How to cook different soups. What types of soups are there? Recipe for delicious lamb kharcho soup

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Quick Soup Recipes

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

Lean and healthy soup I cook from celery root when I want to unload the body and fill it with vitamins. It doesn't even have meat. 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 Hungarian recipe 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 make. 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 in the summer are full and vegetable soup with bell pepper you can cook every time with new ingredients.

Okroshka on whey - exclusively summer dish, which not only satisfies hunger well, but also perfectly refreshes, therefore, before serving, the soup should always be thoroughly cooled in the refrigerator.

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 - surprisingly tender, almost creamy soup from quite 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 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 as good as possible in summer. We also add garlic for piquancy and more greens.

Perhaps the most unusual option okroshka - with sprats 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 - 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 - traditional and we are all fine famous soup 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 from this the healthiest 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 soup from sorrel 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're getting ready. delicious meals by disposing of 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.

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 - very easy to prepare and hearty soup home cooking. No frills - lean pickle is prepared only from simple and available 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 grain It is applied both in adult, and in children's 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's Hungarian the National dish. And, I must say, quite tasty :)

Vegetarian okroshka - summer cold soup, without eggs and sausages. 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 every housewife will easily find everything to prepare this soup. necessary ingredients in your refrigerator.

Vegetarian vegetable miso soup is a delicious and very healthy soup. Japanese kitchen based on fish, but we will prepare a soup without fish, but nevertheless full of vitamins and useful substances!

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.

Soup from bell pepper- original and very tasty yellow cream soup! It does not take much effort and money to prepare it, which makes it even more attractive!

Thai Chicken Broth Soup Recipe coconut milk, shrimp, mushrooms, lemon, chili, garlic and ginger. Soup Tom KXA - business card Asian cuisine.

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

Croutons will enhance the taste of any soup. Oven dried or fried butter rubbed with garlic or soaked 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- one of the most popular homemade soups. It always turns out very tender and tasty. This is very light soup, which, in addition to everything else, is very quickly and simply prepared.

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 potato soup with dumplings.

Recipe for borscht with beets, squid, cabbage, carrots, potatoes, onions and herbs.

For many milk soup associated with either 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 the soup does not contain traditional potato. The main ingredient here is onion. However, once you taste the soup properly, you will love it. Recipe from Dumas Sr.

Soups are an important part of every person's diet. They help to get enough, to restore strength. They began to cook about 400 years ago, from the time the dishes appeared. However, do not think that the cooking process was the same as now. The method of cooking began to be used much later.

First courses began to become widespread only at the end of the 17th century. In Russian cuisine, liquid dishes were usually called stews. The name "soup" began to be used only under Peter I.

Today there are about 150 variants, each of which is subdivided into another thousand species, while also in several variations.

They can be hot - borscht, pickles, hodgepodges, cabbage soup, s various types meat, fish, vegetables or cereals. Cold liquid dishes are good in the summer heat and are cooked mainly on light broth, water, kvass, fermented milk products(okroshka, holodnik, tarator).

However, all of them are united by the fact that 50% is liquid, another half is a different content. The ingredients are a wide variety of products: vegetables, cereals, pasta, fruits, herbs, spices, meat products. It is impossible to say which one is better. Everyone chooses according to their taste, preference and even lifestyle.

On our website you will find simple and understandable recipes for soups both for every day and for festive table. Each dish is described step by step with a photo with a detailed set of ingredients, so even a novice hostess will understand everything.

The question that worries many women is how to cook soup so that it is tasty, healthy, and, of course, does not harm the figure. At the same time, it is necessary that he be sure to please all household members.

We have a large selection of recipes: Ukrainian borsch, Georgian kharcho, with cheese and crackers, with noodles, mushrooms, various types of fish, seafood - you can’t count everything.

