Soups are delicious and simple step by step recipe. Kharcho lamb soup

The most important component of the daily diet of every person is first courses. True, many refuse them for various reasons. Some people do not get enough of them, others simply do not have enough time to cook. Remember simple and quick recipes - they will help you eat better.

What soup to cook for lunch

Any first course has two components: a liquid base and a side dish. The first can be meat, fish, mushroom or vegetable broth. Garnishes are very varied. Different types of meat, fish, vegetables, pasta, cereals are put in soups. Be sure to add spices, seasonings, herbs. By remembering a few basic food combinations, you will always know what to cook first.

Simple

A selection of dishes for the preparation of which you need not a lot of products and a minimum of effort. If you learn how to cook them, you will never leave your family members without dinner. Excellent first courses for every day:

1. "As easy as pie". For him, in addition to vegetables, you will need some minced meat, a little fresh mushrooms and one processed cheese. You can choose any spices of your choice. Minced meat is fried with mushrooms and onions. The potatoes are rubbed on a grater. Then all these products, together with melted cheese, are boiled in boiling water. The first turns out to be very satisfying, thick, with a mild creamy taste.
2. "Zatiruha". The simplest homemade first course with great taste. Onions, carrots, potatoes are boiled in chicken broth. While this is happening, chicken eggs are ground with flour by hand. It turns out "grout". This product is vaguely reminiscent of noodles. The “grout” is boiled in the broth for a couple of minutes, then the egg is poured into the soup in a thin stream to curdle, and served. The dish is very thick, rich.
3. Peas with smoked ribs. Remembering simple recipes for first courses, I must say this. To begin with, smoked pork ribs are boiled. Then fried onions with carrots, pre-soaked peas and potatoes are thrown there. The first turns out to be very nutritious, rich, and because of the incredible aroma, you might think that it was cooked on a fire.
4. "Pumpkin Soup" To prepare the dish, potatoes, pumpkin and onions are cut, boiled with spices, and then whipped with a blender and poured with cream or milk.

fast food

A selection of dishes for those who have very little time to cook:

1. "Avgolemono". This quick Greek soup is ready in minutes. It is very tasty and unusual. To make the dish, small pasta is boiled in chicken broth, a mixture of eggs with lemon juice and water is added, and seasoned. Served with greens.
2. "Dumplings". A very hearty soup for every day, which is prepared in just a quarter of an hour. Onions with garlic and oregano are fried, poured with broth. Seasonings are added, tomatoes in their own juice. After boiling, dumplings are thrown and turned off a couple of minutes after they pop up.
3. "Polish Tomato" - very delicate, with a pleasant creamy texture. Prepared from grated tomatoes, onions, celery, carrots and sour cream in meat broth.
4. "Botvina". Summer refreshing soup for every day, which must be served very chilled. Prepared on kvass with beet leaves, sorrel, spinach, green onions. Serve garnished with a slice of lemon and a tablespoon of red caviar.

Lungs

These are the dishes, having dined with which you will not feel lethargic and drowsy. The best easy recipes:

1. "From sauerkraut". Very tasty low-calorie cream soup that is easy to prepare. The composition includes onions with carrots and sauerkraut, grated potatoes, spices. After cooking, vegetables are pureed by adding sour cream. Serve preferably with croutons.
2. "Spring Fantasy" Gorgeous light soup with a pleasant greenish tint. For cooking, boil potatoes and beets, then add stewed zucchini, leek, mushrooms, celery, sorrel and spinach to them. At the very end of cooking, boiled eggs, cut into cubes, are placed in the soup.
3. "Country". A very light vegetable soup for every day, which will appeal to everyone who loves a delicious lunch. It includes fried onions, carrots and white and Brussels sprouts, potatoes, beans, tomatoes, zucchini, greens. You can cook both in water and in chicken broth.
4. "Pearl-mushroom stew". This is not a soup, but an overeating, moreover, good for health. Onions, carrots, leeks, parsley, bell peppers, porcini mushrooms are put in the dish. When they are almost completely cooked, ready-made pearl barley is added to the soup.

