Soup with pasta, green onions, beef and fried eggs
8 servings
150 minutes
This hearty and aromatic soup hails from American cuisine, where simple ingredients are loved for their rich flavors. Beef broth infused with spices and sauces gives the dish a deep, rich taste, while tender beef chuck makes it especially nourishing. The spaghetti added to the broth turns the soup into a truly cozy meal, and a fried egg complements the texture with its creaminess. A light accent of green onions refreshes the composition, adding a pleasant spiciness. This dish is perfect for cold evenings when you crave something warm and hearty. It can be served as a standalone dish or paired with crusty bread for complete gastronomic pleasure.
1
Salt and pepper the beef shoulder, drizzle with vegetable oil, and place in an oven preheated to 210 degrees for twenty minutes.
- Beef chuck (shoulder): 1.5 kg
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 50 ml
2
Put a pot with beef broth on the fire, season with Worcestershire and soy sauces, ketchup, and a spice mix (hot pepper, cumin, oregano).
- Beef stock: 3 l
- Worcestershire sauce: 20 ml
- Soy sauce: 20 ml
- Ketchup: 100 g
- Cumin: 6 g
- Oregano: 6 g
- Hot paprika: 6 g
3
Put the roasted beef shoulder in the soup pot and simmer for two hours on low heat.
- Beef chuck (shoulder): 1.5 kg
4
Boil spaghetti in salted water. Fry eggs sunny-side up in the remaining vegetable and butter. It's better to do it one or two eggs at a time for easier portioning.
- Spaghetti: 500 g
- Salt: to taste
- Vegetable oil: 50 ml
- Butter: 50 g
- Chicken egg: 8 pieces
5
Place a portion of spaghetti in a deep plate, pour broth over it, add diced meat, fried egg, and a pinch of green onion.
- Spaghetti: 500 g
- Beef stock: 3 l
- Beef chuck (shoulder): 1.5 kg
- Chicken egg: 8 pieces
- Chives (ciboulette): 50 g
