What soup to cook today. Soups for every day - recipes with photos. We prepare quick and tasty first courses with vegetables, chicken and meat. Spicy mexican tortilla

Ten delicious soups recipes

1. Fragrant soup with smoked chicken and melted cheese

Ingredients:

• smoked leg - 300 gr
• processed cheese - 3 tablespoons (I have a viola)
• potatoes - 3 pieces
• carrots - 1 pc
• onions - 1 pc
• dill greens - for serving
• salt and spices to taste

Preparation:

1. Cook 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 onions until golden brown and add to the soup
4. Followed by processed cheese
5. Cook over low heat for 15 - 20 minutes or more until the cheese is tender 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 glass
• Potatoes - 3 pieces
• Carrots - 1 piece
• Onions - 1 pc.
• Hunting sausages - 5 pieces
• Processed cheese - 1 piece (or 2 tablespoons)
• Greens - optional
• Salt and spices to taste
• Vegetable oil - for frying

Preparation:

Calculation for - 3 liters

1. Soak peas for 2 hours or overnight
2. Pour peas into boiling salted water, cook for 30 minutes constantly removing the foam, add potatoes
3. Make a roast
4. Finely chop the onions, grate the carrots (or finely chop) fry until almost cooked, add the sausages cut into slices
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)
• Potatoes - 2 pieces
• Carrots - 1 piece
• Onions - 1 pc.
• Mustard - 1 teaspoon
• Turmeric - on the tip of a teaspoon (optional, for a more yellow color)
• Vegetable oil - for frying
• Salt and spices to taste
• Greens - for serving

Preparation:

1. Peas, along with chicken breast, are boiled 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 roast.
4. Grate carrots (or cut into small pieces), cut onions 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 the turmeric, salt and pepper.
7. Cook the soup for another 10 minutes, turn it off and let the soup infuse.
8. Sprinkle with fresh herbs when serving.

4. "Kharcho" with chicken

Ingredients:

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

Preparation:

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

5. Tomato soup with meatballs and chickpeas

Ingredients:

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

Preparation:

Calculation for - 4 liters

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

6. Siberian solyanka with mushrooms

Ingredients:

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

Preparation:

Calculation; for 3, 3.5 liters

1. Boil the beef broth in salted water, cut the meat into small pieces and put it back in a saucepan, along with mushrooms and spices.
2. Make a roast.
3. Chop onions, 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 the frying to the beef broth and add the chopped cucumbers and olives, bring to a boil, turn off and let the hodgepodge infuse for about 20 minutes.
5. When serving, add a slice of lemon to each plate.
6. Delicious with sour cream and chopped herbs.

7. Chicken soup with cheese dumplings and green peas

Ingredients:

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

Preparation:

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

8. Chicken Soup with Egg Pancakes

Ingredients:

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

Preparation:

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 the soup.
3. Make a roast.
4. Grate the carrots on a coarse grater and chop the onion into small cubes, fry the vegetables.
5. Add the frying to the soup and cook for 15 minutes.
6. Beat eggs with a little salt and pepper, fry on both sides like pancakes (calculation 3 eggs - three pancakes)
7. Cool the egg pancakes slightly and cut into strips, add them to the soup, remove the soup 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, spines, tails)
• Salmon fillet - 300 gr
• Potatoes - 3 pieces
• Carrots - 1 piece
• Onions - 2 pieces
• Low-fat cream - 1 glass
• Salt and spices to taste

Preparation:

Calculation - for 3 liters

1. Send a soup set 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, as it boils, add potatoes, cut into small cubes, finely chopped onions and carrots
4. Add chopped salmon, salt and spices as the broth comes to a boil
5. Cook for about 20 minutes constantly removing 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 about 20 minutes.

