Puree soup is always a very tender, tasty and nutritious dish. This soup has many variations - from simple and easy recipes to extremely sophisticated and unusual ones that would be quite appropriate for any celebration. Traditionally, this soup is eaten with croutons.

Puree soups are very useful for the gastrointestinal tract and are a “gentle” food that does not burden the digestive system. Such soups fit perfectly into baby food, and young mothers know that you can “unnoticeably” add ingredients to a puree soup that the child does not want to eat in its natural form, but which are very healthy for him.

Very often, dietary recipes (for diseases of the digestive tract) contain a variety of pureed soups. In addition, for those losing weight, there are a lot of recipes for such soups with the addition of celery, celery, radish, broccoli and other healthy vegetables. Let's take a closer look at them.

Almost any puree soup can be made dietary and vice versa: just replace the water with fatty broth, use butter and heavy cream. Otherwise, you need to use plain water or a decoction of vegetables, low-fat cream, olive oil.

How to make vegetable puree soup - 15 varieties

Housewives usually prepare this light and very healthy dish in the autumn-winter period. If you don't have raw pumpkin, you can use it from the freezer.

Ingredients:

• Raw pumpkin - 450 g
• Apple - half
• Carrots - half
• Potatoes - 1 pc.
• Celery - half
• Onion - half
• Cream - 100 ml
• Butter - 10 g
• Broth or water - 0.5 l
• Roasted pumpkin seeds - a handful
• Coriander - 1/4 tsp.
• Nutmeg - 1/4 tsp.
• Salt pepper

Preparation:

Peeled apple, pumpkin, potatoes, cut half an onion into cubes, cut half a carrot and celery into slices. We put the saucepan on the fire, add a little oil for frying, 10 g of butter, heat it up, add onions, then potatoes and carrots, apples, celery, pumpkin, simmer a little and fill with broth, wait for the vegetables to be ready, add spices and puree the soup with a blender.

Before removing from heat, add cream and stir. Before serving, each serving can be sprinkled with seeds and rye crackers.

If the puree soup turns out to be too thick, you can dilute it with broth or water.

The most delicate soup with a creamy consistency and bright creamy mushroom taste is prepared very quickly and eaten just as quickly.

Ingredients:

• Mushrooms (any) - 400 g
• Bulb
• Potatoes - 1 pc.
• Cream - 200 ml.
• Vegetable oil
• Baguette - 2-3 pieces
• Salt, pepper, herbs

Preparation:

Cut the onion into rings, dice the potatoes, cut the mushrooms into thin pieces and set aside 100 grams. Fry the onion in oil in a saucepan, add the bulk of the mushrooms, add water and boil for 20 minutes.

Add salt, pepper, potatoes, and cook for another 10 minutes. In the meantime, you can prepare the croutons: cut the baguette into small pieces and dry in the oven. Blend the finished soup, add cream and sprinkle with croutons and herbs when serving.

This recipe is easy and quite quick. You will only need affordable products and a minimum of time. The taste of the soup is pleasant, creamy, and the aroma is very delicate.

Ingredients:

• Broth or water - 1.2 l
• Onion - 3 pcs.
• Carrot
• Processed cheese - 300 g
• Garlic - 3 cloves
• Oil for frying
• Salt and pepper
• Butter - tablespoon

Preparation:

We put a pan of water on the fire, and in the meantime, cut the potatoes into cubes and put them in the water. While it is cooking, chop the carrots and onions, sauté in oil (vegetable and butter) and place in a saucepan with the potatoes. Cut the cheese into small pieces, add to the soup and cook, stirring. Chop the garlic and add it to the soup, add salt and pepper. When the cheese has dissolved, blend the soup. Serve with breadcrumbs and herbs.

A tasty and satisfying soup for kids that can be prepared in a very simple way. The recipe can be varied and added more vegetables, for example, celery, cabbage.

Ingredients:

• Carrots - 1 pc.
• Water - 1 l
• Potatoes - 3 pcs.
• Vermicelli - 50 g

Preparation:

Place diced potatoes and grated carrots into boiling water; when the water boils again, add vermicelli and cook for another 10 minutes. Once ready, add salt and chop the soup. Instead of water, you can use fatty broth.

