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Kínai kel leves csurgatott tojással

Chinese cabbage soup with poached eggs

Healthy and figure-friendly
Author: Földi Rita
Total time:35 minutes
Course: Soup
Cuisine: Hungarian
Type: vegetarian
Servings: 3 servings
Calories: 174kcal
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Ingredients

  • 7 leaves (420 g) Chinese cabbage
  • 60 g (1) potato
  • 60 g ( 1 small) onion
  • 6 g (2 cloves) garlic
  • 1 tablespoon (10 g) oat flour
  • 1 tablespoon olive oil
  • approx. 2 liters water
  • salt (I didn't measure it, but add salt until it tastes good)
  • 1 pinch ground black pepper
  • 1 teaspoon sweet red paprika powder (Hungarian)
  • 2 teaspoon white rice vinegar
  • 3 eggs

Instructions

  • Pick 7 leaves from the Chinese cabbage. Wash thoroughly, then cut into large cubes.
    Peel and slice the garlic.
    Peel and finely chop the onion.
    Peel the potatoes and cut into small cubes.
  • Pour a little olive oil into a small saucepan (2 liters) and fry the onion and garlic. Once translucent, sprinkle with oat flour. Stir and fry for a little while.
  • Remove from the heat and set aside. Sprinkle with paprika. The paprika should not burn. Stir, then add a little water. Only a little, because this makes it easier to stir out the lumps.
  • Season with salt and pepper.
  • Add the diced Chinese cabbage and potatoes. Then pour in enough water to cover.
  • Cook until the ingredients are tender. This takes about 20-25 minutes.
  • There are two ways to add the eggs. I made poached eggs and soft-boiled eggs. First, adjust the soup so that it is simmering gently. Crack the eggs into a bowl and mix them with a fork. Pour them into the soup and stir. This is the poached egg. I poured the other two eggs into the bowl, but I didn't mix them, I just poured them into the soup and didn't stir. This is the poached egg.
  • Cook for another 5 minutes with the eggs.

Calories and macros

1 serving
Energy: 174 calories
Protein: 9 grams
Carbohydrates: 12 grams
Fat: 10 grams