Even an experienced culinary guru will not be able to say exactly where the famous "curly" egg soup came from. This dish is prepared in different countries: Italy, Russia, Georgia, Ukraine, China, Belarus, France. In each country, the recipe is somewhat different. In one state, the soup is made thick and rich, in another - they add the ingredients that are popular and characteristic of national cuisine. For example, Ukrainian cooks will definitely add lard, Italians will make the soup liquid and low-calorie.
The classic and obligatory ingredient is only a raw egg, which must be poured into a saucepan at the final stage of cooking the soup. It is after this moment that the usual chicken, noodles, fish, beef, tomato soup turns into "curly". All recipes are also united by the fact that soups are prepared very quickly, simply and do not require a lot of time to buy ingredients and prepare.
Rustic soup with millet and egg
This version of soup with a raw egg is suitable for cooking both in the kitchen of a city apartment and on a fire in the field. Moreover, at a picnic, just an appetizing soup miraculously turns into a great snack for "hot" drinks. It can also be served before barbecue.
List of ingredients
You will need:
- 460 g of pork (any other meat);
- 3 potatoes;
- 3 l of water;
- a pair of chicken eggs;
- three tablespoons of millet;
- onions, carrots, parsley;
- coriander, peppercorns, salt.
Description of the cooking process
Pork or that piece of meat that you have chosen should be thoroughly washed and cut into portions. We send them to a pot filled with water. We are waiting for it to boil, add the root of parsley and a little allspice with peas. During the entire cooking time (30-35 minutes), do not forget to approach the stove and periodically remove the foam.
Vegetables for the dish are cut like for a classic soup: potatoes - cubes, carrots - chopped on a grater, onions - with a fine shredder. After half an hour, we send potato cubes to the meat pan. Cook for about 20 minutes. From onions and carrots we make classic frying. Before adding to the pan, millet must be thoroughly washed. Soaking cereals is not necessary, but salt and pepper will not be superfluous. We send millet to soup 10 minutes after potatoes.
When the soup is almost ready, the moment of adding a raw egg comes. To begin with, two eggs are broken into a separate bowl, beaten with a fork and only then pour into a hot soup in a thin stream. Increase the fire. Soup with an egg began to boil - you can turn it off. Add more fresh parsley, green onion or dill directly to the pan. Cover and let the dish "rest" for about 10 minutes. Serving the soup is recommended with garlic croutons and sour cream. You can also add a couple of broccoli, basil and garlic inflorescences if desired.
Quick Italian Chicken Egg Soup
As we mentioned above, Italian chefs prefer lighter and lower-calorie first courses. And they often replace fatty pork with turkey meat or chicken. The soup is obtained, although unpretentious, but very fast and incredibly tasty.
List of ingredients
It is necessary to prepare:
- 800 ml of finished chicken stock;
- 320 g chicken;
- a large bunch of parsley;
- three eggs;
- Parmesan cheese (any other hard variety);
- green onions, salt, dill, nutmeg, black pepper, basil - all to taste and at will.
Cooking method
For the preparation of soup, it is recommended to use a ready-made chicken broth in order to save precious time of the hostess. The liquid must be poured into a small pot, put on the stove and bring to a boil. Chicken fillet is cut into small thin cubes or cubes and sent to the soup. Cook for 15 minutes.
In a small plate, mix the following ingredients: raw eggs, nutmeg, salt, grated cheese, finely chopped parsley, ground pepper. During continuous stirring of the broth with meat, the mixture described above is added. Bring the chicken soup with the egg to a boil and turn it off. The cooking process takes literally 20 minutes. In this recipe, everything is simple and affordable, as in the technologies for preparing most dishes of Italian cuisine.
Noodle soup with egg
As a rule, "curly" soups are quite light and low-calorie. Mistresses are trying to bring their own trends into the classic recipe and add more satisfying and nutritious ingredients. For example, soup with noodles, eggs and meat is very popular among busy housewives. This recipe allows you to experiment with the ingredients: store thin vermicelli can be replaced with hearty home-made noodles, boiled chicken fillet can be changed to a piece of fatty pork, and so on.
List of ingredients
Are needed:
- boneless meat for broth;
- two eggs;
- meat pulp (chicken, pork, turkey, beef - optional) - 250 g.
- two glasses of vermicelli;
- salt;
- a bunch of greenery.
Cooking process
The longest process in this recipe is cooking the broth and meat. To get a saturated broth, as you know, meat on bone is excellent. We put the piece of your choice in the pan, fill it with water, add the necessary spices and roots as desired and to taste. Cook the broth, not forgetting to remove the foam. At the end of the cooking process, we take out the meat on the bones, disassemble, cut into portions and again send it to the pan. A cooked piece of boneless meat is cut into the same pieces.
For satiety, we will add more noodles or noodles to the egg soup. Throw it into boiling soup and cook until tender. In the last minutes of cooking, pour a raw egg into a thin stream, add finely crushed greens, spices. This soup is served, usually with crisp rye bread or garlic croutons.
Sorrel egg soup
Besides the fact that the dish is incredibly fast and easy to prepare, it has a piquant taste, incredible aroma and low calorie content. Such a soup will perfectly cheer up and set you up for positive both on a hot summer day and on cold and rainy autumn evenings. The composition of the soup includes simple and affordable products. An exception may be sorrel, which in summer is easier to find than in winter. But in the cold season, in modern supermarkets on the shelves there is a huge selection of fresh herbs.
List of ingredients
Preparing sorrel soup with eggs in 25 minutes: 20 minutes - cooking vegetables, 5 minutes - their cleaning and slicing. You will need:
- 3 potatoes;
- two eggs;
- carrot;
- green onions, parsley, dill;
- two large bundles of sorrel;
- a pair of garlic cloves;
- 2 liters of water, pepper, salt.
Description of the cooking process
Vegetables for soup are peeled, washed, cut into small cubes. The exception is carrots, which are rubbed on a fine grater. Fresh herbs and green onions are finely cut in the same way. Eggs can be beaten immediately in a small plate, adding spices. Boil the potatoes for 15-20 minutes. From the remaining vegetables we cook a classic roast. Add it after the potatoes are boiled. It remains to send the egg and fresh herbs to the pan. This green soup with eggs is cooked in a matter of minutes, which is what attracts housewives who want to cook something quick, but satisfying and tasty.
Vegetarian Bean & Egg Soup
The dish (like all of the above) is very simple to prepare. The highlight is canned white beans in tomato sauce. The classic recipe uses carrot-onion frying, but you can not put it in the soup if you want to make it more dietary. The same goes for using potatoes.
List of ingredients
It is necessary to prepare:
- three potatoes;
- 2 carrots;
- onion;
- 2 liters of water;
- two eggs;
- 220 g canned beans;
- a pinch of salt;
- fresh greens;
- a couple drops of olive oil.
How to cook
We put a pot of water on the fire, bring to a boil and send the potatoes there. Cook for 10 minutes. Then add canned beans, spices, salt. If you are preparing a dietary soup with an egg, then after the beans it is recommended to immediately add fresh herbs and pour the egg. If the soup is just vegetarian, then after adding canned beans, put the fried onions and carrots in the soup. Soup is served with a drop of olive oil and a couple of delicious crunchy croutons.