How to cook egg soup. Chicken soup with egg - how to cook properly according to a simple step-by-step recipe. Sorrel soup with egg in chicken broth

Hello dear readers! Let's make chicken and egg soup together according to a proven recipe. We will analyze step by step how to cook a delicious egg dish with herbs.

Consider the age-old chicken-and-egg problem: what came first? The riddle is truly insoluble, well, yes, I didn't really want to solve it, when they are both so tasty. Therefore, today we are cooking chicken and eggs together, and our dish will immediately become doubly tastier.

I hope you know how to choose your eggs, first of all they must be fresh and of good quality. Then let's decide which eggs are better to cook - chicken or quail. I suggest using the usual raw eggs, and when we cook with boiled ones, we take quail. Small boiled eggs look very nice on a plate, they fit well in a spoon, they are more convenient to eat.

Before boiling the broth, I strip the skin of the chicken parts, remove the fat and veins.

Next in line: vegetables, spices, herbs. Wash the potatoes and carrots well, peel the onions and garlic. I love to cook with parsley, it gives a wonderful flavor. But you can replace it with dill, spinach, cilantro, arugula, or any other greens you like.

The classic version of our soup is cooked only with vegetables, although you can diversify the recipe with noodles, noodles, millet, rice, buckwheat, dumplings, rice funchose.

We have prepared all the ingredients, we are starting to cook soup for a family dinner.

Step-by-step classic recipe with photo

Video recipe

Other recipes

Cook on classic recipe... In this version, add rice, bringing the dish to half-readiness, and pour in the beaten raw egg at the very end of cooking. Do not forget about the spices, pick them according to your taste. I like to put pepper and turmeric. The dish becomes sharper and changes color. We will beautifully decorate the table when serving, put more greens on the plates. You get a summer soft egg soup.

The Georgian version (chikhirtma) is a simple recipe. Fry finely chopped onion in butter until light golden brown, add a spoonful of flour, 2 ladles of broth, mix and simmer for 2-3 minutes. Dip the mixture into broth. Beat 2 eggs, add a glass of broth and a little vinegar or lemon juice to them so that the eggs do not curl up into flakes when we pour them into the broth in a thin stream. Then add the boiled chicken pieces and let it brew. Cilantro will be good in this recipe, it will add a peculiar flavor. Chikhirtma is served with croutons or croutons.

Read about how to make croutons yourself in the Products section.

With sorrel

Sorrel has a wonderful sour taste. The arrival of the summer season is immediately felt. I try to use as many different herbs as possible in my recipes, it's delicious and completely budgetary. First, cook the chicken base with potatoes, then rinse well and finely chop the sorrel and add it 3 minutes before the end of cooking. Pour in a raw egg, close the lid and let it brew. Light summer soup is ready!

With nettles and boiled egg

Nettle and boiled egg will make a light summer soup, even though it is cooked in chicken broth. Its calorie content is completely low, so it is perfect for losing weight. We cook according to the classic recipe, and add nettles at the very end, boil for only 3 minutes so that everything is preserved beneficial features herbs. Boil eggs as many as there will be eaters. Cut it in half and add it to the plate. It will turn out very nice and tasty.

With buckwheat

All ingenious is simple! Add buckwheat to regular chicken soup. The main thing here is not to overdo it, so that the dish does not turn out to be too thick. Buckwheat will boil down, increasing in size by 2–3 times, it will become soft and fragrant. Boil the egg and place it on a plate just before serving. It is delicious.

