How to cook egg soup - recipe options. Chicken soup with eggs - a dish for mood and health! Various recipes for chicken soups with eggs and vegetables, mushrooms, cereals Egg soup with potatoes

Egg soup contains not only a variety of ingredients, but also interesting new technologies for preparing eggs that are so familiar to us. Most often we use conventional cooking technology. But this is far from the only way to prepare eggs for soup. They can be added to the soup using the poaching technology or separately from the whites and yolks. The second method is less common, because quite labor-intensive and time-consuming.

The soups themselves have earned the reputation of being a protein dish and are very popular among athletes or people on a protein diet, but not only that. Children and adults love soups with eggs. After all, there are recipes for quick cooking, as they say in a hurry, or those that you need to tinker with, there are hot or cold types. But the result is the same - the soup turns out original and tasty.

Poaching eggs for soup: pour 70% of the finished soup broth (hot) into a deep bowl. Add a little wine vinegar or lemon juice, whisked with 1 tbsp. olive oil. Break the egg and place it on a saucer, then lower the egg into the now slightly cooled broth. This is how egg soup reaches the peak of perfection. The eggs in it will not be gray and float on top of the dish, but will sink to the main thickness of the soup and acquire a bright yellow color.

How to cook egg soup - 15 varieties

Soup with egg and chicken “Chikhirtma”

Soup with egg and chicken called “Chikhirtma” is a light, original and simply delicious first course. The soup turns out thick and rich, even without adding vegetables. This dish came to us from Georgia.

Ingredients:

• Chicken leg 1 pc.
• Eggs 3 pcs.
• Onion 1 pc.
• Flour 3 tbsp.
• Vegetable oil

Preparation:

Cook the chicken leg in salted water with the addition of spices.

Spices that go well with egg dishes: chives, cumin, curry, tarragon, hot red pepper and thyme.

Finely chop the onion and fry it together with flour in vegetable oil. When ready, add to the soup.

Remove the chicken from the broth, separate the meat from the bones, and chop it. Beat the eggs. Then add them into the soup in a thin stream. Return the meat to the soup.

Georgian egg soup is ready.

Soup with egg and mussels “Sea pier”

Soup with egg and mussels is simply an incomparable culinary masterpiece. To prepare such an exquisite dish you will have to work a little, but the result will exceed all expectations, because seafood soups are very nutritious and healthy.

Ingredients:

• Potatoes 400 g
• Eggs 4 pcs
• Butter 25 g
• Cream 35% 100 ml
• Mussels 300 g
• Cod fillet 300 g
• Salmon fillet 300 g
• Leek 1 pc.
• Onion 1 pc.
• Carrot 1 pc.
• Fish broth 1 l
• Dry white wine 100 ml
• Chives

Preparation:

Coarsely chop the vegetables: leeks, onions, potatoes and carrots, place on a baking sheet and bake with butter at 220° until soft.

Boil the mussels in salted water for 4 minutes, or in shells.

If you have mussels in shells, you need to cook them for 8-10 minutes, until the shells are completely opened. We take out the finished mussels and clean them.

To get rid of sand that may be present in mussel shells, you need to soak the seafood for 1 hour in cold water with the addition of 2 tbsp. corn flour.

Boil fish cut into pieces in mussel broth. When the fish is ready, remove the fish and pour wine into the broth, cook until half of the liquid has evaporated.

In a separate bowl, beat the cream with the yolks, then add to the broth. We wait until the soup almost boils and turn it off.

When serving, the fish is initially placed on a plate, then baked vegetables are placed on top of the mussels and poured with creamy egg broth.

When serving, sprinkle with green onions.

Egg and Blue Cheddar Soup

Italian stracciatella soup is ideal for those times when you urgently need to make something quick and satisfying from the simplest ingredients you have in the refrigerator.

Ingredients:

• Meat broth 0.5 l
• Eggs 2 pcs.
• Semolina
• Blue cheese 50 g
• Lemon
• Parsley

Preparation:

Beat the eggs with a whisk along with the crumbled cheese. Pour semolina into the meat broth heated to a boil and stir constantly; after 3 minutes, when the semolina swells, pour in the egg mixture, stirring very quickly, salt and pepper to taste.

The faster the soup is stirred, the finer the egg flakes will be in the soup.

When serving, sprinkle with lemon and garnish with finely chopped herbs.

