Silesian sour eggs

Ingredients for 4 servings:

• 1 ½ liters of water
• ½ tsp salt
• 2 large onions
• 1 bay leaf
• 3 grains of allspice
• 1 tsp vegetable stock powder
• 4 tbsp vinegar, 10%
• 6 eggs
• 50 g margarine or butter
• 2 tbsp flour
• 2 tbsp sugar
• 100 g bacon, fattier

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 25 minutes

Hearty soup

Simmer the water with stock powder, salt, bay leaf, allspice, and one and a half onions for about an hour until you have a strong broth, until the onions are really soft and almost falling apart. This will give the soup a light thickening. Then add a generous sweet and sour seasoning with vinegar and sugar. Mix the flour with the melted margarine or butter and add the soup until the desired consistency is achieved. Crack the eggs and whisk lightly. Add the eggs to the soup while it is no longer boiling, stir briefly, and then let it set. Finely dice the bacon and half an onion and fry in a pan, do not overheat. Brown the bacon nicely. Then add to the soup. Boiled or jacket potatoes or hearty toasted black bread go perfectly with this.