I advise you to always drain the first water after boiling the meat, and during cooking, remove the foam and remove the fat from the surface of the broth.
When pouring in a raw beaten egg, do it gently with a thin stream, stirring the contents of the pan, so the egg mass will be more beautiful and thinner in the boiling broth.
Croutons are great for serving summer light chicken soups.
I really love spicy and aromatic dishes, so I use many different spices, although our dish can only be prepared with salt. You will get a neutral, soft, delicate taste.
Chicken soup will work great in pots. First, cook the chicken base, then pour it into the pots and fill it with a beaten egg on top. A crust forms. Let's sweat the dish in the oven, and the egg crust will swell. It is very beautiful and delicious!
Our food is in good harmony with the parsley root. Rinse roots, chop finely and add to soup. The taste will change immediately. This is not for everybody, but I like it. Try it.
After the chicken has been cooked, remove it from the broth and separate the meat from the bones. The pieces can be sent back to the soup, or they can be served separately on a plate.
Add grated melted cheese to the egg mixture and beat thoroughly until smooth. Pour the mixture into the soup, stirring actively so that the egg does not curl. You will get an egg-cheese version, a completely delicate substance.
To make our food more satisfying, add or. They will turn out more magnificent if you mix whipped egg white into the dough.
It will be original if boiled with a poached egg. Gently break it straight into a boiling broth. Boil for another 2-3 minutes and serve.

Benefits / harms of the soup products used

Chicken meat is undoubtedly good for the human body:

little fat and many amino acids: arginine, taurine, purine, leucine, lysine, valine, isoleucine, tryptophan;
rich in vitamins and minerals;
low-calorie, you won't get fat from it.

Be responsible for the choice of chicken meat. Do not buy blue poultry or heavily fed broilers. When grown, steroids and other dangerous chemicals could be used.

An egg is a very useful dietary product:

gives us a feeling of satiety;
contains amino acids, proteins and vitamins;
due to the presence of B vitamins, it helps to maintain functions nervous system, regulates the work of internal secrecy bodies.

Egg yolk is absorbed well in any form, it is better to use boiled protein, so it is absorbed faster.

I do not advise eating raw eggs, it can be dangerous due to the presence of salmonella, which does not harm the chicken and eggs, but when ingested, it leads to blood poisoning and dangerous disease intestines. Therefore, before using chicken eggs, be sure to wash them with soap and water.

Conclusion

We cooked chicken soup with egg, sorted out 5 more options, although there are many more. Read about it in the section Food in a recipe. It describes 30 options for every taste and preference.

What soups do you cook in the summer? Let us know in the comments.

Chicken soup with egg and noodles is the first dish that you can quickly prepare and please your loved ones at the dinner table. This soup can be prepared for both young children and adults, everyone will be satisfied and satisfied. If you want to add freshness to the noodle soup, you can add any spicy herbs to garnish. The mouth-watering noodle soup with beaten egg is quite tasty, although it consists of the simplest ingredients. A quick and easy recipe can also be considered low in calories and not greasy, so it won't hurt anyone with a lot of weight. In our recipe, we will show the basic recipe for this dish, we will cook in ready-made chicken broth. If you do not have ready-made chicken broth, then cooking the soup will take a little longer, it takes 30 minutes to cook the broth, if you wish, you can not remove the meat, but cut it into pieces and then add it to the soup. Children will especially love this soup, potatoes, thin noodles and beaten egg make this soup very tasty and tender.

Ingredients

Chicken broth 2 l;
Potatoes 470 g;
Vermicelli 100 g;
Bulb onions 150 g;
Carrots 150 g;
Sunflower oil 25 g;
Chicken egg 2 pcs.;
Salt - 1 tsp;
Ground black pepper;
Bay leaf 2 pcs.;
Dill 5 branches;
Parsley 5 sprigs;
Green onion 3 pcs.

Preparation

Add prepared potatoes to boiling cooked broth. You can cut the root vegetables into cubes or diamonds, depending on your preference. Cook over medium heat until half cooked for 10-15 minutes.

If you wish, you can cook this soup in water, you get a less intense taste, but it will also be very tasty.

The broth can be used both fresh and frozen, we use the broth previously prepared, which I cooked a day before boiling the soup.

Cut the onion into half rings or cubes. If you have red or white onions, you can substitute regular ones. Add a little vegetable oil to a hot frying pan, add prepared onions to the pan. Fry over medium heat until golden brown, 5-7 minutes.

