Golovna Constipation Soup recipe. Soups, recipes with photos are simple and delicious for every day. Canned pink salmon soup

Soup recipe. Soups, recipes with photos are simple and delicious for every day. Canned pink salmon soup

What is this soup? Whole herb, the basis of which is composed of 50% raw material. It is prepared in all corners of the world, people have their own recipes for simple and savory soups for every day, or chimerical folded chilli herbs, invented by experienced chefs.

Soups are divided into three main groups: hot soups, cold soups and soups that are served either hot or cold. Also, smells are divided into groups through the bases they are prepared. Can buti on:

water;
beer;
kvass;
kefir;
rosesol.

Varieties of soups

Below the main product, soups fall into the following groups:

Vegetable soups

Soups without meat, light and simply prepared, in vegetable broth for children's food. Prepare quickly, the recipes are simple and easy.

Light cabbage soup

Products:

Tsibulya – 1 middle
Potatoes – 2-3 pcs.
Carrots – 1 pc.
Roslinna oliya – 2-3 spoons
Cabbage – 300 g

Cut the potatoes into small cubes, grate the carrots, and cut the zucchini. Place everything in a saucepan and fill it with two liters of water. Place on the stove and cook until the potatoes are cooked. Add shredded cabbage, salt and oil. Before serving time, pick up the greens.

Soup from sochevitsa

Prepare:

Fill the sochevitsa with water and cook for 10 minutes. Place on a drain and let the water drain. Wash the cabbage, pour oil into the bottom of the pan and brush the cabbage, stirring gradually. Add sochevitsa until tsibulya, stir a couple of times at once and pour in hot water. Leave it to cook until about midnight. Add crushed potatoes and grated carrots, salt and pepper. Bring to readiness, turn on the stove and let sit for a quarter of a year.

Cauliflower and zucchini puree soup

Products:

Slice the zucchini with the skin at once, divide the cabbage into slices. Heat olive oil in a saucepan, stir in curry, pepper and paprika. Wash the cabbage and grease it, turning the cabbage over once. Add zucchini with hot water (1 bottle). Cover with a lid and simmer, stirring, for 30 minutes. Boil the vegetables for an hour. Using a blender, puree the vegetables. It is the fault of the garna oxamite masa. The puree soup is ready.

Mushroom soup

Wonderful tasty soups come out of the mushroom boiler and cooking them is not at all difficult. Just choose typical mushrooms, wash them and you can eat them with any vegetables.

Mushroom soup with greens

Ingredients:

3 potatoes
3 cybuls
300 g pecheritsa (other mushrooms can be used)
3-4 spoons of olive oil
Salt pepper
Parsley, dill, cilantro
2 pieces of noodles

Heat the oil in a saucepan, add the buttermilk, put out a couple of butters, add|add| mushrooms cut into layers. Extinguish another 4-5 hvilins. Pour in another liter of water, add potatoes, salt and pepper. When the potatoes are ready, stir in the vermicelli, add some greens, and for five minutes you can turn off the stove. Serve mushroom soup hot.

Soup with mushrooms and melted cheese

Products:

Boil water and throw potatoes into it, cut into small cubes. Grease the sliced cookies on olive oil and place in the pan. With this oil, brush the tsibul and grated carrots, add pepper in strips. Season the soup with salt, sprinkle with paprika and black pepper, and add the vegetables to the pan. In five minutes, drop the sirok. When the potatoes are ready, throw in a lokshina, after 10 minutes the soup is ready. For example, add your favorite greens. It’s amazing that there are homemade soups, lightly prepared ones.

Soup with cheese and mushrooms

Whenever you want to know how to make Swedish soup, this recipe will hit your heartstrings.

Warehouse recipes:

Cut the mushrooms into slices; if they are even small, you can eat them whole. Grease the frying pan with the tsibuleya at once. Boil water, add potatoes, cut into a suitable shape, add 10 pieces of bread. Add mushrooms with cybula, salt and olive oil.

When the potatoes are ready, throw broccoli into the soup and cook tri-chotiri hvilini. Grate cold cheese and add soup. To make it easier to grate the syrup, place it in the freezer overnight. When the cheesecake is melted, add greens. The soup is ready.

Meat soup

Rice soup with chicken

Ingredients:

Wash the chicken meat, cut it open and put it in boiling water together with the cybolet (do not cut it completely) and one carrot, cut into two parts. When the broth comes to a boil, periodically remove the froth. Cut the potatoes into a suitable shape, cover with water and set aside.
Shake another cibulin, brush it and add grated carrots, and put out a bunch of quibulin at once. Dip 2-3 times in the rice. When the chicken is boiling, remove it from the saucepan with the squab and carrots. Place potatoes in a bowl and cook 10 khvilins, add bay leaf, vegetables from the pan, salt, pepper and throw in rice.
Cut the cooled breast into small pieces and add to the soup. Cook the rice until done. Dinner is ready, call your family to the table. There are incredible recipes for simple soups that can be prepared at home.

Women's soup with cowberry

Products:

Mash the cereal and pour it over with dill. Leave it to swell for about a year. Cut the meat into small pieces and set it to cook, stirring the water until it boils. Pour in hot water and cook until tender, add soaked pearl barley. If you are ready to give me more potatoes. Coat the zucchini and carrots, add finely chopped celery, and sauté 7-10 khvilins. Viklasti u soup. Once the potatoes are boiled, you can soak them and sit at the table.

