Today we will conduct an educational program for novice housewives and tell you what types of soups there are, and briefly describe what each subtype is. Relying on the information presented, you will be able to decide for yourself what dishes you want to cook, and what recipes you will refuse and become better oriented in the sections of cookbooks or on thematic sites.
Types of soups and their preparation
All soups can be divided into two categories: hot and cold.
Among the wide global assortment, only okroshka, beetroot soup or kholodnik are popular in our country, and then often in the summer. But in other cuisines of the world you can find various cold soups made with vegetable or fruit broth, as well as dishes based on milk or dairy products. Most often, such dishes are complemented with ice.
Hot soups can be found much more often on our menu. They can be divided into three main subgroups: clear and dressing, as well as puree soups. The basis of a clear soup, as a rule, is any rich broth with a minimum amount of additional components. Most often, the broth is simply supplemented with baked goods when serving, and very rarely cereals or any vegetables are added to the food when cooking.
The most extensive category, which includes countless different subtypes and variations of first courses, is seasoning soups. Borscht and cabbage soup, rassolniki and solyanka, vegetable dishes and with the addition of pasta, cereals and legumes - and this is an incomplete list of all subtypes of dressing dishes.
What types of hot seasoning soups are there?
Seasoning soups can be divided into classic, thickened, roasting and combined. To prepare a traditional (classic) seasoning soup, the broth is first prepared, which, when ready, is seasoned with other specified ingredients. The frying version of the soup involves preliminary frying the ingredients until half cooked or ready, then pouring them with water or broth and simmering for a short time. Thickened soups are prepared much less frequently in our country and are dishes “for everyone.” A striking example of such a dish is the classic borscht or cabbage soup, to which semolina or flour is added for thickness.
Combined soup is a dish prepared from components that are cooked individually and then seasoned in a saucepan before serving. These are most often prepared in Far Eastern cuisine.
What types of cream soups are there?
Cream soup In essence, it can be made from any hot soup, making it thicker and chopping it in a blender when ready. But cream soup is a more refined dish and is most often prepared not with broth, but with the addition of cream and based on a lighter version of bechamel sauce.
The most popular types of cream soups: chicken, mushroom, vegetable and fish. Each subspecies has hundreds of variations and combinations of its components.
Simple types of sweet soups
In addition to other types of first courses, it is worth highlighting sweet soups. The simplest of them are: dairy, fruit and bread. In our kitchen, dairy products are most often prepared with the addition of cereals and pasta. Bread-based sweet soups are typical of the Northern European menu and consist of crackers soaked in water, supplemented with honey, fruits stewed in syrup and sweet cream. Fruit soups are prepared based on juice from fruits and berries or syrup with the addition of pieces of fruit, berries and crackers.
It’s probably no secret that products brought from different countries of the world played a key role in the emergence of our national cuisine. However, it was the experiments of Russian housewives and the best chefs of the master's table that brought our favorite soups from childhood, originally called “khlebov” or “pottage,” into world cooking.
Borsch
The favorite soup of Empress Catherine the Great has been a favorite for several centuries not only in Russian national cuisine, but also on the menu of most Russian families. Russians have been arguing with Ukrainians for the right to be considered the birthplace of the original recipe for several centuries. Perhaps that is why you can find “Ukrainian borscht” on the menu of some establishments. However, there are a great many interpretations of borscht in our country: cold, beetroot, lean, with beef, with mushrooms - these and other varieties of this soup are often found in Russia. But even with such a variety of possible ingredients, the constant basis of real Russian borscht is made up of three main vegetables - beets, cabbage and carrots.
Ingredients:
5 potatoes
3 pcs. beets
3 pcs. carrots
1 head of cabbage
1 large tomato
2 tbsp. l. vinegar
1 tbsp. l. Sahara
salt, dill, garlic - to taste
Preparation:
Let the meat cook. When the meat is cooked, add the peeled potatoes and after a couple of minutes the shredded cabbage. Cover the pan with a lid.
Heat a frying pan and pour in vegetable oil. Place the carrots and beets cut into strips, add 2 tbsp. l. vinegar and 1 tbsp. l. Sahara. Leave to simmer for 15 minutes. You can also add a few tablespoons of broth for juiciness.
A few minutes before the vegetable mixture is ready, add the tomato. When the cabbage and potatoes are almost ready, add carrots and beets to them and stir. Leave to simmer over low heat until done.
