Homemade soup recipe. Soups recipes

This liquid, predominantly the first dish has become widespread in many countries of the world. The types of soups are distinguished by their rich variety and are subdivided according to several characteristics at once, which we will discuss in this article. But the most distinguishing feature of this dish, which allows it to distance itself from others, according to most modern culinary sources, is that the soup contains at least 50% liquid and is prepared by cooking.

A bit of history

Authoritative culinary historians claim (and one cannot help but listen to them): soups are like independent dish appeared not so long ago by historical standards - "only" about five hundred years ago. This is associated with the appearance in everyday life of chemically neutral (non-oxidizable) types of dishes, which made it possible to carry out the cooking process itself. On the territory of the Celestial Empire, these dishes appeared even earlier. But even in ancient times, people cooked a kind of soups in a stone or earthenware dish, exposing the products to a certain heat treatment- cooking. Besides this dish, according to archaeologists, is a sign of settledness. Today, scientists have more than a thousand types of soups, each of which can have variations. For example, fish soup has about 20 options, and cabbage soup - 25.

Flow temperature classification

The list of types of soups can be divided mainly by serving temperature into hot and cold. Hot include such as borscht or cabbage soup, hodgepodge, pickle and others. All these types of hot soups are probably familiar to every housewife. Their serving temperature is about sixty degrees Celsius.

Cold first courses, okroshka and chill, for example, are served cold, respectively. There are dishes served traditionally both hot and cold. For example, ear or gazpacho.

By main ingredients

The types of soups, as a rule, are usually distinguished by these characteristics. Often, by the way, it is rather difficult to isolate the main ingredient, especially when the dish is multicomponent. Therefore, we can only say about the preferential classification of food. Sometimes the name of a dish reflects its basic, authentic taste. For example, borshchik based on meat broth would be correctly classified as vegetable soup, because the defining one is the beet taste and aroma. You can isolate the following types of soups:

meat - from the meat of various mammals, birds;
fish;
vegetable;
mushroom;
seafood or seaweed;
from flour and cereals;
dairy and cheese, fermented;
fruit.

In addition, there are quite exotic (usually regional) types of soups in cookbooks of recipes: for example, from a swallow's nest. Or from reptiles, insects, larvae, embryos. What types of soups can still be classified according to their characteristic features?

Transparent

A distinctive feature of these dishes is that they are cooked in rather steep broths using a minimum of ingredients. Basically, these are broths, which are served with variegated croutons, different savory pastries, one-component dishes with cereals or pasta. For example, the same well-known broth with eggs and croutons is a simple and appetizing dish.

Gas stations

This category is the most common in domestic cuisines. This includes a wide variety of soups. For example, the same borscht or Russian cabbage soup, always prepared with the help of dressings. Moreover, we can say with confidence that any hostess has a “hidden” recipe for her signature home-made filling first course. After all, such dishes can be built from everything in the world! In filling stations, along with a couple of basic ingredients, there is a wide variety of additional - seasonings, fries, which can be made both on the basis of broth and without it.

Thickened

The most striking example of thickened soup can serve as traditional cabbage soup or the same borscht familiar to everyone from childhood. Or soups, in which flour or semolina is added to make them thicker. There are some other ways of thickening, for example, with the help of eggs, fermented milk product, cheese.

Roasting

This is a kind of "culinary antonym" of the usual filling soups, where broths are first cooked, and only then the components provided for by the recipe are laid. In fried soups, everything is exactly the opposite - first, the ingredients are half-cooked (mostly fried), and only then they are poured with water (broth) in the same container.

Combined

Another type of first course, and its ingredients are prepared separately from each other. Combined soup is very popular in the East and differs in that its various components are put into an already prepared broth right before eating.

Cream soups and creams

What other types of soups are there? Puree soups are dishes, all solid ingredients of which must be crushed by rubbing on a grater (or, in a modern way, in a blender) until smooth.

Cream is the closest relative of puree, it differs only in that after grinding the ingredients, the food is whipped (with a whisk, mixer, blender) to the lightest foam.

Sweet

On what and where are they prepared?

