Egg soup

Egg soup is an excellent option for the first dish in the lunch menu. It can be prepared with egg noodles on a rich meat broth or use a simpler and quicker recipe, boiling it with tomatoes and eggs. The one and the other option is offered to your attention below.

Pork soup with egg noodles - recipe

Ingredients:

• pork - 360 g;
• egg noodles - 2 handfuls;
• Potato tubers - 310 g;
• onion bulb - 80 g;
• carrots - 80 g;
• pepper fragrant in peas - 2-3 pcs .;
• black pepper in peas - 5 pcs .;
• refined oil without flavor - 35 ml;
• laurel leaves - 1-2 pcs .;
• feathers of green onions - 3-4 pieces;
• salt cooked to taste;
• fresh greens of dill.

Preparation

First of all, we need to prepare and cook pork until ready. For this, we wash the meat, pour it in a pan with water and cook it in a moderate heat until soft, removing the foam at the beginning of cooking. We extract the meat piece from the broth, let it cool down a bit, cut into cubes or cubes and return it to the broth.

Warm the broth again to a boil, add pre-peeled potato tubers and fried on vegetable without flavor oil onions and carrots, cut vegetables for this purpose into cubes.

After about five seven minutes we add egg noodles, season the soup with salt, throw peas of sweet and black pepper, laurel leaves and cook until all components are ready for another ten to fifteen minutes.

In the ready soup we throw chopped green onions and dill green, give five minutes to brew and can serve.

How to cook egg soup with tomatoes

Ingredients:

• Chicken eggs of medium size - 3 pcs .;
• fresh tomatoes - 300 g;
• purified water - 500 ml;
• onion green - 2-3 stems;
• paprika powdered red - 1 full tsp;
• black pepper ground - to taste;
• dried basil - 2 teaspoons;
• refined oil without flavor - 35 ml;
• salt cooked to taste.

Preparation

Soup is prepared in just ten minutes. We peel tomatoes from the skin, cut into cubes and put into a heated deep frying pan or sauté pan with vegetable oil. We add there in three minutes paprika ground and basil and pour in water, stirring. You can continue cooking soup here or pour the contents of the frying pan into a saucepan. Now stir the eggs in a separate bowl of eggs, adding salt and pepper black ground, and pour a thin trickle the resulting egg mixture into the soup with continuous stirring with a whisk. Add also chopped green onions, mix, remove from the plate and give five minutes to stand under the lid.

If desired, you can cook this egg soup with a small vermicelli, adding it to the dish before the egg mixture.