In order for the food to turn out, you must follow the unspoken rules:

• vegetable soups are boiled in a small amount of liquid;
• meat, especially with smoked meats, will turn out tastier if you cook them with faience, porcelain or enamelware;
• do not cook too much - the maximum number of servings for 6 people at the rate of 200-400 ml of liquid per serving;
• spices, as well as tomato paste, are placed at the very end of cooking;
• in borscht, potatoes are cut into cubes, in soups with noodles - straws.

If you are watching your weight, then you will definitely like vegetarian dishes. A dietary, healthy meal is prepared without frying vegetables and adding fatty meats or fish. To make it more satisfying, cereals or legumes are added to it, and greens for flavor.

Only a real hostess can cook real Ukrainian borscht, but thanks to detailed description, step by step photo and the exact recipe, you can easily master this art and delight your loved ones with a rich, unique taste.

It is especially worth highlighting the first dishes for children. Every mom has to “puzzle” over what to cook so that the baby eats with pleasure. With us, this problem will be solved by itself. On the pages of our site you will find soups - mashed potatoes for your beloved child from 6 months. As a rule, they are prepared from vegetables, with the addition of cream or milk.

Do not be afraid to experiment, choose new recipes on our website. Your loved ones will surely appreciate your efforts, because now, even the simplest broth will become a chef's masterpiece.

On the pages of our site you will find other equally interesting recipes.

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

In addition, soups made from high-quality vegetables help to 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 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 digestion processes and are quickly absorbed;
• liquid food provides support for water-salt balance;
• hot soups help keep warm in the cold season, supplying the body with thermal energy.

The first dishes come out on top in terms of nutritional value and ability to be easily absorbed by the body, therefore they are recommended for use in the children's diet, as well as in the postoperative period and in dietary nutrition.

Cooking secrets or how to cook delicious soup

The main rule and the main secret in the preparation of first courses is the elementary following of the recipe, which will save the cook from boiled vegetables and frequent problems with oversalting soups. Easy-to-follow items for making a soup masterpiece:

• send vegetables for cooking in recipe order, then each of them will have time to cook and stay in shape;
• add salt to the dishes gradually and only as soon as all the ingredients are ready, which will ensure uniform impregnation with salt and will not allow you to oversalt the food;
• make sure that the vegetables do not boil over during the cooking process by adjusting the level of incandescence;
• let the cooked dish stand for a while and sweat 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 turn out to be quite inexpensive, and the first courses will delight you with mouth-watering aromas and a 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.

Prep time: 45-50 minutes.

Calorie content: 35 kcal / 100 g.

Soup with melted cheese and vermicelli

For 6 servings you will need:

• 190 g of processed cheese;
• 90 g of 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.

Met preparation 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 of processed cheese;
• 200 g of meat koloboks (from minced meat);
• dill;
• salt;
• black pepper.

Cooking time will take: 35 minutes.

Calorie content: 31 kcal / 100 g.

1. Finely rub the melted cheese and lower it into boiled water, cook on moderate heat for 8 minutes until completely dissolved;
2. We send meat balls to the pan, cook for 8 minutes;
3. Potato cut into cubes;
4. Pour the tomatoes with boiling water, wait 30 seconds, then remove the skin, cut into medium cubes;
5. We wash the rice well, send it to the pan along with vegetables and cook for 12 minutes;
6. 3 minutes before readiness, add spices and dill.

fish soup

For 8 servings you will need:

• 220 g of 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.

1. We wash the rice and lower it into boiled water, cook for 2 minutes;
2. Finely chop the onion;
3. We disassemble saury into small pieces;
4. We lower the potatoes, onions, fish into the pan and cook for 12 minutes;
5. 4 minutes before the end of cooking, if necessary, add salt to the soup, add pepper, decorate with herbs.

Recipes for traditional soups for every day

When it comes to traditions, borscht, pea soup or cabbage soup, beloved by many housewives and eaters, come first. We are offering to you simple recipes popular cooking dishes original soups, having tried which, you will certainly want supplements!

