Soup recipes. Soup recipes

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?

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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!

In the article we will talk about how to cook soup correctly. The lack of the necessary qualifications leads to the fact that even a very good soup is reduced to the level of a tasteless and primitive dish. As practice shows, making excellent soup is not so easy. My article is intended to change the situation.

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

Cooking:

1. Barley and mushrooms are soaked overnight in a separate bowl.
2. I boil the chicken until cooked, take out the meat, separate it from the bones and cut into pieces.
3. I put chopped mushrooms and barley in a pan with chicken broth. I cook for about a third of an hour until the barley is half cooked.
4. I strain the water in which there were mushrooms and pour it into the soup.
5. I cut the potatoes into thin slices and send them to the pan. Salt.
6. I fry chopped onions in oil, add carrots and tomatoes. At the end of frying, sprinkle with flour, mix thoroughly and fry for several minutes.
7. I move the dressing with chopped meat into a saucepan and cook for about 5 minutes. I let it brew for a few minutes.

I pour the dried mushroom soup into a bowl and add a spoonful of sour cream. If you do not like barley, you can use millet, vermicelli or buckwheat.

Canned salmon soup

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

Ingredients:

• canned salmon - 3 pcs.
• potatoes - 700 g
• onion - 200 g
• carrot -- 200 g
• pepper, bay leaf and salt

Cooking:

1. I rinse the potatoes with cold water, peel and cut into cubes.
2. I clean onions and carrots. I chop the onion, rub the carrots on a grater.
3. Mash canned salmon with a fork. I don't drain juice.
4. I send potatoes to boiling water and cook for 5 minutes. Then I add carrots and onions.
5. I put pink salmon, bay leaf and pepper. Cook until the potatoes are done. I serve it hot.

Cooking video

What's easier than making canned salmon fish soup?

Simple pasta soup

For cooking, I use meat broth. If it is not available, 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 - pinch
• salt and peppercorns

Cooking:

1. Finely chop the cabbage. I wash the carrots well and pass through a grater.
2. Finely chop the onion, wash the potatoes, peel and cut into squares. I crush or rub the garlic.
3. I send the onion with carrots to the pan and fry until tender.
4. I pour the meat broth into the pan, add the potatoes and boil for about a quarter of an hour.
5. I add pasta and fried vegetables. Stir and cook for about 5 minutes.
6. At the end of cooking, I add green peas, pepper, garlic, basil and salt. Mix thoroughly, salt and keep on gas for a couple of minutes.
7. I pour the finished soup into bowls, decorate with fresh herbs and serve.

At first glance, the dish may seem somewhat strange, because canned peas in soup are a rarity. However, it is worth tasting one spoonful of treats to understand how tasty it is.

How to cook soup without meat

Soup without meat is ideal for people on a diet or fasting. There is an opinion that vegetable soups are less tasty than those cooked on the basis of meat broth. I do not think so. Think, for example, milk or mushroom soup. Each of these dishes is not inferior to meat.

Ingredients:

• potatoes - 300 g
• carrots - 1 pc.
• cauliflower -- 200 g
• onion - 1 head
• sweet pepper - 1 pc.
• dill, salt, garlic

Cooking:

1. I cut carrots, peppers and potatoes into strips. I chop dill and onion.
2. I fry the onion in oil and add carrots.
3. Having stewed the vegetables a little, I add pepper to the pan and simmer for 3 minutes over low heat.
4. I collect water in a saucepan, bring it to a boil, salt and add potatoes and cabbage.
5. After boiling water, I put chopped dill with fried vegetables in the soup.
6. At the end of cooking, I add garlic and pepper.
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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.

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Which dish can rightly be considered the king of the dinner table? Well, soup, of course. Hot, nutritious, fragrant - just what you need in order to recharge your batteries until the end of the day. It is especially good in autumn, which is just around the corner. Imagine: you return home from a walk through the fallen leaves and enjoy a bowl of delicious soup. Just for this, we have chosen for you 10 simple and step-by-step recipes with photos, from one reading of which saliva flows.

1. Pea with hunting sausages and cheese

Pea soup - rich, nutritious, fragrant. And sausages and cheese will add spice to it, what else could be better for happiness?

