Almost any vegetables can be used as the main ingredients. Some people add "hercules". Components are selected based on personal preference.
Puree soup is cooked on the basis of various cereals, all kinds of vegetables; you can use pre-made broth or a mixture of various decoctions when preparing it. The main components are meat products, freshwater or sea fish, chicken or exotic birds. The most common vegetables are zucchini, cabbage, various types of pumpkins, carrots, and green peas.
The dishes have an exceptional feature - all components must be strained using a sieve or crushed in a mixer until a homogeneous mass is obtained. Products that tend to be poorly cooked are first passed through a meat grinder on the narrowest grill, several times, and only then sifted through a sieve. The cereal should be ground in a coffee grinder or a special mortar.
When preparing oat-based soup, you will first need to clean the grains. Next, it is washed under running water and filled with boiled water. Cook the porridge until completely cooked. The resulting mixture is also sifted and strained using a sieve and mixed with the main components. You can add a milk base to such a dish, bring the mixture to a boil and remove from heat. The egg is beaten separately and the soup base is seasoned with it while it is still warm. Finally, add salt and powdered sugar to taste and add butter from the cream.
If the main component is potatoes, you will need to initially wash it and cook it in a separate bowl. The broth is drained separately, and the potatoes are rubbed through a sieve. For such a dish, a special sauce will not be superfluous. It is prepared from flour and the remaining broth, which are boiled over low heat, and filtered before use. Now you should mix the pre-prepared broth base, sauce and grated potatoes, and finally add raw eggs and cow’s butter. This whole mass is heated over medium flame, stirred and salted in advance. Before serving, you need to decorate the dish with fresh herbs and sour cream.
Hercules soup mixed with vegetables and meat-based broth is very useful. The cooking process is not complicated. The cereal is boiled to a viscous mass, pureed and a mixture of vegetables is added to it. At the end, all components are poured with meat broth, salted and brought to a boil.
Which of us couldn’t stand semolina porridge as a child? I’m sure many, but today we will learn a delicious recipe for preparing a dish that was so unloved in childhood, I assure you that you will like it. I’ll also teach you how to make mashed potatoes, not the usual kind, but different ones, not typical for most people, like carrot or beetroot, or maybe cabbage puree? But let’s not, let’s not get ahead of ourselves, but let’s start in order.
- meat (lean) - 50 g
- half a carrot
- half a parsley root
- a third of celery root
- white stale bread - 1 piece
- milk - 2 tbsp. spoons
- potatoes - 3 pcs.
- sunflower oil - 1 teaspoon
- dill - 3 sprigs
- parsley - 3 sprigs
Meat: peel, rinse and put on the stove, add peeled carrots, celery and parsley root to it. As soon as all the products are cooked, you need to carefully remove them from the broth and grind them in a meat grinder along with a piece of bread previously soaked in milk and squeezed out. Add salt and mix well with minced meat.
Potatoes: Peel, wash and put on fire in salted water. As soon as it is cooked, take it out, cool it and turn it into a puree without lumps, add chopped herbs and residual milk.
We take the mold and begin to lay it out in the following sequence: part of the mashed potatoes, level it and place the minced meat on top, and the rest of the mashed potatoes on top of it. Now we level the top layer, decorate with herbs and place in the oven for baking, not forgetting to cover the contents of the mold with foil.
Before serving, spread butter on top.
Products included in this dish:
- semolina - 5 teaspoons
- milk - 0.5 cups
- sugar - 0.5 tsp
- butter - 0.5 tbsp. spoons
- third part of carrot
Take a grater and grate the carrots, lower them in a small amount of water. Take a small saucepan, pour milk into it and add semolina, sweeten it a little and cook until tender over low heat, stirring constantly. Now add our carrots and place in a water bath for 15 minutes. Once the time has passed, remove from the stove and add a little butter before serving.
Rice zrazy (steamed)
Products included in this dish:
- Rice - 2 tbsp. spoons
- milk - 1 glass
- water - 0.5 cups
- butter - 1 teaspoon
- semolina - 0.5 tsp
- carrot
- lettuce leaves - 2 pcs.
Rice: rinse thoroughly. Mix water and a quarter of milk, heat and add to rice and place on the stove. Cook until the rice itself becomes sticky.
Egg: Add one half to the porridge, and set the other half aside for now.
Carrots: Peeled and grated, simmer with half a glass of milk, then add it to the porridge and keep on low heat for a couple of minutes.
Now mix the second half of the egg with the residual milk, beat and cook the omelette in a steam bath; as soon as it is ready, cut the omelette into small pieces.
Wash and chop the lettuce leaves, then add to the omelette and mix everything.
Divide the rice porridge into small portions, level each portion and place an omelette with leaves in the middle, then carefully seal the edges and steam for a few minutes.
As soon as the dish is prepared, add butter to it.
Products included in this dish:
- potatoes - 2 pcs.
- half a carrot
- milk - 2 tbsp. spoons
- butter - 1 teaspoon
- greens - 3 sprigs
First of all, we need to boil the carrots and potatoes, for this we will first peel them, then place them in salted water and place them on the stove. As soon as the products are cooked, take them out and beat until a homogeneous consistency is obtained, add a pinch of salt and a spoonful of butter to the resulting mixture, mix and decorate with chopped herbs.
Products included in this dish:
- potato
- cauliflower - 4 inflorescences
- milk - 2 tbsp. spoons
- butter - 1 teaspoon
Since we chose large inflorescences, first of all they need to be divided into smaller ones and placed in salted water for 15 minutes and cooked under a tightly covered lid until softened. After this time, we take out the inflorescences and turn them into a homogeneous puree.
We do almost the same thing with potatoes, peel, wash and cook, then mash them into a puree. Now we combine one puree with another and pour boiled milk into them, beat and add a spoonful of butter.
Products included in this dish:
- half a beet
- apple
- half a teaspoon of sugar
- teaspoon sour cream
Peel the apple and remove the center, clean the beets, pour acidified boiling water over the ingredients and cook until softened. After this, turn the products into puree and add sour cream and sugar, mix well.
Soup (from the French soupe) is a liquid dish (usually the first), common in many countries. A distinctive feature of the soup is, first of all, the fact that the soup includes at least 50% liquid (sometimes it is said that when cooking the rule “the soup should contain half of the liquid” should be applied), and secondly (for hot soups) - the soup It is prepared by cooking, in most cases in water.
HISTORY OF SOUPS
Soup, as a dish in its current understanding, emerged no more than 400-500 years ago, with the advent of strong, non-oxidizing and chemically neutral utensils that allowed the cooking process to take place. It should be noted that in the East (Ancient China and nearby regions) soups arose earlier, about 100 years BC and again - in connection with the earlier appearance of suitable utensils. This does not mean that people did not previously use cooking - this method of cooking arose with the advent of clay and stone dishes (V.V. Pokhlebkin calls the latter the most suitable for preparing soups. However, soup should be distinguished as a dish where its components are inseparable parts, creating a general taste, a general composition and simply boiled products or a mixture of them, where the cooking served only the purpose of heat treatment of the product. The resulting decoction, at least in primitive times, was not used.
With the advent of dishes, familiarity with earthenware and porcelain and cutlery, soup began to spread first in Southern Europe in the 15th-16th centuries, and became widespread only in the 17th-18th centuries. Of course, cooking methods and soup recipes were developed earlier.
In addition, soup is historically a sedentary dish. Nomadic peoples did not know soups, or they were extremely uncommon and were prepared on special occasions. An example of this is Kazakh cuisine: until relatively recently (before the borrowing of shurpa from the Uzbeks) there were no soups in this cuisine. If you really want to, thickened soups can include dishes such as beshbarmak and nauryz-kozhe, but they are still not soups in their pure form, and besides, especially the latter, they were festive.
Today there are approximately 150 types of soups in the world, which are divided into more than a thousand types, and each type can have several variants. So V.V. Pokhlebkin points to 24 variants of cabbage soup, 18 variants of fish soup. However, only the types of soups have striking differences from each other.
The word soupe comes from Late Lat. suppa - “bread soaked in broth”, tyurya - words of Germanic origin.
