Recipe for making broccoli puree soup. The soup is very quick in preparation, but the taste is simply excellent. And thanks to such a vegetable as broccoli, this dish becomes very nutritious and healthy.

Solyanka in a multicooker

Making a hodgepodge takes patience, but the results are always worth it. Today I will tell you how a multicooker will help you save time and effort without changing the classic taste of the hodgepodge. Read the recipe!

Goose Giblet Soup

After stormy holidays and feasts, this wonderful light goose giblet soup will come in very handy. It will help your body get some rest from heavy, filling foods.

Quail soup

This recipe is for gourmets. Tender quail meat, mushroom aroma, fresh herbs ... Mmmmm ... Well, then it's time to make quail soup. An uncomplicated recipe, but a great dish in the end.

Chicken wings soup

When you have only horns and legs of chicken, only one question comes to mind - what to cook from this good? Soup, of course! Yes, not simple, but spicy Mexican chicken wings soup!

Moroccan tomato soup

Not sure what to make with tomatoes - try the 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.

Green Gazpacho for Raw Foodists

Green gazpacho for raw foodists is insanely simple to prepare (even a child can figure it out), but very tasty and, most importantly, healthy vegetable puree soup. No thermal processing - you get a raw food diet! :)

Vegetable broth in a double boiler

Try cooking vegetable broth in a double boiler, if your household has one. The broth turns out to be much cleaner, transparent and rich than just boiled in a saucepan.

Red lentil soup

I am sharing a recipe for a delicious Turkish traditional red lentil puree soup. Red lentil soup prepared according to this recipe turns out to be hearty, spicy and warming.

Sorrel soup

Great spring soup full of vitamins. Even if you don't like sorrel, this soup should be cooked and eaten, especially in the spring. At this time, what the body is waiting for will more than give us this soup.

Diet puree soup

Excellent light cream soup. Good both hot and cold. Suitable for those who have health problems, young children, and all those who just want to correct their figure for the summer.

Oyster mushroom soup

Puree soups are always distinguished by their delicate taste, and oyster mushroom puree soup is no exception. At the same time, it is a very satisfying dish, suitable for both everyday dinner and for receiving guests.

Lentil soup in a slow cooker

Sometimes the soul asks for something unusual, going beyond simple, everyday dishes. And then recipes like this come into play. Your attention may be not a quick, but unusually tasty soup!

Cooler with crayfish

On a hot summer day, this dish is ideal for a light lunch. If you are lucky enough to have crayfish in the kitchen, do not be lazy and prepare a cold crayfish refrigerator according to this recipe. You'll like it!

Saury soup

Students, everyone here! If you are here and are viewing this page, then you made the right choice, and all because saury soup is what you need. Read the recipe and find out why! ;)

Pumpkin soup with ginger

Liver puree soup

Don't like the liver? The recipe I am proposing will change the way you think about the liver. This easy, dietary liver puree soup will take its well-deserved place on your menu. Tasty and healthy!

Pike perch soup

Pike perch soup is a delight for the soul and for the stomach! This recipe was brought from a trip to Finland. I advise you to cook it - the pike perch soup turns out to be very tasty, satisfying and nutritious.

Oxtail soup

In Spain, the country of bullfighters and flamenco, oxtail soup is very popular and is loved. In expensive metropolitan restaurants, chefs do not hesitate to cook this dish. Let's make oxtail soup too!

Buckwheat soup with chicken

We eat soups almost every day. For the first time, you always want to cook something simple, but tasty at the same time. Buckwheat soup with chicken is just what you need in such cases.

Sturgeon fish soup

Sturgeon fish soup is a very simple and tasty soup traditionally made from the head and tail of a fish. This simple recipe for sturgeon fish soup is dedicated to lovers of fish dishes :)

Pink salmon ear

If you think that it is not possible to cook a decent fish soup from the tail, head and fins of pink salmon, then I hasten to assure you otherwise. So, pink salmon ear is a step-by-step recipe with a photo.

Mackerel ear

Mackerel is very healthy and tasty in any form - fried, smoked, and baked. And it also makes a tender, greasy and wonderful ear, which is quite easy to cook at home.

Oyster mushroom soup

Oyster mushrooms are not very popular, but incredibly tasty mushrooms. I suggest making a hot oyster mushroom soup - hearty, rich and, I would say, spectacular. Much tastier and more interesting than champignon soup.