Peel the carrots, finely grate or dice. Add the grated carrots to the golden onion and let it cook for 5 minutes. You can add vegetable oil to the skillet if it doesn't seem enough.

Beat the chicken eggs in a separate bowl. In this procedure, a whisk or mixer will come to your aid. Whisk until an omelet consistency is formed. Leave in a cool place for 5 minutes.

It is best to use homemade eggs, they have an orange yolk and tend to taste better than store eggs.

Add the sautéed onions and carrots to the almost finished potatoes. Stir the soup and let the vegetables simmer for 3-5 minutes.

Pour the chilled eggs into the soup in a thin stream. At the same time, have time to stir with a spoon or fork so that the eggs do not gather in one large lump during cooking. Let the egg boil for another 2-3 minutes.

Finally, add thin vermicelli, you do not need to cook thin vermicelli, it will be cooked in hot soup and will be ready.

If you don't have spider web vermicelli, you can replace it with spaghetti or another form of pasta. But in this case, it must be boiled over medium heat for 5-7 minutes.

It remains to add a little greenery - green onion feathers, dill and parsley. Boil for half a minute and turn off the heat.

Chicken soup with eggs and noodles is ready, enjoy your lunch.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Soup is an obligatory dish in a healthy human diet. It is prepared not only in the classic version with meat. There are many other more original recipes, for example, based on eggs. It turns out to be a nutritious, yet light hot dish. Want to try? You can prepare such a soup according to the recipes and recommendations below.

How to make egg soup

An excellent option for a light and nutritious first course is egg soup. Recipes for its preparation can be found in several cuisines at once - Lithuanian, Chinese and Polish. The main ingredient can be added in different forms:

Cheese. In this case, a few minutes before cooking, you need to break the eggshell directly over the pan. Then everything is quickly mixed with a fork. So small flakes will not creep over the surface and a solid egg lump will not turn out.
Boiled. Here, the egg is simply randomly cut and decorated with the soup.
Shaken up. In such recipes, the egg is beaten with soy sauce, cream or sour cream, and then pour into the soup.

Vegetables are also common ingredients. They are laid in stages using recipe recommendations. The potatoes are sent raw to the broth, and the carrots and onions are fried first. In addition to vegetables, mushrooms are used for dressing. They also need to be boiled or fried first. When using canned foods such as corn, no preparation is needed.

Egg Soup Recipe

There is a recipe for a soup with a poached egg, which is also boiled, and separately without the shell. Chicken, thin noodles and potatoes make the dish more satisfying. In addition, other ingredients are often added - sausage, tomatoes, spinach, nettle and even semolina. In the latter case, milk soup is obtained. A few of the most original recipes are presented below.

From sorrel

Among the recipes for such a first course, sorrel and egg soup is a classic. It has another name that sounds like green cabbage soup. The special secret of cooking is adding sorrel and potatoes in equal proportions. Any broth is suitable - meat or vegetable, which is suitable for vegetarian dishes.

Ingredients:

vegetable oil - 4 tablespoons;
carrots - 1 pc.;
egg - 4 pcs.;
spices, herbs - to taste;
water - 2 l;
potatoes - 300 g;
onion - 1 pc.;
sorrel - 300 g.

Cooking method:

Peel and rinse all vegetables. Chop the potatoes into cubes, then place in a saucepan with boiling water, season with salt.
Finely chop the onion, and chop the carrots on a grater. Fry vegetables in a skillet with oil.
Sort the sorrel, rinse, chop along with the herbs.
Beat eggs in a separate bowl.
When the potatoes are almost ready, add vegetable frying to it.
After 2 minutes add sorrel, stir.
After boiling, pour in the egg mixture in a thin stream.
Season with herbs, spices.

Chicken and egg soup is even easier. Any part of the bird is suitable for cooking broth - the whole carcass or half. A soup set is also often used. To make the soup rich, you need to fill in the meat cold water... If you want something lighter, then you can put the spliced chicken in boiling water. If you use smoked legs, wings or breast, then the dish will have a slight haze aroma.