Sprinkle the finished borscht with dill and garlic, pour into plates and garnish with sour cream.
Solyanka
There is a humorous gastronomic rule among foreign tourists: in order not to die of hunger in Russia, it is enough to know one word - solyanka. Many centuries ago, when there were not even tomatoes in Russia, peasants cooked this soup as a snack for vodka. The solyanka necessarily contained brine, fatty meat and vegetables from the garden. Due to its richness and fat content, solyanka helped to make you less drunk and perfectly satisfied your hunger. However, this soup could not be found on the tables of the upper class, so the original name of the soup - selyanka - came from the word “village”.
In our current everyday life, the phrase “hodgepodge” is firmly established, which is used not only in cooking, but also in other areas of life to describe the diversity of the composition of something.
Ingredients:
400 g beef
4 sausages
200 g boiled sausage
3 pickled cucumbers
200 g ham
1 PC. onions
1 bunch of parsley
1 can of olives
2 tbsp. tomato paste
Preparation:
Cook beef broth with bay leaf and black pepper. Finely chop the meat from the broth, sausages, sausage, ham, onions, cucumbers, parsley and simmer for 10 minutes with tomato paste.
Transfer the finished mixture to the broth and cook for 10 minutes. Then add the meat, sausages, ham and sausage. Cook until boiling.
Pour the olives into the soup along with the brine and bring to a boil.
Rassolnik
Like solyanka, this soup was one of the oldest in Rus', and it was cooked long before the official appearance of liquid hot dishes in our country (17th century). Rassolnik was almost 100% prepared from cucumber brine with the addition of pickles, which is how it got its name. The remaining ingredients of the soup (pearl barley, carrots) were also accessible and simple, which made it a frequent guest on the tables of ordinary peasants. And, by the way, like solyanka, which in those days was called “hangover”, rassolnik was often used as a snack for alcohol or to relieve a hangover.
Ingredients:
300 g beef
150 g pearl barley
2 potatoes
1 onion
2 cloves garlic
1 carrot
3 pickled cucumbers
greens, pepper, basil - to taste
Preparation:
Make beef broth. Fry finely chopped onions, garlic and carrots in vegetable oil with seasonings.
Boil pearl barley until half cooked. Finely chop the potatoes and add them to the prepared broth along with frying, cereal and seasonings to taste.
10 minutes before readiness, add chopped cucumbers and herbs.
The name of this soup has long been a common noun (the word “ear” is a derivative of the Indo-European root jus - decoction, broth) and was used to refer to any soup - vegetable soup, meat soup, fish soup. But later, when other soups received their names, the name “ukha” was assigned to fresh fish soup. Interestingly, in Baltic cuisine the word from the same root means beef soup. Russian ukha is quite simple to prepare in terms of the number of ingredients: there are only three of them - fish, carrots and potatoes. However, it takes a long time to cook it, and you also need the right cooking container. You can cook fish soup only in special non-oxidizing dishes (enamel or clay), but under no circumstances in aluminum or cast iron. Another important difference between fish soup and ordinary fish soup is the use of fresh fish. It should also be remembered that it cannot be cooked from any fish. The most common types of fish used to prepare fish soup are carp, perch, crucian carp and pike perch. Ukha tastes best when cooked over an open fire without a lid.
Ingredients:
400 g salmon fillet
500 g potatoes
150 g onions
200 g carrots
1 clove of garlic
3 tbsp. tomato paste
bay leaf, salt, pepper, herbs - to taste
Preparation:
Cut the fish and potatoes into small pieces and place in a pan of boiling water along with the spices. Cook over medium heat for 25 minutes.
Fry the chopped onion in a frying pan along with carrots and tomato paste. Add the roast to the soup and cook for a few more minutes.
Sprinkle the finished fish soup with herbs and serve.
Okroshka
This soup is perhaps the only one in Russian cuisine that does not require cooking. Initially, okroshka was served to the table in the summer as a cold appetizer, which was a crumble (finely chopped pieces) of radish, turnips and onions, supplemented with a glass of homemade bread kvass. The idea of “filling” chopped vegetables with kvass came later, then okroshka became a full-fledged summer soup, and its composition was slightly diversified with meat and other vegetables. By the way, potatoes are the youngest ingredient in okroshka, which appeared in Russia only in the 19th century. Today, okroshka is seasoned not only with kvass, but also with kefir, and sometimes fish is added to it, which, surprisingly, goes well with the latter.
