Hello everyone, you have probably often wondered how to cook soup so that it turns out rich and most delicious? In this article we will reveal these secrets to you.

How to cook meat for soup correctly?

Before directly cooking meat, it must be placed in cold water. What is this for? As soon as you put cool meat into hot water, it immediately begins to release aroma and the broth becomes richer. But in this case you won’t get a rich broth.

It's different when you cook bone marrow soup. This makes both the meat and the soup aromatic and tasty.

Don't forget to remove the foam every time.

If you love pure meat, not fatty, then you are unlikely to succeed rich broth and juicy meat. This time, buy fatty meat with streaks.

Cooking beef for soup. A young animal has softer meat, and therefore it needs to be cooked less, but the meat of an old animal needs to be cooked, accordingly, longer. Also, you need to pour cold water over the meat and only then lower it into boiling water. The amount of water should slightly exceed the amount of meat. Otherwise the broth will not be rich.

Expert opinion

Filimonova Maria

Spanish

It is necessary to check the readiness of meat in the same way as the readiness of cooking potatoes or beets. You need to pierce the meat with a knife. If it is pierced easily, then you can remove the meat and cut it into portions.

When cooking, you can add bay leaf, pepper and salt to the meat has fully revealed its taste.

Pea soup with smoked meats or smoked ribs

How to cook pea soup correctly? Traditional pea soup is prepared with smoked ribs, from them the soup receives the necessary tartness and spiciness. But to fully impart the smell and aroma of smoked meats, you can use pork ribs.

The ribs must be washed to remove excess fat and dirt. Then they will need to be thrown into the pan for cooking. Cook for no more than thirty minutes. Peas pre-soaked in water, you need to throw it into the resulting broth. Cook until the traditional “gurgle”.

The vegetables that you want to add to the soup (carrots, onions) need to be chopped and fried in a frying pan. Place the pre-diced potatoes into the broth for 10-15 minutes, and then add the fried vegetables. After this, you need to continue to cook the soup for about 10 minutes, and then let it brew. Add salt and pepper, if desired. You can chop parsley or dill on top.

Peas for soup. How to choose? In order to prepare the soup, it doesn’t matter what kind of peas you take - chopped or whole. But most importantly, it must always be washed.

Expert opinion

Filimonova Maria

Cook 6th category. Favorite cuisine: Spanish

If you want to get more tender soup, Looks like cream soup, then soak the peas in cold water for 8-24 hours, and if you want to get soup with harder peas, then you can either not soak them at all, or soak them for a short period of time.

How to get peas softened? You can soak the peas an hour before cooking the soup in boiling water, and then put it in the broth, or you can put it in cool water overnight, as mentioned in the paragraph above. If you want to get boiled peas, it is better to buy polished split peas. It will soften faster.

What broth do you use most often?

You can choose 3 answer options

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Beef broth

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Mushroom broth

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Vegetable broth

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Fish broth

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Game broth

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Veal broth

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We reveal all the secrets of milk soup

Milk soup, this is like a separate article in all types of soups. There are lean soups, there are meat soups, and there are dairy soups, of which there are also many. You can make this soup with absolutely anything. Well, the main secrets of how to cook milk soup correctly and tasty always remain the same.

You will need milk; without it you cannot cook anything. Add it to the pan and wait for it to boil. At this time, put sugar or salt there (in this matter everything is at your discretion!) After our milk has boiled, then add the resulting cereal or vermicelli and stir, then wait for a certain time and turn off the gas, let the soup brew.

For greater fat content and richness, you can add to the resulting dish a little butter.

Below you can see a table showing how long to cook the soup filler:

Subtleties of cooking rice soup

Rice soup It is especially popular during Lent, as it does not contain anything meat or fish. So, how to cook it correctly?