For 10 servings you will need:

• 600 g of beef meat;
• 450 kg of potatoes;
• 1 large carrot;
• 2 medium onions;
• 3 medium beets;
• 190 g of tomato paste;
• 0.5 teaspoon of citric acid;
• 3 teaspoons of sugar;
• 450 g white cabbage;
• salt;
• 3.85 liters of water;
• black ground 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.

1. We wash the beef meat, cut it into portioned pieces, send it to the pan and pour enough water so that it covers the meat by 10-12 cm. From the moment of boiling, cook for 50-60 minutes over low heat.
2. We wash the beets and carrots well, peel and cut into thin strips;
3. Chop the onion, fry until golden brown olive oil, after we send carrots to it, mix thoroughly, fry for 3 minutes and add beets to the vegetables. Fry on low heat for about 12 minutes under the lid;
4. In the vegetable mixture, spread the tomato paste mixed with sugar and citric acid, continue to fry for another 8 minutes.
5. Potatoes are cut into small cubes or straws;
6. Thinly shred the cabbage;
7. Add salt, pepper to the finished broth and lower the prepared cabbage, cook for 11 minutes from the moment of boiling;
8. We send potatoes and vegetables to the pan, cook on low heat for 15 minutes, stirring at intervals of 3 minutes;
9. At the end of cooking, lower the 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 of peas;
• 1 onion;
• 1 large carrot;
• 20 g of olive oil;
• 2 bay leaves;
• salt;
• black pepper.

Cooking time will take: 95 minutes.

Calorie content: 85 kcal / 100 g.

Shchi 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 of olive oil;
• salt;
• black pepper;
• dill;
• bay leaf.

Cooking time will take: 50 minutes.

Calorie content: 52 kcal / 100 g.

1. Cut the onion into a medium cube, fry in olive oil until golden brown;
2. We rub the carrots or cut them into thin strips, add to the onion and overcook for 12 minutes;
3. Chop the cabbage very finely, put it in a pot of water, cook for 12 minutes, then add meatballs and cook for another 4 minutes;
4. We cut the potatoes into cubes and, together with overcooking, send them to the pan, add spices, cook over low heat, not forgetting to stir so that the potatoes do not boil;
5. At the end of cooking, add bay leaf, sprinkle with dill.

Lean soups: easy recipes for every day

Soups without meat are not just 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 of buckwheat;
• 2 large potatoes;
• 1 onion;
• 15 g of olive oil;
• 3.25 liters of water;
• salt;
• ground black pepper.

Cooking time will take: 40 minutes.

Calorie content: 26 kcal / 100 g.

1. We fill the pan with water, pour in the washed buckwheat, boil for 15 minutes from the moment of boiling over medium heat;
2. Chop onion, fry until golden brown vegetable oil;
3. Peel the potatoes, cut into medium cubes, send to the pan and cook for 12 minutes;
4. 4 minutes before readiness, add salt to the soup, pepper;
5. At the end of cooking, add the overcooked onion.

For 8 servings you will need:

• 180 g of 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.

1. Fill a saucepan with water and bring to a boil;
2. We wash the barley twice, put it in a pot of boiling water, cook for 40-50 minutes;
3. Chop the onion, fry until golden tones in olive oil;
4. We rub the carrots or cut them into thin strips, fry together with onions for 15 minutes, without closing the lid;
5. Cucumbers finely cut, add to vegetables and fry under the lid for 15 minutes;
6. Add potatoes to barley, cook for 12 minutes, stirring;
7. 4 minutes before readiness, we send vegetables to the soup, add salt as necessary, put your favorite spices;
8. At the end of cooking, add bay leaves and let the soup stand for 10 minutes.

For 10 servings you will need:

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

Calorie content: 22 kcal / 100 g.

