Cereal soups. Soups with cereals: interesting recipes and cooking methods. Millet in fish broth

This is not surprising, because soups allow you to choose the most successful combination of healthy and tasty foods. In addition, any first course is based on liquid, and this significantly reduces the calorie content of each serving.

Cereals in the diet

Grains remain very much the basis of our diet. And if baked goods are constantly criticized for their high calorie content, abundance of carbohydrates and not always harmless flavoring additives, then cereals face much less resistance.

In cooking, cereals are used to prepare first courses, side dishes, and drinks. In addition to carbohydrates, these products contain many useful substances, and the vitamin and mineral composition of cereals varies greatly.

Thus, buckwheat contains B vitamins, a large amount of vitamin E and nicotinic acid, and differs from other cereals in its high protein content - about 13%. And millet contains a lot of vitamin A and carotene, as well as phosphorus and potassium.

Important! Eating products derived from grains brings the body not only calories, but also substances necessary to maintain metabolic and regenerative processes.

Of course, it is difficult to prepare porridge for breakfast every day, although some diets prescribe this way of organizing meals. It is much easier to introduce soups into the diet, which include various cereals. Such dishes are easy to prepare, but not monotonous: adding vegetables and spices will create variety on the everyday table.

From oatmeal

Oats are a nutritious product that is the basis of many dietary dishes. Soup using oatmeal is a traditional dish for many peoples. In dietary nutrition, its basis is either water or a second chicken broth.

This soup can be prepared from either oatmeal or oatmeal - crushed grain. In the first case, the soup cooks much faster, but the broth turns out to be cloudier. In the second case, it is better to soak the cereal in advance and boil it longer.


Ingredients:

  • water (or chicken broth) – 2 l;
  • oatmeal – 100 g;
  • carrots – 1 pc.;
  • onion – 1 pc.;
  • salt.

Preparation:

  1. Soak oatmeal in water for several hours, or overnight.
  2. Drain the water, rinse the oatmeal again and add it to the water for cooking soup or broth.
  3. Cooking the oatmeal will take about 40 minutes until the cereal becomes soft.
  4. Grate the carrots on a coarse grater or chop them in another way.
  5. Throw the carrots into the cereal broth, cook for 10 minutes, then add the chopped onion.
  6. Add salt and cook for another 7-10 minutes.

Millet in fish broth

Millet (millet) was one of the main grains for the South Slavic tribes due to its nutritional properties and ability to boil, forming hearty and light flakes.

The recipe for dietary millet cereal soup can be made with either meat or fish broth. The optimal choice for the diet menu would be low-fat fish - pollock, hake. Spicy herbs and roots will be good companions for millet.


Ingredients:

  • hake – 200 g;
  • millet – 50 g;
  • onion – 1 pc.;
  • parsley root – 1 pc.;
  • dill greens – 30 g;
  • black peppercorns;
  • salt.

Preparation:

  1. Place the washed fish (if it is not gutted, remove the insides and cut off the head, fins and tail) in cold water and cook for 10 minutes after boiling. Descale.
  2. Add millet and continue cooking.
  3. Leave the parsley and onions in whole so that after boiling they can be easily removed from the pan.
  4. Cook until the cereal is softened, add salt and pepper.
  5. Before serving, sprinkle with chopped herbs.

From buckwheat

Buckwheat is known for its dietary properties. But it can be included in the diet menu for weight loss not only as a side dish. will be quite thick and nutritious, rich in protein, but the calorie content in it will please anyone losing weight.

Ingredients:

  • chicken breast – 0.5 pcs.;
  • buckwheat – 100 g;
  • carrots – 1 pc.;
  • green onions – 30 g;
  • salt.


Preparation:

  1. Boil the chicken breast for 15 minutes after boiling.
  2. Add buckwheat to the resulting broth and cook for another 15 minutes.
  3. Add grated carrots and cook until soft.
  4. Add salt and sprinkle with chopped onions.

This recipe serves as the basis; the list of ingredients can be expanded by adding various vegetables and herbs.

From barley

Barley is used to make barley and barley by cleaning and crushing - cereals that have become firmly established in everyday life. Barley requires soaking or pre-boiling, otherwise it will remain too hard, and the beneficial substances hidden in it will remain inaccessible to the body.

