Soups are different. Homemade soups recipes with photos how to make soup for every taste

A variety of soups are included in the diet of every person, starting from early childhood. Some adhere to constancy and regularly prepare first courses, others are somewhat neglected, being content with only second or sweet desserts, forgetting about the benefits of liquid food.

In addition, soups made from quality vegetables help to cope with overeating, being faithful helpers of healthy and dietary nutrition.

Do you have to eat soup every day? The answer is extremely positive, because fresh soups are beneficial for the health and vitality of the body. There are several reasons for this:

first courses have a stimulating effect on digestion processes and are quickly absorbed;
liquid food provides support for water-salt balance;
hot soups help to keep warm during the cold season, supplying the body with heat energy.

The first courses come out on top in terms of nutritional value and the ability to be easily absorbed by the body, therefore they are recommended to be used in the children's diet, as well as in the postoperative period and with dietary nutrition.

Cooking Secrets or How to Make a Delicious Soup

The main rule and the main secret in the preparation of first courses is an elementary adherence to the recipe, which will save the culinary specialist from boiled vegetables and frequent problems with over-salting soups. Easy-to-follow steps for making a soup masterpiece:

send vegetables for cooking in the recipe order, then each of them will have time to cook and stay in shape;
add salt to the dishes gradually and only as all the ingredients are ready, which will ensure uniform impregnation with salt and will not allow food to be oversalted;
make sure that vegetables do not boil over during cooking by adjusting the glow level;
just let the cooked dish stand a little and sweat under the lid, then its taste will significantly improve.

Recipes for the simplest and most inexpensive soups for every day

Soups can be prepared daily from cheap handy products that every housewife can find. The grocery basket will be quite inexpensive, and the first courses will delight you with mouth-watering aromas and pleasant taste.

Tomato soup

For 10 servings you will need:

500 g chicken breast;
2 large potatoes
1 onion;
2 large tomatoes;
180 g sour cream;
2.75 liters of water;
35 g olive oil;
salt;
black pepper;
Dill.

Cooking time is noticeable: 45-50 minutes.

Caloric content: 35 kcal / 100 g.

Soup with melted cheese and noodles

For 6 servings you will need:

190 g processed cheese;
90 g fine vermicelli;
2 large potatoes
1 medium carrot;
1 onion;
30 g butter;
salt;
black pepper;
2.45 liters of water;
a bunch of dill or other herbs.

Cooking time is noticeable: 35 minutes.

Caloric content: 30 kcal / 100 g.

Rice soup with tomatoes and cheese

For 10 servings you will need:

2.75 liters of water;
110 g of round rice;
2 large tomatoes;
2 large potatoes
150 g processed cheese;
200 g meat balls (from minced meat);
Dill;
salt;
black pepper.

Cooking time will take: 35 minutes.

Caloric content: 31 kcal / 100 g.

Finely grate the processed cheese and put it in boiling water, cook over moderate heat for 8 minutes until it is completely dissolved;
We send meat balls to the pan, cook for 8 minutes;
Cut the potatoes into cubes;
Fill the tomatoes with boiling water, wait 30 seconds, then remove the skin, cut into a medium cube;
We wash the rice well, send it to the pan along with the vegetables and cook for 12 minutes;
Add spices and dill 3 minutes until tender.

Fish soup

For 8 servings you will need:

220 g of canned saury;
2 medium potatoes;
50 g of round rice;
2.85 liters of water;
2 small onions;
salt;
black pepper;
greens to taste.

Total cooking time: 25 minutes.

Caloric content: 25 kcal / 100 g.

We wash the rice and put it in boiled water, cook for 2 minutes;
Finely chop the onion;
We disassemble the saury into small pieces;
Dip potatoes, onions, fish into a saucepan and cook for 12 minutes;
4 minutes before the end of cooking, as needed, the soup can be added to salt, add pepper, decorate with herbs.

Traditional Soup Recipes for Every Day

When it comes to traditions, borscht, pea soup or cabbage soup, loved by many housewives and eaters, come out on top. We offer you simple recipes for popular dishes for making original soups, having tried which, you will certainly want some additives!

For 10 servings you will need:

600 g of beef;
450 kg of potatoes;
1 large carrot;
2 medium onions;
3 medium beets;
190 g tomato paste;
0.5 teaspoon citric acid;
3 teaspoons of sugar;
450 g white cabbage;
salt;
3.85 liters of water;
ground black pepper;
4 cloves of garlic;
dill, parsley;
45 g olive oil;
2 bay leaves.

Cooking time will take: 110 minutes.

Caloric content: 90 kcal / 100 g.

We wash the beef meat, cut it into portions, send it into a saucepan and pour in enough water so that it covers the meat by 10-12 cm. From the moment it boils, we cook for 50-60 minutes on low heat.
We wash the beets and carrots well, peel off the peel and cut into thin strips;
Chop the onion, fry until golden brown in olive oil, then send the carrots to it, mix thoroughly, fry for 3 minutes and add the beets to the vegetables. Fry over low heat for about 12 minutes under the lid;
Put tomato paste mixed with sugar and citric acid into the vegetable mixture, continue to fry for another 8 minutes.
Cut the potatoes into small cubes or strips;
Thinly chop the cabbage;
Add salt, pepper to the finished broth and lower the prepared cabbage, from the moment of boiling, cook for 11 minutes;
We send potatoes and vegetables to the pan, cook on low heat for 15 minutes, stirring at intervals of 3 minutes;
At the end of cooking, lower the finely chopped garlic, bay leaves and sprinkle with herbs.

Pea soup with smoked ribs

For 10-12 servings you will need:

550 g smoked pork ribs;
3.8 liters of water;
300 g peas;
1 onion;
1 large carrot;
20 g olive oil;
2 bay leaves;
salt;
black pepper.

Cooking time will take: 95 minutes.

Caloric content: 85 kcal / 100 g.

Cabbage soup

For 8-10 servings you will need:

380 g white cabbage;
3 large potatoes;
2 medium onions;
2.75 liters of water;
300 g meatballs;
20 g olive oil;
salt;
black pepper;
Dill;
bay leaf.

Cooking time will take: 50 minutes.

Caloric content: 52 kcal / 100 g.

Cut the onion into a medium cube, fry in olive oil until golden brown;
Rub the carrots or cut into thin strips, add to the onion and fry for 12 minutes;
Chop the cabbage very finely, place it in a saucepan with water, cook for 12 minutes, then add the meatballs and cook for another 4 minutes;
Cut the potatoes into cubes and, together with overcooking, send them to the pan, add spices, cook over low heat, not forgetting to stir so that the potatoes do not boil;
At the end of cooking, add bay leaf, sprinkle with dill.

Lenten soups: easy recipes for every day

Soups without meat are not just low-calorie, but also very tasty, which can be cooked every day, spending very little time. For instance:

For 8-10 servings you will need:

230 g of buckwheat;
2 large potatoes
1 onion;
15 g olive oil;
3.25 liters of water;
salt;
ground black pepper.

Cooking time will take: 40 minutes.

