Ramson and egg soup

Having tasted the ramson and egg soup, not everyone will understand that it is lean - after all, its taste is bright and rich. Thanks to the method of preparation, almost all vitamins are preserved in the soup, making it very healthy as well. The ramson soup is perfect for a lean menu and will also diversify the diet of those who are watching their weight. Moreover, in the spring season, when the lack of vitamins is felt, such a soup will be quite timely.

Caloric content: 46 kcal per 100 grams of the dish.

Cooking time: 40 minutes.

Yield: 6 servings.

Ingredients

• ramson – 130 g;
• rice – 2 tbsp;
• 500 g of potatoes;
• onion - 100 g (medium onion);
• a small bunch of green onions;
• 1 medium carrot;
• black pepper;
• eggs – 3 pcs;
• bay leaf;
• salt;
• water - 1.5 l;
• vegetable oil – 3 tbsp.

Preparation

1. Cut the potatoes into pieces.

2. Then put the potatoes and rice into boiling water and cook for 10 minutes. After boiling, remove the foam.

3. Cut the carrot into wedges and the onion into cubes.

4. Sauté the vegetables (onion with carrot) in three tablespoons of oil. There is no need to reduce the amount of vegetable oil, as this is the only fat present in the soup.

5. Wash the ramson, dry it, and then chop it finely.

6. Peel the (boiled) eggs and chop or cut them into cubes.

7. Chop the green onions.

8. Add the sautéed carrot and onion to the soup, along with salt, bay leaf, and pepper. Continue to cook for another 5-7 minutes.

9. Then add the eggs and ramson to the soup, bring to a boil, and cook everything for 1 minute (no more).

10. After that, add the green onions and remove from heat.

It is advisable to let the ramson and egg soup sit for about 7 minutes. Enjoy your meal!