Green salad soup with omelette
Green Salad Soup with Omelette – a vibrant and comforting recipe
Green salad soup with omelette is a recipe that combines the freshness of vegetables with the delicacy of eggs, offering a light yet flavorful dish. This soup has deep roots in culinary tradition, appreciated for its simplicity and natural ingredients. It is perfect for warm summer days as well as for when you crave gastronomic comfort.
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4
Ingredients:
- 1 bunch of green salad
- 1 bunch of dill
- 1 bunch of green onions
- 3-4 cloves of garlic
- 1 egg
- 2 slices of pressed ham
- 1 carrot
- 1 parsnip
- 1/2 red bell pepper
- 300 ml buttermilk
- 200 ml sour cream
- salt, to taste
- pepper, to taste
- vinegar, to taste
Step-by-step preparation:
Step 1: Preparing the vegetables
Start by thoroughly washing all the vegetables. Peel the carrot and parsnip, then dice them into small cubes. Also, chop the green onions and red bell pepper. Cut the green salad into strips, not too long, so it softens easily in the soup.
Step 2: Boiling the soup
Put a large pot of water on the stove and add a teaspoon of salt. When the water starts to boil, add the diced vegetables (carrot, parsnip, green onions, and red bell pepper) and let them boil for 10-15 minutes until they become soft.
Step 3: Adding the salad
After the vegetables have softened, add the chopped green salad and half of the chopped dill. Let the soup boil for another 5-7 minutes, allowing the salad to release its aroma.
Step 4: Preparing the omelette
Meanwhile, in a frying pan, beat the egg with a pinch of salt and pepper. Slice the pressed ham thinly and add it to the pan. Fry the mixture over medium heat for a few minutes until the omelette is lightly browned. Once done, cut the omelette into strips.
Step 5: Finalizing the soup
When the soup is almost ready, add the buttermilk and take it off the heat. It is important not to boil the buttermilk to prevent curdling. Mix the sour cream with a little soup liquid and pour the mixture into the pot, stirring gently. Adjust the taste with salt, pepper, and vinegar, as preferred. Add the remaining chopped dill.
Step 6: Serving
Green salad soup with omelette can be served hot or cold, depending on your preference. It is delicious alongside a slice of fresh bread or crispy croutons.
Practical tips:
- If you want a vegetarian option, you can omit the ham and add tofu or feta cheese for extra flavor.
- For a more intense taste, you can add a few chopped garlic cloves to the soup.
- You can experiment with different types of green salad, such as frisée or arugula, to achieve a different flavor.
Nutritional benefits:
Green salad soup with omelette is rich in vitamins and minerals due to the fresh vegetables. Green salad is an excellent source of fiber, aiding digestion, while the egg provides quality protein. Dill not only enhances the flavor but also has antioxidant properties.
Frequently asked questions:
1. Can I use other types of vegetables?
Yes, you can experiment with vegetables like zucchini or spinach to vary the recipe.
2. Can the soup be stored in the fridge?
Yes, the soup can be stored in the fridge for 2-3 days. Make sure to reheat it well before serving.
3. What drinks pair well with this soup?
A glass of dry white wine or a refreshing herbal tea pairs perfectly with this soup.
This green salad soup with omelette recipe is a true culinary treasure, easy to make and full of flavor. I encourage you to try it and enjoy the freshness of the vegetables in every spoonful!
Ingredients: a bunch of green salad, a bunch of dill, a bunch of green onions, a few cloves of garlic, one egg, 2 slices of pressed ham, one carrot, one parsnip, 1/2 red bell pepper, 300 ml of buttermilk, 200 ml of sour cream, salt, pepper, vinegar