Lenten

The following selection includes dishes that are allowed to be eaten by fasting people. Lean Soup Recipes:

1. "Leshta". Very hearty and thick soup, which consists of vegetables and lentils. Onions, celery, garlic, bell peppers, carrots are put in it. These products are cut and fried in vegetable oil. Then add tomato paste, sugar, water, soaked lentils. Seasoned with pink and cayenne peppers, bay leaf, thyme, salt.
2. "Field". If you collect delicious soup recipes, keep the following in mind. To make "Field" soup, onions and any mushrooms are fried with tomatoes. Potatoes, washed millet are boiled in water. Before switching off, put the roast from the pan and fresh chopped parsley into the pan.
3. "With Brussels sprouts." Very fragrant light soup for every day, ideal for fasting people. It is very easy to prepare: boil Brussels sprouts with salt and bay leaves in water, add chopped onions with carrots, potatoes. Provencal herbs, fresh herbs are put in the dish.

Vegetable vegetarian

Many people for personal reasons refuse meat dishes. They will need recipes for vegetarian soups for every day:

1. "Catalan". Very tasty, flavorful soup. It is hearty, although it does not contain meat. It is cooked in vegetable broth, in which they put fried onions, potatoes, beans, cilantro. The finished soup is interrupted in a blender, cream, salt and pepper are added.
2. "Buckwheat". This recipe differs from many other vegetarian recipes in its strong flavor, which immediately stimulates the appetite. It is prepared from washed buckwheat, potatoes, grated carrots, fried onions. Be sure to add greens and various spices.
3. "Vitamin". A very simple dish made from ingredients available to everyone. Consists of onions, carrots, rice and potatoes. in the middle of cooking put sorted cauliflower, canned green peas, seasoning salt.

Meat

A selection of dishes for people who do not need to diet or fast. If you are looking for meat soups recipes with photos will help you with this:

1. "Borsch". Many people adore this dish and certainly everyone has tried it at least once in their life. Classic Ukrainian borscht is cooked on beef broth with pieces of meat, potatoes, shredded cabbage. They put vegetable frying from onions, carrots, bell peppers, beets in it. Be sure to have fresh tomatoes, tomato paste or a mixture of them. Homemade borscht is a real culinary masterpiece.
2. "Solyanka". The dish does not include the cheapest products, but the costs are worth the result. The first is rich, thick, with a pleasant aroma. First, the broth is cooked on pork ribs. Then several types of meat, sausages, and potatoes are put into it. The more different components, the better. Be sure to add a lot of smoked meats. Pickled cucumbers are put in the soup, a little brine and tomato paste are poured. The final element is olives and lemon slices.
3. "Kharcho". Traditional Georgian dish, rich, thick, satisfying. The broth is boiled with a piece of lamb on the bone. Rice, onion fried with tomato paste, tkemali sauce, herbs, suneli hops, garlic, pepper are added to it. You can add other spices at your discretion. Before serving, the meat is taken out, cut into medium pieces, returned back. After turning off the dish, sprinkle with herbs.

Recipes

You already understood how wide the choice of what you can cook for lunch. Each recipe for first courses has its own distinctive features. Every day you can cook a new soup, never repeating for a long time. To make the diet more varied, alternate light meals with hearty and high-calorie ones. Periodically make puree soup instead of the usual one. Check out some more great recipes.

From chicken

A very simple recipe that you should definitely have in your cookbook. The first chicken dishes are very useful for the body, they contain a small amount of calories. However, they are filling. If you want to provide your child with healthy and proper nutrition, be sure to pay attention to the recipe that you will see below.

