Rich borscht. Oxtail soup

Bronchitis is a disease of the respiratory system that is inflammatory in nature. It may be viral or bacterial in nature. It is recommended to treat bronchitis in adults using appropriate medications, which are selected according to the causes of its occurrence.

Use of mucolytics

These medications effectively treat bronchitis and cough, as their action is aimed at thinning mucus. Most often, adult patients are recommended:

Bromhexine. These are effective tablets for bronchitis in adults, which provide high-quality sputum thinning. They are characterized by the absence of toxic effects, which allows them to be used to treat the disease in a wide range of patients. The use of the drug is not recommended in the first trimester of pregnancy. The cost of the drug is 20 rubles.
Doctor Mom. This medicine for bronchitis and cough expands the lumen of the bronchi. The drug has expectorant, anti-inflammatory and decongestant properties. The use of the medication should be carried out as prescribed by a doctor, as it can cause the development of allergies. Cost – 120 rubles.
Ambrobene. The medicine has pronounced mucolytic properties. During its use, the viscosity of sputum is significantly reduced. The average price of the drug is 100 rubles.
Trypsin. This medicine is used if it is necessary to cure bronchitis as quickly as possible. With its help, viscous secretions are liquefied, and inflammation is effectively combated. The use of the drug is not recommended in case of individual intolerance to its components. It is prohibited to take the medicine if you are hypersensitive to its components.
Ambroxol. It is a classic mucolytic drug that reduces the ability of sputum to adhere. This ensures faster removal. The undeniable advantage of the drug is the minimum number of contraindications.
Alteyka. It is an expectorant drug developed on a plant basis. This ensures the safety of using the medication. It is possible to recover from the disease using this drug due to reflex stimulation of the respiratory, cough and vomiting centers. If the patient has a dry cough, then it is not recommended to use the medication, as it may intensify.

The list of the best drugs used to treat cough with bronchitis is quite wide. They can have any name. But, their action is aimed at thinning sputum, so they effectively treat coughs due to bronchitis. Only a doctor can choose the most effective remedy after conducting a preliminary examination of the patient.

Treatment with anti-inflammatory drugs

During the period of bronchitis, patients are recommended to take medications that have anti-inflammatory properties. Their use is recommended in case of pain in the muscles and joints, increased body temperature, weakness and malaise. Most often, patients are recommended to take non-steroidal anti-inflammatory drugs - Paracetamol, Ibuprofen.

Anti-inflammatory drugs relieve swelling from the bronchi, which causes the development of bronchospasm. During the period of use of medications, signs of cough spasms are relieved. Their action is aimed at reducing body temperature. In most cases, patients are recommended to use drugs that have a combined effect. Treatment is carried out:

Erespalom. The drug is characterized by the presence of bronchodilator, anti-inflammatory and anti-exudative properties. Adult patients are recommended to take tablets. If the drug is used incorrectly, it can lead to the development of allergic reactions. Some patients experienced nausea and vomiting after treatment with the drug.
Sinecode. This is the best remedy to eliminate the inflammatory process. The medication is also characterized by the presence of an expectorant and bronchodilator effect, which makes it possible to treat acute bronchitis with its use. Irrational use of the drug leads to headache, vomiting, nausea, and dizziness. Allergy symptoms may also occur.
Bronchipret. This is a strong anti-inflammatory drug based on herbal components, which ensures the safety of its use. It is prescribed for bronchitis due to the presence of antimicrobial and bronchospasmolytic effects.

For bronchitis, treatment with medications will be highly effective only if they are selected correctly. The list of anti-inflammatory drugs is quite wide, so the prescription of a specific medication should be carried out by a doctor.

Therapy with antibacterial and antiviral agents

The treatment regimen for bronchitis is developed in accordance with the characteristics of its course. If the patient produces purulent sputum, this may indicate both a bacterial and viral nature of the disease. In this case, it is recommended to use drugs that block microbial protein synthesis. In most cases, it is recommended to take alpha and gamma interferons and antiviral agents:

Kipferon;
Genferon;
Viferona.

The use of antibacterial drugs is also recommended. In most cases, antibiotics are prescribed, which have a wide spectrum of action. Their action is aimed at combating a variety of pathogenic microorganisms.

