home → First meal Egg soup for a 1 year old child. Soup with egg. With green peas

Egg soup for a 1 year old child. Soup with egg. With green peas

I am of the opinion that it is better to cook for the whole family and for the baby at the same time. It's tasty for parents and healthy for children. It doesn’t always work out this way, and sometimes parents want to diversify their diet. And for children you need to prepare a separate saucepan.
Below I have collected most of the recipes. vegetable soups(borscht, cabbage soup, okroshka, etc.) more often with ingredients for 1 serving (naturally, depending on the number of desired servings, the ingredients increase proportionally). I think many soups are suitable for parents, but some are “purely for children.” I hope you find your favorite soup here)))
In the near future I will add milk soups, sweet soups and soups with fish (kind of like fish soup)))) then I’ll get to main courses, salads and desserts. but that’s later, and now for your attention:
FIRST MEAL:

Vegetarian borscht

Compound:

2 potatoes,

1 beet,

1 carrot,

1/4 head of cabbage,

1 onion,

1 tbsp. spoon of tomato paste,

Bay leaf,

greenery,

salt.

Preparation:

Pour water into a saucepan, add chopped potatoes (in small cubes), add shredded cabbage.

Meanwhile, finely chop the onion, grate the beets and carrots, simmer lightly with tomato paste and, when the potatoes and cabbage are ready, season the borscht.

Cook for another 5 minutes and add bay leaf and herbs.

Serve warm with a teaspoon of sour cream.

Broth with dumplings (from 1.5 years)

Compound:

1 chicken,

1 carrot,

1 onion,

2 tbsp. spoons of semolina,

salt,

1 teaspoon butter,

1 egg,

1/2 bunch of parsley.

Preparation:

Pour water over the chicken, bring to a boil and drain the broth. Place it in cold water again, add vegetables and cook until tender.

Mix semolina with yolk, add soft butter and salt. Beat the egg white separately and add to the mixture. Add chopped parsley.

Using a teaspoon, drop the dumplings into the boiling broth. As soon as they float, turn off the heat.

Vegetarian oat soup

Required Products:

oatmeal - 15 g

carrots - 10 g

onion - 5 g

water - 150 ml

butter - 5 g

sour cream - 5 g

salt

Cooking method:

Pour the sorted and washed cereal into boiling water and cook over low heat until tender. 5-10 minutes before the end of cooking, add finely diced carrots and onions, sautéed in butter. Season with salt and serve with sour cream.

Puree bean soup (1.5 years)

Required Products:

beans - 50 g

potatoes - 30 g

carrots - 15 g

onion - 5 g

water - 150 ml

butter - 10 g

salt

Cooking method:

Soak the sorted and washed beans in water for 5 hours, then add hot water and cook for about 2 hours, covered, over low heat. Add diced potatoes, as well as finely diced carrots and onions sautéed in butter and cook for another 20 minutes. Rub the beans and vegetables together with the liquid through a colander or sieve, boil, add salt and season with butter.

Potato soup with processed cheese (from 1.5 years old)

Ingredients:

potatoes - 4 pcs.

processed cheese - 200g

onions - 2 pcs.

dill (chopped) - 2 tbsp. l.

salt.

Preparation:

Boil the potatoes in 2 liters of water until tender, drain the broth, rub the potatoes through a sieve, add vegetable oil and chopped onions. Add processed cheese, mashed potatoes, salt to the potato broth, bring the soup to a boil and serve with dill.

Soup with various vegetables (from 2 years)

Ingredients:

Carrots—1/3 pcs.,

white cabbage - 1/4 leaf,

potatoes - 1/2 pcs.,

green peas (fresh, frozen or canned) - 1 teaspoon,

milk - 1 glass,

water - 1/2 cup,

butter - 2 teaspoons,

salt solution - 1/2 teaspoon.

Preparation:

Wash the carrots, peel them, cut them into strips or small cubes, put them in a saucepan with melted butter and, covering them with a lid, simmer over low heat. Chop white cabbage, peel and cut potatoes in the same way as carrots. Add cabbage, potatoes and green peas to the carrots, fill everything with hot water, add a salt solution and cook in a sealed container until the vegetables are soft. Then pour in hot milk and cook the soup for another 2-3 minutes. You can put wheat bread croutons in a bowl of soup.

Vegetable soup with cereals

Required Products:

cereals (pearl barley, oatmeal, rice) - 10 g

potatoes - 30 g

carrots - 5 g

onion - 5 g

tomatoes - 10 g

water - 150 ml

butter - 5 g

sour cream - 5 g

dill greens - 2 g

salt

Cooking method:

Pour cereals (barley, oatmeal, rice) into boiling water or vegetable broth and cook for 40 minutes, depending on the type of cereal. Then add diced potatoes, finely diced carrots, onions, and sliced tomatoes stewed in butter and cook until tender. Season with salt and season with sour cream and chopped dill before serving.

