Various soups. Soup

What dish can rightfully consider itself the king of the dinner table? Well, of course, soup. Hot, nutritious, aromatic - just what you need to recharge your batteries for the rest of the day. It is especially good in the fall, which is just around the corner. Imagine: you return home from a walk through fallen leaves and enjoy a bowl of delicious soup. Just for this, we have selected for you 10 simple and step-by-step recipes with photos, just reading which will make your mouth water.

1. Pea with hunting sausages and cheese

Pea soup is rich, nutritious, aromatic. And sausages and cheese will add piquancy to it, what else could be better for happiness?

What you will need:

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

If desired, you can add greens; calculate the ingredients per 3 liters of water. Also don't forget about vegetable oil (for frying).

How to cook:

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

2. Kharcho with chicken

Kharcho soup is a national Georgian dish. It is usually prepared with beef, but it can easily be replaced with chicken. The soup turns out less fatty, but no less tasty.

What you will need:

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

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

How to cook:

1. Slice the chicken breast and boil it along with the rice in salted water.
2. Prepare the frying: cut the carrots into slices or grate them on a coarse grater (as you prefer), cut the onion into small cubes and fry it all. Then add the herbs and garlic (after chopping), tomato paste and simmer a little.
3. Bring to a boil, turn off the heat and let the soup brew for 10 minutes.
4. Serve, sprinkled with herbs.

3. Creamy with celery

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

What you will need:

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

The ingredients are for 1.5 liters of water.

How to cook:

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

4. With cheese dumplings

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

What you will need:

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

Don't forget about vegetable oil (for frying)

How to cook:

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

5. With meat balls, chickpeas and tomato

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

What you will need:

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

To prepare the frying you will need a little oil.

How to cook:

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

6. Cheese with red fish

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

What you will need:

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

Calculation of ingredients for 1.5 liters of water.

How to cook:

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

7. Lagman

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

What you will need:

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

You will need oil for frying.

How to cook:

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

8. Pumpkin puree soup

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

What you will need:

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

You will also need oil for frying.

How to cook:

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

9. Hungarian goulash

Another unusual soup to add to your collection! Although I don’t dare call it soup, because Hungarian goulash is both the first and second course at the same time. Thick, nutritious, filling - just what you need in cool weather.

What you will need:

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

If desired, you can add potatoes and pasta to the last one. And, of course, don’t forget the frying oil.

How to cook:

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

10. Borscht

And where would we be without the real king among soups - borscht. We have no doubt that every self-respecting housewife has a recipe passed down from generation to generation with her own family secrets, but you definitely can’t do without the recipe for this soup.

What you will need:

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

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

How to cook:

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

Bon appetit!

Recipes for ten delicious soups

1. Fragrant soup with smoked chicken and processed cheese

Ingredients:

• smoked ham - 300 gr
• processed cheese - 3 table spoons (I have viola)
• potatoes - 3 pcs
• carrots - 1 pc.
• onions - 1 pc.
• dill greens - for serving
• salt and spices - to taste

Preparation:

1. Boil the leg, remove from the broth, disassemble into fibers and put back into the broth
2. Next add diced potatoes and finely chopped carrots (or grated)
3. Fry onions until golden brown and add to soup
4. Next is the melted cheese.
5. Cook over low heat for 15 - 20 minutes or more until the cheese is ready and completely dissolved.
6. When serving, sprinkle with finely chopped dill or other favorite herbs

2. Pea soup with hunting sausages and cheese

Ingredients:

• Peas - 1 cup
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Hunting sausages - 5 pcs.
• Processed cheese - 1 piece (or 2 tablespoons)
• Greens - optional
• Salt and spices - to taste
• Vegetable oil - for frying

Preparation:

Calculation for - 3 liters

1. Soak peas for 2 hours or overnight
2. Pour peas into boiling salted water, cook for 30 minutes, constantly removing foam, add potatoes
3. Make a fry
4. Finely chop the onion, grate the carrots (or finely chop them), fry until almost done, add the sausages cut into slices
5. Add fried peas with potatoes and melted cheese and cook until the cheese is completely melted, sprinkle with herbs when serving

3. Pea soup with chicken and mushrooms

Ingredients:

• chicken fillet - 300 gr
• Mushrooms - 150 g (I have champignons)
• Peas - 0.5 cups (pre-soaked in water overnight)
• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Mustard - 1 teaspoon
• Turmeric - on the tip of a teaspoon (optional, for a more yellow color)
• Vegetable oil - for frying
• Salt and spices - to taste
• Greens - for serving