Bean soup

Bean soup is a traditional Slavic dish. A true classic of the genre - this soup was prepared several centuries ago. Soup - unrealistically nutritious and satisfying, ate a plate - and full for half a day.

Carp fish soup

Carp fish soup is one of my favorite dishes. Ukha from this simple and accessible fish turns out very much even nothing, especially if you cook it correctly. I share a recipe for a good crucian fish soup.

Vegetable puree soup

What do you associate the word "benefit" with? Vegetables, fruits, isn't that so? And if I tell you, so secretly, that our next dish is vegetable puree soup? Sounds very useful doesn't it?

Diet soup

If you want to lose weight or just keep an eye on your figure and health, then vegetable diet soup is what you need. It is cooked once or twice, it turns out delicious, but it will not settle with fat on your sides.

Pickle with rice

Rassolnik with rice is another wonderful dish from the rich Russian cuisine. If you decide to cook something from Slavic cuisine for lunch, pickle with rice is an excellent choice for your first course.

Bean soup with smoked meats

Bean soup with smoked meat is another easy-to-prepare soup with a rich taste. Almost any housewife knows this recipe. If you haven’t had to cook it yet, then the hour has come.

Lentil soup with meat

Even in Russia in the Middle Ages, lentils were the main ingredient in cooking. So why don't we honor an ancient custom and make this lovely lentil and meat soup?

Canned tuna soup

Canned tuna soup is an option for a fairly quick and budget first course to your table. A simple recipe for canned tuna soup will not seem difficult even for a novice cook.

Chicken soup in a slow cooker

Multicooker chicken soup is the best solution for a light, nutritious and healthy meal. Read the multicooker chicken soup recipe.

Squid soup

I present to your attention a simple step-by-step recipe with a photo of squid soup. It is prepared easily and quickly enough, but the soup is very nutritious and tasty. For seafood lovers.

Cabbage soup in a slow cooker

Do you want to learn how to cook cabbage soup? Rich broth, cabbage, pieces of meat .. Then you are here. I will tell you how to cook cabbage soup in a slow cooker.

Soups are on the menu in many countries. But depending on the geographic location, climatic conditions and other factors, this first dish in each country has its own definite place.

For example, in Europe, although soups are present on the tables, they are extremely rare, in contrast to the same Slavic cuisine. Perhaps this is due to the harsher climate and the long winter. Howbeit, soups are popular with us... And most families eat the first liquid hot dish almost every day.

Many housewives have recognized soups not only for their taste, healthiness and satiety, but also because of their versatility: it is enough to replace one or two ingredients with other products, and now, a completely new dish is ready.

But food is prepared not only by women-housewives, who can afford to spend more time on cooking, show creativity and imagination, look for information about soups from different countries, set up daily experiments, but also working women. Therefore, every woman in the piggy bank must have recipes for simple soups for every day - the 7 best recipes presented in this article do not require much time and material costs. It is easy, quick and tasty for absolutely everyone to cook healthy simple soups for every day.

Simple soups for every day recipes - general cooking principles

All soups consist of a side dish and a liquid base, these two components of the first course are saturated with carbohydrates, proteins and fats, which are so necessary for the body. The basis for a simple hearty soup for every day is different broths: meat, fish, mushroom, vegetable. The garnish part can include various products - these are meat, vegetables, pasta, mushrooms, cereals.

The first and main step in making a simple soup for every day is cooking broth.

Meat broth prepared from any meat - pork, beef, lamb and other types. Brisket and tenderloin are mainly used. Despite the fact that the preparation of meat broth takes quite a long time, the result is worth the effort - the base for the soup turns out to be rich and fatty. When cooking, add such ingredients as aromatic roots (parsley, celery), peppercorns, bay leaves, herbs.

Broths cooked on the bones are especially aromatic. They use not a bare bone, but a bone with the remains of meat. For a soft and pleasant aroma, it is best to purchase meat from young cattle - veal, pork.

The advantage fish broth is the speed of its preparation. For the base, you can use any fish - trout, perch, pike, carp. During the cooking process, be sure to add onions, carrots, bay leaves. These additional ingredients give the broth its special flavor and beautiful color. The prepared fish base for the soup is decanted before cooking the first course.

For a rich and tasty mushroom broth they use porcini mushrooms, the broth of chanterelles and champignons is no less tasty. Mushrooms can be used not only fresh, but also dried, frozen.

