Soup with an egg for a child 1 year old. Curly soup with egg: a recipe with a photo from childhood

09.03.2022

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Soup is an essential part of a healthy diet. It is prepared not only in the classic version with meat. There are many other more original recipes, for example, based on eggs. It turns out a nutritious, but at the same time light hot dish. Want to try? You can prepare such a soup according to the recipes and recommendations below.

How to make egg soup

An excellent option for a light and nutritious first course is egg soup. Recipes for its preparation can be found in several cuisines at once - Lithuanian, Chinese and Polish. The main ingredient can be added in different forms:

Cheese. In this case, a few minutes before cooking, you need to break the egg shell right above the pan. Then everything is quickly mixed with a fork. So small flakes will not spread over the surface and you will not get a solid egg lump.
Boiled. Here, the egg is simply randomly cut and decorated with soup.
Shaken. In such recipes, the egg is beaten with soy sauce, cream or sour cream, and then poured into the soup.

Vegetables are also common ingredients. They are laid in stages, using the recommendations of the recipe. The potatoes are sent raw to the broth, and the carrots and onions are first fried. In addition to vegetables, mushrooms are used for dressing. They also need to be boiled or fried first. When using canned foods, such as corn, no preparation is needed.

egg soup recipe

There is a recipe for soup with a poached egg, which is also boiled, and separately without a shell. Chicken, thin noodles and potatoes make the dish more satisfying. In addition, other ingredients are often added - sausage, tomatoes, spinach, nettles and even semolina. In the latter case, a milk soup is obtained. Some of the most original recipes are presented below.

from sorrel

Among the recipes for such a first course, soup with sorrel and egg is classic. He has another name that sounds like green cabbage soup. A special secret of cooking is the addition of sorrel and potatoes in equal proportions. Any broth is suitable - meat or vegetable, which is suitable for vegetarian dishes.

Ingredients:

vegetable oil - 4 tablespoons;
carrots - 1 pc.;
egg - 4 pcs.;
spices, herbs - to taste;
water - 2 l;
potatoes - 300 g;
onion - 1 pc.;
sorrel - 300 g.

Cooking method:

Clean and wash all vegetables. Chop the potatoes into cubes, then place in a pot of boiling water, salt.
Finely chop the onion, and chop the carrots on a grater. Fry vegetables in a skillet with oil.
Sort the sorrel, rinse, chop together with herbs.
Whisk the eggs in a separate bowl.
When the potatoes are almost ready, throw vegetable frying into it.
After 2 minutes, add sorrel, stir.
After boiling, pour in the egg mixture in a thin stream.
Season with herbs and spices.

Even easier is chicken soup with an egg. Any part of the bird is suitable for cooking the broth - the whole carcass or half. Often used and soup set. To make the soup rich, you need to fill the meat with cold water. If you want something lighter, then you can put the chicken spliced in boiling water. If you use smoked legs, wings or breast, then the dish will have a slight smoky flavor.

Ingredients:

chicken - 1 kg;
salt - to taste;
egg - 5 pcs.

Cooking method:

Rinse the meat, put to boil in salted water, putting it after boiling.
Separately cook hard-boiled eggs. When they have cooled, cut into small cubes or chop on a grater.
Remove the cooked chicken from the broth. Cut into serving pieces.
Strain the broth and boil again.
Next, pour in the egg mixture. Soak for a couple of minutes.

With green peas

More original in appearance is a soup with green peas and an egg. This bright spring dish will not leave indifferent even children. In addition, such a soup is especially useful for them. The combination of dietary chicken meat with an abundance of vegetables has a positive effect on the digestion of the child's body. And any adult will not refuse such a dinner. Step-by-step instructions with a photo below will help you prepare the dish.

Ingredients:

green peas - 400 g;
potatoes - 3 pcs.;
salt, pepper - to taste;
egg - 3 pcs.;
onion - 1 pc.;
water - 2.5 l;
carrots - 1 pc.;
greens - 1 bunch;
chicken leg - 1 pc.

Cooking method:

Rinse the chicken leg, place it on the bottom of the pan along with the peeled onion, cover with water. Put to boil over low heat, constantly removing the foam.
After boiling, remove the onion with chicken. Separate the meat from the bone.
Peel, wash and cut potatoes into cubes. Repeat the same with carrots, only chop in circles.
Separately, boil the eggs, cool and chop.
Boil the broth again, then throw in the potatoes, peas and carrots.
When the vegetables are cooked, add the chicken, chopped greens and egg mixture.
After boiling, remove the pan from the fire. Let the soup brew for 10 minutes.

With chicken

When there is not much time to prepare a hearty meat dish, a recipe for sorrel soup with egg and chicken will help out. In this version, green cabbage soup is much more nutritious, and they can be served even cold, which is good for a hot summer period. The recipe is also good because it uses chicken. The meat of this bird is cooked very quickly, which is why you do not have to spend too much time on the dish.

Ingredients:

vegetable oil - 1 tbsp;
chicken - 500 g;
boiled egg - 2 pcs.;
onions - 2 pcs.;
fresh herbs - 1 bunch;
bay leaf - 2 pcs.;
water - 2.5 l;
sorrel - 250 g;
salt - 1.5 tsp;
peppercorns - to taste;
carrot - 1 pc.;
potatoes - 3 pcs.

