Egg soup: recipes with photos. How to properly add a raw egg to soup. First courses Cook egg soup

Soups must be included in the diet. There are many recipes for first courses; one of the simple but very tasty options is chicken soup with eggs. Chicken broth is a real elixir for the stomach, and adding an egg to the soup makes the dish more satisfying. You can prepare this soup with various additives.

First of all, you need to cook the broth. For this, you can use any parts of the carcass; soup sets are also suitable.

Boiled eggs can be added to soup. They are placed by cutting them into halves or chopping them into cubes. You can add raw eggs to the soup. To do this, beat the eggs and pour them into the chicken broth in a thin stream. Another serving option is to poach the egg separately and add it to the finished soup for serving.

Additionally, you can add various vegetables to the soup - onions, carrots, potatoes, green peas, green beans, mushrooms, herbs and spices.

Interesting Facts! It is very useful to use chicken broth for colds, as well as for functional disorders of the digestive system. Chicken broth helps normalize metabolism and even helps eliminate “bad” cholesterol.

Chicken soup with noodles and egg

The simplest version of the first course is chicken and egg.

400-500 gr. ;
60 gr. egg noodles (spider web);
2 medium;
1 onion;
salt, black pepper to taste;
2 eggs;
1-2 tablespoons of vegetable oil;
fresh herbs to taste.

Cook the chicken broth, not forgetting to skim off the foam. At the very end of cooking, add salt. Strain the broth, remove the boiled chicken meat from the bones and remove the skin, lower the pieces of meat into the broth.

We clean the vegetables. Cut the potatoes into strips and put them into boiling broth, cook for 10 minutes. Meanwhile, thinly chop the onion and grate the carrots into strips. Fry onions and carrots in vegetable oil.

Pour vermicelli into the pan, where the potatoes are almost cooked, and stir. As soon as the soup boils again, add the roast into the soup. Season the soup with spices to taste. Beat raw eggs with salt and spices. Pour the eggs in a thin stream into the boiling broth, stirring constantly.

The egg should form small flakes. Serve the soup, sprinkling each portion in the bowl with fresh herbs.

Chicken soup with egg and homemade noodles

An even more delicious option is chicken soup with egg and homemade noodles. But it will take more time to prepare, since you will need to make noodles.

Noodles:

4 eggs;
0.5 teaspoon of salt;
flour as needed.

2 legs or half;
1 onion;
2 bay leaves;
5 peas of allspice;
salt to taste.

To submit:

boiled eggs - half per serving;
fresh greens.

Set the chicken broth to boil and cook until tender, skimming off any foam. Remove the finished chicken, cool and remove the meat from skin and bones. Cut the chicken into pieces and drop into the strained broth.

Read also: Sprat soup in tomato sauce – 6 simple recipes

While the chicken is cooking, prepare the noodles. Break the eggs into a deep bowl, add salt and beat. Then start adding flour until you get a stiff dough. Mix well with your hands. Let the finished dough rest for 15-20 minutes, wrapped in film.

Then you need to cut the dough into several parts. Roll each part into a very thin flat cake; the rolled out dough should literally shine through. Cover a table or other suitable surface with a white cotton cloth and lay out the dough to dry thoroughly.

Advice! You can lightly dry the rolled out dough in a dry frying pan, but you need to do this carefully so that the dough does not brown, but only dries out.

Fold the dried dough into several parts and cut into thin noodles. Shake the noodles to shake off the flour.

Advice! Homemade noodles can be prepared for future use; to do this, the finished noodles need to be thoroughly dried and kept in a paper bag for no more than 3-4 weeks.

Finely chop the onion and carrots, dip the vegetables in chicken broth and cook for 5 minutes. Then add the noodles. We determine the amount of noodles to taste. Some people like thicker soup, others like thinner soup.

Pour the noodles into bowls. Place half a boiled egg in each serving and sprinkle with finely chopped herbs.

Chicken soup with egg and rice

Another version of the soup is prepared with rice and vegetables.

