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Spring soup with egg and peas
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Spring soup with egg and peas

35 min4 serv.20 февр. 2026 г.

Description

Hearty and aromatic soup. This spring soup with egg and peas is quick and easy to prepare using simple ingredients. You can use fresh, frozen, or canned green peas. The soup turns out light, healthy, and very delicious. Ladle into bowls and serve.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the ingredients.

  2. 2

    Step 2

    Step 2

    Pour broth into a saucepan; I'm using chicken broth. Peel, wash, and dice the potatoes. Add them to the saucepan.

  3. 3

    Step 3

    Step 3

    Peel and wash the onion and carrot, then finely chop them. Place them in a frying pan. Add sunflower oil and simmer the vegetables over low heat for 8–10 minutes, stirring occasionally.

  4. 4

    Step 4

    Step 4

    Add carrots and onions to the soup.

  5. 5

    Step 5

    Step 5

    Wash the green peas and also add them to the pot.

  6. 6

    Step 6

    Step 6

    When all the vegetables in the soup are almost ready, add the chopped young cabbage, season the soup with salt to taste, and cook for another 5-7 minutes.

  7. 7

    Step 7

    Step 7

    The soup is ready. It can be served at the table.

  8. 8

    Step 8

    Step 8

    Boil the eggs hard, cool them, peel, and finely chop. When serving, place the eggs on a plate.

  9. 9

    Step 9

    Step 9

    Pour the soup into a plate with sliced eggs, add herbs, and serve.