Preparing potato soup. Meat potato soup: its whole taste is in its simplicity. Soup with meat and potatoes “Onion Mountain”

Beetroot soup is the younger brother of borscht. It's much faster and easier to prepare. If in our family I usually cook borscht, then my wife likes to cook beetroot soup. Read her very simple soup recipe. Ingredients for beetroot soup: 1.5 liters of meat broth with 500 gr. veal;

medium beets;

medium carrot;

medium onion;

Everyone who has ever been to sanatoriums, pioneer camps or been in hospitals knows this soup. And even when cooked by canteen chefs, you can eat it; moreover, it’s quite tasty for my taste. And if you cook the “Field” soup at home and use the right ingredients, it turns out to be simply delicious. Ingredients for Field soup: Two liters of water or meat broth, 120-150 gr. brisket or bacon, half a glass of millet (cereals), medium onion, a couple of medium potatoes, salt,

When you need to make a delicious soup very quickly. Then a recipe for meatball soup will come to your aid. My parents fed me this soup since childhood, and now I myself prepare this soup for my children. Ingredients for the first recipe for soup with meatballs: Minced beef or homemade 150-200 gr., 1 onion, 1 carrot, cabbage 100 gr., buckwheat 2 tbsp. spoons, bay leaf, salt, pepper.

Another taste from childhood. For some reason, my mother always cooked mushroom soup with barley in exactly the same version as I’ll tell you now. I think it turns out to be a very successful combination of the taste of the consistency of mushrooms, pearl barley and fresh potatoes. Ingredients for mushroom soup with barley: Boiled mushrooms (boletus or boletus are best), two tablespoons of pearl barley, a couple of fresh, medium potatoes, a medium onion and a small carrot, 500 gr. meat, bay leaf, salt, pepper, vegetable oil. Cooking mushroom

Our dear guests!

It's no secret that we all love to eat well, and one of our favorite dishes is Potato soup. Therefore, many people, especially our beloved women, sooner or later wonder: . A simple recipe was written especially for you, which briefly and clearly explains how to make Potato Soup at home. Here all the recipes are written in simple, understandable words, so even the most inexperienced cook can easily prepare Potato soup. For this purpose, special recipes have been created with detailed photographs and step-by-step descriptions of the preparation steps. By following the written recipe, you can easily prepare this delicious dish and feel its beneficial properties and impeccable taste. If you, dear readers, after viewing this material still do not understand, how to cook potato soup, then we suggest you look at our other recipes.

Already from the name it becomes clear that this dish is prepared using potatoes. Many housewives know how to prepare regular potato soup, but few know what needs to be done to get, for example, puree soup or cream soup. Learn a few secrets of making delicious hot food.

How to make potato soup

It is advisable to cook the dish in meat broth, but you can also use vegetable broth by adding a couple of bouillon cubes. Making potato soup is the process of boiling diced potatoes and then adding vegetable or any other dressing. It is worth noting that you can add not only meat to the soup; it also turns out very tasty with bacon, ham, meatballs, etc.

How to make vegetarian potato soup? Instead of meat and the broth in which it was cooked, you can add dumplings, beans, cheese, fresh or slightly poached mushrooms. It turns out delicious if you make a puree soup - it can be served both hot and cold. It is worth considering that the last version of the dish must be prepared taking into account certain rules.

Potato soups - recipes

Both children and adults love to eat the former, and it is not only tasty, but also very beneficial for digestion. There are a huge number of recipes for potato soup: some of them are designed specifically for dietary nutrition, others are more rich. Almost every day the list is replenished, because housewives are sure to share successful combinations of products.

Cream soup

Each housewife has her own ways of preparing the first one. Puree potato soup with fresh croutons is a great option that will help you diversify your menu. Pieces of dried white bread will complement the dish and make the taste original. It is worth noting that it is recommended to cook croutons immediately before serving hot to the dinner table.

Ingredients:

salt, spices - to taste;
cream – 200 ml;
onions, carrots - 1 pc.;
processed cheese – 85 g;
potatoes – 3 pcs.;
white bread - 1 piece;
oil (drain) – 10 g.

Cooking method:

Set the peeled potatoes to boil.
Fry diced onions and carrots in a frying pan, after melting the butter. Simmer the vegetables for 15 minutes, covering the pan with a lid.
Transfer the roasted vegetables to the potatoes.
After 15 minutes, add the processed cheese cubes.
Grind the boiled ingredients directly in the pan using a blender.
Add cream to the mixture, pour until it becomes like liquid puree.
Cut a slice of bread into small cubes and dry in the oven.
Serve the finished dish to the table, garnished with fresh croutons.

How to cook chicken soup with potatoes

The dish shown in the photo is a light chicken soup. Thanks to the step-by-step recipe, every housewife will know how to prepare chicken soup with potatoes so that it has an excellent taste and aroma. You can use the whole chicken or any part you like. It is not recommended to use fillet, because the broth will not be very rich and nutritious.