1. Potatoes are cut into cubes or medium sticks;
2. We lower it into the pan, from the moment of boiling we cook for about 6 minutes, after which we fall asleep the horns, continue to cook for 8 minutes;
3. Chop the onion, fry until golden brown in olive oil;
4. Break the eggs into a cup, add salt and beat with a fork for about 30 seconds;
5. 1 minute before readiness, pour the egg mixture into the soup in a thin stream, stirring constantly;
6. We pepper the finished dish, sprinkle with dill.

Delicious soup recipes for children's menu

Cooking soups every day for a children's diet will not create great difficulties for housewives, since the recipes are quite simple, they cook 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.

1. Finely chop the cabbage;
2. We combine milk with water, bring to a light boil and send cabbage to it. Cook for 7 minutes, stirring constantly;
3. We cut the potatoes into small bars, send them to the pan and continue to cook for another 12 minutes on low heat, not forgetting to stir;
4. Finely chop the onion, fry in melted butter until a golden hue is obtained;
5. 4 minutes before readiness, we send fried onions to the soup and 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.

1. We twist the chicken fillet with a meat grinder or a blender, add the egg and flour, mix thoroughly, form meatballs and send them to the freezer for 15 minutes;
2. Cut potatoes and onions into cubes;
3. Grate or cut carrots into thin strips;
4. We fill the cooking container with water, send meatballs, prepared vegetables into it, add dill and set the “Soup” mode on the slow cooker;
5. 8 minutes before done, add egg noodles, salt.

Simple recipes for delicious soups for every day will allow caring housewives to save enough time and at the same time get a delicious result that can deliver real gastronomic pleasure and please the whole family!

One more recipe delicious soup is in the next video.

It is probably no secret to anyone that at the origin of our national cuisine products brought from different countries peace. However, it is precisely the experiments of Russian housewives and best chefs the master's table was brought to world cuisine our favorite soups since childhood, originally referred to as "khlebovy" or "poach".

Borsch

The favorite soup of Empress Catherine the Great has been a favorite not only in Russian national cuisine for several centuries, but also in the menu of most Russian families. For the right to be considered the birthplace of the original recipe, Russians have been arguing with Ukrainians for several centuries. Perhaps that is why you can find "Ukrainian borscht" in the menu of some establishments. However, there are a great many interpretations of borscht in our country: cold, beetroot, lean, with beef, with mushrooms - these and other varieties of this soup are often found in Russia. But even with such a variety of possible ingredients, the unchanging basis of real Russian borscht is made up of three main vegetables - beets, cabbage and carrots.

Ingredients:

5 potatoes

3 pcs. beets

3 pcs. carrots

1 head of cabbage

1 large tomato

2 tbsp. l. vinegar

1 st. l. Sahara

salt, dill, garlic - to taste

Cooking:

Put the meat to boil. When the meat is cooked, add the peeled potatoes and chopped cabbage after a couple of minutes. Close the pot with a lid.

Heat up a frying pan and pour vegetable oil. Put the carrots and beets cut into strips, add 2 tbsp. l. vinegar and 1 tbsp. l. Sahara. Leave to simmer for 15 minutes. You can also add a few tablespoons of broth for juiciness.

A few minutes before being ready vegetable mix add a tomato to it. When the cabbage and potatoes are almost ready, put the carrots and beets on them and mix. Leave to simmer over low heat until done.

Sprinkle the finished borscht with dill and garlic, pour into plates and garnish with sour cream.

Solyanka

There is a playful gastronomic rule among foreign tourists: in order not to die of hunger in Russia, it is enough to know one word - hodgepodge. Many centuries ago, when there were not even tomatoes in Russia, peasants cooked this soup as an appetizer for vodka. The composition of the hodgepodge necessarily included brine, fatty meat and vegetables from the garden. Due to its richness and fat content, hodgepodge helped to get drunk less and perfectly satisfies hunger. However, this soup could not be found on the tables of the upper class, so the original name of the soup - the village - came from the word "village".