500 gr. chicken ;
3 liters of water;
2-3 small tubers;
1 onion;
1 small pod;
50 gr. ;
50 gr. rice;
2 eggs;
salt, pepper, herbs to taste.

Prepare chicken broth and strain. Dip boiled chicken (without bones and skin) into the prepared broth.

We wash the rice and clean all the vegetables. Place rice and diced potatoes into the boiling broth. Cook for about 15 minutes. Meanwhile, fry by frying finely chopped onion, grated carrots and finely chopped bell pepper in vegetable oil. Fry the vegetables until soft, avoiding burning.

We put the frying into the soup, where the potatoes and rice are almost ready. Cook for another 5 minutes. Beat eggs with salt and pepper. Pour this mixture into the boiling soup, stirring constantly. We don’t boil anymore, pour in the egg, stir and immediately turn it off. Sprinkle the soup poured into plates with herbs.

Sorrel soup with egg and chicken broth

Delicious sorrel soup with eggs in chicken broth is not difficult to prepare.

500 gr. Chicken;
3 liters of water;
1 onion;
1 large bunch;
5 eggs;
4 potatoes;
1 tablespoon vegetable oil;
green onions, dill, parsley - to taste;
salt, spices to taste.

Make broth from chicken and water, add salt at the end of cooking. Strain the broth, add boiled chicken meat, removed from the bones and freed from the skin. Boil eggs hard

We clean the vegetables. Place the diced potatoes into the boiling broth and cook for 10 minutes. While the potatoes are cooking, fry thinly sliced onions and carrots in vegetable oil. Wash the sorrel and greens, dry and finely chop.

Read also: Lentil soup - 10 simple and tasty recipes

Add frying to the broth where the potatoes have already been cooked. Then add sorrel and greens, as well as diced boiled eggs. Let the soup boil and turn off the heat.

Advice! Fresh sour cream and white bread should be served with sorrel soup.

Chikhirtma - Georgian soup with egg

Chikhirtma is a Georgian soup with egg, it is prepared with meat or chicken.

500-600 gr. Chicken;
3 medium onions (about 300 gr.);
1 carrot;
2 large eggs;
2 tablespoons of wine vinegar;
2 tablespoons flour;
30 gr. green cilantro;
1/3 teaspoon ground coriander;
1/3 teaspoon of turmeric or saffron;
1.5 liters of water;
salt, pepper, spices, vegetable or butter.

Cook chicken broth with the addition of whole onions and carrots. At the end of cooking, add salt. Fry finely chopped onion (the remaining two onions) in butter or vegetable oil. As the onion begins to brown, sprinkle it with flour and mix thoroughly. Then pour in a couple of tablespoons of broth and simmer the onion over low heat for 2-3 minutes.

Advice! Instead of wine vinegar, you can use lemon juice. To season the soup, you can use suneli hops, curry or other favorite spices.

Strain the finished broth, discard the onions and carrots. Remove the chicken meat from the bones and set aside for now. Pour out about half a glass of broth, and put the rest on the fire. Add turmeric (saffron), coriander, suneli hops and other spices to taste to the broth. Warm up for 3 minutes over low heat. Then add the onion from the pan and continue heating for another 2-3 minutes.

Beat the eggs with the addition of wine vinegar and the broth left earlier. Pour the prepared mixture into the broth, stirring well. Then add chicken meat and finely chopped cilantro to the soup. Bring to a boil, but do not boil. As soon as it starts to boil, remove the pan from the stove. Serve with fresh pita bread.

Soup “Green” with spinach and green peas

We will prepare this version of sur with spinach (we will use frozen) and green peas. This soup is great for weight loss, as it is cooked without potatoes or frying vegetables.

400 gr. chicken breast;
2.5 liters of water;
400 gr. frozen;
1 carrot;
1 onion;
1 bunch of greens;
200 gr. green peas (frozen);
salt and spices to taste;
3 eggs;
spices for broth.