Cooking method:

Rinse the chicken, place in a saucepan, cover with water. Put a couple of peppercorns, cook until boiling, then remove the foam and throw in the parsley. Simmer for another half an hour.
Peel and wash carrots and onions. Grind the first on a grater, and just cut the second. Fry both ingredients in oil until golden brown.
Peel and wash the potatoes too. Then chop into medium cubes.
Wash the sorrel under running water, finely chop.
Take the chicken out of the broth. Throw away the bay leaf.
Throw potatoes into boiling broth, salt.
After 10 min. add vegetable fry.
Throw sorrel into the broth.
Remove the meat from the bones, cut and send to the rest of the products.
Boil cabbage soup for a couple of minutes, then let it brew under the lid.
When serving, add the boiled egg halves.

with vermicelli

Separately, it is worth noting the chicken soup with vermicelli and egg, which is also called curly. Most consider it ordinary, and in vain. You can use not only vermicelli, but in general any pasta that you especially like. It also turns out very tasty if you take homemade noodles on the test of their yolks or whole eggs. The technology of preparation is very simple. Boil the broth, then throw in the vermicelli, pasta or noodles with eggs. Fresh herbs don't hurt either. Instructions on how to cook such a soup can be found below.

Ingredients:

onions, carrots - 1 pc.;
salt, pepper - to taste;
chicken - 500 g;
water - 3 l;
egg - 2 pcs.;
potato tubers - 6 pcs.;
vegetable oil - a little for frying;
vermicelli - 3 tbsp.

Cooking method:

Rinse the meat, then cut into portions, add water and cook for 40 minutes. Constantly remove the foam, and salt at the end.
Then take the chicken out of the broth, and instead throw in the potatoes chopped into strips.
Peel the carrots and onions, chop and fry in oil. Stir and then add vermicelli. Send the roast to the pan.
Send the meat back to the broth. Behind him, pour in the eggs, previously beaten with a fork.
Removed from heat, leave for about 10 minutes.

From fish

One of the most delicious traditional Russian dishes is fish soup with eggs. This is a rich broth with a unique composition of ingredients. Not all varieties of fish are suitable for fish soup. Its meat should be tender, sticky and slightly sweet. Such properties are possessed by whitefish, perch, pike perch, ruff, carp, carp, rudd and crucian carp. In extreme cases, sea fish is also suitable - halibut or cod. It is not recommended to use herring fish, bleak, roach, roach and bream. You can find the rest of the cooking instructions in the recipe with the photo below.

Ingredients:

salt, pepper - to taste;
fish - 500 g;
bay leaf - 1 pc.;
onions - 2 pcs.;
water - 2.5 l;
green onions - to taste;
potatoes - 5 tubers;
egg - 2 pcs.

Cooking method:

Peel, wash and cut potatoes into cubes.
Wash the fish, dry. Then also cut into small pieces.
Put a pot of water on the fire, after boiling, add potatoes with fish, salt, add bay leaf.
Peel the onion, chop finely.
Whisk the eggs. Finely chop the onion feathers.
When the potatoes are almost cooked, add the egg mixture, greens.
Bring to a boil, remove from heat, simmer covered for a couple of minutes.

With meat

A more satisfying and nutritious dish is soup with a boiled egg and meat. The last ingredient can be used in a variety of ways, whether it be minced meat, meatballs, stew, and even sausage or regular sausages. Anything you find in the fridge will do. The principle of preparation remains the same simple. The broth is boiled on the meat, to which vegetables are then added - onions, carrots, potatoes. There is also a boiled egg.

Ingredients:

bell pepper - 1 pc.;
bay leaf - 1 pc.;
potatoes - 4 tubers;
doctor's sausage - 300 g;
salt - to taste;
boiled hard-boiled egg - 2 pcs.;
water - 2.5 l;
processed cheese - 70 g;
dill, paprika, salt, pepper - to taste;
bay leaf - 1 pc.;
vegetable oil - 1 tbsp;
peppercorns - to taste;
onion - 1 pc.;
garlic - 2 cloves.

Cooking method:

Peel potato tubers, wash them, cut into cubes. Pour in water, put on fire to boil, salt.
Finely chop the onion with sausage, sauté in butter. After boiling the broth, send them to the potatoes.
Peel, wash and chop the pepper into strips, chop the garlic. Send to the rest of the broth ingredients.
Season with ground pepper and peas, add the rest of the spices.
After boiling the soup, remove the pan from the heat, add the melted cheese, mix.
After 10 min. sprinkle the dish with herbs, put the egg halves.

with rice

Separately, it is worth highlighting the soup from eggs with the addition of cereals. Buckwheat, millet or rice are often used to fill the broth. In the latter case, a hearty and carbohydrate-filled dish is obtained. The flavor comes from the beaten egg. The rice itself is boiled separately, and then combined with the broth. So the grains do not stick together, and each of them can be felt. Chicken soup with rice and egg is prepared according to the simple instructions from the photo below.

Ingredients:

minced chicken - 0.3 kg;
dill - a small bunch;
onion - 1 pc.;
butter - 30 g;
egg - 1 pc.;
water - 2.5 l;
rice - 100 g;
carrot - 1 pc.;
potatoes - 2 pcs.;
salt, pepper - to taste.

