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Light suras. Five ways to make quick soup. Recipe for delicious lamb kharcho soup

A variety of soups are included in the diet of every person, starting from early childhood. Some adhere to consistency and regularly prepare first courses, others somewhat neglect them, being content only with second courses or sweet desserts, forgetting about the benefits of liquid food.

In addition, soups made from high-quality vegetables help cope with overeating, turning out to be faithful assistants to a healthy and dietary diet.

Is it necessary to eat soup every day? The answer is exclusively positive, because fresh soups are beneficial for the health and vitality of the body. There are several reasons for this:

first courses have a stimulating effect on the digestive processes and are quickly absorbed;
liquid food provides support for water-salt balance;
Hot soups help keep you warm during the cold season by supplying the body with thermal energy.

First courses come first in terms of nutritional value and ability to be easily absorbed by the body, so they are recommended for use in children's diets, as well as in the postoperative period and during dietary nutrition.

Cooking secrets or how to make delicious soup

The main rule and main secret in preparing first courses is simply following the recipe, which will save the cook from overcooked vegetables and frequent problems with over-salting soups. Easy-to-follow steps for preparing a soup masterpiece:

send vegetables for cooking in the recipe order, then each of them will have time to cook and stay in shape;
add salt to the dishes gradually and only when all the ingredients are ready, which will ensure uniform impregnation with salt and will not allow the food to be oversalted;
Make sure that the vegetables do not boil over during the cooking process by adjusting the heat level;
Just let the prepared dish stand for a while and simmer under the lid, then its taste will improve significantly.

Recipes for the simplest and most inexpensive soups for every day

Soups can be prepared daily from cheap improvised products that every housewife can find. The grocery basket will be quite inexpensive, and the first courses will delight you with appetizing aromas and pleasant taste.

Tomato soup

For 10 servings you will need:

500 g chicken breast;
2 large potatoes;
1 onion;
2 large tomatoes;
180 g sour cream;
2.75 liters of water;
35 g olive oil;
salt;
black pepper;
dill.

Cooking time: 45-50 minutes.

Calorie content: 35 kcal/100 g.

Soup with processed cheese and noodles

For 6 servings you will need:

190 g processed cheese;
90 g small vermicelli;
2 large potatoes;
1 medium carrot;
1 onion;
30 g butter;
salt;
black pepper;
2.45 liters of water;
a bunch of dill or other greens.

Cooking time: 35 minutes.

Calorie content: 30 kcal/100 g.

Rice soup with tomatoes and cheese

For 10 servings you will need:

2.75 liters of water;
110 g round rice;
2 large tomatoes;
2 large potatoes;
150 g processed cheese;
200 g meat balls (minced meat);
dill;
salt;
black pepper.

Cooking time will take: 35 minutes.

Calorie content: 31 kcal/100 g.

Finely grate the processed cheese and place it in boiling water, cook over moderate heat for 8 minutes until completely dissolved;
Place the meat balls into the pan and cook for 8 minutes;
Cut the potatoes into cubes;
Pour boiling water over the tomatoes, wait 30 seconds, then remove the skin and cut into medium cubes;
Wash the rice well, add it to the pan along with the vegetables and cook for 12 minutes;
3 minutes before readiness, add spices and dill.

Fish soup

For 8 servings you will need:

220 g canned saury;
2 medium potatoes;
50 g round rice;
2.85 liters of water;
2 small onions;
salt;
black pepper;
greens to taste.

Total cooking time: 25 minutes.

Calorie content: 25 kcal/100 g.

Wash the rice and place it in boiling water, cook for 2 minutes;
Finely chop the onion;
We disassemble the saury into small pieces;
Place potatoes, onions, fish into the pan and cook for 12 minutes;
4 minutes before the end of cooking, if necessary, you can add salt to the soup, add pepper, and garnish with herbs.

Recipes for traditional soups for every day

When it comes to traditions, borscht and pea soup chik or cabbage soup, loved by many housewives and eaters. We are offering to you simple recipes popular dishes to cook original soups, having tried which, you will definitely want more!