10. Beef shurpa

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

Ingredients:

• Beef on the bone or pulp and ribs - 800 gr
• Onions - 2 pieces
• Skinless tomatoes - 3 pcs
• Carrots - 2 pcs (medium size)
• Bell pepper - 2 pcs (preferably different colors)
• Potatoes - 6-7 pieces
• Garlic - 5 cloves
• Hot pepper - 1 piece
• Tomato paste - 1 rounded tablespoon
• Greens - parsley, cilantro (to taste)
• Vegetable oil - for frying
• Spices and salt - to taste

Preparation:

Calculation - for 5 liters

1. Wash the meat, cut into medium pieces and send it fried directly to the cauldron (if there is no cauldron, then you can cook in a multicooker or fry it separately in a pan) fry on both sides over high heat, add carrots, chopped into circles and onions in half rings, grind everything together, bring vegetables until soft.
2. Add water and simmer for about 1 hour (remembering to skim off the foam)
3. In the meantime, peel the potatoes and bell peppers (do not touch the spicy one yet)
4. The time has come, we must lay the rest of the vegetables.
5. Cut potatoes, bell peppers and tomatoes quite large and send to the broth, not forgetting to salt and add various spices, bring to a boil, add tomato paste, chopped garlic and hot peppers whole (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, whoever likes it sharper, cut the hot peppers into small pieces directly into the plate (but not all of them, of course) and sprinkle with herbs

Instant soups can and should be delicious. Making soup quickly from familiar ingredients is not at all as difficult as it seems at first glance.

Russian folk soup instant cooking - okroshka... It prepares very quickly - you just need to cut vegetables with herbs and pour kvass. Okroshka options are as many as correct pizza recipes. That is, they are all correct and differ only in the set of ingredients, but not in the principle of addition. Try to find real bread kvass - this is sometimes still sold in yellow barrels, or at least do not use the soda with a dozen ingredients, which is sometimes passed off as our ancient drink. Okroshka can be vegetable, meat, fish, with or without pickled vegetables, with sour cream, horseradish, mustard. And kvass is sometimes replaced with liquid kefir or ayran.

Ingredients (1 serving):
1 egg,
½ fresh cucumber,
2-3 feathers of green onions,
1 radish
50 g of bread
Dill,
1 tbsp. a spoonful of sour cream
1 teaspoon of mustard,
200 ml of bread kvass,
pepper,
salt.

Preparation:
Boil the egg for 5 minutes. Cut the cucumber and radish into small cubes. Chop the onion and dill. Dry the bread (you can use a toaster) and cut into cubes. Cool the egg, chop it coarsely. Place the sour cream in the bottom of a bowl, add vegetables, egg, bread and mustard on top. Pepper, salt. Pour in kvass and sprinkle with fresh chopped herbs.

Spanish soup is prepared no more difficult and no longer than okroshka. By the way, the ancestor of gazpacho - a simple stew of water, oil, spices and bread - is found in all traditional cuisines of the world. For example, in Russian cuisine, the closest analogue is jail. Despite its plain name, jail- This is a very interesting and simple soup, a relative of the famous stew of the Roman legionnaires. But back to modern times - tomatoes appeared in gazpacho only at the end of the 19th century, which the Spaniards were very happy about.

Gazpacho

Ingredients (Serves 2):
100 g of bread
4 tomatoes,
1 cucumber,
1 Bell pepper,
1 onion
2 cloves of garlic
3-4 tbsp. spoons olive oil,
greenery,
black pepper,
salt.

Preparation:
Soak the bread in water, rinse and peel the vegetables. Peel the tomatoes and remove the seeds. Mix everything in a blender, add ice water or ice, turn it on for a few more seconds, and your soup is ready.

Only instant vegetable soups are simpler than cold soups. By the way, trendy lately bonn slimming soup prepared from vegetables. Its principle of action is based on the fact that our body needs more energy to digest vegetables than they give us. Of course, we get more fiber, more vitamins and nutrients, and all sorts of deposits and fat gradually melt, the body puts itself in order. Benefits, vitamins, weight loss and new fresh taste in one plate.

Ingredients:
100 g green celery,
2-3 onions
4 tomatoes,
¼ a head of cabbage,
1 bell pepper
greenery,
pepper,
salt.

