It is impossible to imagine a full dinner without a plate of hot, tasty, rich soup. In some families, first-course recipes are passed on for many years from mother to daughter. There is a huge number of a wide variety of soups, which differ not only in the content of products in them, but also have a different consistency. It is not possible to list all of them in this material, in this case the whole article would consist only of the names of the dishes. The most popular soups include borscht, hodgepodge, cabbage soup, mashed soups, cheese soups, fish, mushroom, cereal, vegetable, etc. We offer material that presents the most interesting recipes for original soups.
Curry Pumpkin Soup
It is believed that for proper digestion, soup should be eaten daily. Soups are especially useful for the body in winter: they will help to get enough and warm up. It is noted that the more north the people live, the more soups in the national cuisine. Today we will tell you how to make pumpkin soup. This vegetable will enrich the soup with vitamins, and curry will give it a rich aroma. If you add cream to this dish, its taste will become even more tender. We will need:
- 100 ml cream;
- 1 kg of pumpkin;
- 3 tbsp. l butter;
- 1.5 liters of any broth (meat or vegetable);
- a bunch of parsley;
- 15 g of olive oil;
- 1 tsp curry;
- some salt.
The original pumpkin soup is prepared as follows: take a large pan, heat both types of oil in it and fry the chopped onion in it until transparent, add curry and mix. Remove the peel from the pumpkin and cut into large pieces, add to the onion, fry for a minute, fill with broth and cook until tender. On average, it will take about 30 minutes. Most of the broth is poured into another container. Grind the soft pumpkin with a blender and pour again with the same broth. Add cream, salt and heat a little. When serving, decorate with parsley.
American soup
Such a soup is extremely popular in its homeland - in America. It includes wild black rice, mushrooms, chicken and vegetables. By the way, rice has an unusual appearance: it is black in color and longer, has a delicate taste and aroma. If you have not tried this product, we recommend that you cook it. Wild rice is currently available at any store. Necessary components:
- 300 g of boiled chicken;
- 3 tbsp. l vegetable oil;
- 2 l of broth (chicken);
- 200 g of mushrooms;
- 2 stalks of celery;
- onion head;
- 2 medium carrots;
- 1 tsp thyme
- Art. 10% cream;
- 100 g of flour;
- Art. wild rice;
- parsley greens.
To prepare the original chicken soup, you must first cook the rice, cook it in the traditional way for about 45 minutes. In a saucepan, dissolve the oil and fry celery, carrots, onions in it, then add thyme and flour to them, simmer, stirring constantly, for 2-3 minutes. Add the broth and bring to a boil, after it boils, put chopped mushrooms, chicken, pepper and salt into it. We simmer on low heat for about ten minutes, add rice, pour cream and let the soup boil. After 5 minutes, turn off the stove, put parsley in the soup and let it brew.
Shrimp Cheese Soup
We offer a recipe for an original and delicious shrimp soup. We hope that such a cheese soup will appeal to everyone, especially seafood lovers. From reviews of this soup it is known that for a long time it gives a feeling of fullness. We will need:
- 150 g of cheese (hard);
- ½ tsp tomato paste or 1 tomato;
- 2 tbsp. l rice;
- 1 onion;
- 400 g of shrimp;
- 2 tbsp. l next oils;
- pepper, lavrushka, salt;
- 2 cloves of garlic.
Cooking step by step
Before you start cooking the original soup according to the recipe, you need to soak the rice for a while in water. Further cooking is quite simple:
- We wash the rice, pour water into it again, put it on the fire and bring to readiness.
- In a stewpan until golden brown, fry the onion in oil, then fry the tomato or pasta here.
- At the same time, while the rice is being cooked, we clear the shrimp, add the seafood to it 5 minutes before the cereal is ready.
- Immediately after the shrimp has been lowered into the pan, add salt and pepper, fried vegetables, chopped garlic and a couple of parsley.
- We add cheese (grated) to the soup only when it is ready and removed from the heat. After the cheese has completely dissolved, a delicate and tasty soup can be served.