Swedish vegetable soup with egg and cauliflower contains only 214 kcal. This dish is called “Engamot”, which means food from the fields. From the name it is clear that this is a vegetable soup, but it also contains a dressing of cream, milk and eggs, which makes this soup tender and creamy.

Ingredients:

• Cauliflower ½ pcs.
• Carrots 3 pcs.
• Potatoes 3 pcs.
• Leeks ½ pcs.
• Green peas 100 g
• Spinach 100 g
• Vegetable broth 1 l
• Milk 200 ml
• Eggs 2 pcs.
• Cream 150 ml
• Greenery

Preparation:

We prepare the vegetables: we separate the cabbage into inflorescences, coarsely chop the carrots, leeks, and potatoes. Chop the greens.

Place the prepared vegetables into the vegetable broth. Salt and pepper to taste. When ready, add fresh spinach and peas.

Make the dressing: beat milk, cream and eggs. Add this mixture to the soup. In the future, the soup cannot be boiled; it only warms up.

When serving, sprinkle with herbs.

The fastest soup possible is egg and tomato soup. Ready in 15 minutes. Therefore, with a minimum of ingredients in the refrigerator, you can use this recipe.

Ingredients:

• Eggs 3 pcs.
• Tomatoes 3 pcs.
• Green onion 1 bunch
• Garlic 4 cloves
• Vegetable oil

Preparation:

Place finely chopped tomatoes in a heated frying pan with vegetable oil, simmer until excess liquid evaporates, squeeze the garlic through a press.

Beat the eggs with a whisk and pour into the tomatoes in a thin stream, salt and pepper to taste. Simmer for another half minute and sprinkle with green onions.

Soup with egg and mushrooms is hearty. It can be served as a cream soup with potatoes or as a liquid dish. Both options are tender and delicious.

Ingredients:

• Champignon mushrooms 600 g
• Wheat flour 2 tbsp.
• Milk 200 ml
• Onions 1 pc.
• Carrot 1 pc.
• Eggs 2 pcs.
• Cream 100 ml
• Butter 30 g
• Vegetable broth 200 ml
• Vegetable oil

Preparation:

Peel fresh mushrooms. Rinse and mince, place in a heated frying pan and simmer in butter with onions and carrots for 45 minutes.

In a saucepan, fry the flour with sunflower oil. Then pour in milk and vegetable broth, add mushrooms and cook for another 10 minutes.

Beat the eggs with the cream and pour the mixture into the pan with the soup. This dish can be served with croutons.

Light creamy soup with egg and processed cheese - ready in 30 minutes. The ingredients are ordinary, but the taste is original. For a child, this soup can be pureed in a blender.

Ingredients:

• Eggs 2 pcs.
• Carrot 1 pc.
• Onion 1 pc.
• Potatoes 4 pcs.
• Parsley
• Butter 100 g
• Processed cheese 1 pc.

Preparation:

Fry onions and carrots in butter. Cut the potatoes into cubes and place them in a saucepan with water, turn on the heat and cook for 15 minutes.

Salt and pepper to your taste. After the time has passed, add the frying.

Processed cheese into cubes and add to the soup along with finely chopped herbs, turn off the burner and let simmer for 30 minutes.

Bulgur is a porridge that tastes similar to rice and barley, but cooks much faster and does not have the same gluten.

In the soup it turns out crumbly and is quite difficult to digest. The eggs in this dish are simply hard-boiled and served in portions for each person.

Bulgur porridge is cooked for 25-30 minutes. The cereal is placed in already boiling and salted water.

Ingredients:

• Potatoes 2 pcs.
• Carrot 1 pc.
• Onion 1 pc.
• Bulgur porridge 5 tbsp.
• Chicken fillet 300 g
• Sweet pepper 1 pc.
• Vegetable oil

Preparation:

Boil the chicken fillet along with bulgur porridge in salted water. Fry onions, carrots and bell peppers in vegetable oil.

After 30 minutes, remove the meat from the broth and cut as desired. Add the roast and meat to the soup and let it simmer for 5 minutes.

What could be tastier than homemade ingredients? This is exactly the opportunity presented by the recipe for soup with eggs and homemade noodles.

Flour 450 g; egg 1 pc.; 150 ml water; salt. Beat all ingredients with a mixer, gradually adding flour. Then knead the dough with your hands. The finished dough is covered with a wet towel for 30 minutes. Roll out the dough into a thin layer. Cut the noodles into the shape you need, long, bows, spirals, etc. Sprinkle thoroughly with flour.

