How to make delicious and healthy soup. How to cook quick soup. Vermicelli soup with champignons

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:

Soak the peas for two hours or overnight.
Bring salted water to a boil, add peas. Cook for 30 minutes, skimming off the foam. Then add chopped potatoes.
Prepare the frying: finely chop the carrots and onions, fry. Cut the sausages into circles and fry too.
Add the roast and chopped processed cheese to the soup and cook until the cheese is completely melted.
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:

Slice the chicken breast and boil along with the rice in salted water.
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 herbs and garlic (after chopping), tomato paste and simmer a little.
Bring to a boil, turn off the heat and let the soup brew for 10 minutes.
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:

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

4. With cheese dumplings

The 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:

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

Soak the chickpeas overnight. Boil in salted water.
Form minced meat into balls and add to soup.
Prepare the frying: fry chopped carrots and onions, then add chopped garlic, bell pepper and tomato paste, simmer for 7 minutes.
Add the roast, chopped potatoes, salt, spices to the broth and cook over low heat for 7 minutes.
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 lunch, 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:

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

Boil spaghetti in salted water, rinse in a colander.
Heat oil in a deep frying pan, add finely chopped onion.
Cut the meat into small cubes, add to the onion and fry over high heat for 7 minutes, stirring constantly.
Add chopped carrots and tomato paste, fry over low heat for 10 minutes.
Cut the peppers and tomatoes into small cubes, add and fry for 5 minutes over low heat.
Add water and finely chopped potatoes.
Add spices, salt and sugar, cover with a lid and leave for 10 minutes over low heat.
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:

Cut the pumpkin into small pieces and boil in salted broth.
Fry the onion, grate the ginger on a fine grater.
Grind the onion, ginger and broth in a blender until pureed.
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:

Wash the meat, wipe dry and cut into small cubes.
Heat oil in a saucepan or deep frying pan, add meat and fry for 5 minutes over high heat.
Chop the onions, carrots and peppers and add to the meat. Fry for 10 minutes, stirring constantly.
Add salt and spices to taste, add to flour, fry for 5 minutes, stirring continuously.
Add tomato paste and stir.
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:

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

Bon appetit!

A variety of soups are included in the diet of every person, starting from early childhood. Some adhere to consistency and regularly prepare first courses, others somewhat neglect them, being content only with second courses or sweet desserts, forgetting about the benefits of liquid food.

In addition, soups made from high-quality vegetables help cope with overeating, turning out to be faithful assistants to a healthy and dietary diet.

Is it necessary to eat soup every day? The answer is exclusively positive, because fresh soups are beneficial for the health and vitality of the body. There are several reasons for this:

first courses have a stimulating effect on the digestive processes and are quickly absorbed;
liquid food provides support for water-salt balance;
Hot soups help keep you warm during the cold season by supplying the body with thermal energy.

First courses come first in terms of nutritional value and ability to be easily absorbed by the body, so they are recommended for use in children's diets, as well as in the postoperative period and during dietary nutrition.

Cooking secrets or how to make delicious soup

The main rule and main secret in preparing first courses is simply following the recipe, which will save the cook from overcooked vegetables and frequent problems with over-salting soups. Easy-to-follow steps for preparing a soup masterpiece:

send vegetables for cooking in the recipe order, then each of them will have time to cook and stay in shape;
add salt to the dishes gradually and only when all the ingredients are ready, which will ensure uniform impregnation with salt and will not allow the food to be oversalted;
Make sure that the vegetables do not boil over during the cooking process by adjusting the heat level;
Just let the prepared dish stand for a while and simmer under the lid, then its taste will improve significantly.

Recipes for the simplest and most inexpensive soups for every day

Soups can be prepared daily from cheap improvised products that every housewife can find. The grocery basket will be quite inexpensive, and the first courses will delight you with appetizing aromas and pleasant taste.

Tomato soup

For 10 servings you will need:

500 g chicken breast;
2 large potatoes;
1 onion;
2 large tomatoes;
180 g sour cream;
2.75 liters of water;
35 g olive oil;
salt;
black pepper;
dill.

Cooking time: 45-50 minutes.

Calorie content: 35 kcal/100 g.

Soup with processed cheese and noodles

For 6 servings you will need:

190 g processed cheese;
90 g small vermicelli;
2 large potatoes;
1 medium carrot;
1 onion;
30 g butter;
salt;
black pepper;
2.45 liters of water;
a bunch of dill or other greens.

Cooking time: 35 minutes.

Calorie content: 30 kcal/100 g.

