Types of soups and how to cook them. Soup recipes

Soup with dumplings and egg is a great lunch that can be prepared quite quickly. Boiled and mashed potatoes add thickness and richness to the soup. Due to the large number of ingredients - potatoes, dumplings, eggs, tomatoes and roasted vegetables, the soup with dumplings and eggs turns out to be very tasty and satisfying.

dumplings, eggs, potatoes, tomatoes, carrots, onions, garlic, ground pepper, sunflower oil, parsley, water, bay leaf, allspice, salt

Despite the fact that the Greek meatless soup is prepared without meat, it is hearty, rich and fragrant. The taste nuances of this first dish "transfer" us to the Mediterranean, one has only to eat a spoonful.

canned beans, canned tomatoes in their own juice, green olives, onion, red onion, celery root, carrots, tomato paste...

Creamy soup with mushrooms and melted cheese does not take much time to prepare, but it will delight you with its delicate and at the same time rich taste. Fried rosy mushrooms, cream, melted cheese and fragrant dill - the perfect combination. Such an appetizing and hearty soup will make you forget about hunger for a long time!

fresh mushrooms, melted cheese, cream, potatoes, leek, carrots, olive oil, garlic, dill, salt, ground black pepper, water

An interesting and extraordinary recipe for this hot beetroot soup with beans, champignons and sorrel can pleasantly surprise and delight lovers of culinary experiments! Thick, rich, multi-component - this soup is able to satisfy hunger for a long time.

Today we will cook soup from the usual products. But homemade batter noodles, which are cooked very quickly, will add a highlight to this soup.

potatoes, onions, carrots, tomatoes, garlic, dill, vegetable oil, salt, ground black pepper, herbs, minced chicken, onions, garlic powder...

Tomato soup with sauerkraut and corn grits is a tasty and rich first course. The dish acquires an original and rich taste thanks to sauerkraut, an abundance of vegetables and fragrant beef broth.

beef, sauerkraut, corn grits, potatoes, bell peppers, red onion, tomato paste, bay leaf, parsley, salt...

If it’s not customary for you to sit down at the dinner table with a spoon, then your menu of first courses simply has to be varied and interesting. Write this flavorful soup with smoked brisket, Chinese cabbage and green peas in your cookbook and cook it at your earliest opportunity.

pork brisket, chicken legs, potatoes, Beijing cabbage, onion, green ice cream peas, garlic, vegetable oil, salt, ground black pepper...

Bean soup with mushrooms and fried pork ribs - very tasty and satisfying. This is a great first course for a full meal. Fried pork ribs, beans, mushrooms and aromatic spices give the soup a very rich taste. You will definitely like this delicious and nutritious soup!

Very light, dietary and tasty soup with meatballs, pasta and spinach will perfectly diversify your menu on fasting days. Tender chicken meatballs are baked in the oven, then added to a hot broth with carrots, pasta and lots of spinach.

Chicken thighs, spinach, pasta, eggs, hard cheese, breadcrumbs, garlic, dill, parsley, vegetable oil, salt, ground black pepper...

I want to offer a very interesting vegetarian dish for testing - soup with noodles and lentil-rice meatballs. Traditional meatballs are very successfully replaced with lentil and rice meatballs - tasty and healthy.

spaghetti, onion, carrot, tomato paste, garlic, salt, vegetable oil, bay leaf, black peppercorns, dill, water, lentils, rice, onion...

Carrot puree soup with apples and mozzarella is bright, light, but at the same time satisfying. Melted mozzarella cheese and sweet and sour apples perfectly complement the carrot puree soup and bring new flavors. This puree soup has a delicate velvety texture and a pleasant taste. Diversify your lunch menu with an original and delicious soup!

If you want to add variety to the menu of your everyday meals, pay attention to this first course. The texture of the soup is quite thick. Mushrooms and greens give the soup an exquisite aroma, potatoes with chicken make it hearty, and cream endows it with a delicate taste and softness. This delicious chicken mushroom soup is easy and simple to prepare.

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In winter, you can't do without soup. He will saturate, and warm, and please the soul. People from different countries have their favorite soups that can diversify your table, and they are ideal for lunch on a cold day.

website collected for you the best recipes for delicious winter soups from around the world - thick, rich and fragrant.

The famous Bulgarian goulash (bograchguyash)

At traditional and very popular in Hungary competitions for the best goulash, this soup is cooked on an open fire. Not only because this is how the real Magyar shepherds cooked, but also for the sake of special dishes, in which only you can cook the right goulash. Its exact name is bograchguyash (bogracsgulyas), that is, "goulash from a pot."