Cook chicken broth with the addition of bay leaf, allspice or other favorite spices. Strain the finished broth. Remove the boiled chicken fillet from the bones, cut into small pieces and drop into the broth.

We take the spinach and peas out of the freezer in advance so that they thaw a little; it is not necessary to defrost completely. Finely chop the onion, cut the carrots into cubes or strips.

Place spinach and peas into the boiling broth, add onions and carrots. Salt to taste and cook until the vegetables are ready. Boil the eggs separately. Peel the finished eggs and cut into cubes. Dip the eggs into the soup, add finely chopped herbs, and season with spices to taste. Let the soup boil and turn it off.

Soup with quail eggs “Spring”

This delicious soup with quail eggs is prepared quite quickly, and at the same time, it has a pleasant taste and aroma.

1 liter of prepared chicken broth;
5 quail eggs;
100 gr. ham;
20 gr. butter;
salt, green onions to taste.

The broth for making soup should be cooked in advance. Place the pan with the prepared broth on the fire and bring to a boil. We clean the vegetables. Finely chop the potatoes and drop them into the boiling broth, salt to taste.

First courses are the decoration of any dinner table, especially if you use unusual and even exotic recipes. For example, a soup with the addition of a chicken egg; it can be added either raw or already boiled and chopped. The raw egg must be introduced carefully; some skill is required here, but with the proper skill you will definitely succeed. This dish is prepared in broth, most often chicken, and with the addition of vegetables, cereals, pasta or mushrooms.

Recipe 1: Chicken soup with eggs and potatoes

Ingredients:

any chicken of your choice - 400 g;
potatoes - 2 pcs;
eggs - 2 pcs;
carrots - 1 piece;
vegetable oil;
fresh celery greens.

Step-by-step preparation:

Wash the thighs, wings or fillets, place in a saucepan, fill with cold water, and cook over high heat. Next, peel and wash the potatoes, cut them into cubes or cubes and place them in the pan with the meat. While the pot of water is boiling, peel and wash the onions and carrots. Finely chop the onion and place it in the pan. Grate the carrots and add them to the frying pan with the onions. Sauté the vegetables until the onions are golden brown.
The meat is probably already cooked. Remove it from the pan and separate it from the bones. Cut it up and put it back into the pan. In a separate bowl, beat the eggs until smooth. Then pour into the pan in a slow stream, while not forgetting to stir the soup. Then add any greens, as well as salt and black pepper.

Recipe 2: Soup with egg and bell pepper

Ingredients:

several potato tubers;
Bulgarian pepper;
a pair of eggs;
onion head;
carrot;
vegetable oil;
salt and spices.

How to cook egg soup - step by step:

Wash the onions and carrots thoroughly. Then cut them into small pieces. We wash the bell pepper and remove all the seeds. Then we cut the substrate into small pieces. Take the pan in which we will prepare the soup and add a few tablespoons of vegetable oil to its bottom. Next, throw all the chopped vegetables into it.
Simmer all this over low heat until the onion becomes transparent. You can also simmer the onions until they turn golden brown, but in this case the soup will be very difficult for the body to absorb. Next, add several liters of water to all this and bring this mixture to a boil. After which we continue to cook it for twenty minutes.
At this time, we cut the potatoes into strips. Then we throw it into the broth and continue to cook until it becomes soft. We take a few eggs in our hands and throw them into a bowl, then add a little salt and beat well. Next, we begin to pour this mixture into the broth in a small stream. In this case, it is necessary to constantly stir the broth. It should be noted that the smaller the stream and the faster you stir, the less likely it is that egg flakes will appear.
If a little foam appears on the surface, it should definitely be removed. After some time, add pepper and salt to taste to the broth and continue to cook it all for ten minutes. If desired, you can add a little celery and parsley and garlic.

Recipe 3: Roman Egg Soup

Ingredients:

a few slices of wheat bread;
a tablespoon of vegetable oil;
two hundred grams of cream cheese;
three chicken eggs;
half a liter of meat broth;
a little parsley.

