Delicious vegetable soup. Vegetable soup: recipes with photos

According to scientists, the first dish eaten for lunch helps not to overeat at dinner.

A delicious vegetable soup is the best way to cope with this task. Everyone loves vegetable soup. The recipe for vegetable soup can be chosen based on your own culinary preferences, or even the presence of at least some vegetables in the refrigerator. At the same time, questions in the comments and on the forum a la how to cook vegetable soup, how to cook vegetable soup or how to cook vegetable soup, tell us that not all culinary specialists have yet comprehended this simple science. Any of our hundreds of recipes will tell you how to cook a delicious vegetable soup, the recipe with a photo will even show you.

Vegetable soup is a recipe rooted in the depths of human history. A person has long understood that boiled vegetables are more convenient to eat, they are easier to digest and assimilate by the body. And most importantly - a decoction or soup of vegetables creates a special composition, a combination of flavors. The preparation of vegetable soup is very diverse, vegetables can be boiled in water, broth or even separately. They can be passer. Perhaps the main rule of how vegetable soups are prepared is that their recipes contain vegetables. And everything else is a tradition or a chef's fantasy. Recipes for vegetable soups are both lean and meat. The most popular meats include vegetable soup with chicken or vegetable soup with chicken broth, vegetable soup with meatballs, vegetable soup with meat - pork or beef. Vegetable soup in broth can be made transparent or cloudy, it’s whoever loves it. However, you can cook a delicious soup in vegetable broth.

Since boiled vegetables can be easily mashed, they are often used to make creamy vegetable soup or vegetable soup. The recipes for these soups, in principle, are not much different. The recipe for vegetable puree soup can be dietary or refers to meat soups. Light vegetable soup is ideal for those who are on a diet. Nutritionists often recommend eating vegetable soup for weight loss, because it takes even more energy to digest it than it carries. The recipe for vegetable soup for weight loss, as a rule, does not contain high-calorie vegetables. Vegetable soup for weight loss is a very popular recipe. In addition, vegetable diet soup is well suited for fasting days. Therefore, the recipe for dietary vegetable soup should be in the arsenal of any housewife.

In addition to the traditional set of vegetables, vegetable soups can be varied, for example, by preparing vegetable soup with zucchini, or vegetable soup with sweet peppers. It is not uncommon for a vegetable soup recipe to contain some seasonal vegetables. This is, for example, a soup with vegetables and green peas, or vegetable soup with string beans. The most useful, of course, is a soup made from fresh vegetables. But you can also make soup from vegetables harvested in various ways.

20 best soup recipes

vegetable soup

35 minutes

45 kcal

5 /5 (1 )

Vegetable soups are very easily digested by the human body, so they can be eaten by those who fast or adhere to proper nutrition. Also, a light vegetable soup is perfect for those who are on a diet.

There are a large number of techniques for preparing vegetable soups. The main thing is that you need to cook from seasonal vegetables, then the soup will turn out to be more appetizing and healthy. Choose the vegetables you love the most.

Preparing such a soup is as easy as shelling pears: first the broth is boiled, and then fresh or fried vegetables are added. You can cook such a soup even with water, but with broth it turns out much tastier.

I will tell you how to cook vegetable soup in the classic way and in a slow cooker. I'm sure my recipes will come in handy for you.

Delicious vegetable soup recipe

Kitchen tools: knife, cutting board, bowls, tablespoon, saucepan.

Ingredients

water	1 l
onion	1 PC.
carrot	2 pcs.
vegetable marrow	130 g
celery	3 pcs.
asparagus	150 g
tomatoes	140 g
bell pepper	100-150 pcs.
eggplant	100-130 g
lecho or other homemade sauce	200-250 g
tomato paste	2 tbsp. l.
garlic	1 clove
fresh herbs	50 g
Bay leaf	1 PC.
salt, seasonings and spices	taste

Step by step cooking

Video cooking recipe

Be sure to watch the video on how to prepare a simple vegetable soup, and you will definitely avoid possible mistakes in its preparation.

LENTEN VEGETABLE SOUP, delicious (Vegetable soup, diet.)

The most delicious soup for those who adhere to fasting, diet or proper nutrition. Saturated with aromas of many vegetables and spices will not leave anyone indifferent.
WE LOSE DELICIOUS recipes for losing weight https://www.youtube.com/channel/UCuZFZIv8XTuxBg9tuEXSeUQ

SOLYANKA MEAT, TEAM without sausage.https://www.youtube.com/watch?v=9xIqIN8i6gc

https://i.ytimg.com/vi/FVIohq9Yqmo/sddefault.jpg

https://youtu.be/FVIohq9Yqmo

2016-03-15T01:53:38.000Z

Vegetable soup is great for lunch or a light dinner. If you are not fasting, you can serve it with a spoonful of sour cream.
A very similar recipe at Be sure to try to cook it - it is just as easy and very healthy. And it turns out even more satisfying and very tasty.

