How to make delicious soups recipes. How to make a quick soup. Pea soup with smoked ribs

Flavored soup with smoked chicken and processed cheese

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
vegetable oil - for frying

Preparation

Boil the leg, remove from the broth, disassemble into fibers and transfer back to the broth.
Then add diced potatoes and finely chopped carrots (or grated).
Fry the onions until golden brown and add to the soup.
Processed cheese followed.
Cook over low heat for 15-20 minutes or more until the cheese is tender and completely dissolved.
When serving, sprinkle with finely chopped dill or other favorite herbs.

Bon Appetit!

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
Calculation for 3 liters

Preparation

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

Bon Appetit!

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

Peas, along with chicken breast, are boiled in salted boiling water for 30 minutes or more.
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.
Make a roast.
Grate carrots (or cut into small pieces) cut onions into small cubes.
Fry vegetables until blush, add mushrooms and mustard and simmer over low heat for 5 minutes.
Transfer the finished frying to the broth, along with the turmeric, salt and pepper.
Cook the soup for another 10 minutes, turn it off and let the soup brew.
Sprinkle with fresh herbs when serving.

Bon Appetit!

"Kharcho" with chicken

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

Preparation

Cut the chicken breast into pieces.
Boil rice together with chicken breast in salted water.
Grate the carrots (or cut into circles).
Cut the onions into small cubes.
Fry carrots and onions, add tomato paste, chopped garlic, finely chopped greens and simmer a little.
Add frying to the soup with salt and spices.
As the soup boils, turn it off and let the soup steep for 10 minutes.
When serving, sprinkle with herbs.

Bon Appetit!

Tomato soup with meatballs and chickpeas

Ingredients

Ground beef - 400 gr
Chickpeas - 1 glass (pre-soaked in water)
Potatoes - 3 pieces
Carrots - 1 piece
Onions - 1 pc.
Garlic - 3 cloves
Bell pepper - 1 pc (small)
Tomato paste - 2 tablespoons
Vegetable oil - for frying
Salt and spices to taste
Calculation for - 4 liters

Preparation

Boil the chickpeas in salted water until tender.
Form small meatballs from the minced meat and gently add them, cooked to the chickpeas.
Make a roast.
Cut onions and carrots into small cubes and fry. 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).
Arrange the roast with boiled chickpeas and meatballs. 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 brew for 10 minutes.
Sprinkle with herbs when serving.

Bon Appetit!

Solyanka according to "Siberian with mushrooms"

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
Calculation for 3-3.5 liters

Preparation

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.
Make a roast.
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.
Transfer the frying to the beef broth and add the chopped cucumbers and olives, bring to a boil, turn off and let the hodgepodge brew for 20 minutes.
When serving, add a slice of lemon to each plate. Delicious with sour cream and chopped herbs.

Bon Appetit!

Chicken soup with cheese dumplings and green peas

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 tbsp. spoons (maybe more or less, it all depends on the flour)
Salt and spices to taste
Vegetable oil for frying

Preparation

Boil chicken breast broth in salted water, disassemble the breast into fibers and put back into the broth.
Cut the potatoes into cubes, transfer to the broth.
Make a roast.
Fry finely chopped onions and chopped carrots (or grated).
Add the frying to the soup, salt and spices and cook until almost cooked.
Make cheese dumplings.
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.
Add dumplings along with green peas and cook for another 10 minutes, cover and let the soup brew for 5 minutes.

Bon Appetit!

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

Boil the chicken breast broth in salted water, cut the breast into small pieces, transfer it back to the broth.
Add diced potatoes to the soup.
Make a roast.
Grate the carrots on a coarse grater, and chop the onion into small cubes, fry the vegetables.
Add the frying to the soup and cook for 15 minutes.
Beat eggs with a little salt and pepper.
Fry on both sides like pancakes (calculation 3 eggs - three pancakes).
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.
Sprinkle with chopped herbs and serve.

Bon Appetit!

Finnish soup with salmon and cream

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
Calculation for 3 liters

Preparation
Send a soup set to boil with a whole onion, as it boils, constantly skim off the foam.
Remove the soup set from the broth.
Strain the broth, return to the stove, add the potatoes, cut into small cubes, finely chopped onions and carrots when it comes to a boil.
Add chopped salmon, salt and spices as the broth comes to a boil.
Cook for 20 minutes, constantly skimming off the foam.
At the very end of cooking, pour in the cream, bring to a boil, remove from heat and let it brew for 20 minutes.
Bon Appetit!