Cooking method:

To begin, simply fry the bread in butter. Then place small slices of cheese on it and bake.
Next, put two pieces of bread, which have been previously fried, on a plate and release an egg on them. After which we fill it all with hot broth. Add a little parsley to the top.

Recipe 4: Spicy Chicken Soup with Egg and Ginger

Ingredients:

1 liter of vegetable or rich chicken broth;
1 tablespoon and another 1 teaspoon cornstarch;
4 large eggs;
salt to taste;
2 tablespoons fresh ginger, peeled and finely chopped;
half a teaspoon of peppercorns;
6-8 whole cloves;
anise - a pair of stars;
cinnamon stick;
one potato, cut into rings;
one tablespoon of soy sauce;
a bunch of thinly sliced Chinese cabbage;
4 feathers of chopped green onions.

Step-by-step preparation:

Chicken or vegetable broth, prepared in advance, is poured into a saucepan and set to warm over medium heat. Potatoes and spices are placed in a boiling broth, placed in a special strainer or in a bag made of gauze, cotton or silk. The spices will then need to be extracted. Salt the broth a little.
Separately, in a small bowl, dilute 1 tablespoon of corn starch with 1 tablespoon of cold water, and pour the solution into the broth. In another bowl, beat eggs with a teaspoon of cornstarch. At this time, the soup should be cooked over low heat. Eggs begin to be poured into it in a thin stream, stirring constantly with a fork.
Cook for a few more seconds until the eggs are cooked. Add a tablespoon of soy sauce. The soup should be served immediately, sprinkled with chopped Chinese cabbage and green onions.

Recipe 5: Cream soup with egg and nutmeg

Ingredients:

80 grams of egg yolk;
500 ml chicken broth, cooked in advance;
20 ml dessert white wine;
50 grams of butter;
a pinch of cinnamon;
a pinch of sugar;
salt to taste;
a pinch of nutmeg.

Cooking steps:

To begin with, place the yolks in a deep bowl and, while whisking, add chicken broth and dessert wine. Add salt and cinnamon a pinch at a time. The contents of the bowl are poured into the pan through a sieve. Turn on the heat to minimum and cook while heating and stirring constantly, making sure it doesn’t burn.
When the soup becomes hot and thick, add butter, sugar, grated nutmeg, and check for salt. The dish is ready.
The soup is served hot, complemented with golden croutons. The croutons can be made in a toaster or in a frying pan by frying the bread cubes in butter.

Recipe 6: Egg and Rice Soup

Ingredients for 3 servings:

rice - 2 tbsp. spoons;
2 potatoes;
carrot;
bulb;
300 g frozen green beans;
salt;
pepper;
2 chicken eggs;
sour cream;
a bunch of dill;
green onions;
parsley.

Step-by-step preparation:

Place the rice in a pan and rinse it under running water, then pour 1.5 liters of water into the bowl and put it on the fire.
The potatoes are washed, peeled, cut into cubes and added to the pan with rice after 15 minutes have passed since they boiled. Do the same with other vegetables, carrots and onions. In this recipe, it is not recommended to fry vegetables; each of them is washed and chopped, and immediately added to the soup.
At this stage, the next ingredient is introduced - frozen green beans. Increase the heat under the pan, bring it to a boil, and then cook until all the vegetables are fully cooked. The soup being prepared is salted and peppered to taste.
Break chicken eggs into a deep bowl and add 3 tbsp. l. sour cream and lightly beat. The resulting mixture is poured into the boiling soup in a thin stream, stirring quickly with a spoon. As a result, a beautiful egg web will appear on the surface of the soup. Let the finished soup brew for 7-10 minutes. After this simple procedure, the soup acquires a special taste and aroma.
While the soup is steeping, wash and finely chop the greens. Pour greens into each plate and add a tbsp. l. sour cream, and then pour in the finished soup.
It is recommended to serve the egg soup with rye bread croutons with garlic. They can be easily made at home. Pieces of bread are rubbed with garlic and then dried. You can add pre-cooked lean meat, cut into small slices, to the soup.