Also tasty, aromatic and interesting are obtained chicken, duck, goose broth... They are prepared easily and simply, the main thing is to thoroughly rinse the carcass, pluck it if necessary. To enhance the taste, add the same onions and carrots.

You can also make broths for simple soups for every day. from meatballs, meat balls. The advantage of this soup base is that it takes no more than ten minutes to cook.

To reduce the time for cooking the soup, the broth can be prepared in advance with a margin of several days. In the refrigerator, the broth is stored in a tightly closed container. Mushroom, chicken, vegetable soup bases can be used within 24 hours, meat broths can be stored for up to 48 hours.

You can also freeze the broth, which will increase its shelf life. At the same time, properly frozen broth will not lose its beneficial qualities. It is best to freeze in special glass containers or plastic bags. The container must be perfectly clean and tightly closed.

1. Simple soup for every day "Borsch"

Homemade borscht is a signature dish that is often found on the dinner table for many. Fragrant, rich, with a pleasant sourness and incredibly bright color - the recipe for this simple soup for every day simply must be in the notebook of every housewife.

Ingredients:

800 grams of beef tenderloin;

A pound of potatoes;

Two carrots;

One large onion;

Four not very large beets;

250 grams of tomato paste;

400 grams of white cabbage;

A tablespoon of table vinegar;

Black pepper;

6-7 cloves of garlic;

Parsley leaves;

Vegetable oil for frying;

Two or three bay leaves;

Sour cream.

Cooking method:

1. Thoroughly rinse the beets. Without cleaning, put it in a small saucepan, fill it with cold water. We put the pan on the fire, after boiling, reduce the gas, cook the beets for half an hour. Put the finished vegetables under running cold water. Remove the peel from the cooled beets. Rub the prepared fruit on a coarse grater.

2. Wash the beef tenderloin, cut into medium-sized pieces. We spread the meat in a large saucepan, fill it with water so that the liquid covers the beef by about ten centimeters, add the peeled onions cut into two parts. Cook after boiling for fifty minutes.

3. Peel the carrots, rub, fry in vegetable oil until golden. Add a couple of tablespoons of tomato paste, fry for another five minutes. Putting the frying aside.

4. Cut the potatoes into small cubes. Chop the cabbage into strips, the thinner the straws are, the tastier and thicker the borscht will come out.

5. Remove the finished meat from the broth, cool slightly, cut into small pieces the size of potato sticks.

6. We also take out the onion from the broth, discard it.

7. Salt and pepper the broth. Put potatoes in it, cook for ten minutes.

8. Add cabbage, meat, roast carrots and laurel leaves.

9. As soon as the cabbage softens (after 7-10 minutes of cooking), spread the beets and pour in the vinegar.

10. Thoroughly mix all the ingredients, simmer, covering the pan with a lid, for ten minutes.

11. Put the garlic in the finished soup, passed through a special press, take out the laurel.

12. Before serving, we insist the soup for a while, then pour it into plates, season with sour cream, decorate with parsley leaves.

2. Simple soup for every day "Pea with smoked meat in meat broth"

An excellent simple soup for every day, familiar to us from childhood. Excellent taste and a feeling of complete satiety.

Ingredients:

Three and a half liters of meat broth;

300 grams of split peas;

Two onions;

Two carrots;

Vegetable oil;

Hot pepper pod;

Allspice peas;

A pound of smoked ribs.

Cooking method:

1. Rinse peas and soak for three hours in cold water. After the time has passed, rinse thoroughly, drain the water, put it in a saucepan with meat broth. Cook for about forty minutes.

2. Cut the ribs, put them on top of the peas.

3. Chop the onion and carrots and, slightly salted, fry in a separate container until soft. Also add to soup.

4. Simmer everything over low heat for fifteen minutes.

5. Put the lorushka and chili, add salt if necessary.

6. Cook for five minutes, remove the pan from the stove.

7. Serve with black bread or croutons.

3. Simple soup for every day "Rice with meatballs"

A fragrant, hearty simple soup for every day is cooked in a matter of minutes and is suitable not only for an adult table, but also for a children's menu.

Ingredients:

A glass of rice;

500-600 grams of minced meat;

Three potatoes;

Carrot;

Vegetable oil;

Salt pepper;

Two liters of water;

A pinch of curry;

Parsley (leaves).

