Soup for lunch quickly. How to make a quick soup. Beef in a slow cooker

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

How to prepare a starter culture for
homemade bread kvass

Ingredients:

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

How to put kvass:

Fry the flour or pieces of bread until they darken (but not charred, with black bread it is sometimes difficult to understand: it is simply fried or has already burnt).

Dissolve yeast and 1 tablespoon of granulated sugar in lukewarm water.

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 breadcrumbs.
And insist again for a couple of days.
Drain again, add the remaining crackers (or flour with breadcrumbs) and sugar. And pour fresh water again.
During this time, the leaven will lose its insolent yeast taste and unpleasant bitterness, and it will be possible to put drinking kvass on it. To do this, once every 1.5-2 days, water, sugar to taste and a large handful of fresh rye crackers will need to be added to a three-liter jar with prepared sourdough, after removing some of the old soaked and sank to the bottom. For taste, you can add raisins, mint, ginger, honey ...

Once upon a time, homo sapiens made 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 also something has been understood. About cooking technologies, for example.

I have collected in one article a whole scattering of soup recipes from around the world, you can cook any of them and enjoy a new taste. Preface the selection with basic information about soups and some rules on how to make 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 chopped potatoes, carrots, added meat, mushrooms, salt and pepper, poured water over it, set to cook - and that's it! But it turns out that making a delicious soup is not as easy as it seems. And a culinary lesson here will not be superfluous at all.

Actually, the tricks come down to a few questions:

1 Since most soups are cooked in broths (meat or vegetable), you need to know how to cook high-quality broth. Experience has shown that it takes skill to be clean and transparent. For example, you need to be able to get rid of the foam, and then highlight the fragrant liquid.

Read about how to do this in the articles: and. The technology of cooking 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 is different, and, in addition, different vegetables "influence" each other in different ways. What is important to know to make a delicious soup?

• All vegetables should be put in boiling salted broth. Vegetable soups are good only freshly prepared, as they quickly lose vitamins. After they have cooked, the lid is closed and the soup is kept for 10 minutes.
• Potatoes come first (only cereals can be ahead of them), as they cook longer than other vegetables. In addition, if you cook it at the same time with acidic 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 by sautéing, or directly. The cooking time for carrots is 20-30 minutes, the roots are less (depending on the thickness). If we add browned vegetables, then we don't even cook them, but let them soak in the rest of the flavors, so they need to be added when the potatoes are completely ready.
• Not everyone loves carrots in soup (like onions), so they boil them whole (without cutting into pieces), and then, when the carrots have given up all their taste and aroma, they are thrown away or used in another way.
• Likewise with onions. If you want to get a golden broth for your soup, put the onion in the husk (in a special container or cheesecloth). You can cook it peeled, but whole (and then throw it away). But if the presence of onions in the soup is provided, then it must be finely chopped and cooked with or without preliminary soft sautéing.
• No need to cook greens! It is added at the very end, after which the fire turns off, and the greens give off all their aroma in the warmth. It is also important not to overexpose the bay leaf, adding a maximum of 5 minutes before cooking. You will find this recommendation in any recipe for a delicious soup.

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

However, with all the nuances, in order to prepare 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 Vesphalia Pea Soup

You may know that peas and legumes 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, black pepper, nutmeg, marjoram, vinegar.

How to cook: Soak peas in 1.5 liters of water the day before. Diced onions, carrots and celery, simmer in lard. Add water, add peas and simmer. When the peas are almost ready, season with salt and pepper, add marjoram, nutmeg and a few drops of vinegar. Then add the diced potatoes and the chopped leeks. Cook a little more. Before the end of cooking, put in the hunting sausages, heat them up, then remove and cut into slices. Serve the soup, sprinkle with chopped green onions and toasted croutons.