You will need:

• 1 kg boneless beef
• 4-5 strips of bacon or lard (you can also use vegetable oil)
• 300 g onion
• 3 art. l. paprika
• salt, cumin, garlic
• 1 kg potatoes
• 140 g pepper (sweet green or red)
• 1 tomato
• 2-3 liters of water or broth
• for 6 servings for chipette (dumpling): 80 g flour, 1 egg, salt

Cooking:

• Juicy meat with a lot of tendons (scapula, cut, shank) cut into cubes with a side of 1.5-2 cm. In melted fat (or butter), fry finely chopped onions until golden brown. Reduce heat, put paprika in not too hot fat, mix quickly, immediately add meat, add crushed garlic mixed with cumin, add a little water and, stirring occasionally, continue to simmer over low heat. If necessary, add water, but always little by little, so that the meat is not boiled, but stewed in a small amount of liquid.
• While the meat is stewing, peel and cut into cubes with a side of 1 cm potatoes, green peppers, tomatoes, and also prepare a chipette. When the meat is almost done, let the juice evaporate so that only the fat remains in the pan. Add potatoes to the meat, stir well and simmer until the potatoes become “glassy”, then add broth or water and put green peppers and tomatoes.
• When the potatoes are almost cooked, immediately before serving, put the chips in the soup and let them boil. Finally, the amount of soup is regulated by adding broth or water, after which you need to salt again.
• How to cook a chipotle. The name of the chipette test comes from the Hungarian word "chipkedni", which means "to pinch". From flour, eggs and salt (without water), knead a stiff dough. Roll it out on a floured board into a sheet about 1 mm thick, then pinch off shapeless pieces about the size of a fingernail from it with floured hands. Boil these pieces in a boiling soup. When the dough is ready (after 3-4 minutes), it will float to the surface.

German Dense Pichelsteiner

Thick and satisfying Pichelsteiner is included in the golden collection of the 100 most famous recipes from around the world. In his honor, in the German city of Regene, a holiday has been held for 130 years with night boating, a costumed procession, a fair and fireworks.

You will need:

• 600 g of three types of meat (pork, beef, chicken or veal)
• 2 onions
• 750 g potatoes
• 1 root celery (about 200 g)
• 3 carrots
• 1 stalk leek
• salt, paprika powder
• 1 bunch of parsley
• meat broth or water

Cooking:

• Cut the meat into pieces. Peel and finely chop the onion. Peel the rest of the vegetables. Cut potatoes and celery into cubes, carrots into thick circles. Cut the leeks into thin rings.
• Place the meat, potatoes, and other vegetables in turn in the pot. Pour hot broth or just water so that it only covers the top layer. Salt and season with paprika powder. Cook covered over low heat for about 1.5 hours. Cut the parsley, a minute before the end of cooking, add it to the soup.

English stew with beans

In the UK, winters are not the warmest. Therefore, stew since the time of the Romans has been a favorite, and often the only treat of the poor in winter. Aristocrats also did not deny themselves the pleasure of eating thick rich soup.

You will need:

• 500 g beef
• 150–200 g minced meat (pork or beef)
• 2 carrots
• 1 bulb
• 1-2 garlic cloves
• 0.5 cup red beans
• 0.5 cup frozen (or canned) green peas
• 1 cup green beans, fresh or frozen
• 2-3 potatoes
• 4 tbsp. l. soy sauce
• tomato paste, salt, black pepper, sugar, sweet paprika, bay leaf

Cooking:

• Soak the red beans overnight, then rinse them, boil them in a separate bowl until tender, drain the water. Put the meat to boil; after the broth boils, remove the foam and add the bay leaf, cook until tender.
• Remove the cooked meat from the broth, add potatoes cut into small cubes into the broth, boil it until tender. Then add the finished beans, julienned carrots, green beans, peas. Pour the soy sauce directly into the broth.
• Fry finely chopped onion with tomato paste (about 1–1.5 tablespoons) and add to the broth. Add more tomato paste (about 2 more tablespoons) to taste and finely chopped garlic. Put the minced meat in a separate pan, sprinkle with salt, black pepper, fry until tender and add to the stew. Cut the boiled meat into pieces and also put in the soup.
• Add a little sugar to it (so that it is not sour), sweet paprika and sweat a little more.

Palestinian red lentil and pumpkin soup

Fragrant puree soup is rich in vitamins and vegetable protein, and it is very tasty to eat with a tortilla.

