Meat soup with pasta and potatoes. Potato and pasta soup recipe

Cooking recipe

1. Let's prepare necessary ingredients. Peel the onions, carrots and potatoes. Thaw the meat and place it in a suitable pan, add about 2 liters of water. As soon as it boils, remove the foam and reduce the heat.

2. Finely chop the onion and carrots and place them in a saucepan with broth.

3. Cut the potatoes into cubes.

4. After 2 hours of cooking over low heat, add the potatoes to the pan along with the rest of the vegetables.

5. After 30 minutes, measure out the required amount of pasta and place it in the pan, stirring lightly. Cook the soup for about 15 more minutes.

6. Delicious pasta soup is ready. Pour into plates and decorate with herbs. Bon appetit!

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Pasta and potato soup is the easiest option!

The fact that the way to a man’s heart is through his stomach will probably not be disputed by anyone. But not everyone will be able to find this path right away. It doesn’t take much intelligence to prepare a dinner with pasta and sausages, so any man can do it himself. Many representatives of the stronger sex can also cook regular broth with noodles. But the real one, and even delicious soup You need to learn and learn how to cook. And if pea soup with smoked meats or meat solyanka It won’t work out right away - you need to have some culinary technologies, then even a novice housewife can cook soup with pasta and potatoes. Some simply call it noodle soup.

The advantage of this soup is that it cooks quickly, which means you can immediately feed a hungry man returning from work (if the chicken broth is already ready), and the chicken broth itself is also complete dietary dish: very few calories and virtually no cholesterol. Therefore, soup with pasta (horns, vermicelli or noodles) and potatoes can be eaten without harm to your health at least every day.

To prepare this easy soup for 10 servings you will need:

• 1 small chicken breast;
• 2 liters of water;
• 1 small carrot;
• 5-6 small potatoes;
• 1 onion;
• 45 grams of butter;
• a small bunch of parsley;
• 200 grams pasta or vermicelli;
• black ground pepper;
• 2-3 peas of allspice;
• salt.

By the way: most original soup with pasta it will turn out using mushroom broth, so more and more often housewives are experimenting with different mushrooms- white, chanterelles, champignons. And the soup with homemade noodles, but it takes more time to prepare, so it’s not always possible to prepare such a dish on an ordinary day.

Cooking procedure

1. You need to take a chilled or already defrosted chicken breast, remove the skin, pour it into a pan cold water, put the meat there and put it on the fire for half an hour, but do not forget to remove the scale after boiling.
2. While the chicken broth is being prepared, you need to wash the potatoes, peel them and cut them into small strips.
3. Next, you need to thoroughly wash the carrots and scrape them (if they are young) or cut off the top layer, then grate them coarsely.
4. Peel the onion, chop and saute butter(it is butter, and not vegetable oil, that will give the soup both a special taste and a bright yellow color).
5. When the broth is ready (and for this it needs to simmer for 30 minutes so that the meat is cooked), remove the chicken breast, remove the skin and bones, cut the remaining fillet into small pieces, put it back into the chicken broth, add a little salt and throw in 2-3 allspice peas.
6. Next, add the prepared chopped potatoes to the pan with the broth and let them boil for 10 minutes.
7. Next, add the already prepared carrots and onions and cook for literally 2 minutes.
8. The last thing you should do is pasta. If they durum varieties, then they should be cooked for at least 10 minutes; if regular ones, 5 minutes is enough, because then they will still swell in the hot soup. Break long vermicelli or spaghetti into small pieces. If the soup is with homemade noodles, then it only needs to cook for 2-3 minutes.
9. Finally, add a little more salt to taste, some of your favorite spices or just ground black pepper and leave on the fire for just a few more minutes.
10. When the soup has steeped, pour into bowls and sprinkle with fresh herbs.

In total, the cooking time will take 60 minutes.

If the broth is already ready, the time will be halved - only 30 minutes.