At first, liquid dishes of Russian cuisine were called stews. The word soup appeared only in the era of Peter I. At first it was used to describe foreign liquid dishes, but later it was extended to national stews. Written monuments of the 16th-17th centuries divide soups into cabbage soup, kalya (pickle soup), fish soup, selyanka (solyanka), borscht and pottage.
Soups are very diverse. Each soup can be classified into several categories, depending on the basis on which the division should be made.
PUREE SOUP: Recipes for pureed soups with chicken, vegetables, mushrooms and cereals
Doctors suggest including pureed soups in the diet for anyone who has digestive problems and suffers from sore throat or bronchitis.
For children (especially infants), this dish provides a lot of vitamins and a path to “adult” nutrition.
Cream soup is also useful and important for people who take care of themselves and their health.
PUREED SOUPS - GENERAL PRINCIPLES OF PREPARATION
As ingredients for the soup base in the form of puree, you can use all kinds of vegetables (cabbage, broccoli, carrots, potatoes, leeks, zucchini and others), cereals, liver, veal, fish, chicken, goose, turkey. The recipe for preparing pureed soups is simple. The products are brought to readiness, then pureed and added to the broth.
Ingredients that are easy to chop, such as vegetables, are rubbed through a sieve. Be careful with meat; it should first be chopped in a meat grinder and only then put into a grinding machine. The broth can be based on chicken, meat or gastronomic cubes for soup (but remember that soup made with fresh meat is much tastier).
It can be seasoned with milk, white sauce, cream with yolks, or simply light cream. A piece of butter added at the last stage, when the soup is almost ready, will make the dish tender and aromatic. There should be no lumps in the finished puree. The consistency should be similar to a homogeneous mass, so it should be strained before grinding the components. The soup will end up being similar in color to the larger items, or white due to the cream and milk.
"MUSHROOMER". PURTED CHAMPIGNON SOUP
A very tender and airy soup with a pleasant creamy base, with the addition of potatoes and onions.
Ingredients :
mushrooms: 600 grams.
potatoes: 450 grams.
parsley root: one piece.
onions: 2 pieces.
heavy cream (25-30%): 550 milliliters.
parsley (not dried): 1 bunch.
sunflower oil: 2.5 tablespoons (soup).
salt (coarse): 3 pinches.
pepper: 2 pinches.
white bread: 3 slices.
Cooking method:
1. Peel the potatoes, cut into large pieces, add water and cook in a saucepan.
2. Chop the onion and fry until golden brown.
3. Chop the mushrooms (not very finely) and fry until tender in a separate frying pan.
4. While the mushrooms, onions and potatoes are fried, let’s make croutons for the soup. Cut the white bread and leave it in the oven for ten minutes.
5. Drain the water from the potatoes, leaving 3-4 centimeters of water in the pan. Pour some of the liquid into a bowl; it will be useful later.
6. Add mushrooms and onions to the pan with the potatoes. Grind all this thoroughly using a blender.
7. Add cream and seasonings to the resulting puree. Beat everything again.
8. If the soup turns out a little thick, then add the reserved potato water.
9. Place the pan over medium heat and bring almost to a boil. Make sure the contents do not boil over.
10. Serve with herbs and croutons. Enjoy your meal!
"CINDERELLA". PURTED PUMPKIN SOUP
Ingredients:
pumpkin: 500 grams.
butter: 60 grams.
cream: 20 grams.
milk 300 milliliters.
carrots: two medium ones.
salt (to taste).
Cooking method:
1. Peel and cut the pumpkin.
2. Boil the milk and immediately pour it over the pumpkin (halfway).
3. Salt the pumpkin with milk and place on low heat.
4. While the pumpkin is cooking, peel the carrots and cook.
5. After the pumpkin is cooked, grind it, adding the rest of the milk.
6. Place the resulting mixture on the stove again and bring to a boil.
7. After the liquid boils, add cream, butter, prepared carrots and pass through a blender.
8. The soup is ready. Serve with fragrant garlic croutons. Bon appetit!
"GOLD FISH" -Puree fish soup
Ingredients:
fish (pike perch): 500 grams.
onion: one piece.
carrots: 4 pieces.
garlic: 4 cloves.
black pepper (whole): to taste.
butter: 2 soup spoons.
cream: 2 dessert spoons.
green peas: one glass.
flour: 2 tablespoons.
greens (parsley or dill): one bunch.
salt (to taste).
lemon juice: 3-4 tablespoons.
Cooking method:
1. Remove scales and, if possible, bones from the fish. Cut into medium cubes and cook for 20 minutes over medium heat with pepper and chopped herbs. Make sure there are no bones, otherwise you may damage the equipment and affect the taste of the soup.
2. Cut the onion and carrots into approximately equal pieces and add to the fish. Cook until fully cooked over low heat.
3. While the fish and vegetables are cooking, you need to prepare the garlic: squeeze it through a garlic press.
4. Catch the fish and grind in a meat grinder, and wipe the vegetables using a sieve. Then use a blender to grind the vegetables and fish. You should have a consistency similar to puree. Pour the fish and vegetable broth into a separate bowl.
5. Fry the flour in melted butter and after 3-4 minutes add two tablespoons of broth.
6. Mix the resulting sauce with fish and vegetable puree, add salt, cream and pepper. Place the pan on the fire, the soup should boil.
7. The soup is ready, serve hot with fresh herbs. Enjoy your meal!
HEALTHY PURATEED OATMEAL SOUP
Ingredients:
Oatmeal: 100 grams.
egg: one piece.
milk: 800 milliliters.
butter: 70 grams.
salt (to taste).
sugar (to taste).
Cooking method:
1. Rinse the cereal well and cook until ready.
2. While the cereal is cooking, boil the milk and add a raw egg to it.
3. Strain the finished oatmeal broth and wipe the grain itself.
4. Mix the broth with cereal and add boiled milk and egg.
5. Cook the resulting mixture for 10-15 minutes over low heat.
6. Add salt, pepper, butter to the soup and pour into plates. Bon appetit!
PURTED FRENCH CHEESE SOUP
Delicate and refined taste will not leave anyone indifferent!
Ingredients:
hard or processed cheese (at your discretion): 120 grams.
water: one liter.
potatoes: 3 pieces.
carrots: one piece.
onion: one piece.
salt (to taste).
garlic: one clove.
cilantro (to taste).
Cooking method:
1. Fill a saucepan with water and put it on the stove to cook along with the peeled potatoes.
2. While the potatoes are boiling, grate the carrots and chop the onion. Fry the carrots and onions a little, adding butter.
3. After the potatoes boil, throw in the fried carrots and onions.
4. Cook the vegetables until ready.
5. Remove the pan from the stove and blend until smooth with a blender.
6. Put the pan on the fire again and don’t forget to add the cheese. Cook until the cheese is completely dissolved.
7. Stir the finished mixture thoroughly, add cilantro, finely chopped garlic and salt. You can also add prepared mushrooms, ham or shrimp to the soup. Bon appetit!
VITAMIN PURTED VEGETABLE SOUP
Puree vegetable soup is the most versatile; you can change the proportions and composition of the ingredients yourself! The main thing is to maintain the level of density.
Ingredients:
zucchini (medium size): 2 pieces.
leek (optional): one stalk.
potatoes: 3 pieces.
carrots: 2 pieces.
broccoli: 300-400 grams.
cauliflower: 200 grams.
dill: one bunch.
cream (10-15%): 250 milliliters.
butter: 60 grams.
salt.
pepper.
Cooking method:
1. Divide the cabbage and broccoli into florets, rinse, salt the water and cook for 15 minutes.
2. Fry the leeks in melted butter, adding the zucchini, and simmer for 8 minutes.
3. Drain the cabbage and broccoli water into a separate container. Let all the vegetables simmer until fully cooked.
4. While the vegetables are cooking, chop the greens.
5. When the food is ready, remove the pan from the heat and let cool. Then grind everything in a blender.
6. Season with salt, pepper and cream, then blend all the vegetables again using a blender.
7. You can heat the resulting soup over low heat and serve along with herbs (optional).
PUSHED CHICKEN SOUP
Ingredients:
chicken: one carcass.
water: 2.5 liters.
carrot: one piece.
onion: one piece.
parsley: one root.
milk: half a glass.
butter: 60 grams.
vegetable oil: 1 tablespoon.
egg (yolk): one piece.
flour: 2.5 soup spoons.
bay leaf (optional).
salt.
pepper.