You will need:

• 3 art. l. olive oil
• 4 garlic cloves
• 3 medium carrots
• 2 celery stalks
• 1 medium onion
• 1 tsp ground cumin
• 1/2 tsp dried chili pepper
• 400 g pumpkin
• salt and freshly ground black pepper to taste
• 1.5 liters chicken stock or water
• 1 cup red lentils
• parsley and paprika for garnish

Cooking:

• Heat the oil well in a heavy-bottomed saucepan or frying pan, add the finely chopped garlic, carrots, celery and onions and fry, stirring all the time, 12-14 minutes. Then add cumin, chili, diced pumpkin, salt, pepper and simmer until the pumpkin is soft.
• Add broth and lentils and bring to a boil. If you stewed vegetables in a pan, put the vegetables with lentils in a saucepan, pour in the broth and continue cooking there.
• Reduce the heat and simmer, covered, for 20 minutes until the lentils are tender. Let the soup cool slightly and puree it with a blender. Divide into bowls, garnish with parsley and paprika, and serve with tortilla and lemon wedges (if desired).

Spicy mexican tortilla

Hot, spicy and rather light soup is very popular in Latin America.

You will need:

• 1 large chili pepper
• 400 g diced tomatoes
• 2 tbsp. l. vegetable oil
• 3 garlic cloves, peeled
• 1 medium onion
• 1.5 l chicken broth
• dried cilantro
• 600-700 g boiled chicken breast, cut into pieces
• salt and freshly ground black pepper
• 150 g grated hard cheese
• 1-2 diced avocados
• sour cream, lime slices for serving
• corn chips (about 4 cups)

Cooking:

• Toast the chili peppers in a heavy-bottomed skillet over high heat, turning occasionally. Remove the seeds and grind in a blender along with the tomatoes. Fry garlic and onion in oil until golden brown, transfer them to a blender with tomatoes and chili and grind until smooth.
• Pour the tomato mixture into the saucepan and cook over medium heat until boiling, 8-10 minutes. Add broth and cilantro, bring back to a boil. Reduce heat and simmer for 15 minutes. Add chicken, salt and pepper and heat again.
• Divide the chips into bowls (reserving some for serving) and top with soup, garnish with cheese, avocado slices, chips and sour cream. Serve with lime wedges.

Classic borscht

Hot borsch, but with garlic - the best warming soup for the cold Russian winter has not yet been invented.

You will need:

• 3 liters of water
• 700–800 g beef on the bone
• 300 g fresh cabbage
• 2-3 medium potatoes
• 2 small or 1 medium beets
• 1 carrot
• 1 bulb
• 1 st. l. tomato paste and 1 small tomato
• vegetable oil for frying
• 2 garlic cloves
• salt, ground black pepper, bay leaf, herbs (dill, parsley, basil)
• sour cream for serving

Cooking:

• The first step is to boil the broth. To do this, rinse the beef on the bone under running water, put it in a saucepan and pour cold water over it. Bring to a boil and reduce heat to low.
• While the broth is being prepared, you need to peel and cut vegetables: potatoes, carrots, beets, onions. When the meat is cooked, it must be removed from the broth and cool slightly. Then separate the meat from the bone and cut into small pieces. Dip the chopped boiled meat back into the broth. Remember to regularly skim the foam from the surface of the broth.
• When the broth boils, we send the chopped fresh cabbage to the pan. We send the potatoes, cut into cubes, into the pan after the cabbage, after the water boils again, and salt.
• In a frying pan, fry the beets, cut into strips. Add diced onions and carrots. Next, tomato paste and grated tomatoes. After the tomatoes thicken a little, you need to pour a glass of broth. Stew for 10 minutes. And then we send the roast to the borscht.
• 5 minutes before cooking, add spices to the soup, and finely chopped (or crushed) garlic with fresh chopped herbs - just before turning it off.
• Let the borscht brew for half an hour, and you can serve it on the table by putting a spoonful of sour cream in each plate.

Spicy Georgian kharcho

You will need:

• 400 g beef
• 3 onions
• 4 tbsp. l. rice
• 500 g tomatoes
• dill, parsley, cilantro to taste
• 1 garlic clove

Cooking:

