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:

1. Cheese. In this case, a few minutes before readiness, 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.
2. Boiled. Here, the egg is simply randomly cut and decorated with the soup.
3. Shaken up. In such recipes, the egg is whipped with soy sauce, cream or sour cream, and then poured 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 egg soup recipepoached, 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, a milk soup is obtained. A few of the most original recipes are presented below.

From sorrel

Among the recipes for such a first course, the classic issorrel and egg soup... 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:

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

It turns out even easierchicken soup with egg... 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 pour the meat with 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:

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

With green peas

It turns out more original in appearancesoup with green peas and 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. Step-by-step instructions with the photo below will help you in preparing the dish.

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:

1. 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.
2. After boiling, remove the onion and chicken. Separate the meat from the bone.
3. Peel, wash and dice the potatoes. Repeat the same with carrots, only chop into circles.
4. Boil eggs separately, cool and chop.
5. Boil the broth again, then add the potatoes, peas and carrots.
6. When the vegetables are cooked, add the chicken, chopped herbs and egg mixture.
7. 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, it will help outchicken and egg sorrel soup recipe... 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:

1. 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.
2. Peel and rinse carrots with onions. Grind the first one, and simply chop the second one. Fry both components in oil until golden brown.
3. Peel and rinse the potatoes too. Then chop into medium cubes.
4. Wash sorrel under running water, chop finely.
5. Remove the chicken from the broth. Throw away the pepper with bay leaves.
6. Throw potatoes into boiling broth, salt.
7. After 10 minutes. introduce vegetable frying.
8. Throw sorrel into the broth.
9. Remove the meat from the bones, cut and send to the rest of the products.
10. Boil the cabbage soup for a couple of minutes, then let it brew under the lid.
11. When serving, add halves of boiled eggs.

With noodles

We should also mention chickensoup with noodles and eggs, 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:

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

From fish

One of the most delicious traditional Russian dishes isfish 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, saltwater fish - halibut or cod - is also suitable. 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:

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

With meat

A more satisfying and nutritious dish -soup with boiled egg and meat... The last ingredient can be used in a wide variety of ways, be it minced meat, meatballs, stew and even sausage or regular 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:

1. Peel potato tubers, rinse and cut into cubes. Pour with water, put on the fire, boil, salt.
2. Finely chop the onion with sausage, sauté in butter. After boiling the broth, send them to the potatoes.
3. Peel, wash and chop the pepper, chop the garlic. Send to the rest of the broth components.
4. Season with ground pepper and peas, add the rest of the spices.
5. After the soup has boiled, remove the pan from the heat, add the processed cheese, stir.
6. 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 eggprepared 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:

1. Put a pot of water on fire.
2. 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.
3. After boiling water, add vegetable frying.
4. Beat the egg with herbs, salt.
5. Boil rice separately.
6. Add potatoes to the broth.
7. Salt minced meat, season with pepper. Form meatballs from it, send to broth.
8. After the next boil, throw in the cooked rice, and after a couple of minutes, pour in the egg mass with a trickle.
9. Insist a little under the lid.

Here's another recipe for egg and rice soup.

Vegetable

Another light dish option for spring and summer isegg 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 nutritional value, but at the same time leaves it as easy on 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:

1. Boil the broth or water.
2. Peel, wash the carrots and onions, then cut them into small slices. Repeat the same with potatoes.
3. When the broth has boiled, add the potatoes and salt.
4. Heat oil in a frying pan, sauté only onions in it, and then add more carrots.
5. If the potatoes are almost cooked, then add vegetable frying to it.
6. Rinse the cabbage, divide into smaller inflorescences. After 3-5 minutes. send to the rest of the products.
7. Cook for another 5 minutes.
8. Beat eggs, adding 2 tablespoons. water. Then pour this mixture into the broth in a thin stream. Stir to avoid large flakes.
9. After the next boil, 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 cookspinach 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:

1. Pour oil into a saucepan, sauté chopped onion on it until it becomes transparent. Pour with broth.
2. 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.
3. Rinse the avocado, cut out the pulp, chop, then send to the soup along with chopped garlic.
4. Grind the whole mass with a blender until puree.
5. When serving, put halves of boiled eggs.