Preparation:
Wash celery, bell peppers and tomatoes, chop coarsely or medium-sized, chop cabbage and onions, salt and boil for 10 minutes in boiling water. Add chopped herbs to the finished soup, pepper and serve.

Slimming soup can be made from any vegetables. The main thing is not to let the vegetables turn into an unpleasant watery gruel. Use spices, color the taste as you want, make it spicy or bland, try different combinations of vegetables, conventionally dividing them into "white", "green-yellow" and "red", and remember that potatoes contain a large amount of starch and not at all does not contribute to weight loss.

Sometimes you just want soup, not using recipes at all and without a definite desire for any special ingredients. This soup was made by my grandmother in 10 minutes, when on another damp autumn day I caught a cold, and everything seemed gray and gloomy. But this soup returned the joy of life and faith in beauty. Its composition is mystically simple: 1 potato, ½ carrot, 1 clove of garlic. To cook faster, it is better to chop the potatoes very finely, and grate the carrots with garlic altogether. Cook for 10 minutes and crush the potatoes with a crush. Don't forget to add salt! Of course, if you eat borscht or kharcho every day, this soup will seem like a simpleton, but if, over a series of second courses with heavy ingredients, you forgot the last time you cooked the soup, then this is a godsend. Serve it in broth mugs - it's more comfortable this way.

Soup-puree is not much more complicated than okroshka, except that it requires a food processor or blender. There are two ways to prepare vegetables: stewing and boiling. When stewing, vegetable oil and pre-frying are used, which makes the taste somewhat clearer and more contrasting, but also adds extra calories due to a few tablespoons of oil. Cooking is easier, but someone will find the taste of vegetables chopped in mashed potatoes bland and want to add or butter, or hot milk, or maybe bright spices.

Ingredients:
800 g pumpkin
200 ml of water,
200 ml of milk
salt to taste.

Preparation:
Rinse and peel the pumpkin. Cut into medium pieces and cover with boiling water. Bring to a boil and cook for 3 minutes. Warm the milk and pour into a saucepan over the pumpkin. Salt. Transfer the pumpkin slices and liquid to a bowl of a food processor and puree. Serve with croutons or toast.

Ingredients:
1 carrot,
1 turnip,
1 celery root,
200 g green peas
1 potato,
1 onion
3 cloves of garlic
500 ml of water,

pepper, salt to taste.

Preparation:
Peel the vegetables and cut into medium-sized pieces. Boil water. Heat a few tablespoons of oil in a deep skillet and sauté the garlic, then the onion and the rest of the vegetables. Pour in boiling water and cover the pan with a lid. Salt. Simmer for 10 minutes and transfer to a blender cup. Grind in mashed potatoes. Serve hot. Serve in bouillon mugs. Sprinkle the soup with rye bread croutons on top.

It couldn't be easier chicken soup... Let's just say that chicken soup is simple, quick and surprisingly delicious. Chicken makes good friends with carrots, celery, potatoes, rice and herbs such as dill.

Ingredients:
200 g chicken fillet,
1 carrot,
100 g of rice
½ celery root,
1 onion
4 tbsp. tablespoons of vegetable oil
a bunch of dill,
black pepper,
salt.

Preparation:
Rinse the rice in several waters. Heat oil in a skillet. Place a saucepan with 2 liters of water on a fire. Cut the chicken into small pieces, chop the carrots and onions, chop the celery finely. Fry the chicken first, add onions, celery and carrots. Send the roast to boiling water, season with salt. Simmer for 15 minutes. Pepper 3 minutes before cooking. Turn off the fire. Let it brew for 5 minutes. Sprinkle chopped dill over the soup when serving.

Another component worthy of attention is mushrooms. Ceps or champignons are best for soups. Dry porcini mushrooms are sold in any supermarket; they just need to be added to vegetable soup to create an enchanting mushroom aroma. But if there are no whites, then you can use mushrooms or, in extreme cases, frozen mushrooms.

