Incredibly popular - perhaps the prevalence of soups in our country is due to the harsh climate and long cold winters. In this regard, most families eat soups for lunch almost regularly, and not only in winter. Hot, thick and hearty soups are perfect for the cold season, while light soups and cold entrees are perfect for the warmer months.
Soups are revered and loved by many housewives not only because of their taste, benefits for the body and satiety, but also because of their versatility - it is enough to replace one or two components in the soup, and you have a completely new dish in front of you.
Today we will talk about soups for every day, which have long been loved by many generations and which are not difficult to prepare. Soups for every day can be very diverse - with vegetables, with cereals, with pasta, with chicken, with beef, with mushrooms, with fish, etc. Whatever the composition of soups, they all contain two components - broth, or liquid base, and garnish, which is the main source of calories and energy. The broth can be meat, fish, vegetable or mushroom. Meat broth is the most saturated and high-calorie, but at the same time you will have to tinker with it and spend time, while the main advantage of fish broth is the high speed of preparation. Mushroom broth is famous for its unique aroma and, together with vegetable broth, forms the basis of dietary or vegetarian nutrition.
If you want to make soups simpler and easier, the broth can be made in advance and stored in the refrigerator for several days. Additionally, broth can also be frozen in plastic containers, glass containers, or special bags, so you can always make a large batch of broth to use when needed. Frozen stocks of broth can be stored in the freezer for approximately 3 months. Once your broth is ready, you will always have the base for our delicious recipes presented below.
We will start our selection with the classic chicken noodle soup, which has long been firmly entrenched in the Russian menu, being an excellent first course for any time of year, as well as an excellent remedy for colds. This one is useful light soup It looks very beautiful and appetizing, so it is not surprising that it is very popular among both adults and children. Hearty and cozy, this soup always reminds you of the warmth of the hearth and gives you a feeling of comfort.
Ingredients:
1 chicken,
300 g egg noodles,
3 carrots,
2 large onions,
3 potatoes,
3 cloves of garlic,
1 teaspoon dried thyme,
1 bunch of parsley,
5 black peppercorns,
salt and ground black pepper.
Preparation:
Place the chicken, cut into pieces or whole, with water in a large saucepan and add salt. Add one onion and garlic cut in half, as well as peppercorns. Cover and cook until tender, approximately 30-40 minutes after boiling. Carve the cooked chicken by removing the skin, filleting the bones and discarding any excess fat. Strain the broth and bring the saucepan back to a boil.
Add chopped potatoes. Place grated carrots and one chopped onion in a frying pan, add a few tablespoons of broth and simmer for 10-15 minutes. Add the resulting roast to the soup. Add noodles and cook for about 5 minutes. Add chopped parsley, dried thyme to the soup, salt and pepper to taste.
Delicate rice soup with meatballs is ideal for both adult menus and baby food. The meatballs for this soup can be prepared ahead of time and frozen.
Rice soup with meatballs
Ingredients:
600 ml vegetable or chicken broth,
500 g minced meat (for example, pork or turkey),
3 onions,
3 carrots,
1 glass of rice,
3 cloves of garlic,
1 tablespoon dried basil,
1 tablespoon dried oregano,
vegetable or butter,
salt and ground black pepper.
Preparation:
Mix the minced meat with garlic passed through a press, one chopped onion, dried basil and dried oregano. Add salt and pepper to taste. Form the minced meat into small balls and place in the refrigerator for a while.
Pour the washed rice into the pan with the broth and cook for 10 minutes after boiling. After this, add carrots and onions, pre-chopped and fried in vegetable or butter for 3-4 minutes. Add the meatballs to the soup, one at a time. Cover the pan with a lid and cook for about 10-15 minutes. Finally add salt and seasonings if necessary.
Pea soup is loved by many for its satiety, rich taste and unique aroma, and we invite you to prepare a classic of the genre - pea soup with smoked ribs, which is simply irresistible. Toasted white bread croutons go perfectly with this dish.
Pea soup with smoked ribs
Ingredients:
500 g smoked ribs,
4 liters of water,
250 g split peas,
1 stalk of celery,
2 carrots,
2 potatoes,
1 onion,
1/2 teaspoon salt,
2 bay leaves,
5 sprigs of parsley,
5 black peppercorns,
salt.
Preparation:
Wash the peas well, cover with cold water and leave for several hours (preferably overnight). Cover the ribs with water in a large saucepan and bring to a boil. Cook for about 30 minutes, then add the peas and cook for about 1.5-2 hours until the peas are cooked through. Add chopped celery, chopped potatoes and pre-fried onions and carrots in a pan. Wrap the bay leaf, parsley and peppercorns in a small piece of gauze and place in the soup. Bring to a boil under the lid. Cook over low heat for 15-20 minutes. Add additional hot water if necessary. Remove the cheesecloth with seasonings. Remove the ribs from the soup, separate the meat from the bones and return them to the soup. Salt and season with spices if desired.