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 at this 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
Calculation - for 5 liters

Preparation

Wash the meat, cut into medium pieces and send it to fry directly into 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, cut into circles and onion in half rings, grind everything together, bring vegetables until soft.
Add water and simmer for about 1 hour (remembering to skim off the foam).
In the meantime, peel the potatoes and bell peppers (do not touch the spicy one yet).
The time has come, we must lay the rest of the vegetables.
Chop potatoes, bell peppers and tomatoes quite coarsely 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).
Cover, reduce heat to low to simmer and simmer for 1 hour.
After the time has passed, very carefully remove the hot pepper and sprinkle with herbs and cook for another 5 minutes.
When serving, whoever likes it sharper, cut hot peppers (but not all of them, of course) into small pieces directly into a plate and sprinkle with herbs.

Bon Appetit!

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:

Cook the leg, remove from the broth, disassemble into fibers and transfer back to the broth
Next add diced potatoes and finely chopped carrots (or grated)
Fry the onions until golden brown and add to the soup
Followed by processed cheese
Cook over low heat for 15 - 20 minutes or more until the cheese is tender and completely dissolved
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

Soak peas for 2 hours or overnight
Pour peas into boiling salted water, cook for 30 minutes constantly removing the foam, add potatoes
Make a roast
Finely chop the onions, grate the carrots (or finely chop) fry until almost cooked, add the sausages cut into slices
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:

Peas, along with chicken breast, are boiled in salted boiling water for 30 minutes or more.
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.
Make a roast.
Grate carrots (or cut into small pieces), cut onions into small cubes.
Fry vegetables until blush, add mushrooms and mustard and simmer over low heat for 5 minutes.
Transfer the finished frying to the broth, along with the turmeric, salt and pepper.
Cook the soup for another 10 minutes, turn it off and let the soup infuse.
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:

Cut the chicken breast into pieces
Boil rice with chicken breast in salted water
Grate carrots (or cut into circles)
Cut the onions into small cubes
Fry carrots and onions, add tomato paste, chopped garlic, finely chopped greens and simmer a little
Add frying to the soup with salt and spices
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

Boil the chickpeas in salted water until tender
Form small meatballs from the minced meat and gently add them, cooked to the chickpeas.
Make a roast.
Cut onions and carrots into small cubes and fry.
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).
Arrange the roast with boiled chickpeas and meatballs.
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.
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

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.
Make a roast.
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.
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.
When serving, add a slice of lemon to each plate.
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:

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.
Make a roast.
Fry finely chopped onions and chopped carrots (or grated).
Add the frying to the soup, salt and spices and cook until almost cooked.
Make cheese dumplings;
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.
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:

Boil the chicken breast broth in salted water, cut the breast into small pieces, transfer it back to the broth.
Add diced potatoes to the soup.
Make a roast.
Grate the carrots on a coarse grater and chop the onion into small cubes, fry the vegetables.
Add the frying to the soup and cook for 15 minutes.
Beat eggs with a little salt and pepper, fry on both sides like pancakes (calculation 3 eggs - three pancakes)
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.
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

Send a soup set boiled with a whole onion, as it boils, constantly remove the foam
Remove the soup set from the broth
Strain the broth, return to the stove, as it boils, add potatoes, cut into small cubes, finely chopped onions and carrots
Add chopped salmon, salt and spices as the broth comes to a boil
Cook for about 20 minutes constantly removing the foam
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

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

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.
Add water and simmer for about 1 hour (remembering to skim off the foam)
In the meantime, peel the potatoes and bell peppers (do not touch the spicy one yet)
The time has come, we must lay the rest of the vegetables.
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)
Cover, reduce heat to low to simmer and simmer for 1 hour.
After the time has passed, very carefully remove the hot pepper and sprinkle with herbs and cook for another 5 minutes.
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

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

In addition, soups made from quality vegetables help to cope with overeating, being faithful helpers of healthy and dietary nutrition.

Do you have to eat soup every day? The answer is extremely positive, because fresh soups are beneficial for the health and vitality of the body. There are several reasons for this:

first courses have a stimulating effect on digestion processes and are quickly absorbed;
liquid food provides support for the water-salt balance;
hot soups help to keep warm during the cold season, supplying the body with heat energy.

The first courses come out on top in terms of nutritional value and the ability to be easily absorbed by the body, therefore they are recommended to be used in the children's diet, as well as in the postoperative period and with dietary nutrition.