Ingredients:
200 g champignons,
1 potato,
1 carrot,
1 onion
5-6 heads of Brussels sprouts,
50 g butter
Bay leaf,
black pepper,
salt.

Preparation:
Rinse the mushrooms, peel, dry. Peel the vegetables and cut into small pieces. Cut the heads of Brussels sprouts in half. Send potatoes and cabbage to boiling water. Cut the mushrooms into large slices. Heat the butter in a frying pan, fry the mushrooms, add the onions and carrots. Add the stir-fry to the pan. Season with salt, bay leaves and pepper. Cook for another 10 minutes.

The greatest culinary inventors and the most sincere connoisseurs of good simple cooking are the students. What a student can not think of to speed up the cooking process. But no concentrates or artificial additives - health is more important than speed!

Ingredients:
100 g vermicelli,
1 carrot,
3 cloves of garlic
4 tbsp. tablespoons of vegetable oil
1 potato,
1 bunch of green onions
1 bunch of parsley
black pepper,
salt.

Preparation:
Boil 1.5-2 liters of water. Peel and finely chop the potatoes and carrots. Peel and chop the onion and garlic. Heat oil in a frying pan, sauté the garlic, then the onion, add the potatoes and carrots. Fry for another 3 minutes and place in boiling water. Throw in the noodles after 5 minutes. Cook for another 7 minutes. Chop the greens and add to the soup, mix, pepper, salt. Let it brew for a couple of minutes and serve on bowls.

By the way, you can make noodles yourself, and it will be even cheaper than a store one, and much more interesting to taste. All you need is a little flour and 1 egg. Well, if there is a little chicken, mushrooms, or at least sausage or bacon, the aroma of noodles soup will be cosmic.

Ingredients:
200 g flour
1 egg,
100 chicken fillet
or 50 g smoked sausage or bacon
Dill,
black pepper,
salt.

Preparation:
Boil 1.5 liters of water. Cut the chicken fillet into small pieces and cook. Make a funnel of sifted flour, break the egg in the center, salt and knead the tough dough. If it's too dry, add a few drops of water. Roll out the dough with a rolling pin or bottle, dusting the surface with flour. Cut into long random "threads". You can cut unevenly, it doesn't matter. Send the noodles to the chicken to cook. If instead of meat, sausage or bacon, then fry it in a pan and add 3 minutes after dipping the noodles in boiling water. The noodles are ready in 5-7 minutes. Season with salt and pepper. Sprinkle with chopped dill when serving.

In case you want soup, and there is only a canned food stall from the available stores, we offer one more quick soup from student practice.

Ingredients:
1 liter of tomato juice
1 can of canned peas
1 pack of cold cuts or bacon,
1 onion
3 cloves of garlic
black bread
black pepper,
salt.

Preparation:
Pour the juice into a saucepan, put on fire. Chop the onion and garlic. Chop bacon or slices and fry in a pan. Add garlic and onions to the meat. Drain the jar of peas and put them in a simmer tomato juice... Add the roast to the juice, pepper, salt, if necessary, and let it simmer for 3 minutes. Serve with black bread or rye toast.

Have you tried mint soup? Weed, unusual for our taste, has lived in soups for a long time. True, this is in Europe and America. Well, what is worse than our mint overseas?

Mint soup with bacon and eggs

Ingredients:
1 bunch of mint
2 eggs,
2 strips of bacon
1 onion
1 clove of garlic
a couple of drops of Tabasco sauce,
black pepper,
salt.

Preparation:
Boil 1 liter of water. Cut the bacon into strips, chop the garlic and onion. Fry the bacon pieces in a pan, add garlic to them, then onions. Send to boil. Chop the mint and transfer to a saucepan. Break the eggs directly into the saucepan and loosen them quickly with a fork. Add pepper, tabasco sauce, salt. Turn off the heat and let the soup sit for 3 minutes.

Instant soups are as easy to make as a few sandwiches, but much healthier and tastier. Cook with a light heart and everything will be quick and easy!