Soups for every day are an excellent alternative to main courses, which, while filling, are much lighter and less caloric. By spending a small amount of time and effort, you can always prepare an excellent dish for the whole family, which will delight your household for many days. According to nutritionists, soups should definitely be included in your daily menu, as they are good for digestion, keep you feeling full for a long time, prevent overeating and help maintain a healthy weight. And, of course, soups are a budget-friendly dish that saturates the body with proteins, vitamins, minerals and fiber. Add your favorite spices, herbs and herbs to your soups and you can enjoy different flavors every day. In this way you can diversify, for example, beef soup with vegetables.
Ingredients:
700 g beef,
8 glasses of meat broth,
1 large onion,
3 cloves of garlic,
1 large carrot
3 tomatoes
2 potatoes,
2 bay leaves,
1 teaspoon salt,
1/2 teaspoon ground black pepper,
fresh parsley.
Preparation:
Cut the beef into cubes and fry in 1 tablespoon of oil until brown. Place beef on a plate. Add the remaining oil and finely chopped onion, fry for 5 minutes until the onion turns golden. Add chopped tomatoes and simmer for about 5 minutes. Add chopped garlic and chopped carrots, fry for another 3 minutes.
Add all the browned ingredients to the stock pot along with the beef, diced potatoes, salt and bay leaf. Bring to a boil, stirring occasionally. Reduce heat, cover and simmer for at least 20-30 minutes or until beef is tender. Season the soup with ground black pepper and salt if necessary. Remove from soup bay leaf, sprinkle with chopped parsley and serve.
The benefits of fish soup are difficult to overestimate. Firstly, this low calorie dish, suitable for healthy eating; secondly, fish broth is rich in useful components such as fatty acids, phosphorus, iodine and magnesium. Fish goes well with almost all foods, so you can diversify the soup based on your preferences.
Ingredients:
400 g fish tails,
200 g fish fillet,
1 carrot,
1 onion,
1 lemon,
1 tomato
2 potatoes,
250 g pearl barley,
3 liters of water,
1 teaspoon paprika,
salt and ground black pepper to taste,
dill,
sour cream.
Preparation:
Pour barley with two glasses of water and leave for several hours (or overnight), then transfer to a colander and rinse. Remove scales from fish tails and rinse thoroughly. Cut the fillet into large cubes and set aside. Place fish tails in a saucepan, add water, add dill stems, onion cut in half, bay leaf and bring to a boil. Skim off the foam and reduce the heat to low. Cook for 15-20 minutes, then strain the broth.
Add fish fillet, pearl barley, as well as chopped carrots, onions and potatoes to the broth. Add salt and pepper to taste. Cook for 15-20 minutes. Cut the tomatoes into cubes (you can peel them first) and add to the soup 5 minutes before the end of cooking, along with lemon zest and the juice of half a lemon. Season with paprika. Serve sprinkled with plenty of chopped dill, a slice of lemon and sour cream.
Mushroom soup with buckwheat will not require a significant investment of time from you, and the result will undoubtedly please you and your family. This light soup, prepared with mushroom or vegetable broth, will perfectly complement the diet menu, as well as the children's diet.
Ingredients:
500 g mushrooms,
1 cup buckwheat,
7-8 glasses of vegetable or mushroom broth,
1 onion,
2 large carrots,
2 tablespoons vegetable oil,
2 teaspoons dried thyme,
juice of 1 lemon (optional)
salt and ground black pepper,
fresh parsley.
Preparation:
In a large saucepan, sauté chopped onion in oil until softened, about 5 minutes. Add chopped carrots and mushrooms, fry for another 4 minutes. Add broth, buckwheat, dried thyme, lemon juice (if using), salt and pepper. Bring to a boil, partially cover, reduce heat to low and simmer for 15 minutes. Before serving, garnish the dish with parsley.
Now you have a selection of recipes in your culinary arsenal, allowing you to prepare a variety of soups for every day and regularly delight your family. Bon appetit!
I know you are wondering how to make delicious soup. The recipes in this small collection will help you get comfortable with this simple science. All of them are selected taking into account the fact that the reader is taking his first steps in the culinary field. Choose which one you would like to cook delicious soup. The recipes are not primitive at all! Start, for example, with okroshka. It cannot be spoiled if the proportions of the products are observed correctly. Then move on to the cream of mushroom soup. Puree soups are a godsend for beginners. No matter how the ingredients are boiled and no matter how they are cut, with a slight movement of the blender, any even very strange mixture will turn into an amazingly tasty soup. The main thing is to follow the recipe. Add potatoes, mushrooms, onions and garlic exactly as indicated. Step-by-step recipes for delicious soups are good because the cooking process is described down to the smallest detail. But there are also simple recipes that do not need photo illustrations. For example, fish soup. You just need to do what it says and you will get a deliciously delicious broth. For those who feel more confident in the kitchen and are looking for new tastes, I have a recipe for pureed pumpkin soup. It is created from a rather complex flavor bouquet, which is collected from simple products combined with exoticism. I hope you have great fun making these soups. Each one is delicious in its own way. In total, they are enough to enrich your experience. And then you can set off to conquer new culinary heights.