You need to make a preparation of vegetables. To do this, cut carrots, onions, potatoes, you can add garlic. After this, we rinse the rice under running water and place it in a pan of boiling water. Next, you need to do fried onions and carrots. After preparing the frying, add it to the water with rice, after boiling, add the diced potatoes. Cook until the potatoes are tender, no more than 30 minutes. It seems like such a simple recipe, but very tasty.

Fish soup - preparing it right

The soup will be very tasty if you cook it, just like meat, on the bones.

The special thing about this dish is that you can take any fish, but for the sake of nobility, you can add red fish species.

First clean the fish and place it in a pan. adding appropriate spices whatever your heart desires. Cook the broth for about 30-40 minutes, depending on the pieces. Next, you need to sauté the onions and carrots until the onions have a golden hue. Add diced potatoes into the already prepared broth, sauté and continue cooking until the potatoes are ready. You can add finely chopped fresh herbs to the finished soup.

Standard, but so tasty, chicken soup

To make the soup richer, you can buy it in the store. whole chicken, divide it into small parts and cook the whole thing, so the bones will make the soup even fattier and tastier. Now, you need to pour cold water into the pan and put it on gas. While the broth is preparing, we sauté the onions and carrots.

If you cooked the whole chicken, you need to separate the pieces of meat. For this remove chicken from pan and let it cool. While it cools, add cubed potatoes to the broth and cook. Then, add frying and cook until the potatoes are ready. Once ready, you can add finely chopped meat to the pan.

Add salt, pepper and bay leaf to taste.

You can also add vermicelli to soup, it will become even thicker. To do this, throw in the pasta along with the frying. You can finely chop the greens and add them to the finished dish.

How to properly prepare sorrel soup

It turns out very delicious and satisfying lunch or dinner. Put the water on gas until it boils and cook the potatoes. Then, put it in boiling water and cook for about 15-30 minutes until the potatoes are ready. At this stage you can add salt if desired.

While the potatoes are cooking, you need to finely chop sorrel leaves and add them to the water, after that you need to cook for about 15-20 minutes. The soup must be infused, otherwise it will not produce such an amazing aroma and taste.

Buckwheat soup - cooking rules

Another Lenten recipe for non-meat lovers. You need to cook diced potatoes and buckwheat and put them in water at the same time. Let's start cooking. It should take you about 23-25 ​​minutes. Grated carrots and finely chopped onions should be placed in a frying pan. After preparing the frying, place it in a container with buckwheat and cook for no more than 10 minutes.

After this, you can add herbs, salt, and pepper as you wish.

Mushroom flavored soup

Also, according to the standard, you should add diced potatoes to the water and start cooking. Sauté carrots and onions for about 2 minutes. Mushrooms, It’s better to take fresh champignons, rinse and chop, and add them to the resulting frying. Add the mixture of mushrooms, carrots and onions to the soup and cook for about 10 minutes. If desired, you can also add vermicelli and chopped herbs.

Classic Georgian kharcho

To prepare classic soup kharcho, You need fatty cuts of beef, add them to water and cook for quite a long time, from 1.5 to 2 hours. Remove the meat and leave to cool. Fry the onion until golden brown, put the pre-washed rice into the broth with boiling water. Then, the cooled meat needs to be cut into portions and added to fry with the onion.

Meat broth soup - general principles of preparation

Meat broth soup is the most popular type of first course, and every housewife probably has several good recipes in stock. Even if the same ingredients are used (for example, vegetables or vermicelli), the soup turns out differently for every cook. The taste and richness of a dish depends on many factors: the concentration of the broth, the type of meat, the amount of dressing and spices, the method of cutting food, the order of laying out, etc. The easiest way to prepare soup with meat broth is to add chopped vegetables to the boiling broth (first potatoes, after a while carrots and onions). It is recommended to sauté onions and carrots in vegetable oil - the food will become more aromatic and richer, but higher in calories. The finished soup in meat broth is served with herbs, garlic, sour cream, croutons, boiled eggs, etc.

