By pour

By pour Before serving put into each burner that several pieces of meat, pour soup and season with yogurt and tomato ketchup.

By pour each serving with chopped parsley and dill.

Broth with omelette 300 grams of lean beef ,with bone 40 g green onions 40 g Spinach 40 ml of milk 20 g of carrots 20 g butter 10g grated hard cheese 1 egg Parsley and dill Salt to taste Cook beef broth, carrots and 10 g green onions.

Cooked meat separate from the bones and cut into small pieces.

Chop remaining green onions with spinach lightly appealed against rit butter ,use 10 g.

.



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