Recipe for: Vegetable Soup with Yogurt and Egg Yolk
Ingredients:
- 1 onion, finely chopped
- 3 carrots, finely chopped
- 2 green bell peppers, finely chopped
- 2 red bell peppers, finely chopped
- 1 small zucchini, diced
- 2 potatoes, diced
- 1 tomato, finely chopped
- Parsley stems from half a bunch, finely chopped
- Parsley leaves from half a bunch, finely chopped
- Salt
- Black pepper
- Savory
- Cooking oil
- 400 grams yogurt
- 2 egg yolks
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Instructions:
- Sauté the vegetables: Heat some oil in a pot. Add the onion, carrots, and parsley stems. Sauté for 2-3 minutes until softened.
- Boil the soup: Add about 2 liters of cold water and bring to a boil.
- Add potatoes: Once boiling, add the diced potatoes and simmer for about 20 minutes.
- Add remaining vegetables: Add the zucchini, green and red bell peppers, and half of the chopped parsley leaves. Cook for an additional 10 minutes.
- Season and thicken: Add the tomato and season with salt, black pepper, and savory.
- Prepare the yogurt mixture: In a separate bowl, whisk together the egg yolks and yogurt. Gradually add some of the hot soup to the yogurt mixture, whisking constantly, to temper it.
- Combine: Pour the yogurt mixture into the pot and stir until heated through.
- Serve: Serve the soup garnished with the remaining chopped parsley leaves.
Enjoy!
Recipe for: Vegetable Soup with Yogurt and Egg Yolk