Recipe soup from millet. Sun soup

Soup with a fast popular dish. Yes, and the millet is not a particularly popular creek. It so happened that it is usually used to prepare a kulesh, or diet soup. Both the first and second dish are not so often prepared.

In fact, such a low popularity of the millet is not justified. First, this cereal has a very low cost. Secondly, it is possible to buy millet without difficulties in any supermarket and on the market. Thirdly, millet is very useful product. It consists of vitamins of group B and useful amino acids. In addition, the millet is a hypoallergenic cereal, which can be given to small children and allergies without fear.

When cooking soups pwerny porridge Most importantly, rinse the millet. Some hostesses on this procedure spend a lot of time, washing the breakage several times under running water. Modern cooks offer their own method of cleansing millet.

It should be rinsed for this, then put it in a small container and pour cold water For 15 minutes, then rinse millet again.

How to cook soup with a fast - 15 varieties

Classic peashed soup is the usual first dish cooked on chicken broth, with a standard set of vegetables and a fast.

Ingredients:

Chicken fillet - 600 grams.
Millet - 200 gr.
Potatoes - 800 gr.
Onion - 200 gr.
Carrot - 200 gr.
Vegetable oil - for frying

Cooking:

My chicken fillet and cut into small portion pieces. Onions and carrots clean and mine. Carrots three on a large grater, and bow finely shinku. In the pan on the vegetable oil slightly fry onions. Then add carrots to it and fry everything together about 5 minutes. After this time, we add meat into the pan and again fry everything together constantly stirring until the chicken change the color. Now products in a pan should be pouring water, bring to a boil and cook for about 20 minutes.

While the products are boiled, we rinse it thoroughly several times. Potatoes clean, mine and cut medium-sized pars. After 20 minutes, we add a millet, potatoes, salt and pepper into the saucepan. Mix everything and cook the soup to the full potato readiness and millet. At the very end of the cooking, add carrots to the soup and remove the saucepan from the fire.

Who does not like to occasionally remember childhood? Of course everyone. And how to do it easier? The easiest way to cook a dish of childhood is from childhood. For example, milk soup with a fast

Ingredients:

Millet - 70 gr.
Milk - 700 gr.
Water - 350 gr.
Sugar - 10 gr.
Salt to taste

Cooking:

Rinse thoroughly. Then it should be put in a saucepan with boiling salted water and cook until half-ready. Then add well-heated milk to the piercing to the play. All should be mixed, planted, bring to a boil and peck in nonsense of a few minutes.

Soup with the "Yellow" gun is definitely known to each of us since childhood. It is for such a recipe as now and the decades ago they prepared soup in kindergartens.

Ingredients:

Water - 3 l.
Chicken breast - 1 PC.
Millet - 1 cup
Potatoes - 2 pcs.
Onion - 1 pc.
Carrot - 2 pcs.
Egg chicken - 1 pc.
Salt, pepper - to taste

Cooking:

My chicken fillet and boil to full readiness in the water. Then, from the received broth, take out chicken meat, cool it and cut it with pieces, and in the broth we place a well washed millet. It should be boiling in broth for about 10 minutes. While the millet is cooked, potatoes clean, mine and cut medium-sized cubes. Carrots and onions also clean and mine. Carrots three on a large grater, and onions cut into a small cube. Then these vegetables should be frying in a frying pan on vegetable oil so that they become soft and slightly changed the color.

After 10 minutes from the start of the cooking of the millet, add potatoes into the pan. After about 7 minutes in a saucepan, you can add a refueling. All should be thoroughly mixed and cook about 3 minutes. After 3 minutes, add chicken meat into the soup.

In a small pile, we whip off to the homogeneous mass of the egg. It should be poured into the soup with a thin jet, constantly stirring for a fork, immediately after adding meat to it. At the end of the cooking soup Solim and Perchym. Then the saucepan of C. finished dish You can remove from the fire, cover with a lid and let it stand in 10 minutes.

Feature this dish is a fried green bow. After all, most recipes are invited to add roasted onions to the soup.