For 10 servings you will need:

600 g beef meat;
450 kg of potatoes;
1 large carrot;
2 medium onions;
3 medium beets;
190 g tomato paste;
0.5 teaspoon of citric acid;
3 teaspoons sugar;
450 g white cabbage;
salt;
3.85 liters of water;
ground black pepper;
4 cloves of garlic;
dill, parsley;
45 g olive oil;
2 bay leaves.

Cooking time will take: 110 minutes.

Calorie content: 90 kcal/100 g.

We wash the beef meat, cut it into portions, put it in a saucepan and pour in enough water to cover the meat by 10-12 cm. From the moment it boils, cook for 50-60 minutes over low heat.
We wash the beets and carrots well, peel them and cut them into thin strips;
Chop the onion and fry until golden brown. olive oil, then add carrots to it, mix thoroughly, fry for 3 minutes and add beets to the vegetables. Fry over low heat for about 12 minutes with the lid on;
Add to vegetable mixture tomato paste mixed with sugar and citric acid, continue to fry for another 8 minutes.
Cut the potatoes into small cubes or strips;
Finely chop the cabbage;
Add salt and pepper to the prepared broth and lower the prepared cabbage; from the moment of boiling, cook for 11 minutes;
Place potatoes and vegetables in a saucepan, cook over low heat for 15 minutes, stirring at intervals of 3 minutes;
At the end of cooking, add finely chopped garlic, bay leaves and sprinkle with herbs.

Pea soup with smoked ribs

For 10-12 servings you will need:

550 g smoked pork ribs;
3.8 liters of water;
300 g peas;
1 onion;
1 large carrot;
20 g olive oil;
2 bay leaves;
salt;
black pepper.

Cooking time will take: 95 minutes.

Calorie content: 85 kcal/100 g.

Cabbage soup with cabbage

For 8-10 servings you will need:

380 g white cabbage;
3 large potatoes;
2 medium onions;
2.75 liters of water;
300 g meatballs;
20 g olive oil;
salt;
black pepper;
dill;
bay leaf.

Cooking time will take: 50 minutes.

Calorie content: 52 kcal/100 g.

Cut the onion into medium cubes and fry in olive oil until golden brown;
Grate or cut the carrots into thin strips, add to the onion and fry for 12 minutes;
Chop the cabbage very finely, place it in a pan with water, cook for 12 minutes, then add meatballs and cook for another 4 minutes;
Cut the potatoes into cubes and place them in a saucepan along with the overcooking, add spices, cook over low heat, remembering to stir so that the potatoes do not boil;
At the end of cooking, add bay leaf and sprinkle with dill.

Lenten soups: easy recipes for every day

Meatless soups are not only low-calorie, but also very tasty, which can be cooked daily, spending very little time. For example:

For 8-10 servings you will need:

230 g buckwheat;
2 large potatoes;
1 onion;
15 g olive oil;
3.25 liters of water;
salt;
ground black pepper.

Cooking time will take: 40 minutes.

Calorie content: 26 kcal/100 g.

Fill the pan with water, add the washed buckwheat, boil for 15 minutes over medium heat for 15 minutes from the moment it boils;
Chop the onion and fry in vegetable oil until golden brown;
Peel the potatoes, cut into medium cubes, place in a saucepan and cook for 12 minutes;
4 minutes before readiness, add some salt and pepper to the soup;
At the end of cooking, add the fried onion.

For 8 servings you will need:

180 g pearl barley;
3 large potatoes;
35 g olive oil;
3.1 liters of water;
3 pickled cucumbers;
1 large carrot;
1 onion;
spices;
2 bay leaves.

Cooking time will take: 70 minutes.

Calorie content: 21 kcal/100 g.

Fill the pan with water and bring to a boil;
We wash the pearl barley twice, put it in a saucepan with boiling water, cook for 40-50 minutes;
Chop the onion and fry in olive oil until golden brown;
Grate the carrots or cut them into thin strips, fry together with the onion for 15 minutes, without covering with a lid;
Finely chop the cucumbers, add to the vegetables and fry covered for 15 minutes;
Add potatoes to barley, cook for 12 minutes, stirring;
4 minutes before readiness, add vegetables to the soup, add salt as needed, and add your favorite spices;
At the end of cooking, add bay leaves and let the soup sit for 10 minutes.

