Roman soup

European soup will feed you deliciously and save you precious time! I learned this absolutely amazing culinary recipe (Italian cuisine) from one of my friends. There was a period in her life when there was not enough time to cook at home, so she collected interesting recipes that did not require much time for cooking. Roman soup broke all records in this regard, she had so stuffed her hand on it that she managed to cook it in twenty minutes at most. Ideal food for those who value their time, but like to eat delicious. These proportions are designed for two people. If you need to feed more people, take more ingredients.

Milada

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Broth (chicken)

0.6

Onion

Processed cheese

200

Eggs

Bread (wheat bread – 4 slices)

100

Garlic (2 heads)

Spices dry

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 6 g

Fats 43 % 9 g

Carbohydrates 29 % 6 g

102 kcal

GI: 33 / 0 / 67

Step-by-step cooking

Cooking time: 30 min

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
Step 10:
Step 11:
Step 12:
Step 13:
Step 14:
Step 15:

Finely chop the onion, garlic can be passed through a garlic press. The resulting mixture is slightly diluted with boiled water. Small wheat bread slices are dipped in garlic and onion and fried in a frying pan with vegetable oil (generally any one will do, but olive oil is indicated in the recipe). We take ceramic pots – in this case two pieces and put our croutons in them. From above, we cover them with melted cheese grated on a fine grater. We put it in the oven for baking. When the cheese melts (and this will happen in two or three minutes), we take out the pots and pour boiling broth into them (you can chicken, you can meat; my friend, for example, used broth cubes). Then we take a raw egg, beat it with a fork and pour it into the soup in a thin trickle with one hand, and stir the soup with the other at this time. Last of all, we add spices, salt to the dish (this is for those who love it very much, because the processed cheese itself is salty) and fresh herbs. You can see for yourself, the cooking is very fast, and the taste is just wonderful. In addition, it looks very picturesque in pots.