Egg drop soup

Egg drop soup is a comforting and flavorful dish, perfect for chilly days or when you need a culinary hug. This simple recipe will bring a smile to your face and is an excellent way to use fresh vegetables. Let's get started!

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

### Ingredients:

For the soup:
- 1 medium potato
- 1 onion
- 2 carrots
- 1 celery root
- Celery leaves (optional, for flavor)
- 1-2 pieces of parsnip
- 1 bunch of parsley leaves
- 1 tablespoon of olive oil or vegetable oil
- 2 tomatoes (or 200 ml of tomato paste)
- 1 bell pepper

For the egg flakes:
- 1 egg
- 1 tablespoon of flour
- 1 cup of milk (approximately 250 ml)

### Instructions:

1. Preparing the vegetables: Start by washing and peeling the vegetables. Cut the potato, carrots, celery root, parsnip, and bell pepper into small cubes so they cook evenly. The onion can be finely chopped to soften more quickly in the soup.

2. Boiling the vegetables: In a large pot, add about 2 liters of water and a tablespoon of oil. Place the chopped vegetables in cold water and bring everything to a boil. Once it starts boiling, reduce the heat to medium and let the soup simmer for 20-30 minutes until the vegetables are tender.

3. Preparing the egg flakes: While the vegetables are boiling, prepare the egg flakes. In a bowl, beat the egg with a fork until smooth. Gradually add the flour and milk, constantly stirring to avoid lumps. The mixture should be slightly thicker than pancake batter.

4. Adding the tomatoes: When the vegetables are almost done, add the finely chopped tomatoes (or tomato paste) to the soup. They will provide a sweet and sour taste and a vibrant color. Let the soup simmer for another 5-10 minutes.

5. Adding the egg flakes: Using a spoon, take the egg flakes mixture and pour it into the soup, constantly stirring with a spatula or spoon to form flakes. Let the soup simmer for another 2-3 minutes to finish cooking the egg.

6. Finalizing and serving: Once the flakes are cooked, remove the pot from the heat. Add the finely chopped parsley and celery leaves to enhance the flavors. You can add salt and pepper to taste.

### Practical tips:

- You can vary the vegetables according to the season or preferences - zucchini, broccoli, or cauliflower are excellent additions.
- If you want a stronger flavor, you can also add spices like thyme or bay leaves.
- The soup can be served warm, with bread croutons or a spoonful of sour cream for added creaminess.

Serving suggestion: Serve the egg drop soup in a generous bowl, sprinkled with freshly chopped parsley and a few drops of olive oil for an appetizing look. This soup will not only warm you up but will also be a healthy and delicious choice!

Enjoy this simple and quick egg drop soup recipe and let yourself be inspired by its comforting flavors!