Caloric content: 26 kcal / 100 g.

Fill the pan with water, fill in the washed buckwheat, boil for 15 minutes from the moment of boiling over medium heat;
Chop the onion, fry in vegetable oil until golden brown;
Peel the potatoes, cut them into medium cubes, send them to a saucepan and cook for 12 minutes;
4 minutes before cooking, add some salt to the soup, pepper;
At the end of cooking, add the overcooked onion.

For 8 servings you will need:

180 g of pearl barley;
3 large potatoes;
35 g olive oil;
3.1 liters of water;
3 pickled cucumbers;
1 large carrot;
1 onion;
spices;
2 bay leaves.

Cooking time will take: 70 minutes.

Caloric content: 21 kcal / 100 g.

Fill the pot with water and bring to a boil;
We wash the barley twice, put it in a saucepan with boiling water, cook for 40-50 minutes;
Chop the onion, fry until golden brown in olive oil;
Rub the carrots or cut into thin strips, fry with the onions for 15 minutes, without closing the lid;
Finely chop the cucumbers, add to the vegetables and fry them under the lid for 15 minutes;
Add potatoes to the barley, cook for 12 minutes, stirring occasionally;
4 minutes before readiness, we send vegetables to the soup, add some salt as needed, add your favorite spices;
At the end of cooking, add bay leaves and let the soup stand for 10 minutes.

For 10 servings you will need:

2 raw eggs;
2 large potatoes
150 g horns;
2.50 liters of water;
1 onion;
20 g olive oil;
Dill;
salt;
ground black pepper.

Caloric content: 22 kcal / 100 g.

Cut the potatoes into cubes or medium cubes;
We put it in a saucepan, from the moment of boiling, we cook for about 6 minutes, after which we fill the horns, continue to cook for 8 minutes;
Chop the onion, fry until golden brown in olive oil;
Break the eggs into a cup, add some salt and beat with a fork for about 30 seconds;
1 minute before readiness, pour the egg mixture into the soup in a thin stream, stirring constantly;
Pepper the finished dish, sprinkle with dill.

Delicious soup recipes for the children's menu

Cooking soups every day for the children's diet will not create great difficulties for housewives, since the recipes are quite simple, they cook quickly and turn out to be very nutritious.

Milk soup with vegetables

For 6-8 servings you will need:

1.7 liters of milk;
0.4 l of water;
1 small onion;
300 g white cabbage;
2 medium potatoes;
20 g ghee;
salt to taste.

Cooking time will take: 30 minutes.

Caloric content: 48 kcal / 100 g.

Finely chop the cabbage;
Combine milk with water, bring to a light boil and send cabbage to it. Cook for 7 minutes, stirring constantly;
Cut the potatoes into small bars, send them to a saucepan and continue to cook for another 12 minutes on low heat, not forgetting to stir;
Finely chop the onion, fry in ghee until golden brown;
4 minutes before readiness, send the fried onions to the soup and salt to taste.

Soup with chicken meatballs in a slow cooker

For 6 servings of soup for children you will need:

350 g chicken fillet;
1 raw egg;
35 g rye flour;
2.5 liters of water;
2 large potatoes
half an onion;
1 medium carrot;
100 g egg noodles;
a bunch of dill;
salt to taste.

Cooking time will take: 25-30 minutes.

Caloric content: 35 kcal / 100 g.

Twist the chicken fillet with a meat grinder or blender, add the egg and flour, knead thoroughly, form the meatballs and send them to the freezer for 15 minutes;
Cut the potatoes and onions into cubes;
Rub or cut carrots into thin strips;
Fill the cooking container with water, send the meatballs, prepared vegetables into it, add the dill and set the "Soup" mode on the multicooker;
Add the egg noodles and salt 8 minutes before cooking.

Simple recipes for delicious soups for every day will allow caring housewives to save enough time and at the same time get a delicious result that can bring real gastronomic pleasure and delight the whole family!

Another recipe delicious soup is in the next video.

Li.Ru culinary community -

Quick Soup Recipes

I suggest you learn how to make vegetable marrow and potato soup - an excellent vegetarian recipe will add variety to your dishes, and directly to you - the benefits! Take the time to cook.

I cook lean and healthy celery root soup when I want to unload the body and fill it with vitamins. There is no meat in it, not even meat broth, only vegetables. My friend is especially happy about this soup.

Somehow I came across a simple bean soup recipe. I cooked it in half an hour. The soup turned out to be new and very tasty. The bean soup really enjoyed my nephews. And, since children love, it means - a test!

I cook the soup from the waves according to the recipe of the Hungarian mushroom soup. It differs from ordinary mushroom soup in that it contains paprika and milk. The soup from the waves comes out very tasty and satisfying.

Umbrella soup is prepared very simple recipe... And it cooks very quickly. Based on this recipe, you can cook soup from any mushrooms. I serve this soup from umbrellas with pies (with mushrooms).

Shiitake and tofu soup is very simple and quick to prepare. It can be served for a light lunch. In the summer, I also eat it for dinner. By the way, I advise everyone to eat soups who want to relax about their figure. Forward!

Boletus mushroom soup is very simple to prepare. You can cook it with or without meat. My simple mushroom soup recipe is meat-free. Add potatoes, carrots, onions, some herbs and the soup is ready!

Japanese traditional shiitake miso soup is cooked for half an hour. Ginger, tofu, vegetables and, of course, miso are added to it. Shiitake is a source of vitamin D, so the soup comes out both tasty and healthy.

Gruzdyanka is a soup made from milk mushrooms, traditional for Russian cuisine. It is not at all difficult to cook a gruzdianka: you will spend only about half an hour on its preparation, while using a minimum of products.

Thick tomato soup is perfect for a light lunch. Such a soup will restore strength after a fun evening (and night!), Will become the "highlight" of a family meal and a find of the tomato season. Forward!

Light vegetable soups are good in summer. They do not burden the stomach and are very useful. Moreover, there are plenty of fresh vegetables in summer, and the vegetable soup with bell pepper can be cooked every time with new ingredients.

Okroshka on whey is an exceptionally summer dish that not only satisfies hunger well, but also perfectly refreshes, therefore, the soup should always be thoroughly cooled in the refrigerator before serving.

Diet celery soup will help you burn extra pounds and cleanse your body of toxins. I advise you to eat this soup for at least a week. Cook the soup in half an hour! Be healthy and love yourself!

Chanterelle soup with beans is my lifesaver. Delicious, satisfying and beautiful soup that can be cooked in just 25 minutes. It is very easy to prepare. Meet!

Cheese soup with honey agarics - surprisingly tender, almost creamy soup made from fairly simple ingredients. The recipe was invented by me personally and tested dozens of times - it always turns out great.

Have you promised a hearty dinner, but time is running out? Do not despair, I advise how to cook borscht in the microwave - only half an hour, and no one will notice the change, it will turn out to be just as hearty and rich :)

For lovers of fermented milk dishes, I advise you to cook okroshka for citric acid... Cold fresh soup with sourness is perfect in summer. We also add garlic to it for piquancy and more herbs.