Ingredients:

chicken - 1 kg;
salt to taste;
egg - 5 pcs.

Cooking method:

Rinse the meat, put it to boil in salted water, putting it after boiling.
Cook the hard-boiled eggs separately. When cool, cut into small cubes or grate.
Remove the cooked chicken from the broth. Cut into portions.
Strain the broth and boil again.
Next, throw in the egg mixture. Darken for a couple of minutes.

With green peas

More original software appearance it turns out a soup with green peas and an egg. This bright spring dish will impress even children. In addition, this soup is especially useful for them. The combination of dietary chicken meat with an abundance of vegetables has a positive effect on the digestion of the child's body. And any adult will not refuse such a dinner. Will help you in cooking step-by-step instruction with the photo below.

Ingredients:

green peas - 400 g;
potatoes - 3 pcs.;
salt, pepper - to taste;
egg - 3 pcs.;
onion - 1 pc.;
water - 2.5 l;
carrots - 1 pc.;
greens - 1 bunch;
chicken leg - 1 pc.

Cooking method:

Rinse the chicken leg, place it on the bottom of the pan along with the peeled onion, cover with water. Put to simmer over low heat, constantly removing the foam.
After boiling, remove the onion with chicken. Separate the meat from the bone.
Peel, wash and dice the potatoes. Repeat the same with carrots, only chop into circles.
Boil eggs separately, cool and chop.
Boil the broth again, then add the potatoes, peas and carrots.
When the vegetables are cooked, add the chicken, chopped herbs and egg mixture.
After boiling, remove the heat pan. Let the soup steep for 10 minutes.

With Chiken

When there is not a lot of time to prepare a hearty meat dish, a recipe for sorrel soup with egg and chicken will help out. In this version, the green cabbage soup turns out to be much more nutritious, and you can serve them even cold, which is good for the hot summer period. The recipe is also good because it uses chicken. The meat of this bird is cooked very quickly, so you don't have to spend too much time on the dish.

Ingredients:

vegetable oil - 1 tablespoon;
chicken - 500 g;
boiled egg - 2 pcs.;
onions - 2 pcs.;
fresh herbs - 1 bunch;
bay leaf - 2 pcs.;
water - 2.5 l;
sorrel - 250 g;
salt - 1.5 tsp;
peppercorns - to taste;
carrots - 1 pc.;
potatoes - 3 pcs.

Cooking method:

Rinse the chicken, place in a saucepan, add water. Put a couple of peppercorns, cook until boiling, then remove the foam and throw in the lavrushka. Simmer for another half hour.
Peel and rinse carrots with onions. Grind the first one, and simply chop the second one. Fry both components in oil until golden brown.
Peel and rinse the potatoes too. Then chop into medium cubes.
Wash sorrel under running water, chop finely.
Remove the chicken from the broth. Throw away the pepper with bay leaf.
Throw potatoes into boiling broth, salt.
After 10 minutes. introduce vegetable frying.
Throw sorrel into the broth.
Remove the meat from the bones, cut and send to the rest of the products.
Boil the cabbage soup for a couple of minutes, then let it brew under the lid.
When serving, add halves of boiled eggs.

With noodles

Separately, it is worth noting chicken soup with noodles and egg, which is also called curly. Most consider it ordinary, and in vain. You can use not only noodles, but in general any pasta that you especially like. It also turns out very tasty if you take homemade noodles on the dough of their yolks or whole eggs. The cooking technology is very simple. Boil the broth, then toss in the noodles, pasta or noodles with eggs. Fresh herbs will not hurt either. You will find instructions on how to make such a soup below.

Ingredients:

onions, carrots - 1 pc.;
salt, pepper - to taste;
chicken - 500 g;
water - 3 l;
egg - 2 pcs.;
potato tubers - 6 pcs.;
vegetable oil- a little for frying;
vermicelli - 3 tablespoons

Cooking method:

Rinse the meat, then cut into portions, add water and cook for 40 minutes. Skim off the foam constantly and add salt at the end.
Then get the chicken out of the broth, and instead throw in the potatoes chopped into strips.
Peel carrots with onions, chop and fry in oil. Stir and then add the vermicelli. Send the frying to the pan.
Send the meat back to the broth. Behind it, pour in the eggs, pre-beaten with a fork.
Remove from heat, leave for about 10 minutes.