Inexpensive but effective drugs are macrolides. Rovamycin has excellent properties and is easy to use. Also, for the treatment of the pathological process, the use of protected synthetic penicillins – Amsoxicillin – is recommended. The drug helps in the fight against the disease and does not require a preliminary sputum analysis. If the patient is diagnosed with the onset of the disease, then the use of cephalosporins, for example, Cefuroxime, is necessary.

Antibacterial and antiviral medications are often used for chronic bronchitis in the acute stage. The dosage regimen is determined by the doctor in accordance with the characteristics of the pathology.

Treatment with bronchodilators

If a patient is diagnosed with incipient bronchitis, this is often accompanied by spasms in the bronchi. This symptomatology is pronounced, which requires its timely relief. Recommended use against spasms:

Anticholinergics. Treatment with Atrovent, Ipratorim bromide, and Troventol is recommended.
Adrenergic agonists. Therapy is carried out using Saventol, Salbutamol, Saltos.
Methylxanthines. In most cases, therapy with Eufillin is recommended from this group of drugs.

At the moment, means of combined action have been developed. They include properties of several groups. During the course of the pathological process, the use of Broncholitin is recommended.

Carrying out inhalations

To combat cough, the use of inhalations is recommended. Experts advise using medications that have bronchodilator properties. The main advantage of the drugs is that they are absolutely safe to use. The drugs are prescribed to patients who have chronic obstructive bronchitis.

In order to relieve attacks of shortness of breath and bronchospasms, it is recommended to use:

Salbutamol;
Fenoterol;
Magnesium sulfate.

If pathological processes occur in the bronchi, then the use of agents that have expectorant properties is recommended. Patients are prescribed Lazolvan, which is an analogue of Bromhexine, for inhalation. Experts recommend inhalations using anti-inflammatory medications:

4 percent Gentamicin;
Rotokana;
Interferon;
0.5 percent Dioxidine.

In order to ensure the highest quality sputum discharge, it is recommended to use inhalation solutions, the main component of which is Fluimucil. They belong to the category of combination drugs and are antibiotics that have a wide spectrum of action. In acute cases of the disease, treatment with Lazolvan and Ambrobene, which are previously diluted with saline, is recommended.

Effective medicines

There is a group of drugs that are widely used for bronchitis, as they have a high effect. Patients are prescribed:

Dexamethasone. It is a synthetic glucocorticosteroid, which is characterized by the presence of anti-inflammatory and immunostimulating properties. Initially, the medicine is recommended to be used in high dosage. After achieving the highest possible therapeutic effect, the dosage of the drug is gradually reduced. It is calculated in accordance with the individual characteristics and severity of the disease. The medicine is produced in the form of tablets for oral administration and ampoules for injection, which makes it possible to select the most convenient treatment regimen for the patient. If the drug is used incorrectly, conjunctival hyperemia, lacrimation, and allergic reactions occur. No cases of drug overdose have been recorded.
Metronidazole. It is an antiprotozoal and antimicrobial agent, which allows it to fight bronchitis, which is infectious in nature. Patients are recommended to take the medicine 1-2 tablets three times a day. The course of treatment with the drug is 10 days. If necessary, the doctor can extend it. If the patient has leukopenia or hypersensitivity to the components of the drug, then its use is strictly prohibited. Contraindications to the use of the drug are pregnancy and lactation. The drug is not prescribed to patients who develop severe renal failure. If you use the medicine if there are contraindications, you may experience the development of nausea, vomiting, irritability, dizziness, and hallucinations.
Kagocel. Belongs to the category of interferons that have antiviral properties. After taking the medicine orally, its maximum concentration is reached after 2 days. If you take the medicine in a therapeutic dosage, the toxicity of the drug is reduced. There is no accumulation of the drug in the body. A high level of effectiveness of the drug is observed when it is used in the early stages of the disease. In case of lactase deficiency or drug intolerance, the use of the drug is not recommended. It is also not used during pregnancy and lactation. In some cases, allergic reactions are observed. If undesirable effects occur, it is recommended to consult a doctor, who will adjust the dosage of the medicine or replace it with an analogue. It is allowed to simultaneously use immunomodulators, antiviral drugs, and antibiotics.
Ozokerite. The drug has anti-inflammatory and analgesic properties. The drug has low thermal conductivity and high heat capacity. This allows bronchitis to be treated with heat. The drug is used in the form of compresses. Ozokerite must first be melted. Gauze is moistened in the resulting product and applied to the skin in the bronchi area. Thanks to the warming properties of the medicine, bronchitis is treated as quickly as possible. The use of the medicine must be carried out in strict accordance with the instructions. Otherwise, undesirable effects may occur in the form of skin burns and balneological reactions.

