What soup to cook for dinner. Soups, recipes with photos are simple and delicious for every day. Barley soup with beef

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

I have collected in one article a whole bunch of soup recipes from all over the world, you can cook any of them and enjoy the new taste. The collection is preceded by basic information about soups and some rules on how to cook a delicious soup.

How to make delicious soup

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

Actually, the tricks come down to a few questions:

1 Since most soups are prepared with broths (meat or vegetable), you need to be able to prepare a quality broth. As experience shows, to make it clean and transparent, you need a skill. For example, one must be able to get rid of the foam, and then lighten the fragrant liquid.

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

2 Cooking vegetables in soup is also an art. The order of adding them is not at all indifferent, because the cooking speed varies, and, in addition, different vegetables “affect” each other in different ways. What is important to know for making delicious soup?

• All vegetables should be laid out in a boiling salted broth. Vegetable soups are good only freshly prepared, as they quickly lose vitamins. After they have cooked, the lid is sealed and the soup is kept for 10 minutes.
• Potatoes come first (only cereals can get ahead of them), as they cook longer than other vegetables. In addition, if you cook it at the same time as sour ingredients (tomatoes, for example), it will turn out tasteless: the acid will make the potatoes heavy and dense.
• Carrots and roots (parsley, celery) can be cooked using the sauteing method, or you can do it directly. Cooking time for carrots is 20-30 minutes, there are fewer roots (depending on thickness). If we add browned vegetables, then we don’t even boil them, but let them soak in the rest of the flavors, so you need to add them when the potatoes are completely ready.
• Not everyone likes carrots in soup (like onions), so they boil them whole (not cut into pieces), and then, when the carrots have given up all their taste and aroma, they throw them away or use them in another way.
• Likewise with onions. If you want to get a golden soup broth, put the onion in the husk (in a special container or cheesecloth) into it. You can cook it peeled, but whole (and then throw it away). But if the presence of onion in the soup is provided, then it must be finely chopped and cooked with or without preliminary soft sautéing.
• Greens do not need to be cooked! It is added at the very end, after which the fire is turned off, and the greens give off all their flavor in warmth. It is also important not to overdo the bay leaf, adding a maximum of 5 minutes before readiness. You will find such a recommendation in any recipe for a delicious soup.

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

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

Delicious pea soup from Wesphalia

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

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

How to cook: Soak the peas the day before in 1.5 liters of water. Onions, carrots and celery, cut into cubes, stew in lard. Add water, put peas and cook over low heat. When the peas are almost ready, salt, pepper, marjoram, nutmeg and a few drops of vinegar. Then add diced potatoes and chopped leeks. Cook a little more. Before the end of cooking, put the hunting sausages, heat them up, then take them out and cut into circles. Serve the soup on the table, sprinkled with chopped green onions and toasted croutons.

Delicious creamy soup from Scotland

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

How to cook: Soak beans overnight in cold water. Boil the beets. Put chopped onion rings, beans (drain water), chopped celery, beets, tomatoes in a saucepan and lightly fry everything. Add broth, salt and pepper. Boil, remove the foam if necessary and simmer for about 3 hours. Then take out the beets, and rub the rest through a sieve and heat again. When serving, sprinkle with chopped mint.

Delicious Toulouse garlic soup recipe

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

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

French Onion Soup

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

How to cook: Finely chopped onion and margarine put in a pan and fry until a brown color appears. Add flour and fry, stirring constantly. Pour in the broth, salt, pepper and put a bay leaf. Cook until the onion becomes soft. Fry slices of bread on both sides in butter. Pour the soup into portioned ceramic cups or pots, put slices of toasted bread in each, sprinkle it with grated cheese, cover with a lid and put in a preheated oven. After a few minutes, when the cheese is melted, remove the cups and serve. Grated cheese can be served separately.

Delicious Belgian cuisine onion soup

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

How to cook: Cut the onion into thin rings and fry in vegetable oil together with flour. Salt, pepper, pour in the broth and cook over high heat. Serve the soup in bouillon bowls, sprinkled with grated cheese.

Delicious swiss tomato soup

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

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

What is soup? This is the first dish, the basis of which consists of 50% liquid. It is prepared in all countries of the world, each nation has its own recipes for simple and delicious soups for every day, or fancy complex first courses invented by experienced chefs.

Soups are divided into three main groups: hot soups, cold soups and soups that are served both hot and cold. They are also divided into groups because of the basis on which they are prepared. May be on:

• water;
• beer;
• kvass;
• kefir;
• brine.

Soup varieties

Depending on the main product, soups are divided into the following groups:

• meat;
• fish;
• vegetable;
• mushroom;
• dairy;
• from seafood.

vegetable soups

Soups without meat, light and easy to prepare, on vegetable broth for dietary and baby food. The recipes are quick and easy to prepare.

Easy simple cabbage soup

Products:

• Onion - 1 medium
• Potatoes - 2-3 pcs.
• Carrot - 1 pc.
• Vegetable oil - 2-3 tablespoons
• Cabbage - 300 g

Cut the potatoes into small cubes, chop the carrots on a grater, chop the onion. Put everything in a saucepan, pour two liters of water. Put on the stove and cook until the potatoes are half cooked. Add shredded cabbage, salt and oil. Sprinkle with herbs when serving.

Lentil soup

Prepare:

• 200 g green lentils
• 1 medium carrot
• 1 onion
• 3-5 spoons olive oil
• 3-4 potatoes
• Salt pepper

Cover the lentils with water and boil for 10 minutes. Drain in a colander and let the water drain. Chop the onion, pour the oil into the bottom of the pan and fry for a few minutes, stirring constantly. Put the lentils to the onion, mix everything together a couple of times and pour hot water. Leave to cook for about half an hour. Add chopped potatoes and grated carrots, salt and pepper. Bring to readiness, turn off the stove and let it brew for a quarter of an hour.