Pea soup with pork

Products:

It is best to soak the peas in water the day before, then the wine will boil better. Divide the meat into pieces and set to cook, add the peas after a while, cook for another 30 minutes. Grate the cibul and carrots using a grater and grease them with dormouse oil. After 20 minutes, add chopped potatoes to the soup; when they are ready, add vegetables from the frying pan, salt and pepper. Pea soup with meat ready. Let it brew for five minutes and you can eat.

Marvel at how to prepare this recipe with photos.

Soup with chicken shanks

Ingredients:

Carefully clean the boats, wash them, fill them with water and boil them for three minutes. Add water, wash the boats, and pour water into the water. Varity 45-50 hv. Cut the potatoes into cubes, throw them into the broth, add salt and pepper. Cook khvilin 5, then throw in homemade loxin and olive oil. For example, add greens.

Broccoli puree soup with chicken

Products:

Cut the chicken meat and cook. Shred the tsibul and carrots and coat them with a top of butter. Squeeze the broccoli, and when the meat is ready, place it in the bowl. Stew stewed vegetables, add salt and pepper. Bring everything to readiness. Pour the yushka into a bowl and use a blender to puree everything, gradually adding more to the yushka. Adjust the thickness of the soup to suit your taste.

Green soup with sorrel

Products:

Divide the meat into small portions, cook for 10 minutes, add water, add clean water and cook the pork. Boil the eggs and cover with cold water. When the meat is ready, remove it from the ears and squeeze the pulp out of the brush and turn it into a saucepan. Add potatoes, carrots, finely chopped and grated. When the vegetables are ready, add finely chopped eggs, herbs, sorrel, salt and add, without damaging them, pepper. Boil for 5-7 minutes and simmer. Serve with sour cream. And we have soups for every day, simple and cheap, rich and tasty.

Pea soup with smoked ribs

If you like soups that are delicious and simple, rich and savory, you will like the recipe below.

Products:

Soak the peas for a few minutes in warm water, then add water and add boiling water. When the water boils, throw in the ribs, don’t forget to remove the kick. Cut the potatoes into small cubes, and when the peas become soft, add to the broth. Grate the carrots, chop the cabbage finely, place it in a frying pan and sauté the cabbage sprout. Salt, add paprika and pepper. Then add it to the soup, mix all the ingredients and add the cooking time. Place the greens through a splinter of conifers, remove the dates from the sprout of conifers and you can wilt.

Kharcho soup with yalovichina

We need:

½ bottle of rice
700 g yalovichini
4 heels and a number of tomatoes
½ flask of volosk peas
5 chastiku chasnik
0.5 pod hot pepper
1 teaspoon hops-zumila
Three cilantro, basil, parsley
Celery and parsley root
0.5 bottles of pomegranate juice (without cucru)
bay leaf
Pieces of cinnamon
Salt pepper

Cut the meat into portions, add water (about 2 liters), and set to cook. Remove the kick periodically. Varity 1.5 years. 30 minutes before the end, add bay leaf, a tablespoon of mixed parsley roots and celery, salt and pepper.
Shred the loin, remove the skin from the tomatoes and cut into small pieces. Brush the tsibul until golden brown, then add the meat to the broth and simmer for five minutes. Add tomatoes, cover with a lid and simmer for 10 minutes. Now you can turn everything into a saucepan, just as you boil the yushka and boil the rice.
Simmer the peas at the foot or in the pan, pour into the soup, add hot pepper. Continue cooking for 5 more khvilins, then pour in the pomegranate juice, add|add| hops, cinnamon, basil. Cook five more times. Finally, add the cilantro and parsley. The kharcho needs to sit for at least one year, and then it can be poured into plates.

Soup with kvassole and meat

This is a very tasty soup, delicious, rich, marvel at the recipe with photos, everything is so simple.

Products:

Soak the kvass in warm water for about a year. Slice the meat and cook for 5 minutes, add water, drain and add water for future soup. You can also add soaked kvass. It will need to be cooked again for a year. When the kvass is soft, throw in some potatoes and cut them into cubes. Continue cooking.
Finely chop the zucchini, grate the carrots, and simmer in olive oil. The ingredients in the pan are now ready, you can add stewed vegetables, bay leaves and spices. Dates will be deprived of 5 more hvilins. Soup with kvassole is ready.

Meatball soup

Products:

Add eggs and spices to the minced meat, mix the minced meat, beat well and seal into small round meatballs. Cut the tsibul finely, crush the chasnik, cut the carrots into strips and cubes. Heat butter in a deep frying pan, heat the cibul, then carrots and chasnik. Extinguish everything and add boiling water. With this oil, coat both sides of the meatballs and lower them into the pan. Throw in the potatoes and cook until done, about half a day. Finally finish the greens.

Soup with meat and buckwheat

Products:

Slice the meat, cook for 5-10 minutes, add fresh water, add clean water and cook until tender. If you have pork, then bleach it completely for one year; for yowl you need 1.5 years. Add potatoes, carrots, cut into strips (you can grate them) into the broth, add salt and pepper. After five minutes, I’ll have some Greek cereal. For example, add greens. Prepared buckwheat soup with meat.

Just marvel: it’s light and tasty for proper eating.

Soup with chickpeas and chicken

Ingredients:

The chickpeas must be covered with cold water and drained until the wound. The next day, turn off the water, wash it and fill it with clean water. Varity 35-40 hv. Remove the skin from the gomilok and add to the chickpeas, and cook for another day. At the rosemary, drop the cibul into strips, carrots and celery. Saute the kilka khvilin, add bell pepper, stew another 2-3 khvilin.