In the following recipe, you will learn how to cook vegetable soup in a slow cooker very quickly so that it turns out to be very tasty and rich. The beauty of a slow cooker is that you don't have to adjust the time and temperature. You simply select the desired mode, and this "smart pan" will do everything by itself.

Recipe for a light vegetable soup in a slow cooker

• Cooking time: 45-50 minutes.
• Servings: 5-6.
• Kitchen tools: knife, cutting board, bowls, tablespoon, grater, wooden spatula, garlic press, slow cooker.

Ingredients

Step by step cooking

You can consider meatless soup recipes for a variety of purposes. For example, this dish can safely become an accumulator of nutrients and vitamins. For a weakened body, exactly what you need to get stronger and gain strength.

Soup without meat is considered a traditional ear. Fish soups are quite high-calorie, and most importantly, they always fill the house with the aroma of summer and cheer you up.

Mushrooms are a special product. And the soup without meat, but with mushrooms is a masterpiece of culinary art! Appetizing, fragrant, beautiful mushroom broth soup is always a godsend for a family dinner.

And, finally, a real dietary soup made from ripe bright vegetables and herbs. Delicious lunch, but do not gain extra calories - that's an effective sports and fitness solution.

The most expensive ingredient for making ordinary soup is meat, but in meatless soup this product is skillfully replaced by vegetable or fish counterparts. The savings for the family budget are more than obvious, but it will not affect the satiety and nutritional value of a homemade dinner at all.

It is safe to say that meatless soup is a beneficial combination of amazing taste, variety, health and economy.

How to cook soup without meat - 15 varieties

The list of delicious vegetarian soups opens with meatless pea soup. There is enough vegetable protein in peas to be considered a full-fledged meat substitute.

Ingredients:

• Peas - 200 gr;
• Carrots and onions - 1 pc;
• Potatoes - 3 pcs;
• Butter + vegetable oil - 2 tbsp each
• Salt / pepper / spices - to taste.

Cooking:

It is advisable to soak the peas in cold water overnight (or at least for a few hours). The grains will soften, excess starch will go away and when cooked, the peas will quickly turn into mashed potatoes.

Pour the prepared peas into 2.5 liters of water, put on fire and cook for about 1 hour (until the peas boil).

Chop the potatoes and add to the pot. Cook for another 20-30 minutes until the potatoes are cooked.

Cut the onion into small cubes, grate the carrots. Fry vegetables in a mixture of butter and vegetable oils and add them to a pot of boiling soup.

Five minutes before removing the pan from the heat, add bay leaves, peppercorns, your favorite spices and, of course, herbs to the soup.

Serve infused pea soup without meat with croutons.

The name of the soup was fair, because. There is absolutely no meat in this soup. At the same time, vegetable broth in combination with herbs acquires a rich color and exquisite aroma.

Ingredients:

• Vermicelli - 250 gr;
• Potatoes - 3 pcs;
• Onions and carrots - 1 pc;
• Ripe tomatoes - 2 pcs;
• Sunflower oil - 2-3 tbsp.
• Parsley and green onions - to taste;
• Pepper red ground and black ground - on the tip of a knife.
• Garlic - 2-3 cloves.

Cooking:

The secret to a delicious meat-free soup in a non-standard cooking order. We start with frying: fry chopped onions and grated carrots until golden brown in the same container in which the soup will be cooked. Add the required amount of water (2.5 l.)

Cut the potatoes into cubes and put in the soup, and let it boil for about 20 minutes. Add the chopped tomatoes.

Cut garlic and herbs. Add bay leaf, garlic and greens, black and red pepper to the soup.

At the very end of cooking, add vermicelli. Fall asleep and immediately turn off so that the vermicelli does not boil.

Serve vermicelli soup with sour cream and chopped parsley.

An exquisite dish of French cuisine will please the domestic consumer with a special aroma, refined taste and ease of preparation. This soup is served in the best restaurants in France, but everyone will love it in Russian home cooking!

Ingredients:

• Onion - 800 gr;
• Celery - 50 gr;
• Thyme seeds - on the tip of a knife;
• Olive oil - 2-3 tbsp.
• Flour - 2 tbsp
• Hard cheese - 200 gr;
• Salt / pepper - to taste.

Cooking:

Onion mode and celery stalks in thin half rings.

Pour oil into a cauldron, heat up and put onion and celery in oil. Fry for 60 minutes while stirring. The onion should be golden in color.

Add onion flour, thyme, pour water and bring to a boil. Cook for 15 minutes until thickened.

Salt and pepper the soup just before the end of cooking.

Pour the soup into clay pots, put a piece of loaf on top, lightly greased with garlic, and top the loaf with grated cheese. Send the pot to the oven for 2-3 minutes.

