Onion and Egg Soup
Soups • Russian
Description
Often, there is leftover broth after boiling meat, vegetables, mushrooms, or fish — it can be used for quick preparation. You can also add ingredients that remain after preparing salads.
Ingredients
- Chicken Egg 1 piece
- Fish Oil 20 oz
- Vegetable Oil 0 fl oz
- Herbs 0 oz
- Ground Black Pepper 0 oz
- Onion 1 head
Step-by-Step Guide
Step 1
Pour 50 ml of vegetable oil into a hot pot and heat it for 2–3 minutes.
Step 2
Slice the onion into 0.5 cm pieces and sauté it until slightly yellow.
Step 3
Pour 500 g of fish broth into the pot and bring it to a boil.
Step 4
Once boiling, crack 1 raw egg into the broth without stirring, so the egg forms a poached shape.
Step 5
After boiling, wait 2–3 minutes and turn off the heat.
Step 6
Remove the cooked egg and place it in a deep wide bowl.
Step 7
Pour the broth into the bowl.
Step 8
Add ground black pepper and herbs to taste and preference.
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