Egg Drop Soup

I have comfort food on my mind this week, and thankfully, this is one dish that takes almost no time at all. I’ve been starting meals with egg drop soup for as long as I can remember; I think it may well be the very first of my baba’s soups that I can recall.  Hers is different from the kind you get from the Chinese takeout. While the Chinese kind has thin, silky noodles, the Ukrainian version has just the slightest bite, and a handful of dill and a few sliced carrots brighten it up nicely.

I don’t have a picture of this soup…it’s not really one that photographs well for amateurs like me, I’m afraid. But I do have this picture of my upside-down Mason jars. I learned a tip from my mother about keeping broth in the fridge for a longer period of time. Place freshly-made broth–or any hot soup (note: it MUST be hot, and I avoid this method with soups that contain dairy, just fyi)–in a clean Mason jar (I don’t go so far as to sterilize, but I do run them through the dishwasher extra long). Close tightly and flip upside down. Allow the contents to come down to room temperature. Flip right side up and put in the fridge (not the cupboard…this isn’t canning!). The whole process here forms a seal on the jar, and this way your soups will last much much longer (I can’t say how long, but I usually use them up within a month), and when you make a big pot of something, you’re not stuck eating it for days.

Ukrainian Egg Drop Soup
Makes 4 servings

4 cups of chicken broth (preferably homemade or low-sodium)
1 egg
1 tsp. of water
1 tbsp. of flour (plus more, if necessary)
one carrot, peeled and very thinly sliced
a small handful of fresh dill, finely chopped

Bring broth and carrots to a boil in a small saucepan.

Meanwhile, beat one egg with 1 tsp. of water in a mug or glass. Then add a tablespoon of flour. Combine well. Add more flour if you need….it should be thick, but not so thick that you can’t easily continue stirring with your fork.

Turn down the heat to medium. If the broth was boiling vigorously, make sure it slows down.(This is important! Otherwise the noodles won’t form as well.)

Tilt the glass over the saucepan and allow the egg to flow down in a thin, steady stream. With your other hand, stir the broth with a fork. Go slowly! Too fast and the batter will come apart too fast.

Garnish with dill and serve immediately.

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One Response to Egg Drop Soup

  1. I made a veggie version with baba when she arrived for Christmas. She talked me through the process but she made the noodles and did the pouring. Even though her eyesight sucks she still beats the pants of anything I could do…

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