Ingredients:

• chicken fillet - 0.5 kg;
• lavrushka - 1 pc.;
• onion - 1 large head;
• parsley - half a bunch;
• salt pepper;
• potatoes - 3 large;
• black peppercorns - 3 pcs.;
• buckwheat - 160 g;
• carrot - 1 large.

Cooking method:

1. Rinse the chicken breast, cover with water and put on the stove. When the broth starts to boil, throw in peppercorns, bay leaf. Let it cook for at least 40 minutes.
2. Fry the buckwheat in a dry frying pan until you hear a crackle. Throw in the broth.
3. Peel potatoes, cut into small cubes. Add when buckwheat boils for 10 minutes.
4. Fry chopped onions and grated carrots in vegetable oil until softened. Add them to the pot when the potatoes are half cooked.
5. After boiling the broth, throw salt and pepper into it, turn it off after a couple of minutes. Serve garnished with chopped parsley.

Vegetable puree soup

Dishes of this format have gained popularity relatively recently. Soups-puree from vegetables are very light. People who are on a diet and trying to lose weight should definitely include them in their diet. The simplest soups for every day are suitable for babies as the first complementary foods.

Ingredients:

• cauliflower - 0.5 kg;
• parsley - a bunch;
• zucchini - 4 pcs.;
• dried basil - 1 tsp;
• carrot - 2 pcs.;
• ground coriander - 1 tsp;
• tomatoes - 8 medium;
• turmeric - 1 tsp;
• processed cheese - 0.5 kg;
• sour cream - 150 ml;
• onions - 2 pcs.;
• milk - 2 cups;
• garlic - 2 cloves;
• butter - 80 g

Cooking method:

1. Disassemble the cauliflower, wash. Boil half of the roots in salted water, stew the rest in part of the butter.
2. Add zucchini and tomatoes cut into medium pieces to the cabbage pan.
3. Heat the rest of the oil in a saucepan, fry the crushed garlic and chopped onion in it. Drop all seasonings.
4. Add chopped carrots, pour milk and cook under the lid.
5. Blend all the ingredients in a blender. Put on fire. When it boils, throw in the chopped curds. Turn off as soon as they melt.

Beef in a slow cooker

First courses are cooked not only on the stove. Modern kitchen appliances greatly simplify this process. Every housewife needs to know how to cook the first thing in a slow cooker, because this device will help her save a lot of time and effort. It is very easy to do this. If you have a slow cooker, you can cook new recipes at least every day.

Ingredients:

• beef - 0.25 kg;
• water - 1.5 l;
• carrot - 1 small;
• greens - half a bunch;
• onion - 1 small;
• salt pepper;
• potatoes - 2 medium;
• bell pepper - 1 small;
• garlic - 2 cloves.

Cooking method:

1. Put the washed meat into the multicooker bowl. Fill with water, add salt and pepper. Install the Soup program and cook for a couple of hours.
2. Clean your vegetables. Cut the carrots into bars, onions and peppers into cubes, potatoes into slices.
3. Crush the garlic and chop the greens.
4. Add all these ingredients. Set the "Extinguishing" mode and cook for half an hour.

Pork

Another easy recipe. Soup with pork and noodles is likely to appeal not only to you, but also to your kids. He looks great in the photo. Making it at home is very easy and doesn't take long. If you are interested in good recipes for the first one for every day, then be sure to remember the next one and use it when you start preparing a delicious dinner.

Ingredients:

• pork - 150 g;
• salt pepper;
• potatoes - 2 pcs.;
• dill;
• carrots - half;
• bay leaf - 1 pc.;
• onion - half;
• small vermicelli - 100 g.

Cooking method:

1. Cut the meat into small pieces. Fill it with a liter of water. Boil an hour.
2. Chop carrots and onions, fry in vegetable oil. Add the roast along with the bay leaf to the broth.
3. Cut the potato into small cubes. Put in the broth 10 minutes after frying. Salt, pepper.
4. Pour in the vermicelli. Turn off the dish after 10 minutes. Serve garnished with chopped dill.