In our current everyday life, the phrase “hodgepodge” is firmly entrenched, which is used not only in cooking, but also in other areas of life to describe the diversity of the composition of something.

Ingredients:

400 g beef

4 sausages

200 g boiled sausage

3 pickles

200 g ham

1 PC. onion

1 bunch of parsley

1 can of olives

2 tbsp tomato paste

Cooking:

Boil beef broth with bay leaf and black pepper. Finely chop the meat from the broth, sausages, sausage, ham, onions, cucumbers, parsley and simmer for 10 minutes with tomato paste.

Transfer the prepared mixture to the broth and cook for 10 minutes. Then add meat, sausages, ham and sausage. Boil until boiling.

Pour the olives along with the brine into the soup and bring to a boil.

Rassolnik

Like hodgepodge, this soup was one of the oldest in Russia, and it was cooked long before the official appearance of liquid hot dishes in our country (17th century). Rassolnik was almost 100% prepared from cucumber brine with the addition of pickles, for which it got its name. The rest of the soup ingredients pearl barley, carrots) were just as accessible and simple, which made him a frequent guest on the tables of ordinary peasants. And, by the way, like hodgepodge, which in those days was called a “hangover”, pickle was often used as a snack for alcohol or to alleviate a hangover.

Ingredients:

300 g beef

150 g pearl barley

2 potatoes

1 bulb

2 garlic cloves

1 carrot

3 pickled cucumbers

greens, pepper, basil - to taste

Cooking:

Weld beef broth. Fry finely chopped onions, garlic and carrots in vegetable oil with seasonings.

Boil pearl barley until half cooked. Finely chop the potatoes and add them to the finished broth along with the roast, cereals and seasonings to taste.

10 minutes before readiness, add chopped cucumbers and herbs.

The name of this soup has long been a household name (the word "ukha" - derived from the Indo-European root jus - decoction, broth) and was used to refer to any soup - vegetable soup, meat ear, fish ear. But later, when other soups got their names, the name "ukha" was assigned to fresh fish soup. Interestingly, in the cuisine of the Baltics, the word from the same root means soup with beef. Russian fish soup is quite simple to prepare in terms of the number of ingredients: there are only three of them - fish, carrots and potatoes. However, it takes a long time to cook it, and the right container for cooking is also needed. You can cook fish soup only in special non-oxidizing dishes (enamelled or earthenware), but in no case in aluminum or cast iron. Another important difference between soup and ordinary fish soup- use of fresh fish. It should also be remembered that it can not be cooked from any fish. The most common types of fish that are used to make fish soup are carp, perch, crucian carp and pike perch. The most delicious ear is obtained when cooked on open fire without cover.

Ingredients:

400 g salmon fillet

500 g potatoes

150 g onion

200 g carrots

1 garlic clove

3 tbsp tomato paste

bay leaf, salt, pepper, herbs - to taste

Cooking:

Cut the fish and potatoes into small pieces and place in a pot of boiling water along with the spices. Cook over medium heat for 25 minutes.

Fry chopped onion in a pan along with carrots and tomato paste. Add the roast to the soup, cook for a few more minutes.

Sprinkle the finished ear with herbs and serve.

Okroshka

This soup is perhaps the only one in Russian cuisine that does not require cooking. Initially, okroshka was served at the table in the summer as cold appetizer, which is crumble (finely chopped pieces) of radish, turnip and onion, supplemented with a glass of homemade bread kvass. The idea to “fill in” the chopped vegetables with kvass came later, then the okroshka became already full-fledged summer soup, and its composition is slightly diversified with meat and other vegetables. By the way, potatoes are the youngest ingredient in okroshka, which appeared in Russia only in the 19th century. Today, okroshka is seasoned not only with kvass, but also with kefir, and fish is sometimes added to it, which, surprisingly, goes well with the latter.