Kharcho soup: an original recipe
One of the most beloved and popular spicy soups is kharcho soup. The unusually fragrant, rich and spicy Georgian kharcho, according to reviews, is one of the best soups for warming on cold evenings. It should take:
- beef - 400 g;
- tomatoes - 500 g;
- two beef bones;
- spices to taste;
- onion - 3 pcs.;
- dill and parsley;
- rice - 3 tbsp. l .;
- garlic - 1 clove;
- coriander (cilantro) - to taste.
Cooking recommendations
We prepare the original kharcho soup as follows: cut the beef into slices (medium-sized), put it together with the bones in a saucepan and pour 2.5 liters of water. As soon as the broth boils, using a slotted spoon we remove the foam, reduce the fire. Cook the meat for an hour and a half. 30 minutes before the end of cooking, put the celery root in the broth and salt.
While the meat is being cooked, finely chop the onion and fry in oil over low heat. After the onion has a golden hue, put the meat from the broth cooked until ready, close the lid and simmer for a quarter of an hour, a photo of the original soup is presented below.
While the vegetables and meat are being stewed, we will prepare the tomatoes. We pour tomatoes with boiling water, remove the skin from them and cut them into a cube shape. Combine them with onions and meat, simmer for ten minutes. Ready vegetables are put in the broth and bring to a boil. As soon as this happens, we fall asleep rice and cook for five minutes, after which we reduce the fire and add spices to the soup. At the last stage, add chopped garlic and finely chopped greens to the kharcho, then immediately turn off the soup. Before serving kharcho should be infused for an hour.
Italian tomato soup
This soup is very quick and easy to prepare. Its feature is that tortellini acts as the main component. So called pasta with filling, which is a bit similar in appearance to dumplings. Therefore, in order to prepare this soup, first of all you need to purchase tortellini. According to reviews, this dish is characterized by excellent taste and has a beautiful appearance. Take:
- a head of garlic;
- 700 g canned tomatoes;
- onion head;
- liter of chicken stock;
- 1 bay leaf;
- 300 g spinach;
- 1 tsp. paprika, oregano and basil;
- 300 g tortellini with cheese (can be with another filling);
- ½ tsp. pepper and salt;
- some greens and hard cheese (grated).
How to cook
The original and tasty soup is also unusually beautiful. If you use fresh tomatoes to make the soup, peel them off. This is done quite simply: the tomato has a slightly criss-cross skin, the tomato is scalded with boiling water and peeled. After that, the tomatoes are cut into small pieces, fried in a pan with a lid closed for several minutes.
- In a roasting pan, dissolve the butter, put finely chopped onions and fry for five minutes. After that, we send garlic, salt, pepper and paprika there, fry one minute until a pleasant aroma appears.
- Add chopped canned or stewed tomatoes to the onion and spices, fill with broth, put basil, bay leaf, oregano and bring to a boil.
- Reduce the heat, add the tortellini to the mass and cook until tender (usually it takes about nine minutes).
- Add the spinach, simmer over the fire for several minutes, sprinkle with cheese and fresh herbs and serve immediately.
Carrot Soup with Orange Juice
Introducing another recipe for an original soup that is strikingly different from the way you prepare other first courses. The ingredients necessary for its preparation:
- oil cl. - 30 g;
- carrots - 500 g;
- onion - 1 pc.;
- chicken broth (water) - 500 ml;
- nutmeg - a pinch;
- orange juice - 100 ml;
- pepper, salt;
- natural yogurt, sour cream, cream - for serving.
Cooking
My root crop, clean, cut into small circles and boil. We take a pan with a thick bottom, dissolve the oil in it and pass the onions. Then add the carrots, fill with water or broth and let it boil, then pour in the orange juice and cook for another 10 minutes. Beat the mass in a blender, add spices and nutmeg, once again bring to a boil, mix well and remove from heat. When serving with carrot soup, serve yogurt, cream or sour cream.
Hungarian Soup with Cauliflower, Dumplings and Paprika
Today we have collected recipes for you, according to which we prepare soups, both original and delicious. We present you a recipe for a vegetarian first course. We will need:
- 1/3 Art. flour;
- 6 tbsp. l butter;
- ½ tsp salts;
- 1.5 hot pepper;
- large onion head;
- egg;
- 2 l of broth;
- one medium carrot;
- a small head of cauliflower;
- salt and spices;
- not too big bunch of parsley.
