Materials about Kobrin district: National kitchen

Beer soup

Way of preparation

Light beer — 1 l, a carnation — 3 — 4 pieces, cinnamon (powder) — 5 g, a lemon — 1 piece, flour — 70 g, eggs — 3 — 4 pieces, icing sugar — 20 g.

In a pan to pour in almost all beer, having left several spoons, to add small pounded carnation, cinnamon, a polished lemon dried peel and flour which is previously divorced a small amount of beer. To bring soup to boiling, often stirring, to remove immediately from fire, to fill with the shaken-up eggs and to add icing sugar to taste. To serve soup very hot.  

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