Soup puree of cauliflower and zucchini

Products:

• Cauliflower grams 350
• Zucchini (young) - 2 large
• Melted butter - 1 tbsp. a spoon
• Salt pepper
• Paprika - 0.5 tsp
• pinch of curry

Cut the zucchini together with the skin, divide the cabbage into separate inflorescences. Melt the butter in a saucepan, add curry, pepper and paprika. Put the cabbage and fry, turning several times. Add zucchini, salt and hot water (1 cup). Cover and simmer, stirring, for 30 minutes. During this time, the vegetables will cook. Use a blender to puree the vegetables. Should get a beautiful velvet mass. Soup puree is ready.

mushroom soups

Mushroom broth makes wonderful tasty soups, and cooking them is not at all difficult. Just choose the right mushrooms, wash them, and you can combine them with any vegetables.

Mushroom soup with herbs

Ingredients:

• 3 potatoes
• 3 bows
• 300 g champignons (other mushrooms are possible)
• 3-4 tablespoons of vegetable oil
• Salt pepper
• Parsley, dill, cilantro
• 2 handfuls of vermicelli

Heat the oil in a saucepan, put the onion, simmer for a couple of minutes, add the mushrooms cut into layers. Simmer another 4-5 minutes. Pour in one and a half liters of water, add potatoes, salt and pepper. When the potatoes are almost ready, add vermicelli, add greens, after five minutes you can turn off the stove. Serve hot mushroom soup.

Soup with mushrooms and melted cheese

Products:

• Champignons - 150 g
• Potatoes - 3 medium
• Processed cheese
• Onion - 1
• Vegetable oil
• Carrot - 1
• Salt pepper
• Paprika - a pinch
• Bulgarian pepper - 1 pc.
• Vermicelli - 3 spoons

Boil water and throw in potatoes, cut into small cubes. Fry the chopped mushrooms in oil and send to the pan. In the same oil, fry the onion and grated carrots, add pepper strips. Salt the soup, sprinkle with paprika and black pepper, send vegetables from the pan to the pan. After five minutes, lower the cheese. When the potatoes are almost ready, throw in the noodles, after 10 minutes the soup is ready. At the end, add your favorite herbs. We look further homemade soups, easy to prepare.

Soup with cheese and mushrooms

If you are interested in how to cook a quick soup, then you will like this recipe.

Recipe Ingredients:

• Processed cheese - 2 pcs.
• Mushrooms - 200-250 g
• Olive oil
• Broccoli - about 200 g
• Potatoes - 2 medium
• Onion - 1 large
• parsley

Mushrooms cut into slices, if very small, then you can leave whole. Fry in a pan with onions. Boil water, put potatoes, cut in any shape, let it boil for 10 minutes. Add mushrooms with onions, salt and olive oil.

When the potatoes are ready, throw in the broccoli soup, cook for three to four minutes. Grate cold curds and add to soup. To make it easier to rub the curds, place them in the freezer for half an hour. When the curds are melted, add greens. The soup is ready.

Meat soups

Rice soup with chicken

Ingredients:

• 2 medium bows
• 1 chicken breast
• 100 g rice
• 2 bay leaves
• 2 carrots
• 3 large potatoes
• 50 ml. sunflower oil
• Salt pepper

1. Wash the chicken meat, cut it and put it in boiling water along with the onion (without cutting it entirely) and one carrot, cut into two parts. When the broth boils, remove the foam periodically. Cut potatoes into any shape, add water and leave aside.
2. Chop the second onion, fry and add grated carrots, simmer together for a couple of minutes. Wash rice 2-3 times. When the chicken is cooked, remove it from the pan along with the onions and carrots. Put the potatoes in a bowl and cook for 10 minutes, add the bay leaf, vegetables from the pan, salt, pepper and throw in the rice.
3. Cut the cooled breast into small pieces and send to the soup. Cook until rice is cooked. Dinner is ready, call the family to the table. We look further at recipes for simple soups that can be cooked at home.

Barley soup with beef

Products:

• Half a kilo of beef
• 1 medium onion
• 1 carrot
• ½ cup barley
• Some celery (stems only)
• Salt pepper
• A little vegetable oil
• 1 bay leaf

Wash the cereal and pour boiling water over it. Leave to swell for a couple of hours. Cut the meat into small pieces and put to boil, drain the first water after boiling. Pour hot water and cook until tender, add the soaked barley. When it's almost ready, add the potatoes. Fry onions and carrots, add finely chopped celery, sauté for 7-10 minutes. Put in soup. When the potatoes are cooked, you can turn it off and sit down at the table.

Pea soup with pork

Products:

• 300 g boneless pork
• 200 g dry peas
• 2 potatoes
• 1 carrot
• 1 large bow
• 1-2 bay leaves
• Salt pepper

It is best to soak the peas in water from yesterday, so they will cook much faster. Divide the meat into pieces and put to boil, after half an hour add peas, cook for another 30 minutes. Grind onions and carrots with a grater and fry in sunflower oil. After 20 minutes, add chopped potatoes to the soup, when it is almost ready, add vegetables from the pan, salt and pepper. Pea soup with meat is ready. Let it brew for five minutes and you can have lunch.

See how to cook step by step recipe with photo.

Soup with chicken stomachs

Ingredients:

• two small potatoes
• 300-350 g chicken stomachs
• 2 handfuls of noodles
• Butter (gram 40)
• Salt pepper
• some parsley

Thoroughly clean the stomachs, wash, pour water and boil for about three minutes. Drain the water, wash the stomachs and fill with water again. Cook for 45-50 minutes. Cut potatoes into cubes, throw into the broth, salt, add pepper. Cook for 5 minutes, then throw in homemade noodles and butter. At the end, add greens.

Broccoli soup with chicken

Products:

• Chicken breast - 300 g
• Broccoli - 400-450 g
• 1 carrot
• 1 medium onion
• 2 tablespoons butter
• Salt pepper
• 1.5 liters of water

Cut the chicken meat and put to boil. Chop onions and carrots and fry in butter. Disassemble the broccoli into florets, and when the meat is almost ready, send it to the bowl. Put the stewed vegetables, salt and pepper. Bring everything to readiness. Drain the Yushka into a separate container, using a blender, smash everything into a puree, gradually adding the Yushka. Adjust the thickness of the soup to your liking.