Meat broth soup - preparing food and utensils

From kitchen utensils, you need to prepare a large 3-4 liter saucepan and a frying pan for frying vegetables. You will need a board and a knife for cutting meat (if the broth has not been cooked in advance), as well as additional equipment: vegetable cutters, graters, vegetable peelers, etc. Soup with meat broth can also be cooked in a slow cooker, then you can do without a lot of utensils.

The meat broth needs to be boiled, after which all the ingredients are added to it one by one. While the soup is warming up, you can peel and chop the vegetables and prepare the frying.

Recipes for meatballs with gravy:

Recipe 1: Meat broth soup

The most common first course is soup made with meat broth with the addition of various vegetables. In addition to carrots and onions, you can use bell peppers and herbs; the taste will only benefit from this. With potatoes, the dish turns out to be much more satisfying, but higher in calories, so those on a diet should avoid this ingredient.

Required ingredients:

• Meat broth;
• Two onions;
• Carrot;
• Bell pepper;
• Greenery;
• Potatoes - several pieces. (optional).

Cooking method:

Place the meat broth over medium heat to heat up. Peel the vegetables, wash them thoroughly and chop them. Potatoes can be cut into bars or strips, carrots are better grated or cut into strips. Chop the onion very finely. Cut the bell pepper into strips. First fry the onions and carrots in oil, then add the peppers a little later. Saute the vegetables under the lid for several minutes. Place the potatoes into the boiling broth, after 15 minutes you can add the roasted vegetables. Cook the soup until done. At the end of cooking, taste for salt, add salt and pepper (if necessary). Chopped herbs can be added at the end of cooking (a few minutes before) or poured into each plate when serving.

Recipe 2: Meat broth soup with beans

A very hearty and nutritious soup made with meat broth and beans. White beans are best, but red beans will also work. Regular beans must first be soaked in water for several hours; if you don’t have time for this, feel free to use canned beans.

Required ingredients:

• A kilogram of meat;
• White beans - about a glass;
• Carrot;
• Onion;
• Two tomatoes;
• Bell pepper;
• Several potatoes;
• Peppercorns;
• Lavrushka;
• Any greens;
• Garlic.

Cooking method:

Cook the meat broth (take a little more than three liters of water for 1 kg of meat). Soak regular beans in water for about 12 hours (it’s best to leave them soaked overnight the night before). Bring the broth to a boil and add the beans. Cook for about an hour and a half, then taste; if the beans are still hard, continue cooking. Cut the potatoes and add them to the soup if the beans have become soft. Next we lay out the carrots cut into small cubes. Chop the onion and fry in oil, then add pepper to it. Fry the vegetables for two minutes under the lid. Remove the skin from the tomatoes, grate the pulp or puree it in a blender. Add the tomato puree to the onions and peppers and simmer for a few more minutes. Lightly salt the vegetable dressing. Check the potatoes for softness, add the dressing and boil all the ingredients for another seven minutes. Serve the dish with sour cream, chopped herbs and halves of garlic cloves.

Recipe 3: Meat broth soup with mushrooms

Another version of a delicious soup made with meat broth. This recipe uses mushrooms, making the dish nutritious and flavorful. Both fresh and frozen mushrooms will do.

Required ingredients:

• Meat broth;
• Frozen mushrooms;
• Carrot;
• Potatoes – two pcs.;
• Two handfuls of rice;
• Salt;
• Greenery.

Cooking method:

Place the meat broth on the stove and heat it up. Place the washed rice into the boiling broth. Add the potatoes five minutes after the rice. Fry the onion, then add mushrooms to it. Fry for about 12-15 minutes (until excess liquid evaporates). Grate the carrots and add them to the broth, followed by the mushrooms and onions. Cook the soup in meat broth until done, and at the end add salt to taste. When serving, add greens to the plates.

Recipe 4: Meat broth soup with buckwheat

All soups made with meat broth are satisfying and nutritious, and this dish is no exception. Appetizing meat soup with buckwheat is an ideal option for a hearty lunch, especially if it’s the cold season.