1. Do not put too many vegetables in veal soup. They interrupt the flavor of the meat.
2. Chicken broths should not be over-seasoned. It might ruin them.
3. The most delicious soups are cooked only on low heat.
4. While frying the onion, add a pinch of sugar. This not only has a positive effect on the color of the frying, but also improves the taste.
5. Add salt no earlier than 10 minutes before stopping cooking. If it turned out to be too much, put a whole raw potato or bag of rice in the pan.
6. Try to calculate in advance how much water you will need.

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How to cook soup

• To make the broth saturated, the meat should be poured with cold water. The broth is quickly brought to a boil, and then boiled over low heat.
• If the broth is cooked over high heat, then the meat will turn out tastier, and the broth is not so rich.
• When soup is cooked, after each laying of vegetables, the soup is quickly brought to a boil, and then the heat is reduced.
• Stir the soups in slow circular motions. Only in this case the integrity of the vegetables in the soup is not violated.
• Do not add water to the broth, it greatly impairs the taste of the broth. If you need to top up (strongly salted or little liquid), then use boiling water.
• So that the soup or broth does not lose its beautiful transparent color, always remove the bay leaf from the soup after cooking.
• Any soup will be much tastier if after cooking the soup, let it brew a little.
• Reheat the broth over low heat, and without a lid. So it will better retain transparency and taste.

When to Salt the Soup

• Salt the meat broth twenty minutes before the end of cooking.
• Salt the fish broth at the beginning of cooking.
• Salt mushroom soups at the very end of cooking.
• The most delicious mushroom soup is obtained from porcini mushrooms, champignons or morels.
• To make the mushroom soup tasty and rich, it is better to use both large dried mushrooms and small ones. Large mushrooms give the broth a dark color and a delicate taste, and small ones give it a flavor.
• it will turn out more rich if you cook it from the brisket.
• A few minutes before the end of cooking, chopped lettuce peppers are added to the borscht. Pepper fortifies the dish, gives a special taste.
• The main ingredients of any pickle are pickled or canned cucumbers, cucumber pickle and passivated vegetables. The rest of the ingredients can be very different, depending on the name of the recipe and the chef's idea.
• If pearl barley is sautéed in oil, and not boiled, then pickle will turn out much tastier.
• If the pickle is not sharp enough, then boiled cucumber pickle (pre-filtered) is added to it.
• To make pearl barley soup a beautiful color, pearl barley is first fried in butter.
• If you add a tablespoon of sherry to the soup, then the soup will turn out much tastier.
• To make the soup with vermicelli or noodles transparent, the noodles are first dipped in boiling water for a few seconds to wash off excess flour from it. And only after that they put the noodles in soup or broth and cook until tender.
• If we cook fish soup, then put the fish in cold water and cook.
• To give the ear a spicy taste, put half a fresh apple in it.
• To make the broth a beautiful yellow-orange color, add a little fresh onion broth to it (we cook the husk of one onion for 10 minutes in a small amount of liquid).
• Puree soups can be made from one type of vegetable, or you can cook from several types of vegetables. In order not to “kill” the vegetable aroma of the soup, we put a minimum of spices.
• As a rule, croutons are served with soup-puree. The croutons will be much tastier if, before drying, they are sprinkled with grated Dutch cheese.
• Any milk soups are boiled over low heat so that the milk does not burn. In this case, it is advisable to use a pan with a thick bottom.
• When preparing milk soup with vermicelli, do not forget that all pasta is very poorly boiled in milk. Therefore, vermicelli or noodles are first boiled until half cooked in water, and only then cooked in milk.
• We first blanch the white cabbage, Brussels sprouts or Savoy cabbage for milk soup, and only then cook it.

A very light fragrant tomato soup with an unusual taste and unusual ingredients: pearl barley, prunes, tomatoes. A suitable dish for fasting. Get ready to try!

