Have you decided to please your household with a delicious soup, but you don’t know what to surprise them with? No problem! In this article, we offer you recipes for delicious soups that will not only please your family and friends, but will also fill the body with useful substances, because each such soup is prepared from natural ingredients.

Top 10 recipes for the healthiest and most delicious soups

1. Pea soup with mushrooms and chicken

This wonderful soup will be useful to all those who need to strengthen their immune system, gain weight or build muscle mass.
Ingredients:

• 300 g chicken fillet;
• 3/4 cup peas (soaked overnight in water);
• 150 g mushrooms (preferably wild mushrooms);
• 1 onion;
• 1 carrot;
• 2 potato tubers;
• 1 tsp mustard;
• 1 bunch of greens;
• turmeric (on the tip of a knife);
• spices and salt - to taste.

Pour water into the pan and put it on the stove. As soon as the water boils, add the peas that have been soaked overnight and the chopped chicken breast into it, and cook until tender, about thirty minutes. If the peas are very dry (this happens), then first boil the peas for at least an hour, then put the meat in the pan and cook for 20 minutes. After this, add chopped potatoes to our soup and cook for another 10-15 minutes.

At this time, prepare the frying of onions and carrots. Place the vegetables in a frying pan, where we sauté for 5–7 minutes until golden brown. Add chopped mushrooms to the frying and simmer them with mustard over low heat for several minutes.

As soon as the time is right, add the fried vegetables to the pan with the main ingredients, add turmeric and black pepper, salt the soup and cook for ten minutes. At the end of cooking, let the soup brew for 15 minutes so that it “reaches”, and you can start tasting!

Addition. This soup can also be cooked in a vegetarian version. This soup turns out no less healthy and no less tasty than with the addition of meat. In this case, you need to take a glass or a little more peas and another onion. And cook according to the recipe given above.

2. Cheese soup with mushrooms and trout

Do you want to cook something non-trivial and delicious? This amazing dish will definitely satisfy all your wishes.
Ingredients:

• 250 g trout fillet;
• 200 g potatoes;
• 100 g champignons;
• 100 g onion;
• 80 g carrots;
• 100 g hard cheese;
• 150 g processed cheese (or processed cheese);
• 2 tbsp. dried celery;
• 2 tbsp. chopped dill;
• 2 tbsp. chopped basil;
• 1 bay leaf;
• 1 tsp starch + 2 tbsp. water;
• 1 liter of water;
• salt and pepper.

Let the water in the pan boil. During this time, we clean and cut the vegetables, and then wash and cut the mushrooms. Place the potatoes in water and leave to cook for fifteen minutes.

Prepare a fry of carrots and onions, and then add mushrooms to the vegetables and fry for another five minutes. When the vegetables and mushrooms are fried, add this mixture to the potatoes and cook the soup for ten minutes, then add the bay leaf, pepper and add some salt. After the spices, put the chopped trout pieces into the pan, let it boil and keep on the fire for another seven minutes.

We put the pieces of cheese specified in the recipe into the pan, and as soon as the cheese melts and the soup boils, combine the starch with water, pour it into our dish, mix everything well, add the herbs and remove from the stove after two minutes. You can pour the hot soup into bowls and treat your household to it!

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3. Creamy soup with salmon

Are you wondering how to surprise your family with your culinary skills? Give them a taste of authentic Finnish salmon and cream soup.
Ingredients:

• 1 salmon soup set – 500 g (tails, head);
• 300 g salmon fillet;
• 1 carrot;
• 3 potatoes;
• 2 onions;
• 1 tbsp. cream;
• spices and salt - to taste.

Place the peeled onion into the pan. We put the soup set there and put it on the fire, not forgetting to remove the scum. Let the water boil for about twenty minutes, after which we take out the soup set and onion, strain the broth and return it to the stove. As soon as it boils again, add peeled and chopped carrots, potatoes and onions into it.

If you wish and have time, you can not immediately throw away the soup set, but take the fish meat from the bones and add it to the soup.

Wait for the soup to boil again, then add pieces of fish fillet to the pan, pepper and salt the dish. Keep the soup on the stove for twenty minutes from the moment it boils, not forgetting to remove the scale, and a minute before removing from the stove, add a glass of cream and stir. Cover the soup with a lid and let it brew for 20 minutes. Try it, you will definitely like it!

Addition. You can make a puree soup from the same ingredients. Before placing the cooked soup in a blender, you need to remove large pieces of fish, chop the cooked soup, and then pour everything into a saucepan, return the fish pieces there and let it boil. This soup can be served with garlic croutons and herbs.

4. Cold beetroot

On hot summer days, everyone dreams of a soup that will perfectly cool the body and give vitality. A cold beetroot soup will do a great job with this.
Ingredients:

• 2-3 beets;
• 2-3 fresh cucumbers;
• 4 boiled potato tubers;
• 4 boiled eggs;
• 150 g of boiled meat (you can use sausage);
• 1 pinch of sugar;
• ½ tsp. citric acid;
• ½ tsp. salt;
• dill and green onions - to taste;
• 2 liters of water;
• sour cream - for serving.

