Oatmeal and egg soup
Description
For a change in your lunch or even dinner, you can prepare this soup. It's light, cooks quickly, and turns out very delicious. I made it with quail, but you can substitute chicken or veal (rabbit and turkey are also excellent alternatives). Just 1 hour—and lunch is ready. The soup is ready to serve.
Instructions
- 1
Step 1
1. My soup turned out extremely diet-friendly because I cooked it using quail. Not only did I get a healthy and light lunch, but also an incredibly delicious one. So, the quail should be boiled for about 30 minutes after the water starts boiling. Prepare the broth, and after it comes to a boil, season with salt to taste and add spices (in my case, just bay leaf and black peppercorns).
- 2
Step 2
2. When the meat is cooked, remove it from the broth, let it cool, and slice it. Then return it to the broth.
- 3
Step 3
3. I added raw potatoes, onions, and carrots to the broth. If you prefer, you can sauté them first. Once the potatoes come to a boil, add the oats to the soup.
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Step 4
4. I add the herbs after the potatoes come to a boil. You can also add them at the very end if you prefer a more pronounced aroma.
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Step 5
5. Beat the egg in a plate, then pour it into the soup while constantly stirring. Now bring the soup to a boil and cook for another 3 minutes.
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Step 6
6. At the very end, you can add ground black pepper, after which the soup can be set aside. The soup is ready when the potatoes and oats are cooked.
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Step 7
7. Serve the soup hot and enjoy its excellent flavor.