Helia delrins knows how to make soup from nothing. Soup with meatballs and corn Delicious soup from nothing recipe

25.02.2024

Soups are the most important element of our kitchen. Despite their relatively low calorie content (about 20-25 kilocalories per liter), they have amazing nutritional value due to the presence of glutin and extractives. The more extractive substances in the broth, the more aromatic and tastier it is, the stronger the broth influences the increase in appetite, the better the digestion of all food taken at lunch. That is why soups are served as a first course. On this page you will find delicious and healthy soup recipes, as well as tips on how to cook soup correctly.

Preparing traditional soups requires quite a lot of time and the presence of meat or meat broth. Light vegetable cream soups are a completely different matter; they are cheap, quick and invariably tasty...

Shurpa is not a soup in the literal sense of the word, since after cooking it is divided into the first and second courses. Meat with potatoes and vegetables are laid out on a separate tray, and vegetable soup...

Prepare this light and at the same time nutritious beetroot soup; it will refresh you in the summer heat and give you vigor and energy. It's easy to prepare, all the ingredients are simple, healthy and cheap...

It will take you about half an hour to prepare this soup, and you will get an excellent first course: tender, aromatic, nutritious, children adore it. I recommend to everyone...

Anyone who thinks that Lenten borscht is eaten only during fasting is very much mistaken. Mushroom borscht turns out so nourishing, tasty and aromatic that it will certainly become your favorite dish...

This soup is considered dietary - light and nutritious, practically free of animal fat, recommended for children and older people, and indeed for everyone who cares about their health...

The taste of hodgepodge is always rich and strong, which is why, and also because of the high concentration of protein, meat hodgepodge is considered 100% a dish for real men...

This soup has a delicate and at the same time rich taste, it is easy and simple to prepare, very beautiful and appetizing - multi-colored pieces of vegetables in the most delicate cheese broth...

In spring and early summer, there is nothing better than vitamin-rich green cabbage soup. It’s quite simple to prepare them; for this we need: meat broth, 2 bunches of sorrel, green onions, potatoes, carrots...

This recipe is suitable for fasting, as well as for people who do not consume animal protein. Cabbage soup is prepared without meat, but thanks to the presence of beans, it turns out to be quite filling and nutritious...

Of all the pickle recipes, I love pickle with pearl barley the most. Barley and pickled cucumbers give the pickle that unique taste. Ingredients: beef, pearl barley, potatoes, carrots...

Everyone loves this tasty, healthy and nutritious dish. Despite the fact that cooking borscht is quite simple, it is not always possible. This recipe makes borscht tasty, beautiful and rich...

Make this delicious and practical soup. Just from minced meat, potatoes, carrots and onions you can prepare a delicious lunch in about half an hour, and with skill you can cook it even faster...

A simple, quick and practical recipe for a delicious rich mushroom soup. Both fresh and frozen mushrooms will do. Recipe for mushroom soup with champignons and pearl barley...

This simple and satisfying Russian dish has long found popular love and recognition. I’m sharing my grandmother’s recipe; cabbage soup turns out delicious, nutritious and at the same time light...

Rassolnik is a popular Russian dish whose main ingredients are pickles and brine. And I fell in love with this soup for its delicate sour taste and practicality...

The classic recipe for this soup is necessarily made from beef, contains walnuts, rice and another very important ingredient - tkalapi, which is now successfully replaced with tkemali plum sauce...

There is nothing easier than cooking broth, but to make the meat broth not only tasty, but also clear as a tear, you just need to follow just a few rules...

Cook this incredibly delicious chicken soup with rice. Remember how in childhood, fragrant, with chicken leg and tender rice. It's very easy to prepare. First, cook clear chicken broth, and then...

Favorite soup recipe: quick and practical. Everyone likes it, both adults and children. And to avoid monotony, we put different vermicelli. The most beautiful soup is if you add colorful noodles...

Everyone loves pea soup, but very often they prefer other faster dishes. No more soaking peas overnight, this recipe makes this creamy soup super quick...

