Soup for lunch fast. How to cook quick soup. Beef in a slow cooker

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

How to prepare sourdough
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 of granulated sugar;
• 3 grams of yeast.
• Cooking time - 5-6 days

How to put kvass:

Fry flour or slices of bread until they darken (but do not char, it is sometimes difficult to understand with black bread: it is just fried or already burnt).

In a little warm water dissolve yeast and 1 tablespoon of granulated sugar.

After 10 minutes, add a third of the flour or breadcrumbs.

Drain almost all the water, add the same amount of fresh water, another spoonful of sugar and another third of crackers or flour with crackers.
And once again insist a couple of days.
Drain again, add the remaining crackers (or flour with crackers) and sugar. And refill with fresh water.
During this time, the sourdough will lose its brazen yeasty taste and unpleasant bitterness, and it will be possible to put drinking kvass on it. To do this, once every 1.5-2 days, it will be necessary to add water, sugar to taste and a large handful of fresh rye crackers to a three-liter jar with prepared sourdough, before removing a little old soaked and sinking to the bottom. For taste, you can add raisins, mint, ginger, honey ...

Once upon a time, homo sapiens prepared his first bowl of delicious soup (or stew, or brew). It was, most likely, a very long time ago, since then not only a lot has been eaten, but something has also been understood. About cooking technologies, for example.

I have collected in one article a whole bunch of soup recipes from all over the world, you can cook any of them and enjoy the new taste. The collection is preceded by basic information about soups and some rules on how to cook a delicious soup.

How to make delicious soup

It would seem, what could be the problem with the preparation of everyday liquid food, familiar from childhood? I cut potatoes, carrots, added meat, mushrooms, salted and peppered, poured water, set to boil - and that's it! But it turns out that preparing a delicious soup is not as easy as it seems. And a cooking lesson here will not be superfluous at all.

Actually, the tricks come down to a few questions:

1 Since most soups are prepared with broths (meat or vegetable), you need to be able to prepare a quality broth. As experience shows, to make it clean and transparent, you need a skill. For example, one must be able to get rid of the foam, and then lighten the fragrant liquid.

Read about how to do this in the articles: and. The technology for preparing broths from other meat and fish does not differ from those described.

2 Cooking vegetables in soup is also an art. The order of adding them is not at all indifferent, because the cooking speed varies, and, in addition, different vegetables “affect” each other in different ways. What is important to know for making delicious soup?

• All vegetables should be laid out in a boiling salted broth. Vegetable soups are good only freshly prepared, as they quickly lose vitamins. After they have cooked, the lid is sealed and the soup is kept for 10 minutes.
• Potatoes come first (only cereals can get ahead of them), as they cook longer than other vegetables. In addition, if you cook it at the same time as sour ingredients (tomatoes, for example), it will turn out tasteless: the acid will make the potatoes heavy and dense.
• Carrots and roots (parsley, celery) can be cooked using the sauteing method, or you can do it directly. Cooking time for carrots is 20-30 minutes, there are fewer roots (depending on thickness). If we add browned vegetables, then we don’t even boil them, but let them soak in the rest of the flavors, so you need to add them when the potatoes are completely ready.
• Not everyone likes carrots in soup (like onions), so they boil them whole (not cut into pieces), and then, when the carrots have given up all their taste and aroma, they throw them away or use them in another way.
• Likewise with onions. If you want to get a golden soup broth, put the onion in the husk (in a special container or cheesecloth) into it. You can cook it peeled, but whole (and then throw it away). But if the presence of onion in the soup is provided, then it must be finely chopped and cooked with or without preliminary soft sautéing.
• Greens do not need to be cooked! It is added at the very end, after which the fire is turned off, and the greens give off all their flavor in warmth. It is also important not to overdo the bay leaf, adding a maximum of 5 minutes before readiness. You will find such a recommendation in any recipe for a delicious soup.

3 Flour (for thickening), beaten eggs, dumplings and dumplings, pasta and cereals are added to the soup. It is better to boil the latter separately, and then add them to the broth, or you can cook them together with vegetables - you will find different recommendations in the recipes for making delicious soups. If you want together, then know that rice is cooked no less (or even more) than potatoes, and vermicelli - quickly.

