chicory, sliced julienne – 6-8 leaves
loin smoked, diced – 1/3 cup (50 g)
Parmesan cheese grated – 1/2 cup
onions – 2 heads
carrots, cut into slices – 2 pcs.
parsley, chopped – 1 pcs.
parsley, chopped – 1 tbsp. spoon
vegetable oil – 2 tbsp. spoons of
sugar – 1/2 cup
egg raw – 2 pcs.
Broth meat – 2 liters of
One onion cut into rings, and the other – to grind. Carrots, sliced onion rings and parsley root pour broth and boil over moderate heat until tender.
Separately, fry in oil, finely chopped onion and chop, add the chicory and stew for 10 minutes.
Beat eggs with cheese, add stewed with bacon chicory soup with vegetables, salt, sugar, stir and bring to a boil, sprinkle with parsley and serve immediately to the table.