Cooking method:

1. Form small neat meatballs from thoroughly mixed minced meat with the addition of a small amount of salt and pepper. To prevent the minced meat from sticking to your hands, periodically rinse your palms in cool water.

2. Pour water into a saucepan, bring to a boil, lay out peeled and cut potatoes into small squares and thoroughly washed rice.

3. As soon as the water boils again, throw the meatballs into the water, cook after boiling again for about twenty minutes.

4. While the ingredients are cooking in a saucepan, make a fragrant vegetable fry from finely chopped onion, grated carrots, salt and curry.

5. We spread the frying in the soup to the rest of the ready-made ingredients, simmer for another five minutes and turn off the gas.

6. Chop the parsley and decorate with it while serving a simple soup for every day with meatballs.

4. Simple Chicken Noodle Soup for Every Day

A fragrant, insanely tasty and indisputably healthy chicken simple soup for every day with egg noodles must be present on the menu at least once a week. Light, but at the same time hearty soup will not leave anyone indifferent.

Ingredients:

Carrot;

One potato;

Bulb;

Several sprigs of herbs (dill, parsley);

Frying oil;

Three liters of water;

Ground pepper;

Laurel leaves;

A glass of flour;

50-60 ml of water for the dough;

Cooking method:

1. First of all, knead the hard dough from an egg, a quarter of a glass of water, a pinch of salt and flour. Put it aside for a while, wrapping it in a plastic bag.

2. Rinse the chicken and put it in a saucepan, fill it with three liters of cold water, add some salt. Boil the meat until tender, remove, cool and cut into small portions.

3. Roll out a thin layer of dough, cut the layer into strips 4-5 cm wide. Lightly dry the strips, cut the noodles.

4. Put onion and carrots fried in oil and chopped potatoes in the strained broth. Cook the potatoes until tender.

5. Put dried egg noodles and bay leaves into the soup. After boiling the broth, cook for another five minutes. If there is not enough salt, add a little salt to the soup, pepper if desired.

6. Serve, garnished with herbs and put one piece of meat in each bowl of soup.

5. Simple soup for every day "Fish with egg and millet"

This recipe uses salmon, you can make soup from the head, fillets, or even bones with fins. Also, it can be replaced with any other fish and even canned fish.

Ingredients:

300 grams of salmon;

Two carrots;

Three potatoes;

Large onion;

A bunch of greenery;

Two liters of water;

Ground pepper, salt;

Bay leaf;

100 grams of millet;

Two eggs;

A few pinches of Provencal herbs.

Cooking method:

1. Boil the millet in a small saucepan in a large amount of water until tender, rinse, fold it onto a sieve.

2. We wash the fish, fill it with two liters of water. Put on medium heat, cook until cooked for thirty minutes, putting a little salt, one peeled carrot, bay leaf and half an onion in the broth after boiling.

3. Fry the second carrot and the remaining onion until golden brown.

4. Peel and dice the potatoes.

5. Remove the finished fish from the broth, cut or tear into small pieces. Throw out the onions, laurel and carrots from the broth.

6. Put the potatoes in the broth, cook until soft.

7. Add frying, Provencal herbs, pieces of fish, millet. Cooking for ten minutes.

8. Thoroughly mix the eggs and salt in a plate, pour in a thin stream into a simple fish soup for every day, constantly stirring the dish with a spoon, and immediately turn off the gas.

9. Close the pan with a lid, let the soup brew.

6. Simple soup for every day "Mushroom with cheese"

Any mushrooms can be used to prepare this hot first course. Spices and herbs give this delicious creamy cheese soup an incredible flavor.

Ingredients:

Bulb;

400 grams of porcini mushrooms;

A quarter of a pack of butter;

80 ml cream;

1.8 liters of water;

A pinch of pepper and nutmeg;

200 grams of processed cheese;

Parsley, green onion.

Cooking method:

1. We wash the mushrooms, separate the caps from the legs.

2. Put the legs in a saucepan with water, cook for twenty minutes.

3. Chop the hats, finely chop the onion. In a frying pan, fry both ingredients in butter until golden brown, pour in the cream, salt and pepper. We will languish for some time.

4. Put the processed cheese into a saucepan with legs, stir. Cook for five to seven minutes. Grind the ingredients in a saucepan with an immersion blender.

5. Wash greens, grind.

6. Put the fried caps with onions and herbs in the mushroom puree.

7. Serve the soup hot with fresh crispy croutons.

7. Simple soup for every day "Vegetable with meat"

It is not necessary to use the ingredients specified in the recipe, it is perfectly acceptable to add or remove something.

