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Egg soup

Egg Drop Soup

This soup is really easy to make, and kids love it! My dad shared the recipe with me, and it's become one of our family favorites. Best of all, it's wholesome, delicious, and quick to put together. Whenever guests try our soup they ask for the recipe — and they're always amazed that something so ordinary can taste this incredible!

Anna

Recipe author

Composition / ingredients

Servings:

Potatoes

Carrot

Onion

Eggs

Bell pepper

Salt

Ground black pepper

Bay leaf

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 3 g

Fats 5 % 1 g

Carbohydrates 79 % 15 g

80 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Take the potatoes, onion, carrot, and bell pepper; peel everything and give it a good rinse.
Step 2:

Put the potatoes over medium heat and season with salt to taste.
Step 3:

Finely chop the onion and grate the carrot on the coarse side of a box grater.
Step 4:

Sauté the onion in sunflower oil until translucent, then add the carrot and cook it down into a sauté base.
Step 5:

Once the onion and carrot have softened a bit, add the finely chopped bell pepper and sauté for another 5 minutes or so, then turn off the heat.
Step 6:

Once the potatoes are tender, mash them right in the pot with a masher — this makes the soup heartier, and it's one of the little secrets to this recipe. Next, stir the sautéed vegetables and the bay leaf into the pot and lower the heat a bit.
Step 7:

Now grab the eggs.
Step 8:

Beat them lightly with a fork and slowly pour them into the simmering soup while stirring vigorously with a spoon — the eggs will form delicate, wispy strands. Then add the fresh herbs and a little ground pepper.
Step 9:

And that's it — our soup is ready! Enjoy!