Sour Rye Soup with Carrots and Eggs (Zurek)

Ingredients

• 6 tbsp flour
• 60 g Butter
• 1 onion
• 4 leaves lettuce
• 1 l clarified chicken broth
• 2 tbsp vinegar
• Salt
• pepper (ground)
• 2 hard‑boiled eggs
• 2 carrots
• chopped parsley

Instructions

1. 1.

   Peel and finely chop the onion.

2. 2.

   In a pot, foam the butter, add the onion, sauté for a few minutes, stir in the flour, then pour in the broth, whisking continuously until it boils; simmer for 20 minutes, stirring occasionally. Season with vinegar, salt, and pepper.

3. 3.

   Peel the carrots, slice them, and boil in salted water for about 7 minutes; drain. Peel and chop the eggs. Wash the lettuce and tear into small pieces.