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 Plain 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 chopped 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 off the water. 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 pour over 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 glass). Cover and simmer, stirring occasionally, for about 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 vegetable.

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 cheese curds and add to soup. To make it easier to grate curds, place them in the freezer for half an hour. When the curds are melted, 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 froth. 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 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 recipes 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 over hot water and cook until tender, add soaked pearl barley. When it's almost done, 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 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 cook for three minutes. Drain the water, wash the stomachs and refill with water. Cook for 45-50 minutes. Cut the potatoes into cubes, toss in the broth, season with 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 pour 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 finely chopped eggs, herbs, sorrel, salt and add pepper, not sparing. Boil for 5-7 minutes and turn off. Serve with sour cream. And 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 peas for a few 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 the soup, mix all the ingredients and add the 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 the 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 herbs
• 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 put 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 meat (beef, pork)
• 1 glass of 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 also: 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 simmer 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
• Greenery
• 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 on the recipes for soups.

Soup with melted cheese and vegetables

Products:

• 3 potatoes
• Half a chicken
• 1 large onion
• Processed cheese
• Greenery
• 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 cook until tender. 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
• Greenery
• 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
• A piece smoked sausage(grams per 80)
• 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 add two liters of water, cook for half an hour. Cut the potatoes into cubes and send 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 homemade 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 over clean water and cook for 15 minutes, then remove and separate the meat from the bone, return to the saucepan. Chop 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, at the very end add herbs, black pepper. 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 a 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 right 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
• 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 covered for 10 minutes.

Tuna soup

Products:

• Canned tuna in its own juice - 1 can
• 1 liter of water
• 3-4 potatoes
• 1 carrot
• Greenery
• 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 resulting yushka, 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 savory. Feed delicious household first delicious dishes.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

The most important component of every person's daily diet is first courses. True, many refuse them for various reasons. Some people do not get enough of them, others simply do not have enough time to cook. Remember simple and quick recipes - they will help you eat healthier.

What soup to cook for lunch

Any first course has two ingredients: a liquid base and a side dish. The first can be meat, fish, mushroom or vegetable broth. The side dishes are very varied. Put in soups different varieties meat, fish, vegetables, pasta, cereals. Spices, seasonings, herbs must be added. By memorizing a few basic food combinations, you will always know what to cook first.

Simple

A selection of dishes for the preparation of which you need not a lot of products and a minimum of effort. If you learn how to cook them, you will never leave your family members without lunch. Great first courses for every day:

1. "Easy peasy". For him, in addition to vegetables, you will need a little minced meat, a little fresh mushrooms and one processed cheese. You can choose any spices at your discretion. Minced meat is fried along with mushrooms and onions. Grate potatoes. Then all these products, together with melted cheese, are boiled in boiling water. The first turns out to be very satisfying, thick, with a mild creamy taste.
2. "Zatiukha". The simplest homemade first course with great taste. Onions, carrots, potatoes are cooked in chicken broth. While this is happening, the chicken eggs are ground with flour by hand. It turns out "grout". This product vaguely resembles noodles. The "grout" is boiled in broth for a couple of minutes, then the egg is poured into the soup in a thin stream to curl up, and served to the table. The dish is very thick and rich.
3. "Pea with smoked ribs". Remembering simple recipes first courses, I must say this. To begin with, boil the smoked pork ribs. Then fried onions with carrots, peas and potatoes soaked in advance are thrown there. The first turns out to be very nutritious, rich, and because of the incredible aroma, you might think that it was cooked over a fire.
4. "Pumpkin puree soup." To prepare the dish, potatoes, pumpkin and onions are cut, boiled with spices, and then whipped with a blender and poured with cream or milk.