Cooking method:

Put a pot of water on fire.
Peel and wash vegetables. Cut the potatoes into slices, onions into small cubes, and chop the carrots on a grater. Saute the last 2 products in butter.
After boiling water, add vegetable frying.
Beat the egg with herbs, salt.
Boil rice separately.
Add potatoes to the broth.
Salt mince, season with pepper. Form meatballs out of it, send to the broth.
After the next boil, throw in the cooked rice, and after a couple of minutes - pour in the egg mass in a stream.
Insist a little under the lid.

Here is another egg and rice soup recipe.

Vegetable

Another option for a light dish for spring and summer is egg soup with vegetables. Its advantage is not only the speed of cooking, but also a simple combination of products. Moreover, you can take a variety of vegetables and in any proportions. The basis for them should be chicken broth, which gives the dish nutrition, but at the same time leaves it all the same easy for the stomach.

Ingredients:

water or chicken broth - 3 l;
garlic - 5 cloves;
egg - 3 pcs.;
cilantro, celery, parsley - 1 bunch;
peppercorns - to taste;
potatoes - 4 pcs.;
cauliflower - polkochana;
carrot - 1 pc.;
white onion - 2 pcs.;
butter - 2 tablespoons;
capsicum - to taste.

Cooking method:

Bring the broth or water to a boil.
Peel and wash the carrots and onions, then cut them into small pieces. Repeat the same with potatoes.
When the broth boils, throw in the potatoes, salt.
Heat the oil in a frying pan, sauté only the onion in it first, and then add more carrots.
If the potatoes are almost cooked, then add vegetable frying to it.
Rinse the cabbage, divide into smaller inflorescences. After 3-5 min. send to the rest of the products.
Cook for 5 more minutes.
Beat eggs by adding 2 tbsp. water. Then pour this mixture into the broth in a thin stream. Stir so that large flakes do not appear.
After the next boil, the dish will be ready. After that, it remains to season with herbs.

(Age: from 1 year old)

I am glad to welcome you on my website - we are preparing delicious ones. As I see it, the section - is confidently leading in the voting. Therefore, I replenish it today. The hardest thing is to figure out how to decorate the first dish. Puree soup, and simple, but things are worse with liquid soup. Today egg soup recipe. Egg flakes serve as its decoration. My daughters love this soup.

I have already posted a recipe for potato soup with sour cream -. Today's soup can also be called potato soup, only with an egg. I wrote about potatoes in the recipe. In this soup, I suggest you use quail eggs, my daughters and I like them better. With an ordinary egg, a very persistent smell of an egg in the soup is obtained, not every child will like it. Yes, and with quail it is more useful, you can still vary well with the number of eggs in the soup. I wrote about their benefits in the recipe. Well, now how to cook egg soup recipe.

You will need to cook egg soup:

½ onion;
2 pcs. potatoes;
1 carrot;
2 - 4 pcs. quail eggs

1. Clean and wash the bulb. Use half, cut it into small cubes. Wash and peel the carrots, also cut into cubes.

2. My eldest daughter likes grated carrots more, so I often rub on a coarse grater.

3. Peel, wash and cut potatoes into cubes.

4. Pour 500-600 ml into the pan. water (depending on what kind of soup your baby likes, more rare or thick). Bring to a boil. Throw onions with carrots into boiling water. If you are making shredded carrots, then use only onions. After 10 minutes, add potatoes.

5. After 15 minutes, add grated carrots, if you did not add carrots in cubes. You can also add a little baby pasta to the soup - 1 tablespoon if you want a thicker soup.

6. Do not forget that we will not cook with a boiled egg, but with a raw egg soup. If your child likes a rarer soup, then take 2 eggs, if thick, then 4. Break the eggs into a bowl and stir with a fork.

7. Now it remains to figure out how to add an egg to the soup. After 15-20 minutes after putting the potatoes in the soup, pour the eggs. Pour the eggs very slowly into the boiling soup, and stir thoroughly with a fork to make small flakes. Bring the egg soup to a boil and remove from heat. Cool slightly, pour into a bowl. We add unrefined oil already to the plate, you can add separately cooked meat. Bon appetit!

Soup with an egg is not only a variety of ingredients, but also interesting new technologies for preparing eggs that are so familiar to us. Most often, we use the technology of conventional cooking. But this is far from the only way to cook eggs for soup. They can be introduced into the soup using the poaching technology or separately from the whites of the yolks. The second method is less common, because. quite labor intensive and time consuming.

Soups themselves have earned the fame of a protein dish and are very popular among athletes or people on a protein diet, but not only. Soups with eggs are very popular with children and adults. After all, there are recipes for quick cooking, as they say in a hurry or those with which you need to tinker, there are hot or cold types. But the result is the same - the soup is original and tasty.

Poaching eggs for soup: pour 70% of the finished soup broth (hot) into a deep bowl. Add a little wine vinegar or lemon juice, whipped with 1 tbsp. olive oil. We break the egg and place it on a saucer, then lower the egg into the already slightly cooled broth. So the egg soup reaches the peak of perfection. The eggs in it will not be gray and float on top of the dish, but will sink to the main thick of the soup and become bright yellow.

How to cook egg soup - 15 varieties

Soup with egg and chicken Chikhirtma

Soup with egg and chicken called Chikhirtma is a light, original and simply delicious first course. The soup is thick and rich, even without the addition of vegetables. This dish came to us from Georgia.

Ingredients:

Chicken leg 1 pc.
Eggs 3 pcs.
Onion 1 pc.
Flour 3 tbsp
Vegetable oil

Cooking:

Boil the chicken thigh in salted water with the addition of spices.

