What kind of soup can you make? How to make quick soup

Recipes for ten delicious soups

1. Fragrant soup with smoked chicken and processed cheese

Ingredients:

smoked ham - 300 gr
processed cheese - 3 table spoons (I have viola)
potatoes - 3 pcs
carrots - 1 pc.
onions - 1 pc.
dill greens - for serving
salt and spices - to taste

Preparation:

Boil the leg, remove from the broth, disassemble into fibers and put back into the broth
Next add diced potatoes and finely chopped carrots (or grated)
Fry onions until golden brown and add to soup
Next is the melted cheese.
Cook over low heat for 15 - 20 minutes or more until the cheese is ready and completely dissolved.
When serving, sprinkle with finely chopped dill or other favorite herbs

2. Pea soup with hunting sausages and cheese

Ingredients:

Peas - 1 cup
Potatoes - 3 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Hunting sausages - 5 pcs.
Processed cheese - 1 piece (or 2 tablespoons)
Greens - optional
Salt and spices - to taste
Vegetable oil - for frying

Preparation:

Calculation for - 3 liters

Soak peas for 2 hours or overnight
Pour peas into boiling salted water, cook for 30 minutes, constantly removing foam, add potatoes
Make a fry
Finely chop the onion, grate the carrots (or finely chop them), fry until almost done, add the sausages cut into slices
Add fried peas with potatoes and melted cheese and cook until the cheese is completely melted, sprinkle with herbs when serving

3. Pea soup with chicken and mushrooms

Ingredients:

chicken fillet - 300 gr
Mushrooms - 150 g (I have champignons)
Peas - 0.5 cups (pre-soaked in water overnight)
Potatoes - 2 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Mustard - 1 teaspoon
Turmeric - on the tip of a teaspoon (optional, for a more yellow color)
Vegetable oil - for frying
Salt and spices - to taste
Greens - for serving

Preparation:

Send the peas along with the chicken breast into salted boiling water for 30 minutes or more.
Cut the breast into small pieces. Cut the potatoes into cubes and add them to the broth with the peas and chicken breast and cook for 15 minutes or more.
Make a fry.
Grate the carrots (or cut into small pieces), cut the onions into small cubes.
Fry the vegetables until golden brown, add mushrooms and mustard and simmer over low heat for 5 minutes.
Transfer the finished roast into the broth along with turmeric, salt and pepper.
Cook the soup for another 10 minutes, turn it off and let the soup sit.
When serving, sprinkle with fresh herbs.

4. “Kharcho” with chicken

Ingredients:

Chicken breast - 300 gr
Carrots - 1 pc.
Onions - 1 pc.
Rice - 100 gr
Garlic - 3 cloves
Tomato paste - 2 tablespoons
Salt and spices - to taste
Greens - a small bunch
Vegetable oil - for frying
Calculation: 3 liters

Preparation:

Chicken breast cut into pieces
Boil rice together with chicken breast in salted water
Grate the carrots on a coarse grater (or cut into slices)
Cut onions into small cubes
Fry carrots and onions, add tomato paste, chopped garlic, finely chopped herbs and simmer a little
Add frying to soup with salt and spices
As soon as the soup boils, turn it off and let the soup sit for 9 minutes. When serving, sprinkle the soup with herbs.

5. Tomato soup with meatballs and chickpeas

Ingredients:

Minced beef - 400 gr
Chickpeas - 1 cup (pre-soaked in water)
Potatoes - 3 pcs.
Carrots - 1 pc.
onion - 1 pc.
Garlic - 3 cloves
Bell pepper - 1 piece (small)
Tomato paste - 2 tablespoons
Vegetable oil - for frying
Salt and spices - to taste

Preparation:

Calculation for - 4 liters

Boil chickpeas in salted water until tender
Form small meatballs from the minced meat and carefully add them to the boiled chickpeas.
Make a fry.
Cut onions and carrots into small cubes and fry.
Add finely chopped bell pepper and garlic with tomato paste, simmer under the lid over low heat for 10 minutes (stirring so as not to burn).
Add the roast to the boiled chickpeas and meatballs.
Add grated potatoes, add salt and pepper, when the soup boils, simmer it over low heat for 20 minutes, then turn it off and let the soup simmer for 10 minutes.
When serving, sprinkle with herbs

6. Siberian Solyanka with mushrooms

Ingredients:

Beef - 300 gr
Smoked sausage - 200 gr
Ham - 200 gr
Onion - 1 piece
Mushrooms - 200 g (I have wild mushrooms, boiled in advance)
Pickled cucumbers - 2 pcs.
Olives - 150 g (pitted)
Tomatoes - 2 pcs.
Tomato paste - 2 tablespoons
Salt and spices - to taste
Vegetable oil - for frying
Lemon - 1 piece

Preparation:

Calculation: for 3,3,5 liters

Boil the beef broth in salted water, remove the meat, cut into small pieces and put back into the pan, along with the mushrooms and spices.
Make a fry.
Chop the onion, fry until golden brown, add chopped ham and smoked sausage, fry everything together for 5 minutes, add chopped peeled tomatoes and tomato paste, simmer everything under the lid over low heat for 10 minutes.
Transfer the roast to the beef broth and add chopped cucumbers and olives, bring to a boil, turn off and let the hodgepodge sit for 20 minutes.
When serving, place a slice of lemon on each plate.
Very tasty with sour cream and chopped herbs.

7. Chicken soup with cheese dumplings and green peas

Ingredients:

Chicken breast - 300 gr
Carrots - 1 pc.
Potatoes - 3 pcs.
Green peas - a small handful (I used fresh)
Onions - 1 pc.
Cheese - 50 gr
Egg - 1 piece
Flour - 4 tablespoons (maybe more or less, it all depends on the flour)
Salt and spices - to taste
Vegetable oil - for frying

Preparation:

Boil chicken breast broth in salted water, disassemble the breast into fibers and throw back into the broth. Cut the potatoes into cubes, put them into the broth and cook.
Make a fry.
Fry finely chopped onions and chopped carrots (or grated).
Add the roast to the soup, salt and spices and cook until almost done.
Make cheese dumplings;
Grate the cheese on a fine grater, add the egg, mix and gradually add flour in small portions, knead so that it slightly sticks to your hands and roll into small balls.
Add the dumplings along with the green peas and cook for another 10 minutes, cover with a lid and let the soup sit for 5 minutes.

