Spinach-Egg Soup

Spinach-Egg Soup

Spinach is one of the leading products in the content of vitamins and valuable trace elements, most of which are preserved even after heat treatment. Juicy greens have a neutral taste that allows you to combine it with a variety of vegetables, mushrooms, meat and seafood. But not every family on the table often have dishes from spinach. This is due not only to the fact that it is less affordable than parsley, dill, cilantro and other greens, which many of our compatriots grow in their garden. In most supermarkets, this product can be purchased both fresh and frozen year-round. The main reason for the lack of food from it in the diet of the inhabitants of our country lies in the ignorance of what can be cooked from this herb. In fact, spinach can be added to salads and hot snacks. Tasty, thick and fragrant are the first dishes made from it. Spinach and egg soup is one such meal. It does not take much time to prepare it, and its taste will pleasantly surprise you.

Cooking Features

The process of cooking soup with spinach and egg is not complicated, but can have significant differences depending on the specific recipe. To obtain the expected result, follow the instructions accompanying the selected recipe. Not be superfluous and familiarity with the recommendations below.

  • Spinach can be used fresh or frozen to make soup. Fresh spinach quickly deteriorates, losing nutrients. If the leaves seem to you too sluggish, it is advisable to refrain from buying. To preserve the maximum amount of nutrients, spinach is frozen. If it is frozen already crushed, thawing it before cooking the soup is not necessary. If the leaves are frozen whole, the product should be allowed to stand at room temperature until it softens, then cut and use for cooking the first dish.
  • Eggs when cooking spinach soup are usually cooked for a short time. Therefore, the choice of this ingredient is also a responsibility. Non-stale eggs, as well as a product whose quality and safety you are not sure of, should not be used for spinach soup.
  • Often the spinach is fried before adding to the soup. If it is salted at this stage, it will produce more juice, and its taste will open up brighter. Soup from the spinach processed thus will turn out fragrant.
  • There is no need to cook spinach for a long time - it becomes soft in a few minutes. It is added, pre-grinding, and sometimes roasting, at one of the last stages of cooking soup.

There are several recipes for spinach soup with egg, and the taste of each dish is unique. Just try them all, you can determine which one you like more.

A classic recipe for a soup with spinach, potatoes and an egg


  • spinach - 0, 25 kg;
  • water - 2, 5 l;
  • onions - 100 g;
  • carrots - 100 g;
  • potatoes - 0, 4 kg;
  • chicken egg - 2 pcs .;
  • butter - 40 g;
  • salt, black ground pepper, bay leaf - to taste.

Method of preparation:

  • Peel the potatoes, cut them into cubes of about 1 cm.
  • Scrape carrots, wash, dry with a napkin. Cut off the tips. Grind grated carrots with large holes.
  • Free the onion from the husk, cut into small cubes.
  • Melt a piece of butter weighing 20 g in a pan. Put onion and carrot in it, fry them until soft.
  • Boil water, dip into it spices, bay leaves, potato cubes and boil them for about 10 minutes.
  • Add carrots and onions. Stir and continue cooking the same time.
  • In the pan where the vegetables were fried, put the remaining butter and melt it.
  • Chop the spinach with a knife if you have whole leaves.
  • Put the spinach in the pan, salt it and pepper. Simmer for 5 minutes. Even the frozen product during this time will have time to thaw.
  • Put the spinach in the pan with other foods.
  • When the soup starts to boil again, try it to the taste and, if necessary, add salt.
  • In the bowl, break the eggs, shake them with a fork.
  • Stir the contents of the pan, creating a funnel. Continuing to stir the soup, pour the egg mass into the funnel in a thin stream.
  • Cook the soup for another 1-2 minutes, remove from heat.

When serving to the table, you can fill the soup with sour cream, but this is not mandatory. The soup made according to this recipe will be even tastier if you cook it not in water, but in chicken broth.

Turkish soup with spinach, egg and noodles


  • spinach - 150 g;
  • vermicelli - 50 g;
  • water - 1 l;
  • butter - 40 g;
  • unsweetened yogurt - 100 ml;
  • wheat flour - 40 g;
  • egg yolk - 1 pc .;
  • salt, red pepper - to taste.

Method of preparation:

  • Wash, dry, and cut the spinach.
  • Pour the water over the spinach, bring it to a boil.
  • Cook spinach for 2-3 minutes, pour 50 ml of broth.
  • In a bowl, combine the yolk of a raw chicken egg, yogurt, and flour. Dissolve the spinach broth.
  • While stirring the soup, add the prepared mixture. Wait for the soup to boil again, and pour the noodles into it.
  • Boil the soup until the vermicelli is cooked. It usually takes 2-3 minutes, but you will find more accurate instructions on the pasta package.
  • Melt butter in a pan, add pepper to it, warm it for half a minute.
  • Season the soup with pepper oil, add some salt. Stir well and remove from heat.

Spinach soup prepared according to this recipe has a savory taste, it will appeal to lovers of spicy dishes.

Spinach-egg puree soup


  • spinach - 0, 25 kg;
  • garlic - 2 cloves;
  • onions - 100 g;
  • butter - 40 g;
  • olive oil - 40 ml;
  • water or broth - 0, 3 l;
  • cream - 0, 2 l;
  • thyme - 1 sprig;
  • chicken egg - 3 pcs .;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Spinach wash, shake off water. Put on a towel so that it absorbs excess moisture.
  • Cut the dried spinach into small pieces.
  • Remove the husks from the onion, cut it into small pieces.
  • Garlic cloves cut into plates.
  • In a saucepan, melt the butter, add olive oil to it.
  • Put the thyme sprig and garlic plates in the butter. Cook them until they have a characteristic odor.
  • Remove thyme and garlic from the pan, put onions in their place and brown them until golden.
  • Add spinach, salt and pepper. Stew for 3-4 minutes.
  • Pour broth or water. Extinguish 5-6 minutes.
  • Grind the spinach with a blender. Mix the resulting mass with cream. Pour into a saucepan, bring to a boil.
  • Alternately break into the pan with the egg soup. Proteins should curl, yolks remain liquid.
  • Remove the pan from the heat.

Carefully pour the soup into plates so that one egg will fall into each. The dish made according to this recipe has an exquisite taste and looks very stylish and appetizing.

Spinach and egg soup is a tasty and healthy dish that is unlikely to leave your family members indifferent. This dish looks so beautiful that you can even offer it to guests, if the format of your dinner involves serving first courses.

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