We clean the beets, chop them on a coarse grater and fill them with water. We wait until the water boils, add salt, sugar and citric acid. Keep it on the fire for ten minutes, constantly removing the scale. After the time has passed, remove the broth from the heat, cool it and strain.

Add diced cucumbers, potatoes and sausage, onions and green dill to the broth, add salt and mix everything. Place the pan in the refrigerator for two hours, after which you can serve the soup with sour cream.

Addition. For dietary nutrition, you can not add potatoes to beetroot soup (or use young potatoes - they are lower in calories), but add radishes and wild garlic, this will provide the soup with additional vitamins and make the taste richer. For a vegetarian diet, meat should be excluded.

5. Chicken soup with green peas and cheese dumplings

This incredibly tasty soup will surely please even those who are not too fond of soups.
Ingredients:

• 500 g chicken;
• 1 handful of peas;
• 3 potatoes;
• small parsley root;
• 1 carrot;
• 1 onion;
• 1 egg;
• 50 g cheese;
• 4 tbsp. flour;
• salt with spices;
• vegetable oil.

Boil the chicken breast in water, adding a little salt to make a rich chicken broth. We take the poultry meat out of the finished broth, cut it into pieces and put it back into the pan. Add the diced potatoes there and cook for fifteen minutes. We prepare the frying in a frying pan, frying chopped onions and carrots, and then send it to the soup, add spices, salt to taste and leave to simmer until done, about 20 minutes.

Let's start preparing the cheese dumplings. To do this, grate the cheese on a fine grater, fill it with a raw egg and gradually add flour, stirring the cheese mass so that it rolls into balls. 10 minutes before the end of cooking, add cheese dumplings, green peas and dill to our soup. After removing the pan from the stove, let the soup “simmer” for another five minutes under the lid.

6. Beef shurpa

Fans of oriental cuisine should pay attention to the delicious rich shurpa, which ideally should be cooked in a cauldron over a fire. But even on the stove, shurpa will turn out surprisingly tasty if you follow our recipe.
Ingredients:

• 800 g beef (pulp, bones and ribs);
• 2 bell peppers;
• 2 carrots;
• 3 tomatoes (without skin);
• 2 onions;
• 6-7 potatoes;
• 1 hot pepper;
• 5 cloves of garlic;
• 1 tbsp. tomato paste;
• 1 bunch of cilantro and parsley;
• salt and spices - to taste.

Cut the meat into pieces and fry in a cauldron or wok (if you don’t have such utensils, fry the meat pieces in a frying pan). As soon as the meat is fried, add onion, chopped into half rings, chopped carrots, and then simmer for a few minutes, making sure that the vegetables become soft.

Add three liters of water to the cauldron (wok) and simmer our ingredients for an hour, not forgetting to remove the scale. At the same time, we peel and chop potatoes, peeled tomatoes, and bell peppers. We send the crushed ingredients into our shurpa, salt and pepper the dish, add tomato paste, chopped garlic and hot pepper (whole without cutting it).

Reduce the heat as much as possible, wait for the soup to boil and, covering it with a lid, simmer for approximately one hour. When the time comes, carefully remove the hot pepper from the cauldron, then sprinkle the shurpa with chopped herbs and cook for another five minutes. You can pour it into plates and try it! And for those who like it spicy, you can finely chop boiled hot pepper into the shurpa. Bon appetit!

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7. Solyanka with mushrooms

And this is a soup from modern Russian cuisine, which was especially liked by the residents of frosty Siberia.
Ingredients:

• 200 g ham;
• 300 g beef;
• 200 g chicken;
• 200 g mushrooms (preferably wild mushrooms);
• 2 tomatoes;
• 1 onion;
• 2 pickled cucumbers;
• 150 g olives (pitted);
• 1 lemon;
• 2 tbsp. tomato paste;
• spices and salt.

Place a piece of beef and chicken in a saucepan with water, add some salt to the water and put it on the fire to prepare the broth. Don't forget to periodically remove the foam. After the broth has simmered for about ten minutes, add the chopped pickles. As soon as the rich broth is ready, take out the meat, cut it into pieces and put it back into the pan, adding spices and chopped mushrooms to the meat.

At the same time, prepare frying onions in a frying pan. Fry the onion, cut into half rings, and as soon as the vegetable becomes golden, add chopped ham to it and fry together for another five minutes. After counting down the allotted time, add chopped tomatoes (without peel) and a couple of tablespoons of tomato paste to the ingredients, mix and simmer under the lid for about ten minutes.

Transfer the finished roast into beef broth, add olives and, bringing to a boil, remove from heat. Let the hodgepodge brew under the lid for twenty minutes and begin tasting. You can serve sour cream with hodgepodge.

8. Kharcho soup with chicken or beef

If you decide to please your loved ones with the national Georgian dish, be sure to pay attention to the recipe for “Kharcho” soup, which will appeal to all lovers of spicy food.
Ingredients:

• 500 g chicken breast or beef on the bone;
• 100 g rice;
• 2 tbsp. tomato paste;
• 3 garlic cloves;
• 1 onion;
• 1 bunch of green onions;
• 1 medium carrot;
• spices and salt.

