Soups for every day

Soups for every day are simple and tasty recipes for the “first”, “main” part of lunch in the daily menu for every family, which you cannot refuse. Properly prepared hot first courses saturate the body well and are not heavy on the stomach. There are many options and they differ in both the method of preparation (puree, clear and dressing) and the liquid base: meat and bone or fish broth, a decoction of mushrooms, vegetables or cereals, and the choice of recipes is up to the hostess.

Chicken soup with noodles and potatoes

Chicken soup with noodles and potatoes is quick to prepare and will be a light and satisfying first course. Children eat this soup well. In this recipe, we cook the soup on chicken wings and fry the vermicelli a little along with the vegetables, which will prevent it from boiling and the color of the broth will be golden and rich.

1. 
   How to prepare a simple and tasty soup for every day? Rinse chicken wings or other parts of the chicken well, place in a saucepan and fill with cold water 4-5 cm above their level. Bring to a boil, skim off the foam and simmer over low heat for half an hour.
2. 
   Cut the peeled potatoes into small pieces of arbitrary shape, transfer to the broth and cook the soup for another 10 minutes from the start of the boil.
3. 
   During this time, peel the carrots and onions. Grind the carrots on any grater, and finely chop the onion. Fry vegetables in hot oil until light golden brown.
4. 
   Add two handfuls of vermicelli to the fried vegetables, mix everything and fry until the vermicelli turns a little brown.
5. 
   Transfer the roast into the soup, add salt and any seasonings to your taste, stir, cook for another 5 minutes and turn off the heat. Pour the prepared chicken soup with noodles and potatoes into bowls, add herbs and serve for lunch. Bon appetit!

The most delicious soup with minced meatballs

The taste of meatball soup is determined both by the minced meat itself and by additional ingredients. The best minced meat for meatballs is made from poultry. In this recipe we prepare meatballs from turkey meat. Let's add only potatoes and fried carrots and onions to the soup, and the secret of the special taste will be cream.

Cooking time: 50 minutes.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Minced meat (turkey) – 300 gr.
• Carrots – 1 pc.
• Onion – 1 pc.
• Potatoes – 4 pcs.
• Cream – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Oil – for frying.
• Greens - to taste.
• Water – 1.5-2 l.

Cooking process:

Step 1. Peel, rinse and cut the potatoes into small pieces of any shape.

Step 2.Place it in a saucepan, add 1.5-2 liters of water and let it cook.

Step 3. Peel and rinse the onion and carrots.

Step 4. Finely chop the onion and fry until lightly browned in hot vegetable oil.

Step 5. Grind the carrots on a fine grater.

Step 6. Transfer the carrots to the onions and fry until soft.

Step 7. Salt the minced meat a little, mix and form small meatballs from it, and you don’t need to add the egg, since the turkey minced meat holds its shape well.

Step 8. Add the fried vegetables to the broth with the potatoes cooked until done and bring to a boil.

Step 9. Then place the formed meatballs into the broth and cook for 10 minutes until they float to the surface.

Step 10. Lastly, add salt and ground black pepper to the soup to taste and pour a glass of cream of any fat content. After boiling, turn off the heat.

Step 11. Pour the prepared delicious soup with minced meatballs into plates, add any finely chopped herbs and serve for lunch. Bon appetit!

Pea soup with ribs and smoked meats

Pea soup with ribs and smoked meats will be a hearty and tasty first course for lunch, and many families love it. The soup is easy to prepare, you just need to soak the peas in advance. For the meat set in this recipe we take boiled-smoked pork ribs, it will be faster, but you can also take fresh ones, and complement them with smoked sausages and sausages.

Cooking time: 1 hour 20 minutes.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Peas – 150 gr.
• Boiled-smoked pork ribs – 700 gr.
• Smoked sausages – 3 pcs.
• Raw smoked sausage – 70 gr.
• Carrots – 1 pc.
• Onion – 1 pc.
• Potatoes – 1 pc.
• Salt - to taste.
• Water – 1.5-2 l.
• Vegetable oil - for frying.

Cooking process:

Step 1. Immediately prepare all the ingredients for the soup according to the recipe.

Step 2. Cut the pork ribs into medium pieces, place in a saucepan, add 1.5-2 liters of cold water, bring to a boil and skim off the foam from the surface of the broth.

Step 3. Peel and wash the onion and carrots and chop as you like.

Step 4. Fry the chopped vegetables until lightly browned in heated vegetable oil.

Step 5. Rinse well-cooked split peas several times; if you use other varieties of peas, then you need to soak them in cold water for several hours in advance.

Step 6. Add the peas to the cooked ribs and cook for half an hour.

Step 7. Peel the potatoes, rinse them, cut them into cubes and add them to the soup along with the fried vegetables, cook until tender.