In the summer heat there is nothing better than a refreshing, tasty and aromatic okroshka. They have come up with so many recipes for okroshka: with kefir, with whey and even with water, but the most delicious is considered to be okroshka with kvass...

The most delicious fish soup is considered to be fish soup made from live, freshly caught fish. Fish soup can be prepared in different ways, but I’m sharing a recipe for how fishermen from the Dnieper prepare fish soup...

This unusually delicate and light cream from young zucchini will fill the body with much-needed vitamins and minerals, energize it, and help maintain youth, slimness and beauty...

Many people have heard about gazpacho - a Spanish soup made from fresh tomatoes, and also that there is nothing better than cold soup in the summer heat. Preparing gazpacho is very, very simple, and most importantly incredibly fast...

Another dietary soup, which is prepared from freshly picked peas from the garden, or freshly frozen peas are also suitable. Try it, it’s really tasty and extremely healthy...

Anyone who watches their figure, who cares about youth and health, knows about the magical properties of pumpkin. I advise everyone to fall in love with this orange miracle, prepare this delicious and nutritious vitamin soup...

How to cook soup

To make the broth rich, the meat should be filled with cold water. The broth is quickly brought to a boil and then simmered over low heat.
If you cook the broth over high heat, the meat will be tastier and the broth will not be as rich.
When cooking soup, after each addition of vegetables, quickly bring the soup to a boil and then reduce the heat.
Stir soups using slow circular movements. Only in this case the integrity of the vegetables in the soup is not compromised.
Do not add water to the broth; it greatly affects the taste of the broth. If it is necessary to add (too much salt or too little liquid), then use boiling water.
To prevent the soup or broth from losing its beautiful transparent color, always remove the bay leaf from the soup after cooking.
Any soup will be much tastier if, after cooking the soup, you let it brew for a little while.
Heat the broth over low heat, uncovered. This way it will better retain its transparency and taste.

When to salt soup

Salt the meat broth twenty minutes before the end of cooking.
Salt the fish broth at the beginning of cooking.

IMHO, the most delicious post of the year :)

...This note is for those who are economically inept, lazy and poor. For those who are used to eating in restaurants or asking the chef a menu for the week, skip it and don’t read. You don't need it. Anyone who stuffs necks every day and bakes four-cornered kulebyaki with kale is of no use to you either. This is for the lazy. Those who are on diets should also avoid it in any case: it’s high in calories, and you always want supplements. Go ahead, chop the spinach and eat it with chopsticks. Aesthetes and princesses who don't eat onions - feel free to skip this post. And for the rest, I’ll be glad if it’s useful.

Well, let's say you have nothing. And food... I'm hungry! And again, there’s no desire to go to the store or to the market. Or the salary is only tomorrow. Or there is slush in the yard. Or an interesting book. Or we urgently need to put in place a couple of users in the forum who have gone completely overboard and are talking incredible nonsense. In general, we are not going anywhere. We're rummaging around in the refrigerator...
No, first we put a saucepan of water on the fire, and then we fumble. We find a lot of nonsense. We throw something away, it’s also useful. And throw a few peeled and finely chopped ones into the water potatoes. Well, they're lying around. There's no way there wouldn't be a couple of potatoes lying around. A couple of spoons of semolina there (stir properly, stir!), there is always semolina in the house, because no one eats semolina porridge. Let me explain to those who don’t like semolina: it is absolutely not noticeable in the soup, it just gives it some thickness. Maggi cube? if there are no political objections, then it’s easy, but then don’t overdo it. If without a cube (*removed at the request of opponents of Maggi cubes*) - add salt, but not too much. Ham substandard form, but still suitable - for soup. Sausage incomprehensible - cut finely. The main thing is that everything is suitable, naturally, but - darkness always accumulates, generally good things, but some ugly ones, and in small quantities. You can't serve it on the table. Eating separately is somehow not enough. But it’s great in soup.

