Ukrainian borscht, Andalusian gazpacho, Ecuadorian fish soup, clam chowder with clams and super-hearty Colombian ajiaco - this is not the whole list of the most delicious soups in the world.

1. Vietnamese pho soup - The dish is relatively young. At the beginning of the 20th century, the French colonialists introduced local cooks to meat broth, and they added chili, fish sauce, spices and rice noodles.

From the north of Vietnam, the dish spread throughout the country. However, Hanoi is considered the center of pho. From the very morning, workers at street stalls and restaurants there offer aromatic soup to passers-by.

2. Locro de papas- this yummy, like nothing else, will help you warm up if you have to get to the mountain villages of Ecuador. This place is considered the birthplace of potatoes, so it is not surprising that one of the national dishes is potato soup. Garlic and hot peppers are always added to it, sometimes cheese, avocado, beef or guinea pig meat.

3. Ukraine claims to be the birthplace of borscht, although they eat it in Poland, Russia and even Lithuania. The greatest variety of borscht recipes should be sought in Ukraine - borscht in Kyiv, Lviv and Odessa will be different. It is recommended to balance the girlish coloring of borscht with a masculine addition - donuts with garlic and herbs.

4. Nigerians consider oba ata a local dish. stimulant. For a beginner, this pepper soup may seem like hell in a spoon. It's delicious, but it feels like you're licking the pitchfork of Satan himself, fresh out of the oven. In addition to hot pepper, offal, dried fish, or a whole goat's head can be added here. Anyone who has tried both atas on the streets of Lagos can be sure that he has tasted the real taste of West Africa.

5. Belgian waterzoo soup born in the city of Ghent. According to the original recipe, it should be prepared with fish (for example, pike, carp or perch), but now it is often replaced with chicken.

For real waterseed, you should go to the medieval quarter of Patershol. In local restaurants it is prepared with various vegetables, adding yolks and cream. It is customary to dip pieces of bread into the dish and wash it down with Belgian beer.

6. Cullen-skink, fish soup with smoked fish, was first prepared in the village of Cullen of the same name, located on the northern coast of Scotland. Fish in those days was cheaper than meat, and this dish added strength to sailors who sailed into the Marie Firth. The soup is made from smoked haddock, potatoes, onions and cream.

7. Trinidad can be compared to soup- African, Arabic, Indian, French, Chinese and Native American blended here and slowly cooked under the Caribbean sun, creating the unique taste of the island that Black Label Rum matches.

A traditional dish in Trinidad is callaloo, a soup made from fresh taro leaves, okra puree, sometimes with coconut and crab meat. Delicious with foo foo - crushed banana.

8. To prepare clam chowder, called klemm chowder, chefs in New England, USA, take it very seriously. In the 1930s, a law was almost passed here that strictly prohibited putting tomatoes in a dish. After all, with them it will be a completely different soup, Manhattan chowder.

9. From the poor man's soup, Spanish gazpacho gradually turned into a truly royal dish. In the crushing Andalusian heat, a cold dish of ripe tomatoes and peppers, with the addition of garlic and olive oil, can awaken anyone's taste buds.

10. Soup is usually considered the first course. However, after Colombian ajiaco soup, you won’t want to eat anything else for a long time. Three types of potatoes are placed here - yellow papas criollas, red waxy sabaneras and soft white pastus, and the Guasco herb gives the dish its characteristic aroma. With the arrival of the Spaniards, chicken and cream were added to the original Chibcha Indian recipe.

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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 onion
• 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
• 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.

German pearl barley soup with smoked meats

German classic soup, very easy to prepare.

You will need:

• 4 tbsp. l. butter (or vegetable oil)
• 1 medium onion
• 1 cup pearl barley
• 1.5 liters of meat, vegetable broth or water
• 1–2 potatoes
• 1 carrot
• quarter of celery root
• half cup chopped leek
• 2 German sausages (you can take 200 g of any smoked or semi-smoked sausage or smoked sausages)
• 1 slice bacon
• dried nutmeg
• 1 tsp. dried marjoram
• parsley
• salt and freshly ground black pepper

Preparation:

• Heat oil in the bottom of a pan and fry finely chopped onion for 5 minutes. Add the pearl barley and fry it lightly for 5 minutes.
• Add broth, chopped potatoes, carrots, celery root and leeks, marjoram and German sausages and simmer until vegetables are cooked and sausages are tender. If you are using ready-made smoked sausage or sausages, add them 10 minutes before they are ready.
• Remove the smoked meats from the soup, cut them into circles, and remove the bacon. Before turning off, add nutmeg, salt and pepper and let it brew. Place the soup in bowls and garnish with parsley and sausage slices.

Delicious Italian tomato soup with tortellini and spinach

You will need:

• 1 onion
• 6 cloves garlic
• 600–700 g canned or fresh tomatoes
• 1 liter chicken broth
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 bay leaf
• 1 tsp. paprika
• 1/2 tsp each salt and black pepper (if you don’t like it spicy, you don’t have to put so much pepper)
• 200–300 g tortellini with cheese or other filling
• 200–300 g fresh or frozen spinach
• a little grated hard cheese and fresh herbs

Preparation:

• If you are using fresh tomatoes, prepare them: pour boiling water over them, remove the skin, cut into pieces and simmer in a frying pan, covered, for several minutes.
• Heat oil in a saucepan and fry finely chopped onion for 5 minutes. Add garlic, paprika, salt and pepper and sauté for 1 minute until fragrant.
• Add tomatoes (chopped canned or stewed), pour in broth, add basil, oregano and bay leaf and bring to a boil.
• Reduce heat, add tortellini and cook for as long as package directions (usually 7-9 minutes). Add the spinach, simmer for a few more minutes and serve immediately, sprinkled with fresh herbs and cheese.

American soup with wild rice, mushrooms and chicken

Wild rice has a delicate taste and aroma and an unusual appearance: it is long and black. Today you can buy it in any large store, and if you have not tried black rice yet, we recommend that you do so.

You will need:

• 1 cup wild rice
• 3 tbsp. l. vegetable oil
• 1 onion
• 2 medium carrots
• 2 stalks of celery
• 1 tsp. thyme
• 100 g flour
• 2 liters chicken broth
• 300 g boiled chicken
• 200 g mushrooms
• 1 cup cream (10%)
• parsley

Preparation:

• Cook the rice in a liter of water until tender (about 45 minutes). Drain if there is any water left and set aside.
• Heat oil in a saucepan and lightly fry chopped onion, celery and carrots. Then add thyme and flour, simmer, stirring, for another 2-3 minutes. Pour in the broth and bring to a boil.
• Add chopped chicken, mushrooms, salt and pepper and simmer over low heat for 10 minutes. Then add rice and cream, let the soup boil again and heat it for 5 minutes. Turn it off, add parsley and let it brew a little.

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 and 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!

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.

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.