Required ingredients:

• Meat on the bone;
• A few spoons of buckwheat;
• Potatoes – 4 pcs.;
• Carrot;
• Salt pepper;
• Greenery;
• Bay leaf.

Cooking method:

We make broth from the meat. We sort out the buckwheat and heat it in a dry frying pan. Cut the potatoes into small cubes. Bring the broth to a boil and add chopped potatoes and cereal into it. We also throw in a bay leaf. Chop the onion and grate the carrots. Fry the vegetables in oil until golden brown. Add the roast 25 minutes after the buckwheat. Cook the soup until tender, add salt and pepper at the end. Serve with chopped herbs.

Recipe 5: Meat broth soup with pasta

A simple but very tasty soup made with meat broth and pasta. If you do not add a lot of seasonings, the dish can be given even to children.

Required ingredients:

• Meat broth;
• Pasta – 90-100 g (ordinary noodles will do);
• Potatoes - several tubers;
• Bulb;
• Carrot;
• Dill with parsley;
• Celery;
• Seasonings (bay leaf, peppercorns, salt).

Cooking method:

Peel the carrots and onions and chop them finely. We also finely chop the parsley and celery. Melt the butter in a frying pan and fry all the vegetables. Bring the broth to a boil and add the roast, then throw in a few peppercorns and a bay leaf. Cut the potatoes into small slices and place them 12 minutes after the vegetables. As soon as the soup boils again, add the vermicelli and cook for another 15 minutes. Serve the finished soup with meat broth with chopped dill.

— You need to salt and pepper the soup at the end, since during the cooking process some of the liquid boils away, and you may not calculate the amount of salt;

— Soup with meat broth can also be prepared with mushrooms. Fresh, dried or frozen mushrooms are suitable for this;

— If you want the soup to be clear, make the meat broth less strong (and vice versa).

News of show business.

Today on our menu is a fragrant pickle with barley and pickles, with a recognizable, obligatory sourness. This first dish delights with excellent taste from the first spoon, warms you, fills you with tone and vigor. Due to the light sour “notes,” the soup resembles, but it turns out to be much more economical, because the recipe uses only beef as the meat component, and if desired, you can make the broth completely lean. Rich, concentrated meat broth with standard for the first

Delicious meat soups

Soup is one of the most healthy and nutritious dishes in the culinary world. Now the first course can be prepared from vegetables, fish, meat, broth or simply water. However, the most satisfying are considered delicious meat soups made from fresh meat. There are a great many recipes for such soups: rassolnik, solyanka, shurpa, variants in vegetable broth with the addition of, for example, beef, etc. The main thing is that the meat and other ingredients for cooking the soup are fresh.

The most common type of first course is meat soups with sausages. It is thanks to the sausage that the soup is saturated with wonderful aroma and taste. For a fattier, heartier option, smoked sausages are a winning combination. The recipe for cooking this soup is quite simple: you take the same vegetables as for regular soup, only the meat is replaced with a certain type of sausage.

I would like to draw your attention to one more recipe - meat solyanka soup, which is a classic of Russian cuisine. Served in many restaurants around the world, this dish features a variety of meats and even sausage, making the warming first course a very satisfying one. At the moment, there are many different recipes for making meat solyanka, but they are all united by one main condition - a plentiful amount of meat.

If you decide to prepare a delicious lunch for the whole family, don’t hesitate to cook meat soup. For example, try the time-tested meatball soup.

Vegetable soup with meat broth always has a varied and unique taste. The more vegetables in the soup, the more wonderful it turns out. Vegetables can be taken both fresh and frozen. And by experimenting with the composition of vegetables, you will get a new interesting taste every time. This dish will not only fill you up, but will also give you a good mood even on the stormiest day.

Ingredients

To prepare vegetable soup with meat broth we will need:

meat - 500-700 g;

water - 3-3.5 liters;

white cabbage - 200 g;

cauliflower - 200 g;

broccoli cabbage - 100 g;

green beans - 100 g;

onion - 1 pc.;

fresh tomatoes - 1-2 pcs.;

canned corn - 100 g;

greens - to taste;

salt, pepper - to taste;

bay leaf - 1-2 pcs. (optional).