When the chicken legs are boiling, remove them from the broth, water the meat from the brush and turn it into the soup. Try the chickpeas as they are already boiled, add stewed vegetables, add pepper, salt, and herbs. Let it simmer for five minutes, that’s all, savory and rich chickpea soup is ready.

Soup with chicken in a multi-cooker

Products:

Chicken meat be it (2 steaks, breasts or gomilki)
Potatoes – 3-4 bulbs
Tsibulya bіla – 1 large
Carrots – 1 large or 2 small
Greenery
A couple of spoons of refined oil
Salt pepper
bay leaf

Pour water into the multicooker bowl, add chicken meat, and close the “Cooking” program for 30 minutes. Cut all the vegetables into small pieces. Remove the trigger and cut into small pieces to remove the brushes. Turn back to the broth, add all the vegetables and herbs, add salt and pepper. If necessary, add water. Close the screen and visit the “Soup” program for 25 minutes. Everything is ready, and we were amazed at the recipes for soups.

Soup with melted cheese and vegetables

Products:

Fill the carcass with water (3 liters) and set to cook, skimming off the foam periodically. Cook for 30 minutes, lightly add salt for an hour. Cut the potatoes into small cubes and cover with water. Coat the tsebul with a top of butter; you need to cut it very finely; you can grate it.

Remove the chicken, let it cool and water the meat from the brushes, turn it into the broth, add the potatoes and bring to readiness. Add stewed cibul, melted cheese, grated cheese, salt, pepper and herbs, as you like. Dati zalishit five hvilins, zalishit aside to brew.

Savory soup with yalovichina and lokshina

Prepare:

Fill the Yalovichina with water, cook 15 khvilins and add water. Fill with clean water (3 liters), cook again for a year. Add potatoes, loxin, carrots, cut into strips and trimmed cibul, salt, add black pepper. When the potatoes are boiled, drain the greens, add a few quills and remove from the fire.

Pea soup with cowbass

Products:

Pour cold water over the peas and leave overnight. Fill the water, pour it into a saucepan and fill it with two liters of water, cook the soup. Cut the potatoes into cubes and add to the peas, add salt and pepper to the water. Cut the carrot and tsibula finely. Stew the tsibul, add carrots and sauté 5-6 khvilins, add to the soup. When all the products are ready, add the cowbass, cut into thin slices and trimmed greens. The dates come to a boil and can be served.

Chicken soup with egg

Warehouse recipes:

Set the chicken to simmer for 5 minutes, anger the persuas. Pour in clean water and cook for 15 minutes, then remove and cream the meat into a brush and turn into a saucepan. Slice the vegetables, add|add| into the broth, add salt, cook for another 10 minutes, then add the lokshina to the soup. Cook for 5-7 hvilins, the fire is small, at the end add greens and black pepper. Boil eggs like homemade ones, but it’s best to cook them poorly. Serve the soup by pouring into bowls and adding half an egg.

Ribni soup

You can prepare delicious soups from fish and seafood, and not just banal fish (although it can be even more tasty and rich if you start preparing it correctly). With fish soup you can add canned food, shrimp, squid, various fish, vegetables, etc.

Canned fish soup

Products:

Pour water into the pan, when it boils, throw in the rice. After 10 minutes, I’ll finely chop the potatoes and carrots. Khvilin, after five minutes, put finely chopped cibul into the yushka. After a couple of khvilins, add the fish, trim it with a fork directly into the banzi, add salt, add bay leaf and black pepper. A couple of words and you can get rid of it.

Puree soup with shrimp

Ingredients:

Thaw the shrimp, clean them, removing the tail. Place in a saucepan and cook for 6-7 minutes, then place in a plate. In a saucepan where shrimp were boiled, sliced vegetables, and cook them. Pour the yushka into cups, use a blender to puree the vegetables, gradually adding the liquid. Stir, salt, add more pepper. Pour into plates, place a sliver of shrimp in the center and scoop up the greens. An incredibly tasty soup made with shrimp.

Squid soup

Products:

Cut the potatoes and place them in a saucepan, add water and place for 10 minutes. For an hour, coat the tsibul, carrots and tomato pieces, add salt and pepper to all the bits. When the potatoes are ready, add the dressing and squid, cut into rings. Add greens, cook 3-4 hvilini. Leave the soup under the crust to infuse for 10 minutes.

Tuna soup

Products:

Pour water into a saucepan, add carrots and potatoes, cut into thin shapes. Varity 30-35 hvilin. Cut the tomatoes in half, add butter to the heat, cut side down, and brush only one side from the other. pepper and salt. Place in a dish, add canned tuna, add salt, pepper and green stuff. The dates are deprived of five hvilins and can be taken from the fire.

Puree soup with shrimp and cauliflower.

warehousers:

Chop all the vegetables, add water and cook until ready. Pour the yushka into another container, use a blender to blend the vegetables, add the grated melted syrup. Add the yushka step by step, adjusting the consistency of the soup. Boil the shrimp and stir into the soup. Remove some of the pieces for decoration.

Cold soup with beetroot

Products:

Boil the beet, clean it, divide it into two parts. Cut one into pieces|cut| and place in a container for soup. Add cucumber, cut into small cubes, and radishes into strips. Place another piece of beetroot in a blender bowl, add kefir and half a bunch of crops. Beat until smooth. Any crepe that is no longer added to the vegetables, pour in the trimmed crust and add salt. Stir and pour into a plate. Cut the boiled egg into slices and place in the center of the soup.

You learned the process of preparing soups at home, what to eat, how to cook simple vegetable light soups, or rich meat, spicy fish and spicy mushrooms. Delight your household with fresh, delicious herbs.