Delicious puree soup from Scotland

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

How to cook: Soak the beans in cold water overnight. Boil the beets. In a saucepan, put onion sliced ​​into rings, beans (drain the water), chopped celery, beets, tomatoes and lightly fry everything. Add broth, salt and pepper. Boil, skim if necessary and simmer for about 3 hours. Then remove the beets, and rub the rest through a sieve and reheat. When serving, sprinkle with chopped mint on the table.

Recipe for a delicious Toulouse garlic soup

Recipe Ingredients: 5 cloves of garlic, 30 g of goose fat, 2 eggs, salt, 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 until frothy and put in the boiling soup. After a few minutes, remove the pan from the heat, dip the yolks into the soup, season with salt, pepper and pour the soup into bowls. Place 1-2 tablespoons of finely diced toasted wheat bread in each plate.

French onion soup

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

How to cook: Put finely chopped onions and margarine in a saucepan and fry until brown color appears. Add flour and fry, stirring constantly. Pour in broth, salt and pepper and put bay leaf. Cook until the onions are tender. 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 with grated cheese, cover and put in a preheated oven. After a few minutes, when the cheese is melted, remove the cups and serve. Separately, you can serve grated cheese.

Delicious Belgian Onion Soup

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

How to cook: Cut the onions into thin rings and fry them with flour in vegetable oil. Season with salt, pepper, broth and simmer 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, 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 and 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 base of which is 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 fanciful 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 due to the basis on which they are cooked. 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, in vegetable broth for dietary and baby food. Prepare quickly, recipes are simple and easy.

Light Simple Cabbage Soup

Products:

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

Cut the potatoes into small cubes, chop the carrots, chop the onion. Put everything in a saucepan, pour two liters of water. Put on the stove and cook until half cooked potatoes. 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 tablespoons of olive oil
• 3-4 potatoes
• Salt pepper

Pour lentils with water and cook for 10 minutes. Discard in a colander and drain. Chop the onion, pour the oil into the bottom of the saucepan and fry for a few minutes, stirring constantly. Put the lentils to the onions, mix everything together a couple of times and cover with 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.

Cauliflower and zucchini puree soup

Products:

• Cauliflower gram 350
• Zucchini (young) - 2 large
• Ghee butter - 1 tbsp. a spoon
• Salt pepper
• Paprika - 0.5 tsp
• Pinch of hazel

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

Mushroom soups

Mushroom broth makes wonderful delicious soups, and it is not at all difficult to cook them. Just pick the mushrooms that fit, rinse, and you can combine them with any vegetables.

Mushroom soup with herbs

Ingredients:

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

Heat oil in a saucepan, put onion, simmer for a couple of minutes, add mushrooms cut into layers. Simmer for 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 the noodles, add herbs, 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
• Onions - 1
• Vegetable oil
• Carrot - 1
• Salt pepper
• Paprika - a pinch
• Bulgarian pepper - 1 pc.
• Vermicelli - 3 spoons

Boil water and throw small diced potatoes into it. Fry the chopped champignons in oil and send to the pan. In the same oil, fry the onions 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. Finally, add your favorite greens. We look further homemade soups that are easy to prepare.

Soup with cheese and mushrooms

If you are interested in how to make a quick soup, then this recipe is for you.

Ingredients of the recipe:

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

Cut the mushrooms into slices, if they are very small, then you can leave them whole. Fry in a pan with onions. Boil water, put free-form chopped potatoes, let it boil for 10 minutes. Add mushrooms, onions, salt and olive oil.

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

Meat soups

Rice soup with chicken

Ingredients:

• 2 medium onions
• 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, periodically remove the foam. Cut the potatoes in 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 the 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 yushka and cook for 10 minutes, add bay leaves, vegetables from the pan, season with salt, pepper and toss in the rice.
3. Cut the cooled breast into small pieces and send to the soup. Cook until rice is cooked. Dinner is ready, invite your family to the table. We look further at recipes for simple soups that can be cooked at home.

