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Estonian Soup with Eggs and Vermicelli

Marina NordMarina Nord
Chef
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Topato
Translated by
Topato
Estonian Soup with Eggs and Vermicelli
22/07/2016
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Preparation
20 min.
Cooking
45 min.
Тotal
65 min.
Servings
8

Ingredients

  • eggs - 4
  • vermicelli - 3.5 oz (100 g)
  • onions - 2 heads
  • tomatoes - 4
  • water - 8 1/3 cups (2 L)
  • black pepper - 1/2 tsp
  • salt - 1 tsp
  • parsley - 4 - 5 bunches
  • oil - 2 tbsp (30 ml)
measures

How to make

Chop the onions and saute them in the heated oil. Pour in the water and once it comes to a boil, add the vermicelli and grated tomatoes.

Once the vermicelli is fully boiled, add the beaten eggs to the soup through a sieve.

They need to become thread-like. Sprinkle the prepared soup with salt, black pepper and chopped parsley.

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