Rice soup with tomatoes and cheese

For 10 servings you will need:

2.75 liters of water;
110 g round rice;
2 large tomatoes;
2 large potatoes;
150 g processed cheese;
200 g meat balls (minced meat);
dill;
salt;
black pepper.

Cooking time will take: 35 minutes.

Calorie content: 31 kcal/100 g.

Finely grate the processed cheese and place it in boiling water, cook over moderate heat for 8 minutes until completely dissolved;
Place the meat balls into the pan and cook for 8 minutes;
Cut the potatoes into cubes;
Pour boiling water over the tomatoes, wait 30 seconds, then remove the skin and cut into medium cubes;
Wash the rice well, add it to the pan along with the vegetables and cook for 12 minutes;
3 minutes before readiness, add spices and dill.

Fish soup

For 8 servings you will need:

220 g canned saury;
2 medium potatoes;
50 g round rice;
2.85 liters of water;
2 small onions;
salt;
black pepper;
greens to taste.

Total cooking time: 25 minutes.

Calorie content: 25 kcal/100 g.

Wash the rice and place it in boiling water, cook for 2 minutes;
Finely chop the onion;
We disassemble the saury into small pieces;
Place potatoes, onions, fish into the pan and cook for 12 minutes;
4 minutes before the end of cooking, if necessary, you can add salt to the soup, add pepper, and garnish with herbs.

Recipes for traditional soups for every day

When it comes to traditions, borscht, pea soup or cabbage soup, loved by many housewives and eaters, come first. We offer you simple recipes for popular dishes for preparing original soups, which, once you try, you will definitely want more!

For 10 servings you will need:

600 g beef meat;
450 kg of potatoes;
1 large carrot;
2 medium onions;
3 medium beets;
190 g tomato paste;
0.5 teaspoon of citric acid;
3 teaspoons sugar;
450 g white cabbage;
salt;
3.85 liters of water;
ground black pepper;
4 cloves of garlic;
dill, parsley;
45 g olive oil;
2 bay leaves.

Cooking time will take: 110 minutes.

Calorie content: 90 kcal/100 g.

We wash the beef meat, cut it into portions, put it in a saucepan and pour in enough water to cover the meat by 10-12 cm. From the moment it boils, cook for 50-60 minutes over low heat.
We wash the beets and carrots well, peel them and cut them into thin strips;
Chop the onion, fry until golden brown in olive oil, then add carrots to it, mix thoroughly, fry for 3 minutes and add beets to the vegetables. Fry over low heat for about 12 minutes with the lid on;
Add tomato paste mixed with sugar and citric acid into the vegetable mixture and continue frying for another 8 minutes.
Cut the potatoes into small cubes or strips;
Finely chop the cabbage;
Add salt and pepper to the prepared broth and lower the prepared cabbage; from the moment of boiling, cook for 11 minutes;
Place potatoes and vegetables in a saucepan, cook over low heat for 15 minutes, stirring at intervals of 3 minutes;
At the end of cooking, add finely chopped garlic, bay leaves and sprinkle with herbs.

Pea soup with smoked ribs

For 10-12 servings you will need:

550 g smoked pork ribs;
3.8 liters of water;
300 g peas;
1 onion;
1 large carrot;
20 g olive oil;
2 bay leaves;
salt;
black pepper.

Cooking time will take: 95 minutes.

Calorie content: 85 kcal/100 g.

Cabbage soup with cabbage

For 8-10 servings you will need:

380 g white cabbage;
3 large potatoes;
2 medium onions;
2.75 liters of water;
300 g meatballs;
20 g olive oil;
salt;
black pepper;
dill;
bay leaf.

Cooking time will take: 50 minutes.

Calorie content: 52 kcal/100 g.

Cut the onion into medium cubes and fry in olive oil until golden brown;
Grate or cut the carrots into thin strips, add to the onion and fry for 12 minutes;
Chop the cabbage very finely, place it in a saucepan with water, cook for 12 minutes, then add the meatballs and cook for another 4 minutes;
Cut the potatoes into cubes and place them in a saucepan along with the overcooking, add spices, cook over low heat, remembering to stir so that the potatoes do not boil;
At the end of cooking, add bay leaf and sprinkle with dill.

Lenten soups: easy recipes for every day

Soups without meat are not only low-calorie, but also very tasty, which can be cooked daily, spending very little time. For example:

For 8-10 servings you will need:

230 g buckwheat;
2 large potatoes;
1 onion;
15 g olive oil;
3.25 liters of water;
salt;
ground black pepper.