Ingredients:

pepper – 1 pc.;
carrot – 1 pc.;
spices - to taste;
potatoes – 5 pcs.;
chicken – 1 kg;
onion – 1 pc.

Cooking method:

Place the washed chicken meat to cook. You can immediately add a bay leaf and one whole onion. Skim off the foam that forms during the cooking process.
Cut the potatoes into small, neat cubes.
Place the chicken on a cutting board and add the potatoes to the broth.
Remove the meat from the bones and cut into small pieces.
For potato soup, first fry the onions, then add grated carrots and chopped peppers.
Mix all the ingredients in a saucepan and let them simmer together for a couple of minutes.
Sprinkle the finished hot dish with herbs.

Beef

Every mother is simply obliged to feed her child with this soup. Potato soup with beef is a very healthy dish, and it’s also filling because the broth is rich. To get the second one as in the photo, you only need to follow the sequence of actions during cooking. Save this classic recipe for your cookbook.

Ingredients:

cabbage - a quarter of a head of cabbage;
bay leaf – 2 pcs.;
leek – 150 g;
sweet pepper – 1 pc.;
potatoes – 1 pc.;
parsley - to taste;
pepper, salt - to taste;
garlic – 2 teeth;
beef – 500 g;
carrots – 2 pcs.;
oil – 2 tsp.

Cooking method:

Cut 150 grams of onion into half rings, first cut carrots into thin circles, then cut each in half.
Cut the pepper into several pieces and then into thin strips.
Chop the garlic with a knife.
Divide the washed beef (you can use pork if you want) into several pieces.
In a prepared pan, first heat the oil (preferably olive), simmer the onion for 5 minutes, then add the rest of the chopped vegetables.
Pour water (about 2.5 liters) into the container and wait until it boils.
Add beef to vegetables, seasonings to taste.
When the liquid boils again, turn down the heat and cook for 2 hours, covering the pan with a lid.
After an hour, add diced potatoes and finely shredded cabbage.
Take the finished meat out, cut it into small pieces, put them in a pan and continue cooking.

With meatballs

It is not necessary to add cereal or noodles to this first course, because the quality of the hot dish will not suffer due to the absence of these components. Preparing potato soup with meatballs will take you about 45 minutes, provided that the meat product is fresh or already defrosted. By adding spinach to the minced meat, you will give the meatballs an original but refined taste.

Ingredients:

bay leaf – 1 pc.;
oil – 3 tbsp. l.;
greens - to taste;
potatoes – 4 pcs.;
spinach – 50 g;
salt, pepper - to taste;
onion – 1 pc.;
minced meat (chicken) – 400 g;
carrots – 1 pc.

Cooking method:

Prepare the minced meatballs: add small onion cubes and chopped spinach to the mixture, beat 15 times with your hands or use a blender. Place in the refrigerator.
Peel a few potatoes and cut into cubes.
Add bay leaves to boiling water and add balls formed from chilled minced meat. Cook for 10 minutes.
Add potato cubes to the container.
Fry finely chopped onion and grated carrots; if desired, you can immediately add greens to the pan.
Combine the finished frying with the meatballs and cook until done for another 10 minutes.

With mushrooms

This version of lean milk hot will be appreciated by lovers of light dishes and vegetarians. Potato soup with mushrooms is prepared quickly and very simply at home, and the recipe does not require any special or expensive ingredients. The cream soup turns out to be delicate in taste, satisfying and deliciously aromatic. It is better not to feed very young children this dish, because champignons are hard on the stomach.

Ingredients:

milk – 1 glass;
carrots – 1 pc.;
butter (drain) – 60 g;
pepper, herbs, salt - to taste;
flour – 2 tbsp. l.;
potatoes – 6 pcs.;
onion – 1 pc.;
champignons – 300 g.

Cooking method:

Peel the prepared vegetables.
Cut the potatoes, add water, and let them cook. There should not be too much liquid, otherwise you will not get the desired consistency.
Chop the mushrooms finely and leave a few slices to decorate the finished potato soup.
In a frying pan, fry onion cubes, grated carrots, and mushrooms.
Sprinkle the mixture of mushrooms and vegetables with flour, stir, leave on the fire, after a couple of minutes pour in the dairy product, season to taste. Simmer for 10 minutes.
Grind all cooked ingredients using a blender.
When serving, sprinkle with herbs and place fried mushroom slices on top of the dish.

With dumplings

Both older and younger family members will enjoy eating this dish. Potato soup dumplings are very easy to make and kids love them. The second one turns out not only beautiful to look at, but also aromatic, thick and indescribably delicious. It is worth noting that instead of chicken meat, you can add stewed meat, but it is better to cook it in meat broth.

Ingredients:

seasonings, herbs, salt - to taste;
potatoes – 3 pcs.;
onions, carrots - 1 pc.;
mushrooms – 300 g;
flour – 3-4 tbsp. l.;
buckwheat – 0.5 cups;
chicken or stew – 350 g;
egg – 1 pc.