Undoubtedly, most of the soups are cooked in water. But quite often mixtures with other liquids are used as an option. For example, with kvask: okroshka. On beer: elebrad. And also in milk or fermented milk products- calakeitto, on wine - bouillabaisse, on fruit or vegetable juice... These types of first courses are very popular in various national cuisines. In addition, these varieties tasty food can be divided on demand in different regions: Slavic, Western European, Baltic soups. For example, traditionally Central Asian or Transcaucasian cuisines, as well as first courses from the Far East, imply a more spicy dressing. And Russians, Ukrainian - more sour. And finally - a few recipes different types soups (photos are attached).

Okroshka - give it a little more!

This tasty and pleasant dish in the summer heat can be safely attributed to cold soups, since it is served to the table in a very chilled form. To prepare it, we need to take a pound of fresh cucumbers, pieces of heels of eggs, a pound of boiled sausage of the highest grade (choose more carefully, since a poor-quality product can spoil the entire final result), a few potatoes, sour cream, and, of course, for dressing kvass.

Wash cucumbers and cut into cubes.
Boil eggs hard-boiled and cut in the same way as cucumbers.
Peel and boil the potatoes. Cut into cubes.
Now we cut the sausage in the same way.
Mix all of the above ingredients in a suitable container. Everything should be in moderation: for example, cucumbers should not get out of order and hammer eggs, and the sausage should not interrupt the number of potatoes. Some housewives add another important ingredient - radishes. It can be cut into slices and added to the total mass, stirring carefully.
Then salt the okroshka and season with kvass. Okroshechny kvass is special, unsweetened and striking in the nose, harsh. It is better to make it yourself - it is not difficult. But you can also take the store version. To top it off - a spoon or two of sour cream, and you can serve it to the table. In the summertime - it’s the very thing, and it goes off, just have time to cut it!

Zucchini puree soup

And who is a great option for a dish for summer or early autumn, when the zucchini are in bulk and they cost a penny? Those who had to try this puree soup were simply delighted with its simplicity and deliciousness.

So, let's peel a couple of potatoes, carrots, a few medium zucchini.
Peel the onion, cut it finely, fry in a spoonful of vegetable oil in a pan. At the end there is also crushed garlic.
Unload the prepared vegetables (all together) and fry into the pan.
Fill in chicken broth and bring to a boil, stirring occasionally.
Cook over low heat until vegetables are cooked.
Heat a glass of cream (20-25%).
Break the whole mass in a saucepan in mashed potatoes with an immersion blender. And add hot cream to the ready-made soup. Cover with a lid, remove from heat and let it brew.
Serve to the table decorated with fresh herbs, with crispy croutons or croutons. Bon appetit, everyone!

Soups, according to our long-standing traditions, are indispensable during lunchtime. They are usually served after cold meals and snacks. They contain substances that enhance digestive secretion, preparing the body for the assimilation of food.

Soups: classification

These are liquid dishes based on decoctions, broths, bread kvass or milk. In addition, they contain a dense part - these are cereals, side dishes, pasta, fish, meat, poultry and other products.

Their main purpose is to stimulate appetite. Soups have two components that make you feel hungry:

Aromatic and flavoring substances.
Chemical irritants of digestive activity.

The aromas are imparted by the spices, roots, onions, and seasonings that are in the recipe. And myself appearance attracts and makes you want to eat.

It should be noted that the first courses are of different types.

Soups, the classification of which is given below, are divided into different groups by nature liquid base... This subdivision is the most appropriate.

So what are the soups? The classification of first courses implies the existence of four broad groups:

The first is based on meat, poultry, fish, mushroom) and decoctions (from vegetables, pasta, beans).
The second is with milk.
The third - on kefir, bread kvass.
The fourth - on berry and fruit broths.

Characteristics of the first group

So, we figured out what soups are. The classification emphasizes the characteristics of each group. And, nevertheless, let's talk in more detail about each of them.

It should be noted that the first group is the most extensive. She, in turn, is divided into three subgroups:

1. Refueling soups. These include cabbage soup, borscht, hodgepodge, pickle, stew and potato soups... The preparation of such dishes implies the gradual addition of a wide variety of products to the broth, which are a side dish. Vegetables enrich the food with vitamins and nutrients, give a unique taste, aroma, and form a certain structure. Refueling soups are usually prepared using sautéed rootlets and onions.