Green soup with sorrel

Products:

• 3 eggs
• 700 g pork with bone
• 5-6 potatoes
• 1 onion
• 250 g sorrel
• 1 carrot
• Sunflower oil, odorless
• Pepper
• A touch of parsley and dill
• green onion

Divide the meat into small portions, cook for 10 minutes, drain the water, add clean water and cook the pork. Boil eggs and cover with cold water. When the meat is almost ready, take it out of the bowl and separate the flesh from the bone, return to the pan. Add potatoes, carrots, finely chopped or grated. When the vegetables are ready, lay out the finely chopped eggs, herbs, sorrel, salt and add, without sparing, pepper. Boil for 5-7 minutes and turn off. Serve with sour cream. And we have further soups for every day, simple and cheap, hearty and tasty.

Pea soup with smoked ribs

If you are interested in soups that are tasty and simple, hearty and rich, you will love the following recipe.

Products:

• 5-6 medium sized potatoes
• 300 g smoked ribs
• 2/3 cup split peas
• A little parsley and dill
• 2 tablespoons refined oil
• 1 small carrot
• 2 cloves of garlic
• 1 onion
• ½ teaspoon hops-sumeli
• 0.5 tsp paprika
• Salt pepper

Soak the peas for several hours in warm water, then drain the water and pour it into boiling water. When the water boils, throw in the ribs, do not forget to remove the foam. Cut the potatoes into small cubes, and as soon as the peas become soft, add to the broth. Grate the carrots, finely chop the onion, put in a pan and sauté for a few minutes. Salt, add paprika and pepper. Then put in the soup, mix all the products and add crushed garlic. After a couple of minutes, put the greens, let it boil for a couple of minutes and you can turn it off.

Kharcho soup with beef

We will need:

• ½ cup rice
• 700 g beef
• 4 onions and the same number of tomatoes
• ½ cup walnuts
• 5 cloves of garlic
• 0.5 hot pepper pod
• 1 teaspoon managed hops
• A little cilantro, basil, parsley
• Celery root and parsley
• 0.5 cup pomegranate juice (no sugar)
• Bay leaf
• A touch of cinnamon
• Salt pepper

1. Cut the meat into portions, put in water (about 2 liters), put to boil. Remove foam periodically. Cook for 1.5 hours. 30 minutes before the end, add a bay leaf, a tablespoon of a mixture of parsley roots and celery, salt and pepper.
2. Finely chop the onion, remove the skin from the tomato and chop finely. Fry the onion until golden brown, then remove the meat from the broth and simmer together for five minutes. Add tomatoes, close the lid and simmer for 10 minutes. Now you can return everything to the pan, as soon as the yushka boils - add rice.
3. Crush the nuts in a mortar or mill, pour into the soup, add hot peppers. Continue to cook for another 5 minutes, then pour in the pomegranate juice, add managed hops, cinnamon, basil. Cook for five more minutes. At the very end, add cilantro and parsley. Kharcho should be infused for at least one hour, and only then it can be poured into plates.

Soup with beans and meat

This is a very tasty soup, hearty, rich, see the recipe with a photo, everything is very simple.

Products:

• 500 g beef
• 1.5 liters of water
• ½ cup white beans
• one bulb
• 1 medium carrot
• 300 g potatoes
• Bay leaf
• Vegetable oil
• Salt pepper

Soak beans for several hours in warm water. Cut the meat and boil for 5 minutes, drain the water, wash and pour water for the future soup. You can also add soaked beans. They will need to cook for an hour and a half. When the beans are soft, throw in the diced potatoes. Continue cooking.
Finely chop the onion, rub the carrots, stew in oil. The products in the pan are already ready, you can add stewed vegetables, bay leaves and spices. Let it boil for another 5 minutes. Bean soup is ready.

Soup with meatballs

Products:

• 250 g minced meat
• one carrot
• 2 medium sized onions
• 3-4 potatoes
• fresh greens
• Salt pepper
• 3 spoons of vegetable oil
• One egg

Add the egg and spices to the minced meat, knead the minced meat, beat well and mold into small round meatballs. Finely chop the onion, crush the garlic, cut the carrot into strips or circles. Heat the oil in a deep frying pan, sauté the onion, then the carrots and garlic. Put everything out and put in boiling water. In the same oil, fry the meatballs on both sides and immediately lower them into boiling water. Throw potatoes and cook until tender, about half an hour. At the end, finish off the greens.

Soup with meat and buckwheat

Products:

• 500 g meat (beef, pork)
• 1 cup buckwheat
• 1 carrot
• 4-5 potatoes
• Several green onions
• Parsley and dill greens
• Salt pepper

Cut the meat, cook for 5-10 minutes, drain the first water, pour clean and cook until almost done. If you have pork, then one hour is enough, for beef you need 1.5 hours. Put potatoes, carrots, chopped into strips (you can rub them) into the broth, add salt and pepper. After five minutes, pour out the buckwheat. At the very end, add greens. Buckwheat soup with meat is ready.

See also:, light and tasty for proper nutrition.

Soup with chickpeas and chicken

Ingredients:

• Two chicken drumsticks
• One glass of chickpeas
• One onion
• Half a bell pepper (green or red)
• a little bit of parsley
• Several celery roots
• Two tablespoons of vegetable oil
• One medium carrot
• Salt pepper

Chickpeas must be poured with cold water and left until morning. The next day, drain the water, rinse the chickpeas and fill with clean water. Cook for 35-40 minutes. Remove the skin from the shins and put it on the chickpeas, cook for another half hour. Dip the onion strips, carrots and celery into the heated oil. Pass for a few minutes, add bell pepper, simmer for another 2-3 minutes.

When the chicken legs are cooked, remove them from the broth, separate the meat from the bone and return to the soup. Try chickpeas, if it is already cooked, put stewed vegetables, add pepper and salt, greens. Let it boil for five minutes, that's all, a delicious and hearty soup with chickpeas is ready.

Soup with chicken in a slow cooker

Products:

• Chicken meat any (2 thighs, breast or drumsticks)
• Potato - 3-4 tubers
• White onion - 1 large
• Carrots - 1 large or 2 small
• Greens
• A couple of tablespoons of refined oil
• Salt pepper
• Bay leaf

Pour water into the multicooker bowl, put chicken meat, close and set the “Cooking” program for 30 minutes. Cut vegetables into small pieces. Take out the chicken, break it into small pieces, remove the bones if there are any. Return to the broth, put all the vegetables and herbs, add salt and pepper. Top up with water if necessary. Close the lid and set the Soup program for 25 minutes. Everything is ready, and we are looking further for soup recipes.

