Egg ragout

Ingredients for 4 servings:

• 8 eggs, boiled
• 1 bunch of soup vegetables
• 1 bay leaf
• 30 g butter
• 30 g flour
• 1 ½ onions
• 2 stalk(s) leeks
• 350 ml water
• 350 ml milk
• 350 g carrot(s), diced, frozen or can/jar
• 250 g peas, frozen or can/jar
• 2 cans of mushrooms, 3rd choice
• 2 tbsp mustard
• salt and pepper
• Vinegar
• Sugar
• ½ lemon(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

almost like in the GDR

Wash and chop the vegetables, then simmer them in the water and bay leaf to make vegetable broth. Then sieve them. Using a hand blender, purée the drained vegetables into a paste, removing the bay leaf first. Heat the butter in a deep saucepan and sauté the flour. The flour should not brown. Briefly sauté the onion until translucent. Pour in the previously cooked vegetable broth and milk, stirring frequently. Cook for 5-10 minutes over medium heat, stirring frequently. Stir in the strained vegetable puree and mustard. Add the carrots, peas, and mushrooms along with the canned water and season to taste. Cut the peeled eggs into large cubes and add to the sauce. Bring to a boil briefly. Remove the pan from the heat and season with vinegar, lemon, sugar, salt, pepper, and mustard, if desired. Serve with boiled potatoes or mashed potatoes. The dish tastes even better reheated.