Cooking time will take: 40 minutes.

Calorie content: 26 kcal/100 g.

Fill the pan with water, add the washed buckwheat, boil for 15 minutes over medium heat for 15 minutes from the moment it boils;
Chop the onion and fry in vegetable oil until golden brown;
Peel the potatoes, cut into medium cubes, place in a saucepan and cook for 12 minutes;
4 minutes before readiness, add some salt and pepper to the soup;
At the end of cooking, add the fried onion.

For 8 servings you will need:

180 g pearl barley;
3 large potatoes;
35 g olive oil;
3.1 liters of water;
3 pickled cucumbers;
1 large carrot;
1 onion;
spices;
2 bay leaves.

Cooking time will take: 70 minutes.

Calorie content: 21 kcal/100 g.

Fill the pan with water and bring to a boil;
We wash the pearl barley twice, put it in a saucepan with boiling water, cook for 40-50 minutes;
Chop the onion and fry in olive oil until golden brown;
Grate the carrots or cut them into thin strips, fry together with the onion for 15 minutes, without covering with a lid;
Finely chop the cucumbers, add to the vegetables and fry covered for 15 minutes;
Add potatoes to barley, cook for 12 minutes, stirring;
4 minutes before readiness, add vegetables to the soup, add salt as needed, and add your favorite spices;
At the end of cooking, add bay leaves and let the soup sit for 10 minutes.

For 10 servings you will need:

2 raw eggs;
2 large potatoes;
150 g horns;
2.50 liters of water;
1 onion;
20 g olive oil;
dill;
salt;
ground black pepper.

Calorie content: 22 kcal/100 g.

Cut the potatoes into cubes or medium cubes;
Place in a saucepan, cook for about 6 minutes from the moment it boils, then add the horns and continue cooking for 8 minutes;
Chop the onion and fry in olive oil until golden brown;
Break the eggs into a cup, add some salt and beat with a fork for about 30 seconds;
1 minute before readiness, pour the egg mixture into the soup in a thin stream, stirring constantly;
Pepper the finished dish and sprinkle with dill.

Delicious soup recipes for children's menus

Preparing soups every day for children's diets will not create much difficulty for housewives, since the recipes are quite simple, prepare quickly and turn out to be very nutritious.

Milk soup with vegetables

For 6-8 servings you will need:

1.7 liters of milk;
0.4 l of water;
1 small onion;
300 g white cabbage;
2 medium potatoes;
20 g melted butter;
salt to taste.

Cooking time will take: 30 minutes.

Calorie content: 48 kcal/100 g.

Finely chop the cabbage;
Combine the milk with water, bring to a light boil and add the cabbage to it. Cook for 7 minutes, stirring constantly;
Cut the potatoes into small pieces, place them in a saucepan and continue cooking for another 12 minutes over low heat, remembering to stir;
Finely chop the onion, fry in melted butter until golden brown;
4 minutes before readiness, add fried onions to the soup and add salt to taste.

Soup with chicken meatballs in a slow cooker

For 6 servings of soup for children you will need:

350 g chicken fillet;
1 raw egg;
35 g rye flour;
2.5 liters of water;
2 large potatoes;
half an onion;
1 medium carrot;
100 g egg noodles;
a bunch of dill;
salt to taste.

Cooking time will take: 25-30 minutes.

Calorie content: 35 kcal/100 g.

Twist the chicken fillet using a meat grinder or blender, add the egg and flour, mix thoroughly, form meatballs and place them in the freezer for 15 minutes;
Cut the potatoes and onions into cubes;
Grate or cut the carrots into thin strips;
Fill the cooking container with water, place the meatballs and prepared vegetables into it, add dill and set the multicooker to “Soup” mode;
8 minutes before readiness, add egg noodles and salt.

Simple recipes for delicious soups for every day will allow caring housewives to save a sufficient amount of time and at the same time get a delicious result that can bring real gastronomic pleasure and delight the whole family!

There is another recipe for delicious soup in the next video.

It is difficult to live without first courses, at least for us Slavs. We are used to lunch consisting of a hot liquid dish, and then a second dish, and often even dessert, is served. Of course, for some this is completely too much. The Greeks, for example, rarely eat liquid dishes, such as fresh fish soup, and sometimes light vegetable soup. But we are a different matter: pea soup with crackers and smoked meats is simply a miracle! Shchi or borscht with meat, light vegetable soup, cold soups like okroshka - these are amazingly delicious! And without a hot one, it’s somehow not comfortable, especially in the cold. That’s why our website contains various soups, recipes with photos that are simple and tasty for every day.