How to add an egg to soup

There are some simple guidelines,how to add an egg to 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

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.

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.

Taste Info Hot soups / Noodle soup

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.

How to make egg noodle soup

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 egg and noodles is ready, enjoy your lunch.

Calorie content: Not specified
Cooking time: Not indicated

Potato soup is a basic recipe, having mastered which you will be able to prepare a number of first courses derived from it. It is enough to change or add just one ingredient, and we get a completely new dish: potato soup with egg, rice, noodles, buckwheat, beans. If you complicate a little, then you can cook with meatballs (there is where to turn around - fish, meat, chicken, with rice, herbs), with dumplings, dumplings. And these are all - mind you - options for fast, simple and budget meals that require everyday groceries.
There are two types of potato egg soup. The first - we will cook it - is when a raw egg is poured into the soup and stirred quickly. The result is egg flakes that thicken the soup. The second option is for those who don't like egg fringe on a plate. In this case, boil a hard-boiled egg, cut in half and add to each serving of soup.
The amount of vegetables and their proportions in the soup is not critical. 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.

For cooking we need:

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

Recipe with photo step by step:

Put a saucepan with water or broth on a small fire. While the water is boiling, we have a few minutes for 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 (strips).

As soon as the liquid in the pan starts to boil, send 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.

We clean onions and carrots. Cut the onion in half, cut each half into small cubes or half rings. So that the onion does not pinch your eyes, we moisten the knife under cold water. Cut the carrots into circles, then cut them into 4 pieces.

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

Beat the egg in a bowl or plate with a fork; it is not necessary to achieve uniformity. Before pouring in the egg, check the potatoes and carrots for readiness. The vegetable pieces should break easily when pressed.

Pour the egg into the boiling soup in a thin stream, stirring constantly with a spoon. If you don't like large cereals, 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, let it brew for 5-6 minutes.

Potato egg soup is best served with sour cream and fragrant fresh herbs. Any bread, at your discretion. Can be baked

I would like to suggest making you a soup with egg and noodles. This soup is very light, dietary and very popular with young children. This is almost a vegetable soup, and only the inclusion of eggs in its composition does not allow it to be attributed to 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 lately everyone has started to look at fat in foods as enemy number 1. But this is a big mistake, because fat is also needed by our body, especially the female one. And in soups and dishes where carrots are present, this is especially important, because carrots are absorbed only when consumed together with fat. But there is an important condition: do not eat soup that contains potatoes and noodles, along with meat. It is this combination that will promote the accumulation of fat.

Products for making soup with egg and noodles:

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

Cooking soup with egg and noodles.

Peel the potatoes. Cut into small cubes and rinse in cold water. We put a pot of water on the fire. When the water boils, add salt, lower the chopped potatoes.

If this is not a puree soup, then I like the chunks of the potatoes in the soup. But, if you are cooking an egg soup for small children, then it is better to knead the potatoes.

While the potatoes are boiling, prepare the frying. Chop the onion finely. We put the pan on fire. When it warms up, pour in vegetable oil. Add the chopped onion to the pan.

How hard to fry onions? It depends on your taste. I like the onions to be fried. Then he, 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 onions are fried, add the carrots, grated on a coarse grater. Once you add the carrots, they will juice. And the onions will no longer be fried. I prefer to use grated carrots due to the fact that they cook very 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 it. The soup immediately takes on a beautiful color. Cook for 1-2 minutes.

Break the egg into a plate. Beat it with a whisk to make it smooth.

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

Add the vermicelli. I always use fine vermicelli in my soup.

Cut the herbs and add to the soup. When the soup boils, close the pan with a lid and turn off the heat. The soup should stand for 10 minutes. I want to clarify a little. I use fine vermicelli. If the noodles are cooked until cooked, then in hot soup it becomes sour and the soup turns into porridge. I put the noodles in my soup and turn it off immediately. in 10 minutes the vermicelli reaches readiness.

Bon Appetit!

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

Soup with egg and noodles is an excellent dietary one. light soup. This soup is very fond of small children.