Vegetable soup with egg

Vegetable Soup with Egg - An Explosion of Freshness on Your Plate

Total Preparation Time: 1 hour
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Number of Servings: 6

Vegetable soup with egg is a comforting, vibrant dish full of vitamins, perfect for hot summer days. This recipe is not only a great way to use fresh vegetables but also an opportunity to enjoy a traditional dish that has been loved for generations. So, let's get started!

Necessary Ingredients:
- 2 medium onions
- 3 carrots
- 1/2 celery (about 150 g)
- 1/2 small cabbage (about 200 g)
- 1 plate of green beans (about 200 g)
- 1/2 zucchini (about 100 g)
- 1 green bell pepper
- 2 handfuls of green peas (about 150 g)
- 2 tablespoons of tomato juice
- 1 liter of borscht (or more, to taste)
- Fresh lovage and parsley (for serving)
- Salt (to taste)
- Dish base or spices (optional)

Preparation Technique:
1. Preparing the Vegetables: Start by cleaning all the vegetables. Uniform cutting is essential for even cooking, so ensure that the carrots, celery, bell pepper, and zucchini are diced into small cubes, and the cabbage is sliced thinly.

2. Boiling the Vegetables: In a large pot, add 2 liters of cold water and a teaspoon of salt. Bring the chopped vegetables to a boil: grated carrots, onion, celery, and bell pepper. Cover the pot with a lid to speed up the boiling process. Let it boil over medium heat for 15-20 minutes until the vegetables become tender.

3. Adding the Green Beans: When the vegetables are half-cooked, add the green beans broken into 3-4 cm pieces. Let them boil together for another 5 minutes.

4. Completing the Soup: Add the sliced cabbage, zucchini, and green peas. If necessary, add more water to achieve the desired consistency. Also, add the tomato juice, which will give a distinct flavor and vibrant color to the soup.

5. The Borscht: After all the vegetables are cooked, add the borscht. You can adjust the amount of borscht according to how sour you like your soup. Let it simmer on low heat for another 10 minutes.

6. Finalizing the Soup: When the soup is almost ready, add the finely chopped lovage and parsley. Gently crack a few eggs into the soup, allowing them to coagulate, forming delicious poached eggs.

7. Serving: The vegetable soup with egg is served hot. You can accompany it with a slice of fresh bread or croutons for extra flavor.

Practical Tips:
- Seasonal Vegetables: Use fresh, seasonal vegetables for better taste and increased nutritional value. Summer is the ideal time to experiment with tomatoes, peppers, and zucchinis.
- Vegan Option: If you want a vegan version of this soup, you can omit the eggs and add tofu or chickpeas for a protein source.
- Seasoning: You can add spices like black pepper, paprika, or even a drizzle of olive oil for a more intense flavor.

Nutritional Benefits:
Vegetable soup with egg is rich in vitamins, minerals, and antioxidants due to the variety of vegetables used. It is an excellent source of fiber, aiding digestion, and provides quality protein from the eggs. This dish is low in calories, making it ideal for a balanced diet.

Frequently Asked Questions:
- How long does the soup last in the fridge? The soup keeps well in the fridge for 3-4 days. You can reheat it easily on the stove or in the microwave.
- Can I use other vegetables? Of course! Vegetable soup is versatile, so you can play with the ingredients. You can add potatoes, pumpkin, or even mushrooms.
- What drinks pair well? A vegetable soup pairs excellently with a glass of mineral water or a glass of dry white wine.

This simple and healthy vegetable soup with egg is perfect for bringing a touch of freshness and vitality to your meals. So, prepare your ingredients and enjoy a healthy serving of happiness on your plate!

 Ingredients: 2 onions 3 carrots 1/2 celery 1/2 small cabbage 1 plate of green beans 1/2 zucchini 1 green pepper 2 handfuls of green peas 2 tablespoons of tomato juice lovage parsley salt and base for dishes

 Tags:  soup recipe zucchini recipes