2. Transparent.

3. Puree.

This is the classification of hot soups. Their peculiarity is that they are served exclusively in an uncooled form.

Second, third and fourth groups of soups

The second group of soups is prepared only with milk, and therefore is served hot. As for the third group, its dishes are consumed only cold.

The fourth part is divided into two parts: rubbed and not rubbed. Such dishes are served cold in spring or summer, and hot in autumn and winter.

The classification of soups (the diagram is given in the article) is quite simple. However, it is not the only one. There are other options for dividing such dishes into groups.

Separation by temperature

What groups are soups still divided into?

The classification by supply temperature implies division into two subgroups:

Cold soups. They are perfect for hot summer months. They can be based on kvass, kefir, whey. These products themselves already speak of the impossibility of heat treatment. For such a soup, both raw ingredients (cucumbers, radishes, onions) and boiled ingredients (beets, potatoes) can be used.
Hot soups are borscht, pickle soup, hodgepodge. They are versatile, they are prepared on the basis of broth or in water, so they can be served either hot or cooled. The ingredients for this soup are exposed to heat.
Sweet soups. They can be eaten cold in spring and summer, and hot in winter. The temperature of a cold dish should be no higher than fourteen degrees, and a hot one - no less than seventy-five.

Dish-based classification

According to the basis that is present in the soup, dishes are divided into: vegetarian, meat, fish, vegetable and mushroom.

Milk and dairy drinks, broths, decoctions of fruits and vegetables, and kvass are used as liquid. And for a side dish, they can take mushrooms, vegetables, legumes, cereals, poultry, pasta.

Of course, broth is the basis of most soups. He, in turn, also has its own classification:

Bone. For its preparation, veal and
Meat. For him, take the brisket, the back, the edging.
Fish is prepared from waste and heads.
Mushroom is made on the basis of dried porcini mushrooms.

Classification of filling soups

Refueling soups are the liquid foods we most often use in Everyday life... They are divided into:

Borscht.
Pickles.
Vegetable soups.
Potato.
Groats.
Solyanka.
With pasta.

Borscht are soups that are prepared with the obligatory use of beets. To prepare them, you need bone broth, bird or mushroom. The composition of the products for this dish is very diverse. In addition to beets, onions, carrots, celery, and parsley are also used. Depending on the composition, beans, potatoes, peppers, etc. are put in it.

Cabbage soup is a primordially Russian dish. They are prepared from sauerkraut or fresh cabbage, spinach, sorrel, young nettle. Bone broth, cereals or vegetable broths... Sauerkraut must be stewed beforehand, and fresh cabbage is scalded so that it does not taste bitter.

Pickles are prepared with pickles, pickle and white root. They can be vegetarian, on meat, bone, fish broth with offal, on mushroom broth. Pickled cucumbers are poured in a saucepan with water and stewed for fifteen minutes. The potatoes are cut into pieces, the onions and roots are cut into strips. In order for such a soup to have a pungent taste, brine is added to it, which is filtered and boiled.

Solyanka is an old national Russian dish... For its preparation, pickles, onions, tomatoes, olives, olives, capers are used. The basis is fish and meat broths. The cucumbers are cut into cubes and simmered, and the onions are lightly sautéed. Olives are also used in the modern version. The bones are removed from them and washed. Cut the lemon into slices. The meat is cut into pieces and boiled. Ready-made mushroom and meat hodgepodge served with sour cream. But they don't put it in fish sour cream.

As for potato soups, vegetable soups with cereals, their assortment is very diverse. They are cooked both in meat and bone broths and mushrooms. All ingredients are cut into strips, cubes, slices. At the same time, it is important that all products are uniformly chopped.

For and pasta use flour products, oatmeal, rice, semolina, pearl barley... They are prepared in meat broths and mushroom broths.

We see how different the classification can be. The assortment of soups, in turn, is so great that it is impossible to talk about all types within the framework of the article.

What is puree soup?

Such a dish necessarily has a homogeneous structure, without lumps and pieces of food. The soup must have a consistency heavy cream... The color of a dish depends on its ingredients. A distinctive feature is the most delicate taste and homogeneous structure.

