An easy soup. Soup recipes: kharcho, chicken, turkey, mushrooms

There are many variations of this popular Central Asian national dish. Uighur, Uzbek, Kyrgyz, Dungan, Kazakh, Tajik, Crimean Tatar…

The popular Central Asian dish lagman can be served both as a first and second course. In our country, as a rule, it is referred to as soups, and in oriental cuisine it is served as hot, but they certainly put a bowl of broth next to it ...

Tomato cream - soup is good for its all-season. In summer it can be cooked from ripe red tomatoes, in winter - from canned in their own juice ...

Chorba is the name of Romanian, Moldavian, Turkish, Serbian, Bulgarian and Macedonian national thick hot soups cooked on kvass. Cooking time 2.5 hours...

Fish broth is quite easy to prepare, but you need to be careful when cooking it - if the broth is digested, it will taste bitter. Very oily fish should not be used for cooking broth ...

Fisherman's fish soup from ruffs turns out to be very fragrant and tasty if it is cooked on a fire in a pot on the river bank from freshly caught fish. Cooking time 1 hour...

There are not so many soups in Georgian cuisine, but those that are are easy to prepare, very popular and give a lot of room for various cooking options - depending on the task and the available set of products ...

Dishes from rabbit do not appear on our tables often, and from it - almost never. But in vain! Rabbit meat is not much more expensive than chicken meat, and in many respects it surpasses it in its dietary properties ...

Chicken broth is a classic of world cuisine. Not one cuisine of the world can do without it. You can cook a huge number of delicious soups based on chicken broth. Properly brewed chicken broth is a real delicacy, and seasoned with egg and herbs, it turns into a full-fledged lunch ...

Here is a Chinese version of chicken broth, harmonious and perfectly balanced - just like any Asian food. You can use it as a base broth for soups in any cuisine…

Such a soup - hearty, light and simple - is customary to make in China. To prepare it, you should take the freshest eggs with a very bright yolk, then the egg soup will turn out to be very elegant: bright, rich color of the broth, green peas, red-white crabs ...

The meatballs in this soup are much tastier than the ones we are used to, because instead of regular bread, minced meat has crumbled croissants, and inside each meatball there is a piece of butter ...

Recipe for duck soup: 1. Wash the millet in hot water, put it on a sieve and dry it. We take out as much subcutaneous fat as possible from the duck, chop so much that it is enough to get 3 tbsp. spoons...

Sometimes you can get impressive results from the most ordinary products. The proposed chicken cream soup is a vivid confirmation of this. Recipe: 1. Remove the top layer of the husk from the garlic, slightly push the cloves apart. We take four sheets of foil, fold them in half to make squares of 20x20 cm ...

1. Peel the cucumbers (if the seeds are too large, we also remove them). We clean the sweet pepper from seeds. Finely chop the onion and pepper. In a saucepan with a thick bottom, heat the oil, put the vegetables, fry for 10 minutes until soft, stirring constantly ...

In such a bread "pot" you can serve any soup: mushroom, onion, and beer ... Cooking time 1 hour 40 minutes. 1. We prepare “pots” 1 hour in advance. From each loaf we cut off the upper third - the "lid" ...

Of course, it is a pity for the meat spent on clarifying this strong meat broth, but the result is worth it. We start cooking 4 hours before serving. Recipe for consomme: 1. For consommé, put the brisket and chicken in a large saucepan, pour four liters of cold water, bring to a boil over low heat, remove the foam ...

Every fan of spicy Thai cuisine must have tried this soup. Cooking Thai Tom Yam soup with shrimp at home is not at all difficult if you have all the necessary products or find an adequate replacement for them ...

There is no single correct recipe for this most famous Italian soup. They put poultry, meat, pasta, and only vegetables in it ... Its composition largely depends on the season and the place in which it is prepared ...

With all the necessary ingredients (preferably not frozen, but fresh), such corn soup is easy to make. It will look great on the festive table and delight both lovers of European cuisine and adherents of Asian cuisine...