8. Chicken soup with egg pancakes

Ingredients:

Chicken breast - 300 gr
Eggs - 3 pcs
Carrots - 1 pc.
Onions - 1 pc.
Potatoes - 2 pcs.
Salt and spices - to taste
Vegetable oil - for frying

Preparation:

Boil chicken breast broth in salted water, cut the breast into small pieces, put it back into the broth.
Add diced potatoes to the soup.
Make a fry.
Grate the carrots on a coarse grater, cut the onion into small cubes, and fry the vegetables.
Add the roast to the soup and cook for 15 minutes.
Beat eggs with a little salt and pepper, fry on both sides like pancakes (calculation: 3 eggs - three pancakes)
Cool the egg pancakes slightly and cut into strips, add them to the soup, when the soup boils, remove from the stove and let sit for 10 minutes.
Sprinkle with chopped herbs and serve.

9. Finnish soup with salmon and cream

Ingredients:

Salmon soup set - 300 g (heads, ridges, tails)
Salmon fillet - 300 gr
Potatoes - 3 pcs.
Carrots - 1 pc.
Onions - 2 pcs.
Low-fat cream - 1 cup
Salt and spices - to taste

Preparation:

Calculation: 3 liters

Send the soup set and cook with a whole onion; as soon as it boils, skim off the foam constantly
Remove the soup set from the broth
Strain the broth, return to the stove, when it boils add potatoes cut into small cubes, finely chopped onions and carrots
As the broth boils add chopped salmon, salt and spices
Cook for 20 minutes, constantly skimming off the foam.
At the very end of cooking, pour in the cream, bring to a boil, remove from heat and let sit for 20 minutes.

10. Beef shurpa

Shurpa is an oriental, thick and very rich soup, it is best to cook it in a cauldron, taking the meat on the bones for richness. The soup turns out very tasty. I found a lot of recipes, but I decided to stop there and did not regret it.

Ingredients:

Beef on the bone or pulp and ribs - 800 gr
Onions - 2 pcs.
Tomatoes without skin - 3 pcs.
Carrots - 2 pcs (medium size)
Bell pepper - 2 pcs (preferably different colors)
Potatoes - 6-7 pcs.
Garlic - 5 cloves
Hot pepper - 1 pc.
Tomato paste - 1 table spoon with a slide
Greens - parsley, cilantro (to taste)
Vegetable oil - for frying
Spices and salt - to taste

Preparation:

Calculation: 5 liters

Wash the meat, cut into medium pieces and fry directly into the cauldron (if you don’t have a cauldron, you can cook it in a slow cooker or fry separately in a frying pan), fry on both sides over high heat, add carrots cut into circles and onions in half rings, simmer everything together, finish the vegetables until soft.
Add water and simmer for about 1 hour (remembering to remove the foam)
Meanwhile, peel the potatoes and bell peppers (do not touch the hot ones yet)
The time has come, we need to add the rest of the vegetables.
Chop the potatoes, bell peppers and tomatoes quite coarsely and add them to the broth, not forgetting to add salt and various spices, bring to a boil, add tomato paste, chopped garlic and whole hot peppers (without cutting them)
Cover, reduce heat to low to simmer, and simmer for 1 hour.
After the time has passed, very carefully remove the hot peppers and sprinkle with herbs and cook for another 5 minutes.
When serving, if you like it spicy, cut the hot pepper into small pieces directly into the plate (but not all of it, of course) and sprinkle with herbs.

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In winter you can’t do without soup. It will satisfy, warm, and delight the soul. People around the world have their own favorite soups to add to your table, and they're perfect for lunch on a cold day.

website I have collected for you the best recipes for delicious winter soups from all over the world - thick, rich and aromatic.

Famous Bulgarian goulash (bograchguyash)

At traditional and very popular competitions in Hungary for the best goulash, this soup is cooked over an open fire. Not only because this is exactly how real Magyar shepherds cooked it, but also for the sake of special dishes in which only the right goulash can be prepared. Its exact name is bogracsgulyas, that is, “goulash from a pot.”

You will need:

1 kg boneless beef
4-5 strips of bacon or lard (you can also use vegetable oil)
300 g onions
3 tbsp. l. paprika
salt, cumin, garlic
1 kg potatoes
140 g pepper (sweet green or red)
1 tomato
2–3 liters of water or broth
for 6 servings for chipette (dumplings): 80 g flour, 1 egg, salt

Preparation:

Cut juicy meat with many tendons (shoulder part, cut, shank) into cubes with a side of 1.5–2 cm. Fry finely chopped onion in melted fat (or butter) until golden brown. Reduce heat, put paprika in not too hot fat, stir quickly, immediately add meat, add crushed garlic mixed with cumin, add a little water and, stirring occasionally, continue to simmer over low heat. If necessary, add water, but always a little, so that the meat does not cook, but simmers in a small amount of liquid.
While the meat is stewing, peel and cut potatoes, green peppers, tomatoes into 1 cm cubes, and prepare the chipette. When the meat is almost ready, let the juices evaporate so that only the fat remains in the pan. Add potatoes to the meat, stir well and simmer until the potatoes begin to “glaze,” then add broth or water and add green peppers and tomatoes.
When the potatoes are almost cooked, just before serving, add the chipettes to the soup and let them cook. The amount of soup is finally adjusted by adding broth or water, after which you need to add salt again.
How to cook chipette. The name chipetke dough comes from the Hungarian word “csipkedni”, which means “to pinch”. Mix flour, eggs and salt (without water) into a stiff dough. Roll it out on a floured board into a sheet about 1 mm thick, then pinch off shapeless pieces about the size of a fingernail from it with floured hands. Cook these pieces in boiling soup. When the dough is ready (after 3-4 minutes), it will float to the surface.

German thick Pichelsteiner

Thick and satisfying pichelsteiner is included in the golden collection of the 100 most famous recipes from around the world. In his honor, the German city of Regen has held a celebration for 130 years with night boat rides, a costume parade, a fair and fireworks.

You will need:

600 g of three types of meat (pork, beef, chicken or veal)
2 onions
750 g potatoes
1 root celery (about 200 g)
3 carrots
1 leek
salt, sweet paprika powder
1 bunch of parsley
meat broth or water

Preparation:

Cut the meat into pieces. Peel and finely chop the onion. Peel the remaining vegetables. Cut potatoes and celery into cubes, carrots into thick slices. Cut the leeks into thin rings.
Place the meat, potatoes and other vegetables into the pan one at a time. Pour in hot broth or just water until just covering the top layer. Salt and season with paprika powder. Cook covered over low heat for about 1.5 hours. Chop the parsley and add it to the soup a minute before the end of cooking.

English Stu with beans

Winters in the UK are not the warmest. Therefore, since the times of the Romans, stew has been the favorite, and often the only treat of the poor in winter. The aristocrats also did not deny themselves the pleasure of enjoying the thick, rich soup.