• Pour 2-2.5 liters of cold water into the pan, put the meat and bones cut into pieces and put on fire. When the water boils, remove the foam and reduce the heat. Let it cook for an hour and a half. Half an hour before the end of cooking, you can add parsley or celery root to the broth and salt to taste.
• In the meantime, finely chop the onion and lightly fry it in vegetable oil over low heat. As soon as the onion begins to acquire a golden color, add the meat from the broth to it (turn off the fire under it) and fry for 5 minutes.
• Then add a couple of tablespoons of broth and simmer under a closed lid for about 15 minutes.
• While the meat and onions are stewing, prepare the tomatoes. Mine, make cruciform cuts and pour boiling water for a couple of minutes. Then easily remove the skin and cut into medium-sized cubes.
• We spread the tomato cubes in a pan with meat and onions and simmer for 10 minutes. We send the contents of the pan to the broth, which is already on the stove again and is about to boil.
• Pour rice into boiled broth. Let the soup boil for 5 minutes, reduce the heat to medium and add the spices. Next, crushed garlic and finely chopped greens (dill, parsley, cilantro) and immediately turn off. Before serving the soup on the table, let it brew for an hour.

american chowder

Chowder is a thick soup, a famous American dish. In different parts of the country, it is prepared in different ways: with bacon, fish, shrimp, broccoli, corn. But there is always cream and cheese in the composition. This hearty soup is great for cold weather when you need to warm up.

You will need:

• 200–300 g bacon
• 400 g frozen or canned corn
• 3-4 potatoes
• 1 liter chicken broth
• 500 ml cream (10%)
• 2 tbsp. l. flour
• 1 celery stalk
• 1 bell pepper
• 1 head of onion
• 200 g hard cheese
• salt, black ground pepper

Cooking:

• Cut the bacon into small cubes and lightly fry in a spoonful of vegetable oil in a saucepan where you will prepare the soup. Then take out. Put the finely chopped onion into the oil and simmer until tender.
• Cut the potatoes, put them in a saucepan and pour in the chicken broth. Boil for 15-20 minutes so that the potatoes are mashed when rubbed with a wooden spatula.
• In the meantime, finely chop the bell pepper, celery and fry them separately in a pan, adding frozen corn to them (if it is canned, it will need to be put in the finished broth).
• When mashed potatoes, add cream mixed with flour to the broth and mix thoroughly so that there are no lumps. Then add the toasted bacon, vegetables, and corn (if using canned) to the soup. Again, you need to bring the soup to a boil and put a part of the grated cheese into it, leave to languish for 10 minutes.
• Before serving, garnish the soup with grated cheese and herbs.

Hungarian soup with cauliflower, paprika and dumplings

A great winter soup option for vegetarians.

You will need:

• 1/3 cup flour
• 0.5 tsp salt
• 6 art. l. chilled butter
• 1 egg
• 1.5 hot peppers (for those who do not like hot, you can replace the Bulgarian)
• 1 large onion
• 1.5-2 liters vegetable broth or water
• 1 small head of cauliflower
• 1 medium carrot, peeled and finely chopped
• salt, freshly ground black pepper
• 1 small bunch of parsley

Cooking:

• Make dumplings: In a bowl, mix flour and salt together, add 4 tbsp. l. butter and rub the flour with butter until they roll into lumps the size of a pea. Add egg, make dough. Put in refrigerator.
• Put the remaining oil in a saucepan, heat and fry finely chopped peppers and onions until soft. Pour the broth or water, put the cauliflower and carrots sorted into inflorescences. Season with salt and pepper and bring to a boil. Reduce heat to medium and cook, stirring, until vegetables are tender, about 15 minutes.
• With a teaspoon you need to pinch off pieces of dough and throw them into boiling soup (about half a spoon), cook for 3 minutes. Pour into bowls and garnish with parsley.

Soups, according to our long tradition, are indispensable during lunch time. They are usually served after cold dishes and snacks. They contain substances that enhance digestive secretion, preparing the body for the absorption of food.

Soups: classification

These are liquid dishes based on decoctions, broths, bread kvass or milk. In addition, they contain a dense part - these are cereals, side dishes, pasta, fish, meat, poultry and other products.

Their main purpose is to stimulate the appetite. There are two components in soups that cause a feeling of hunger:

1. Aromatic and flavoring substances.
2. Chemical irritants of digestive activity.

Aromas are given by spices, roots, onions, seasonings that are in the recipe. And the appearance itself attracts and makes you want to eat.

It should be noted that the first dishes are of different types.

Soups, the classification of which we give below, are divided into different groups according to the nature of the liquid base. Such a division is the most acceptable.

So what are soups? The classification of first courses implies the existence of four broad groups:

1. The first is based on meat, poultry, fish, mushroom) and decoctions (from vegetables, pasta, beans).
2. The second is in milk.
3. The third - on kefir, bread kvass.
4. The fourth - on berry and fruit decoctions.

Characteristics of the first group

So, we figured out what soups are. The classification emphasizes the features of each group. And yet, let's talk in more detail about each of them.