Rice soup with cheese and egg

Ingredients:

meat

rice

potato

bell pepper

onion

carrot

1 egg

cheese

greenery

Preparation:

Boil the meat, then add a couple of spoons of rice, wait for it to boil, add the potatoes, when it boils, add salt, at this time chop the bell pepper, onion, and carrots. I boil a chicken/quail egg. We throw vegetables into our broth. 2 minutes before readiness, finely chop the egg and throw it into the soup. Grate the hard cheese (a little bit so it doesn’t stick together and stretch), put it in the soup, stir. And the final touch is greenery. The soup is ready.

Tender soup with almonds (from 2 years old)

Compound:

200 g pumpkin,

100 g chicken fillet,

1 tbsp. spoon of butter,

half an onion

1 tbsp. spoon of almonds,

salt.

Preparation:

Finely chop the fillet and cook until almost done.

Cut the pumpkin pulp and put it in the broth, cook until soft.

Chop the onion, fry in butter and add to the pumpkin at the very end of cooking.

When the soup has cooled slightly, blend it thoroughly with a blender until smooth.

Cut the almonds into thin slices and sprinkle them over the soup already in the bowl.

Broth "Snowballs"

Beat the whites until foamy, add the yolk and beat again. Add semolina to make a dough as thick as sour cream. Use a teaspoon to form dumplings and place them in boiling meat broth. Salt the soup to taste and cook until done.

Soup "kharcho" for children

Ingredients:

1 large potato

2 tablespoons rice

100 grams of meat (any)

1 small carrot

1 small onion

1 tomato

vegetable oil

dill

Preparation:

In 500 ml of water, boil the meatballs, then add finely chopped potatoes and rice, separately simmer finely chopped tomato, grated carrots and onions, then add stewed vegetables to the soup. A little dill for beauty, salt.

Pea soup with croutons (from 2 years old)

Ingredients:

For 6 servings:

0.5 tbsp. peas,

4 tbsp. water,

3-4 medium sized potatoes,

200 grams of beef or pork,

1 bell pepper,

1 small carrot

a bunch of greenery,

0.5 tbsp. crackers

salt to taste.

Preparation:

Pour peas into a bowl for rice, fill it with water (it is advisable to first soak the peas in water for several hours). Place the meat cut into pieces there and put everything in a double boiler for 30 minutes.

Then add thinly sliced potatoes, coarsely grated carrots, chopped peppers, and salt (optional). Cook in a double boiler for another 30-40 minutes.

When the soup is ready, add chopped herbs and croutons.

Cream of broccoli soup

Ingredients:

500 gr. broccoli

1 onion

1 carrot

2 tbsp. oils

800 l. water

125 ml cream

2 tbsp. boiled vermicelli

salt, herbs

Preparation:

Wash the broccoli and separate it into florets. You can use frozen vegetables. Finely chop the onion and carrots. Heat the oil in a saucepan, add the onion and sauté for a few minutes. Then add broccoli and carrots, add water and cook over low heat for 10 minutes. Rinse the greens and cut directly into the soup using scissors. Let it boil, pour in the cream and use a mixer (blender) to turn everything into puree. At the end, add salt and vermicelli.

Egg soup

Ingredients:

A glass of water or broth,

a tablespoon of grated zucchini and carrots,

a teaspoon of “Gossamer” vermicelli (it cooks very quickly),

1 egg.

Preparation:

Place carrots and zucchini in boiling water or broth. Cook for a few minutes. Then add vermicelli, cook until the vermicelli is half cooked, then break the egg into the soup, stir to form small flakes, cook until the egg is ready. Salt to taste.

Rice soup with cauliflower and zucchini (from 1.5 years)

Compound:

rice - 1 tablespoon,

baby cream "Agusha" - 1 tablespoon,

cauliflower - 150 gr,

zucchini - 50 g,

Preparation:

Rinse the rice, add cold water and cook until tender, about 25-30 minutes. Wash the cauliflower and separate into florets.

Wash the zucchini, peel and cut into small cubes. Pour a small amount of cold water over the vegetables and cook until soft for about 20 minutes. Rub hot vegetables and rice through a sieve or grind in a blender. Add 1/2 cup of the broth in which the vegetables were cooked to the pureed mixture and bring to a boil. Remove from heat, add cream, stir.

Zucchini soup (from 2 years old)

Boil vegetable broth, strain. Add some rice and cook until half cooked. Next add carrots (slices), zucchini (diced) instead of potatoes, tomato (diced), onion (finely chopped). Squeeze out a clove of garlic.

When serving, sprinkle with herbs.

Buckwheat soup (from 1.5 years)

Ingredients:

1 onion,

1 carrot,

1 potato,

1 tbsp. buckwheat,

salt,

greenery,

1 tsp. butter.

Preparation:

Place chopped onion and carrots cut into small cubes in a pan of boiling water.

Cook for 10 minutes. Then add chopped potatoes and buckwheat.

After 15-20 minutes. add herbs and butter.

Soup with curly pasta

Compound:

2 l. water

800 gr. chicken fillet

250 gr. green peas (can be frozen)

2 carrots (slices)

a handful of baby pasta (in the shape of letters, stars, etc.)

dill and parsley

Preparation:

Cut the chicken fillet into pieces, add water and cook, skimming off the foam. Salt and add carrots.

