Broccoli Soup with Egg
4 servings
15 minutes
Broccoli soup with egg is a simple yet exquisite dish of Russian cuisine that combines the tenderness of vegetables with the rich flavor of chicken broth. Broccoli, known for its health benefits, adds freshness and lightness to the soup, while eggs create appetizing delicate curds, making the texture velvety. Grated Parmesan adds a savory touch, enhancing the flavor harmony. This soup is perfect for a light lunch or dinner, especially in cool weather when you want to warm up and enjoy a soft taste. It can be served as a standalone dish or paired with fresh bread and herbs for added depth of flavor.
1
Wash the broccoli, divide it into florets. In a large pot, bring a liter of chicken broth to a boil, add the cabbage, and cook for five minutes on low heat until the broccoli is tender.
- Broccoli: 700 g
- Chicken broth: 1.1 l
2
In a separate bowl, beat the eggs and mix with the remaining broth. Slowly pour the egg mixture into the boiling soup without stirring (the egg mixture should form clumps), and cook for about a minute.
- Chicken egg: 2 pieces
- Chicken broth: 1.1 l
3
Gently stir the soup, season with salt and pepper. Serve topped with grated Parmesan.
- Salt: to taste
- Fresh bell pepper: to taste
- Parmesan (Parmigiano Reggiano): 50 g