Treatment of bronchitis in adult patients is carried out using medications that belong to different groups. The selection of a specific medicine is carried out by the doctor in accordance with the characteristics of the disease and after carrying out appropriate diagnostic measures.

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In winter you can’t do without soup. It will satisfy, warm, and delight the soul. People around the world have their own favorite soups to add to your table, and they're perfect for lunch on a cold day.

website I have collected for you the best recipes for delicious winter soups from all over the world - thick, rich and aromatic.

Famous Bulgarian goulash (bograchguyash)

At traditional and very popular competitions in Hungary for the best goulash, this soup is cooked over an open fire. Not only because this is exactly how real Magyar shepherds cooked it, but also for the sake of special dishes in which only the right goulash can be prepared. Its exact name is 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 onions
3 tbsp. 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 (dumplings): 80 g flour, 1 egg, salt

Preparation:

Cut juicy meat with many tendons (shoulder part, cut, shank) into cubes with a side of 1.5–2 cm. Fry finely chopped onion in melted fat (or butter) until golden brown. Reduce heat, put paprika in not too hot fat, stir 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 a little, so that the meat does not cook, but simmers in a small amount of liquid.
While the meat is stewing, peel and cut potatoes, green peppers, tomatoes into 1 cm cubes, and prepare the chipette. When the meat is almost ready, let the juices evaporate so that only the fat remains in the pan. Add potatoes to the meat, stir well and simmer until the potatoes begin to “glaze,” then add broth or water and add green peppers and tomatoes.
When the potatoes are almost cooked, just before serving, add the chipettes to the soup and let them cook. The amount of soup is finally adjusted by adding broth or water, after which you need to add salt again.
How to cook chipette. The name chipetke dough comes from the Hungarian word “csipkedni”, which means “to pinch”. Mix flour, eggs and salt (without water) into 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. Cook these pieces in boiling soup. When the dough is ready (after 3-4 minutes), it will float to the surface.

German thick Pichelsteiner

Thick and satisfying pichelsteiner is included in the golden collection of the 100 most famous recipes from around the world. In his honor, the German city of Regen has held a celebration for 130 years with night boat rides, a costume parade, 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 leek
salt, sweet paprika powder
1 bunch of parsley
meat broth or water

Preparation:

Cut the meat into pieces. Peel and finely chop the onion. Peel the remaining vegetables. Cut potatoes and celery into cubes, carrots into thick slices. Cut the leeks into thin rings.
Place the meat, potatoes and other vegetables into the pan one at a time. Pour in hot broth or just water to just cover the top layer. Salt and season with paprika powder. Cook covered over low heat for about 1.5 hours. Chop the parsley and add it to the soup a minute before the end of cooking.

English Stu with beans

Winters in the UK are not the warmest. Therefore, since the times of the Romans, stew has been the favorite, and often the only treat of the poor in winter. The aristocrats also did not deny themselves the pleasure of enjoying the thick, rich soup.

You will need:

500 g beef
150–200 g minced meat (pork or beef)
2 carrots
1 onion
1–2 cloves of garlic
0.5 cups red beans
0.5 cups 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

Preparation:

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

Palestinian red lentil and pumpkin soup

The aromatic puree soup is rich in vitamins and vegetable protein, and is very tasty to eat with flatbread.

You will need:

3 tbsp. l. olive oil
4 cloves garlic
3 medium carrots
2 stalks of celery
1 medium onion
1 tsp. ground cumin
1/2 tsp. dried chili pepper
400 g pumpkin
taste
1.5 liters chicken broth or water
1 cup red lentils
parsley and paprika for decoration

Preparation:

Heat the oil well in a thick-bottomed saucepan or frying pan, add finely chopped garlic, carrots, celery and onion and fry, stirring all the time, for 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 frying pan, put the vegetables and lentils in the pan, pour in the broth and continue cooking there.
Reduce 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 flatbread and lemon wedges (if desired).

