Vegetable soup with meat. Hearty soup with vegetables and minced meat
Vegetable soups with meat
Lamb soup with rice
Ingredients:Lamb - 600 g, carrots - 100 g, rice - 150 g, onion - 100 g, mutton fat or table margarine - 50 g, flour - 25 g, pepper, greens.
Cooking: Cut the lamb into 2-3 pieces per serving, put in a bowl with melted lamb fat or table margarine, lightly fry, pour water or lamb broth and cook until the meat is ready. Finely chop the carrots and onions, sauté, add flour and continue to sauté for another 2-3 minutes, pour in the broth and cook at a low boil. Strain the soup through a sieve, bring to a boil again, season with salt and pepper. Boil rice separately in salted water. Serve soup with pieces of meat, rice and herbs.
beef tail soup
Ingredients:Beef tails - 600 g, meat for pulling - 150 g, eggs (proteins) for pulling - 1 pc., pork fat or butter - 50 g, carrots - 200 g, turnips - 250 g, parsley - 50 g, onions - 125 g, wine - 75 g, potato starch - 25 g, marjoram - 0.5 g, saffron - 0 .5 g, rosemary - 0.5 g, basil - 0.5 g.
Cooking: Cattle tails cut at the joints, put in boiling water for 3 minutes and rinse in cold water. Fry the pieces of tails in a saucepan with bacon along with finely chopped carrots, parsley and onions. Pour roasted tails hot water or broth and cook at a low boil for 3-4 hours. Separately, boil the wine (madeira or sherry) with marjoram, saffron, rosemary, basil and strain it. For a side dish, boil carrots and turnips in the broth, cut into nuts. Ready broth clarify, remove fat from it, strain through a cloth or sieve, add strained wine and season with salt to taste and potato starch. Separate the meat from the bones of the oxtails.
When serving, put the meat of the tails and a side dish of vegetables on a plate and pour over the strained broth. Tail soup should be quite strong (concentrated).
Rabbit soup with bacon
Ingredients:Rabbit - 500 g, bacon - 50 g, carrots - 50 g, onions - 25 g, flour - 50 g, peppercorns - 5 g, different greens - 1 bunch.
Cooking: Cut the processed rabbit into 2-3 pieces, cut the bacon small pieces, and carrots and onions - sliced. Fry the prepared foods together so that they are browned. Then pour into a bowl hot water, bring to a boil, add a bunch different greens, peppercorns, salt and cook the soup for 1 hour at a low boil. 15-20 minutes before the end of cooking in a separate bowl, sauté the flour until brown, dilute with broth, boil, add to the soup and cook until tender. At the end of cooking, strain the soup and, after cooling, remove fat from the surface. When serving, place rabbit pieces in a bowl with soup.
Rabbit soup with rice
Ingredients:Rabbit - 500 g, carrot - 50 g, onion - 25 g, flour - 50 g, rice - 150 g, celery - 25 g, butter or margarine - 50 g, paprika - 2.5 g, peppercorns.
Cooking: Cut the rabbit into pieces (2-3 pieces per serving) and fry in oil until the rabbit is browned. Finely chop the carrots and onions, sauté, sprinkling with dried flour, paprika and sauté for another 2-3 minutes, stirring occasionally. Pour the rabbit and vegetables with broth or water, add celery stalks, peppercorns, salt and cook at a low boil for 1 hour, removing the foam that appears on the surface. Cook the rice separately in salted water. At the end of cooking, strain the soup through a sieve.
Cauliflower soup with meat
Ingredients:Beef meat - 300 g, bones - 700 g, carrots - 200 g, parsley, celery - 50 g, leek - 100 g, cauliflower - 600 g, spinach (leaves) - 50 g, greens - 10 g.
Cooking: Cut carrots, parsley into circles, chop onion and lightly sauté everything with fat removed from the broth or butter, combine with hot broth and cook for 10–15 minutes, then add chopped cauliflower and cook until cooked; season the soup to taste.
Vegetable soup with pork
Ingredients:Pork - 450 g, pork bones (shanks) - 700 g, carrots - 150 g, turnips - 150 g, leeks - 125 g, fresh cabbage - 400 g, potatoes - 250 g, greens - 10 g.
Cooking: from fresh pork and pork bones cook the broth. Cut carrots into slices, turnips into slices, leek (white part) into slices, fresh cabbage into checkers. In the strained meat broth, put chopped and lightly sauteed in the fat removed from the broth, vegetables and cook at a low boil for 25-30 minutes. 15-20 minutes before the end of cooking, add chopped potatoes to the soup large slices. Salt the soup at the beginning of cooking, if the broth has not been previously salted.
It is advisable to put a "bouquet" of celery in the soup, and remove it at the end of cooking.