Soup is an important herb in the menu of every person. It will not be a secret to anyone that it is necessary to eat rare boiled urchins to help your pickling system work better. But often, preparing this herb can take quite an hour. This article is about how to cook “Swedish” soup from a small amount of ingredients.

Option 1. With egg and vermicelli

This is a very simple, yet very tasty soup, which is so easy to cook. You need to prepare the ingredients for harvesting. We first need to cook 4 of them, cool them and cut them into cubes. Next, the cibulin is prepared: two additions of large cibulin need to be trimmed to the butter level and coated in a little butter until golden brown. Then the main part of the work begins - preparing the Swedish soup. First of all, you need to boil water in a saucepan (given the proportions for 3 liters of soup), then put the vermicelli there and cook until tender. Now you need to immerse the greased fish in water and cook the soup for three minutes. At this stage, salt everything until relished; you can add seasonings. The remaining stage is to place the dish and leave it on the stove with the lid closed. That's it, the eggplant dish is ready!

Option 2. Sirny

Another option is how you can prepare Swedish soup so that the wine is even more savory. First you need to prepare all the necessary ingredients: cut the potatoes into cubes, cut the cibul into slices or simply trim the carrots, grate them, and grate them From a container of 50 g per serving. First coat the trotter in a frying pan, then add carrots, until everything is ready (you can skip this step - add raw cybul and carrots to the soup - and the soup will come out just plain, so it’s less fatty and rich). Now you need to boil the water, put the potatoes in it, bring it to a boil, and skim off the foam. Then the carrot-carrot dressing is added to the soup, then the little bits are boiled until the potatoes are completely cooked. At this stage, grated melted syrup is added to the soup and everything is cooked until the syrup melts. And the whole herb must be salted or seasoned (even if the herb itself is salty, you need to be careful so as not to over-salt the herb). That's all, the soup is ready.

Option 3. With crab sticks

Another way you can prepare Swedish soup from even a small amount of ingredients. So, for this you need to cut the potato into cubes, grate the carrots, trim the cibul. Also cut into small cubes. Everything is prepared according to the well-known principle: put the potatoes in boiling water, again, bring everything to a boil, then remove the foam. Advance stage: place cybul and carrots in the water, which can be lubricated in advance. Once the soup is ready, crab sticks are added, everything is salted and seasoned until relished. One teaspoon of dill - dry greens - will fit harmoniously into the soup. Ready the soup before you wake up!

Option 4. Ribny (canned)

Another way to cook “Swidky” soup. For this you need to cut the potatoes into cubes, grate the carrots, trim the cibul. You will also need two cans of canned food (preferably sardini) to prepare 3-4 liters of soup. The potatoes are placed in boiling water, after boiling the foam is removed, add tsibul and carrots to the soup (after the eggplants - greased in a frying pan with a top of oil). Cook everything until the potatoes are ready, now just add a little bit of canned food along with everything (water). At this stage, it is important not to forget to add salt and pepper to the soup, boil 4-5 more khvilins and soak. The soup is ready to eat.

Option 5. Pea

Pea soup is such a tasty herb, it’s a real problem to cook it, and even the main ingredient – peas – needs to be cooked for a long time! And most government agencies don’t wash their stoves every day. It’s easy to know how to cook pea soup depending on the special preparation of the main ingredient. Hey, cook the peas. You need to thoroughly wash the top (this is due to chipped sanding), then fill everything with cold water about the width of a finger, cook until the water almost boils completely. Farther into the peas, again, I pour cold water on my finger, everything boils. You need to work three times, after which the main ingredient will be ready! And there were dozens of khvilins on the whole. Then the peas are cooked and placed in boiling water. There, through it, pre-prepared potatoes, zucchini and carrots are added, everything is salted and seasoned until relished. Boil the soup until the potatoes are ready, then let everything knead, cover and let sit. The soup is ready to eat!

Forgive me secrets

It would be good for real women to know how to quickly prepare soup. To ensure that everything is rich, you can cook the broth in advance without having to work everything at once. So it takes less than an hour to prepare the soup itself using ready-made broth. Salt and season the first herbs as soon as possible before the end of the cooking process, so the flavors will be more delicious. I'm glad that when you cook them quickly, you need to add them to the dish just like that. Even if you add the tomatoes earlier, you can speed up the cooking process, and you can still cook for more than an hour. Well, and the main nuance: after boiling the potatoes, you need to remove the foam while unneeded ingredients are boiled, so that you can remove them from the dish later.

Europe has soup, Russia has yushka, borscht, kalya (rossolnik), selyanka (solyanka). This was the name of the first herbs even before the reign of Peter I. And even at his court, there was an increase in the number of foreign herbs, which were taken away from the original name. In the future, and in all appearances, Russian ears also gradually began to be called a familiar word for us. The names of the first herbs that are cooked and donina have been preserved - this is borscht, borscht, solyanka and rossolnik.

The soup itself was cooked, as soon as the dish was ready, having appeared in Europe recently, about 400-500 years ago. Todi, if the dishes have appeared for someone. In China, on the Gathering much earlier, even BC.

Of course, this does not mean that until that hour the vegetables and meat were not subject to heat treatment. They were boiled and infused into the urchin. They drank broth and cream or boiled vegetables. However, you should consider it like a herb, where all the ingredients are inseparable parts that create a spicy taste, a spicy composition and simply boiled products or their mixture.