• You can use broth instead of bouillon cube, for example, in camping conditions, in the country.
• Soup with pasta or noodles and potatoes can be cooked simply in water (especially during Lent), adding 1 spoon of ketchup or tomato paste.
• If you decide to make homemade noodles, or rather, prepare them, then make the dough as for dumplings and cut it into thin strips; To prevent them from sticking together, sprinkle a little flour and add to the dish 5 minutes before the end of cooking.
• To prepare such a dish, you can use not only chicken, but also beef broth, and pork broth, but this wonderful soup with pasta and potatoes tastes best with chicken broth (people remember this taste for years, nostalgic for their childhood spent in the country or in the village with their grandmother);
• Soup with noodles and potatoes can be cooked at the dacha right on the fire - then it will turn out smoky.

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Soup with pasta and potatoes

Today we will tell you how to cook light soup with pasta and potatoes. It turns out incredibly tasty and aromatic!

Boil chicken broth in a saucepan over medium heat. Carefully throw in the potatoes, peeled and cut into equal small cubes and boil for 5 minutes, adding salt to taste. We process the onions and carrots, finely chop them and brown them until large quantities heated refined vegetable oil. Add the pasta to the half-cooked potatoes, mix and after 10 minutes add the roasted vegetables. Cover the pan with a lid, let the potato and meatless pasta soup boil for another minute, and then turn it off and leave for 15 minutes.

Meat soup with pasta and potatoes

• beef – 410 g;
• drinking water – 2 l;
• potatoes – 245 g;
• white onion – 105 g;
• vegetable oil;
• medium carrots – 40 g;
• spices;
• pasta – 90 g;
• parsley.

Fill the pan with water, put it on the fire and bring it to a boil. Then lay out the meat, washed, processed and cut into pieces. Season with spices, remove the scum if necessary and cook the broth for about 2 hours, covering with a lid.

Peel the potatoes, chop them into cubes and fill them with water. We process the onions and carrots, chop them and saute them in a frying pan in heated oil. Carefully remove the lid and lower the prepared potatoes into the prepared meat broth. Cook the ingredients for another 15 minutes, and then add the pasta and stir. After 5 minutes, add the vegetable frying, let the soup boil for 5 minutes and add chopped fresh herbs. Mix everything, boil the contents and leave the soup with pasta and potatoes covered for 30 minutes.

Chicken soup with pasta and potatoes

• chicken breast – 610 g;
• water – 2 l;
• carrots and onions white onion– 55 g each;
• potatoes – 115 g;
• pasta - to taste;
• vegetable oil;
• fresh herbs;
• spices.

Place the washed chicken in a pan filled with water, throw in the peeled whole onion and cook, descaling, for 55 minutes. We clean all vegetables in advance, rinse them and chop them. Sauté onions and carrots until golden brown. vegetable oil. Ready chicken remove from the broth and throw in the prepared potatoes. Then add pasta and roasted vegetables. Season the soup with spices, boil for 10 minutes, and then pour into plates and sprinkle each serving with fresh chopped herbs.

Soup with meatballs, potatoes and pasta

Pour into minced meat breadcrumbs, salt, pepper and mix everything thoroughly with your hands. We form from meat mass small even balls and place them on a special cutting board. Peel the onion and carrot, chop and brown in butter until golden brown. Cut the skin off the potatoes, chop them into cubes and carefully place them in boiling water. Boil for about 15 minutes until soft, then throw in the pasta and add meatballs. At the very end, add the roasted vegetables to the soup, stir, season the dish with spices and add fresh chopped herbs. Boil the contents, remove the dishes from the stove, cover the soup with a lid and leave for 10 minutes.

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Soup with pasta and potatoes

Chicken breast (with skin) – 300 g

Onions – 0.5 pcs.

Pasta (any pasta) – 120 g

Ground black pepper - to taste

Green onions – 5 feathers

Bay leaf – 1 pc.

Cooking process

Everyone probably knows how to cook soup with potatoes and pasta :) This is the most famous version of the first course, but even such a popular soup can be cooked in different variations: with water or broth, with sausage or vegetable mixture, with or without frying - lots of options! Now we will prepare soup with pasta, potatoes, chicken and without frying. It turns out to be both light and hearty soup, tasty, simple and never boring :) Let's cook!

To begin, prepare potatoes, chicken breast, water, salt, onions, pasta, ground pepper, green onions And bay leaf. Boil the chicken breast until tender, then remove it from the resulting broth and cut it (if the fillet is on the bone, remove the bone, you can leave the skin if you like). Place the chicken back into the broth and add salt.