A great recipe for those who can't spend their time preparing dinner for a long time, but don't want to limit their menu to insatiable dishes.

Ingredients:

• Potatoes - 3 pcs;
• Carrots and onions - 1 pc;
• Chicken eggs - 2 pcs;
• Vegetable oil - 2-3 tbsp.

Cooking:

Put the cut potatoes into 1.5 liters of boiling water. Cook for 20-25 minutes until the potatoes are well cooked.

Finely onion mode and grate carrots - we will overcook everything in vegetable oil until golden brown. Pour into bowl with soup.

Beat the eggs in a bowl and pour into the boiling soup at the end of cooking.

Finely chop the greens and add to the soup before turning it off.

An excellent addition to such a soup would be grated hard or processed cheese. Cheese can be poured both into a plate and into a pot with soup.

Very beautiful, unusually fragrant and quite nutritious soup according to this recipe, you will definitely like it!

Ingredients:

• Eggs - 4 pcs;
• Tomatoes - 4 pcs;
• Hard cheese - 150 gr;
• Green onion and dill - 1 bunch each;
• Lemon - 1 medium;
• Salt / pepper - to taste;
• Vegetable oil for frying - 2-3 tbsp.

Cooking:

Cut the tomatoes into cubes and fry them lightly in oil. Pour in 1.5 liters. water.

Mode green onions and dill. We fall asleep all in boiling tomatoes.

Beat the eggs in a separate bowl and pour them into the soup in a thin stream, stirring.

Grate the cheese on a fine grater and pour into the soup before the end of cooking. Add salt and pepper to taste.

Serve this soup with crackers and a slice of lemon (or a little bit of juice).

Lean, but surprisingly beautiful soup. The aroma of mushrooms is unsurpassed, to remind you of autumn trips to the forest and pleasant moments of a picnic.

Ingredients:

• Potatoes - 3 pcs;
• Mushrooms - 300 gr;
• Onions and carrots - 1 pc;
• Tomatoes - 3 pcs. medium-sized;
• Vegetable oil - 3 tbsp.

Cooking:

Cut mushrooms.

Finely chop the onion, grate the carrots on a coarse grater and fry everything in vegetable oil.

Cut potatoes into cubes, add to onions with carrots, add mushrooms. Fry everything, cover with a lid and fry on low heat for 20 minutes. Pour in boiling water and cook for 10 minutes.

Cut the greens, add salt and pepper, greens to the soup.

Diced tomatoes mode. Throw them into soup.

Mix and remove from fire.

This soup can be cooked both with dried mushrooms in winter, and with fresh ones collected in the forest. Intense taste and amazing aroma will be preserved in any case.

Ingredients:

• Mushrooms - 300 gr;
• Carrots and onions - 1 pc;
• Potatoes - 2 pcs;
• Gossamer noodles - 1 handful (optional);
• Vegetable oil for frying - 3 tbsp.
• Butter - 2 tbsp.
• Spices: marjoram and curry;
• Greens - to taste.

Cooking:

Overcook on a mixture of oils finely chopped onion and grated carrots. Add marjoram herb and curry at the tip of a knife.

Pour mushrooms into sautéed vegetables and fry lightly. Pour boiling water over and cook for 10 minutes.

Cut the potatoes into cubes and add to the mushroom broth. Cook for 25 minutes until done.

Add cobweb noodles and boil for another 2 minutes.

Salt mushroom soup is only at the end of cooking.

Sprinkle with herbs before serving.

Soup with mushroom broth and processed cheese will decorate the dinner table. Cooking it quickly, and at cost - quite a budget option.

Ingredients:

• Potatoes - 3 pcs;
• Carrots and onions - 1 pc;
• Mushrooms - 200 gr;
• Soft processed cheese - 2 pcs;
• Lean oil for frying - 3 tbsp.
• Herbs, spices, salt - to taste.

Cooking:

Finely chop the onion and carrots, pour into a hot frying pan over hot oil and fry.

Peeled mushrooms grate on a coarse grater or cut with a knife. Fry the mushrooms separately, or you can add to the frying.

Fry the mushrooms until they are soft, when they release the juice and this juice will evaporate during frying.

Grate cheese.

Cut the potatoes into cubes, pour 3 liters of water, add grits and cook until tender. Pour the frying into the soup, mix, and when it boils, add the curds and boil for 2-3 minutes.

Decorate the soup with herbs.

In order not to limit yourself in healthy protein foods, but also not to violate the postulates of the Orthodox Lent, prepare mushroom cream soup according to this recipe. There is no flour or butter here - the dish is truly dietary.

Ingredients per 1 liter of soup:

• Mushrooms - 500 gr;
• Onions - 2 pcs;
• Cream - 150 ml;
• Spices, salt, pepper, pine nuts;
• Garlic - 2 cloves;
• Olive vegetable oil for frying - 3 tbsp.