Perhaps the most unusual variant of okroshka is with sprat in tomato sauce. When you want something quick and easy, this okroshka is a good option. We take a can of canned food, once or twice - and you're done!

When I want something spicy, I cook okroshka with mustard. In addition to this hot ingredient, I add fresh mint. The taste is wonderful! I highly recommend trying my okroshechka!

I like the "Baltic okroshka" - on kefir with beets. The sweetness of beets and the sourness of kefir create a unique combination. I always want supplements! This soup is very good for your appetite!

During fasting and for unloading, my family and I eat lean okroshka with mushrooms. Any mushrooms that you have at home or that you buy go into it. A simple option - with champignons, royal - with white ones.

What to cook in the heat? In my family, they would answer you in unison - okroshka! I recommend a light version of the soup, and add vinegar for sourness. Cooking okroshka in water with the addition of vinegar - you'll love it!

Okroshka on kvass is a classic dish that, I think, every housewife should be able to cook. Most often I cook okroshka using my homemade kvass. It will turn out very tasty!

This simple recipe for okroshka with mayonnaise is easy to remember. It will take you about 20 minutes to cook it. It's good to add ice to the finished okroshka! Take care of fresh vegetables, preferably from the garden.

Okroshka is a light, nutritious, vitamin soup, which, moreover, helps to lose weight. I adore okroshka and in early spring I always "sit down" on okroshka diet. I lose 3-4 kg by the bikini season.

Sorrel and egg soup is a traditional and well-known soup of Russian home cooking. The ingredients are affordable, the cooking process is simple, and the soup is hearty, rich and delicious. Cooking!

Sorrel puree soup is another incredibly tasty dish made from this healthiest vegetable... It is prepared simply, quickly and from affordable budget ingredients, but the taste and appearance of the dish is of a restaurant level.

Cold cucumber soup is a great lunch on a hot summer day. The recipe for cold cucumber soup is based on natural yogurt and vegetable broth. Suitable for vegetarians.

Light, healthy, hearty, aromatic, tasty - the advantages of this wonderful and simple sorrel soup in a slow cooker can be enumerated for a long time. But it's better to see for yourself, isn't it? :)

Cheese soup "Druzhba"

Eh, who among us does not remember the taste of this soup? .. Once it was a real lifesaver for our mothers and grandmothers. But even today, a simple recipe for soup made from Druzhba cheese (or any other processed cheese) can be of great help for a modern housewife, who often has to cook something “quick”.

Mid September, the kitchen is piled high with homemade tomatoes and pumpkin. Well, we are preparing delicious dishes disposing of excess products. Tomato pumpkin soup - welcome!

Recipe for making broccoli puree soup. The soup is very quick to prepare, but the taste is simply excellent. And thanks to such a vegetable as broccoli, this dish becomes very nutritious and healthy.

Not sure what to make with tomatoes - try Moroccan tomato soup... This is an easy-to-prepare, very spicy and original soup made from ingredients that are simple and understandable to a Russian.

Lean pickle - very easy to prepare and hearty soup home cooking. No frills - lean pickle is prepared only from simple and affordable ingredients. What you need in Great Lent.

Delicious and aromatic pumpkin soup... I advise you to cook it for your kids as the soup is very healthy.

The classic Mediterranean garlic cream soup is a dish that is better to taste once than hear about it a hundred times. The preparation is very simple.

Simple and delicious recipe canned soup. Smoked saury in oil goes very well with this dish.

Recipe for making a hodgepodge with sausage, potatoes, onions, tomatoes, pickles and olives.

Lithuanian cold borscht "Shaltibarshchi"

The recipe for the preparation of a traditional Lithuanian dish. Cold borscht is served in summer. This soup should be tried by everyone, without exception, just delicious!

Milk soup with buckwheat is very easy to prepare and will not take you much time and effort. Buckwheat is used in both adult and baby food.

Creamy spinach soup with celery and cabbage is a light, tasty soup with a beautiful emerald color.

Cherry Soup - It may sound crazy, but it is a Hungarian national dish. And, I must say, quite tasty :)

Vegetarian okroshka is a cold summer soup without eggs and sausages. Also, this okroshka is prepared not with kvass, but with kefir.

Chanterelle soup is a very light, tasty and aromatic mushroom soup. Suitable for vegetarians and dieters.

French puree soup is an exquisite but very simple dish. I think that every housewife can easily find all the necessary ingredients in her refrigerator to make this soup.

Vegetarian Vegetable Miso Soup is a delicious and very healthy soup. Japanese food based on fish, well, we will cook a soup without fish, but nevertheless full of vitamins and nutrients!

If you do not know what to cook from zucchini, I recommend zucchini puree soup. The dish turns out to be not only very useful, but also very tasty and refreshing on a summer day.

Soup from bell pepper- original and delicious yellow cream soup! It doesn't take much effort and money to prepare it, which makes it even more attractive!

Recipe for making Thai soup with chicken broth, coconut milk, shrimp, mushrooms, lemon, chili, garlic and ginger. Tom KXA soup is a visiting card of Asian cuisine.

Recipe for making soup from peas, potatoes, carrots, onions, tomato sauce and spices. Lean pea soup turns out to be no less tasty than meat soup.

Croutons will enhance the taste of any soup. Oven-dried or fried in butter, grated with garlic or soaked in lemon juice. Prepare croutons for your soup and see for yourself.

Vermicelli soup is very easy to prepare, light and delicious. It is cooked in chicken broth, beef and vegetable broth. Today we offer you noodle soup with meatballs.

The recipe for this soup will help out a lot when you need to cook dinner, but there is a sorely lack of time. It cooks very quickly and the soup is delicious.

White soup is any creamy soup that uses processed cheese.

Chicken noodles is one of the most popular homemade soups. It always turns out to be very tender and tasty. This is a very light soup, which is also very quick and easy to prepare.

Bonn Soup is the staple of the appropriately named diet, based on the statistics that the people who prefer soups are the majority of the lean people.

Recipe potato soup with dumplings.

Recipe for cooking borscht with beets, squid, cabbage, carrots, potatoes, onions and herbs.

For many milk soup associated with either milk rice porridge or exotic dishes from France and Sweden. How about a simple and healthy vegetable soup with milk? Useful and great!

This dish may seem unusual to our eaters, because the soup does not contain traditional potatoes. The main ingredient here is onion. However, once you've tasted the soup well, you'll love it. Recipe from Dumas the Elder.

What is soup? This is the first dish, the base of which is 50% liquid. It is prepared in all countries of the world, each nation has its own recipes for simple and delicious soups for every day, or fanciful complex first courses invented by experienced chefs.

Soups are divided into three main groups: hot soups, cold soups and soups that are served both hot and cold. They are also divided into groups due to the basis on which they are cooked. May be on:

water;
beer;
kvass;
kefir;
brine.

Soup varieties

Depending on the main product, soups are divided into the following groups:

meat;
fish;
vegetable;
mushroom;
dairy;
from seafood.