Spices that go well with egg dishes: chives, cumin, curry, tarragon, hot red pepper and thyme.

Finely chop the onion and fry it together with flour in vegetable oil. When ready, add to soup.

We take out the chicken from the broth and separate the meat from the bones, cut it. We beat the eggs. Then, in a thin stream, we introduce them into the soup. We return the meat to the soup.

Georgian egg soup is ready.

Soup with egg and mussels "Sea pier"

Soup with egg and mussels is simply an incomparable culinary masterpiece. To prepare such an exquisite dish, you will have to work a little, but the result will exceed all expectations, because seafood soups are very nutritious and healthy.

Ingredients:

Potatoes 400 g
Eggs 4 pcs
Butter 25 g
Cream 35% 100 ml
Mussels 300 g
Cod fillet 300 g
Salmon fillet 300 g
Leek 1 pc.
Onion 1 pc.
Carrot 1 pc.
Fish broth 1 l
White dry wine 100 ml
chives

Cooking:

Coarsely chop vegetables: leeks, onions, potatoes and carrots put on a baking sheet and baked with butter at a temperature of 220 ° until soft.

Boil mussels in salted water for 4 minutes, you can in shells.

If the mussels are in shells, they need to be boiled for 8-10 minutes, until the shells are fully opened. We take out the finished mussels and clean them.

To get rid of the sand that may be present in the shells of mussels, it is necessary to soak the seafood for 1 hour in cold water with the addition of 2 tbsp. corn flour.

In the broth from under the mussels, boil the fish cut into bars. When the fish is ready, we take it out and pour wine into the broth, cook until half of the liquid has evaporated.

In a separate bowl, beat the cream with the yolks, then add to the broth. We are waiting for the soup to almost boil and turn it off.

When serving, fish is first laid out on a plate, then baked vegetables, over mussels and poured with creamy egg broth.

Sprinkle with green onions when serving.

Soup with egg and blue cheddar cheese

Italian stracciatella soup is perfect for when you need to make something quick and satisfying with the simplest ingredients you have in the fridge.

Ingredients:

Meat broth 0.5 l
Eggs 2 pcs.
Semolina
Cheese with blue mold 50 g
Lemon
parsley

Cooking:

Whisk the eggs together with the crumbled cheese. Pour semolina into the meat broth heated to a boil and stir constantly, after 3 minutes, when the semolina swells, pour in the egg mixture stirring very quickly, salt and pepper to taste.

The faster the soup stirs, the finer the egg flakes will be in the soup.

When serving, sprinkle with lemon and decorate with finely chopped greens.

Swedish vegetable soup with egg and cauliflower contains only 214 kcal. This dish is called "Engamot" in translation - food from the fields. It is clear from the name that this is a vegetable soup, but the composition also includes dressing from cream, milk and eggs, which makes this soup soft and creamy.

Ingredients:

Cauliflower ½ pcs.
Carrot 3 pcs.
Potatoes 3 pcs.
Leek ½ pc.
Green peas 100 g
Spinach 100 g
Vegetable broth 1 l
Milk 200 ml
Eggs 2 pcs.
Cream 150 ml
Greenery

Cooking:

We prepare vegetables: we disassemble the cabbage into inflorescences, coarsely chop the carrots, leeks, potatoes. We chop the greens.

Place the prepared vegetables into the vegetable broth. Salt and pepper to taste. When ready, add fresh spinach and peas.

Make dressing: beat milk, cream and eggs. Add this mixture to the soup. In the future, the soup cannot be boiled, it only warms up.

Sprinkle with herbs when serving.

The fastest soup possible is egg and tomato soup. Ready in 15 minutes. Therefore, having a minimum of food in the refrigerator, you can use this recipe.

Ingredients:

Eggs 3 pcs.
Tomatoes 3 pcs.
Green onion 1 bunch
Garlic 4 cloves
Vegetable oil

Cooking:

In a preheated pan with vegetable oil, place finely chopped tomatoes, simmer until the excess liquid has evaporated, squeeze the garlic through a press.

Beat the eggs with a whisk and pour in a thin stream into the tomatoes, salt and pepper to taste. Simmer for another half minute and sprinkle with green onions.

Soup with egg and mushrooms is hearty. It can be served as a creamy soup with potatoes or as a liquid dish. Both are tender and delicious.

Ingredients:

Champignon mushrooms 600 g
Wheat flour 2 tbsp
Milk 200 ml
Onion 1 pc.
Carrot 1 pc.
Eggs 2 pcs.
Cream 100 ml
Butter 30 g
Vegetable broth 200 ml
Vegetable oil

Cooking:

Clean fresh mushrooms. Rinse and pass through a meat grinder, put in a heated pan and simmer in butter with onions and carrots for 45 minutes.

In a saucepan, fry the flour with sunflower oil. Then pour in milk and vegetable broth, add mushrooms and cook for another 10 minutes.

Whisk the eggs with the cream and pour the mixture into the soup pot. You can serve this dish with croutons.

Light creamy soup with egg and melted cheese - cooked for 30 minutes. The ingredients are ordinary, but the taste is original. For a child, such a soup can be pureed with a blender.

Ingredients:

Eggs 2 pcs.
Carrot 1 pc.
Onion 1 pc.
Potatoes 4 pcs.
parsley
Butter 100 g
Processed cheese 1 pc.

