Potato soup seasoned with egg and sour cream

Name: Potato soup seasoned with egg and sour cream - Mariuca F.
Ingredients: 7; 8 potatoes; 2 carrots; 1 onion; a quarter of celery; 1 parsnip; 2 tomatoes; 1 cup of tomato juice; cabbage juice (the amount of cabbage juice is not set in stone... everyone adjusts the sourness to their taste); 2 tablespoons of olive oil; dried parsley; fresh lovage; 150 g sour cream; 2 eggs; salt; ground pepper.

Soups - Potato soup seasoned with egg and sour cream by Mariuca F. - Recipia

Potato soup with egg and sour cream Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Number of servings: 4-6 Potato soup with egg and sour cream is a flavorful and comforting recipe, perfect for chilly days or when we want a healthy and nourishing meal. This soup has a long tradition in home kitchens, offering a perfect combination of vegetables and flavors, and the addition of eggs and sour cream gives it a special creaminess, transforming it into a true culinary indulgence. The history of this recipe is closely linked to the desire to use simple, accessible ingredients to create a delicious dish that provides comfort and satisfaction. Whether it's a family meal or a gathering with friends, this soup will bring smiles to everyone's faces. Necessary ingredients: - 7-8 medium potatoes - 2 carrots - 1 onion - 1/4 celery - 1 parsnip - 2 fresh tomatoes - 1 cup tomato juice - cabbage juice (the amount is adjustable, depending on sourness preferences) - 2 tablespoons olive oil - 1-2 tablespoons dried parsley - 1 bunch of fresh lovage - 150 g sour cream - 2 eggs - salt and pepper to taste Step by step, how to prepare potato soup: 1. Preparing the vegetables: Start by peeling and washing the vegetables. Cut the carrot into rounds, the onion into small pieces, the celery and parsnip into cubes. These cuts not only give a nice appearance to the soup but also help with even cooking. 2. Boiling the vegetables: Place the chopped vegetables in a large pot. Add enough water to cover them and 2 tablespoons of olive oil. Let them boil over medium heat for about 5 minutes. This is the perfect time to enjoy the aromas that begin to develop. 3. Preparing the potatoes: Meanwhile, peel the potatoes, wash them, and cut them into larger cubes. Add them to the pot with the other vegetables, along with the dried parsley and peeled, diced tomatoes. Season with salt and pepper, being careful not to overdo it, as the cabbage juice will add some saltiness. 4. Boiling the soup: Let the soup boil, and if you notice that it needs more water, you can add it. Separately, in another pot, boil the cabbage juice for about 10 minutes. This step will intensify the sour aroma of the soup. 5. Finalizing the soup: When the vegetables are cooked, add the tomato juice and cabbage juice to the pot with the soup. Let it boil for another 5 minutes to combine the flavors. 6. Preparing the dressing: Remove 2-3 ladles of broth from the pot and let it cool. In a bowl, beat the 2 eggs well, then mix them with the sour cream. Add the egg and sour cream mixture to the cooled broth, stirring constantly to avoid curdling the eggs. 7. The final combination: Pour the mixture from the bowl into the pot with the soup. Remove the pot from the heat and season with chopped fresh lovage. Let the soup rest for a few minutes to allow the flavors to meld. 8. Serving: Serve the soup hot, alongside hot peppers or red onion, as desired. If you like, you can add a tablespoon of sour cream on top for extra creaminess. Useful tips: - You can adjust the amount of cabbage juice based on how sour you like the soup. Start with a small amount and add gradually, tasting along the way. - If you want a heartier version, you can add some pieces of smoked meat or sausage. - The soup can be stored in the refrigerator for 2-3 days and is even tastier the next day, when the flavors have had time to develop further. Nutritional benefits: This soup is rich in vegetables, providing an excellent source of vitamins and minerals. Potatoes are a good source of complex carbohydrates, while the eggs and sour cream add quality protein. Consuming fresh vegetables contributes to a healthy immune system and optimal digestion. Delicious combinations: Potato soup pairs perfectly with a slice of homemade bread or a cheese pie. Additionally, a refreshing drink, such as lemon tea or lemonade, can perfectly complement the meal. Frequently asked questions: 1. Can I use other vegetables in this recipe? Yes, you can experiment with vegetables like zucchini or green beans, depending on your preferences. 2. How can I make the soup spicier? Add a little cayenne pepper or chopped hot pepper to the soup while cooking for a spicy kick. 3. Is it possible to make the soup vegetarian? Sure! You can omit the eggs and sour cream for a vegan version, using coconut milk instead for creaminess. Don't forget to share this recipe with friends and family, and tell them how you made this delicious soup. Every bite will bring a warm and comforting joy, perfect for any time of the day. Enjoy your meal!

Ingredients

7
8 potatoes
2 carrots
1 onion
a quarter of celery
1 parsnip
2 tomatoes
1 cup of tomato juice
cabbage juice (the amount of cabbage juice is not set in stone... everyone adjusts the sourness to their taste)
2 tablespoons of olive oil
dried parsley
fresh lovage
150 g sour cream
2 eggs
salt
ground pepper.

Potato soup seasoned with egg and sour cream

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