Spicy Mexican tortilla

Hot, spicy and quite 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 cloves garlic, peeled
1 medium onion
1.5 liters 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 avocados, diced
sour cream, lime slices for serving
corn chips (about 4 cups)

Preparation:

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

Classic borscht

Hot borscht, and 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 onion
1 tbsp. l. tomato paste and 1 small tomato
vegetable oil for frying
2 cloves garlic
salt, ground black pepper, bay leaf, herbs (dill, parsley, basil)
sour cream for serving

Preparation:

The first step is to cook the broth. To do this, rinse the beef on the bone under running water, put it in a saucepan and cover with cold water. Bring to a boil and reduce heat to low.
While the broth is preparing, you need to peel and chop the vegetables: potatoes, carrots, beets, onions. When the meat is cooked, remove it from the broth and cool slightly. Then separate the meat from the bone and cut into small pieces. Place the chopped boiled meat back into the broth. Do not forget to regularly skim the foam from the surface of the broth.
When the broth boils, add shredded fresh cabbage to the pan. Place the diced potatoes into the pan after the cabbage, after the water boils again, and add salt.
Fry the beets, cut into strips, in a frying pan. Add diced onion and carrots. Next, tomato paste and grated tomatoes. After the tomatoes thicken a little, you need to pour in a glass of broth. Simmer for 10 minutes. And then add the roast to the borscht.
5 minutes before readiness, add spices to the soup, and finely chopped (or crushed) garlic with fresh chopped herbs - just before turning off.
Let the borscht brew for half an hour, and you can serve it on the table, adding a spoonful of sour cream to 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 clove of garlic

Preparation:

Pour 2–2.5 liters of cold water into a saucepan, add the meat and bones cut into pieces and put on fire. When the water boils, remove the foam and reduce the heat. Leave to 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 add salt to taste.
Meanwhile, 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 heat 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. Wash it, make cross-shaped cuts and pour boiling water over it for a couple of minutes. Then easily remove the skin and cut into small cubes.
Place the tomato cubes in the pan with the meat and onions and simmer for 10 minutes. We add the contents of the frying pan to the broth, which is already back on the stove and about to boil.
Add rice to the boiling broth. Let the soup simmer for 5 minutes, reduce the heat to medium and add spices. Next, crushed garlic and finely chopped herbs (dill, parsley, cilantro) and immediately turn off. Before serving the soup, let it sit 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 it always contains cream and cheese. 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 stalk of celery
1 bell pepper
1 onion
200 g hard cheese
salt, ground black pepper

Preparation:

Cut the bacon into small cubes and lightly fry in a spoon of vegetable oil in the pan where you will prepare the soup. Then take it out. Place finely chopped onion in oil and simmer until tender.
Chop the potatoes, place them in a saucepan and pour in the chicken broth. Cook for 15–20 minutes so that the potatoes are mashed when rubbed with a wooden spatula.
Meanwhile, finely chop the bell pepper and celery and fry them separately in a frying pan, adding frozen corn to them (if it is canned, it will need to be put in the prepared broth).
When you puree the potatoes, add the cream mixed with flour to the broth and mix thoroughly so that there are no lumps. Then add fried bacon, vegetables and corn (if using canned) to the soup. Bring the soup to a boil again and add some of the grated cheese and leave to simmer for 10 minutes.
Before serving, garnish the soup with grated cheese and herbs.

Hungarian soup with cauliflower, paprika and dumplings

An excellent winter soup option for vegetarians.

You will need:

1/3 cup flour
0.5 tsp. salt
6 tbsp. l. chilled butter
1 egg
1.5 hot peppers (for those who don’t like hot peppers, you can replace them with bell peppers)
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

Preparation:

Make the dumplings: In a bowl, stir together flour and salt, add 4 tbsp. l. butter and rub the flour and butter until they form lumps the size of a pea. Add egg, make dough. Place in the refrigerator.
Place the remaining oil in a saucepan, heat and fry finely chopped peppers and onions until soft. Pour broth or water, put cauliflower and carrots disassembled 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.
Use a teaspoon to pinch off pieces of dough and throw them into the boiling soup (about half a spoon at a time), cook for 3 minutes. Pour into plates and garnish with parsley.

German pearl barley soup with smoked meats

German classic soup, very easy to prepare.

