Classic spinach soup with egg filling
Be sure to try our other classic soups, like our ball soup, this delicious chicken soup, and the original tripe soup with fresh milk.
Ingredients · Servings 6
- spinach - 300 g
- carrots - 2 pcs.
- fresh onion - 1 bunch
- fresh garlic - 1 clove
- rice - 1 handful
- oil - 3 tbsp.
- salt - to taste
- black pepper - to taste
- mint - 1 - 2 tsp.
- egg yolks - 2 pcs.
- yogurt - 7 tbsp.
Method · 1 h
- Wash the spinach very well in several waters to remove all the grit. Remove the thicker stems and roughly chop the leaves and set aside.
- Clean and finely chop the fresh onion and fresh garlic. Peel and grate or cut the carrots into very small cubes.
- Heat the oil in a deep saucepan. Add the onion and garlic and sauté for about a minute until they start to release their aroma.
- Then add the grated carrot and stir for another 1-2 minutes until the vegetables soften slightly.
- Add the rice and stir-fry briefly until it is slightly translucent. This helps it stay crumbly and gives the soup a better texture.
- Then add the chopped spinach and stir until it slightly reduces in volume. Pour in about 2 liters of hot water and let the soup boil.
- Simmer the spinach soup over medium heat for about 25-30 minutes, until the rice and vegetables are completely tender. Season with salt, pepper, and mint to taste.
- For the topping, beat the egg yolks well with the yogurt until smooth. Add 2-3 ladles of the warm soup broth to temper the topping. Then return the mixture to the saucepan, stirring constantly.
- Let the spinach soup heat for another 1-2 minutes without boiling, then remove from heat. Serve warm, garnished with a little more yogurt if desired.