What you need:

• Peas - 1 cup
• Potatoes - 3 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Hunting sausages - 5 pcs.
• Melted cheese - 1 piece (or 2 tablespoons)
• Salt and spices - to taste

If desired, you can add greens, the calculation of the ingredients for 3 liters of water. Also do not forget about vegetable oil (for frying).

How to cook:

1. Soak the peas for two hours or overnight.
2. Bring salted water to a boil, add peas. Cook for 30 minutes, skimming off the foam. Then add chopped potatoes.
3. Prepare the frying: finely chop the carrots and onions, fry Cut the sausages into circles and fry too.
4. Add the fried and chopped processed cheese to the soup and cook until the cheese is completely melted.
5. Serve on the table, sprinkled with herbs (if desired).

2. Kharcho with chicken

Kharcho soup is a national Georgian dish. Usually it is cooked with beef, but it can be easily replaced with chicken. The soup is less fatty, but no less tasty.

What you need:

• Chicken breast - 300 g
• Carrot - 1 pc.
• Onion - 1 pc.
• Rice - 100 g
• Garlic - 3 cloves
• Tomato paste - 2 tablespoons
• Greens - a small bunch
• Salt and spices - to taste

Calculation of ingredients for 3 liters of water. For frying, you need vegetable oil.

How to cook:

1. Cut the chicken breast, boil with rice in salted water.
2. Prepare the frying: cut the carrots into circles or grate on a coarse grater (as you like), cut the onion into small cubes and fry it all. Then add greens and garlic (pre-chopped), tomato paste and stew a little.
3. Wait for the boil, turn off the heat and let the soup brew for 10 minutes.
4. Serve on the table, sprinkled with herbs.

3. Creamy with celery

We promised recipes for every taste and here is a soup for those who watch their diet. Very useful and gentle.

What you need:

• Butter - 2 tablespoons
• Celery stalks - 700 g
• Onion - 1 pc.
• Potatoes - 8 pcs.
• Salt, pepper, lemon juice - to taste

The ingredients are designed for 1.5 liters of water.

How to cook:

1. Melt the butter in a saucepan over medium heat.
2. When the butter has melted, add the chopped celery, onion and potatoes. Add salt and pepper to taste.
3. Cook until vegetables are soft, stirring constantly.
4. Add water and bring to a boil, then cook for 20 minutes over low heat.
5. Grind the finished soup in a blender until puree.
6. Add salt and lemon juice to taste and you're good to go!

4. With cheese dumplings

It may sound strange to some, but this soup is a worthy candidate for a place in your cookbook and on your table.

What you need:

• Chicken meat - 400 g
• Carrot - 1 pc.
• Potatoes - 4 pcs.
• Green peas - 45 g
• Onion - 1 pc.
• Cheese - 75 g
• Egg - 1 pc.
• Flour - 75 g
• Salt, spices - to taste

Do not forget about vegetable oil (for frying)

How to cook:

1. Boil chicken in salted water. Then take it out, divide it into pieces and throw it back into the broth.
2. Add chopped potatoes.
3. Prepare the frying: chop the onion and carrots, fry.
4. Add the roast, salt and spices to the soup.
5. Grate the cheese, add the egg and flour to it, mix, form balls.
6. Add cheese balls and peas to soup.
7. Boil for 7 minutes, then leave for 10 minutes with the lid closed.
8. Now you can serve.

5. With meat balls, chickpeas and tomato

The last recipe had cheese balls, but this one will have meat balls. And chickpeas - for greater usefulness and unusualness.

What you need:

• Minced meat - 450 g
• Chickpeas - 240 g
• Potatoes - 5 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Garlic - 4 cloves
• Bulgarian pepper - 70 g
• Tomato paste - 40 g
• Salt, spices, herbs - to taste

You will need some oil to cook the fry.

How to cook:

1. Soak chickpeas overnight. Boil in salt water.
2. Shape into balls and add to soup.
3. Prepare the frying: fry the chopped carrots and onions, then add the chopped garlic, bell pepper and tomato paste, simmer for 7 minutes.
4. Add the frying, chopped potatoes, salt, spices to the broth and cook over low heat for 7 minutes.
5. Let the soup brew and you can serve it on the table, sprinkled with herbs.