Cooking method:

When using breast meat, boil it in advance. You can add the finished stew at the end.
Prepare the dumpling mixture: boil the potatoes, mash them to a puree consistency, break an egg into it, add flour, add herbs, and add salt.
Chop the vegetables and cut the mushrooms into slices.
First fry the onion in vegetable oil, then add the carrots, then the mushrooms. Salt and pepper.
Add chicken or stew to the fried mixture, add broth, wait until it boils.
Add buckwheat and cook for about 15 minutes.
Place the dumplings last, and when they come to the surface, you can treat your household to delicious potato soup.

With cheese

The delicious taste of the dish will be appreciated even by those people who do not like to eat the first thing. Creamy potato soup with cheese is an ideal option for those who strive to eat healthy food or prefer vegetarianism. Be sure to include this dish in your diet, because it can be served in any form - cold or hot. Your dish will turn out like in the photo if you do everything step by step.

Ingredients:

processed cheese – 50 g;
salt, pepper - to taste;
greens – 1 bunch;
potatoes – 5 pcs.;
carrots – 1 pc.;
butter (butter) – 30 g;
onion – 1 pc.

Cooking method:

Bring a saucepan with 1.5 liters of water to a boil. Pour in the potatoes (remember that it is better to cut them into small cubes). Cook until half cooked.
Chop the onion and grate the carrots.
Fry the vegetables until golden brown, placing them in a pre-heated frying pan with melted butter.
Mix the frying with half-cooked potatoes.
Add grated processed cheese.
10 minutes before turning off, add pepper, salt, chopped parsley or dill, and if desired, throw in a couple of bay leaves.
When serving with potato soup, add a whole boiled egg or just the yolk to each bowl.

With egg

Be sure to save this recipe in your cookbook so that it is always at hand when you want to please your household with excellent hot food. Soup with potatoes and eggs should be on your table at least sometimes, because it is not only very tasty and aromatic, but also filling. Pasta adds special flavor notes to this version of the first course.

Ingredients:

onions, carrots - 1 pc.;
chicken fat – 150 g;
spices, bay leaf - to taste;
greens - to taste;
pasta – 0.5 cups;
potatoes – 3 pcs.;
egg – 1 pc.

Cooking method:

Pour about 2 liters of water into a saucepan, add the fat cut into small pieces, add chopped onions and grated carrots. Cook the broth for 15 minutes.
Place potato cubes in a saucepan with broth.
Place pasta in boiling water, then add salt and season the liquid. Cook until the pasta and potatoes are ready.
Before turning off, beat in a raw egg and stir immediately.
Sprinkle with herbs before serving.

In a slow cooker

This kitchen appliance is a wonderful assistant that allows you to simultaneously prepare food and do other household chores. Potato soup in a slow cooker is a great option to deliciously feed the whole family, spending a minimum of time. Green peas add a special charm to the dish; you can also make it with chicken - you can add the ingredients according to your preference.

Ingredients:

spices, herbs - to taste;
potatoes – 3 pcs.;
meat – 200-300 g;
onion – 1 pc.;
green peas – 200 g;
carrots – 1 pc.

Cooking method:

Wash the meat, cut it into small pieces.
Peel the vegetables, prepare for cooking: chop the onion, cut the carrots into half rings, and cube the potatoes.
Before adding to the slow cooker, fry the onion.
Place all ingredients in a bowl and season. Turn on the “Extinguishing” mode for 1.5 hours.
Pour the finished dish into plates and garnish with chopped herbs.

In order to have a plate of unsurpassably delicious hot food on your dinner table, experienced chefs will share some secrets. Delicious potato soup will turn out if you take into account the following points:

You will prepare a dish with vegetables.
Add the roast (onions, carrots and herbs) to the pan 20 minutes before the end of cooking.
Make sure that the liquid does not boil for a long time over high heat, otherwise it will become opaque.
Add seasonings and bay leaf at the very end of the process.

Video

Potato soup - general principles of preparation

Potato soup is one of the most popular first courses, because it is very easy to prepare and does not require hard-to-find or expensive ingredients. Judging by the name of the dish, it becomes clear that the main ingredient here is potatoes. The soup is prepared with any meat broth (chicken, beef or pork), vegetable broth, or simply water, into which you can throw a couple of bouillon cubes for taste. In addition to potatoes, the dish also includes other vegetables: standard fried onions and carrots (although they do not need to be fried first), bell peppers, tomatoes, celery and any greens to taste. Meat potato soups can include not only the boiled meat on which the broth was prepared, but also bacon, meatballs, ham, etc. Vegetarian potato soup is often added to any fresh mushrooms, beans, dumplings, cheese, etc. Potato soups come in regular liquid form or in the form of puree soup; the dish is also served both hot and cold. Soups with meat broth are best served hot or warm. The main principle of preparing potato soup is to boil chopped potatoes in water or broth and then add vegetable or other dressing.

Potato soup - preparing food and dishes

In order to prepare potato soup, you first need to prepare the necessary dishes and other kitchen utensils: a large saucepan, a frying pan, a cutting board, a grater, knives and a vegetable peeler. You can serve the soup in regular deep plates, garnishing the dish with pre-chopped fresh herbs.