Just before the chicken is ready, add the peas, and when it boils, add the pasta. Once they are ready, serve the soup, sprinkled with herbs.

Pearl barley soup (oatmeal, barley, rice)

Required Products:

meat broth - 150 ml

pearl barley (oatmeal, barley, rice) - 10 g

carrots - 10 g

onion - 5 g

butter - 5 g

salt

Cooking method:

Pour the sorted and washed cereal into the boiling broth and cook until softened. Then add finely diced carrots, onions, and sautéed in butter, salt and cook for 15 minutes.

Potato soup with vegetables

Required Products:

potatoes - 50 g

white cabbage - 20 g

carrots - 10 g

onion - 5 g

tomatoes - 15 g

dill greens - 2 g

butter - 5 g

sour cream - 5 g

salt

Cooking method:

Sauté carrots and onions cut into strips in butter. Place cabbage cut into strips into boiling vegetable broth or water, after a few minutes add chopped potatoes, sautéed roots and onions and cook for 20 minutes. Then add chopped tomatoes, add salt and continue cooking for 7 minutes. Before serving, add chopped dill and sour cream.

Cabbage soup from fresh white cabbage

Required Products:

meat broth - 150 ml

white cabbage - 50 g

potatoes - 30 g

carrots - 15 g

tomatoes - 10 g

onion - 5 g

tomato sauce - 4 g

sour cream - 5 g

Cooking method:

Place the chopped cabbage into boiling meat broth. Bring to a boil, add the potatoes cut into cubes and cook for 20 minutes, then add carrots, simmered until half cooked in a small amount of broth, chopped onions and. 8-10 minutes before the end of cooking, add sliced tomatoes or tomato puree. Before serving, top with sour cream.

Vegetarian cabbage soup with apples

Required Products:

white cabbage - 50 g

carrots - 10 g

turnip (rutabaga) - 10 g

onion - 3 g

tomatoes - 10 g

apples - 15 g

water - 150 ml

butter - 5 g

sour cream - 5 g

salt

Cooking method:

In boiling water, put diced cabbage, diced carrots, turnips or rutabaga, stewed with butter, onions, tomatoes and cook until tender. Then add the apple cut into small slices. Add salt and cook for a few minutes. Season with sour cream.

Chicken soup with dumplings (2 years)

Compound:

1 liter of water,

half a chicken

bulb,

carrot,

2 potatoes.

For the dumplings:

egg,

2 tbsp. spoons of semolina,

10 g butter

Preparation:

Make broth from the chicken, remove the meat. Add finely chopped onion and diced potatoes to the broth. Wash the carrots and grate them on a fine grater. For the dumplings, mix the yolk, semolina and butter. Beat the egg white and add it to the mixture. When the potatoes are ready, add grated carrots to the soup. Use a teaspoon to scoop out small portions of dough and drop into the boiling soup. It should cook with dumplings for 2-3 minutes.

Egg and cheese soup (from 2 years old)

Compound:

1/2 liter of boiling water,

2 eggs,

50 grams of cheese,

clove of garlic,

bun

Preparation:

Beat the eggs with a mixer. Without stopping stirring, pour in boiling water and salt. Cut the bun into cubes and prepare small crackers. Add grated cheese and garlic to the soup. Season generously with chopped herbs. Serve the soup hot.

Potato soup with green peas

Required Products:

potatoes - 80 g

onion - 5 g

green peas - 15 g

vegetable broth - 150 ml

butter - 5 g

sour cream - 5 g

dill greens - 2 g

salt

Cooking method:

Place diced potatoes into boiling vegetable broth and cook for 15 minutes. Then add chopped onions, sauteed in butter and canned green peas, cook for another 5-7 minutes, add salt. Before serving, season with sour cream and chopped dill.

Meat okroshka for children from 2 years old

Required Products:

* For kvass:

rye bread - 250 g

yeast - 5 g

sugar - 30 g

raisins - 5 g

water - 1.5 l

* For okroshka:

bread kvass - 150 ml

boiled meat - 20 g

potatoes - 30 g

fresh cucumber - 20 g

green onions - 3 g

dill greens - 3 g

egg - 1/4 pcs.

sour cream - 5 g

salt

Cooking method:

To prepare bread kvass, pour boiling water over dried rye bread and let it brew for 5-6 hours. Then strain the infusion, add yeast, sugar, raisins diluted with warm boiled water, cover the container with a lid and leave for fermentation for 24 hours. Strain the resulting kvass.

Boiled potatoes, cold boiled meat, peeled fresh cucumber, cut into cubes. Finely chop the white of a hard-boiled egg, chop the green onions and dill. Gradually dilute the prepared products with bread kvass. Season the okroshka with the yolk of a hard-boiled egg, mashed with sour cream, and add salt.