Cooking:

Saute onions and carrots in butter. Cut the potatoes into cubes and put them in a pot of water, turn on the fire and cook for 15 minutes.

Salt and pepper to your liking. After the time has passed, add the frying.

Processed cheese is cubed and added to the soup along with finely chopped greens, turn off the burner and let it brew for 30 minutes.

Bulgur is a porridge that tastes similar to rice and pearl barley, but cooks much faster and doesn't have the same gluten.

The soup turns crumbly and is quite difficult to digest. The eggs in this dish are simply boiled hard-boiled and placed in portions for each.

Bulgur porridge is cooked for 25-30 minutes. The cereal is placed in already boiling and salted water.

Ingredients:

Potatoes 2 pcs.
Carrot 1 pc.
Onion 1 pc.
Bulgur porridge 5 tbsp
Chicken fillet 300 g
Sweet pepper 1 pc.
Vegetable oil

Cooking:

Boil chicken fillet with bulgur porridge in salted water. Fry the onion, carrot and bell pepper in vegetable oil.

After 30 minutes, take the meat out of the broth and cut it randomly. Add the roast and meat to the soup and let it simmer for 5 minutes.

What could be tastier than homemade ingredients. It is this opportunity that the recipe for soup with eggs and homemade noodles presents.

Flour 450 g; egg 1 pc.; 150 ml of water; salt. Beat all the ingredients with a mixer, gradually adding flour. Then knead the dough with your hands. The finished dough is covered with a wet towel for 30 minutes. Roll out the dough into a thin layer. Cut the noodles in the shape you need, long, bows, spirals, etc. Dust thoroughly with flour.

Ingredients:

Chicken leg 1 pc.
Eggs 2 pcs.
Homemade noodles ¾ cup
Greens 1 bunch

Cooking:

Boil the chicken meat for 15 minutes, then drain the water and refill it with clean water. We add salt. Hard-boiled eggs, cut into small cubes.

When ready, we take out the chicken and separate it from the bone, cut the meat and return it to the broth, add the noodles.

When the noodles have floated to the surface of the soup, pour in the eggs and finely chopped greens. Cover with a lid and let it brew.

Soup with egg and smoked chicken is original in its flavor and quite easy to prepare. The soup can be made as thin as desired and thicker with the addition of potatoes and vegetables.

Ingredients:

Smoked chicken leg 300 g
Eggs 5 pcs.
Onion 1 pc.
Carrot 1 pc.
Butter 50 g
Thyme ½ tsp
Hot pepper ½ tsp
Cream 100 ml

Cooking:

Hard boil the eggs and cut into 4 pieces.

We disassemble the smoked ham, cut the meat into small cubes, place in boiling water with a whole onion and carrots, boil for 30 minutes to make the meat very soft.

Remove vegetables and discard. Add salt, thyme, dried hot pepper, butter, cream and eggs to the soup.

The soup is ready to try.

Many housewives do not often indulge their households with millet porridge, but in vain, because this cereal has a protein with which amino acids are easily absorbed. Therefore, try making a protein soup from eggs and wheat grits.

Ingredients:

Chicken fillet 1 pc.
Millet 1 cup
Potatoes 2 pcs.
Onion 1 pc.
Carrot 1 pc.
Egg 1 pc.
Vegetable oil
Coriander on the tip of a knife

Cooking:

Boil the chicken fillet for 30 minutes, removing the foam. Take out the meat and chop. Place millet in boiling broth and cook for 10 minutes.

Then put the potatoes in. Salt, pepper, add coriander. Meanwhile, we pass the onions and carrots in vegetable oil.

When ready, add the roast and meat to the broth. Leave to boil for another 3 minutes, then turn off. Beat the egg with a whisk and pour into the soup.

Soup with egg and beef is a very satisfying independent dish. This is a pickle soup, in which pearl barley and pickled cucumbers are added according to the standard, but there is one secret - it also includes pickle and egg yolk with sour cream. The taste is original, worth a try.

Ingredients:

Beef 500 g
Pearl barley ½ cup
Parsley root 1 pc.
Celery root 1 pc.
Butter 20 g
Tomato paste 1 tbsp
Potatoes 2 pcs.
Cucumber pickle 200 ml
Egg 1 pc.
Sour cream 50 ml
Bay leaf

Cooking:

Boil the meat in lightly salted water. Then we take it out and cut into portions. Pour barley with boiling water for 30 minutes.

Then pour into the broth and cook for 40 minutes. Saute parsley and celery root in butter, then mix with tomato paste.

In the broth we put the sautéed roots, potatoes, pickled cucumbers in cubes and cook for 20 minutes.

Cucumber pickle must be filtered and boiled, then mix the yolk with sour cream and pour this whole mixture into the soup.

Light soup with egg - Soup with egg and buckwheat

Soup with egg and buckwheat is not able to delight gourmets, but it is absolutely suitable for a change, because it cooks very quickly.

Ingredients:

Eggs 2 pcs.
Potatoes 5 pcs.
Onion 1 pc.
Carrot 1 pc.
Buckwheat ½ cup
Butter 20 g
Vegetable oil

Cooking:

Saute carrots and onions in butter. Put chopped potatoes and buckwheat into boiling water, salt and pepper as you wish.

When ready, pour the vegetable fry to the rest of the ingredients.