Serve the soup with a piece of boiled pork. You can serve dried croutons with the soup. white bread cut into small pieces.
Rice soup with lemon
Ingredients:Meat - 400 g, meat bones - 500 g, rice - 250 g, onions - 75 g, melted butter - 50 g, eggs (yolks) - 1 pc., lemon - 1/5 pc., greens.
Cooking: Put the sauteed finely chopped onion, washed rice, salt into the meat broth and cook the soup for 30 minutes. Then add the zest, removed from the lemon with a grater, bring the soup to a boil and season with diluted egg yolks. a small amount broth. Serve with meat, lemon and herbs.
Soup with savoy cabbage and meat
Ingredients:Beef meat - 300 g, bones - 700 g, Savoy cabbage - 400 g, carrots - 150 g, turnips - 150 g, parsnips - 100 g, celery - 50 g, onions - 100 g, leeks (white part) - 75 g, tomatoes - 150 g, spices.
Cooking: Cut carrots, turnips, parsley, celery into slices, scald turnips with boiling water (2–3 minutes), peel small onions and leave whole heads, cut leeks into pieces of 3–4 cm, savoy cabbage cut into small slices or checkers and then immerse for 2-3 minutes in boiling water. Put prepared vegetables in a saucepan in the form of separate bouquets. First, lay the savoy cabbage tightly, and next to it, various roots and onions. Align the vegetables, pour clear hot meat broth with fat (so that the vegetables are only covered with broth), then add Bay leaf, peppercorns and cloves (3-4 pieces for 10 servings), close the saucepan and heat to a boil. Further cooking of vegetables is carried out in an oven. Separately, simmer with a small amount of broth sliced \u200b\u200btomatoes.
Soup in a pot
Ingredients:600 g of meat, 10 plates of water, 1 onion, 1 turnip, 1 carrot, 1 parsley, 1 celery, 800 g of fresh cabbage, 200 g of ham, 5 potatoes, 4 tomatoes, a bunch of parsley and dill.
Cooking: Boil the meat until half cooked without roots. Onion and roots cut into strips. cut ham thin slices. Also cut the meat taken out of the broth. Cut each tomato into 8 pieces and rinse cold water to remove grains. Cut the cabbage together with the stalk into thin large slices, peel the potatoes and do not cut. Put ham, roots, boiled meat, cabbage in rows in a pouring pot. In the middle of the garnish, put parsley and dill tied in a bunch. Place tomatoes on top whole potatoes. Pour all this with broth, close the lid tightly and put in the oven for 1 1/2 hours with medium heat so that the soup does not boil, but “languishes”. Serve the soup in a pot, taking out a bunch of greens.
Potato soup with sausages
Ingredients:300 g of meat, 300 g of sausages, 1 onion, 100 g of sour cream, 2 yolks, 1 carrot, 7–8 potatoes.
Cooking: Boil meat broth with vegetables, add peeled and coarsely chopped potatoes, boil them until soft, and strain the soup through a colander. Rub onions, carrots and potatoes into the broth, boil, season with sour cream and yolks and dip into peeled and fried sausages.
Veal soup with tomato
Ingredients:400 g of veal, 1 veal leg, 2 onions, 2 carrots, 1 parsley, 1 celery, 2 bay leaves, black peppercorns and salt to taste, 1 glass of sour cream, 2 eggs, 100 g of tomato.
Cooking: Cut the veal leg in half lengthwise, and then into several parts, pour cold water over it, add onions, carrots, celery and parsley. Let it boil over high heat, then reduce the heat and cook so that the broth almost does not boil. When the meat begins to move away from the bones, put lightly fried veal in the same broth, add the second onion, peppercorns, salt and bay leaf. When the meat is cooked, strain the broth, add tomato to it, let it boil for 10-15 minutes. Before serving, cut the veal and leg meat into small pieces, let the soup boil and season it with sour cream mixed with eggs. Heat the soup with dressing, do not let it boil. Serve vermicelli or rice separately with the soup.
Soup with ham and dumplings
Ingredients:2 onions, 2 carrots, 1 parsnip, 4 cups of water, 350 g of ham, pre-soaked in cold water for 4 hours, 1 bay leaf, 1/2 medium head of cabbage, salt and pepper to taste.
For dumplings: 4.5 tablespoons of flour, 100 g of minced pork.
Cooking: Cut the onion into circles, and the carrots and parsnips into strips. Place in cold water with ham and bay leaf. Bring to a boil and leave on low heat for 40 minutes. Take the ham out of the pan and cut it into cubes. Put the ham back together with the shredded cabbage and bring to a boil. Preparation of dumplings: mix flour with minced meat. Blind 12 small balls. Place them in the simmering soup, cover and simmer for 15 minutes. Add salt and pepper.