Such soups are used when changing a child’s diet in the second year of life. Although this is not yet an “adult” soup, it is not a puree either. You should not add ingredients to the soup that can cause allergies or that are not recommended to be given at such a young age.

A wonderful summer soup that is very easy to make. This dish is perfect for those losing weight and during fasting periods.

Ingredients:

• Tomatoes in their juice or grated - 400 g
• Tomato paste - 2 tbsp. l.
• Low-fat cream - 100 ml
• Onion - 1-2 pcs.
• Garlic - 2 cloves
• Dried paprika - 1 tbsp. l.
• Salt, parsley, basil

Preparation:

Saute the chopped onion in a saucepan, then add the chopped garlic. Then we send herbs, dried paprika, and salt there. Then it’s the turn of tomato paste and tomatoes. Bring to a boil and purify - if it’s sour, add a spoonful of sugar to the soup. Add cream, let it boil slightly and immediately remove from heat.

The soup is ready in literally 45 minutes. The recipe is ideal for lovers of healthy eating.

Ingredients:

• Cabbage cauliflower - 550 g
• Potatoes - 400 g
• Milk - 200 ml
• Water - 0.5 l
• Butter - 20 g
• Salt pepper

Preparation:

First, you need to separate ¼ of the cauliflower stalks and boil them separately for garnish. Throw the rest of the cabbage and potatoes (cut into slices) into a pan and add water, salt and cook for 25 minutes. Once the soup is ready, blend and dilute with hot milk. Season the soup with cream and/or butter when serving, garnish with boiled pieces of cauliflower.

This soup is simple, can be prepared quickly, and requires a minimum of ingredients. Fans of aromatic garlic will surely remember the recipe.

Ingredients:

• Garlic - 4 cloves
• Water - 0.5 l
• Potatoes - 4 pcs.
• Olive oil - 1 tbsp. l.
• Loaf - 150 g
• Cream - 500 ml
• Fresh dill

Preparation:

While the potatoes are boiled in water, chop the garlic thoroughly. Add oil to the boiling potatoes, and when they are boiled, remove the potatoes. Heat the cream, but do not let it boil, pour it into the potatoes and blend, adding garlic. Serve the soup with loaf croutons and garnish with fresh dill.

To make the soup taste more delicate, add a small piece of butter to the serving before serving.

A wonderful vegetarian soup recipe. If desired, the water can be replaced with chicken or beef broth.

Ingredients:

• Carrots - 400 g
• Rice - 50 g
• Butter - 15 g
• Milk - 250 ml
• Sugar - half a tsp.
• Water - 450 ml
• Salt pepper

Preparation:

Cut the carrots into slices, place in a saucepan, add a quarter glass of water, add butter, sugar, salt and simmer for 10 minutes. Add ½ cup of rice (washed) and add 5 cups of water, cook for 40 minutes. Blend the soup and dilute with hot milk, add salt. When serving, you can add a little butter, croutons and a spoonful of boiled rice as a decoration.

This soup is very hearty and nutritious, because its main ingredient is lentils, the benefits of which everyone has probably heard.

Ingredients:

• Lentils (preferably Turkish red) - 1.5 cups
• Potatoes - 2 pcs.
• Carrots - 2 pcs.
• Onion - 1 pc.
• Butter - 30 g
• Salt pepper

Preparation:

Wash the lentils, pour into a saucepan and add water to cover, boil for 40 minutes. Coarsely chop the onion, potatoes and 2 carrots, add to the boiling lentils and cook until tender. Blend the soup, add butter, mint, pepper and salt.

You can always swap the cream for coconut milk in this recipe for a great vegan dish.