Whisk the egg like you would an omelet, and while stirring thoroughly, pour in the egg mixture.

Light, with a sweet aftertaste, the soup with egg and corn is able to conquer from the first spoon. By adding a little garlic, the dish will also become very fragrant. Eggs can be added, both chicken and quail.

Ingredients:

Eggs 3 pcs.
Potatoes 2 pcs.
Frozen corn 200 g
Frozen peas 100 g
Chicken fillet
Vegetable oil
Leek 1 pc.
Carrot 1 pc.

Cooking:

In salted water, boil the chicken fillet, removing the foam. Saute onions and carrots in vegetable oil. Hard boil eggs.

Cut them into slices or cubes. When ready, we take out the meat and the mode is portioned, put the potatoes in the broth, 15 minutes after boiling, put the roast, meat, peas and corn.

After 5 minutes the soup is ready. Put the chopped eggs on the plates.

Soup with egg and spinach "Spring"

Beautiful bright green soup, very healthy - soup with egg and spinach. Such an ingredient as spinach can be safely replaced with sorrel, then the soup will acquire the original sourness. From it you can easily prepare a gentle cream soup by whipping the ingredients with a blender.

Children try among their first "children's" soups as soon as the teeth appear. The same soup, changing and replenishing with ingredients, remains one of the favorite soups for life.

Indeed, is there such a simple and inexpensive way to dine hearty, tasty and with appetite, like fresh and rich chicken soup? We have collected three of the most popular recipes for children's chicken broth soups, which adults will also enjoy with lunch.

Which of these chicken soup recipes for kids will your family like best?

color: rgb(218, 165, 32);">Chicken soup with homemade noodles

Photo: 12tomatoes.com

Homemade Chicken Noodle Soup Ingredients:

Chicken - 500 gr.
Potatoes - 4 pcs.
Carrots - 0.5 pcs.
Onions - 1 piece,
Eggs - 2 yolks.
Flour - 0.5 stack.
Vegetable oil - 1 tbsp.,
Dill - 3-4 sprigs.
Bay leaf - 1 pc.
Black pepper - 3 peas
Salt, pepper - to taste.

Rinse the chicken meat in running water. Put it in a saucepan, cover with cold water and bring to a boil.

Then drain the water with foam, rinse the meat, pour it again, now with boiling water and continue to cook until tender. This will take about half an hour. 10 minutes before the end of cooking, dip the bay leaf and peppercorns into the broth.

When the chicken is ready, remove the broth from the heat and strain. Cut the peeled potatoes into cubes or cubes, pour in the broth, and cook until tender.

Grate the carrots on a coarse grater, cut the onion into cubes. Let the vegetables in 1 tbsp. vegetable oil.

While the potatoes are cooking, prepare the noodle dough.

Lightly beat the yolks with salt, and gradually, constantly stirring, add flour to them. When the dough becomes elastic and stops sticking to your hands, roll it into a thin layer on a board dusted with flour.

The thickness of the dough should be 1-2 mm. Give it half an hour to ripen, then cut into thin long strips with a sharp knife.

When the potatoes in the broth are ready, put the stewed vegetables and noodles into the pan. Season with salt to taste and simmer for another 10 minutes until the noodles are cooked through.

Then add finely chopped dill to the chicken noodle soup, and immediately turn off the heat.

If you want to make more noodles and prepare them for future use, increase the amount of yolks and flour, and spread the finished noodles on a cotton towel so that the strips do not touch each other. When it is completely dry, put it in a dry glass dish and cover tightly with a lid.

If you don’t have time to cook homemade noodles, you can cook chicken vermicelli soup according to the same recipe. Choose firm vermicelli so that it retains its shape during cooking.

color:#daa520;">Delicious chicken soup with dumplings

Photo: snikhers.com

Ingredients for Chicken Dumpling Soup:

Chicken - 500 gr.
Onion - 1 pc.
Carrot - 1 pc.
Peppercorns - 3 pcs.
Bay leaf - 1 pc.
Salt to taste.
Potatoes - 4 pcs.
Vegetable oil - 2 tbsp.
Greenery.
Egg - 1 pc.
Butter - 1 tbsp. l.
Flour - 5-7 tbsp.
Sour cream - 100 ml.

Pour the washed chicken with water, bring to a boil, drain the water with foam, rinse the meat and fill it with water again. Bring to a boil and simmer until tender.

10 minutes before the end of cooking, put bay leaves and peppercorns in the pan, and when the broth is ready, remove the spices and strain the broth.

Put the chopped potatoes into the broth, salt to taste and put on a slow fire.

Meanwhile, prepare the dough for the dumplings. Mix sour cream, egg and butter. Beat the mass with a fork, salt and gradually add flour. The dough should turn out a little thicker than for pancakes.

Cut the onion into cubes, carrots into thin patches. Fry vegetables in vegetable oil until lightly browned.

When the potatoes are ready, put the fried vegetables in the pan, and then put the pieces of dough into the boiling soup with a teaspoon. Stir the soup with the dumplings occasionally to keep them from sticking together in the pot.

The chicken dumpling soup is ready when all the dumplings have risen to the surface. Add the chopped herbs to the pot and remove the soup from the heat. Serve after 10-15 minutes, when the soup is infused.

Pureed vegetable soup (from 1 year old)

Ingredients: potatoes 1 pc., carrots ½ pc., white cabbage ½ pc., unrefined olive oil (preferably special for children) 1 tsp, sour cream 1 tbsp. l., baby (or settled and filtered) water 1.5 cups, salt.