Cooking method:
1. Rinse the chicken thoroughly, remove the giblets and let it rest until done.
2. At this time, cut the vegetables and simmer with vegetable oil.
3. Separate the finished chicken from the bones, cut into small pieces and grind in a blender.
4. Using broth, bring the chicken to a mushy state. Strain the puree through a sieve and place the dish in the refrigerator for 20 minutes.
5. While the chicken is cooling, puree the vegetables and prepare the sauce. For the sauce, fry the flour with butter until light golden brown. Then add two tablespoons of chicken broth to the flour and cook for 15 minutes.
6. Mix chicken and vegetable puree with sauce. Mix thoroughly. Add cream, egg and parsley. Grind it all again in a blender and put it on fire.
7. After the soup boils, you can pour it into plates.
SMALL TIPS FOR PREPARING PUREED SOUPS:
Soup from any cereals will cook much faster if you initially use them in ground form.
All products must be fresh, well cleaned and washed.
If you use frozen meat to prepare a dish, then it is better to defrost it naturally. Microwave singing is not entirely appropriate here.
A very strange but effective secret: the less soup, the tastier it is. Don't try to cook the pot a week ahead.
Common problem: too thin or too thick. To avoid an overly thick consistency, pour some of the water in which the vegetables were cooked into a separate container. The issue with thin soup will be solved by a small simple trick: use the number of bowls of water equal to the number of servings.
Maintain the order of the products, namely their sequence in cooking.
It is important to remember that each product has its own cooking time. Therefore, some products need to be cooked separately from each other.
Smoked sausage soup recipes
As a rule, soups are cooked with meat, however, it can be successfully replaced with smoked sausage.
THIS SOUP WILL BE LIKED NOT ONLY BY ADULTS, BUT ALSO BY CHILDREN, AND IS PERFECT FOR A FAMILY DINNER.
SOUP WITH SMOKED SAUSAGE – BASIC PRINCIPLES OF PREPARATION
You can make this soup from anything. It can be bean, noodle or cheese soup, in any case it will be delicious. Feel free to experiment.
Smoked sausage of any kind is suitable for the soup; it will be even tastier if you use several types at once.
Necessary ingredients for soup: potatoes, broth, vegetables, smoked sausage, herbs and spices. The remaining ingredients are added according to the recipe.
Potatoes, carrots and onions are peeled and washed. The potatoes are cut into small pieces. The remaining vegetables are chopped with a knife or using a grater; you can finely chop or grate them.
Pour water or broth into the pan, add potatoes and put on fire.
Smoked sausage is cut into strips or cubes. When the potatoes are almost ready, add pieces of sausage, spices, and herbs to the pan and boil for about five minutes.
You can put the vegetables directly into the pan, or fry them and add them to the soup along with the sausage. At the end, add the greens, remove the pan from the heat, and let it brew for about ten minutes. The soup is served hot.
SOUP WITH SMOKED SAUSAGE AND DUMBLINGS
Ingredients:
Smoked sausages – 300 g;
three potatoes;
onions and carrots - 1 pc.;
30 ml vegetable oil;
egg;
a glass of flour;
a pinch of table salt and pepper;
greenery.
Cooking method:
1. Wash the peeled potatoes and cut them into small pieces. We clean the onions and carrots. Chop the onion into small cubes. Cut the carrots in half. Coarsely grate one half and cut the second into strips. Cut the smoked sausage into cubes or sticks.
2. Pour two and a half liters of water or broth into a saucepan and place it on the stove. As soon as the water boils, add potatoes, half an onion and carrots, cut into strips.
3. Sift the flour into a bowl, beat the egg into it. Gradually add warm water and mix with a spoon. Knead soft, elastic dough.
4. Heat vegetable oil in a frying pan and add grated carrots and finely chopped onions into it. Simmer over medium heat, stirring constantly, for three minutes.
5. Place the roast and sausage into the pan (if desired, you can fry it with vegetables). Salt and pepper.
6. Tear off small pieces from the dough and drop them into the boiling soup. Continue cooking for another ten minutes over low heat. Add finely chopped greens to the soup.
SOUP WITH SMOKED SAUSAGE, LENTIL AND PARMESAN
Ingredients
lentils - half a kilogram;
450 g smoked sausage;
grated parmesan – 200 g;
150 g onion;
carrots – 200 g;
800 g fresh tomatoes;
clove of garlic;
half a lemon;
two liters of broth;
bay leaf;
oregano, basil, nutmeg and black pepper - 5 g each;
salt.
Cooking method
1. Place a thick-bottomed pan on the fire and pour in just a little oil. Cut the sausage into fairly large pieces, place it in a pan and fry until golden brown.
2. Peel and wash the carrots and onions. Chop the onion finely and grate the carrots into long shavings. Add the vegetables to the sausage and fry until translucent.
3. Wash the tomatoes, wipe with a napkin, pour boiling water over them, remove the skin and cut into small cubes.
4. When the vegetables and sausage are fried, season them with spices and chopped garlic. Heat through for a minute and add the tomatoes. Continue frying for a couple more minutes.
5. Pour the broth into the pan. Pour the sorted and washed lentils into the soup, add a bay leaf and salt. Cook for about an hour until the lentils are cooked. Squeeze the juice of half a lemon into the soup. Add 100 g of grated Parmesan, mix well and wait until the soup boils. Divide the hot soup into bowls, sprinkle with a pinch of grated Parmesan and serve.
SOUP WITH SMOKED SAUSAGE AND LEEK
Ingredients:
230 g smoked sausage;
60 g butter;
900 g leeks (light green and white parts);
450 g potatoes;
20 g flour;
4 cup chicken broth;
a pinch of ground pepper and salt.
Cooking method:
1. Cut off the dark green part of the leek. Cut the rest lengthwise into two halves and chop into thin half rings. Place the onion in a deep bowl and rinse in several waters.
2. Cut the sausage into slices and fry in a thick-walled pan until brown. Place the fried sausage on a napkin to drain excess fat. Peel and wash the onions and potatoes. Chop the onion finely and cut the potatoes into arbitrary pieces.
3. Place butter in the same pan, add onions and potatoes, fry, stirring constantly, for about five minutes, until the vegetables soften.
4. Sprinkle the vegetables with flour and continue frying for another minute. Then add the broth in a thin stream and bring to a boil. Turn down the heat and simmer the soup until tender for about a quarter of an hour.
5. Pour one and a half glasses of soup and puree it using a blender. Pour the puree into a saucepan, add the fried sausage, salt and pepper. Serve the soup in portioned bowls, sprinkled with chopped herbs.
SOUP WITH SMOKED SAUSAGE, CABBAGE AND APPLES
Ingredients:
half a fork of cabbage;
two carrots;
400 g smoked sausage;
900 g chicken broth;
bulb;
two apples;
50 g celery;
a pinch of cumin seeds;
salt and ground black pepper - on the tip of a knife.
Cooking method:
1. Peel the carrots and onions and wash them. Remove the top leaves from the cabbage. Finely chop all vegetables except cabbage. Chop the cabbage into short strips. Peel the apples, core them and cut into small cubes. Cut the smoked sausage into slices. Finely chop the celery with a knife.
2. Place a large saucepan on the fire and melt the butter in it. Lay out all the vegetables, add the cumin seeds and simmer, stirring constantly for about eight minutes, until the vegetables are slightly soft.
3. Pour chicken broth into the vegetables, add chopped sausage, small cubes of apples, salt and pepper. As soon as the soup boils, reduce the heat and simmer for about half an hour, stirring.