You will need:

500 g beef
150–200 g minced meat (pork or beef)
2 carrots
1 onion
1–2 cloves of garlic
0.5 cups red beans
0.5 cups frozen (or canned) green peas
1 cup green beans, fresh or frozen
2–3 potatoes
4 tbsp. l. soy sauce
tomato paste, salt, black pepper, sugar, sweet paprika, bay leaf

Preparation:

Soak red beans overnight, then rinse them, boil in a separate bowl until tender, drain. Set the meat to cook; After the broth boils, skim off the foam and add bay leaf, cook until tender.
Remove the finished meat from the broth, add potatoes cut into small cubes into the broth, and boil until tender. Then add the prepared beans, carrot strips, green beans, and peas. Pour soy sauce directly into the broth.
Fry finely chopped onion with tomato paste (about 1–1.5 tbsp) and add to the broth. Add more tomato paste (about 2 more tablespoons) to taste and finely chopped garlic. Place the minced meat in a separate frying pan, sprinkle with salt and black pepper, fry until cooked and add to the stew. Cut the boiled meat into pieces and also add to the soup.
Add a little sugar to it (so that it is not sour), sweet paprika and simmer a little more.

Palestinian red lentil and pumpkin soup

The aromatic puree soup is rich in vitamins and vegetable protein, and is very tasty to eat with flatbread.

You will need:

3 tbsp. l. olive oil
4 cloves garlic
3 medium carrots
2 stalks of celery
1 medium onion
1 tsp. ground cumin
1/2 tsp. dried chili pepper
400 g pumpkin
salt and freshly ground black pepper to taste
1.5 liters chicken broth or water
1 cup red lentils
parsley and paprika for decoration

Preparation:

Heat the oil well in a thick-bottomed saucepan or frying pan, add finely chopped garlic, carrots, celery and onion and fry, stirring all the time, for 12-14 minutes. Then add cumin, chili, diced pumpkin, salt, pepper and simmer until the pumpkin is soft.
Add broth and lentils and bring to a boil. If you stewed vegetables in a frying pan, put the vegetables and lentils in the pan, pour in the broth and continue cooking there.
Reduce heat and simmer, covered, for 20 minutes until the lentils are tender. Let the soup cool slightly and puree it with a blender. Divide into bowls, garnish with parsley and paprika and serve with flatbread and lemon wedges (if desired).

Spicy Mexican tortilla

Hot, spicy and quite light soup is very popular in Latin America.

You will need:

1 large chili pepper
400 g diced tomatoes
2 tbsp. l. vegetable oil
3 cloves garlic, peeled
1 medium onion
1.5 liters chicken broth
dried cilantro
600–700 g boiled chicken breast, cut into pieces
salt and freshly ground black pepper
150 g grated hard cheese
1-2 avocados, diced
sour cream, lime slices for serving
corn chips (about 4 cups)

Preparation:

Toast the chiles in a heavy-bottomed frying pan over high heat, turning occasionally. Remove the seeds and grind in a blender along with the tomatoes. Fry the garlic and onion in oil until golden brown, transfer them to a blender with the tomatoes and chili and grind until smooth.
Pour the tomato mixture into the pan and cook over medium heat until boiling, 8-10 minutes. Add broth and cilantro and bring to a boil again. Reduce heat and simmer for 15 minutes. Add chicken, salt and pepper and reheat.
Place the chips in bowls (reserving some for serving) and pour the soup on top, garnish with cheese, avocado slices, chips and sour cream. Serve with lime wedges.

Classic borscht

Hot borscht, and with garlic - the best warming soup for the cold Russian winter has not yet been invented.

You will need:

3 liters of water
700–800 g beef on the bone
300 g fresh cabbage
2–3 medium potatoes
2 small or 1 medium beets
1 carrot
1 onion
1 tbsp. l. tomato paste and 1 small tomato
vegetable oil for frying
2 cloves garlic
salt, ground black pepper, bay leaf, herbs (dill, parsley, basil)
sour cream for serving

Preparation:

The first step is to cook the broth. To do this, rinse the beef on the bone under running water, put it in a saucepan and cover with cold water. Bring to a boil and reduce heat to low.
While the broth is preparing, you need to peel and chop the vegetables: potatoes, carrots, beets, onions. When the meat is cooked, remove it from the broth and cool slightly. Then separate the meat from the bone and cut into small pieces. Place the chopped boiled meat back into the broth. Do not forget to regularly skim the foam from the surface of the broth.
When the broth boils, add shredded fresh cabbage to the pan. Place the diced potatoes into the pan after the cabbage, after the water boils again, and add salt.
Fry the beets, cut into strips, in a frying pan. Add diced onion and carrots. Next, tomato paste and grated tomatoes. After the tomatoes thicken a little, you need to pour in a glass of broth. Simmer for 10 minutes. And then add the roast to the borscht.
5 minutes before readiness, add spices to the soup, and finely chopped (or crushed) garlic with fresh chopped herbs - just before turning off.
Let the borscht brew for half an hour, and you can serve it on the table, adding a spoonful of sour cream to each plate.

Spicy Georgian kharcho

You will need:

400 g beef
3 onions
4 tbsp. l. rice
500 g tomatoes
dill, parsley, cilantro to taste
1 clove of garlic

Preparation:

Pour 2–2.5 liters of cold water into a saucepan, add the meat and bones cut into pieces and put on fire. When the water boils, remove the foam and reduce the heat. Leave to cook for an hour and a half. Half an hour before the end of cooking, you can add parsley or celery root to the broth and add salt to taste.
Meanwhile, finely chop the onion and lightly fry it in vegetable oil over low heat. As soon as the onion begins to acquire a golden color, add the meat from the broth to it (turn off the heat under it) and fry for 5 minutes.
Then add a couple of tablespoons of broth and simmer under a closed lid for about 15 minutes.
While the meat and onions are stewing, prepare the tomatoes. Wash it, make cross-shaped cuts and pour boiling water over it for a couple of minutes. Then easily remove the skin and cut into small cubes.
Place the tomato cubes in the pan with the meat and onions and simmer for 10 minutes. We add the contents of the frying pan to the broth, which is already back on the stove and about to boil.
Add rice to the boiling broth. Let the soup simmer for 5 minutes, reduce the heat to medium and add spices. Next, crushed garlic and finely chopped herbs (dill, parsley, cilantro) and immediately turn off. Before serving the soup, let it sit for an hour.

American chowder

Chowder is a thick soup, a famous American dish. In different parts of the country it is prepared in different ways: with bacon, fish, shrimp, broccoli, corn. But it always contains cream and cheese. This hearty soup is great for cold weather when you need to warm up.