Video with a recipe for making simple egg soup

Hello, dear readers! Let's prepare chicken soup with eggs together according to a proven recipe. Let's take a step-by-step look at how to cook a delicious egg dish with herbs.

Let's remember the age-old chicken and egg problem: which came first? The mystery is truly unsolvable, but I didn’t really want to solve it when they were both so delicious. Therefore, today we cook chicken and eggs together, and our dish will immediately become doubly tasty.

I hope you know how to choose eggs; first of all, they must be fresh and of high quality. Then let's decide which eggs are best to cook with - chicken or quail. I suggest using regular raw eggs, and when we cook with boiled ones, we’ll use quail eggs. Small boiled eggs look very nice on a plate, they fit well on a spoon, and are easier to eat.

Before cooking the broth, I remove the skin from 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 cooking with parsley, it gives a wonderful aroma. But you can replace it with dill, spinach, cilantro, arugula or any other greens that you like.

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

We have prepared all the ingredients and are starting to cook the soup for the family dinner.

Step-by-step classic recipe with photos

Video recipe

Other recipes

We cook according to the classic recipe. In this option, add rice, bringing the food to half-cooked, and pour in the beaten raw egg at the very end of cooking. Don't forget about the spices, choose them to your taste. I like to add pepper and turmeric. The dish becomes spicier and changes color. We will beautifully decorate the table when serving, crumble more greens into the plates. You will 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. Place the mixture into the broth. Beat 2 eggs, add a glass of broth and a little vinegar or lemon juice so that the eggs do not curl into flakes when we pour them into the broth in a thin stream. Then add the boiled pieces of chicken and let it brew. Cilantro will be good in this recipe; it will add a unique aroma. Chikhirtma is served with croutons or crackers.

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

With sorrel

Sorrel has a wonderful sour taste. You can immediately feel the arrival of the summer season. I try to use as many different herbs as possible in recipes, it’s delicious and completely budget-friendly. 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 nettle and boiled egg

With nettles and a boiled egg you will get a light summer soup, even though it is cooked in chicken broth. Its calorie content is completely low, so it is perfect for weight loss. We prepare according to the classic recipe, and add nettle at the very end, boil for only 3 minutes so that all the beneficial properties of the herb are preserved. We will boil as many eggs as there will be eaters. Cut it in half and add it to the plate. It will turn out very beautiful and tasty.

With buckwheat

Everything 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 too thick. The buckwheat will boil, increasing in size by 2-3 times, it will become soft and aromatic. Boil the egg and place on a plate right before serving. It is delicious.

I advise you to always drain the first water after boiling the meat, and during cooking, skim off the foam and remove fat from the surface of the broth.
When you pour in the raw beaten egg, do it carefully in a thin stream, stirring the contents of the pan, so the egg mass will separate more beautifully and thinly in the boiling broth.
Croutons are perfect for serving light summer chicken soups.
I really love spicy and aromatic dishes, so I use a lot of different spices, although our dish can only be prepared with salt. The result will be a neutral, soft, delicate taste.
Chicken soup works great in one pot. First, cook the chicken base, then pour it into pots and pour beaten egg on top. A crust forms. Then put the dish in the oven and the egg crust will swell. It's very beautiful and tasty!
Our food goes well with parsley root. Wash the roots, chop finely and add to the soup. The taste will immediately change. It's not for everybody, but I like it. Give it a try.
After the chicken is cooked, remove it from the broth and separate the meat from the bones. The pieces can be sent back to the soup, or served separately on a plate.
Add grated processed cheese to the egg mixture and beat thoroughly until smooth. Pour the mixture into the soup, stirring vigorously so that the egg does not curdle. The result is an egg-cheese version, a completely delicate substance.
To make our dish more satisfying, we’ll add or. They will turn out fluffier if you mix beaten egg white into the dough.
It will be original if cooked with a poached egg. Carefully break it directly into the boiling broth. Boil for another 2-3 minutes and serve.