The proposed version of barley soup does not require too much time to prepare, since the barley is first boiled until half cooked and then mixed with vegetable broth.

This soup makes generous use of summer vegetables, but if you want to prepare this dish in winter, you can use frozen mixtures. You can use water or light chicken broth as a base.

Ingredients:

  • barley (barley) – 100 g;
  • tomato – 2 pcs.;
  • zucchini – 200 g;
  • bell pepper – 1 pc.;
  • garlic – 2 cloves;
  • dill greens – 30 g;
  • salt.

Preparation:

  1. In a separate bowl, cook the barley until half cooked in enough water. Particular attention should be paid to ensure that the grains do not stick together.
  2. Place the diced zucchini into boiling water or broth. It needs to be cleaned and the seeds removed.
  3. After 10 minutes, add mashed tomatoes and medium-sized bell peppers.
  4. Add the semi-finished cereal to the main broth and cook for another 10 minutes.
  5. Add crushed garlic and herbs, salt.

Most cereals require pre-soaking or boiling. The exception is those cereals that have already undergone significant processing - steamed, finely crushed or turned into flakes. They can be added directly during cooking.

Cereals go well with vegetables and herbs. But when eating on a diet, you should not allow cereals and potatoes to be mixed in one dish - an excess of carbohydrates will be formed, and the food will be excessively high in calories. Potatoes can be replaced with zucchini or zucchini, and carrots can be actively used.

Attention! Cereals form a thick broth, so most soups can be prepared without meat or fish.

conclusions

For dietary nutrition, cereal soups are one of the most successful first course options. They contain a large amount of carbohydrates, but are also rich in minerals and vitamins.

Cereals often require preliminary preparation - soaking or cooking. This reduces cooking time. You can add various vegetables to cereal soups, except those rich in starch, such as potatoes.

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Soups with cereals are an ideal solution for those who like to eat tasty and hearty meals. They are so diverse that anyone can choose the most suitable option for themselves.

For dietary nutrition

Many people do not even suspect that soups with cereals can be very beneficial for the human body. In this case we are talking about a special category of first courses. They are called "slime soups." These dishes are classified as dietary, which in itself speaks of their unique properties. Such unusual soups with cereals have a very gentle effect on the inner walls of the stomach and intestines, thereby creating favorable conditions for digestion in general. Doctors advise using them for different groups of people:

  • small children;
  • To old people;
  • for those who are watching their weight and want to lose weight.

It is not difficult to prepare such soups with cereals. This procedure is a little labor-intensive, but the result justifies the expense. For example, to prepare you may need: for 40 grams of oatmeal, 1 glass of milk and plain water, ½ raw egg yolk, 10 grams of butter and 4 grams of sugar.

Cooking method:

  1. Pour oatmeal into a pan of boiling water and cook it for an hour over low heat.
  2. Carefully strain the resulting broth using simple gauze or a sieve. The remaining cereal should not be squeezed out.
  3. Pour the broth into the same pan and bring to a boil again.
  4. Mix the yolk thoroughly with milk, and then slowly add this mixture to the soup.
  5. Add a little salt and, if necessary, sugar to taste.

To prepare such soups, you can use ready-made broth instead of water. This will make the dish even tastier and more aromatic.

Famous rassolnik

There are dishes that are familiar to almost everyone since childhood. Whose mother hasn’t prepared a delicious pickle soup with juicy pickles at one time or another? Its unique taste and incomparable aroma remain in the memory of many for a long time. True, every housewife prepares it in her own way. For a clear example, you should carefully consider the recipe for pickle with barley and cucumbers. The following ingredients are used: meat with bones (for broth), potatoes, barley, carrots, onions, tomato paste (or ketchup), pickles (or pickled), spices (bay leaf, salt, black pepper, dill and parsley ).

The soup preparation process includes the following steps:

  1. First you need to prepare the broth. To do this, place the meat in a pan with cold water and place it on the stove. After the liquid boils, the flame can be made smaller.
  2. Add pearl barley to the boiling broth and cook for an hour and a half.
  3. During this time the meat will have time to cook. You need to take it out with a slotted spoon, remove it from the bones and, dividing it into pieces, put it back into the pan.
  4. As soon as the pearl barley is almost ready, add the peeled and diced potatoes.
  5. Now you can start making the dressing. For this you will need onions, carrots and pickles. Products must first be washed. After this, they should be peeled and chopped: onions and cucumbers - into cubes, and carrots - on a grater.
  6. Heat the vegetable oil well in a frying pan.
  7. Sauté onions and carrots in it.
  8. Add cucumbers and simmer the resulting mixture a little.
  9. Add the paste and let the ingredients simmer for 2-3 minutes.