Ingredients:
1.5 l kvass
500 g potatoes
300 g boiled sausage
3 chicken eggs
200 g radish
300 g cucumbers
500 g sour cream
greens, salt - to taste
Preparation:
Chop boiled potatoes, sausage, boiled eggs, radishes, cucumbers and herbs. Mix everything together. Season with salt and pepper and place on plates.
Pour in kvass, sprinkle with herbs and garnish with sour cream.
Mushroom soup
This soup became known in Russia with the emergence of forest gathering and quickly took one of the first positions in Russian national cuisine. For those who are fasting, mushroom soup will come in handy. It is quite nutritious due to mushrooms, which in terms of their nutritional and energy value can replace meat without being inferior to it in taste. Other ingredients that can be found in traditional mushroom soup are pearl barley, potatoes and carrots. It’s easy to prepare and, most importantly, you can use any mushrooms (except fly agarics and toadstools, of course). Today, many borrowed interpretations of mushroom soup have appeared, including cream soup that came to us from France. Preparing cream soup differs from regular soup in that all ingredients are ground in a blender with the addition of cream. By the way, cream of mushroom soup goes well with shrimp.
Due to the high content of aromatic and extractive substances in first courses, they have some physiological significance for humans. They increase appetite, promote the secretion of digestive juices and the absorption of food.
Cooking soups is divided into several ways. Soups come in puree, dressing and clear varieties. Most often they are prepared with mushroom, fish, meat, bone, bone-meat or vegetable broth, as well as with milk, kvass and fruit infusions.
Vegetables are cut so that their shape does not differ from the shape of other components. For example, vegetables are cut into cubes for soups with pasta, and for soups with cereals, into small cubes.
The taste of the soup directly depends on the quality of the broth. Extractives, such as nitrogenous and non-nitrogenous, add flavor to broths.
Bone broth. For better extraction of extractive substances, the bones must be chopped. When using pork or veal bones, it is better to pre-fry them in the oven, then the taste and color of the broth will be more saturated.
The bones are chopped, washed well with water, poured with cold water, and brought to a boil over high heat. Then I reduce the heat, since boiling too high will make the broth cloudy.
It is advised not to remove the foam; it contains very valuable protein substances. It must be moved to the cooler side of the pan, then it will settle to the bottom. Only excess foam and fat are removed.
Approximately 30 minutes before the end of cooking the broth, pre-passioned onions, carrots and roots are added to it. This will add aroma, color and flavor to the broth. After cooking is complete, the broth must be strained.
Meat and bone broth. First, separate the meat from the bones and cook the broth on the bones; after about 2 hours, add the meat and cook until tender.
Poultry broth. Place the meat in a saucepan, then add cold water and slowly bring to a boil. Cook until done, skimming off the foam. Add seasonings, roots, salt.
Fish broth. Prepared fish or waste from it (heads, spine, skin) are washed and filled with cold water, brought to a low boil and, removing foam and fat, brought to readiness. It is necessary to salt the broth at the end of cooking, and strain the finished broth.
Mushroom broth. Dried mushrooms are washed and covered with water, left for 4 hours, then boiled until they become soft. The cooked broth is filtered, and the mushrooms are washed under running water in a sieve. Then they are chopped and fried, then added to the soup, about 15 minutes before they are ready.
Seasoning soups. They can be cooked in any broth, milk, or vegetable broth. With pasta, cereals, vegetables and any flour products. Soups are divided into rassolniki, solyanka, borscht, cabbage soup, etc., depending on their ingredients.
Passed flour is added to borscht and cabbage soup; it serves as a thickener and better retains vitamin C in the dish. Onions, carrots, celery, parsley and dill are also added to dressing soups. To add flavor and improve the appearance of dishes, they are sautéed.
Vegetables are placed in a certain sequence. First, sauté the onion a little, then add the carrots, and after a few more minutes, celery or parsley. 10 minutes before the end of frying the vegetables, add tomato. When the potatoes are ready, you can add sour foods to soups, such as sorrel, sauerkraut, and pickles.
A large amount of phosphorus, calcium and minerals are found in beets, onions, carrots, cabbage, and green salad. Borscht is superior to any other seasoning soup in terms of micronutrient content. Beetroot is the main ingredient in borscht.
