It is important to inculcate such a good habit as eating soups for lunch. Dishes can significantly improve the body. Cooking a delicious first course is quite simple. To do this, you can use almost any ingredients: vegetables, mushrooms, legumes, chicken, pork, beef and, of course, your favorite spices. A selection of time-tested recipes will help make the soup not only useful, but also very tasty.
Simple Meatball Lunch Soup
Essential Ingredients:
- Potato - 5 pieces.
- Pork - 800 grams.
- Chives - 1 bunch.
- Basil - 0.5 teaspoon.
- Carrots - 2 pieces.
- Ground pepper - 3-4 pinches.
- Rice - 300 grams.
- Semolina - 2 tablespoons.
- Parsley - 0, 5 bunch.
- Allspice - 5 peas.
- Eggs - 2 pieces.
- Salt - 1 dessert spoon.
- Onion - 1 large head.
- Dill - 1 bunch.
Cooking process
To cook soup for lunch or do without it - everyone decides for himself. All those who take good care of their health and eat right, of course, include tasty and healthy first courses in their diet. Plain water, tea, milk, coffee or juice can in no way replace a bowl of hot soup. Refusing the first dish, a person deprives his body of healthy dietary fiber, which contribute to the secretion of gastric juice and smooth out the effects of dry and solid food on the inner shell of the digestive tract. Among a large assortment you need to choose what delicious soup to cook for lunch. We offer a simple and at the same time satisfying first course with meatballs.
Armed with a recipe for soup with a photo, it will not be difficult to cook dinner. To begin with, rinse the rice grains well by repeating the procedure several times. Place it in a pan, pour in water and send to the stove to cook. The next recipe for lunch is pork meatballs. Rinse a piece of meat in cold water and divide into several parts. Then scroll them through the meat grinder. Rinse fresh young onions and parsley under running cold water and shake. Chop finely and add to the minced meat. Drive in two eggs, pepper and salt. Stir all the minced meat ingredients thoroughly and form small meatballs out of it.
Next, according to the recipe for soup for lunch, go to the vegetables and prepare them for cooking. Rinse the onion, peeled, lightly and chop very finely. Peel the carrots first, wash, and then cut into cubes, cubes or half rings as desired. Cut the peel of the potato, wash it well and chop it into pieces. In the process of preparing vegetables, one should not forget about rice, as soon as it boils, carefully lower the meatballs from pork minced meat into the pan to it.
According to the recipe for soup for lunch, wait until the boil and cook meatballs with rice for another twenty-five minutes over medium heat, collecting foam from the surface. Then put pieces of potatoes and carrots in the pan, as well as chopped onions. Boil all the ingredients of the soup for ten minutes and add to them the spices indicated in the soup recipe for lunch. Stir, try on salt and, if it is not enough for your taste, add a little more salt. Cook soup, checking the readiness of rice, as well as potatoes. Shortly before turning off the fire, put finely chopped fresh dill into the pan. Stir and cook the first dish until cooked. Using this recipe, you can cook quickly and tasty soup for lunch and feed them the whole family. Bon Appetit!
Chicken Noodle Soup
Products for soup:
- Chicken - 1 large carcass.
- Bell pepper - 3 pieces.
- Basil - 0.5 teaspoon.
- Potato - 5 pieces.
- Dill - 10 branches.
- Carrots - 2 pieces.
- Salt - 2 dessert spoons.
- Water - 4.5 liters.
- Garlic - 3 cloves.
- Red pepper - 1/3 teaspoon.
- Onion - 2 heads.
- Bay leaves - 2 pieces.
- Parsley - 10 branches.
- Peppercorns - 5 pieces.
- Flour - 400 grams.
- Sunflower oil - 6 tablespoons.
- Celery - 1 branch.
- Eggs - 2 pieces.
Cooking according to the recipe
Modern science casts doubt on the importance of daily meals. Do not change your balanced and healthy diet, succumbing to fashion trends. Borsch, stew, broths, pickles and soups must be on the daily menu of a person who wants to stay healthy as long as possible. Soup is a rather satisfying dish, but thanks to its easy digestion, it improves digestion. Going through the options of soups for lunch, choose a fragrant first course dish with homemade chicken and noodles. Meat cooked with vegetables retains the largest amount of nutrients, as well as vitamins. But the main thing is to cook soup for dinner in order to feed the family with a delicious first course.
First of all, you need to cook chicken broth. Rinse and dry the chicken carcass first. Then remove all the skin with the fat, divide it into four parts, and optionally into smaller pieces. Place whole peeled onion heads, washed celery, sweet peppers and bay leaves on the bottom of the pan. Spread chicken pieces on top. Pour boiling water over the meat by five centimeters and place the pan on the stove. Let the meat and spices boil, reduce the heat to a minimum and do not leave the stove so as not to miss the formation of foam and collect it in time. Salted broth and cook for another thirty minutes.
