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Curly Egg Soup

An out-of-the-ordinary lunch — cook something that's not just tasty but pretty, too! This curly egg soup is an easy first course. A golden chicken broth is rounded out by a basic set of vegetables and just a pinch of seasoning, and the twist comes from the egg, added in an unconventional way that gives the soup its "curly" strands.

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Curly soup with egg
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 43 % 3 g
Fats 14 % 1 g
Carbohydrates 43 % 3 g
34 kcal
GI: 100 / 0 / 0
  • Use any chicken for the soup — breast fillet is the easiest. First, remove the bones and skin from the breast. To avoid having to fish the meat out of the broth and cut it while hot, cut the breast into serving-size pieces right away. Put the meat in a pot, cover with water, and bring to a boil over high heat. As soon as it boils, skim off the foam, reduce to medium, and cook for about half an hour. While the broth simmers, prep the vegetables. Peel the onion, carrots, and potatoes. Dice the onion small and grate the carrots on the coarse side of a grater — the best way to prep them for soups. Heat a skillet with vegetable oil, add the onion, and once it turns translucent, add the carrots. Stirring constantly, sauté until golden and soft. Stir now and then so the vegetables don't burn — overly browned, they don't look as nice in the finished soup. Cut the potatoes into cubes, add them to the broth, and cook for 7–10 minutes from the boil; small pieces will be done by then. Once the potatoes are tender, stir the sautéed vegetables into the soup and cook another 2–3 minutes. The real magic of this soup isn't the tasty broth or the perfectly sautéed vegetables — it's the egg. Crack two eggs into a deep bowl and beat them with a fork until smooth. Once the soup has simmered the needed time, add the vermicelli, stirring well so the pasta doesn't clump. Pour the beaten egg into the boiling soup in a thin stream and immediately stir with a fork so it breaks into fine threads, turning the soup "curly." Cook for another 2–3 minutes. Meanwhile, wash, dry, and finely chop the dill, and add it to the soup. Season the nearly finished soup with salt and ground black pepper, then turn off the heat. Let it sit, covered, for 5–10 minutes, and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Vermicelli - 371  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Chicken breast - 113  kcal/100g

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