Next comes the most important thing: the dried remains of any cheese three on a grater and there too. Processed cheese named after the fallen USSR - a must. This is a must. Better two or three. How much. It is not necessary to grate, you can finely chop and stir. Let it cook.
Fry onions, a couple of onions. In general, more onions. To such a warm, tanned color. Carrot lying around? Great. Three on a grater and into the onion. You can put a spoonful of flour in there, it will be more beautiful. Don't overcook!
Fathers! there's more bell pepper found! As many as two peppers. Great. We also cut it - if you want, you can fry it, or you can straight into soup. Yes, as soon as the cheese curds are boiled, it’s already soup. Beautiful white color. When the potatoes are cooked, throw in the fry. And it’s very good if there are more dill, parsley and so on. Green onions are not forbidden; they are valuable in color. Again, phytoncide. And remove the soup from the heat.

The color of the soup instantly becomes stunningly golden, the beauty is intoxicating, and the smell!... At this moment people begin to look into the kitchen. Questions are not relevant. Drive them away, drive them away - it’s still early. Let them remove the cups near the computers for now...

And we are looking in the bread bin crackers. If not, there are the remains of completely unattractive dried bread. Black, white - it doesn't matter. Cut the bread into dice-sized cubes and fry in a dry frying pan without oil, again until tanned. It's quick, the main thing is that it doesn't get burnt - you have to do it without leaving the cash register. And put it on a plate. In the middle of the table.
Pour the thick soup, and immediately before eating, pour a handful of crackers into the plate. We call the suffering - and quickly eat before they (the crackers, not the eaters) get soggy! Yes, if during the search you find something unfinished, like cognac or vodka, you need to finish it, but of course. This is F.F. Preobrazhensky said that eating hot soup is the sweetest thing!
One of the advantages of this soup is that it always turns out different: after all, there is always something different in the refrigerator, and in different quantities. Well, of course, potatoes, cheese and onions- it is sacred, it is unavoidable, it is eternal and unchangeable. But everything else is constantly changing. There is no pepper, but there is celery, That a couple of sausages(cut into circles), then suddenly a piece will appear smoked lard skins- oh, what a sharp and aching note!... Which means you yourself don’t know what will happen! This brings a pleasant uncertainty to cooking.

To the guests' questions "WHAT IS THIS unusual, thick and tasty?!" - we answer with dignity: - French onion soup named after Tartarin from Tarascon. And we ask a counter question: - Will you have a second one?
After which we go, sated, to read a book or imposingly leave leisurely comments on other people’s articles. Users in the forum can continue to write nonsense, it doesn’t bother you anymore... Life is beautiful and hassle-free.

It doesn’t matter that you don’t even have a second one. Don't be afraid: this soup, despite the fact that it costs three kopecks and takes 20 minutes to do everything, including washing the grater, is terribly satisfying, and after him, no one has ever asked for a second one.

*about Maggi cubes... bullshit of course... bone broth.... I'm also an opponent
in my freezer I always have several plastic cups with some kind of broth... beef... lamb... chicken... that is, when I cook something and I have broth left (and there is usually some left), I pour it into plastic cups, cover with foil and put in the freezer until better times))

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

Instant Russian folk soup - okroshka. It prepares very quickly - you just need to chop the vegetables and herbs and pour kvass on them. There are as many options for okroshka 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 kind is sometimes sold in yellow barrels, or at least do not use 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 bread,
dill,
1 tbsp. spoon of sour cream,
1 teaspoon mustard,
200 ml 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, cut into large pieces. Place sour cream in the bottom of a bowl, add vegetables, egg, bread and mustard on top. Pepper and salt. Pour in kvass and sprinkle with fresh chopped herbs.

Spanish soup is no more difficult to prepare and no longer takes 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 prison. Despite its unimpressive name, prison- this is a very interesting and simple soup, a relative of the famous stew of Roman legionnaires. But let's return to modern times - tomatoes appeared in gazpacho only at the end of the 19th century, which the Spaniards were very happy about.