For 10 servings you will need:

2 raw eggs;
2 large potatoes;
150 g horns;
2.50 liters of water;
1 onion;
20 g olive oil;
dill;
salt;
ground black pepper.

Calorie content: 22 kcal/100 g.

Cut the potatoes into cubes or medium cubes;
Place in a saucepan, cook for about 6 minutes from the moment of boiling, then add the horns and continue cooking for 8 minutes;
Chop the onion and fry in olive oil until golden brown;
Break the eggs into a cup, add some salt and beat with a fork for about 30 seconds;
1 minute before readiness, pour the egg mixture into the soup in a thin stream, stirring constantly;
Pepper the finished dish and sprinkle with dill.

Delicious soup recipes for children's menus

Preparing soups every day for children's diets will not create much difficulty for housewives, since the recipes are quite simple, prepare quickly and turn out to be very nutritious.

Milk soup with vegetables

For 6-8 servings you will need:

1.7 liters of milk;
0.4 l of water;
1 small onion;
300 g white cabbage;
2 medium potatoes;
20 g melted butter;
salt to taste.

Cooking time will take: 30 minutes.

Calorie content: 48 kcal/100 g.

Finely chop the cabbage;
Combine the milk with water, bring to a light boil and add the cabbage to it. Cook for 7 minutes, stirring constantly;
Cut the potatoes into small pieces, place them in a saucepan and continue cooking for another 12 minutes over low heat, remembering to stir;
Finely chop the onion, fry in melted butter until golden brown;
4 minutes before readiness, add fried onions to the soup and add salt to taste.

Soup with chicken meatballs in a slow cooker

For 6 servings of soup for children you will need:

350 g chicken fillet;
1 raw egg;
35 g rye flour;
2.5 liters of water;
2 large potatoes;
half an onion;
1 medium carrot;
100 g egg noodles;
a bunch of dill;
salt to taste.

Cooking time will take: 25-30 minutes.

Calorie content: 35 kcal/100 g.

Twist the chicken fillet using a meat grinder or blender, add the egg and flour, mix thoroughly, form meatballs and place them in the freezer for 15 minutes;
Cut the potatoes and onions into cubes;
Grate or cut the carrots into thin strips;
Fill the cooking container with water, place the meatballs and prepared vegetables into it, add dill and set the multicooker to “Soup” mode;
8 minutes before readiness add egg noodles, salt.

Simple recipes for delicious soups for every day will allow caring housewives to save a sufficient amount of time and at the same time get a delicious result that can bring real gastronomic pleasure and delight the whole family!

Another recipe delicious soup is in the next video.

It is quite possible that summer will come someday in the middle zone. So, it still makes sense to put bread kvass. It will take at least a week to prepare a good starter, and as forecasters promise, by that time the air temperature should rise above 20 C (in the daytime).

How to prepare sourdough for
homemade bread kvass

Ingredients:

2 liters of cold water;
0.5 loaves of Borodino bread or 100 grams of rye flour + 100 grams of rye bread;
4 tablespoons granulated sugar;
3 grams of yeast.
Preparation time - 5-6 days

How to put kvass:

Fry the flour or pieces of bread until they darken (but do not char; with black bread it is sometimes difficult to tell whether it is just toasted or already burnt).

Dissolve yeast and 1 tablespoon of granulated sugar in lukewarm water.

After 10 minutes, add a third of the flour or breadcrumbs.

Drain almost all the water, add the same amount of fresh water, another spoonful of sugar and another third of crackers or flour with crackers.
And insist again for a couple of days.
Drain again, add the remaining crackers (or flour with crackers) and sugar. And fill it with fresh water again.
During this time, the sourdough will lose its insolent yeasty taste and unpleasant bitterness and it will be possible to use it for drinking kvass. To do this, once every 1.5-2 days, you will need to add water, sugar to taste and a large handful of fresh rye crackers to a three-liter jar with the prepared starter, first removing some of the old soggy ones that have sunk to the bottom. For taste you can add raisins, mint, ginger, honey...

Soups are the most important element of our kitchen. Despite the relatively low calorie content(about 20-25 kilocalories per liter), they have 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 influences the increase in appetite, the better the digestion of all food taken at lunch. That is why soups are served as a first course. On this page you will find delicious and healthy recipes soups, as well as tips on how to cook soup correctly.