Ingredients:

Millet - 2 tbsp. l.
Potatoes - 1 pc.
Creamy oil - 20 grams.
Green Bow - 40 gr.
Egg chicken - 1 pc.
Garlic - 1 teeth
Beef broth - 400 gr.
Salt to taste

Cooking:

Beef broth pour into a saucepan and bring to a boil. Rinse millet. Potatoes clean, mine and cut medium sized cubes. When the broth boiling, add millet and potatoes into the pan and cook everything together for 15 minutes.

The green onions is mine, we dry, finely shining and drive in a frying pan on the butter under a closed lid for 5 minutes. Garlic clean, mine and skip through garlic. I boil the egg, cool, clean and cut into small cubes.

When potatoes and millet will be prepared, add garlic, onions and salt to the soup. Before the soup feed itself, add an egg to each plate.

Cossack Kulesh is a satisfying dish, which is ideal for cooking in nature. At home, this kushan can also be prepared.

Ingredients:

Millet - ½ cup
Potatoes - 7 pcs.
Onion - 2 pcs.
Salo - 100 gr.
Parsley Greens - ½ beam
Salt - 1 tbsp. l.
Water - 1.5 liters.

Cooking:

In the pan pour water and bring it to a boil. Then the salt should be added to it, the well washed millet and cook for about 15 minutes on medium heat. While the millet is cooked, clean, mine and cut into cubes of medium sized potatoes. Onions also should be cleaned, wash and shallowly chop.

To cut the bow was easier, it should be rinsed in cold water before cutting.

Salo Cut medium-sized cubes.

On a well-preheated pan within 3 minutes, fry fat. Then in the frying pan add onions and fry everything together until the bow becomes golden.

After 15 minutes from the beginning of the cooking of the millet, we add potatoes into a pan and cook a millet along with a potato 10 minutes. After this time, add a fried label into the pan with a bow and give a boiling for 5 minutes. Dish is ready! Before serving, decorate the coolers with a chopped parsley.

Prenteller with a fast exotic dish. Especially if you consider that the barrier is replaced with a fast.

Ingredients:

Potatoes - 600 grams.
Chicken - ½ PC.
Fresh tomato - 1 pc.
Carrots - 100 gr.
Onion - 1 pc.
Millet - 150 gr.
Salted cucumber - 150 gr.
Cucumber brine - ½ cup
Salt, greens, pepper - to taste

Cooking:

My chicken, we are separated into portion pieces and drunk in water within 30 minutes. Then he takes a chicken, throw the broth, my saucepan. The same chicken lay in a saucepan, pour clean water, bring to a boil and cook until complete readiness. Water in which the chicken should be salted and pepper. After cooking, we take a chicken out of the pan and put in it chopped greens, onions and carrots in it. Broth with these products should be boiled within 15 minutes.

At this time, we clean, mine and cut potatoes into cubes. We rinse millet. When the greenery with carrots will chase in the broth for 15 minutes, add potatoes to them and cook again 15 minutes. Next to the pan add millet. When the millet is ready, add a tomato chopped into a saucepan with soup and cook for 15 minutes. In the latter queue, add a finely chopped soup pickle, chicken meat, greens and cucumber pickle. The soup is brought to a boil and cook within 5 minutes.

Such a soup will fit perfectly as the main dish during the post. It does not contain meat in its composition and is preparing on the water, which makes it possible to unload the body.

Ingredients:

Potatoes - 350 gr.
Carrots - 100 gr.
Onion - 100 gr.
White cabbage - 350 gr.
Olive oil - for frying
Millet - 4 tbsp. l.
Water - 2 liters.
Peter dried - 1 tbsp. l.
Bay leaf - 2 pcs.
Black pepper peas, salt - to taste

Cooking:

Potatoes clean, mine and cut into medium sized pieces. Shining cabbage.

So that the cabbage was more tender, after cutting it should be treated with hands.

Onions clean, mine and finely shining. Carrot clean, mine and three on a large grater. In the pan well warmed olive oil And when it is enough hot, laid onions and carrots in the pan. Now these vegetables should fry constantly stirring within 3 minutes.

In the pan pour water. We put it on fire, bring water to a boil, and then we lower potatoes in it, bay leaf, black pepper peas and thoroughly washed millet. I mix everything, bring to a boil and cook for 10 minutes. After this time, we add to the soup of roaster, parsley, cabbage and salt. All together should be boiled about 10 minutes under the lid. The soup is ready!