Gazpacho

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

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

The only thing simpler than cold soups are instant vegetable soups. By the way, fashionable lately Bonn soup for weight loss prepared from vegetables. The principle of its action is based on the fact that our body requires 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 away, 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 head of cabbage,
1 sweet pepper,
greenery,
pepper,
salt.

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

Soup for weight loss can be made from any vegetables. The main thing is not to let the vegetables turn into an unpleasant watery mush. Use spices, color the taste the way you want, make it spicy or bland, try different combinations of vegetables, conditionally dividing them into “white”, “green-yellow” and “red”, and remember that potatoes contain a large amount of starch and none does not promote weight loss.

Sometimes you just want soup, without using recipes at all and without a specific desire for any special ingredients. My grandmother made this soup in 10 minutes, when on another damp autumn day I caught a cold, and everything seemed gray and gloomy. But this soup restored the joy of life and faith in beauty. Its composition is mystically simple: 1 potato, ½ carrot, 1 clove of garlic. To make cooking faster, it is better to cut the potatoes very finely, and grate the carrots and garlic. Cook for 10 minutes and crush the potatoes with a potato masher. Don't forget to salt it! Of course, if you eat borscht or kharcho every day, this soup will seem simple, but if after a series of main courses with heavy ingredients you forgot the last time you made soup, then this is a godsend. Serve it in broth mugs - it’s more cozy.

Puree soup is not much more difficult to prepare 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 some people will find the taste of boiled, pureed vegetables bland and want to add either butter, or hot milk, or maybe some bright spices.

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

Preparation:
Wash and peel the pumpkin. Cut into medium pieces and pour boiling water over it. Bring to a boil and cook for 3 minutes. Warm the milk and pour it into the pan with the pumpkin. Add some salt. Transfer the pumpkin pieces and liquid to the 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 water,

pepper, salt to taste.

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

There's nothing simpler than chicken soup. Let's say more - chicken soup is simple, quick and surprisingly tasty. Chicken goes well with carrots, celery, potatoes, rice and herbs, such as dill.

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

Preparation:
Rinse the rice in several waters. Heat oil in a frying pan. Place a saucepan with 2 liters of water on the fire. Cut the chicken into small pieces, chop the carrots and onions, chop the celery finely. Fry the chicken first, add the onion, celery and carrots. Place the roast in boiling water and add salt. Cook for 15 minutes over low heat. Pepper 3 minutes before readiness. Turn off the heat. Let it brew for 5 minutes. When serving, sprinkle the soup with chopped dill.

Another component worthy of attention is mushrooms. Porcini mushrooms or champignons are best suited for soups. Dry porcini mushrooms are sold in any supermarket; you can simply add them to vegetable soup to get a charming mushroom aroma. But if there are no white ones, then you can use champignons or, as a last resort, frozen honey 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:
Wash, peel, and dry the mushrooms. Peel the vegetables and cut into small pieces. Cut the Brussels sprouts in half. Place potatoes and cabbage in boiling water. Cut the mushrooms into large slices. Heat butter in a frying pan, fry mushrooms, add onions and carrots. Add the stir fry to the pan. Season with salt, add bay leaf and pepper. Cook for another 10 minutes.

The greatest culinary inventors and the most sincere connoisseurs of good simple cooking are students. Anything a student can come up with 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. spoons 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 the potatoes and carrots and chop finely. Peel and chop the onion and garlic. Heat oil in a frying pan, fry the garlic, then the onion, add potatoes and carrots. Fry for another 3 minutes and place in boiling water. After 5 minutes, throw in the vermicelli. Cook for another 7 minutes. Chop the greens and add to the soup, stir, pepper and salt. Let it brew for a couple of minutes and pour into plates.