Rassolnik with rice and pickles
If your relationship with pearl barley has never worked out, but you really want a delicious pickle, then this thick and rich pickle with rice is especially for you. Nothing worse than the classic!
Simple soup with "Mexican" vegetable mixture
Bright bags of frozen vegetables are a temptation that is hard to pass up in winter. You pick up all sorts of things, bring them home and think - what can be so delicious to cook from these vegetables? Fry? Bake? A Mexican mixture with corn and a pot is not the best for these purposes, because beans harden when fried and baked. But the soup from this mixture turns out delicious. And it couldn't be easier to prepare.
Classic pumpkin soup
If you have a sweet, aromatic, bright pumpkin, you simply must treat yourself to an excellent puree soup, tasty and tender, light and nutritious at the same time. This soup has a lot of advantages, and one of them is incredible short time cooking And the recipe is so simple that anyone, even a novice cook, can handle it. The only thing you can’t do without is a blender, and everything else can be found in any kitchen.
Borscht with sauerkraut
Meatless borscht with sauerkraut the old way, grandma's recipe. It turns out rich and thick.
Classic borscht
Basic recipe for borscht with meat. Classics of Russian cuisine. Cooked according to all canons, without beans, without prunes, without sauerkraut, without cracklings. It's just borscht. No man can resist him.
Spanish cold soup gazpacho
Classic recipe spanish cold tomato soup fresh cucumber, sweet pepper and garlic. The soup is thickened with bread crumbs and served with croutons.
Borscht with beans
Delicious borscht with beans, which can be prepared either in the Lenten version or in any broth. Balanced composition of vegetables, correct cooking process. Try it, you can’t tear yourself away from this borscht.
Okroshka on water with vinegar and mayonnaise
A lifehack recipe for those who don’t have kvass or kefir in the house, but want to cook okroshka immediately!
Soup from chicken breast
What do you cook for first course most often? I am chicken breast soup, quick, filling, and very simple. There are a lot of variations in preparation, but it always turns out very tasty. This time I suggest adding two simple ingredients to the soup - pasta and potatoes.
White bean soup
If bean soup If you think it's something boring and not particularly tasty, try this recipe. It’s worth adding a little smoked brisket to a regular soup, and the result will exceed all your expectations.
Okroshka on kefir with mineral water
Summer is the time for kvass and light vegetable soups. For those who like heartier food, we present a recipe for okroshka made with kefir and mineral water.
How to prepare rassolnik with pickles and pearl barley
A classic recipe for a traditional Russian dish - rassolnik. With pickled cucumbers, pearl barley, in a strong meat broth. This is exactly what a real pickle should be.
Vegetable cream soup with chicken meatballs
A fantasy recipe on what to make from the minced chicken left over after frying the cutlets, two potatoes and a couple of half-empty bags of frozen vegetables.
Kholodnik in Belarusian
Kholodnik in Belarusian is one of those soups that you only need to try once to remain partial to it forever. It is prepared from baked, boiled or pickled beets with the addition of fresh herbs, cucumber and boiled egg.
Pork Shulum
A very simple recipe, shulum is often cooked on hikes and on picnics. It won't be difficult to prepare it at home.
Frozen porcini mushroom soup
A very simple soup recipe that cooks quickly because frozen mushrooms do not require long cooking. Any beginner can handle this recipe. The main thing is to make sure that the mushrooms are of high quality.
Cheese soup with mushrooms
A budget-friendly recipe for rich, thick mushroom soup with a creamy consistency. The blender is not used, the soup is thickened with a pinch of flour. Processed cheese is added to the soup; the recipe is very simple and quite suitable for beginner housewives.
Soup with cheese rolls
A simple and at the same time unusual soup, the composition of the ingredients is cheap and affordable, due to the fact that the rolls are stuffed with cheese, it turns out tastier than ordinary soup with dumplings or dumplings.
Soup with dumplings
If finances sing romances, then it’s time to master the famous dish of Ukrainian cuisine - soup with dumplings. A wonderfully budget-friendly soup, a minimum of ingredients and a very satisfying result.
Minestrone
Minestrone is an easy-to-prepare Italian vegetable soup that requires some time, but delights with a unique range of aromas and tastes. In addition to vegetables, pasta is added to the soup. It turns out thick and satisfying.
Cold beetroot
What is the main thing in cold beetroot? Rich color and bright taste. How to achieve this combination of properties is detailed in the step-by-step recipe.
Classic okroshka with kefir
Recipe for okroshka on low-fat kefir with fresh vegetables, boiled egg and doctor's sausage.
Chicken soup with dumplings
If you are strapped for money and your budget has been calculated down to the penny, a pot of this soup will not make any difference in it, although it is not made from an ax, the cost of food is minimal. Again, a practical guide for those who don't know what to do with the bones left after cutting up a chicken.