Place the chicken and rice in a saucepan and put on the fire. When the water boils, we begin counting down thirty minutes. We grate the carrots, chop the onions and prepare a fry from them. Add garlic, tomato paste and herbs to the vegetables, then simmer the ingredients for another five minutes.

After the allotted time, add the roast to the broth, season it with spices, and wait until the water boils again. Let the soup simmer for ten minutes, and then you can remove it from the heat. We leave the finished dish in the pan so that it “cooks”, after which you can pour it into plates, not forgetting to decorate with herbs.

If we prepare the soup with beef, then it must first be boiled, which takes 1-1.5 hours. Then remove from the broth, separate from the bone, cut into pieces and return the meat to the broth. Next, cook according to the recipe.

9. Turkey and corn soup

This unusual soup with smoked meat will surprise you with its amazing aroma, which means you will use this simple but very tasty recipe more than once.
Ingredients:

• 1.5 liters of vegetable broth (or water);
• 50 g bacon;
• 300 g boiled turkey;
• 4 large potatoes;
• 2 carrots;
• 1 onion;
• 300 g of boiled young corn, removed from the cob (can be replaced with corn from a jar);
• 70 ml white wine;
• sour cream or cream;
• parsley, marjoram and bay leaf;
• pepper and salt - to taste.

Chop the bacon, then throw it into an empty pan, and fry it right there, stirring constantly. After five minutes, add the carrots and onions and sauté the vegetables. After this, pour in white wine and evaporate it for a couple of minutes.

Pour water or vegetable broth over the fried ingredients. Cut the boiled turkey into pieces and add it to the water along with the chopped potatoes. We wait until the water boils, then add the required amount of salt, bay leaf, marjoram, and leave to cook for fifteen minutes. All that remains is to add the corn, simmer the soup for five minutes, sprinkle with parsley and let the dish cool. Serve the soup with sour cream or cream.

10. Lentil soup with hunting sausages and cheese

This amazing soup will delight everyone without exception, but especially fans of hunting sausages.
Ingredients:

• 5 hunting sausages;
• 1 processed cheese;
• 3 potato tubers;
• 1 cup red lentils;
• 0.5 tsp cumin (optional);
• 1 bunch of greens;
• spices and salt - optional.

Lentils need to be washed and soaked in water for an hour. Pour the prepared lentils into boiling salted water (3 liters) and cook for approximately 30 minutes, regularly removing any scale that forms. After the time has passed, add chopped potatoes and cumin to boiling water.

To prepare the frying, add chopped onions and carrots to a frying pan, then fry for literally five minutes. As soon as the vegetables turn golden, add the sausages cut into rings and fry for another five minutes.

Add the frying to the lentils and potatoes, add the chopped processed cheese there and cook the soup until the cheese is ready (until completely dissolved), remembering to stir to avoid burning. And a minute before removing from heat, sprinkle the dish with chopped herbs. Let the finished soup sit for 5 minutes and enjoy its taste.

Addition. Hunting sausages are not exactly a healthy food. They can be replaced with any other lean meat. The soup will be very tasty and original if you use chicken acorns or turkey hearts to prepare it.

The recipes for healthy and tasty soups given in this article will allow you to demonstrate real culinary skills and be known as a skillful housewife. I wish you success!

First courses, in particular delicious soup recipes, are prepared all over the world, everywhere. Only in some countries, including Greece, there are no soups among the national dishes. However, even in such countries, in many restaurants, chefs pay attention to preparing such food. Ecuadorian fish soup, national Ukrainian borscht, soups with shellfish and other seafood. Almost everyone knows about these dishes. We suggest looking at the best soup recipes on the planet so you can know where and what delicacies you can enjoy. You will also find out to whom we owe the creation of the best recipes.

Rating of the most delicious soups on the planet

Let's look at the list of the most delicious soup recipes from the Vietnamese, relatively young dish called pho. Cooking instructions were created back in the 20th century by the French colonialists. They were the first to introduce meat broths with fish sauce and chili to the world. Later, from the north of Vietnam, the recipe spread throughout the planet. Pho includes spices, rice noodles. In many restaurants in Vietnam today you can enjoy the rich taste of pho soup, which is distinguished by its delicate noodles and delicate fish aroma.

Surely, many travelers have enjoyed the amazing taste of the soup called Locro de papas. If you're lucky enough to find yourself in the mountain villages of Ecuador, nothing will help you warm up like said delicious soup. The recipe for Locro de papas involves the use of garlic, hot peppers, avocado, cheese, guinea pig meat or beef. Potato soup deserves special attention. By the way, this particular place is considered the birthplace of the vegetable.

The national dish of Ukrainians is also considered by many to be soups. Although not every resident of Ukraine will agree that borscht is such. Many believe that the birthplace of borscht is precisely this state. We do not know the reliable answer, but we assure you that the cooks and housewives of the named country know how to prepare borscht. They are worth looking for in Kyiv, Odessa, Lvov. Many local restaurants offer red borscht, pale borscht with donuts, garlic and others.