At this time, soups vary greatly. There are hot and cold options; and there is also a stench from meat or poultry; fish, vegetables, mushrooms; from seafood; dairy and fruit; Prozori and seasoning, frying and thickening, as well as thick first herbs in the form of puree and licorice options.

Stinks are of great importance in the cuisine of different peoples, and even today there is such diversity.

So how do you prepare a savory soup? Embrace all the subtle nuances and achieve a balanced taste.

It is inevitable that the rules for preparing tasty cinnamon herbs will be changed, while preserving as much as possible all the cinnamon properties of the products that we use in boiling. And also cook it so that it is not only tasty, but looks aesthetically pleasing and appetizing.

So that the first herb always comes out rich and tasty, you need to follow certain rules and know a few secrets.

For the preparation of savory and rich first herbs, important values are important. I have already described in detail how to properly cook a savory, insightful and rich broth. I will not repeat myself, I will marvel at the addition, which is very important for preparation.
Boil them better than giblets, they should burn once. If the herb is cooked for a long time, put in the refrigerator, and then warmed up, its juiciness will be savored.
Not all soups are the same. It is important that the borscht is delicious for the next day. It’s up to you to judge how tasty it is.

But the obvious fact is that the first herbs, where the vegetables have been previously sautéed (coated), can be preserved in the cold for more than an hour. And two, and for three days. In this case, its yakness is not consumed.
It is best to cook them in clay, earthenware, or enamel vessels.
When preparing the broth from veal as a basis for further preparation, do not add too many vegetables, otherwise you will lose the specific taste and aroma.

When preparing chicken broth, be careful not to overload with seasonings, otherwise you may lose color, clarity and taste.
The yushka will be delicious if you boil a few varieties of fish when boiling. If you cook the fish with its heads, peel them and rinse them thoroughly. Otherwise, it will look like kalamut and non-garden, and the relish may be consumed by it.
If you cook mushroom soup from dried mushrooms, fill them with cold water for 10-15 minutes. Then rinse them several times, pouring water. Wash the mushrooms again with cold water (2 liters of water per 100 grams of dried mushrooms), leave them for 2.5-3 years. then cook in the same water.
Do not expose vegetables and cereals to above-ground heat treatment. As a result, their food and vitamin value decreases. The savor and aroma will be savored. The products must first be placed in order. The products that are most likely to be cooked are put in first.
Soak products with the particularly important term boiled, for example, peas and kvass beforehand.
It should be remembered that all herbs that are cooked in the great fire lose their taste and aroma. If you season the broth, let it boil over high heat, and immediately change the fire. The broth that was being prepared was simply gurgling slightly, and even more so, languishing in the fire.
If you put salted cucumbers, sorrel or other products into the soup to remove the acid, then potatoes, peas, and kvass will not boil and will be hard. So it’s best to cook them first, and then add the salted cucumbers. Before that, it would have been good to save the salted cucumbers a little later.
Boil the first herbs from the sorrel and the sprinkles when the lid is open, so that their natural color is preserved.

When boiling cabbage, place the sauerkraut in cold water.
For soups prepared with fresh vegetables, which have a pleasant smell, do not add any spices.
It is recommended to add spices to all fried dishes, beans, cereal soups, borscht and borscht.
For the preparation of first herbs, it is good to vikorize different roots. Cybula and carrots are approaching them. The stench gives the broth a sweet taste and aroma. You should know that aromatic words are volatile and reside in the roots. And in order to speed up their expenditure, it is recommended to preserve the root in advance. Add them to the herbs that are being prepared, 30 minutes before the end of the cooking time.
The carrots should be pre-sautéed in oil because with this method of preparation, which contains the most important vitamin A, it will be absorbed by the human body much more quickly.
Vegetable options without cereals and potatoes can be seasoned with bean beans, the stench will be thicker.
Cucumber powder, added to the vegetables during the boiling process, enhances their taste. And if you add a little bit of zukru, if you coat the tsibul, then you will get a beautiful golden color.

Under-salting on the table, and over-salting on the back

Add salt to the soup if it is already ready. You can add salt 10-15 minutes before they are ready. If you start earlier, you can increase the cooking time. And since we already knew more, we are not guilty of over-poisoning. And if the wine is already ready, all the ingredients in it can be taken as much salt as needed. And we will not accept such mercy that we would over-salt him.

There is also no need to add any salt to this kind of marmalade. In this type of vegetables and cereals, they will not be able to take the necessary amount of salt and will remain bland. And the broth, just like that, is salted. And then it will not be the same. And, of course, the wine will not be tasty.

If you still over-salted it, then put rice in a cloth bag and cook it lightly. Then just remove it and remove the excess salt from the rice.

If time permits, you can add chopped potato.

Another important moment for the prepared

10 minutes before the end of the cooking, a very important moment comes. I wish they had chopped everything, boiled everything, what else…. Come on, yeah! But it wasn't here. You yourself form the residual taste of the herb. At that very moment, when the soup you prepare becomes unlike any other. This is a moment of your individuality. So be respectful and don’t miss it. This 10 hvilin has the following:

Determine the level of saltiness and add more salt as needed
5-7 minutes before the end of cooking, add the required amount of your favorite spices
4-5 minutes before the end of cooking, don’t forget to add bay leaf and pepper

It is necessary to try... to see what else is wrong.... add... Be careful not to overdo it or overdo it. Know that “golden mean” itself, which is to allow the herb that you have prepared to be flavored, savory, aromatic.

And two more small points:

My grandmother used to say: “You can’t make a delicious soup until you see something!” I didn’t quite understand a word. And now, after my bitter revelation, my mind is much better.