Preparation:

1. Send the peas along with the chicken breast into salted boiling water for 30 minutes or more.
2. Cut the breast into small pieces. Cut the potatoes into cubes and add them to the broth with the peas and chicken breast and cook for 15 minutes or more.
3. Make a fry.
4. Grate the carrots (or cut into small pieces), cut the onions into small cubes.
5. Fry the vegetables until golden brown, add mushrooms and mustard and simmer over low heat for 5 minutes.
6. Transfer the finished roast into the broth along with turmeric, salt and pepper.
7. Cook the soup for another 10 minutes, turn it off and let the soup sit.
8. When serving, sprinkle with fresh herbs.

4. “Kharcho” with chicken

Ingredients:

• Chicken breast - 300 gr
• Carrots - 1 pc.
• Onions - 1 pc.
• Rice - 100 gr
• Garlic - 3 cloves
• Tomato paste - 2 tablespoons
• Salt and spices - to taste
• Greens - a small bunch
• Vegetable oil - for frying
• Calculation: 3 liters

Preparation:

1. Chicken breast cut into pieces
2. Boil rice together with chicken breast in salted water
3. Grate the carrots on a coarse grater (or cut into slices)
4. Cut onions into small cubes
5. Fry carrots and onions, add tomato paste, chopped garlic, finely chopped herbs and simmer a little
6. Add frying to soup with salt and spices
7. As soon as the soup boils, turn it off and let the soup sit for 9 minutes. When serving, sprinkle the soup with herbs.

5. Tomato soup with meatballs and chickpeas

Ingredients:

• Minced beef - 400 gr
• Chickpeas - 1 cup (pre-soaked in water)
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• onion - 1 pc.
• Garlic - 3 cloves
• Bell pepper - 1 piece (small)
• Tomato paste - 2 tablespoons
• Vegetable oil - for frying
• Salt and spices - to taste

Preparation:

Calculation for - 4 liters

1. Boil chickpeas in salted water until tender
2. Form small meatballs from the minced meat and carefully add them to the boiled chickpeas.
3. Make a fry.
4. Cut onions and carrots into small cubes and fry.
5. Add finely chopped bell pepper and garlic with tomato paste, simmer under the lid over low heat for 10 minutes (stirring so as not to burn).
6. Add the roast to the boiled chickpeas and meatballs.
7. Add grated potatoes, add salt and pepper, when the soup boils, simmer it over low heat for 20 minutes, then turn it off and let the soup simmer for 10 minutes.
8. When serving, sprinkle with herbs

6. Siberian Solyanka with mushrooms

Ingredients:

• Beef - 300 gr
• Smoked sausage - 200 gr
• Ham - 200 gr
• Onion - 1 piece
• Mushrooms - 200 g (I have wild mushrooms, boiled in advance)
• Pickled cucumbers - 2 pcs.
• Olives - 150 g (pitted)
• Tomatoes - 2 pcs.
• Tomato paste - 2 tablespoons
• Salt and spices - to taste
• Vegetable oil - for frying
• Lemon - 1 piece

Preparation:

Calculation: for 3,3,5 liters

1. Boil the beef broth in salted water, remove the meat, cut into small pieces and put back into the pan, along with the mushrooms and spices.
2. Make a fry.
3. Chop the onion, fry until golden brown, add chopped ham and smoked sausage, fry everything together for 5 minutes, add chopped peeled tomatoes and tomato paste, simmer everything under the lid over low heat for 10 minutes.
4. Transfer the roast into beef broth and add chopped cucumbers and olives, bring to a boil, turn off and let the hodgepodge sit for 20 minutes.
5. When serving, place a slice of lemon on each plate.
6. Very tasty with sour cream and chopped herbs.

7. Chicken soup with cheese dumplings and green peas

Ingredients:

• Chicken breast - 300 gr
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Green peas - a small handful (I used fresh)
• Onions - 1 pc.
• Cheese - 50 gr
• Egg - 1 piece
• Flour - 4 tablespoons (maybe more or less, it all depends on the flour)
• Salt and spices - to taste
• Vegetable oil - for frying

Preparation:

1. Boil chicken breast broth in salted water, disassemble the breast into fibers and throw back into the broth. Cut the potatoes into cubes, put them into the broth and cook.
2. Make a fry.
3. Fry finely chopped onions and chopped carrots (or grated).
4. Add the roast to the soup, salt and spices and cook until almost done.
5. Make cheese dumplings;
6. Grate the cheese on a fine grater, add the egg, mix and gradually add flour in small portions, knead so that it slightly sticks to your hands and roll into small balls.
7. Add the dumplings along with the green peas and cook for another 10 minutes, cover with a lid and let the soup sit for 5 minutes.

