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Source: Maliflower73 via Getty Images

Egg soup like grandma used to make in 30 minutes

Egg soup is one of the simplest yet tastiest soups I have ever made. It's quick and effortless to prepare, healthy and rich in protein. I learned this recipe from my grandma and have made it countless times since to the delight of my family. The main ingredients are, of course, eggs, plus fine spices and delicious vegetables.

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Ingredients

number of servings
4
  • 1 large onion Added to
  • 1 l vegetable stock cube Added to
  • 1 large carrot Added to
  • 2 large Potatoes Added to
  • 4 Eggs Added to
  • 3 tbsp finely chopped parsley Added to
  • salt and pepper to taste Added to
  • 2 tbsp vegetable oil Added to
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Directions

30 min.
1. Step

To make the egg soup recipe, peel the onion, carrot and potatoes. I like to cut the potatoes and carrots into roughly the same size cubes so that they cook at the same time.

2. Step

Heat the oil in a large pan. Add the onion and fry until translucent. This caramelizes the onions and adds a sweet note to the soup.

3. Step

Now add the carrots and potatoes and continue to fry until they have softened a little.

4. Step

Pour the vegetable stock into the pan and bring to the boil. Let the soup simmer for 15 minutes until the vegetables are completely soft. Try to cut up a piece of vegetable with a fork to check that it is cooked.

5. Step

While the soup is simmering, beat the eggs in a bowl. Do this carefully to avoid pieces of shell. Beat the eggs lightly.

6. Step

When the vegetables are cooked, stir the soup with a whisk and slowly pour in the eggs. This creates these beautiful egg strings in the soup.

7. Step

Remove the egg soup from the heat and season with salt, pepper and parsley. Try a spoonful and adjust the seasoning to taste.

8. Step

And voilà - the egg soup is ready! It tastes best when it's freshly made, but you can of course also store it and heat it up later.

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