Chicken soup with a militant and cabbage is a very easy, useful and simple dish. All the usefulness of this Kushan is to presence in this soup of cauliflower and broccoli cabbage.

Ingredients:

Chicken - 400 gr.
Carrot - 1 pc.
Bay leaf - 2 pcs.
Cauliflower, broccoli cabbage - to taste
Millet - 2 tbsp. l.
Potatoes - 1 pc.
Salt, pepper, greens - to taste

Cooking:

The chicken is mine and drunk until full readiness in salty water. Then it should be pulled out of the pan, separated from the bones, cut into small pieces and back to the broth.

While the chicken is preparing, potatoes and carrots clean and mine. Potatoes cut into cubes, and carrots semi-winds. My broccoli and cauliflower are mine, drier and deal with inflorescences. Rinse millet. When all manipulations with meat are finished, add carrots and potatoes to a boiling soup and cook everything until vegetables are ready. Then add to the soup millet, bay leaf, broccoli and cauliflower, pepper, crushed greens and, if necessary, salt. Soup should be boil until the full preparedness of the ingredients. Bon Appetit!

Soup with a plug - a fairly common dish. It is quite natural that it is prepared not only by the old "grandfather's way", but also with the help of modern kitchen gadgets, namely using a slow cooker.

Ingredients:

Onion - 1 pc.
Carrot - 1 pc.
Minced beef - 350 gr.
Millet - 100 gr.
Potatoes - 3 pcs.
Vegetable oil - 3 tbsp. l.
Salt - 1 dessert l.

Cooking:

Onions, carrots, potatoes clean and mine. Onions and potatoes cut into cubes, and carrots straw medium sized. Rinse thoroughly. From the minced meat form meatballs.

Machine for meatballs can be salted and across to taste. Also in mince you can add eggSo that meatballs are better formed.

In the bowl of the multicooker pour vegetable oil and put vegetable oil there. Select the "fry" mode and set the time 10 minutes. Fry vegetables until they become a golden color. As soon as the color is changed, add a multicooker into the bowl of the meatballs and fry everything together until the completion of the installed program. Then add potatoes in slow cooker, millet, salt and hot water. All are stirred, close the multicooker cover, select the "soup" mode and set the time for 1 hour. After this time, the soup is ready. Bon Appetit!

The name of this soup speaks for itself. It refers to dietary dishes and is recommended to eat people who suffer from digestion problems, or seek to lose weight.

Ingredients:

Chicken broth - 3 l.
Millet - ½ tbsp.
Carrot - 1 pc.
GREEN - 1 bundle
Potatoes - 2 pcs.
Salt to taste

Cooking:

Chicken broth brought to a boil.

To get really a lightweight soup, it should be boiled on the second broth.

When it boils, add potatoes into it sliced \u200b\u200bwith cubes and chopped carrots. When the vegetables are welded, add salt and chopped greens to the soup. All tapping about 5 minutes together, after which the soup can be removed from the fire.

For the preparation of this first dish, Adygei cheese is used, however, if there is no such, it is quite possible to replace with another cheese, similar to Adygei in its taste.

Ingredients:

Carrot - 1 pc.
Millet - 150 gr.
Potatoes - 4 pcs.
Adygei cheese - 200 gr.
Leek Spend - 1 Stem
Salt, bay leaf, seasoning "Curry", greens - to taste

Cooking:

We rinse millet. Carrots and potatoes clean and mine. Carrots three on a large grater, and potatoes cut into cubes. Cheese cut medium sized cubes. Onion sometimes clean, mine and cut thin half rings.

In the pan, we recruit water, bring to a boil. Then we lower in the pan of millet and potatoes. In the pan frying onions and carrots. When potatoes are almost ready, add a roaster, bay leaf, salt, seasoning. Mix everything, weganing for a few more minutes and add cheese to the soup. Literally in a minute, soup can be removed from the fire, cover with a lid and let it stand in a few minutes. Before serving the soup, season with greens.

This Kushanye is one of the most colorful dishes. ukrainian cuisine. For its preparation, you need a minimum of material costs, despite the fact that the taste of soup may well sit even with some restaurant dishes.