10. Once the potatoes are ready, the frying can be added to the pan.

11. A few minutes after taking the sample, add spices and herbs if necessary.

And cucumbers are extremely simple. In the old days in Rus', such soup was considered a “dish for the poor.” But a little later, even representatives of the supreme nobility appreciated its unique taste.

Simple and fast

Any cook can confirm that with cereal, soup becomes more nutritious, healthy and nutritious. No wonder experts advise everyone to include such a dish in their daily diet. To prepare a regular potato soup with cereals, you may need the following ingredients: for one and a half liters of broth (chicken, mushroom, pork or beef), bay leaf, a couple of black peppercorns, salt, 0.9 kilograms of potatoes, 150 grams of cereals (oatmeal, pearl barley, millet, rice or barley), 125 grams of carrots and onions, 35 grams of parsley root, 25 grams of vegetable oil (or other fat) and 200 grams of any meat.

The technology for preparing this dish is extremely simple:

  1. Boil the cereal separately. In the case of rice or semolina, this is not required.
  2. Peel the potatoes and cut into cubes.
  3. Saute chopped onion, parsley and carrots.
  4. Boil the broth, and then add cooked cereals, potatoes, roast and spices to it.
  5. Cook for 25 minutes over medium heat.

Before serving, it’s good to add fresh chopped herbs to this soup.

Celebration of taste

There is one interesting recipe according to which you can prepare a wonderful vegetable soup with cereals. For work you will need the following products: for 2 liters of vegetable broth (or plain water) 200 grams of cabbage and the same amount of rice, 1 onion, carrots, 3 potatoes, bell pepper, 2 tomatoes, 35 grams of vegetable oil, salt, 25 grams of fresh herbs and a little ground pepper.

The dish is prepared as follows:

  1. First, the rice must be washed thoroughly.
  2. Chop the cabbage and cut the remaining vegetables into small cubes.
  3. Fry onions, carrots and bell peppers in boiling oil in a frying pan.
  4. Boil the pre-prepared broth, and then add more hot frying, cabbage and potatoes to it. The mixture should warm up gradually.
  5. After boiling again, add rice and tomatoes.
  6. Add existing spices to taste.

The end of the process is determined by the readiness of the vegetables. This time will also be enough for croup. There is no need to insist on this soup. You can immediately pour it onto plates and invite everyone to the table.

20 soup recipes from simple to sophisticated.

A fairly diverse assortment of broth-based first courses and vegetarian soups are prepared from potatoes, vegetables, pasta, various cereals and legumes. They are prepared with beef, lamb, pork, poultry, canned food and other meat products, as well as fish and mushrooms.

Potato soup

Cut the potatoes into cubes, and carrots, parsley, onions into slices and sauté them with tomato puree. Place the potatoes into the boiling broth, bring to a boil, add the sautéed vegetables and tomatoes and cook for 15-20 minutes. 5-10 minutes before the end of cooking, add peppercorns, bay leaf, and salt. You can also add tomatoes (30 g per 1 serving). Serve the soup sprinkled with chopped herbs. Potato soup can be prepared with beef, pork, lamb or poultry. Products for 5 servings: 1200 g (12-14 pcs.) potatoes, 100 g (2 pcs.) carrots, 30 g parsley (roots), 120 g (2 pcs.) onions, 25 g tomato puree, 30 g margarine or rendered animal fat, 1800 g meat or chicken broth, spices, salt, herbs.

Potato soup with fish

Most often, the soup is prepared from pike perch, pike, catfish, burbot, and cod.
We cut the fish into fillets with boneless skin and boil it, cut into pieces, with roots, spices and salt for 7-10 minutes.
Cut the potatoes into cubes, carrots, parsley, onions into small cubes and sauté with the addition of tomato.
Place potatoes and vegetables sautéed with tomato puree into boiling fish broth and cook for 10-15 minutes, then add peppercorns, bay leaf, salt and cook until tender. When serving, put pieces of boiled fish (100 g per 1 serving) on ​​a plate, pour in the soup and sprinkle with chopped dill or parsley. The soup can be prepared without tomatoes.


