Soup with egg, rice and green peas
5 servings
60 minutes
Egg soup with rice and green peas is a cozy and nutritious dish of European cuisine that warms the soul. Its roots trace back to the traditions of simple homemade soups made from accessible ingredients, creating rich flavors and aromas. The delicate taste of eggs harmonizes with the softness of potatoes and the light sweetness of green peas, while rice adds heartiness to the soup. A hint of lemon adds freshness, and herbs complete the picture. This soup is versatile—it’s perfect for a light lunch or dinner, and its soft texture makes it ideal even for children. Each spoonful is filled with warmth and care, as if returning to a home where the aroma of home cooking and family comfort lingers.
1
We boil water. Add potatoes. When the water with potatoes boils, let it simmer for 1-2 minutes.
- Potato: 0.5 kg
2
Add rice. Measure 5-6 tablespoons. When the water boils - add bay leaf, salt, pepper, and some spices to taste. Cook until the rice is ready, usually 10-15 minutes.
- Rice: 5 tablespoon
- Onion: 1 piece
- Carrot: 1 piece
3
While the rice is cooking, we sauté the onion and carrot.
- Onion: 1 piece
- Carrot: 1 piece
4
We are boiling eggs hard. 3-4 eggs are enough for a medium pot. Cool, peel, and slice.
- Chicken egg: 5 piece
5
When the rice is ready, add the fried onion and carrot. Bring to a boil. Add spices to taste. Canned green peas, eggs, herbs if desired. And a little lemon acid or lemon juice.
- Onion: 1 piece
- Carrot: 1 piece
- Green peas: 1 jar
- Chicken egg: 5 piece