Benefits/harms of soup products used

Chicken meat is undoubtedly beneficial for the human body:

low fat and high amino acids: arginine, taurine, purine, leucine, lysine, valine, isoleucine, tryptophan;
rich in vitamins and minerals;
It's low in calories and won't make you fat.

Be responsible when choosing chicken meat. Do not buy “blue birds” and, conversely, heavily fattened broilers. Steroids and other dangerous chemicals may have been used in their cultivation.

Egg is a very healthy dietary product:

gives us a feeling of satiety;
contains amino acids, proteins and vitamins;
Thanks to the presence of B vitamins, it helps preserve the functions of the nervous system and regulates the functioning of the internal secretion organs.

Egg yolk is absorbed well in any form; it is better to eat the white boiled, so it is absorbed faster.

I do not recommend eating raw eggs, this can be dangerous due to the presence of salmonella, which does not harm chicken and eggs, but if it enters the human body it leads to blood poisoning and dangerous intestinal disease. Therefore, before using, chicken eggs must be washed with soap.

Conclusion

We cooked chicken soup with eggs and looked at 5 more options, although there are many more. Read about this in the section Food in the recipe. There are 30 options described there for every taste and preference.

What soups do you cook in the summer? Tell us about it in the comments.

First courses are an essential part of the diet of both adults and children. Preparing these dishes is not a hassle at all. Usually, the homemade assortment of first courses is not so large, so the household quickly becomes bored with them and eats them without enthusiasm. What if you enrich the taste of the soup with an egg?

Number of servings: 4
Cooking time: 15 minutes

It would seem that what is so difficult here? I took an egg and simply beat it into the boiling soup. But it’s unlikely that your family will like unkempt “rags” floating in the broth. You need to figure out how to add an egg to the soup so that it is evenly distributed in the liquid, forms a beautiful web, does not curl, and looks appetizing.

Before adding the egg to the soup, it must be thoroughly beaten. It is recommended to do this with whites and yolks separately.

To prevent the egg from curdling in the soup, add warm broth while beating it. Add the beaten egg in a thin stream into the hot but not boiling soup, while the contents of the pan must be continuously stirred. To obtain the desired result, do not stop stirring the soup for another 5 minutes.

Eggs are easier to add to first courses that have a thick consistency. That’s why they are often used in soups that have been previously thickened with flour or starch, as well as in pureed soups.

It is traditional for the cuisines of European countries to prepare egg dressing with cream. For 100 ml take 1 egg or 2 yolks. In the East, to prevent the egg mass from curdling in the soup, it is mixed with a certain amount of acid, which can be lemon and pomegranate juice, wine vinegar, or dry wine. Proportion: 1 tablespoon of acid per 1 egg.

Prepared soup with egg dressing is protected from boiling; it is recommended to season with egg only that part of the soup that you plan to serve in the near future.

Chicken soup with egg dressing: recipe

To prepare this hearty dish you need the following set of products:

1 chicken breast;
5 cups chicken broth;
2 processed cheese;
2 eggs;
salt, pepper and herbs.

Dilute the processed cheese in the heated broth, add salt, sprigs of herbs and pepper. Boil the chicken, separate from the bones and disassemble into fibers, add to the broth.

Beat the eggs, pour the resulting egg mixture into the future soup in a thin stream, stirring continuously. Remove soup from heat.

This delicious soup is best served with toasted bread crumbs or saltine crackers. Bon appetit!

Irina Kamshilina

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

Content

Soup is an essential dish in a healthy 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, but at the same time light hot dish. Want to try? You can prepare this soup using 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 eggshells directly over the pan. Then mix everything quickly with a fork. This way, small flakes won’t spread across the surface and you won’t end up with a solid lump of egg.
Boiled. Here the egg is simply chopped randomly and decorated with the soup.
Shaked up. In such recipes, an egg is beaten with soy sauce, cream or sour cream, and then poured into the soup.

