This hearty and flavorful vegetable soup is packed with delicious vegetables like potatoes, carrots, peppers, and leeks, all simmered in a rich vegetable broth. Topped off with a creamy egg and sour cream mixture, this soup is comforting and filling. The addition of noodles makes it a complete meal that’s perfect for any time of the year.
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Total Time: 50-55 minutes
Servings: 6-8
Ingredients:
- 1 kg (35 oz) potatoes, diced
- 1 onion, finely chopped
- 1 leek, finely chopped
- 2 carrots, grated
- 2 peppers, diced
- 2 liters water or vegetable broth
- 50 g (1.70 oz) noodles (fide or your preferred type)
- Olive oil (for frying)
- Black pepper, to taste
- Salt, to taste
- Fresh mint, chopped
- Fresh parsley, chopped
For the creamy egg mixture (construction):
- 2 eggs
- 100 g (3.50 oz) sour cream
Directions:
- Prepare the vegetables:
- Grate the carrots and finely chop the onion and leek. Dice the peppers and potatoes into small pieces.
- Sauté the vegetables:
- Heat olive oil in a large pot over medium heat (7th degree). Add the grated carrots and sauté for 2 minutes. Add a pinch of salt, then stir in the finely chopped onions and leeks. Cook for an additional 3 minutes until the vegetables soften.
- Add the peppers:
- Add the diced peppers, cover the pot with a lid, and stew the vegetables for 5 minutes on low heat (5th degree).
- Add potatoes and broth:
- Add the diced potatoes to the pot and pour in 2 liters of water or vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes on low heat (5th degree).
- Cook the noodles:
- Stir in the noodles (fide), season with black pepper, and cook the soup for an additional 12 minutes on low heat until the noodles and potatoes are tender.
- Add herbs and finish:
- Finely chop the parsley and mint, add them to the soup, and turn off the stove. Allow the soup to cool slightly for a few minutes.
- Prepare the creamy egg mixture:
- In a separate bowl, beat the eggs and mix them with the sour cream to create the “construction” (the creamy egg mixture).
- Slowly add a little bit of the warm soup to the egg and cream mixture to temper it, stirring constantly. This prevents the eggs from curdling.
- Gradually pour the tempered mixture back into the soup, stirring well to combine.
- Serve:
- Serve the soup hot, garnished with extra parsley or mint if desired.
Serving Suggestions:
- Serve with crusty bread or garlic bread for a satisfying meal.
- Top with a sprinkle of grated cheese for an extra layer of flavor.
Cooking Tips:
- For a thicker soup, you can mash some of the potatoes before adding the noodles.
- Feel free to add other vegetables like zucchini or tomatoes for added variety.
- Make sure to temper the egg and cream mixture with warm soup to avoid curdling when adding it to the soup.
Nutritional Benefits:
- Vegetables: Packed with vitamins and minerals from fresh veggies like potatoes, carrots, and peppers.
- Protein: The eggs and sour cream add a creamy texture and boost the protein content.
- Noodles: Provides carbohydrates to make this soup a filling meal.
Dietary Information:
- Vegetarian
- Gluten-Free option: Use gluten-free noodles or pasta.
Nutritional Facts (per serving):
- Calories: 250
- Protein: 8g
- Carbohydrates: 32g
- Fat: 10g
- Fiber: 4g
- Sodium: 400mg
Storage:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave. Be sure to stir well as the creamy egg mixture may settle.
Conclusion:
This vegetable soup with noodles and a creamy egg mixture is the perfect comfort food. The combination of sautéed vegetables, tender potatoes, and the rich creaminess from the egg and sour cream make it a delicious and satisfying dish for family dinners or cozy nights in. The mint and parsley add a fresh finish, making this soup both nourishing and flavorful. Enjoy!