No matter how many new interesting dishes appear, it is not so easy for them to displace ordinary soup from our diet. It is firmly entrenched in our culinary culture, and after a period of holidays filled with feasts, the soul itself asks for it - the simplest, most ordinary.

To save time, meat broth for soups can be prepared in advance and frozen, because it takes 1.5-3 hours to boil meat (unless we are talking about chicken from the store). Or you can cook the broth in the evening, and the soup just before serving, because potato soups lose their taste after cooling. Soup with pasta will be tastier if they are slightly undercooked - later they will still soften enough, but they will not spread and the soup will remain transparent.

Ingredients:

Cooking

1. Prepare the necessary ingredients. Peel onions, carrots and potatoes. Defrost the meat and place in a suitable saucepan, fill with water, about 2 liters. When it boils, remove the foam and turn off the heat.

2. Finely chop the onions and carrots and send them to the pot with the broth.

3. Cut the potatoes into cubes.

4. After 2 hours of cooking over low heat, send the potatoes to the pan after the rest of the vegetables.

5. After 30 minutes, measure the required amount of pasta and send it to the pan, stirring slightly. Cook the soup for about 15 more minutes.

Delicious soups with pasta (pasta, vermicelli, noodles) - cooking recipes with step by step photos.

Chicken soup with noodles and potatoes always it turns out incredible tasty and fragrant. If you prepare chicken broth in advance, then such a soup with noodles can be cooked very quickly. The recipe is simple and the result is always amazing.

Yasai Ramen - This is wheat noodles with vegetables - a very popular dish in Japanese, as well as Chinese, Korean cuisine. An amazing combination of flavors can be obtained by preparing ramen with a vegetable set and chicken. You can use special ramen bags as a base, or you can take noodles to taste or cook it yourself.

Lagman is not an ordinary dish. It combines a considerable number of products - this is meat, and noodles, and a variety of vegetables (including potatoes). Lagman can be regarded both as a thick soup and as a second dish with thin sauce. In any case, this dish is hearty and tasty.

Fragrant, rich chicken soup with hand-made egg noodles will warm you up in any weather. Strong chicken broth will restore strength, vegetables will replenish the body's vitamin reserves, noodles will energize. Please your loved ones with the warmth of your care, they will remember the amazing taste and smell of homemade chicken noodles for a long time.

Economical food prepared in your own kitchen is gaining popularity. And how else, because food is rapidly becoming more expensive, and no one has canceled a nutritious and healthy diet, including first courses. We recommend cooking according to our recipe wonderful homemade noodles, with which chicken broth soup will acquire fabulous delicious qualities!

Soup with minced pork meatballs has a rich taste and appetizing garlic flavor. If you have ready-made minced meat, it will take quite a bit of time to cook it. And if there is a need to cook a quick and tasty lunch - soup with meatballs will very worthy option.

Soup with meatballs is very similar to soup with meatballs, but there is still a difference in these dishes. Meatballs are small balls made from minced meat. Meatballs, in turn, are large in size, and they are created on the basis of meat, rice and onions.

For the preparation of soups with pasta, pasta, noodles (industrial or home-made), vermicelli, ears and soup fillings are used. These soups are prepared on mushroom, bone or meat broths, with meat, veal brisket, chicken, poultry giblets, rabbits, lamb, with fresh or dried mushrooms.

site

Recipe. Processed offal of poultry, except for the liver, boil; boil the liver separately. To flavor the broth, add a bunch of herbs. Carrots, parsley, onion cut into strips and save on fat. In the filtered boiling broth obtained after boiling the offal, put vegetables, noodles (see cooking or) and cook until cooked at a low boil. When serving, put the offal warmed up in the broth (stomach cut into slices, liver into pieces, wings and neck chopped into pieces) into a plate, pour the soup with noodles and sprinkle with herbs. You can also make soup with vermicelli.