By the way, you can make noodles yourself, and it will be even cheaper than store-bought noodles, and the taste will be much more interesting. All you need is a little flour and 1 egg. Well, if you find some chicken, mushrooms, or at least sausage or bacon, then the aroma of the noodle 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 out of sifted flour, break an egg into the center, add salt and knead into a stiff dough. If 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 cook with the chicken. If instead of meat there is sausage or bacon, then fry it in a frying pan and add it 3 minutes after putting the noodles in boiling water. The noodles are ready in 5-7 minutes. Salt and pepper. When serving, sprinkle with chopped dill.

In case you want soup, but the only stores available are a stall with canned goods, we offer another 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 and put on fire. Chop the onion and garlic. Chop bacon or slices and fry in a frying pan. Add garlic and onions to the meat. Drain the can of peas and add them to the boiling tomato juice. Add roast to the juice, pepper, salt if necessary, and let simmer for 3 minutes. Serve with black bread or rye toast.

Have you tried mint soup? This herb, unusual for our taste, has been present in soups for a long time. True, this is in Europe and America. Well, why is our mint worse than 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 drops of Tabasco sauce,
black pepper,
salt.

Preparation:
Boil 1 liter of water. Cut the bacon into strips, chop the garlic and onion. Fry bacon pieces in a frying pan, add garlic, then onion. Send it to cook. Chop the mint and place it in a saucepan. Break the eggs directly into the pan and quickly scramble them 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 making a few sandwiches, but much healthier and tastier. Cook with a light heart, and everything will be quick and easy!

Soups are an important component of every person's diet. They help you feel full and restore strength. They began to cook about 400 years ago, from the time dishes appeared. However, you should not think that the cooking process was the same as it is now. The cooking method began to be used much later.

First courses began to become widespread only at the end of the 17th century. In Russian cuisine, liquid dishes were usually called stews. The name “soup” began to be used only under Peter I.

Today there are about 150 options, each of which is divided into another thousand types, and also in several variations.

They can be hot - borscht, rassolniki, solyanka, cabbage soup, with various types of meat, fish, vegetables or cereals. Cold liquid dishes are good in the summer heat and are prepared mainly with light broth, water, kvass, and fermented milk products (okroshka, kholodnik, tarator).

However, what they all have in common is that 50% is liquid, the other half is various fillings. The ingredients are a wide variety of products: vegetables, cereals, pasta, fruits, herbs, spices, meat products. It is impossible to say which one is better. Everyone chooses according to their taste, preference and even lifestyle.

On our website you will find simple and understandable recipes for soups both for every day and for the holiday table. Each dish is described step by step with a photo with a detailed set of ingredients, so even a novice housewife will understand everything.

The question that worries many women is how to prepare soup so that it is tasty, healthy, and, of course, does not harm the figure. At the same time, it is necessary that all household members like it.

We have collected a large selection of recipes: Ukrainian borscht, Georgian kharcho, with cheese and crackers, with noodles, mushrooms, various types of fish, seafood - you can’t count it all.

In order for the food to be successful, you must follow the unspoken rules:

vegetable soups are boiled in a small volume of liquid;
meat, especially with smoked meats, will turn out tastier if you cook them in earthenware, porcelain or enamel dishes;
Don’t cook too much - maximum number of servings for 6 people at the rate of 200-400 ml of liquid per serving;
spices, as well as tomato paste, are added at the very end of cooking;
In borscht, potatoes are cut into cubes, in noodle soups - into strips.

If you are watching your weight, then you will probably like vegetarian dishes. Dietary, healthy food is prepared without frying vegetables or adding fatty meats or fish. To make it more filling, cereals or legumes are added to it, and greens are added for flavor.

Only a real housewife can prepare real Ukrainian borscht, but thanks to the detailed description, step-by-step photos and exact recipe, you can easily master this art and delight your loved ones with its rich, unique taste.

It is especially worth highlighting the first courses for children. Every mother has to rack her brains about what to cook so that her baby eats with pleasure. With us this problem will solve itself. On the pages of our website you will find pureed soups for your beloved child from 6 months. As a rule, they are prepared from vegetables, with the addition of cream or milk.