Ingredients:

• Chicken leg 1 pc.
• Eggs 2 pcs.
• Homemade noodles ¾ cup
• Greens 1 bunch

Preparation:

Boil the chicken for 15 minutes, then drain the water and refill with clean water. Add some salt. Boil the eggs hard and cut into small cubes.

When ready, take the chicken out and separate it from the bone, chop the meat and return it to the broth, add the noodles.

When the noodles float to the surface of the soup, pour in the eggs and finely chopped herbs. Cover with a lid and let it brew.

Soup with egg and smoked chicken has an original flavor and is quite easy to prepare. The soup can be made thinner or thicker as desired by adding potatoes and vegetables.

Ingredients:

• Smoked chicken leg 300 g
• Eggs 5 pcs.
• Onion 1 pc.
• Carrot 1 pc.
• Butter 50 g
• Thyme ½ tsp.
• Hot pepper ½ tsp.
• Cream 100 ml

Preparation:

Boil the eggs hard and cut into 4 parts.

We disassemble the smoked ham, cut the meat into small cubes, place it in boiling water with a whole onion and carrots, boil for 30 minutes until the meat becomes very soft.

We take out the vegetables and throw them away. Add salt, thyme, dried hot pepper, butter, cream and eggs to the soup.

The soup is ready to try.

Many housewives do not very often pamper their household with millet porridge, but in vain, because this cereal has protein, with the help of which amino acids are easily absorbed. So try making protein soup from eggs and wheat.

Ingredients:

• Chicken fillet 1 pc.
• Millet 1 cup
• Potatoes 2 pcs.
• Onion 1 pc.
• Carrot 1 pc.
• Egg 1 pc.
• Vegetable oil
• Coriander on the tip of a knife

Preparation:

Boil the chicken fillet for 30 minutes, skimming off the foam. We take out the meat and chop it. Place millet in boiling broth and cook for 10 minutes.

Then put the potatoes in there. Salt, pepper, add coriander. Meanwhile, sauté the onions and carrots in vegetable oil.

When ready, add the roast and meat to the broth. Leave to simmer for another 3 minutes, then turn off. Beat the egg with a whisk and pour into the soup.

Soup with egg and beef is a very satisfying independent dish. This is a pickle soup, to which barley and pickled cucumbers are added as standard, but there is one secret - it also includes brine and egg yolk with sour cream. The taste is original, worth a try.

Ingredients:

• Beef 500 g
• Pearl barley ½ cup
• Parsley root 1 pc.
• Celery root 1 pc.
• Butter 20 g
• Tomato paste 1 tbsp.
• Potatoes 2 pcs.
• Cucumber pickle 200 ml
• Egg 1 pc.
• Sour cream 50 ml
• Bay leaf

Preparation:

Boil the meat in lightly salted water. Then we take it out and cut it into portions. First fill the pearl barley with boiling water for 30 minutes.

Then add to the broth and cook for 40 minutes. Sauté parsley and celery root in butter, then mix with tomato paste.

Place sautéed roots, potatoes, and diced pickled cucumbers into the broth and cook for 20 minutes.

The cucumber brine must be strained and boiled, then the yolk and sour cream are mixed and the whole mixture is poured into the soup.

Light soup with egg - Soup with egg and buckwheat

Soup with egg and buckwheat is not able to delight gourmets, but it is absolutely suitable for variety, because it is prepared very quickly.

Ingredients:

• Eggs 2 pcs.
• Potatoes 5 pcs.
• Onion 1 pc.
• Carrot 1 pc.
• Buckwheat ½ cup
• Butter 20 g
• Vegetable oil

Preparation:

Fry carrots and onions in butter. Place chopped potatoes and buckwheat into boiling water, add salt and pepper as desired.

When ready, add the roasted vegetables to the rest of the ingredients.

Beat the egg as you would for an omelette and, thoroughly stirring the soup, pour in the egg mixture.

A light, sweetly flavored soup with egg and corn that will captivate you from the first spoon. By adding a little garlic, the dish will also become very aromatic. Eggs can be added, both chicken and quail.

Ingredients:

• Eggs 3 pcs.
• Potatoes 2 pcs.
• Frozen corn 200 g
• Frozen peas 100 g
• Chicken fillet
• Vegetable oil
• Leek 1 pc.
• Carrot 1 pc.