You will need:

4 tbsp. l. butter (or vegetable oil)
1 medium onion
1 cup pearl barley
1.5 liters of meat, vegetable broth or water
1–2 potatoes
1 carrot
quarter of celery root
half cup chopped leek
2 German sausages (you can take 200 g of any smoked or semi-smoked sausage or smoked sausages)
1 slice bacon
dried nutmeg
1 tsp. dried marjoram
parsley
salt and freshly ground black pepper

Preparation:

Heat the oil in the bottom of the pan and fry the finely chopped onion for 5 minutes. Add the pearl barley and fry it lightly for 5 minutes.
Add broth, chopped potatoes, carrots, celery root and leeks, marjoram and German sausages and simmer until vegetables are cooked and sausages are tender. If you are using ready-made smoked sausage or sausages, add them 10 minutes before they are ready.
Remove the smoked meats from the soup, cut them into circles, and remove the bacon. Before turning off, add nutmeg, salt and pepper and let it brew. Place the soup in bowls and garnish with parsley and slices of sausage.

Delicious Italian tomato soup with tortellini and spinach

You will need:

1 onion
6 cloves garlic
600–700 g canned or fresh tomatoes
1 liter chicken broth
1 tsp. dried basil
1 tsp. dried oregano
1 bay leaf
1 tsp. paprika
1/2 tsp each salt and black pepper (if you don’t like it spicy, you don’t have to put so much pepper)
200–300 g tortellini with cheese or other filling
200–300 g fresh or frozen spinach
a little grated hard cheese and fresh herbs

Preparation:

If you are using fresh tomatoes, prepare them: pour boiling water over them, remove the skin, cut into pieces and simmer in a frying pan, covered, for several minutes.
Heat oil in a saucepan and fry finely chopped onion for 5 minutes. Add garlic, paprika, salt and pepper and cook for 1 minute until fragrant.
Add tomatoes (chopped canned or stewed), pour in broth, add basil, oregano and bay leaf and bring to a boil.
Reduce heat, add tortellini and cook for as long as package directions (usually 7-9 minutes). Add the spinach, simmer for a few more minutes and serve immediately, sprinkled with fresh herbs and cheese.

American soup with wild rice, mushrooms and chicken

Wild rice has a delicate taste and aroma and an unusual appearance: it is long and black. Today you can buy it in any large store, and if you have not tried black rice yet, we recommend that you do so.

You will need:

1 cup wild rice
3 tbsp. l. vegetable oil
1 onion
2 medium carrots
2 stalks of celery
1 tsp. thyme
100 g flour
2 liters chicken broth
300 g boiled chicken
200 g mushrooms
1 cup cream (10%)
parsley

Preparation:

Cook the rice in a liter of water until tender (about 45 minutes). Drain if there is any water left and set aside.
Heat oil in a saucepan and lightly fry chopped onion, celery and carrots. Then add thyme and flour, simmer, stirring, for another 2-3 minutes. Pour in the broth and bring to a boil.
Add chopped chicken, mushrooms, salt and pepper and simmer over low heat for 10 minutes. Then add rice and cream, let the soup boil again and heat it for 5 minutes. Turn it off, add parsley and let it brew a little.

Broccoli soup recipe. The soup is very quick to prepare and tastes simply excellent. And thanks to a vegetable like broccoli, this dish becomes very nutritious and healthy.

Solyanka in a slow cooker

Making hodgepodge requires patience, but the results are always worth it. Today I will tell you how a slow cooker will help you save time and effort without changing the classic taste of hodgepodge. Read the recipe!

Goose giblet soup

After stormy holidays and feasts, this wonderful light goose giblet soup will come in very handy. It will help your body take a little break from heavy and filling food.

Quail soup

This recipe is for gourmets. Tender quail meat, the aroma of mushrooms, fresh herbs... Mmmmm... Well, it means it's time to make quail soup. A simple recipe, but the end result is a great dish.

Chicken wing soup

When you only have chicken horns and legs, only one question comes to mind - what to cook with this stuff? Of course, soup! Yes, not simple, but spicy Mexican chicken wing soup!

Moroccan tomato soup

If you don't know what to cook with tomatoes, try Moroccan tomato soup. This is an easy-to-prepare, very spicy and original soup made from simple ingredients that are understandable to Russian people.

Green gazpacho for raw foodists

Green gazpacho for raw foodists is incredibly easy to prepare (even a child can figure it out), but very tasty and, most importantly, healthy vegetable puree soup. No thermal treatment - just a raw food diet! :)

Vegetable broth in a steamer

Try making vegetable broth in a double boiler, if your household has such a unit. The broth turns out to be much cleaner, more transparent and richer than just boiled in a saucepan.

Red Lentil Soup

I am sharing a recipe for a very tasty Turkish traditional red lentil puree soup. Red lentil soup prepared according to this recipe is hearty, spicy and warming.

