Turnatei vegetable soup with egg threads

Ingredients

• 1 medium onion (150 g)
• 1 kapia pepper (100 g)
• 1500 ml still water
• 1 bay leaf
• 1 jar vegetable mix for soups
• 1/2 can pureed tomatoes
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 country eggs
• 3 heaped tablespoons flour
• 1/2 teaspoon freshly ground red pepper
• 15 g green dill

Preparation

1. Clean the onion and the kapia pepper, rinse them, chop them finely and put them over medium heat in a pot with 1500 ml still water, the bay leaf, the jarred vegetable mix, 1 teaspoon salt and 1/2 teaspoon ground black pepper. 2. Let the soup boil for 10 minutes, then add 1/2 can pureed tomatoes and cook for another 10 minutes. 3. In a bowl, beat the eggs with 3 heaped tablespoons flour and 1/2 teaspoon freshly ground red pepper. 4. Put the mixture in a clean bag, cut the tip until the opening is very small and let the mixture run into the boiling soup. 5. Cook for 3 minutes, turn off the heat, sprinkle 15 g chopped green dill and serve.