However, with all the nuances, in order to cook a delicious soup, you need to cook it. In winter, it will warm, and in summer (usually cold soups are prepared at this time) it will give lightness, at the same time, a nutritious and tasty soup will saturate and give pleasure.

Delicious pea soup from Wesphalia

You may know that pea and legume dishes are very popular in Germany. This is one of the most delicious soup recipes, very typical.

Recipe Ingredients: 200 g dry green peas, 100 g onions, 30 g carrots, 30 g celery root, 30 g pork lard, 50 g potatoes, 50 g leeks, 2 hunting sausages, salt, ground black pepper, nutmeg, marjoram, vinegar.

How to cook: Soak the peas the day before in 1.5 liters of water. Onions, carrots and celery, cut into cubes, stew in lard. Add water, put peas and cook over low heat. When the peas are almost ready, salt, pepper, marjoram, nutmeg and a few drops of vinegar. Then add diced potatoes and chopped leeks. Cook a little more. Before the end of cooking, put the hunting sausages, heat them up, then take them out and cut into circles. Serve the soup on the table, sprinkled with chopped green onions and toasted croutons.

Delicious creamy soup from Scotland

Recipe Ingredients: White beans, onions, beets, celery root, tomatoes, meat broth, ground black pepper, peppermint.

How to cook: Soak beans overnight in cold water. Boil the beets. Put chopped onion rings, beans (drain water), chopped celery, beets, tomatoes into a saucepan and lightly fry everything. Add broth, salt and pepper. Boil, remove the foam if necessary and simmer for about 3 hours. Then take out the beets, and rub the rest through a sieve and heat again. When serving, sprinkle with chopped mint.

Delicious Toulouse garlic soup recipe

Recipe Ingredients: 5 cloves of garlic, 30 g goose fat, 2 eggs, salt, ground black pepper, wheat bread.

How to cook: Crush the garlic, mix with goose fat, add water and cook for a few minutes. Break the eggs, separate the whites, beat into foam and put in a boiling soup. After a few minutes, remove the pan from the heat, dip the yolks into the soup, salt, pepper and pour the soup into bowls. Place 1-2 tablespoons of toasted wheat bread cut into small cubes on each plate.

French Onion Soup

Recipe Ingredients: 500 g onions, ¾ l beef broth, 1 ½ tablespoons margarine, 1 ½ tablespoons flour, Bay leaf, ground black pepper, 4-6 slices of wheat bread, 3 tablespoons of grated hard cheese, butter, salt.

How to cook: Finely chopped onion and margarine put in a pan and fry until a brown color appears. Add flour and fry, stirring constantly. Pour in the broth, salt, pepper and put a bay leaf. Cook until the onion becomes soft. Fry slices of bread on both sides in butter. Pour the soup into portioned ceramic cups or pots, put slices of toasted bread in each, sprinkle it with grated cheese, cover with a lid and put in a preheated oven. After a few minutes, when the cheese is melted, remove the cups and serve. Grated cheese can be served separately.

Delicious Belgian cuisine onion soup

Recipe Ingredients: 500 g of onions, 1-2 tablespoons of vegetable oil, wheat flour, salt, black pepper, meat broth, grated spicy cheese.

How to cook: Cut the onion into thin rings and fry in vegetable oil together with flour. Salt, pepper, pour in the broth and cook over high heat. Serve the soup in bouillon bowls, sprinkled with grated cheese.

Delicious swiss tomato soup

Recipe Ingredients: Tomatoes, onions, vegetable oil, garlic, parsley and celery, ground black pepper, flour, salt, boiled rice, grated cheese.

How to cook: Finely chop the onion and fry in vegetable oil. Add chopped tomatoes, parsley and celery, crushed garlic, salt, pepper and simmer over low heat. Boil water, put stewed vegetables in boiling water and season with flour sautéed with vegetable oil. When serving, put boiled rice sprinkled with grated cheese on a plate.