Products for 5 servings:600 g fresh fish (fillet with boneless skin), 1200 g (12 -14 pcs.) potatoes, 100 g carrots, 30 g parsley (roots), 120 g (2 pcs.) onions, 25 g tomato puree, 30 g margarine, 1800 g fish broth, spices, salt, herbs.

Potato mushroom soup

The soup can be prepared from both dried and fresh mushrooms.
We prepare broth from dried mushrooms, wash the mushrooms and cut into strips. We also cut the caps of fresh peeled mushrooms into strips and cook the broth on them for 35-40 minutes, and fry the chopped legs in margarine or vegetable oil along with onions. Cut the potatoes into slices. Carrots and parsley - slices and sauté. Place the prepared vegetables and mushrooms into the boiling mushroom broth and cook until tender. Before the end of cooking, add fresh tomato slices and salt. Serve the soup with sour cream and herbs. Products for 5 servings:250g fresh porcini mushrooms and champignons or 70g dried mushrooms, 1000g (1 kg - 10-12 pcs.) potatoes, 125 g (2 pcs.) carrots, 50 g parsley (roots), 120 g (1-2 pcs.) onions, 200 g (2 pcs.) tomatoes, 50 g margarine or vegetable oil, 1650 g mushroom broth, salt, 50 g sour cream, herbs.


To prepare the soup, different grains are used: pearl barley, barley, oatmeal, rice, millet and semolina.
Boil pearl barley, barley and oatmeal separately. To do this, place the washed cereal in boiling water, cook it until half cooked for 30-40 minutes, then drain the water and rinse the cereal. Cut the potatoes into large cubes, and carrots, parsley, and onions into small ones. Sauté chopped vegetables in margarine. Place washed raw cereals (rice, millet) or boiled until half cooked (pearl barley, barley, oatmeal) into the boiling broth and cook for 10-15 minutes. Then add potatoes, sautéed vegetables, peppercorns, bay leaves, salt and cook everything for 20-25 minutes. If we prepare soup with semolina, then first add potatoes, sauteed vegetables to the broth, and after boiling the broth, add semolina. Serve the soup sprinkled with herbs. Potato soup with cereals can be prepared with meat, chicken, chicken giblets, smoked pork belly, fresh or dried mushrooms. Products for 5 servings: 900g (9-10 pcs.) potatoes, 150 g of cereals (pearl barley, barley, oatmeal, rice, millet, Poltava) or 125 g (5 tablespoons) semolina, 125 g (2 pcs.) carrots, 30 g parsley (roots) , 180 g (2 pcs.) onions, 50 g margarine, 2200 g meat, chicken or mushroom broth, spices, salt, herbs.

Soup with cereals

We prepare this soup in the same way as potato soup with cereals (see recipe No. 161), but only without potatoes.
Products for 5 servings: 200 g cereal (pearl barley, barley, millet, oatmeal, rice), 100 g (1-2 pcs.) carrots, 30 g parsley (roots), 150 g (2 pcs.) onions, 50 g margarine, 2200 g meat or chicken broth , spices, salt, herbs.

Potato soup with beans

To prepare this soup, peas, beans and lentils are used. Pre-boil the sorted and washed legumes. To do this, it is better to soak them in cold water (2-3 liters per 1 kg), beans and lentils for 5-8 hours, split peas for 3-4 hours. Cook the soaked legumes in the same water without salt with the lid closed until softened. Cut the potatoes into large cubes, carrots and parsley into small cubes, finely chop the onion. Vegetables, if we are preparing soup in broth, are sautéed in margarine or animal fat, rendered fat; if we are preparing vegetarian soup, in vegetable oil. Place boiled peas, beans or lentils in boiling broth or water, bring to a boil, add potatoes, sautéed onions, carrots, parsley, spices and cook for 15-20 minutes, then add salt and bring the soup to a boil.
The soup broth can be cooked with ham bones or smoked pork belly. Bean soup can be prepared with tomato puree (5-10 g per 1 serving) and seasoned with garlic, mashed with salt. Serve the soup sprinkled with finely chopped herbs.