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Delicate and velvety pea soup with bacon is prepared without meat and served with fried crispy bacon. Bright and tasty soup-puree from peas will appeal to lovers of legume dishes.

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To make your daily menu more varied, cook a delicious and rich mushroom soup with barley. The ingredients are simple and accessible. It is easy to buy oyster mushrooms in the market or in any supermarket, so making a hearty soup will seem easier to you than steamed turnips.

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Thick, fragrant, delicious cabbage soup according to this recipe will diversify your daily menu. An excellent combination of prunes, mushrooms, juicy cabbage and ham will appeal to the whole family. You will definitely want to cook these cabbage soup more than once.

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Cheese soups are a great way to spice up your list of homemade first courses. Delicate creamy taste of the soup will be a great alternative to soups already available in the assortment. And funny cheese balls will attract children not only to the process of eating, but also cooking - after all, doing everything together is much more fun!

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Soup with seaweed and rice is an original first course that will appeal to all lovers of unusual and light dishes. Cooking such a rice soup with seaweed will take you quite a bit of time, try cooking.

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Mushroom soup with beans and rice is an unusually light and at the same time very rich multi-component first course. This champignon soup recipe will help you out on fasting days and help diversify your lunch menu.

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Thick, rich garlic puree soup is the perfect dish for lunch. Its rich garlic-potato taste and aroma will not leave anyone indifferent. Such a dish will warm and perfectly saturate you in the cold season. Try to cook.

pork bones, pork, potatoes, onion, garlic, cream, vegetable oil, salt, ground black pepper, herbs

Recipe for a delicious kharcho soup. Kharcho is prepared on beef broth. Brisket, shank, shoulder blade are suitable for this, and I even took carbonade with a bone.

beef, rice, sour plum, tomatoes, walnut, onion, garlic, hot pepper, ground red pepper, hot pepper, petiole celery, parsley root...

A quick recipe for canned pink salmon soup. Fish soup with melted cheese, spinach and vegetables is very tasty, thick and rich. Ideal option for lunch.

canned pink salmon, processed cheese, spinach, potatoes, carrots, red bell pepper, onion, salt, ground black pepper, vegetable oil

Pollack fish soup with potatoes is a tasty, light and healthy first course for the whole family. This soup is prepared very simply, it has a pleasant aroma thanks to sea fish and fresh herbs!

pollock, water, potatoes, onions, carrots, sunflower oil, garlic, bay leaf, dill, green onions, salt, black peppercorns

A very simple and quick recipe for the first course for lunch - vegetable soup with beans and corn. Corn soup with beans is light and tasty. Try to cook!

canned corn, canned beans, carrots, butter, salt, water, parsley

Sour cabbage soup with stew is an excellent first course made from simple and affordable products. Shchi with stew is rich, fragrant, moderately fatty and satisfying. Although this recipe for sauerkraut soup will take quite a bit of your time, a delicious dinner for the whole family is guaranteed!

Incredibly popular - perhaps the prevalence of soups in our country is due to the harsh climate and long cold winters. In this regard, most families eat soups for lunch almost regularly, and not only in winter. Hot, thick and hearty soups are ideal for the cold season, while light soups and cold entrees are perfect for the warm season.

Soups are revered and loved by many housewives not only because of their taste, benefits for the body and satiety, but also because of their versatility - just replace one or two components in the soup, and you have a completely new dish in front of you.

Today we will talk about soups for every day, which have long been loved by many generations and which will not be difficult to prepare. Soups for every day can be very diverse - with vegetables, cereals, pasta, chicken, beef, mushrooms, fish, etc. Whatever the composition of the soups, they all contain two components - the broth, or liquid base, and the garnish, which is the main source of calories and energy. The broth can be meat, fish, vegetable or mushroom. Meat broth is the most saturated and high-calorie, but at the same time you will have to tinker with it and spend time, while the main advantage of fish broth is its high cooking speed. Mushroom broth is famous for its unique aroma and, together with vegetable broth, forms the basis of a dietary or vegetarian diet.

