Egg soup with whey

Egg Soup with Whey: A Refreshing and Nutrient-Rich Delight

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4

Egg soup with whey is a traditional recipe that combines the fresh taste of vegetables with the nutritional richness of whey. This soup is not only a comforting dish but also a healthy option, full of vitamins and minerals, making it perfect for any meal of the day. Additionally, it is a simple and quick recipe, ideal for those who want to enjoy a delicious dish without too much effort.

Ingredients needed

- 1-2 carrots (approx. 150 g)
- 1 parsley root (approx. 100 g)
- 1 tomato (approx. 100 g)
- 1/2 bell pepper (approx. 50 g)
- 1 onion (approx. 100 g)
- 1 potato (approx. 150 g)
- 1 tablespoon of vegetable seasoning (preferably homemade)
- 2 tablespoons of rice (optional, depending on preferences)
- Pepper to taste
- 1 celery leaf
- 1 lovage leaf
- 2 eggs
- 1/2 l whey (or a large sour milk)
- Oil for sautéing
- Chopped green parsley for serving
- Hot pepper, for a spicy kick (optional)

A brief history of egg soup with whey

Egg soup with whey has deep roots in the culinary traditions of many cultures, often prepared in households that made use of every available ingredient. Whey, a byproduct of the cheese-making process, is a rich source of protein and probiotics, offering digestive benefits. This recipe proves to be an excellent way to leave nothing to waste, transforming leftover whey into a savory and nutritious dish.

Step by step: How to prepare egg soup with whey

1. Preparing the ingredients
Start by peeling the carrots, parsley root, tomato, bell pepper, onion, and potato. Cut them into small cubes to ensure even cooking. This step is essential for achieving a pleasant texture in the soup.

2. Sautéing the vegetables
In a large pot, add a splash of oil and heat it over medium heat. Add the onion and sauté until it becomes translucent, then add the carrots, parsley root, bell pepper, and potato. Allow the vegetables to sauté for 5-7 minutes, stirring occasionally, to release the flavors.

3. Boiling the vegetables
Once the vegetables have softened, add 2-3 liters of water and a tablespoon of vegetable seasoning. Bringing the water to a boil will help infuse the flavors from the vegetables. Let it boil for 20-25 minutes, until the vegetables are nearly cooked.

4. Adding the rice
After the vegetables have begun to soften, it’s time to add the rice (if you choose to use it). This will add a pleasant consistency to the soup. Also, add the pepper, celery leaf, and lovage leaf to enhance the flavors.

5. Preparing the egg and whey mixture
In a separate bowl, beat the two eggs well and add the whey (or sour milk). This combination will give the soup a creamy texture and delicious taste. Make sure to mix well to avoid lumps.

6. Finalizing the soup
When the vegetables are fully cooked, pour the egg and whey mixture into the pot, stirring gently. Let the soup boil for another 2-3 minutes, until the eggs set slightly. It is important not to boil the soup too much to maintain a delicate texture.

7. Serving
Egg soup with whey is served hot, sprinkled with chopped green parsley on top, and if you like, with a hot pepper on the side. This combination will add a touch of freshness and intensify the flavors.

Useful tips for a perfect result

- Whey: Make sure to use fresh, quality whey. If you don’t have whey, you can use sour milk, but the taste will be slightly different.
- Homemade vegetable seasoning: Making vegetable seasoning at home is simple and allows you to control the ingredients. You can use dried vegetables, herbs, and your favorite spices.
- Variations: You can also add other vegetables, such as zucchini, cauliflower, or peas, to diversify the recipe. Additionally, if you prefer a heartier soup, you can add more rice or even pasta.
- Care for the soup: If the soup thickens too much, you can add additional water or whey to restore the desired consistency.

Nutritional benefits

Egg soup with whey is an excellent source of protein due to the eggs and whey, while also providing fiber from the vegetables. It is low in calories, making it an ideal choice for a light and healthy meal. The calories may vary depending on the added ingredients, but a serving has around 150-200 calories, being a nourishing and filling option.

Frequently asked questions

- Can I use other types of whey?
Yes, you can use any type of whey, but it is best to choose fresh whey obtained from cow or goat milk.

- How long does the soup last in the refrigerator?
The soup can be stored in the refrigerator for 2-3 days in an airtight container.

- Can I freeze the soup?
While it is possible to freeze the soup, it is recommended to consume it fresh, as the texture of the vegetables and eggs may be affected by freezing.

Ideal pairings

Egg soup with whey pairs perfectly with a slice of freshly baked homemade bread or crunchy croutons. Additionally, a simple green salad with tomatoes and cucumbers will complement the meal and add a touch of freshness.

I conclude this recipe with the hope that you will enjoy every spoonful of this comforting soup. Bon appétit!