Ingredients:

A pound of beef brisket;

200 grams of zucchini;

200 grams of sweet pepper;

300 grams of tomatoes;

Carrot;

A slice or two of garlic;

Two or three potatoes;

Ground paprika.

Cooking method:

1. Put the meat in a saucepan, fill it with water, cook for about an hour. Take out the finished beef and cut into small cubes.

2. Cut onions, carrots and peppers into strips, fry until soft in a pan.

3. Peel the potatoes, zucchini, tomatoes and cut them into neat even cubes.

4. Salt the broth, lay out the prepared vegetables, fragrant roast of peppers, onions and carrots, pieces of meat. Season the soup with paprika and salt.

5. Close the lid, cook on the lowest heat for forty minutes. Squeeze the garlic into the soup five minutes before cooking.

6. Decorate the bright summer-style soup with fresh herbs.

Simple soups for every day - tricks and tips

You can quickly prepare broth by twisting the minced meat and making meatballs, or pre-slicing a piece of meat across the grain.

In order for the broth to be transparent, at the time of boiling, it is imperative to remove the foam. Further, in the cooking process, you will need to remove the upper fatty film a couple of times. In addition, the broth should simmer over low heat, in no case should it boil or boil.

Didn't have time to remove the foam? Pour in half a glass-glass of cold water, it will rise again.

Putting the meat in cold water makes the broth richer.

If you put a baked whole onion in the broth, it will turn out to be fragrant and beautiful golden brown.

Mushroom broth is salted at the end of cooking, fish broth - at the very beginning, and meat broth - half an hour before cooking.

So that the chicken broth does not lose its taste, it is better not to put any spices in it except onions and carrots.

To make the vegetable soup without potatoes more rich and thick, you should put a little lightly toasted flour in it.

Vegetable soup tastes better if you add sour cream or cream to it.

If the soup contains acidic foods, such as sorrel or pickled cucumbers, the rest of the vegetables must be put at the end of cooking, otherwise they will not boil over and remain harsh.

If the noodles are preliminarily put into boiling water for a minute, and then thrown in a colander, the noodle soup will turn out not cloudy, but transparent. The same principle applies when making rice soup.

When preparing a soup with barley, the cereals must first be boiled separately.

Always remove the bay leaf from the prepared soup, otherwise the spicy aromatic spice will transfer its specific bitterness to the dish when it is infused.

If garlic is present in the soup, it does not need to be overcooked; it is best to add this ingredient at the end of cooking.

The most important component of every person's daily diet is first courses. True, many refuse them for various reasons. Some people do not get enough of them, others simply do not have enough time to cook. Remember simple and quick recipes - they will help you eat healthier.

What soup to cook for lunch

Any first course has two ingredients: a liquid base and a side dish. The first can be meat, fish, mushroom or vegetable broth. The side dishes are very varied. Soups contain different types of meat, fish, vegetables, pasta, cereals. Spices, seasonings, herbs must be added. By memorizing a few basic food combinations, you will always know what to cook first.

Simple

A selection of dishes for the preparation of which you need not a lot of products and a minimum of effort. If you learn how to cook them, you will never leave your family members without lunch. Great first courses for every day:

1. "As easy as pie". For him, in addition to vegetables, you will need a little minced meat, a little fresh mushrooms and one processed cheese. You can choose any spices at your discretion. Minced meat is fried along with mushrooms and onions. Grate potatoes. Then all these products, together with melted cheese, are boiled in boiling water. The first turns out to be very satisfying, thick, with a mild creamy taste.
2. "Zatiukha". The simplest homemade first course with great taste. Onions, carrots, potatoes are cooked in chicken broth. While this is happening, the chicken eggs are ground with flour by hand. It turns out "grout". This product vaguely resembles noodles. The "grout" is boiled in broth for a couple of minutes, then the egg is poured into the soup in a thin stream to curl up, and served to the table. The dish is very thick and rich.
3. "Pea with smoked ribs". Remembering the simple recipes for the first courses, I must say about this. To begin with, boil the smoked pork ribs. Then fried onions with carrots, peas and potatoes soaked in advance are thrown there. The first turns out to be very nutritious, rich, and because of the incredible aroma, you might think that it was cooked over a fire.
4. "Pumpkin puree soup." To prepare the dish, potatoes, pumpkin and onions are cut, boiled with spices, and then whipped with a blender and poured with cream or milk.