Food preparation consists of peeling potatoes and other vegetables and then slicing them. In vegetable soups, potatoes are usually cut larger; if there are a lot of other ingredients in the soup, then it is better to cut the potatoes into small cubes or cubes. The carrots are grated or cut into cubes, and the onions are finely chopped. All other ingredients can be cut to your liking. It is also necessary to carefully process the meat (rinse, remove skins and films and cut the meat into pieces) if the soup is prepared with meat broth.

Potato soup recipes:

Recipe 1: Potato soup

Even a novice housewife can prepare this simple, but at the same time very tasty potato soup. The main thing is to follow a certain sequence in laying out the products and choose the right proportions. You can take any meat, in this case pork is used.

Required ingredients:

Pork – 650-700 g;
Potatoes – 14-15 small pieces;
1 onion;
1 carrot;
Tomato paste - to taste;
Vegetable oil - for frying;
Salt - to taste;
Greenery;
Garlic – 2-3 cloves;
Lecho (optional).

Cooking method:

We wash the meat and cut it into small pieces. Fry the meat in a frying pan in a small amount of oil. You can add a little water and lightly simmer the pork under the lid. While the meat is stewing, finely chop the onion and garlic, grate the carrots. Place the vegetables along with a small amount of lecho with the meat. Salt and pepper the mixture of meat and vegetables to taste. When the meat is browned and the vegetables are fragrant, you need to add tomato paste. Mix everything thoroughly, add boiling water and simmer until the meat is cooked. Peel the potatoes and cut them into medium-sized pieces. Pour the potatoes into boiling water and cook until soft, then add the meat and vegetables and simmer the soup for another 12-14 minutes. After the potato soup has steeped, it can be served with finely chopped herbs.

Recipe 2: Potato soup with cheese

This potato soup is quite easy to prepare, but this does not affect its taste in any way. The dish turns out to be nourishing and at the same time tender, so both adults and children eat the soup with pleasure.

Required ingredients:

4 large potatoes;
Onions – 1 pc.;
Water -2.5 liters;
1 carrot;
80 g processed cheese;
2 tbsp. l. butter;
2 tbsp. l. semolina;
1 tbsp. l. tomato paste;
Ground pepper - to taste;
Salt;
Bay leaf.

Cooking method:

Place the processed cheese in the freezer. Place a pot of water on the stove; while the water is boiling, peel and cut the potatoes into small cubes. Pour the potatoes into boiling water and cook until tender. Peel and finely chop the onion, grate the carrots on a coarse grater. Place the vegetables in a frying pan with vegetable oil and sauté over low heat. When the onion turns golden and gives off an aroma, you need to add tomato paste (if you don’t have paste, regular ketchup will do). Mix everything and sauté for another 3 minutes. Grate the cooled cheese on a coarse grater. Place the roasted vegetables, cheese into the pan with the prepared potatoes and slowly add the semolina. Salt the soup, pepper to taste and add bay leaf. Mix everything thoroughly until the cheese dissolves. After 6-7 minutes, you can turn off the heat and leave the dish to steep. Serve potato soup with green onions or parsley.

Recipe 3: Potato soup with chicken

At first glance, it may seem that this is the most ordinary chicken soup with vegetables. However, this is not the case. What distinguishes this potato soup from a regular first course is a slightly different technology and preparation procedure. The result is a completely different soup, but also very tasty.

Required ingredients:

6 small potatoes;
Chicken fillet (you can use half for a small saucepan);
1 onion;
1 carrot;
Sour cream - for serving.

Cooking method:

Peel the potatoes, grate 3 of them on a coarse grater, and cut the other 3 into cubes. Place the potatoes in a large saucepan. Wash the chicken fillet and cut into small pieces. Place the chicken in a frying pan with vegetable oil and fry until done. You can season the meat not with ordinary salt and pepper, but with a special seasoning for chicken. Place the finished chicken over the potatoes, fill everything with water and let it cook. Finely chop the onion and grate the carrots on a coarse grater. Fry vegetables in vegetable oil until golden brown and fragrant. Place the finished sauté into the pan with the meat and potatoes. When the soup boils, add more pepper and salt to taste and cook for 8-9 minutes. A few minutes before the end of cooking, add finely chopped greens. Serve the finished potato soup with sour cream and rye bread.

Recipe 4: Potato soup with meatballs

This soup is loved by all family members without exception. The dish can be given even to children, since it includes the simplest products: vegetables, meatballs and a minimum of spices.

Required ingredients:

1 carrot and onion;
Potatoes – 3-4 small pieces;
Salt and black pepper - to taste;
Bay leaf – 1-2 pcs.;
Greenery;
Minced beef or pork - to taste;
Vegetable oil;
1 egg.