Recipe: 1. Put the pulp from the hind leg and the brisket in a large saucepan, pour 2.5 liters of cold water. Bring to a boil over low heat, remove the foam, reduce the heat to a minimum ...

Of course, many will say that sorrel soup is an original Russian dish. And one cannot but agree with this. Indeed, sorrel is one of the few domestic sources of vitamin C. But if you are bored with the traditional green soup with egg, try cooking its French version ...

This soup is best made closer to autumn from overgrown, unsuitable for frying zucchini. And given that zucchini is well stored until frost, you can cook zucchini puree soup in winter ...

In this simple and convenient recipe for cooking delicious lean cabbage soup on mushroom broth, the aroma of mushrooms is not clogged with cabbage, on the contrary, the sourness from sauerkraut is very appropriate in mushroom broth ...

Such cabbage soup in traditional Russian cuisine is called "rich". They are boiled in a rich broth, they are very tasty and satisfying. Instead of beef, you can use any other meat - lamb, pork, poultry and even game. Boiled meat from the broth is laid out equally in each plate or served separately ...

This pickle is good not only in the days of Great Lent. In winter, this fragrant stew with dry porcini mushrooms and pickles is very appetizing and tasty ...

In Uzbekistan, this hearty soup is called “liquid pilaf”, because it includes almost the same ingredients as pilaf, and mastava, like pilaf, begins with the preparation of zirvak - fried with carrots, onions and spices ...

Lagman in Uzbek is a dish of noodles seasoned with a special roast with a set of spices. For such a lagman, special noodles are prepared, the dough for which is usually kneaded in water, lubricated with oil and pulled into even thin bundles about 5 meters long ...

Shurpa in Uzbek is cooked for 2.5 hours. The recipe for Uzbek shurpa: 1. Cut the meat into large portions, with or without a bone. Cut the carrots into large sticks obliquely. Fat tail fat cut into small cubes ...

In Uzbek cuisine, various red broths are used quite often. They are based on spongy bones, which, unlike tubular bouillon bones with a yellow fatty marrow inside, have a porous structure and contain a red "lean" marrow ...

Chicken is very popular in Vietnamese cuisine. In humid, hot climates, spicy chicken broth promotes metabolism. Vietnamese chicken soup is easy to prepare and very satisfying…

Recipe for turkey soup: 1. Put the turkey thigh in a saucepan and pour 2 liters of cold water. Bring to a boil over medium heat, remove the foam, add bay leaf and peppercorns, reduce the heat to low and cook for 1 hour ...

Recipe for Thai coconut soup: 1. Put the chicken fillet in a boiling broth, bring to a boil, remove the foam. We reduce the fire to a minimum, cook for 10 minutes, close the lid, let stand in the broth for 40 - 60 minutes ...

The noodles for this soup must be made at home - it's not at all difficult, and the result will be excellent. Chicken soup with homemade noodles and mushrooms takes 1.5 hours to cook…

Recipe for Korean duck soup: 1. Cut the duck meat from the bones. We remove the fat (it will not be needed further). We put the duck bones in a saucepan, pour 2 liters of cold water, bring to a boil over low heat, remove the foam and cook for 1.5 hours ...

Recipe for soup with chicken giblets: 1. Wash the giblets, cut each liver into 4 parts, cut the stomachs into thin strips, cut the hearts in half lengthwise ...

If cream - chicken soup seems a little boring to you (they say, there is nothing to chew in it) - add a little fried meat or crackers to the soup when serving. Cooking time 2 hours...

Recipe for mashed potato soup: 1. Put the head, spine and tail of the salmon in a large saucepan, add the onion cut in half, dill and black pepper ...

Recipe for vegetarian borscht: 1. Peel the beets, cut into thin strips. In a frying pan, heat 2 tbsp. tablespoons of oil and fry the beets with the addition of lemon juice for 5 - 10 minutes ...