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

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

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

Soup varieties

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

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

vegetable soups

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

Easy simple cabbage soup

Products:

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

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

Lentil soup

Prepare:

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

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

Soup puree of cauliflower and zucchini

Products:

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

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

mushroom soups

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

Mushroom soup with herbs

Ingredients:

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

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

Soup with mushrooms and melted cheese

Products:

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

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

Soup with cheese and mushrooms

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

Recipe Ingredients:

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

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

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

Meat soups

Rice soup with chicken

Ingredients:

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

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

Barley soup with beef

Products:

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

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

Pea soup with pork

Products:

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

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

See how to cook step by step recipe with photo.

Soup with chicken stomachs

Ingredients:

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

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

Broccoli soup with chicken

Products:

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

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

Green soup with sorrel

Products:

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

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

Pea soup with smoked ribs

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

Products:

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

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

Kharcho soup with beef

We will need:

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

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

Soup with beans and meat

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

Products:

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

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

Soup with meatballs

Products:

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

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

Soup with meat and buckwheat

Products:

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

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

See also:, light and tasty for proper nutrition.

Soup with chickpeas and chicken

Ingredients:

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

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

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

Soup with chicken in a slow cooker

Products:

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

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

Soup with melted cheese and vegetables

Products:

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

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

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

Delicious soup with beef and noodles

Prepare:

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

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

Pea soup with sausage

Products:

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

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

Chicken soup with egg

Recipe Ingredients:

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

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

Fish soups

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

Canned fish soup

Products:

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

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

Soup puree with shrimps

Ingredients:

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

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

Soup with squid

Products:

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

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

Tuna soup

Products:

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

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

Creamy soup with shrimps and cauliflower

Components:

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

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

Cold beetroot soup

Products:

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

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

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

You can make soup with anything you have in your fridge. Vegetables, meat, poultry, offal, cereals, cheese will do, you also need broth or water and a pinch of fantasy.

We present 10 interesting soup recipes, half of which you can cook in just half an hour! Delicious lunch guaranteed!

1. Fresh cabbage soup with beans (vegetable bomb!)

In this soup - cabbage, carrots, bell peppers, onions, potatoes, beans, meat! Hearty and thick soup for the whole family, and even tastier tomorrow.

For the soup you will need:

• 300 g pork;
• a glass of boiled or canned beans;
• 2 potatoes;
• 300 g of white cabbage;
• bulb;
• carrot;
• bell pepper;
• clove of garlic;
• 2-2.5 liters of water;
• Bay leaf;
• 2 tbsp. l. vegetable oil;
• salt, peppercorns and ground to taste.

If you are not using canned beans, soak them for 2 hours and then boil them in new water until soft. Drain the water and use the beans.

Put a piece of meat in a saucepan, fill with water so that it covers the meat for a couple of centimeters, cook after boiling for 20 minutes, then drain the water. Pour the meat with clean water (2 l), cook until tender at a medium boil (15-20 minutes after boiling). Cut the cooked meat into pieces and return to the broth. Chop the cabbage, cut the peeled potatoes into pieces. Add to saucepan.

Prepare the roast. Finely chop the peeled onion, bell pepper, tomato, grate the carrot. Fry the vegetables in a skillet with oil until soft. At the end of cooking, add chopped garlic, stir and remove from heat. Put in a saucepan, and also add the finished beans, bay leaf, salt, peppercorns. Boil for 5 minutes, then turn off the fire. Add the chopped herbs, cover and let the soup brew for 20 minutes before serving.

2. Soup with cabbage, minced meat and cheese (Italian recipe)

Make Italian Peasant Soup! You don’t need to fry vegetables for soup, just throw all the ingredients into a saucepan and cook for half an hour.

Soup Ingredients:

• 200 g minced meat;
• 500 g of white cabbage;
• 100 g of hard cheese;
• 3 celery stalks;
• 2 liters of water;
• salt, pepper, parsley to taste.

Shred the cabbage, finely chop the celery. Mince the minced meat with a fork. Grate half of the cheese, cut the other half into small cubes. Pour water into a saucepan, bring to a boil. Add vegetables to the pan, cook after boiling for 10 minutes. Then send the minced meat to the pan, mix, cook for 15 minutes. Put all the cheese, salt, pepper, remove from heat. Serve with parsley. The soup is ready!

