Potato soup with egg
4 servings
20 minutes
Potato soup with egg is a cozy dish of Russian cuisine that warms the soul and offers enjoyment with simple yet rich flavors. This soup embodies home comfort and traditions: tender potato cubes blend with the light sweetness of carrots and the aroma of golden fried onions. Bay leaf adds depth to the flavor, while eggs gently poured into the hot broth create a silky texture. Dill completes the composition with fresh notes. The soup is served hot, perfectly complementing bread or fresh herbs. Its soft, harmonious taste makes it versatile: it's good for both lunch and dinner and suits adults and children alike. This dish is an example of simple yet exquisite home cooking where each ingredient plays its role in creating a balance of flavors and aromas.
1
Add grated carrots to boiling water (about 2 liters) and cook for 5 minutes over medium heat.
- Carrot: 1 piece
2
Finely chop the onion and fry until golden in a mixture of oils.
- Onion: 1 head
- Olive oil: 1 tablespoon
- Butter: 1 tablespoon
3
Add fried onions, diced potatoes, and bay leaf to the soup. Season with salt and pepper.
- Onion: 1 head
- Potato: 6 pieces
- Bay leaf: 1 piece
- Salt: to taste
- Ground black pepper: to taste
4
Cook the soup for 10-12 minutes until the potatoes are ready, then add lightly beaten eggs. Finely chop the dill and add it to the soup.
- Chicken egg: 2 pieces
- Dill: 1 bunch