When talking about delicious soup recipes, an interesting Nigerian dish called Oba Ata comes to mind. Locals find it stimulating, but to newcomers the product may seem like hell on a plate. In addition to the presence of fish, the composition includes fish, offal or a whole goat head. To make a profit, experts use a variety of, sometimes very unusual, solutions. Very tasty and aromatic oba ata can be found on the streets of Lagos. They say that excellent soup is brewed in western Africa.

It is believed that the recipe for the most delicious soup in Belgium, called waterzooi, was invented in the city of Ghent. According to the instructions for preparing the classic version, it is made using fish:

• carp;
• perch;
• pike;
• crucian carp, etc.

However, other variants including chicken are also common around the world. If you plan to enjoy the true taste of this soup, we recommend going to the historical quarter of Patershol, which personifies the Middle Ages.

How about fish soup with smoked fish? Already intriguing, right? We are talking about an amazingly tasty soup recipe that was first prepared in a small village called Kallen. It is located in the north of Scotland. During the period when the dish originated, fish was much cheaper than meat. Sailors used it to restore strength. In particular, the people entering the Mary Firth. Prepared with smoked haddock, cream, potatoes, and onions. It would seem simple, but tasteful.

When in Trinidad, be sure to try the mega-delicious soup called callaloo. The recipe includes many culinary ideas from representatives of India, Farncia, China and others. As a result of a mixture of recipes from different chefs, it was possible to create a unique dish that embodies the taste of the island, in which, by the way, Black Label rum was invented. In any case, that's what many people think. The soup is made from puree, meat, coconut, taro leaves and crushed banana. As a result of mixing these ingredients, it is possible to prepare a unique product, which has no analogues.

Speaking of the Top 10 Delicious Soups, we need to highlight the first dish with New England shellfish. The recipe for this dish is called klemm chowder. It was first created by New England chefs. However, the soup is often prepared in the United States. The preparation of this first course must be treated extremely responsibly. There is an interesting story associated with this delicious soup recipe. In the 30s of the last century, it was forbidden to put tomatoes in soups. Otherwise, it would already be a Manhattan Chowder.

A peculiarity of the Russian people is their love for sumptuous feasts, as they say: “A feast for the whole world.” Moreover, I like both the atmosphere of the holiday and the dishes themselves. And the more varied the table, the better. But not only the holiday menu is rich, but also the everyday one. It has food for every taste: all kinds of cereals, casseroles and, of course, soups.

Soup is the most common dish in Russia. Without it, a full lunch is not possible. And it’s not surprising, because such a variety of soups is not found in any other cuisine in the world. Everyone can choose exactly the one that suits their taste. And little cooking secrets are passed down in many families from generation to generation.

Cabbage soup

Shchi is the most popular soup in Russia. This dish has earned love not only due to its taste, but also due to its ease of preparation. It contains a variety of vegetables: potatoes, tomatoes and even bell peppers, but the most important thing is the obligatory presence of cabbage. It can be either fresh or salted. Which cabbage is best? It should be borne in mind that soup with fresh cabbage will turn out softer if you use salted cabbage during cooking - the cabbage soup will have a bright, rich taste. But the final choice depends only on the preferences of the housewife herself (or those for whom this soup is being prepared).

What the soup is cooked in also plays an important role. Meat and bone broth is better for cabbage soup. It turns out quite rich and will highlight the taste of vegetables well.

Borsch can be called a relative of cabbage soup, more famous in the European part of our country. A distinctive feature of this soup is the obligatory presence of beets, which gives it its characteristic red color. Many families have secrets of making borscht that have been passed down through generations.

Borscht is one of the richest soups. To cook it, you should choose a piece of meat with layers of fat or a brain bone, which will give a good fat. To make the flavor profile as complete as possible, pampushki go well with borscht - these are soft buns with garlic.

The most popular seasonal dish is cold okroshka soup. It can be vegetarian (consisting only of vegetables) or meat. Moreover, in the second option, both fillet pieces and sausages go well.

Meat broth is not used for this dish. Instead, to prepare cold soup, use kvass or kefir, which can be diluted with mineral water if desired. If you decide to prepare okroshka according to an old recipe using bread kvass, then you should pay special attention to the quality of the drink. It should not be sweet, as this can spoil the taste of the dish.

This soup is prepared with chicken broth. Moreover, the fatter it is, the better. This dish contains noodles, not pasta or vermicelli. It should be thin and not very long, about the size of a match.

Since ancient times, a housewife has been judged by how she can cut noodles. When the girl came to the bride, she prepared this soup for the groom’s parents, showing all her skills. If the noodles were not even or lumpy, it meant that the girl was not a good cook. If it is carefully chopped, the future daughter-in-law will be a good housewife.

Pea soup is not only very tasty, but also healthy, like, in principle, all dishes made from legumes. This is due to the fact that this culture contains a lot of protein. For this reason, pea soup is very healthy for vegetarians.

If we consider meat options for soup, then smoked ribs are good for broth. Pea soup has been prepared on it for decades. For this reason, this recipe is often called “grandmother’s.” Croutons made from white bread are ideal for this soup.

The name of this soup speaks for itself. To prepare a proper pickle, it must contain not only pickles, but also brine. It’s not uncommon for housewives to not use it for some reason. It should be noted that it is the cucumber brine that gives the broth its original, rich taste.