8. Chicken soup with egg pancakes

Ingredients:

• Chicken breast - 300 gr
• Eggs - 3 pcs
• Carrots - 1 pc.
• Onions - 1 pc.
• Potatoes - 2 pcs.
• Salt and spices - to taste
• Vegetable oil - for frying

Preparation:

1. Boil chicken breast broth in salted water, cut the breast into small pieces, put it back into the broth.
2. Add diced potatoes to the soup.
3. Make a fry.
4. Grate the carrots on a coarse grater, cut the onion into small cubes, and fry the vegetables.
5. Add the roast to the soup and cook for 15 minutes.
6. Beat eggs with a little salt and pepper, fry on both sides like pancakes (calculation: 3 eggs - three pancakes)
7. Cool the egg pancakes slightly and cut into strips, add them to the soup, when the soup boils, remove from the stove and let sit for 10 minutes.
8. Sprinkle with chopped herbs and serve.

9. Finnish soup with salmon and cream

Ingredients:

• Salmon soup set - 300 g (heads, ridges, tails)
• Salmon fillet - 300 gr
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Onions - 2 pcs.
• Low-fat cream - 1 cup
• Salt and spices - to taste

Preparation:

Calculation: 3 liters

1. Send the soup set and cook with a whole onion; as soon as it boils, skim off the foam constantly
2. Remove the soup set from the broth
3. Strain the broth, return to the stove, when it boils add potatoes cut into small cubes, finely chopped onions and carrots
4. As the broth boils add chopped salmon, salt and spices
5. Cook for 20 minutes, constantly skimming off the foam.
6. At the very end of cooking, pour in the cream, bring to a boil, remove from heat and let sit for 20 minutes.

10. Beef shurpa

Shurpa is an oriental, thick and very rich soup, it is best to cook it in a cauldron, taking the meat on the bones for richness. The soup turns out very tasty. I found a lot of recipes, but I decided to stop there and did not regret it.

Ingredients:

• Beef on the bone or pulp and ribs - 800 gr
• Onions - 2 pcs.
• Tomatoes without skin - 3 pcs.
• Carrots - 2 pcs (medium size)
• Bell pepper - 2 pcs (preferably different colors)
• Potatoes - 6-7 pcs.
• Garlic - 5 cloves
• Hot pepper - 1 pc.
• Tomato paste - 1 table spoon with a slide
• Greens - parsley, cilantro (to taste)
• Vegetable oil - for frying
• Spices and salt - to taste

Preparation:

Calculation: 5 liters

1. Wash the meat, cut into medium pieces and fry directly into the cauldron (if you don’t have a cauldron, you can cook it in a slow cooker or fry separately in a frying pan), fry on both sides over high heat, add carrots cut into circles and onions in half rings, simmer everything together, finish the vegetables until soft.
2. Add water and simmer for about 1 hour (remembering to remove the foam)
3. Meanwhile, peel the potatoes and bell peppers (do not touch the hot ones yet)
4. The time has come, we need to add the rest of the vegetables.
5. Chop the potatoes, bell peppers and tomatoes quite coarsely and add them to the broth, not forgetting to add salt and various spices, bring to a boil, add tomato paste, chopped garlic and whole hot peppers (without cutting them)
6. Cover, reduce heat to low to simmer, and simmer for 1 hour.
7. After the time has passed, very carefully remove the hot peppers and sprinkle with herbs and cook for another 5 minutes.
8. When serving, if you like it spicy, cut hot peppers into small pieces directly into the plate (but not all of them, of course) and sprinkle with herbs.

It is quite possible that summer will come someday in the middle zone. This means that it still makes sense to supply bread kvass. It will take at least a week to prepare a good starter, and as forecasters promise, by that time the air temperature should rise above 20 C (daytime).

