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Egg Flakes Broth

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Posted by 27.03.2015
Posted by: Fairy of the Dawn [offline]
Calorie content: Not specified
Time for preparing: Not indicated

Potato soup is a basic recipe, having mastered which you will get the opportunity to cook a number of derivatives of its first courses. It is enough to change or add just one ingredient, and we will get a completely new dish: potato soup with eggs, rice, potato soup with mushrooms, with vermicelli, buckwheat, beans. If you complicate a bit, then you can cook with meatballs (there is where to turn around - fish, meat, chicken, with rice, herbs), with dumplings, dumplings. And all of this - mind you - are options for quick, easy, and budget meals that need everyday foods.
Potato soup with egg can be prepared in two versions. The first - we will cook it - this is when a raw egg is poured into the soup and quickly mixed. As a result, we get egg flakes that thicken the soup. The second option for those who do not like egg "fringe" in a plate. In this case, boil the hard-boiled egg, cut in half and add to each serving of soup.
The amount of vegetables and their proportions in the soup are not important. The following is important: at the moment when potatoes and other vegetables are completely ready, you need to pour a beaten egg into the soup with a thin stream, while constantly stirring the soup with a spoon. The egg will boil 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.,
- onions - 1 small onion,
- egg - 1 pc.,
- salt - to taste,
- greens of dill or parsley - for serving,
- sour cream - for serving.



We put a pot of water or broth on a small fire. While the water is boiling, we have a few minutes, in which we will have time to peel and chop the potatoes. Cut the peeled and washed potatoes into plates 1.5-2 cm thick, then cut each one into strips (strips).




As soon as the liquid in the pan begins to boil, we send chopped potatoes to the pan. We wait until the water (broth) boils again, adjust the heat so that the contents of the pan are barely boiling, and we are preparing 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 wet the knife under cold water. Cut the carrots into circles, then cut into 4 parts.




Cook potatoes almost until ready (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 vegetables are fully cooked.


In a bowl or plate, beat the egg with a fork, it is not necessary to achieve uniformity. Before pouring the egg, check the potatoes and carrots for readiness. When pressed, pieces of vegetables should break easily.




Pour the egg into a boiling soup in a thin stream, constantly stirring with a spoon. If you don't like large flakes, add a little water to a bowl of beaten eggs and pour this mixture into the soup. In this case, the egg flakes will be small. After adding the eggs, 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 soup with egg is best served with sour cream and fragrant fresh herbs. Any bread, at your discretion. You can bake homemade bread in milk.

Additional Information

November 06, 2008, 15:14

Cooking time: 20 min.

Servings Per Container: 4

Difficulty: Not determined

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Original recipes for cheesecakes and other sweets from the blogger Vicki Melnik, from the book "Cheesecake inside." Best seller in 2018! Amazing photos and a clear description of the preparation. Feel like a real pastry chef!

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