Peel the potatoes and cut into cubes. Peel the onion too; you will need half a large onion or a whole small one.

Place the potatoes in a saucepan with the chicken broth and meat and cook until the potatoes are done. About 5 minutes before this, add the onion to the soup, and when the potatoes are ready, remove the onion; we won’t need it further.

Then add pasta to the soup and cook until done.

When the pasta is ready, turn off the heat and set the soup off the stove to stop further heating the pan as quickly as possible. Add herbs to the soup (onion, dill, parsley - optional), a little ground pepper and bay leaf.

After 5 minutes, the soup with pasta and potatoes can be poured and served - invite everyone to the table;)

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Soup with pasta and potatoes with fried vegetables

One of the most simple recipes soups that turn out delicious even for novice cooks. Any pasta will do: wheels, spirals, tubes, shells or just noodles. Try to choose potatoes with a low starch content, so the pulp will not boil over. The total cooking time for soup with pasta and potatoes is 30-40 minutes.

• potatoes – 2-3 pieces (medium);
• pasta (any) – 100-150 grams;
• onion – 1 piece (small);
• carrots – 1 piece (medium);
• water – 2 liters;
• vegetable oil - for frying;
• salt, pepper, herbs, other spices - to taste.

The proportions of potatoes and pasta can be changed at your discretion, depending on how much thick soup need to get it.

Pasta and Potato Soup Recipe

Pour water into a saucepan and put on fire.

2. Peel and wash the vegetables. Cut the potatoes into cubes 2-3 cm wide.

3. After the water boils, place the potatoes in a saucepan and cook over medium heat with the lid on.

4. Chop the onion small pieces and fry until golden brown in a frying pan with vegetable oil.

5. Grate the carrots coarse grater and add to the pan when the onions are half cooked. Fry over medium heat until the carrots are soft.

6. Add the resulting frying to the pan with potatoes. Mix.

7. About 5-10 minutes before the potatoes are ready (it will be easy to pierce with a fork), add salt and add pasta. Cook without a lid, stir occasionally.

8. Once ready, add spices and herbs, remove from heat and let sit for a couple of minutes.

9. Ready soup Serve hot with pasta and potatoes.

Calories: Not specified
Cooking time: Not specified

Meatless potato soup with pasta, the recipe with a photo of the preparation of which you are looking at, is one of those first course options that no matter how you prepare it, it will turn out delicious. They cook it with water, or meat, with sausage, fried vegetables or without it, with tomato paste, mushrooms - in any case, the result is a quick, simple soup, light and satisfying. The main thing in this soup is not to overcook the pasta so that it does not turn into a sticky mass, so it is recommended to leave it a little dense, and they will reach readiness while the soup is infused. And another piece of advice: don’t cook it. large portion with a reserve, after heating the pasta becomes soft. But, if you still need to cook a pot of soup for a couple of days, then use fine paste made from durum wheat.
You can add to the main ingredients (potatoes and pasta) different vegetables, both fresh and frozen, or add both, as in this recipe.

Ingredients:
- chicken broth or water – 1 liter;
- potatoes – 2 pcs;
- carrots – 1 small;
- zucchini – 0.5 small;
- onion – 1 piece;
- tomatoes and peppers (frozen) – 1-2 tbsp. l. diced;
- small pasta – 2 tbsp. spoons;
- butter for frying vegetables – approximately 30 g;
- salt - to taste;
- bay leaf – 1 pc (optional);
- fresh herbs - a few sprigs.

Recipe with photos step by step:

If the soup is cooked in chicken broth, you need to remove the meat, strain the broth and put it back on low fire, bring to a boil. While it’s boiling, waste no time doing the vegetables: peel and wash the potatoes, onions and carrots.

Cut the onion into small cubes, chop the potatoes into strips.

Cut the carrots into strips or pieces larger than the onion. Cut the zucchini into cubes. If they are young, with thin skin, there is no need to peel them.

Place the potatoes into the boiling broth, wait until it starts to boil again and adjust the heat so that the liquid simmers gently. Do not allow it to come to a boil under any circumstances. chicken broth, it will immediately become cloudy and the soup will turn out to be unappetizing in appearance.