Borscht with beans (from 2 years old)

Ingredients:

1 tbsp. dry beans

6 potatoes

1/4 head of cabbage

1 onion

3-4 red tomatoes

1 pod sweet red pepper

4 tbsp sunflower oil

1/2 carrot and celery or parsley root

salt, sugar

parsley and dill

Preparation:

Soak the beans in cold boiled water overnight.

Boil the beans until soft in a little water, uncovered. Cut the potatoes into strips or thin slices, pour boiling water in a separate pan and cook over medium heat. Place 1-2 small whole potatoes in the same pan, crush them when ready and add to the borscht. Add finely shredded cabbage to the borscht and cook for about half an hour. While the potatoes and cabbage are boiling, fry the onion in sunflower oil until golden brown, add finely chopped carrots or celery and sauté for 5-10 minutes. Finely chop or grate the sweet pepper pod, add to the sauté and simmer lightly.

Grate fresh tomatoes, pour the tomato paste into a saucepan, add a bay leaf and simmer everything over low heat until the mass thickens well. Season the borscht with sauté and cook for another 3-5 minutes, add the boiled beans (you can add the liquid remaining after cooking), a little sugar if necessary (for example, the dressing turned out to be sour) and, if the vegetables are ready, remove the borscht. If desired, add chopped parsley and dill, and adults can add garlic crushed with salt. The borscht needs to sit for half an hour after cooking.

Pea soup

Ingredients:

dry peas (can be whole or in halves) 100g;

1/2 onion;

1 carrot;

1-2 potatoes;

Preparation:

Soak the peas the night before. Pour 1.5 liters of water into a saucepan and cook the peas (about 1-1.5 hours). Finely chop the onion. Grate the carrots. Once the peas are cooked, strain the broth. Grind the peas in a blender to a mushy consistency. Place the peas back into the pan. Once it boils, add onions and carrots. Cook for about 5 minutes. Then add the diced potatoes. Cook until done.

Separately, in a frying pan, simmer some carrots and onions in vegetable oil.

3 minutes before it’s ready, add the stewed carrots and onions.

Salt to taste. You can throw in a bay leaf

Vegetarian cabbage soup

Required Products:

white cabbage - 60 g

potatoes - 30 g

carrots - 10 g

onion - 5 g

water - 150 ml

butter - 5 g

tomatoes - 10 g

sour cream - 5 g

salt

Cooking method:

Place shredded cabbage into boiling water and cook covered over low heat for about 15 minutes. Then add diced potatoes, diced carrots and onions stewed with butter and continue cooking until tender.

Place sliced tomato or tomato puree, salt into the cabbage soup and cook for another 7 minutes. Before serving, top with sour cream.

Soup with oatmeal "Hercules"

Required Products:

Oat flakes "Hercules" - 10 g

potatoes - 30 g

carrots - 5 g

onion - 5 g

vegetable broth (water) - 150 ml

butter - 8 g

salt

Cooking method:

Pour Hercules flakes into boiling vegetable broth or water, cook for 20 minutes, then add diced potatoes, sauteed carrots, onions, and cook for another 15 minutes. Season the finished soup with butter and salt.

Potato soup with beans

Required Products:

meat broth - 150 ml

potatoes - 30 g

beans - 30 g

carrots - 5 g

bulb onions

butter - 3 g

salt

Cooking method:

Boil the pre-soaked beans in water until tender. In the boiling meat broth, put diced potatoes, as well as diced onions and finely grated carrots, lightly simmered in water with butter and cook for 15 minutes. Then add the boiled beans, add salt and cook for another 10 minutes.

Vegetable okroshka with kefir

Required Products:

children's kefir - 100 ml

fresh cucumber - 40 g

radishes - 20 g

green onions - 5 g

dill greens - 5 g

water - 50 ml

sugar

salt

Cooking method:

Dilute kefir with cold boiled water, add fresh cucumber, radishes, finely chopped green onions and dill, cut into small cubes. Stir, add salt and sugar.

Pea soup

Required Products:

beef pulp - 300 g

water - 2.5 - 3 l

peas - 300 g

onions - 2 heads

carrots - 1 pc.

white bread croutons fried in olive oil

Cooking method:

Sort the peas, soak and soak for 3-4 hours. Place well swollen peas into boiling meat broth. When the peas become soft, remove, rub through a sieve and put back into the broth, season with onions and carrots lightly fried in olive oil. Pea soup is served with white croutons.

Broth with homemade noodles

Required Products:

meat broth - 200 ml

noodles - 10 g

dill greens - 2 g

salt

For the noodles:

wheat flour - 25 g

water - 7 ml

egg - 1/4 pcs.

salt

Cooking method:

Prepare the noodles: knead the dough from sifted flour, cold water, salt, raw egg and leave for 30 minutes. Roll out very thinly, cut into strips 4 cm wide, sprinkle with flour. Place the strips of dough one on top of the other and chop into strips, then dry on a cutting board.

Place homemade noodles into boiling meat broth and cook for 10 minutes, add salt. Before serving, season with chopped dill.