Mushroom soup made from dried mushrooms
To make a delicious soup from dried mushrooms, it is not at all necessary to make it thick enough for a spoon to stand. The wonderful mushroom aroma will create the feeling of a hearty (but actually very light) dish. Two liters of excellent soup can be cooked from just 15 grams of dried porcini mushrooms.
Lenten borscht with beans
Recipe for those who are vegetable soups with the same love and respect as me. It still remains a mystery to me why borscht is cooked in meat or chicken broth; after all, it turns out extremely tasty anyway. Especially if you add a generous portion of white beans to thicken it.
Canned Bean Soup
From canned beans in 15 minutes you can cook a very tasty soup that will satisfy the tastes of all family members. It is cooked without meat, and for those who like heartier food, we will fry sausages for the soup.
Lenten pea soup
Very easy to prepare pea soup. I would advise you to start mastering pea dishes with this one. At the same time, you will learn how to cook basic vegetable broth.
Fresh cabbage soup
A basic recipe for cabbage soup, which can be varied by adding various vegetables, and also cooked in chicken or meat broth. Cabbage soup recipe for every day.
How to cook red borscht
If you can cook delicious borscht, but you just can’t achieve a bright red color, then by preparing borscht for this step by step recipe, you will forget about this problem forever.
Green pea soup
Lenten puree soup made from three main products. Only peas, onions and garlic. Frozen peas, unshelled. To make the puree so smooth, there is one simple remedy that has been proven over centuries...
Delicious and budget-friendly millet soup
A simple and very tasty soup is an excellent reason to remember the undeservedly forgotten millet cereal. In combination with chicken broth and roasted vegetables, it turns out great.
Classic pea soup with smoked meats
A classic of the genre - pea soup with smoked brisket in a strong broth of pork ribs. The recipe is discussed in detail, step by step.
Mushroom noodles
A very simple dish that you can eat every day: a handful of dry mushrooms, some wide noodles, carrots and onions - that’s all the ingredients. The noodles turn out rich and thick. The recipe is perfect for beginners.
Soup with canned fish and rice
An excellent recipe for soup from scratch, which simply must be in the arsenal of every housewife (and owner!).
Kholodnik with beets
If you don't like kvass, but want to eat a plate or two of cold summer soup, then replace the kvass with beet broth, and you will get the most delicious kholodnik. The color is just as amazing!
Creamy pumpkin soup
Among the various pumpkin dishes, puree soups take pride of place, because depending on the additives, the soups taste completely different. For example, creamy pumpkin soup is very similar to the famous yakitoria corn soup. The only difference is that pumpkin tastes better. We tried it with shrimp - you can swallow your tongue, how delicious it is. Be sure to make this soup before the end of pumpkin season.
A simple recipe for pureed zucchini soup
A wonderful and very budget-friendly recipe for summer or autumn soup. Contains zucchini, onions, garlic and seasonings. Requires minimal effort to prepare. Cooks in just 20 minutes.
This is the most delicious meat solyanka you can imagine. Its secret is simple: strong meat broth, pickles and lots and lots of sausage scraps. Frying to enhance the taste, some potatoes for satiety and, of course, lemon and olives - without them, solyanka is not solyanka.
Pea curry soup
Vegetarian pea soup recipe. The lack of meat is more than compensated for by a rich set of aromatic spices.
Recipe for pea soup with bacon from Nika Belotserkovskaya
This is my husband's favorite soup. As soon as I start (and the soup begins with frying bacon - can you imagine the aromas), my husband’s movements around the apartment become circular, anticipatory. And when I add thyme, that’s it. The person clearly begins to think only in terms of this pea soup. And he does this patiently for an entire hour and a half. Needless to say, he eats two or even three servings right away.
Soup with sauerkraut and Krakow sausages
When I'm still in student years I worked part-time in a small office, and one of the employees sometimes cooked a huge pot of soup for lunch. I was amazed that there was no recipe for this soup. The girl threw everything she found in the refrigerator into the pan. And, surprisingly, it always turned out delicious. I never decided to do this myself. free creativity at the kitchen stove. But when I come across a recipe for a soup that is not quite familiar, I don’t get scared. I already know that it will most likely be delicious. Even if the soup contains almost one and a half kilos of sausage and a hefty plate of sauerkraut...
How to make meatball soup
I don’t know why, but for me, meatball soup is directly related to the idea of a cozy, well-kept home, where culinary delights, for which there is no need. Maybe because there was no such soup in my childhood. Really, who wants to bother with minced meat so that its pieces float in the soup? There should be an impressively sized piece of meat floating in the soup. And the minced meat produces strict rows of cutlets. To have less bread and more meat. Meatballs are an indulgence... However, sooner or later the time comes to indulge from the heart and finally cook a frivolous soup with meatballs.
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Soups are an important component of every person's diet. They help you feel full and restore strength. They began to cook about 400 years ago, from the time dishes appeared. However, you should not think that the cooking process was the same as it is now. The cooking method began to be used much later.