Pearl barley is placed in a classic pickle pot. Unfortunately, not everyone likes her. You can use rice instead of pearl barley. The taste of the soup remains virtually unchanged with this replacement. In addition to the classic version, “Leningradsky rassolnik” is popular. It does not contain any cereals, and cabbage is an obligatory ingredient.

There are several varieties of this soup, but meat solyanka is especially popular. You could say that everything that is in the refrigerator goes into it. There is meat broth - good, a piece of chicken - just great. Even sausages and all kinds of smoked meats are suitable here.

In addition to meat ingredients, pickled cucumbers, tomatoes and even olives are included in the meat hodgepodge. The more diverse the range of products in the soup, the more original its taste will be. And this is precisely why millions of gourmets around the world love it.

Ukha is one of the oldest soups, which is very different from the others. What makes this dish different is that it is cooked in fish broth. Fish soup is often associated with fishing, as it is most often prepared there. But you can also prepare a very tasty soup at home. The quality of the fish plays a very important role in the fish soup. It must be fresh. You should not think that only river fish go into it. Good soup is also made from sea rocks. It must also contain cereal. Usually it is millet, but it is not uncommon to find recipes with rice.

Whatever soup you choose, during the preparation process you should follow one mandatory rule - put your soul into a dish. Food cooked with love, regardless of the experience of the hostess, always turns out especially tasty.

It’s probably no secret that products brought from different countries of the world played a key role in the emergence of our national cuisine. However, it was the experiments of Russian housewives and the best chefs of the master's table that brought our favorite soups from childhood, originally called “khlebov” or “pottage,” into world cooking.

Borsch

The favorite soup of Empress Catherine the Great has been a favorite for several centuries not only in Russian national cuisine, but also on the menu of most Russian families. Russians have been arguing with Ukrainians for the right to be considered the birthplace of the original recipe for several centuries. Perhaps that is why you can find “Ukrainian borscht” on the menu of some establishments. However, there are a great many interpretations of borscht in our country: cold, beetroot, lean, with beef, with mushrooms - these and other varieties of this soup are often found in Russia. But even with such a variety of possible ingredients, the constant basis of real Russian borscht is made up of three main vegetables - beets, cabbage and carrots.

Ingredients:

5 potatoes

3 pcs. beets

3 pcs. carrots

1 head of cabbage

1 large tomato

2 tbsp. l. vinegar

1 tbsp. l. Sahara

salt, dill, garlic - to taste

Preparation:

Let the meat cook. When the meat is cooked, add the peeled potatoes and after a couple of minutes the shredded cabbage. Cover the pan with a lid.

Heat a frying pan and pour in vegetable oil. Place the carrots and beets cut into strips, add 2 tbsp. l. vinegar and 1 tbsp. l. Sahara. Leave to simmer for 15 minutes. You can also add a few tablespoons of broth for juiciness.

A few minutes before the vegetable mixture is ready, add the tomato. When the cabbage and potatoes are almost ready, add carrots and beets to them and stir. Leave to simmer over low heat until done.

Sprinkle the finished borscht with dill and garlic, pour into plates and garnish with sour cream.

Solyanka

There is a humorous gastronomic rule among foreign tourists: in order not to die of hunger in Russia, it is enough to know one word - solyanka. Many centuries ago, when there were not even tomatoes in Russia, peasants cooked this soup as a snack for vodka. The solyanka necessarily contained brine, fatty meat and vegetables from the garden. Due to its richness and fat content, solyanka helped to make you less drunk and perfectly satisfied your hunger. However, this soup could not be found on the tables of the upper class, so the original name of the soup - selyanka - came from the word “village”.

In our current everyday life, the phrase “hodgepodge” is firmly established, which is used not only in cooking, but also in other areas of life to describe the diversity of the composition of something.

Ingredients:

400 g beef

4 sausages

200 g boiled sausage

3 pickled cucumbers

200 g ham

1 PC. onions

1 bunch of parsley

1 can of olives

2 tbsp. tomato paste

Preparation:

Cook beef broth with bay leaf and black pepper. Finely chop the meat from the broth, sausages, sausage, ham, onions, cucumbers, parsley and simmer for 10 minutes with tomato paste.

Transfer the finished mixture to the broth and cook for 10 minutes. Then add the meat, sausages, ham and sausage. Cook until boiling.

Pour the olives into the soup along with the brine and bring to a boil.

Rassolnik

Like solyanka, this soup was one of the oldest in Rus', and it was cooked long before the official appearance of liquid hot dishes in our country (17th century). Rassolnik was almost 100% prepared from cucumber brine with the addition of pickles, which is how it got its name. The remaining ingredients of the soup (pearl barley, carrots) were also accessible and simple, which made it a frequent guest on the tables of ordinary peasants. And, by the way, like solyanka, which in those days was called “hangover”, rassolnik was often used as a snack for alcohol or to relieve a hangover.

Ingredients:

300 g beef

150 g pearl barley

2 potatoes

1 onion

2 cloves garlic

1 carrot

3 pickled cucumbers

greens, pepper, basil - to taste

Preparation:

Make beef broth. Fry finely chopped onions, garlic and carrots in vegetable oil with seasonings.