Vegetarian borscht with prunes

Required Products:

beets - 30 g

white cabbage - 30 g

onions and - 5 g each

prunes - 30 g

sour cream - 7 g

vegetable oil - 5 g

tomato paste - 3 g

salt

Cooking method:

Finely chopped beets, cabbage, onions, simmer until tender over low heat in a sealed container, adding vegetable oil, tomato paste and a little water.

Rinse the prunes and cook for 15 minutes, remove the pits. Pour the stewed vegetables with prune broth diluted with water (100 ml), stir, add salt, bring to a boil and add prunes. Season with sour cream.

Carrot soup (from 1.5 years)

Compound:

2 large carrots,

2 cups chicken broth,

1 tbsp. spoon of orange juice,

2 teaspoons flour,

2 tbsp. spoons of low-fat sour cream,

salt,

sugar,

fresh greens.

Preparation:

Peel the carrots and chop finely. Place in a saucepan, add chicken broth, add a little salt and sugar. Cook the soup covered for 15 minutes.

Cool slightly. Beat the carrots and broth in a blender. Pour in orange juice and a spoonful of sour cream. Put the soup back on the heat and bring to a boil.

Dilute flour with water, add to soup and stir. Let it simmer a little. Sprinkle with dill and add the remaining sour cream.

For children, it is better to overcook the soup than to undercook it.

(Age: from 1 year)

I am glad to welcome you to my website - we prepare delicious ones. As I see, the section - . Therefore, I am replenishing it today. The hardest thing is to figure out how to decorate the first dish. The soup is puree, and simple, but with liquid soup things are worse. Today egg soup recipe. The egg flakes serve as its decoration. My daughters love this soup very much.

I have already posted a recipe for potato soup with sour cream -. Today's soup can also be called potato soup, only with an egg. I wrote about potatoes in the recipe. In this soup, I suggest you use quail eggs; my daughters and I like them better. With a regular egg you get a very persistent smell of egg in the soup, not every child will like it. Yes, and quail is healthier; you can also vary the number of eggs in the soup. I wrote about their benefits in the recipe. Well, now how to cook egg soup recipe.

You will need to cook egg soup:

½ onion;
2 pcs. potatoes;
1 carrot;
2 – 4 pcs. quail eggs

1. Peel and wash the onion. Use half and cut it into small cubes. Wash and peel the carrots, and also cut them into cubes.

2. My eldest daughter prefers grated carrots, so I often grate them using a coarse grater.

3. Peel, wash and cut the potatoes into cubes.

4. Pour 500-600 ml into the pan. water (depending on what kind of soup your baby likes, thinner or thicker). Bring to a boil. Throw onions and carrots into boiling water. If you are making grated carrots, then add only onions. After 10 minutes, add potatoes.

5. After 15 minutes, add grated carrots, if you did not add diced carrots. You can also add a little baby pasta to the soup - 1 tablespoon if you want a thicker soup.

6. Don't forget that we will not cook with a boiled egg, but soup with a raw egg. If your child likes a thinner soup, then take 2 eggs; if it is thick, then 4. Break the eggs into a bowl and stir with a fork.

7. Now we just have to figure out how to add an egg to the soup. 15-20 minutes after adding potatoes to the soup, pour in the eggs. Pour the eggs very slowly into the boiling soup and stir thoroughly with a fork to form small flakes. Bring the soup with the egg to a boil and remove from the heat. Cool slightly and pour into a plate. Add unrefined oil to the plate, you can add separately cooked meat. Bon appetit!

(Age: from 1 year)

You will need to cook egg soup:

½ onion;
2 pcs. potatoes;
1 carrot;
2 – 4 pcs. quail eggs

1. Peel and wash the onion. Use half and cut it into small cubes. Wash and peel the carrots, and also cut them into cubes.

2. My eldest daughter prefers grated carrots, so I often grate them using a coarse grater.

3. Peel, wash and cut the potatoes into cubes.

4. Pour 500-600 ml into the pan. water (depending on what kind of soup your baby likes, thinner or thicker). Bring to a boil. Throw onions and carrots into boiling water. If you are making grated carrots, then add only onions. After 10 minutes, add potatoes.

5. After 15 minutes, add grated carrots, if you did not add diced carrots. You can also add a little baby pasta to the soup - 1 tablespoon if you want a thicker soup.

Egg soup contains not only a variety of ingredients, but also interesting new technologies for preparing eggs that are so familiar to us. Most often we use conventional cooking technology. But this is far from the only way to prepare eggs for soup. They can be added to the soup using the poaching technology or separately from the whites and yolks. The second method is less common, because quite labor-intensive and time-consuming.

The soups themselves have earned the reputation of being a protein dish and are very popular among athletes or people on a protein diet, but not only that. Children and adults love soups with eggs. After all, there are recipes for quick cooking, as they say in a hurry, or those that you need to tinker with, there are hot or cold types. But the result is the same - the soup turns out original and tasty.

Poaching eggs for soup: pour 70% of the finished soup broth (hot) into a deep bowl. Add a little wine vinegar or lemon juice, whisked with 1 tbsp. olive oil. Break the egg and place it on a saucer, then lower the egg into the now slightly cooled broth. This is how egg soup reaches the peak of perfection. The eggs in it will not be gray and float on top of the dish, but will sink to the main thickness of the soup and acquire a bright yellow color.