Soup with melted cheese and vegetables

Products:

• 3 potatoes
• Half a chicken carcass
• 1 large bow
• Processed cheese
• Greens
• butter spoon
• Salt pepper

Pour the carcass with water (3 liters) and put to boil, periodically remove the foam. Boil for 30 minutes, lightly salt during cooking. Cut potatoes into small cubes, cover with water. Fry the onion in butter, which needs to be cut very finely, you can grate it.

Remove the chicken, let it cool and separate the meat from the bones, return to the broth, put the potatoes and bring to readiness. Throw in the fried onion processed cheese, grated, salt, pepper and herbs, whatever you like. Let it boil for five minutes, leave aside to infuse.

Delicious soup with beef and noodles

Prepare:

• 300 g beef
• A handful of homemade noodles
• 1 carrot
• 3 potatoes
• Greens
• one bow
• Salt pepper

Pour beef with water, cook for 15 minutes and drain the water. Pour clean water (3 liters), cook for an hour and a half. Add potatoes, noodles, carrots, chopped into strips and chopped onions, salt, add black pepper. When the potatoes are cooked, pour out the greens, leave for a couple of minutes and remove from heat.

Pea soup with sausage

Products:

• 100 g split peas
• 3 potatoes
• 1 large carrot
• A piece smoked sausage(gram per 80)
• 1 onion
• Parsley and dill greens
• Salt pepper
• A little sunflower oil

Soak the peas in cold water and leave overnight. In the morning, drain the water, pour into a saucepan and pour two liters of water, cook for half an hour. Cut the potatoes into cubes and send to the peas, salt and pepper the water. Finely chop carrots and onions. Stew onions, add carrots and sauté for 5-6 minutes, put in soup. When all the products are ready, add the sausage, cut into thin circles and chopped greens. Let it boil and you can serve it to the table.

Chicken soup with egg

Recipe Ingredients:

• 2-3 domestic eggs
• handful of noodles
• Chicken thigh
• one carrot
• A pinch of turmeric
• 1 onion
• Salt pepper
• Parsley

Put the chicken to boil for 5 minutes, drain the first yushka. Pour clean water and cook for 15 minutes, then remove and separate the meat from the bone, return to the pan. Cut the vegetables, add to the broth, salt, cook for another 10 minutes, then add the noodles to the soup. Cook for 5-7 minutes, the fire should be small, at the very end add greens, black pepper. Boil eggs, if homemade, it is best to boil them soft-boiled. Serve the soup, pouring into bowls and laying half an egg.

Fish soups

You can cook a lot of delicious soups from fish and seafood, and not only a banal fish soup (although it can be very tasty and rich if you start cooking it correctly). AT fish soups you can add canned food, shrimp, squid, a variety of fish, vegetables, and so on.

Canned fish soup

Products:

• 2 tbsp. rice spoons
• 1 liter of water
• Canned food "Saira"
• 1 potato and one carrot
• Bay leaf
• Salt pepper
• 1 medium onion

Pour water into the pan, when it boils, throw in the washed rice. After 10 minutes, put finely chopped potatoes and carrots. After about five minutes, put finely chopped onion into the bowl. After a couple of minutes, lay out the fish, chopping it with a fork right in the jar, salt, throw in bay leaves and black pepper. A couple of minutes - and you can turn it off.

Soup puree with shrimps

Ingredients:

• 2 potatoes
• one carrot
• 2 stalks of lemongrass (lemongrass)
• 2 tablespoons butter
• 200 g shrimp
• some parsley
• A couple of green arrows
• Salt pepper

Defrost shrimp, peel, leaving only the tail. Put in a saucepan and boil for 6-7 minutes, put in a plate. In the pan where the shrimp were cooked, put the chopped vegetables, cook them. Drain the soup into cups, make a vegetable puree with a blender, gradually adding liquid. Mix, salt, add more pepper. Pour into plates, put a few shrimp in the center and sprinkle with herbs. Unusually delicious shrimp soup is ready.

Soup with squid

Products:

• One large squid carcass
• Parsley and celery greens
• One carrot and one tomato
• Salt pepper
• One white onion
• A little refined oil

Cut the potatoes and put in a saucepan, cover with water and put to boil for 10 minutes. In the meantime, fry the onions, carrots and slices of tomatoes, add a little salt and pepper. When the potatoes are ready, lay out the roast and squid, cut into rings. Add greens, cook for 3-4 minutes. Leave the soup covered for 10 minutes.

Tuna soup

Products:

• Canned tuna in own juice - 1 can
• 1 liter of water
• 3-4 potatoes
• 1 carrot
• Greens
• Cherry tomatoes - 4-5 pcs.
• Refined oil - 1 spoon
• Salt pepper

Pour water into a saucepan, put carrots and potatoes cut in any shape. Cook for 30-35 minutes. Cut the tomatoes in half, put in hot oil, cut side down and fry only on this side with pepper and salt. Put in a bowl, send tuna from canned food there, add salt, add pepper and greenfinch. Let it simmer for five minutes and then remove from heat.

Creamy soup with shrimps and cauliflower

Components:

• 200-250 g cauliflower
• 150-200 g peeled shrimp
• 2 medium sized carrots
• 3 potatoes
• 200 g processed cheese
• 1 bell pepper
• 1 onion
• Salt pepper

Cut all the vegetables, add water and cook until fully cooked. Drain the yushka into another container, chop the vegetables with a blender, add the grated processed cheese. Add Yushka gradually, adjusting the consistency of the soup. Boil shrimp, mix with soup. Leave a few pieces to decorate the dish.

Cold beetroot soup

Products:

• Kefir 500 ml
• Radishes - 4-5 pcs.
• Beets - 1 medium
• Fresh cucumber - 1 pc.
• Eggs - 1 pc.
• Dill

Boil the beets, peel, divide into two parts. Finely chop one and place in a bowl for soup. There also add cucumber, cut into small cubes, radish - straws. Put the second part of the beets in a blender bowl, pour kefir and half a bunch of dill. Beat until smooth. Add the remaining dill to the vegetables, pour over the resulting yushka, salt. Mix and pour into a bowl. Cut the boiled egg lengthwise and place in the center of the soup.