Ingredients:

• Leeks - 2 stalks
• Potatoes - 0.5 kg
• Garlic - 4 cloves
• Butter - 30 g
• Broth or water - 1 l
• Bay leaf - 2 pcs.
• Olive oil - 1 tbsp. l.
• Cream - 80 ml
• Salt pepper

Preparation:

Saute chopped garlic in oil, add leeks cut into slices, mix. Then add diced potatoes, bay leaf, salt, pepper, add broth and let it simmer. Take out the laurel and blend the soup, add cream. When serving, decorate with herbs.

A flavorful and easy recipe with readily available ingredients.

Ingredients:

• Chicken broth - 1 l
• Processed cheese - 100 g
• Cream - 200 ml
• Garlic - 2 cloves
• Bulb
• Carrots - 1 pc.
• Young zucchini - 3 pcs. (average)
• Nutmeg - ½ tsp.
• Vegetable oil for frying
• Salt pepper

Preparation:

Chop the onions, garlic, carrots, zucchini into pieces. Fry the garlic and onion a little in a saucepan, add the zucchini and carrots and simmer for 7 minutes. Add broth and cook until tender. Add cheese (chopped), cream and blend the soup, let it boil. Serve with croutons.

This soup will remind us of the taste from childhood, and it is also very filling.

Ingredients:

• Peas - 1.5 cups
• Canned green peas - 100 g
• Fat broth - 1 l
• Potatoes - 4 pcs.
• Carrots - 2 pcs.
• Boiled meat - 300 g
• Bulb
• Salt, pepper, bay leaf
• Toast

Preparation:

Add pre-soaked peas, bay leaves, salt to the boiling broth and cook for 50 minutes. Meanwhile, chop the onion, carrots, potatoes, and meat. We put the potatoes into the soup, fry the onions, add the carrots and also add them to the soup. Then we blend the soup. Before serving, add peas, a piece of meat, and croutons to the soup.

This soup is convenient to prepare if you have a ready-made set of vegetables from the store - frozen carrots, broccoli and cauliflower.

Ingredients:

• Chicken drumsticks - 2 pcs.
• Potatoes - 2 pcs.
• Bulb
• Carrots - 1 pc.
• Frozen cauliflower - 150 g
• Frozen broccoli - 150 g
• Frozen carrots - 150 g
• Cream - 200 ml
• Salt pepper

Preparation:

Let the drumsticks cook. Chop the onion and sauté in a frying pan, add fresh carrots in slices. Cut the potatoes into cubes. We take out the chicken and separate it into pieces. Add frozen vegetables to the broth, cook until tender, fry and blend. Add cream and let it boil. Serve with pieces of meat.

A delicious dish of Finnish cuisine that is suitable for a festive table. It cooks very quickly.

Ingredients:

• Salmon - 300 g
• Tomato - 2 pcs.
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Bulb
• Fresh greens
• Favorite spices
• Cream - 400 ml
• Salt pepper

Preparation:

Sauté chopped onions and carrots until soft, add chopped tomatoes, pour water and add diced potatoes. Add salt and cook until done. Blend the soup, add cream and pieces of fish, salt, pepper, dried herbs, and let it boil.

The recipe is not at all complicated, the soup is prepared very quickly and will be useful for those who want to lose a couple of kilograms.

Ingredients:

• Broccoli - big head
• Cream - 100 ml
• Salt pepper
• Water - 1.5 l

Preparation:

We take the cabbage into pieces, cut the stem and boil everything in water until tender. Salt, pepper and puree, add cream and let it boil.

TECHNICAL AND TECHNOLOGICAL CARD No. Potato puree soup

1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Potato soup produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \Gross\Net

4. TECHNOLOGICAL PROCESS

Boil potatoes in broth or salted water until half cooked, add parsley (root), then sautéed carrots and onions, cook until tender, wipe.

The pureed vegetables are combined with white sauce, diluted with broth and boiled. The finished soup is seasoned with lezon or hot milk and butter.

The leeks are cut into strips, sautéed and added during the holidays.

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance – Characteristic of this dish.

Color – Characteristic of the products included in the product.

Taste and smell – characteristic of the products included in the product, without any foreign tastes or odors.

6.2 Microbiological and physico-chemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)

Goal of the work: familiarization with the assortment and gaining practical skills in the production of restaurant-quality soups.