The potatoes will cook for about ten minutes. This time is enough to fry the vegetables, but do not fry the vegetables, just soften them in butter. First, pour the onion into a frying pan with oil and simmer over low heat until transparent. Then add the carrots and simmer for a few minutes until the cubes are saturated with oil.

Add zucchini cubes to the onions and carrots. Stir and leave to simmer for five minutes. Stir without allowing the vegetables to brown.

Taste the potatoes to see if they are done. If it breaks easily, it’s time to add vegetables from the pan along with oil.

Add frozen tomatoes to the soup and sweet pepper– These vegetables do not need to be fried. Continue cooking at a gentle simmer for two to three minutes.

Pour pasta, noodles or horns, spirals into the soup. Stir immediately until the pasta sticks to the bottom. Stirring, bring the soup to a boil. Add salt to taste. After this, cover with a lid and cook until the pasta is half cooked. They will soften on the outside, but remain dense on the inside - at this stage of readiness, you need to turn off the soup, adding a bay leaf before turning it off. Leave to sit on a warm burner for ten minutes.

Serve potato soup without meat with pasta hot, sprinkled with fresh herbs or seasoned with sour cream. Bon appetit!

Pasta soup is a universal first course that can be prepared for lunch every day. This soup is prepared very simply from the most available products. The most common version of the soup is classic chicken broth, in which pasta and fried vegetables are boiled. You can cook soup with beef, pork, or vegetable broth. Soups with fresh pasta are very popular. forest mushrooms or champignons. Main principle preparing pasta soup – maintaining consistency in laying out ingredients. First, potatoes are placed in a boiling broth, then fried or raw vegetables and only at the very end – pasta.

You can add a variety of vegetables and herbs to pasta soup: potatoes, carrots and onions, tomatoes, peppers, garlic, spinach, broccoli, cauliflower, cilantro, dill with parsley, zucchini, spinach, etc. A very tasty dish is made with the addition of seafood (shrimp, mussels, etc.), beans, stewed meat, processed cheese, green peas, ham, etc. Pasta soup is a wide field for experimentation with various ingredients and their proportions. Sometimes it is added to soup or vegetable stir fry for taste. tomato paste or a little flour for thickness; there should not be too much pasta. To make the broth aromatic, you can add parsley or celery root, bay leaf, peppercorns and other seasonings. The dish should be salted at the very end. Pasta soup served with grated cheese, boiled egg, sour cream, mayonnaise, mustard, garlic cloves or finely chopped herbs.

Pasta soup - preparing food and dishes

To prepare pasta soup, you will need a saucepan, a frying pan, a slotted spoon, a grater, a knife, vegetable peelers and vegetable cutters, a cutting board and other kitchen utensils. The dish is usually served in deep serving bowls.

Food preparation involves washing and peeling vegetables and then chopping them. You can add vegetables, both raw and sautéed. If mushrooms are used, they are washed, cleared of debris and chopped. You can pre-fry them or put them straight into the soup. Meat or vegetable broth boil in advance or directly during the preparation of the soup. The meat for the broth is washed, cleared of films and cut into pieces. You can boil the meat whole and then cut it into portions. Greens are usually finely chopped and thrown into a plate with ready-made dish. If it is added to common pan, you need the soup to boil a little.

Pasta soup recipes:

Recipe 1: Pasta Soup

The most common pasta soup that the housewives of our country love to cook. The recipe still remains one of the most relevant, since preparing such a soup does not require spending a lot of time and money. The dish is great for everyday lunches.

Required ingredients:

• 1 chicken breast;
• Salt;
• Ground black pepper;
• A small bunch of parsley;
• 4 cloves of garlic;
• 5 ml vegetable oil;
• 1 onion;
• 1 small carrot;
• Bay leaf – 3 pcs.;
• 7 small potatoes;
• Black peppercorns.

Cooking method:

We wash the chicken, remove the skin, cut the meat into pieces and cook the broth from it over low heat. Add bay leaf and peppercorns. After the first boil, it is recommended to drain the water, refill the meat and cook again. Remove the meat from the finished broth and place it on a plate. Peel potatoes, carrots, onions and garlic. Finely chop the garlic and onion, grate the carrots on a coarse grater, cut the potatoes into small cubes. Place the potatoes into the boiling broth and add a little salt. First, fry the onion in vegetable oil until golden brown, then add carrots and garlic to it and sauté everything together. If the potatoes are cooked, you can put them in a pan to fry. After 5 minutes, add pasta to the soup, taste the soup, if necessary, add pepper and salt. Cook the soup until done. Serve the pasta soup with finely chopped herbs and a piece of meat.