Pearl barley soup with beef

Products:

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

Wash the groats and pour boiling water over them. Leave to swell for a couple of hours. Cut the meat into small pieces and cook, drain the first water after boiling. Pour in hot water and cook until tender, add the soaked pearl barley. When it's almost done, add the potatoes. Fry onions and carrots, add finely chopped celery, fry for 7-10 minutes. Put in soup. When the potatoes are cooked, you can turn them 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 onion
• 1-2 bay leaves
• Salt pepper

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

See how to cook, step by step recipe with photo.

Chicken stomach soup

Ingredients:

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

Thoroughly clean the stomachs, wash, add water and boil for three minutes. Drain the water, wash the stomachs and refill with water. Cook for 45-50 minutes. Cut potatoes into cubes, toss in broth, salt, add pepper. Cook for 5 minutes, then toss in the homemade noodles and butter. Add greens at the end.

Chicken broccoli puree soup

Products:

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

Chop the chicken and cook. Chop onions and carrots and fry in butter. Disassemble broccoli into inflorescences, and when the meat is almost ready, send to the yushka. Put the stewed vegetables, salt and pepper. Bring everything to readiness. Pour the yushka into a separate container, use a blender to kill everything in the puree, gradually adding the yushka. Adjust the thickness of the soup to your liking.

Green sorrel soup

Products:

• 3 eggs
• 700 g pork with bone
• 5-6 potatoes
• 1 onion
• 250 g sorrel
• 1 carrot
• Unscented sunflower oil
• Pepper
• A bit of parsley and dill
• Green onion

Divide the meat into small portions, cook for 10 minutes, drain the water, cover with clean water and cook the pork. Boil eggs and cover with cold water. When the meat is almost ready, remove from the soup and separate the flesh from the bone, return to the pan. Add potatoes, carrots, finely chopped or grated. When the vegetables are ready, put the finely chopped eggs, herbs, sorrel, salt and add, not sparing, pepper. Boil for 5-7 minutes and turn off. Serve with sour cream. And then we have 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 like 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 of refined oil
• 1 small carrot
• 2 cloves of garlic
• 1 onion
• ½ teaspoon hops-managed
• 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 skim off the foam. Cut the potatoes into small cubes, and as soon as the peas are tender, add to the broth. Grate the carrots, finely chop the onion, put in the pan and fry for a few minutes. Season with salt, add paprika and pepper. Then put in soup, mix all products and add crushed garlic. After a couple of minutes, put the herbs, 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 amount of tomatoes
• ½ cup walnuts
• 5 cloves of garlic
• 0.5 pod of hot pepper
• 1 teaspoon hops-managed
• A little cilantro, basil, parsley
• Celery and parsley root
• 0.5 cups pomegranate juice (no sugar)
• Bay leaf
• A bit of cinnamon
• Salt pepper

1. Cut the meat into portions, put in water (about 2 liters), cook. Remove the foam periodically. Cook for 1.5 hours. 30 minutes before the end, add the bay leaf, a tablespoon of the mixture of parsley and celery roots, salt and pepper.
2. Finely chop the onion, remove the skin from the tomato and chop finely. Fry the onions until golden brown, then add the meat from the broth and simmer together for five minutes. Add tomatoes, cover and simmer for 10 minutes. Now you can return everything to the pan, as soon as the soup boils - add the 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 hops, cinnamon, basil. Cook for another five minutes. Add cilantro and parsley at the very end. Kharcho should be infused for at least one hour, and only then can be poured into plates.

Bean and meat soup

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

Products:

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

Soak the beans for several hours in warm water. Chop the meat and cook for 5 minutes, drain the water, wash and add water for future soup. You can add soaked beans right away. It will take them an hour and a half to brew. When the beans are soft, toss in the diced potatoes. Continue cooking.
Finely chop the onion, grate the carrots, simmer in butter. The food in the pan is ready, you can add stewed vegetables, bay leaves and spices. Let it simmer for another 5 minutes. Bean soup is ready.