Madrid Garlic Soup is a great way to use not only garlic, but also dried bread in a delicious way. Cooking time 30 minutes. 1. Peel the garlic and cut into thin slices ...

Soup - mashed spinach - light, but at the same time very satisfying. Spinach leaves are rich in vegetable protein - they (compared to other vegetables) have the most of it. In addition, spinach has a lot of iodine, as well as iron, which is easily absorbed, which means it increases hemoglobin levels and helps fight anemia…

This vegetarian rich soup is no worse than meat. Recipe for soup - bean puree: 1. Soak the beans for 10 hours in cold water, then rinse in a colander under cold running water. Again, pour two liters of cold water and boil until cooked for about 1.5 hours ...

The term Vichyssoise is often used in modern French cuisine to refer to any potato-based vegetable dish that is served cold. Cooking time 2 hours...

Lentils are a very healthy and tasty product. It is rich in protein and iron, thanks to which it is part of many lean dishes. Salads, meatballs are prepared from lentils, and lentil soup is very tasty and nutritious ...

Sometimes the most traditional things turn out to be surprisingly tasty things. A little fragrant buckwheat, meat and vegetables - and you have buckwheat soup ready - a wonderful one-course dinner!

A rich and fragrant vegetable broth is an excellent basis for making any soups, and it is a pleasure to cook rice, millet, buckwheat, oatmeal on it. We start cooking 3.5 hours before serving ...

The modern pace of life does not always allow us to eat right. Busy work schedules force us to dine on a hamburger and drink cola. Soon bloating, colic and heaviness appear. The right way out in this situation will be instant soups.

It is known that soup is much healthier than a bun. Giving preference to liquid instead of fast food, you normalize the work of the stomach and get good health. To prepare a quick and tasty soup, it will take quite a bit of time, but you will feel full for a long time. To quickly prepare the soup, you will need water and ... the soup itself. If you are at work, boil water, pour the contents of the bag into a cup, and stir - the soup is ready for a quick hand.

If you are at home and want to cook soup quickly, but you are interested in a tasty result, then the next question arises - what kind of soup to cook quickly. Depending on the components, there are many options. For example, to prepare a simple and quick soup from vegetables, it is not necessary to conjure for hours. It is enough to put a few ingredients, but so that they are nutritious. For example, a quick vegetable soup.

Ingredients:

• potatoes - 4-5 pcs.;
• cauliflower - 1 pc.;
• carrots - 2 pcs.;
• semolina - half a glass;
• eggs - 2 pcs.;
• onion - 1 pc.;
• spices.

Cooking:

1. Rinse the cabbage well and break into separate bushes.
2. Cut the potatoes into small pieces, and the carrots into thin slices. Throw all this together with cabbage into boiling water.
3. While it is cooking, make dumplings. In a bowl, beat 2 eggs, add semolina, spices, and mix gently so that there are no lumps.
4. When the vegetables are ready, take a small spoon, collect this mixture with it and slowly lower it into the soup.
5. When all the dumplings are in the soup, leave on low heat for 5 minutes. The soup is ready. For color, add different greens to a quick vegetable soup.

Our tip: Cut the carrots into thin slices so they will cook along with the potatoes. It is better to take a coffee spoon for dumplings, as they swell very much. And be sure to season the dumplings before putting them in the soup. The dish itself can be seasoned at any time. And remember, you can not interfere often, cabbage can turn into gruel.

Ingredients:

• chicken backs - 2 pcs.;
• potatoes - 4-5 pcs.;
• carrots - 1-2 pcs.;
• onion - 1 pc.;
• bay leaf - 2-3 pieces;
• black pepper - a few peas;
• spices.

Cooking:

1. Rinse the chicken backs, peel them and throw them into a pot of water, let them boil.
2. Add bay leaf, pepper, onion, spices.
3. Peel the potatoes and cut into pieces, cut the carrots into thin slices. Add to chicken.