Recipe 2: Soup with pasta and wild mushrooms

Pasta soup can be cooked not only with meat, but also with mushroom broth. Try preparing a dish from fresh forest mushrooms - the soup will turn out very aromatic and incredibly tasty.

Required ingredients:

• Any fresh mushrooms(white mushrooms, boletus mushrooms, boletus mushrooms, etc.) – 12 mushrooms;
• 1 carrot and onion;
• Pasta - to taste;
• Salt;
• Vegetable oil.

Cooking method:

We sort the mushrooms, clear them of forest debris and wash them. We chop the mushrooms not too finely, but not too large. Place the chopped mushrooms in a saucepan, add water and bring to a boil. After boiling, reduce the heat and skim off the resulting foam with a slotted spoon. Cooking mushroom broth over low heat for about half an hour. Cut onions and carrots into small cubes, fry in a frying pan with vegetable oil. Place the roast in the soup, add a little salt and bring to a boil. Then add the pasta and cook the soup until done. Serve mushroom soup with pasta with chopped herbs and sour cream.

Recipe 3: Pasta and Shrimp Soup

This soup with pasta and shrimp is very rich, tasty and nutritious. The dish can be served to normal lunch or a dinner party. Also includes zucchini, sweet bell pepper, onions and greens.

Required ingredients:

• 2 carrots;
• Zucchini – 150 g;
• 1 red bell pepper;
• Shallots – 2 pcs.;
• Garlic clove;
• Olive oil– 30 ml;
• Pasta – 100-120 g;
• Peeled shrimp – 200 g;
• Salt;
• Ground black pepper;
• 1 tbsp. l. chopped parsley and dill;
• Water – 2 liters.

Cooking method:

Defrost the shrimp. We clean and wash the carrots, remove the seeds from the peppers, and also clean the zucchini. Cut all the vegetables into thin strips. Peel the onion and garlic and chop finely. Fry the onion and garlic in vegetable oil until golden brown. Place the chopped vegetables in the pan and fry everything together for 3-4 minutes. Pour 2 liters of water into a saucepan, bring to a boil and add stewed vegetables. Then add the pasta, and after 10 minutes add the peeled shrimp. Cook the soup for 2-3 minutes and turn off the heat. Season the soup to taste with salt and pepper, add chopped herbs. Let the soup brew for 20 minutes. Soup with pasta and shrimp is ready!

Recipe 4: Soup with pasta and sausage

A very simple but delicious soup with pasta and sausage. The dish is very easy to prepare from the most affordable ingredients and is suitable for every day.

Required ingredients:

• Boiled sausage– 300 g;
• 100 g pasta;
• Potatoes – 3 pcs.;
• 1 tomato;
• 1 carrot;
• 1 onion;
• Green;
• Salt.

Cooking method:

Peel the potatoes, wash them and cut them into small cubes. Pour water into a saucepan and bring to a boil. Place potatoes in boiling water. Cut the sausage into cubes and add to the potatoes. Scald the tomato with boiling water and remove the skin, cut the pulp into small cubes. Finely chop the onion and grate the carrots on a coarse grater. Fry the vegetables in butter and add to the soup. Then add the pasta and cook the soup until done. 2-3 minutes before readiness, add chopped herbs and let the soup boil.

Recipe 5: Soup with pasta and stew

Great soup on a quick fix, which you can prepare when you don’t have time, but want a tasty first course. This pasta soup is made from stewed meat, pasta and vegetables.

Required ingredients:

• 3 liters of water;
• Can of stew;
• 3 potatoes;
• 1 carrot;
• 100 g pasta;
• 1 head onions;
• 2 tbsp. l. vegetable oil;
• Salt;
• Ground black pepper;
• Green;
• 1 bay leaf.