3. Quick vegetable soup (half an hour and you're done!)

Nutritious, light, fragrant soup of beets, cabbage, bell peppers, carrots and onions for every day. If boiled in vegetable broth or water, you get an incredibly tasty lean soup.

To prepare the soup you will need:

• one large beet;
• big carrot;
• 400 g of white cabbage;
• bulb;
• large bell pepper;
• 500 ml of meat (vegetable) broth or water;
• 300 ml of tomato juice;
• 2 tbsp. l. vegetable oil.

Wash and clean vegetables. Grate the carrots, cut the onion and pepper into cubes. Shred the cabbage. Grate beets for Korean carrots.

In a heavy-bottomed saucepan, heat the oil, and stir-fry the onion, carrot, and pepper until soft, 4 to 5 minutes. Then add the grated beets. After 3 minutes, add cabbage. Simmer for 2 minutes and pour tomato juice and broth so that it covers the vegetables by 2 cm. Add salt, pepper. Boil 20 minutes after boiling.

Serve soup with herbs, sour cream or natural yogurt.

4. Ural cabbage soup (you will lick your fingers!)

A variant of cabbage soup with millet and potatoes, which can be boiled in meat broth or water. Serve thick cabbage soup with sour cream and chopped herbs.

Shchi Ingredients:

• 3 liters of broth or water;
• 500 g cabbage;
• 2 carrots;
• 2 potatoes;
• 2 tbsp. l. millet;
• 60 g of celery stalks or root;
• 2 onions;
• 3 cloves of garlic;
• 80 g of tomato paste;
• Bay leaf;
• 2-3 tbsp. l. vegetable oil;
• herbs, salt, pepper to taste.

Rinse the millet in several waters, peel the potatoes and cut into large pieces.

Add potatoes and millet to boiling broth or water, salt, cook for 20 minutes.

While the potatoes and millet are cooking, prepare the roast. Chop the cabbage and fry in a spoonful of vegetable oil with tomato paste until soft. Peel and chop the vegetables: grate the carrots, cut the onion and celery into cubes, finely chop one clove of garlic. Fry the prepared carrots, onions, celery and garlic in oil until soft, separately from the cabbage. Add vegetables, cabbage, bay leaf to the pan. Boil for 10 more minutes. Season ready-made cabbage soup with garlic, lemon juice, sour cream, herbs, mashed with salt. Enjoy!

5. Thick soup with bulgur and meatballs (30 minutes)

Hearty, rich soup with vegetables, mushrooms, bulgur and delicious meatballs. For those who are not familiar with bulgur, it's time to introduce it to the menu!

• 500 g minced meat;
• 100 g bulgur;
• 4 medium potatoes;
• 120 g of champignons;
• carrot;
• tomato;
• a bunch of greens;
• a spoonful of vegetable oil;
• salt, pepper to taste.

Rinse the bulgur several times, peel the potatoes and cut into small pieces. Pour 1.5 liters of water into a three-liter saucepan. Put on fire and bring to a boil.

Make meatballs from minced meat, throw into boiling water and cook over medium heat for 15 minutes. Salt the broth. After a quarter of an hour, add potatoes and bulgur to the pan.

Take care of refueling. Clean and wash vegetables and mushrooms. Chop the mushrooms, tomatoes and onions into small cubes, grate the carrots. Fry carrots in oil in a frying pan, then add mushrooms, tomatoes and onions. Simmer for 5 minutes, then add to soup. Simmer for 10 minutes over low heat, season with salt if needed. Ready!

6. Rice soup with cheese dumplings (tasty, easy, very fast!)

This thick soup with tender cheese dumplings will be ready in just half an hour. Add rice, potatoes, onions, carrots and greens to the cheese dumplings. You can cook soup in meat, chicken or vegetable broth.