Don't be afraid to experiment, choose new recipes on our website. Your loved ones will certainly appreciate your efforts, because now even the simplest broth will become a masterpiece from the chef.

On the pages of our website you will find other, no less interesting recipes.

What is soup? This is the first dish, the base of which consists of 50% liquid. It is prepared in all countries of the world; each nation has its own recipes for simple and tasty soups for every day, or elaborate, 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 base on which they are prepared. May be on:

water;
beer;
kvass;
kefir;
brine.

Types of soups

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, with vegetable broth for dietary and baby food. They are prepared quickly, the recipes are simple and easy.

Easy simple cabbage soup

Products:

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

Cut the potatoes into small cubes, chop the carrots, chop the onion. Place everything in a saucepan and add two liters of water. Place on the stove and cook until the potatoes are half cooked. Add shredded cabbage, salt and oil. When serving, sprinkle with herbs.

Lentil soup

Prepare:

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

Cover the lentils with water and cook for 10 minutes. Place in a colander and let the water drain. Chop the onion, pour oil into the bottom of the pan and fry for several minutes, stirring constantly. Add the lentils to the onions, stir everything together a couple of times and add hot water. Leave to cook for about half an hour. Add finely 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 grams 350
Zucchini (young) – 2 large
Ghee butter – 1 tbsp. spoon
Salt pepper
Paprika – 0.5 teaspoon
A pinch of curry

Cut the zucchini together with the skin, divide the cabbage into individual inflorescences. Melt butter in a saucepan, add curry, pepper and paprika. Add cabbage and fry, turning several times. Add zucchini, salt and hot water (1 cup). Cover with a lid and simmer, stirring, for about 30 minutes. During this time, the vegetables will be cooked. Using a blender, puree the vegetables. You should get a beautiful velvety mass. The puree soup is ready.

Mushroom soups

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

Mushroom soup with herbs

Ingredients:

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

Heat oil in a saucepan, add onion, simmer for a couple of minutes, add sliced mushrooms. 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 vermicelli, add herbs, after five minutes you can turn off the stove. Serve mushroom soup hot.

Soup with mushrooms and melted cheese

Products:

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

Boil water and add potatoes, cut into small cubes, into it. Fry the chopped champignons in oil and place in a saucepan. Fry onions and grated carrots in the same oil, add pepper in strips. Salt the soup, sprinkle with paprika and black pepper, and add vegetables from the frying pan to the pan. After five minutes, lower the cheese. When the potatoes are almost ready, throw in the noodles, after 10 minutes the soup is ready. At the end, add your favorite greens. Let's look further at homemade soups that are easy to prepare.

Soup with cheese and mushrooms

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

Recipe ingredients:

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, you can leave them whole. Fry in a frying pan along with onions. Boil water, add potatoes, cut into any shape, and let them simmer for 10 minutes. Add mushrooms with onions, salt and olive oil.

When the potatoes are ready, add the broccoli to the soup and cook for three to four minutes. Grate cold cheeses and add to soup. To make it easier to grate the cheese curds, place them in the freezer for half an hour. When the cheese curds have 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

Wash the chicken meat, cut it and put it in boiling water along with the onion (without cutting it whole) and one carrot, cut into two parts. When the broth boils, skim off the foam periodically. Cut the potatoes into any shape, add water and leave aside.
Chop the second onion, fry and add grated carrots, simmer together for a couple of minutes. Wash the rice 2-3 times. When the chicken is cooked, remove it from the pan along with the onions and carrots. Place the potatoes in the dish and cook for 10 minutes, add bay leaf, vegetables from the pan, salt and pepper and throw in the rice.
Cut the cooled breast into small pieces and add to the soup. Cook until the rice is ready. Dinner is ready, call the family to the table. Let's look further at recipes for simple soups that you can cook 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 cereal and pour boiling water over it. Leave to swell for a couple of hours. Cut the meat into small pieces and cook, drain the first water after boiling. Pour hot water and cook until tender, add soaked pearl barley. When it's almost ready, add the potatoes. Fry the onion and carrots, add finely chopped celery, sauté for 7-10 minutes. Place in soup. When the potatoes are cooked, you can turn it off and sit down at the table.

