---

3/4 l water
2 soup cubes

30 g flour for one egg
some water to thin, if needed
chives, finely sliced
0

---

Heat 3/4 l water, add soup cubes.
Beat egg(s) with flour, allow to rest for 20 minutes. Fill batter in a small beaked jug, pouring in the soup slowly. You can serve when batter is in the soup. Garnish with chives.