First courses began to become widespread only in late XVII century. In Russian cuisine, liquid dishes were usually called stews. The name “soup” began to be used only under Peter I.
Today there are about 150 options, each of which is divided into another thousand types, and also in several variations.
They can be hot - borscht, rassolniki, solyanka, cabbage soup, with various types meat, fish, vegetables or cereals. Cold liquid dishes are good in the summer heat and are prepared mainly with light broth, water, kvass, and fermented milk products (okroshka, kholodnik, tarator).
However, what they all have in common is that 50% is liquid, the other half is a different filling. The ingredients are a wide variety of products: vegetables, cereals, pasta, fruits, herbs, spices, meat products. It is impossible to say which one is better. Everyone chooses according to their taste, preference and even lifestyle.
On our website you will find simple and clear recipes soups both for every day and for the holiday table. Each dish is described step by step with a photo with a detailed set of ingredients, so even a novice housewife will understand everything.
The question that worries many women is how to prepare soup so that it is tasty, healthy, and, of course, does not harm the figure. At the same time, it is necessary that all household members like it.
We have a large selection of recipes: Ukrainian borscht, Georgian kharcho, with cheese and crackers, with noodles, mushrooms, various types of fish, seafood - you can’t count it all.
In order for the food to be successful, you must follow the unspoken rules:
- vegetable soups are boiled in a small volume of liquid;
- meat, especially with smoked meats, will turn out tastier if you cook them in earthenware, porcelain or enamel dishes;
- don't cook too much - maximum quantity servings for 6 people at the rate of 200-400 ml of liquid per serving;
- spices, as well as tomato paste, are added at the very end of cooking;
- In borscht, potatoes are cut into cubes, in noodle soups - into strips.
If you are watching your weight, then you will probably enjoy vegetarian dishes. Dietary, healthy food is prepared without frying vegetables or adding fatty meats or fish. To make it more filling, cereals or legumes are added to it, and greens are added for flavor.
Only a real housewife can cook real Ukrainian borscht, but thanks to the detailed description, step by step photos and precise recipes, you can easily master this art and delight your loved ones with a rich, unique taste.
It is especially worth highlighting the first courses for children. Every mother has to “rack her brain” over what to cook so that her baby eats with pleasure. With us this problem will solve itself. On the pages of our website you will find pureed soups for your beloved child from 6 months. As a rule, they are prepared from vegetables, with the addition of cream or milk.
Don't be afraid to experiment, choose new recipes on our website. Your loved ones will certainly appreciate your efforts, because now even the simplest broth will become a masterpiece from the chef.
On the pages of our website you will find other, no less interesting recipes.
There are many variations of this popular Central Asian national dish. Uyghur, Uzbek, Kyrgyz, Dungan, Kazakh, Tajik, Crimean Tatar...
The popular Central Asian dish lagman can be served as both a first and second course. In our country, as a rule, it is classified as soup, and in oriental cuisine it is served as a hot dish, but a bowl of broth is always placed next to it...
Tomato cream soup is good for all seasons. In summer it can be cooked from ripe red tomatoes, in winter - from canned tomatoes in their own juice...
Chorba is the name of Romanian, Moldavian, Turkish, Serbian, Bulgarian and Macedonian national thick hot soups prepared with kvass. Cooking time 2.5 hours...
Fish broth is quite simple to prepare, but you need to be careful when cooking it - if the broth is overcooked, it will become bitter. You should not use very fatty fish to cook the broth...
Fisherman's soup made from ruffs turns out to be very aromatic and tasty if it is cooked over a fire in a pot on the river bank from freshly caught fish. Cooking time 1 hour...
There are not so many soups in Georgian cuisine, but those that exist are easy to prepare, very popular and provide a lot of scope for various cooking options - depending on the task and the available set of products...
Rabbit dishes do not appear on our tables often, and rabbit dishes almost never appear. But in vain! Rabbit meat is not much more expensive than chicken meat, but in its dietary properties it is in many ways superior to it...
Chicken broth is a classic of world cooking. Not a single kitchen in the world can do without it. You can cook a huge number of delicious soups using chicken broth. Properly cooked chicken broth is a real delicacy, and seasoned with eggs and herbs it turns into a complete lunch...
Here is a Chinese version of chicken broth, harmonious and perfectly balanced - like any Asian food. You can use it as a base broth for making soups of any cuisine...
This soup - hearty, light and simple - is usually made in China. To prepare it, you should take the freshest eggs with a very bright yolk, then the egg soup will turn out very elegant: a bright, rich color of the broth, green peas, red and white crabs...
The meatballs in this soup are much tastier than the ones we are used to, since crumbled croissants are added to the minced meat instead of regular bread, and inside each meatball there is a piece of butter...
Recipe for making duck soup: 1. Wash the millet in hot water, place on a sieve and dry. Remove as much subcutaneous fat as possible from the duck and chop enough to obtain 3 tbsp. spoons...
