Egg omelette cube soup with spinach

Delicious soup with egg omelette cubes and spinach

Discover an original and flavorful recipe: soup with egg omelette cubes and spinach! This soup is not only a comforting meal but also an explosion of vitamins and proteins, perfect for days when you need an energy boost. With a slightly tangy taste and a pleasant texture thanks to the omelettes, this recipe will surely become a family favorite.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

Necessary ingredients:

- 300 g smoked bacon (ideally made with paprika)
- 1 medium onion
- 3 eggs
- 5 tablespoons of flour
- 2 tablespoons of sour cream
- 1 cup of milk
- 3 tablespoons of tomato paste
- 2 tablespoons of oil
- 100 g fresh spinach
- Salt and pepper, to taste
- 1 tablespoon of magic borscht (or lemon juice for a sour taste)
- Vegeta (or other preferred seasoning)
- 1 carrot

Ingredient tips:

- Smoked bacon: Choose a quality bacon that brings a rich flavor to the soup. You can also use lean pork if you want a lighter option.
- Spinach: Use fresh spinach, preferably from the market, to ensure an intense flavor and pleasant texture. If you don’t have fresh spinach, you can use frozen spinach, but make sure it is well-drained before use.
- Magic borscht: This is an ingredient that adds a special flavor. If you don't have it, lemon juice can be an excellent alternative.

Step by step:

1. Preparing the soup base: In a large pot, add 300 g of diced bacon, 1 peeled and sliced carrot, and 1 finely chopped onion. Cover the ingredients with water (about 2 liters) and let it boil over medium heat. Add a teaspoon of Vegeta for extra flavor.

2. Omelettes: In a bowl, beat the 3 eggs with a pinch of salt. Add 4 tablespoons of flour and mix well. The washed and blanched spinach is chopped finely and added to the egg mixture. Mix until you get a homogeneous composition.

3. Cooking the omelettes: In a heated pan with a bit of oil, pour the egg and spinach mixture. Cook over medium heat until the omelette is golden on one side, then flip it with a spatula to brown the other side. Repeat the process with the remaining mixture, if necessary.

4. Assembling the soup: When the soup base has boiled for 15-20 minutes, add the cream mixture, 1 cup of milk, and 3 tablespoons of diluted tomato paste to the pot. Mix well and let it boil for another 5 minutes.

5. Finalizing the soup: Cut the omelettes into cubes and add them to the soup. Add a tablespoon of magic borscht and season with salt and pepper to taste. Let it simmer on low heat for 5-10 minutes for the flavors to blend.

6. Serving: The soup is served hot, with croutons or a slice of fresh bread, and a spoonful of sour cream on top will perfectly complete the dish.

Possible variations:

- Instead of spinach, you can use other greens, such as nettles or fresh parsley.
- Add vegetables of your choice, such as zucchini or bell peppers, to diversify the textures and flavors.
- If you want a vegetarian option, you can omit the bacon and add tofu or mushrooms for an extra protein boost.

Nutritional benefits:

This soup is rich in protein due to the eggs and bacon, while the spinach provides a significant amount of vitamins A and C, iron, and calcium. A bowl of soup can offer not only a filling meal but also essential nutrients for the body.

Frequently asked questions:

1. *Can I use frozen vegetables?* – Yes, you can use frozen vegetables, but make sure to thaw and drain them well before adding them to the soup.

2. *What can I add to make the soup more sour?* – You can add more magic borscht or lemon juice, depending on your preferences.

3. *How can I make the soup spicier?* – Add a little hot pepper or chili flakes during cooking for an extra kick.

This soup with egg omelette cubes and spinach is perfect for bringing a touch of comfort on cool days. It is a simple, quick, and flavorful recipe that will not disappoint. Try it and enjoy every bite!