Recently, such a dish has become very popular and is served in all cafes and restaurants, but it would be wrong to believe that this is a modern invention. Puree soups have existed for a long time, it's just that their preparation was more difficult before, but now, with such wonderful equipment as blenders, preparing such a dish is very simple and quick. No need to manually grind ingredients.

The classification of mashed soups implies a division into creamy and mashed potatoes. Their peculiarity is an unusual consistency, and milk is very often the basis.

Difficult options

Basically, all those soups that we are used to seeing on our table are initially complex dishes... However, at present, their preparation is simplified, since some traditions have been lost. Therefore, they can hardly be called complex.

I must say that complex soups should be based on several types of fish or meat. Unfortunately, such dishes are rarely prepared now, as they say, according to special occasions... Most often, you can find complex soups on the menus of expensive restaurants.

Classification of complex cabbage soup, ear, soup, puree soup, hodgepodge, pickle. All of these varieties of first courses initially meant cooking on the basis of a broth from several varieties of fish and meat. When we prepare all these soups, as a rule, we use one variety.

So, for example, we are all accustomed to public food pickle. What can be tasty in it? From its original appearance, it retained only the use of pickled cucumbers and, at the same time, greatly lost its taste. Meanwhile, a true pickle - with kidneys, mushrooms, poultry, or just vegetables - has a completely different taste and appearance.

Instead of an afterword

Soups have become the mainstay of nutrition since ancient times. And now they occupy an important place in the diet, as they are a source of many vitamins and nutrients. It is not for nothing that nutritionists emphasize the need for the mandatory presence of liquid foods in the diet, which have a positive effect on our entire digestive system.

The dumplings and egg soup is a great lunch that can be made quickly enough. Boiled and mashed potatoes add thickness and richness to the soup. Due to the large number of ingredients - potatoes, dumplings, eggs, tomatoes and fried vegetables, the soup with dumplings and eggs turns out to be very tasty and satisfying.

dumplings, eggs, potatoes, tomatoes, carrots, onions, garlic, ground pepper, sunflower oil, parsley, water, bay leaf, pepper sweet pea, salt

Despite being Greek lean soup cooked without meat, it is hearty, rich and aromatic. The flavors of this first course "transport" us to the Mediterranean, you just have to eat a spoon.

canned beans, canned tomatoes in own juice, green olives, onions, red onions, celery root, carrots, tomato paste ...

Creamy soup with mushrooms and melted cheese will not take much time to prepare, but it will delight you with its delicate and at the same time rich taste. Fried ruddy mushrooms, cream, processed cheese and aromatic dill is a great combination. So delicious and hearty soup will allow you to forget about hunger for a long time!

fresh champignons, processed cheese, cream, potatoes, leeks, carrots, olive oil, garlic, dill, salt, ground black pepper, water

An interesting and extraordinary recipe for this hot beetroot soup with beans, mushrooms and sorrel can pleasantly surprise and delight fans of culinary experiments! Thick, rich, multicomponent - such a soup can satisfy hunger for a long time.

Today we will cook soup from familiar products. But it will add a zest to such a soup homemade noodles from a batter that cooks very quickly.

potatoes, onions, carrots, tomatoes, garlic, dill, vegetable oil, salt, ground black pepper, greens, minced chicken, onions, garlic powder ...

Tomato soup with sauerkraut and corn grits- a tasty and rich first course. The dish acquires an original and rich taste thanks to sauerkraut, an abundance of vegetables and aromatic beef broth.

beef, sauerkraut, corn grits, potatoes, bell peppers, red onions, tomato paste, bay leaves, parsley, salt ...

If by all means it has become customary for you to sit down at the dining table with a spoon, then your menu of first courses simply has to be varied and interesting. Write down this flavorful soup recipe with smoked brisket, Chinese cabbage and green peas into your cookbook and cook as soon as possible.

pork brisket, chicken legs, potatoes, Peking cabbage, onions, green frozen peas, garlic, vegetable oil, salt, ground black pepper ...

Bean soup with mushrooms and fried pork ribs- very tasty and satisfying. This is a great first course for a full meal. Fried pork ribs, beans, mushrooms and aromatic spices give the soup a very rich taste. You will definitely like such an appetizing and nutritious soup!