Boil pearl barley until half cooked. Finely chop the potatoes and add them to the prepared broth along with frying, cereal and seasonings to taste.

10 minutes before readiness, add chopped cucumbers and herbs.

The name of this soup has long been a common noun (the word “ear” is a derivative of the Indo-European root jus - decoction, broth) and was used to refer to any soup - vegetable soup, meat soup, fish soup. But later, when other soups received their names, the name “ukha” was assigned to fresh fish soup. Interestingly, in Baltic cuisine the word from the same root means beef soup. Russian ukha is quite simple to prepare in terms of the number of ingredients: there are only three of them - fish, carrots and potatoes. However, it takes a long time to cook it, and you also need the right cooking container. You can cook fish soup only in special non-oxidizing dishes (enamel or clay), but under no circumstances in aluminum or cast iron. Another important difference between fish soup and ordinary fish soup is the use of fresh fish. It should also be remembered that it cannot be cooked from any fish. The most common types of fish used to prepare fish soup are carp, perch, crucian carp and pike perch. Ukha tastes best when cooked over an open fire without a lid.

Ingredients:

400 g salmon fillet

500 g potatoes

150 g onions

200 g carrots

1 clove of garlic

3 tbsp. tomato paste

bay leaf, salt, pepper, herbs - to taste

Preparation:

Cut the fish and potatoes into small pieces and place in a pan of boiling water along with the spices. Cook over medium heat for 25 minutes.

Fry the chopped onion in a frying pan along with carrots and tomato paste. Add the roast to the soup and cook for a few more minutes.

Sprinkle the finished fish soup with herbs and serve.

Okroshka

This soup is perhaps the only one in Russian cuisine that does not require cooking. Initially, okroshka was served to the table in the summer as a cold appetizer, which was a crumble (finely chopped pieces) of radish, turnips and onions, supplemented with a glass of homemade bread kvass. The idea of ​​“filling” chopped vegetables with kvass came later, then okroshka became a full-fledged summer soup, and its composition was slightly diversified with meat and other vegetables. By the way, potatoes are the youngest ingredient in okroshka, which appeared in Russia only in the 19th century. Today, okroshka is seasoned not only with kvass, but also with kefir, and sometimes fish is added to it, which, surprisingly, goes well with the latter.

Ingredients:

1.5 l kvass

500 g potatoes

300 g boiled sausage

3 chicken eggs

200 g radish

300 g cucumbers

500 g sour cream

greens, salt - to taste

Preparation:

Chop boiled potatoes, sausage, boiled eggs, radishes, cucumbers and herbs. Mix everything together. Season with salt and pepper and place on plates.

Pour in kvass, sprinkle with herbs and garnish with sour cream.

Mushroom soup

This soup became known in Russia with the emergence of forest gathering and quickly took one of the first positions in Russian national cuisine. For those who are fasting, mushroom soup will come in handy. It is quite nutritious due to mushrooms, which in terms of their nutritional and energy value can replace meat without being inferior to it in taste. Other ingredients that can be found in traditional mushroom soup are pearl barley, potatoes and carrots. It’s easy to prepare and, most importantly, you can use any mushrooms (except fly agarics and toadstools, of course). Today, many borrowed interpretations of mushroom soup have appeared, including cream soup that came to us from France. Preparing cream soup differs from regular soup in that all ingredients are ground in a blender with the addition of cream. By the way, cream of mushroom soup goes well with shrimp.

You can make soup from whatever you have in your refrigerator. Vegetables, meat, poultry, offal, cereals, cheese are suitable; you also need broth or water and a pinch of imagination.

We present 10 interesting soup recipes, half of which you can prepare in just half an hour! Delicious lunch guaranteed!

1. Fresh cabbage soup with beans (vegetable bomb!)

This soup contains cabbage, carrots, bell peppers, onions, potatoes, beans, meat! A hearty and thick soup for the whole family, and even tastier for tomorrow.

For the soup you will need:

• 300 g pork;
• a glass of boiled or canned beans;
• 2 potatoes;
• 300 g white cabbage;
• bulb;
• carrot;
• bell pepper;
• garlic clove;
• 2-2.5 liters of water;
• Bay leaf;
• 2 tbsp. l. vegetable oil;
• salt, peppercorns and ground to taste.

If you are not using canned beans, soak them for 2 hours and then boil them in new water until soft. Drain and use beans.

Place a piece of meat in a pan, add water so that it covers the meat by a couple of centimeters, cook after boiling for 20 minutes, then drain the water. Pour clean water (2 liters) over the meat and cook over medium boil until tender (15-20 minutes after boiling). Cut the finished meat into pieces and return to the broth. Chop the cabbage, cut the peeled potatoes into pieces. Add to the pan.

Prepare the roast. Peeled onion, bell pepper, tomato, thinly slice, grate carrots. Fry the vegetables in a frying pan in oil until soft. At the end of cooking, add chopped garlic, stir and remove from heat. Place in a saucepan, and also add the prepared beans, bay leaf, salt, and peppercorns. Cook for 5 minutes, then turn off the heat. Add the chopped herbs, cover and let the soup sit for 20 minutes before serving.