Cooking steps

Let the meat cook.

After 1.5-2 hours, remove the meat from the pan and cut into small pieces.

Strain the prepared meat broth. Return the meat to the broth, then add the white cabbage, cut into small pieces.

Cut the carrots into slices and also add to the broth.

Cauliflower, broccoli and beans can be taken frozen.

Lightly fry the onions and tomatoes.

Drain liquid from canned corn.

Cook white cabbage and carrots in meat broth for 15 minutes, then add cauliflower, broccoli and green beans, cook for another 10 minutes. Then add fried onions with tomatoes and corn. Salt and pepper. If desired, you can add bay leaves to the vegetable soup. After 5 minutes, turn off the heat. In this soup, it is important not to OVERCOOK the vegetables, but to try to keep them with a light crunch. The most delicious vegetable soup with meat broth is ready, quickly sit down at the table and help yourself!

Every housewife has secret recipes for soups with meat broth. This dish, at first glance simple, has a wonderful feature - in different hands it acquires its own unique taste, even if the same ingredients were used. The variety of taste qualities of meat soups depends on what kind of meat was used in cooking, how concentrated the broth was, how the vegetables were cut and in what order they went into the pan, how many spices were added to the soup and many other small nuances.

The easiest way to prepare soup with meat broth: boil the meat, throw in the chopped potatoes, and add carrots and onions a little later. By the way, it is better to sauté the onions and carrots first to make the dish even more flavorful and nutritious. Bring to readiness, salt, pepper, add spices to taste. Serve sprinkled with herbs, you can add croutons, half a boiled egg, sour cream, chopped garlic.

Rich broth is the basis of a delicious soup

Meat on the bone is suitable for broth. The bone needs to be chopped so that more extracts are released during cooking, so the soup will be rich and thick. You can take beef, pork, chicken, taking into account your taste preferences. Recipes for soups with chicken and beef are considered dietary; if you like it fattier, take pork. It is better to cook the chicken whole; a shoulder blade is suitable for pork broth; ribs or neck are suitable for beef broth; ribs, shoulder blade or medallions are suitable for lamb soups. The main thing is to choose fresher and younger meat. Young meat takes only an hour and a half to cook, while old meat will have to be cooked for at least 2-3 hours.

The meat broth always contains peppercorns, bay leaves, and onions. You need to add salt and spices when the meat is almost ready. Salt the broth only lightly, so that while cooking the soup you can add more salt as needed. Moreover, by the time the broth is ready, the volume of liquid in the pan will decrease by almost a third, and the broth will become more concentrated. It is better to use purified and soft water; in hard water, the meat does not release its taste and aroma. For 1 kg of meat - 2-3 liters of water. Strain the finished broth through a sieve to achieve maximum transparency of the soup.

7 meat soups for every day of the week

Recipes for soups with meat broth are found in the national cuisine of every nation. Ukrainians prefer borscht, Caucasian peoples prefer shurpa, Russians have been preparing cabbage soup with meat since ancient times to this day. And there are countless modern versions of soups. Almost any vegetables and grains are harmoniously combined in meat broth. Rice, buckwheat, millet, pasta, mushrooms, cabbage, celery - mix anything, because meat soup is a universal dish.

Mushroom with meat

Mushrooms go well with meat. Whatever recipe you use, mushroom soup with meat broth will turn out hearty and tasty. To prevent the taste of meat and mushrooms from interrupting each other, they are cooked separately, combining only at the very end. This preserves the subtle aroma of mushrooms in the meat broth. Let us tell you the secret of this method of preparing mushroom soup.