And how good shurpa is, which you can cook in nature with friends, and you can’t describe it; even everyone’s favorite kebab will not surpass it in popularity. The dish came from the east and gained a foothold among fishermen and hunters, and lovers of recreation outside the city, in the silence of the forest. The Italian light minestrone soup has also caught on with us; on the website you will find several options for preparing it, so see how to prepare minestrone soup in the recipe announcements. Interestingly, minestrone can literally be translated from Italian as “big soup”; you will find a recipe for making it at home in the same section.

Soups are prepared with meat, often fish, and often mushroom broths, each of which adds a special note to the first course. It is also important, if you are going to prepare soup for your family, to know the nuances of preparing food and seasoning broths. Eg:

* borscht or pickle soup is excellently prepared with meat broth, fish soup with fish soup, and soup with potatoes and cereals with mushroom broth;

* bay leaf and spices are added only at the end of cooking;

* tomato paste is never added at the beginning of cooking vegetables, as they will become tough;

* cut potatoes into strips for vermicelli soups, and into cubes for borscht;

* when preparing the frying, the flour is brought to a ruddy color, then it is diluted with a decoction.

When preparing soups, various roots, herbs, and spices are often used; they must be added correctly. For example, initially chopped onion is fried for about five minutes, then carrots are added, after 7 minutes a root of celery or parsley, greens at the end, and a tomato at the very end of frying. This way you can achieve the greatest aroma and taste of your dishes.

Many people want to know the recipe for pea soups, simple and tasty, with photos, step by step, they search on websites. Ours is no exception, you will find pea soup with delicious smoked meats, homemade croutons, as is customary for the Germans to prepare them, you can add wine and Parmesan to such a dish - and you will get Italian pea soup, spicy and tender. Or you can simply prepare a lean vegetarian soup, which will also be nourishing and tasty. But you need to add spices, herbs, and flavor it with fried onions and carrots.

Tip: When frying vegetables, consider the volume of the pan and vegetables. If the layer in the pan is more than 3 cm, the vegetables will not fry, but will begin to stew - and this is a completely different taste. And a wonderful and hearty kharcho soup migrated to us from Georgia a long time ago; you will also find a recipe for preparing it at home in our section. Traditionally ground nuts, tkemali sauce, beef and rice are added to it. It’s very tasty, although we Slavs have long ago adjusted the recipe for this dish to suit our taste; we simply cook it spicy, with tomato paste.

We also have a wide range of cold soup recipes. There are just a lot of options for okroshka, beetroot, botvinnik and so on. Whether it’s hot or cold, our site will help you prepare delicious and simple hot and cold soups; be sure to look through the sections of the site and please your household with a variety of delicious first dishes. If you are a novice housewife, on our website you will find recipes for soups, simple and tasty, with photos, in abundance. Choose, treat your relatives tasty and satisfying.

04.07.2019

Classic sorrel soup with egg and chicken

Ingredients: chicken meat, potatoes, sorrel, onion, carrots, vegetable oil, egg, salt, pepper

Preparing a tasty and satisfying first course - sorrel soup with chicken broth - is not at all difficult, especially if you have our step-by-step recipe on hand.

Ingredients:
- 150 g chicken fillet;
- 200 g potatoes;
- 1 bunch of sorrel;
- 1 onion, small;
- 1 carrot, small;
- 2 tbsp. vegetable oil;
- 2 eggs;
- salt to taste;
- pepper to taste.

01.04.2019

Okroshka with fish

Ingredients: red fish, potatoes, egg, cucumber, radish, onion, ayran, sour cream, salt, pepper, lemon

A wonderful alternative to okroshka with sausage or meat would be the option with fish, or rather, lightly salted red fish. This first course will not leave anyone indifferent, you’ll see!
Ingredients:
- 100 grams of lightly salted red fish;
- 1 potato;
- 1 egg;
- 1 fresh cucumber;
- 3 radishes;
- 2 pieces of green onions;
- 250 ml ayran;
- 1 tbsp. sour cream;
- salt to taste;
- pepper to taste;
- lemon juice to taste.

22.07.2018

Sorrel soup with egg and meat

Ingredients: meat, sorrel, water, carrots, onions, potatoes, rice, salt, eggs

Sorrel soup with meat broth turns out to be very nourishing, appetizing and tasty, so you will definitely like its recipe. For decoration, place a boiled egg in a bowl - this is a classic serving of sorrel soup.
Ingredients:
- 400 grams of meat on the bone;
- 2 large bunches of fresh sorrel;
- 2.5 liters of water;
- 1 carrot;
- 1 small onion;
- 4 potato tubers;
- 2 tbsp. dry rice;
- salt to taste;
- 1 boiled egg per serving.