Quick cooking

A selection of dishes for those who have very little time to cook:

1. Avgolemono. This Greek soup is whipped up in minutes. It is delicious and unusual. To make a dish, small pasta is boiled in chicken broth, a mixture of eggs with lemon juice and water is added, and seasoned. Served with herbs.
2. "Pelmenny". A very hearty soup for every day, which is cooked in just a quarter of an hour. Fry onions with garlic and oregano, pour in broth. Seasonings, tomatoes in their own juice are added. After boiling, throw the dumplings and turn them off a couple of minutes after they float.
3. "Polish Tomato" - very delicate, with a pleasant creamy texture. Prepared from grated tomatoes, onions, celery, carrots and sour cream in meat broth.
4. "Botvinya". A refreshing summer soup for every day, which must be served chilled. Prepared in kvass with beet leaves, sorrel, spinach, green onions... Serve garnished with a lemon wedge and a tablespoon of red caviar.

Lungs

These are the dishes, having dined with which you will not feel lethargic and sleepy. Best Easy Recipes:

1. "From sauerkraut". Delicious low-calorie creamy soup that's easy to make. The composition includes onions with carrots and sauerkraut, grated potatoes, spices. After boiling, vegetables are mashed with sour cream. Serve preferably with croutons.
2. "Spring Fantasy". Excellent light soup with a pleasant greenish hue. For cooking, boil potatoes and beets, then add stewed zucchini, leek, mushrooms, celery, sorrel and spinach to them. At the very end of cooking, put in the soup boiled eggs cut into cubes.
3. "Dachny". A very light vegetable soup for every day, which will appeal to everyone who loves a delicious lunch. It includes fried onions, carrots and white and Brussels sprouts, potatoes, beans, tomatoes, zucchini, herbs. You can cook both in water and in chicken broth.
4. "Barley and mushroom soup". This is not a soup, but a delight, moreover, healthy. Put onions, carrots, leeks, parsley, bell peppers, porcini mushrooms in the dish. When they are almost completely cooked, ready-made pearl barley is added to the soup.

Lenten

The following selection includes the foods that are allowed to be eaten by people who are fasting. Lean Soup Recipes:

1. Leshta. A very hearty and thick soup that consists of vegetables and lentils. Onions, celery, garlic, bell peppers, carrots are put in it. These products are cut and fried in vegetable oil... Then add tomato paste, sugar, water, soaked lentils. Season with pink and cayenne peppers, bay leaf, thyme, salt.
2. "Field". If you collect delicious soup recipes, remember the following. To make "Field" soup, onions and any mushrooms are fried with tomatoes. Potatoes and washed millet are boiled in water. Before turning off, put frying from a frying pan and fresh chopped parsley into the pan.
3. "With Brussels sprouts." A very flavorful light soup for every day, ideal for fasting people. It is very easy to prepare: they boil in water brussels sprouts with salt and bay leaves, add chopped onions with carrots, potatoes. Provencal herbs, fresh herbs are put in the dish.

Vegetable Vegetarian

Many people, for personal reasons, refuse to eat meat dishes. They will come in handy recipes for vegetarian soups for every day:

1. "Catalan". Delicious, aromatic soup. It is filling, although it does not contain meat. It is cooked in vegetable broth, in which fried onions, potatoes, beans, cilantro are placed. The finished soup is interrupted on a blender, cream, salt and pepper are added.
2. "Buckwheat". This recipe differs from many other vegetarian recipes for its strong aroma, which immediately induces an appetite. It is made from washed buckwheat, potatoes, grated carrots, fried onions. Be sure to add herbs and various spices.
3. "Vitamin". A very simple dish with ingredients available to all. Consists of onions, carrots, rice and potatoes. in the middle of cooking, put the disassembled cauliflower, canned green peas, seasoning salt.

