Egg soup

Egg soup – a traditional, comforting recipe full of flavors that will remind you of warm days spent in your grandmother's kitchen. This soup is an excellent option for a quick lunch or a light dinner, being rich in vegetables and proteins. Whether you are just starting in the culinary art or are a kitchen veteran, this recipe will guide you step by step to a delicious soup.

Total preparation time: 55 minutes
Cooking time: 40 minutes
Preparation time: 15 minutes
Number of servings: 4

Ingredients
- 1 large onion, finely chopped
- 1 bell pepper (any color), diced
- 1 carrot, grated
- 1 parsnip, diced
- 1 piece of celery (about 100g), finely chopped
- 100g rice (preferably long-grain rice)
- 1 tablespoon of Delikat (or another preferred seasoning)
- 4 fresh, whole eggs
- 3-4 tablespoons of sunflower oil or olive oil
- Salt and pepper, to taste
- A bunch of fresh herbs (parsley or dill), finely chopped

Preparation of egg soup

1. Preparing the vegetables
Start by peeling and chopping all the vegetables. A finely chopped onion will provide the base flavor, while the bell pepper will add a touch of sweetness. The carrot and parsnip will bring extra texture and flavor, and the celery will enhance the soup’s taste. Ensure all vegetables are cut evenly for even cooking.

2. Sautéing the vegetables
In a large pot, heat the oil over medium heat. Add the onion and sauté until it becomes translucent, about 2-3 minutes. Then, add the bell pepper, carrot, parsnip, and celery. Continue to sauté the vegetables for 5-7 minutes, stirring occasionally. This process will release the flavors and add depth to the taste.

3. Adding water and rice
After the vegetables have sautéed, add about 1.5 liters of water to the pot. Cover with a lid and let it boil. Once the water starts to boil, add the rice. Let the soup simmer on low heat for about 20 minutes, or until the rice is well cooked.

4. Adding the eggs
Before adding the eggs, crack them into a separate bowl. Check if they are fresh – the eggs should have an intact shell and no unpleasant smell. By carefully adding them to the soup, you can achieve the desired effect of "beaten eggs," so they incorporate evenly into the soup. Gently stir with a spoon to distribute the eggs.

5. Finalizing the soup
Once the eggs are cooked, turn off the heat and add the chopped fresh herbs. This will add a touch of color and freshness to your soup. Taste and adjust with salt and pepper as desired.

Serving
Serve the soup warm, alongside a slice of fresh bread or creamy polenta. You can drizzle a little olive oil on top for an elegant touch. Egg soup pairs perfectly with a glass of dry white wine for a truly special meal.

Useful tips
- Variations: You can add other vegetables like zucchini or potatoes, depending on your preferences. You can also replace the rice with quinoa for a healthier option.
- Storage: The soup keeps well in the refrigerator for 2-3 days. You can reheat it on the stove or in the microwave.
- Nutrition: This soup is rich in vitamins and minerals due to the fresh vegetables, and the eggs are an excellent source of protein. Each serving contains about 250 calories, depending on the ingredients used.

Frequently asked questions
- Can I use quail eggs?
Of course! Quail eggs are a delicious and smaller alternative that will add a special flavor.

- Is the soup suitable for vegans?
For a vegan version, you can omit the eggs and add tofu or chickpeas for an extra protein boost.

- What else can I add for a more intense flavor?
A splash of lemon juice or a few slices of hot pepper can add a spicy note and pleasant acidity.

Now that you have all the necessary information, all that’s left is to get cooking! Egg soup is a simple and delicious recipe that will warm your soul any day. Enjoy!