You have learned the process of making soups at home, what to combine with, how to cook simple vegetable light soups, or rich meat, spicy fish or spicy mushrooms. Feed tasty household first tasty dishes.

Soups are the most important element of our cuisine. Despite the relatively low calorie content (about 20-25 kilocalories per liter), they have an amazing nutritional value due to the presence of glutin and extractives in them. The more extractive substances in the broth, the more aromatic and tastier it is, the stronger the broth affects the increase in appetite, the better all the food taken at dinner is absorbed. That is why soups are served as the first course. On this page you will find delicious and healthy soup recipes, as well as tips on how to cook soup properly.

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In spring and early summer, there is nothing better than vitamin green cabbage soup. Preparing them is quite simple, for this we need: meat broth, 2 bunches of sorrel, green onions, potatoes, carrots ...

This recipe is suitable for fasting, as well as for people who do not consume animal protein. Shchi is prepared without meat, but thanks to the presence of beans, they turn out to be quite satisfying and nutritious...

Of all the pickle recipes, I love pearl barley pickle the most. Barley and pickles give the pickle that unique taste. Ingredients: beef, barley, potatoes, carrots...

Everyone loves this tasty, healthy and nutritious dish. Despite the fact that cooking borscht is quite simple, it is not always possible. According to this recipe, borscht turns out delicious, beautiful and rich ...

Prepare this delicious and practical soup. In total, minced meat, potatoes, carrots and onions can cook a delicious dinner in just half an hour, and with skill you can cook even faster ...

A simple, quick and practical recipe for a delicious rich mushroom soup. Both fresh and frozen mushrooms will do. Recipe for mushroom soup with champignons and pearl barley...

This simple and satisfying Russian dish has long since gained national love and recognition. I share my grandmother’s recipe, cabbage soup is delicious, nutritious and at the same time light ...

Rassolnik is a popular Russian dish whose main ingredient is pickles and brine. And I fell in love with this soup for its delicate sour taste and practicality ...

Classic recipe this soup must be cooked from beef, contains walnuts, rice and another very important ingredient - tkalapi, which is now successfully replaced with tkemali plum sauce ...

There is nothing easier than cooking the broth, but to make the meat broth not only tasty, but also transparent as a tear, it is enough to follow just a few rules...

Cook this extraordinarily delicious chicken soup with rice. Remember how in childhood, fragrant, with chicken leg and tender rice. It is quite easy to prepare it. First we cook clear chicken broth, and then ...

Favorite soup recipe: quick and practical. Everyone likes it, both adults and children. And to avoid monotony, we put different vermicelli. The most beautiful soup, if you put multi-colored vermicelli...

Everyone loves pea soup, but very often other quicker dishes are preferred. No more overnight soaking of peas, this recipe makes this tender soup super quick...

In the summer heat, there is nothing better than a refreshing, tasty and fragrant okroshka. What kind of okroshka recipes have not been invented: on kefir, on whey and even on water, but okroshka on kvass is considered the most delicious ...

The most delicious fish soup is fish soup made from freshly caught live fish. Ukha can be cooked in different ways, but I share the recipe of how the Dnieper fishermen cook yushka...

This extraordinarily gentle and light cream of young zucchini will fill the body with much-needed vitamins and minerals, energize, and help maintain youth, harmony and beauty...

Many people have heard about gazpacho - a Spanish soup made from fresh tomatoes, and also that there is nothing better than a cold soup in the summer heat. Preparing gazpacho is very, very simple, and most importantly incredibly fast ...

Another dietary soup, which is prepared with freshly harvested peas in the garden, or freshly frozen peas are also suitable. Try it, it's really tasty, and extraordinarily useful...

Who follows the figure, who cares about youth and health, knows about the magical properties of pumpkin. I advise everyone to fall in love with this orange miracle, cook this delicious and nutritious vitamin soup ...

How to cook soup

• To make the broth saturated, the meat should be poured with cold water. The broth is quickly brought to a boil, and then boiled over low heat.
• If the broth is cooked over high heat, then the meat will turn out tastier, and the broth is not so rich.
• When soup is cooked, after each laying of vegetables, the soup is quickly brought to a boil, and then the heat is reduced.
• Stir the soups in slow circular motions. Only in this case the integrity of the vegetables in the soup is not violated.
• Do not add water to the broth, it greatly impairs the taste of the broth. If you need to top up (strongly salted or little liquid), then use boiling water.
• So that the soup or broth does not lose its beautiful transparent color, always remove the bay leaf from the soup after cooking.
• Any soup will be much tastier if after cooking the soup, let it brew a little.
• Reheat the broth over low heat, and without a lid. So it will better retain transparency and taste.

When to Salt the Soup

• Salt the meat broth twenty minutes before the end of cooking.
• Salt the fish broth at the beginning of cooking.
• Salt mushroom soups at the very end of cooking.
• The most delicious mushroom soup is obtained from porcini mushrooms, champignons or morels.
• To make the mushroom soup tasty and rich, it is better to use it as a large dried mushrooms, as well as small ones. Large mushrooms give the broth a dark color and a delicate taste, and small ones give it a flavor.
• it will turn out more rich if you cook it from the brisket.
• A few minutes before the end of cooking, chopped lettuce peppers are added to the borscht. Pepper fortifies the dish, gives a special taste.
• The main ingredients of any pickle are pickled or canned cucumbers, cucumber pickle and passivated vegetables. The rest of the ingredients can be very different, depending on the name of the recipe and the chef's idea.
• If pearl barley is sautéed in oil, and not boiled, then pickle will turn out much tastier.
• If the pickle is not sharp enough, then boiled cucumber pickle (pre-filtered) is added to it.
• To make pearl barley soup a beautiful color, pearl barley is first fried in butter.
• If you add a tablespoon of sherry to the soup, then the soup will turn out much tastier.
• To

Culinary community Li.Ru -

Quick Soup Recipes

I propose to learn how to cook zucchini and potato soup - an excellent vegetarian recipe will add variety to your dishes, and directly to you - good! Don't hesitate to cook.

I cook lean and healthy celery root soup when I want to unload the body and fill it with vitamins. There is no meat in it, not even meat broth, only vegetables. My friend loves this soup.

Somehow I came across a simple recipe for soup with beans. Prepared it in half an hour. The soup is fresh and very tasty. My nephews really liked the bean soup. And, since children love, then - offset!