First, let's prepare the dumplings: in a bowl, mix the flour and salt, add 4 large tablespoons of cl. oil and mix both ingredients until they turn into lumps the size of a small pea. Then add the egg and knead the dough. After that, put it in the refrigerator.
In the remaining oil in a saucepan, fry the peppers and onions until soft, add to the broth, put the cabbage and carrots disassembled into inflorescences, add pepper, salt, bring to a boil. After this happens, reduce the heat, cook until vegetables are ready. It will take about a quarter of an hour.
Using a teaspoon, pluck small pieces of dough and put them in boiling soup, cook for about 3 minutes. When serving, sprinkle with parsley.
Turkish lentil soup
We prepare a delicious and original soup of Turkish cuisine. In Turkey, this is one of the most common first courses, in popularity it is comparable only to borsch in Russia. The following products should be taken:
- 1 tbsp. lentils;
- 2 l of beef or chicken stock;
- dry mint, hot pepper (you can replace it with paprika), zira or thyme;
- salt;
- bulb;
- 1 tbsp. l tomato paste;
- ½ tbsp bulgur (wheat groats);
- 2 tbsp. l butter.
We wash the lentils, pour the broth and put on the fire, after it boils, fill the bulgur. We make the fire smaller and cook until the cereals are ready, on average it will take 30-40 minutes.
In butter, fry finely chopped onions, in a separate container, dilute the tomato paste with broth, pour into the onion and boil for a couple of minutes. Put the resulting mass in the soup and add salt to it. A quarter of an hour before the end of cooking, put spices in the dish: thyme or zira, mint. You can see the soup prepared according to the original recipe in the photo below!
Remove the soup from the heat, let it brew for 10 minutes. If desired, lentil soup can be mashed with a blender. You can do without this procedure, because the soup will already be thick and uniform. Before serving, sprinkle with paprika or hot pepper.
French Cheese Soup
Cheese soups are fairly easy to make, but have a wonderful creamy taste. And they are incredibly nutritious. We offer to prepare an original chicken soup, which includes vegetables and cheese. We will need:
- 400 g chicken fillet;
- 200 g cream cheese (soft)
- 3 potato tubers;
- 1 carrot;
- spices and salt to taste;
- 30 ml rust oils;
- 3 bay leaves;
- greens (any) to taste.
For croutons:
- baguette;
- olive oil;
- garlic.
Step by step recipe:
- In a small saucepan, boil one and a half liters of water, cut the chicken into cubes and dip in boiling water.
- Add sweet peas, salt, parsley and pepper. Boil all the ingredients for about 20 minutes.
- We clean the potatoes and give it the shape of a cube. We take out the meat from the broth, put potatoes in its place, cook for 7 minutes.
- We clean the carrots and finely grate, you can cut into strips. We passer in sunflower oil, a little salt and pepper. Lower the grill into the broth and cook for seven minutes.
- Turn off the stove, add the cream cheese (crushed) to the soup and mix.
For croutons, cut baguettes into long slices, peel a clove of garlic, cut in half along. Sprinkle the baguette slices quite abundantly with olive oil, rub them well with garlic on both sides. Place on a baking sheet, place in a bakery at 200 ° C for several minutes. Serve garlic croutons with cheese soup in French.
Tom Yam soup: an original recipe
This soup is a national dish of Thailand and Laos. It is also popular in neighboring countries: Indonesia, Malaysia and Singapore. Preparing soup in chicken broth with the addition of shrimp, chicken, fish and other seafood, has a sweet and sour taste. For a more precise name for the soup, a kind of broth or meat is added at the end. For example, Tom Yam with chicken sounds like “Tom Yam Kai”, with seafood - “Tom Yam Thale”, etc.
Let's proceed to the description of the recipe for the original soup - Tom Yam. First of all, prepare the broth: for this we combine the following components: 15 g of chicken broth, 90 ml of coconut milk, 3 g of shrimp sauce, 120 ml of water. Warm up over medium heat until small bubbles appear (this is the first stage of boiling). We heat, mix, lower the heat to the smallest and leave the container on the stove.