PEA SOUP WITH SMOKED SAUSAGE
Ingredients:
250 g peas;
hunting sausages – 200 g;
three potatoes;
carrots and onions – 1 pc.;
50 g vegetable oil;
greenery;
200 g slices of loaf for croutons.
Cooking method:
1. Wash the peas, place them in a deep plate and cover with water, leave to soak until the morning. The next day, put it in a saucepan, add about a liter of water and put it on the fire. As soon as the peas boil, skim off the foam, add salt and cook for 20 minutes. Then remove from heat, cool slightly and puree it using a blender.
2. Cut the peeled potatoes as you are used to. Rinse the greens under the tap, shake off excess moisture and chop. Peel, wash and chop the carrots and onions: the onions into small cubes, and the carrots into large shavings.
3. Place the frying pan on the fire, heat the oil in it, add the vegetables and fry until they soften. Remove the skin from the sausage and cut into small strips.
4. Add potatoes to the boiling pea puree, boil for a quarter of an hour, then add the roast and sausage, add salt, and cook for another two minutes.
5. Cut the loaf into cubes and fry, adding salt, in a frying pan until golden brown.
6. Cover the finished soup with a lid and leave for several minutes. Before serving, stir well, pour the soup into bowls and sprinkle with breadcrumbs.
BUCKWHEAT SOUP WITH SMOKED SAUSAGE
Ingredients:
smoked sausages and potatoes – 200 g each;
50 g buckwheat;
carrots and onions;
Bay leaf;
a pinch of pepper and salt.
Cooking method:
1. Place a pan of water on the stove, put a peeled onion and a few bay leaves in it. Peel, wash and grate the carrots with large shavings. Add it to the pan and continue cooking over low heat.
2. Cut the smoked sausage into strips. Place a saucepan on the fire and grease it with oil. Place the sausage in it and fry until golden brown. Cover a plate with a napkin and place the fried sausage in it.
3. Peel, wash and cut the potatoes into pieces as you are used to. Place it in the pan as soon as the broth boils and simmer for 20 minutes. After this time, add the sorted and washed buckwheat to the soup, add salt and pepper and continue cooking for another 8-10 minutes. Add the sausage, boil for a minute, remove the pan from the heat, cover with a lid and leave the soup for another 10 minutes.
SOUP WITH SMOKED SAUSAGE AND PASTA
Ingredients:
smoked sausage – 400 g;
potatoes – 2 pcs.;
small pasta – 200 g;
half an onion and a carrot;
two bay leaves;
parsley (greens) - a small bunch;
peppercorns – 5 pcs.;
vegetable oil;
salt.
Cooking method:
1. Pour one and a half liters of water into a saucepan, place it on the stove and boil.
2. Peel the sausage from the film, cut into small strips, and fry in an almost dry frying pan until golden brown. Add it to the soup and simmer for 7 minutes.
3. Peel and wash the vegetables. Chop the onion and grate the carrots into small shavings. Place the vegetables in the pan where the sausage was fried and fry until golden brown. Transfer the roast to the pan.
4. Peel the potatoes, wash them, cut them into cubes and add to the soup. Sprinkle with spices and add bay leaf. Continue simmering the soup for 25 minutes. Then turn off the heat, cover the pan with a lid and leave for ten minutes. Pour the soup into serving bowls, season each with a pinch of chopped herbs, and serve.
SOUP WITH SMOKED SAUSAGE AND CHEESE Dumplings
Ingredients:
broth - one and a half liters;
200 g smoked sausage;
tomato paste – 10 g;
carrot - half a root vegetable;
vermicelli – 50 g;
some green onions;
butter – 20 g;
cheese – 50 g;
flour - two tbsp. l.;
egg.
Cooking method:
1. Peel and chop the carrots using a coarse grater. Free the sausage from the film and cut into strips or cubes. Lightly fry it in hot oil, then add the carrots and continue frying for another three minutes. Add tomato paste to the fry, stir and remove from heat.
2. Place the vermicelli and fried broth into the boiling broth, stir and simmer over low heat.
3. Finely grate the cheese, place it in a bowl, add butter, egg and flour, add salt and knead the dough. Use a teaspoon to form small dumplings and quickly place them in the boiling soup. Cook until the dumplings float to the surface. Serve the soup with finely chopped green onions.
SOUP WITH SMOKED SAUSAGE AND PROCESSED CHEESE
Ingredients:
potatoes – 4 pcs.;
rice - half a glass;
bulb;
two potatoes;
half a kilogram of processed cheese;
fatty sausage - half a stick;
clove of garlic;
seasoning for soup, pepper and table salt;
greenery.
Cooking method:
1. Pour water into a saucepan and put it on the fire, boil. Peel the potatoes, wash them, cut them into small cubes and pour them into boiling water. Free the smoked sausage from the film and cut into arbitrary pieces. Peel the onion, garlic and carrots, rinse and chop very finely. Rinse the greens under the tap, shake off and chop with a knife.
2. Place the saucepan on the fire, lightly grease with oil, add the sausage and fry until it begins to release juice. Then add the carrots and onions and simmer everything together for about seven minutes.
3. Grind the cheese on a coarse grater and place it in the broth, cook, stirring, until it is completely dissolved. When the potatoes are almost ready, place the sorted and washed rice into the pan and stir. Season the soup with roast, salt and pepper. Shortly before the end of cooking, add finely chopped garlic. Sprinkle with herbs, turn off the heat, cover with a lid and leave to steep for 10 minutes.
SOUP WITH SMOKED SAUSAGE – TIPS AND Tricks FROM COOKING PROS
Place the sausage in a dry or lightly greased frying pan, as it will release its fat during frying. It will be quite enough to fry onions and carrots.
If you are preparing soup with processed cheese, then it is better to take soft cheese in boxes. Sausage cheese can also be used, but it will take a long time to dissolve.
Add garlic to the soup only at the final stage.
The finished soup must be left for some time to infuse, only then can it be served.
You can add the greens a few minutes before they are ready or directly to the plate.
If you want the soup to be less high in calories, you can skip frying and add vegetables and sausage directly to the pan.
SOUP WITH SAUSAGES: noodle soup, solyanka, egg, tomato
There is probably not a single housewife who would not prepare soup with sausages. This dish is known to everyone, even from student days, when there is neither time nor money, but you want to cook something tasty.
There are many recipes for soup with sausages.
This soup can be made from anything. It can be vegetable, noodle, cheese or pea soup.
And of course, a meat hodgepodge is not complete without sausages.
SOUP WITH SAUSAGES – BASIC PRINCIPLES OF PREPARATION
For soup, use boiled or smoked sausages. This is not important. The main thing is that they are fresh and of high quality.
First, cook vegetable or meat broth. Peeled and chopped vegetables are fried in a frying pan. Shortly before the end of frying, add sausages cut into slices or cubes and simmer for a few more minutes over low heat.
Place diced potatoes into the broth and cook until tender. Then add the remaining ingredients and continue cooking. A quarter of an hour before the soup is ready, add fried vegetables and sausages to the soup. The soup is seasoned with herbs, herbs and salt. Rich, aromatic and satisfying soup is ready!
SOUP WITH SAUSAGES AND PASTA
Ingredients:
60 g tomato paste;
300 g sausages;
2 onions;
vegetable oil;
head of garlic;
green salad;
150 g pasta;
table salt;
one and a half liters of chicken broth;
curry;
cheese.
Cooking method:
1. Remove the peel from the garlic and onion, rinse and finely chop with a sharp knife. Heat the oil in a frying pan, add the onion and fry until it turns golden. Then add chopped garlic and keep on fire for another minute. Transfer to a bowl.
2. Free the sausages from the film and cut into circles. Place them in the frying pan where the onions were fried and fry, stirring constantly until golden brown. Add tomato and mix well.
3. Boil the pasta separately. Pour a liter of purified water into the broth, pour everything into a saucepan and heat it up. Place pasta, fried onion and garlic and fried sausages into the heated broth. Add salt, season with curry, and cook for another ten minutes. Wash the lettuce leaves and cut into strips. Add salad to a bowl of soup and sprinkle with grated cheese.
