What soup to cook in the summer. Soups, recipes with photos are simple and delicious for every day. Okroshka with fish

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

How to make easy chicken soup

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

Cooking:

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

How to make a simple soup with rice (vegetable)

This soup can be pampered without any harm to the figure. After all, it contains only healthy vegetables (too starchy and high-calorie potatoes are not among them) and quite a bit of rice. Fill it with olive oil - and get a wonderful diet dish!

Ingredients (per 3 liter pot):

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

Cooking:

For a richer taste, the vegetables for the soup must first be fried. To do this, you need a deep frying pan with a thick bottom.

Peel onions and carrots, chop onions, grate carrots. Remove the seeds from the pepper, cut it into small strips. Gently peel off the skin of the tomatoes and cut into small cubes. Heat 2 tbsp. olive oil in a frying pan, put all the vegetables there and fry for 3-5 minutes, stirring constantly. In the meantime, heat the water in a saucepan, add the washed rice, bring to a boil and lay out the frying. Cook under a lid over low heat until the rice is cooked. Before removing from heat, add the remaining oil, spices, chopped herbs and salt.

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

How to make easy mushroom soup

You can take any mushrooms, but porcini are better, of course. In general, it should be borne in mind that soup with wild mushrooms turns out to be an order of magnitude tastier.

Ingredients (per 3 liter pot):

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

Cooking:

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

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

1. Any soup can be cooked in vegetable, meat or bone broth prepared in advance.
2. When cooking meat and vegetables, the foam must be removed to make the soup transparent.
3. Do not add bouillon cubes and seasonings containing monosodium glutamate flavor enhancer to the soup. The taste of these additives is questionable, and the harm to health is obvious. In order to improve the taste of the finished dish, it is better to add the usual spices, dried or fresh herbs, bay leaf. Enjoy your meal!

Recipes for ten delicious soups

1. Fragrant soup with smoked chicken and melted cheese

Ingredients:

• smoked leg - 300 gr
• melted cheese - 3 table boxes (I have a viola)
• potatoes - 3 pcs
• carrots - 1 pc.
• onion - 1 pc.
• dill greens - for serving
• salt and spices - to taste

Cooking:

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

2. Pea soup with hunting sausages and cheese

Ingredients:

• Peas - 1 cup
• Potato - 3 pcs
• Carrot - 1 piece
• Onion - 1 pc.
• Hunting sausages - 5 pcs
• Melted cheese - 1 piece (or 2 table spoons)
• Greens - optional
• Salt and spices - to taste
• Vegetable oil - for frying

Cooking:

Calculation for - 3 liters

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

3. Pea soup with chicken and mushrooms

Ingredients:

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

Cooking:

1. Send the peas together with the chicken breast to boil in salted boiling water for 30 minutes or more.
2. Cut the breast into small pieces. Cut the potatoes into cubes and transfer to the broth to the peas with chicken breast and cook for 15 minutes or more.
3. Make a fry.
4. Grate the carrots (or cut into small pieces), cut the onion into small cubes.
5. Fry vegetables until blush, add mushrooms and mustard and simmer over low heat for 5 minutes.
6. Transfer the finished frying to the broth along with turmeric, salt and pepper.
7. Cook the soup for another 10 minutes, turn off and let the soup brew.
8. Sprinkle with fresh herbs when serving.

4. "Kharcho" with chicken

Ingredients:

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

Cooking:

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

5. Tomato soup with meatballs and chickpeas

Ingredients:

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

Cooking:

Calculation for - 4 liters

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

6. Solyanka "Siberian" with mushrooms

Ingredients:

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

Cooking:

Calculation; for 3.3.5 liters

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

7. Chicken soup with cheese dumplings and green peas

Ingredients:

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

Cooking:

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

8. Chicken soup with egg pancakes

Ingredients:

• Chicken breast - 300 gr
• Eggs - 3 pcs
• Carrot - 1 piece
• Onion - 1 pc.
• Potato - 2 pcs
• Salt and spices - to taste
• Vegetable oil - for frying

Cooking:

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

9. Finnish soup with salmon and cream

Ingredients:

• Salmon soup set - 300 gr (heads, ridges, tails)
• Salmon fillet - 300 gr
• Potato - 3 pcs
• Carrot - 1 piece
• Onion - 2 pcs
• Low fat cream - 1 cup
• Salt and spices - to taste

Cooking:

Calculation - for 3 liters

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

10. Beef shurpa

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

Ingredients:

• Beef on the bone or pulp and ribs - 800 gr
• Onion - 2 pcs
• Skinless tomatoes - 3 pcs
• Carrots - 2 pieces (medium size)
• Bulgarian pepper - 2 pcs (preferably different colors)
• Potatoes - 6-7 pcs
• Garlic - 5 cloves
• Hot pepper - 1 pc.
• Tomato paste - 1 table spoon with a slide
• Greens - parsley, cilantro (to taste)
• Vegetable oil - for frying
• Spices and salt - to taste

Cooking:

