Light potato soup with eggs and sour cream

Light potato soup with eggs and sour cream

Portions: 4 persons | Preparation time: 30 minutes

This potato soup with carrots is quite easy to prepare. However, the soup is unusual in taste and appearance, as beaten eggs are added as an ingredient along with sour cream.

Please review recipe:

Ø 5 out of 5 stars ( 3 votes )
Light potato soup with eggs and sour cream
Light potato soup with eggs and sour cream

Portions: 4 persons | Preparation: 30 minutes

This potato soup with carrots is quite easy to prepare. However, the soup is unusual in taste and appearance, as beaten eggs are added as an ingredient along with sour cream.

Please review recipe:

Ø 5 out of 5 stars ( 3 votes )

Season: Spring, Summer | Region: Eastern Europe | Preparation: Cook | Menu: Soups | Cuisine: Russian recipes

Ingredients

  • 1¹⁄₂l vegetable broth, or water
  • 3 potatoes
  • 1 carrot
  • 2 eggs
  • 2 tbsp sour cream
  • salt, to taste
  • pepper, to taste
  • chives, to taste

Instructions

  1. Cut the potatoes into medium-sized pieces.
  2. Roughly grate the carrot.
  3. Bring the stock or water to a boil.
  4. Add the potatoes and carrots and cook over a medium heat for about 15-20 minutes.
  5. Add the eggs Whip the sour cream until a uniform consistency.
  6. Season the soup with salt and pepper.
  7. Slowly add the egg sour cream, stirring constantly.
  8. Before serving, garnish the potato soup with chives and enjoy warm.

Utensils

  • knife
  • grater
  • pot
  • bowl
  • whisk