Monastery Soup

Rating: 4.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 2.0 (servings)



Bring beef broth to a boil on 3 or automatic hotplate 12, sprinkle in long-grain rice and swell for 20-25 min on switched off hotplate. Dice bread, toast with butter in frying pan on 2 or automatic hotplate 7-9, set aside.

Sauté onion cut into rings in butter until soft, add spinach cut into strips and chopped kitchen herbs, saute for 2 minutes, then add to the hot clear soup. Mix the egg and carefully add to the hot soup, season to taste, arrange in soup plates, sprinkle thickly with grated cheese. Serve the bread cubes separately.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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