Ingredients:

• potatoes - 4-5 pcs.;
• sour cream - 1 pack;
• flour - 2-3 tbsp. l.;
• Bay leaf;
• black pepper;
• spices.

Cooking:

1. Peel potatoes, cut into small cubes, throw into boiling water. Add bay leaf and spices.
2. In a separate saucepan, carefully mix the flour with boiled water, then pour in the sour cream, and stir again. It is better to use a mixer.
3. When the potatoes are ready, slowly pour in the sour cream mixture and stir gently to prevent lumps from forming.
4. Leave on low heat for 2-3 minutes. The soup is ready.

As you can see, making a quick and tasty soup using a small amount of ingredients is as easy as shelling pears. And if you are interested in soup for quick weight loss, then choose chicken or sour cream. But then do not put flour, but simply pour in low-fat sour cream. And add less potatoes and spices.

Our tip: For a quick and delicious chicken soup, use herbs and aromatic roots. For example, to add a twist to the unusual, try boiling it with 4-5 peas of allspice, marjoram and parsley root. This gives the meat a delicate and refined flavor. Or try Herbes de Provence, which includes mint, thyme, marjoram and other scents. This seasoning is great for soups, pilaf, meat and vegetable dishes, improving their taste. Do not be afraid to be magical, and you will see that there has never been a more spicy aroma in your kitchen!

If you are wondering how to quickly cook pea soup, then you need frozen or canned peas.

Ingredients:

• potatoes - 3-4 pcs.;
• peas - half a can of canned or 1 cup frozen (250 ml);
• carrots - 1-2 pcs.;
• bay leaf (to taste);
• black pepper;
• spices.

Cooking:

1. Peel potatoes and carrots, cut into small pieces and thin slices. Throw in boiling water with spices and bay leaf.
2. If the peas are frozen, add them 10 minutes earlier than the rest of the vegetables, if canned - 5 minutes before they are ready.

If you want to quickly prepare pea soup at work, then take bags with its contents with you. To enjoy it, just pour boiling water over it. Such instant soups can be bought at the nearest stall selling coffee and tea.

You will need dried mushrooms that are left over from autumn stocks, and if not, then the store will come to the rescue. Dried mushrooms cook faster than fresh mushrooms and save a lot of time.

Ingredients:

• dried mushrooms (any) - 1 bunch;
• potatoes - 4-5 pcs.;
• carrots - 1-2 pcs.;
• onion - 1 pc.;
• Bay leaf;
• spices.

Cooking:

1. We clean the onion and throw it into boiling water with bay leaf and spices.
2. Peel potatoes and carrots, cut into small pieces and thin slices. Add to saucepan.
3. My mushrooms and also add to the rest of the ingredients.

Our tip: To spice things up, you can make a sauté with an onion and ground red pepper.

Miso - instant soup

This delicacy is a fermented soybean paste with rice, wheat, barley, salt and water. There are different options for its preparation, for example, with potatoes, pork, mushrooms, seaweed and other ingredients. Consider the recipe "Miso with vegetables".

Ingredients:

• zucchini or zucchini (small) - 1 pc.;
• pumpkin - 150 g;
• celery - 1 pc.;
• wakame seaweed - 1/2 tsp;
• miso paste - 2 tablespoons;
• onion - 1/2 pc.;
• carrots - 1 pc.;
• soy sauce - to taste.

Cooking:

1. Zucchini, pumpkin and celery cut into small cubes, put to boil over medium heat.
2. Simmer chopped carrots and onions in vegetable oil for 10 minutes.
3. When the pumpkin in the broth becomes soft, reduce the heat, add the stewed carrots and onions to the broth, and cook for 5 minutes, then turn off the soup.
4. Add miso paste, seaweed and soy sauce to taste instead of salt. Bon appetit!

As you can see, the recipe for a quick soup is very simple. If you wished to dine with this soup at work, then in every supermarket there are varieties of it, for example, "Ryotei" with wakame, with fried bean curd, "Awas" and others that you just need to fill with water.