Vegetables are also common ingredients. They are laid in stages, using the recipe recommendations. The potatoes are sent raw into the broth, and the carrots and onions are first fried. 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 soup with a poached egg, which is also boiled, separately without the shell. Chicken, thin noodles and potatoes make the dish more filling. Additionally, other ingredients are often added - sausage, tomatoes, spinach, nettles and even semolina. In the latter case, you get milk soup. Several of the most original recipes are presented below.

From sorrel

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

Ingredients:

vegetable oil – 4 tbsp;
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 pan of boiling water and add salt.
Finely chop the onion and grate the carrots. Fry vegetables in a frying pan with oil.
Sort the sorrel, rinse, chop along with the herbs.
Beat the eggs in a separate bowl.
When the potatoes are almost ready, add the vegetable frying to it.
After 2 minutes, add sorrel and stir.
After boiling, pour in the egg mixture in a thin stream.
Season with herbs and spices.

Chicken soup with eggs 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, pour cold water over the meat. If you want something lighter, you can place the chicken in boiling water. If you use smoked legs, wings or breast, the dish will have a light smoky flavor.

Ingredients:

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

Cooking method:

Rinse the meat, put it to cook in salted water, adding it after boiling.
Separately, cook hard-boiled eggs. When they have cooled, cut them into small cubes or grate them.
Remove the cooked chicken from the broth. Cut into portions.
Strain the broth and boil again.
Next add the egg mixture. Simmer for a couple of minutes.

With green peas

Soup with green peas and eggs is more original in appearance. This bright spring dish will not leave even children indifferent. In addition, this soup is especially healthy 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 lunch. Step-by-step instructions with photos below will help you prepare 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:

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

With Chiken

When you don’t have 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, green cabbage soup turns out to be much more nutritious, and they can even be served cold, which is good for the hot summer period. The recipe is also good because it uses chicken. The meat of this bird cooks very quickly, which is why you don’t have to spend too much time on the dish.

Ingredients:

vegetable oil – 1 tbsp;
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;
carrot – 1 pc.;
potatoes – 3 pcs.

Cooking method:

Rinse the chicken, place in a saucepan, add water. Add a couple of peppercorns, cook until boiling, then skim off the foam and add the bay leaves. Simmer for another half hour.
Peel the carrots and onions, rinse. Grind the first one, and simply chop the second one. Fry both components in oil until golden.
Peel and rinse the potatoes too. Then chop into medium cubes.
Wash the sorrel under running water and chop finely.
Remove the chicken from the broth. Discard the pepper and bay leaf.
Throw potatoes into boiling broth and add salt.
After 10 min. add vegetable frying.
Add sorrel to the broth.
Remove the meat from the bones, cut and add 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 half boiled eggs.

With vermicelli

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

Cooking method:

Rinse the meat, then cut into portions, add water and cook for 40 minutes. Constantly skim off the foam and add salt at the end.
Then remove the chicken from the broth and add shredded potatoes instead.
Peel the carrots and onions, chop and fry in oil. Stir and then add vermicelli. Place the roast into the pan.
Return the meat to the broth. Follow with the eggs, previously beaten with a fork.
Remove from heat, leave for about 10 minutes.

From fish

One of the most delicious traditional dishes of 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. In extreme cases, sea fish - halibut or cod - will also do. It is not recommended to use herring fish, bleak, roach, roach and bream. You will find other 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 cut the potatoes into cubes.
Wash the fish and dry it. Then also cut into small pieces.
Place a pan of water on the fire, after boiling, add the potatoes and fish, add salt and bay leaf.
Peel the onion and chop finely.
Beat the eggs. Finely chop the onion feathers.
When the potatoes are almost cooked, add the egg mixture and herbs.
Bring to a boil, remove from heat, simmer covered for a couple of minutes.