Calculation - for 5 liters

1. Wash the meat, cut into medium pieces and send it fried directly into the cauldron (if there is no cauldron, you can cook in a slow cooker or fry separately in a pan) fry on both sides over high heat, add carrots, sliced ​​\u200b\u200bin circles and onion in half rings, simmer everything together, bring vegetables until soft.
2. Add water and simmer for about 1 hour (remembering to remove the foam)
3. In the meantime, peel the potatoes and bell peppers (do not touch the spicy yet)
4. The time has come, it is necessary to lay the rest of the vegetables.
5. Chop potatoes, bell peppers and tomatoes quite large and send to the broth, not forgetting to salt and add a variety of spices, bring to a boil, add tomato paste, chopped garlic and whole hot pepper (without cutting it)
6. Cover, reduce heat to low to simmer and simmer for 1 hour.
7. After the time has passed, very carefully remove the hot pepper and sprinkle with herbs and cook for another 5 minutes.
8. When serving, who likes it spicier, cut hot peppers (but not all of course) into small pieces directly into a plate and sprinkle with herbs

Soup is an important dish on every person's menu. After all, it will not be a secret to anyone that you need to eat liquid boiled food, helping your digestive system work better. But often cooking this dish can take a long time. In this article will be discussed about how to cook a "quick" soup from a small amount of food.

Option 1. With egg and vermicelli

This is a very simple but quite tasty soup that cooks very quickly. First you need to prepare the ingredients for the dish. First of all, you need to cook 4, cool them and cut into cubes. Next, the onion is prepared: two rather large onions need to be chopped to the desired state and fried in butter until a pleasant golden color. Then the main part of the work begins - the “quick” soup is being prepared. First, as usual, you need to boil water in a saucepan (these proportions are for 3 liters of soup), then put the vermicelli there and cook until almost ready. Now you need to lower the fried onions into the water, cook the soup a little. At this stage, everything is salted to taste, you can add seasonings. The last stage - put into the dish is turned off and left on the stove to cool under a closed lid. That's all, the desired dish is ready!

Option 2. Cheese

Another option is how to cook "quick" soup so that it turns out to be very tasty. First you need to prepare all the necessary ingredients: potatoes are cut into cubes, onions are cut into half rings or simply chopped, carrots are grated, also rubbed on a fine grater and processed cheese at the rate of 50 g per serving. First, onions are fried a little in a pan, then carrots are added there, everything comes to readiness (you can skip this stage - put raw onions and carrots in the soup - and the soup will turn out just lean, i.e. less fat and rich). Now you need to boil water, put potatoes there, bring it to a boil, remove the foam. Next, onion-carrot frying is added to the soup, everything is boiled a little until the potatoes are completely cooked. At this stage, grated processed cheese is added to the soup and everything is cooked until the cheese is melted. And only after that the dish is salted or seasoned (after all, the cheese itself is salty, so you need to do this so as not to oversalt the food). That's it, the soup is ready.

Option 3. With crab sticks

Another way to make "quick" soup from a very small amount of food. So, for this you need to cut potatoes into cubes, grate carrots, chop onions. They are also cut into medium-sized cubes. Everything is prepared according to the well-known principle: first, potatoes are placed in boiling water, again, everything is brought to a boil, the foam is removed. The next step: onions and carrots are placed in the water, which, if desired, can be pre-fried. When the soup is almost ready, crab sticks are added there, everything is salted and seasoned to taste. One teaspoon of dill - dry herbs - will harmoniously fit into the soup. The soup is ready to eat!

Option 4. Fish (with canned food)

Another way to cook "quick" soup. However, it will not be from fish, but from To do this, you need to cut potatoes into cubes, grate carrots, chop onions. You will also need two cans of canned food (it is better to choose sardines) to prepare 3-4 liters of soup. Potatoes are placed in boiling water, after boiling, the foam is removed, onions and carrots are added to the soup (optionally fried in a pan in butter). Everything is cooked almost until the potatoes are ready, now only a little canned food, chopped with a fork, with all the contents (water) is added. At this stage, it is important not to forget to salt and pepper the soup, boil for another 4-5 minutes and turn it off. The soup is ready to eat.

Option 5. Pea

Pea soup - very tasty dish, however, cooking it is a whole problem, because the main ingredient is peas - it takes so long to cook! And most housewives do not want to hang around the stove for half a day. Now let's talk about how you can cook pea soup fast thanks special preparation main ingredient. So, cooking peas. First, it must be thoroughly rinsed (it must be chipped and polished), then everything is poured cold water about the thickness of a finger, boiled until the water is almost completely boiled away. Then, again, cold water is added to the peas on the finger, everything boils away. You need to do this three times, after which the main ingredient will be completely ready! And it only took a half dozen minutes. Next, the peas are crushed and placed in boiling water. Pre-prepared potatoes, onions and carrots are alternately added there, everything is salted and seasoned to taste. The soup is cooked until the potatoes are fully cooked, then everything is turned off, closed with a lid and infused. The soup is ready to eat!

Simple Secrets

Some ladies will be interested in knowing how to make soup quickly. To make it more rich, you can pre-cook the broth, it is not necessary to do it all at once. So the preparation of the soup itself on the finished broth will take much less time. It is better to salt and season the first dishes closer to the end of the cooking process, so they will be tastier. Advice on how to quickly cook them should be added to the dish almost at the very end. After all, if you add tomatoes earlier, they will significantly slow down the cooking process, and everything can take much longer. Well, the main nuance: always after boiling potatoes, you need to remove the foam, because it is boiled out unnecessary substances that are best removed from the dish first.

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 made from beets, cabbage, bell pepper, 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 soup with dumplings:

• 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 sliced ​​​​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 such 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!