Assortment of dishes: 1. Mixed meat solyanka (No. 352) (Fig. 4.2.).

2. Puree soup from various vegetables (No. 369).

3. Transparent chicken broth (No. 379).

Croutons with cheese (No. 1366).

4. Soup puree from fresh fruits or berries (No. 419).

Tools and equipment: pans with a capacity of 2, 1 and 0.5 l; small frying pans; chef's knives (medium and root); fun; skimmer; sieve; pouring and tablespoon; soup plates; soup cups; pie plates.

Cooking technology.

Bone broth (No. 260) Gross Net

food bones*400400

carrot1310

parsley (root)118

onion1210

water12201220

Output–1000

* Edible bones include: beef - articular heads of tubular bones, pectoral, vertebral and sacral bones; pork and lamb - vertebral, thoracic, pelvic, tubular and sacral bones. The rib and shoulder bones of beef carcasses are not used for preparing broths; they are handed over for technical processing. Vertebral bones are used to make sauces.

Transparent meat broth (No. 378) Gross Net

edible bones (beef,

except vertebrates)500500

beef (cutlet meat) for pulling 190140

eggs for guying 2/5 pcs. 16

carrot1613

parsley (root) 1510

or celery (root) 1510

onion1513

water14001400

Output–1000

1. Solyanka mixed meat (No. 352) Gross Net

veal9563

beef (scapular, subscapular

parts, brisket, trim)11081

smoked-boiled ham

or boiled (with skin and bones)5340

sausages or wieners4140

beef kidneys121104

weight of finished veal – 104

weight of finished beef – 50

weight of the finished ham – 40

mass of ready-made sausages or small sausages – 40

weight of finished buds – 50

onion119100

pickled cucumbers10060

capers4020

olives5050

tomato puree5050

butter2424

broth750750

lemon1610

Output–1000

with sour cream6060

Work sequence “Meat solyanka” (Fig. 4.2):

1. Prepare the meat and cook the meat broth.

2. Process and cook the kidneys, cut the buds lengthwise, rinse well, cover with cold water and soak for 1.5 hours, changing the water periodically. Then rinse again, add cold water again and cook. When the water boils, change it, rinse the kidneys to remove any remaining foam, add hot water again and cook for 1.5 hours without covering the dish with a lid. Cooked kidneys should be easily pierced with a chef's needle. Remove the finished kidneys from the broth and rinse with cold water.

3. Process pickles. Peel cucumbers with rough skin and ripe seeds. Cut cucumbers with thin skin, along with the skin and seeds, into thin slices.

4. Simmer the prepared pickles.

5. Chop and saute the onion . Cut the onion into thin half rings and saute; when the onion is sautéed, add tomato puree to it and continue heating for another 3-5 minutes.

6. Prepare the broth. Remove the cooked meat from the broth and strain the broth.

7. Prepare a meat set for hodgepodge. Cut boiled meat, kidneys, ham, sausages or small sausages (without casing) into thin slices.

8. Set the hodgepodge to cook. Place sauteed onions and tomato puree, poached cucumbers, capers with brine, prepared meat products, spices into the boiling broth and cook for 5–10 minutes.

9. Decorate the hodgepodge. When leaving, put black olives, a slice of peeled lemon, sour cream in the hodgepodge and sprinkle with chopped parsley.

Figure 4.2. Technological diagram for the production of Solyanka soup

2. Puree soup from various vegetables (No. 369) Gross Net

fresh cabbage10080

potatoes12090

turnip8060

carrot7560

onion4840

leek2620

canned green peas77 50

wheat flour2020

butter3030

milk200200

eggs 2/5 pcs. 16

broth or water750750

Output–1000

Sequence of work “Vegetable soup puree” (Fig. 4.3):

1. Set the broth to cook.

2. Peel the vegetables.

3. Chop the onion and save.

4. Cut vegetables and let it go. Pre-blanch the turnips. 5-10 minutes before the end of poaching, add sautéed onions and green peas.