Soup from volnushek I cook according to the recipe of the Hungarian mushroom soup. It differs from the usual mushroom soup in that it contains paprika and milk. Soup from volnushek comes out very tasty and satisfying.

Umbrella soup is prepared according to a very simple recipe. And yes, 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).

Soup with shiitake and tofu is prepared very simply and quickly. It can be served for a light lunch. In the summer I eat it for dinner too. By the way, I advise everyone who wants not to strain about the figure to eat soups. Forward!

Mushroom boletus soup is very easy to prepare. You can cook it with or without meat. My easy mushroom soup recipe is meat-free. Add potatoes, carrots, onions, some greens and the soup is ready!

Japanese traditional shiitake miso soup is cooked 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 comes out both tasty and healthy.

Gruzdyanka is a mushroom soup traditional for Russian cuisine. Gruzyanka is not at all difficult to cook: you will spend only about half an hour preparing it, while using a minimum of products.

A thick tomato puree soup is perfect for a light lunch. Such a soup will restore strength after a fun evening (and night!), It will become the "highlight" of a family meal and a find of the season of tomatoes. Forward!

Light vegetable soups are good in summer. They do not burden the stomach and are very useful. Moreover, fresh vegetables are abundant in the summer and vegetable soup with bell pepper can be cooked every time with new ingredients.

Okroshka with whey is an exceptionally summer dish that not only satisfies hunger well, but also perfectly refreshes, so the soup should always be cooled well in the refrigerator before serving.

Diet celery soup will help burn extra pounds and cleanse the body of toxins. I recommend eating this soup for at least a week. Soup cook in half an hour! Be healthy and love yourself!

Chanterelle soup with beans is my lifesaver. Very tasty, hearty and beautiful soup that can be prepared in just 25 minutes. It's very easy to prepare. Meet!

Cheese soup with mushrooms is a surprisingly tender, almost creamy soup made from fairly simple ingredients. The recipe was invented by me personally and tested dozens of times - it always turns out perfectly.

Promised hearty lunch, and time is running out? Do not despair, I advise you how to cook borscht in the microwave - only half an hour, and no one will notice the substitution, it will turn out just as satisfying and rich :)

I advise lovers of sour-milk dishes to cook okroshka with citric acid. Cold fresh soup with sourness is the best thing in summer. We also add garlic for piquancy and more greens.

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. We take a can of canned food, one or two - and you're done!

When you 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 little one!

I like "Baltic okroshka" - on kefir with beets. The sweetness of beets and the sourness of kefir create a unique combination. Always craving more! This soup is very good for appetite!

In fasting and for unloading, we eat lean okroshka with mushrooms with our family. Mushrooms go into it any that you have at home or that you buy. A simple option - with champignons, royal - with white.

What to cook in the heat? In my family, they would have answered you in chorus - okroshka! I recommend a light version of the soup, and add vinegar for sourness. Cooking okroshka on water with the addition of vinegar - you will like it!

Okroshka on kvass - classic dish, which, I think, every housewife should be able to cook. Most often, I cook okroshka on my homemade kvass. They will turn out very tasty!

This simple mayonnaise okroshka recipe is easy to remember. It will take you about 20 minutes to prepare it. 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 soup, which, moreover, helps to lose weight. I adore okroshka and in early spring I always “sit down” on an okroshka diet. By the 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 budget, the cooking process is simple, and the soup is hearty, rich and tasty. Ready!

Sorrel puree soup is another incredibly tasty dish made from this most healthy vegetable. It is prepared simply, quickly and from affordable budget ingredients, but the taste and appearance of the dish are of a restaurant level.

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, fragrant, 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? :)

Cheese Soup "Friendship"

Eh, well, who among us does not remember the taste of this soup?.. Once it was a real lifesaver for our mothers and grandmothers. But even today, a simple recipe for Druzhba cheese soup (or any other processed cheese) can be a help for a modern housewife who often has to cook something “quickly”.

Mid-September, the kitchen is littered with homemade tomatoes and squash. Well, we cook delicious meals by utilizing excess products. Tomato soup with pumpkin - meet!

Broccoli soup recipe. The soup is very quick to make and tastes amazing. And thanks to such a vegetable as 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 ingredients that are simple and understandable to a Russian person.

Lean pickle is a very easy to prepare and hearty homemade soup. No frills - lean pickle is prepared only from simple and affordable ingredients. Just what you need for Lent.

Very tasty and fragrant pumpkin puree soup. I advise you to cook it for your children, as the soup is very useful.

The classic Mediterranean garlic cream soup is a dish that is better to try once than hear about it a hundred times. Preparing is very simple.

simple and delicious recipe canned soup. Smoked saury in oil goes very well with this dish.

Recipe for hodgepodge with sausage, potatoes, onions, tomatoes, pickles and olives.

Lithuanian cold borscht "Shaltibarshchay"

Recipe for a traditional Lithuanian dish. Cold borscht is served in the summer. This soup should be tried by everyone without exception, just delicious!

Milk soup with buckwheat is very easy to prepare and will not take you much effort and time. Buckwheat is used in both adult and baby food.

Creamy spinach soup with celery and kale 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, quite tasty :)

Vegetarian okroshka - summer cold soup, without eggs and sausage. Also, this okroshka is prepared not on kvass, but on kefir.

Soup with chanterelles is a very light, tasty and fragrant mushroom soup. Suitable for vegetarians and dieters.

French puree soup is an exquisite, but very simple dish in composition. I think that for the preparation of this soup, every housewife can easily find all the necessary ingredients in her refrigerator.

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 zucchini puree soup. The dish turns out not only very useful, but also very tasty and refreshing on a summer day.

Bulgarian pepper soup is an original and very tasty creamy yellow soup! It does not take much effort and money to prepare it, which makes it even more attractive!

Recipe for Thai soup with chicken broth, coconut milk, shrimp, mushrooms, lemon, chili, garlic and ginger. Soup Tom KXA is a visiting card of Asian cuisine.

Recipe for soup made from peas, potatoes, carrots, onions, tomato sauce and spices. Lean pea soup is no less tasty than meat soup.

Croutons will enhance the taste of any soup. Oven-dried 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 cooked in chicken, beef and vegetable broth. Today we offer you vermicelli soup with meatballs.

