Ingredients (4 portions): 600g potato, 600g broccoli, 1 sweet onion, 2 tablespoons wheat germ oil, 0.25 l vegetable broth, 100g mushrooms, 1 tablespoon lemon juice, salt, white pepper, ground coriander, 150g sour cream, 4 eggs.
Directions: Peel potato and dice it. Wash broccoli and cut it into small florets. Peel the celery and cut it. Peel the onion and finely chop it. Heat a half of wheat germ oil in the saucepan and fry the onion until it is translucent. Add potato, broccoli and vegetable broth, bring to the boil and stew for 15 minutes over medium heat. Wash the mushrooms and cut them. Heat the rest of wheat germ oil in the frying pan and fry the mushrooms for about 3 minutes. Add lemon juice, salt, and a pinch of pepper. Add sour cream and stir; then add potato mixture and let stand for 5 minutes. Boil eggs for about 5 minutes, then cool them down and halve. Put the salad on the plates and garnish with a half of egg.