From fish

One of the tastiest traditional dishes Russian cuisine is fish soup with egg. This is a rich broth with a unique composition of ingredients. Not all types of fish are suitable for fish soup. Its meat should be tender, sticky and slightly sweet. Whitefish, perch, pike perch, ruff, carp, carp, rudd and crucian carp have such properties. As a last resort, and sea fish- halibut or cod. It is not recommended to use herring fish, bleak, roach, roach and bream. You will find the rest of the cooking recommendations in the recipe with the photo below.

Ingredients:

salt, pepper - to taste;
fish - 500 g;
bay leaf - 1 pc .;
onions - 2 pcs.;
water - 2.5 l;
green onions to taste;
potatoes - 5 tubers;
egg - 2 pcs.

Cooking method:

Peel, wash and dice the potatoes.
Wash and dry the fish. Then cut into small pieces too.
Put a pot of water on the fire, after boiling, add potatoes with fish, salt, add bay leaf.
Peel the onion, chop finely.
Beat eggs. Chop the onion feathers finely.
When the potatoes are almost cooked, add the egg mixture and herbs.
Bring to a boil, remove from heat, darken for a couple of minutes under the lid.

With meat

A more satisfying and nutritious dish is a soup with boiled egg and meat. The last ingredient can be used in the most different types, whether it be minced meat, meatballs, stew and even sausage or ordinary sausages. Anything you find in the fridge will do. The cooking principle remains the same simple. Broth is cooked on meat, into which vegetables are then added - onions, carrots, potatoes. A boiled egg is also sent there.

Ingredients:

bell pepper - 1 pc.;
bay leaf - 1 pc .;
potatoes - 4 tubers;
doctor's sausage - 300 g;
salt to taste;
boiled hard-boiled egg - 2 pcs.;
water - 2.5 l;
processed cheese - 70 g;
dill, paprika, salt, pepper - to taste;
bay leaf - 1 pc .;
vegetable oil - 1 tablespoon;
peppercorns - to taste;
onion - 1 pc.;
garlic - 2 cloves.

Cooking method:

Peel potato tubers, rinse and cut into cubes. Pour with water, put on the fire, boil, salt.
Finely chop the onion with sausage, sauté in butter. After boiling the broth, send them to the potatoes.
Peel, wash and chop the pepper, chop the garlic. Send to the rest of the broth components.
Season with ground pepper and peas, add the rest of the spices.
After the soup has boiled, remove the pan from the heat, add the processed cheese, stir.
After 10 minutes. sprinkle the dish with herbs, put the halves of the eggs.

With rice

Separately, it is worth highlighting the egg soup with the addition of cereals. Buckwheat, millet or rice are often used to dress the broth. In the latter case, you get a hearty and carbohydrate-filled dish. A beaten egg gives it a flavor. The rice itself is boiled separately, and then combined with broth. So the grains do not stick together, and each of them can be felt. Chicken soup with rice and egg is prepared according to simple instructions from the photo below.

Ingredients:

minced chicken - 0.3 kg;
dill - a small bunch;
onion - 1 pc.;
butter- 30 g;
egg - 1 pc.;
water - 2.5 l;
rice - 100 g;
carrots - 1 pc.;
potatoes - 2 pcs.;
salt, pepper - to taste.

Cooking method:

Put a pot of water on fire.
Peel and wash vegetables. Cut the potatoes into slices, the onions into small cubes, and chop the carrots on a grater. Saute the last 2 products in butter.
After boiling water, add vegetable frying.
Beat the egg with herbs, salt.
Boil rice separately.
Add potatoes to the broth.
Salt minced meat, season with pepper. Form meatballs from it, send to broth.
After the next boil, throw in the cooked rice, and after a couple of minutes, pour in the egg mass with a trickle.
Insist a little under the lid.