TOMATO SOUP WITH SMOKED SAUSAGES
Ingredients:
half a kilogram of smoked sausages;
a bunch of dill;
300 g cabbage;
rast. oil;
four potatoes;
black pepper and table salt;
bulb;
10 ml table vinegar;
garlic – 2 cloves;
a glass of beef broth;
65 g tomato paste.
Cooking method:
1. Peel and cut the onion into thin rings. Place it in a large saucepan with hot oil and fry the onion until soft.
2. Remove the film from the sausages and cut into circles. Place them in a saucepan with the fried onions. Continue to fry, stirring, for about five minutes.
3. Peel the potatoes, wash and chop into small pieces. Chop the cabbage into squares.
4. Pour two liters of boiling water into the pan, boil, and add chopped vegetables. Cook for a quarter of an hour.
5. Dilute tomato paste with beef broth. Pour this mixture into a saucepan.
6. Season the soup with crushed garlic, black pepper and salt. Pour in table vinegar, stir, and remove the pan from the stove. Serve the soup sprinkled with finely chopped herbs.
SPICY SOUP WITH LENTIL AND SMOKED SAUSAGES
Ingredients:
2 carrots;
ground red and black pepper, sea salt;
250 g lentils;
garlic - to taste;
75 g tomato paste;
500 g smoked sausages.
Cooking method:
1. Wash the lentils thoroughly, fill them with three liters of purified water and let them cook. Add tomato and season with red pepper.
2. Peel the sausages from the film and cut them into small slices. Peel the carrots, rinse and grate coarsely. Finely chop the peeled garlic with a sharp knife or pass it through a press.
3. Fry the carrots in oil until soft, add the garlic and simmer for another minute. Then lay out slices of smoked sausages, season with peppers and fry until the sausages are golden brown. Add tomato paste and simmer for five minutes.
4. Transfer the roast to the lentils and continue cooking until the latter are soft.
TOMATO SOUP WITH PORK, BEANS AND SAUSAGES
Ingredients:
pork – 400 g;
400 g canned beans;
four sausages;
three potatoes;
65 g tomato paste;
30 g vegetable oil;
3 large tomatoes;
2 onions;
garlic – 3 cloves.
Cooking method:
1. Place the washed piece of pork in a five-liter saucepan, add peppercorns and laurel leaves. We will cook the broth over low heat for about an hour.
2. Peel the sausages from the film, cut them into circles and fry in a small amount of oil until an appetizing crust appears. Transfer to a separate plate.
3. Place finely chopped onion in the same frying pan and fry until transparent. Then add chopped garlic and fry for another minute. Place coarsely chopped tomatoes here and simmer a little. Add tomato paste, a little drinking water, mix vigorously and keep on fire for another two minutes.
4. Peel the potatoes, wash them well and cut into small pieces. Place it in the boiling broth and continue cooking for seven minutes.
5. Combine the sausages with the dressing and transfer to the soup. Open the can of beans, salt the liquid, and add the contents to the soup. Cook for another five minutes. Serve the soup by adding a spoonful of sour cream to the plate.
SOUP WITH SAUSAGES “WINTER EVENING”
Ingredients:
250 g sausages;
sea salt;
half a kilogram of Brussels sprouts;
2 tsp each paprika and ground nuts;
1500 ml meat broth;
50 g tomato paste;
2 onions;
butter - a small piece.
Cooking method:
1. Peel the onion, rinse and cut into small cubes. Place the Brussels sprouts in a colander and rinse under the tap. Let's cut it into quarters. Remove the film from the sausages and cut into circles.
2. Dissolve tomato paste in the broth, pour it into a saucepan and boil. Add cabbage to the boiling broth and cook for about ten minutes.
3. Season the soup with salt and paprika. Pour the soup into bowls, add ground walnuts and serve.
CHEESE SOUP WITH SAUSAGES
Ingredients:
2500 ml purified water;
200 g sausages;
2 processed cheese;
75 g sour cream;
five potatoes;
100 g of greens;
a clove of garlic;
leek;
carrots – 130 g.
Cooking method:
1. Peel the potatoes, wash and cut into bars. Peel the carrots and chop into small cubes. Remove the peel from the garlic and crush it through a press. Chop the washed leek into slices. Cut the peeled sausages into circles.
2. Place a pot of water on the stove, boil and add potatoes to the water.
3. While the potatoes are cooking, fry them. Place leeks in hot oil, fry for a couple of minutes, add sausages and continue frying for another two minutes. Place the carrots in the pan and fry for another five minutes.
4. Cut the processed cheese into thin, cross-sectional slices. When the potatoes are ready, dip the cheese slices into the soup. Stir until it is completely dispersed. Add the fry, cook for five minutes, then add salt and sprinkle with fresh, chopped herbs. Turn off the heat, add crushed garlic and sour cream.
ITALIAN SAUSAGE SOUP
Ingredients:
25 ml olive oil;
225 g canned beans;
450 g sausages;
150 g pasta;
onions – 2 pcs.;
800 g canned tomatoes;
garlic – 2 cloves;
900 ml chicken broth.
Cooking method:
1. Pour oil into a saucepan and heat it over moderate heat. Place the sliced sausages into the pan. Fry until they are golden brown. Transfer to a separate bowl.
2. Place chopped onion in a saucepan and sauté until golden brown. Then add finely chopped garlic and simmer for another minute. Remove the tomatoes from the jar into a deep plate, mash them with a fork and add them to the pan.
3. Pour in the chicken broth, boil, turn down the heat and continue cooking, covered for about 25 minutes.
4. Add canned white beans, fried sausages and pre-boiled pasta to the soup. Keep on the heat for a couple more minutes and serve, sprinkled generously with Parmesan.
SOUP WITH SAUSAGES “SNERT”
Ingredients:
pork ham – 500 g;
two potato tubers;
500 g split peas;
table salt and black pepper;
100 g bacon;
1 stalk of celery;
4 smoked sausages;
1 celery root;
onions – 2 pcs.;
2 leeks;
large carrots.
Cooking method:
1. Rinse the peas well. Cut the bacon into strips. Place the peas in a deep saucepan, add water, add bacon and ham. Boil, remove the foam with a slotted spoon.
2. Drain the water, rinse the peas and meat again and fill everything with clean water. Boil again.
3. Peel the carrots, potatoes and celery root and chop them fairly large. Rinse the leek, cut lengthwise and chop into large half rings.
4. Transfer the vegetables to the soup and cook until the peas are cooked through. Then remove the meat, remove the casing and separate it from the bone. Cut the pulp into small pieces. Return the meat back to the soup.
5. Remove the film from the sausages and chop them into circles. Season with salt and pepper. Serve the soup with black bread.
EGG SOUP WITH SAUSAGES
Ingredients:
250 g sausages;
50 g butter;
700 g potatoes;
table salt, green onions and black pepper;
60 g sour cream;
2 eggs.
Cooking method:
1. Peel the potatoes, wash them, and cut them into large pieces. Boil until done.
2. Remove the film from the sausages and chop them into thin slices with a knife. Place the sausages in heated butter and fry until golden brown.
3. Place sour cream in a deep plate, break the eggs into it and beat with a whisk.
4. Drain the potatoes and mash them into a puree using a potato masher. Pour the broth back into the pan and add mashed potatoes to it. Add sausages to the soup and cook for five minutes.
5. Stirring continuously, gradually pour in the mixture of eggs and sour cream. Place finely chopped onions and spices into bowls with soup.
Solyanka with smoked meats
Ingredients:
half a kilogram of beef;
six sausages;
four pickled cucumbers;
khmeli-suneli;
olives – 400 g;
100 g tomato paste;
200 g pork balyk;
2 onions;
50 g flour;
hunting sausages – 3 pcs.
Cooking method:
1. Wash the beef and make broth from it. Remove the finished meat and cut into cubes. Send it back to the broth.
2. Remove the olives from the marinade. Cut each one in half. Chop the pickled cucumbers into cubes. Place the chopped olives and cucumbers into the broth. Cook for a quarter of an hour.