You will need:

200–300 g bacon
400 g frozen or canned corn
3–4 potatoes
1 liter chicken broth
500 ml cream (10%)
2 tbsp. l. flour
1 stalk of celery
1 bell pepper
1 onion
200 g hard cheese
salt, ground black pepper

Preparation:

Cut the bacon into small cubes and lightly fry in a spoon of vegetable oil in the pan where you will prepare the soup. Then take it out. Place finely chopped onion in oil and simmer until tender.
Chop the potatoes, place them in a saucepan and pour in the chicken broth. Cook for 15–20 minutes so that the potatoes are mashed when rubbed with a wooden spatula.
Meanwhile, finely chop the bell pepper and celery and fry them separately in a frying pan, adding frozen corn to them (if it is canned, it will need to be put in the prepared broth).
When you puree the potatoes, add the cream mixed with flour to the broth and mix thoroughly so that there are no lumps. Then add fried bacon, vegetables and corn (if using canned) to the soup. Bring the soup to a boil again and add some of the grated cheese and leave to simmer for 10 minutes.
Before serving, garnish the soup with grated cheese and herbs.

Hungarian soup with cauliflower, paprika and dumplings

An excellent winter soup option for vegetarians.

You will need:

1/3 cup flour
0.5 tsp. salt
6 tbsp. l. chilled butter
1 egg
1.5 hot peppers (for those who don’t like hot peppers, you can replace them with bell peppers)
1 large onion
1.5–2 liters vegetable broth or water
1 small head of cauliflower
1 medium carrot, peeled and finely chopped
salt, freshly ground black pepper
1 small bunch of parsley

Preparation:

Make the dumplings: In a bowl, stir together flour and salt, add 4 tbsp. l. butter and rub the flour and butter until they form lumps the size of a pea. Add egg, make dough. Place in the refrigerator.
Place the remaining oil in a saucepan, heat and fry finely chopped peppers and onions until soft. Pour broth or water, put cauliflower and carrots disassembled into inflorescences. Season with salt and pepper and bring to a boil. Reduce heat to medium and cook, stirring, until vegetables are tender, about 15 minutes.
Use a teaspoon to pinch off pieces of dough and throw them into the boiling soup (about half a spoon at a time), cook for 3 minutes. Pour into plates and garnish with parsley.

First courses must be eaten regularly to maintain a toned figure and ensure the proper functioning of the digestive system. Therefore, soup recipes for every day will come in handy; you can prepare them at home in a short time. Let's start!

Soup recipes for every day

Choose the option you like, taking into account what products are available in the kitchen. We will provide you with technologies for preparing first courses with meat, poultry, mushrooms, fish, etc. We will also consider light and lean soups; their recipes for every day are available to everyone.

No. 1. Chicken soup with potatoes and rice

potatoes - 4 pcs.
chicken fillet/breast - 500-600 gr.
onions - 2 pcs.
rice (preferably steamed) - 120 gr.
vegetable oil - 60 ml.
carrots - 1.5-2 pcs.

1. Cooking begins with meat. Rinse the chicken and dry it. Boil water in a saucepan and cook the fillet on medium power.

2. Immediately add the whole onion and carrot, cut into several pieces. Let the broth simmer, periodically skim off the foam.

3. During this period, you need to peel and chop the potatoes into cubes, then leave them in cold water until the right moment.

4. Remove the remaining onion from the shell, chop, and grate the carrots. Prepare the ingredients for frying in oil. Pour the rice cereal into a saucepan and rinse 5-6 times.

5. The chicken fillet has already been boiled; remove it along with the vegetables from the pan. Now add the prepared potatoes to this broth and cook for another 12 minutes.

6. After 5 minutes from the start of cooking, add frying, rice, and bay to the potatoes. Sprinkle with pepper and season with salt. Chop the chicken breast into cubes and add to the main ingredients.

7. The soup is cooked until the rice grains are completely cooked, but the grains should not be boiled. The first dish is ready, taste it!

No. 2. Buckwheat soup with chicken

chicken breast - 500-600 gr.
buckwheat - 140-160 gr.
carrots - 1 pc.
fresh dill - 30 gr. (1/2 bunch)
onions - 2 pcs.
potatoes - 3-4 pcs.
pepper-peas -3-5 pcs.

1. Rinse the chicken and place it in a saucepan with cold filtered water. Set it to cook and wait for it to start bubbling. As soon as this happens, lightly salt and pepper the broth, add peppercorns. Cook for about half an hour.

2. During this period, you need to sort out the buckwheat, rinse it and heat it in a dry frying pan without oil for 7 minutes. You will hear the cereal begin to “crack.” Send it to the chicken and let it cook.

3. Wash and peel the potato tubers, chop into cubes. After 8 minutes of cooking the buckwheat, add the potatoes into a common pan. Make a fry from grated carrots and chopped onions and add to the main ingredients.

4. Cook the dish until the potatoes and buckwheat are cooked. Then remove from heat, sprinkle with green stuff and leave for a third of an hour. Serve it up!

No. 3. Chicken, noodle and egg soup

onion - 1 pc.
chicken egg - 3 pcs.
chicken leg - 1 pc.
carrots - 1 pc.
noodles - 60-70 gr.
greens - ½ bunch

1. Pour water into a saucepan, boil and cook the chicken thigh for 7 minutes. Drain the liquid, add cold water again and cook the chicken until done.

2. After 15-20 minutes, remove the ham, remove it from the bone, chop it into equal pieces and put it back into the broth. Chop the carrots into half circles, chop the onion into cubes, add to the chicken and simmer for 8-10 minutes.

3. After this period, add noodles (preferably egg noodles), set aside for 8 minutes. After the specified time, add chopped and washed dill, salt, and season with a pinch of turmeric.

4. While the soup is cooking until the noodles are ready, hard boil the eggs in another container. Pour the first dish into plates and add half the prepared egg to each bowl. Have a meal!

No. 4. Light meat soup with white beans

beef pulp - 450-500 gr.
white beans - 180 gr.
potatoes - 5 pcs.
carrots - 1 pc.
onions - 2 pcs.

When considering soup recipes for every day, you cannot ignore the simple first course with beans. Making delicious soup at home couldn’t be easier!

1. The beans must be washed in advance and left in water at room temperature overnight (or at least soaked for 5 hours). Wash the beef, boil for 7 minutes, drain the liquid and place the meat in new water for final cooking.

2. Add beans to it, place the pan with the contents on low heat and set aside for 1.5 hours. When the beans have softened, add the diced potatoes.

3. Continue cooking at minimum power. During this time, chop the carrots and onions and fry in oil. Mix the roast into the pan and add your favorite spices to taste. Add salt and turn off the stove. Ready!

No. 5. Meatball soup

minced beef-pork (or any other) - 0.3 kg.
potatoes - 4 pcs.
carrots - 1 pc.
chicken eggs - 1 pc.
garlic cloves - 2 pcs.
onion - 1 pc.
greens (any) - in fact

1. Everyday soup recipes are not complete without a first course with meatballs. Minced meat can be prepared at home or used purchased.