Pea soup with pork

Products:

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

It is best to soak the peas in water from yesterday, this way they will cook much faster. Divide the meat into pieces and cook, after half an hour add the peas and cook for another 30 minutes. Grind the onion and carrots using 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 frying pan, salt and pepper. Pea soup with meat is ready. Let it brew for about five minutes and you can have lunch.

See how to cook, step-by-step recipe with photos.

Chicken gizzard soup

Ingredients:

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

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

Broccoli soup with chicken

Products:

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

Cut the chicken meat and put it to cook. Chop the onion and carrot and fry in butter. Disassemble the broccoli into florets, and when the meat is almost ready, put it in the soup. Add stewed vegetables, salt and pepper. Bring everything to readiness. Drain the yushka into a separate container, use a blender to puree everything, gradually adding the yushka. Adjust the thickness of the soup to your taste.

Green soup with sorrel

Products:

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

Divide the meat into small portions, cook for 10 minutes, drain the water, add clean water and cook the pork. Boil eggs and add cold water. When the meat is almost ready, remove it from the fish, separate the flesh from the bone, and return it to the pan. Add potatoes, carrots, finely chopped or grated. When the vegetables are ready, add finely chopped eggs, herbs, sorrel, salt and add, sparingly, pepper. Boil for 5-7 minutes and turn off. Serve with sour cream. And then we have soups for every day, simple and cheap, filling and tasty.

Pea soup with smoked ribs

If you are interested in soups that are tasty and simple, satisfying and filling, 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 refined oil
1 small carrot
2 cloves of garlic
1 onion
½ teaspoon hops-sumelli
0.5 teaspoon paprika
Salt pepper

Soak the peas for several hours in warm water, then drain the water and pour them into boiling water. When the water boils, throw in the ribs, remembering to skim off the foam. Cut the potatoes into small cubes, and as soon as the peas are soft, add to the broth. Grate the carrots, finely chop the onion, place in a frying pan and sauté for several minutes. Salt, add paprika and pepper. Then put it in the soup, mix all the ingredients and add crushed garlic. After a couple of minutes, add the greens, let it simmer for a couple of minutes and you can turn it off.

Kharcho soup with beef

We will need:

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

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

Soup with beans and meat

This is a very tasty soup, hearty, rich, see the recipe with photos, it’s very simple.

Products:

500 g 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 immediately add soaked beans. They will need to cook for an hour and a half. When the beans are soft, throw in the diced potatoes. Continue cooking.
Finely chop the onion, grate the carrots, and simmer in oil. The ingredients in the pan are already ready; you can add stewed vegetables, bay leaves and spices. Let simmer for another 5 minutes. The 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 vegetable oil
One egg

Add egg and spices to the minced meat, knead the minced meat, beat well and form into 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, sauté the onion, then the carrots and garlic. Stew everything and put it in boiling water. Fry the meatballs on both sides in the same oil and immediately lower them into boiling water. Throw in the potatoes and cook until tender, about half an hour. At the end, add the greens.

Soup with meat and buckwheat

Products:

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

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

See also: light and tasty for proper nutrition.

Chickpea and chicken soup

Ingredients:

Two chicken drumsticks
One glass of chickpeas
One onion
Half a bell pepper (green or red)
A little parsley
A few celery roots
Two tablespoons of vegetable oil
One medium carrot
Salt pepper

The chickpeas must be filled with cold water and left until the morning. The next day, drain the water, rinse the chickpeas and fill with clean water. Cook for 35-40 minutes. Remove the skin from the drumsticks and add to the chickpeas, cook for another half hour. Place onion strips, carrots and celery into 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 bones and return them to the soup. Try the chickpeas, if they are already cooked, add the stewed vegetables, add pepper and salt, and herbs. Let it simmer for five minutes, that’s all, the delicious and satisfying chickpea soup is ready.