It should be noted that the first group is the most extensive. It, in turn, is divided into three subgroups:

1. Filling soups. These include cabbage soup, borscht, saltwort, pickles, stews and potato soups. The preparation of such dishes involves the gradual addition of a variety of products to the broth, which are a side dish. Vegetables enrich such food with vitamins and nutrients, give a unique taste, aroma, form a certain structure. Dressing soups are usually prepared using browned roots and onions.

2. Transparent.

3. Puree.

This is the classification of hot soups. Their peculiarity is that they are served exclusively in a warm form.

The second, third and fourth groups of soups

The second group of soups is prepared only with milk, and therefore served hot. As for the third group, its dishes are consumed only cold.

The fourth is divided into two parts: wiped and not wiped. Such dishes are served cold in spring or summer, and hot in autumn and winter.

The classification of soups (the diagram is given in the article) is quite simple. However, she is not the only one. There are other options for dividing such dishes into groups.

Separation by temperature

What groups are soups divided into?

Classification by supply temperature implies a division into two subgroups:

1. Cold soups. They are perfect for hot summer time. Their basis can be kvass, kefir, whey. These products themselves already speak of the impossibility of heat treatment. For such a soup, both raw ingredients (cucumbers, radishes, onions) and boiled ingredients (beets, potatoes) can be used.
2. Hot soups are borscht, pickles, hodgepodge. They are universal, they are prepared on the basis of broth or water, so they can be served either hot or cooled. The ingredients for this soup are exposed to heat.
3. Sweet soups. They can be eaten cold in spring and summer, and hot in winter. The temperature of a cold dish should be no higher than fourteen degrees, and a hot one - at least seventy-five.

Classification based on dish

According to the basis that is present in the soup, dishes are divided into: vegetarian, meat, fish, vegetable and mushroom.

Milk and milk drinks, broths, decoctions of fruits and vegetables, kvass are used as liquids. And for a side dish they can take mushrooms, vegetables, legumes, cereals, poultry meat, pasta.

Of course, the basis of most soups is the broth. It, in turn, also has its own classification:

1. Bone. For its preparation, veal and
2. Meat. For him, they take the brisket, the back, the hem.
3. Fish is prepared from waste and heads.
4. Mushroom is made on the basis of dried porcini mushrooms.

Classification of dressing soups

Filling soups are those liquid dishes that we most often use in everyday life. They are divided into:

1. Borscht.
2. Rassolniki.
3. Vegetable soups.
4. Potato.
5. Cereals.
6. Solyanka.
7. With pasta.

Borscht is a soup that is prepared with the obligatory use of beets. To prepare them, you need bone broth, bird or mushroom. The composition of the products for this dish is very diverse. In addition to beets, onions, carrots, celery, and parsley are also used. Depending on the composition, beans, potatoes, peppers, etc. are put in it.

Shchi is a traditional Russian dish. They are prepared from sauerkraut or fresh cabbage, spinach, sorrel, young nettle. Bone broth, cereal or vegetable broths are taken as the basis. Sauerkraut must be stewed beforehand, and fresh cabbage is scalded so that it does not taste bitter.

Pickles are prepared with pickles, brine and white root. They can be vegetarian, meat, bone, fish broth with offal, mushroom broth. Pickled cucumbers are poured into a saucepan with water and stewed for fifteen minutes. The potatoes are cut into pieces, onions and roots - into strips. In order for such a soup to have a spicy taste, brine is added to it, which is filtered and boiled.

Solyanka is an old national Russian dish. For its preparation, pickles, onions, tomatoes, olives, olives, capers are used. The basis is fish and meat broths. Cucumbers are cut into cubes and stewed, and the onions are lightly sautéed. Olives are also used in the modern version. The bones are taken out of them and washed. The lemon is cut into slices. The meat is cut into pieces and boiled. Ready-made mushroom and meat hodgepodge is served with sour cream. But they don’t put it in fish sour cream.

As for potato soups, vegetable soups with cereals, their assortment is very diverse. They are cooked on both meat and bone broths and mushrooms. All ingredients are cut into strips, cubes, slices. It is important that all products are uniformly crushed.

For and pasta, flour products, oatmeal, rice, semolina, pearl barley are used. They are prepared on meat broths and mushroom broths.

We see how different the classification can be. The range of soups, in turn, is so large that it is impossible to talk about all types within the framework of the article.

What is puree soup?

Such a dish must have a homogeneous structure, without lumps and pieces of food. The soup should have the consistency of heavy cream. The color of the dish depends on its ingredients. A distinctive feature is the most delicate taste and homogeneous structure.