It is useful to enrich soups with B vitamins. For example, a decoction of wheat bran. This decoction is also used to prepare soups with milk.
Cream soups. Prepared in weak meat broths, milk or water from cereals, legumes or vegetables. These soups are very soft, have a delicate taste and are easily absorbed by the human body, and especially by the child’s body.
Soups made from green peas or legumes are served with croutons and grated cheese.
Clear soups. Prepared in broths made from poultry, game, fish, and meat. Clear soups are served with side dishes. These are rice, vermicelli, noodles, meatballs, cauliflower, dumplings, etc. Side dishes should be prepared separately. And before serving the soup, they are added to it, sprinkled with finely chopped herbs.
A variety of soups are included in the diet of every person, starting from early childhood. Some adhere to consistency and regularly prepare first courses, others somewhat neglect them, being content only with second courses or sweet desserts, forgetting about the benefits of liquid food.
In addition, soups made from high-quality vegetables help cope with overeating, turning out to be faithful assistants to a healthy and dietary diet.
Is it necessary to eat soup every day? The answer is exclusively positive, because fresh soups are beneficial for the health and vitality of the body. There are several reasons for this:
- first courses have a stimulating effect on the digestive processes and are quickly absorbed;
- liquid food provides support for water-salt balance;
- Hot soups help keep you warm during the cold season by supplying the body with thermal energy.
First courses come first in terms of nutritional value and ability to be easily absorbed by the body, so they are recommended for use in children's diets, as well as in the postoperative period and during dietary nutrition.
Cooking secrets or how to make delicious soup
The main rule and main secret in preparing first courses is simply following the recipe, which will save the cook from overcooked vegetables and frequent problems with over-salting soups. Easy-to-follow steps for preparing a soup masterpiece:
- send vegetables for cooking in the recipe order, then each of them will have time to cook and stay in shape;
- add salt to the dishes gradually and only when all the ingredients are ready, which will ensure uniform impregnation with salt and will not allow the food to be oversalted;
- Make sure that the vegetables do not boil over during the cooking process by adjusting the heat level;
- Just let the prepared dish stand for a while and simmer under the lid, then its taste will improve significantly.
Recipes for the simplest and most inexpensive soups for every day
Soups can be prepared daily from cheap improvised products that every housewife can find. The grocery basket will be quite inexpensive, and the first courses will delight you with appetizing aromas and pleasant taste.
Tomato soup
For 10 servings you will need:
- 500 g chicken breast;
- 2 large potatoes;
- 1 onion;
- 2 large tomatoes;
- 180 g sour cream;
- 2.75 liters of water;
- 35 g olive oil;
- salt;
- black pepper;
- dill.
Cooking time: 45-50 minutes.
Calorie content: 35 kcal/100 g.
Soup with processed cheese and noodles
For 6 servings you will need:
- 190 g processed cheese;
- 90 g small vermicelli;
- 2 large potatoes;
- 1 medium carrot;
- 1 onion;
- 30 g butter;
- salt;
- black pepper;
- 2.45 liters of water;
- a bunch of dill or other greens.
Cooking time: 35 minutes.
Calorie content: 30 kcal/100 g.
Rice soup with tomatoes and cheese
For 10 servings you will need:
- 2.75 liters of water;
- 110 g round rice;
- 2 large tomatoes;
- 2 large potatoes;
- 150 g processed cheese;
- 200 g meat balls (minced meat);
- dill;
- salt;
- black pepper.
Cooking time will take: 35 minutes.
Calorie content: 31 kcal/100 g.
- Finely grate the processed cheese and place it in boiling water, cook over moderate heat for 8 minutes until completely dissolved;
- Place the meat balls into the pan and cook for 8 minutes;
- Cut the potatoes into cubes;
- Pour boiling water over the tomatoes, wait 30 seconds, then remove the skin and cut into medium cubes;
- Wash the rice well, add it to the pan along with the vegetables and cook for 12 minutes;
- 3 minutes before readiness, add spices and dill.
Fish soup
For 8 servings you will need:
- 220 g canned saury;
- 2 medium potatoes;
- 50 g round rice;
- 2.85 liters of water;
- 2 small onions;
- salt;
- black pepper;
- greens to taste.
Total cooking time: 25 minutes.
Calorie content: 25 kcal/100 g.