Meatball soup

Products:

• 250 g minced meat
• One carrot
• 2 medium onions
• 3-4 potatoes
• Fresh greens
• Salt pepper
• 3 tablespoons of vegetable oil
• One egg

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

Soup with meat and buckwheat

Products:

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

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

Look more: light and tasty for proper nutrition.

Chickpea and Chicken Soup

Ingredients:

• Two chicken drumsticks
• One glass of chickpeas
• One onion
• Half bell pepper (green or red)
• A little 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 cover with clean water. Cook for 35-40 minutes. Remove the skin from the legs and add to the chickpeas, cook for another half hour. Dip the onion strips, carrots and celery into the heated oil. Saute 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. Taste the chickpeas, if they have already been cooked, lay out the stewed vegetables, add pepper and salt, and herbs. 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:

• Any chicken meat (2 thighs, breast or drumsticks)
• Potatoes - 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 the vegetables into small pieces. Take out the chicken, disassemble it into small pieces, remove bones if any. 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 recipes for soups.

Soup with melted cheese and vegetables

Products:

• 3 potatoes
• Half a chicken
• 1 large onion
• Processed cheese
• Greens
• A spoonful of butter
• Salt pepper

Pour the carcass with water (3 liters) and cook, periodically remove the foam. Cook for 30 minutes, lightly salt during cooking. Cut the potatoes into small cubes, add water. Fry the onion in butter, which needs to be chopped 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 the stewed onions, melted cheese, grated, salt, pepper and herbs, whichever you like. Let it boil for five minutes, leave aside to infuse.

Delicious beef noodle soup

Prepare:

• 300 g of beef
• Handful of homemade noodles
• 1 carrot
• 3 potatoes
• Greens
• One bow
• Salt pepper

Pour water over the beef, cook for 15 minutes and drain. Pour in 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 herbs, leave for a couple of minutes and remove from heat.

Pea soup with sausage

Products:

• 100 g split peas
• 3 potatoes
• 1 large carrot
• Piece of smoked sausage (80 grams)
• 1 onion
• Parsley and dill
• Salt pepper
• A little sunflower oil

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

Chicken soup with egg

Ingredients of the recipe:

• 2-3 home eggs
• Handful of noodles
• Chicken thigh
• One carrot
• Pinch of turmeric
• 1 onion
• Salt pepper
• Parsley

Boil the chicken for 5 minutes, drain the first soup. Pour in clean water and cook for 15 minutes, then remove and separate the meat from the bone, return to the saucepan. Cut vegetables, add to broth, season with salt, cook for another 10 minutes, then add noodles to the soup. Cook for 5-7 minutes, the heat should be low, add herbs and black pepper at the very end. Boil eggs, if homemade, then it is best to boil them soft-boiled. Serve the soup by serving on small plates and placing half an egg.

Fish soups

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

Canned fish soup

Products:

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

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

Shrimp puree soup

Ingredients:

• 2 potatoes
• One carrot
• 2 stalks of lemongrass (lemon grass)
• 2 tablespoons of butter
• 200 g shrimp
• A little parsley
• A pair of green onion arrows
• Salt pepper

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

Squid soup

Products:

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

Cut the potatoes and put them in a saucepan, add water and cook for 10 minutes. Meanwhile, fry the onions, carrots and tomato slices, add a little salt and pepper. When the potatoes are ready, lay out the fry and the squid, cut into rings. Add greens, cook for 3-4 minutes. Leave the soup under the lid to infuse for 10 minutes.

Tuna soup

Products:

• Canned tuna in its 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 chopped in any shape. Cook for 30-35 minutes. Cut the tomatoes in half, put on hot oil, cut down and fry only on this side with pepper and salt. Put in a soup, send tuna from canned food there, add salt, add pepper and green tea. Let it simmer for five minutes and remove from heat.