Peel potatoes and carrots, rinse, throw into boiling water (1.5 cups), after 5–7 minutes add cabbage and cook until the vegetables become soft (about 15 minutes from the start of cooking). Cool the broth, rub the cooked vegetables through a sieve or beat with a blender. Dilute the resulting puree with the drained broth, add salt on the tip of a teaspoon and bring to a boil. Before serving, add a teaspoon of unrefined olive oil and a tablespoon of sour cream to the table.

Cauliflower puree soup (from 1 year old)

Cauliflower 100 g, zucchini 100 g, butter 10 g, milk 100 g, water 200 g, 1 egg (1/2 yolk), baby (or settled and filtered) water, salt.

Remove the green leaves of the cauliflower, wash the head and cut into small pieces. Peel the zucchini, wash and cut into cubes. Put prepared cabbage and zucchini in a pot of boiling water, cover and cook until tender (15-20 minutes). Salt the soup, then cook for another 2-3 minutes over low heat. Remove the cooked vegetables from the broth, rub through a sieve, combine with the broth and boil. Fill the soup with butter and raw egg yolk diluted with hot milk.

Unmashed soups

Milk soup with rice (from 1 year old)

Ingredients: rice 20 g, milk 1 cup, baby (or settled and filtered) water 1 cup, butter 10 g, salt.

Sort the rice, wash it several times in cold water (“in three waters”), pour it into boiling water and cook until it becomes soft (10–15 minutes). Then pour in raw milk, let it boil, salt to taste. Put a piece of butter in a bowl of soup.

Milk soup with noodles (from 1 year old)

Ingredients: vermicelli 20 g, milk 1 cup, baby (or settled and filtered) water 1/2 cup, sugar 1/2 tsp, butter 1 tsp, salt.

Boil water, add sugar, lower the vermicelli and boil for 15 minutes, then add warmed milk, salt and boil for 2-3 minutes. Put a piece of butter in a bowl of soup.

Soup with semolina dumplings (from 1 year old)

Ingredients: semolina 1 tbsp. l. with top, baby (or settled and filtered) water 1/2 cup, milk 1 cup, butter 2 tsp, sugar 1/2 tsp, salt.

Preparation of dumplings. Boil 1/2 cup of salted water with butter (1/2 tsp), add semolina and, stirring, boil the porridge over low heat for 5 minutes. Add butter to the slightly cooled porridge, then mix thoroughly. Boil a glass of milk with 1/2 cup hot water, add sugar. Put small dumplings into the boiling liquid with a teaspoon. Cook dumplings at a low boil for 5-7 minutes. When the dumplings float to the top, stop cooking. Put a piece of butter in a bowl of soup.

>Beetroot soup "Flower joy" (from 1 year old)

Ingredients: 1 small beetroot, 2 medium potatoes, 1-2 eggs. (up to a year and a half - only yolks), garlic 1 clove, a few sprigs of dill, bay leaf 1 pc., unrefined olive oil (preferably special baby oil) 1 tsp, baby (or settled and filtered) water 500 ml.

Wash the beets and potatoes under running water, boil them, right in the peel, without peeling, in order to preserve all the good stuff. To cook beetroot for lunch faster, it is better to boil them in advance, in the morning. First, put beets for about 40-60 minutes (if it is small), then add potatoes to it and cook them together for another 20 minutes. If you will decorate a children's beetroot, then you still need to cook one beetroot and carrots. Peel potatoes, cut into cubes. Peel the beets (do not forget to cut off more from the side of the tails) and grate on a coarse grater. Pour water into a saucepan, bring to a boil, salt. Throw beets into boiling water. Bring to a boil, add potatoes and bay leaf. When boiling again, add garlic, herbs and eggs. Bring to a boil, but do not boil, remove from heat. If you are decorating a beetroot for children, then you need to cut off a few circles of beets in advance. Cut out the flowers from the beets using a cookie cutter. Cut out a circle in the middle of each flower. From carrots cut circles of the same diameter. We combine mugs of carrots with beetroot flowers. Decorate the edge of the plate with flowers. We pour the children's beetroot on plates. Add a teaspoon of unrefined olive oil. From a year and a half you can beetroot with sour cream. You can make beetroot hot with meat. Separately, boil the meat, cut it into cubes and add to the plate.

Soup "Zatiruha" (from 1 year old)

Ingredients: onion 1 pc., carrot 1 pc., sweet pepper 1 pc., zucchini ½ pc., egg 1 pc., wheat (buckwheat) flour 2 tbsp. l., milk (for children from one and a half years, you can use 10% cream) 2 tbsp. l., dill greens, baby (or settled and filtered) water 750 ml.