Here's another recipe for egg and rice soup.

Vegetable

Another light dish for spring and summer is egg soup with vegetables. Its advantage is not only the speed of preparation, but also the simple combination of products. Moreover, you can take a variety of vegetables and in any proportions. The basis for them should be chicken broth, which gives the dish nutritiousness, but at the same time leaves it all the same easy for the stomach.

Ingredients:

water or chicken broth - 3 l;
garlic - 5 cloves;
egg - 3 pcs.;
cilantro, celery, parsley - 1 bunch;
peppercorns - to taste;
potatoes - 4 pcs.;
cauliflower - half a cabbage;
carrots - 1 pc.;
white onions - 2 pcs.;
butter - 2 tablespoons;
capsicum to taste.

Cooking method:

Boil the broth or water.
Peel, wash the carrots and onions, then cut them into small slices. Repeat the same with potatoes.
When the broth has boiled, add the potatoes and salt.
Heat oil in a frying pan, sauté only onions in it, and then add more carrots.
If the potatoes are almost cooked, then add vegetable frying to it.
Rinse the cabbage, divide into smaller inflorescences. After 3-5 minutes. send to the rest of the products.
Cook for another 5 minutes.
Beat eggs, adding 2 tablespoons. water. Then pour this mixture into the broth in a thin stream. Stir to avoid large flakes.
After boiling again, the dish will be ready. After that, it remains to season with herbs.

Frozen spinach

If you are looking for an unusual taste, then read the instructions on how to make spinach soup with egg. In its simplest form, it is just a broth seasoned with only potatoes in addition to the main ingredients. Although there are more exotic recipes with the addition of avocado and sorrel. The combination of these products results in a creamy soup with a particularly delicate flavor.

Ingredients:

garlic - 3 cloves;
spinach - 100 g;
olive oil - 1 tablespoon;
avocado - 1 pc.;
parsley - 1 bunch;
vegetable broth - 2 tbsp.;
onion - 1 pc.;
sorrel - 1 small bunch;
boiled egg - 2 pcs.

Cooking method:

Pour oil into a saucepan, sauté chopped onion on it until it becomes transparent. Pour in broth.
Defrost the spinach naturally, remove the stems, and finely chop the leaves with your hands. Then send them to the onion, cook for about 5 minutes.
Rinse the avocado, cut out the pulp, chop, then send to the soup along with chopped garlic.
Grind the whole mass with a blender until puree.
When serving, put halves of boiled eggs.

How to add an egg to soup

There are a few simple guidelines on how to properly add an egg to your soup. If you want to get a "cobweb", then use only protein, because the yolk makes the broth cloudier. Pour the whipped egg mixture into the soup itself in a thin stream, while stirring continuously, otherwise flakes will appear. The best option for adding, so that the dish remains tasty and beautiful, looks like this:

beat the egg itself in a mug;
then add 2 tbsp. broth that is boiled;
beat again;
repeat the 2 previous points until the entire circle is filled;
then gently pour the contents into the broth.

Video

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Discuss

Egg soup: recipes with photos

A popular dish such as egg soup has long gained prominence in many cuisines around the world, but surprisingly enough, it turns out to be nutritious and quite satisfying. Most often, vegetables are added to egg soups, but they can also be cooked with meat, mushrooms and even cereals.

It is important to note that you can put this ingredient in the broth in two ways, either boiled as a decoration, or shaken with sour cream or cream, which will make the broth thicker and more nutritious.

Sorrel and egg soup

Often, egg soup is complemented by sorrel, such a combination of products allows you to get an amazing dish that can be safely called low-calorie. In another way, this recipe can be called green cabbage soup. Any meat, chicken or vegetable broth is used for cabbage soup. The main secret of the recipe is that it requires adding the same amount of sorrel and potatoes.