Products for 5 servings: 600 g (6 -7 pcs.) potatoes, 200 g beans or peas, or 250 g lentils, 100 g (1 -2 pcs.) onions, 100 g (2 pcs.) carrots, 30 g parsley (roots), 50 g margarine, animal fat or vegetable oil, 1650 g of broth or water, spices, salt, herbs.

Pasta soup

Cut carrots, onions, parsley into strips and sauté in margarine or butter with the addition of tomato. Place pasta, broken into pieces 2-4 cm long, into boiling meat or chicken broth and cook at low boil for 15-20 minutes. Then add the vegetables sauteed with tomatoes, spices, salt and continue cooking until the pasta is ready. If we prepare soup with noodles, ears or soup filling, then add sautéed vegetables into the boiling broth, cook for 5-8 minutes, then add vermicelli, ears or other soup filling and continue cooking for another 5-10 minutes. Serve the soup sprinkled with herbs.


Products for 5 servings:200 g pasta (pasta, noodles, noodles, abalone, soup filling), 125 g (2 pcs.) carrots, 30 g parsley (roots), 120 g (1-2 pcs.) onions, 50 g tomato puree , 50 g margarine or butter, 1650 g meat or chicken broth (recipe No. 125), spices, salt, herbs.

Soup with pasta and canned meat

Cut carrots, parsley, and onions into strips and sauté with tomatoes in rendered animal fat with the addition of canned fat.
Place the pasta in boiling, lightly salted water and cook for 5-10 minutes, then add the sautéed roots and bring to a boil. After this, add canned meat, peppercorns, bay leaves, salt to the soup and cook until tender. Serve the soup, trying to distribute the canned meat evenly in the plates. Sprinkle the soup with chopped herbs.


Products for 5 servings: 350—400 g (1 can) canned meat (stew), 200 g pasta, 125 g (2 (roots), 120 g (1-2 pcs.) onions, 50 g tomato puree, 1800 g water, spices, salt, herbs .

Homemade noodle soup

Cut carrots, onions, parsley into strips and sauté in margarine or butter. We prepare homemade noodles. The noodles can be prepared in advance for future use, but stored for no more than 14 days in a cool, dry place. Place sautéed vegetables in a boiling broth (preferably chicken broth) and cook from the moment of boiling for 5-8 minutes, then add prepared homemade noodles (sifting out excess flour through a sieve) and cook until tender, adding spices and salt at the end of cooking. Serve the soup with a piece of meat or chicken or chicken giblets, sprinkled with herbs. pcs.) carrots, 30 g parsley Products for 5 servings:200 g homemade noodles (boiled noodles will make 500 g), 100 g (2 pcs.) carrots, 30 g parsley (roots), 100 g (1-2 pcs.) onions, 50 g margarine or butter, 2200 g broth meat or chicken, spices, salt, herbs.

Making homemade noodles. Add raw eggs, salt into cold water, mix, add wheat flour and knead into a stiff dough, which we roll into one lump (ball), cover with a towel and leave alone for 20-30 minutes for better rolling. Place pieces of the finished dough on a table sprinkled with flour and roll them out into a layer 1-1.5 mm thick. We stack the layers sprinkled with flour one on top of the other, cut them into strips 3.5-4.5 cm wide, which, in turn, are cut across into strips 3-4 mm wide or into strips.
Place the noodles on a floured table in a layer of no more than 1 cm and air dry for 2-3 hours.


Products per 1000 g (1 kg) of dried noodles:900 g wheat flour, 200 g water, 250 g (6 ¼ pieces) eggs, 25 g (1 (2 tablespoons) flour (for sprinkling).

Mushroom noodle soup

Prepare mushrooms and broth from them in the same way as usual. Sauté vegetables in butter or vegetable oil. Place the prepared mushrooms into the boiling mushroom broth. After 10-15 minutes, add sauteed vegetables, homemade noodles and cook until tender, adding spices and salt at the end of cooking. Serve soup with sour cream. half a tablespoon) salt, 60 g

Products for 5 servings:65 g dried mushrooms or 500 g fresh mushrooms, 200 g homemade noodles, 100 g (1-2 pcs.) carrots, 100 g (1-2 pcs.) onions, 30 g parsley (roots), 50 g butter or vegetable, 2200 g mushroom broth, spices, salt, 100 g sour cream.