01.07.2018

Classic okroshka with kvass sausage

Ingredients: kvass, sour cream, sausage, cucumber, potatoes, egg, onion, dill, parsley, salt, pepper, lemon juice

My favorite summer dish is okroshka. There are a lot of recipes for its preparation, but today I will tell you how to prepare classic okroshka with boiled sausage using kvass.

Ingredients:

- one and a half liters of kvass,
- half a liter of sour cream,
- 250 grams of boiled sausage,
- 2-3 cucumbers,
- 2 potatoes,
- 2 eggs,
- a bunch of green onions,
- a bunch of dill,
- a bunch of parsley,
- salt,
- black pepper;
- lemon juice.

30.06.2018

Classic okroshka with sausage

Ingredients: sausage, potatoes, cucumber, onion, egg, mayonnaise, vinegar, dill, salt, pepper, water

Okroshka is my favorite dish in the summer. Making delicious okroshka is not difficult at all. I described in detail how to do this for you in this article.

Ingredients:

- 300 grams of sausage;
- 3 potatoes;
- 4 cucumbers;
- 100 grams of green onions;
- 3 eggs;
- 100 grams of mayonnaise;
- 15 ml. vinegar;
- dill;
- salt;
- black pepper;
- water.

28.06.2018

Okroshka at the dance

Ingredients: potatoes, egg, sausage, cucumber, greens, onion, salt, pepper, lemon juice, tan, sour cream

There are a lot of okroshka recipes. Today I present to your attention a version of okroshka on tan with sausage.

Ingredients:

- 2-3 potatoes;
- 3 eggs;
- 250 grams of boiled sausage;
- 2-3 cucumbers;
- a bunch of dill;
- a bunch of parsley;
- a bunch of green onions;
- salt;
- black pepper;
- lemon juice,
- 1.5-2 l. thana;
- 200 grams of sour cream.

26.06.2018

Okroshka with chicken breast

Ingredients: chicken breast, cucumbers, potatoes, eggs, greens, kefir, salt, water

If you don’t like sausage, I suggest you prepare a delicious and satisfying okroshka with chicken breast in hot weather.

Ingredients:

- chicken breast - 150 grams,
- cucumbers - 100 grams,
- potatoes - 100 grams,
- egg - 1 pc.,
- greenery,
- kefir - 400 grams,
- salt,
- water.

23.06.2018

Beef kharcho soup

Ingredients: beef, rice, onions, carrots, tomato sauce, garlic, vegetable oil, salt, hot red pepper, khmeli-suneli, coriander, black pepper, bay leaf, green onions, parsley, cilantro

Lovers of delicious first courses will certainly appreciate this recipe for Georgian Kharcho soup. We suggest preparing it with beef - this meat is more affordable than lamb, and with it the kharcho turns out tasty and satisfying.

Ingredients:
- beef – 250 gr;
- rice – 2.5-3 tbsp. rice;
- onion – 1 small;
- carrots – 1/3 part;
- tomato sauce – 2-3 tbsp;
- garlic – 1-2 cloves of garlic;
- vegetable oil – 1 tbsp;
- salt to taste;
- red pepper to taste;
- hops-suneli – 1 tsp;
- ground coriander – 1 tsp;
- ground black pepper - to taste;
- bay leaf – 1 piece;
- green onions;
- parsley;
- cilantro.

22.06.2018

Lamb Kharcho soup

Ingredients: lamb, rice, onion, garlic, tomato sauce, black peppercorns, bay leaf, salt, spices, herbs, vegetable oil

Kharcho is a famous Georgian soup. We also love it very much, so we advise you to use our recipe and cook it from lamb. This first dish is especially popular with the stronger half of humanity because of its satiety and abundance of spices.

Ingredients:
- lamb – 300 gr;
- rice – 3-4 tbsp;
- onion – 1 piece;
- garlic – 1-2 cloves;
- tomato sauce – 150 g;
- black pepper – 2-3 peas;
- bay leaf – 1-2 pcs;
- salt to taste;
- hops-suneli to taste;
- coriander to taste;
- greens to taste;
- vegetable oil – 1-2 tbsp.

20.06.2018

Okroshka at the dance

Ingredients: potatoes, egg, chicken fillet, cucumber, dill, greens, onion, tan, sour cream, seasoning, lemon juice

Tanya makes a very tasty okroshka. I have described in detail how to prepare a delicious summer dish for you.