Ingredients:

a little odorless oil (3-4 tablespoons);
one carrot;
4 eggs;
water 2 l;
herbs and spices;
300 grams of potatoes and sorrel;
medium-sized onion head;
salt to taste.

Cooking method

We prepare vegetables, clean them and rinse them well. Cut the potatoes into cubes and place them in boiling water. While the tubers are boiling, finely chop the onion and grate the carrots. Then vegetables are fried in oil for a couple of minutes.

After cooking the frying, you need to put it in a saucepan.

We clean the sorrel, wash it and cut it. Break the eggs into a bowl and beat well until smooth. After softening the potatoes, add the sorrel to the pan and carefully pour in the egg.

After 2 minutes, the hearty soup is ready. If desired, spices, dill or parsley are added to the broth, but in this case they will kill the taste of the herbs. Sorrel soup is best served with sour cream.

With egg and peas

Soup with peas always turns out to be original due to its appearance. Such a spring dish will surely not leave anyone indifferent. In addition, this dish is especially useful for both children and adults. If desired, this recipe can be made lean.

Ingredients:

400 grams of green peas (you can take fresh or from a jar);
potatoes 3 pieces;
3 eggs;
salt;
bulb;
carrot;
a bunch of your favorite greens;
a small piece of chicken meat (it is better to take it without bones).

Cooking method

We wash the chicken meat and fill it with water. We put the peeled onion there (you do not need to cut it). We put the container on fire and wait for it to boil. Cook the meat for 15-20 minutes, remembering to remove the foam that appears.

After the time has elapsed, put the chicken and onion out of the broth, and put the potatoes cut into cubes, finely chopped carrots and onions (they can be fried beforehand), and green peas there. As soon as the vegetables are tender, lay out the chopped meat.

Cook the eggs in a separate saucepan in advance, cool them and grind them. We put them in the broth along with the herbs after the ingredients are completely cooked, turn off the heat and insist the soup with the egg for half an hour. Serve it preferably with sour cream.

Mushroom soup with egg

If you are a big mushroom lover, you should definitely pay attention to this recipe. Unlike the classic mushroom soup, you also need to add vegetables and eggs to it, which will give the dish additional flavor and aroma. It is important to note that you can take any mushrooms, fresh, dry or frozen (with fresh, the dish will taste brighter, and the aroma will be stronger). It doesn't matter if it is a white mushroom or a boletus.

Ingredients:

300 grams of mushrooms (they must be thawed);
3 eggs;
2 potatoes;
small onion;
salt;
oil for frying.

Cooking method

This recipe is made quite quickly, and most importantly, it is simple. Peel the onion and cut into small pieces. Chop large mushrooms, put them in a skillet with onions and fry until tender.

After boiling, put diced potatoes into water (1.5 l). As it softens, add mushroom frying to the pan. 3-5 minutes after cooking, carefully pour the beaten egg into the broth, salt to taste and add your favorite spices.

As it cooks, you can add greens to the egg soup, from which the taste of the dish will become brighter and the aroma richer.

Soup with egg and sausages

This recipe can undoubtedly be called an example of an easy and quick meal with affordable ingredients. It is often called "student", since it does not include expensive products. And it prepares especially quickly and easily.

Ingredients:

a small head of onion;
1 carrot;
3 pcs. potatoes;
2 liters of water or any broth;
300 grams of sausages or cooked sausages;
some oil for frying;
salt and spices to taste;
3 eggs;
lemon juice 1-2 tablespoons (optional).

Cooking method

Pour oil into a saucepan, heat it slightly and fry chopped onions and carrots. After the vegetables have softened a little, pour the broth into them and wait for the boil. Then put the diced potatoes in a saucepan.

Cut the sausages and fry until a light crust appears, and then transfer them to a saucepan.
3 minutes before the end of cooking, pour the pre-beaten egg mixed with lemon juice into the broth. The last step is to add spices and salt to taste. That's all the quick soup is ready.

Cheese soup with egg

Soup with egg and cheese turns out to be very aromatic and tasty. It is best to serve it hot so it will be fully appreciated taste qualities... If desired, the dish can be decorated with any fresh herbs, as it will perfectly emphasize the taste of the broth.

