Soups are universal and homemade. They are not only useful for human health, but they are also able to help the hostess out, saving her time and effort. A pan of fragrant soup will feed the whole family. There are a large number of recipes for soups, both daily and holiday, both traditional and unusual. This will be discussed in the article.
For the preparation of the Soup with Egg dish, the recipe can be any, but, as a rule, it takes no more than three or four ingredients to get a beautiful, healthy and satisfying dinner.
The classic recipe is a variant of a dietary and delicious dish - "Chicken Soup with Egg." To prepare it, you need to make a saturated chicken stock, adding cubes of raw potatoes. While cooking, beat the raw eggs, at the end of cooking, pull out the meat, make a funnel and quickly pour the egg mixture. Stir the soup thoroughly until thickened. Then reduce the heat and cook for ten minutes under the lid. Put a slice of meat and dill on a serving of soup.
You can also offer "Italian egg soup", the recipe of which is a little more complicated. In a deep saucepan, fry the slightly crushed cloves of garlic, a straw of sweet red pepper, chopped tomatoes, adding a little chili and salt. After the mixture becomes homogeneous, you need to add water (or chicken broth) and cook until cooked over low heat. While the soup is languishing, make poached eggs and large croutons of white bread by rubbing them with garlic. Now we immediately start serving. Put croutons in a deep plate, egg on them, sprinkle with basil and pour soup. It turns out very elegant, if sprinkled with parmesan.
An original and very quick recipe would be sorrel egg soup. Moreover, this dish is seasonal. In order to make it, you will need to take the chicken broth (but, you can, just water), toss into the boiling potato cubes and boil it until tender. At this time, sort out the sorrel, cut off his branches. Coarsely chop the greens and throw into boiling water. Boil over low heat for five minutes, make a funnel, pour in beaten raw eggs. Boil the same amount of time. Everything, lunch is ready.
When preparing the "Soup with Egg" dish, the sorrel recipe means that as little salt as possible is added. Salt will need to be only after the greens are added, otherwise it can turn out to be very salty broth.
Sorrel can also be preserved for the winter. It is very easy to do. You will need to pour a little water in a small pan, add more salt and washed, chopped sorrel to it. Bring to a boil, boil for 5-7 minutes, but no more so that the greens turn brown. Canned food is rolled into sterilized jars and closed with the same lids.
To make egg soup, the recipe with canned sorrel needs to be slightly modified. In the finished chicken soup with potatoes, add the contents of the jar, boil for about five minutes, bringing to a boil. At this time, boil poached eggs. Serving should be as follows: pour soup into a deep plate, put a spoonful of sour cream, an egg and a little greens. It turns out very tasty, and, most importantly, quickly.
You can create a variation of such a dish by replacing the sorrel with nettle, but it is recommended to change the cooking order. This is Green Egg Soup. It is better not to cook the recipe on meat broths. Throw raw potato wedges into salted boiling water and bring them to readiness. Now you need to thoroughly rinse the greens (nettle, dill, garlic arrows or other) and throw it into boiling water, boiling for about 8 minutes. It is not necessary to digest the soup, and at the end of cooking add a little flour diluted in water. At this time, boil poached eggs. Serve as in the previous recipe. Bon Appetit!