2. Cover the minced meat with a raw egg, season with salt if necessary, and add ground pepper. Knead and beat on a cutting board for fluffiness. Make meatballs of equal diameter.

3. Chop the onion into cubes, pass the garlic cloves through a crush. Chop the carrots into half circles, fry everything together in vegetable oil until golden.

4. In the remaining oil from frying, fry the prepared meatballs until they are covered with a crust and are not dry. Pour purified water into the pan, add meatballs and fry.

5. Add diced potatoes here and cook on medium power for about 20 minutes. 5 minutes before turning off the stove, add chopped green stuff. Ready!

No. 6. Sorrel soup with pork

potatoes - 5 pcs.
pork tenderloin (or meat on the bone) - 0.6 kg.
egg - 3 pcs.
onion - 1 pc.
sorrel - 230-250 gr.
carrots - 1 pc.
dill and parsley - 30 gr.
green onions - 10 gr.

Green sorrel soup is not the last place in the list of soup recipes for every day. You can easily make it at home and feed the whole family.

1. It is better to take pork on the bone to make the dish rich. But pulp will also do. Divide the entire volume of meat into small pieces, boil for 5-7 minutes and drain the resulting crust.

2. Again, place the meat on the boil in clean water and simmer until done. Chicken eggs must be hard-boiled separately and cooled.

3. When the pork is almost ready, remove the meat from the bone or chop the flesh into cubes and return it to the broth.

4. Add here diced potatoes and chopped carrots. Continue simmering for 15 minutes.

5. After this period, add large diced eggs, chopped green onions, dill with parsley and sorrel to the pan. Sprinkle generously with pepper and salt to taste. Simmer for another 8-10 minutes, turn off.

No. 7. Beef soup with barley

pearl barley - 120 gr.
carrots - 1 pc.
beef pulp - 0.5 kg.
onions - 1 pc.

The first barley dish is included in every day recipes; it can be prepared with celery stalks (optional). At home, preparation is carried out according to the following scheme.

1. Rinse the barley thoroughly, steam in boiling water for 2-3 hours, leave until it swells. Prepare the beef by boiling it for 5 minutes. Pour new hot water and cook the meat again in clean broth.

2. When the beef is ready, add pearl barley to it. Continue cooking, after 10 minutes add chopped potatoes.

3. Make a fry from chopped onions and carrots, you can add a little chopped celery stalk. Simmer for 8 minutes, add to the soup and cook until the potatoes are soft. Serve after 15 minutes of steeping.

No. 8. Simple pork noodle soup

pork tenderloin - 0.2-0.3 kg.
onions - 2 pcs.
vermicelli - 120 gr.
carrots - 1 pc.
potatoes - 3 pcs.
fresh dill - 0.5 bunch

1. Wash the pork meat, chop into cubes and lightly fry in hot oil. Send to cook in boiling water for 50-60 minutes. During this period, you need to fry the grated carrots and onions.

2. Mix it into the broth along with a bay leaf, salt and sprinkle with pepper. Chop the potatoes into cubes and cook for 10 minutes.

3. After this period, add vermicelli, time for another 7 minutes. Sprinkle with chopped dill, simmer for 3 minutes and turn off. Before serving, let the dish sit for a quarter of an hour.

Just like that, simple and easy! In the meantime, we continue to look at soup recipes that are suitable for every day cooking at home.

No. 9. Cauliflower soup

potatoes - 2 pcs.
flour - 30 gr.
fresh parsley with dill - 30 gr.
soy sauce - 20 ml.
white or purple onion - 1 pc.
cauliflower or broccoli - 0.4 kg.
garlic cloves - 2 pcs.
celery (root) - 1/3 pcs.

1. Chop the onion, pass the garlic cloves through a press and fry in butter along with sifted flour.

2. Chop the potatoes into cubes, celery root into bars. Chop the cabbage into inflorescences, place the prepared vegetables in boiling water (1.5 l.).

3. Simmer until soft, at the end of the procedure, pour in soy sauce, add chopped green stuff, and season with spices to taste. Remove the container from the stove and scoop some broth from the pan with a cup.

4. Now use an immersion blender to grind the ingredients of the pan, gradually pouring in the measured broth. Adjust the consistency of the first course to your liking. Serve sprinkled with dill.

No. 10. Pea soup with smoked ribs

split peas - 190-200 gr.
smoked pork ribs - 0.4 kg.
potatoes - 6 pcs.
garlic cloves - 3 pcs.
carrots - 1 pc.
paprika - 3 gr.
onions - 1 pc.
dill with parsley - 25 gr.

The first dish with peas takes pride of place in soup recipes for every day. This is not surprising since it can be quickly cooked at home.

1. Soak the peas in hot water for 2-3 hours in advance. Then strain the liquid and send the peas to boil in boiling water.

2. When the broth boils again, add the pork ribs to the pan. Periodically get rid of the foam that appears on the surface.

3. Chop the potatoes, add them to the pan when the peas have softened. Chop the carrots and onions and fry them, adding crushed garlic.

4. Sprinkle the roast with paprika, salt and pepper, and transfer to the broth. Mix everything and cook the ingredients for 5 minutes. Before serving, sprinkle with herbs directly on the plate.

No. 11. Canned fish soup

purified water - 1 l.
rice - 60 gr.
canned saury - 1 can
large potatoes - 1 pc.
medium carrots - 1 pc.
onion - 1 pc.

There are quite a lot of soup recipes for every day. Therefore, you will not have any difficulties preparing them at home.

1. Pour water into the pan and place it on the stove, wait for it to boil. At the same time, rinse the rice. At the first appearance of bubbles, pour the cereal into a container of boiling water.

2. While the rice is cooking, chop the potatoes into small pieces and grate the carrots. 10 minutes after cooking the cereal, add vegetables.

3. After another 5 minutes, add finely chopped onions. Boil the ingredients for 2-3 minutes.

4. Add the fish, chopping it right in the jar. Stir in your favorite spices and bay leaf. After 3-4 minutes, turn off the stove. The dish is ready.

Recipe No. 12. Mushroom soup with melted cheese

processed cheese - 100 gr.
fresh champignons - 160 gr.
medium potatoes - 3 pcs.
onion - 1 pc.
carrots - 1 pc.
paprika - 1 gr.
vermicelli - 80 gr.
bell pepper - 1 pc.

Simple soups can be prepared fairly quickly. Write down recipes for yourself every day so that the dishes don’t get boring. The ingredients are all simple and quite cheap.

1. Boil water and boil potatoes in it, chopped into small cubes. At the same time, fry the prepared mushrooms in a frying pan with butter. Place them in a common pan.