Preparation:

Boil the chicken fillet in salted water, skimming off the foam. Sauté onions and carrots in vegetable oil. Boil the eggs hard.

Cut them into slices or cubes. When the meat is ready, take it out in portions, add potatoes to the broth, 15 minutes after boiling, add the roast, meat, peas and corn.

After 5 minutes the soup is ready. Place chopped eggs on plates.

Soup with egg and spinach “Spring”

A beautiful bright green soup, very healthy - soup with egg and spinach. An ingredient such as spinach can be safely replaced with sorrel, then the soup will acquire its original sourness. You can easily prepare a delicate cream soup from it by whipping the ingredients in a blender.

Soups with eggs are not only tasty, but also very healthy.

The first courses are more satisfying and are additionally enriched with protein. Chicken soups with eggs are especially successful.

They can be prepared with the addition of a variety of ingredients. Here are the best recipes that will help diversify your daily diet.

Chicken soup with egg - general principles of preparation

Bouillon. For chicken soup with eggs, you can use absolutely any part of the bird, use the whole carcass, half, or just take a soup kit. The bird is poured with cold water and boiled until cooked. You can also use smoked products: legs, breasts, wings, in which case the dish will acquire a pleasant smoky aroma.

Eggs. You can put it in the first dish boiled or raw. Sometimes they are cut into cubes, slices, or simply halved and placed directly on the plate when serving. There are recipes for first courses with poached eggs, which are also boiled separately. You should not try to cook them in soup, as you may ruin the dish.

Vegetables and mushrooms. They are laid in stages, according to the recipe. Potatoes are placed raw, cut into cubes or strips. Onions and carrots can be pre-fried in a frying pan or also added raw. Mushrooms can be fried or boiled. If canned food is used, then the marinade is drained and the product is immediately sent to the pan; no pre-treatment is needed.

Herbs and spices added at your discretion. If something in the recipe does not suit your taste, then this ingredient can always be omitted or replaced with another.

Recipe 1: Creamy Chicken Soup with Poached Eggs

French poached eggs can be used for more than just breakfast. They can be a great addition to a first course. In addition to ingredients, you will need a blender to puree chicken soup with eggs.

Ingredients

300 grams of chicken;

1.5 liters of water;

500 grams of potatoes;

Bulb;

150 ml cream, preferably full-fat;

Preparation

1. Prepare broth from chicken, remove meat, cut into small pieces, put in a bowl.

2. Add salt, finely chopped potatoes, cook until soft.

3. Chop the onion and fry in oil. Add to the soup as soon as the potatoes are cooked. Turn off and cool slightly.

4. Grind the soup into puree using a blender, pour in the cream and heat it up.

5. Pour a liter of water into a separate saucepan, add a shot of 9% vinegar, and place on the stove.

6. Break the eggs into different bowls.

7. As soon as the water boils, use a spoon to twist the funnel and pour the egg into the center. We wait 2 minutes, then take it out. We do this with each egg.

8. Pour puree soup into a plate, add chicken and egg. Season everything with herbs and sprinkle with black pepper.

Recipe 2: Chicken Rice Soup with Egg and Dumplings

An easy, simple and delicious chicken and egg soup recipe. It can be done in two ways: put the eggs directly into the pan or when serving on a plate. The second method is more convenient, since the pieces do not lose their shape, the yolk does not fall apart and the dish looks prettier.

Ingredients

Half a chicken;

2 potatoes;

2-2.5 liters of water;

Carrot;

Half a glass of rice;

Bulb;

Preparation

1. Boil the chicken until cooked, remove from the broth and divide into portions.

2. Peel the potatoes, cut them and add them to the broth, don’t forget to add salt.

3. Wash the rice several times and place it in a saucepan with already boiled potatoes.

4. Cut the onion into cubes, chop the carrots and fry the vegetables in a frying pan.

5. Boil the eggs hard and cool. Then we peel the shells and cut them into small cubes.

6. As soon as the rice is cooked and the potatoes become soft, add the fried carrots and onions. Add spices.

7. Place a piece of boiled chicken and a chopped egg on a plate and pour rice soup over it. You can sprinkle with herbs.

Recipe 3: Chicken soup with egg and vermicelli

The best thing about this chicken and egg soup is that you don't have to cook them separately. We use regular noodles, but if you wish, you can use any pasta, adding more cooking time.