In order to cook it so savory, you need to work not atypically, according to the principle “What are you cooking there...”, but work always with your soul. Boil meat correctly, cut vegetables correctly, cook them correctly, pour water correctly, add spices. Cook it steadily, don’t throw it away so that it cooks on its own. Let's get a long sip of the brew at once.

And then, from the very beginning, you can create the perfect culinary masterpiece that you will want to cook again and again. Who will be with great satisfaction in the future. And then it will not only be said, “Thank you!” How can I be important...

Delicious!

Whenever homo sapiens has prepared his first bowl of delicious soup (either yushka or brew). It’s been a long time since everything happened, so not only has a lot been learned, but a lot has come to fruition. Good preparation technologies, for example.

I have collected in one article a whole range of soup recipes from all over the world, you can prepare any of them and enjoy the new taste. Below you will find some basic information about soups and the rules for preparing a savory soup.

How to prepare a savory soup

One would wonder, what could be the problem with preparing the everyday rare herb known from childhood? Chop the potatoes, carrots, add meat, mushrooms, add salt and pepper, add water, set to cook - and that’s it! It turns out that preparing a tasty soup is not as easy as it sounds. And a cooking lesson won’t be of interest here at all.

Vlasna, cunningly reduces to a lot of food:

1 Most soups are prepared using broths (meat or sheep), requiring the preparation of yak broth. As the evidence shows, to keep your eyes clean and clear, you need some training. For example, you need to remove the foam, and then remove the aromatic juice.

About how to earn money, read the articles: i. The technology for preparing broths from other meat and fish does not vary from the descriptions.

2 Cooking vegetables in soup is a mystery. There is absolutely no order in which they are added, even though the liquidity of the cooking varies, and, in addition, different vegetables melt differently one by one. What is important to know for a tasty soup?

All vegetables need to be placed in boiling salted broth. Vegetable soup garni are not freshly prepared, so they quickly waste vitamins. After the stench has cooked, burn the crust and stir in 10 pieces of soup.
The potatoes go first (you can squeeze out only the grains), as other vegetables cook longer. In addition, if you cook it immediately with acidic ingredients (tomatoes, for example), it will not taste good: the acid makes the potatoes strong and alkaline.
Carrots and roots (parsley, celery) can be prepared using the sauté method, or you can prepare them without any middle way. Boil the carrots for 20-30 hours, the root is less (to lie down during cooking). If you add sauteed vegetables, then they are not cooked, but other aromas are allowed to seep in, so you need to add them if the potatoes are already ready.
Not everyone likes carrots in soup (as well as cibul), so boil them thoroughly (without cutting into pieces), and then, when the carrots have given off all their flavor and aroma, they are discarded or roasted in another way.
The same goes for the tsibule. If you want to extract a golden broth for soup, place it in a bowl (in a special container or gauze). You can cook it, peeled and whole (and then discarded). If the presence of cybula in the soup is overcooked, then it needs to be finely chopped and cooked with or without soft sautéing beforehand.
There is no need to cook the greens! The fire is added at the end, after which the fire melts, and the greens release all their aroma in the warmth. It is also important not to over-cook the bay leaf, add a maximum of 5 minutes before it is ready. You will find this recommendation in any recipe for savory soup.

3 The soup is topped with beans (for thickening), beaten eggs, dumplings and dumplings, pasta and cereals. The remaining ones are best simmered, and then added to the broth, or you can cook them together with the vegetables - you will find different recommendations in the recipes for preparing savory soups. If you want it at the same time, then know that the rice cooks no less (if not more) than the potatoes, and the noodles are smooth.

However, for all the nuances, in order to prepare a tasty soup, you need to prepare it. The winter is warm, and the infusion (when cold soups are being prepared at this time) is light, but at the same time the lively and savory soup will be satisfying and satisfying.

Savory pea soup from Westfalia.

Perhaps you know that peas and legumes are very popular in Germany. This is one of the most delicious soup recipes, even a typical one.

Recipe ingredients: 200 g of dry green peas, 100 g of common cibul, 30 g of carrots, 30 g of celery root, 30 g of pork lard, 50 g of potatoes, 50 g of cibul leek, 2 milky cowbass, salt, black pepper, ot.

How to prepare: Soak the peas in 1.5 liters of water beforehand. Tsibul, carrots and celery, cut into cubes, marinate in lard. Add water, add peas and cook over medium heat. When the peas are ready, add salt, pepper, marjoram, nutmeg and sprouts. Then add diced potatoes and chopped leeks. Cook a little more. Before the end of the cooking, place the milky sausages, heat them, then drain and cut into circles. Serve the soup on the table, sprinkled with chopped green cabbage and greased croutons.

Savory creamy soup from Scotland

Recipe ingredients: White kvass, cibula, beetroot, celery root, tomatoes, meat broth, black chalk pepper, peppermint.

How to prepare: Soak the kvasol overnight in cold water. Cook the beetroot. In a saucepan, place cut into rings cibul, kvass (leaven the water), sliced celery, beet, tomatoes and lightly grease. Add broth, salt and pepper. Boil, remove the foam when needed and cook over low heat for about 3 years. Then remove the beetroot, rub the mixture through a sieve and heat again. When serving, do not sprinkle the chopped mint.

Recipe for savory soup with chasnik in Tuluz

Recipe ingredients: 5 chasnik chasnik, 30 g goose fat, 2 eggs, salt, black pepper, wheat bread.