2. In the same oil, fry finely chopped onions, sweet peppers and carrots until golden brown. Place the vegetables along with the oil in a saucepan. Add the necessary spices.

3. After 5 minutes, add grated cheese. Once the potatoes are cooked, add the vermicelli. Boil the ingredients for another 10 minutes. Turn off the stove. You can chop fresh herbs.

Recipe No. 13. Lenten soup with zucchini and peas

green peas - 100 gr.
potatoes - 420 gr.
young zucchini - 1 pc.
fresh tomatoes - 2 pcs.
green onions - 5 arrows
fresh greens - 20 gr.
onion - 1 pc.
carrots - 1 pc.
butter - 15 gr.
white cabbage - 240 gr.

1. Peel and chop all vegetables. Melt the butter in a frying pan and saute the carrots and onions in it. As soon as the products reach transparency, add grated tomatoes to them. Cover the container with a lid and reduce the heat. Simmer for 5 minutes.

2. Boil 2.5 liters in a saucepan. water. Boil chopped potatoes and zucchini in boiling water. The procedure will take 10 minutes.

3. Add shredded cabbage and peas. Simmer for another 5 minutes. Next, you can add the contents of the pan and fresh herbs.

4. Boil the ingredients for 2-3 minutes. Turn off the burner and let the dish sit. Soup recipes are quite simple. Every day you can cook something new at home.

Recipe No. 14. Soup with celery and cream

chicken broth - 1 l.
cream of maximum fat content - 250 ml.
celery root - 1 pc.
potatoes - 4 pcs.

1. Peel and chop the onion. Place in a frying pan with oil for frying. Stir the vegetable until it becomes transparent.

2. Add finely chopped celery to the onion. Cover the pan with a lid and simmer for 5 minutes over low heat.

3. Heat the broth in a suitable saucepan. Add fried vegetables, chopped potatoes and carrots to it.

4. Once the ingredients are ready, puree them using a blender. Stir in spices and cream. Enjoy!

Recipe No. 15. Puree soup with vegetables

young zucchini - 4 pcs.
parsley - 30 gr.
dried basil - 2 gr.
cauliflower - 500 gr.
carrots - 2 pcs.
tomatoes - 8 pcs.
ground coriander - 3 gr.
processed cheese - 400 gr.
turmeric - 1 gr.
onion - 2 pcs.
butter - in fact
sour cream - 140 gr.
garlic - 4 cloves
milk - 0.5 l.

1. Recipes for soups intended for every day cannot do without a delicate puree soup. At home, prepare all components as usual. Cauliflower should be washed and divided into inflorescences.

2. Place a saucepan with salted water. Boil half the cauliflower. Simmer the second part in butter in a frying pan. After cooking the vegetable, add small pieces of tomato and zucchini to it.

3. Place a new pan on the stove and melt a small amount of butter in it. Squeeze the garlic into it through a press. Stir in finely chopped onion. Fry the ingredients. Add the necessary seasonings.

4. Next, add the grated carrots and milk into the same pan. Boil the ingredients under the lid. Beat all the ingredients in the recipe except the cheese in a blender bowl. Send the mixture to the fire. After the mixture boils, add the cheese. Turn off the stove and leave the soup to steep.

Recipe No. 16. Cheese soup with onions

hard cheese - 280 gr.
butter - 100 gr.
onion - 1 kg.
cream - 100 gr.
chicken broth - 2.5 l.

2. Heat the broth until the first bubbles appear. Pour the prepared onion into it. Boil the ingredients for 5-6 minutes.

3. Add cream and wait for it to boil. After this, add grated cheese. Boil the dish for a couple of minutes. Serve hot with breadcrumbs.

Recipe No. 17. Sausage soup with peas

potatoes - 3 pcs.
split peas - 100 gr.
large carrots - 1 pc.
Cervelat - 100 gr.
greens - 40 gr.
onion - 1 pc.

1. Various soup recipes can be prepared for every day. To do this, you must have all the necessary components at home. To prepare a delicious dish, peas must be soaked overnight.

2. Before preparing the soup, drain the water from the beans. Fill the pan with 2 liters. clean water and add peas. Boil it for 30 minutes. Chop the potatoes and place in a common pan.

3. Add the necessary spices to the water. Finely chop the carrots and onions. Sauté the vegetables in a frying pan with oil for some time. Add ingredients to soup.

4. Once they are ready, add the chopped sausage and chopped herbs. The soup should come to a boil. Turn off the stove and wait for infusion. After this, serve.

Recipe No. 18. Cold beet soup

radishes - 5 pcs.
fresh cucumber - 1 pc.
kefir - 0.5 l.
beets - 1 pc.
chicken egg - 1 pc.
dill - 15 gr.

1. Peel the beets and divide them into two parts, send them to cook. One finished half should be finely chopped and placed in a soup pot. Add chopped cucumber and radish to the same container.

2. Pass the second half of the beets through a blender. Combine the gruel with kefir and chopped dill. Get a homogeneous puree from the ingredients.

3. Mix all ingredients and add spices. Stir. Cut the boiled egg into 2 parts and place in the center of the soup. Ready!

Recipe No. 19. Chicken broccoli soup

carrots - 1 pc.
butter - 50 gr.
chicken breast - 0.3 kg.
onion - 1 pc.
broccoli - 400 gr.
water - 1.6 l.

1. Study soup recipes and take a closer look at what is presented. This dish is perfect for every day. Chicken soup is easy to make at home.

2. Chop the meat into arbitrary pieces. Send it to cook. At the same time, fry the chopped onion and carrots in a frying pan. Wash the broccoli and separate into pieces.

3. Once cooked, add cabbage and fried vegetables. Stir in your favorite spices. Boil the dish until fully cooked. Puree the soup using a blender.

Recipe No. 20. Vermicelli soup with potatoes

greens - 40 gr.
carrots - 1 pc.
water - 2 l.
potatoes - 4 pcs.
garlic - 3 cloves
vermicelli - 60 gr.

1. Heat the oil in a frying pan and fry the onion in it. Add grated carrots and simmer the vegetables for a few minutes. Boil water and boil the chopped potatoes. Time it for 10-12 minutes.

2. Add vegetables, vermicelli and necessary seasonings to a common pan. Boil the dish for 8-10 minutes. Add fresh herbs at the end. The soup goes well with sour cream.

The soup recipes presented in the article are quite simple. The dishes are suitable for every day. Even an inexperienced housewife can cope with this task at home. Follow the simple instructions and make your household happy. Don't be afraid to experiment with ingredients.

Soup is an important dish on every person's menu. After all, it will be no secret to anyone that you need to eat liquid boiled food, helping your digestive system work better. But often preparing this dish can take a long time. This article will talk about how to cook a “quick” soup from a small amount of ingredients.