2. Soup with cabbage, minced meat and cheese (Italian recipe)

Make Italian Peasant Soup! There is no need to fry the vegetables for the soup, just throw all the ingredients into the pan and cook for half an hour.

Soup ingredients:

• 200 g minced meat;
• 500 g white cabbage;
• 100 g hard cheese;
• 3 celery stalks;
• 2 liters of water;
• salt, pepper, parsley to taste.

Shred the cabbage and finely chop the celery. Mash the minced meat with a fork. Grate half the cheese, cut the other half into small cubes. Pour water into the pan and bring to a boil. Add vegetables to the pan, cook after boiling for 10 minutes. Then add the minced meat to the pan, stir and cook for 15 minutes. Place all the cheese, salt and pepper, remove from heat. Serve with parsley. The soup is ready!

3. Quick vegetable soup (half an hour and you're done!)

Nutritious, light, aromatic soup made from beets, cabbage, bell peppers, carrots and onions for every day. If you cook it in vegetable broth or water, you get an incredibly tasty lean soup.

To prepare the soup you will need:

• one large beet;
• large carrots;
• 400 g white cabbage;
• bulb;
• large bell pepper;
• 500 ml meat (vegetable) broth or water;
• 300 ml tomato juice;
• 2 tbsp. l. vegetable oil.

Wash and peel the vegetables. Grate the carrots, cut the onion and pepper into cubes. Shred the cabbage. Grate the beets using a Korean carrot grater.

In a thick-bottomed saucepan, heat the oil and fry, stirring, onions, carrots and peppers until soft, 4-5 minutes. Then add grated beets. After 3 minutes, add cabbage. Simmer for 2 minutes and pour in tomato juice and broth so that it covers the vegetables by 2 cm. Add salt and pepper. Cook for 20 minutes after boiling.

Serve the soup with herbs, sour cream or natural yogurt.

4. Ural cabbage soup (you'll lick your fingers!)

A version of cabbage soup with millet and potatoes, which can be cooked in meat broth or water. Serve thick cabbage soup with sour cream and chopped herbs.

Ingredients for cabbage soup:

• 3 liters of broth or water;
• 500 g cabbage;
• 2 carrots;
• 2 potatoes;
• 2 tbsp. l. millet;
• 60 g celery stalks or roots;
• 2 onions;
• 3 cloves of garlic;
• 80 g tomato paste;
• Bay leaf;
• 2-3 tbsp. l. vegetable oil;
• greens, salt, pepper to taste.

Rinse the millet in several waters, peel the potatoes and cut into large pieces.

Add potatoes and millet to boiling broth or water, add salt, and cook for 20 minutes.

While the potatoes and millet are boiling, prepare the frying. Chop the cabbage and fry in a spoon of vegetable oil with tomato paste until soft. Peel and chop the vegetables: grate the carrots, cut the onion and celery into cubes, finely chop one clove of garlic. Fry the prepared carrots, onions, celery and garlic in oil until soft, separately from the cabbage. Add vegetables, cabbage, bay leaf to the pan. Cook for another 10 minutes. Season the finished cabbage soup with garlic, ground with salt, lemon juice, sour cream, and herbs. Enjoy!

5. Thick soup with bulgur and meatballs (30 minutes)

Hearty, rich soup with vegetables, mushrooms, bulgur and delicious meatballs. For those who are not familiar with bulgur, now is the time to introduce it to the menu!

• 500 g minced meat;
• 100 g bulgur;
• 4 medium potatoes;
• 120 g champignons;
• carrot;
• tomato;
• a bunch of greenery;
• spoon of vegetable oil;
• salt, pepper to taste.

Rinse the bulgur several times, peel the potatoes and cut into small pieces. Pour 1.5 liters of water into a three-liter saucepan. Place on the fire and bring to a boil.

Make meatballs from the minced meat, throw into boiling water and cook over medium heat for 15 minutes. Salt the broth. After a quarter of an hour, add potatoes and bulgur to the pan.

Get ready to refuel. Peel and wash vegetables and mushrooms. Cut the champignons, tomatoes and onions into small cubes, grate the carrots. Fry the carrots in a frying pan in oil, then add the mushrooms, tomatoes and onions. Fry for 5 minutes, then add to the soup. Cook over low heat for 10 minutes, add salt if necessary. Ready!

6. Rice soup with cheese dumplings (delicious, simple, very fast!)

This thick soup with tender cheese dumplings will be ready in just half an hour. Add rice, potatoes, onions, carrots and herbs to the cheese dumplings. You can cook the soup using meat, chicken or vegetable broth.

Ingredients for quick dumpling soup:

• 2 potatoes;
• bulb;
• carrot;
• 100 g rice;
• 1.5 liters of broth;
• 3 tbsp. l. flour;
• 80 g cheese;
• egg;
• pepper, salt to taste;
• Bay leaf;
• 2 black peppercorns;
• a bunch of dill;
• 2 tbsp. l. vegetable oil.