Vegetable soups

Soups without meat, light and easy to prepare, in vegetable broth for dietary and baby food. Prepare quickly, recipes are simple and easy.

Light Plain Cabbage Soup

Products:

Onion - 1 medium
Potatoes - 2-3 pcs.
Carrots - 1 pc.
Vegetable oil - 2-3 tablespoons
Cabbage - 300 g

Cut the potatoes into small cubes, chop the carrots, chop the onion. Put everything in a saucepan, pour two liters of water. Put on the stove and cook until half cooked potatoes. Add chopped cabbage, salt and oil. Sprinkle with herbs when serving.

Lentil soup

Prepare:

200 g green lentils
1 medium carrot
1 onion
3-5 tablespoons of olive oil
3-4 potatoes
Salt pepper

Pour lentils with water and cook for 10 minutes. Discard in a colander and drain off the water. Chop the onion, pour the oil into the bottom of the saucepan and fry for a few minutes, stirring constantly. Put the lentils over the onions, mix everything together a couple of times and cover with hot water. Leave to cook for about half an hour. Add chopped potatoes and grated carrots, salt and pepper. Bring to readiness, turn off the stove and let it brew for a quarter of an hour.

Cauliflower and zucchini puree soup

Products:

Cauliflower gram 350
Zucchini (young) - 2 large
Ghee butter - 1 tbsp. a spoon
Salt pepper
Paprika - 0.5 tsp
Pinch of hazel

Cut the zucchini together with the skin, divide the cabbage into separate inflorescences. Melt butter in a saucepan, add curry, pepper and paprika. Put the cabbage and fry, turning over several times. Add zucchini, salt and hot water (1 cup). Cover and simmer, stirring occasionally, for about 30 minutes. During this time the vegetables will cook. Use a blender to puree the vegetables. A beautiful velvet mass should be obtained. The puree soup is ready.

Mushroom soups

Mushroom broth makes wonderful delicious soups, and it is not at all difficult to cook them. Just pick the mushrooms that fit, rinse, and you can combine them with any vegetable.

Mushroom soup with herbs

Ingredients:

3 potatoes
3 onions
300 g champignons (other mushrooms are possible)
3-4 spoons vegetable oil
Salt pepper
Parsley, dill, cilantro
2 handfuls of vermicelli

Heat oil in a saucepan, put onion, simmer for a couple of minutes, add mushrooms cut into layers. Simmer for another 4-5 minutes. Pour in one and a half liters of water, add potatoes, salt and pepper. When the potatoes are almost ready, add the noodles, add herbs, after five minutes you can turn off the stove. Serve hot mushroom soup.

Soup with mushrooms and melted cheese

Products:

Champignons - 150 g
Potatoes - 3 medium
Processed cheese
Onions - 1
Vegetable oil
Carrot - 1
Salt pepper
Paprika - a pinch
Bulgarian pepper - 1 pc.
Vermicelli - 3 spoons

Boil water and throw small diced potatoes into it. Fry the chopped champignons in oil and send to the pan. In the same oil, fry the onions and grated carrots, add pepper strips. Salt the soup, sprinkle with paprika and black pepper, send vegetables from the pan to the pan. After five minutes, lower the cheese. When the potatoes are almost ready, throw in the noodles, after 10 minutes the soup is ready. Finally, add your favorite greens. We look further homemade soups that are easy to prepare.

Soup with cheese and mushrooms

If you are interested in how to make a quick soup, then this recipe is for you.

Ingredients of the recipe:

Processed cheese - 2 pcs.
Champignons - 200-250 g
Olive oil
Broccoli - about 200 g
Potatoes - 2 medium
Onion - 1 large
Parsley

Cut the mushrooms into slices, if they are very small, then you can leave them whole. Fry in a pan with onions. Boil water, put free-form chopped potatoes, let it boil for 10 minutes. Add mushrooms, onions, salt and olive oil.

When the potatoes are ready, throw broccoli into the soup, cook for three to four minutes. Grate cold cheese curds and add to soup. To make it easier to grate curds, place them in the freezer for half an hour. When the curds are melted, add the herbs. The soup is ready.

Meat soups

Rice soup with chicken

Ingredients:

2 medium onions
1 chicken breast
100 g rice
2 bay leaves
2 carrots
3 large potatoes
50 ml. sunflower oil
Salt pepper

Wash the chicken meat, cut it and put it in boiling water along with the onion (without cutting it entirely) and one carrot, cut into two parts. When the broth boils, periodically remove the froth. Cut the potatoes in any shape, add water and leave aside.
Chop the second onion, fry and add grated carrots, simmer together for a couple of minutes. Wash rice 2-3 times. When the chicken is cooked, remove it from the pan along with the onions and carrots. Put the potatoes in a yushka and cook for 10 minutes, add bay leaves, vegetables from the pan, season with salt, pepper and toss in the rice.
Cut the cooled breast into small pieces and send to the soup. Cook until rice is cooked. Dinner is ready, invite your family to the table. We look further at the recipes for simple soups that can be cooked at home.

Pearl barley soup with beef

Products:

Half a kilo of beef
1 medium onion
1 carrot
½ cup pearl barley
Some celery (stems only)
Salt pepper
A little vegetable oil
1 bay leaf

Wash the groats and pour boiling water over them. Leave to swell for a couple of hours. Cut the meat into small pieces and cook, drain the first water after boiling. Pour over hot water and cook until tender, add soaked pearl barley. When it's almost done, add the potatoes. Fry onions and carrots, add finely chopped celery, sauté for 7-10 minutes. Put in soup. When the potatoes are cooked, you can turn them off and sit down at the table.

Pea soup with pork

Products:

300 g boneless pork
200 g dry peas
2 potatoes
1 carrot
1 large onion
1-2 bay leaves
Salt pepper

It is best to soak peas in water from yesterday, so they cook much faster. Divide the meat into pieces and cook, add peas after half an hour, cook for another 30 minutes. Chop onions and carrots with a grater and fry in sunflower oil. After 20 minutes, add chopped potatoes to the soup, when they are almost ready, add vegetables from the pan, salt and pepper. Pea soup with meat ready. Let it steep for about five minutes and you can have lunch.

See how to cook, step by step recipe with photo.

Chicken stomach soup

Ingredients:

Two small potatoes
300-350 g chicken stomachs
2 handfuls of noodles
Butter (gram 40)
Salt pepper
A little parsley

Thoroughly clean the stomachs, wash, add water and cook for three minutes. Drain the water, wash the stomachs and refill with water. Cook for 45-50 minutes. Cut the potatoes into cubes, toss in the broth, season with salt, add pepper. Cook for 5 minutes, then toss in the homemade noodles and butter. Add greens at the end.

Chicken broccoli puree soup

Products:

Chicken breast - 300 g
Broccoli - 400-450 g
1 carrot
1 medium onion
2 tablespoons butter
Salt pepper
1.5 liters of water

Chop the chicken and cook. Chop onions and carrots and fry in butter. Disassemble broccoli into inflorescences, and when the meat is almost ready, send to the yushka. To lay out vegetable stew, salt and pepper. Bring everything to readiness. Pour the yushka into a separate container, use a blender to kill everything in the puree, gradually adding the yushka. Adjust the thickness of the soup to your liking.