Sometimes you can get impressive results from the most ordinary products. The proposed cream of chicken soup is a clear confirmation of this. Cooking recipe: 1. Remove the top layer of husk from the garlic, slightly spreading the cloves. Take four sheets of foil, fold them in half to make 20x20 cm squares...
1. Peel the cucumbers (if the seeds are too large, remove them as well). We clean the sweet peppers from seeds. Finely chop the onion and pepper. Heat the oil in a thick-bottomed saucepan, add the vegetables, fry for 10 minutes until soft, stirring constantly...
In such a bread “pot” you can serve any soup: mushroom, onion, and beer... Cooking time is 1 hour 40 minutes. 1. Prepare the “pots” 1 hour in advance. From each loaf we cut off the top third - the “lid”...
Of course, it’s a pity for the meat spent on clarifying this strong meat broth, but the result is worth it. We start cooking 4 hours before serving. Recipe for making consommé: 1. For the consommé, place the brisket and chicken in a large saucepan, add four liters of cold water, bring to a boil over low heat, skim off the foam...
Every fan of spicy Thai cuisine has probably tried this soup. Making Thai Tom Yum soup with shrimp at home is not at all difficult if you have all the necessary products or find an adequate replacement for them...
There is no single correct recipe for this most famous Italian soup. They put poultry, meat, pasta, and only vegetables in it... Its composition largely depends on the season and the place in which it is prepared...
If everyone is present necessary ingredients(preferably not frozen, but fresh) making this corn soup couldn’t be easier. It will look great on festive table and delight both lovers of European cooking and fans of Asian cuisine...
Cooking recipe: 1. Place the pulp from the hind leg and the brisket in a large saucepan, pour 2.5 liters of cold water. Bring to a boil over low heat, skim off the foam, reduce the heat to low...
Of course, many will say that sorrel soup is an original Russian dish. And one cannot but agree with this. Indeed, sorrel is one of the few domestic sources of vitamin C. But if you are tired of the traditional green soup with egg, try making its French version...
This soup is best made closer to autumn from overgrown zucchini that is not suitable for frying. And considering that zucchini is well stored until frost, you can prepare zucchini soup-puree even in winter...
In this simple and convenient recipe for preparing delicious lean cabbage soup in mushroom broth, the aroma of mushrooms is not overwhelmed by cabbage; on the contrary, the sourness from sauerkraut is very appropriate in mushroom broth...
Such cabbage soup in traditional Russian cuisine is called “rich”. They are cooked in a rich broth and are very tasty and filling. Instead of beef, you can use any other meat - lamb, pork, poultry and even game. Boiled meat from the broth is placed equally on each plate or served separately...
This pickle is good not only during Lent. In winter, this aromatic stew with dry porcini mushrooms and pickled cucumbers is very appetizing and tasty...
In Uzbekistan this hearty soup is called “liquid pilaf” because it includes almost the same ingredients as pilaf, and mastava, like pilaf, begins with the preparation of zirvak - fried with carrots, onions and spices...
Lagman in Uzbek is a dish of noodles seasoned with a special fry with a set of spices. For such a lagman, special noodles are prepared, the dough for which is usually kneaded in water, greased with oil and pulled out into even thin ropes about 5 meters long...
Shurpa in Uzbek is prepared within 2.5 hours. Recipe for making Uzbek shurpa: 1. Cut the meat into large portions, with or without bones. Cut the carrots into large cubes diagonally. Cut the tail fat into small cubes...
In Uzbek cuisine, various red broths are used quite often. Their basis is made up of spongy bones, which, unlike tubular broth bones with yellow fatty marrow inside, have a porous structure and contain red “lean” marrow...
Chicken is very popular in Vietnamese cuisine. In humid, hot climates, spicy chicken broth promotes metabolism. Vietnamese chicken soup is easy to prepare and very filling...
Recipe for making turkey soup: 1. Place the turkey thigh in a saucepan and add 2 liters of cold water. Bring to a boil over medium heat, skim off the foam, add bay leaves and peppercorns, reduce heat to low and cook for 1 hour...
Thai recipe coconut soup: 1. Chicken fillet put in boiling broth, bring to a boil, skim off the foam. Reduce the heat to minimum, cook for 10 minutes, close the lid, let stand in the broth for 40 - 60 minutes...
The noodles for this soup must be made at home - it’s not difficult at all, and the result will be excellent. Chicken soup with homemade noodles and mushrooms are cooked for 1.5 hours...
Recipe for making Korean duck soup: 1. Cut the duck meat from the bones. Remove the fat (it will not be needed further). Place the duck bones in a saucepan, add 2 liters of cold water, bring to a boil over low heat, skim off the foam and cook for 1.5 hours...
Recipe for making soup with chicken giblets: 1. Wash the giblets, cut each liver into 4 parts, cut the gizzards into thin strips, cut the hearts in half lengthwise...