Puree soup with shrimps and cauliflower

Components:

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

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

Cold soup with beets

Products:

• Kefir 500 ml
• Radish - 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. Add the cucumber, cut into small cubes, and the radish into strips. Put the second part of the beets in a blender bowl, pour out the kefir and half a bunch of dill. Beat until smooth. Add the remaining dill to the vegetables, pour over the yushka obtained, salt. Stir and pour into a bowl. Slice the boiled egg lengthwise and place in the center of the soup.

You 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 mushroom piquant soups. Feed delicious household first delicious dishes.

Soup can be made from anything in your refrigerator. Vegetables, meat, poultry, offal, cereals, cheese are suitable, broth or water and a pinch of imagination are also needed.

We present 10 interesting recipes for soups, half of which you can cook in just half an hour! A delicious lunch is guaranteed!

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

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

For the soup you will need:

• 300 g pork;
• a glass of boiled or canned beans;
• 2 potatoes;
• 300 g white cabbage;
• bulb;
• carrot;
• bell pepper;
• a 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 it with water so that it covers the meat by 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 over medium boil (15-20 minutes after boiling). Cut the finished meat into pieces and return to the broth. Chop the cabbage, cut the peeled potatoes into pieces. Add to saucepan.

Prepare a roast. Peeled onions, bell peppers, tomato, thinly chop, grate carrots. Fry vegetables in a skillet in oil until soft. At the end of cooking, add chopped garlic, stir and remove from heat. Put in a saucepan and add the cooked beans, bay leaves, salt, peppercorns. Cook for 5 minutes, then turn off the heat. Add chopped herbs, cover and let the soup steep before serving for 20 minutes.

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

Make Italian Peasant Soup! There is no need to fry vegetables for the soup, just put all the ingredients in a saucepan and cook in 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.

Chop the cabbage, finely chop the celery. Mash 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, stir, cook for 15 minutes. Add all the cheese, salt and pepper, remove from heat. Serve with parsley. The soup is ready!

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

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

To make the soup you will need:

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

Wash and peel vegetables. Grate the carrots, dice the onion and pepper. Chop the cabbage. Grate the beets for Korean carrots.

Heat the oil in a saucepan with a thick bottom, fry, stirring occasionally, onions, carrots and peppers until soft, 4-5 minutes. Then add the grated beets. Add the cabbage after 3 minutes. Simmer for 2 minutes and pour in the tomato juice and broth so that it covers the vegetables by 2 cm. Add salt and pepper. Cook for 20 minutes after boiling.

Serve the soup with herbs, sour cream, or natural yogurt.

4. Ural cabbage soup (lick your fingers!)

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

Ingredients for cabbage soup:

• 3 liters of broth or water;
• 500 g of cabbage;
• 2 carrots;
• 2 potatoes;
• 2 tbsp. l. millet;
• 60 g celery stalks or root;
• 2 onions;
• 3 cloves of garlic;
• 80 g tomato paste;
• Bay leaf;
• 2-3 st. l. vegetable oil;
• greens, 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 boiling, prepare the frying. Chop the cabbage and fry in a spoonful of vegetable oil with tomato paste until soft. Peel and chop the vegetables: grate the carrots, chop the onion and celery into cubes, finely chop one clove of garlic. Fry the prepared carrots, onions, celery and garlic in oil until soft, separate from the cabbage. Add vegetables, cabbage, bay leaf to the pan. Cook for another 10 minutes. Season ready-made cabbage soup with garlic, pounded with salt, lemon juice, sour cream, herbs. 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 champignons;
• carrot;
• a tomato;
• a bunch of greens;
• a spoonful of vegetable oil;
• salt and pepper to taste.

Wash the bulgur several times, peel and cut the potatoes 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 in 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.

Go to the gas station. Peel and wash vegetables and mushrooms. Cut the champignons, tomatoes and onions into small cubes, grate the carrots. Fry the carrots in a skillet in oil, then add the mushrooms, tomatoes and onions. Fry for 5 minutes, then add to the soup. Simmer for 10 minutes, add salt if necessary. Ready!