Sorrel soup

A wonderful spring soup full of vitamins. Even if you don't like sorrel, this soup should be prepared and eaten, especially in the spring. At this time, what the body is waiting for, this soup will more than give us.

Diet puree soup

Excellent light creamy soup. Good both hot and cold. Suitable for those who have health problems, small children, and all those who just want to improve their figure for the summer.

Oyster mushroom soup

Cream soups are always distinguished by their delicate taste, and oyster mushroom cream soup is no exception. At the same time, this is a very satisfying dish, suitable for everyday lunch and for entertaining guests.

Lentil soup in a slow cooker

Sometimes the soul asks for something unusual, going beyond simple, everyday dishes. And then recipes like this one come into play. Let your attention not be a quick, but extremely tasty soup!

Refrigerator with crayfish

On a hot summer day, this dish is perfect for a light lunch. If you are lucky enough to have crayfish in your kitchen, don’t be lazy and prepare a cold soup with crayfish according to this recipe. You'll like it!

Saury soup

Students, all here! If you are here and viewing this page, then you have made the right choice, and all because saury soup is what you need. Read the recipe and find out why! ;)

Pumpkin soup with ginger

Liver soup

Don't like liver? The recipe I want to offer will change your attitude towards the liver. This light dietary liver puree soup will take a well-deserved place in your menu. Tasty and healthy!

Pike perch soup

Pike perch soup is a delight for the soul and stomach! This recipe was brought back from a trip to Finland. I advise you to prepare it - pike perch soup turns out very tasty, satisfying and nutritious.

Oxtail soup

In Spain, the country of bullfighters and flamenco, oxtail soup is very popular and loved. In expensive restaurants in the capital, chefs do not hesitate to prepare this dish. Let's make some oxtail soup too!

Buckwheat soup with chicken

We eat soups almost every day. For the first meal you always want to cook something simple, but at the same time tasty. Buckwheat soup with chicken is just what you need in such cases.

Sturgeon soup

Sturgeon soup is a very simple and tasty soup, which is traditionally prepared from the head and tail of the fish. This simple sturgeon fish soup recipe is dedicated to lovers of fish dishes:)

Pink salmon soup

If you think that it is impossible to prepare a decent fish soup from the tail, head and fins of pink salmon, then I hasten to assure you of the opposite. So, pink salmon soup - a step-by-step recipe with photos.

Mackerel soup

Mackerel is very healthy and tasty in any form - fried, smoked, or baked. It also makes a tender, fatty and wonderful fish soup, which is very easy to prepare at home.

Oyster mushroom soup

Oyster mushrooms are not very popular, but incredibly tasty mushrooms. I suggest making hot oyster mushroom soup - hearty, rich and, I would say, spectacular. Much tastier and more interesting than champignon soup.

Bean soup

Bean soup is a traditional Slavic dish. A true classic of the genre, this soup was prepared several centuries ago. The soup is incredibly nutritious and satisfying, I ate a bowl and was full for another half a day.

Crucian fish soup

Crucian fish soup is one of my favorite dishes. Ukha from this simple and accessible fish turns out to be very good, especially if you cook it correctly. I am sharing a recipe for a good crucian fish soup.

Vegetable puree soup

What do you associate with the word “benefit”? Vegetables, fruits, isn't it? What if I tell you, in secret, that our next dish is pureed vegetable soup? Sounds very useful doesn't it?

Diet soup

If you want to lose weight or just watch your figure and health, then vegetable dietary soup is what you need. Prepared once or twice, it turns out delicious, but it won’t settle on your sides with fat.

Rassolnik with rice

Rassolnik with rice is another wonderful dish from the rich Russian cuisine. If you decide to cook something from Slavic cooking for lunch, rassolnik with rice is an excellent choice for the first course.

Bean soup with smoked meats

Bean soup with smoked meats is another easy-to-make soup with a rich flavor. Almost every housewife knows this recipe. If you have never cooked it before, now is the time.

Lentil soup with meat

Even in Rus' in the Middle Ages, lentils were the main ingredient in cooking. So why don't we honor the ancient custom and prepare this wonderful lentil soup with meat?

Canned tuna soup

Canned tuna soup is a fairly quick and budget-friendly first course option for your table. A simple recipe for canned tuna soup will not seem complicated even to a novice cook.

Chicken soup in a slow cooker

Chicken soup cooked in a slow cooker is the best solution for a light, nutritious and healthy lunch. Read the recipe for making chicken soup in a slow cooker.

