Step-by-step recipe with a photo of making spinach and egg soup at home. Features of the preparation and the benefits of the dish. Video recipe.
Light, quick and dietary soup with spinach and eggs. Bright and appetizing, healthy and tasty first course for dinner. Everything is very fast and without much hassle, the soup will turn out to be very tasty even if you have little time. You can cook it both in meat or chicken broth, and in water. The dish turns out to be equally tasty and very appetizing. Depending on the type of meat used for the broth, the soup can be light and dietary or more nutritious and high in calories. In this version, the dish is cooked on beef ribs. It turns out the soup is low-calorie, but nutritious. To make the soup suitable for a diet, cook it in chicken broth or water.
Those who are very hungry can add pieces of fried bacon or croutons to a bowl of soup. Toast is also suitable for the soup instead of regular bread. It is worth noting that spinach is very healthy. It contains a lot of vitamins and minerals. Therefore, a portion of the chowder will bring healing vitamins to the body. Of course, raw spinach is healthier than boiled spinach, but boiled spinach retains some of the vitamins and minerals. For example, boiled spinach improves digestion and assimilation of protein foods. You can cook the soup from fresh or frozen leaves, the difference in taste is almost imperceptible.
See also how to make green borsch with sorrel and boiled eggs.
- Caloric content per 100 g - 219 kcal.
- Servings - 4
- Cooking time - 3 hours (of which 2, 5 hours for boiling broth)
Ingredients:
- Spinach - bunch
- Bay leaf - 1 pc.
- Potatoes - 2-3 pcs.
- Allspice peas - 4 pcs.
- Salt - 1 tsp
- Beef ribs - 500 g
- Spices and herbs to taste
- Eggs - 2 pcs.
- Onions - 1 pc.
- Ground black pepper - a pinch
Step by step preparation of green spinach and egg soup, recipe with photo:
1. Wash the beef ribs under running water and dry with a paper towel. Chop the meat by the bones.
2. Send the ribs to a saucepan, cover them with water and add the peeled onion.
3. Boil water, remove the formed foam from the surface of the broth, turn the heat to the minimum setting and cook the broth for 2-2, 5 hours under the lid.
4. Peel the potatoes, wash and cut into medium sized pieces. I sprinkled them with herbal spices. But you can do this at will.
Pre-boil the eggs to a cool consistency for 8 minutes. How to do it correctly is described in the step-by-step recipe published on the site. You can find it using the search string. Peel the boiled eggs and cut into pieces.
5. Wash the spinach under running water, washing away dust and dirt well. Cut the tails from the leaves and cut them into pieces into 2-3 pieces, depending on the size.
6. Dip the potatoes into the cooked broth and cook until almost cooked. Season food with salt and black pepper.
7. Remove the boiled onion from the pan and discard. She has already given up all the taste and aroma.
8. Dip the spinach leaves into a saucepan.
9. Then add boiled eggs, bay leaf and peppercorns. Boil all food for 3-4 minutes and remove the pan into the stoves. Spinach does not need to be boiled for a long time, so it is added to the pan 3-5 minutes before the end of cooking. Let the green spinach and egg soup steep for 15-20 minutes and serve.
See also the video recipe on how to cook chicken soup with spinach and egg.
