Clean the vegetables, rinse and cut into small strips or cubes. Heat a little butter in a saucepan, add the vegetables and sauté briefly. Pour in the clear soup and let it simmer on the edge of the stove. Bring the water to a boil. Add a good dash of vinegar or even a little bit of essence, and add the beaten eggs briefly one after the other. Pull the pot aside, let the eggs stand for 4-5 minutes, take them out and add them to the vegetable soup.
Add chopped chives and parsley to the soup and season with iodized salt, pepper and nutmeg.
Our tip: Always use fresh chives if possible!
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