Ingredients:

4 medium-sized potatoes;
1 carrot and 1 onion;
a bunch of parsley;
one pack of processed cheese (it is better to choose a solid product in foil than in a tray);
2 eggs;
a little butter (butter is used);
salt and spices to taste.

Cooking method

Melt the butter in a frying pan, put the diced onion there, and fry it for a short time over low heat. When it starts to turn pale, add the chopped carrots and fry the vegetables a little more.

We wait for the water to boil (you need to take 1.8-2 liters), then put the diced potatoes in a saucepan. 10 minutes after that repeated boiling of the water, carefully put the fry into it.

Cook the soup for another 5 minutes, during which you can prepare the egg. To do this, break it into a bowl and beat well with salt. After that, the egg is poured into the soup - this must be done in a thin stream so that it does not turn into one large lump. If you wish, you can put your favorite spices in it.

After pouring the eggs into the soup, you need to put finely chopped cheese and chopped parsley. Then the first course is cooked on minimum heat for another 5 minutes. After turning off the stove, the soup should be allowed to brew for half an hour - during this time the processed cheese will have time to completely melt, and the parsley will give the broth an excellent taste and aroma. In spring and summer, other greens can be added to this first dish - this will make it even richer and tastier.

Simple soup recipe

If you don't have time to cook the first course, this recipe can help you out. It takes little time and does not require expensive products. If desired, the number of ingredients can be doubled, since the soup is only 2-3 servings.

Ingredients:

half a carrot or one small root vegetable;
half an onion;
potatoes - 4 pieces;
2 eggs;
a little butter (butter);
favorite greens;
salt.

Cooking method

Pour 1.5 liters of water into a saucepan, and then bring it to a boil. Salt or add spices is not needed yet. Next, prepare the vegetables - peel them and cut them into cubes.

After boiling, put the prepared vegetables in a saucepan, and then bring the broth to a boil again. Then we cook the first course until the potatoes are completely cooked.

At this time, you can prepare the eggs - break them into a bowl, beat thoroughly and lightly add some salt. As a result, you should get a homogeneous mass. Gently pour the lining into the pan, while not forgetting to constantly stir the broth. 5 minutes after cooking, add a small spoonful of salt and a little oil (you can replace it with sunflower oil). Cook the first dish for another 2-3 minutes, turn off the fire and leave it to languish.

After 15 minutes, pour your favorite greens into a saucepan. That's all - the fragrant soup is ready. It is better to present it to the table hot. If desired, vegetables can be pre-fried, and pepper or celery can be added to them.

Products
For 2 servings
Chicken eggs - 2 pieces
Boiled sausage or sausages - 100 grams
Potatoes - 2 pieces
Carrots - 1 piece
Water - 2 glasses

How to make egg soup
1. Pour water into a saucepan, put on fire and boil.
2. Peel the potatoes and cut into cubes 2 centimeters side, put in water.
3. Add salt and cook for 15 minutes.
4. Cut the sausage or sausages into shavings and put in the soup.
5. Break the chicken eggs into a bowl and beat with a whisk.
6. Cook the soup for 5 minutes.

Boil egg soup with sausages or sausage for 30 minutes.

Soup with eggs and noodles

Products
For 2 servings
Chicken eggs - 2 pieces
Water - 2 glasses
Butter - 3 cm cube
Vermicelli - 1 tablespoon
Parsley - a few twigs
Salt and black pepper to taste

How to make a soup with eggs and noodles
1. Break the chicken eggs into a bowl and beat.
2. Pour 2 cups of water into a saucepan and put on fire.
3. When the water boils, salt and pepper the water, add the vermicelli.
4. Add butter and melt in a saucepan.
5. Pour chicken eggs in a thin stream into a saucepan.
6. Cook the soup for 3 minutes, turn it off and serve, sprinkle with chopped parsley on top.

Cook the soup with eggs and noodles for 15 minutes.