This delicacy is very popular because it is very tasty and nutritious.

Ingredients:

• 200 g of processed or soft cheese;
• 200 g of broccoli inflorescences;
• 200 g green peas (canned);
• 200 g of semi-smoked sausages;
• Carrots - 1 pc.;
• Bulb - 1 pc.;
• clove of garlic;
• spices.

Cooking:

1. Let's cook broccoli with spices. It is better to put a lot of water, about 2 liters.
2. We cut carrots, onions, sausages. Roast everything separately.
3. All this is added to the already prepared cabbage. We add peas.
4. Add cheese and finely chopped garlic, stir.
5. Now add spices to taste. Then cover with a lid and let it brew for 20 minutes.

Sprinkle with herbs and serve with cheese sticks for piquancy.

Our advice: If you have a hard cheese, then first grate it, pour a small amount of hot broth and grind it to the consistency of thick sour cream.

As you can see, instant soup recipes are varied and practical. In addition, they are tasty and original. What is the fastest soup for you is another question. After all, even in a dish with two components, you can put a huge amount of spices and roots to improve the taste and add zest, which requires enough time.

Delicious soup - quick and easy

Soups are an important part of every person's diet. They help to get enough, to restore strength. They began to cook about 400 years ago, from the time the dishes appeared. However, do not think that the cooking process was the same as now. The method of cooking began to be used much later.

First courses began to become widespread only at the end of the 17th century. In Russian cuisine, liquid dishes were usually called stews. The name "soup" began to be used only under Peter I.

Today there are about 150 variants, each of which is subdivided into another thousand species, while also in several variations.

They can be hot - borscht, pickle, hodgepodge, cabbage soup, with various types of meat, fish, vegetables or cereals. Cold liquid dishes are good in the summer heat and are cooked mainly on a light broth, water, kvass, fermented milk products (okroshka, holodnik, tarator).

However, all of them are united by the fact that 50% is liquid, another half is a different content. The ingredients are a wide variety of products: vegetables, cereals, pasta, fruits, herbs, spices, meat products. It is impossible to say which one is better. Everyone chooses according to their taste, preference and even lifestyle.

On our site you will find simple and understandable recipes for soups both for every day and for the festive table. Each dish is described step by step with a photo with a detailed set of ingredients, so even a novice hostess will understand everything.

The question that worries many women is how to cook soup so that it is tasty, healthy, and, of course, does not harm the figure. At the same time, it is necessary that he be sure to please all household members.

We have collected a large selection of recipes: Ukrainian borsch, Georgian kharcho, with cheese and crackers, noodles, mushrooms, various types of fish, seafood - you can’t count everything.

In order for the food to turn out, you must follow the unspoken rules:

• vegetable soups are boiled in a small amount of liquid;
• meat, especially with smoked meats, will turn out tastier if you cook them in earthenware, porcelain or enameled dishes;
• do not cook too much - the maximum number of servings for 6 people at the rate of 200-400 ml of liquid per serving;
• spices, as well as tomato paste, are placed at the very end of cooking;
• in borscht, potatoes are cut into cubes, in soups with noodles - straws.

If you are watching your weight, then you will definitely like vegetarian dishes. A dietary, healthy meal is prepared without frying vegetables and adding fatty meats or fish. To make it more satisfying, cereals or legumes are added to it, and greens for flavor.

Only a real hostess can cook a real Ukrainian borsch, but thanks to a detailed description, step-by-step photos and an accurate recipe, you can easily master this art and delight your loved ones with a rich, unique taste.

It is especially worth highlighting the first dishes for children. Every mom has to “puzzle” over what to cook so that the baby eats with pleasure. With us, this problem will be solved by itself. On the pages of our site you will find soups - mashed potatoes for your beloved child from 6 months. As a rule, they are prepared from vegetables, with the addition of cream or milk.

