Soup with rice, egg and parsley

6 servings

30 minutes

Rice soup with egg and parsley is a traditional Armenian dish that combines simplicity of preparation with rich flavor. Its roots go back to ancient times when Armenian housewives created hearty and nutritious soups from available ingredients. The lightness of the broth, the tender texture of the rice, and the softness of the eggs create a harmonious taste, while fresh parsley adds refreshing notes. This soup not only warms but also nourishes the body, making it perfect for family lunches or cozy home evenings. It is best served immediately after cooking to preserve all the tenderness of the components. It is versatile: it can be a standalone dish or a wonderful addition to the main menu. It reflects the philosophy of Armenian cuisine – warmth, care, and simplicity that turn ordinary ingredients into a delicious and heartfelt treat.

Energy value per serving

• Calories: 89.7
• Proteins: 4g
• Fats: 2.6g
• Carbohydrates: 12.7g

Ingredients

• Rice: 4 tbsp
• Vegetable broth: 2 l
• Chicken egg: 2 pc
• Parsley: 5 g
• Salt: to taste

Cooking steps

1. Boil the eggs hard. Pour the broth into a pot and bring to a boil, add rice, let the soup boil again, and leave on low heat for 15 minutes for the rice to cook.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Vegetable broth: 2 l
   • Rice: 4 tablespoons

2. At this time, chop the yolks and one egg white (the second one is not needed). Pour the soup into a soup bowl, add salt, sprinkle with finely chopped parsley and egg. Serve immediately.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Parsley: 5 g
   • Salt:  to taste