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Hearty Vegetable Soup with Egg Drop
(0)
130 min
Under an hour
Knuspr-Küche
Diese herzhafte Gemüsesuppe ist ein wahrer Klassiker der Hausmannskost. Mit einer kräftigen, selbstgemachten Hühnerbrühe als Basis und einer bunten Vielfalt an frischem Gemüse wie Blumenkohl, Rosenkohl und Karotten wärmt sie von innen. Das Highlight sind die traditionellen Eierstich-Flocken (Kapání), die der Suppe eine wunderbare Textur verleihen. Ein gesundes und nahrhaftes Mittagessen für die ganze Familie, das einfach glücklich macht.
Preparation method
Broth Preparation
Heat a pan with a little sunflower oil and brown the chicken carcasses on all sides until golden. Then transfer the meat to a large pot. Add half of the cleaned and coarsely chopped celeriac and carrots, as well as the onions (preferably with skin for a nice color) and the spices (bay leaf, allspice, pepper). Pour in 3 liters of cold water, salt, and simmer over low heat for about 1.5 hours. Strain the finished broth through a fine sieve.
Vegetable Preparation
Divide the cauliflower into small florets. Peel the remaining celeriac and potatoes and cut them into cubes. Peel the remaining carrots and slice them. Clean the Brussels sprouts, remove the outer leaves, and halve them.
Cooking the Soup
Heat a little oil again in a pot. Briefly sauté the celeriac, carrots, and Brussels sprouts in it. Then add the cauliflower and potatoes and pour in the prepared broth. Simmer over medium heat for about 20 minutes until the vegetables are al dente or soft. Season with salt, pepper, and a pinch of caraway.
Ingredients
Nutritional values
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