Ingredients for Quick Dumpling Soup:

• 2 potatoes;
• bulb;
• carrot;
• 100 g of rice;
• 1.5 l of broth;
• 3 art. l. flour;
• 80 g of cheese;
• egg;
• pepper, salt to taste;
• Bay leaf;
• 2 peas of black pepper;
• a bunch of dill;
• 2 tbsp. l. vegetable oil.

Wash and clean vegetables. Cut the potatoes into small cubes, chop the onion, grate the carrots, rinse the rice. Bring the broth in a saucepan to a boil, add parsley, pepper, potatoes. Bring to a boil, lower heat and simmer for 5 minutes. Then add rice and start frying.

Heat a tablespoon of vegetable oil in a frying pan, fry the onions and carrots until soft. Add to soup and stir. Continue to cook over low heat.

For dumplings, grate the cheese on a fine grater, mix with flour, egg, salt, pepper, add a tablespoon of water and vegetable oil. With wet hands, make dumplings the size of meatballs.

Put the dumplings in the soup, bring to a boil and cook for 3 minutes. Then add chopped dill, salt and pepper. The soup is ready!

7. Pickle with mushrooms (hit of the season!)

Fragrant mushroom broth, vegetables, pearl barley and pickles - a great choice for a family dinner!

You will need:

• 400 g mushrooms;
• carrot;
• bulb;
• 3 pickles;
• 40 g pearl barley;
• 3 art. l. vegetable oil;
• 2.5 liters of broth (or water);
• salt, pepper to taste.

Put the washed and coarsely chopped mushrooms in a saucepan with water or broth, cook for 10 minutes. Mushrooms can be used both fresh and frozen. Peel the carrots and onions, grate the carrots, cut the onion into cubes. Fry the vegetables in a tablespoon of oil over medium heat until soft, add to the pan. Also send the washed barley to the pan, cook for 30 minutes. Cut the peeled potatoes into cubes, throw into the pan. Grate the cucumbers, cook in the soup for 10 minutes at a low boil. Check the readiness of the potatoes, salt and pepper. Serve to the table, enjoy!

8. Country Liver Soup (Original Recipe)

Have you ever made liver soup? Be sure to try! An unusual, tasty and budget option for a rich soup.

Liver Soup Ingredients:

• 300 g of liver;
• 600 g potatoes;
• bulb;
• carrot;
• 70 g of vermicelli;
• 20 g butter;
• 2 tbsp. l. vegetable oil;
• 3 liters of water;
• Bay leaf;
• herbs, salt, pepper to taste.

Peel the onions and carrots, cut the onions into cubes, grate the carrots. Fry the vegetables in vegetable oil in a pan until soft, select on a plate. In the same pan, add butter and fry the chopped liver in pieces, stirring, until the color changes.

Put a pot of water on the fire. Peel potatoes and cut into small pieces. Drop into boiling water. Boil 7 minutes.

Add the roast and liver to the potatoes, bring to a boil and cook for 10 minutes. Then lay out the vermicelli, bay leaf, salt, pepper, cook until the vermicelli is ready, 10-12 minutes. Serve with sour cream and chopped herbs.

9. Soup with lentils and vegetables (spicy soup without meat)

A warming, savory, hearty vegetable puree soup - just what you need in the fall!

Soup Ingredients:

• a glass of lentils (any);
• 2 carrots;
• 3 celery stalks (or half a small root)
• large bulb;
• 2 cloves of garlic;
• bell pepper;
• 2 tomatoes;
• chili pepper;
• salt, pepper to taste;
• 3 art. l. vegetable oil (olive);
• a liter of boiling water;
• a bunch of greens (dill, parsley);
• cheese (parmesan or dzhyugas) to taste;
• Bay leaf;
• 1/2 tsp dried thyme;
• 1 tsp Sahara.

Pour boiling water over the tomatoes for 20 seconds, then remove the skin and cut into cubes. Clean the vegetables. Cut carrots into rings, onions, peppers into half rings, celery into thin slices.

Heat a large heavy bottomed pan, add oil and sauté the onions, carrots, peppers and celery. When the vegetables are soft, add the tomatoes, chopped chili, bay leaf, salt, pepper, thyme, and sugar to the pan. Stir and simmer over medium heat for 5 minutes. Then add the washed lentils. Pour boiling water over all the ingredients and cook until the lentils are cooked for 15-25 minutes, depending on the type of lentil (usually this information is provided on the package).

