Burta Soup with Vegetables

Ingredients

• 200 g of burta
• 400 g of vegetables (carrots, potatoes, onions, zucchini, pumpkin)
• 2 liters of meat broth
• 2 tablespoons of olive oil
• 1 garlic clove
• 1 tablespoon of chopped parsley
• salt and pepper to taste
• 1 tablespoon of white wine vinegar
• 2 eggs

Method

1. In a pot, heat the oil and sauté the garlic.
2. Add the chopped vegetables and cook for 10 minutes.
3. Add the burta in pieces and cook for another 5 minutes.
4. Pour in the meat broth and bring to a boil, then reduce heat and cook for 30 minutes.
5. Add the white wine vinegar and parsley, stir and let it boil for 10 minutes.
6. In a bowl, mix the eggs with a little broth and pour them slowly into the soup to create a rich foam.
7. Serve the soup hot in portions.