Mashed soup with ham and egg

Step-by-step cooking

1. Step 1:

   

   Dip the potatoes in boiling broth or water and cook for 20 minutes.

2. Step 2:

   

   Three carrots on a coarse grater, finely chop the ham, finely chop the onion with garlic, herbs and bell pepper.

3. Step 3:

   

   In a frying pan with a small amount of oil, over low heat, pass the onion with garlic for 2 minutes until transparent, then add the carrots, and after 3 minutes spread the ham and simmer until tender for another 3 minutes.

4. Step 4:

   

   Turn the boiled potatoes into mashed potatoes.

6. Step 5:

   

   Add the broth to the pan with mashed potatoes, stir, lower the stewed vegetables with ham and boil all together for 3 minutes.

7. Step 6:

   

   In each serving plate we put an egg on top of the soup, the protein of which is brought to a white state, and the yolk remains half-cooked. To do this, carefully, on a greased hot frying pan, break the egg and as soon as it grabs a little and it will be easy to move away, transfer it to a plate on the surface of the soup. We do this with each according to the number of servings. Sprinkle our soup with chopped herbs and spices to taste.

8. Step 7:

   

   Mashed soup with ham and egg served with croutons, sour cream, mustard. Bon appetit!