Cooking method:

Pour water into a saucepan and bring to a boil. Peel and cut potatoes in small pieces. Place the potatoes in boiling water and cook for 15 minutes. We clean the onions and carrots, finely chop the onions, and grate the carrots on a coarse grater. Heat vegetable oil in a frying pan and add the onions first, then the carrots. Fry the vegetables until golden brown and pleasantly aroma. Place the roasted vegetables in a saucepan. Then add the pasta and cook the soup for 5 minutes. Salt and pepper the soup to taste. Place the stew with juice into the pan. Chop the greens and put them in a saucepan. Let the dish sit for 10 minutes.

When preparing soup with pasta, you need to take into account one nuance: any pasta tends to greatly increase in volume when cooked. Therefore, you need to choose the proportions very carefully, otherwise the soup will turn into hearty second dish - porridge. Pasta of any shape is suitable for preparing this dish, but it is better to choose products made from durum wheat. Such pasta does not boil over and is much healthier than ordinary pasta. Pasta should be placed only at the very end of cooking - 5-10 minutes before the end of cooking. Durum pasta takes a little longer to cook than regular pasta. Some people add pasta pre-fried in butter to the soup. Before serving, the dish must sit for 10-15 minutes. You can prepare soup with pasta in a slow cooker - the dish will turn out to be very healthy and no less tasty, and the pasta will not boil over and will retain its shape. In addition, preparing soup this way is very quick and easy.

Every housewife probably prepares soup with potatoes and noodles. She has her own favorite recipe, or she throws everything at her eye, and it turns out delicious and hearty dish. But everything old gets boring sooner or later. Both this soup and its preparation process are boring.

Everyone familiar dish can be diversified using simple ingredients, and the dish will already become new and unusual, with its own twist that makes it unique. Soups are prepared with different types meat and fish, with the addition of vegetables and various spices. You just have to pick it up the right recipe, as soon as another delicious dish appears in your arsenal.

When preparing soup, you should pay attention to its transparency. If it is a water soup, without adding cream or various cheeses, then what more transparent dish, the more appetizing it looks.

In order for the soup to turn out transparent, you need to collect the foam from it in time. If you didn’t have time to do this, then throw a potato into the soup and pour in a little raw water, the foam will rise again and you can collect it.

How to cook soup with potatoes and noodles - 15 varieties

Wonderful light soup with vegetables. It contains broccoli, mushrooms, potatoes and vermicelli. The soup turns out tasty and tender, perfect for breakfast or dinner.

Ingredients:

• 200 g broccoli
• 200 g mushrooms
• 5 potatoes
• 50 g vermicelli
• carrot
• pepper.

Preparation:

Peel the potatoes and send them to cook.

Prepare the fry. Fry onions, carrots, chopped mushrooms and broccoli in vegetable oil.

When the potatoes have boiled a little, add frying to them.

Quick and easy soup. Delicious first dish with beef meat. You can also use other types of meat to prepare this soup.

Ingredients:

• 300 g boiled beef
• 50 g vermicelli
• 300 g potatoes
• 1 carrot
• half an onion
• vegetable oil.

Preparation:

Chop onions and carrots.

Place the roast and meat into the pan.

5 minutes before readiness, add vermicelli. Cook until done.

Salmon is a very tasty and noble red fish. This fish is not very often used in making soups. This is a soup recipe with melted cheese, potatoes, noodles and, of course, salmon. The soup turns out light and very delicate in taste.

Ingredients:

• 300 g salmon
• 2 processed cheese
• 40 g vermicelli
• 4 potatoes
• carrot
• pepper.

Preparation:

To start cooking, you need to peel and cut the potatoes into small cubes. Let it cook and skim off the foam.

When the potatoes are half ready, add diced fish and finely grated cheese to the soup.

A few minutes before it’s ready, pour the vermicelli into the pan.

Decorate the dish with herbs.

Delicious and tender soup with potatoes, noodles and chicken. The beauty of this soup is its speed of preparation, since the kritsa needs very little time to cook.

Ingredients:

• chicken meat
• potato
• carrot
• vermicelli
• pepper
• vegetable oil
• green.

Preparation:

Boil the chicken and collect the foam.

Chop the potatoes and place them in the boiling broth.

Make a fry: fry diced onion and grated carrots in vegetable oil. Add to soup.