We clean the onion, wash it and cut it into cubes, pour baby water into a saucepan, bring to a boil. Throw the onion into the water, bring to a boil and cook for 10 minutes over low heat under a closed lid. In the meantime, wash the zucchini, cut the peel, cut into cubes. We wash the pepper, clean it from the seed box, cut it into cubes again. We wash the carrots, peel and three on a coarse grater. Put the zucchini and carrots to the onion. Stir, bring to a boil, cook for 10 minutes. Add sweet pepper and cook for another 5 minutes. Now we do the grout. We carefully wash the egg, break it into a bowl, add a little salt, beat a little with a fork. Add milk or cream and stir. Add the sifted flour and mix well so that there are no lumps. The soup broth is ready. To diversify the taste of the soup, you can add a little grated Russian cheese to the grout. You can add more flour, get a thick dough, which is three on a grater in the soup. Wash the dill and finely chop it. It remains to add grout to the soup. Slowly pour the mash into the center of the pot, stirring constantly. Let the soup simmer for 3-5 minutes over low heat with the lid closed. Add herbs, salt, stir and remove from heat. We cool down a little. Pour into bowls. Add a teaspoon of unrefined olive oil. You can decorate the soup with cubes of boiled meat.

Soup "Flower" (from 1 year old)

Ingredients (for 3 servings): onion 1 or ½ pcs., potatoes 1-2 (small) pcs., carrots 1 pc., zucchini (small) 1 pc., cauliflower florets 2 pcs., dill greens, cheese 30 g , unrefined olive oil (preferably special for children) 1 tsp, children's (or settled and filtered) water 750 ml.

Peel the onion, wash and cut into small cubes. Pour water into a saucepan, put on fire and bring to a boil. Pour chopped onion into boiling water and cover with a lid, make medium heat. We wash the carrots, peel and rub into a bowl on a coarse grater. Wash the zucchini, peel and cut into cubes. We also wash the cauliflower, finely chop. 10 minutes passed, as we boiled onions, we threw carrots to it, as the water boils - zucchini. Two minutes after boiling, add cabbage. Cook vegetable soup for another 7-10 minutes. In winter, you can use frozen cabbage and zucchini, put them in boiling water without defrosting. Meanwhile, wash and chop the dill. Just before cooking, put the dill, salt, bring to a boil and turn off. Children closer to three years old can put fresh dill on a plate. Our zucchini and cauliflower vegetable soup for kids is ready. Let's cool it down. Three fresh hard Russian cheese in a bowl. Pour the vegetable soup into a bowl. Add a teaspoon of unrefined olive oil. Now we decorate the soup. We spread the cheese in the form of a flower. In the middle, you can put a circle of tomato or carrot. You can add separately cooked meat.

Soup with egg (from 1 year old)

Ingredients: onion ½ pc., potatoes 2 pcs., carrots 1 pc., quail eggs 2-4 pcs., unrefined olive oil (preferably special baby oil) 1 tsp, baby (or settled and filtered) water 500-600 ml.

We clean and wash the bulb. Use half, cut it into small cubes. Wash and peel the carrots, also cut into cubes. Rub the carrots on a coarse grater. Peel, rinse and cut potatoes into cubes. Pour water into a saucepan. Bring to a boil. Throw onions with carrots into boiling water. If you are making shredded carrots, then only use onions. After 10 minutes, add potatoes. After 15 minutes, add grated carrots, if you did not add cubed carrots. You can also add a little baby pasta to the soup - 1 tablespoon if you want a thicker soup. Do not forget that we will not cook with a boiled egg, but with a raw egg soup. If your child likes a rarer soup, then take 2 eggs, if thick, then 4. Break the eggs into a bowl and stir with a fork. After 15-20 minutes after putting the potatoes in the soup, pour the eggs. Pour the eggs very slowly into the boiling soup, and stir thoroughly with a fork to make small flakes. Bring the egg soup to a boil and remove from heat. Cool slightly, pour into a bowl. We add a teaspoon of unrefined olive oil to the plate, you can add separately cooked meat.

Soup with tomatoes (from 1.5 years old)

Ingredients: tomatoes 50 g, carrots 30 g, turnip or swede 20 g, parsley 5 g, onion 5 g, semolina 15 g, butter 10 g, milk 100 g, baby (or settled and filtered) water 300 g, salt.

Finely chop carrots, turnips, parsley, onions, add water and cook for 30 minutes, add pureed raw tomatoes. Pour the sifted semolina into the boiling soup and cook at a low boil for 15 minutes, then pour in the hot boiled milk, salt and bring to a boil. Put the butter in the finished soup and serve with croutons.

Soup with meatballs (from 1.5 years old)

Ingredients: meat 100 g, baby (or settled and filtered) water 1 cup, small carrots, 1/2 small onions, 1 piece of white bread, swede 20 g, cauliflower 50 g, 1 tbsp. l. green peas, 1 medium potato, ½ 1 tsp. butter, 1 egg (white), salt.

Boil clear broth. Cut the peeled vegetables into cubes, pour strained broth (1/2 cup), simmer under the lid until tender (15–20 minutes). Grind the pulp of boiled meat in a meat grinder with a piece of bread soaked in cold water. Divide the resulting meat dough into meatballs the size of a hazelnut (lubricate your hands with protein when cutting). Dip the meatballs into the broth with vegetables 20 minutes before being ready.

Dried apricot soup with rice (from 1.5 years old)

Ingredients: dried apricots 7–10 pieces, rice 1 tbsp. l., sugar syrup 2 tsp., baby (or settled and filtered) water 1.5 cups, salt.

Wash dried apricots in warm water, throw in boiling water and cook in a sealed container at a low boil. Wipe the boiled dried apricots through a sieve along with the broth. Sort the rice, rinse “in three waters”, dip in boiling water and cook until soft (10-15 minutes), then add the puree prepared from dried apricots, sugar syrup, salt and boil. Serve hot or chilled. You can add cream to the finished soup.