5. Wipe the vegetables.

6. Prepare dressing (leison). Beat the eggs with a whisk, dilute with hot milk and, stirring with a paddle, boil in a water bath. The temperature of the mixture should not exceed 70–75 o C. Strain the finished mixture.

7. Prepare the liquid soup base. To hot flour fatWhile sautéing, add 1/3 of the hot broth and stir the mass until it becomes homogeneous, then add the rest of the broth in two additions. Boil the sauce and strain.

8. Combine liquid foundation with vegetable puree.

9. Season the puree soup. Cool the puree soup to 80 o C and season with leison.

9. Prepare the puree soup. Pour puree soup into soup bowls. On top you can put part of the green peas as a whole, as well as leeks, cut into strips and sautéed.

Figure 4.3. Process flow diagram for the production of puree soup
from different vegetables

3. Transparent chicken broth (No. 379) Gross Net

chicken390269

weight of boiled poultry* –188

or chicken bones750750

eggs for guying 2/5 pcs. 16

carrot1613

parsley (root) 1310

or celery (root) 1510

onion1210

water13001300

Output–1000

* Taking into account portioning losses

Croutons with cheese (No. 1366) Gross Net

wheat bread13851165

cheese386350*

butter115115

Output–1000

* Mass of grated cheese

Work sequence “Transparent chicken broth” (Fig. 4.4.):

1. Set the broth to cook. Wash the chicken or chicken bones, add water and cook over low heat, skimming off the foam and fat.

2. Prepare a guy. To prepare the guy, an additional 200 g of poultry bones per 1000 g of broth are consumed. Pour crushed chicken bones with cold water (1–1.5 g per 1 kg of bones), add salt and leave in the cold for 1–2 hours, then add lightly beaten egg white.

3. Fry peeled vegetables for the broth. Cut carrots, parsley and onions into large slices, place in a hot, dry frying pan and bake without fat. Place the vegetables in the broth 40–60 minutes before they are ready.

4. Prepare a clear broth. At the end of cooking, skim off the fat from the broth again, strain the broth and cool to 50–60 o C. Then add the extract, mix well and cook the broth atvery low boil for another 45–60 minutes. At the end of cooking, add salt to the broth (if necessary) and strain.

5. Prepare croutons with cheese. Slice the bread 0.5 cm thick, sprinkle with grated cheese, sprinkle with butter and bake in the oven (Fig. 4.5).

6. Apply for work. Pour clear broth into broth cups, serve croutons with cheese on a pie plate.

Rice. 4.4. Process flow diagram for the production of transparent broth
from chickens

Rice. 4.5. Technological diagram for the production of the dish “Toasts with cheese”

4. Soup puree of fresh fruits and berries (No. 419) Gross Net

raspberry or 424360

strawberries (garden)424360

blueberry367360

cherry424360*

cherry379360

plum400 360

peaches400360

apricots419360

apples514360

cranberry158150

potato starch2020

sugar120120

cinnamon (for apple soups)11

water800800

Output–1000

* Net weight for cherries without stem and pit

Sequence of work “Puree soup from fruits and berries” (Fig. 4.6):

1. Prepare berries or fruits. Peel the apples and remove the seed nests. Sort the berries or fruits, remove the stems and rinse. Leave some of the best berries whole; remove the seeds from stone fruits.

2. Squeeze out the juice.Squeeze the juice from cherries, cranberries, cherries, raspberries and strawberries and put it in the refrigerator.

3. Saute the apples and hard-to-clean fruits.

4. ApplesWipe other stewed fruits.

5. Fill the pulp with water , cook and strain.

6. Prepare starch. Dilute the starch in a chilled broth and strain (for 1 part starch, 4 parts broth).

7. Finish preparing the puree soup. Add sugar to the strained broth, bring to a boil, add starch, bring to a boil, add berry juice or puree and cool.