Step 8. Remove the cooked ribs from the broth, separate the meat from the bones and cut it.

Step 9. Cut the smoked sausage and sausage into small cubes, peeling them. Place the sliced ​​meat into the soup, sprinkle with salt and black pepper to your taste and turn off the heat after 15 minutes.

Step 10. Pour the prepared pea soup with ribs and smoked meats into plates, add herbs and serve the dish for lunch. Bon appetit!

Red bean soup

Bean soup made from red beans is distinguished by the lightness, satiety and pleasant nutty taste of these beans. Red beans are rich in vegetable protein and complement or replace meat products in dishes, but they must be soaked. In this recipe we prepare a simple bean soup, complement it with sausages and fried vegetables, which will turn out very tasty and quick, not counting the time of cooking the beans.

Cooking time: 1 hour 30 minutes.

Cooking time: 15 minutes.

Servings: 3.

Ingredients:

• Red beans – 150 gr.
• Sausages – 3 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Potatoes – 3 pcs.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Rinse the red beans well and soak them in cold water overnight. Then boil it over medium heat until almost done. The cooking time is a little over an hour, depending on the type of legume.

Step 2. Before preparing the soup, peel and rinse the vegetables. Cut them into small cubes. Remove the sausages from the casing and cut them into the same cubes as the vegetables.

Step 3. Heat vegetable oil in a thick-bottomed pan and fry the chopped onion in it until lightly browned.

Step 4. Then put the chopped potatoes, carrots and sausages into the pan with the onions. Stir-fry these ingredients for 3 minutes.

Step 5. Pour the vegetables fried with sausages with water for 3 servings of soup, add the almost cooked beans and cook the soup until the vegetables are fully cooked. Salt the cooked soup to your taste.

Step 6. Pour the prepared simple red bean soup into bowls and can be served for lunch. Bon appetit!

Creamy mushroom soup with champignons

Mushroom puree soup from champignons with cream is among the top best pureed soups for its taste and delicate texture, and is prepared simply and quickly. The main flavoring ingredient of the soup is cream of any fat content. Champignons are fried with onions and pureed in a blender. In this recipe we prepare soup with chicken broth and without potatoes.

Cooking time: 1 hour.

Cooking time: 15 minutes.

Servings: 3.

Ingredients:

• Champignons – 500 gr.
• Onion – 1 pc.
• Flour – 2 tbsp.
• Chicken broth – 600 ml.
• Butter – 50 gr.
• Cream 10% – 200 ml.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.
• Pine nuts - for decoration.
• Greenery - for decoration.

Cooking process:

Step 1. Immediately, according to the recipe and the number of servings you need, prepare all the ingredients for the puree soup. Peel the onion and rinse the mushrooms. Cut the onion into small cubes and the mushrooms into thin slices.

Step 2. Heat a little vegetable oil in a frying pan and fry the onion in it first until lightly browned, and then the mushroom slices. Fry the champignons for 7 minutes until they are soft and the mushroom juice has evaporated.

Step 3. Melt a piece of butter in a soup pot.

Step 4. Add flour to the butter and fry while stirring for 2-3 minutes.

Step 5. Pour chicken broth into the fried flour in a thin stream and immediately stir vigorously with a spatula until the flour is homogeneous and free of lumps. Chicken broth can be replaced with water and a Maggi bouillon cube.

Step 6. Then add the fried champignons with onions to the broth, and leave a few slices for decoration. After boiling the soup again, grind all the ingredients with an immersion blender or in the bowl of a regular blender until the consistency of puree.

Step 7. Place the puree soup on low heat and add salt and black pepper to your taste. Pour cream into the boiling soup, stir well and turn off the heat after it starts boiling.

Step 8. Pour the prepared mushroom puree soup from champignons with cream into plates, decorate with mushroom slices, finely chopped herbs, pine nuts and serve for lunch. Bon appetit!

Fresh cabbage soup with meat

Cabbage soup made from fresh cabbage with meat, as a rich, satisfying and aromatic dish, is prepared simply, although there are different options in the composition of ingredients and cooking method. In this recipe we cook cabbage soup on pork ribs with the addition of potatoes and fry onions with carrots, garlic and tomatoes. The cabbage can be added to the soup along with the potatoes or later for a little crunch.

Cooking time: 2 hours.

Cooking time: 20 minutes.

Servings: 6.

Ingredients:

• Pork ribs – 1.5 kg.
• Cabbage – 1 head of medium.
• Onion – 2 pcs.
• Carrots – 4 pcs.
• Potatoes – 10 pcs.
• Garlic – ½ head.
• Tomatoes/tomato paste – 300 gr./2 tbsp.
• Water – 3 l.
• Salt - to taste.
• Ground black pepper - to taste.
• Bay leaf – 2 pcs.
• Greens - to taste.
• Vegetable oil – 4 tbsp.