Recently, such a dish has become very popular and is served in all cafes and restaurants, but it would be a mistake to believe that this is a modern invention. Puree soups have existed for a long time, it’s just that earlier their preparation was more complicated, but now, with such wonderful equipment as blenders, preparing such a dish is very simple and fast. No need to manually grind the ingredients.

The classification of puree soups implies a division into cream and puree. Their feature is an unusual consistency, and the basis very often is milk.

Complex options

Basically, all those soups that we are used to seeing on our table are initially complex dishes. However, at present, their preparation is simplified, since some traditions have been lost. Therefore, they can hardly be called complex.

I must say that complex soups should basically have several varieties of fish or meat. Unfortunately, such dishes are now prepared extremely rarely, as they say, on special occasions. Most often you can find complex soups on the menu of expensive restaurants.

Classification of complex cabbage soup, fish soup, stew, puree soup, hodgepodge, pickle. All these varieties of first courses initially meant cooking on the basis of a broth from several varieties of fish and meat. When preparing all these soups, we usually use one variety.

So, for example, we are all used to the public catering pickle. What can be delicious in it? From its original form, it retained only the use of pickles and at the same time lost much of its taste. Meanwhile, a true pickle - with kidneys, mushrooms, poultry or just vegetables - has a completely different taste and appearance.

Instead of an afterword

Soups have been the basis of nutrition since ancient times. And now they occupy an important place in the diet, as they are a source of many vitamins and nutrients. It is not for nothing that nutritionists emphasize the need for the mandatory presence of liquid dishes in the diet, which positively affect the entire system of our digestion.

Culinary community Li.Ru -

Quick Soup Recipes

I propose to learn how to cook zucchini and potato soup - an excellent vegetarian recipe will add variety to your dishes, and directly to you - good! Don't hesitate 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 loves this soup.

Somehow I came across a simple recipe for soup with beans. Prepared it in half an hour. The soup is fresh and very tasty. My nephews really liked the bean soup. And, since children love, then - offset!

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

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

Soup with shiitake and tofu is prepared very simply and quickly. It can be served for a light lunch. In the summer I eat it for dinner too. By the way, I advise everyone who wants not to strain about the figure to eat soups. Forward!

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

Japanese traditional shiitake miso soup is cooked in 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 mushroom soup traditional for Russian cuisine. Gruzyanka is not at all difficult to cook: you will spend only about half an hour preparing it, while using a minimum of products.

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

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

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

Diet celery soup will help burn extra pounds and cleanse the body of toxins. I recommend eating this soup for at least a week. Soup cook in half an hour! Be healthy and love yourself!

Chanterelle soup with beans is my lifesaver. Very tasty, hearty and beautiful soup that can be prepared in just 25 minutes. It's very easy to prepare. Meet!

Cheese soup with mushrooms is a 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 perfectly.

They promised a hearty lunch, 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 substitution, it will turn out just as satisfying and rich :)

I advise lovers of sour-milk dishes to cook okroshka with citric acid. Cold fresh soup with sourness is the best thing in summer. We also add garlic for piquancy and more greens.

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

When you want something spicy, I cook okroshka with mustard. In addition to this spicy component, I add fresh mint. The taste is amazing! I highly recommend trying my little one!

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

In fasting and for unloading, we eat lean okroshka with mushrooms with our family. Mushrooms go into it any that you have at home or that you buy. A simple option - with champignons, royal - with white.

What to cook in the heat? In my family, they would have answered you in chorus - okroshka! I recommend a light version of the soup, and add vinegar for sourness. Cooking okroshka on water with the addition of vinegar - you will like it!

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

This simple mayonnaise okroshka recipe is easy to remember. It will take you about 20 minutes to prepare 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 an okroshka diet. By the bikini season I lose 3-4 kg.

Soup with sorrel and egg is a traditional and well-known soup of Russian home cooking. The ingredients are budget, the cooking process is simple, and the soup is hearty, rich and tasty. Ready!

Sorrel puree soup is another incredibly tasty dish made from this most healthy vegetable. It is prepared simply, quickly and from affordable budget ingredients, but the taste and appearance of the dish are 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, satisfying, fragrant, tasty - the advantages of this wonderful and simple sorrel soup in a slow cooker can be listed for a long time. But it's better to see for yourself, isn't it? :)

Cheese Soup "Friendship"

Eh, well, 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 Druzhba cheese soup (or any other processed cheese) can be a help for a modern housewife who often has to cook something “quickly”.