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How to cook soup

To make the broth rich, the meat should be poured cold water. The broth is quickly brought to a boil and then simmered over low heat.
If you cook the broth over high heat, the meat will be tastier and the broth will not be as rich.
When cooking soup, after each addition of vegetables, quickly bring the soup to a boil and then reduce the heat.
Stir soups using slow circular movements. Only in this case the integrity of the vegetables in the soup is not compromised.
Do not add water to the broth; it greatly affects the taste of the broth. If it is necessary to add (too much salt or too little liquid), then use boiling water.
To prevent the soup or broth from losing 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, you let it brew for a while.
Heat the broth over low heat, uncovered. This way it will better retain its transparency and taste.

When to salt 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 obtained from porcini mushrooms, champignons or morels.
To make mushroom soup tasty and rich, it is better to use both large dried mushrooms, and small ones. Large mushrooms give the broth a dark color and delicate taste, rather small aroma.
It will turn out more rich if you cook it from brisket.
A few minutes before the end of cooking, be sure to add chopped lettuce peppers to the borscht. Pepper adds vitamins to the dish and gives it a special taste.
The main ingredients of any pickle are pickled or canned cucumbers, cucumber pickle and sautéed vegetables. The remaining ingredients can be very different, depending on the name of the recipe and the chef’s idea.
If pearl barley sauté in oil rather than boil, the pickle will turn out much tastier.
If the pickle is not spicy enough, add boiled cucumber pickle (pre-strained) to it.
To pearl barley soup It turned out to be a beautiful color, pre-fry the pearl barley in butter.
If you add a tablespoon of sherry to the soup, the soup will turn out much tastier.
To

Word " soup" many centuries ago the French came up with this: that’s what they began to call their liquid first meal. The French took the Latin word as a basis suppa, which meant “bread soaked in broth.” This fact suggests that the ancestors of soups were known back in the Ancient World, and the history of the dish goes back hundreds of years.

Soups owe their birth to... dishes. As soon as a person was able to come up with strong and chemically neutral dishes that were not afraid of high temperatures, he immediately began experiments on creating new dishes, among which were soups. This happened in the East - in Ancient China and nearby regions approximately 100 years BC. But in our current understanding, the soup developed about 400-500 years ago. In Europe, people started talking about soups in the Middle Ages, and again thanks to the spread of porcelain, earthenware and cutlery here at that time. First, soups conquered Southern Europe in the 15th-17th centuries, and then began to spread further and further to the north, east and west, and by the 17th century they were already known everywhere.

In Russia, in pre-Petrine times, all liquid dishes were called stews. At first, the word “soup” was used to describe only dishes that came from Western Europe, and then it replaced the traditional name for first courses.

There are unimaginably many in the world today soup recipes, however, we can immediately determine almost unmistakably whether this is soup in front of us or not. The thing is that soup differs from all other dishes in three main features: firstly, the soup contains at least 50% liquid, secondly, the technology for preparing soup almost always involves cooking, and thirdly, all the components of the soup create the overall taste ( as opposed to simply boiling foods or a mixture of them) and are its important parts.

In modern world cuisine, there are approximately 150 types of soups, which are divided into more than a thousand types, which in turn can also have cooking options. Soups can be hot or cold (according to serving temperature), with water, kvass, beer, milk, fermented milk products, in brine, wine, fruit or vegetable juice (according to the cooking liquid used), meat (including poultry), fish, vegetables, mushrooms, with flour products, cereals, dairy, fruit and even seaweed soups (depending on the main ingredient). In a word, delicious soup recipes World cuisine has invented an incredible amount and a lifetime would not be enough to try them all. No need!

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

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

How to make delicious soup

It would seem, what problem could there be with preparing an everyday liquid dish familiar from childhood? I cut potatoes, carrots, added meat, mushrooms, salt and pepper, added water, set to cook - and that’s it! But it turns out that making a delicious soup is not as easy as it seems. And a culinary lesson will not be superfluous here.

Actually, the tricks come down to several questions:

1 Since most soups are prepared using broths (meat or vegetable), you need to be able to prepare high-quality broth. As experience shows, to make it clean and transparent, you need skill. For example, you need to be able to get rid of foam and then clarify the aromatic liquid.