How to cook egg soup - 15 varieties

Soup with egg and chicken “Chikhirtma”

Soup with egg and chicken called “Chikhirtma” is a light, original and simply delicious first course. The soup turns out thick and rich, even without adding vegetables. This dish came to us from Georgia.

Ingredients:

Chicken leg 1 pc.
Eggs 3 pcs.
Onion 1 pc.
Flour 3 tbsp.
Vegetable oil

Preparation:

Cook the chicken leg in salted water with the addition of spices.

Spices that go well with egg dishes: chives, cumin, curry, tarragon, hot red pepper and thyme.

Finely chop the onion and fry it together with flour in vegetable oil. When ready, add to the soup.

Remove the chicken from the broth, separate the meat from the bones, and chop it. Beat the eggs. Then add them into the soup in a thin stream. Return the meat to the soup.

Georgian egg soup is ready.

Soup with egg and mussels “Sea pier”

Soup with egg and mussels is simply an incomparable culinary masterpiece. To prepare such an exquisite dish you will have to work a little, but the result will exceed all expectations, because seafood soups are very nutritious and healthy.

Ingredients:

Potatoes 400 g
Eggs 4 pcs
Butter 25 g
Cream 35% 100 ml
Mussels 300 g
Cod fillet 300 g
Salmon fillet 300 g
Leek 1 pc.
Onion 1 pc.
Carrot 1 pc.
Fish broth 1 l
Dry white wine 100 ml
Chives

Preparation:

Coarsely chop the vegetables: leeks, onions, potatoes and carrots, place on a baking sheet and bake with butter at 220° until soft.

Boil the mussels in salted water for 4 minutes, or in shells.

If you have mussels in shells, you need to cook them for 8-10 minutes, until the shells are completely opened. We take out the finished mussels and clean them.

To get rid of sand that may be present in mussel shells, you need to soak the seafood for 1 hour in cold water with the addition of 2 tbsp. corn flour.

Boil fish cut into pieces in mussel broth. When the fish is ready, remove the fish and pour wine into the broth, cook until half of the liquid has evaporated.

In a separate bowl, beat the cream with the yolks, then add to the broth. We wait until the soup almost boils and turn it off.

When serving, the fish is initially placed on a plate, then baked vegetables are placed on top of the mussels and poured with creamy egg broth.

When serving, sprinkle with green onions.

Egg and Blue Cheddar Soup

Italian stracciatella soup is ideal for those times when you urgently need to make something quick and satisfying from the simplest ingredients you have in the refrigerator.

Ingredients:

Meat broth 0.5 l
Eggs 2 pcs.
Semolina
Blue cheese 50 g
Lemon
Parsley

Preparation:

Beat the eggs with a whisk along with the crumbled cheese. Pour semolina into the meat broth heated to a boil and stir constantly; after 3 minutes, when the semolina swells, pour in the egg mixture, stirring very quickly, salt and pepper to taste.

The faster the soup is stirred, the finer the egg flakes will be in the soup.

When serving, sprinkle with lemon and garnish with finely chopped herbs.

Swedish vegetable soup with egg and cauliflower contains only 214 kcal. This dish is called “Engamot”, which means food from the fields. From the name it is clear that this is a vegetable soup, but it also contains a dressing of cream, milk and eggs, which makes this soup tender and creamy.

Ingredients:

Cauliflower ½ pcs.
Carrots 3 pcs.
Potatoes 3 pcs.
Leeks ½ pcs.
Green peas 100 g
Spinach 100 g
Vegetable broth 1 l
Milk 200 ml
Eggs 2 pcs.
Cream 150 ml
Greenery

Preparation:

We prepare the vegetables: we separate the cabbage into inflorescences, coarsely chop the carrots, leeks, and potatoes. Chop the greens.

Place the prepared vegetables into the vegetable broth. Salt and pepper to taste. When ready, add fresh spinach and peas.

Make the dressing: beat milk, cream and eggs. Add this mixture to the soup. In the future, the soup cannot be boiled; it only warms up.

When serving, sprinkle with herbs.

The fastest soup possible is egg and tomato soup. Ready in 15 minutes. Therefore, with a minimum of ingredients in the refrigerator, you can use this recipe.

Ingredients:

Eggs 3 pcs.
Tomatoes 3 pcs.
Green onion 1 bunch
Garlic 4 cloves
Vegetable oil

Preparation:

Place finely chopped tomatoes in a heated frying pan with vegetable oil, simmer until excess liquid evaporates, squeeze the garlic through a press.

Beat the eggs with a whisk and pour into the tomatoes in a thin stream, salt and pepper to taste. Simmer for another half minute and sprinkle with green onions.

Soup with egg and mushrooms is hearty. It can be served as a cream soup with potatoes or as a liquid dish. Both options are tender and delicious.