Mid-September, the kitchen is littered with homemade tomatoes and squash. Well, we cook delicious meals by utilizing excess products. Tomato soup with pumpkin - meet!

Broccoli soup recipe. The soup is very quick to make and tastes amazing. And thanks to such a vegetable as broccoli, this dish becomes very nutritious and healthy.

If you don't know what to cook 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 person.

Lean pickle is a very easy to prepare and hearty homemade soup. No frills - lean pickle is prepared only from simple and affordable ingredients. Just what you need for Lent.

Very tasty and fragrant pumpkin puree soup. I advise you to cook it for your children, as the soup is very useful.

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

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

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

Lithuanian cold borscht "Shaltibarshchay"

Recipe for a traditional Lithuanian dish. Cold borscht is served in the 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 effort and time. Buckwheat is used in both adult and baby food.

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

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

Vegetarian okroshka - summer cold soup, without eggs and sausage. Also, this okroshka is prepared not on kvass, but on kefir.

Soup with chanterelles is a very light, tasty and fragrant mushroom soup. Suitable for vegetarians and dieters.

French puree soup is an exquisite, but very simple dish in composition. I think that for the preparation of this soup, every housewife can easily find all the necessary ingredients in her refrigerator.

Vegetarian vegetable miso soup is a delicious and very healthy soup. Japanese cuisine is based on fish, but we will prepare a soup without fish, but nevertheless full of vitamins and nutrients!

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

Bulgarian pepper soup is an original and very tasty creamy yellow soup! It does not take much effort and money to prepare it, which makes it even more attractive!

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

Recipe for soup made from peas, potatoes, carrots, onions, tomato sauce and spices. Lean pea soup is no less tasty than meat soup.

Croutons will enhance the taste of any soup. Oven-dried or fried in butter, rubbed 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 tasty. It is cooked in chicken, beef and vegetable broth. Today we offer you vermicelli soup with meatballs.

The recipe for this soup will help out a lot when you need to cook dinner, but there is sorely not enough time. It cooks very quickly, and the soup is very tasty.

White soup is any creamy soup that uses melted cheese.

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

Bonn Soup is the basis of the appropriately named diet, based on the statistics that people who prefer soups make up the majority of thin people.

Recipe for potato soup with dumplings.

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

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

This dish may seem unusual to our eaters, because there is no traditional potato in the soup. The main ingredient here is onion. However, once you taste the soup properly, you will love it. Recipe from Dumas Sr.

This liquid, mostly first course, has become widespread in many countries of the world. The types of soups are distinguished by their rich diversity and are divided at once according to several characteristics, which we will discuss in this article. But the most distinctive feature of this dish, which allows it to distance itself from others, according to most modern culinary sources, is that the soup includes at least 50% liquids and is cooked by boiling.

A bit of history

Authoritative culinary historians claim (and one cannot but listen to them): soups as an independent dish appeared not so long ago by historical standards - “only” about five hundred years ago. This is associated with the appearance in everyday life of chemically neutral (non-oxidizing) varieties of dishes, which made it possible to carry out the cooking process itself. On the territory of the Celestial Empire, these dishes appeared even earlier. But even in ancient times, people prepared some kind of soups in stone or earthenware, subjecting the products to a certain heat treatment - cooking. In addition, this dish, according to archaeologists, is a sign of settled way of life. Today, scientists have more than a thousand types of soups, each of which can have variations. For example, soup has about 20 options, and cabbage soup - 25.

Supply temperature classification

The list of types of soups can be divided mainly according to the serving temperature into hot and cold. Hot ones include such as borscht or cabbage soup, hodgepodge, pickle and others. All these types of hot soups are probably familiar to every housewife. The temperature of their serving to the table is about sixty degrees Celsius.

Cold first courses, okroshka and holodnik, for example, are served cold, respectively. There are dishes served traditionally both hot and cold. For example, ear or gazpacho.

By main ingredients

Types of soups, as a rule, are distinguished by these features. Often, by the way, it is quite difficult to single out the main ingredient, especially when the dish is multi-component. Therefore, we can only say about the predominant classification of food. Sometimes the name of a dish reflects its main, authentic taste. For example, borscht on meat broth would be correctly classified as a vegetable soup, because the determining factor is beetroot taste and aroma. You can isolate the following types of soups:

• meat - from the meat of various mammals, birds;
• fish;
• vegetable;
• mushroom;
• from seafood or algae;
• from flour and cereals;
• dairy and cheese, fermented;
• fruit.

In addition, in cookbooks of recipes there are quite exotic (usually regional) types of soups: for example, from swallow nests. Or from reptiles, insects, larvae, embryos. What types of soups can still be classified according to their characteristic features?