How to prepare: Cook for an hour, mix with goose fat, add water and cook the kefir. Break the eggs, whisk the whites, beat them and put them in boiling soup. After a splinter, remove the pan from the fire, put the soup into the soup, add salt and pepper and pour the soup into bowls. Place 1-2 tablespoons of greased wheat bread, cut into small cubes, on a plate.

Tsibulny soup in French

Recipe ingredients: 500 g common cibul, ? l cowhide broth, 1? a tablespoon of margarine, ??

How to prepare: Place finely chopped chicken and margarine in a saucepan and brush until brown. Add|add| flour|boroshno| and lubricate, stirring gradually. Pour in the broth, add salt and pepper and add a bay leaf. Cook until the tsibul becomes soft. Grease the bread bowls on both sides with a top of butter. Pour the soup into portioned ceramic cups or pots, into the skin of a bowl of greased bread, sprinkle with grated cheese, cover with a lid and place in the oven. Through a splinter, once the cheese has melted, remove the cups and serve on the table. You can serve grated syrah on the side.

Savory cibul soup of Belgian cuisine

Recipe ingredients: 500 g of cibul, 1-2 tablespoons of rosemary oil, boar wheat, salt, black pepper, meat broth, grated cheese.

How to prepare: Cut the zucchini into thin rings and coat thoroughly with oil. Add salt and pepper, pour in the broth and cook over high heat. Serve the soup in broth cups, after sizzle, grate with the sire.

Savory Swiss tomato soup

Recipe ingredients: Tomatoes, tsybula, rosemary oil, chasnik, parsley and celery, black chalk pepper, borocho, salt, cooked rice, grated cheese.

How to prepare: Chop the cibul into small pieces and brush with olive oil. Add sliced tomatoes, parsley and celery, seasoning, salt, pepper and simmer over low heat. Boil water, place stewed vegetables in a saucepan and season with beans, which will save the olive oil. When serving, place the cooked rice on the plate and grate the cheese.

Incredibly popular - perhaps the wide range of soups in our region is due to the harsh climate and long cold winters. In connection with this, most families eat soup for lunch almost regularly, and not at all for extra money. Hot, thick and strained soups are ideal for the cold season, while light soups and cold chilli herbs are best suited for the warm season.

Soups are beloved by the rich not only because of their taste, bark for the body and satiety, but also because of their versatility - it’s enough to replace one or two components in the soup, and you’ll have a completely new herb.

Today we will talk about soups for every day, which have long been loved by many generations and prepared for special problems. Soups for every day can be very nutritious - with vegetables, with cereals, with pasta, with chicken, with veal, with mushrooms, fish, etc. As if it were not a warehouse of soups, they all consist of two components - broth, a rare base, and a side part, which is the main source of calories and energy. The broth can be buti meat, ribnim, ovochevim or mushroom. Meat broth is the most saturated and high in calories, but you have to tinker with it and spend an hour, while the main advantage of fish broth is its high cooking speed. Mushroom broth is famous for its unique aroma and, together with vegetable broth, becomes the basis of dietary and vegetarian food.

If you want to make preparing soups easier and easier, the broth can be prepared ahead of time and stored in the refrigerator for several days. In addition, the broth can be frozen in plastic containers, glass containers or special bags, so you can later prepare a large batch of broth so that it can be cured if necessary. Frozen stocks of broth can be stored in the freezer for up to approximately 3 months. Once your broth is ready, you will now have at your fingertips the basis for our savory recipes presented below.

Let’s finish our selection of the classic chicken soup with lokshina, which has long been entrenched in the menu of Russians, being a wonderful first herb for any time of fate, and also a miraculous remedy for a cold. This light brown soup looks very beautiful and appetizing, so there is nothing surprising in the fact that it is already popular among adults and children. Sunny and quiet, this soup reminds you of the warmth of your home and gives you a sense of comfort.

Ingredients:
1 trigger,
300 g egg loxin,
3 carrots,
2 great cibulini,
3 potatoes,
3 cloves chasnik,
1 teaspoon dried thyme,
1 bunch of parsley,
5 black peppercorns,
salt and chalk black pepper.

Preparation:
Cut into pieces or whole chicken, pour water over a large saucepan and add salt. Add one cut up cibulin and chasnik, as well as peppercorns. Cover with a lid and cook until ready, approximately 30-40 quils after boiling. Cut the finished chicken by removing the skin, removing the fillet from the brushes and discarding the curd fat. Strain the broth and bring to a boil in a saucepan.
Add chopped potatoes. Grate one carrot and one sliced cibulin into a frying pan, add a few tablespoons to the broth and simmer for 10-15 minutes. I'll take the lubricant and add it to the soup. Add lokshina and gotuvati for about 5 hvilin. Add chopped parsley, dried thyme to the soup, salt and pepper until relished.

Low rice soup with meatballs is ideal for both an adult menu and a children's meal. The meatballs for this soup can be prepared and frozen ahead of time.

Rice soup with meatballs

Ingredients:
600 ml vegetable or chicken broth,
500 g minced meat (for example, pork or individual),
3 cibulini,
3 carrots,
1 bottle of rice,
3 cloves chasnik,
1 tablespoon dried basil,
1 tablespoon dried oregano,
Roslinna or Vershkov oil,
salt and chalk black pepper.

Preparation:
Mix the minced meat and pass through a saucepan, one sliced squash, dried basil and dried oregano. Salt and pepper until relished. Form small balls of minced meat and place in the refrigerator for an hour.
In a saucepan with the broth, add the rice and cook for 10 minutes after boiling. After adding the carrots and broccoli, first cut them and grease them with a length of 3-4 lengths. Add meatballs to the soup, one at a time. Cover the pan with a lid and cook for about 10-15 minutes. Finally, add salt and add seasoning if necessary.