6. Cheesy with red fish

True gourmets can afford to enjoy cheese soup, and even with red fish! After such a dinner, you will definitely have enough strength and energy until the evening!

What you need:

• Red fish fillet - 200 g
• Leek - 40 g
• Carrot - 1 pc.
• Bulgarian pepper - 1 pc.
• Potatoes - 3 pcs.
• Processed cheese - 150 g
• Salt, spices, herbs - to taste

Calculation of ingredients for 1.5 liters of water.

How to cook:

1. Cut potatoes into slices, add to boiling water, cook for 5-7 minutes.
2. Dice the peppers, carrots and leeks into thin slices. Add vegetables to potatoes, cook for 7-10 minutes.
3. Add chopped cheese to the soup and let it dissolve completely.
4. Cut the fish into small cubes, add to the soup, cook for 5-7 minutes.
5. Add finely chopped herbs, salt, spices and bring to a boil.
6. The soup is ready.

7. Lagman

A popular soup from Central Asian cuisine, which, like goulash, can be both a soup and a second course, depending on the amount of broth. You can cook noodles for it yourself, but in this recipe we will simplify the task for you.

What you need:

• Meat (any) - 300 g
• Spaghetti - 1 pack
• Potatoes - 3 pcs.
• Onion - 3 pcs.
• Tomato - 2 pcs.
• Carrot - 1 pc.
• Bulgarian pepper - 2 pcs.
• Tomato paste - 50 g
• Garlic - 3 cloves
• Water - 1.5 - 2 cups
• Salt, sugar, herbs, seasoning (cilantro, cumin, saffron, star anise, bitter and sweet pepper) - to taste.

You will need oil for frying.

How to cook:

1. Boil spaghetti in salted water, rinse in a colander.
2. Heat oil in a deep frying pan, add finely chopped onion.
3. Cut the meat into small cubes, add to the onion and fry over high heat for 7 minutes, stirring constantly.
4. Add chopped carrots and tomato paste, fry over low heat for 10 minutes.
5. Peppers and tomatoes cut into small cubes, add and fry for 5 minutes over low heat.
6. Add water and finely chopped potatoes.
7. Add spices, salt and sugar, cover and leave for 10 minutes over low heat.
8. Pour spaghetti with the resulting sauce, sprinkle with herbs, add garlic. Lagman is ready!

8. Pumpkin puree soup

Autumn is harvest time. If you managed to grow a pumpkin in your garden, and now you don’t know what to do with it, we have a solution for you.

What you need:

• Pumpkin - 500 g
• Broth (meat or vegetable) - 500 ml
• Onion - 1 pc.
• Ginger root - half the size of a little finger
• Salt, pepper - to taste
• Cream for decoration - optional

You will also need oil for frying.

How to cook:

1. Cut the pumpkin into small pieces, boil in salted broth.
2. Fry the onion, grate the ginger on a fine grater.
3. Grind onion, ginger and broth in a blender until puree.
4. It can be served on the table, if desired, decorate with cream.

9. Hungarian goulash

Another unusual soup for your collection! Although his tongue does not dare to call it a soup, because Hungarian goulash is both the first and second course at the same time. Thick, nutritious, satisfying - what you need in cool weather.

What you need:

• Meat (pork or beef) - 500 g
• Onion - 1 pc.
• Carrot - 1 pc.
• Bulgarian pepper - 1 pc.
• Tomato paste - 3 tablespoons
• Flour - 1 tablespoon
• Bay leaf - 2 pcs.
• Water or broth - 2 cups
• Salt, pepper - to taste

Optionally, you can add potatoes and pasta to the latter. And frying oil, of course, should not be forgotten.

How to cook:

1. Wash the meat, wipe dry and cut into small cubes.
2. Heat the oil in a saucepan or deep frying pan, add the meat and fry for 5 minutes over high heat.
3. Chop the onion, carrot and pepper and add to the meat. Fry for 10 minutes, stirring constantly.
4. Add salt and spices to taste, add to flour, fry for 5 minutes, stirring constantly.
5. Add tomato paste and stir.
6. Add bay leaf, pour water or broth, cover and cook over low heat for 30-40 minutes, and the goulash is ready.