Products per serving:poultry giblets - 95 g, carrots - 20 g, parsley - 5 g, onions - 10 g, leeks - 10 g, butter, poultry fat or table margarine - 5 g, greens. For noodles: flour - 35 g, eggs - 1/4 pc., water - 7 ml, salt. Noodles can be replaced with store-bought ones.

Recipe. Prepare homemade noodle soup as described above. Chop the boiled mushrooms and put in the soup when laying the noodles and onions. Season with salt to taste.

Products per serving:dried mushrooms - 8 g, onion - 20 g, carrots - 5 g, parsley - 3 g, refined sunflower oil or table margarine - 5 g, greens; For noodles: flour - 35 g, eggs - 1/4 pc., water - 7 ml, salt.

Recipe.Cut the roots and onion into strips and save with fat removed from the broth, or with butter. Prepare homemade noodles (as described or), dry them and sift through a sieve.Put the roots into the boiling meat broth, and after the broth boils again, put the noodles. To preserve the transparency of the soup, first dip the noodles in hot water for one minute, put them on a sieve and, when the water drains, transfer them to the broth and cook for 15-20 minutes. Serve chicken and greens with homemade noodle soup.

Products per serving:chicken - 70 g, carrot - 20 g, parsley - 5 g, onion - 10 g, leek - 10 g, fat - 5 g, greens; for noodles: flour - 35 g, eggs - 1/4 pc., water - 7 g, salt.

Recipe.To prepare the soup, cut carrots, turnips, parsley and onions into cubes and all together save on fat. Put browned vegetables in a boiling broth and cook for 20 minutes at a low boil. Cut the choux pastry dumplings with two spoons and cook in the prepared broth at a low boil for 5-6 minutes. The dumplings should float on top of the hot soup. When making a large number of dumplings, cool the custard dough (for taste, finely chopped greens can be added to the dough). Roll out the dough on the table and, sprinkling flour, form into thin bars, flatten them a little and cut them into the shape of rhombuses, squares, etc. Cook the dumplings in the broth in a saucepan, store in a water bath. When serving, put the dumplings on a plate with a part of the broth in which they were cooked, pour the broth with vegetables. Sprinkle the soup with dumplings with herbs. ears or pasta - 40 g, carrots - 20 g, parsley - 5 g, onion - 20 g, table margarine - 5 g, greens.

Recipe. Boiled pasta cut into 1.5-2 cm long, lightly fry in fat, put in a boiling broth and cook at a low boil for 10 minutes, removing the foam that appears on the surface. When serving in soup, add a mixture of egg yolks with cream, and grated cheese, serve separately.

Products per serving: pasta - 40 g, butter - 10 g, eggs (yolks) - 1/4 pc., cream - 75 g, cheese - 25 g.

Soup with noodles in meat broth with beef and potatoes is an excellent first course for lunch.

Delicious rich soup with noodles is ideal for everyday menu, and children will also like it. In children's vermicelli soup, it is not recommended to fry vegetables.

Cooking such a soup is very simple, even a novice cook can cook it without much effort.

Vermicelli soup recipe with beef

Ingredients:

• Beef 300-500 grams,
• Onion - 1 piece,
• Carrots - 1 piece,
• Potatoes - 3 pieces (large),
• Vermicelli - a couple of handfuls,
• Greens: parsley, dill, green onion,
• Salt,
• Pepper to taste
• Water 2 liters.

Cooking process:

We put the pan on the stove, pour water, bring to a boil. You can add meat on the bone to make the soup richer. We have beef pulp in the recipe, which we cut into pieces. So it will cook faster, the meat does not need to be removed from the broth for portion cutting.

As the beef boils, remove the scale, reduce the fire. cook until tender over medium heat. Then salt.

While the meat is cooking, peel the onions, cut and sauté. Then three carrots on a grater, and add to the onion.

We clean the potatoes, cut into cubes. When the beef is cooked, immerse the potatoes in a saucepan. Cook another fifteen minutes. Or as much as your potatoes boil. Since potatoes are different, sometimes they boil quickly.

