Salad soup is a surprisingly delicious dish that combines fresh flavors and a creamy texture, perfect for spring or summer meals. This simple and quick recipe will delight your senses and make you come back to it again and again. I invite you to discover the steps to prepare this comforting soup, which has been appreciated by my friends Kamy and Pusikmea.
Total preparation time: 45 minutes
Cooking time: 30 minutes
Number of servings: 4
Necessary ingredients:
- 1 green salad (approximately 300 g, washed and drained)
- 4 eggs
- 3 slices of smoked bacon (approximately 150 g)
- 1 carrot (medium)
- 1 onion (small)
- 3-4 cloves of garlic (or 1 teaspoon of garlic powder)
- 500 ml of milk
- 2 Knorr vegetable cubes
- Borscht, to taste
- 1 tablespoon of flour
- Mineral water, as needed
- Sweet paprika, to taste
- Delikat, to taste
- Pepper, to taste
Preparation method:
1. Start by cutting the bacon into small cubes. Place it in a large pot that will be used for the soup and fry it over medium heat until it becomes glassy and slightly crispy. This will add a special flavor to your soup.
2. Add the finely chopped onion and the grated carrot to the pot. Sauté them for 3-4 minutes, stirring frequently to prevent burning. These vegetables will give a sweet and rich taste to the dish.
3. Once the onion becomes translucent, add the salad cut into thin strips. Continue to sauté the vegetables for 5 minutes until the salad softens.
4. Now add the sweet paprika and the two Knorr cubes. Pour hot water into the pot, enough to cover the vegetables. Let the soup simmer on low heat for about 20 minutes.
5. In a separate bowl, mix an egg yolk with 3 tablespoons of borscht and the milk. This mixture will enrich the soup with a creamy texture.
6. In another bowl, beat the other 3 eggs, adding the remaining egg white, along with a tablespoon of flour dissolved in a little mineral water. Cook an omelet from this mixture in a pan, then cut it into cubes.
7. Once the soup has boiled, add the chopped garlic (or garlic powder), the omelet cubes, and Delikat. Let it simmer for another 2-3 minutes, stirring constantly to combine the flavors.
8. Finally, pour the milk and egg yolk mixture into the pot and mix well to achieve a homogeneous consistency. Remove the soup from the heat and season with pepper and borscht to taste.
Serving suggestion: Serve the salad soup warm, sprinkled with fresh parsley or crunchy croutons for added texture. This soup can also be enjoyed cold, making it a perfect choice for hot summer days.
Possible variations: You can add other vegetables, such as zucchini or bell peppers, to diversify the flavors. You can also replace the bacon with regular bacon or a vegetarian ingredient like marinated tofu.
With every spoonful of this soup, you will feel the fresh taste of vegetables and the delicious flavors that blend perfectly. This recipe is not only a healthy choice but also a wonderful way to enjoy seasonal dishes. Enjoy your meal!
Total preparation time: 45 minutes
Cooking time: 30 minutes
Number of servings: 4
Necessary ingredients:
- 1 green salad (approximately 300 g, washed and drained)
- 4 eggs
- 3 slices of smoked bacon (approximately 150 g)
- 1 carrot (medium)
- 1 onion (small)
- 3-4 cloves of garlic (or 1 teaspoon of garlic powder)
- 500 ml of milk
- 2 Knorr vegetable cubes
- Borscht, to taste
- 1 tablespoon of flour
- Mineral water, as needed
- Sweet paprika, to taste
- Delikat, to taste
- Pepper, to taste
Preparation method:
1. Start by cutting the bacon into small cubes. Place it in a large pot that will be used for the soup and fry it over medium heat until it becomes glassy and slightly crispy. This will add a special flavor to your soup.
2. Add the finely chopped onion and the grated carrot to the pot. Sauté them for 3-4 minutes, stirring frequently to prevent burning. These vegetables will give a sweet and rich taste to the dish.
3. Once the onion becomes translucent, add the salad cut into thin strips. Continue to sauté the vegetables for 5 minutes until the salad softens.
4. Now add the sweet paprika and the two Knorr cubes. Pour hot water into the pot, enough to cover the vegetables. Let the soup simmer on low heat for about 20 minutes.
5. In a separate bowl, mix an egg yolk with 3 tablespoons of borscht and the milk. This mixture will enrich the soup with a creamy texture.
6. In another bowl, beat the other 3 eggs, adding the remaining egg white, along with a tablespoon of flour dissolved in a little mineral water. Cook an omelet from this mixture in a pan, then cut it into cubes.
7. Once the soup has boiled, add the chopped garlic (or garlic powder), the omelet cubes, and Delikat. Let it simmer for another 2-3 minutes, stirring constantly to combine the flavors.
8. Finally, pour the milk and egg yolk mixture into the pot and mix well to achieve a homogeneous consistency. Remove the soup from the heat and season with pepper and borscht to taste.
Serving suggestion: Serve the salad soup warm, sprinkled with fresh parsley or crunchy croutons for added texture. This soup can also be enjoyed cold, making it a perfect choice for hot summer days.
Possible variations: You can add other vegetables, such as zucchini or bell peppers, to diversify the flavors. You can also replace the bacon with regular bacon or a vegetarian ingredient like marinated tofu.
With every spoonful of this soup, you will feel the fresh taste of vegetables and the delicious flavors that blend perfectly. This recipe is not only a healthy choice but also a wonderful way to enjoy seasonal dishes. Enjoy your meal!
Ingredients
a salad 4 eggs 3 slices of smoked bacon one carrot, one onion garlic powder 500 ml milk, 2 vegetable knorr cubes borscht sweet paprika one tablespoon of flour, sparkling water delikat, pepper