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

2 Cooking vegetables in soup is also an art. The order in which they are added is not at all indifferent, because the cooking speed varies, and, in addition, different vegetables“influence” each other differently. What is important to know to make delicious soup?

All vegetables should be placed in boiling salted broth. Vegetable soups are only good if they are freshly prepared, as they quickly lose their vitamins. After they are cooked, close the lid and let the soup sit for 10 minutes.
Potatoes come first (only cereals can get ahead of them), since they cook longer than other vegetables. Also, if you cook it at the same time as acidic 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 prepared by sauteing, or directly. Cooking time for carrots is 20-30 minutes, less for roots (depending on thickness). If we add sauteed vegetables, then we don’t even cook them, but let them soak in the rest of the flavors, so they need to be added when the potatoes are completely ready.
Not everyone likes carrots in soup (like onions), so they cook them whole (without cutting them 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 broth for soup, put the onion in its peel (in a special container or gauze). You can cook it peeled, but whole (and then throw it away). But if the presence of onions in the soup is foreseen, then it must be chopped quite finely and cooked with or without preliminary soft sautéing.
There is no need to cook the greens! It is added at the very end, after which the fire is turned off, and the greens release all their aroma in the warmth. It is also important not to overcook the bay leaf, adding a maximum of 5 minutes before readiness. You will find this recommendation in any delicious soup recipe.

3 Add flour (for thickness), beaten eggs, dumplings and dumplings, pasta and cereals 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 recipes for preparing delicious soups. If you want to cook together, then know that rice cooks no less (or even more) than potatoes, and vermicelli cooks quickly.

However, with all the nuances, in order to prepare 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 Westphalia

You may know that dishes made from peas and legumes are very popular in Germany. This is one of the most delicious recipes soup, very typical.

Recipe ingredients: 200 g dry green peas, 100 g onions, 30 g carrots, 30 g celery root, 30 g 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, diced, stew in lard. Add water, add peas and cook over low heat. When the peas are almost ready, add salt and pepper, marjoram, nutmeg and a few drops of vinegar. Then add the diced potatoes and chopped leeks. Cook a little more. Before the end of cooking, add hunting sausages, heat them, then remove and cut into slices. Serve the soup, sprinkled with chopped green onions and toasted croutons.

Delicious cream soup from Scotland

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

How to cook: Soak the beans in cold water overnight. Boil the beets. Place onion, beans (drain water), chopped celery, beets, tomatoes into a saucepan and lightly fry everything. Add broth, salt and pepper. Boil, skim off foam if necessary and simmer over low heat for about 3 hours. Then remove the beets, rub everything else through a sieve and reheat. When serving, sprinkle the table with chopped mint.

Recipe for delicious Toulouse garlic soup

Recipe ingredients: 5 cloves of garlic, 30 g of 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 several minutes. Break the eggs, separate the whites, beat until foamy and add to the boiling soup. After a few minutes, remove the pan from the heat, dip the yolks into the soup, add salt and pepper and pour the soup into bowls. Place 1-2 tablespoons of toasted food on each plate. wheat bread, cut into small cubes.

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 wheat bread, 3 tablespoons grated hard cheese, butter, salt.

How to cook: Place finely chopped onions and margarine in a saucepan and fry until brown. Add flour and fry, stirring constantly. Pour in the broth, salt, pepper and add bay leaf. Cook until the onion becomes soft. Fry the bread slices on both sides in butter. Pour the soup into portioned ceramic cups or pots, put slices of toasted bread in each, sprinkle with grated cheese, cover with a lid and place in a preheated oven. After a few minutes, when the cheese has melted, remove the cups and serve. You can serve grated cheese separately.

Delicious onion soup from Belgian cuisine

Recipe ingredients: 500 g onions, 1-2 tablespoons vegetable oil, Wheat flour, salt, black pepper, meat broth, grated hot cheese.

How to cook: Cut the onion into thin rings and fry in vegetable oil together with flour. Add salt and pepper, pour in the broth and cook over high heat. Serve the soup in broth cups, 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 and pepper and simmer over low heat. Boil water, put in boiling water vegetable stew and season with flour sautéed with vegetable oil. When serving, place boiled rice on a plate, sprinkled with grated cheese.