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Light soups are usually called low-calorie dishes cooked in vegetable broth or broth from dietary meat. Potato soup with egg can be classified as a light soup not only because of its low calorie content, but also because of its ease of preparation. The recipe includes only a few ingredients that you can always find at home. Potato soup with egg is also perfect for the summer menu.

Step 1

Cut the onion and carrot into small cubes.

Step 2

Heat a frying pan with vegetable oil. Fry the onion and carrot for 2-3 minutes until golden and aromatic.

Step 3

Pour water into a saucepan and bring to a boil. Cut the potatoes into slices. Put the potatoes in boiling salted water and cook for 10 minutes. Then add the fried onions and carrots to the potatoes.

Step 4

Meanwhile, break the egg into a bowl and beat with a whisk or fork until smooth.

Step 5

Then pour the egg into the soup in a thin stream, stirring constantly.

Step 6

Stir the soup gently to prevent the egg pieces from sticking together. Cook for another 5-7 minutes until the potatoes are done.

Step 7

Add salt and pepper to taste and let the soup simmer for 10 minutes.

Step 8

Pour the soup into serving bowls, garnish with finely chopped dill and serve.