Transparent

A distinctive feature of these dishes is that they are cooked on rather steep broths using a minimum of ingredients. Basically, these are broths that are served with assorted croutons, various savory pastries, one-component dishes with cereals or pasta. For example, the same well-known broth with eggs and croutons is a simple and appetizing dish.

Gas stations

This category is the most familiar, common in domestic cuisines. This includes a variety of soups. For example, the same borsch or Russian cabbage soup, always prepared with the help of dressings. Moreover, we can say with confidence that any hostess has a recipe for her signature homemade filling first course. After all, such dishes can be built from everything in the world! In gas stations, along with a couple of basic ingredients, there are a wide variety of additional ones - seasonings, roasts, which can be made both on the basis of broth and without it.

thickened

The most striking example of a thickened soup is traditional cabbage soup or the same borsch familiar to everyone from childhood. Or soups, in which flour or semolina is added when cooking for density. There are some other ways to thicken, for example, with the help of eggs, fermented milk product, cheese.

Roasting

This is a kind of “culinary antonym” to the usual dressing soups, where broths are first boiled, and only then the components provided for in the recipe are laid. In frying soups, everything is exactly the opposite - first the ingredients are brought to half-cookedness (mostly fried), and only then they are poured with water (broth) in the same container.

Combined

Another type of first course, and its components are prepared separately from each other. The combined soup is very popular in the East and differs in that its various components are put into the already prepared broth right before eating.

Cream soups and creams

What types of soups are there? Puree soups are dishes in which all solid ingredients must be crushed by rubbing on a grater (or, in a modern way, in a blender) until smooth.

Cream is the closest relative of puree, it differs only in that after grinding the ingredients, the food is whipped (with a whisk, mixer, blender) to the lightest foam.

Sweet

On what and where are they prepared?

Undoubtedly, most soups are cooked with water. But quite often, mixtures with other liquids are used as an option. For example, with kvass: okroshka. On beer: elebrad. And also on milk or sour-milk products - calaqueitto, on wine - bouillabaisse, on fruit or vegetable juice. These types of first courses are very popular in various national cuisines. In addition, these varieties of delicious food can be divided according to demand in different regions: Slavic, Western European, Baltic soups. For example, traditionally Central Asian or Transcaucasian cuisines, as well as first courses from the Far East, imply a spicier dressing. And Russian, Ukrainian - more sour. And finally - several recipes for different types of soups (photos are attached).

Okroshka - give me a little more!

This tasty and pleasant dish in the summer heat can be safely attributed to cold soups, as it is served at the table in a very chilled form. To prepare it, we need to take a pound of fresh cucumbers, a heel of eggs, a pound of boiled sausages of the highest grade (choose carefully, as a low-quality product can ruin the entire end result), a few potatoes, sour cream, and, of course, for refueling kvass.

1. Wash cucumbers and cut into cubes.
2. Hard-boil the eggs and cut similarly to cucumbers.
3. Peel potatoes and boil. We cut into cubes.
4. Now we cut the sausage in the same way.
5. Mix all of the above ingredients in a suitable container. Everything should be in moderation: for example, cucumbers should not get out of order and clog eggs, and sausage should not interrupt potatoes in quantity. Some housewives add another important component - radishes. It can be cut into slices and added to the total mass, stirring thoroughly.
6. Then salt the okroshka and season with kvass. Okroshochny kvass is special, unsweetened and punchy in the nose, harsh. It is better to make it yourself - it's easy. But you can take the store option. To top it off - a spoon or two of sour cream, and you can serve it to the table. In the summer, it’s the very thing, and it goes flying in, just have time to cut it!

Zucchini puree soup

And who is a great option for a dish for summer or early autumn, when zucchini is in bulk and they cost a penny? Those who had to try this puree soup were simply delighted with its simplicity and deliciousness.

1. So, we will clean a couple of potatoes, a carrot, a few medium-sized zucchini.
2. We clean the onion, cut it finely, fry in a spoonful of vegetable oil in a pan. At the end there is crushed garlic.
3. We unload the prepared vegetables (all together) and fry into the pan.
4. Pour in chicken broth and bring to a boil, stirring.
5. Cook over low heat until the vegetables are cooked.
6. A glass of cream (20-25%) is heated.
7. Puree the whole mass in a saucepan with an immersion blender. And hot cream is introduced into the already prepared soup. Cover with a lid, remove from heat and let it brew.
8. Serve to the table decorated with fresh herbs, with crispy crackers or croutons. Bon appetit everyone!