Egg and Vermicelli Soup (Summer Option)

6 servings

60 minutes

Egg and vermicelli soup is a light, nutritious dish of Russian cuisine, perfect for summer days. Its simplicity and accessibility make it a favorite choice for quick preparation. Historically, such soups appeared in homes that valued economical and hearty recipes. The tender chicken broth gives the soup a soft, hunger-satisfying flavor, while the thin vermicelli adds textural lightness. The carefully beaten eggs create a special creamy consistency, and the sautéed onions and spices add subtle aromatic notes. This soup is great for lunch or dinner during warm weather when you want something light yet nourishing. It can be served with herbs and fresh bread to emphasize its homely comfort.

Energy value per serving

• Calories: 150.6
• Proteins: 8.8g
• Fats: 3.3g
• Carbohydrates: 20.6g

Ingredients

• Chicken broth: 1 l
• Thin vermicelli: 150 g
• Chicken egg: 2 pc
• Salt: to taste
• Seasonings: to taste
• Onion: 1 pc
• Ground black pepper: to taste

Cooking steps

1. Boil the eggs, peel them, and mash.

   Required ingredients:

   • Chicken egg: 2 pieces

2. Fry the onion in a pot, add spices.

   Required ingredients:

   • Onion: 1 piece
   • Seasonings:  to taste
   • Ground black pepper:  to taste
   • Salt:  to taste

3. Pour in the broth and add the vermicelli.

   Required ingredients:

   • Chicken broth: 1 l
   • Thin vermicelli: 150 g

4. Add the mashed eggs 5 minutes before it's done.

   Required ingredients:

   • Chicken egg: 2 pieces