Written by Lucie Peterikova
A classic folk recipe from Usti Region.
For more information about the Usti Region, from which this recipe comes, click here.
1 Tbs butter
2 Tbs Wondra instant flour
1 celeriac (celery root)
1 carrot
1 bunch lovage leaves (chopped fine)
1 bunch parsley (chopped fine)
1 egg
salt and ground black pepper to taste
soup spices to taste
Grate the celery on a rough grater and slice the carrot into circles. Heat the butter in a pot and add the flour, and then add grated celery. Mix it for a moment and then add some water and bring it to boil. Add the sliced carrot, lovage, some soup spice, and salt and pepper to taste. Boil it for about 15 minutes. 5 minutes before the end add the egg to the boiling soup and mix it. Serve with fresh parsley.