Ingredients:

- 2-3 potatoes;
- 2-3 eggs;
- 1 chicken fillet;
- 2 cucumbers;
- a bunch of dill;
- a bunch of parsley;
- a bunch of green onions;
- one and a half liters of tan;
- 200 grams of sour cream;
- salt;
- black pepper;
- lemon juice.

19.06.2018

Okroshka on ayran with sausage

Ingredients: boiled sausage, new potatoes, hard-boiled eggs, fresh cucumbers, radishes, green onions, dill, parsley, chilled ayran, salt, mineral water

It’s not at all difficult to prepare delicious okroshka with sausage - the main thing is to decide what kind of dressing the soup will have. We recommend making okroshka with ayran - this drink will go well with the other ingredients and highlight their taste.
Ingredients:
- 200 grams of boiled sausage;
- 6-7 pieces of young boiled potatoes;
- 2 hard-boiled eggs;
- 2 fresh large cucumbers;
- 1 bunch of radishes;
- 1 bunch of green onions;
- 0.5 bunch of dill;
- 0.5 bunch of parsley or cilantro;
- 1 liter of chilled ayran;
- salt to taste;
- 0.5 mineral water.

15.06.2018

Cold beetroot soup with tops

Ingredients: beets with tops, cucumbers, eggs, sour cream, dill, citric acid, water

A very tasty cold beet soup with tops can be prepared in hot weather. The recipe is very simple.

Ingredients:

- beets - 300 grams,
- cucumbers - 200 grams,
- eggs - 2-3 pcs.,
- sour cream - 100 grams,
- dill - bunch,
- citric acid - 2 pinches.

10.06.2018

Beet soup on water with eggs

Ingredients: beets, cucumbers, eggs, green onions, parsley or dill, salt, sour cream, vinegar

In the summer, I suggest you prepare not soup, but cold soup for your first meal. Today I described for you a recipe for cold beet soup in water with eggs.

Ingredients:

- beets - 1 pc.,
- cucumbers - 2 pcs.,
- eggs - 2 pcs.,
- green onions - a bunch,
- parsley - a bunch,
- salt - half a tsp,
- sour cream - 4 tbsp.,
- vinegar - 1 tbsp.

06.06.2018

Ground beef meatball soup

Ingredients: beef or veal, potatoes, water, carrots, onions, salt, vegetable oil, turmeric, bay leaf, herbs, sour cream

Meatball soup is a great option when you need to prepare a hearty first course with meat, but don't have time. The fact is that the meatballs cook quite quickly, and the soup itself is simple and easy to prepare! Be sure to cook, you won’t regret it!
Ingredients:
- 250 grams of beef or veal;
- 3-4 potatoes;
- 1.5 liters of water;
- 0.5 carrots;
- 1 onion;
- salt to taste;
- 2 tbsp. vegetable oil;
- 2-3 pinches of turmeric for color;
- 1 bay leaf;
- greens for serving;
- sour cream for serving.

03.05.2018

Frozen spinach soup

Ingredients: spinach, potatoes, onions, celery, zucchini, broth, butter, sour cream, salt, sesame seeds

I often make spinach soup for lunch. The dish turns out very tasty and nutritious. To decorate before serving, I put a little black sesame on top.

Ingredients:

- 400 grams of spinach;
- 250 grams of potatoes;
- 120 grams of onion;
- 80 grams of celery;
- 200 grams of zucchini;
- one and a half liters of chicken broth;
- 20 grams of butter;
- 20 grams of olive oil;
- 120 grams of sour cream;
- salt;
- black sesame.

Soups are an important component of every person's diet. They help you feel full and restore strength. They began to cook about 400 years ago, from the time dishes appeared. However, you should not think that the cooking process was the same as it is now. The cooking method began to be used much later.

First courses began to become widespread only at the end of the 17th century. In Russian cuisine, liquid dishes were usually called stews. The name “soup” began to be used only under Peter I.

Today there are about 150 options, each of which is divided into another thousand types, and also in several variations.

They can be hot - borscht, rassolniki, solyanka, cabbage soup, with various types of meat, fish, vegetables or cereals. Cold liquid dishes are good in the summer heat and are prepared mainly with light broth, water, kvass, and fermented milk products (okroshka, kholodnik, tarator).

However, what they all have in common is that 50% is liquid, the other half is various fillings. The ingredients are a wide variety of products: vegetables, cereals, pasta, fruits, herbs, spices, meat products. It is impossible to say which one is better. Everyone chooses according to their taste, preference and even lifestyle.

