Wild garlic and egg soup

After tasting the wild garlic and egg soup, not everyone will realize that it is vegetarian - after all, its taste is bright and rich. Thanks to its method of preparation, almost all vitamins are preserved in the soup, making it very healthy. The wild garlic soup is perfect for a vegetarian menu and will also diversify the diet of those who monitor their weight. And simply in the spring season, when there is a lack of vitamins, such a soup will be quite appropriate.

Ingredients

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

Cooking

1. Cut the potatoes into pieces.

2. Then add the potatoes and rice to 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. The amount of vegetable oil should not be reduced since it is the only fat present in the soup.

5. Rinse the wild garlic, dry it, and then finely chop it.

6. Peel the eggs (hard-boiled) and chop or cut 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 cooking for another 5-7 minutes.

9. Then add the eggs and wild garlic to the soup and boil for 1 minute (no more).

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

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