soldier came to his grandmother's house and asked her to give him something to eat, and she told him that there was nothing in the house to eat. Then the soldier said: - And you give me at least a pan and some water to make a clinch. and he took a frying pan, and put an iron wedge in it, and poured water on it, and put it on the fire: and when the water was warmed, he asks for some flour, his grandmother gives it to him, just to see from the wonder what a clinch soup will be, and he pours it into that water and sweeps it, then he asks for an egg, and he breaks it into that starch, then he asks for some more fat, and and he took it out of the fire, and took out the wedge, and ate the clover. - Recipe according to Vuk Karadzic. In my house, Klin soup was called any in which there was no meat. And I give you my slightly richer version, simple and delicious.

Preparation steps

Carrots, primroses (root only), celery, potatoes and peppers, wash, clean, cut the potatoes into larger pieces, put them in a sherpa and pour about 1/5 l of water. Cook until the vegetables are soft.
Take out the cooked vegetables, remove the soup from the heat. If you like, you can mash everything, I mash only potatoes, carrots and peppers - and put everything back in the sherpa. Pour water to again be about 1.5 liters of liquid.
Beat one whole egg and add 2 tablespoons of flour. Whisk well so that there are no lumps. Pour a bowl of broth into one cup and add cold water to about 1.5 dcl. Pour it into the egg, then stir to evenly evenly. Lightly pour into the soup, in a thin stream, stirring constantly. Return the soup to the heat. Add salt and pepper to taste. Boil for 2-3 minutes, then remove from the heat again. Add one tablespoon of cream or sour cream, stir to melt the cream and sprinkle with chopped parsley.
ThePege also has a gluten free version - enjoy both!

Serving

Don't forget to remove the wedge! Hehe ....

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