3. Chop sausages and other smoked meats into small pieces. Place in a dry frying pan, fry lightly and add to the broth.
4. Fry the diced onion in oil, add flour and fry with the onion for a couple of minutes. Add the tomato, stir vigorously and turn off the heat.
5. Place the roast into the soup. Season with spices and cook for five minutes. Close the lid and leave for about half an hour. Place a slice of lemon and sour cream in a bowl of soup.
SOUP WITH SAUSAGES – TIPS AND Tricks FROM EXPERIENCED HOUSEWIFE
Add salt to the soup only after the main ingredients have been cooked. Spices and bay leaves are added at the very end.
Leave the finished soup with sausages covered for at least ten minutes. This will make it taste much better.
TAdd omata paste and pickled cucumbers to the soup before finishing cooking.
Cook the soup only over moderate heat to avoid intense boiling. With slow simmering, it will turn out rich and aromatic.
Vegetable soup with dumplings - tasty, satisfying and healthy!
Soup with dumplings is a long-forgotten recipe compared to modern first courses: borscht, pickles, etc., but it is in no way inferior to them in taste, and in terms of economy it even surpasses them, because it consists of the most ordinary products that everyone can find at home and you won’t even need to purchase them additionally!
Dumplings can be prepared in literally every soup, but it is better not to overload complex first courses with them, but add them to vegetable soups and meat broths, where they will best reveal their mouth-watering taste. To prevent the dumplings from turning out bland, add salt and spices to them!
To prepare 4 servings of dumpling soup you will need:
- 1/2 head of cabbage;
- 1 chicken egg;
- 4 potatoes;
- 1 onion;
- 1 bunch of spinach;
- 1 tbsp. wheat flour;
- 0.5 tsp salt;
- 0.5 tsp seasonings;
— 2-3 bay leaves for aroma;
- 20 ml vegetable oil.
To make your vegetable soup rich and appetizing, first fry the onion in vegetable oil. To do this, peel the onion head and rinse it in water, and then chop it into cubes. Heat vegetable oil in a saucepan or pan with a non-stick bottom and add chopped onion. Saute until soft for 3-5 minutes, depending on the size of the cut.
Peel the potato tubers and also rinse in water. Cut into large cubes and add to the fried onion. Let the crust on the potato cubes set for 2 minutes while frying, then add hot water. The amount of water depends on your taste; adding more will result in a thin soup, less will result in a thicker soup. However, do not forget that your first dish will also include dumplings - they will take up half of the saucepan or pan.
Then chop half a head of cabbage and add it to boiling water.
Do the same with spinach. Cut the washed bunch of spinach into strips, discarding the tails, and place in a saucepan.
Beat the chicken egg with a whisk, salt it and add the seasonings of your choice. Add wheat flour and knead the dough as for pancakes. It should be thick, but not steep.
Reduce the heat on the stove to low and, using a teaspoon, spoon the dough into the boiling soup in portions, being careful not to touch each other. The heat must be reduced, since a strongly boiling liquid will not allow the dough to set on the outside and will separate it into parts, and you will end up with a film of dough on the surface of the soup.
Having laid out all the dough in this way, salt the soup and add a few bay leaves. Cover with a lid and simmer for about 2 minutes. During this time, the dumplings will approximately double in size.
Pour the soup into deep serving bowls and serve with mayonnaise or sour cream, not forgetting to sprinkle with chopped green onions.
Borscht with pickled seaweed
Compound: Medium-sized potatoes - 2 pcs., pickled sea cabbage - 100 g, beets - 2 pcs., onion - 1 head, carrots - 1 pc., tomato paste - 1 tbsp. spoon, sugar - 1 teaspoon, vinegar - 1 teaspoon, salt, black peppercorns, bay leaf, spices, herbs - to taste.
Cut carrots, beets and onions into strips. Pour some water into the pan, add tomato paste, sugar and vinegar, add vegetables. Simmer for 30 minutes. Then add the pickled cabbage and simmer for another 15 minutes. Place the potatoes in hot water or broth and boil until half cooked. Add vegetables, bay leaf, spices, salt and cook until tender - 15 minutes. When serving, add finely chopped herbs and sour cream to the borscht.
"Soup of Wisdom"
Compound: Potatoes – 3 pcs., beef – 300 g, onion – 1 pc., grated pumpkin – 4 tbsp. spoons, carrots - 2 pcs., flour - 1 tbsp. spoon, poppy seeds - 2 tbsp. spoons, vegetable oil - 2 tbsp. spoons, parsley - 2 tbsp. spoons, bay leaf - 2 pcs.
Cut the meat into small pieces. Salt and roll in flour, then fry in oil and place in a saucepan. Fry the chopped onion in the same pan and add it to the meat. Cut the pumpkin and potatoes into pieces and add to the soup along with poppy seeds and bay leaves. Add some salt. Add 1 liter of water, boil, close the lid and cook over low heat for 1.5 hours.
At the end of cooking, add chopped herbs to the soup and let it brew for half an hour. You can add dill instead of fresh parsley.
Sauerkraut cabbage soup with squid
Compound: Potatoes – 4–5 pcs., sauerkraut – half a medium fork, squid – 7–8 pcs., carrots – 2 pcs., parsley, root – 2 pcs., onions – 2 pcs., tomato paste – 2 tbsp. spoons, margarine or vegetable oil - 2-3 tbsp. spoons, green onion - 1 bunch, sour cream - 80 g, bay leaf, black peppercorns, salt - to taste.
Clean and rinse the squid thoroughly, boil in salted water over low heat for 3-5 minutes, cut into strips. If the sauerkraut is very sour, rinse it in cold water and squeeze it out a little. Place in a saucepan, add half the specified amount of tomato paste, fat, and a little water. Simmer everything for about an hour. Fry the onion, carrots and parsley root cut into strips with the addition of the remaining tomato paste using fat. 15 minutes before the end of stewing, add fried vegetables to the cabbage. Put water on the fire, and when it boils, add potatoes, cut into slices or small whole tubers. After the potatoes have cooked for 15-20 minutes, add stewed cabbage, squid, peppercorns, salt, bay leaf and cook until done.
Before serving, add sour cream and chopped green onions to the prepared cabbage soup.
Rostov ear
Compound: Small fish – 1 kg, pike perch – 500 g, potatoes – 6 pcs., onions – 2 heads, parsley, root – 2 pcs., red tomatoes – 4 pcs., butter – a tablespoon-sized stick, pepper, herbs, salt - taste.
Wash and peel the potatoes, cut the vegetables into slices. Fillet the pike perch, leaving the skin and bones, and cut into pieces. Boil broth from fish fines and strain it. Then add potatoes and vegetables to it. Add the pike perch pieces 15 minutes before the end of cooking, then add the tomatoes, spices and cook the fish soup until done. Season the finished soup with butter.
South Bohemian soup
Compound: Potatoes – 8 pcs., eggs – 3 pcs., water – 4 glasses, champignons – 5–8 pcs., onion – 1 head, flour – 2–3 tbsp. spoons, bay leaf - 1 leaf, salt, vinegar, dill, cumin - to taste.
Cut the peeled potatoes into cubes and cover with water. Pour in enough water to cover the potatoes completely. Season with bay leaf, cumin, chopped onion and cook until the potatoes are fully cooked. Cut the mushrooms into slices and place in the pan after the potatoes have completely softened, then continue to cook, stirring occasionally. Combine the flour with sour cream, mix well, add the mixture to the potatoes. Reduce heat and continue to cook, stirring to prevent the soup from burning or lumps forming. Beat the eggs one at a time and carefully pour into the boiling soup, stirring with a fork. You can boil the eggs separately in water with vinegar added. Pour the finished soup into bowls and sprinkle with dill.
Sour potato soup with mushrooms
Compound: Medium-sized potatoes – 4–6 pcs., fat – 1–2 tbsp. spoons, flour - 2 tbsp. spoons, garlic - 1 clove, water - 4 cups, dried mushrooms - 6-8 pcs., bay leaf - 1 leaf, sour cream - 1 cup, ground black pepper, sugar, salt - to taste.