Root and herb soup
Ingredients:600 g of meat, 100 g of turnips, 150 g of carrots, 50 g of parsley, 50 g of onions, 50 g of celery, 2 tablespoons of green peas, 2 tablespoons of canned green beans, 1 small head of cauliflower.
For dumplings: 50 g butter, 3 eggs, half a glass of flour, half a glass of water.
Cooking: Boil the meat broth, cut all the roots very thinly (in the form of matches), fry in hot oil until golden color. Put the cuttings from the roots into the broth and cook with the meat. Pour in the broth in such an amount that it only slightly covers the roots. Cover and steam until all the broth is absorbed into the roots. Separately, boil the cauliflower, disassembled into small pustules, in salted boiling water. Drain canned green peas and green beans from the juice. Cook dumplings: boil oil with water, salt, add flour, stir over fire, cool slightly, rub eggs one at a time, ready dough take on the tip of a spoon and lower into salted boiling water. Drain the dumplings that have floated to the surface, put them in a bowl, add fried roots, peas, green beans, cauliflower, pour over hot strained broth and serve.
From book Classic firsts dishes author Ivleva Ludmila AndreevnaVegetable soups Vegetable soups are prepared from various fresh vegetables. IN winter period when there are not enough fresh vegetables, you can use fresh quick-frozen and canned vegetables. Depending on the seasonal set of vegetables, these soups can be quite
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From book Separate food author Kozhemyakin R. N.Vegetable and mushroom soups Light vegetable soup Ingredients: 200 g of a mixture of cauliflower, broccoli, carrots and green beans (frozen), 2 potatoes, 1/2 bunch of dill, salt. Method of preparation: Wash potatoes, peel, cut into cubes. Wash the dill greens and
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From the book Now I Eat Anything I Want! David Yan's nutritional system author Jan DavidVegetable soups Onion soup Components Beef broth - 1 liter Bulb onion - 6 heads Melted butter - 4 tablespoons Wheat flour - 4 tablespoons White wine - 1/4 cup Parsley and celery - 1 tablespoon each Ground black pepper and salt - to taste Method
From the author's bookVegetable and mushroom soups Soup is a combination of tasty liquid and tasty hard, not a combination of squishy and slimy... Mikhail Gendelev Each of us from childhood remembers the usual phrase of mother or grandmother: "Eat soup first!". Indeed, liquid first courses
- Shred the cabbage. Coarsely rub the tomatoes, the peel should remain in the hands. Heat a spoonful of butter and a spoonful of olive oil. Fry the cabbage until it becomes a slightly caramel color. Sprinkle with salt, stir. Put the grated tomatoes to the cabbage. Pour in a small spoonful of sugar. Simmer until the liquid has evaporated.
- In another saucepan put a spoonful of butter and a spoonful of olive oil. Fry chopped onion. Add minced meat to the onion. Sprinkle pepper, salt. Fry until the liquid evaporates. cut the onion bell pepper, carrots on cubes. Put the minced meat, chopped vegetables into a 4 liter saucepan, pour 2 liters of water, cook until the vegetables are cooked.
- Sprinkle pepper and salt. Put stewed cabbage, cook five minutes after boiling. Put chopped parsley and dill, add a spoonful of lemon juice. Turn off the soup after a minute. If necessary, add pepper, salt. Give hearty soup with vegetables and minced meat 15 minutes to infuse. Serve with chopped herbs and sour cream.
According to scientists, the first dish eaten for lunch helps not to overeat at dinner.
Vegetable tasty soup copes with this task in the best possible way. Everyone loves vegetable soup. The recipe for vegetable soup can be chosen based on your own culinary preferences, or even the presence of at least some vegetables in the refrigerator. At the same time, questions in the comments and on the forum a la how to cook vegetable soup, how to cook vegetable soup or how to cook vegetable soup, tell us that not all culinary specialists have yet comprehended this simple science. Any of our hundreds of recipes will tell you how to cook a delicious vegetable soup, the recipe with a photo will even show you.
Vegetable soup is a recipe rooted in the depths of human history. A person has long understood that boiled vegetables are more convenient to eat, they are easier to digest and assimilate by the body. And most importantly - a decoction or soup of vegetables creates a special composition, a combination of flavors. The preparation of vegetable soup is very diverse, vegetables can be boiled in water, broth or even separately. They can be passer. Perhaps the main rule of how vegetable soups are prepared is that their recipes contain vegetables. And everything else is a tradition or a chef's fantasy. Recipes for vegetable soups are both lean and meat. The most popular meats include vegetable soup with chicken or vegetable soup with chicken broth, vegetable soup with meatballs, vegetable soup with meat - pork or beef. Vegetable soup in broth can be made transparent or cloudy, it’s whoever loves it. However, you can cook a delicious soup in vegetable broth.