The recipe for this soup will help out a lot when you need to cook dinner, but there is sorely not enough time. It cooks very quickly, and the soup is very tasty.

White soup is any creamy soup that uses melted cheese.

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, on top of everything else, is very quick and easy to prepare.

Bonn Soup is the basis of the appropriately named diet, based on the statistics that people who prefer soups make up the majority of thin people.

Recipe for potato soup with dumplings.

Recipe for 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 with milk? Helpful and great!

This dish may seem unusual to our eaters, because there is no traditional potato in the soup. The main ingredient here is onion. However, once you taste the soup properly, you will love it. Recipe from Dumas Sr.

You can make soup with anything you have in your fridge. Vegetables, meat, poultry, offal, cereals, cheese will do, you also need broth or water and a pinch of fantasy.

We present 10 interesting soup recipes, half of which you can cook in just half an hour! Delicious lunch guaranteed!

1. Fresh cabbage soup with beans (vegetable bomb!)

In this soup - cabbage, carrots, bell peppers, onions, potatoes, beans, meat! Hearty and thick soup for the whole family, and even tastier tomorrow.

For the soup you will need:

• 300 g pork;
• a glass of boiled or canned beans;
• 2 potatoes;
• 300 g of white cabbage;
• bulb;
• carrot;
• bell pepper;
• clove of garlic;
• 2-2.5 liters of water;
• Bay leaf;
• 2 tbsp. l. vegetable oil;
• salt, peppercorns and ground to taste.

If you are not using canned beans, then soak it for 2 hours, and then boil it in new water until soft. Drain the water and use the beans.

Put a piece of meat in a saucepan, pour water so that it covers the meat for a couple of centimeters, cook after boiling for 20 minutes, then drain the water. Pour the meat with clean water (2 l), cook until tender at a medium boil (15-20 minutes after boiling). Cut the cooked meat into pieces and return to the broth. Chop the cabbage, cut the peeled potatoes into pieces. Add to saucepan.

Prepare the roast. Finely chop the peeled onion, bell pepper, tomato, grate the carrot. Fry the vegetables in a skillet with oil until soft. At the end of cooking, add chopped garlic, stir and remove from heat. Put in a saucepan, and also add the finished beans, bay leaf, salt, peppercorns. Boil for 5 minutes, then turn off the fire. Add the chopped herbs, cover and let the soup brew for 20 minutes before serving.

2. Soup with cabbage, minced meat and cheese (Italian recipe)

Make Italian Peasant Soup! You don’t need to fry vegetables for soup, just throw all the ingredients into a saucepan and cook for half an hour.

Soup Ingredients:

• 200 g minced meat;
• 500 g of white cabbage;
• 100 g of hard cheese;
• 3 celery stalks;
• 2 liters of water;
• salt, pepper, parsley to taste.

Shred the cabbage, finely chop the celery. Mince the minced meat with a fork. Grate half of the cheese, cut the other half into small cubes. Pour water into a saucepan, bring to a boil. Add vegetables to the pan, cook after boiling for 10 minutes. Then send the minced meat to the pan, mix, cook for 15 minutes. Put all the cheese, salt, pepper, remove from heat. Serve with parsley. The soup is ready!

3. Quick vegetable soup (half an hour and you're done!)

Nutritious, light, fragrant soup of beets, cabbage, bell peppers, carrots and onions for every day. If boiled in vegetable broth or water, you get an incredibly tasty lean soup.

To prepare the soup you will need:

• one large beet;
• big carrot;
• 400 g of white cabbage;
• bulb;
• large bell pepper;
• 500 ml of meat (vegetable) broth or water;
• 300 ml of tomato juice;
• 2 tbsp. l. vegetable oil.

Wash and clean vegetables. Grate the carrots, cut the onion and pepper into cubes. Shred the cabbage. Grate beets for Korean carrots.

In a heavy-bottomed saucepan, heat the oil, and stir-fry the onion, carrot, and pepper until soft, 4 to 5 minutes. Then add the grated beets. After 3 minutes, add cabbage. Simmer for 2 minutes and pour in the tomato juice and broth so that it covers the vegetables by 2 cm. Add salt and pepper. Boil 20 minutes after boiling.

Serve soup with herbs, sour cream or natural yogurt.

4. Ural cabbage soup (you will lick your fingers!)

A variant of cabbage soup with millet and potatoes, which can be boiled in meat broth or water. Serve thick cabbage soup with sour cream and chopped herbs.

Shchi Ingredients:

• 3 liters of broth or water;
• 500 g cabbage;
• 2 carrots;
• 2 potatoes;
• 2 tbsp. l. millet;
• 60 g of celery stalks or root;
• 2 onions;
• 3 cloves of garlic;
• 80 g of tomato paste;
• Bay leaf;
• 2-3 tbsp. l. vegetable oil;
• herbs, salt, pepper to taste.

Rinse the millet in several waters, peel the potatoes and cut into large pieces.

Add potatoes and millet to boiling broth or water, salt, cook for 20 minutes.

While the potatoes and millet are cooking, prepare the roast. Chop the cabbage and fry in a spoonful of vegetable oil with tomato paste until soft. Peel and chop the vegetables: grate the carrots, cut the onion and celery into cubes, finely chop one clove of garlic. Fry the prepared carrots, onions, celery and garlic in oil until soft, separately from the cabbage. Add vegetables, cabbage, bay leaf to the pan. Boil for 10 more minutes. Season ready-made cabbage soup with garlic, lemon juice, sour cream, herbs, mashed with salt. Enjoy!

5. Thick soup with bulgur and meatballs (30 minutes)

Hearty, rich soup with vegetables, mushrooms, bulgur and delicious meatballs. For those who are not familiar with bulgur, it's time to introduce it to the menu!

• 500 g minced meat;
• 100 g bulgur;
• 4 medium potatoes;
• 120 g of champignons;
• carrot;
• tomato;
• a bunch of greens;
• a spoonful of vegetable oil;
• salt, pepper to taste.

Rinse the bulgur several times, peel the potatoes and cut into small pieces. Pour 1.5 liters of water into a three-liter saucepan. Put on fire and bring to a boil.

Make meatballs from minced meat, throw into boiling water and cook over medium heat for 15 minutes. Salt the broth. After a quarter of an hour, add potatoes and bulgur to the pan.