Five to seven minutes before the potatoes are ready, put onions and carrots into the soup. For children's vermicelli soup, add chopped raw vegetables without sautéing along with potatoes.

Add bay leaf, two small handfuls of vermicelli, and mix. Bring the soup to a boil over high heat so that the vermicelli does not stick together.

Reduce the heat immediately to medium. A couple of minutes before readiness, add greens, mix.

Vermicelli may vary in cooking time, so be sure to read the instructions on the package. Vermicelli "cobweb" in the soup can only be brought to a boil and then let the soup brew.

For adults, if desired, you can add black ground pepper and your favorite spices. Let stand for five, ten minutes. We try, if not salted, we add salt.

Pour the soup with vermicelli on plates,

add fresh dill, parsley and green onion feathers.

We thank Svetlana Kislovskaya for the recipe and step-by-step photos of making vermicelli soup.

Bon appetit wishes the site Notebook of recipes!

Everyone probably knows how to cook soup with potatoes and pasta :) This is the most famous version of the first course, but even such a popular soup can be cooked in different variations: on water or on broth, with sausage or vegetable mixture, with or without frying - lots of options! Now we will cook soup with pasta, potatoes, chicken and without frying. It turns out at the same time light and hearty soup, tasty, simple and never boring:) Cooking!

To begin, prepare potatoes, chicken breast, water, salt, onions, pasta, ground pepper, green onions and bay leaves. Boil the chicken breast until cooked, then remove it from the resulting broth and cut it (if the fillet is on the bone, remove the bone, you can leave the skin if you like). Return the chicken meat to the broth, salt it.

Peel potatoes, cut into cubes. Peel the onion too, you will need half a large onion or a whole small one.

Transfer the potatoes to the pot in the chicken broth with the meat and cook until the potatoes are tender. 5 minutes before this, add the onion to the soup, and when the potatoes are ready, remove the onion, we will not need it further.

Then add the pasta to the soup and cook it until cooked through.

When the pasta is ready, turn off the fire, set the soup aside from the stove to stop further heating of the pan as quickly as possible. Add greens (onion, dill, parsley - to choose from), a little ground pepper and bay leaf to the soup.

After 5 minutes, soup with pasta and potatoes can be poured and served - call everyone to the table;)

And bon appetit!

Women are such a people that you always need to keep yourself in shape, so we are often wary of pasta. But scientists have proven that durum wheat pasta will not harm our figure at all. It is pasta made from durum wheat that is low in calories and contains a large amount of slowly soluble sugars. Pasta contains B vitamins and some trace elements. It is known that the fiber contained in pasta removes toxins from the body. Pasta needs to be slightly undercooked to keep its low glycemic index. From this product you can cook a lot of delicious first and.

Ingredients:

- meat on the bone - 500-600 gr.;
- pasta - 200-250 gr.;
- large carrots - 1 pc.;
- sunflower oil;
- onion - 1 pc.;
- salt - to taste;
- dill greens.

Recipe with photo step by step:

To prepare meat soup with pasta, the first step is to rinse the meat on the bone with cold water, pour cold water into the pan and put the broth bones and put on fire. While boiling, remove the resulting foam with a slotted spoon, after boiling, salt the water and cook the meat until tender over medium heat. Such a broth is considered universal: on it you can cook not only a variety of soups, but even.




Peel the onion from the husk, rinse and chop into small cubes.




Next, according to the recipe for meat soup with pasta, pour a little vegetable into the pan, heat and put the chopped onion, sauté for several minutes.




Rinse the carrots and remove the skin, grate with large cells.






Put in a pan with onions and continue to sauté.




Remove the cooked meat from the broth, let it cool, separate from the bone and chop
pieces.




Strain the broth through a sieve, put the sautéed vegetables, pieces of meat and pasta into it, put a couple of allspice peas and a few bay leaves, cook the soup in meat broth with pasta over medium heat for 15-10 minutes.




So hearty and fragrant soup on meat broth with pasta is ready. Can be served with tasty treats