Soup with sour cream. Light chicken soup with sour cream and herbs

Traditional Ossetian dish. Very simple, affordable, and most importantly - TASTY!!! Suitable for both everyday and festive tables. The good thing is that it can pass for both the first and second course at the same time :) and you don’t have to fuss with it for a long time. Most of the ingredients are always on hand. Try another version of the chicken dish for a change, you won’t regret it!

Ingredients for “White chicken soup in sour cream”:

Recipe for “White chicken soup in sour cream”:

This is a soup or sauce, or a main course - whatever you cook, so it will be. It is very popular in Ossetia. You can make it very thick so that you don’t pour it, but put it on a plate. If you want the former, then just change the proportions a little and you will get a very nutritious and healthy soup. Well, the taste, if you try it once, you will never forget. You can also adjust the fat content of the soup. For those who like it fattier, cook it with the skin on, choose rich sour cream. Today I’m boiling skinless breasts and one leg (light version). Actually, the traditional version is to boil the whole chicken. The name of the soup is suran (with an emphasis on the letter “u”). In fact, it cooks quickly, about half an hour, the rest of the time is spent cleaning and preparing the ingredients.
All the necessary products are presented in the photo (I just forgot to add the dill, but it will be in the next steps). In addition, it is not necessary to add dill. THYME is a must, because it is the combination of thyme with chicken and sour cream that creates that unique taste and aroma.

ALL PHOTOS ENLARGE WHEN YOU CLICK.

So let's get started.

Cut the chicken (preferably homemade) into large pieces, put it in a saucepan, fill with cold water so that it only covers the chicken, no more. Salt the water (if you are in a hurry, then salt the water only after it boils. With salt, the water takes longer to boil).

While the chicken is cooking, peel the potatoes and cut them into large pieces. If the potatoes are small, you can add whole potatoes. The chicken and potato pieces should be approximately the same size. Cook the chicken until half cooked (10-15 minutes), add the potatoes. Cover with a lid, bring to a boil, and reduce heat to medium or medium-low. Let it bubble. Do not add water under any circumstances! There should be a LITTLE amount of water, because we are preparing a thick dish.

While the potatoes are cooking, cut the onion into half rings, finely chop the garlic and dill.

About 3 minutes after the potatoes, add the onion and cover with a lid.
The onion must be RAW, no frying!! (some people don’t like boiled onions. So, I’ll tell you: they change their taste for the better, thanks to the fact that they are cooked in sour cream, and even in chicken broth, and with seasonings!) Remember about French onion soup, it is one of the most powerful cancer prevention tools! Why am I doing this? And besides, it is better not to subject a healthy product to additional heat treatment.

I would also like to add: do not stir the dish too often, do not break the potatoes - they should remain large. During the entire cooking time, the soup is stirred only 2-3 times, and very carefully.

When the onions and potatoes cook for another 3 minutes, add 300 grams of sour cream and carefully mix the entire contents of the pan. Now our dish should be simmered over low heat in sour cream until the potatoes are ready.

Add garlic. Cover with a lid, of course.

If, after adding sour cream, the soup acquires a watery consistency, you need to thicken it with flour, or dilute the flour in sour cream in advance before adding it to the soup. I sprinkled flour all over the surface and gave it a quick stir.

If you want a thinner soup, you don’t need to add flour.

There is another option for thickening, without flour: take a couple of potatoes from the soup, mash them with a fork and put them back into the soup, stir lightly.

By this point the potatoes should be almost ready. Now add dill. This and the next step must be done very quickly, because the herbs should not be boiled so that their aroma does not disappear.
P.S. It is not necessary to add dill, it is optional. So does ground black pepper. I make it without pepper and most often without dill (it overpowers the aroma of thyme). But today I decided to cook it with dill. I'll let it simmer for half a minute, and it won't stick out so much from the overall bouquet :)

If you have freshly prepared or purchased minced meat, be sure to create a sour cream soup with minced meat that is so aromatic that all your family will come running to its creamy taste. Write the recipe in your cookbook or bookmark it because you'll love it so much you'll make it weekly. To do this, do not forget to freeze portioned containers of minced meat in the freezer so that you always have the necessary meat ingredient on hand.

Ingredients

  • 250 g minced meat
  • 100 ml sour cream of any fat content
  • 100 g processed cheese
  • 1-2 potatoes
  • 1 carrot
  • 1 onion
  • salt and ground black pepper to taste
  • dill greens
  • 1 tbsp. l. vegetable oil

Preparation

1. Peel the vegetables and immediately rinse in water. Chop the potatoes coarsely, carrots and onions finely.

2. Heat vegetable oil in a saucepan or saucepan and place minced meat in a container. Minced meat can be anything: pork, beef or chicken. Fry it over medium heat, stirring from time to time. This will take about 10 minutes. You can replace vegetable oil with melted butter.

3. Then pour the vegetable slices into the pan and mix. Simmer for about 3-4 minutes, adding salt and pepper to the contents of the container. Pour in hot water and boil for 15 minutes – this is the amount of time the potato cubes need to cook.