Cooking:

Chop the onion and mushrooms. Fry them in a frying pan for 10 minutes in olive oil.

Boil water separately, add overcooked mushrooms with onions and garlic, as well as spices (thyme, nutmeg).

After all the components of the soup are ready, you need to remove the garlic cloves from the pan - so the garlic aroma plume will be more tender.

It remains to grind the soup with a blender, add cream and mix again.

Salt, pepper to taste, decorate the soup with pine nuts.

The combination of external color and amazing taste of this soup allowed it to take its rightful place in the elite restaurants of the world. It is for vegetarian food that such a dish is perfect, because there are enough vitamins and satiety, and it improves your mood!

Ingredients:

• Champignons - 700 gr;
• Onions, carrots, parsley root, petiole celery - 1 pc each;
• Tomato - 5 pcs;
• Tomato paste - 100 gr;
• Garlic - 5 cloves;
• Olive oil for frying - 3-4 tbsp
• Dill, salt, spices - to taste.

Cooking:

In a well-heated olive oil, fry the garlic and parsley root first. Remove these products from the oil, and instead add chopped onions and mushrooms. Cover and simmer.

Add celery, grated carrots and simmer all vegetables until tender. At the end, put chopped tomatoes + tomato paste, spices to taste, cook for another 2 minutes and remove from heat.

When the soup is infused, then all the components should be killed with a blender to a mushy state. Dilute the contents with water (or vegetable broth) to the desired look, boil again. Before serving, decorate with herbs and croutons.

A win-win option for a meatless diet soup is fish soup. This is not an ear - this is a generally recognized soup! Rich, tasty, fragrant!

Ingredients:

• Ridge of red fish + 2-3 pcs. natothenia;
• Carrots, onions - 1 pc;
• Potatoes - 2-3 pieces;
• Dill and parsley + celery.

Cooking:

In boiling water (1 l) put fish, herbs, onions. Cook for 20-25 minutes. Then remove all the ingredients from the broth, and strain the broth itself.

In the finished broth put carrots, potatoes - cook until tender.

It is advisable to pour potatoes with water and leave for several hours to remove starch from it. It is very useful.

You can add rice, pearl barley or oatmeal for satiety (1 tbsp each).

Add nutmeg (at the tip of a knife), ginger, curry, allspice and cloves, a mixture of ground pepper, bay leaves to the broth.

Separate the fish from the bones and return it to the soup. Salt to taste.

Just before the end of cooking, put a piece of butter and herbs.

In appearance, it is even difficult to guess that this soup is without meat and in fish broth. But the taste of the cooked first course will delight both vegetarians and meat-eaters. This soup is very satisfying and rich!

Ingredients:

• Cod - 400 gr;
• Onions + carrots + celery - 1-2 pcs each;
• Tomatoes - 2 pcs;
• Garlic - 3-4 cloves;
• White wine - 100 gr;
• Greens, spices, salt - to taste;
• Butter for frying - 3-4 tbsp.
• Flour - 2 tbsp
• Milk - 150 gr;

Cooking:

For the broth, cut the onion, carrot, celery in equal proportions. Peel the fish from the skin, cut the fillet into cubes, and we will cook the broth from the skin. Put fish skins + greens and spices + vegetables (onions, carrots, celery) in a saucepan - and cook for 20 minutes.

Fry the carrots in vegetable oil, finely chop the onion, chop the celery, tomatoes. Add everything to the carrots.

Finely chop the parsley and garlic.

Melt butter in a frying pan, add flour and garlic. Pour milk over it and boil slowly to a sauce. Salt and put parsley, pepper.

Strain the finished broth. Place the diced potatoes in the broth. When the potatoes are ready, add the sautéed vegetables, tomatoes, salt.

Pour the fish with white wine - the path will not last long. Add it to the soup almost at the very end of cooking (2-3 minutes before the end).

Codfish only takes a couple of minutes to cook.

Add cream sauce to the soup and - the soup is ready!

Fish soup with tomato has been known to the world for thousands of years. And always such a dish was a respected "guest" on the royal table, and at the parties of ordinary people.

Ingredients:

• Fish fillet - 400 gr;
• Tomatoes - 3 pcs;
• Onions - 2 pcs;
• Sweet pepper - 1 pc;
• Peeled shrimp - 100 gr;
• White bread - 2 slices;
• Lemon slices - 3 pcs;
• Garlic - 4 cloves;
• Spices: saffron, cloves, bay leaf;
• Ground paprika - 1 tsp
• Olive oil - 4 tbsp
• Salt - to taste;
• 2 liters of boiling water + crackers.

Cooking:

Fish mode cubes. Chop the onion, sweet pepper and garlic finely.

Grind the tomatoes in a puree with a blender.

Mix bread with water and beat with a blender until gruel.

