Egg soup with vegetables
Composition / ingredients
6
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Diced potatoes, pour water and put on fire.
Chop the onion and carrot, then fry in butter until a beautiful golden color.
Transfer the onion and carrot to the potatoes, add pepper, herbs and bay leaf. Cook until the potatoes are ready. Add salt.
Stirring the soup with a spoon, pour a thin stream of lightly beaten eggs into the middle. Remove from heat.
Chop the onion and carrot, then fry in butter until a beautiful golden color.
Transfer the onion and carrot to the potatoes, add pepper, herbs and bay leaf. Cook until the potatoes are ready. Add salt.
Stirring the soup with a spoon, pour a thin stream of lightly beaten eggs into the middle. Remove from heat.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