- Wash the rice and place it in boiling water, cook for 2 minutes;
- Finely chop the onion;
- We disassemble the saury into small pieces;
- Place potatoes, onions, fish into the pan and cook for 12 minutes;
- 4 minutes before the end of cooking, if necessary, you can add salt to the soup, add pepper, and garnish with herbs.
Recipes for traditional soups for every day
When it comes to traditions, borscht, pea soup or cabbage soup, loved by many housewives and eaters, come first. We offer you simple recipes for popular dishes for preparing original soups, which, once you try, you will definitely want more!
For 10 servings you will need:
- 600 g beef meat;
- 450 kg of potatoes;
- 1 large carrot;
- 2 medium onions;
- 3 medium beets;
- 190 g tomato paste;
- 0.5 teaspoon of citric acid;
- 3 teaspoons sugar;
- 450 g white cabbage;
- salt;
- 3.85 liters of water;
- ground black pepper;
- 4 cloves of garlic;
- dill, parsley;
- 45 g olive oil;
- 2 bay leaves.
Cooking time will take: 110 minutes.
Calorie content: 90 kcal/100 g.
- We wash the beef meat, cut it into portions, put it in a saucepan and pour in enough water to cover the meat by 10-12 cm. From the moment it boils, cook for 50-60 minutes over low heat.
- We wash the beets and carrots well, peel them and cut them into thin strips;
- Chop the onion, fry until golden brown in olive oil, then add carrots to it, mix thoroughly, fry for 3 minutes and add beets to the vegetables. Fry over low heat for about 12 minutes with the lid on;
- Add tomato paste mixed with sugar and citric acid into the vegetable mixture and continue frying for another 8 minutes.
- Cut the potatoes into small cubes or strips;
- Finely chop the cabbage;
- Add salt and pepper to the prepared broth and lower the prepared cabbage; from the moment of boiling, cook for 11 minutes;
- Place potatoes and vegetables in a saucepan, cook over low heat for 15 minutes, stirring at intervals of 3 minutes;
- At the end of cooking, add finely chopped garlic, bay leaves and sprinkle with herbs.
Pea soup with smoked ribs
For 10-12 servings you will need:
- 550 g smoked pork ribs;
- 3.8 liters of water;
- 300 g peas;
- 1 onion;
- 1 large carrot;
- 20 g olive oil;
- 2 bay leaves;
- salt;
- black pepper.
Cooking time will take: 95 minutes.
Calorie content: 85 kcal/100 g.
Cabbage soup with cabbage
For 8-10 servings you will need:
- 380 g white cabbage;
- 3 large potatoes;
- 2 medium onions;
- 2.75 liters of water;
- 300 g meatballs;
- 20 g olive oil;
- salt;
- black pepper;
- dill;
- bay leaf.
Cooking time will take: 50 minutes.
Calorie content: 52 kcal/100 g.
- Cut the onion into medium cubes and fry in olive oil until golden brown;
- Grate or cut the carrots into thin strips, add to the onion and fry for 12 minutes;
- Chop the cabbage very finely, place it in a saucepan with water, cook for 12 minutes, then add the meatballs and cook for another 4 minutes;
- Cut the potatoes into cubes and place them in a saucepan along with the overcooking, add spices, cook over low heat, remembering to stir so that the potatoes do not boil;
- At the end of cooking, add bay leaf and sprinkle with dill.
Lenten soups: easy recipes for every day
Soups without meat are not only low-calorie, but also very tasty, which can be cooked daily, spending very little time. For example:
For 8-10 servings you will need:
- 230 g buckwheat;
- 2 large potatoes;
- 1 onion;
- 15 g olive oil;
- 3.25 liters of water;
- salt;
- ground black pepper.
Cooking time will take: 40 minutes.
Calorie content: 26 kcal/100 g.
- Fill the pan with water, add the washed buckwheat, boil for 15 minutes over medium heat for 15 minutes from the moment it boils;
- Chop the onion and fry in vegetable oil until golden brown;
- Peel the potatoes, cut into medium cubes, place in a saucepan and cook for 12 minutes;
- 4 minutes before readiness, add some salt and pepper to the soup;
- At the end of cooking, add the fried onion.
For 8 servings you will need:
- 180 g pearl barley;
- 3 large potatoes;
- 35 g olive oil;
- 3.1 liters of water;
- 3 pickled cucumbers;
- 1 large carrot;
- 1 onion;
- spices;
- 2 bay leaves.
Cooking time will take: 70 minutes.