Cooking process:

Step 1. Rinse the pork ribs, chop and cut into pieces, place in a soup pot, cover with cold water and after boiling, drain the water. Then add 3 liters of clean water and cook for 1.5 hours over low heat.

Step 2. During this time, prepare the vegetables. Clean and rinse them. Cut the carrots into small cubes.

Step 3. Cut the potatoes into larger pieces. Chop the onion as well as the carrots, and chop the garlic with a knife.

Step 4. Cut the cabbage into square pieces or thin strips, as you prefer. Finely chop the greens.

Step 5. Heat the vegetable oil in a frying pan and first fry the onion until golden brown, then add the chopped carrots and garlic and fry for another 7 minutes.

Step 6. Add chopped fresh tomatoes to the fried vegetables, or replace them with tomato paste. Simmer the vegetables and tomatoes for another 10 minutes over low heat.

Step 7Add water to the pan for the cooked ribs, as some of it will boil away during cooking. Add salt, black pepper and bay leaf to your taste.

Step 8. Place the potato slices into the re-boiled broth and cook for 5-7 minutes from the start of boiling. Then add the chopped cabbage to the broth, stir and cook the cabbage soup for another 15 minutes.

Step 9. Lastly, transfer the roasted vegetables and chopped herbs into the cabbage soup. Take a sample and adjust the taste. Turn off the fire.

Step 10. Prepared cabbage soup from fresh cabbage with meat can be served immediately for lunch, but it will taste better if it sits for an hour under a closed lid. Bon appetit!

Borscht with beets - a classic recipe

Variants of classic borscht with beets differ in the cooking method, but the set of ingredients in all recipes is the same. Borscht is cooked with beef. The beets are fried or baked to make the borscht with a rich color. In this recipe, cut the beef into pieces and fry it, which will be faster.

Cooking time: 1 hour 20 minutes.

Cooking time: 40 minutes.

Servings: 6.

Ingredients:

• Beef – 400 gr.
• Water – 3 l.
• Potatoes – 400 gr.
• Beets – 300 gr.
• White cabbage – 200 gr.
• Onion – 20 gr.
• Carrots – 100 gr.
• Garlic – 10 gr.
• Tomato paste – 100 gr.
• Table vinegar 9% – 4 ml.
• Sugar – 1 tsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 30 ml.

To submit:

• Sour cream - to taste.
• Dill - to taste.

Cooking process:

Step 1. Rinse the beef and cut into large cubes. Peel the beets and carrots and chop them on a coarse grater. Peel the potatoes, rinse and cut into large pieces. Cut the cabbage into thin strips. Finely chop the onion, garlic and herbs.

Step 2.Heat 20 ml of vegetable oil in a thick-bottomed saucepan, fry the onion and garlic in it, add pieces of beef and fry while stirring until golden brown on all sides.

Step 3. Pour 3 liters of water over the beef fried with onions, bring to a boil, reduce the heat and skim off the foam from the surface of the broth.

Step 4. Then add the chopped cabbage with potatoes and grated carrots to the broth. Cook the borscht for 30 minutes until the vegetables are ready.

Step 5. Fry the grated beets in the remaining vegetable oil for 5 minutes. Dilute tomato paste with 100 ml of broth, pour into the fried beets and simmer for 10 minutes.

Step 6. Place the cooked beets into a saucepan with the cooked ingredients, stir and simmer the borscht over low heat for another 10 minutes.

Step 7. Lastly, pour salt, sugar and black pepper into the borscht, pour vinegar and turn off the heat.

Step 8. Let the borscht with beets prepared according to the classic recipe brew under a closed lid for an hour. Then pour the borscht into soup bowls, add sour cream and herbs and serve for dinner. Bon appetit!

Classic mixed meat solyanka

The classic version of a meat solyanka involves preparing a thick, rich soup in meat broth with assorted meats and sausages, pickles and olives. The secret of the taste of hodgepodge is determined by the quality of the base ingredients and there is no need to skimp on them. In this recipe we prepare hodgepodge using pork broth, and use smoked ribs, sausages and different types of sausage as the meat mix.

Cooking time: 1 hour 30 minutes.

Cooking time: 20 minutes.

Servings: 5.

Ingredients:

• Sausage – 570 gr.
• Smoked pork ribs – 200 gr.
• Sausages – 3 pcs.
• Pork – 800 gr.
• Onion – 2 pcs.
• Lemon – 1 pc.
• Tomato paste – 140 gr.
• Pickled cucumber – 5 pcs.
• Salt - to taste.
• Sour cream 15% – 350 gr.
• Olives - to taste.
• Capers – 2 tbsp.
• Hot pepper – 1 pc.
• Water – 2 l.
• Vegetable oil - for frying.