Meat

A selection of meals for people who don't need to diet or fast. If you are looking for meat soups recipes with photos will help you with this:

1. "Borsch". Many people love this dish and surely everyone has tried it at least once in their life. Classic Ukrainian borscht is cooked on beef broth with pieces of meat, potatoes, shredded cabbage. Vegetable frying of onions, carrots, bell peppers, beets is put into it. Mandatory presence fresh tomatoes, tomato paste or mixtures thereof. Homemade borscht is a real culinary masterpiece.
2. Solyanka. The dish does not include the cheapest products, but the costs are worth the result. The first is rich, thick, with a pleasant aroma. First, the broth is cooked on pork ribs. Then they put several types of meat, sausages, potatoes into it. The more different components there are, the better. Be sure to add a lot of smoked meats. Pickled cucumbers are put in the soup, a little brine, tomato paste is poured. The final element is olives and lemon wedges.
3. "Kharcho". A traditional Georgian dish, rich, thick, hearty. The broth is cooked with a piece of lamb on the bone. Rice, onions fried with tomato paste, tkemali sauce, herbs, hops-suneli, garlic, pepper are added to it. You can add other spices at your discretion. Before serving, the meat is taken out, cut into medium pieces, and returned back. After turning off the dish, sprinkle with herbs.

Recipes

You already understood how wide a choice of what you can cook for lunch. Each first course recipe has its own distinctive features... Every day you can make a new soup without ever repeating for a long time... To make the diet more varied, alternate light meals with hearty and high-calorie ones. Make sure to puree the soup periodically instead of the regular one. Remember a few more great recipes.

Chicken

A very simple recipe that should definitely be in your cookbook. Chicken first courses are very healthy for the body, they contain a small amount of calories. However, they are satisfying. If you want to provide your child with a healthy and proper nutrition, be sure to pay attention to the recipe you see below.

Ingredients:

• chicken fillet - 0.5 kg;
• lavrushka - 1 pc.;
• onion - 1 large head;
• parsley - half a bunch;
• salt pepper;
• potatoes - 3 large;
• black peppercorns - 3 pcs.;
• buckwheat - 160 g;
• carrot - 1 large.

Cooking method:

1. Rinse the chicken breast, cover with water and place on the stove. When the broth starts to boil, throw in the peppercorns, bay leaf. Let it cook for at least 40 minutes.
2. Fry buckwheat in a dry skillet until you hear a crackling sound. Throw in broth.
3. Peel the potatoes, cut into small cubes. Add when buckwheat is boiled for 10 minutes.
4. Fry chopped onions and grated carrots in vegetable oil until softened. Add to the pot when the potatoes are half-cooked.
5. After the broth has boiled, throw salt and pepper into it, turn it off after a couple of minutes. Serve, garnish with chopped parsley.

Vegetable puree soup

Dishes of this format have gained popularity relatively recently. Vegetable pureed soups are very light. People who are on a diet and strive to lose weight should definitely include them in their diet. The simplest soups for every day are suitable for babies as their first feeding.

Ingredients:

• cauliflower - 0.5 kg;
• parsley - a bunch;
• zucchini - 4 pcs.;
• dried basil - 1 tsp;
• carrots - 2 pcs.;
• ground coriander - 1 tsp;
• tomatoes - 8 medium;
• turmeric - 1 tsp;
• processed cheese - 0.5 kg;
• sour cream - 150 ml;
• onions - 2 pcs.;
• milk - 2 glasses;
• garlic - 2 cloves;
• butter - 80 g

Cooking method:

1. Disassemble the cauliflower, rinse. Boil half of the roots in salted water, stew the rest in some butter.
2. Add medium-sized zucchini and tomatoes to a skillet with cabbage.
3. Heat the rest of the oil in a saucepan, fry the crushed garlic and chopped onion in it. Throw away all the seasonings.
4. Add chopped carrots, pour in milk and cook, covered.
5. Whisk all the ingredients in a blender. Put on fire. When it boils, throw in the shredded curds. Turn off as soon as they melt.

Beef in a slow cooker

First courses are not only cooked on the stove. Modern kitchen technology greatly simplifies this process. Every housewife needs to know how to cook the first in a multicooker, because this device will help her save a lot of time and effort. This is very easy to do. If you have a multicooker, you can cook new recipes even every day.

Ingredients:

• beef - 0.25 kg;
• water - 1.5 l;
• carrot - 1 small;
• greens - half a bunch;
• onion - 1 small;
• salt pepper;
• potatoes - 2 medium;
• bell pepper - 1 small;
• garlic - 2 cloves.