Since from boiled vegetables can be easily mashed, they are often used to make creamy vegetable soup or mashed vegetable soup. The recipes for these soups, in principle, are not much different. Recipe vegetable puree soup may be dietary or refers to meat soups. Light vegetable soup is ideal for those who are on a diet. Nutritionists often recommend eating vegetable soup for weight loss, because it takes even more energy to digest it than it carries. The recipe for vegetable soup for weight loss, as a rule, does not contain high-calorie vegetables. Vegetable soup for weight loss is a very popular recipe. In addition, vegetable diet soup good for fasting days. Therefore, the recipe for dietary vegetable soup should be in the arsenal of any housewife.
In addition to the traditional set of vegetables, vegetable soups can be varied, for example, by preparing vegetable soup with zucchini, or vegetable soup with sweet peppers. Often a recipe for vegetable soup contains some seasonal vegetables. This is, for example, a soup with vegetables and green peas, or vegetable soup with string beans. The most useful, of course, is a soup made from fresh vegetables. But you can also make soup from vegetables harvested in various ways.
Autumn has already passed into the hardcore stage - with rains, frosts in the mornings, troubles in the form of impenetrable puddles and an eternal umbrella in hand. But nature, as you know, does not have bad weather, there is only your mood and the ability or inability to adapt to circumstances and perceive the present as a holiday, so we urgently set the weather to be beautiful, warm up and think about how else we can help ourselves and our positive perception of this time of the year. And we can do a lot! For example, fragrant and rich vegetable soup with meat, which will be both satisfying and light at the same time. This is such a dish that perfectly warms after a walk in a wet park with a wet shaggy dog, stunned by the proximity of puddles, which then has to be washed, washed and washed. This is the first one that is perfect for your child, who, despite the dampness hanging in the sky, rushed around the playground for two hours and slid down the dirty slide, laughing out loud with happiness. This is the same vegetable soup with meat that is so great to eat when endless ropes of rain stretch outside the window, when you want to hide from the gray color behind candles lit at home, when you just need colors and colors. In general, you already understood, right? More optimal autumn vegetable soup recipe just doesn't exist. It is necessary to cook delicious, it is necessary to smile at October, it is necessary to live and breathe this life in full.
The soup is ready, I've already cooked it. Go have lunch.
- What is the soup made of?
- From the last forces.
Beautiful, by the way, not only for its palatability and warming effect. A separate plus of the recipe is that everything is done very quickly and as simply as possible. If you want to devote time this fall to needlework and books, sip thick cocoa and enjoy your favorite movies, do crafts with children and slowly start preparing for the New Year, take this recipe for vegetable soup with meat into service cooking will go away there is not enough time that you will have time to realize everything planned on the list and even more.
Ingredients:
300 g of meat (chicken, turkey, veal, pork);
4-5 potatoes;
1 small zucchini;
1 large carrot;
1 onion;
2 cloves of garlic;
40 g butter;
1 st. l. flour;
7-10 broccoli florets;
1/2 cup green peas;
1/3 celery root;
1 processed cheese;
2 liters of water or broth;
salt, ground black pepper, herbs to taste.
Boil the meat ahead of time. I don't understand usefulness and beauty meat broths(and even more so broths on the bones), so I decisively give them to the dogs, but I take out the meat, cool it and cut it into pieces of 300-400 grams, lay it out in bowls and freeze it. Regularly renewing stocks, I always have at hand ready basis for any soup.
So, pre-boiled meat cut into cubes.
At the same time, we are working on vegetables. First, clean everything that needs to be cleaned and cut. Onions - as small as possible cubes. Potatoes - just cubes. I rub the zucchini on a grater (you can also cut into cubes - as you like). Carrots - in semicircles. Garlic - finely-finely. I divide the broccoli into even smaller inflorescences.
The rest won't be difficult at all. So, melt the butter in a pan, lightly fry the garlic, literally 10-12 seconds, add the onion. After it becomes soft, pour in the carrots. Sprinkle with flour, mix. Add meat, green pea, potatoes, put a piece of celery root there. Salt, pepper, pour in the broth or water, bring to a boil, reduce the heat, cook the soup until the potatoes are ready, then put the melted cheese in the pan (if not too lazy, grate it), zucchini and broccoli. Bring to a boil and turn off the fire. Don't forget to remove the celery.
If you wish to enrich the vegetable soup with meat, you can additionally add bell pepper to the pan, asparagus beans, regular beans, cauliflower and any other vegetables.
That's it. You can pour on plates, enjoy autumn and great taste soup, enjoy the fog outside the window and the colors in the plate. Don't be sad, the New Year is coming soon!
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