Sour flour soup

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Put the flour in a bowl. Slowly add 100 ml boiling water, stirring vigorously. Crumble the brown bread and stir in. Place the flour infusion in a warm place. After 3 days it can be used.

2. 2

   Peel and wash the potatoes and cut out small balls. Put vegetable stock and beef broth in a pot, bring to the boil and cook the potato balls in it for about 15 minutes. Peel onions and cut into cubes. Cut the cooked ham into thin strips. Heat the oil in a pan, fry the onions in it until transparent, add the cooked ham and fry briefly on both sides. Add the onions and the cooked ham to the broth. Pass the flour infusion through a sieve, stir into the soup, bring to the boil again and season with salt and pepper. Wash the parsley, dab dry and chop finely. Pour the soup into soup plates and sprinkle with the chopped parsley.

3. 3

   Heat the oil in a pan, fry the onions in it until transparent, add the cooked ham and fry briefly on both sides. Add the onions and the cooked ham to the broth. Pass the flour infusion through a sieve, stir into the soup, bring to the boil again and season with salt and pepper. Wash the parsley, dab dry and chop finely. Pour the soup into soup plates and sprinkle with the chopped parsley. Serve immediately

4. 4

   Glasses: Schott Cristal

Nutrition Facts

KCAL
380 kcal

CARBS
49 g

FATS
11 g

PROTEINS
17 g