Ingredients

300-500 grams of chicken;

3 spoons of vermicelli;

6 potatoes;

Carrot and onion;

Frying fat;

Preparation

1. Cut the chicken into pieces, add three liters of water and let it cook for 40 minutes, do not forget to remove the foam when boiling, add salt at the end.

2. Add the potatoes cut into strips. You can also make cubes, but straws look more beautiful with noodles.

3. Fry carrots and onions in a frying pan with any fat or oil.

4. As soon as the potatoes are cooked, start frying, stir and add vermicelli.

5. Separately, break both eggs into a bowl, beat with a fork until smooth and carefully pour into the pan, constantly stirring with your other hand. Turn off the stove.

6. Leave for 10 minutes, serve with fresh herbs.

Recipe 4: Chicken soup with egg and processed cheese

Cream cheese and egg are a wonderful combination that can be combined in chicken soup. The dish turns out rich, with a pleasant creamy taste. We use regular cheesecakes in foil.

Ingredients

Half a kilo of chicken;

100 gr. cream;

4 potatoes;

One onion;

Spices, dill.

Preparation

1. Cook the broth with two liters of water until the meat is soft. Salt. If you used half a carcass, you need to disassemble it into pieces.

2. Peel the potatoes, cut them into small cubes and add them to the soup.

3. We also remove the husks from the onion and chop it finely. Now, if you wish, you can simply add them to the pan after the potatoes or fry them in a frying pan in oil. We do what is convenient.

4. Cut the cheese into cubes and place in a pan with boiled potatoes. If you fried onions, then also add them to the pan.

5. Beat eggs with cream with a fork, pour into soup, stir continuously.

6. Add chopped dill, bring to a boil and turn off.

Recipe 5: Smoked Chicken Soup with Eggs

A special feature of this chicken soup with egg is the smoked wings, which give the dish an incomparable aroma and taste. The soup is prepared very quickly, literally in half an hour. For thickness, add a little thin vermicelli - gossamer. But if you wish, you can do without it.

Ingredients

6 wings;

3 potatoes;

50 grams of vermicelli;

Eggs, quantity according to number of servings;

Bulb;

Preparation

1. Pour 2 liters of water into a saucepan, add the wings and place on the stove. You can use boiling water right away, it will be faster.

2. Peel the potatoes, cut them into small cubes and add them to the soup. Salt.

3. Boil the eggs separately.

4. Peel the onion, cut it and fry until golden brown.

5. As soon as the potatoes are cooked, add the fryer, add vermicelli and bring to a boil.

6. Peel the boiled eggs, cut them in half, then into two more pieces and place them on a plate. Pour in the hot soup, don’t forget to add the wing, and you’re ready to eat!

Recipe 6: Chicken soup with egg and sorrel

This first course is sometimes called green cabbage soup or borscht. A great summer option for a light lunch. Although, now you can buy greens all year round and sorrel chicken soup with eggs can delight you with summer taste even in the winter season.

Ingredients

4 potatoes;

300 grams of sorrel;

Half a kilo of chicken;

Bulb;

Carrot;

Eggs according to the number of eaters.

Preparation

1. Wash the meat, prepare the broth with the addition of 2.5 liters of water. Then we take out the chicken, cool it and cut the meat into cubes. It can be put back into the pan or later placed on a plate. Salt the broth.

2. Peel all the vegetables, cut the potatoes into strips, and add them to the soup.

3. Cut the carrots and onions as desired, fry them in oil and leave them to wait in the wings.

4. Boil the eggs in a separate saucepan.

5. We sort out the sorrel leaves, wash them and cut them. We also chop the greens. As soon as the potatoes are soft, put everything in the pan.

6. Add fried onions and carrots. Let it boil and turn it off.

7. Cut an egg into each plate, pour green soup and add a spoonful of sour cream.

This soup can also be prepared a little differently. Raw eggs are broken into a bowl, stirred with a fork and poured into the boiling soup in a stream. This should be done at the stage of adding and boiling the sorrel, stir, add the roast and chopped herbs.

Recipe 7: Chicken soup with egg, corn and green peas

Very bright and cheerful chicken soup with eggs and canned vegetables. But if you wish, you can use frozen corn and the same green peas. Soup without potatoes is great for dietary nutrition. We take standard 400 gram cans of corn and peas.