Pea soup is beloved for its richness, rich taste and unique aroma, and we encourage you to prepare a classic of the genre - pea soup with smoked ribs, which is simply impossible to resist. Before this seasoning, it’s wonderful to lubricate white bread croutons.

Pea soup with smoked ribs

Ingredients:
500 g smoked ribs,
4 liters of water,
250 g split peas,
1 stalk of celery,
2 carrots,
2 potatoes,
1 cibulin,
1/2 teaspoon salt,
2 bay leaves,
5 spoons of parsley,
5 black peppercorns,
salt.

Preparation:
Drain the peas well, cover with cold water and leave for a few years (preferably for one hour). Pour water over the ribs in a large saucepan and bring to a boil. Cook for about 30 minutes, then add the peas and cook for about 1.5-2 years, until the peas are boiled. Add sliced celery, sliced potatoes and first coat the broccoli and carrots in the frying pan. Burn bay leaves, parsley and peppercorns in a small piece of gauze and place in the soup. Bring to a boil under a lid. Cook on low heat for 15-20 hvilins. Add hot water if necessary. Take the cheesecloth with seasonings. Remove the ribs from the soup, squeeze the meat out of the brushes and turn back into the soup. Add salt and season with spices for the eggplant.

Soups for every day are a wonderful alternative to basic herbs, which, despite their content, are significantly lighter and have fewer calories. Having spent a little time and energy, you will soon be able to prepare a delicious herb for your entire homeland, making your household happy for more than one day. According to nutritionists, soups must be included in your daily menu, removing the stench of the cinnamon for pickling, always saving the feeling of stress, avoiding over-eating and maintaining a healthy vagina. Well, of course, soup is a budget herb that saturates the body with proteins, vitamins, minerals and cellulose. Add your favorite spices to the soup, herb and herbs, and you can enjoy the different flavors of the day. This method can be very similar, for example, to yowl and vegetable soup.

Ingredients:
700 g yalovichini,
8 bottles of meat broth,
1 large cibulin,
3 cloves chasnik,
1 large carrot,
3 tomatoes,
2 potatoes,
2 bay leaves,

1 teaspoon salt,
1/2 teaspoon ground black pepper,
fresh parsley.

Preparation:
Cut the cowhide into cubes and coat with 1 tablespoon of olive oil until brown. Place the cowberry on a plate. Add oil and finely sliced tsibul, brush with a stretch of 5 quilins until the tsibul becomes golden-colored. Add chopped tomatoes and simmer for about 5 minutes. Add more details to the chasnik and slice the carrots, brush with 3 more hvilini.
Add all the greased ingredients to the saucepan with the broth along with the yowl, diced potatoes, and bay leaf. Bring to a boil, stirring occasionally. Change the fire, cover with a lid and cook on low fire for 20-30 hvilins, otherwise the Yalovichina will not become pulp. Season the soup with ground black pepper and salt as needed. Remove the bay leaf from the soup, sprinkle with chopped parsley and serve.

It is important to re-evaluate the crustiness of fish soup. First of all, it is a low-calorie herb that is suitable for a healthy meal; In other words, fish broth is rich in rich components such as fatty acids, phosphorus, iodine and magnesium. Fish can be eaten with a variety of ingredients, so you can make a soup that suits your tastes.

Ingredients:
400 g fish tails,
200 g fish fillet,
1 carrot,
1 cibulin,
1 lemon,
1 tomato
2 potatoes,
250 g pearl barley,
3 liters of water
1 teaspoon paprika,
when the black pepper melts with relish,
crepe,
sour cream.

Preparation:
Fill the pearl barley with two bottles of water and leave for a few years (or at least), then transfer to a dutchlyak and rinse. Clean the fish tails and rinse thoroughly. Cut the fillet into large cubes and add the ubik. Place the fish tails in a saucepan, cover with water, add the stems of the crop, which cuts the cibulin, bay leaf and bring to a boil. Remove the kick and change the burn to a minimum. Prepare 15-20 hvilins, then strain the broth.
Add fish fillet, pearl barley, as well as sliced carrots, zucchini and potatoes to the broth. Salt and pepper until relished. Gotuvati 15-20 hv. Cut the tomatoes into cubes (you can remove the skin from them later) and add to the soup 5 minutes before the end of the cooking with lemon zest and juice of half a lemon. Season with paprika. Serve with a generous amount of chopped dill, a squeeze of lemon and sour cream.

Mushroom soup with buckwheat does not cost you a lot of time, and the result will undoubtedly delight you and your family. This light soup, prepared on the basis of mushroom or vegetable broth, is a wonderful addition to the diet menu and children's diet.

Ingredients:
500 g mushrooms,
1 bottle of buckwheat,
7-8 bottles of vegetable or mushroom broth,
1 cibulin,
2 large carrots,
2 tablespoons of rosemary oil,
2 teaspoons dried thyme,
sіk 1 lemon (for the eggplants),
salt and chalked black pepper,
fresh parsley.

Preparation:
In a large saucepan, coat the sliced cibul in oil until soft, about 5 pieces. Add sliced carrots and mushrooms, brush with 4 more slices. Add broth, buckwheat, dried thyme, lemon juice (as used), salt and pepper. Bring to a boil, cover partially with a lid, reduce the heat to a minimum and cook for 15 minutes. Before serving, garnish the dish with parsley.

Now your culinary arsenal has a choice of recipes that allows you to prepare a variety of soups for every day and regularly delight your family. Delicious!