Peasant soup

We cut white cabbage into pieces, potatoes into cubes, vegetables into slices, which we sauté in oil or pork fat with the addition of tomato. Place cabbage in the boiling broth, bring to a boil and add potatoes, sautéed vegetables and cook for 15-20 minutes. At the end of cooking, add spices, salt and you can add fresh tomatoes (30 g per 1 serving). It is good to cook peasant soup with cereals: pearl barley, rice, millet, but in this case you should reduce the amount of potatoes. Place pearl barley (boiled until half cooked) or raw millet and rice into the broth at the beginning of cooking, before adding vegetables.
Serve the soup with sour cream and sprinkle with herbs. Products for 5 servings:500 g white cabbage, 700 g (7 - 8 pcs.) potatoes, 120 g (2 pcs.) carrots, 30 g parsley (roots), 120 g (1 - 2 pcs.) onions, 50 g tomato puree, 50 g butter or pork fat, 2000 g (2 l) meat broth, spices, salt, 50 g sour cream, herbs.

Field soup

We wash the millet several times in warm water, then scald it with boiling water. Cut the pork fat into cubes, fry it, sauté the onion, cut into small cubes, in the separated fat. Place the prepared millet into the boiling broth or water, and after 5-10 minutes add diced potatoes, sautéed onions with bacon and continue cooking. 5-10 minutes before the end of cooking the soup, add spices and salt. Products for 5 servings:200 g pork lard, 700 g (7-8 pcs.) potatoes,
125 g (1/2 cup) millet, 200 g (2-3 pcs.) onions, 1900 g broth or water, spices, salt.

Millet soup with meat (kulesh)

Fry the diced raw fat with chopped onions until golden brown. Place the washed millet into the boiling broth and cook. 5-10 minutes before the cereal is ready, add fat with onions, salt, and spices. Serve kulesh with a piece of beef. Products for 5 servings: 250 g (50 g per 1 serving) boiled beef, 250 g millet, 150 g (1-2 pcs.) onions, 25 g raw pork fat, 2400 g meat broth, spices, salt.

Rice soup with meat

Cut the onion into small cubes and sauté in margarine or rendered animal fat. Rice groats are washed and washed several times in warm water. Pour the prepared rice cereal into boiling broth or water, bring to a boil and cook until half cooked. Then add sautéed onions, tomato puree and bring the soup to readiness. Season the finished soup with garlic, salt and ground red pepper. Serve the soup with a piece of beef or lamb (50 g per 1 serving). Products for 5 servings:250 g boiled beef or lamb, 200 g rice, 125 g (1-2 pcs.) onions, 120 g tomato puree, 25 g margarine or rendered animal fat, 2500 g meat broth (recipe No. 125), 2-3 clove of garlic, 0.5 g (1/2 teaspoon) ground red pepper.

Rice soup with tomato

Place the sorted and washed rice in hot water for 3-5 minutes, after which we place it on a sieve. Cut onions, carrots, parsley into small cubes and sauté with rendered animal fat, add tomato puree and sauté all together until the fat turns orange. Place the prepared rice in a saucepan, pour in the strained meat broth, bring to a boil and add the vegetables sauteed with tomatoes, peppercorns, bay leaf, salt and cook everything for 12-15 minutes. Rice soup with tomato can be served with pieces of boiled beef, lamb, chicken, turkey, duck, goose, as well as cooked in fish broth and served with pieces of pike perch, burbot, catfish, cod, sturgeon, etc.


Products for 5 servings:250 g rice, 125 g (2 pcs.) carrots, 30 g parsley (roots), 120 g (1-2 pcs.) onions, 75 g tomato puree, 25 g rendered animal fat, 2500 g meat broth, spices, salt.

Fishing soup

Cook broth from small fish, bones, heads without gills and strain. We cut the fish with a bone skeleton into fillets with boneless skin and boil until tender in this broth. Remove the boiled fish from the broth, filter the broth, add water to the required volume and cook the fish soup in it. Finely chop the onion and parsley and sauté in vegetable oil. Cut the potatoes into slices.
Place sautéed roots, potatoes, peppercorns, bay leaf, and salt into boiling fish broth. Cook the fish soup over low heat until done. Serve the fish soup with pieces of boiled fish (100 g) and sprinkle with herbs. Products for 5 servings:500 g small fish (fish waste) for broth, 600 g fresh fish (fillet with boneless skin), 1000 g (1 kg - 10-12 pcs.) potatoes, 150 g (2 pcs.) onions, 30 g parsley (roots), 50 g vegetable oil, 1800 g fish broth, spices, salt, herbs.