Heat the oil in a saucepan in which we will cook the soup. Add onion, sweet pepper and garlic - fry lightly.

Put ground tomatoes in vegetables - lightly stew in oil.

Simmer under a closed lid for 10 minutes.

Put paprika, bay leaf, cloves, saffron and gruel from bread in the tomato. Pour boiling water over 2 liters.

Already in the boiling soup, add the fish, let it boil again. Add shrimp, lemon, salt and pepper. Cover and cook for 10 minutes.

Decorate to taste when serving soup to the table: boiled egg, crackers, etc.

The uniqueness of this recipe is that such a soup without meat can be eaten both hot and cold. It does not lose its taste.

Ingredients:

• Potatoes - 4 pcs;
• Carrots, onions - 1 pc;
• Egg - 2-3 pieces;
• Greens, sorrel - 100 gr each;
• Vegetable oil - 1-2 tbsp. l.
• Salt / pepper - to taste.

Cooking:

Cut potatoes into cubes and cover with water.

Cut carrots and onions into small cubes and fry in vegetable oil until golden brown.

Boil water (2 liters), put potatoes and frying there, cook for 20 minutes until tender.

Cut the sorrel and finely chop the greens. Add herbs to soup.

Beat the eggs with a fork in a separate container, pour them in a thin stream into the soup before the end of cooking.

Salt, pepper - to taste. Serve soup with sour cream or mayonnaise.

Beans (like peas or any member of the legume family) are a natural substitute for meat protein. Such a product is easier to digest, brings more benefits to the body, and the taste of bean soup is almost indistinguishable from meat soup.

Ingredients:

• Potatoes - 3 pcs;
• Red beans - 300 gr;
• Onions, carrots - 1 pc;
• Tomato paste (or 3 fresh tomatoes) - 2 tbsp.
• Vegetable oil for frying - 2 tbsp.
• Salt / spices / herbs - to taste.

Cooking:

To make the beans cook faster and have a more delicate taste - soak them for 5-6 hours 9 (or better overnight) in cold water.

Put the prepared beans in boiling water (2.5 l) and cook for 30 minutes.

itallstartedwithpaint.com

Ingredients

• 2 tablespoons of vegetable oil;
• 1 onion;
• 2 cloves of garlic;
• ½ small head of cabbage;
• 2 carrots;
• 350 g frozen or fresh broccoli florets;
• 150 g frozen or fresh green beans;
• salt - to taste;
• 1 teaspoon paprika;
• 800 g of tomato paste;
• 900 ml of water;
• 2 vegetable or chicken bouillon cubes

Cooking

Heat the oil in a saucepan or saucepan and fry the chopped onion and garlic a little over medium heat. Add chopped cabbage, sliced ​​carrots, broccoli, beans, tomato paste, water and bouillon cubes.

Stir and bring to a boil. Then cook for another 20-30 minutes until the vegetables soften.

delish.com

Ingredients

• 3 cloves of garlic;
• 1 onion;
• 1 carrot;
• salt - to taste;
• 200 ml dry white wine;
• 900 ml of water;
• 2 vegetable bouillon cubes;
• 300 g canned white beans;
• ½ small zucchini;
• 300 g frozen or fresh peas;
• 150 g spinach;
• 100 g of grated parmesan.

Cooking

Heat the oil in a saucepan or saucepan over medium heat. Fry chopped garlic and onion on it for a couple of minutes, stirring occasionally. Add the carrot cubes to the vegetables, season with salt and pepper and cook for another 2 minutes.

Pour in wine and water, add bouillon cubes and bring to a boil. Lower the heat and cook for another 5 minutes. Drain liquid from beans. cut into thin circles and cut them in half. Put these ingredients into the soup and cook for about 5 minutes until the zucchini softens. Add peas, spinach and cheese and cook for 3-5 more minutes.

Ingredients

• 1 tablespoon of olive oil;
• 1 onion;
• 2 carrots;
• salt - to taste;
• ground black pepper - to taste;
• 1 celery stalk;
• 200 g of champignons;
• 2 cloves of garlic;
• 2 liters of water;
• 4 vegetable bouillon cubes;
• 300 g canned chickpeas;
• 300 g of peeled tomatoes in their own juice;
• 200 g frozen green beans;
• 100 g frozen corn;
• 1 teaspoon dried basil;
• ½ teaspoon dried oregano;
• 1 bay leaf;
• 100 g frozen peas;
• ½ bunch of parsley.

Cooking

Soak barley overnight before making soup.

Heat oil in a saucepan or saucepan over medium heat. Add diced carrots and celery, season with spices and sauté for about 5 minutes, stirring occasionally. Increase the heat a little and add the mushrooms, cut into thin slices, to the vegetables. Fry until they are browned on all sides. Add minced garlic and mix well.