Green sorrel soup

Products:

3 eggs
700 g pork with bone
5-6 potatoes
1 onion
250 g sorrel
1 carrot
Unscented sunflower oil
Pepper
A bit of parsley and dill
Green onion

Divide the meat into small portions, cook for 10 minutes, drain the water, cover with clean water and cook the pork. Boil eggs and cover with cold water. When the meat is almost ready, remove from the soup and separate the flesh from the bone, return to the pan. Add potatoes, carrots, finely chopped or grated. When the vegetables are ready, put finely chopped eggs, herbs, sorrel, salt and add pepper, not sparing. Boil for 5-7 minutes and turn off. Serve with sour cream. And we have soups for every day, simple and cheap, hearty and tasty.

Pea soup with smoked ribs

If you are interested in soups that are tasty and simple, hearty and rich, you will like the following recipe.

Products:

5-6 medium sized potatoes
300 g smoked ribs
2/3 cup split peas
A little parsley and dill
2 tablespoons of refined oil
1 small carrot
2 cloves of garlic
1 onion
½ teaspoon hops-managed
0.5 tsp paprika
Salt pepper

Soak the peas for several hours in warm water, then drain the water and pour it into boiling water. When the water boils, throw in the ribs, do not forget to skim off the foam. Cut the potatoes into small cubes, and as soon as the peas are tender, add to the broth. Grate the carrots, finely chop the onion, put in the pan and fry for a few minutes. Season with salt, add paprika and pepper. Then put in the soup, mix all the ingredients and add the crushed garlic. After a couple of minutes, put the herbs, let it boil for a couple of minutes and you can turn it off.

Kharcho soup with beef

We will need:

½ cup rice
700 g beef
4 onions and the same amount of tomatoes
½ cup walnuts
5 cloves of garlic
0.5 pod of hot pepper
1 teaspoon hops-managed
A little cilantro, basil, parsley
Celery and parsley root
0.5 cups pomegranate juice (no sugar)
Bay leaf
A bit of cinnamon
Salt pepper

Cut the meat into portions, put in water (about 2 liters), cook. Remove the foam periodically. Cook for 1.5 hours. 30 minutes before the end, add the bay leaf, a tablespoon of the mixture of parsley and celery roots, salt and pepper.
Finely chop the onion, remove the skin from the tomato and chop finely. Fry the onions until golden brown, then add the meat from the broth and simmer together for five minutes. Add the tomatoes, cover and simmer for 10 minutes. Now you can return everything to the pan, as soon as the soup boils - add the rice.
Crush the nuts in a mortar or mill, pour into the soup, add hot pepper. Continue to cook for another 5 minutes, then pour in the pomegranate juice, add hops, cinnamon, basil. Cook for another five minutes. Add cilantro and parsley at the very end. Kharcho should be infused for at least one hour, and only then can be poured into plates.

Bean and meat soup

This is a very tasty soup, hearty, rich, see the recipe from the photo, everything is very simple.

Products:

500 g of beef
1.5 liters of water
½ cup white beans
One onion
1 medium carrot
300 g potatoes
Bay leaf
Vegetable oil
Salt pepper

Soak the beans for several hours in warm water. Chop the meat and cook for 5 minutes, drain the water, wash and add water for future soup. You can add soaked beans right away. It will take them an hour and a half to brew. When the beans are soft, toss in the diced potatoes. Continue cooking.
Finely chop the onion, grate the carrots, simmer in butter. The food in the pan is ready, you can add stewed vegetables, bay leaves and spices. Let it simmer for another 5 minutes. Bean soup is ready.

Meatball soup

Products:

250 g minced meat
One carrot
2 medium onions
3-4 potatoes
Fresh herbs
Salt pepper
3 tablespoons of vegetable oil
One egg

Add the egg and spices to the minced meat, knead the minced meat, beat well and mold small round meatballs. Finely chop the onion, crush the garlic, cut the carrots into strips or circles. Heat the oil in a deep frying pan, simmer the onions, then the carrots and garlic. Put out everything and put in boiling water. In the same oil, fry the meatballs on both sides and immediately put them in boiling water. Throw in the potatoes and cook until tender, about half an hour. At the end, finish off the greens.

Soup with meat and buckwheat

Products:

500 g meat (beef, pork)
1 glass of buckwheat
1 carrot
4-5 potatoes
Several arrows of green onions
Parsley and dill
Salt pepper

Chop the meat, cook for 5-10 minutes, drain the first water, pour clean and cook until almost cooked. If you have pork, then one hour is quite enough, for beef you need 1.5 hours. Put potatoes, carrots, cut into strips (you can rub) into the broth, add salt and pepper. After five minutes, pour out the buckwheat. Add greens at the very end. Buckwheat soup with meat is ready.

Look also: light and tasty for proper nutrition.

Chickpea and Chicken Soup

Ingredients:

Two chicken drumsticks
One glass of chickpeas
One onion
Half bell pepper (green or red)
A little parsley
Several celery roots
Two tablespoons of vegetable oil
One medium carrot
Salt pepper

Chickpeas must be poured with cold water and left until morning. The next day, drain the water, rinse the chickpeas and cover with clean water. Cook for 35-40 minutes. Remove the skin from the legs and add to the chickpeas, cook for another half hour. Dip the onion strips, carrots and celery into the heated oil. Saute for a few minutes, add bell pepper, simmer for another 2-3 minutes.

When chicken legs cook, remove them from the broth, separate the meat from the bone and return to the soup. Taste the chickpeas, if they have already been cooked, lay out the stewed vegetables, add pepper and salt, and herbs. Let it simmer for five minutes, that's all, a delicious and hearty soup with chickpeas is ready.

Soup with chicken in a slow cooker

Products:

Any chicken meat (2 thighs, breast or drumsticks)
Potatoes - 3-4 tubers
White onion - 1 large
Carrots - 1 large or 2 small
Greenery
A couple of tablespoons of refined oil
Salt pepper
Bay leaf

Pour water into the multicooker bowl, put the chicken meat, close and set the Cooking program for 30 minutes. Cut the vegetables into small pieces. Take out the chicken, disassemble it into small pieces, remove bones if any. Return back to the broth, put all the vegetables and herbs, add salt and pepper. Top up with water if necessary. Close the lid and set the Soup program for 25 minutes. Everything is ready, and we are looking further on the recipes for soups.

Soup with melted cheese and vegetables

Products:

3 potatoes
Half a chicken
1 large onion
Processed cheese
Greenery
A spoonful of butter
Salt pepper

Pour the carcass with water (3 liters) and cook, periodically remove the foam. Cook for 30 minutes, lightly salt during cooking. Cut the potatoes into small cubes, add water. Fry the onion in butter, which needs to be chopped very finely, you can grate it.