Ingredients:

1.5 l kvass

500 g potatoes

300 g boiled sausage

3 chicken eggs

200 g radish

300 g cucumbers

500 g sour cream

herbs, salt - to taste

Cooking:

Cut boiled potatoes, sausage, boiled eggs, radishes, cucumbers and greens. Mix everything together. Salt, pepper, arrange on plates.

Pour kvass, sprinkle with herbs and garnish with sour cream.

Mushroom soup

This soup became famous in Russia with the emergence of forest gathering and quickly took one of the first positions in Russian national cuisine. For those who are fasting, mushroom soup will come in handy. It is quite nutritious due to mushrooms, which, in their nutritional and energy value can replace meat, in no way inferior to it in palatability. Other ingredients that can be found in traditional mushroom soup are pearl barley, potatoes and carrots. Cooking it is simple and, most importantly, you can use any mushrooms (of course, except for fly agarics and grebes). Today, many borrowed interpretations of mushroom soup have appeared, including cream soup that came to us from France. The preparation of cream soup differs from the usual one in that all the ingredients are ground in a blender with the addition of cream. By the way, Mushroom cream soup goes well with shrimp.

This liquid, mostly first course, has become widespread in many countries of the world. The types of soups are distinguished by their rich diversity and are divided at once according to several characteristics, which we will discuss in this article. But the most distinctive feature of this dish, which allows it to distance itself from others, according to most modern culinary sources, is that the soup includes at least 50% liquids and is cooked by boiling.

A bit of history

Authoritative culinary historians say (and you can’t help but listen to them): soups are like independent dish appeared not so long ago by historical standards - "only" about five hundred years ago. This is associated with the appearance in everyday life of chemically neutral (non-oxidizing) varieties of dishes, which made it possible to carry out the cooking process itself. On the territory of the Celestial Empire, these dishes appeared even earlier. But even in ancient times, people prepared some kind of soups in a stone or earthenware, subjecting products to a certain heat treatment - cooking. Besides this dish, according to archaeologists, is a sign of settled way of life. Today, scientists have more than a thousand types of soups, each of which can have variations. For example, soup has about 20 options, and cabbage soup - 25.

Supply temperature classification

The list of types of soups can be divided mainly according to the serving temperature into hot and cold. Hot ones include such as borscht or cabbage soup, hodgepodge, pickle and others. All these types of hot soups are probably familiar to every housewife. The temperature of their serving to the table is about sixty degrees Celsius.

Cold first courses, okroshka and holodnik, for example, are served cold, respectively. There are dishes served traditionally both hot and cold. For example, ear or gazpacho.

By main ingredients

Types of soups, as a rule, are distinguished by these features. Often, by the way, it is quite difficult to single out the main ingredient, especially when the dish is multi-component. Therefore, we can only say about the predominant classification of food. Sometimes the name of a dish reflects its main, authentic taste. For example, borscht on meat broth would be correctly classified as a vegetable soup, because the determining factor is beetroot taste and aroma. You can isolate the following types of soups:

• meat - from the meat of various mammals, birds;
• fish;
• vegetable;
• mushroom;
• from seafood or algae;
• from flour and cereals;
• dairy and cheese, fermented;
• fruit.

Besides everything, in cookbooks recipes, there are quite exotic (usually regional) types of soups: for example, from swallow nests. Or from reptiles, insects, larvae, embryos. What types of soups can still be classified according to their characteristic features?

Transparent

A distinctive feature of these dishes is that they are cooked on rather steep broths using a minimum of ingredients. Basically, these are broths that are served with assorted croutons, various savory pastries, one-component dishes with cereals or pasta. For example, the same well-known broth with eggs and croutons is a simple and appetizing dish.

