Vegetable soup, prepared usually at the cottage in the summer.
|Cooking time 50 minutes||Number of servings 8|
Chop the onions and finely chop the celery.
Heat the oil in a pan and saute the onion and celery.
With tomatoes remove the skin and remove the seeds. Grind tomatoes in a mixer (in the country I do it through a meat grinder) and add to the vegetables in the pan.
Season with salt and pepper, stir and cook on medium heat for 20 minutes.
Then add liter of hot water and salt. Cook for about 30 minutes.
In a separate bowl, beat the eggs and at the end of cooking add to the soup. Immediately remove from heat. Lightly toast the bread.
Serve hot with toasted bread, sprinkle with grated cheese.