Calorie content: 21 kcal/100 g.
- Fill the pan with water and bring to a boil;
- We wash the pearl barley twice, put it in a saucepan with boiling water, cook for 40-50 minutes;
- Chop the onion and fry in olive oil until golden brown;
- Grate the carrots or cut them into thin strips, fry together with the onion for 15 minutes, without covering with a lid;
- Finely chop the cucumbers, add to the vegetables and fry covered for 15 minutes;
- Add potatoes to barley, cook for 12 minutes, stirring;
- 4 minutes before readiness, add vegetables to the soup, add salt as needed, and add your favorite spices;
- At the end of cooking, add bay leaves and let the soup sit for 10 minutes.
For 10 servings you will need:
- 2 raw eggs;
- 2 large potatoes;
- 150 g horns;
- 2.50 liters of water;
- 1 onion;
- 20 g olive oil;
- dill;
- salt;
- ground black pepper.
Calorie content: 22 kcal/100 g.
- Cut the potatoes into cubes or medium cubes;
- Place in a saucepan, cook for about 6 minutes from the moment it boils, then add the horns and continue cooking for 8 minutes;
- Chop the onion and fry in olive oil until golden brown;
- Break the eggs into a cup, add some salt and beat with a fork for about 30 seconds;
- 1 minute before readiness, pour the egg mixture into the soup in a thin stream, stirring constantly;
- Pepper the finished dish and sprinkle with dill.
Delicious soup recipes for children's menus
Preparing soups every day for children's diets will not create much difficulty for housewives, since the recipes are quite simple, prepare quickly and turn out to be very nutritious.
Milk soup with vegetables
For 6-8 servings you will need:
- 1.7 liters of milk;
- 0.4 l of water;
- 1 small onion;
- 300 g white cabbage;
- 2 medium potatoes;
- 20 g melted butter;
- salt to taste.
Cooking time will take: 30 minutes.
Calorie content: 48 kcal/100 g.
- Finely chop the cabbage;
- Combine the milk with water, bring to a light boil and add the cabbage to it. Cook for 7 minutes, stirring constantly;
- Cut the potatoes into small pieces, place them in a saucepan and continue cooking for another 12 minutes over low heat, remembering to stir;
- Finely chop the onion, fry in melted butter until golden brown;
- 4 minutes before readiness, add fried onions to the soup and add salt to taste.
Soup with chicken meatballs in a slow cooker
For 6 servings of soup for children you will need:
- 350 g chicken fillet;
- 1 raw egg;
- 35 g rye flour;
- 2.5 liters of water;
- 2 large potatoes;
- half an onion;
- 1 medium carrot;
- 100 g egg noodles;
- a bunch of dill;
- salt to taste.
Cooking time will take: 25-30 minutes.
Calorie content: 35 kcal/100 g.
- Twist the chicken fillet using a meat grinder or blender, add the egg and flour, mix thoroughly, form meatballs and place them in the freezer for 15 minutes;
- Cut the potatoes and onions into cubes;
- Grate or cut the carrots into thin strips;
- Fill the cooking container with water, place the meatballs and prepared vegetables into it, add dill and set the multicooker to “Soup” mode;
- 8 minutes before readiness, add egg noodles and salt.
Simple recipes for delicious soups for every day will allow caring housewives to save a sufficient amount of time and at the same time get a delicious result that can bring real gastronomic pleasure and delight the whole family!
There is another recipe for delicious soup in the next video.
Culinary community Li.Ru -
Quick Soup Recipes
I suggest you learn how to make zucchini and potato soup - an excellent vegetarian recipe will add variety to your dishes and benefit you directly! Don't be lazy to cook.
I cook lean and healthy celery root soup when I want to relieve the body and fill it with vitamins. There is no meat in it, not even meat broth, only vegetables. My friend is especially happy with this soup.
Somehow I came across a simple recipe for bean soup. I prepared it in half an hour. The soup turned out new and very tasty. My nephews really liked the bean soup. And, since the children love it, that means it’s a test!
I cook the soup from the mushrooms according to the recipe for Hungarian mushroom soup. It differs from ordinary mushroom soup in that it contains paprika and milk. Volnushka soup is very tasty and satisfying.
Umbrella soup is prepared according to a very simple recipe. Yes, and it cooks very quickly. Based on this recipe, you can cook soup from any mushrooms. I serve this soup of umbrellas with pies (with mushrooms).
