Quick garlic sauce

Variation on garlic soup from our reader Mrs. Maruš.

Ingredients:

1.5 l of water 2 pcs of medium sized potatoes 4 pcs of garlic cloves 2 pcs of eggplant 1 tbsp lard ground cumin tr>

mayo salt

Procedure:

1. Put water on the stove in a saucepan, peel the potatoes, rinse them and grate them on a coarse grater directly into the pot
2. In the meantime, in a saucepan, crack the eggs with a fork
3. Add ground cumin, salt, crushed garlic and lard to the soup
4. Once the soup starts to boil, the potatoes are already soft and I pour the eggs into the soup while stirring the soup
5. The egg immediately solidifies so we remove the soup from the stove, after which we add the marjoram and can serve.

Recommendation:

Since there are potatoes and eggs in the soup, there is no need to add bread. As another option, I make the soup when I cook peeled potatoes as a side dish. I use the water I skim off the boiled potatoes (potato broth), mash a few pieces of boiled potatoes in it and do the rest as in the previous recipe.

Note:

Photo: Nadia Indruchová