6. Rice soup with cheese dumplings (delicious, simple, very fast!)

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

Ingredients for a quick dumpling soup:

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

Rinse and peel 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 lavrushka, pepper, potatoes. Bring to a boil, lower heat, and simmer for 5 minutes. Then add rice and start frying.

Heat a spoonful of vegetable oil in a frying pan, fry the onions and carrots until soft. Add to soup and stir. Continue simmering.

For the dumplings, grate the cheese on a fine grater, mix with flour, egg, salt, pepper, add a tablespoon each of water and vegetable oil. Use wet hands to mold meatball-sized dumplings.

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!)

Aromatic mushroom broth, vegetables, barley and pickles are great choices for a family dinner!

You will need:

• 400 g of mushrooms;
• carrot;
• bulb;
• 3 pickled cucumbers;
• 40 g of pearl barley;
• 3 tbsp. l. vegetable oil;
• 2.5 liters of broth (or water);
• salt and pepper to taste.

Place the washed and coarsely chopped mushrooms in a saucepan with water or stock and 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 vegetables in a spoonful of oil over medium heat until soft, add to a saucepan. Also send the washed barley to a saucepan, cook for 30 minutes. Cut the peeled potatoes into cubes, throw into a saucepan. Grate cucumbers, cook in soup for 10 minutes at low boil. Check the readiness of the potatoes, salt and pepper. Serve, sweet!

8. Village liver soup (original recipe)

Have you ever made liver soup? Try it! Unusual, tasty and budget version of a rich soup.

Liver Soup Ingredients:

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

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

Place a pot of water on the fire. Peel the potatoes and cut into small pieces. Throw in boiling water. Cook for 7 minutes.

Add frying 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 cooked, 10-12 minutes. Serve with sour cream and chopped herbs.

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

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

Soup Ingredients:

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

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

Heat a large heavy-bottomed saucepan, add oil and sauté onions, carrots, peppers, celery. When the vegetables are tender, add the tomatoes, chopped chili, bay leaves, salt, pepper, thyme, and sugar to the saucepan. 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 prepared soup from heat, select the lavrushka, puree with a blender. Put on fire, bring to a boil, turn off heat. Ready! Serve with grated cheese and herbs.

10. Vegetable soup with buckwheat and cream cheese (very fast and delicious!)

Make a creamy vegetable and buckwheat soup! If you have broth or don't mind using a cube, then you can cook the soup in 25 minutes!

For the soup you will need:

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

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

In a saucepan, bring the broth to a boil, add the cereal. Bring to a boil and simmer.

In a skillet in oil, fry the carrots and garlic 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 herbs. Stir, heat and serve. Bon Appetit!

It is difficult to do without first courses, at least for us, the Slavs. We are accustomed to having lunch consisted of a hot liquid dish, and then a second, and often even dessert, was served. Of course, for some people this is overkill. The Greeks, for example, rarely eat liquid dishes, for example, an ear of fresh fish, and sometimes a light vegetable soup. But we are a different matter: pea soup with crackers and smoked meats is just a miracle! Cabbage soup or borscht with meat, light vegetable soup, cold soups like okroshka - these are delicious! And without a hot first one somehow, especially in cold weather, 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 the shurpa, which you can cook in nature with friends, and cannot be conveyed, even a shish kebab loved by everyone will not override it in popularity. The dish came from the east and was entrenched among fishermen and hunters, and lovers of recreation outside the city, among the forest silence. The 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 make minestrone soup in the recipe announcements. Interestingly, from the Italian minestrone can be literally translated as "big soup", the recipe for cooking at home can be found in the same section.

