PREPARATION

Fry the onion in lard or oil until translucent. Add pressed garlic, fry for a minute, add the red paprika and pour over water. Add diced potatoes and bring the soup to a boil. When the soup is boiling, add the vegetable stock cube and thyme, lower the temperature and let the soup simmer until potatoes are soft. Mix the soup with hand mixer. Beat the eggs and pour them constantly stirring the soup. Let the soup cook for another 5 minutes until the eggs are cooked and season with salt and pepper.

Serve with croutons or pasta or bread. For small children is the soup more nutritious with stsiranka.