Drepsley Soup

1. 1

   Beat the egg, blend in the flour, then the milk.

2. 2

   The batter must be runny.

3. 3

   When the meat broth is boiling rapidly, put a collander over it with a spoon to quicken the dribbling.

4. 4

   Quickly put the lid on the pot, turn the heat down to half and cook slowly for four mintues in the covered kettle.

5. 5

   Take off the lid, turn off the heat, add the parsley and serve the soup immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.