Cooking Secrets or How to Make a Delicious Soup

The main rule and the main secret in the preparation of first courses is an elementary adherence to the recipe, which will save the culinary specialist from boiled vegetables and frequent problems with over-salting soups. Easy-to-follow steps for making a soup masterpiece:

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

Recipes for the simplest and most inexpensive soups for every day

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

Tomato soup

For 10 servings you will need:

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

Cooking time is noticeable: 45-50 minutes.

Caloric content: 35 kcal / 100 g.

Soup with melted cheese and noodles

For 6 servings you will need:

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

Cooking time is noticeable: 35 minutes.

Caloric content: 30 kcal / 100 g.

Rice soup with tomatoes and cheese

For 10 servings you will need:

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

Cooking time will take: 35 minutes.

Caloric content: 31 kcal / 100 g.

Finely grate the processed cheese and put it in boiling water, cook over moderate heat for 8 minutes until it is completely dissolved;
We send meat balls to the pan, cook for 8 minutes;
Cut the potatoes into cubes;
Fill the tomatoes with boiling water, wait 30 seconds, then remove the skin, cut into a medium cube;
We wash the rice well, send it to the pan along with the vegetables and cook for 12 minutes;
Add spices and dill 3 minutes until tender.

Fish soup

For 8 servings you will need:

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

Total cooking time: 25 minutes.

Caloric content: 25 kcal / 100 g.

We wash the rice and put it in boiled water, cook for 2 minutes;
Finely chop the onion;
We disassemble the saury into small pieces;
Dip potatoes, onions, fish into a saucepan and cook for 12 minutes;
4 minutes before the end of cooking, as needed, the soup can be added to salt, add pepper, decorate with herbs.

Traditional Soup Recipes for Every Day

When it comes to traditions, borscht, pea soup or cabbage soup, loved by many housewives and eaters, come out on top. We offer you simple recipes for popular dishes for making original soups, having tried which, you will certainly want some additives!

For 10 servings you will need:

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

Cooking time will take: 110 minutes.

Caloric content: 90 kcal / 100 g.

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

Pea soup with smoked ribs

For 10-12 servings you will need:

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

Cooking time will take: 95 minutes.

Caloric content: 85 kcal / 100 g.

Cabbage soup

For 8-10 servings you will need:

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

Cooking time will take: 50 minutes.

Caloric content: 52 kcal / 100 g.

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

Lenten soups: easy recipes for every day

Soups without meat are not just low-calorie, but also very tasty, which can be cooked every day, spending very little time. For instance:

For 8-10 servings you will need:

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

Cooking time will take: 40 minutes.

Caloric content: 26 kcal / 100 g.

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

For 8 servings you will need:

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

Cooking time will take: 70 minutes.

Caloric content: 21 kcal / 100 g.

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

For 10 servings you will need:

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

Caloric content: 22 kcal / 100 g.

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

Delicious soup recipes for the children's menu

Cooking soups every day for the children's diet will not create great difficulties for housewives, since the recipes are quite simple, they cook quickly and turn out to be very nutritious.

Milk soup with vegetables

For 6-8 servings you will need:

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

Cooking time will take: 30 minutes.

Caloric content: 48 kcal / 100 g.

Finely chop the cabbage;
Combine milk with water, bring to a light boil and send cabbage to it. Cook for 7 minutes, stirring constantly;
Cut the potatoes into small bars, send them to a saucepan and continue to cook for another 12 minutes on low heat, not forgetting to stir;
Finely chop the onion, fry in ghee until golden brown;
4 minutes before readiness, send the fried onions to the soup and salt to taste.

Soup with chicken meatballs in a slow cooker

For 6 servings of soup for children you will need:

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

Cooking time will take: 25-30 minutes.

Caloric content: 35 kcal / 100 g.

Twist the chicken fillet with a meat grinder or blender, add the egg and flour, knead thoroughly, form the meatballs and send them to the freezer for 15 minutes;
Cut the potatoes and onions into cubes;
Rub or cut carrots into thin strips;
Fill the cooking container with water, send the meatballs, prepared vegetables into it, add the dill and set the "Soup" mode on the multicooker;
Add the egg noodles and salt 8 minutes before cooking.

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

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

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What dish can rightfully consider itself the king of the dining table? Soup, of course. Hot, nutritious, aromatic - just what you need to recharge your batteries for the rest of the day. It is especially good in autumn, which is just around the corner. Imagine: you are returning home from a walk through fallen leaves and enjoying a plate of delicious soup. Just for this, we have chosen for you 10 simple and step-by-step recipes with photos, from one reading of which salivates.

1. Pea with hunting sausages and cheese

Pea soup - rich, nutritious, aromatic. And sausages and cheese will add spice to it, what else could be better for happiness?