Add water, bouillon cubes, drained chickpeas, coarsely chopped tomatoes, green beans, barley, corn, spices, and bay leaf. Bring the soup to a boil, lower the heat and simmer for 30-40 minutes until the barley is soft.

Remove the bay leaf, add the peas and half of the chopped parsley and cook for another 3-5 minutes. Garnish the finished soup with parsley.

www.ingridhs.depositphotos.com

Ingredients

• 2 heads of broccoli;
• 1 onion;
• 2 cloves of garlic;
• 5–7 potatoes;
• 1,400 ml of water;
• 3 vegetable or chicken bouillon cubes;
• salt - to taste;
• ground black pepper - to taste;
• 50 g of grated parmesan.

Cooking

Divide broccoli into florets. Clean the stems and cut into small cubes. Heat oil in a saucepan or saucepan. Add finely chopped onion and sauté, stirring occasionally, for 5 minutes over medium heat.

Add minced garlic, broccoli stalks, cubes, water, bouillon cubes and spices. Bring to a boil, lower the heat and simmer for about 10 minutes until the vegetables soften.

Puree half of the soup in a blender and pour back into the pot. Add broccoli florets and cook for about 5 more minutes. Add parmesan to soup and stir.

chefdehome.com

Ingredients

• 1 onion;
• 2 cloves of garlic;
• 2 bell peppers;
• ½ teaspoon Italian herbs seasoning;
• 1 teaspoon dried oregano;
• ½ teaspoon paprika;
• salt - to taste;
• ground black pepper - to taste;
• 2-3 tomatoes;
• 300 g canned chickpeas;
• 2 tablespoons of tomato paste;
• 1,200 ml of water;
• 2 vegetable bouillon cubes;
• 100 g of rice;
• ¼ bunch of parsley;
• a little grated parmesan - optional.

Cooking

Heat oil in a saucepan or saucepan. Add chopped onion and garlic and sauté over moderate heat for about 5 minutes. Add the diced peppers and spices and cook for another 3-4 minutes, stirring occasionally.

Peel the tomatoes and cut them into cubes. Add tomatoes, chickpeas to vegetables, after draining excess liquid, tomato paste, water and bouillon cubes. Bring to a boil over medium heat, reduce and simmer for another 20 minutes.

In a separate saucepan. Drain the water from it and put it in the soup. Stir and cook for a couple more minutes. Add chopped parsley leaves. Sprinkle the soup with parmesan before serving.

charlottelake/depositphotos.com

Ingredients

• 100 ml of olive oil;
• 1 onion;
• 2 red chili peppers;
• 8 red bell peppers;
• 8 tomatoes;
• 1 500 ml of water;
• 3 vegetable bouillon cubes;
• salt - to taste;
• ground black pepper - to taste;
• a few sprigs of parsley.

Cooking

Heat the oil in a saucepan or saucepan over medium heat. Put onion cubes and finely chopped chili. Fry for about 5 minutes, stirring occasionally.

Add the diced bell pepper and cook for another 5 minutes. Then add the peeled tomato cubes and cook, stirring occasionally, until softened.

Pour in water, add bouillon cube and spices. Bring to a boil, reduce heat and simmer for another 15 minutes. Garnish the soup with parsley before serving.

hellolittlehome.com

Ingredients

• 1 tablespoon of olive oil;
• 1 onion;
• salt - to taste;
• ¼ teaspoon paprika;
• 3 cloves of garlic;
• 1 500 ml of water;
• 3 vegetable bouillon cubes;
• 100 g brown rice;
• 150 g frozen peas.

Cooking

Heat oil in a saucepan or saucepan over medium heat. Put finely chopped onion, add salt and paprika and fry for 5 minutes, stirring occasionally. Add crushed and mix well.

Pour in water, add bouillon cubes and rice and bring to a boil. Reduce the heat and simmer for another 35-40 minutes until the rice is soft. Put in the peas and cook for a few more minutes. Season with spices if necessary.

cookingclassy.com

Ingredients

• 3 tablespoons of olive oil;
• 1 onion;
• 4 carrots;
• 3 stalks of celery;
• 4 cloves of garlic;
• 1,200 ml of water;
• 2 vegetable or chicken bouillon cubes;
• 3 tomatoes;
• 3-4 potatoes;
• ¼ bunch of parsley;
• 2 bay leaves;
• ½ teaspoon dried thyme;
• salt - to taste;
• ground black pepper - to taste;
• 200 g frozen or fresh green beans;
• 200 g frozen or fresh corn;
• 150 g frozen or fresh green peas

Cooking

Heat oil in a saucepan or saucepan over medium heat. Add the diced onions, carrots and celery and sauté for 4 minutes, stirring occasionally. Add minced garlic and stir.