Chicken soup 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, add chicken, close and set the “Cooking” program for 30 minutes. Cut all the vegetables into small pieces. Remove the chicken, disassemble it into small pieces, remove bones if there are any. Return to the broth, add all the vegetables and herbs, add salt and pepper. If necessary, add water. Close the lid and set the “Soup” program for 25 minutes. Everything is ready, and we look further at the soup recipes.

Soup with melted cheese and vegetables

Products:

3 potatoes
Half a chicken carcass
1 large onion
Processed cheese
Greenery
Spoon of butter
Salt pepper

Fill the carcass with water (3 liters) and cook, periodically removing the foam. Cook for 30 minutes, lightly add salt during cooking. Cut the potatoes into small cubes, add water. Fry the onion in butter; chop it very finely; you can grate it.

Remove the chicken, let it cool and separate the meat from the bones, return it to the broth, add the potatoes and cook until done. Add stewed onions, melted cheese, grated cheese, salt, pepper and herbs of your choice. Let it simmer for five minutes, leave it aside to brew.

Delicious beef noodle soup

Prepare:

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

Pea soup with sausage

Products:

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

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

Chicken soup with egg

Recipe ingredients:

2-3 domestic eggs
Handful of noodles
Chicken thigh
One carrot
A pinch of turmeric
1 onion
Salt pepper
Parsley

Let the chicken cook for 5 minutes, drain the first soup. Pour in clean water and cook for 15 minutes, then remove and separate the meat from the bone and return to the pan. Chop the vegetables, add to the broth, add salt, cook for another 10 minutes, then add the noodles to the soup. Cook for 5-7 minutes, the heat should be low, add herbs and black pepper at the very end. Boil the eggs; if they are homemade, it is best to boil them soft-boiled. Serve the soup by pouring it into bowls and adding half an egg.

Fish soups

You can prepare a lot of delicious soups from fish and seafood, and not just the banal fish soup (although it can be very tasty and rich if you start preparing 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 the pan; when it boils, add the washed rice. After 10 minutes, add finely chopped potatoes and carrots. After about five minutes, put finely chopped onion in the soup. After a couple of minutes, add the fish, chop it with a fork right in the jar, add salt, add a bay leaf and black pepper. A couple of minutes and you can turn it off.

Puree soup with shrimp

Ingredients:

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

Thaw the shrimp, peel, leaving only the tail. Place in a saucepan and boil for 6-7 minutes, place on a plate. Place the chopped vegetables in the pan where the shrimp were cooked and cook them. Drain the soup into cups and use a blender to make a vegetable puree, gradually adding liquid. Stir, salt, add more pepper. Pour into plates, place a few shrimp in the center and sprinkle with herbs. An unusually tasty shrimp soup is ready.

Soup with squid

Products:

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

Chop the potatoes and put them in a saucepan, add water and cook for 10 minutes. Meanwhile, fry onions, carrots and tomato slices, add a little salt and pepper. When the potatoes are ready, add the roast and squid, cut into rings. Add greens, cook for 3-4 minutes. Leave the soup covered to steep 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, add carrots and potatoes cut into any shape. Cook for 30-35 minutes. Cut the tomatoes in half, place them in hot oil, cut side down, and fry only on this side with pepper and salt. Place in a dish, add canned tuna there, add salt, pepper and green stuff. Let it simmer for five minutes and you can remove it from the heat.

Puree soup with shrimp and cauliflower

Components:

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

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

Cold beet soup

Products:

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

Boil the beets, peel them, and divide them into two parts. Finely chop one and place in a soup container. Add cucumber, cut into small cubes, and radishes into strips. Place the second part of the beets in a blender bowl, pour in the kefir and half a bunch of dill. Beat until smooth. Add the remaining dill to the vegetables, pour over the resulting soup, and add salt. Stir and pour into a plate. Cut the boiled egg lengthwise and place it in the center of the soup.

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