Do not be afraid to experiment, choose new recipes on our website. Your loved ones will surely appreciate your efforts, because now even the simplest broth will become a chef's masterpiece.

On the pages of our site you will find other equally interesting recipes.

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

Cooking traditional soups requires quite a lot of time and the presence of meat or meat broth. Light vegetable cream soups are quite another matter, they are cheap, fast and always tasty...

Shurpa is not a soup in the truest sense of the word, as after cooking it is divided into the first and second courses. Meat with potatoes and vegetables is laid out on a separate tray, and vegetable soup ...

Prepare this light and at the same time nutritious beetroot, it will refresh you in the summer heat, give vigor and energy. Easy to prepare, all the ingredients are simple, healthy and cheap...

It will take you about half an hour to prepare such a soup, and you will get an excellent first course: tender, fragrant, nutritious, kids love it. I recommend to everyone...

Whoever thinks that lean borscht is eaten only during fasting is very much mistaken. Mushroom borscht turns out to be so hearty, tasty and fragrant that it will certainly become your favorite dish...

This soup is considered dietary - light and nutritious, practically does not contain animal fat, it is recommended for children and people of age, and indeed for everyone who takes care of their health...

The taste of the combined hodgepodge is always rich and strong, which is why, and even because of the high concentration of protein, meat hodgepodge is considered 100% a dish for real men...

This soup has a delicate and at the same time rich taste, it is easy and simple to prepare, very beautiful and appetizing - multi-colored pieces of vegetables in the most delicate cheese broth...

In spring and early summer, there is nothing better than vitamin green cabbage soup. Preparing them is quite simple, for this we need: meat broth, 2 bunches of sorrel, green onions, potatoes, carrots ...

This recipe is suitable for fasting, as well as for people who do not consume animal protein. Shchi is prepared without meat, but thanks to the presence of beans, they turn out to be quite satisfying and nutritious...

Of all the pickle recipes, I love pearl barley pickle the most. Barley and pickles give the pickle that unique taste. Ingredients: beef, barley, potatoes, carrots...

Everyone loves this tasty, healthy and nutritious dish. Despite the fact that cooking borscht is quite simple, it is not always possible. According to this recipe, borscht turns out delicious, beautiful and rich ...

Prepare this delicious and practical soup. In total, minced meat, potatoes, carrots and onions can cook a delicious dinner in just half an hour, and with skill you can cook even faster ...

A simple, quick and practical recipe for a delicious rich mushroom soup. Both fresh and frozen mushrooms will do. Recipe for mushroom soup with champignons and pearl barley...

This simple and satisfying Russian dish has long since gained national love and recognition. I share my grandmother’s recipe, cabbage soup is delicious, nutritious and at the same time light ...

Rassolnik is a popular Russian dish whose main ingredient is pickles and brine. And I fell in love with this soup for its delicate sour taste and practicality ...

The classic recipe for this soup is necessarily boiled from beef, contains walnuts, rice and another very important ingredient - tkalapi, which is now successfully replaced with tkemali plum sauce...

There is nothing easier than cooking the broth, but to make the meat broth not only tasty, but also transparent as a tear, it is enough to follow just a few rules...

Cook this extraordinarily delicious chicken soup with rice. Remember how in childhood, fragrant, with chicken leg and tender rice. It is quite easy to prepare it. First we cook clear chicken broth, and then ...

Favorite soup recipe: quick and practical. Everyone likes it, both adults and children. And to avoid monotony, we put different vermicelli. The most beautiful soup, if you put multi-colored vermicelli...

Everyone loves pea soup, but very often other quicker dishes are preferred. No more overnight soaking of peas, this recipe makes this tender soup super quick...

In the summer heat, there is nothing better than a refreshing, tasty and fragrant okroshka. What kind of okroshka recipes have not been invented: on kefir, on whey and even on water, but okroshka on kvass is considered the most delicious ...