Remove the chicken, let it cool and separate the meat from the bones, return to the broth, put the potatoes and cook until tender. Put the stewed onions, melted cheese, grated, salt, pepper and herbs, whichever you like. Let it boil for five minutes, leave aside to infuse.

Delicious beef noodle soup

Prepare:

300 g of beef
A handful of homemade noodles
1 carrot
3 potatoes
Greenery
One bow
Salt pepper

Pour water over the beef, cook for 15 minutes and drain. Pour in clean water (3 liters), cook for an hour and a half. Add potatoes, noodles, carrots, chopped into strips and chopped onions, salt, add black pepper. When the potatoes are cooked, pour out the herbs, leave for a couple of minutes and remove from heat.

Pea soup with sausage

Products:

100 g split peas
3 potatoes
1 large carrot
Piece of smoked sausage (80 grams)
1 onion
Parsley and dill
Salt pepper
A little sunflower oil

Pour cold water over peas and leave overnight. In the morning, drain the water, pour it into a saucepan and add two liters of water, cook for half an hour. Cut the potatoes into cubes and send to the peas, season with salt and pepper. Finely chop the carrots and onions. Stew the onions, add the carrots and sauté for 5-6 minutes, put in the soup. When all the ingredients are ready, add the sausage cut into thin circles and chopped greens. Let it boil and serve.

Chicken soup with egg

Ingredients of the recipe:

2-3 homemade eggs
Handful of noodles
Chicken thigh
One carrot
Pinch of turmeric
1 onion
Salt pepper
Parsley

Boil the chicken for 5 minutes, drain the first soup. Pour over clean water and cook for 15 minutes, then remove and separate the meat from the bone, return to the saucepan. Chop vegetables, add to broth, season with salt, cook for another 10 minutes, then add noodles to the soup. Cook for 5-7 minutes, the heat should be low, at the very end add herbs, black pepper. Boil eggs, if homemade, then it is best to boil them soft-boiled. Serve the soup by serving on small plates and placing half an egg.

Fish soups

You can cook many delicious soups from fish and seafood, and not only a banal fish soup (although it can be very tasty and rich if you start cooking it correctly). You can add canned food, shrimp, squid, a variety of fish, vegetables, and so on to fish soups.

Canned fish soup

Products:

2 tbsp. spoons of rice
1 liter of water
Canned food "Saira"
1 potato and one carrot
Bay leaf
Salt pepper
1 medium onion

Pour water into a saucepan, when it boils, throw washed rice. After 10 minutes, put finely chopped potatoes and carrots. After about five minutes, put finely chopped onion into the soup. After a couple of minutes, put the fish, chopping it with a fork right in the jar, salt, throw in the bay leaf and black pepper. A couple of minutes - and you can turn it off.

Shrimp puree soup

Ingredients:

2 potatoes
One carrot
2 stalks of lemongrass (lemon grass)
2 tablespoons of butter
200 g shrimp
A little parsley
A pair of green onion arrows
Salt pepper

Defrost the shrimps, peel, leaving only the tail. Put in a saucepan and boil for 6-7 minutes, put on a plate. Put the chopped vegetables in the pan where the shrimps were cooked, boil them. Drain the yushka into cups, make vegetable puree with a blender, gradually adding liquid. Stir, salt, add more pepper. Pour into bowls, place a few shrimp in the center and sprinkle with herbs. Unusually delicious shrimp soup is ready.

Squid soup

Products:

One large squid
Parsley and celery
One carrot and one tomato
Salt pepper
One white onion
A little bit of refined oil

Cut the potatoes and put them in a saucepan, add water and cook for 10 minutes. Meanwhile, fry the onions, carrots and tomato slices, add a little salt and pepper. When the potatoes are ready, lay out the fry and the squid, cut into rings. Add greens, cook for 3-4 minutes. Leave the soup covered for 10 minutes.

Tuna soup

Products:

Canned tuna in its own juice - 1 can
1 liter of water
3-4 potatoes
1 carrot
Greenery
Cherry tomatoes - 4-5 pcs.
Refined oil - 1 spoon
Salt pepper

Pour water into a saucepan, put carrots and potatoes chopped in any shape. Cook for 30-35 minutes. Cut the tomatoes in half, put on hot oil, cut down and fry only on this side with pepper and salt. Put in a soup, send tuna from canned food there, add salt, add pepper and green tea. Let it simmer for five minutes and remove from heat.

Puree soup with shrimps and cauliflower

Components:

200-250 g cauliflower
150-200 g peeled shrimp
2 medium carrots
3 potatoes
200 g processed cheese
1 red bell pepper
1 onion
Salt pepper

Cut all vegetables, add water and cook until cooked. Drain the soup into another container, chop the vegetables with a blender, add the grated processed cheese. Add the yushka gradually, adjusting the consistency of the soup. Boil shrimp, mix with soup. Leave a few pieces to decorate the dish.

Cold soup with beets

Products:

Kefir 500 ml
Radish - 4-5 pcs.
Beets - 1 medium
Fresh cucumber - 1 pc.
Eggs - 1 pc.
Dill

Boil the beets, peel, divide into two parts. Finely chop one and place in a bowl for soup. Add the cucumber, cut into small cubes, and the radish into strips. Put the second part of the beets in a blender bowl, pour out the kefir and half a bunch of dill. Beat until smooth. Add the remaining dill to the vegetables, pour over the resulting yushka, salt. Stir and pour into a bowl. Slice the boiled egg lengthwise and place in the center of the soup.

You learned the process of making soups at home, what to combine with, how to cook simple vegetable light soups, or rich meat, spicy fish or mushroom savory. Feed delicious household first delicious dishes.

In this article, we'll talk about how to cook the soup correctly. The lack of the necessary qualifications leads to the fact that even very good soup reduced to the level of a tasteless and primitive dish. As practice shows, making an excellent soup is not so easy. My article aims to make a difference.

Recipe for delicious lamb kharcho soup

Ingredients:

chicken - 450 g
pearl barley - 0.5 cups
dried mushrooms - 50 g
onions and carrots - 1 pc.
potatoes - 2 pcs.
flour, tomato paste, salt and pepper

Preparation:

I soak the pearl barley and mushrooms overnight in a separate bowl.
Boil the chicken until tender, take out the meat, separate it from the bones and cut into pieces.
Put chopped mushrooms and barley in a saucepan with chicken broth. I cook for about a third of an hour until the barley is half cooked.
I strain the water containing the mushrooms and pour it into the soup.
I cut the potatoes into thin slices and send them to the pan. Salt.
I fry chopped onion in oil, add carrots and tomato. At the end of frying, sprinkle with flour, mix thoroughly and fry for several minutes.
I move the dressing with chopped meat into a saucepan and cook for 5 minutes. I let it brew for a few minutes.

Pouring soup from dried mushrooms into a plate and add a spoonful of sour cream. If you don't like barley, you can use millet, noodles or buckwheat.

Canned pink salmon soup

If there are many recipes for soups based on meat broth, there are much fewer fish ones.