On our website you will find simple and understandable recipes for soups both for every day and for the holiday table. Each dish is described step by step with a photo with a detailed set of ingredients, so even a novice housewife will understand everything.

The question that worries many women is how to prepare soup so that it is tasty, healthy, and, of course, does not harm the figure. At the same time, it is necessary that all household members like it.

We have collected a large selection of recipes: Ukrainian borscht, Georgian kharcho, with cheese and crackers, with noodles, mushrooms, various types of fish, seafood - you can’t count it all.

In order for the food to be successful, you must follow the unspoken rules:

vegetable soups are boiled in a small volume of liquid;
meat, especially with smoked meats, will turn out tastier if you cook them in earthenware, porcelain or enamel dishes;
Don’t cook too much - maximum number of servings for 6 people at the rate of 200-400 ml of liquid per serving;
spices, as well as tomato paste, are added at the very end of cooking;
In borscht, potatoes are cut into cubes, in noodle soups - into strips.

If you are watching your weight, then you will probably like vegetarian dishes. Dietary, healthy food is prepared without frying vegetables or adding fatty meats or fish. To make it more filling, cereals or legumes are added to it, and greens are added for flavor.

Only a real housewife can prepare real Ukrainian borscht, but thanks to the detailed description, step-by-step photos and exact recipe, you can easily master this art and delight your loved ones with its rich, unique taste.

It is especially worth highlighting the first courses for children. Every mother has to rack her brains about what to cook so that her baby eats with pleasure. With us this problem will solve itself. On the pages of our website you will find pureed soups for your beloved child from 6 months. As a rule, they are prepared from vegetables, with the addition of cream or milk.

Don't be afraid to experiment, choose new recipes on our website. Your loved ones will certainly appreciate your efforts, because now even the simplest broth will become a masterpiece from the chef.

On the pages of our website you will find other, no less interesting recipes.

Soups are the most important element of our kitchen. Despite their relatively low calorie content (about 20-25 kilocalories per liter), they have amazing nutritional value due to the presence of glutin and extractives. The more extractive substances in the broth, the more aromatic and tastier it is, the stronger the broth influences the increase in appetite, the better the digestion of all food taken at lunch. That is why soups are served as a first course. On this page you will find delicious and healthy soup recipes, as well as tips on how to cook soup correctly.

Soup from dried porcini mushrooms is prepared quite simply, you just need to know a couple of subtleties, and it’s all in the bag, or rather, delicious soup in a pan. So, we read the recipe, remember it, cook it...

Preparing traditional soups requires quite a lot of time and the presence of meat or meat broth. Light vegetable cream soups are a completely different matter; they are cheap, quick and invariably tasty...

Shurpa is not a soup in the literal sense of the word, since after cooking it is divided into the first and second courses. Meat with potatoes and vegetables are laid out on a separate tray, and vegetable soup...

Prepare this light and at the same time nutritious beetroot soup; it will refresh you in the summer heat and give you vigor and energy. It's easy to prepare, all the ingredients are simple, healthy and cheap...

It will take you about half an hour to prepare this soup, and you will get an excellent first course: tender, aromatic, nutritious, children adore it. I recommend to everyone...

Anyone who thinks that Lenten borscht is eaten only during fasting is very much mistaken. Mushroom borscht turns out so nourishing, tasty and aromatic that it will certainly become your favorite dish...

This soup is considered dietary - light and nutritious, practically free of animal fat, recommended for children and older people, and indeed for everyone who cares about their health...

The taste of hodgepodge is always rich and strong, which is why, and also because of the high concentration of protein, meat hodgepodge is considered 100% a dish for real men...

This soup has a delicate and at the same time rich taste, it is easy and simple to prepare, very beautiful and appetizing - multi-colored pieces of vegetables in the most delicate cheese broth...

In spring and early summer, there is nothing better than vitamin-rich green cabbage soup. It’s quite simple to prepare them; for this we need: meat broth, 2 bunches of sorrel, green onions, potatoes, carrots...

This recipe is suitable for fasting, as well as for people who do not consume animal protein. Cabbage soup is prepared without meat, but thanks to the presence of beans, it turns out to be quite filling and nutritious...

Of all the pickle recipes, I love pickle with pearl barley the most. Barley and pickled cucumbers give the pickle that unique taste. Ingredients: beef, pearl barley, potatoes, carrots...