Cooking method:

Peel the onions and carrots, chop them and sauté in vegetable oil. Peel the potatoes, cut them into small cubes and place them in a pan of boiling water. We make small meatballs from the minced meat and add them to the potatoes. It’s better to prepare them in advance: mix minced meat with egg, salt, onion and pepper, form into small balls and put in the freezer. Cook the meatballs for about 25 minutes. Then you can add roasted vegetables, bay leaves and finely chopped greens to the soup. Cook the soup for another 6-7 minutes, then taste and, if necessary, add salt and pepper. The soup should sit for 10 minutes, after which we serve it with green onion rings and chopped parsley or dill.

Recipe 5: Potato Pepper Soup

A very original version of the popular potato soup. The soup turns out very rich, appetizing and aromatic. Vienna sausages add a slight smoky flavor and piquancy to the soup.

Required ingredients:

2 Vienna sausages;
Salt;
Potatoes – half a kilo;
1 onion;
100 g lard with meat streaks;
1 bell pepper;
A liter of cubed broth;
Ground black pepper - to taste;
Greenery;
Vegetable oil - for frying.

Cooking method:

Cut the potatoes into small cubes and add cubes to the boiling broth. Cook the potatoes until soft. Meanwhile, cut the bell pepper into thin strips, the onion into half rings, and the lard into strips. First, fry the lard in vegetable oil. Then sauté the onion and pepper in the melted fat. After a few minutes, place the sausages, cut into long pieces, into the pan. Fry the sausages and vegetables for another 2-3 minutes. Check the potatoes; if they are cooked, mash them directly in the pan with a potato masher. Place the entire contents of the pan into the soup and bring to a boil. Salt and pepper the dish to taste. Serve hot soup with chopped parsley.

The most important thing in potato soup is to boil the potatoes properly. The vegetable should be moderately soft, but not hard or overcooked. It is better to start the dressing when the potatoes are almost cooked. If you are preparing mashed potato soup, then in this case the potatoes need to be boiled very thoroughly to make it easier to mash them later. If you want the dish to be more piquant, add grated hard cheese to the hot soup. Spices and seasonings give the soup a rich taste and aroma: you can add dried celery and parsley root, a mixture of allspice, dried dill or ready-made soup seasoning. But you need to be careful with salt - it’s better that the soup turns out a little under-salted, but everyone can salt the portion to their own taste.

News of show business.

A very aromatic, satisfying, but light soup with meatballs, cabbage and green peas is prepared very quickly, using available ingredients. A great solution for a weekday lunch.

minced pork, potatoes, white cabbage, frozen green peas, onions, parsley, salt, ground black pepper, vegetable oil, water

Although cheese soup with smoked sausages, potatoes and rice is not made with meat broth, it has a rich taste and wonderful aroma. Cheese soup according to this recipe is prepared quickly enough and turns out hearty and very tasty. If you don't have enough time, try making this soup.

sausages, processed cheese, potatoes, rice, carrots, onions, garlic, vegetable oil, salt, bay leaf, black peppercorns, water, parsley, croutons

Fish soup cooks much faster than soup made with meat broth - this is a big advantage of fish soups. You can prepare soup from one type of fish or from several. You can also use canned food for this purpose. Well, today we will prepare mackerel soup. This is a fairly fatty fish, so the soup will be rich. The recipe for a delicious, healthy and nutritious mackerel soup with potatoes and rice will please the most demanding gourmets.

mackerel, rice, potatoes, carrots, onions, garlic, sour cream, rosemary, lemon, sunflower oil, parsley, ground black pepper, salt, water

Meatball Noodle Soup is a hearty first course that's easy to make.

minced meat, potatoes, carrots, onions, noodles, bay leaves, vegetable oil, seasoning, garlic powder, salt, water

A simple recipe for crucian fish soup. Crucian carp, like other river fish, has a lot of bones. But what a wonderful broth the river fish gives! Therefore, river fish soup turns out to be very tasty, rich, and when it hardens, it almost always gels. Fish soup with potatoes will be more satisfying.

crucian carp, potatoes, onions, carrots, sunflower oil, bay leaf, dill, parsley, salt, ground black pepper, water

Hungarian beef goulash soup is a great lunch option. The goulash soup according to this recipe is very satisfying and flavorful. Since Hungarian goulash soup is both the first and second in one, adjust the amount of liquid at your discretion.

beef, potatoes, bell peppers, carrots, tomatoes, onions, garlic, tomato paste, water, ground paprika, vegetable oil, cumin seeds, salt

Soup with beets, pork ribs and pickles is an original, beautiful and very appetizing first course. Pickled cucumbers and cucumber brine give beetroot soup an interesting taste and natural sourness. Beets and pickles go well together. Meat broth based on pork ribs makes the soup even tastier and more satisfying.

pork ribs, beets, pickled cucumbers, onions, carrots, potatoes, cucumber pickle, vegetable oil, garlic, bay leaf, black peppercorns...