Ingredients:

Chicken loss - 500 gr.
Bay leaf - 2 pcs.
Onion - 2 pcs.
Carrot - 2 pcs.
Parsley root - 2 pcs.
Millet - 3 tbsp. l.
Potatoes - 2 pcs.
Greens, salt - to taste

Cooking:

Wash chicken loss, pour water, put on fire and bring to a boil. While the lobs boil, onions, carrots and parsley roots clean and mine. Carrots cut into circles, parsley root finely bold. When the guts boil, add onion into the pan, carrots, parsley root, salt, bay leaf and cook everything together until the fines of the bits. Then from the pan should stretch carrots and guts, and the broth strain. In the leaky broth we return the products extracted earlier.

Broth again put on fire, bring to a boil and add potatoes and washed millet cut into it. All together cook about 20 minutes. At the very end, add greens to the soup.

The recipe described below with complete confidence can be called one of the types of oars, since the basis of such a soup is fish heads.

Ingredients:

Fish - 600 gr.
Potatoes - 5 pcs.
Millet - 50 gr.
Onion - 2 pcs.
Carrot - 1 pc.
Salt, pepper, vegetable oil, spices for fish, greens - to taste

Cooking:

My heads are mine, we remove the gills from them, put them in a saucepan, pour cold water, put on fire, bring to a boil and cook under the lid about 25 minutes. Onions and carrots clean and mine. Onions cut into thin half rings, and the carrots three on a large grater. Then they should be fried together on vegetable oil until golden color. Millet rinse well. Potatoes clean, mine and cut straw.

When the fish heads ricked up within 25 minutes, add potatoes and millet into a pan and cook all these products for about 20 minutes. After this time, add grip, salt, pepper, spices for fish, greens and cook everything together for 5 minutes. The soup is ready!

Cheese soup with a militant and chicken on the appearance is very similar to the trendy current cream soups. It is worth noting that in its taste, he also inhibit. Having tried it once, such a first dish will remain in memory for always.

Ingredients:

Chicken meat - ½ kg.
Millet - ¼ cup
Chicken broth - 2 liters.
Melted chemale - 2 pcs.
Potatoes - 2 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Vegetable oil - 1 tbsp. l.
Parsley - 1 beam
Salt, seasonings, bay leaf - to taste

Cooking:

In the pan we pour vegetable oil and warm it carefully. Then we put in it wash and shaped chicken and fry it there until golden color. When the chicken meat comes to the desired condition, add onion and carrots cut to it with a cube and fry all together about 5 minutes. Then we plunge into a pan of a stall of the broth and add choppers stems of parsley. After about 7 minutes, we add chopped potatoes into the pan, washed millet and the remaining broth. Before adding broth to the common pan, you follow a couple of cups to drain into a small container. The cheese is cut into cubes, put the blender in the bowl, add broth from the tank and interrupt everything carefully. It turns out a homogeneous cheese mass. When potatoes and millet are well confused, add raw weight into the pan, salt, seasonings, bay leaf and chopped parsley greenery. I mix everything and after 1 minute remove from the fire. It is desirable before serving to give a soup in a closed lid about 30 minutes.

As not strange, but champignons and mushrooms are products that are not very badly combined. Soup combining both of these products will definitely have to taste to many.

Ingredients:

Champignons - 400 gr.
Potatoes - 3 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Millet - 40 gr.
Pepper peas, bay leaf, salt - to taste

Cooking:

My champignons, if necessary, clean and cut straw. Onions and carrots clean and mine. Onions and cut into cubes, and carrots - straw. In the bowl of the multicooker pour vegetable oil and put onions there, carrots and champignons. We close the multicooker cover and set the "Baking" mode for 15 minutes. At this time, potatoes clean, mine and cut the pars. After the end of the mode is completed, add potatoes, bay leaf, black pepper, washed millet, salt and hot water into the bowl of multicooker. We close the multicooker cover, set the "soup" mode and set the time of 1 hour. After this time, the soup is ready.

By and large, the composition of vegetables may well change. Leek, zucchini, zucchini, bell pepper, green pea or even cauliflower - I tried everything in this supe and remained satisfied.