When the soup is almost ready, add vermicelli and cook until full readiness. Garnish the soup with herbs.

Delicious and unusual soup with vermicelli and croutons. This soup, in addition to noodles and potatoes, also includes processed cheese and crackers.

It's best to make your own croutons. To do this, simply cut the bread into small cubes, sprinkle with your favorite seasoning and place in the oven for 10-15 minutes at 180 degrees.

Ingredients:

• 2 processed cheese
• 50 g vermicelli
• 4 potatoes
• 100 g crackers
• 1 small carrot
• 1 small onion
• 30 g butter
• pepper
• green.

Preparation:

Cut the potatoes into small cubes and let them cook.

Prepare the fry. Grate the carrots on a fine grater, cut the onion into small cubes and fry in butter. Add to the pan.

Grate the cheese on a fine grater and add to the pan.

A few minutes before it’s ready, add vermicelli to the soup.

Before serving the dish, pour a few crackers into a bowl and decorate the dish with herbs.

Quick recipe mushroom soup with potatoes and vermicelli. To prepare this soup, you can take any mushrooms. The soup tastes better with champignons.

Ingredients:

• 200 g mushrooms
• 4 potatoes
• 1 onion
• 50 g vermicelli
• pepper.

Preparation:

Peel the potatoes. Let it cook.

Fry mushrooms in vegetable oil.

Add chopped onions to the mushrooms. If desired, you can add grated carrots.

When the dish is almost ready, you need to add salt and pepper, add vermicelli and cook until done.

Very tasty soup with noodles and tomatoes. For its preparation it is used fresh tomatoes. If you suddenly don’t have tomatoes on hand, you can replace them with 1 cup tomato juice or 2 tablespoons of tomato paste.

Ingredients:

• 4 potatoes
• 0.5 tbsp. vermicelli
• 3 tomatoes
• carrot
• pepper
• 1 tsp. Sahara.

Preparation:

Peel the potatoes, cut them and cook them.

Grate the carrots on a coarse grater, cut the onion into small cubes, and fry in vegetable oil. Grind the tomatoes through a sieve and add to the frying pan. Simmer for 5 minutes and then pour into the pan.

A few minutes before cooking, add vermicelli and cook until done.

Another soup recipe that can be prepared completely quickly and easily in a slow cooker. The beauty of dishes prepared in a slow cooker is that you just need to prepare all the ingredients and place them in the slow cooker.

Ingredients:

• 400 g potatoes
• 60 g vermicelli
• 1 onion
• 1 carrot
• 300 g mushrooms
• 1 bell pepper
• vegetable oil
• parsley
• salt and pepper.

Preparation:

To ensure that the mushrooms do not give too strong a taste, they should first be boiled in a large amount of water.

Prepare the dressing: finely chop the onion and pepper, grate the carrots. Fry in a frying pan or in a slow cooker. Add chopped mushrooms and herbs.

Cut the potatoes into thin slices.

Turn on the multicooker in “Soup” mode for 20 minutes. Pour into it immediately hot water. Add potatoes and bring to a boil.

Add dressing and noodles to the soup, let simmer for another 10 minutes. The soup is ready.

Cheese soups are all very delicate in taste. To prepare this soup, use solid cream cheeses. If desired, it is fashionable to replace hard cheese with processed cheese, but then the dish will lose its creamy taste.

Ingredients:

• 150 g hard cheese
• 300 g chicken fillet
• 3 potatoes
• 50 g vermicelli
• 1 carrot
• 1 onion
• pepper.

Preparation:

To make the soup more rich, you first need to cook the broth. Pour water over the chicken fillet and put on medium heat, cook for 30-40 minutes after boiling, adding salt and pepper.

Peel and cut the potatoes into small cubes, pour into the boiling broth.

To fry, cut the onion into small cubes, grate the carrots on a fine grater and fry in vegetable oil, add to the soup.

Grate the cheese on a fine grater and pour into the pan.

When the soup is almost ready, add vermicelli and cook until done.

Garnish the dish with chopped dill.

Delicious and unusual soup for instant cooking. It includes instant noodles, sausages, potatoes, and greens. The soup has an unusual taste, as seasoning is added to it, which is found in instant noodles.

