Soup with onion and egg
1 serving
10 minutes
Onion and egg soup is a simple and comforting dish of Russian cuisine that evokes memories of cozy home evenings. Its history dates back to peasant times when delicious and nutritious meals were made from available ingredients. The tenderness of the fish broth perfectly complements the light sweetness of sautéed onions, while the poached egg adds softness and richness to the flavor. A light aroma of herbs and black pepper completes the composition, giving the soup a noble touch. This dish is perfect for both everyday lunch and for restoring strength after a hard day. The soup warms, comforts, and provides a sense of home coziness.
1
Pour 50 g of vegetable oil into a heated pot and heat it for 2-3 minutes.
- Vegetable oil: 50 ml
2
Slice the onion into 0.5 cm pieces and fry it until slightly yellow.
- Onion: 1 head
3
Pour 500 g of fish broth into the cauldron and bring to a boil.
- Fish stock: 500 g
4
After boiling, we break 1 raw egg into the broth and do not stir, so the egg forms a pouch.
- Chicken egg: 1 piece
5
After boiling, wait for 2-3 minutes and turn it off.
6
We take out the boiled egg and place it in a deep wide plate.
7
We pour the broth into the plate.
8
Add black ground pepper and herbs to taste and desire.
- Ground black pepper: 1 g
- Fresh herbs: 10 g