Celery stem (large) rinse, cut a white lower solid part and cut it with a small cube. Be sure to get ready to prepare celery.
Carrots clean, thinly slicing the skin, and three on the grater (you can cut into a cube).
Onion Clear and cut into a cube too.

Pour oil into the pan and start with jaw roasters. After a minute, add celery to it and fry everything on medium heat, stirring, minutes 3-4. At the end, add carrots, crushed garlic and fry another minute.

After taking the bank of chopped tomatoes in own juice And about half unload to vegetables. Fry another minute.
Season boldly take a couple fresh tomatoes. The skin can be removed (hold the tomatoes of a minute in boiling water, and after - in cold water, and feel free to remove the skin) and just grind.

Switch from garbage and visible dark grains, if any, and rinse in cold water.
We sell a fairly clean swallow, therefore I just wash.

Pour vegetable broth or water in a saucepan. In principle, we have enough vegetables, so feel free ordinary water. I bring to a boil and fall asleep the gun, let him begins to boil.
Meanwhile, clean the potatoes and cut it with a classic cube. Do not want potatoes, and maybe he just ended? You can not put, without it, the soup is also good.
In a saucepan add vegetable contents of frying pan and potatoes. Make a big fire, bring to a boil, then fire to reduce and cook already in small somewhere around 10 minutes.

Step 1: Prepare a chicken.

First of all, we take fresh chicken wings, thoroughly rinse them under the jet of cold running water, dry up with paper kitchen towels, in turn laying onto a cutting board and a kitchen knife cut into three parts through the joints. Extreme phalanges are removed, the rest of the pieces are sent to a deep pan of 4-5 liters and fill with the desired amount of purified water.

Step 2: Cook broth.

We put the dishes with chicken on a strong fire. As soon as the water begins to spill, reduce it to a small level and cook broth for 40-50 minutes Under the covered lid, periodically remove the white-gray foam from its surface - the rolled protein.

Step 3: Prepare the remaining ingredients.

While the chicken is preparing, prepare the other products that will be needed for soup. Using a clean knife, we clean the peel onions, carrots and potatoes. Then we rinse them, dry and grind on a clean cutting board. Potatoes cut into slices of up to 2-2.5 centimeters in size, immediately put in a small bowl and fill with flowing water so that it completely covered it.

Carrots are shining on a coarse grater, and onion rubbed fine cubes up to 1 centimeter. Then we swore yellow millet, at the same time removing damaged grains And litto any kind. Further suck it into a sieve with a small grid, we are thoroughly rinsed and leave there until the glasses so that the glasses are excessive liquid and dried.

Step 4: Cook potatoes with a fast.

After 40-50 Multiple water with potatoes and send it into a saucepan with finished broth. There, they squeeze the protected millet, all mix and cook 5 minutes.

Step 5: Cooking the refueling.

In the meantime, we put on the nearby burner of the pan and pour into it a couple of tablespoons of vegetable oil. A few minutes later we put a crushed bow with carrots into the preheated fat. Periodically stirring their kitchen blades, fry vegetables on medium heat 2-3 minutes.

Step 6: I bring soup to complete readiness.

After the onions with carrot soften, we shift the resulting refueling in a saucepan with cooking potatoes and a cereal. Season almost ready-made laurel sheet soup, to taste salt, black hammer pepper and cook still 12-15 minutes to full prepared vegetables. Then turn off the slab and insist the first dish under the lid yet 5-7 minutes. Next, with the help of a midnight, we break it on deep plates and we serve it to the table.

Step 7: Apply the sage soup.

The sage soup serves hot as the first dish to dinner. It is served by portions in deep plates, pre-sprinkled with freshly small-chopped greenery of dill, parsley, kinse or green onions.

This Kushan is nice to enjoy with fresh bread, crackers and sour cream. Fast and cheap!
Bon Appetit!

Do not necessarily use chicken wings. Some are boiling from fillet, shoes, breasts, and there are lovers of beef or pork broth, it all depends on your taste. At the same time, one should not forget that the chicken and meat are preparing different time;

Soup can be seasoned with any spices that are used during the preparation of the first hot dishes;

Very often, carrots and onions are roasted together with a finely chopped tomato and sweet salad pepper;

Sometimes broth boiling together with the roots of parsley, dill and ginger, from this its aroma becomes very saturated;

Lovely replacement vegetable oil - creamy;

Many hosts are filtering ready-made broth through a sieve with a shallow mesh or a piece of gauze, folded in 2-3 layers, it becomes more transparent;

In the same way, you can cook soup with rice or buckwheat.