With meat

A more satisfying and nutritious dish is soup with boiled egg and meat. The last ingredient can be used in a variety of forms, be it minced meat, meatballs, stew, and even sausage or regular sausages. Whatever you find in the refrigerator will do. The cooking principle remains the same simple. The broth is cooked on the meat, to which vegetables are then added - onions, carrots, potatoes. A boiled egg also goes there.

Ingredients:

bell pepper – 1 pc.;
bay leaf – 1 pc.;
potatoes - 4 tubers;
doctor's sausage – 300 g;
salt - to taste;
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 tbsp;
peppercorns - to taste;
onion – 1 pc.;
garlic – 2 cloves.

Cooking method:

Peel the potato tubers, wash them, cut them into cubes. Pour water, put on fire to cook, add salt.
Finely chop the onion and sausage and sauté in oil. After the broth boils, send them to the potatoes.
Peel, wash and chop the pepper into strips, chop the garlic. Add to the rest of the broth ingredients.
Season with ground pepper and peas, add the rest of the spices.
After the soup boils, remove the pan from the heat, add processed cheese, stir.
After 10 min. Sprinkle the dish with herbs and add half 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 season the broth. In the latter case, the result is a satisfying and carbohydrate-filled dish. The beaten egg gives it flavor. The rice itself is boiled separately and then combined with the broth. This way 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 with 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;
carrot – 1 pc.;
potatoes – 2 pcs.;
salt, pepper - to taste.

Cooking method:

Place a saucepan with water on the fire.
Peel and wash the vegetables. Cut the potatoes into slices, the onion into small cubes, and grate the carrots. Sauté the last 2 products in butter.
After the water boils, add the roasted vegetables.
Beat the egg with herbs, add salt.
Boil rice separately.
Add potatoes to the broth.
Salt the minced meat and season with pepper. Form it into meatballs and add to the broth.
After the next boil, add the cooked rice, and after a couple of minutes, pour in the egg mixture in a stream.
Leave for a little while covered.

Here is another recipe for egg and rice soup.

Vegetable

Another option for a 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 nutritional value, but at the same time leaves it just as light 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 head;
carrot – 1 pc.;
white onions – 2 pcs.;
butter – 2 tbsp;
capsicum - to taste.

Cooking method:

Bring the broth or water to boil.
Peel and wash the carrots and onions, then cut them into small slices. Repeat the same with potatoes.
When the broth boils, add potatoes and salt.
Heat the oil in a frying pan, saute only the onion in it first, and then add more carrots.
If the potatoes are almost cooked, then add vegetable frying to it.
Wash the cabbage and divide into smaller florets. After 3-5 minutes. send to other products.
Cook for another 5 minutes.
Beat the eggs, adding 2 tbsp. water. Then pour this mixture into the broth in a thin stream. Stir until large flakes appear.
After the next boil, the dish will be ready. After this, it remains to season with herbs.

Frozen spinach

If you are looking for an unusual taste, then study the instructions on how to prepare spinach soup with eggs. In its simplest form, it is simply 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 such products results in a creamy soup with a particularly delicate taste.

Ingredients:

garlic – 3 cloves;
spinach – 100 g;
olive oil – 1 tbsp;
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 and saute the chopped onion in it until it becomes transparent. Pour in broth.
Thaw the spinach naturally, remove the stems and finely tear the leaves with your hands. Then add them to the onion and cook for about 5 minutes.
Wash the avocado, remove the flesh, chop it, then add it to the soup along with chopped garlic.
Grind the entire mass in a blender until pureed.
When serving, add half boiled eggs.

How to add an egg to soup

There are several simple recommendations on how to properly add an egg to soup. If you want to get a “cobweb”, then use only the white, because the yolk makes the broth cloudier. Pour the beaten egg mixture into the soup itself in a thin stream, without ceasing to stir, otherwise flakes will appear. The best way to add it 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 being cooked;
beat again;
repeat the previous 2 steps until the entire mug is filled;
then carefully pour the contents into the broth.

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Egg soup: recipes with photos

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