Gas stations

This category is the most familiar, common in domestic cuisines. This includes a variety of soups. For example, the same borsch or Russian cabbage soup, always prepared with the help of dressings. Moreover, we can say with confidence that any hostess has a recipe for her signature homemade filling first course. After all, such dishes can be built from everything in the world! In gas stations, along with a couple of basic ingredients, there are a wide variety of additional ones - seasonings, roasts, which can be made both on the basis of broth and without it.

thickened

The most striking example of a thickened soup is traditional cabbage soup or the same borsch familiar to everyone from childhood. Or soups, in which flour or semolina is added when cooking for density. There are some other ways to thicken, for example, with the help of eggs, fermented milk product, cheese.

Roasting

This is a kind of "culinary antonym" familiar to everyone dressing soups, where the broths are first boiled, and only then the components provided for in the recipe are laid. In frying soups, everything is exactly the opposite - first the ingredients are brought to half-cookedness (mostly fried), and only then they are poured with water (broth) in the same container.

Combined

Another type of first course, and its components are prepared separately from each other. The combined soup is very popular in the East and differs in that its various components are put into the already prepared broth right before eating.

Cream soups and creams

What types of soups are there? Puree soups are dishes in which all solid ingredients must be crushed by rubbing on a grater (or, in a modern way, in a blender) until smooth.

Cream is the closest relative of puree, it differs only in that after grinding the ingredients, the food is whipped (with a whisk, mixer, blender) to the lightest foam.

Sweet

On what and where are they prepared?

Undoubtedly, most soups are cooked with water. But quite often, mixtures with other liquids are used as an option. For example, with kvass: okroshka. On beer: elebrad. And also on milk or sour-milk products - calaqueitto, on wine - bouillabaisse, on fruit or vegetable juice. These types of first courses are very popular in various national cuisines. In addition, these varieties tasty food can be divided on demand in different regions: Slavic, Western European, Baltic soups. For example, traditionally Central Asian or Transcaucasian cuisines, as well as first courses from the Far East, imply a spicier dressing. And Russian, Ukrainian - more sour. And finally - a few recipes different types soups (photo attached).

Okroshka - give me a little more!

This tasty and pleasant dish in the summer heat can be safely attributed to cold soups, as it is served at the table in a very chilled form. To prepare it, we need to take a pound of fresh cucumbers, pieces of heels of eggs, a pound of boiled sausage itself premium(choose carefully, as a low-quality product can ruin the whole end result), a few potatoes, sour cream, and, of course, for refueling kvass.

1. Wash cucumbers and cut into cubes.
2. Hard-boil the eggs and cut similarly to cucumbers.
3. Peel potatoes and boil. We cut into cubes.
4. Now we cut the sausage in the same way.
5. Mix all of the above ingredients in a suitable container. Everything should be in moderation: for example, cucumbers should not get out of order and clog eggs, and sausage should not interrupt potatoes in quantity. Some housewives add another important component - radishes. It can be cut into slices and added to the total mass, stirring thoroughly.
6. Then salt the okroshka and season with kvass. Okroshochny kvass is special, unsweetened and punchy in the nose, harsh. It is better to make it yourself - it's easy. But you can take the store option. To top it off - a spoon or two of sour cream, and you can serve it to the table. In the summer, it’s the very thing, and it goes flying in, just have time to cut it!

Zucchini puree soup

And who is a great option for a dish for summer or early autumn, when zucchini is in bulk and they cost a penny? Those who had to try this puree soup were simply delighted with its simplicity and deliciousness.

1. So, we will clean a couple of potatoes, a carrot, a few medium-sized zucchini.
2. We clean the onion, cut it finely, fry in a spoon vegetable oil in a frying pan. At the end there is crushed garlic.
3. We unload the prepared vegetables (all together) and fry into the pan.
4. We fill chicken broth and bring to a boil, stirring.
5. Cook over low heat until the vegetables are cooked.
6. A glass of cream (20-25%) is heated.
7. Puree the whole mass in a saucepan with an immersion blender. And we introduce hot cream into already ready soup. Cover with a lid, remove from heat and let it brew.
8. Serve to the table decorated with fresh herbs, with crispy crackers or croutons. Bon appetit everyone!