Shiitake and tofu soup is very easy and quick to prepare. It can be served for a light lunch. In the summer I also eat it for dinner. By the way, I advise everyone who wants to not stress about their figure to eat soups. Forward!
Mushroom soup from boletus is very easy to prepare. You can cook it with or without meat. My simple mushroom soup recipe - no meat. Add potatoes, carrots, onions, some herbs and the soup is ready!
Japanese traditional miso soup with shiitake is prepared in half an hour. Ginger, tofu, vegetables and, of course, miso are added to it. Shiitake is a source of vitamin D, so the soup is both tasty and healthy.
Gruzdyanka is a soup made from milk mushrooms, traditional for Russian cuisine. Milk mushrooms are not at all difficult to prepare: you will only spend about half an hour preparing it, using a minimum of ingredients.
Thick tomato puree soup is perfect for a light lunch. This soup will restore strength after a fun evening (and night!), will become the highlight of a family meal and a godsend for the tomato season. Forward!
Light vegetable soups are good in summer. They do not burden the stomach and are very useful. Moreover, in the summer there are plenty of fresh vegetables and vegetable soup with bell peppers can be cooked with new ingredients every time.
Okroshka with whey is an exclusively summer dish that not only satisfies hunger well, but also perfectly refreshes, so the soup should always be thoroughly cooled in the refrigerator before serving.
Dietary celery soup will help burn extra pounds and cleanse the body of toxins. I recommend eating this soup for at least a week. Cook the soup in half an hour! Be healthy and love yourself!
Chanterelle soup with beans is my lifesaver. A very tasty, satisfying and beautiful soup that can be prepared in just 25 minutes. It's very easy to prepare. Meet us!
Cheese soup with honey mushrooms is a surprisingly tender, almost creamy soup made from fairly simple ingredients. The cooking recipe was invented by me personally and tested dozens of times - it always turns out great.
You were promised a hearty lunch, but time is running out? Don’t despair, I advise you how to cook borscht in the microwave - it only takes half an hour, and no one will notice the substitution, it will be just as satisfying and rich :)
For lovers of fermented milk dishes, I advise you to prepare okroshka with citric acid. Cold, fresh soup with sourness is perfect in the summer. Let's also add garlic to it for piquancy and more herbs.
Perhaps the most unusual version of okroshka is with sprat in tomato. When you want something quick and easy, this okroshka is a good option. Take a can of canned food, one or two - and you're done!
When I want something spicy, I cook okroshka with mustard. In addition to this spicy component, I add fresh mint. The taste is wonderful! I highly recommend trying my okrosheka!
I like “Baltic okroshka” - made with kefir and beets. The sweetness of beets and the sourness of kefir create a unique combination. I always want more! This soup is very good for your appetite!
During Lent and for relief, my family and I eat Lenten okroshka with mushrooms. It goes with any mushrooms you have at home or buy. The simple version is with champignons, the royal version is with white ones.
What to cook in hot weather? In my family they would answer you in unison - okroshka! I recommend a light version of the soup, and add vinegar for sourness. We prepare okroshka in water with the addition of vinegar - you will love it!
Okroshka with kvass is a classic dish that, I think, every housewife should be able to prepare. Most often I cook okroshka using my homemade kvass. It will turn out very tasty!
This simple recipe for okroshka with mayonnaise is easy to remember. It will take you about 20 minutes to prepare. It’s good to add ice to the finished okroshka! Take care of fresh vegetables, preferably from the garden.
Okroshka is a light, nutritious, vitamin-packed soup that also helps you lose weight. I love okroshka and in early spring I always go on an okroshka diet. By bikini season I lose 3-4 kg.
Soup with sorrel and egg is a traditional and well-known soup of Russian home cooking. The ingredients are inexpensive, the cooking process is simple, and the soup is hearty, rich and tasty. Let's cook!
Sorrel puree soup is another incredibly tasty dish made from this healthy vegetable. It is prepared simply, quickly and from affordable budget ingredients, but the taste and appearance of the dish are of restaurant quality.
Cold cucumber soup is a great lunch on a hot summer day. The recipe for cold cucumber soup is based on natural yogurt and vegetable broth. Suitable for vegetarians.