4. Then add processed cheese to the broth and mix thoroughly so that it is evenly distributed throughout the liquid. The soup will immediately take on a milky hue. Boil the first dish for another 2-3 minutes. By the way, if you wish, you can replace the processed cheese with hard cheese, such as Smetankov.

From a minimum of ingredients you can prepare a delicious and light vegetable sour cream soup. It is especially useful when you want to relieve your digestive system. You can also offer sour cream soup to a child or a sick person.

Method of preparation: boiling.

Ingredients:

  • potatoes – 5-6 pcs.
  • onion – 1 pc.
  • carrots – 1 pc.
  • rice – 50 g
  • sour cream – 150-200 g
  • butter – 50-60 g
  • water – 1.5-2 l
  • parsley
  • Bay leaf
  • black peppercorns.

How to make sour cream soup:

  • Peel and rinse potatoes and carrots. Cut the potatoes into medium-sized cubes, and the carrots into large strips. Tip: the soup will look much more appetizing if you cut the vegetables with a curly knife. The amount of vegetables is not important, it depends on personal preference. Some people like thin soup, while others prefer thicker soup.

  • Peel the onion and finely chop. Melt the butter and simmer the chopped onion in it. Tip: butter gives the soup the softest and most delicate taste.

  • When the onion turns a light golden color, transfer it to a saucepan with water. Add prepared carrots and potatoes there. Put on fire. Tip: the soup should not boil too much.

  • Sort the rice and rinse several times. Advice: for soup it is better to take long-grain varieties of rice that do not overcook.

  • Place the rice in the pan with the vegetables. Add salt to taste, add black peppercorns and bay leaves to the soup. Cook over low heat until tender, about 20-25 minutes.

  • Add sour cream to the soup and stir.

  • Cook with the lid closed for another 3-5 minutes. Add salt if necessary.

  • Serve light sour cream soup with parsley.

    • 2015-11-30T05:00:05+00:00 admin first meal [email protected] Administrator Feast-online

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    Sometimes you want to eat some light soup without an abundance of vegetables such as cabbage, potatoes, beets, etc. For example, you want something like chicken broth, but it is tasty and you don’t have to stand at the stove for a long time. An excellent way out of this situation would be a light chicken soup with sour cream and herbs, especially in the summer, when there is a lot of greens. And sour cream will give the soup a delicate creamy taste.

    The recipe is for 1 liter of chicken broth. To cook the broth you will need 200 grams of chicken in any form: fillet, drumsticks or thighs, breast - whatever you have in your refrigerator.

    Ingredients

    • Chicken (fillet, drumsticks,
      thighs, breasts - whatever) -       200 gr.
    • Carrots - 1 pc.
    • Onions - 1 pc.
    • Flour - 2 tbsp. l.
    • Sour cream 120 gr.
    • Greenery
    • Salt pepper

    Instructions

    1. We wash the chicken, place it in a pan and fill it with water. Cook until tender over low heat - 30-40 minutes from the moment of boiling. Don't forget to remove any foam from the surface of the broth.

    2. While the broth is cooking, fry the flour in a dry frying pan until it turns beige. Don't forget to stir periodically, otherwise the flour will burn.

    3. Add sour cream and flour to 1 liter of prepared chicken broth. Mix thoroughly.

    4. Cut the carrots into thin slices and throw them into the pan.

    5. Finely chop the onion and add it to the soup.

    6. We also throw chopped chicken meat there.

    7. Season the soup with salt and pepper and cook for 20-30 minutes until the carrots are ready.

    8. Before serving, generously sprinkle our light chicken soup with sour cream with herbs. You can use parsley, dill, and green onions as greens. Bon appetit!

    If you decide to take a fasting day, then you won’t find better food than dairy products. These dishes are very light on the stomach and do not disturb the natural microflora. Try a variety of sour cream soups, surprise your loved ones with such homemade and delicious soups.

    This soup with sour cream has a beneficial effect on the digestive tract. It is also ideal for those who have stomach problems such as gastritis and ulcers. To prepare potato soup with sour cream, you will need very few ingredients and a minimum of time. Light dietary soup with sour cream is perfect for the everyday menu.

    Ingredients:

    • Potatoes – 4-5 pcs.;
    • sour cream – 1 pack;
    • flour, 2-3 tbsp. spoons;
    • allspice and black peppercorns;
    • Bay leaf;
    • parsley root;
    • greenery.

    Preparation:

    1. Place bay leaf, pepper, and parsley root in a saucepan with boiling water.

    2. Add diced potatoes.

    3. Make a mixture with sour cream. In a deep bowl, mix sour cream with flour until smooth, so that there are no lumps.

    4.When the potatoes are cooked, pour the sour cream mixture into the pan and cook for another 2 minutes.

    When serving, decorate with herbs.

    Tip: To make the soup thicker, add more sour cream mixture and let the soup simmer. You will get a delicate soup with a thick consistency. And if you prefer a liquid version, omit the flour altogether.

