Light Soup with Egg
4 servings
60 minutes
Light egg soup is a traditional dish of Lithuanian cuisine that combines simplicity of preparation with a gentle, warming flavor. Its origins trace back to the rural farms of Lithuania where nutritious and accessible food is important. This soup is made with potatoes, vermicelli, and aromatic vegetables, with the key moment being the addition of beaten eggs that create soft, silky swirls in the broth. Carrots add a light sweetness while fresh herbs like dill and parsley provide fresh notes. This soup is perfect for a light lunch or dinner; it is easily digestible and offers comfort. It is often served with rye bread to complement traditional Baltic flavor combinations.
1
While the water is boiling, peel and chop the potatoes.
- Potato: 3 pieces
2
Put the potatoes in water and add a little salt.
- Water: 2 l
- Potato: 3 pieces
- Salt: to taste
3
Add the vermicelli a little later.
- Vermicelli: 30 g
4
Heat the pan with oil.
- Vegetable oil: 1 tablespoon
5
Grate the carrot into thin strips.
- Carrot: 1 piece
6
Chop the onion finely.
- Onion: 1 piece
7
Fry the carrots with onions and add to the soup.
- Carrot: 1 piece
- Onion: 1 piece
8
Crack the eggs into a plate, add a little salt, and mix.
- Chicken egg: 3 pieces
- Salt: to taste
9
Pour the eggs into the soup in a thin stream, constantly stirring.
- Chicken egg: 3 pieces
10
At the end of cooking, add finely chopped dill and parsley.
- Dill: 1 bunch
- Parsley: 1 bunch
11
Remove from heat, cover with a lid, and let it sit for a while.