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 boil 4, cool them and cut them into cubes. Next, the onions are prepared: two fairly large onions need to be chopped to the desired state and fried in butter until a pleasant golden color. Next, the main part of the work begins - preparing the “quick” soup. First, as usual, you need to boil water in a saucepan (these proportions are designed for 3 liters of soup), then put the vermicelli there and cook until almost fully cooked. Now you need to put the fried onion in the water and cook the soup a little. At this stage, everything is salted to taste, you can add seasonings. The last stage is to put it in the dish, turn it off and leave it on the stove to cool under a closed lid. That's all, the desired dish is ready!

Option 2. Cheese

Another option is how you can prepare a “quick” soup so that it turns out very tasty. First you need to prepare all the necessary ingredients: potatoes are cut into cubes, onions - into half rings or simply chopped, carrots are grated, and processed cheese is also grated on a fine grater at the rate of 50 g per serving. First, the onion is slightly fried in a frying pan, then carrots are added there, everything is ready (you can skip this step - put raw onions and carrots in the soup - and the soup will turn out to be simply lean, i.e. less fatty and rich). Now you need to boil water, put potatoes in it, bring it to a boil, skim off the foam. Next, the onion and 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 melts. And only after this is the dish salted or seasoned (after all, the cheese itself is salty, so this should be done so as not to oversalt the food). That's all, the soup is ready.

Option 3. With crab sticks

Another way to make a “quick” soup from a very small amount of ingredients. So, for this you need to cut the potatoes into cubes, grate the carrots, and chop the onion. They are also cut into small 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. Next step: onions and carrots are placed in the water, which can be pre-fried if desired. When the soup is almost ready, crab sticks are added, everything is salted and seasoned to taste. One teaspoon of dill - dry herbs - will fit harmoniously 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 made from fish, but from To do this, you need to cut the potatoes into cubes, grate the carrots, and chop the onion. You will also need two cans of canned food (it is better to choose sardines) to prepare 3-4 liters of soup. The potatoes are placed in boiling water, after boiling the foam is removed, and onions and carrots are added to the soup (if desired, fried in a frying pan in butter). Everything is cooked until the potatoes are almost completely cooked; now you just add the canned food, slightly crushed with a fork, with all the contents (water). At this stage, it is important not to forget to add salt and pepper to the soup, boil for another 4-5 minutes and turn off. The soup is ready to eat.

Option 5. Pea

Pea soup is a very tasty dish, but preparing it is a whole problem, because the main ingredient - peas - needs to be cooked for so long! And most housewives do not want to hang around the stove for half a day. Now we’ll tell you how you can cook pea soup quickly thanks to the special preparation of the main ingredient. So, cooking peas. First, you need to rinse it thoroughly (it should be chopped and polished), then pour everything with cold water to about the thickness of a finger, and cook until the water has almost completely boiled away. Next, cold water is again added to the peas on your finger, everything boils away. You need to do this three times, after which the main ingredient will be completely ready! And it took only fifteen minutes. Next, the peas are crushed and placed in boiling water. Pre-prepared potatoes, onions and carrots are added there one by one, everything is salted and seasoned to taste. The soup is cooked until the potatoes are completely 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 quickly prepare soup. To make it more rich, you can pre-cook the broth; you don’t have to do it all at once. This way it will take much less time to prepare the soup itself using ready-made broth. It is better to salt and season first courses closer to the end of the cooking process, so they will be tastier. A tip on how to quickly cook them is to add them 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 may take much longer. Well, the main nuance: always after boiling potatoes you need to remove the foam, because this boils down unnecessary substances that are better to remove from the dish first.

What dish can rightfully consider itself the king of the dinner table? Well, of course, soup. Hot, nutritious, aromatic - just what you need to recharge your batteries for the rest of the day. It is especially good in the fall, which is just around the corner. Imagine: you return home from a walk through fallen leaves and enjoy a bowl of delicious soup. Just for this, we have selected for you 10 simple and step-by-step recipes with photos, just reading which will make your mouth water.

1. Pea with hunting sausages and cheese

Pea soup is rich, nutritious, aromatic. And sausages and cheese will add piquancy to it, what else could be better for happiness?

What you will need:

Peas - 1 cup
Potatoes - 3 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Hunting sausages - 5 pcs.
Processed cheese - 1 piece (or 2 tablespoons)
Salt and spices - to taste

If desired, you can add greens; calculate the ingredients per 3 liters of water. Also don't forget about vegetable oil (for frying).

How to cook:

Soak the peas for two hours or overnight.
Bring salted water to a boil, add peas. Cook for 30 minutes, skimming off the foam. Then add chopped potatoes.
Prepare the frying: finely chop the carrots and onions, fry. Cut the sausages into circles and fry too.
Add the roast and chopped processed cheese to the soup and cook until the cheese is completely melted.
Serve, sprinkled with herbs (if desired).

2. Kharcho with chicken

Kharcho soup is a national Georgian dish. It is usually prepared with beef, but it can easily be replaced with chicken. The soup turns out less fatty, but no less tasty.

What you will need:

Chicken breast - 300 g
Carrots - 1 pc.
Onions - 1 pc.
Rice - 100 g
Garlic - 3 cloves
Tomato paste - 2 tablespoons
Greens - a small bunch
Salt and spices - to taste

Calculation of ingredients for 3 liters of water. For frying you will need vegetable oil.

How to cook:

Slice the chicken breast and boil along with the rice in salted water.
Prepare the frying: cut the carrots into slices or grate them on a coarse grater (as you prefer), cut the onion into small cubes and fry it all. Then add herbs and garlic (after chopping), tomato paste and simmer a little.
Bring to a boil, turn off the heat and let the soup brew for 10 minutes.
Serve, sprinkled with herbs.

3. Creamy with celery

We promised recipes for every taste and here is a soup for those who watch their diet. Very useful and gentle.

What you will need:

Butter - 2 tablespoons
Celery stalks - 700 g
Onion - 1 pc.
Potatoes - 8 pcs.
Salt, pepper, lemon juice - to taste

The ingredients are for 1.5 liters of water.

How to cook:

Melt butter in a saucepan over medium heat.
When the butter has melted, add the chopped celery, onion and potatoes. Add salt and pepper to taste.
Cook until vegetables are soft, stirring constantly.
Add water and bring to a boil, then cook for 20 minutes over low heat.
Grind the finished soup in a blender until pureed.
Add salt and lemon juice to taste - and you are ready to serve!

4. With cheese dumplings

The name may sound strange to some, but this soup is a worthy candidate for a place in your cookbook and on your table.