Mushroom stew

Prepare mushroom broth from dry or fresh mushrooms. We chop the boiled dry mushrooms finely, and chop the fresh mushrooms before preparing the broth. Boil pearl barley until half cooked. Cut the potatoes into cubes. Sauté onions and roots (cut into small slices) in vegetable oil. Add boiled pearl barley to the prepared mushroom broth, cook for 15-20 minutes, then add sautéed onions and roots, potatoes and cook until tender. At the very end of cooking, add boiled mushrooms and salt. Serve the soup with sour cream. Products for 5 servings:600 g fresh mushrooms or 200 g dry mushrooms, 1000 g (1 kg - 10-12 pcs.) potatoes, 100 g pearl barley, 125 g (2 pcs.) carrots, 30 g parsley (roots), 120 g (1 - 2 pcs.) onions, 50 g vegetable oil, 1800 g mushroom broth, salt, 75 g sour cream.

Vegetable soup

Cut the white cabbage into strips, divide the cauliflower into small pieces and boil in water. Cut the roots and onions into strips and sauté in margarine or butter (see above). Cut potatoes and tomatoes into slices, cut green beans into pieces;
Place white cabbage into the boiling broth, and after boiling, sauteed vegetables, potatoes, green beans, spices, salt and cook for 15-20 minutes. After this, add tomatoes, boiled cauliflower stalks, canned green peas and boil everything for 3-5 minutes. Serve the soup sprinkled with herbs. Products for 5 servings: 650 g (7 - 8 pcs.) potatoes, 120 g white cabbage, 120 g cauliflower, 125 g (2 (roots), 60 g (1 pc.) onions, 60 g leeks, 150 g green beans, 100 g canned green peas, 200 g (1-2 pcs.) tomatoes, 50 g margarine or butter, 2000 g (2 l) meat broth, spices, salt, herbs.

Potato soup with herring, sprat, anchovy, sprat

We wash the herring, sprat, anchovy, and sprat in cold water, remove the head along with the entrails, the tail, and the vertebral bone of the herring and rinse well. Cut potatoes and onions into slices. Place potatoes and onions in boiling salted water and cook for 10-15 minutes, then add prepared fish, peppercorns, bay leaf, salt, butter, add milk and cook everything until tender. Before serving, sprinkle the soup with parsley or dill. pcs.) carrots, 60 g parsley Products for 5 servings:750 g fresh herring, or sprat, or anchovy, or sprat, 1000 g (1 kg - 10-12 pcs.) potatoes, 400 g (4 -5 pcs.) onions, 100 g butter, 500 g (0. 5 l) milk, 1300 g water, spices, salt, herbs.

Potato soup with meatballs

Cook potato soup in the same way as in the previous recipe. Cooking meatballs. After boiling the meatballs, add the broth to the soup. When serving, put boiled meatballs on a plate (75 g - 7-8 pieces) and pour in the soup.

Products for 5 servings: 375g (5 servings of 75 g) boiled meatballs, 750 g (8 -9 pcs.) potatoes, 10 g (2 pcs.) carrots, 30 g parsley (roots), 150 g (2 pcs.) onions, 25 g tomato- puree, 25 g margarine, 2000 g (2 l) meat broth, spices, salt.

Ingredients for 5 servings of meatballs:450 g beef, or pork, or lamb, 45 g (1/2 pcs.) onions, 40 g water, 1 egg, 9 g (1 teaspoon) salt, ¼ teaspoon ground black pepper.

Enjoy your meal!