Most often I cook borscht from chicken back or pork ribs. However, today I decided to cook borscht with stew. It turned out to be a very filling and tasty first course.

stewed meat, potatoes, beets, carrots, onions, vegetable oil, apple cider vinegar, tomato paste, salt, seasoning, water

Potato soup meat will never be out of place on the family dinner table. You can prepare it with a simple classic recipe. Or you can add different ingredients to the dish and make it completely different from the soup made from simple ingredients that everyone is used to.

Simple soup with meat and potatoes

Ingredients:

Beef – 475 gr.;
carrots - 350 gr.;
onion – 350 gr.;
potatoes – 470 gr.;
vegetable oil – 50 gr.;
allspice;
butter – 35 gr.;
garlic;
fresh greens.

Preparation:

Prepare beef broth. Depending on the variety, cook it from 40 minutes to 1 hour. We wash the meat and cut it into portions so that it cooks faster.
After boiling, reduce the heat. Cook by adding salt to the water and adding a few peppercorns.
When the meat is cooked, remove it from the pan and cut it into small pieces. Strain the broth.
Preparing the potatoes. We peel it and cut it into strips. Place in boiling broth and turn up the heat a little.
Peel and chop the onions and carrots. Cut the onion into half rings and the carrot into thin strips. Fry everything in butter for 7 minutes, stirring constantly.
At the end of sautéing, add chopped garlic to the vegetables; one clove will be enough. Cook it with vegetables for 1 minute.
Place the sauté into the soup, add the chopped meat and cook for a few more minutes. The potatoes should become soft.
At the very end, add the greens. When the gas is turned off, cover for a few minutes and let the soup brew. Read also:

Soup with chicken, potatoes and mushrooms

Ingredients:

Chicken legs – 450 gr.;
potatoes – 450 gr.;
champignon mushrooms – 370 gr.;
carrots – 250 gr.;
onion – 350 gr.;
thin vermicelli – 100 gr.;
parsley;
ground black pepper;
butter – 35 gr.

Preparation:

Boil chicken broth. Cook it for about 1 hour until the meat is completely cooked. So that the broth is transparent, cook it over low heat, and as foam appears, remove it with a slotted spoon.
When the meat is completely cooked, remove it from the soup, remove the skin and separate the pulp into fibers.
Prepare the potatoes, cut them into small cubes. Put it in the soup.
Place the frying pan on the fire. Melt half the butter and add finely chopped champignons. Fry them for 5 minutes. Place in broth.
We will use the rest of the oil to prepare the sauté. To do this, peel and cut the carrots and onions into small cubes and fry until the vegetables turn golden.
Place the meat in the soup.
Place the sauté in the broth and add vermicelli. Mix everything well so that the pasta does not stick together.
Cook the soup until the vermicelli is almost ready. Add black pepper, chop the greens and pour into the pan, cook for another minute.
You can serve the soup with sour cream and herbs in a bowl.

Adviсe

The soup is served as a first course. It can be cooked high in calories or not, depending on the type of meat in it and the amount of oil in the sauté.
In addition to sour cream and herbs, put half a boiled egg on a plate.
To prepare a recipe for a more dietary soup, we use chicken fillet, or lean veal. You don’t have to cook the sauté for the soup, but use raw carrots and onions. Vegetables are cut either into small cubes or into larger pieces. In the case of finely chopped vegetables, add them to the soup along with potatoes. If you take coarsely chopped onions and carrots, you will need to cook them in the soup for at least half an hour.
The recipe without sauteing can be prepared from frozen vegetables; they should be cooked for 15 minutes. The main thing is to pre-cook a rich, clear broth.
We also prepare the recipe for potato soup with meat with tomato paste, which requires 30 grams. for a two-liter pot of soup. Place the pasta in a sauté pan and fry in a frying pan along with vegetables. This soup can be prepared with other vegetables, for example, parsley root, celery and leek. We also add beans and mushrooms.
We prepare a universal recipe for meat and potato soup as a puree soup. To do this, take the meat out of the broth. There should be one and a half times more vegetables than in previous recipes. When they are ready, pour the broth into another pan, grind the boiled vegetables using a blender and put them in the broth, add herbs and meat. You can add cream to this soup, then it will have a more delicate taste and creamy consistency.
We are preparing a classic recipe for meat soup with mushrooms. We don’t put pasta in it. Instead - 500 gr. wild mushrooms, which we fry in butter and add to the soup. It is best to cook this soup with beef or pork broth. It is served with sour cream and fresh herbs. You can use dried mushrooms, then the soup will be even more flavorful.
We are preparing a recipe for meat soup with potatoes and meatballs, to which you can also add various vegetables. We boil the broth using any meat, we prepare meatballs from a mixture of pork and chicken meat. To make the soup richer and fattier, use only minced pork.
In addition to vegetables, you can add seafood to the soup prepared with chicken broth. For example – shrimp. If desired, this soup can be prepared with the addition of cream or melted cheese. The basis of this soup is clear chicken broth, which is cooked for 1 hour over low heat.
The broth can be prepared simultaneously from several types of meat. For example - veal, pork and chicken. After cooking, cut all the meat into small pieces and place in a pan. It can also be duck and lamb. You can prepare soup using quail broth with the addition of game.
If the soup is prepared using only lamb, first fry the meat in vegetable oil. We take a large amount of potatoes, carrots and fry the eggplants with fresh tomatoes, which we add at the end of cooking.