Ingredients:

canned pink salmon - 3 pcs.
potatoes - 700 g
onions - 200 g
carrots - 200 g
pepper, bay leaf and salt

Preparation:

I pour cold water over the potatoes, peel and cut into cubes.
Peel the onions and carrots. Chop the onion, grate the carrots.
Knead canned pink salmon with a fork. I don't drain the juice.
I put the potatoes into boiling water and cook for 5 minutes. Then I add the carrots and onions.
I put pink salmon, bay leaf and pepper. I cook until the potatoes are ready. Serve hot.

Cooking video

What's easier than cooking fish soup from canned pink salmon?

Simple pasta soup

For cooking, I use meat broth. If not, vegetable will do.

Ingredients:

meat broth - 3 l
pasta - 100 g
potatoes - 2 pcs.
cabbage - 200 g
carrots and onions - 1 pc.
garlic - 2 cloves
canned green peas - 50 g
dried basil - a pinch
salt and peppercorns

Preparation:

Finely chopped cabbage. Rinse the carrots well and pass them through a grater.
Finely chop the onion, wash the potatoes, peel and cut into squares. I crush or rub the garlic.
I send the onions and carrots to the pan and fry until tender.
Pour meat broth into a saucepan, add potatoes and boil for about a quarter of an hour.
I add pasta and sauteed vegetables. I stir and cook for about 5 minutes.
At the end of cooking, add green peas, pepper, garlic, basil and salt. Mix thoroughly, salt and keep on gas for a couple of minutes.
I pour the finished soup into plates, decorate with fresh herbs and serve.

At first glance, the dish may seem somewhat strange, because canned peas in soup are very rare. However, it is worth tasting one spoonful of the treat to see how delicious it is.

How to cook meatless soup

Meat-free soup is ideal for those on a diet or fasting diet. There is an opinion that vegetable soups are less tasty than those cooked based on meat broth. I do not think so. Think, for example, milk or mushroom soup. Each of these dishes is not inferior to meat ones.

Ingredients:

potatoes - 300 g
carrots - 1 pc.
cauliflower - 200 g
bow - 1 head
Bell pepper-- 1 PC.
dill, salt, garlic

Preparation:

I cut carrots, peppers and potatoes into strips. Chop dill and onions.
Fry the onions in oil and add the carrots.
After stewing the vegetables a little, add pepper to the pan and simmer for 3 minutes over low heat.
I put water in a saucepan, bring it to a boil, salt and add potatoes with cabbage.
After boiling water, I put chopped dill with fried vegetables into the soup.
At the end of cooking, add garlic and pepper.

Soup can be made with anything in your refrigerator. Vegetables, meat, poultry, offal, cereals, cheese are suitable, broth or water and a pinch of imagination are also needed.

Introducing 10 interesting recipes soups, half of which you can cook in just half an hour! A delicious lunch is guaranteed!

1. Fresh cabbage soup with beans (vegetable bomb!)

This soup contains cabbage, carrots, bell peppers, onions, potatoes, beans, meat! Hearty and thick soup for the whole family, and even tastier for tomorrow.

For the soup you will need:

300 g pork;
a glass of boiled or canned beans;
2 potatoes;
300 g white cabbage;
bulb;
carrot;
bell pepper;
a clove of garlic;
2-2.5 liters of water;
Bay leaf;
2 tbsp. l. vegetable oil;
salt, peppercorns and ground to taste.

If you are not using canned beans, soak them for 2 hours and then boil them in new water until soft. Drain the water and use the beans.

Put a piece of meat in a saucepan, fill it with water so that it covers the meat by a couple of centimeters, cook after boiling for 20 minutes, then drain the water. Pour the meat with clean water (2 l), cook until tender over medium boil (15-20 minutes after boiling). Cut the finished meat into pieces and return to the broth. Chop the cabbage, cut the peeled potatoes into pieces. Add to saucepan.

Prepare a roast. Finely chop the peeled onion, bell pepper, tomato, grate the carrots. Fry vegetables in a skillet in oil until soft. At the end of cooking, add chopped garlic, stir and remove from heat. Put in a saucepan and add the cooked beans, bay leaves, salt, peppercorns. Cook for 5 minutes, then turn off the heat. Add chopped herbs, cover and let the soup steep before serving for 20 minutes.

2. Soup with cabbage, minced meat and cheese (Italian recipe)

Make Italian Peasant Soup! You don't need to fry the vegetables for the soup, just put all the ingredients in a saucepan and cook in half an hour.

Soup ingredients:

200 g minced meat;
500 g of white cabbage;
100 g of hard cheese;
3 celery stalks;
2 liters of water;
salt, pepper, parsley to taste.

Chop the cabbage, finely chop the celery. Mash the minced meat with a fork. Grate half of the cheese, cut the other half into small cubes. Pour water into a saucepan, bring to a boil. Add vegetables to the pan, cook after boiling for 10 minutes. Then send the minced meat to the pan, stir, cook for 15 minutes. Add all the cheese, salt and pepper, remove from heat. Serve with parsley. The soup is ready!

3. Quick vegetable soup (half an hour and you're done!)

Nutritious, light, aromatic soup of beets, cabbage, bell peppers, carrots and onions for every day. If cooked in vegetable broth or water, you get an incredibly delicious lean soup.

To make the soup you will need:

one large beet;
large carrots;
400 g white cabbage;
bulb;
large bell pepper;
500 ml of meat (vegetable) broth or water;
300 ml tomato juice;
2 tbsp. l. vegetable oil.

Wash and peel vegetables. Grate the carrots, dice the onion and pepper. Chop the cabbage. Grate the beets for Korean carrots.

Heat oil in a saucepan with a thick bottom, fry, stirring occasionally, onions, carrots and peppers until soft, 4-5 minutes. Then add the grated beets. Add the cabbage after 3 minutes. Simmer for 2 minutes and pour in the tomato juice and broth so that it covers the vegetables by 2 cm. Add salt and pepper. Cook for 20 minutes after boiling.

Serve the soup with herbs, sour cream, or natural yogurt.

4. Ural cabbage soup (lick your fingers!)

A variant of cabbage soup with millet and potatoes, which can be cooked in broth or water. Serve thick cabbage soup with sour cream and chopped herbs.

Ingredients for cabbage soup:

3 liters of broth or water;
500 g of cabbage;
2 carrots;
2 potatoes;
2 tbsp. l. millet;
60 g celery stalks or root;
2 onions;
3 cloves of garlic;
80 g tomato paste;
Bay leaf;
2-3 st. l. vegetable oil;
greens, salt, pepper to taste.

Rinse the millet in several waters, peel the potatoes and cut into large pieces.

Add potatoes and millet to boiling broth or water, salt, cook for 20 minutes.

While the potatoes and millet are boiling, prepare the frying. Chop the cabbage and fry in a spoonful of vegetable oil with tomato paste until soft. Peel and chop the vegetables: grate the carrots, chop the onion and celery into cubes, finely chop one clove of garlic. Fry the prepared carrots, onions, celery and garlic in oil until soft, separate from the cabbage. Add vegetables, cabbage, bay leaf to the pan. Cook for another 10 minutes. Season ready-made cabbage soup with garlic, pounded with salt, lemon juice, sour cream, herbs. Enjoy!