Cooking process:

Step 1. Rinse the pork, place it in a saucepan for cooking hodgepodge, add 2 liters of cold water and boil until tender.

Step 2. Remove the boiled meat from the broth and cut into small pieces.

Step 3. Peel the onion, cut into thin quarter rings and fry in heated vegetable oil.

Step 4. Cut the pickled cucumbers into strips, add to the onion and continue frying.

Step 5. Add tomato paste to the fried vegetables, stir and simmer over low heat for several minutes.

Step 6. Sausage of different varieties and preferably 3-4 types, peel the casing and cut into cubes. Separate the smoked ribs meat from the bone and chop finely.

Step 7. Chop the hot pepper with a knife. Cut the olives into circles. Place sliced ​​meat, olives with hot peppers, capers and vegetables fried in tomato into the meat broth. Mix everything, add salt to your taste and cook the hodgepodge over low heat for 10 minutes. Turn off the heat and let the soup steep for 10-15 minutes with the lid closed.

Step 8. Pour the mixed meat solyanka prepared according to the classic recipe into soup bowls, add slices of lemon and sour cream and serve the dish for lunch. Bon appetit!

Kharcho soup - classic recipe

The classic recipe for kharcho soup is based on three main ingredients (beef, tkemali and walnuts), which cannot be removed or replaced so that the soup retains its real taste, and the preparation options are different.In this simple recipe, we prepare kharcho soup for a home-made lunch on beef ribs, add rice, nuts, and use garlic from suneli hops as a spice.

Cooking time: 1 hour 45 minutes.

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Beef ribs – 500 gr.
• Long grain rice – 1/3 tbsp.
• Walnuts – 1/3 tbsp.
• Onion – 1 pc.
• Garlic – 2 cloves.
• Tkemali sauce – ¼ tbsp.
• Khmeli-suneli – 1 tsp.
• Cilantro – 2 tbsp.
• Vegetable oil - for frying.

Cooking process:

Step 1. First of all, prepare all the ingredients for the kharcho soup, according to the recipe.

Step 2. Wash the ribs, cut into pieces along the intercostal spaces and fry in heated vegetable oil until golden brown on both sides. Place them in a saucepan, add 2 liters of clean water and cook for an hour from the start of the broth boiling over low heat.

Step 3. Peel the onion, cut into cubes and fry in the same oil as the ribs.

Step 4. Pour well-washed rice into the pan with the cooked ribs and add the fried onions. Cook the soup for another 10 minutes.

Step 5. Then salt the kharcho soup to your taste, pour in Tkemali sauce and add khmeli-suneli.

Step 6. Chop the walnuts with a hammer and add to the soup. You can do this with a blender, but then they will turn out to be porridge. Cook the soup with nuts for another 5 minutes and turn off the heat.

Step 7. Peel the garlic cloves and chop them using a garlic clove. Add to the soup, stir, sample and adjust to your taste. Let the soup brew for some time under a closed lid so that it becomes thick due to the tkemali and more aromatic.

Step 8. Pour the kharcho soup prepared according to the classic recipe into soup bowls, add finely chopped cilantro and serve for lunch. Bon appetit!

Cheese soup with melted cheese

Cheese soup with melted cheese is prepared simply and quickly, the set of ingredients is small, but the dish turns out to be satisfying, very tasty and with a delicate velvety texture. In this recipe we prepare cheese soup without meat, add only potatoes and fried carrots and onions. For soup, we choose high-quality processed cheese with a good creamy taste.

Cooking time: 30 minutes.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Potatoes – 260 gr.
• Processed cheese – 270 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Water – 1.5 l.
• Salt - to taste.
• Ground black pepper - to taste.
• White bread croutons - for serving.

Cooking process:

Step 1. Immediately prepare, according to the recipe, all the ingredients for the soup. Peel and rinse vegetables.

Step 2. Cut the peeled potatoes into small cubes, place them in a saucepan, add 1.5 liters of water and cook. Finely chop the onion. Grind the carrots in any way, grate or finely chop. Then fry the chopped vegetables until light golden brown in hot vegetable oil. Transfer the roasted vegetables to the soup.

Step 3. Grind the processed cheese on a coarse grater. You can keep the cheese in the freezer before doing this, then it will be easy to grate. Stir the soup vigorously until the cheese is completely dissolved. Then add salt and black pepper to your taste and turn off the heat.

Step 4. Pour the prepared cheese soup with melted cheese into soup bowls, add herbs and serve with white bread croutons. Bon appetit!