Further, in order to cook quickly and tasty soup for lunch, you need to carefully get all the pieces of chicken meat, put it in a container and close the lid so that it does not wind off. Get the rest of the ingredients, and strain the strong rich broth through cheesecloth and pour back into the pan. Now you need to go to the vegetables. Wash red bell pepper, peel seeds and internal partitions and cut into slices. After peeling, wash the potatoes well and cut into small pieces. Grind the peeled carrots as desired on a grater or knife. Separate fresh dill and parsley from branches, rinse and chop finely.
Then, in a saucepan with broth, dip the pieces of potatoes, pour the right amount of boiled hot water and put on a simmer. Next, to cook chicken noodle soup for lunch, fry the carrots and bell peppers in a frying pan with hot oil. While boiling potatoes, you need to do the cooking of homemade noodles. Sift flour on a table, make a small depression in the center and break two eggs into it. Knead a tight and dense dough. Using the noodles cut from the dough, chop thin noodles.
When the potatoes are boiled for about ten minutes, add the sautรฉed carrots and bell pepper to it. Cook the same amount. Open the container with the cooled pieces of chicken, separate the boiled meat from all the bones and lower them into a simmered broth with vegetables. Then add homemade noodles, paprika, basil, salt and minced garlic. Stir and leave the pan on the stove for another five minutes. Then turn off the fire, add finely chopped greens, stir, cover and let it brew for fifteen minutes. A tasty, hearty and fragrant first course is ready to be served on the dining table. It is not so important what kind of soup to cook for dinner for your family, the main thing is that it is present on the menu every day.
Oyster soup with potatoes, meat and cream cheese
Ingredients for cooking:
- Oyster mushrooms - 1.5 kilograms.
- Carrots - 2 pieces.
- Beef drumsticks - 4 pieces.
- Onion - 2 pieces.
- Parsley - 1 bunch.
- Creamy processed cheese - 200 grams.
- Ground seasoning of five peppers - 1 teaspoon.
- Potato - 6 pieces.
- Dill - 1 bunch.
- Oil - 100 milliliters.
- Garlic - 3 cloves.
- Salt - 1 dessert spoon.
- Coriander - 0.5 teaspoon.
Cooking a hearty soup
Do not know what delicious soup to cook for lunch to diversify the menu and treat your loved ones with an original dish? Try to cook a delicious and satisfying mushroom soup. It is best to use oyster mushrooms for this, since they, having a pronounced aroma, saturate the soup with a unique taste. The first dish prepared on meat broth turns out to be very satisfying and rich.
The first thing to do is to take a larger pan, five liters, put the washed beef shanks into it , fill it with water almost to the top and put it on fire. After the meat boils, reduce the power of the fire to a minimum, almost completely cover the pan with a lid and cook for an hour and a half. This time is more than enough to prepare all the other components of the soup for cooking.
Wash and finely chop the potatoes after cutting the peel. First, peel the carrots, then thoroughly wash and rub it through large cells on a grater. Remove all the husks from the onion, rinse under the tap and chop it with a small cube. Peeled garlic cloves or grate on the finest grater, or push them through a press. Rinse the tufts of dill and parsley thoroughly under running water. Refrigerate cream cheese in a freezer, and then grate it. Wash oyster mushrooms and chop them into pieces with a sharp knife.
Next, prepared carrots and onions need to be sautรฉed. Preheat a frying pan with oil on a stove and first fry onions in it for about eight minutes, and then add the carrots. Stir, fry them together for up to ten minutes and transfer to a plate. Next, put the chopped oyster mushrooms in the pan and, not forgetting to stir, fry the mushrooms until all the liquid has evaporated for ten to fifteen minutes. Then add carrots with onions, chopped herbs and chopped garlic to the frying pan previously. Fry for no more than five minutes, it is necessary that garlic only transfers its flavor to the rest of the ingredients. Remove the pan from the stove and cover.
Now we need to return to the meat languishing over a small fire. After it is boiled for sixty minutes, lower the chopped potatoes to it and add the remaining thirty minutes. Remove the beef shanks from the pan and lay them on a plate. Wait until they cool, separate the meat from the bone and cut it into cubes. From the cutting board, put the pieces of beef meat back into the pot with almost ready potatoes. Put vegetables and oyster mushrooms enriched with the aroma of garlic from the pan, stir and let simmer for another five minutes.
Then add ground pepper seasoning of five peppers and coriander. After a few minutes, grate the creamy grated cream cheese and add salt to taste in a saucepan, constantly stirring. After adding all the ingredients, let them cook for five minutes and turn off the stove. Cover the pan and leave it on for about fifteen minutes. Then pour a rich, tasty and fragrant mushroom soup on plates and serve this hearty and healthy first meal for dinner.