Squid soup

I present to your attention a simple step-by-step recipe with a photo of squid soup. It is easy and quick to prepare, but the soup is very nutritious and tasty. For seafood lovers.

Cabbage soup in a slow cooker

Do you want to learn how to cook cabbage soup? Rich broth, cabbage, pieces of meat... Then this is the place for you. I'll tell you how to cook cabbage soup in a slow cooker.

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Borscht can easily be called one of the most popular soups! Everything about it is beautiful: bright color, enchanting aroma and incredible taste! There are a lot of recipes and variations for preparing this first dish, but every housewife should know this classic recipe. Don't forget to serve traditional pampushki buns with garlic!

Thick Lentil Soup

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Many people underestimate lentils and for good reason! It makes a very tasty thick soup. Baked vegetables, spices and fresh herbs give it such a bright taste and aroma that it is simply impossible to resist!

Pumpkin soup for immunity

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Velvety and warming, this puree soup is not only tasty, but also extremely healthy: the red pepper it contains will strengthen the immune system, the bright pumpkin will give you a good mood, and the chicken will fill you with the necessary vitality.

Chicken soup

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Chicken soup is considered one of the healthiest, especially in the cold season. This dish is light and at the same time satisfying, it is perfectly digestible and protects the body from colds!

Rassolnik with rice

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Rassolnik is one of the ancient Russian soups! Its main ingredients are, which give the dish a unique and incomparable taste! In the classic version, it is prepared with pearl barley, but this grain can also be replaced with rice.

Mushroom solyanka

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Thick, rich mushroom soup is perfect for a cold winter! Bacon gives the solyanka a pleasant smoky aroma, garlic gives it a piquant flavor, and parsley adds a hint of freshness. It's worth a try!

Pea soup

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Pea soup has been cooked in Rus' for centuries, but to this day this dish is a great success. It is highly nutritious and has beneficial properties, so it will be indispensable in the cold. And to add a little flavor, add smoked bacon and garlic to the soup.

Vegetable soup for weight loss

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Did you gain a couple of extra pounds during the holidays and want to get rid of them as quickly as possible? Try making a light and vitamin-packed vegetable soup! It improves digestion and provides the body with all the necessary substances. Even your loved ones who are not on a diet will appreciate this dietary dish!

Finnish fish soup with smoked salmon

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This traditional Finnish soup with smoked salmon and cream is often prepared in Scandinavia, but this dish is perfect for the Russian winter! Its original taste will especially appeal to gourmets and connoisseurs of unusual recipes.

Cheese soup

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This soup is very easy to prepare! Thanks to the key ingredient – processed cheese – it turns out incredibly tasty and tender. A must try for cheese lovers!

Creamy sweet pepper soup

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The author of this dish is one of the best chefs in Provence, Jean-André Charial, and this is already a good reason to try it! Creamy sweet pepper soup is very easy to prepare, but it turns out very original and will delight you with an unusual rich taste.

Quick Corn Soup

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This recipe is perfect for those occasions when you want to treat yourself to something tasty, but have very little time to prepare food. Its unusual sweetish-smoky taste will diversify the usual menu!

Lamb soup with chickpeas

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Lamb and chickpeas make this dish very rich and delicious! For cooking, you can use both regular and canned chickpeas. Either way, you end up with a great winter dish!

French garlic cream soup

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Garlic soup? Why not! To prepare this dish, originally from France, you need the simplest ingredients, which give a very unexpected result. The French know a lot about gourmet dishes!

Tomato soup with beans

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This thick tomato and bean soup is very nutritious and flavorful. All the ingredients of the dish in combination create the perfect composition, and the spicy notes of chili pepper and crispy croutons perfectly complement its delicate texture!

For the recipe with photos, see below.