Quick cooking

A selection of dishes for those who have very little time to cook:

1. Avgolemono. This Greek soup is whipped up in minutes. It is delicious and unusual. To make a dish, small pasta is boiled in chicken broth, a mixture of eggs with lemon juice and water is added, and seasoned. Served with herbs.
2. "Pelmenny". A very hearty soup for every day, which is cooked in just a quarter of an hour. Fry onions with garlic and oregano, pour in broth. Seasonings, tomatoes in their own juice are added. After boiling, throw the dumplings and turn them off a couple of minutes after they float.
3. "Polish Tomato" - very delicate, with a pleasant creamy texture. Prepared from grated tomatoes, onions, celery, carrots and sour cream in meat broth.
4. "Botvinya". A refreshing summer soup for every day, which must be served chilled. Prepared in kvass with beet leaves, sorrel, spinach, green onions. Serve garnished with a lemon wedge and a tablespoon of red caviar.

Lungs

These are the dishes, having dined with which you will not feel lethargic and sleepy. Best Easy Recipes:

1. "From sauerkraut". Delicious low-calorie creamy soup that's easy to make. The composition includes onions with carrots and sauerkraut, grated potatoes, spices. After boiling, vegetables are mashed with sour cream. Serve preferably with croutons.
2. "Spring Fantasy". Excellent light soup with a pleasant greenish hue. For cooking, boil potatoes and beets, then add stewed zucchini, leek, mushrooms, celery, sorrel and spinach to them. At the very end of cooking, boiled eggs, cut into cubes, are placed in the soup.
3. "Dachny". A very light vegetable soup for every day, which will appeal to everyone who loves a delicious lunch. It includes fried onions, carrots and white and Brussels sprouts, potatoes, beans, tomatoes, zucchini, herbs. You can cook both in water and in chicken broth.
4. "Pearl barley and mushroom soup". This is not a soup, but a delight, moreover, healthy. Put onions, carrots, leeks, parsley, bell peppers, porcini mushrooms in the dish. When they are almost completely cooked, ready-made pearl barley is added to the soup.

Lenten

The following selection includes the foods that are allowed to be eaten by people who are fasting. Lean Soup Recipes:

1. Leshta. A very hearty and thick soup that consists of vegetables and lentils. Onions, celery, garlic, bell peppers, carrots are put in it. These products are cut and fried in vegetable oil. Then add tomato paste, sugar, water, soaked lentils. Season with pink and cayenne peppers, bay leaves, thyme, salt.
2. "Field". If you collect delicious soup recipes, remember the following. To make "Field" soup, onions and any mushrooms are fried with tomatoes. Potatoes and washed millet are boiled in water. Before turning off, put frying from a frying pan and fresh chopped parsley into the pan.
3. "With Brussels sprouts." A very flavorful light soup for every day, ideal for fasting people. It is very easy to prepare: Brussels sprouts are boiled in water with salt and bay leaves, chopped onions, carrots, and potatoes are added. Provencal herbs, fresh herbs are put in the dish.

Vegetable Vegetarian

Many people, for personal reasons, refuse to eat meat dishes. They will come in handy recipes for vegetarian soups for every day:

1. "Catalan". Delicious, aromatic soup. It is filling, although it does not contain meat. It is cooked in vegetable broth, in which fried onions, potatoes, beans, cilantro are placed. The finished soup is interrupted on a blender, cream, salt and pepper are added.
2. "Buckwheat". This recipe differs from many other vegetarian recipes for its strong aroma, which immediately induces an appetite. It is made from washed buckwheat, potatoes, grated carrots, fried onions. Be sure to add herbs and various spices.
3. "Vitamin". A very simple dish with ingredients available to all. Consists of onions, carrots, rice and potatoes. in the middle of cooking, put disassembled cauliflower, canned green peas, seasoning salt.