Everyone loves this tasty, healthy and nutritious dish. Despite the fact that cooking borscht is quite simple, it is not always possible. This recipe makes borscht tasty, beautiful and rich...

Make this delicious and practical soup. Just from minced meat, potatoes, carrots and onions you can prepare a delicious lunch in about half an hour, and with skill you can cook it even faster...

A simple, quick and practical recipe for a delicious rich mushroom soup. Both fresh and frozen mushrooms will do. Recipe for mushroom soup with champignons and pearl barley...

This simple and satisfying Russian dish has long found popular love and recognition. I’m sharing my grandmother’s recipe; cabbage soup turns out delicious, nutritious and at the same time light...

Rassolnik is a popular Russian dish whose main ingredients are pickles and brine. And I fell in love with this soup for its delicate sour taste and practicality...

The classic recipe for this soup is necessarily made from beef, contains walnuts, rice and another very important ingredient - tkalapi, which is now successfully replaced with tkemali plum sauce...

There is nothing easier than cooking broth, but to make the meat broth not only tasty, but also clear as a tear, you just need to follow just a few rules...

Cook this incredibly delicious chicken soup with rice. Remember how in childhood, fragrant, with chicken leg and tender rice. It's very easy to prepare. First, cook clear chicken broth, and then...

Favorite soup recipe: quick and practical. Everyone likes it, both adults and children. And to avoid monotony, we put different vermicelli. The most beautiful soup is if you add colorful noodles...

Everyone loves pea soup, but very often they prefer other faster dishes. No more soaking peas overnight, this recipe makes this creamy soup super quick...

In the summer heat there is nothing better than a refreshing, tasty and aromatic okroshka. They have come up with so many recipes for okroshka: with kefir, with whey and even with water, but the most delicious is considered to be okroshka with kvass...

The most delicious fish soup is considered to be fish soup made from live, freshly caught fish. Fish soup can be prepared in different ways, but I’m sharing a recipe for how fishermen from the Dnieper prepare fish soup...

This unusually delicate and light cream from young zucchini will fill the body with much-needed vitamins and minerals, energize it, and help maintain youth, slimness and beauty...

Many people have heard about gazpacho - a Spanish soup made from fresh tomatoes, and also that there is nothing better than cold soup in the summer heat. Preparing gazpacho is very, very simple, and most importantly incredibly fast...

Another dietary soup, which is prepared from freshly picked peas from the garden, or freshly frozen peas are also suitable. Try it, it’s really tasty and extremely healthy...

Anyone who watches their figure, who cares about youth and health, knows about the magical properties of pumpkin. I advise everyone to fall in love with this orange miracle, prepare this delicious and nutritious vitamin soup...

How to cook soup

To make the broth rich, the meat should be filled with cold water. The broth is quickly brought to a boil and then simmered over low heat.
If you cook the broth over high heat, the meat will be tastier and the broth will not be as rich.
When cooking soup, after each addition of vegetables, quickly bring the soup to a boil and then reduce the heat.
Stir soups using slow circular movements. Only in this case the integrity of the vegetables in the soup is not compromised.
Do not add water to the broth; it greatly affects the taste of the broth. If it is necessary to add (too much salt or too little liquid), then use boiling water.
To prevent the soup or broth from losing its beautiful transparent color, always remove the bay leaf from the soup after cooking.
Any soup will be much tastier if, after cooking the soup, you let it brew for a little while.
Heat the broth over low heat, uncovered. This way it will better retain its transparency and taste.

When to salt soup

Salt the meat broth twenty minutes before the end of cooking.
Salt the fish broth at the beginning of cooking.
Salt mushroom soups at the very end of cooking.
The most delicious mushroom soup is made from porcini mushrooms, champignons or morels.
To make mushroom soup tasty and rich, it is better to use both large dried mushrooms and small ones. Large mushrooms give the broth a dark color and delicate taste, and small ones give it an aroma.
It will turn out more rich if you cook it from brisket.
A few minutes before the end of cooking, be sure to add chopped lettuce peppers to the borscht. Pepper adds vitamins to the dish and gives it a special taste.
The main ingredients of any pickle are pickled or canned cucumbers, cucumber pickle and sautéed vegetables. The remaining ingredients can be very different, depending on the name of the recipe and the chef’s idea.
If pearl barley is sautéed in oil rather than boiled, the pickle will turn out much tastier.
If the pickle is not spicy enough, add boiled cucumber pickle (pre-strained) to it.
To make pearl barley soup a beautiful color, first fry the pearl barley in butter.
If you add a tablespoon of sherry to the soup, the soup will turn out much tastier.
To