Fry the flour with fat, add chopped garlic, fry and cover with water. Add some salt. Peel the potatoes, cut into cubes and place in water. Wash the mushrooms, chop them and also add them to the broth. Add bay leaf, pepper and cook until tender. Pour flour mixed with sour cream into the finished soup, boil everything and add sugar.
Soup with added cheese
Compound: Potatoes – 6-7 pcs., grated cheese – 0.4 cups, parsley – 1 bunch, celery greens – 2-3 sprigs, butter – 30 g, water – 3 cups, lemon – 1 pc.
Wash and peel the potatoes, cut them into cubes and place in boiling water. Mix crushed cheese with finely chopped herbs and add to potatoes cooked until half cooked. Add butter and bring the soup to a boil. Serve with lemon slices.
Rassolnik with rice
Compound: Chicken - half a carcass, potatoes - 3 pcs., carrots - 2 pcs., onions - 2 heads, pickled cucumbers - 5 pcs., parsley - 2 roots, rice - 0.5 cups, brine - 1 cup, bay leaf - 2–3 pcs., mayonnaise or sour cream - to taste.
Cut the chicken into large pieces and place along with the peeled carrots, parsley and onions (in their skins) in cold water. Bring to a boil, skim off the foam, add salt, and cook until the meat is done. Then remove the meat and vegetables and strain the broth. Remove the meat from the bones and put it back into the broth. Peel and cut the potatoes into cubes, add to the meat. Rinse the rice, add to the pan and cook for 10 minutes. Pour cold water over the cucumbers and simmer for 15 minutes, then cut into strips and add to the soup. Add brine, bay leaf and other seasonings. Sauté carrots and onions in oil and add to soup. Cook for 15 minutes. When serving, sprinkle the pickle with chopped herbs and season with mayonnaise or sour cream.
Homemade okroshka
Compound: Potatoes – 3 pcs., bread kvass – 4 cups, fresh cucumber – 2 pcs., beef or pork meat – 100 g, chicken – 100 g, boiled eggs – 2 pcs., mustard – 1 teaspoon, dill, parsley, celery, green onion, salt, black pepper - to taste, sour cream for dressing.
Boil the meat until done. Peel the potatoes, cut into cubes and mix with chopped meat. Chop the onion and rub with salt and pepper. Add the yolks, mustard, a little kvass and grind everything into a paste. Add this dressing to vegetables and meat, mix and refrigerate for half an hour. Add chopped herbs, pour in kvass and stir. Before serving, add crushed egg whites and sour cream to the okroshka with vegetables and meat, stir. Instead of meat, you can use boiled sausage.
Cheese ball soup
Compound: Potatoes – 4 pcs., water – 3 l, chicken leg – 1 pc., onion – 1 head, carrots – 1 pc., thin vermicelli – 0.5 cups, dried mushrooms – 2 pcs., greens, bay leaf, salt, black pepper - to taste.
For the balls: cheese – 50 g, chicken egg – 1 pc., breadcrumbs – 2 tbsp. spoons, vegetable oil - 3 tbsp. spoons.
Boil the chicken in salted water, add dried mushrooms for flavor. Divide the meat into pieces and cut into cubes, then add back to the broth. Peel and cut the potatoes, add to the soup and simmer for 10 minutes. Grate the cheese on a fine grater and combine it with the egg and breadcrumbs. Roll into balls and place them in the soup. Chop the carrots and onions, stew them in oil. When the balls float to the surface, add the frying to the soup. Then add vermicelli, add bay leaf, herbs, salt and cook until tender. A little secret: try not to put a lot of crackers in the dough for cheese balls so that it is not very dense. Roll into balls after wetting your hands with water.
Milk cabbage soup
Compound: Potatoes - 3 pcs., water - 6 cups, cabbage - 0.3 medium head of cabbage, carrots - 1 pc., onion - 1 head, milk 3% fat - 2 cups, dill, salt - to taste, butter butter – 3 tbsp. spoons.
Boil water and add diced potatoes. Chop the cabbage into strips, add to the potatoes and cook until tender. Chop the onion, cut the carrots into thin strips or grate them on a coarse grater. Fry the vegetables and add to the soup. Then pour in hot milk and, adding salt, bring to a boil. When serving, sprinkle with chopped dill.
Champignon puree soup
Compound: Potatoes - 2-3 pcs., broth or water - 8 glasses, fresh champignons - 250 g, processed cheese - 2 pcs., carrots - 1 pc., onion - 1 head, herbs, salt - to taste.
Peel and cut the potatoes into cubes, place in boiling water or broth. Wash the mushrooms and cut them into slices, put half of the mass in the broth and cook for 15 minutes. Grate the cheeses on a coarse grater and 3 minutes before readiness, add to the soup, stirring until they are completely dissolved, and cool. Grate the carrots on a coarse grater, chop the onion and lightly fry them in oil. Add the second half of the mushrooms to them and simmer over low heat until tender. Place the boiled potatoes and mushrooms in a blender, pour in the broth and puree. Place the resulting mixture back into the pan, add the remaining broth and put on fire. After this, add the fried vegetables and mushrooms, add salt and cook for a few minutes. Add the greens at the end.
Cream soup with white sauce
Prepare white sauce from chicken broth (see Creamy chicken soup with tangerines), cook for 40 minutes, add tomato sauce, then add cooked and cut into 5 mm pasta, slices of cooked truffles, ham and porcini mushrooms. Season the soup with fresh cream and egg yolks and add butter.
Compound: chicken sauce - 600 g, tomato sauce - 150 g, pasta - 75 g, truffles - 10 g, ham - 25 g, mushrooms - 25 g, cream - 50 g, egg - 1 pc., butter - 25 g.
Creamy chicken soup with tangerines
Boil the chicken, separate the meat from the bones, leave part of the fillet for garnish, and pass the rest of the meat through a meat grinder two or three times and, adding 2-3 tablespoons of cold broth, rub through a sieve.
Fry the flour with two tablespoons of butter, dilute with four glasses of hot broth, bring to a boil and simmer for 1-3 minutes. Strain the resulting sauce, add the chicken puree into it, stir and, if the soup is very thick, dilute with hot broth and bring to a boil. Then remove from heat, add salt, season with butter and egg yolks mixed with milk.
When serving, add finely chopped fillet and fresh tangerine slices to the soup. Serve the croutons separately.
Compound: chicken - 700 g, butter - 4 tbsp. spoons, flour - 2 tbsp. spoons, tangerines - 4 pcs.; for dressing: eggs - 2 pcs., cream or milk - 1 glass.
Chicken soup
Boil the chicken, separate the meat from the bones, leave a little fillet for garnish, and pass the rest of the meat through a meat grinder two or three times and, adding 2-3 tablespoons of cold broth, rub through a sieve. Fry the flour with two tablespoons of butter, dilute with four glasses of hot broth and boil for 20–30 minutes. Strain the resulting sauce, add the chicken puree into it, stir and, if the soup is very thick, dilute with hot broth and bring to a boil. Then remove from heat, add salt, season with butter and egg yolks mixed with milk. When serving, add finely chopped fillet to the soup. Serve the croutons separately.
Compound: chicken - 1 pc., flour - 2 tbsp. spoons, oil - 4 tbsp. spoons; for dressing: eggs - 2 pcs., milk or cream - 1 glass.
Game soup puree
First fry the prepared poultry (pheasant, black grouse, hazel grouse, partridge), and then cook for 20–30 minutes in meat broth with roots and leeks; at the same time, the game will better retain its characteristic aroma and taste. Separate the finished game meat from the bones, leave part of the fillet for garnish, mince the rest of the meat 2-3 times, add 2-3 tablespoons of cold broth, mix and rub through a sieve.
Further preparation, as well as seasoning and serving the soup, is carried out in the same way as creamed chicken soup.
Compound: pheasant or black grouse - 1 pc. (either hazel grouse or partridge - 2 pcs.), third-grade meat for broth - 500–600 g, flour - 2 tbsp. spoons, leek - 1 pc., carrots - 1 pc., parsley - 1 pc., oil - 4 tbsp. spoons; for dressing: egg - 2 pcs., milk or cream - 1 glass.
