Vegetable soup with egg

The amount of ingredients is calculated on a five-liter pan.
The cooking time in the recipe header does not include the time required to boil the chicken broth.

Ingredients

• Potatoes (800 gr.)
• Bulgarian peppers (570 gr.)
• Carrots (400 gr.)
• Onion (550 gr.)
• Garlic (1 small head)
• Eggs (7 pcs., S-1)
• Tomato paste (3 tablespoons with a slide)
• Olive oil (1-2 tablespoons)
• Chicken broth (about 2.5 liters)
• Greenery:
• Parsley (1/2 bunch)
• Dill (1/2 bunch)
• Green onions (1/2 bunch)
• Spices:
• Salt (to taste)
• Pepper mix (to taste)
• Bay leaf (4-5 leaves)
• Paprika (2 tablespoons)
• Dried marjoram (1 tablespoon)
• Coriander (preferably freshly ground, 1/2 tbsp.)

Directions

1. Let's prepare all the ingredients. Cook the chicken broth in advance or defrost it if using frozen. Peel potatoes, carrots, onions and garlic. Rinse and dry the bell peppers and greens (this time I used frozen peppers and greens).
2. Potatoes are best dealt with last, so that they do not darken. Or pour sliced ​​potatoes with cold water.
3. Remove the seeds and stems from the bell peppers. We cut the potatoes into thin small bars, peppers into small strips, carrots into thin straws, onions into thin quarter rings or smaller, garlic into thin rings.
4. In a well-heated pan, greased with olive oil, add the onion and simmer it over a slightly above medium heat (on my electric stove 6 out of 9) under the lid until translucent, stirring occasionally so that the onion does not begin to fry.
5. Add carrots to the onion and continue to simmer until soft, stirring occasionally. If necessary, add a little bit of oil.
6. Carrots have become softer - add garlic, mix and simmer for a couple of minutes.
7. Add bell peppers, stir and simmer for a couple of minutes.
8. Add tomato paste, stir and simmer for another 5 minutes.
9. Add potatoes and chicken broth (or water).
10. Add salt to taste and all the spices, bring to a boil and cook until the potatoes are ready. It is important to monitor the condition of the potatoes so as not to overcook them. There are no bay leaves in the photo, as I added them when cooking chicken broth.
11. When the potatoes are soft enough, beat the eggs into a deep bowl, add a little salt and beat them thoroughly until the whites and yolks are homogeneous. Pour the beaten eggs into the pan in a thin stream, while stirring the soup as if you want to create a small funnel. Bring to a boil and cook for 5 minutes.
12. If there is a need or desire, add a little ordinary boiling water to adjust the density of the broth.
13. After boiling, the eggs will gather into small strings-lumps. At this point, it is worth keeping an eye on the soup, because at the beginning of the boiling of the soup, the eggs float to the surface and it seems that they are about to “run away”. Lightly mix the soup - and the eggs will again disperse throughout the entire volume of the pan.
14. Add finely chopped greens, mix and immediately remove the pan from the heat.
15. Let the soup brew, covered, for 15 minutes, and you can serve.
16. Delicious and fragrant vegetable soup with egg "cobweb" turns out to be both hearty and quite light. I think it's the perfect soup for lunch. If you like, you can serve with sour cream or just lightly sprinkle with fresh herbs.
17. Bon appetit!