Soup with eggs and potatoes with vermicelli

Peel potatoes, onions and carrots. Cut the potatoes into cubes, slices or straws - depending on personal preferences and the size of the tubers. We send it to a saucepan and add chicken broth. It can be freshly cooked or frozen, if desired. If we take it out of the freezer, it is not necessary to defrost it beforehand, we put it in a pan with a briquette.

At this time, we put chicken eggs to boil, bring them to a hard-boiled state and pour ice water to cool down and easily separate the shell later.

Add water to the potatoes and broth, preferably bring it to a boil in a kettle beforehand - so the soup preparation process will take less time. Add the bay leaf, ground pepper, salt and bring to a boil. Then reduce the heat to medium and cook under the lid for 10 minutes until the potatoes are ready.

Already peeled onions and carrots are washed with running water and crushed. Onions are best cut into small cubes, and grate carrots on a coarse grater. Add the chopped vegetables to a saucepan with boiling broth and potatoes.

Boil for 5-7 minutes until the carrots are ready. Pour thin vermicelli from durum wheat and cook for another 3-5 minutes until it is ready. In the process of cooking vermicelli, the soup must be constantly stirred to avoid gluing pasta at the bottom of the pan.

Dill is washed with running water, dried and finely chopped. Add to the soup, mix and cover with a lid for 5 minutes for steaming.

While the soup is ready under the lid, peel the chicken eggs and cut them into halves. Pour the soup on plates, put half an egg yolk up in each, parsley leaves and serve to the table immediately, hot. If desired, you can diversify the taste with sour cream, unsweetened yogurt or mayonnaise, as well as supplement the dish with crackers.

Bon appetit!