Cranberry soup with dumplings Boil the rice in salted water and place in a sieve. Press the rice through a sieve. Mash the cranberries and squeeze out the juice. Pour water over the pulp, boil for 10–15 minutes, then leave for 20–25 minutes, strain the broth. For the dumplings, combine milk with water, bring to a boil, add salt...You will need: cranberries - 1 cup, water - 3 cups, rice - 2 tbsp. spoons, sugar - 3 tbsp. spoons, cream - 2 tbsp. spoons, semolina - 3 tbsp. spoons, milk - 100 g, water - 50 g, egg - 1/2 pcs., butter -10 g

Barley soup 1. Pour cold water over the lamb, bring it to a boil, skim off the foam. Season the soup with salt and pepper, add the onion and cook for 1 hour over low heat. 2. Remove the meat, separate from the bones, cut into pieces and put back into the strained broth. 3. Add pre...You will need: lamb - 120 g, water - 0.5 l, onion - 1 head, pearl barley - 20 g, carrots - 20 g, turnips - 20 g, celery root - 25 g, ground black pepper, salt

Oatmeal soup Boil the washed cereal in a sealed container with butter and sugar. Pour in the cream and bring to a boil again. Let it sit and puree. Add separately cooked raisins and prunes.You will need: oatmeal - 1/3 cup, butter - 1 tbsp. spoon, sugar - 1 tbsp. spoon, cream - 50 g, seedless raisins - 70 g, pitted prunes - 70 g, water - 0.75 ml

Russian soup Boil the beef, strain the broth. Carefully sort through and lightly fry the buckwheat in a frying pan. Peel the potatoes and cut them into slices. Fry onions cut into rings together with potatoes in oil. Add buckwheat to the broth...You will need: beef with bone - 600 g, buckwheat - 2-3 tbsp. spoons, potatoes - 6-8 pcs., onions - 1-2 heads, butter - 50 g, salt, herbs, bay leaf, water - 1.5 l

Oatmeal soup with prunes Boil oatmeal in water until soft, strain and rub through a sieve, pour in oatmeal broth, add milk, butter, prunes (pitted), let it boil and serve with white bread croutons.You will need: oatmeal - 400 g, milk - 500 g, butter - 100 g, boiled prunes - 100 g, water - 500 g

Scottish pearl soup Melt the butter and fry the meat in it until golden brown along with the green onions (stir constantly so that the meat does not burn). Place meat and onions in boiling water and cook over low heat. After half an hour, add pre...You will need: lamb with bone - 400 g, butter - 4 tbsp. spoons, green onions - 2 stalks, water - 1.5 l, pearl barley - 1/2 cup, diced carrots - 1 cup, finely chopped celery - 1 cup, chopped parsley - 1/2 cup, salt - 1/ ...

Soup with semolina and cheese Mix eggs with semolina, grated cheese, add spices and 1 cup of broth. Bring 3 cups of broth to a boil and gradually add semolina mixed with the other ingredients. The soup should cook for 4-5 minutes...You will need: semolina - 3 tbsp. spoons, eggs - 3 pcs., hard cheese - 100 g, meat broth - 4 cups, grated nutmeg - 1/4 teaspoon, salt to taste

Green soup with cream cheese Pour pearl barley with cold water for 3-4 hours, then drain the water. Pour water over the cereal again and cook for 15-20 minutes. Add chopped potatoes to the soup, add salt and cook for 10 minutes. Then add the sautéed...You will need: potatoes - 2 pcs., onions - 2 heads, processed cheese - 100 g, pearl barley - 1-2 tbsp. spoons, butter - 20 g, parsley or dill, salt to taste

Soup with cereals and tomato Cut carrots, parsley and onions into small cubes and sauté in oil; at the end of sautéing the vegetables, add tomato puree. Instead of tomato puree, you can use tomatoes, which are added 5-6 minutes before the end of cooking the soup....You will need: broth or water - 3 cups, rice (pearl barley) - 3 tbsp. spoons, or millet (oatmeal, wheat groats) - 1/2 cup, carrots - 1 pc., turnips - 1 pc., parsley root - 1 pc., onion - 1 pc., tomato puree - 1 tbsp. spoon, vegetable oil - 2 ...

Potato soup with croutons Place diced potatoes and chopped leeks into the boiling broth and cook the vegetables for 30 minutes. Wipe the prepared vegetables, put them back into the broth and bring to a boil. With continuous stirring, add semolina to the soup, add salt and cook...You will need: butter - 1/2 teaspoon, milk - 1/4 cup, egg yolk - 1 pc., semolina - 1 teaspoon, leek - 1 pc., meat broth or water - 2 cups, potatoes - 2 pcs., salt

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