Egg noodle soup with Brussels sprouts
Источник фото: https://ru.123rf.com/profile_serezniy
Recently I showed you sweet egg noodle soup with raisins, and today I have for you a version of unsweetened egg noodle soup with Brussels sprouts.
Lapshevnik - in my opinion, a dish from our Soviet past, when housewives invented dishes from what was in the refrigerator, and the choice at that time was not at all rich. I think every Soviet person knows that noodle soup is boiled noodles mixed with an egg mixture, usually sweet. Usually cottage cheese or raisins were added to the noodle maker; in my recipes you can find an option with raisins. By the way, this is a very good option for a quick and budget sweet dish.
But you can also prepare a savory version - for example, noodle soup with the addition of some vegetables. You can choose one to suit every taste, I really like small heads of Brussels sprouts, which is what we will use to make the noodle maker...
Let's prepare the necessary ingredients for the egg noodle maker with Brussels sprouts.
Ингредиенты
Raw spaghetti - 150 g
Chicken eggs - 4 pcs.
Milk 3.5% - 150 g
Brussels sprouts - 100 g
Cheese - 50 g
Butter - 5 g
Salt - to taste
Рецепт
1. I use spaghetti to make noodle soup. Boil them in salted water until almost ready, first breaking them into four parts.
2. Also pre-boil the Brussels sprouts for 2 minutes.
3. Prepare an egg mixture from milk and eggs, add a little salt. If the cabbage is large, cut it in half; small cabbage can be left whole.
4. Grease a noodle pan with a piece of butter and place in it the spaghetti mixed with the egg mixture and Brussels sprouts. Grate the cheese and sprinkle the future noodle maker on top. Place the pan in an oven preheated to 180 degrees and bake the noodle maker for about half an hour.
5. Take the finished noodle maker out of the oven and let it cool slightly.
6. Egg noodle soup with Brussels sprouts can be served warm or cold, but I prefer it warm, as opposed to sweet noodle soup, which is good cold.
7. Bon appetit!