Light, healthy, satisfying, aromatic, tasty - the advantages of this wonderful and simple sorrel soup in a slow cooker can be listed for a long time. But it’s better to see for yourself, isn’t it? :)
Curd soup "Friendship"
Eh, who among us doesn’t remember the taste of this soup?.. Once upon a time it was a real lifesaver for our mothers and grandmothers. But even today, a simple recipe for soup from Druzhba cheese (or any other processed cheese) can become a help for a modern housewife who often has to cook something “quickly”.
It's mid-September, the kitchen is filled with homemade tomatoes and pumpkins. Well, we prepare delicious dishes by recycling excess food. Tomato soup with pumpkin - welcome!
Broccoli soup recipe. The soup is very quick to prepare and tastes simply excellent. And thanks to a vegetable like broccoli, this dish becomes very nutritious and healthy.
If you don't know what to cook with tomatoes, try Moroccan tomato soup. This is an easy-to-prepare, very spicy and original soup made from simple ingredients that are understandable to Russian people.
Lenten rassolnik is a very easy to prepare and hearty homemade soup. There are no frills - Lenten pickle is prepared only from simple and affordable ingredients. Just what you need for Lent.
Very tasty and aromatic pumpkin soup. I advise you to prepare it for your children as the soup is very healthy.
Classic Mediterranean garlic cream soup is a dish that is better to try once than to hear about it a hundred times. It's very easy to prepare.
A simple and delicious recipe for canned soup. Smoked saury in oil goes very well with this dish.
Recipe for making solyanka with sausage, potatoes, onions, tomatoes, pickles and olives.
Lithuanian cold borscht "Šaltibarščey"
Recipe for a traditional Lithuanian dish. Cold borscht is served in the summer. Everyone should try this soup, it’s simply delicious!
Milk soup with buckwheat is very easy to prepare and will not take much effort and time. Buckwheat is used in both adult and baby food.
Creamy spinach soup with celery and cabbage is a light, tasty soup with a beautiful emerald color.
Cherry soup - it may sound crazy, but it is the Hungarian national dish. And I must say, it’s quite tasty :)
Vegetarian okroshka is a cold summer soup, without eggs or sausage. Also, this okroshka is prepared not with kvass, but with kefir.
Chanterelle soup is a very light, tasty and aromatic mushroom soup. Suitable for vegetarians and dieters.
French puree soup is an exquisite, but very simple in composition dish. I think that every housewife can easily find all the necessary ingredients in her refrigerator to prepare this soup.
Vegetarian vegetable miso soup is a delicious and very healthy soup. Japanese cuisine is based on fish, but we will prepare a soup without fish, but nevertheless full of vitamins and nutrients!
If you don’t know what to cook from zucchini, I recommend pureed zucchini soup. The dish is not only very healthy, but also very tasty and refreshing on a summer day.
Bell pepper soup is an original and very tasty yellow cream soup! It doesn’t take much effort or money to prepare it, which makes it even more attractive!
A recipe for making Thai soup made from chicken broth, coconut milk, shrimp, mushrooms, lemon, chili, garlic and ginger. Tom KXA soup is the hallmark of Asian cuisine.
Recipe for making soup from peas, potatoes, carrots, onions, tomato sauce and spices. Lenten pea soup is no less tasty than meat soup.
Croutons will enhance the flavor of any soup. Dried in the oven or fried in butter, rubbed with garlic or soaked in lemon juice. Prepare croutons for your soup and see for yourself.
Vermicelli soup is very easy to prepare, light and tasty. It is prepared with chicken, beef and vegetable broth. Today we offer you noodle soup with meatballs.
The recipe for this soup will come in very handy when you need to prepare dinner and are sorely short of time. It cooks very quickly, and the soup turns out very tasty.
White soup is any creamy soup that uses processed cheese in its preparation.
Chicken noodles are one of the most popular homemade soups. It always turns out very tender and tasty. This is a very light soup, which is also very quick and easy to prepare.
Bonn soup is the basis of the appropriately named diet, based on statistics that people who prefer soups make up the majority of thin people.
Recipe for making potato soup with dumplings.
Recipe for making borscht with beets, squid, cabbage, carrots, potatoes, onions and herbs.
For many, milk soup is associated either with milk rice porridge or with exotic dishes from France and Sweden. How about a simple and healthy vegetable soup made with milk? Useful and great!
This dish may seem unusual to our eaters, because the soup does not contain traditional potatoes. The main ingredient here is onion. However, once you taste the soup properly, you will love it. Recipe from Dumas the Elder.
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