Peel the tomatoes and cut into cubes. Pour in water, add bouillon cubes, tomatoes, chopped potatoes, chopped parsley, bay leaves and spices. Bring to a boil and add green beans.

Reduce the heat and simmer for another 20-30 minutes until the potatoes are cooked. 5 minutes before the end of cooking, put the corn and peas into the pan.

chefdehome.com

Ingredients

• 2 tablespoons of olive oil;
• 1 onion;
• 1 tablespoon ground cumin;
• 1 tablespoon ground coriander;
• 1 teaspoon dried thyme;
• ½ teaspoon paprika;
• salt - to taste;
• ground black pepper - to taste;
• 1 celery stalk;
• 1 potato;
• 1 liter of water;
• 2 vegetable bouillon cubes;
• 300 g canned chickpeas;
• 100 g spinach;
• 100 g sour cream.

Cooking

Heat the oil in a saucepan or saucepan and fry the finely chopped onion in it for about 5 minutes. Add spices, stir and cook for another minute. Add the celery and potato cubes and sauté for 5 minutes, stirring occasionally.

Add water and bouillon cubes and bring to a boil. Drain the liquid from the chickpeas, put in the soup, reduce the heat and cook for about 10 minutes. Then add and cook for a couple more minutes. Add sour cream to soup and mix well.

Ingredients

• 200 g dry peas;
• 1 500 ml of water;
• 2-3 potatoes;
• 1 carrot;
• 100 g frozen or fresh cauliflower florets;
• 2 bay leaves;
• ½ teaspoon turmeric;
• salt - to taste;
• ground black pepper - to taste;
• 2 tablespoons of butter;
• 3 tablespoons of sour cream;
• a few sprigs of parsley.

Cooking

Soak the peas overnight. Then fill it with about half of the water and until it becomes soft. Pour in the rest of the water and bring to a boil.

Add cubes of potatoes and carrots, cauliflower, bay leaves, spices and oil to the peas. Simmer for 20-25 minutes until vegetables soften. Add sour cream and chopped parsley to the soup and stir.

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

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

• water;
• beer;
• kvass;
• kefir;
• brine.

Soup varieties

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

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

vegetable soups

Soups without meat, light and easy to prepare, on vegetable broth for dietary and baby food. The recipes are quick and easy to prepare.

Easy simple cabbage soup

Products:

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

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

Lentil soup

Prepare:

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

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

Soup puree of cauliflower and zucchini

Products:

• Cauliflower grams 350
• Zucchini (young) - 2 large
• Melted butter - 1 tbsp. spoon
• Salt pepper
• Paprika - 0.5 tsp
• pinch of curry

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

mushroom soups

Mushroom broth makes wonderful tasty soups, and cooking them is not at all difficult. Just choose the right mushrooms, wash them, and you can combine them with any vegetables.

Mushroom soup with herbs

Ingredients:

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

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

Soup with mushrooms and melted cheese

Products:

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

Boil water and throw in potatoes, cut into small cubes. Fry the chopped mushrooms in oil and send to the pan. In the same oil, fry the onion and grated carrots, add pepper strips. Salt the soup, sprinkle with paprika and black pepper, send vegetables from the pan to the pan. After five minutes, lower the cheese. When the potatoes are almost ready, throw in the noodles, after 10 minutes the soup is ready. At the end, add your favorite herbs. We look further homemade soups, easy to prepare.

Soup with cheese and mushrooms

If you are interested in how to cook a quick soup, then you will like this recipe.

Recipe Ingredients:

• Processed cheese - 2 pcs.
• Mushrooms - 200-250 g
• Olive oil
• Broccoli - about 200 g
• Potatoes - 2 medium
• Onion - 1 large
• parsley

Mushrooms cut into slices, if very small, then you can leave whole. Fry in a pan with onions. Boil water, put potatoes, cut in any shape, let it boil for 10 minutes. Add mushrooms with onions, salt and olive oil.

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

Meat soups

Rice soup with chicken

Ingredients:

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

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

Barley soup with beef

Products:

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

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

Pea soup with pork

Products:

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

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

See how to cook step by step recipe with photos.

Soup with chicken stomachs

Ingredients:

• two small potatoes
• 300-350 g chicken stomachs
• 2 handfuls of noodles
• Butter (gram 40)
• Salt pepper
• some parsley

Thoroughly clean the stomachs, wash, pour water and boil for about three minutes. Drain the water, wash the stomachs and fill with water again. Cook for 45-50 minutes. Cut potatoes into cubes, throw into the broth, salt, add pepper. Cook for 5 minutes, then throw in homemade noodles and butter. At the end, add greens.

Broccoli soup with chicken

Products:

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

Cut the chicken meat and put to boil. Chop onions and carrots and fry in butter. Disassemble the broccoli into florets, and when the meat is almost ready, send it to the bowl. Put the stewed vegetables, salt and pepper. Bring everything to readiness. Drain the Yushka into a separate container, using a blender, smash everything into a puree, gradually adding the Yushka. Adjust the thickness of the soup to your liking.