Ingredients:

Champignon mushrooms 600 g
Wheat flour 2 tbsp.
Milk 200 ml
Onions 1 pc.
Carrot 1 pc.
Eggs 2 pcs.
Cream 100 ml
Butter 30 g
Vegetable broth 200 ml
Vegetable oil

Preparation:

Peel fresh mushrooms. Rinse and mince, place in a heated frying pan and simmer in butter with onions and carrots for 45 minutes.

In a saucepan, fry the flour with sunflower oil. Then pour in milk and vegetable broth, add mushrooms and cook for another 10 minutes.

Beat the eggs with the cream and pour the mixture into the pan with the soup. This dish can be served with croutons.

Light creamy soup with egg and processed cheese - ready in 30 minutes. The ingredients are ordinary, but the taste is original. For a child, this soup can be pureed in a blender.

Ingredients:

Eggs 2 pcs.
Carrot 1 pc.
Onion 1 pc.
Potatoes 4 pcs.
Parsley
Butter 100 g
Processed cheese 1 pc.

Preparation:

Fry onions and carrots in butter. Cut the potatoes into cubes and place them in a saucepan with water, turn on the heat and cook for 15 minutes.

Salt and pepper to your taste. After the time has passed, add the frying.

Processed cheese into cubes and add to the soup along with finely chopped herbs, turn off the burner and let simmer for 30 minutes.

Bulgur is a porridge that tastes similar to rice and barley, but cooks much faster and does not have the same gluten.

In the soup it turns out crumbly and is quite difficult to digest. The eggs in this dish are simply hard-boiled and served in portions for each person.

Bulgur porridge is cooked for 25-30 minutes. The cereal is placed in already boiling and salted water.

Ingredients:

Potatoes 2 pcs.
Carrot 1 pc.
Onion 1 pc.
Bulgur porridge 5 tbsp.
Chicken fillet 300 g
Sweet pepper 1 pc.
Vegetable oil

Preparation:

Boil the chicken fillet along with bulgur porridge in salted water. Fry onions, carrots and bell peppers in vegetable oil.

After 30 minutes, remove the meat from the broth and cut as desired. Add the roast and meat to the soup and let it simmer for 5 minutes.

What could be tastier than homemade ingredients? This is exactly the opportunity presented by the recipe for soup with eggs and homemade noodles.

Flour 450 g; egg 1 pc.; 150 ml water; salt. Beat all ingredients with a mixer, gradually adding flour. Then knead the dough with your hands. The finished dough is covered with a wet towel for 30 minutes. Roll out the dough into a thin layer. Cut the noodles into the shape you need, long, bows, spirals, etc. Sprinkle thoroughly with flour.

Ingredients:

Chicken leg 1 pc.
Eggs 2 pcs.
Homemade noodles ¾ cup
Greens 1 bunch

Preparation:

Boil the chicken for 15 minutes, then drain the water and refill with clean water. Add some salt. Boil the eggs hard and cut into small cubes.

When ready, take the chicken out and separate it from the bone, chop the meat and return it to the broth, add the noodles.

When the noodles float to the surface of the soup, pour in the eggs and finely chopped herbs. Cover with a lid and let it brew.

Soup with egg and smoked chicken has an original flavor and is quite easy to prepare. The soup can be made thinner or thicker as desired by adding potatoes and vegetables.

Ingredients:

Smoked chicken leg 300 g
Eggs 5 pcs.
Onion 1 pc.
Carrot 1 pc.
Butter 50 g
Thyme ½ tsp.
Hot pepper ½ tsp.
Cream 100 ml

Preparation:

Boil the eggs hard and cut into 4 parts.

We disassemble the smoked ham, cut the meat into small cubes, place it in boiling water with a whole onion and carrots, boil for 30 minutes until the meat becomes very soft.

We take out the vegetables and throw them away. Add salt, thyme, dried hot pepper, butter, cream and eggs to the soup.

The soup is ready to try.

Many housewives do not very often pamper their household with millet porridge, but in vain, because this cereal has protein, with the help of which amino acids are easily absorbed. So try making protein soup from eggs and wheat.

Ingredients:

Chicken fillet 1 pc.
Millet 1 cup
Potatoes 2 pcs.
Onion 1 pc.
Carrot 1 pc.
Egg 1 pc.
Vegetable oil
Coriander on the tip of a knife

Preparation:

Boil the chicken fillet for 30 minutes, skimming off the foam. We take out the meat and chop it. Place millet in boiling broth and cook for 10 minutes.

Then put the potatoes in there. Salt, pepper, add coriander. Meanwhile, sauté the onions and carrots in vegetable oil.

When ready, add the roast and meat to the broth. Leave to simmer for another 3 minutes, then turn off. Beat the egg with a whisk and pour into the soup.

Soup with egg and beef is a very satisfying independent dish. This is a pickle soup, to which barley and pickled cucumbers are added as standard, but there is one secret - it also includes brine and egg yolk with sour cream. The taste is original, worth a try.