If you want to make soups easier and simpler, the broth can be made ahead of time and stored in the refrigerator for several days. In addition, the broth can also be frozen in plastic containers, glass containers, or special bags, so you can always make a large batch of broth to use when needed. Frozen broth stocks can be stored in the freezer for up to approximately 3 months. Once your broth is ready, you'll always have the base for our delicious recipes below handy.

We will start our selection with the classic chicken noodle soup, which has long been firmly entrenched in the menu of Russians, being a great first course for any season, as well as an excellent remedy for colds. This healthy light soup looks very beautiful and appetizing, so it is not surprising that it is very popular among both adults and children. Hearty and cozy, this soup always reminds of the warmth of the hearth and gives a feeling of comfort.

Ingredients:
1 chicken
300 g egg noodles,
3 carrots
2 large onions
3 potatoes
3 garlic cloves,
1 teaspoon dried thyme
1 bunch of parsley
5 black peppercorns,
salt and ground black pepper.

Cooking:
Cut into pieces or a whole chicken, pour water in a large saucepan and salt. Add one onion cut in half and garlic, as well as peppercorns. Cover and cook until tender, about 30-40 minutes after boiling. Cut the cooked chicken, removing the skin, removing the fillets from the bones and discarding excess fat. Strain the broth and bring back to a boil in a saucepan.
Add chopped potatoes. Grated carrots and one chopped onion put in a pan, add a few tablespoons of broth and simmer for 10-15 minutes. Add the resulting roast to the soup. Add noodles and cook for about 5 minutes. Add chopped parsley, dried thyme to the soup, salt and pepper to taste.

Delicate rice soup with meatballs is ideal for both adult menus and children's food. Meatballs for this soup can be prepared in advance and frozen.

Rice soup with meatballs

Ingredients:
600 ml vegetable or chicken stock
500 g minced meat (for example, pork or turkey),
3 bulbs
3 carrots
1 cup rice
3 garlic cloves,
1 tablespoon dried basil
1 tablespoon dried oregano
vegetable or butter,
salt and ground black pepper.

Cooking:
Mix minced meat with pressed garlic, one chopped onion, dried basil and dried oregano. Add salt and pepper to taste. Form mince into small balls and refrigerate for a while.
Pour washed rice into a pot with broth and cook for 10 minutes after boiling. After that, add carrots and onions, previously chopped and fried in vegetable or butter for 3-4 minutes. Add the meatballs to the soup one at a time. Cover the pot with a lid and cook for about 10-15 minutes. At the end, add salt and seasonings, if necessary.

Pea soup is loved by many for its satiety, rich taste and unique aroma, and we invite you to cook a classic of the genre - pea soup with smoked ribs, which is simply impossible to resist. Toasted white bread croutons are perfect for this dish.

Pea soup with smoked ribs

Ingredients:
500 g smoked ribs
4 liters of water
250 g shelled peas,
1 celery stalk
2 carrots
2 potatoes
1 onion
1/2 teaspoon salt
2 bay leaves,
5 sprigs of parsley,
5 black peppercorns,
salt.

Cooking:
Wash the peas well, pour cold water over them and leave for several hours (preferably overnight). Cover the ribs with water in a large saucepan and bring to a boil. Cook for about 30 minutes, then add the peas and cook for about 1.5-2 hours until the peas are soft. Add chopped celery, chopped potatoes and pre-fried onions and carrots in a pan. Wrap bay leaf, parsley and peppercorns in a small piece of gauze and put in soup. Bring to a boil covered. Cook over low heat for 15-20 minutes. Add additional hot water if needed. Remove cheesecloth with seasonings. Remove the ribs from the soup, separate the meat from the bones and return to the soup. Salt and season with spices if desired.