Today we have a classic dish of Russian and Ukrainian cuisine on our menu - rich red borscht with beets. Yummy too! Each housewife has her own secrets for preparing delicious borscht. So, I reveal my secrets. I described all the intricacies of the process of preparing borscht, so the post turned out to be very voluminous. But my lyrical digressions and step-by-step photographs should brighten up the reading process

Delicious borscht recipe quite simple, but there are some subtleties, without which, of course, it will turn out to be quite edible, but not so tasty! Although the borscht recipe is simple, the cooking process itself is quite labor-intensive. It is better if you are helped in the kitchen by your beloved husband or children, sister, brother, girlfriend or friend

Yes, you can cook borscht using different broth bases - pork or beef ribs, chicken, any soup set. But I prefer to cook borscht from chicken soup ( not to be confused with broiler chicken!) Usually soup chickens are much less meaty than broiler chickens, but the broth from such chickens is excellent! I will describe the intricacies of preparing the broth below. And here is a set of products necessary for borscht:

½ soup chicken (this is chicken, not broiler chicken) or pre-cooked broth;
white cabbage, about a third of an average head of cabbage;
potatoes, 3-5 medium pieces;
onion 1 head;
1 medium-sized carrot and the same beets;
a couple of tomatoes or tomato paste (2 tablespoons);
vegetable oil for frying;
2-3 cloves of garlic, salt and spices to taste.

Cooking golden broth

First of all, you need to cook the broth. Since we will cook it from soup chicken, and it is known to have rather tough meat, we will cook it until the meat softens. About 1.5 hours. Wash frozen or chilled chicken under the tap. Place half the chicken in a 4.5 liter saucepan and fill with cold water. We put it on fire. Once the water in the pan has boiled for 5 minutes, turn off the heat. Remove the pan from the stove and add the chicken. And now, attention, the first secret of delicious borscht: We pour the water out of the pan; we won’t need it anymore. Rinse the chicken a second time and place it in the pan.

Fill with cold water again and put on maximum heat. When the water boils again, the fire can be reduced. Now it remains to cook our chicken for about an hour over low heat. After an hour, turn off the fire. We catch the chicken and put it in a separate plate. When it cools down a little, the meat needs to be separated from the bones and cut into pieces. Strain the finished broth through a fine sieve. Don't be alarmed that the process of cooking the broth is so long. The result will please you! Golden and rich broth! This way you can cook broth from any meat.

Preparing vegetables

Now that the broth is ready, you can start with the vegetables. And this is where you will need the help of your favorite assistants. Decide for yourself who to delegate the responsible mission of chopping cabbage and peeling potatoes. Then we cut the potatoes into large pieces. First add the cabbage to the broth and place the pan on maximum heat.

When my mother prepares borscht, she puts in the potatoes first, and then the cabbage. I know that many people do this. This is how anyone likes it. I like borscht so that the potatoes are not too boiled, and the cabbage, on the contrary, is softer. See for yourself what to put in first, potatoes or cabbage

As soon as the broth with cabbage boils, reduce the heat to medium and add the chopped potatoes.

Preparing frying for delicious borscht

On your own or with the hands of tireless helpers, finely chop the onions. Place a frying pan with vegetable oil on low heat and add the onion. While the onions are fried until nicely golden, let's start with the carrots. It needs to be peeled and grated on a coarse grater. Add to slightly golden onions.

Beets, like carrots, are peeled and chopped. You can grate the beets or cut them into thin strips. This is what you like. Add beets to carrots and onions.

One of the main components of delicious borscht is tomato paste or tomatoes. If it's summer, then it would be a sin not to use fresh tomatoes. When it’s far from summer outside, I prefer to put natural tomato paste (without starch and other chemical additives, made according to GOST) into the borscht. Add a couple of tablespoons of tomato paste to the fried vegetables in the pan.

And now, attention, the second secret of delicious borscht: To make the borscht a bright red color, you need to add a teaspoon of 6% acetic acid or a tablespoon of lemon juice to the pan with beets and other vegetables. The acid will prevent the red pigments of beets and tomatoes from being destroyed by high temperatures.

The last stage of preparing delicious borscht

To the vegetables that have been mashed and gently simmering in a pan, add our frying from the frying pan and chopped chicken meat (which was separated from the chicken after preparing the broth).

Let all the ingredients of the borscht simmer together for about five minutes and turn off the heat. Now you can salt our borscht and add spices to taste. I usually put a mixture of dry ground peppers - white, allspice and paprika. And now, attention, the third secret of delicious borscht: add finely chopped garlic at the very end of the borscht cooking process. Stir, take a sample and close the lid.

I usually let the borscht rest and soak in the garlic aroma for 20-30 minutes under a closed lid. After this time limit has passed, you can set the table and invite family helpers for dinner or lunch. Serve delicious borscht with fresh country sour cream! Delicious rich red borscht will not leave anyone indifferent! Bon appetit, dear readers.

And if your appetite is not satisfied with borscht alone, then for the second course I offer an excellent dish of classic Russian cuisine -