Ingredients

Can of corn;

Half a chicken;

Can of peas;

200 grams of carrots;

Green onions;

Parsley;

Preparation

1. Wash the meat and prepare the broth, adding 2.5 liters of liquid. As soon as the meat is cooked, take it out, separate it from the bones and throw it back into the broth. Salt the soup.

2. Peel the carrots, cut them into cubes and add them to the soup. Cook for 10 minutes.

3. Separately set the eggs to boil.

4. Open the jars of corn and peas, drain the marinade and add everything to the pan with the carrots and chicken. Cook for another 5 minutes.

5. Chop the parsley and add it to the soup. Add more salt to taste, add black pepper, boil for a few seconds and immediately turn off.

6. Chop the boiled and peeled eggs, chop the green onions, and arrange on plates. Pour in the soup and serve.

Recipe 8: Chicken soup with egg and pickled mushrooms

To prepare this chicken soup with eggs, you can use any pickled mushrooms, but it turns out especially beautiful with honey mushrooms, since they do not require chopping and are added whole.

Ingredients

400 grams of chicken fillet;

Bulb;

200 grams of mushrooms;

3 potatoes;

Parsley, salt.

Preparation

1. Cut the fillet into strips and fry in a frying pan.

2. Cut the peeled onion into cubes and send it to the chicken. Fry together and transfer to a saucepan.

3. Pour two liters of boiling water and cook for 5 minutes.

4. Cut the potatoes into cubes, place them in a saucepan and cook until soft.

5. Wash the mushrooms and drain all the water. We cut large specimens.

6. Place the mushrooms in a saucepan and boil for 5 minutes.

7. Separately boil the eggs, peel them, separate the yolks from the whites. Mash the yolks with a fork, add a little broth from the pan and stir well. Pour into soup.

8. Simply cut the whites into cubes and place them in the pan. We taste the soup for salt, season with chopped parsley, let it boil and turn it off.

Each new soup ingredient is added to the pan only after the previous one has boiled. Also, you should not put everything together, otherwise one product will be overcooked and the other will remain raw. An exception is cooking first courses in a slow cooker.

To ensure that the pieces of food keep their shape and the broth is clear, the soup should not be allowed to boil intensely. You need to cook over low heat. After adding the product, let the new ingredient boil and immediately reduce it.

To check whether an egg is fresh or not, place it in a container of water. A fresh egg will definitely sink to the bottom. The not very fresh, but still usable product will float in the middle, and the rotten product will immediately float to the surface.

To determine whether the egg in front of you is boiled or raw, spin it on the table like a spinning top. If cooked, it will spin quickly and for a long time, and if it is raw, it will quickly stop.

Frying vegetables in butter or ghee will give chicken soup with eggs a special taste and aroma. Golden fat will appear on the surface of the first dish.

If garlic is used in a recipe, it is better to add it at the very end, since if overcooked it gives the dish a not very pleasant taste. You can also simply fry it in a frying pan along with onions and carrots.

The soup will be beautiful and harmonious if you cut all the ingredients into pieces of the same shape.

I would like to offer you a soup with eggs and noodles. This soup is very light, dietary and young children really like it. This is almost a vegetable soup, and only the inclusion of an egg in its composition prevents it from being classified in this category.

It contains no meat at all, so I consider it dietary. But, you may notice that this soup contains fried onions and carrots. The question immediately arises: “What kind of diet is it?” It seems to me that recently everyone has begun to look at fat in foods as enemy No. 1. But this is a big mistake, because our body also needs fat, especially women. And in soups and dishes where carrots are present, this is especially important, because carrots are digested only when consumed together with fat. But there is an important condition: do not eat soup that contains potatoes and noodles with meat. It is this combination that will contribute to the accumulation of fat.

Ingredients for making egg and noodle soup:

• 1 egg
• 1 onion
• potatoes 3-4 pcs
• 1 carrot
• vermicelli
• parsley, dill
• vegetable oil

Making soup with egg and noodles.

Peel the potatoes. Cut into small cubes and rinse in cold water. Place a pan of water on the fire. When the water boils, add salt and add the chopped potatoes.

If it's not a puree soup, I like the potatoes in the soup to be chunky. But, if you are making egg soup for small children, then it is better to mash the potatoes.

While the potatoes are cooking, prepare the frying. Finely chop the onion. Place the frying pan on the fire. When it warms up, pour in vegetable oil. Add chopped onion to the pan.