Ingredients:

Beef 500 g
Pearl barley ½ cup
Parsley root 1 pc.
Celery root 1 pc.
Butter 20 g
Tomato paste 1 tbsp.
Potatoes 2 pcs.
Cucumber pickle 200 ml
Egg 1 pc.
Sour cream 50 ml
Bay leaf

Preparation:

Boil the meat in lightly salted water. Then we take it out and cut it into portions. First fill the pearl barley with boiling water for 30 minutes.

Then add to the broth and cook for 40 minutes. Sauté parsley and celery root in butter, then mix with tomato paste.

Place sautéed roots, potatoes, and diced pickled cucumbers into the broth and cook for 20 minutes.

The cucumber brine must be strained and boiled, then the yolk and sour cream are mixed and the whole mixture is poured into the soup.

Light soup with egg - Soup with egg and buckwheat

Soup with egg and buckwheat is not able to delight gourmets, but it is absolutely suitable for variety, because it is prepared very quickly.

Ingredients:

Eggs 2 pcs.
Potatoes 5 pcs.
Onion 1 pc.
Carrot 1 pc.
Buckwheat ½ cup
Butter 20 g
Vegetable oil

Preparation:

Fry carrots and onions in butter. Place chopped potatoes and buckwheat into boiling water, add salt and pepper as desired.

When ready, add the roasted vegetables to the rest of the ingredients.

Beat the egg as you would for an omelette and, thoroughly stirring the soup, pour in the egg mixture.

A light, sweetly flavored soup with egg and corn that will captivate you from the first spoon. By adding a little garlic, the dish will also become very aromatic. Eggs can be added, both chicken and quail.

Ingredients:

Eggs 3 pcs.
Potatoes 2 pcs.
Frozen corn 200 g
Frozen peas 100 g
Chicken fillet
Vegetable oil
Leek 1 pc.
Carrot 1 pc.

Preparation:

Boil the chicken fillet in salted water, skimming off the foam. Sauté onions and carrots in vegetable oil. Boil the eggs hard.

Cut them into slices or cubes. When the meat is ready, take it out in portions, add potatoes to the broth, 15 minutes after boiling, add the roast, meat, peas and corn.

After 5 minutes the soup is ready. Place chopped eggs on plates.

Soup with egg and spinach “Spring”

A beautiful bright green soup, very healthy - soup with egg and spinach. An ingredient such as spinach can be safely replaced with sorrel, then the soup will acquire its original sourness. You can easily prepare a delicate cream soup from it by whipping the ingredients in a blender.

Most likely, I will not be mistaken if I say that we all simply forgot about this soup. We forgot because we, and perhaps our children too, grew up. We were given this kind of curly soup in kindergarten, and when I cook it, I immediately remember my childhood. We loved it very much, and my mother periodically prepared such soup at home. Let's remember today a happy childhood, let's remember together how to cook curly soup.

Preparation

Prepare curly soup (read the recipe with photos below), using chicken broth. After cutting up a chicken carcass, after cooking, I was left with frames that make an excellent broth, and there is enough meat for them.

In general, it is more profitable to buy a whole chicken. Frames and bones are suitable for first courses, separated meat for second courses.

After cutting, you can prepare several dishes at once.

Put the chicken frame in a saucepan and fill it with water, put it on the fire, wait until it boils, carefully skim off the foam and turn down the heat.

To make the broth even tastier, add a small onion and half a carrot to the pan.

Let's add a little salt and during the pause we will continue to remember how to prepare curly soup with eggs.

While everything that needs to be cooked, let’s prepare the remaining ingredients. Peel the onion, rinse with water and cut into half rings. Wash the carrots with water, peel them and grate them on a coarse grater. We carefully wash the potatoes from the soil, peel them and cut them into cubes, which we put in a bowl of water so that they do not darken. Break the egg into a deep bowl and beat lightly with a fork.

Let's cook the fry

Put a piece of butter in a preheated frying pan and when it melts, put the prepared onions and carrots in it. Let the vegetables simmer for 7-10 minutes over low heat. Do not fry too much, as was in the recipe, this is children's curly soup with egg, a recipe from our childhood, and fried foods are not advisable for children.

So, the frames are cooked, take them out onto a dish with a slotted spoon and leave to cool. Let's also remove the onions and carrots from the pan; we won't need them anymore. In a boiling broth, the same as in the Soup recipe, put chopped potatoes, let it boil and add broken vermicelli. As soon as it boils, add salt, reduce the heat and cook for ten minutes.

It's time to take apart the chicken bones. Separate the meat from the bones and add to the pan. Following the meat, add onions and carrots fried in butter. Add heat until it boils. Using the spoon or fork used to beat the egg, we will stir the contents in a circle, making a funnel. Take a bowl with a beaten egg and pour it in a thin stream into this funnel. The egg mixture, falling into such a funnel, twists and turns into curls.

Here's curly soup with egg, a recipe from childhood! Simmer over low heat for a couple of minutes. Serve with herbs and sour cream. Bon appetit!

Ingredients

500-600 g – chicken bones for broth;
4-5 pcs – potatoes;
1 piece – onion;
1 piece – carrots;
100 g – fine verminelle;
2 pcs – chicken egg;
50 g – butter;
Salt, spices - to taste.

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