What you need:

Peas - 1 glass
Potatoes - 3 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Hunting sausages - 5 pcs.
Processed cheese - 1 piece (or 2 tablespoons)
Salt and spices to taste

If desired, you can add greens, calculate the ingredients for 3 liters of water. Also, do not forget about vegetable oil (for frying).

How to cook:

Soak the peas for two hours or overnight.
Bring salted water to a boil, add peas. Cook for 30 minutes, skimming off the foam. Then add the chopped potatoes.
Prepare frying: finely chop carrots and onions, fry Cut sausages into slices and fry too.
Add the frying and sliced melted cheese to the soup and cook until the cheese is completely melted.
Serve with herbs (if desired).

2. Kharcho with chicken

Kharcho soup is a national Georgian dish. It is usually cooked with beef, but it can be easily replaced with chicken. The soup is less fatty, but no less tasty.

What you need:

Chicken breast - 300 g
Carrots - 1 pc.
Onions - 1 pc.
Rice - 100 g
Garlic - 3 cloves
Tomato paste - 2 tablespoons
Greens - a small bunch
Salt and spices to taste

Calculation of ingredients for 3 liters of water. You will need vegetable oil for frying.

How to cook:

Cut the chicken breast, boil it with rice in salted water.
Prepare frying: cut the carrots into circles or grate on a coarse grater (as you like), cut the onion into small cubes and fry it all. Then add herbs and garlic (pre-chop), tomato paste and simmer a little.
Wait for a boil, turn off the heat and let the soup steep for 10 minutes.
Serve with herbs.

3. Creamy with celery

We promised recipes for every taste and here is a soup for those who watch their diet. Very helpful and gentle.

What you need:

Butter - 2 tablespoons
Celery stalks - 700 g
Onions - 1 pc.
Potatoes - 8 pcs.
Salt, pepper, lemon juice - to taste

The ingredients are designed for 1.5 liters of water.

How to cook:

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

4.With cheese dumplings

Its name may sound strange to some, but this soup is a worthy candidate for a place in your cookbook and on your table.

What you need:

Chicken meat - 400 g
Carrots - 1 pc.
Potatoes - 4 pcs.
Green peas - 45 g
Onions - 1 pc.
Cheese - 75 g
Egg - 1 pc.
Flour - 75 g
Salt, spices - to taste

Do not forget about vegetable oil (for cooking frying)

How to cook:

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

5.With meat balls, chickpeas and tomato

In the last recipe there were cheese balls, but this one will have meat balls. And chickpeas - for greater utility and unusualness.

What you need:

Minced meat - 450 g
Chickpeas - 240 g
Potatoes - 5 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Garlic - 4 prongs
Bulgarian pepper - 70 g
Tomato paste - 40 g
Salt, spices, herbs - to taste

You will need a little oil to make the frying.

How to cook:

Soak the chickpeas overnight. Cook in salt water.
Shape into minced meat balls and add to soup.
Prepare the frying: fry the chopped carrots and onions, then add the chopped garlic, bell pepper and tomato paste, simmer for 7 minutes.
Add frying, chopped potatoes, salt, spices to the broth and cook over low heat for 7 minutes.
Let the soup steep and serve, sprinkled with herbs.

6. Cheese with red fish

True gourmets can afford to feast on cheese soup, and even with red fish! After such a dinner, you will definitely have enough strength and energy until the evening!

What you need:

Fillet of red fish - 200 g
Leeks - 40 g
Carrots - 1 pc.
Bulgarian pepper - 1 pc.
Potatoes - 3 pcs.
Processed cheese - 150 g
Salt, spices, herbs - to taste

Calculation of ingredients for 1.5 liters of water.

How to cook:

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

7. Lagman

A popular soup from Central Asian cuisine, which, like goulash, can be either a soup or a main course, depending on the amount of broth. You can cook noodles for him yourself, but in this recipe we will simplify the task for you.

What you need:

Meat (any) - 300 g
Spaghetti - 1 pack
Potatoes - 3 pcs.
Onions - 3 pcs.
Tomato - 2 pcs.
Carrots - 1 pc.
Bulgarian pepper - 2 pcs.
Tomato paste - 50 g
Garlic - 3 cloves
Water - 1.5 - 2 glasses
Salt, sugar, herbs, seasoning (cilantro, cumin, saffron, star anise, hot and sweet peppers) - to taste.

You will need oil for frying.