5. Thick soup with bulgur and meatballs (30 minutes)

Hearty, rich soup with vegetables, mushrooms, bulgur and delicious meatballs. For those who are not familiar with Bulgur, it's time to introduce it to the menu!

500 g minced meat;
100 g bulgur;
4 medium potatoes;
120 g champignons;
carrot;
tomato;
a bunch of greens;
a spoonful of vegetable oil;
salt and pepper to taste.

Wash the bulgur several times, peel and cut the potatoes into small pieces. Pour 1.5 liters of water into a three-liter saucepan. Put on fire and bring to a boil.

Make meatballs from minced meat, put in boiling water and cook over medium heat for 15 minutes. Salt the broth. After a quarter of an hour, add the potatoes and bulgur to the pan.

Go to the gas station. Peel and wash vegetables and mushrooms. Cut the champignons, tomatoes and onions into small cubes, grate the carrots. Fry the carrots in a skillet in oil, then add the mushrooms, tomatoes and onions. Fry for 5 minutes, then add to the soup. Simmer for 10 minutes, salt if necessary. Ready!

6. Rice soup with cheese dumplings (delicious, simple, very fast!)

This thick soup with tender cheese dumplings will be ready in just half an hour. Add rice, potatoes, onions, carrots and herbs to the cheese dumplings. You can cook the soup in meat, chicken or vegetable broth.

Ingredients for a quick dumpling soup:

2 potatoes;
bulb;
carrot;
100 g of rice;
1.5 l of broth;
3 tbsp. l. flour;
80 g of cheese;
egg;
pepper, salt to taste;
Bay leaf;
2 black peppercorns;
a bunch of dill;
2 tbsp. l. vegetable oil.

Rinse and peel vegetables. Cut the potatoes into small cubes, chop the onion, grate the carrots, rinse the rice. Bring the broth to a boil in a saucepan, add lavrushka, pepper, potatoes. Bring to a boil, lower heat, and simmer for 5 minutes. Then add rice and start frying.

Heat a spoonful of vegetable oil in a frying pan, fry the onions and carrots until soft. Add to soup and stir. Continue simmering.

For the dumplings, grate the cheese on a fine grater, mix with flour, egg, salt, pepper, add a tablespoon each of water and vegetable oil. Use wet hands to mold meatball-sized dumplings.

Put the dumplings in the soup, bring to a boil and cook for 3 minutes. Then add chopped dill, salt and pepper. The soup is ready!

7. Pickle with mushrooms (hit of the season!)

Aromatic mushroom broth, vegetables, barley and pickles are great choices for a family dinner!

You will need:

400 g of mushrooms;
carrot;
bulb;
3 pickled cucumbers;
40 g of pearl barley;
3 tbsp. l. vegetable oil;
2.5 liters of broth (or water);
salt and pepper to taste.

Place the washed and coarsely chopped mushrooms in a saucepan with water or stock and cook for 10 minutes. Mushrooms can be used both fresh and frozen. Peel the carrots and onions, grate the carrots, cut the onion into cubes. Fry vegetables in a spoonful of oil over medium heat until soft, add to a saucepan. Also send the washed barley to a saucepan, cook for 30 minutes. Cut the peeled potatoes into cubes, throw into a saucepan. Grate cucumbers, cook in soup for 10 minutes at low boil. Check the readiness of the potatoes, salt and pepper. Serve, sweet!

8. Country soup with liver (original recipe)

Have you ever made liver soup? Try it! An unusual, tasty and budget option for a rich soup.

Liver Soup Ingredients:

300 g liver;
600 g potatoes;
bulb;
carrot;
70 g vermicelli;
20 g butter;
2 tbsp. l. vegetable oil;
3 liters of water;
Bay leaf;
greens, salt, pepper to taste.

Peel the onions and carrots, cut the onions into cubes, grate the carrots. In vegetable oil, fry the vegetables in a pan until soft, select on a plate. Add butter to the same skillet and fry the chopped liver in pieces, stirring occasionally, until the color changes.

Place a pot of water on the fire. Peel and cut the potatoes into small pieces. Throw in boiling water. Cook for 7 minutes.

Add frying and liver to the potatoes, bring to a boil and cook for 10 minutes. Then put the vermicelli, bay leaf, salt and pepper, cook until the vermicelli is cooked, 10-12 minutes. Serve with sour cream and chopped herbs.

9. Soup with lentils and vegetables (spicy soup without meat)

Warming, savory, hearty vegetable soup puree - what you need in the fall!

Soup ingredients:

a glass of lentils (any);
2 carrots;
3 stalks of celery (or half of a small root);
large onion;
2 cloves of garlic;
bell pepper;
2 tomatoes;
chili pepper;
salt, pepper to taste;
3 tbsp. l. vegetable oil (olive);
liter of boiling water;
a bunch of greens (dill, parsley);
cheese (parmesan or jugas) to taste;
Bay leaf;
1/2 tsp dried thyme;
1 tsp Sahara.

Pour boiling water over the tomatoes for 20 seconds, then peel and cut into cubes. Peel the vegetables. Cut the carrots into rings, onions, peppers - into half rings, celery - into thin slices.

Preheat a large pot with a thick bottom, pour in the oil and fry the onions, carrots, peppers, celery. When the vegetables are tender, add the tomatoes, chopped chili, bay leaves, salt, pepper, thyme, and sugar to the saucepan. Stir and simmer over medium heat for 5 minutes. Then add the washed lentils. Pour boiling water over all the ingredients and cook until the lentils are cooked for 15-25 minutes, depending on the type of lentil (usually this information is provided on the package).

Remove the prepared soup from heat, select the lavrushka, puree with a blender. Put on fire, bring to a boil, turn off heat. Ready! Serve with grated cheese and herbs.

10. Vegetable soup with buckwheat and cream cheese (very fast and delicious!)

Make a creamy vegetable and buckwheat soup! If you have broth or don't mind using a cube, then you can cook the soup in 25 minutes!

For the soup you will need:

1 liter of meat broth;
70 g of buckwheat;
300 g zucchini;
carrot;
bulb;
a clove of garlic;
a bunch of parsley;
150 g processed cheese;
1 tbsp. l. vegetable oil;
salt and pepper to taste.

Rinse vegetables, herbs and cereals. Grate peeled carrots and zucchini (without large seeds). Chop the onion into small cubes, chop the garlic.

In a saucepan, bring the broth to a boil, add the cereal. Bring to a boil and simmer.

In a skillet in oil, fry the carrots and garlic until golden brown. Then add the onion and zucchini to the vegetables, fry until soft, then put everything in the soup. Boil for 5 minutes, then add melted cheese and chopped herbs. Stir, heat and serve. Bon Appetit!

Categories
- Bakery products
- Dessert
- Diary
- Diaries
- Snacks
- Canning
- Cooking
- Recipes
- Recipes
- On a string to the world

Popular