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.
1
Boil the eggs, peel them, and mash.
- Chicken egg: 2 pieces
2
Fry the onion in a pot, add spices.
- Onion: 1 piece
- Condiments and seasonings: to taste
- Ground black pepper: to taste
- Salt: to taste
3
Pour in the broth and add the vermicelli.
- Chicken broth: 1 l
- Fine vermicelli: 150 g
4
Add the mashed eggs 5 minutes before it's done.
- Chicken egg: 2 pieces
