Caucasian wheat and vegetable soup

Ingredients

• wheat for thickening, in sufficient quantity (soaked overnight)
• 1 carrot
• 1 stalk of celery
• 1 beet
• Cabbage, in sufficient quantity
• 1 dried onion
• 2 tablespoons of margarine or sunflower oil
• Meat broth, as needed
• Warm milk, as needed
• 2 egg yolks
• Salt and black pepper, to taste

Soak the wheat overnight in room temperature water. The next morning, cook it in a saucepan with 1.2 liters of water until it is tender.

Peel the beet, celery, and carrot, wash them thoroughly, then chop them into small pieces.

Finely chop the onion and sauté it with the margarine until it turns golden brown. Add the carrots, celery, beetroot, and cabbage, and continue to cook for 10 minutes over medium heat.

Add the wheat with its cooking water, then the meat broth. Season with salt and pepper, and simmer gently over low heat, with the pot uncovered.

When there are about 4 to 5 cups of liquid remaining, whisk the yolks in a large mixing bowl. Gradually pour in the warm milk in a thin stream.

Once the sauce is warm, pour in the remaining soup while stirring constantly.

Serve hot.