Bright tomato and beetroot soups are present in almost all world cuisines and differ from each other not only in composition, but also in the method of preparation. Therefore, they will be a great way to diversify the familiar menu and make dinner even for those who are used to doing without the first. Today's publication will cover the most popular recipes for red soups.
Beetroot soup
This is a well-known Russian dish served cold. It is prepared from a large number of vegetables. A rich color acquires due to the presence of beets. To pamper your home with refreshing red soup in the summer heat, you will need:
- 440 g of beets.
- 280 g of cucumbers.
- 140 g sour cream.
- 15 ml of lemon juice.
- 4 eggs.
- ½ tsp. salt and sugar.
- Water and greens.
To begin playing the recipe for red soup, the photo of which can arouse appetite even for those who did not plan to sit down at the dinner table, you need to beetroot processing. It is washed, cleaned, filled with water, acidified with lemon juice, and boiled until tender. The softened beets are removed from the pan, finely chopped and returned to the cooled strained broth. Salt, sugar, chopped greens, chopped cucumbers and heat-treated egg whites are added there. Before serving, each serving of beetroot is seasoned with fresh sour cream.
Gazpacho
This is a thick Spanish red soup based on tomatoes. It is used chilled and is perfect for a summer lunch. To make it for yourself and your family, you will need:
- 10 tomatoes.
- 2 cloves of garlic.
- 4 sweet peppers.
- 2 fresh cucumbers.
- 1 onion.
- 3 slices of dried white bread.
- According to 2 tbsp. l lemon juice and olive oil.
- Salt and water.
Washed tomatoes are cut in the area of the stalk and briefly placed in boiling water. Literally after a couple of minutes, they are carefully peeled, cut into slices and chopped in a blender together with bell pepper, onion and garlic. The resulting mass is salted, acidified with lemon juice and poured into plates. Before serving, each serving is supplemented with chopped cucumbers and crackers made of white bread, fried in a dry hot pan.
Bob chorba
Under this unusual name is bean red soup, the recipe of which was borrowed from Bulgarian culinary specialists. It contains a large number of vegetables, making it incredibly useful. And the added spices give it a light oriental touch. To cook a real bob chorba, you will need:
- 500 g of beans.
- 50 g of root celery.
- 2 tomatoes.
- 2 onions.
- 1 carrot.
- 3 cloves of garlic.
- 1 bell pepper.
- 2 lavrushki.
- 2 tbsp. l tomato paste.
- 1 tbsp. l dry peppermint.
- Salt, settled water, vegetable oil and spices.
First you need to do beans. It is soaked in cold water and left for several hours. As soon as it swells, it is thrown into a colander and sent to a voluminous bowl, in which there are already fried vegetables and tomato paste. All this is poured with 1.5 glasses of water and simmered over low heat. Shortly before the completion of the process, the soup is supplemented with salt, spices, mint, parsley and crushed garlic. Serve it hot with freshly baked homemade bread.
Red chicken soup
This aromatic first course has a pleasant, moderately pungent taste. Therefore, it can be recommended to those who appreciate savory soups. To cook it, you will need:
- 300 g pickled chicken.
- 100 g of bacon.
- 2 carrots.
- 1 onion.
- 1 purslane.
- 1 small forks of Chinese cabbage.
- 1 can of canned tomatoes.
- 2 bouillon cubes.
- 1 liter of water.
- ½ tsp dried thyme.
- Salt, Parmesan, vegetable oil and cayenne pepper.
Marinated fillet is cut into medium-sized cubes and fried in a deep pan. As soon as it is browned, bacon, chopped onions, carrots, purslane and Chinese cabbage are alternately added to it. At the next stage, the future soup is supplemented with tomatoes, salt, spices, stock cubes and water. All this is cooked until cooked, and then poured into portioned plates and sprinkled with grated Parmesan.
Tomato Soup
This fragrant first course is equally suitable for both adults and small eaters. It has a delicate creamy consistency and a unique fortified composition. To make red soup puree, you will need:
- 500 ml of broth.
- 80 ml cream (20%).
- 30 g of soft oil.
- 4 tomatoes.
- 2 sweet peppers.
- 1 carrot.
- 2 onions.
- Salt, ground paprika, dried oregano and lavrushka.
All vegetables are rinsed, if necessary, cleaned of all unnecessary, cut and alternately sent to a pan greased with melted butter. As soon as they become soft, they are poured with broth, salted, seasoned and boiled for no longer than twenty minutes from the moment of boiling. Ready vegetables are treated with a blender, after removing the lavrushka from them. The resulting puree is diluted with cream and warmed over low heat, not allowing to boil.
Red fish soup
This recipe was invented by Italian chefs and enjoys well-deserved popularity among Mediterranean hostesses. To repeat it at home, you will need:
- 700 g cod fillet.
- 700 g of peeled tomatoes in their own juice.
- 150 g of butter.
- 500 ml of dry white wine.
- 1 liter of boiled water.
- 1 liter of fish stock.
- 1 kg of seafood.
- 1 kg of peeled shrimp.
- 2 onions.
- 3 cloves of garlic.
- Salt, basil, thyme and oregano.
In a deep saucepan, melt the butter and fry the onion and garlic in it. After a couple of minutes, mashed tomatoes are added to them. All this is briefly heated over low heat, and then supplemented with water, broth, wine, dried herbs and lavrushka. The future soup is covered and boiled for about half an hour. After the specified time, the sliced cod fillet, shrimp and pre-processed sea cocktail are loaded into the common pan. After seven minutes, the finished soup is poured into deep plates and served with warm crispy bread.
In conclusion, it is worth noting that this recipe is good because it leaves the opportunity for the manifestation of culinary fantasies. For example, canned tomatoes can be safely replaced with fresh fruits. To do this, they are blanched in boiling water, peeled and crushed with a blender. It is also not necessary to add cod to the soup. Instead, you can use any other marine white fish.