Remove the finished soup from the heat, select the parsley, puree with a blender. Put on fire, bring to a boil, turn off the heat. Ready! Serve with grated cheese and herbs.

10. Vegetable soup with buckwheat and melted cheese (very fast and tasty!)

Make a creamy soup with vegetables and buckwheat! If you have beef broth or don't mind using a bouillon cube, you can make this soup in 25 minutes!

For the soup you will need:

• 1 liter of meat broth;
• 70 g of buckwheat;
• 300 g zucchini;
• carrot;
• bulb;
• clove of garlic;
• bunch of parsley;
• 150 g of processed cheese;
• 1 st. l. vegetable oil;
• salt, pepper to taste.

Rinse vegetables, herbs and cereals. Grate peeled carrots and zucchini (without large seeds). Cut the onion into small cubes, chop the garlic.

In a saucepan, bring the broth to a boil, lay out the cereal. Bring to a boil and simmer over low heat.

Saute carrots and garlic in oil in a pan until golden brown. Then add the onion and zucchini to the vegetables, fry until soft, then put everything in the soup. Boil for 5 minutes, then add melted cheese and chopped greens. Stir, warm and serve. Enjoy your meal!

It is difficult to do without first courses, at least for us Slavs. We are accustomed to dinner consisting of a liquid hot dish, and then the main course was served, and often even dessert. Of course, for some this is already too much. The Greeks, for example, rarely eat liquid dishes, for example, an ear from fresh fish, and sometimes light vegetable soup. But we are another matter: pea soup with croutons and smoked meats is just a miracle! Shchi or borsch with meat, light vegetable stew, cold soups like okroshka - it's delicious! Yes, and without a hot first one, especially in the cold, it’s not comfortable. Therefore, our website contains different soups, recipes with photos are presented simple and tasty for every day.

And how good is shurpa, which you can cook in nature with friends, and not convey, even a kebab loved by everyone will not block it in popularity. The dish came from the east and gained a foothold among fishermen and hunters, and lovers of relaxation outside the city, among the forest silence. Italian light minestrone soup has also taken root with us, on the site you will find several options for its preparation, so see how to cook minestrone soup in recipe announcements. Interestingly, minestrone can literally be translated from Italian as “big soup”, you will find the recipe for cooking at home in the same section.

Soups are cooked on meat, often on fish, and not infrequently - on mushroom broths, each of them gives a special touch to the first course. It is also important, if you are going to cook soup for the family, to know the nuances of food preparation and dressing broths. For example:

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

* Lavrushka and spices are placed only at the end of cooking;

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

* in vermicelli soups, potatoes are cut into strips, in borscht - into cubes;

* flour when cooking frying is brought to a ruddy color, then it is already diluted with broth.

When preparing soups, various roots and herbs, spices are often used, they must be properly laid. For example, a chopped onion is initially fried for five minutes, then a carrot is added, after 7 minutes a celery or parsley root, greens at the end, a tomato at the very end of roasting. So you can achieve the most aroma and taste of dishes.

Many people want to find out the recipe for pea soups, simple and tasty, with a step-by-step photo search on sites. Ours is no exception, you will find pea soup with delicious smoked meats, homemade crackers, as it is customary for the Germans to cook them, you can add wine and parmesan to such a dish - and you get Italian pea soup, spicy and tender. Or you can just cook a lean vegetarian soup, which will also be hearty and tasty. But you need to add spices, herbs to it, 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 from Georgia, a wonderful and hearty kharcho soup has long migrated to us, a recipe for cooking it at home can also be found in our section. Traditionally ground nuts, tkemali sauce, beef and rice are added to it. It is very tasty, although we, the Slavs, have long adjusted the recipe for this dish to our taste, we cook it simply spicy, with tomato paste.