Poultry soup
Boil the prepared poultry carcass until tender, separate the flesh from the bones. For garnish, cut the poultry fillet into thin strips, pour in a small amount of broth and boil. Pass the rest of the pulp through a meat grinder with a fine grid and rub through a sieve. The soup is prepared as above. Season the finished soup with leison. When serving, add chopped poultry fillet to the puree soup.Serve the croutons separately.
Compound: poultry (chicken, turkey, duck, chicken) - 150 g, carrots - 20 g, parsley (root) - 20 g, onions - 20 g, wheat flour - 40 g, butter - 40 g, water - 800 g, toast; for lezon: milk - 150 g, egg - 0.25 pcs.
The most important secret when preparing any dish: cook with soul and the result will surprise you!
Such soups are prepared from vegetables, various cereals, meat, poultry, fish and non-fish seafood. Based on the type of preparation, they are divided into puree soups and cream soups. The puree soup is cooked with the addition of white sauce, which, depending on the diet, is made with broth or vegetable or cereal broth. Season with oil or leison. Cream soup is boiled with milk sauce and seasoned with butter, hot cream or milk. Products intended for pureed soups are simmered in their own juice or with a small amount of liquid, then rubbed through a sieve or crushed to a homogeneous consistency in a mixer. Hard-to-cook foods are passed through a meat grinder with a fine grid 2-3 times, then rubbed (you can also grind them in a mortar and then rub them). It is better to grind the cereal in a coffee grinder or mortar.
In puree soups, food particles should not settle to the bottom, but should be evenly distributed throughout the mass, which is facilitated by the sauce added to the soup. Flour for it is sautéed without fat until it is light cream in color or without changing color. Dilute with liquid while stirring, boil for 10-15 minutes and filter. The oil is placed in its natural form, without heating.
If the puree soup is prepared with vegetables containing acid, then the sauce is first combined with hot milk, brought to a boil, and then the product containing acid is added. With this sequence, the milk will not curdle.
To prepare the leison, grind the raw egg yolk and, stirring, pour in the hot milk in a stream. Heat the mixture over low heat (preferably in a water bath) until thickened, without bringing to a boil, strain and pour into the soup. After seasoning, the soup should not be boiled. If there are no contraindications, you can put in it some unprocessed products that retain their characteristic shape: green peas, small cauliflower stalks, as well as chopped vegetables.
Carrot rice soup
Meat or bone broth - 350, carrots - 160, rice - 35, butter - 10; for lezon: milk - 100 or cream - 75, yolks -1/8 pcs.
Cut the carrots into thin slices and lightly saute with butter (5-6 minutes), then pour in hot broth (250 g), add washed rice (25 g) and cook at low boil for 40-45 minutes. Rub the prepared mass, dilute the resulting puree with the remaining broth, heat, season with oil and leison to taste. For garnish, boil rice in broth. Place rice in a plate with soup, serve dried croutons, and dry biscuit.
Spinach soup
Meat broth - 400, spinach - 125, leeks - 20, carrots - 20, flour - 20, butter - 10; for lezon: milk - 100 or cream - 75, yolks - 1/4 pcs.
Lightly saute the leeks. Boil spinach leaves in a small amount of broth or water, then rub through a sieve. Separately, for garnish, boil carrots, cut into small cubes, in broth. Prepare a white sauce from the broth, spinach decoction and sautéed flour, to which add the pureed spinach, sautéed onions and cook for 10-15 minutes. At the end of cooking, strain the soup through a sieve, add the grated onion, then bring to a boil and season with leison and oil. Put carrots in the soup, you can serve croutons separately.
Cauliflower or Brussels sprouts soup
Meat broth - 250, Brussels sprouts or cauliflower - 150, potatoes - 75, butter - 20, milk - 150
Blanch the cabbage for 1 minute, discard, drain and lightly saute with butter (5 minutes), then add sliced potatoes, pour in broth (200 g) and cook at low boil until tender in a sealed container. Rub the mixture, add hot milk, bring to a boil and, removing from heat, add oil. For garnish, select the small seeds at the beginning of cooking and simmer separately with the broth. When serving, add the side dish to the soup. This soup can also be prepared with white or milk sauce.
Cereal soup
Water - 400, cereals (rice, oatmeal, barley) - 50, butter - 15, sugar - 3; for lezon: milk - 100, yolks - 1/2 pcs.
Sort the grains, rinse and cook for about an hour over low heat, then rub together with the broth. Season the mixture with salt and sugar (depending on your diet), bring to a boil, add lezon. When serving, add butter.
Creamy oatmeal soup with pumpkin or zucchini
Vegetable broth - 300, pumpkin or zucchini - 100, rolled oats - 30, butter - 10
Peel the pumpkin or zucchini, cut into pieces and simmer under the lid with the addition of some oil. 10 minutes before readiness, add rolled oats, pour in a little broth (broth or milk) and cook until ready. Strain the soup while hot and dilute with the rest of the liquid. Fill with oil.
Poultry puree soup
Chicken, chicken, turkey - 100, carrots - 10, parsley - 10, onions - 10, butter - 15; for lezon: milk - 100 or cream - 70, yolks - 1/4 pcs.
Boil the chicken with the roots until tender, then separate the meat from the bones and grind it in a mortar or meat grinder. Dilute with cold broth to a mushy consistency. Rub the resulting mass through a sieve and store until combined with the sauce in a sealed container in the cold. Prepare a white sauce from the broth and sautéed flour, strain it, combine with the pureed mixture and bring to a boil. Season the finished soup with lezon and a piece of butter to taste. Serve the croutons separately.
Puree fish soup
Fresh fish fillet - 70, butter - 20, flour -15, milk - 200, fish broth - 150, cream - 50
Poach the fish fillet with butter, pass through a meat grinder with a fine wire rack twice, adding fish broth. Bring to a mushy consistency. Combine the resulting puree with a strained white sauce made from milk and fish broth (you can use slimy soup), heat to a boil, bring, adding broth, to the consistency of puree soup and season with cream and butter, salt to taste (except for diets in which salt not shown). Serve the croutons separately.
Cream soup of vegetables
Vegetable broth - 250, carrots - 30, cabbage - 30, potatoes - 40, green peas - 20, flour - 5, butter - 10, milk - 70
Pour boiling broth over cabbage and potatoes and cook over low heat until soft. Chop the carrots and simmer with butter. Boil green peas (or take canned ones). Rub all the vegetables through a sieve, combine with milk sauce, dilute with hot broth, bring to a boil, skim off the foam, season with butter.
Many people consider puree soup to be a frivolous dish, but in vain. The most common pureed soup in our country is accidentally overcooked pea soup. Some housewives cannot even think of the idea of turning “normal” soup into puree soup. And it’s completely in vain, because puree soup is a very nourishing, aromatic dish that you shouldn’t be ashamed to serve to guests. In many national cuisines, puree soup takes its place of honor: in France it is mushroom or onion soup or broccoli puree soup, in Mexico it is tomato gazpacho, in the USA it is pureed pumpkin soup.
Vegetables are most often used to prepare puree soup, but no one forbids you to add legumes, cereals, fish, poultry or meat to your soup. In addition, the recipe often contains milk, cream or butter - with them, the puree soup becomes especially tender and velvety. Finely grated hard cheese adds piquancy, dry white wine adds new shades of taste, and small crackers, which can be poured directly onto a plate, have such a delicious crunch!
Cooking puree soup is somewhat different from cooking regular soup. The vegetables are pre-cut into pieces and simmered in a thick-walled bowl in butter until soft. After this, add wine (if necessary), heat until the wine evaporates by about half, pour in broth (vegetable, fish, chicken or meat) and bring to a boil. Then reduce the heat and simmer until done. Vegetables should be soft, but not mushy. Then the vegetables are rubbed through a sieve or pureed in a blender, returned to the pan and broth is added if the soup is too thick. Only after this can the soup puree be salted and seasoned. When serving, the puree soup is decorated with herbs.
Bon appetit!
Larisa Shuftaykina