The most delicious fish soup is fish soup made from freshly caught live fish. Ukha can be cooked in different ways, but I share the recipe of how the Dnieper fishermen cook yushka...

This extraordinarily gentle and light cream of young zucchini will fill the body with much-needed vitamins and minerals, energize, and help maintain youth, harmony and beauty...

Many people have heard about gazpacho - a Spanish soup made from fresh tomatoes, and also that there is nothing better than a cold soup in the summer heat. Preparing gazpacho is very, very simple, and most importantly incredibly fast ...

Another dietary soup, which is prepared with freshly harvested peas in the garden, or freshly frozen peas are also suitable. Try it, it's really tasty, and extraordinarily useful...

Who follows the figure, who cares about youth and health, knows about the magical properties of pumpkin. I advise everyone to fall in love with this orange miracle, cook this delicious and nutritious vitamin soup ...

How to cook soup

• To make the broth saturated, the meat should be poured with cold water. The broth is quickly brought to a boil, and then boiled over low heat.
• If the broth is cooked over high heat, then the meat will turn out tastier, and the broth is not so rich.
• When soup is cooked, 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 you need to top up (strongly salted or little liquid), then use boiling water.
• So that the soup or broth does not lose its beautiful transparent color, always remove the bay leaf from the soup after cooking.
• Any soup will be much tastier if after cooking the soup, let it brew a little.
• Reheat the broth over low heat, and without a lid. So it will better retain transparency and taste.

When to Salt the 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 obtained 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 a delicate taste, and small ones give it a flavor.
• it will turn out more rich if you cook it from the brisket.
• A few minutes before the end of cooking, chopped lettuce peppers are added to the borscht. Pepper fortifies the dish, gives a special taste.
• The main ingredients of any pickle are pickled or canned cucumbers, cucumber pickle and passivated vegetables. The rest of the ingredients can be very different, depending on the name of the recipe and the chef's idea.
• If pearl barley is sautéed in oil, and not boiled, then pickle will turn out much tastier.
• If the pickle is not sharp enough, then boiled cucumber pickle (pre-filtered) is added to it.
• To make pearl barley soup a beautiful color, pearl barley is first fried in butter.
• If you add a tablespoon of sherry to the soup, then the soup will turn out much tastier.
• To make the soup with vermicelli or noodles transparent, the noodles are first dipped in boiling water for a few seconds to wash off excess flour from it. And only after that they put the noodles in soup or broth and cook until tender.
• If we cook fish soup, then put the fish in cold water and cook.
• To give the ear 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 (we cook the husk of one onion for 10 minutes in a small amount of liquid).
• Puree soups can be made from one type of vegetable, or you can cook from several types of vegetables. In order not to “kill” the vegetable aroma of the soup, we put a minimum of spices.
• As a rule, croutons are served with soup-puree. The croutons will be much tastier if, before drying, they are sprinkled with grated Dutch cheese.
• Any milk soups are boiled over low heat so that the milk does not burn. In this case, it is advisable to use a pan with a thick bottom.
• When preparing milk soup with vermicelli, do not forget that all pasta is very poorly boiled in milk. Therefore, vermicelli or noodles are first boiled until half cooked in water, and only then cooked in milk.
• We first blanch the white cabbage, Brussels sprouts or Savoy cabbage for milk soup, and only then cook it.

Soup is an important dish on every person's menu. After all, it will not be a secret for anyone that it is necessary to eat liquid boiled food, helping your digestive system to work better. But often cooking this dish can take a long time. This article will discuss how to cook a "quick" soup from a small amount of food.

Option 1. With egg and vermicelli

This is a very simple but quite tasty soup that cooks very quickly. First you need to prepare the ingredients for the dish. First of all, you need to cook 4, cool them and cut into cubes. Next, the onion is prepared: two fairly large onions need to be chopped to the desired state and fried in butter until a pleasant golden color. Then the main part of the work begins - the “quick” soup is being prepared. First, as usual, you need to boil water in a saucepan (these proportions are for 3 liters of soup), then put the vermicelli there and cook until almost ready. Now you need to lower the fried onions into the water, cook the soup a little. At this stage, everything is salted to taste, you can add seasonings. The last stage - put into the dish is turned off and left on the stove to cool under a closed lid. That's all, the desired dish is ready!

