POTATO SOUP WITH EGGS RECIPES

Steps:

• Cook the quail eggs about 5 minutes.
• Peel the potatoes and onion and cut both into very small cubes. Rinse the fish, pat dry and cut into bite-sized pieces. Coarsely crush the juniper berries in a mortar. In a saucepan, heat the oil and sweat the onion until translucent. Add the potatoes and pour in the broth. Add bay leaf and juniper berries and season with salt and pepper. Simmer for about 15 minutes over medium heat.
• Rinse the mushrooms and cut into bite-sized pieces. Tear the white bread into chunks. Add the mushrooms to the soup and simmer for another 5 minutes.
• Reduce the temperature. Add fish pieces. Do not boil, but just simmer. Season the soup again, add the pieces of bread and serve in preheated soup bowls. The, add a halved quail egg and serve sprinkled with parsley.

Steps:

• Cover the bite-sized potato cubes with cold, salted water.
• Bring to a boil over high heat and then turn down the heat to a simmer and cook until done (about 15 minutes).
• Pour the flour into a bowl and form a well (indentation) in the center.
• Beat the eggs together and pour them into the flour well.
• Pinch the flour, 1/2 teaspoon salt and egg together and the mixture will start to separate in to ‘pellets’.
• Drop the pellets into the boiling cooked potatoes.
• Simmer an additional 10 minutes or until the rivels (formerly known as pellets) are cooked through.
• Add the milk to the soup and heat through (do not boil).
• Season to taste.