In a stewpan, heat 16 g of oil, add 4 g of dried lemongrass (cut into thin strips), 5 g of galanga, cut into small pieces (this ingredient can be replaced with ginger), a few leaves of lime. All this is fried, stirring occasionally, for a couple of minutes.
We send 25 g of shrimp, 20 g of scallop, 25 g of squid to the stew-pan. Please note: all seafood should be well cleaned, squid cut into small squares. Fry until the shrimp is red. In the event that you have prepared shrimp, frying should not last more than 2 minutes.
3 cherry tomatoes cut in half and add to the rest of the products, fry for about a minute and a half. While the tomatoes are cooked, cut three sprigs of green onions with not too long strips and place in a stewpan. After one minute, fill in all 220 ml of broth. Add about 6 g of spicy thick red seasoning to the soup. It can be chili, sriracha, tabasco sauce or a special spicy base for tom yam soup. At the last moment, squeeze the juice out of half the lime. Note that with prolonged heating, the juice of this citrus changes its taste and aroma. After adding the juice, the soup should be boiled for no more than 30 seconds and serve immediately. From this quantity of products you will get one serving of soup, in 350-400 g. If you want to treat your guests with this original soup, you can cook the broth in advance, and calculate the remaining ingredients according to the number of guests.
Gazpacho
Speaking of delicious original soups, one cannot but say about the preparation of gazpacho - a famous dish of Spanish cuisine. This is a light cold soup, which is prepared from mashed fresh vegetables. Most often it is consumed in hot weather. This soup does not include any kind of meat, so it is eaten by vegans and vegetarians.
- tomatoes - 450 g;
- canned pepper - 1 pc.;
- onion head;
- cilantro - ½ st .;
- olive oil - ¼ st .;
- cucumber - 1 pc.;
- tomato juice - 700 ml;
- wine vinegar (red) - 1/3 tbsp .;
- Tabasco sauce.
Scald the tomato with boiling water and remove the skin, ½ part of their total amount is cut into small pieces. Take half the cucumber and onion, chop. All vegetables are transferred to the food processor, add red pepper and mashed.
We transfer to the container, add tomato juice, chopped cilantro, oil, vinegar and a few drops of Tabasco, mix. Cut the remaining vegetables into small cubes, first remove the seeds from the tomatoes and add to the dish, season with spices and remove in a cold place. According to consumer reviews, such a soup really has a refreshing effect. Pay attention to the original serving of the soup.
Beetroot cream soup
An unusually beautiful, elegant soup with a pleasant and refreshing taste can be prepared from beets. All the ingredients for its preparation are quite affordable. The soup is served chilled or at room temperature. For work, we need:
- 1 liter of vegetable broth;
- 2 large beets;
- 1 pc. - carrots, green apple, onions, potatoes;
- 2 cloves of garlic;
- 5 tbsp. l spoons of sour cream (non-greasy);
- Brown sugar;
- 1.5 tbsp. kefir;
- olive oil;
- salt;
- dill.
In order to get an incredibly delicious aromatic broth, vegetables must be slightly baked in the oven. We will bake carrots cut in half, parsley root, onion and leek. We dip the vegetables in cold water and cook the broth over low heat. Once it boils, add allspice and set the minimum heat. The broth is cooked for 30 to 60 minutes. After which it must be filtered.
Wrap the beets in foil and bake in the oven at 180 ° C until it becomes soft. Dice potatoes (medium-sized), fry vegetables in a saucepan in oil for about five minutes. Let the broth boil and put all the vegetables in it, cook until the potatoes are ready.
We clean and chop the beets, add to the pan and warm for five minutes. Beat the vegetable soup until smooth, cool to room temperature, add salt, kefir, sugar to it (it is needed if the beets are unsweetened). At the apple we remove the core, grind in a blender along with the peel. Finely chop the dill, add it to sour cream and applesauce. When serving, add 2 tbsp to each plate. l sour cream and apple mixture. According to reviews, such a soup turns out to be unusually tasty and tender.