Meat

A selection of meals for people who don't need to diet or fast. If you are looking for meat soups recipes with photos will help you with this:

1. "Borsch". Many people love this dish and surely everyone has tried it at least once in their life. Classic Ukrainian borscht is cooked in beef broth with pieces of meat, potatoes, shredded cabbage. Vegetable frying of onions, carrots, bell peppers, beets is put into it. The presence of fresh tomatoes, tomato paste or a mixture of both is imperative. Homemade borscht is a real culinary masterpiece.
2. Solyanka. The dish does not include the cheapest products, but the costs are worth the result. The first is rich, thick, with a pleasant aroma. First, the broth is cooked on pork ribs. Then they put several types of meat, sausages, potatoes into it. The more different components there are, the better. Be sure to add a lot of smoked meats. Pickled cucumbers are put in the soup, a little brine, tomato paste is poured. The final element is olives and lemon wedges.
3. "Kharcho". A traditional Georgian dish, rich, thick, hearty. The broth is cooked with a piece of lamb on the bone. Rice, onions fried with tomato paste, tkemali sauce, herbs, hops-suneli, garlic, pepper are added to it. You can add other spices at your discretion. Before serving, the meat is taken out, cut into medium pieces, and returned back. After turning off the dish, sprinkle with herbs.

Recipes

You already understood how wide a choice of what you can cook for lunch. Each first course recipe has its own distinctive features. Every day you can make a new soup without repeating for a long time. To make the diet more varied, alternate light meals with hearty and high-calorie ones. Make sure to puree the soup periodically instead of the regular one. Remember a few more great recipes.

Chicken

A very simple recipe that should definitely be in your cookbook. Chicken first courses are very healthy for the body, they contain a small amount of calories. However, they are satisfying. If you want to provide your child with healthy and proper nutrition, be sure to pay attention to the recipe that you will see below.

Ingredients:

• chicken fillet - 0.5 kg;
• lavrushka - 1 pc.;
• onion - 1 large head;
• parsley - half a bunch;
• salt pepper;
• potatoes - 3 large;
• black peppercorns - 3 pcs.;
• buckwheat - 160 g;
• carrot - 1 large.

Cooking method:

1. Rinse the chicken breast, cover with water and place on the stove. When the broth starts to boil, throw in the peppercorns, bay leaf. Let it cook for at least 40 minutes.
2. Fry buckwheat in a dry skillet until you hear a crackling sound. Throw in broth.
3. Peel the potatoes, cut into small cubes. Add when buckwheat is boiled for 10 minutes.
4. Fry chopped onions and grated carrots in vegetable oil until softened. Add to the pot when the potatoes are half-cooked.
5. After the broth has boiled, throw salt and pepper into it, turn it off after a couple of minutes. Serve, garnish with chopped parsley.

Vegetable puree soup

Dishes of this format have gained popularity relatively recently. Vegetable pureed soups are very light. People who are on a diet and strive to lose weight should definitely include them in their diet. The simplest soups for every day are suitable for babies as their first feeding.

Ingredients:

• cauliflower - 0.5 kg;
• parsley - a bunch;
• zucchini - 4 pcs.;
• dried basil - 1 tsp;
• carrots - 2 pcs.;
• ground coriander - 1 tsp;
• tomatoes - 8 medium;
• turmeric - 1 tsp;
• processed cheese - 0.5 kg;
• sour cream - 150 ml;
• onions - 2 pcs.;
• milk - 2 glasses;
• garlic - 2 cloves;
• butter - 80 g

Cooking method:

1. Disassemble the cauliflower, rinse. Boil half of the roots in salted water, stew the rest in some butter.
2. Add medium-sized zucchini and tomatoes to a skillet with cabbage.
3. Heat the rest of the oil in a saucepan, fry the crushed garlic and chopped onion in it. Throw away all the seasonings.
4. Add chopped carrots, pour in milk and cook, covered.
5. Whisk all the ingredients in a blender. Put on fire. When it boils, throw in the shredded curds. Turn off as soon as they melt.

Beef in a slow cooker

First courses are not only cooked on the stove. Modern kitchen technology greatly simplifies this process. Every housewife needs to know how to cook the first in a multicooker, because this device will help her save a lot of time and effort. This is very easy to do. If you have a multicooker, you can cook new recipes even every day.

Ingredients:

• beef - 0.25 kg;
• water - 1.5 l;
• carrot - 1 small;
• greens - half a bunch;
• onion - 1 small;
• salt pepper;
• potatoes - 2 medium;
• bell pepper - 1 small;
• garlic - 2 cloves.

Cooking method:

1. Put the washed meat into the multicooker bowl. Cover with water, add salt and pepper. Install the Soup program and cook for a couple of hours.
2. Peel the vegetables. Cut carrots into cubes, onions and peppers into cubes, potatoes into slices.
3. Crush the garlic and chop the herbs.
4. Add all of these ingredients. Set the "Stew" mode and cook for half an hour.