10. Borscht

And where without a real king among soups - borscht. We have no doubt that every self-respecting housewife has a recipe passed down from generation to generation with their family secrets, but you definitely cannot do without the recipe for this soup.

What you need:

• Beef (on the bone) - 300-400 g
• Cabbage (fresh) - 1.5 kg
• Potatoes - 3-4 pcs.
• Carrots - 1-2 pcs.
• Onion (bulb) - 1 pc.
• Beets - 1 pc.
• Sour cream - 100 ml
• Bay leaf - 2 pcs.
• Greens, pepper, salt - to taste

The ingredients are designed for 1.5-2 liters of water. Oil may be required for frying.

How to cook:

1. Wash the meat, pour cold water over it, boil and cook for 20 minutes after that, removing the foam with a slotted spoon.
2. Peel the beets, grate on a coarse grater, fry. Add a little beef broth to it and simmer over low heat.
3. Finely chop the onion, fry, Add chopped carrots, a little meat broth, simmer for 3-5 minutes.
4. Cut potatoes, add to soup, let boil.
5. Add chopped cabbage to the soup, cook until tender, salt and pepper to taste.
6. Add stewed beets and vegetables, herbs and bay leaf. Cover the pan with a lid and cook for 3-5 minutes, then remove from heat.
7. Don't forget the sour cream when serving!

Bon appetit!

Once upon a time, homo sapiens prepared his first bowl of delicious soup (or stew, or brew). It was, most likely, a very long time ago, since then not only a lot has been eaten, but something has also been understood. About cooking technologies, for example.

I have collected in one article a whole bunch of soup recipes from all over the world, you can cook any of them and enjoy the new taste. The collection is preceded by basic information about soups and some rules on how to cook a delicious soup.

How to make delicious soup

It would seem, what could be the problem with the preparation of everyday liquid food, familiar from childhood? I cut potatoes, carrots, added meat, mushrooms, salted and peppered, poured water, set to boil - and that's it! But it turns out that preparing a delicious soup is not as easy as it seems. And a cooking lesson here will not be superfluous at all.

Actually, the tricks come down to a few questions:

1 Since most soups are prepared with broths (meat or vegetable), you need to be able to prepare a quality broth. As experience shows, to make it clean and transparent, you need a skill. For example, one must be able to get rid of the foam, and then lighten the fragrant liquid.

Read about how to do this in the articles: and. The technology for preparing broths from other meat and fish does not differ from those described.

2 Cooking vegetables in soup is also an art. The order of adding them is not at all indifferent, because the cooking speed varies, and, in addition, different vegetables “affect” each other in different ways. What is important to know for making delicious soup?

• All vegetables should be laid out in a boiling salted broth. Vegetable soups are good only freshly prepared, as they quickly lose vitamins. After they have cooked, the lid is sealed and the soup is kept for 10 minutes.
• Potatoes come first (only cereals can get ahead of them), as they cook longer than other vegetables. In addition, if you cook it at the same time as sour ingredients (tomatoes, for example), it will turn out tasteless: the acid will make the potatoes heavy and dense.
• Carrots and roots (parsley, celery) can be cooked using the sauteing method, or you can do it directly. Cooking time for carrots is 20-30 minutes, there are fewer roots (depending on thickness). If we add browned vegetables, then we don’t even boil them, but let them soak in the rest of the flavors, so you need to add them when the potatoes are completely ready.
• Not everyone likes carrots in soup (like onions), so they boil them whole (not cut into pieces), and then, when the carrots have given up all their taste and aroma, they throw them away or use them in another way.
• Likewise with onions. If you want to get a golden soup broth, put the onion in the husk (in a special container or cheesecloth) into it. You can cook it peeled, but whole (and then throw it away). But if the presence of onions in the soup is provided, then it must be finely chopped and cooked with or without preliminary soft sautéing.
• Greens do not need to be cooked! It is added at the very end, after which the fire is turned off, and the greens give off all their flavor in warmth. It is also important not to overdo the bay leaf, adding a maximum of 5 minutes before readiness. You will find such a recommendation in any recipe for a delicious soup.