Green soup with sorrel

Products:

• 3 eggs
• 700 g pork with bone
• 5-6 potatoes
• 1 onion
• 250 g sorrel
• 1 carrot
• Sunflower oil, odorless
• Pepper
• A touch of parsley and dill
• green onion

Divide the meat into small portions, cook for 10 minutes, drain the water, add clean water and cook the pork. Boil eggs and cover with cold water. When the meat is almost ready, take it out of the bowl and separate the flesh from the bone, return to the pan. Add potatoes, carrots, finely chopped or grated. When the vegetables are ready, lay out the finely chopped eggs, herbs, sorrel, salt and add, without sparing, pepper. Boil for 5-7 minutes and turn off. Serve with sour cream. And we have further soups for every day, simple and cheap, hearty and tasty.

Pea soup with smoked ribs

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

Products:

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

Soak the peas for several hours in warm water, then drain the water and pour it into boiling water. When the water boils, throw in the ribs, do not forget to remove the foam. Cut the potatoes into small cubes, and as soon as the peas become soft, add to the broth. Grate the carrots, finely chop the onion, put in a pan and sauté for a few minutes. Salt, add paprika and pepper. Then put in the soup, mix all the products and add crushed garlic. After a couple of minutes, put the greens, let it boil for a couple of minutes and you can turn it off.

Kharcho soup with beef

We will need:

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

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

Soup with beans and meat

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

Products:

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

Soak beans for several hours in warm water. Cut the meat and boil for 5 minutes, drain the water, wash and pour water for the future soup. You can also add soaked beans. They will need to cook for an hour and a half. When the beans are soft, throw in the diced potatoes. Continue cooking.
Finely chop the onion, grate the carrots, stew in oil. The products in the pan are already ready, you can add stewed vegetables, bay leaves and spices. Let it boil for another 5 minutes. Bean soup is ready.

Soup with meatballs

Products:

• 250 g minced meat
• one carrot
• 2 medium sized onions
• 3-4 potatoes
• fresh greens
• Salt pepper
• 3 spoons of vegetable oil
• One egg

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

Soup with meat and buckwheat

Products:

• 500 g meat (beef, pork)
• 1 cup buckwheat
• 1 carrot
• 4-5 potatoes
• Several green onions
• Parsley and dill greens
• Salt pepper

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

See also:, light and tasty for proper nutrition.

Soup with chickpeas and chicken

Ingredients:

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

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

When the chicken legs are cooked, remove them from the broth, separate the meat from the bone and return to the soup. Try chickpeas, if it is already cooked, put stewed vegetables, add pepper and salt, greens. Let it boil for five minutes, that's all, a delicious and hearty soup with chickpeas is ready.

Soup with chicken in a slow cooker

Products:

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

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

Soup with melted cheese and vegetables

Products:

• 3 potatoes
• Half a chicken carcass
• 1 large bow
• Processed cheese
• Greenery
• butter spoon
• Salt pepper

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

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

Delicious soup with beef and noodles

Prepare:

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

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

Pea soup with sausage

Products:

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

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

Chicken soup with egg

Recipe Ingredients:

• 2-3 domestic eggs
• handful of noodles
• Chicken thigh
• one carrot
• A pinch of turmeric
• 1 onion
• Salt pepper
• Parsley

Put the chicken to boil for 5 minutes, drain the first yushka. Pour clean water and cook for 15 minutes, then remove and separate the meat from the bone, return to the pan. Cut the vegetables, add to the broth, salt, cook for another 10 minutes, then add the noodles to the soup. Cook for 5-7 minutes, the fire should be small, at the very end add greens, black pepper. Boil eggs, if homemade, it is best to boil them soft-boiled. Serve the soup, pouring into bowls and laying half an egg.

Fish soups

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

Canned fish soup

Products:

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

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

Soup puree with shrimps

Ingredients:

• 2 potatoes
• one carrot
• 2 stalks of lemongrass (lemongrass)
• 2 tablespoons butter
• 200 g shrimp
• some parsley
• A couple of green arrows
• Salt pepper

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

Soup with squid

Products:

• One large squid carcass
• Parsley and celery greens
• One carrot and one tomato
• Salt pepper
• One white onion
• A little refined oil

Cut the potatoes and put in a saucepan, cover with water and put to boil for 10 minutes. In the meantime, fry the onions, carrots and slices of tomatoes, add a little salt and pepper. When the potatoes are ready, lay out the roast and squid, cut into rings. Add greens, cook for 3-4 minutes. Leave the soup covered for 10 minutes.

Tuna soup

Products:

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

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

Creamy soup with shrimps and cauliflower

Components:

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

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

Cold beetroot soup

Products:

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

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

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