Very light, dietary and tasty soup with meatballs, pasta and spinach perfectly diversifies your menu on fasting days. Delicate chicken meatballs baked in the oven, then added to a hot broth with carrots, pasta and plenty of spinach.

Chicken thighs, spinach, pasta, eggs, hard cheese, bread crumbs, garlic, dill, parsley, vegetable oil, salt, ground black pepper ...

I want to offer you something very interesting to try vegetarian dish- soup with noodles and lentil-rice meatballs. Traditional meatballs very successfully replace them with lentil and rice meatballs - tasty and healthy.

spaghetti, onions, carrots, tomato paste, garlic, salt, vegetable oil, bay leaf, black peppercorns, dill, water, lentils, rice, onions ...

Carrot puree soup with apples and mozzarella - bright, light, but at the same time satisfying. Melted mozzarella cheese and sweet and sour apples perfectly complement the carrot soup and bring new flavors. This puree soup has a delicate velvety texture and pleasant taste... Diversify your lunch menu with an original and delicious soup!

If you're looking to add variety to your daily lunch menu, check out this first course. The consistency of the soup is quite thick. Mushrooms and herbs give the soup an exquisite aroma, potatoes with chicken make it hearty, and cream add delicate taste and softness. Preparing this delicious mushroom puree soup with chicken is easy and simple.

Once upon a time, homo sapiens made his first bowl of delicious soup (or stew, or brew). It was, most likely, a very long time ago, since then not only a lot has been eaten, but also something has been understood. About cooking technologies, for example.

I have collected in one article a whole scattering of soup recipes from all over the world, you can cook any of them and enjoy a new taste. Preface the collection with basic information about soups and some rules for how to make a delicious soup.

How to make delicious soup

It would seem, what could be the problem with the preparation of everyday liquid food, familiar from childhood? I chopped potatoes, carrots, added meat, mushrooms, salt and pepper, poured water over it, set to cook - and that's it! But it turns out that making a delicious soup is not as easy as it seems. And a culinary lesson here will not be superfluous at all.

Actually, the tricks come down to a few questions:

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

Read about how to do this in the articles: and. The technology for preparing broths from other meat and fish does not differ from those described.

2 Cooking vegetables in soup is also an art. The order in which they are added is not at all indifferent, because the cooking speed varies, and, moreover, different vegetables differently "influence" each other. What is important to know to make a delicious soup?

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

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

However, with all the nuances, in order to prepare a delicious soup, you need to cook it. In winter, it will warm, and in summer (usually cold soups are prepared at this time), it will give lightness, at the same time, a nutritious and tasty soup will saturate and give pleasure.

Delicious Vesphalia Pea Soup

You may know that peas and legumes are very popular in Germany. This is one of the most delicious recipes soup, very typical.

Recipe Ingredients: 200 g dry green peas, 100 g onions, 30 g carrots, 30 g celery root, 30 g pork lard, 50 g potatoes, 50 g leeks, 2 hunting sausages, salt, black ground pepper, nutmeg, marjoram, vinegar.

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

Delicious puree soup from Scotland

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

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

Recipe for a delicious Toulouse garlic soup

Recipe Ingredients: 5 cloves of garlic, 30 g of goose fat, 2 eggs, salt, black pepper, wheat bread.

How to cook: Crush the garlic, mix with goose fat, add water and cook for a few minutes. Break the eggs, separate the whites, beat until frothy and put in the boiling soup. After a few minutes, remove the pan from the heat, dip the yolks into the soup, season with salt, pepper and pour the soup into bowls. Place 1-2 tablespoons of toasted wheat bread cut into small cubes.

French onion soup

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

How to cook: Put finely chopped onions and margarine in a saucepan and fry until brown color appears. Add flour and fry, stirring constantly. Pour in broth, salt and pepper and put bay leaf. Cook until the onions are tender. Fry slices of bread on both sides on butter... Pour the soup into portioned ceramic cups or pots, put slices of toasted bread in each, sprinkle with grated cheese, cover and put in a preheated oven. After a few minutes, when the cheese is melted, remove the cups and serve. Separately, you can serve grated cheese.

