Simple quail egg soup

Composed and tested by: Ingrid Laas

2 liters water
1 stock cube
3 medium carrots
½ cup of rice
2 teaspoons parsley
1 ½ teaspoons salt
12 quail eggs

Put 12 quail eggs into a pot and add 1 liter of water, bring the water to boil and boil the quail eggs for 3-4 minutes.
Pour the hot water away, rinse the eggs under cold water and peel the quail eggs.

Meanwhile slice carrots into little cubes and slice parsley.

Pour 1 liter of water into the pot and bring to boil.
Add 1 stock cube, sliced parsley, rice and sliced carrots, boil 15-20 minutes till rice is ready.

Take a serving dish and slice 3 quail eggs into the bowl, after that add boiled mix to the bowl.
Before serving garnish with quail eggs and parsley.