Vegetable soup with egg drops

Vegetable Soup with Egg Rags: a colorful, flavorful, and healthy mix in a pot! This traditional recipe is not only a fantastic choice for chilly days but also a perfect way to boost your vegetable intake. With a creamy texture and savory taste, vegetable soup with egg rags will delight you with every spoonful. Let’s discover together how to prepare it perfectly!

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 6

Necessary ingredients

- 2 medium carrots
- 1 parsley root
- 1 suitable slice of celery
- 1 zucchini
- 1 bell pepper
- 200 ml tomato juice (or crushed tomatoes)
- 2.5 liters water
- 1 bunch of fresh parsley
- Half a bunch of fresh lovage
- 8 quail eggs (or chicken eggs, if you prefer)
- Salt, to taste
- Borscht (optional, for a sour taste, to preference)

Brief history

Vegetable soup with egg rags is a popular recipe in many cultures, with deep roots in family culinary traditions. It is often prepared during the cold season when seasonal vegetables are available, and is known for its nutritional benefits. This soup is not only tasty but also packed with vitamins, making it an excellent choice for a healthy lunch.

Details about ingredients

- Carrots are rich in beta-carotene, which converts to vitamin A in the body, essential for eye health.
- Parsley root adds a fresh taste to the soup and is a good source of vitamin C.
- Celery is known for its diuretic effects and is high in fiber.
- Zucchini is easily digestible and contains antioxidants.
- Bell pepper is full of vitamins, especially vitamin C, and adds a splash of color to the soup.
- Tomato juice provides a robust flavor and is rich in lycopene, a powerful antioxidant.
- Quail eggs are an excellent source of protein and have a delicate taste.

Preparation technique

1. Preparing the vegetables: Start by peeling and thoroughly washing all the vegetables. Cut the carrots, parsley root, celery, zucchini, and bell pepper into small cubes. Uniform cube size will ensure even cooking.

2. Enhancing flavors: In a large pot, add a little oil (olive or sunflower) and heat it over medium heat. Add the chopped vegetables and sauté for 5-7 minutes, stirring constantly to prevent sticking. This step will intensify the flavors of the vegetables. If you prefer a quicker version, you can skip this step and add the vegetables directly into the water.

3. Boiling the vegetables: Add 2.5 liters of water to the pot. Let the soup simmer over medium heat for about 20 minutes, or until the vegetables become tender.

4. Adding the tomato juice: Once the vegetables are cooked, add 200 ml of tomato juice or crushed tomatoes. Stir well to combine the flavors and let it simmer for another 5-10 minutes.

5. Preparing the egg rags: In a separate bowl, beat the 8 quail eggs with a pinch of salt, as you would for an omelet. These will add a creamy texture to your soup. When the soup is about to boil, pour the beaten eggs in a thin stream, stirring continuously to form the rags.

6. Finalizing the soup: After adding the eggs, add the chopped herbs (parsley and lovage) and stir. Remove the soup from heat and let it rest for a few minutes before serving.

Serving and variations

Vegetable soup with egg rags is delicious served hot, alongside a slice of fresh bread or polenta. You can add a spoonful of sour cream on top for extra creaminess.

For a spicier version, you can add a bit of hot pepper or spices like paprika. You can also experiment with other vegetables, such as cauliflower or broccoli, depending on your preferences.

Frequently asked questions

1. Can I use other types of eggs?
Yes, you can use chicken eggs instead of quail eggs. Just make sure to adjust the quantity according to your preferences.

2. How much salt should I use?
The amount of salt depends on your personal taste and how salty the other ingredients are (e.g., the tomato juice). It’s recommended to add salt gradually and taste the soup along the way.

3. Can I make the soup in advance?
Yes, the soup can be prepared a day ahead. It’s even better the next day when the flavors have had time to meld. Make sure to store it in the fridge and reheat it well before serving.

4. What other dishes pair well with this soup?
Vegetable soup with egg rags pairs excellently with a fresh salad or a cheese platter.

Nutritional benefits

This soup is rich in essential vitamins and minerals, offering a variety of nutrients from the vegetables. It is low in calories, with approximately 120 calories per serving, depending on the ingredients and quantities used. It’s an excellent option for those looking to maintain a balanced and healthy diet.

In conclusion, vegetable soup with egg rags is a versatile, healthy, and easy-to-make dish that can add flavor and nutrition to your meals. Enjoy every spoonful and let its flavors take you away!