How to fry onions? It depends on your taste impressions. I like the onions to be fried. Then it, together with the carrots, gives the soup a very beautiful color. But it shouldn't be overcooked. The golden mean is important here.

When the onion is fried, add the carrots, grated on a coarse grater. Once you add the carrots, they will produce juice. And the onions will no longer fry. I prefer to use grated carrots because they cook so quickly. Let's put it out for a couple of minutes.

If the potatoes are boiled, then add ready-made fried onions and carrots to them. The soup immediately acquires a beautiful color. Cook for 1-2 minutes.

Break the egg into a plate. You need to beat it with a whisk until it becomes homogeneous.

Pour the beaten egg in a thin stream, stirring the soup very quickly with a fork or spoon. Please pay close attention to this point. If you pour the beaten egg into the soup without stirring, it will turn into one big lump. And we need to get egg flakes. Therefore, stir the soup well when adding the egg.

Add vermicelli. I always use small vermicelli in soup.

Cut the greens and add to the soup. When the soup boils, cover the pan with a lid and turn off the heat. The soup should sit for 10 minutes. I want to clarify a little. I use small vermicelli. If the vermicelli is cooked until tender, then in the hot soup it becomes limp and the soup turns into porridge. I pour noodles into the soup and immediately turn it off. In 10 minutes the vermicelli is ready.

Bon appetit!

Write in the comments, I am very interested in your opinion.

Soup with egg and noodles is an excellent dietary option. light soup. Small children love this soup.

Calories: Not specified
Cooking time: Not indicated

Potato soup is a basic recipe, and once you master it, you will be able to prepare a whole range of first courses derived from it. It is enough to change or add just one ingredient, and we will get a completely new dish: potato soup with eggs, with rice, with noodles, buckwheat, beans. If you make it a little more complicated, you can cook it with meatballs (there is a lot to choose from - fish, meat, chicken, with rice, herbs), with dumplings, dumplings. And all of these, mind you, are options for quick, simple and budget-friendly dishes that require everyday ingredients.
Potato soup with eggs can be prepared in two ways. The first one - this is what we will cook - this is when a raw egg is poured into the soup and quickly stirred. The result is egg flakes that thicken the soup. The second option is for those who don’t like egg “fringe” on the plate. In this case, hard boil the egg, cut in half and add to each serving of soup.
The number of vegetables and their proportions in the soup are not important. The following is important: at the moment when the potatoes and other vegetables are completely ready, pour the beaten egg into the soup in a thin stream, while constantly stirring the soup with a spoon. The egg will cook instantly and egg flakes will form in the pan.

Potato soup with egg - recipe with photo.

To prepare we will need:

- water (or vegetable, chicken, meat broth) – 1.5 liters;
- potatoes – 3 pcs (medium size);
- carrots – 1 piece;
- onion – 1 small onion;
- egg – 1 pc;
- salt - to taste;
- dill or parsley - for serving;
- sour cream - for serving.

Recipe with photos step by step:

Place a saucepan with water or broth on low heat. While the water is boiling, we have a few minutes during which we will have time to peel and cut the potatoes. Cut the peeled and washed potatoes into plates 1.5-2 cm thick, then cut each into strips.

As soon as the liquid in the pan begins to boil, add the chopped potatoes to the pan. We wait until the water (broth) boils again, adjust the heat so that the contents of the pan barely boil, and prepare other vegetables.

Peel the onions and carrots. Cut the onion in half, cutting each half into small cubes or half rings. To prevent the onion from stinging your eyes, wet the knife under cold water. Cut the carrots into circles, then cut into 4 parts.

Cook the potatoes until almost done (7-8 minutes from the moment of boiling). Add chopped vegetables to almost finished potatoes. Let the soup boil again, add salt to taste and cook for another 7-8 minutes until the vegetables are fully cooked.

In a bowl or plate, beat the egg with a fork; it is not necessary to achieve homogeneity. Before adding the egg, check the potatoes and carrots for doneness. When pressed, the vegetable pieces should break easily.

Pour the egg into the boiling soup in a thin stream, stirring constantly with a spoon. If you don't like large flakes, add a little water to the beaten eggs in a bowl and pour this mixture into the soup. In this case, the egg flakes will be small. After adding the egg, bring the soup to a boil and turn off the heat. Cover the soup with a lid and let it brew for 5-6 minutes.

Potato soup with eggs is best served with sour cream and aromatic fresh herbs. Any bread, at your discretion. You can bake