Egg Drop Soup
A light and diet-friendly meal in a flash – gone in one sitting! Egg drop soup is an incredibly simple first course. It takes no more than half an hour to prepare. It’s light yet filling, with tomatoes adding a special flavor. You can also add other vegetables, like bell peppers.
Updated : 16 May, 2025
Easy
About 20 min.
Ingredients
1.3 liter
Broth
1
Carrot
1
Onions
3
Tomato
2 tablespoon
Vegetable oil
to taste
Salt
5 grams
Parsley
3
Eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the necessary ingredients. You can use any broth: chicken, meat, vegetable, or simply cook it with water.
Step 2
Wash and finely chop the peeled onion.
Step 3
Peel, wash, and grate the carrot on a coarse grater.
Step 4
Wash the tomatoes and peel them. To easily peel the tomatoes, make cross-shaped cuts on the top with a sharp knife, dip them in boiling water for 1-2 minutes, remove them, cool slightly, and peel off the skin.
Step 5
Cut the tomatoes into small cubes.
Step 6
Heat vegetable oil in a suitable-sized pot. Fry the onion for 3-4 minutes. Add the grated carrot and sauté the vegetables, stirring occasionally, until almost cooked.
Step 7
Add the prepared tomatoes to the pot and stir. Simmer the vegetables for 2-3 minutes.
Step 8
Pour the broth over the vegetables and bring to a boil. Add salt to taste. Cook on low heat for about 10 minutes.
Step 9
Wash the eggs. Make sure to wash the eggs before using them, as harmful bacteria can be on the shell even if it looks clean. Beat the eggs in a bowl until smooth.
Step 10
Slowly pour the egg mixture into the soup while stirring constantly in a circular motion. Bring the soup to a boil and remove from heat.
Step 11
For serving, use any herbs: parsley, dill, or green onions. Wash, dry, and finely chop the herbs.
Step 12
Pour the egg soup into bowls, sprinkle with fresh herbs, and serve. Enjoy your meal!