3 Flour (for thickening), beaten eggs, dumplings and dumplings, pasta and cereals are added to the soup. It is better to boil the latter separately, and then add them to the broth, or you can cook them together with vegetables - you will find different recommendations in the recipes for making delicious soups. If you want together, then know that rice is cooked no less (or even more) than potatoes, and vermicelli - quickly.

However, with all the nuances, in order to cook a delicious soup, you need to cook it. In winter it will warm, and in summer (usually cold soups are prepared at this time) it will give lightness, at all times a nutritious and tasty soup will saturate and give pleasure.

Delicious pea soup from Wesphalia

You may know that pea and legume dishes are very popular in Germany. This is one of the most delicious soup recipes, very typical.

Recipe Ingredients: 200 g dry green peas, 100 g onions, 30 g carrots, 30 g celery root, 30 g pork lard, 50 g potatoes, 50 g leeks, 2 hunting sausages, salt, ground black pepper, nutmeg, marjoram, vinegar.

How to cook: Soak the peas the day before in 1.5 liters of water. Onions, carrots and celery, cut into cubes, stew in lard. Add water, put peas and cook over low heat. When the peas are almost ready, salt, pepper, marjoram, nutmeg and a few drops of vinegar. Then add diced potatoes and chopped leeks. Cook a little more. Before the end of cooking, put the hunting sausages, heat them up, then take them out and cut into circles. Serve the soup on the table, sprinkled with chopped green onions and toasted croutons.

Delicious creamy soup from Scotland

Recipe Ingredients: White beans, onions, beets, celery root, tomatoes, meat broth, ground black pepper, peppermint.

How to cook: Soak beans overnight in cold water. Boil the beets. Put chopped onion rings, beans (drain water), chopped celery, beets, tomatoes into a saucepan and lightly fry everything. Add broth, salt and pepper. Boil, remove the foam if necessary and simmer for about 3 hours. Then take out the beets, and rub the rest through a sieve and heat again. When serving, sprinkle with chopped mint.

Delicious Toulouse garlic soup recipe

Recipe Ingredients: 5 cloves of garlic, 30 g goose fat, 2 eggs, salt, ground black pepper, wheat bread.

How to cook: Crush the garlic, mix with goose fat, add water and cook for a few minutes. Break the eggs, separate the whites, beat into foam and put in a boiling soup. After a few minutes, remove the pan from the heat, dip the yolks into the soup, salt, pepper and pour the soup into bowls. Place 1-2 tablespoons of toasted wheat bread cut into small cubes on each plate.

French Onion Soup

Recipe Ingredients: 500 g onions, ¾ l of beef broth, 1 ½ tablespoons of margarine, 1 ½ tablespoons of flour, bay leaf, ground black pepper, 4-6 slices of wheat bread, 3 tablespoons of grated hard cheese, butter, salt.

How to cook: Finely chopped onion and margarine put in a pan and fry until a brown color appears. Add flour and fry, stirring constantly. Pour in the broth, salt, pepper and put a bay leaf. Cook until the onion becomes soft. Fry slices of bread on both sides in butter. Pour the soup into portioned ceramic cups or pots, put slices of toasted bread in each, sprinkle it with grated cheese, cover with a lid and put in a preheated oven. After a few minutes, when the cheese is melted, remove the cups and serve. Grated cheese can be served separately.

Delicious Belgian cuisine onion soup

Recipe Ingredients: 500 g of onions, 1-2 tablespoons of vegetable oil, wheat flour, salt, black pepper, meat broth, grated spicy cheese.

How to cook: Cut the onion into thin rings and fry in vegetable oil together with flour. Salt, pepper, pour in the broth and cook over high heat. Serve the soup in bouillon bowls, sprinkled with grated cheese.

Delicious swiss tomato soup

Recipe Ingredients: Tomatoes, onions, vegetable oil, garlic, parsley and celery, black pepper, flour, salt, boiled rice, grated cheese.

How to cook: Finely chop the onion and fry in vegetable oil. Add chopped tomatoes, parsley and celery, crushed garlic, salt, pepper and simmer over low heat. Boil water, put stewed vegetables in boiling water and season with flour sautéed with vegetable oil. When serving, put boiled rice sprinkled with grated cheese on a plate.