What you will need:

Chicken meat - 400 g
Carrots - 1 pc.
Potatoes - 4 pcs.
Green peas - 45 g
Onion - 1 pc.
Cheese - 75 g
Egg - 1 pc.
Flour - 75 g
Salt, spices - to taste

Don't forget about vegetable oil (for frying)

How to cook:

Boil the chicken in salted water. Then take it out, divide it into pieces and throw it back into the broth.
Add chopped potatoes.
Prepare the frying: chop the onion and carrots, fry.
Add roast, salt and spices to the soup.
Grate the cheese, add egg and flour to it, mix, form into balls.
Add cheese balls and peas to soup.
Boil for 7 minutes, then leave for 10 minutes with the lid closed.
Now you can serve.

5. With meat balls, chickpeas and tomato

The previous recipe had cheese balls, but this one will have meat balls. And chickpeas - for greater usefulness and unusualness.

What you will need:

Minced meat - 450 g
Chickpeas - 240 g
Potatoes - 5 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Garlic - 4 cloves
Bell pepper - 70 g
Tomato paste - 40 g
Salt, spices, herbs - to taste

To prepare the frying you will need a little oil.

How to cook:

Soak the chickpeas overnight. Boil in salted water.
Form minced meat into balls and add to soup.
Prepare the frying: fry chopped carrots and onions, then add chopped garlic, bell pepper and tomato paste, simmer for 7 minutes.
Add roasted potatoes, chopped potatoes, salt, spices to the broth and cook over low heat for 7 minutes.
Let the soup brew and serve, sprinkled with herbs.

6. Cheese with red fish

True gourmets can indulge in cheese soup, and even with red fish! After such a lunch, you will definitely have enough strength and energy until the evening!

What you will need:

Red fish fillet - 200 g
Leek - 40 g
Carrots - 1 pc.
Bell pepper - 1 pc.
Potatoes - 3 pcs.
Processed cheese - 150 g
Salt, spices, herbs - to taste

Calculation of ingredients for 1.5 liters of water.

How to cook:

Cut the potatoes into slices, add to boiling water, cook for 5-7 minutes.
Dice the peppers, carrots and leeks into thin slices. Add vegetables to potatoes, cook for 7-10 minutes.
Add chopped cheese to the soup and let it completely dissolve.
Cut the fish into small cubes, add to the soup, cook for 5-7 minutes.
Add finely chopped herbs, salt, spices and bring to a boil.
The soup is ready.

7. Lagman

A popular soup from Central Asian cuisine, which, like goulash, can be both a soup and a main course, depending on the amount of broth. You can prepare the noodles for it yourself, but in this recipe we will simplify the task for you.

What you will need:

Meat (any) - 300 g
Spaghetti - 1 pack
Potatoes - 3 pcs.
Onion - 3 pcs.
Tomato - 2 pcs.
Carrots - 1 pc.
Bell pepper - 2 pcs.
Tomato paste - 50 g
Garlic - 3 cloves
Water - 1.5 - 2 glasses
Salt, sugar, herbs, seasoning (cilantro, cumin, saffron, star anise, bitter and sweet pepper) - to taste.

You will need oil for frying.

How to cook:

Boil spaghetti in salted water, rinse in a colander.
Heat oil in a deep frying pan, add finely chopped onion.
Cut the meat into small cubes, add to the onion and fry over high heat for 7 minutes, stirring constantly.
Add chopped carrots and tomato paste, fry over low heat for 10 minutes.
Cut the peppers and tomatoes into small cubes, add and fry for 5 minutes over low heat.
Add water and finely chopped potatoes.
Add spices, salt and sugar, cover with a lid and leave for 10 minutes over low heat.
Pour the resulting sauce over the spaghetti, sprinkle with herbs, add garlic. Lagman is ready!

8. Pumpkin puree soup

Autumn is harvest time. If you managed to grow a pumpkin in your garden, and now you don’t know what to do with it, we have a solution for you.

What you will need:

Pumpkin - 500 g
Broth (meat or vegetable) - 500 ml
Onion - 1 pc.
Ginger root - the size of half a little finger
Salt, pepper - to taste
Cream for decoration - optional

You will also need oil for frying.

How to cook:

Cut the pumpkin into small pieces and boil in salted broth.
Fry the onion, grate the ginger on a fine grater.
Grind the onion, ginger and broth in a blender until pureed.
Can be served, garnish with cream if desired.

9. Hungarian goulash

Another unusual soup to add to your collection! Although I don’t dare call it soup, because Hungarian goulash is both the first and second course at the same time. Thick, nutritious, filling - just what you need in cool weather.

What you will need:

Meat (pork or beef) - 500 g
Onion - 1 pc.
Carrots - 1 pc.
Bell pepper - 1 pc.
Tomato paste - 3 tablespoons
Flour - 1 tablespoon
Bay leaf - 2 pcs.
Water or broth - 2 cups
Salt, pepper - to taste

If desired, you can add potatoes and pasta to the last one. And, of course, don’t forget the frying oil.

How to cook:

Wash the meat, wipe dry and cut into small cubes.
Heat oil in a saucepan or deep frying pan, add meat and fry for 5 minutes over high heat.
Chop the onions, carrots and peppers and add to the meat. Fry for 10 minutes, stirring constantly.
Add salt and spices to taste, add to flour, fry for 5 minutes, stirring continuously.
Add tomato paste and stir.
Add bay leaf, add water or broth, cover with a lid and simmer over low heat for 30-40 minutes, and the goulash is ready.

10. Borscht

And where would we be without the real king among soups - borscht. We have no doubt that every self-respecting housewife has a recipe passed down from generation to generation with her own family secrets, but you definitely can’t do without the recipe for this soup.

What you will need:

Beef (on the bone) - 300-400 g
Cabbage (fresh) - 1.5 kg
Potatoes - 3-4 pcs.
Carrots - 1-2 pcs.
Onion (onion) - 1 pc.
Beets - 1 pc.
Sour cream - 100 ml
Bay leaf - 2 pcs.
Greens, pepper, salt - to taste

The ingredients are for 1.5-2 liters of water. Oil may be required for frying.

How to cook:

Wash the meat, add cold water, boil and cook for 20 minutes, skimming off the foam with a slotted spoon.
Peel the beets, grate them on a coarse grater, and fry them. Add a little meat broth to it and simmer over low heat.
Finely chop the onion, fry, add chopped carrots, a little meat broth, simmer for 3-5 minutes.
Chop the potatoes, add to the soup, and let it boil.
Add shredded cabbage to the soup, cook until tender, add salt and pepper to taste.
Add stewed beets and vegetables, herbs and bay leaf. Cover the pan with a lid and cook for 3-5 minutes, then remove from heat.
When serving, don't forget about sour cream!

Bon appetit!