The meat is placed in boiling water in one piece. The result will be a moderately rich broth, the meat will remain juicy, with a pronounced taste. Mushrooms, on the contrary, are placed immediately in cold water to obtain a strong mushroom broth. Agree, the method is a little labor-intensive, but the effort is worth it. When there is mushroom in the meat broth, the meat is saturated with mushroom aroma, the dish will become incredibly appetizing. At the end, be sure to add chopped dill and parsley, peppercorns and bay leaves.

Meat with pasta

For women, pasta is often included in the list of prohibited foods. And completely in vain. Pasta contains plant fiber, which cleanses the body of toxins, gives you a feeling of fullness for a long time, so you want to eat less during the day. Pasta in any form is the favorite food of most children. Therefore, be sure to try recipes for pasta soups with meat broth. Pasta goes well with tender veal, a source of protein and vitamin B. Serve the finished soup with croutons, grated Parmesan cheese and herbs. The soup is quick to prepare, but very tasty.

Green meat soup

Recipes for sorrel soups with meat broth are based on the traditions of Russian folk cuisine. The taste of green soup is original and unique due to the thick, rich broth and variety of ingredients, the most important of which is sorrel. The juicy leaves of young spring sorrel are rich in vitamins and very healthy. 100 grams of sorrel contains the daily requirement of vitamin C. Carrots, beets, potatoes, sometimes beans, as well as boiled eggs and chopped herbs, including green onions, are also added to the green soup. Green soup is eaten hot or cold, with or without sour cream. Spicy lovers can safely add mustard to it.

Shurpa in Uzbek

Various shurpa recipes agree on a single principle - a fatty, rich broth, a large amount of vegetables, herbs and spices. Although there are many cooking options. Each Asian country has its own traditional recipes. In the classic version, shurpa is made from lamb meat. There are recipes for shurpa with beef, pork, chicken and even fish. Zira and basil are always added to Uzbek shurpa, and the dish itself is prepared either from raw meat - kainatma, or from fried lamb - kovurma. To make the shurpa a beautiful shade, add a large amount of paprika to the dish.

Buckwheat with meatballs

Buckwheat contains a lot of iron, so it is very good for health, and at least once a week, buckwheat soup should decorate your table. Cooked with tender meatballs in a rich meat broth, the soup will have an original taste, very satisfying and not at all banal. Perfect for those who want to lose weight, but love to eat hearty and tasty food. The recipe can be modified at your discretion; instead of buckwheat, add any cereal - rice, pearl barley, wheat. It is better to serve the soup with sour cream and herbs. Spicy lovers are allowed to add crushed garlic.

Kharcho in Georgian

Traditional Georgian recipes for kharcho soup are made only from beef. After all, the name “kharcho” itself translates as “beef soup.” But, having migrated to cookbooks of other countries, the dish has changed a little. Now you can cook kharcho in any meat broth, including pork.

To prepare real kharcho, you will need a list of not quite ordinary ingredients. Firstly, you need a special tklapi dressing - sun-dried tkemali puree. If you can’t get tklapi, try to find tkemali sauce, or, at worst, fresh cherry plum. If you can’t get these ingredients, you can season the soup with pomegranate juice. The remaining ingredients can be found in any housewife's kitchen - a handful of rice, nuts, onions, definitely garlic and suneli hops - they need to be thrown into the soup when the rice is ready. Next, the dish is simmered over low heat and served sprinkled with fresh cilantro.

Russian cabbage soup

Russian cabbage soup is a sour soup made from sauerkraut and vegetables. Cabbage soup can be cooked in meat, fish, mushroom broth, with the addition of various cereals. During the cooking process, vegetables are placed in the pan raw and not fried. If you use sauerkraut, you can immediately pour cold broth over it and start cooking. If the cabbage is stewed, it is placed only in a boiling broth. If nothing but vegetables is added to the soup, such cabbage soup is called “empty”. And there is “daily” cabbage soup; this dish is infused for a whole day to get the real flavor. Russian cabbage soup is served with sour cream. This dish itself has a delicate aroma and a special taste, so it is better to limit the amount of spices.

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