Soup with Eggs, Potatoes, and Vermicelli
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Hearty, flavorful, and aromatic—pure joy in every spoonful! Soup with Eggs, Potatoes, and Vermicelli is a light yet nutritious first course, perfect for lunch. The clear broth and vibrant ingredients are complemented by a halved egg, which not only decorates the dish but also enhances its taste.
Updated : 13 May, 2025
About 30 min.
Ingredients
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250 grams
Potato
150 grams
Vermicelli
2 liter
Chicken broth
80 grams
Onion
80 grams
Carrot
3
Eggs
25 grams
Dill
3
Laurel leaf
to taste
Salt
to taste
Ground black pepper
10 grams
Parsley
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
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bus tik jei virsh 3 stepsu
Step 1
Prepare all necessary ingredients. Peel the potatoes, onion, and carrot. Heat the chicken broth in a pot. If using frozen broth, do not thaw it beforehand—just place the frozen block in the pot. Meanwhile, boil the eggs until hard-boiled, then place them in ice water to cool and make peeling easier.
Step 2
Cut the potatoes into cubes, slices, or thin strips—depending on your preference and potato size. Add the potatoes to the pot with chicken broth. Add bay leaves, black pepper, and salt, then bring to a boil. Reduce the heat to medium and cook covered for 10 minutes until the potatoes are tender.
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Step 3
Rinse the peeled onion and carrot under running water and chop them. Dice the onion finely, and grate the carrot using a coarse grater.
Step 4
Add the vegetables to the pot. Simmer for 5-7 minutes until the carrot softens. Add thin vermicelli made from durum wheat and cook for another 3-5 minutes until tender. Stir the soup continuously while cooking the vermicelli to prevent the pasta from sticking to the bottom of the pot. Wash the dill under running water, dry it, and finely chop it. Add the dill to the soup, stir, and cover with a lid for 5 minutes to let the flavors meld.
Step 5
While the soup is resting under the lid, peel the boiled eggs and cut them in half. Pour the soup into bowls, placing half an egg (yolk side up) in each. Garnish with parsley leaves and serve hot. Optionally, enhance the flavor with sour cream, unsweetened yogurt, or mayonnaise, and serve with croutons. Enjoy your meal!