질문하기
Chop cabbage, onion, carrot, celery, and bell pepper into bite-sized pieces.
Heat olive oil in a pot and sauté minced garlic.
Add the prepared vegetables to the pot and stir-fry.
Pour in tomatoes (or canned tomatoes) and water, then bring to a boil.
Season with salt and pepper, and simmer on low heat until the vegetables are cooked through.
Beat the eggs well, then slowly pour them into the boiling soup while stirring gently.
Once the eggs are cooked, the soup is ready to serve.