Soup with meat and potatoes: basic principles of preparation

The main ingredients are meat and potatoes. The broth can be cooked with poultry, pork or beef, depending on your preferences and desires.
The meat can be boiled in one piece, then removed from the broth and cut into pieces. It is allowed to cut raw meat into portions and cook it in pieces in broth.
During the first fifteen minutes of cooking the broth, it is important to skim off any foam. Then the broth will turn out clear and clean. If you still missed the boiling point, do not bother to strain the broth after the meat is completely cooked.
While the broth is cooking, prepare the remaining ingredients. First of all, potatoes. It is peeled and cut into slices, pieces or strips.
Onions are sautéed with carrots in vegetable oil. Various cereals are added to soups - rice, lentils, peas, as well as pasta - vermicelli.
The cereal should be washed well and left in water for a while.
Vegetables and cereals are added to the broth after cooking the meat.
At the end of cooking, the soup requires spices, seasonings, dry herbs and salt.
The first course is served with herbs, sour cream, mayonnaise, and cream.
Small crackers are great as a complementary ingredient, maybe with garlic.

Ingredients:

Three hundred grams of chicken meat;
Three potatoes;
One carrot;
One onion;
Two bay leaves;
Salt;
Pepper;
Greenery.

Preparation:

The chicken meat is washed under running water, dried and cut into medium-sized pieces.
Pour water into a large saucepan and place meat in it. Place on low heat. When boiling, remove the foam with a slotted spoon.
While the broth is cooking, prepare the vegetables. Peel onions, carrots and potatoes. The carrots are grated, the potatoes are cut into cubes or slices, the onions are finely chopped.
When the broth is cooked, take the meat out of it and cut it into smaller pieces. Vegetables are added to the broth. After boiling, salt, add seasonings and spices.
Place the chopped meat in a saucepan a few minutes before it’s ready and let it boil. Before serving, soup with meat and potatoes is sprinkled with fresh herbs. You can season it with sour cream.

Ingredients:

Three hundred grams of veal meat on the bone;
Two liters of broth;
One glass of red lentils;
One onion;
One carrot;
Three potatoes;
One tea spoon of turmeric;
Half a tea spoons of dry basil;
Half a tea spoons of paprika;
Salt;
Pepper;
Lavrushka.

Preparation:

Broth is made from meat on the bones, then it is filtered. The meat is separated from the bone and cut into pieces.
The onions are peeled and cut, the carrots are grated. Vegetables are sautéed in a frying pan with hot oil.
The lentils are thoroughly washed in a sieve.
The prepared ingredients are added to the broth. Let it boil and add diced potatoes. After boiling, add spices.
The finished soup is allowed to brew. Serve with fresh herbs, You can season with cream.

Ingredients:

Chicken leg;
Four table. spoons of red lentils;
Five potatoes;
Leek;
Two feathers of garlic;
Mint leaves;
Red Tabasco;
Half a tea spoons of paprika;
Allspice and peas;
Lavrushka;
One liter of water;
Salt;
Olive oil.

Preparation:

The chicken leg is washed under running water, placed in a pan of water and boiled for about twenty minutes. I add pepper and bay leaf to the broth.
Leeks are cut into thin rings. The garlic is peeled and passed through a press.
Peel the potatoes, cut into small cubes.
The lentils are washed and left in water.
Mint leaves are finely chopped, leaving a few for decoration.
Remove meat and spices from the boiling broth. The pulp is cut from the bone and placed in the broth. Add potatoes and cereal.
Onions mixed with garlic are sautéed in olive oil. The frying is added to the boiling broth. Salt, add paprika, mint leaves and red tabasco.
When all the ingredients boil and simmer, puree the soup with a blender or mixer. Once cooled, pour into portioned plates and garnish with fresh mint.

Ingredients:

Half a kilogram of beef pulp;
Two liters of water;
Six to seven potatoes;
Two onions;
Carrot;
Two tables. spoons of vegetable oil;
Parsley;
Ground pepper, salt.

Preparation:

The meat is cut into medium-sized pieces and placed in a large pan of water. After boiling, remove the foam with a slotted spoon, reduce the gas and finish cooking the meat.
The potatoes are peeled and cut into strips.
Onions and carrots are chopped and fried in oil until half cooked. The prepared products are placed in the broth with the meat. Boil the soup until done.
At the end, spices and chopped herbs are added. You can season with low-fat cream.

Ingredients:

Three chicken legs;
Celery stalk;
Bulb;
Lavrushka;
Peppercorns;
Two small carrots;
Three feathers of garlic;
Three potatoes;
Dry herbs;
Two hundred grams of fresh green peas;
Salt, spices.