Gourmet Trout Soup
What products will be needed:
- Tarragon greens - 1 bunch.
- Trout - 700 grams.
- Allspice - 10 peas.
- Potato - 500 grams.
- Salt - 1 dessert spoon.
- Onions - 1 piece.
- Parsley root - 1 piece.
- Black pepper - 10 pieces.
Cooking soup
Many housewives often wonder what soup to cook for dinner in order to tasty and satisfying feed the whole family. One option might be fish soup. It is best to choose trout for this dish, as it can be combined with all kinds of products: tomatoes, legumes, vegetables, mushrooms, cheeses, seafood and much more. Trout soup is a rich and healthy broth of valuable fish. It is perfect for everyday cooking. Taking trout as the basis for soup, you can not be afraid to experiment and, including various products, create new unique tastes.
You need to start the cooking process with the traditional preparation of the ingredients. Clean the trout from fine scales using a notch knife. This must be done carefully so as not to damage delicate skin. Then wash the fish under the tap and, laying on a cutting board, cut along the body with a sharp knife. Carefully push the edges of the fish and remove all the insides along with the films. Cut off the head, cut off the side fins and divide the trout carcass into several parts.
Peel potatoes with a knife for vegetables, wash well and cut it into large slices. Peel, rinse and chop onions large enough into four or six parts. Wash the parsley root very well using a new kitchen sponge and cut into large pieces. Next, take a saucepan and place prepared trout pieces, chopped onions and pieces of parsley root on its bottom. Salt and send the pan to the fire. When the water begins to boil, cook the trout soup over a reduced fire for twenty-twenty-five minutes.
Remove the pan from the heat, carefully remove the pieces of fish and put them on a plate. Strain the remaining broth through a sieve, on which to put a piece of clean gauze in another bowl. Then rinse the pan and pour the strained broth back into it. Put potatoes sliced โโin large slices, add peas of black and allspice. Put the soup again on the stove and cook after boiling for twenty-five minutes. Rinse the tarragon bunch and chop it finely. Add greens to the pan and then lay out the pieces of trout, cleaned of bones. Leave on fire for no more than five minutes. Let stand under the lid for about ten minutes. Then pour the aromatic, tasty and healthy trout soup into portioned plates and serve a delicious first meal for dinner.
Spicy vegetable soup
You will need the following ingredients:
- Tomato paste - 300 grams.
- Beans - 2 cups.
- Chili pepper - 1 piece.
- Carrots - 2 small pieces.
- Garlic - 4 cloves.
- Onion - 2 pieces.
- Dry thyme - 1 teaspoon.
- Olive oil - 7 tablespoons.
- Parsley - 1 bunch.
- Salt - 1 dessert spoon.
How to cook soup
Thick and rich soup of white or red beans supplies the human body with iron, phosphorus, as well as calcium. In addition, regular use of this first course will make up for the lack of essential amino acids and vitamins. During cooking, the microelements and vitamins that make up the beans become easily digestible. Thanks to which beans and dishes from it become low-calorie. Despite this, the bean soup turns out to be very satisfying, and seasoned with different spices, all members of your family will definitely like it. We suggest not to puzzle over what to cook for lunch: soup, borsch, hodgepodge or cabbage soup. Choose healthy bean soup.
On the eve of cooking the soup - for a day or at least twelve hours - the beans must be washed and filled with plenty of water. At the time of preparation, drain the water in which the beans were soaked. Rinse it again and pour again with three liters of water. Put on fire and cook until cooked. Then pour the contents of the pan into another dish through a colander. Put the beans for now, and pour the broth back into the pan. Replenish the boiled volume of water to three liters and send to a boil on the stove.
Peel the carrots and onions, wash and cut into cubes. Then passer in olive oil and put in a boiling broth. Allow to boil for about five minutes and lower the tomato paste to them. Also add about 1/4 of the deferred finished beans. Stir and cook over low heat for about fifteen minutes. Again, carefully drain the broth, and remaining on the bottom of the onions, carrots and beans puree with a blender. Return the broth to the pan, add the rest of the deferred beans, stir and place on the fire.
While the broth with added beans will boil, peel the garlic and crush it in a mortar. Rinse a bunch of fresh parsley under running water, shake it several times, separate the leaves from the chopsticks and chop finely on a cutting board. In a boiling broth, dip the hot chili pepper, a teaspoon of dried thyme, salt and crushed garlic. Stir and let simmer for another five minutes. Then add chopped greens, stir and cover. Fifteen to twenty minutes to let the soup brew. After that, a thick, rich, fragrant, moderately sharp bean soup can be poured into bowls. Add ready-made crackers with your favorite taste and serve the first dish for dinner. In the future, when asked what to cook soup for lunch, the recipes presented above will help you decide and make the right choice.