500g potatoes or 1floret of cauliflower
1/2 liter vegetable bouillon
40g butter
1 egg
1 tablespoons of yoghurt
parsley
salt on taste
Preparation Method
Boil the potatoes or cauliflower floret in the vegetable bouillon. When the vegetables are cooked strain them and add the mixed yoghurt and egg into the soup. Garnish with butter and parsley. Serve with small pieces of toast.
Brawn
Ingredients
spring - lamb’s legs summer - calf’s legs winter - pig’s trotters and ears
grated horse-radish or garlic
vinegar
seasoning for tripe soup and brawn "BIOSET"
salt on taste
Preparation Method
Simmer the meat until is ready, bone it, cut in small pieces and put it back into the bouillon. Boil the soup about 15 minutes, add the grated horse-radish or garlic and powder with seasoning for tripe soup and brawn "BIOSET".