From the milled cereals is preparing a lot useful soups. Many do not like milted soups, but they simply do not know how to cook them. First, it is necessary to know that the pesh is stored at all shortly due to the increased content of starch in it. With a debt of storage, the croup becomes bitter, so when cooking dishes, we use only a young croup.

We'll figure it out how to make this croup properly and how much time is brewed. First of all, you need to know that this croup is very dirty, so you need to wash it in cold water before adding it to any dish. To cook the pesh, you need to boil the water in a saucepan and washed with a croup send to boot. After 5 minutes, reduce the fire and prepare for another 15 minutes. As you can see, on average, the cooking occupies 15-20 minutes.

This is a step-by-step recipe for the simplest millet soup. It is prepared with meat or with chicken and with potatoes.

To prepare dishes we need:

Chicken - 1 kg
Potatoes - 5 pieces
Prank - 4 tablespoons
Carrot - 1 pc.
Onion - 1 pc.
Greens
Seasoning

How to cook:

First of all, prepare chicken bouillon. To do this, wash and divide the chicken, part of the chicken can be freezed if it seems to you that it is too much for the soup, but you can use the whole entirely.
Pieces put in water and cook for 45 minutes to get chicken broth. Fix it, take out chicken meat. We are separated into small pieces.
Potatoes cut into small pieces, throw in a saucepan with broth. I do the same with a fast: we rinse it and throw in a saucepan.
Carrot clean and three on the grater, and the onions are finely cut and fry them on a hot frying pan.
Add passionable vegetables to broth.
After 20 minutes, add chicken pieces. The soup is ready.
Boil the soup on plates, sprinkle with greens and serve to the table.

Fish soup from trout heads with a fast

This is a recipe for a very tasty, fragrant and welded dish. For his preparation we will need:

Trout (you can buy separately 1-2 heads and fillets) - 600 g
Potatoes - 4 pieces
Carrot - 1 piece
Onion - 1 pc.
Millet - 1 cup
Bay leaf, seasonings
Greens
Lemon juice
Green Luc
Black bread
Butter
Vegetable oil

How to cook this soup:

Carrots cut and three on a large grater. Clean and finely cut onions. Heat the frying pan and fry on her onions with a carrot to a golden shade.
Potatoes cut into small cubes. In the pan put a fried carrot with onions, potatoes, millet and laurel leaf.
We rinse the fresh head and send it to the saucepan.
Solim and add green onions and greens. I bring to a boil.
Wash and pre-sliced \u200b\u200btrout pieces throw in soup and cook until ready. Add lemon juice.
Melt in the pan butter And to fry pieces of black bread so that the croutons come out.
Serve soup with sour cream, greens and croutons from black bread.

With red fish, fast and barley

We prepare a very welded and fragrant soup with croups and cream. Due to the combination of two different croup Soup will have an interesting taste. You can take any red fish, but salmon is taken in this recipe.

We will need the following ingredients:

Salmon fillet - 400 g
Head and Salmon Tail
Cream in taste
Perlovka - 3 tablespoons
Millet - 2 tablespoons
Potatoes - 3 pieces
Carrot - 1 pc.
Onions - 1 piece
Bay leaf and spices to taste

Start cooking a delicious soup:

First of all, you need to engage in broth. Take the head, tail and fillet, rinse in cold water, and then throw in water and cook broth. Varka will take about 30-40 minutes. Ready broth must be strain. Cooked with fillets return to the broth, and get the head and the tail.
Potatoes cut into small pieces. We throw in the finished broth. Then we send to it the washed millet and barley.
Carrots clean and three on the grater, onions clean and cut into small pieces. Let's pass vegetables in a chipped frying pan.
Add vegetables to broth. Then add cream.
Notice, we do not cream soup, but a creamy fish liquid soup, so we do not grind the ingredients by a blender. However, if you want to cook cream soup, use a blender.
The soup is ready. You can fry croutons or suck with fragrant fresh baguette.