Option 2. Cheese

Another option is how to cook "quick" soup so that it turns out to be very tasty. First you need to prepare all the necessary ingredients: potatoes are cut into cubes, onions are cut into half rings or simply chopped, carrots are grated, also rubbed on a fine grater and processed cheese at the rate of 50 g per serving. First, onions are fried a little in a pan, then carrots are added there, everything comes to readiness (you can skip this stage - put raw onions and carrots in the soup - and the soup will turn out just lean, i.e. less fat and rich). Now you need to boil water, put potatoes there, bring it to a boil, remove the foam. Next, onion-carrot frying is added to the soup, everything is boiled a little until the potatoes are completely cooked. At this stage, grated processed cheese is added to the soup and everything is cooked until the cheese is melted. And only after that the dish is salted or seasoned (after all, the cheese itself is salty, so you need to do this so as not to oversalt the food). That's it, the soup is ready.

Option 3. With crab sticks

Another way to make "quick" soup from a very small amount of food. So, for this you need to cut potatoes into cubes, grate carrots, chop onions. They are also cut into medium-sized cubes. Everything is prepared according to the well-known principle: first, potatoes are placed in boiling water, again, everything is brought to a boil, the foam is removed. The next step: onions and carrots are placed in the water, which, if desired, can be pre-fried. When the soup is almost ready, crab sticks are added there, everything is salted and seasoned to taste. One teaspoon of dill - dry herbs - will harmoniously fit into the soup. The soup is ready to eat!

Option 4. Fish (with canned food)

Another way to cook "quick" soup. However, it will not be from fish, but from To do this, you need to cut potatoes into cubes, grate carrots, chop onions. You will also need two cans of canned food (it is better to choose sardines) to prepare 3-4 liters of soup. Potatoes are placed in boiling water, after boiling, the foam is removed, onions and carrots are added to the soup (optionally fried in a pan in butter). Everything is cooked almost until the potatoes are ready, now only a little canned food, chopped with a fork, with all the contents (water) is added. At this stage, it is important not to forget to salt and pepper the soup, boil for another 4-5 minutes and turn it off. The soup is ready to eat.

Option 5. Pea

Pea soup is a very tasty dish, but cooking it is a whole problem, because the main ingredient is peas - it takes so long to cook! And most housewives do not want to hang around the stove for half a day. Now let's talk about how you can cook pea soup quickly thanks to the special preparation of the main ingredient. So, cooking peas. First, it must be thoroughly rinsed (it must be chipped and polished), then everything is poured with cold water about the thickness of a finger, boiled until the water is almost completely boiled away. Then, again, cold water is added to the peas on the finger, everything boils away. You need to do this three times, after which the main ingredient will be completely ready! And it only took a half dozen minutes. Next, the peas are crushed and placed in boiling water. Pre-prepared potatoes, onions and carrots are alternately added there, everything is salted and seasoned to taste. The soup is cooked until the potatoes are fully cooked, then everything is turned off, closed with a lid and infused. The soup is ready to eat!

Simple Secrets

Some ladies will be interested in knowing how to make soup quickly. To make it more rich, you can pre-cook the broth, it is not necessary to do it all at once. So the preparation of the soup itself on the finished broth will take much less time. It is better to salt and season the first dishes closer to the end of the cooking process, so they will be tastier. Advice on how to quickly cook them should be added to the dish almost at the very end. After all, if you add tomatoes earlier, they will significantly slow down the cooking process, and everything can take much longer. Well, the main nuance: always after boiling potatoes, you need to remove the foam, because it is boiled out unnecessary substances that are best removed from the dish first.