250 gr carrots
200 gr leek (without the green part)
50 gr butter or margarine
1 tablespoon starch flour
4 dl soup stock
60 gr corn flour
2 eggs
1 bunch parsley
1 dl Seal of Quality sour cream with
2 tablespoons freshly grated horseradish (or out of tube)
1-2 tablespoons lemon juice


Grate the carrots and chop the leek in thin slices and stew in butter or margarine (could be oil, too). Put vegetables in the soup and boil for 15 minutes. Meanwhile, boil 1/8 l of water with some salt, the rest of the butter and some corn flour. When it thickens remove it from the stove, add one egg with yolk and stir it well. You can add to this half of the chopped parsley and the horseradish and at the end one mixed egg white. From this mixture make longish dumplings with a spoon and boil them in salted water for 10 minutes. Add the starch flour in sour cream and mix it with the soup. Boil it for few more minutes until the soup thickens pour it in warm plates and add the dumplings from the corn flour and finally sprinkle with the rest of the parsley, dill and grated horseradish.

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Association of Meat and Dairy Processors in Macedonia