8. Prepare the puree soup. Pour puree soup into soup bowls and place whole berries on top.

Rice. 4.6. Technological diagram of dish production
“Fruit and berry puree soup”

Product quality requirements

TECHNICAL AND TECHNOLOGICAL CARD No. Puree soup from various vegetables

1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish of puree soup from various vegetables produced by a catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \Gross\Net

4. TECHNOLOGICAL PROCESS

The onion is chopped and sautéed, the remaining vegetables are chopped and simmered, and the turnips are first blanched. 5-10 minutes before the end of poaching, add sauteed onions and green peas, then wipe everything.

The pureed vegetables are combined with white sauce, diluted with broth and boiled. The finished soup is seasoned with lezon or hot milk and butter.

Part of the green peas can be put whole in puree soup, brought to a boil and seasoned.

The leeks are cut into strips, sautéed and added during the holidays.

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance – Characteristic of this dish.

Color – Characteristic of the products included in the product.

Taste and smell – characteristic of the products included in the product, without any foreign tastes or odors.

6.2 Microbiological and physico-chemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

Technological map of puree soup No. 51.

Cooking technology and quality requirements.

First, put a pan of broth or water on the fire and bring to a boil. Finely chop the cabbage and add to the boiling broth. Cooking time depends on the type of cabbage. If the fresh one is cooked in 15 minutes, then more winter varieties can be cooked 2 times longer.

According to the technology, you need to separately blanch - hold in boiling water for a minute - the diced onion, and then sauté it in butter - bring to transparency over low heat.

And the carrots must be simmered with oil, that is, over low heat in oil with a small amount of water, bring them until half cooked. BUT! I propose to simplify it a little without harming anyone.

Heat the frying pan, add half or a little more butter and add the onion. Saute it over low heat for a couple of minutes. Next, add the carrots, a couple of tablespoons of water and simmer for another three minutes.

Add our vegetables from the frying pan to the broth with potatoes and cabbage and cook until they are fully cooked. I think everything will be cooked in about 5-7 minutes.

Pour 200 grams of liquid from the pan. Grind the rest with an immersion blender until completely smooth. If you don’t have one, then I would like to say - be sure to buy it, but I will say this: first, drain all the liquid, and grind the vegetables through a sieve :) Then combine everything.

Place the puree soup back on the heat and bring to a boil again. Stir and do not turn the heat up to maximum, as pureed soups tend to burn.

And while it’s boiling, we’ll make a white sauce. According to the technology, it is made like this: lightly fry the flour in a frying pan until creamy. Pour flour into the melted butter, stirring continuously, and then, without ceasing to stir vigorously, begin to pour in the broth in a stream.

I propose to simplify everything, especially since we have nothing but butter. So, just pour the flour into a mug, add 50-70 grams of broth and mix well so that there are no lumps, then dilute with the remaining broth (we poured it, 200 grams). That's it, the sauce is ready. If suddenly you still have lumps, strain it through a strainer. While stirring the soup, pour the sauce into the pan.

Bring the soup to a boil again and cook for a minute. Next, add milk and the remaining half of the butter. Bring to a boil again and turn off after a minute. That's it, the soup is ready!

Now let's look at how you can transform this soup so that even a man will like it. After all, often, a young mother does not have much time to cook separately for her child, and separately for her husband and herself.

So, first of all, we will, of course, add some salt and pepper. We will also peel a large clove of garlic, pass it through a press and also mix it into the soup. Of course, this is for amateurs and that's what we are.

Next, take a chicken breast (for example, one half) and cut it into small strips. Add a little salt and pepper. Heat a frying pan, pour in a little vegetable oil and quickly fry these same chicken pieces over high heat, stirring frequently. Literally 2 minutes and they are ready. Try it, if you don’t overcook them, the chicken will literally melt in your mouth.

And in a nearby frying pan, fry the loaf, cut into cubes, without oil, just dry until lightly browned.

We put together a soup for ourselves or our husband: the soup has already been additionally salted and peppered, put a couple of tablespoons of chicken pieces in it, crunchy croutons on top, maybe sour cream and chopped herbs. All! The most delicious soup for an adult is ready! As my husband says, there is both meat and something to chew and crunch:) Place the crackers just before serving, they get soggy pretty quickly.

Bon Appetit everyone!