With meat

Earlier we led a step-by-step cooking recipe fish soup And chicken "like a grandmother". The recipe that will be shown now is also called the field. It turns out very thick and satisfying.

To prepare a delicious soup, we will need:

Potato - 4 pieces
Prank - 5 tablespoons
Onions - 1 piece
Carrot - 1 piece
Meat (or chicken) - 400 g

Cooking method:

To begin with boiling broth. To do this, wash and divide the chicken, partially chicken can be freeze if it seems to you that it is too much for the soup, but you can use the whole entirely. If you want to use meat, it is best to take beef. Separate meat from the bone and boil the broth on the bones. Chicken broth is boiled much faster than meat.
Chicken pieces put into the water and cook for 45 minutes to get chicken broth. Fix it, take part of the chicken. We are separated into small pieces. Similarly, we do if we cook the broth on meat.
Next, clean and cut into small pieces of potatoes. We throw in a welded broth.
We clean and three carrots, clean and cut onions. Let them in the preheated pan.
Add vegetables to potatoes into broth. Then add meat. Add seasoning to taste.
Appetizing and satisfying soup ready! Serve hot with a piece of white bread.

IMPORTANT! By classic recipe Field-dog soup prepares on meat broth And with meat.

Chicken option for children

This soup will appreciate children, as it is very light and tasty. It is good for both adults and guys. We present to your attention a variation for children from 1 year.It should be noted that at about 6 months the child begins to try not only breast milk, but also the usual food, the soup can be started to give about 10 months. At this age, children eat more complex products, so you can use more complex cereals.

IMPORTANT! A child can manifest an allergic response to any product, so use a minimum of ingredients and prepare simple dishes. Do not use spices. Prepare not on meat broth, but on the water.

IMPORTANT! Do not give the child a hot meal. In addition, some children still do not know how to chew, so if the child does not eat soup, you can grind it by a blender.

I propose to cook light Soup With millet and vegetables. I would like to say a few words about the game. If the groats are yellow, it indicates its freshness. Even if the millet does not contain garbage, it is possible not to rinse with water. It is enough to periodically remove the foam from the surface of the liquid.
Supid soup is useful and does not contain roasted components, suitable for baby food. Of course, with a great desire, you can fry onions with carrots on a vegetable or butter. But it is still better to do without this process.
Potatoes and millet cook almost the same. For soup, potatoes cut medium pieces, you can even cubes. Green is better putting at the end of the cooking. Winter will suit And frozen, so in the summer you need to take care of such workpieces. Since there are no roasted ingredients in the soup, then for cream taste I recommend adding oil with a fat content of at least 72.5%. And there is a moody soup after he stands up a little.

Milf

how to cook maiden soup recipe with photos

Ingredients:

raw potatoes - 500 g,
drinking water - 2 l,
washing croup - 2 tbsp,
onion - 1 pc.,
carrots - 3 tbsp,
salt cook - 1 tbsp.
creamy oil - 1 tbsp,
dill frozen - 1 tbsp,
bay leaf - 0.5 pcs.

Cooking process:

I pour clean water into the pan, I put on a slow fire. Cleaning potatoes from skirt, I wash it in water. And then cut into small pieces. In hot water, pour potatoes, turn on a strong fire. After boiling, foam begins to stand out. We reduce the fire, and I remove the foam with a spoon. I cook the potato about 10 minutes.

Then I smell a swing camp, stirring.

I take a frozen carrot, so I measured the spoon. If fresh carrots are taken, it will take half the root. Onions cut into small cubes. In the pan, pour carrots and onions. Brew products for 15-20 minutes.

During this time, part of the water will evaporate, so I tighten the water and bring to a boil. If the foam is going, then it needs to be removed. I smell a tablespoon of salt without a slide, this is enough for 2 liters of soup.

Approximately after 5 minutes I pour out frozen dill. Cland creamy oil and bay leaf. I give a soup to boil 5 minutes, turn off the fire and cover the lid.

After 30 minutes I serve delicious light Soup to the table. Since the soup is not too satisfying, it boldly serves with meat or hepatic dish. For example, millet soup can be eaten with hepatic balls, chops pork.