If the cream of chicken soup seems a little boring to you (they say there is nothing to chew in it), add a little fried meat or croutons to the soup when serving. Cooking time 2 hours...
Recipe for making mashed potato soup: 1. Place the head, backbone and tail of the salmon in a large saucepan, add the onion cut in half, dill and black pepper...
Recipe for vegetarian borscht: 1. Peel the beets and cut into thin strips. In a frying pan, heat 2 tbsp. spoons of oil and fry the beets with the addition of lemon juice for 5 - 10 minutes...
Madrid garlic soup is a great way to use not only garlic, but also dried bread in a tasty way. Cooking time 30 minutes. 1. Peel the garlic and cut into thin slices...
The soup – spinach puree – is light, but at the same time very filling. Spinach leaves are rich vegetable protein- they (compared to other vegetables) contain the most of it. In addition, spinach contains a lot of iodine, as well as iron, which is easily absorbed, which means it increases hemoglobin levels and helps fight anemia...
This vegetarian rich soup is no worse than meat soup. Recipe for making soup - bean puree: 1. Soak the beans for 10 hours in cold water, then rinse in a colander under cold running water. Fill with two liters of cold water again and boil until tender for about 1.5 hours...
The term vichyssoise in modern French cuisine often refers to any potato-based vegetable dishes that are served cold. Cooking time 2 hours...
Lentils are a very healthy and tasty product. It is rich in protein and iron, due to which it is included in many Lenten dishes. Salads and cutlets are prepared from lentils, and lentil soup is very tasty and nutritious...
Sometimes the most traditional things turn out to be surprisingly tasty. A little aromatic buckwheat, meat and vegetables - and you have buckwheat soup - a wonderful one-dish lunch!
Rich and aromatic vegetable broth is an excellent basis for preparing any soups, and cooking rice, millet, buckwheat, and oatmeal in it is a pleasure. We start cooking 3.5 hours before serving...
Soups are the most important element of our kitchen. Despite their relatively low calorie content (about 20-25 kilocalories per liter), they have amazing nutritional value due to the presence of glutin and extractives. The more extractive substances in the broth, the more aromatic and tastier it is, the stronger the broth influences the increase in appetite, the better the digestion of all food taken at lunch. This is why soups are served as a first course. On this page you will find delicious and healthy recipes soups, as well as tips on how to cook soup correctly.
Preparing traditional soups requires quite a lot of time and the presence of meat or meat broth. Light vegetable cream soups are a completely different matter; they are cheap, quick and invariably tasty...
Shurpa is not a soup in the literal sense of the word, since after cooking it is divided into a first and second course. Meat with potatoes and vegetables are laid out on a separate tray, and vegetable soup...
Prepare this light and at the same time nutritious beetroot soup; it will refresh you in the summer heat and give you vigor and energy. It's easy to prepare, all the ingredients are simple, healthy and cheap...
It will take you about half an hour to prepare this soup, and you will get an excellent first course: tender, aromatic, nutritious, children adore it. I recommend it to everyone...
Anyone who thinks that Lenten borscht is eaten only during fasting is very much mistaken. Mushroom borscht turns out so nourishing, tasty and aromatic that it will certainly become your favorite dish...
This soup is considered dietary - light and nutritious, practically free of animal fat, recommended for children and older people, and indeed for everyone who cares about their health...
The taste of hodgepodge is always rich and strong, which is why, and also because of the high concentration of protein, meat hodgepodge is considered 100% a dish for real men...
This soup has a delicate and at the same time rich taste, it is easy and simple to prepare, very beautiful and appetizing - multi-colored pieces of vegetables in the most delicate cheese broth...
in spring and early summer there is nothing better than vitamin green cabbage soup. Preparing them is quite simple, for this we will need: meat broth, 2 bunches of sorrel, green onions, potatoes, carrots...
This recipe is suitable for fasting, as well as for people who do not consume animal protein. Cabbage soup is prepared without meat, but thanks to the presence of beans, it turns out to be quite filling and nutritious...
Of all the pickle recipes, I love pickle with pearl barley the most. Barley and pickled cucumbers give the pickle that unique taste. Ingredients: beef, pearl barley, potatoes, carrots...
Everyone loves this tasty, healthy and nutritious dish. Despite the fact that cooking borscht is quite simple, it is not always possible. This recipe makes borscht tasty, beautiful and rich...
Make this delicious and practical soup. You can cook everything from minced meat, potatoes, carrots and onions delicious lunch in about half an hour, and with skill you can cook it even faster...
A simple, quick and practical recipe for a delicious rich mushroom soup. Both fresh and frozen mushrooms will do. Recipe for mushroom soup with champignons and pearl barley...
This simple and satisfying Russian dish has long found popular love and recognition. I’m sharing my grandmother’s recipe; cabbage soup turns out tasty, nutritious and at the same time light...
Rassolnik is a popular Russian dish whose main ingredients are pickles and brine. And I fell in love with this soup for its delicate sour taste and practicality...