Wash and peel the vegetables. Cut the potatoes into small cubes, chop the onion, grate the carrots, and rinse the rice. Bring the broth in a saucepan to a boil, add bay leaves, pepper, and potatoes. Bring to a boil, lower heat and simmer for 5 minutes. Then add the rice and start frying.

Heat a tablespoon of vegetable oil in a frying pan and fry the onions and carrots until soft. Add to soup and stir. Continue cooking over low heat.

For the dumplings, grate the cheese on a fine grater, mix with flour, egg, salt, pepper, add a tablespoon of water and vegetable oil. With wet hands, form dumplings the size of meatballs.

Place the dumplings in the soup, bring to a boil and cook for 3 minutes. Then add chopped dill, salt, pepper. The soup is ready!

7. Rassolnik with mushrooms (hit of the season!)

Fragrant mushroom broth, vegetables, pearl barley and pickled cucumber - an excellent choice for a family dinner!

You will need:

• 400 g mushrooms;
• carrot;
• bulb;
• 3 pickled cucumbers;
• 40 g pearl barley;
• 3 tbsp. l. vegetable oil;
• 2.5 liters of broth (or water);
• salt, pepper to taste.

Place the washed and coarsely chopped mushrooms in a saucepan with water or broth and cook for 10 minutes. Mushrooms can be used either fresh or frozen. Peel the carrots and onions, grate the carrots, cut the onion into cubes. Fry the vegetables in a tablespoon of oil over medium heat until soft, add to the pan. Place the washed pearl barley into the pan and cook for 30 minutes. Cut the peeled potatoes into cubes and throw them into the pan. Grate the cucumbers and cook in the soup for 10 minutes at low boil. Check the potatoes for readiness, add salt and pepper. Serve, enjoy!

8. Country soup with liver (original recipe)

Have you ever cooked liver soup? Be sure to try it! An unusual, tasty and budget-friendly version of a rich soup.

Ingredients for liver soup:

• 300 g liver;
• 600 g potatoes;
• bulb;
• carrot;
• 70 g vermicelli;
• 20 g butter;
• 2 tbsp. l. vegetable oil;
• 3 liters of water;
• Bay leaf;
• greens, salt, pepper to taste.

Peel the onions and carrots, cut the onions into cubes, grate the carrots. Fry the vegetables in vegetable oil in a frying pan until soft, remove to a plate. Add butter to the same frying pan and fry the chopped liver in pieces, stirring until the color changes.

Place a pot of water on the fire. Peel the potatoes and cut into small pieces. Drop into boiling water. Cook for 7 minutes.

Add the roast and liver to the potatoes, bring to a boil and cook for 10 minutes. Then add the vermicelli, bay leaf, salt and pepper, cook until the vermicelli is ready, 10-12 minutes. Serve with sour cream and chopped herbs.

9. Lentil and vegetable soup (savory soup without meat)

Warming, savory, hearty vegetable puree soup - just what you need in the fall!

Soup ingredients:

• a glass of lentils (any);
• 2 carrots;
• 3 celery stalks (or half a small root);
• large onion;
• 2 cloves of garlic;
• bell pepper;
• 2 tomatoes;
• chili pepper;
• salt, pepper to taste;
• 3 tbsp. l. vegetable oil (olive);
• liter of boiling water;
• a bunch of greens (dill, parsley);
• cheese (parmesan or jugas) to taste;
• Bay leaf;
• 1/2 tsp. dried thyme;
• 1 tsp. Sahara.

Pour boiling water over the tomatoes for 20 seconds, then remove the skin and cut into cubes. Peel the vegetables. Cut the carrots into rings, onions, peppers into half rings, celery into thin pieces.

Heat a large, thick-bottomed pan, pour in the oil and fry the onions, carrots, peppers, and celery. When the vegetables are soft, add tomatoes, chopped chili, bay leaf, salt, pepper, thyme, sugar to the pan. Stir and simmer over medium heat for 5 minutes. Then add the washed lentils. Pour boiling water over all ingredients and cook until the lentils are ready for 15-25 minutes, depending on the type of lentils (usually this information is provided on the package).

Remove the finished soup from the heat, select the bay leaves, and puree with a blender. Place on the fire, bring to a boil, turn off the heat. Ready! Serve with grated cheese and herbs.

10. Vegetable soup with buckwheat and melted cheese (very fast and tasty!)

Make creamy soup with vegetables and buckwheat! If you have meat broth or don't mind using a bouillon cube, you can cook the soup in 25 minutes!

For the soup you will need:

• 1 liter of meat broth;
• 70 g buckwheat;
• 300 g zucchini;
• carrot;
• bulb;
• garlic clove;
• a bunch of parsley;
• 150 g processed cheese;
• 1 tbsp. l. vegetable oil;
• salt, pepper to taste.

Rinse vegetables, herbs and cereals. Grate peeled carrots and zucchini (without large seeds). Cut the onion into small cubes, chop the garlic.

Bring the broth to a boil in a saucepan, add the cereal. Bring to a boil and simmer over low heat.

In a frying pan in oil, fry the carrots and garlic until golden brown. Then add onion and zucchini to the vegetables, fry until soft, then add everything to the soup. Boil for 5 minutes, then add melted cheese and chopped herbs. Stir, heat through and serve. Bon appetit!