Ingredients:

• 3 packs of instant noodles
• 6 sausages
• 5 potatoes
• green
• seasoning.

Preparation:

Cut the potatoes into cubes and let them cook.

Cut the sausages into half rings; if desired, you can fry them in vegetable oil. Add to the pan.

5 minutes before it’s ready, add noodles, seasonings and chopped dill to the soup.

Bright summer soup with potatoes, vermicelli and bell pepper. Bell pepper adds color and an unusual, slightly sweet and slightly spicy taste to the soup. For cooking, you can use both red and yellow peppers, but it is not recommended to use green ones.

Ingredients:

• 250 g chicken fillet
• 4 potatoes
• 1 large red bell pepper
• 1 onion
• 0.5 cups vermicelli
• salt.

Preparation:

Cut the fillet into small cubes and cook. After boiling, collect the foam.

Peel the potatoes, cut into cubes and add to the pan.

Cut bell peppers and onions into small cubes. Lightly fry in vegetable oil.

When the potatoes are almost ready, add the fry and vermicelli to the pan. Cook until done.

This soup turns out very tasty and satisfying.

To make the dish more rich, first you need to prepare the meat broth: boil the meat with the addition of bay pepper, carrots and half an onion, then strain.

Ingredients:

• 400 g pork meat
• 6 potatoes
• 0.5 cups vermicelli
• 2 onions
• bay leaf
• salt.

Preparation:

Chop the potatoes and add them to the boiling broth with meat.

Cut the onion into cubes and add to the soup.

Add vermicelli, bay leaf and salt.

Cook until fully cooked.

Hearty and unusual soup with melted cheese and champignons. To prepare this soup you will also need potatoes, vermicelli and onions.

In order for the mushrooms not to interrupt the taste of the other ingredients, they need to be boiled in a large amount of water until tender.

Ingredients:

• 5 potatoes
• 60 g vermicelli
• 200 g mushrooms
• 3 processed cheese
• 1 large onion
• pepper.

Preparation:

Chop the potatoes and let them cook.

Chop the pre-boiled mushrooms and fry them in vegetable oil along with chopped onions. Pour into soup.

Grate the cheese on a fine grater and pour into the pan.

Add vermicelli 5 minutes before cooking.

Hearty and healthy soup. To prepare meatballs, you can use minced meat of any preparation and from any meat that you like best. This soup won't take more than 30 minutes to prepare.

Ingredients:

• pasta or vermicelli
• 5 potatoes
• 1 onion
• 1 carrot
• green
• clove of garlic
• salt.

Preparation:

Cut the potatoes into cubes, the onion into cubes, and the carrots into small pieces.

Finely chop the greens and garlic.

Fry onions, carrots and garlic in a saucepan in vegetable oil.

Pour in water. Wait until the water boils, add the potatoes.

Form meatballs. Add to soup.

A few minutes before it's ready, add the vermicelli.

Light and tasty soup with potatoes, noodles and eggs. To prepare this soup, both chicken and quail eggs are used. Choose for yourself which eggs your soup will be with. In order to speed up the cooking process, the eggs can be boiled first.

Ingredients:

• 4 chicken (or 8 quail) eggs
• 4 potatoes
• 60 g vermicelli
• 1 large onion
• 2 liters chicken broth
• salt.

Preparation:

Peel and cut the potatoes into small cubes, pour into the broth and cook.

Finely chop the onion and fry lightly in vegetable oil. Add to soup. Add salt.

A couple of minutes before it's ready, add the vermicelli.

Peel the eggs, cut in half. Place 2 egg halves (chicken or 4 quail) in a serving bowl. Decorate with greens.

No matter how many new interesting dishes appear, it is not so easy for them to displace regular soup from our diet. It is firmly entrenched in our culinary culture, and after a holiday period filled with feasts, the soul itself asks for it – the simplest, most ordinary.

To save time, meat broth for soups can be prepared in advance and frozen, because it takes 1.5-3 hours to boil meat (unless we are talking about chicken from the store). Or you can prepare the broth in the evening, and the soup just before serving, because potato soups lose their taste after cooling. Soup with pasta will be tastier if you slightly undercook it - later it will still soften enough, but will not spread and the soup will remain transparent.

Ingredients: