Light soup with egg and sour cream

The dish turns out to be unusual in taste and appearance due to the fact that eggs beaten with sour cream are added to it.

Ingredients

• Vegetable broth or water 1¹⁄₂ l
• Potatoes 3 pieces
• Carrot 1 piece
• Eggs 2-3 pieces
• Sour cream 2 tbsp. spoons
• Salt taste
• Ground black pepper taste
• Green onions taste

Directions

1. Boil broth or water.
2. Put there not very coarsely chopped potatoes with coarsely grated carrots and cook for 15-20 minutes over medium heat.
3. Beat eggs with sour cream so that the mass becomes homogeneous.
4. Season the soup with salt and pepper. Then pour in the egg-sour cream mass in a thin stream, stirring constantly.
5. Sprinkle the soup with green onions before serving.