How to cook:

Boil spaghetti in salted water, rinse in a colander.
Heat oil in a deep frying pan, add finely chopped onion.
Cut the meat into small cubes, add to the onion and fry over high heat for 7 minutes, stirring constantly.
Add chopped carrots and tomato paste, fry on low heat for 10 minutes.
Cut the pepper and tomatoes into small cubes, add and fry for 5 minutes over low heat.
Add water and finely chopped potatoes.
Add spices, salt and sugar, cover and leave for 10 minutes over low heat.
Pour the resulting sauce over the spaghetti, sprinkle with herbs, add garlic. Lagman is ready!

8. Pumpkin puree soup

Autumn is harvest time. If you have managed to grow a pumpkin in your garden, and now you do not know what to do with it, we have a solution for you.

What you need:

Pumpkin - 500 g
Broth (meat or vegetable) - 500 ml
Onions - 1 pc.
Ginger root - about half a finger size
Salt, pepper - to taste
Cream for garnish - optional

You will also need oil for frying.

How to cook:

Cut the pumpkin into small pieces, boil in salted broth.
Fry the onions, grate the ginger on a fine grater.
Grind the onion, ginger and broth in a blender until puree.
Can be served, garnish with cream if desired.

9. Hungarian goulash

Another unusual soup to your collection! Although his tongue does not dare to call it soup, because Hungarian goulash is both the first and second course at the same time. Thick, nutritious, satisfying - just what you need in cool weather.

What you need:

Meat (pork or beef) - 500 g
Onions - 1 pc.
Carrots - 1 pc.
Bulgarian pepper - 1 pc.
Tomato paste - 3 tablespoons
Flour - 1 tablespoon
Bay leaf - 2 pcs.
Water or broth - 2 cups
Salt, pepper - to taste

Optionally, add potatoes and pasta to the latter. And oil for frying, of course, should not be forgotten.

How to cook:

Wash the meat, wipe dry and cut into small cubes.
Heat oil in a saucepan or deep frying pan, add meat and fry for 5 minutes over high heat.
Chop onions, carrots and peppers, add to the meat. Fry for 10 minutes, stirring constantly.
Add salt and spices to taste, add to flour, fry for 5 minutes, stirring continuously.
Add tomato paste and stir.
Add bay leaf, pour over water or broth, cover and cook over low heat for 30-40 minutes, and the goulash is ready.

10. Borsch

And where without a real king among soups - borscht. We have no doubt that every self-respecting housewife has a recipe passed down from generation to generation with her family secrets, but you definitely cannot do without a recipe for this soup.

What you need:

Beef (on the bone) - 300-400 g
Cabbage (fresh) - 1.5 kg
Potatoes - 3-4 pcs.
Carrots - 1-2 pcs.
Onions (onions) - 1 pc.
Beets - 1 pc.
Sour cream - 100 ml
Bay leaf - 2 pcs.
Greens, pepper, salt - to taste

The ingredients are designed for 1.5-2 liters of water. Frying may require oil.

How to cook:

Wash the meat, cover with cold water, boil and cook after that for 20 minutes, removing the foam with a slotted spoon.
Peel the beets, grate, fry. Add a little broth to it and simmer over low heat.
Finely chop the onion, fry, Add the chopped carrots, a little broth, simmer for 3-5 minutes.
Chop potatoes, add to soup, let boil.
Add chopped cabbage to the soup, cook until tender, season with salt and pepper to taste.
Add stewed beets and vegetables, herbs and bay leaf. Cover the pan with a lid and cook for 3-5 minutes, then remove from heat.
Don't forget about sour cream when serving!

Bon Appetit!

Soup is an important dish on the menu of every person. After all, it will not be a secret for anyone that it is necessary to eat liquid cooked food, helping your digestive system to work better. But it can often take a long time to prepare a given dish. This article will discuss how to cook a "quick" soup from a small amount of products.

Option 1.With egg and noodles

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

Option 2. Cheese

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

Option 3. With crab sticks

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

Option 4. Fish (with canned food)

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

Option 5. Pea

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

Simple secrets

Some ladies will be interested to know how to make soup quickly. To make it more rich, you can pre-cook the broth, you don't have to do it all at once. So it will take much less time to cook the soup itself on the ready-made broth. It is better to salt and season the first courses closer to the end of the cooking process, so they will taste better. Advice on how to quickly cook them should be added to the dish almost at the very end. After all, if tomatoes are added earlier, they will significantly slow down the cooking process, and everything can take much longer. Well, the main nuance: always after boiling the potatoes, you need to remove the foam, because it is unnecessary substances that are boiled down, which are better to be removed from the dish first.