Soup summer in Japanese

4 eggs

1 fresh cucumber

4 tbsp. beef broth

2 tbsp. fresh green peas
some peas to choose? we'll show

? tbsp. soy sauce

vinegar

greens

salt

Peel the cucumber peel, cut into small pieces, rinse the peas, bring broth to a boil, add the peas, boil for 10 min, add salt, add soy sauce, cucumber, boil 5 minutes, then strain the broth.

The vegetables aside in a warm place.

In a separate bowl to bring a small amount of water and vinegar to a boil, beat the eggs, boil until protein folding.

Served soup summer in Japanese: in a bowl put a little bit of cucumber, peas, pour the broth and add the egg, served the soup hot, sprinkled with parsley.