- 300 g young spinach,
- clove of garlic,
- 100 g butter,
- 9 L vegetable broth,
- L sour cream,
- 80 g breadcrumbs,
- 100 g curd cheese,
- tablespoons of ground dried parsley,
Beat 2 yolks and 80 g of butter. Add breadcrumbs, curd cheese and parsley. Mix all ingredients and add salt. Beat the egg whites until stiff and add to the rest of the ingredients.
Rinse and chop the spinach. Put a frying pan on the fire, melt a tablespoon of butter and fry onion and garlic. Then add spinach and switch off the fire. Pour the ingredients with broth, put a saucepan on the fire and cook for 5 minutes.
Season the curd cheese mass, mix with a hand mixer and add sour cream. Use a tablespoon to shape balls from the resulting curd mass, which then should be fried in oil until golden brown. Put the curd balls into the soup before serving.