    Mushroom champignon soup with sour cream

    Champignon soup with sour cream was considered a special delicacy during the times of the aristocracy. The combination of mushrooms and sour cream is wonderful in soups and gravies, julienne and casseroles. The delicate creamy taste of sour cream softens and complements the main taste of mushrooms.

    Ingredients:

    • 200 gr. fresh champignons;
    • 20 gr. dried porcini mushrooms;
    • 1 onion;
    • 1 carrot;
    • 1-2 potatoes;
    • 2 tbsp. spoons of rice;
    • olive and butter;
    • soy sauce; spices; greenery.

    Preparation:

    1. In a saucepan with heated olive oil and butter, fry the chopped onion until golden brown.

    2. Grate the carrots on a coarse grater, add to the onion, cook for another 5 minutes.

    3. Boil whole champignons for 15 minutes. Cut into quarters, if the mushrooms are large, cut each part in half. Transfer the champignons and dried porcini mushrooms to the onions and carrots and simmer for another 10 minutes.

    4. Fill the mushroom fry with water (about 1 liter). Bring to a boil and add potatoes, cut into small cubes, add dry rice. Cook the soup over low heat until the potatoes are ready.

    5. Add soy sauce, spices and herbs to taste. Before serving, add sour cream to a bowl of soup.

    Pea soup with sour cream

    Thick pureed pea soup is very tender and nutritious.

    Ingredients:

    • 1 liter of meat broth;
    • dry split peas, 100 grams;
    • 1 onion;
    • vegetable oil, 20 g;
    • sour cream, 50 g;
    • 100 ml tomato juice;
    • parsley root;
    • vegetable oil for frying;
    • black peppercorns;
    • salt.

    Preparation:

    1. In a saucepan with heated vegetable oil, lightly fry finely chopped onion and parsley root.
    2. Add peas and pour cold meat broth over everything. Cook the peas until done. Then beat the soup using a blender or rub through a sieve.
    3. Pour in tomato juice, add peppercorns and salt. Cook the soup for another 5 minutes, then season with sour cream and serve.

    Tip: creamy pea soup with sour cream is perfectly complemented by crispy croutons; you can buy them in the store or make them yourself.

    Crackers: take soft porous bread (for example, toast), cut into small cubes, dry in the oven or microwave, grate a little with garlic and sprinkle with dried herbs.

    Chicken soup with sour cream

    A very easy and simple option. Ideal for fasting days.

    Ingredients:

    • Chicken fillet, 0.5 kg;
    • onion, 1 pc.;
    • sweet pepper, 2 pcs.;
    • celery root;
    • sour cream, 100 gr.;
    • 2 egg yolks;
    • a handful of egg noodles;
    • greenery;
    • spices to taste.

    Preparation:

    1. We wash the meat and cut it into thin slices. Place in a saucepan, add 2 liters of water, add spices and place on the stove.
    2. Clean the celery and chop it finely. We also cut the onion into cubes. We clean the pepper and cut it into small pieces. Three carrots on a medium grater.
    3. Remove the foam from the boiled meat and add chopped vegetables.
    4. Let's make the gas station. Place 2 yolks, sour cream on a plate and beat well.
    5. When the vegetables are cooked, add the noodles.
    6. Pour a little broth into a plate with sour cream, mix and carefully pour into the soup. Cook over low heat for 5 minutes.

    Tip: Garnish the soup in portions with parsley and basil leaves. Serve with croutons or crackers.

    Fish soup with sour cream

    Ingredients:

    • 800 grams of fish;
    • carrots - 1 piece;
    • onion -2 pcs;
    • garlic - 2 cloves;
    • flour - 3 tbsp. spoons;
    • sour cream -100 grams;
    • white bread - 1 piece;
    • eggs - 2 pcs.;
    • oil - 1 tsp. spoon;
    • breadcrumbs - 2 tbsp. spoons;
    • celery and parsley greens;
    • Bay leaf;
    • spices.

    Preparation:

    1. We clean the fish from the insides, separate the fillets from the bones. Let the head and bones cook, add onions, carrots, allspice, and spices. Cook the broth for 1.5-2 hours.
    2. Strain the broth, add bay leaf.
    3. Cook the fish cut into pieces in the broth for 5 minutes and remove.
    4. 2 tbsp. lightly fry tablespoons of flour in a hot dry frying pan, add a little broth. Mix thoroughly so that there are no lumps, season the soup with this mixture.
    5. We set aside the tail part of the fish, and pass the rest through a meat grinder along with fried onions and soaked bread, preferably in milk. Add 2 beaten eggs, breadcrumbs and herbs. Mix everything thoroughly.
    6. From the resulting fish mixture we make small meatballs, roll them in flour and lower them into the boiling soup. Cook for 5 minutes.

    Before serving, place several fish balls, pieces of boiled fish and greens on each plate. Season everything with finely chopped garlic. Serve sour cream separately.