Soups for every day are a great alternative to main courses, which, with their satiety, are much lighter and less high-calorie. Having spent a small amount of time and effort, you can always cook an excellent dish for the whole family, which will delight your household for more than one day. According to nutritionists, soups should definitely be included in your daily menu, as they are good for digestion, keep you feeling full for a long time, prevent overeating and help maintain a healthy weight. And, of course, soups are a budget dish that saturates the body with proteins, vitamins, minerals and fiber. Add your favorite spices, herbs, and herbs to your soups and enjoy a different flavor every day. In this way, you can diversify, for example, beef soup with vegetables.

Ingredients:
700 g beef,
8 cups beef broth
1 large onion
3 garlic cloves,
1 large carrot
3 tomatoes
2 potatoes
2 bay leaves,

1 teaspoon salt
1/2 teaspoon ground black pepper
fresh parsley.

Cooking:
Cut the beef into cubes and fry in 1 tablespoon of oil until brown. Lay the beef on a plate. Add the remaining oil and finely chopped onion, fry for 5 minutes until the onion is golden brown. Add chopped tomatoes and simmer for about 5 minutes. Add chopped garlic and chopped carrots, fry for another 3 minutes.
Add all the browned ingredients to the broth pot along with the beef, diced potatoes, salt and bay leaf. Bring to a boil, stirring occasionally. Reduce heat, cover and simmer for at least 20-30 minutes or until beef is tender. Season the soup with ground black pepper and salt if necessary. Remove bay leaf from soup, sprinkle with chopped parsley and serve.

The benefits of fish soup can hardly be overestimated. Firstly, it is a low-calorie dish suitable for a healthy diet; secondly, fish broth is rich in useful components such as fatty acids, phosphorus, iodine and magnesium. Fish pairs well with just about anything, so you can vary the soup to your liking.

Ingredients:
400 g fish tails,
200 g fish fillet,
1 carrot
1 onion
1 lemon
1 tomato
2 potatoes
250 g pearl barley,
3 liters of water
1 teaspoon paprika,
salt and ground black pepper to taste
dill,
sour cream.

Cooking:
Pour barley with two glasses of water and leave for several hours (or overnight), then transfer to a colander and rinse. Remove scales from fish tails and rinse thoroughly. Cut the fillet into large cubes and set aside. Put fish tails in a saucepan, cover with water, add dill stalks, onion cut in half, bay leaf and bring to a boil. Remove foam and reduce heat to low. Cook for 15-20 minutes, then strain the broth.
Add fish fillet, pearl barley, as well as chopped carrots, onions and potatoes to the broth. Add salt and pepper to taste. Cook for 15-20 minutes. Cut the tomatoes into cubes (you can first remove the skin from them) and add to the soup 5 minutes before the end of cooking, along with lemon zest and juice of half a lemon. Season with paprika. Serve sprinkled with plenty of chopped dill with a slice of lemon and sour cream.

Mushroom soup with buckwheat will not require you to spend a lot of time, and the result will undoubtedly delight you and your family. This light soup, prepared on the basis of mushroom or vegetable broth, will perfectly complement the diet menu, as well as the children's diet.

Ingredients:
500 g mushrooms
1 cup buckwheat,
7-8 cups vegetable or mushroom stock
1 onion
2 large carrots
2 tablespoons of vegetable oil,
2 teaspoons dried thyme,
juice of 1 lemon (optional)
salt and ground black pepper,
fresh parsley.

Cooking:
In a large saucepan, sauté the chopped onion in the oil until soft, about 5 minutes. Add chopped carrots and mushrooms, fry for another 4 minutes. Add broth, buckwheat, dried thyme, lemon juice (if using), salt and pepper. Bring to a boil, cover partially, reduce heat to low and simmer for 15 minutes. Garnish with parsley before serving.

Now in your culinary arsenal there is a selection of recipes that allows you to cook a variety of soups for every day and regularly delight your family. Bon appetit!