Pork

Another simple recipe. Soup with pork and noodles is likely to appeal not only to you, but also to your kids. It looks great in the photo. It is very easy to make it at home, it does not take much time. If you are interested in good recipes for the first one for every day, then be sure to remember the next one and use it when you start preparing a delicious lunch.

Ingredients:

• pork - 150 g;
• salt pepper;
• potatoes - 2 pcs.;
• Dill;
• carrots - half;
• bay leaf - 1 pc .;
• half onion;
• small vermicelli - 100 g.

Cooking method:

1. Cut the meat into small pieces. Fill it with a liter of water. Cook for an hour.
2. Chop carrots and onions, fry in vegetable oil. Add the broth, along with the bay leaf, to the broth.
3. Cut the potatoes into small cubes. Place in broth 10 minutes after frying. Season with salt and pepper.
4. Add the vermicelli. Turn off the dish after 10 minutes. Serve garnished with chopped dill.

1. Don't add too many vegetables to the veal soup. They overpower the flavor of the meat.
2. Chicken broths do not need to be over-seasoned. It can ruin them.
3. The most delicious soups are cooked only over low heat.
4. Add a pinch of sugar while sautéing onions. This not only has a positive effect on the color of the roast, but also improves the taste.
5. Add salt no earlier than 10 minutes before stopping cooking. If there is too much of it, add whole raw potatoes or a bag of rice to the pot.
6. Try to calculate in advance how much water you need.

Video

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

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How to make soup

• To make the broth rich, the meat should be poured with cold water. The broth is quickly brought to a boil and then cooked over low heat.
• If the broth is cooked over high heat, then the meat will be tastier, and the broth is not so rich.
• When the soup is boiled, then after each laying of vegetables, the soup is quickly brought to a boil, and then the heat is reduced.
• Stir the soups in slow circular motions. Only in this case, the integrity of the vegetables in the soup is not violated.
• Do not add water to the broth, it greatly impairs the taste of the broth. If it is necessary to top up (too much salt or little liquid), then use boiling water.
• To prevent the soup or broth from losing their beautiful transparent color, always remove the bay leaf from the soup after boiling.
• Any soup will be much tastier if you let it brew a little after boiling the soup.
• Heat the broth over low heat, and uncovered. This way it will better preserve 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 is made from porcini mushrooms, champignons or morels.
• To make the 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, and small ones give aroma.
• it will turn out to be more rich if you cook it from the brisket.
• A few minutes before the end of cooking, lettuce cut into strips must be added to the borsch. Pepper makes the dish fortified, gives it a special taste.
• The main ingredients of any pickle are pickled or canned cucumbers, cucumber pickle and sautéed vegetables. The rest of the ingredients can be very different, depending on the name of the recipe and the idea of ​​the chef.
• If the pearl barley is sautéed in oil, and not boiled, then the pickle will turn out to be much tastier.
• If the pickle is not sharp enough, then boiled cucumber pickle (pre-strained) is added to it.
• To make the pearl barley soup a beautiful color, pre-fry the pearl barley in butter.
• If you add a tablespoon of sherry to the soup, the soup will be much tastier.
• To make the soup with noodles or noodles transparent, the noodles are first dipped in boiling water for a few seconds to wash off the excess flour. And only after that they put the noodles in soup or broth and cook until cooked.
• If we cook fish soup, we put the fish in cold water and cook.
• For the ear to acquire a spicy taste, put half a fresh apple in it.
• To make the broth a beautiful yellow-orange color, add a little fresh onion broth to it (cook the husks of one onion for 10 minutes in a small amount of liquid).
• Puree soups can be made from one type of vegetables, or you can cook from several types of vegetables. In order not to "kill" the vegetable flavor of the soup, put a minimum of spices.
• As a rule, croutons are served with puree soup. Croutons will be much tastier if sprinkled with grated Dutch cheese before drying.
• Any dairy soups are boiled over low heat so that the milk does not burn. In this case, it is advisable to use a saucepan with a thick bottom.
• When making milk soup with noodles, remember that all pasta is very difficult to boil in milk. Therefore, first boil the vermicelli or noodles until half cooked in water, and only then cook them in milk.
• White cabbage, Brussels sprouts or savoy cabbage for milk soup, first blanch, and only then cook.

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