Take care of refueling. Clean and wash vegetables and mushrooms. Chop the mushrooms, tomatoes and onions into small cubes, grate the carrots. Fry carrots in oil in a frying pan, then add mushrooms, tomatoes and onions. Simmer for 5 minutes, then add to soup. Simmer for 10 minutes over low heat, season with salt if needed. Ready!

6. Rice soup with cheese dumplings (tasty, easy, very fast!)

This thick soup with tender cheese dumplings will be ready in just half an hour. Add rice, potatoes, onions, carrots and greens to the cheese dumplings. You can cook soup in meat, chicken or vegetable broth.

Ingredients for Quick Dumpling Soup:

• 2 potatoes;
• bulb;
• carrot;
• 100 g of rice;
• 1.5 l of broth;
• 3 art. l. flour;
• 80 g of cheese;
• egg;
• pepper, salt to taste;
• Bay leaf;
• 2 peas of black pepper;
• a bunch of dill;
• 2 tbsp. l. vegetable oil.

Wash and clean vegetables. Cut the potatoes into small cubes, chop the onion, grate the carrots, rinse the rice. Bring the broth in a saucepan to a boil, add parsley, pepper, potatoes. Bring to a boil, lower heat and simmer for 5 minutes. Then add rice and start frying.

Heat a tablespoon of vegetable oil in a frying pan, fry the onions and carrots until soft. Add to soup and stir. Continue to cook over low heat.

For dumplings, grate the cheese on a fine grater, mix with flour, egg, salt, pepper, add a tablespoon of water and vegetable oil. With wet hands, make dumplings the size of meatballs.

Put the dumplings in the soup, bring to a boil and cook for 3 minutes. Then add chopped dill, salt and pepper. The soup is ready!

7. Pickle with mushrooms (hit of the season!)

Fragrant mushroom broth, vegetables, pearl barley and pickles - a great choice for a family dinner!

You will need:

• 400 g mushrooms;
• carrot;
• bulb;
• 3 pickles;
• 40 g pearl barley;
• 3 art. l. vegetable oil;
• 2.5 liters of broth (or water);
• salt, pepper to taste.

Put the washed and coarsely chopped mushrooms in a saucepan with water or broth, cook for 10 minutes. Mushrooms can be used both fresh and frozen. Peel the carrots and onions, grate the carrots, cut the onion into cubes. Fry the vegetables in a tablespoon of oil over medium heat until soft, add to the pan. Also send the washed barley to the pan, cook for 30 minutes. Cut the peeled potatoes into cubes, throw into the pan. Grate the cucumbers, cook in the soup for 10 minutes at a low boil. Check the readiness of the potatoes, salt and pepper. Serve to the table, enjoy!

8. Country Liver Soup (Original Recipe)

Have you ever made liver soup? Be sure to try! An unusual, tasty and budget option for a rich soup.

Liver Soup Ingredients:

• 300 g of liver;
• 600 g potatoes;
• bulb;
• carrot;
• 70 g of vermicelli;
• 20 g butter;
• 2 tbsp. l. vegetable oil;
• 3 liters of water;
• Bay leaf;
• herbs, salt, pepper to taste.

Peel the onions and carrots, cut the onions into cubes, grate the carrots. Fry the vegetables in vegetable oil in a pan until soft, select on a plate. In the same pan, add butter and fry the chopped liver in pieces, stirring, until the color changes.

Put a pot of water on the fire. Peel potatoes and cut into small pieces. Drop into boiling water. Boil 7 minutes.

Add the roast and liver to the potatoes, bring to a boil and cook for 10 minutes. Then lay out the vermicelli, bay leaf, salt, pepper, cook until the vermicelli is ready, 10-12 minutes. Serve with sour cream and chopped herbs.

9. Soup with lentils and vegetables (spicy soup without meat)

A warming, savory, hearty vegetable puree soup - just what you need in the fall!

Soup Ingredients:

• a glass of lentils (any);
• 2 carrots;
• 3 celery stalks (or half a small root)
• large bulb;
• 2 cloves of garlic;
• bell pepper;
• 2 tomatoes;
• chili pepper;
• salt, pepper to taste;
• 3 art. l. vegetable oil (olive);
• a liter of boiling water;
• a bunch of greens (dill, parsley);
• cheese (parmesan or dzhyugas) to taste;
• Bay leaf;
• 1/2 tsp dried thyme;
• 1 tsp Sahara.

Pour boiling water over the tomatoes for 20 seconds, then remove the skin and cut into cubes. Clean the vegetables. Cut carrots into rings, onions, peppers into half rings, celery into thin slices.

Heat a large heavy bottomed pan, add oil and sauté the onions, carrots, peppers and celery. When the vegetables are soft, add the tomatoes, chopped chili, bay leaf, salt, pepper, thyme, and sugar to the pan. Stir and simmer over medium heat for 5 minutes. Then add the washed lentils. Pour boiling water over all the ingredients and cook until the lentils are cooked for 15-25 minutes, depending on the type of lentil (usually this information is provided on the package).

Remove the finished soup from the heat, select the parsley, puree with a blender. Put on fire, bring to a boil, turn off the heat. Ready! Serve with grated cheese and herbs.

10. Vegetable soup with buckwheat and melted cheese (very fast and tasty!)

Make a creamy soup with vegetables and buckwheat! If you have beef broth or don't mind using a bouillon cube, you can make this soup in 25 minutes!

For the soup you will need:

• 1 liter of meat broth;
• 70 g of buckwheat;
• 300 g zucchini;
• carrot;
• bulb;
• clove of garlic;
• bunch of parsley;
• 150 g of processed cheese;
• 1 st. l. vegetable oil;
• salt, pepper to taste.

Rinse vegetables, herbs and cereals. Grate peeled carrots and zucchini (without large seeds). Cut the onion into small cubes, chop the garlic.

In a saucepan, bring the broth to a boil, lay out the cereal. Bring to a boil and simmer over low heat.

Saute carrots and garlic in oil in a pan until golden brown. Then add the onion and zucchini to the vegetables, fry until soft, then put everything in the soup. Boil for 5 minutes, then add melted cheese and chopped greens. Stir, warm and serve. Enjoy your meal!