Soups are cooked on meat, often on fish, and not rarely on mushroom broths, each of them gives a special touch to the first dish. It is also important, if the soup is going to cook for the family, to know the nuances of preparing food and dressing broths. For instance:

* borscht or pickle is perfectly prepared on meat broth, on 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, so they will become tough;

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

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

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

Many people want to know the recipe for pea soups, simple and tasty, with a photo they are looking step by step 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 will 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, season with fried onions and carrots.

Tip: When frying vegetables, consider the size of the pan and vegetables. If the layer in the pan is more than 3 cm, the vegetables will not be fried, but will begin to stew - and this is a completely different taste. And also a wonderful and hearty kharcho soup migrated to us from Georgia for a long time, the recipe for cooking it at home will also be found in our section. To it are added traditionally ground nuts, tkemali sauce, beef and rice. It is very tasty, although we, the Slavs, have long ago 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. There are many options for okroshka, beetroot, botvinnik and so on. Whether it's hot or cold, our site will help you in preparing delicious and simple hot and cold soups, be sure to look through the headings of the site, and delight your household with a variety of delicious first dishes. If you are a novice hostess, on our site you will find recipes for soups, simple and tasty, with photos, in full abundance. Make your choice, treat your relatives tasty and satisfying.

04.07.2019

Classic sorrel soup with egg and chicken

Ingredients: chicken meat, potatoes, sorrel, onions, carrots, vegetable oil, eggs, salt, pepper

Preparing a delicious and satisfying first course - sorrel soup with chicken broth - is a snap, especially if you have our step-by-step recipe at your fingertips.

Ingredients:
- 150 g chicken fillet;
- 200 g of 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 will be the option with fish, or rather, with red lightly salted fish. Such a first course will not leave anyone indifferent, you will see!
Ingredients:
- 100 grams of lightly salted red fish;
- 1 potato;
- 1 egg;
- 1 fresh cucumber;
- 3 pieces of 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 satisfying, appetizing and tasty, so you will definitely like its recipe. To decorate, place a boiled egg in a bowl of kalda - this is a classic in serving 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 head;
- 4 potato tubers;
- 2 tbsp. dry rice;
- salt to taste;
- 1 boiled egg per serving.

01.07.2018

Classic okroshka with sausage on kvass

Ingredients: kvass, sour cream, sausage, cucumber, potatoes, eggs, onions, 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 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,
- 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 how to do this in detail 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 on Tanya

Ingredients: potatoes, egg, sausage, cucumber, herbs, 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 tanya with sausage.

Ingredients:

- 2-3 potatoes;
- 3 eggs;
- 250 grams of cooked 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, herbs, kefir, salt, water

If you don't like sausage, I suggest you cook 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

Beef kharcho 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

Fans of delicious first courses will certainly appreciate this recipe for Georgian Kharcho soup. We propose to cook it with beef - this meat is more affordable than lamb, and with it the 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 tablespoon;
- 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

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 liked by the strong half of humanity because of its 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 leaves - 1-2 pcs;
- salt to taste;
- suneli hops to taste;
- coriander to taste;
- greens to taste;
- vegetable oil - 1-2 tablespoons

20.06.2018

Okroshka on Tanya

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

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

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, young potatoes, hard-boiled eggs, fresh cucumbers, radishes, green onions, dill, parsley, chilled ayran, salt, mineral water

It is not 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 rest of the ingredients and emphasize their taste.
Ingredients:
- 200 gr 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 with tops

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

Delicious 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

Beetroot cooler on water with eggs

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

In the summer, I suggest that you cook not soup for the first, but a cold chill. Today I described for you a recipe for a cold beetroot 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 tablespoons,
- vinegar - 1 tablespoon

06.06.2018

Ground beef meatball soup

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

Meatball soup is a great option when you need to make a hearty first course with meat, but you 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 cook spinach soup for lunch. The dish turns out to be very tasty and nutritious. For decoration, before serving, I put a little black sesame seeds on top.

Ingredients:

- 400 grams of spinach;
- 250 grams of potatoes;
- 120 grams of onions;
- 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.