Cooking method:

1. Put the washed meat into the multicooker bowl. Cover with water, add salt and pepper. Install the Soup program and cook for a couple of hours.
2. Peel the vegetables. Cut carrots into cubes, onions and peppers into cubes, potatoes into slices.
3. Crush the garlic and chop the herbs.
4. Add all of these ingredients. Set the "Stew" mode and cook for half an hour.

Pork

Another simple recipe. Soup with pork and noodles is likely to appeal not only to you, but also to your kids. It looks great in the photo. It is very easy to make it at home, it does not take much time. If you are interested in good recipes the first one for every day, be sure to remember the next one and use it when you start preparing a delicious lunch.

Ingredients:

• pork - 150 g;
• salt pepper;
• potatoes - 2 pcs.;
• Dill;
• carrots - half;
• bay leaf - 1 pc .;
• half onion;
• small vermicelli - 100 g.

Cooking method:

1. Cut the meat into small pieces. Fill it with a liter of water. Cook for an hour.
2. Chop carrots and onions, fry in vegetable oil. Add the broth, along with the bay leaf, to the broth.
3. Cut the potatoes into small cubes. Place in broth 10 minutes after frying. Season with salt and pepper.
4. Add the vermicelli. Turn off the dish after 10 minutes. Serve garnished with chopped dill.

1. Don't add too many vegetables to the veal soup. They overpower the flavor of the meat.
2. Chicken broths do not need to be over-seasoned. It can ruin them.
3. The most delicious soups are cooked only over low heat.
4. Add a pinch of sugar while sautéing onions. This not only has a positive effect on the color of the roast, but also improves the taste.
5. Add salt no earlier than 10 minutes before stopping cooking. If there is too much of it, add whole raw potatoes or a bag of rice to the pot.
6. Try to calculate in advance how much water you need.

Video

On hot summer days, we will replenish our strength with a tonic, invigorating and cooling okroshka - a popular first course in many regions. As the name implies, it is necessary to finely chop (crumble) the products - this is all the main work. Then it remains only to pour the mixture with a fermented milk drink, kvass or water, bring it to taste with the help of seasonings and you can immediately serve it to the table. Today we cook okroshka on kefir with sausage, potatoes, eggs, radish and cucumbers. Traditional set - here

First courses recipes with photos

Soups, although different from what we know now, have been known for a long time, since prehistoric times. Previously, various decoctions of wild plants and wild legumes were used in the form of broths. It was cooked in hollow stones and shells, as well as in leather bags. Later, with the development of civilization, they began to cook in clay pots. The soup became popular in Mesopotamia, Egypt, Greece, Rome, and from there spread throughout Europe.

In our area, soups have already appeared in the thirteenth century, they were called stews or broths. The lower estates of society used in soups more often not only legumes, but also wild plants - quinoa, beet tops, nettles, whitewash and peas. This is how the beloved appeared by many pea soup the recipe of which also goes back to the Middle Ages.

As for soup for the rich, the oldest known recipe for this dish is cheese (feta cheese) soup with egg yolks. The more famous, of course, cabbage soup, cabbage soup, sorrel soup, lean soup with mushrooms and herring, kharcho soup also dates back to those distant times.

The main ingredient in vegetable soups were herbs and cereals popular in a certain area. Note that the vegetable soup began to be prepared under the influence of French cuisine and was cooked mainly in broth with mushrooms.

Nowadays, popular cream soups in the nineteenth century were called mashed potatoes. They are originally from France. However, their preparation required painstaking work, and only thanks to the proliferation of mixers and blenders, which eliminated the need to rub vegetables through a sieve, such soups appeared on the tables of many consumers. Pureed soups are generally very dense in texture. Egg yolks, flour and cream are used as a sealant in their preparation. The mushroom soup recipe is very popular in Europe, the recipe of which is in many respects similar to the technology of preparation with cream soup.