Preparation:

The meat is placed in a pan with cold water. Add a celery stalk cut in half, a whole peeled onion, peppercorns, and bay leaves. Bring to a boil over high gas, skim off the foam and leave over low heat.
While the broth is boiling, peel and cut the carrots into thin strips, finely chop the onion and garlic. The potatoes are peeled and cut into slices.
When the broth is cooked, take the meat out of it, strain the broth through a sieve or cheesecloth and wash the pan.
Then pour sunflower oil into the pan and put it on gas. Place chopped carrots and onions in it and fry for several minutes. Dried herbs are added at the end.
After this, strained broth is poured into the pan, potatoes are thrown in, and salt is added. Bring to a boil and cook until the potatoes are ready.
Meanwhile, the meat is removed from the bones and cut into slices. It is added at the end of cooking the soup and brought to a boil again. The soup is allowed to stand and poured into plates. Sprinkle with chopped herbs and season with sour cream.

Soup with meat and potatoes “Tomato”

Ingredients:

Half a kilogram of beef pulp;
Canned tomatoes;
Six potatoes;
Two onions;
Water;
Fresh cilantro;
Sunflower oil.

Preparation:

The meat is cut into pieces, sprinkled with vegetable oil, and mixed.
Heat the oil in a large, preferably cast iron, pan. Place the meat there and fry, stirring. Add chopped onions and sauté until golden.
Then fill everything with water and add softened tomatoes. Cook the soup over low gas for about twenty minutes.
Then add the potatoes cut into strips, cover and cook until the potatoes are ready. At the end of cooking, add cilantro.

Soup with meat and potatoes “After the ball”

Ingredients:

Cold cuts (beef, pork);
Half a kilogram of boiled carrots;
Half a kilogram of boiled potatoes;
Two onions;
Four eggs;
7-8 slices of stale white bread;
One tomato;
Two tables. spoons of butter;
Five table. spoons of grated cheese;
Parsley, dill;
Salt, cream.

Preparation:

The meat is cut into pieces, fried in a pan with melted butter, finely chopped onion is added, boiling water is poured over and cooked for ten to fifteen minutes.
Then add diced vegetables to the soup, add salt and bring it to a boil. Remove from heat, add finely chopped eggs, previously hard-boiled.
Place fried cubes of bread into the soup poured into bowls, sprinkle with grated cheese and herbs. Season with sour cream.
You can put a slice of tomato on each plate.

Ingredients:

Eight hundred grams of beef pulp;
One kilogram of potatoes;
Two fresh carrots;
One onion;
Two feathers of garlic;
Three table. spoons of vegetable oil;
Dill, dried or fresh;
Lavrushka;
Salt, pepper, spices.

Preparation:

The meat is cut into medium-sized pieces and placed in a pan of boiling water. Immediately throw in the bay leaf and spices.
While the broth is boiling, peel the potatoes and cut into large pieces.
Carrots are chopped on a track or cut into strips. Sauté with onions and garlic. Add vegetables to the soup and cook for another twenty minutes, add salt.
At the end of cooking, sprinkle with herbs. Mayonnaise and cream are suitable for dressing in portioned plates.

Soup with meat and potatoes “Onion Mountain”

Ingredients:

¾ kilogram of beef;
Three liters of water;
½ kilogram of leeks;
One hundred grams of vermicelli;
Five to six potatoes;
Three to four chicken eggs;
Parsley, salt.

Preparation:

The meat is cut into pieces, poured with cold water, and brought to a boil. If necessary, skim off the foam, add salt and continue cooking until tender.
Then add the potatoes cut into strips, and fifteen minutes later - chopped leeks and vermicelli. Cook over low heat until done.
When serving, sprinkle the soup with chopped eggs and finely chopped herbs.

Soup with meat and potatoes “Grass near the house”

Ingredients:

2.5-3 liters of meat broth;
Two hundred and fifty grams of nettle;
Two hundred and fifty grams of sorrel;
One hundred and fifty grams of leeks;
Four table. spoons of rice cereal;
One carrot;
Five potatoes;
One parsley root;
Two small onions;
Four table. spoons of fat;
Four to six chicken eggs;
Parsley and dill;
Lavrushka;
Salt;
Sour cream for dressing. Read more:

Preparation:

Cook meat broth. Meanwhile, the cereal is washed well and left in water. Finely chop the carrots, chop the parsley and onion. Place in broth.
The nettles are scalded with boiling water, the sorrel leaves are washed and the leeks are chopped. Also added to soup.
Add diced potatoes. Salt and cook for some time.
Add bay leaf and after five minutes remove from heat.
Before serving, season with sour cream, sprinkle with finely chopped herbs and eggs.
Soup with meat and potatoes: tricks and useful tips
Poultry broth cooks faster than pork or beef broth.
Without bringing the meat to a boil in the water, drain the “first” broth and pour clean water into the pan. This way you will get rid of harmful substances and dirt in the meat.
To make the broth light and transparent, strain it through a sieve or cheesecloth folded in half.
It is recommended to salt the soup and add spices at the end of cooking.