The classic recipe for this soup is necessarily made from beef, contains walnuts, rice and another very important ingredient - tkalapi, which is now successfully replaced with tkemali plum sauce...
There is nothing easier than cooking broth, but to make the meat broth not only tasty, but also clear as a tear, you just need to follow just a few rules...
Cook this incredibly delicious chicken soup with rice. Remember how in childhood, fragrant, with chicken leg and tender rice. It's very easy to prepare. First, cook clear chicken broth, and then...
Favorite soup recipe: quick and practical. Everyone likes it, both adults and children. And to avoid monotony, we put different vermicelli. The most beautiful soup is if you add colorful noodles...
Everyone loves pea soup, but very often they prefer others more quick dishes. No more soaking peas overnight, this recipe makes this creamy soup super quick...
In the summer heat there is nothing better than a refreshing, tasty and aromatic okroshka. They have come up with so many recipes for okroshka: with kefir, with whey and even with water, but the most delicious is considered to be okroshka with kvass...
The most delicious fish soup is considered to be fish soup made from live, freshly caught fish. Fish soup can be prepared in different ways, but I’m sharing a recipe for how fishermen from the Dnieper prepare fish soup...
This unusually delicate and light cream from young zucchini will fill the body with much-needed vitamins and minerals, energize it, and help maintain youth, slimness and beauty...
Many people have heard about gazpacho - a Spanish soup made from fresh tomatoes, and also that there is nothing better than cold soup in the summer heat. Preparing gazpacho is very, very simple, and most importantly incredibly fast...
Another diet soup, which is prepared from peas freshly picked from the garden, or freshly frozen peas are also suitable. Try it, it’s really tasty and extremely healthy...
Anyone who watches their figure, who cares about youth and health, knows about the magical properties of pumpkin. I advise everyone to fall in love with this orange miracle, prepare this delicious and nutritious vitamin soup...
How to cook soup
- To make the broth rich, the meat should be filled with cold water. The broth is quickly brought to a boil and then simmered over low heat.
- If you cook the broth over high heat, the meat will be tastier and the broth will not be as rich.
- When cooking soup, after each addition of vegetables, quickly bring the soup to a boil and then reduce the heat.
- Stir soups using slow circular movements. Only in this case the integrity of the vegetables in the soup is not compromised.
- Do not add water to the broth; it greatly affects the taste of the broth. If it is necessary to add (too much salt or too little liquid), then use boiling water.
- To prevent the soup or broth from losing its beautiful transparent color, always remove the bay leaf from the soup after cooking.
- Any soup will be much tastier if, after cooking the soup, you let it brew for a while.
- Heat the broth over low heat, uncovered. This way it will better retain its transparency and taste.
- Salt the meat broth twenty minutes before the end of cooking.
- Salt the fish broth at the beginning of cooking.
- Salt mushroom soups at the very end of cooking.
- The most delicious mushroom soup is made from porcini mushrooms, champignons or morels.
- To make mushroom soup tasty and rich, it is better to use both large dried mushrooms and small ones. Large mushrooms add to the broth dark color and delicate taste, and fine aroma.
- It will turn out more rich if you cook it from brisket.
- A few minutes before the end of cooking, be sure to add chopped lettuce peppers to the borscht. Pepper adds vitamins to the dish and gives it a special taste.
- The main ingredients of any pickle are pickled or canned cucumbers, cucumber pickle and sautéed vegetables. The remaining ingredients can be very different, depending on the name of the recipe and the chef’s ideas.
- If pearl barley is sautéed in oil rather than boiled, the pickle will turn out much tastier.
- If the pickle is not spicy enough, add boiled cucumber pickle (pre-strained) to it.
- To pearl barley soup it worked out beautiful color, pre-fry pearl barley in butter.
- If you add a tablespoon of sherry to the soup, the soup will turn out much tastier.
- To make soup with noodles or noodles clear, first immerse the noodles in boiling water for a few seconds to wash off excess flour. And only after that they put the noodles into the soup or broth and cook until done.
- If we cook fish soup, then we put the fish in cold water and cook.
- To give the soup a piquant taste, add half a fresh apple to it.
- To make the broth a beautiful yellow-orange color, add a little fresh onion broth to it (cook the peel of one onion for 10 minutes in a small amount of liquid).
- Puree soups can be prepared from one type of vegetable, or they can be cooked from several types of vegetables. In order not to “kill” the vegetable aroma of the soup, we add a minimum of spices.
- As a rule, croutons are served with creamy soup. The croutons will turn out much tastier if you sprinkle them with grated Dutch cheese before drying.
- Cook any milk soups over low heat so that the milk does not burn. In this case, it is advisable to use a pan with a thick bottom.
- When preparing milk soup with noodles, do not forget that all pasta cooks very poorly in milk. Therefore, we first boil vermicelli or noodles until half cooked in water, and only then finish cooking them in milk.
- We first blanch white cabbage, Brussels sprouts or savoy cabbage for milk soup, and then cook it.