How to prepare sourdough for
homemade bread kvass

Ingredients:

• 2 liters of cold water;
• 0.5 loaves of Borodino bread or 100 grams of rye flour + 100 grams of rye bread;
• 4 tablespoons granulated sugar;
• 3 grams of yeast.
• Preparation time - 5-6 days

How to put kvass:

Any housewife should know recipes for making soup in a hurry, because situations cannot be ruled out when you need to cook quickly and, one might say, there is no time at all to think about it.

I offer several recipes for making quick soup that I have tested. I really liked the taste of the resulting dishes. These are my favorite 7 recipes. You will see that they will be useful to you more than once.

You can cook this first dish in 20 minutes. The longest part of this recipe is to cook the chicken broth. You can make the broth from any parts of the chicken that you happen to have in the refrigerator.

Wash the chicken, put it in a saucepan, add water, and let it simmer for about 15 minutes. The chicken broth is ready. Remove the boiled chicken from the pan and can be used to prepare another dish, for example, Olivier salad.

While the chicken is cooking, cut the sausages into slices and fry them in a frying pan in butter, add chopped onion and grated carrots to them as finely as possible.

After the vegetables are fried, reduce the heat under the frying pan and cover with a lid to simmer the contents. Don't forget to stir periodically.

In the prepared chicken broth, add potatoes cut into small cubes, vegetables with sausages from the frying pan, one processed cheese and cook the soup for another 5 minutes. Don’t forget to add salt.

Before serving, add greens. Agree, this is a fairly quick soup, but its taste will not suffer from this.

Canned fish soup

This is my favorite quick soup recipe. It can be cooked in 15 minutes. First, put a pan of water on the fire. And we ourselves begin to prepare the vegetables for the soup: peel the potatoes and cut them into small cubes, peel and grate the carrots, and peel and finely chop the onions.

Place the potatoes in a saucepan with water and add a bay leaf and ground black pepper there.

We overcook carrots and onions, to which we add the contents of canned fish (saury, sardine, pink salmon, cod and any other fish in its own juice are suitable). After 2 minutes, transfer the overcooked mixture to the pan.

Cook for another 5 minutes, don’t forget to add salt. So we whipped up another soup.

Soup – puree with mushrooms and broccoli

My favorite champignons or oyster mushrooms are suitable for preparing this first dish. You can also use porcini mushrooms.

Place a saucepan with water on the fire. Then fry the mushrooms and broccoli in a frying pan. Using a blender, we puree the fried and softened products, adding cream from them. Place the puree in a saucepan, let it simmer for a couple of minutes and add salt to taste.

If you need to cook a more high-calorie dish, add potatoes cut into small cubes. It's good to add cauliflower to broccoli. Instead of cream, you can use sour cream. And when serving in a bowl of soup, you can put half a boiled egg or croutons. In general, preparing this quick hot dish will take about 10-15 minutes. Agree, quite a good recipe.

Vermicelli soup with champignons

Let's start by preparing the necessary products: champignons, either fresh or frozen, one onion, small processed cheese, any vermicelli, vegetable oil, ground black pepper, curry and, of course, salt.

We start by heating water for the soup in a saucepan. While it is heating, fry the mushrooms and onions in vegetable oil. After the water has boiled, put the mushrooms and onions, chopped cheese and noodles into the pan and let it simmer for 5 minutes. Season to taste and add seasonings. That's all, bon appetit everyone!

Soup with meatballs

If you have minced meat in the refrigerator, it will help you prepare a quick soup according to the following recipe. We take minced meat, potatoes, onions and carrots, maybe a little greens.

Place a pan of water on the fire. Then salt and pepper the minced meat and form it into small meatballs so that they cook faster.

After this, fry the onion, finely chopped, and carrots, also grated on a fine grater, in oil.

Place potatoes cut into small cubes, fried root vegetables, meatballs into the pan, add salt to the broth to taste, and cook for 10-15 minutes.

You can decorate a quick soup with herbs.

Potato and pasta soup

This first dish can be cooked even during Lent, because all the ingredients in the recipe are lean. It is very important to make the dish beautiful.

While the water for the first course is boiling, chop the carrots on a Korean salad grater, and cut the onion into half rings. Fry the chopped root vegetables in vegetable oil.

We put the overcooked soup in a saucepan, put the potatoes there, cut into long and thin slices, let the soup simmer for 5 minutes, add the pasta that we have at home. My favorite thing to use is noodles. In 5 minutes the soup will be cooked. Again quickly, 15-20 minutes.

