This vegetable soup will seem a little strange to non-Easter Europe nations, where soups, if any, are eaten, these will be cream-soups. Fortunately ingredients and procedures can be adapted to the needs of each household and this is a recipe not to be missed by any cook.
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1.
Grate the celery on the extra fine side and stir-fry in oil for 5 minutes. Add 1.50 l of stock made from boiled water and 1 chicken stock cube. Bring to the boil.
2.
Mix 2 egg yolks, 2 sp of sour cream with 50 ml cold milk. Pour it into the boiling soup.
3.
When the celery is soft, squeeze the zest of a half lemon into the soup.