We also have a wide range of recipes for cold soups. Only there are many options for okroshka, beetroot, botvinnik and so on. Both hot and cold, our site will help you in preparing delicious and simple hot and cold soups, be sure to look through the sections of the site and please with a variety of first delicious meals their household members. If you are a novice hostess, on our site you will find recipes for soups, simple and tasty, with photos, in full abundance. Choose, treat relatives tasty and satisfying.

04.07.2019

Classic sorrel soup with egg and chicken

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

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

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

01.04.2019

Okroshka with fish

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

A wonderful alternative to okroshka with sausage or meat will be the option with fish, or rather, with lightly salted red fish. This first dish will not leave anyone indifferent, you'll see!
Ingredients:
- 100 gr lightly salted red fish;
- 1 potato;
- 1 egg;
- 1 fresh cucumber;
- 3 pieces of radish;
- 2 green onions;
- 250 ml of 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 in meat broth turns out to be very hearty, appetizing and tasty, so you will definitely like its recipe. For decoration, put a boiled egg in a kaldu plate - this is a classic serving sorrel soup.
Ingredients:
- 400 gr of meat on the bone;
- 2 large bunches of fresh sorrel;
- 2.5 liters of water;
- 1 carrot;
- 1 small head of onion;
- 4 potato tubers;
- 2 tablespoons dry rice;
- salt to taste;
- 1 boiled egg per serving.

01.07.2018

Okroshka classic with kvass sausage

Ingredients: kvass, sour cream, sausage, cucumber, potato, 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 cook it. classic okroshka with boiled sausage on 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,
- bunch of green onions
- bunch of dill
- bunch of parsley
- salt,
- black pepper;
- lemon juice.

30.06.2018

Okroshka classic with sausage

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

Okroshka is my favorite dish in the summer. It is not difficult to prepare a delicious okroshka. How to do this, I described in detail for you in this article.

Ingredients:

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

28.06.2018

Okroshka on Tanya

Ingredients: potato, 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 variant of okroshka on a 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 liters. tana;
- 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 cook 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.,
- greens,
- kefir - 400 grams,
- salt,
- water.

23.06.2018

Kharcho beef soup

Ingredients: beef, rice, onion, carrot, tomato sauce, garlic, vegetable oil, salt, hot red pepper, suneli hops, coriander, black pepper, bay leaf, green onion, parsley, cilantro

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

Ingredients:
- beef - 250 gr;
- rice - 2.5-3 tbsp. rice
- onion - 1 small;
- carrots - 1/3 part;
- tomato sauce - 2-3 tablespoons;
- 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 pc;
- green onions;
- parsley;
- cilantro.

22.06.2018

Kharcho lamb 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 liked by the strong half of humanity because of the satiety and abundance of spices.

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

20.06.2018

Okroshka on Tanya

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

On tanya, a very tasty okroshka is obtained. How to cook a delicious summer dish, I described in detail 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, radish, green onion, dill, parsley, chilled ayran, salt, mineral water

It is not difficult to prepare a delicious okroshka with sausage - the main thing is to decide what the dressing will be for the soup. We advise you to make okroshka on ayran - this drink will go well with the rest of the ingredients and emphasize their taste.
Ingredients:
- 200 gr 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 with tops

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

Very tasty cold beetroot with tops can be cooked in hot weather. The recipe is very simple.

Ingredients:

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

10.06.2018

Cold beet on the water with eggs

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

In the summer, I suggest you cook for the first time not soup, but a cold dish. Today I have described for you a recipe for beetroot cold water with eggs.

Ingredients:

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

06.06.2018

Soup with ground beef meatballs

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 make a hearty first course with meat but don't have the time. The fact is that the meatballs are cooked quite quickly, and the soup itself is prepared simply and easily! Get ready, you won't regret it!
Ingredients:
- 250 gr of beef or veal;
- 3-4 potatoes;
- 1.5 liters of water;
- 0.5 carrots;
- 1 onion;
- salt to taste;
- 2 tablespoons vegetable oils;
- 2-3 pinches of turmeric for color;
- 1 bay leaf;
- greens for serving;
- sour cream for serving.

03.05.2018

Soup with frozen spinach

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

I often cook spinach soup for lunch. The dish is very tasty and nutritious. For decoration, 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.