spinach 500 grams
cream 250 ml
bacon 150 grams
butter 40 grams
boiled egg 2 pieces
onions 2 pieces
flour 3 Art. spoons
pepper to taste
salt to taste
Cook the spinach until tender, chop up puree using a blender.
Peel the onions, chop, fry in butter, add flour. Stir and send these ingredients into a puree of spinach. Bring to a boil, simmer until thick. Then salt and pepper soup.
Pour the cream into a saucepan, simmer the soup over low heat for 5 minutes, without boiling.
Fry the slices of bacon on a dry frying pan, egg cut into slices.
Ready Hungarian soup serve with bacon and eggs.
Hungarian soup is prepared with cream and served with bacon on the table, so it gives a very hearty.