Delicious Belgian Onion Soup

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

How to cook: Cut the onions into thin rings and fry them with flour in vegetable oil. Season with salt, pepper, broth and simmer over high heat. Serve the soup in bouillon bowls, sprinkled with grated cheese.

Delicious Swiss tomato soup

Recipe Ingredients: Tomatoes, onions, vegetable oil, garlic, parsley and celery, black pepper, flour, salt, boiled rice, grated cheese.

How to cook: Finely chop the onion and fry in vegetable oil. Add chopped tomatoes, parsley and celery, crushed garlic, salt and pepper and simmer over low heat. Boil water, put in boiling water vegetable stew and season with flour, sautéed with vegetable oil... When serving, put boiled rice sprinkled with grated cheese on a plate.

dumplings, eggs, potatoes, tomatoes, carrots, onions, garlic, ground pepper, sunflower oil, parsley, water, bay leaf, allspice, salt

Despite the fact that the Greek lean soup is prepared without meat, it is hearty, full-bodied and flavorful. The flavors of this first course "transport" us to the Mediterranean, you just have to eat a spoon.

canned beans, canned tomatoes in their own juice, green olives, onions, red onions, celery root, carrots, tomato paste ...

Creamy soup with mushrooms and melted cheese will not take much time to prepare, but it will delight you with its delicate and at the same time rich taste. Fried ruddy mushrooms, cream, melted cheese and aromatic dill are a great combination. Such an appetizing and hearty soup will allow you to forget about hunger for a long time!

fresh champignons, processed cheese, cream, potatoes, leeks, carrots, olive oil, garlic, dill, salt, ground black pepper, water

Today we will cook soup from familiar products. But homemade batter noodles, which cook very quickly, will add a zest to such a soup.

potatoes, onions, carrots, tomatoes, garlic, dill, vegetable oil, salt, ground black pepper, greens, minced chicken, onions, garlic powder ...

Tomato soup with sauerkraut and corn grits is a delicious and rich first course. The dish acquires an original and rich taste thanks to sauerkraut, an abundance of vegetables and aromatic beef broth.

beef, sauerkraut, corn grits, potatoes, bell peppers, red onions, tomato paste, bay leaves, parsley, salt ...

If by all means it has become customary for you to sit down at the dining table with a spoon, then your menu of first courses simply has to be varied and interesting. Record this flavorful soup with smoked brisket, Chinese cabbage, and green peas in your cookbook and make it as soon as possible.

pork brisket, chicken legs, potatoes, Peking cabbage, onions, green frozen peas, garlic, vegetable oil, salt, ground black pepper ...

Bean soup with mushrooms and fried pork ribs is delicious and satisfying. This is a great first course for a full meal. Fried pork ribs, beans, mushrooms and aromatic spices give the soup a very rich taste. You will definitely like such an appetizing and nutritious soup!

A very light, dietary and delicious soup with meatballs, pasta and spinach will perfectly diversify your menu on fasting days. Delicate chicken meatballs are baked in the oven, then added to a hot broth with carrots, pasta and plenty of spinach.

Chicken thighs, spinach, pasta, eggs, hard cheese, bread crumbs, garlic, dill, parsley, vegetable oil, salt, ground black pepper ...

I would like to offer you a very interesting vegetarian dish to try - soup with noodles and lentil-rice balls. We successfully replace traditional meatballs with lentil and rice meatballs - tasty and healthy.

spaghetti, onions, carrots, tomato paste, garlic, salt, vegetable oil, bay leaf, black peppercorns, dill, water, lentils, rice, onions ...

Carrot puree soup with apples and mozzarella - bright, light, but at the same time satisfying. Melted mozzarella cheese and sweet and sour apples perfectly complement the carrot puree soup and bring new flavors. This puree soup has a delicate velvety texture and a pleasant taste. Diversify your lunch menu with an original and delicious soup!

If you're looking to add variety to your daily lunch menu, check out this first course. The consistency of the soup is quite thick. Mushrooms and herbs give the soup an exquisite aroma, potatoes with chicken make it hearty, and cream gives a delicate taste and softness. Preparing this delicious mushroom puree soup with chicken is easy and simple.