Česnečka

Instructions

1. Fry the bread cubes in the lard or oil until crispy. Set them aside.
2. Crush the garlic with a pinch of salt in the same fat, then add the paprika and cumin, stirring for a few seconds.
3. Pour in the hot stock, add the diced potatoes and the bay leaf. Simmer for 15 minutes.
4. Remove the bay leaf, then break the egg into a bowl and whisk it with a ladle of hot stock.
5. Off the heat, pour the egg mixture into the soup in a thin stream while stirring to form fine strands.
6. Adjust the seasoning with salt and pepper.
7. Divide the soup among bowls, add the croutons and grated cheese, and serve straight away.