Mushroom soup with pickles

In a two-liter saucepan, boil any mushrooms you have. The quickest to cook, of course, are champignons and porcini mushrooms.

Then add raw diced potatoes, finely chopped onion, tomato pieces, any herbs, black pepper and salt to taste to the mushroom broth.

To prepare this quick soup you need about 10 minutes. Before serving, season the soup with sour cream and thinly sliced ​​pickled cucumber.

If only all dishes were so easy to prepare!

Soup is the basis of any lunch. Even novice housewives need to learn how to cook simple first courses that can easily feed the whole family! After all, then you can do without semi-finished products, and even save your family budget significantly. Simple soups are prepared from the simplest ingredients. We offer several options for such soups.

How to make simple chicken soup

1. 400 g chicken wings (thighs);
2. 4 large potatoes;
3. 1 large carrot;
4. 2 small onions;
5. 2 handfuls of pasta “stars” or noodles “spider web”;
6. 1 tbsp. dried herbs or 100 g of fresh parsley (dill);
7. salt to taste.

Preparation:

Rinse the meat, add water and boil until cooked (skimming off any foam if it appears). Peel the vegetables, chop the potatoes into small cubes, chop the onion very finely and grate the carrots. Place the vegetables in a saucepan, cook until the potatoes are ready, then add the pasta and salt to taste. Cook for another 5-7 minutes, before removing from heat, add the herbs. The easiest chicken soup is ready!

How to make simple rice soup (vegetable)

You can treat yourself to this soup without any harm to your figure. After all, it contains only healthy vegetables (too starchy and high-calorie potatoes are not included) and very little rice. Season it with olive oil and get a wonderful dietary dish!

Ingredients (for a 3-liter saucepan):

1. 4 tbsp rice (it’s better to choose unpolished rice, it’s the healthiest);
2. 2 onions;
3. 2 carrots;
4. 3 bell peppers;
5. 4 tomatoes;
6. 100 g fresh parsley;
7. ½ tsp. ground paprika;
8. 3 tbsp. olive oil;
9. a pinch of ground black pepper;
10. salt to taste.

Preparation:

For a richer taste, vegetables for soup should be pre-fried. To do this you will need a deep frying pan with a thick bottom.

Peel the onions and carrots, chop the onions, grate the carrots. Remove the seeds from the pepper and cut it into small strips. Carefully remove the skin from the tomatoes and cut into small cubes. Heat 2 tbsp. olive oil in a frying pan, place all the vegetables there and fry for 3-5 minutes, stirring constantly. Meanwhile, heat water in a saucepan, add washed rice, bring to a boil and add the fry. Cook covered over low heat until the rice is cooked. Before removing from heat, add the remaining oil, spices, chopped herbs and salt.

Exactly the same simple soup can be cooked by replacing rice with bulgur or pearl barley. In this case, the cooking time will increase slightly - these cereals cook much more slowly.

How to make simple mushroom soup

You can take any mushrooms, but white ones are better, of course. In general, you should keep in mind that soup with wild mushrooms turns out much tastier.

Ingredients (for a 3-liter saucepan):

1. 500 g fresh mushrooms;
2. 4 large potatoes;
3. 2 carrots;
4. 2 onions;
5. 2 tbsp. vegetable oil;
6. 1 parsnip root;
7. 1 dried parsley root;
8. 4 bay leaves;
9. salt and ground pepper to taste.

Preparation:

Wash the mushrooms and chop finely. Wash and peel the vegetables, cut the potatoes into cubes, onions into small rings, grate the carrots and roots. Boil the mushrooms in salted water until half cooked, add the potatoes and bay leaf. Fry the onion with carrots and roots in vegetable oil, season the soup and cook until the potatoes are ready. At the end of cooking, add bay leaf (after 15-20 minutes it must be removed from the soup). Add salt and pepper - and you're done!

By the way, this soup can be prepared without frying: just add all the vegetables to the pan along with the potatoes and cook until tender.

1. Any soup can be cooked with vegetable, meat or bone broth prepared in advance.
2. When cooking meat and vegetables, the foam must be removed so that the soup turns out transparent.
3. Do not add bouillon cubes or seasonings containing the flavor enhancer monosodium glutamate to the soup. The taste of these additives is questionable, but the health hazards are obvious. In order to improve the taste of the finished dish, it is better to add regular spices, dried or fresh herbs, and bay leaves. Bon appetit!