Potato soup is perhaps the most popular dish in any kitchen. It is cooked quickly, special products are not required for it, but it turns out satisfying and very tasty.
I really like vegetarian potato soup. It has almost no calories, and the taste, depending on what to put in the dish, is different.
For example, potato soup with carrots and a white root (parsnip). To prepare it, chopped carrots and parsnips need to be stewed in vegetable oil. When the vegetables are soft, put onions, simmer another 15 minutes. Put the ready-made dressing in boiling potato broth when there are about 10 minutes left until the potatoes are ready. Sprinkle the prepared soup with parsley and dill.
Another vegetarian potato soup is made from more vegetables. Its taste is richer and richer.
Required:
- carrot;
- white root;
- celery root;
- a tomato;
- bell pepper or paprika;
- squash or zucchini;
- potatoes.
All vegetables are fried in vegetable oil. The last added peeled tomato, onion. In a pot where potatoes are cooked, spread vegetable dressing, add half a glass of milk or low-fat cream. Decorate potato soup with fresh herbs.
Potato soups made from mashed potatoes are very tender. I especially like mashed chicken and potato soup . However, instead of chicken, you can use any meat. Its preparation begins with cooking the broth. While the broth is boiling, the onions and peeled tomatoes are fried in a pan. When the meat is almost ready, put the potatoes, dressing with onion and tomato, cook until fully cooked.
The finished chicken is taken out, the meat is removed from the bones and blended. In a separate pan, fry the flour until the color changes. Spread it in the broth, let it boil. Cool slightly, send to a blender to cooked chicken puree. When everything is properly crushed, they again allow it to boil. To soften the taste, you can add half a glass of fat cream to such a soup. Chopped greens will decorate the soup puree, which is good to serve with small crackers.
Potato soup is not necessarily one potato. The taste is given by fillers from a wide variety of products. For example, mashed potato soup with mushrooms can have a completely different taste, depending on the type of mushrooms that are put in it. Soup with bruises will be more fat, with wild mushrooms - more aromatic.
It’s easy to cook. Mushrooms are fried with onions, then separately carrots. Potatoes are boiled , the broth is drained and allowed to cool. Fried mushrooms, carrots, potatoes are crushed in a blender. Then gradually add the cooled broth. When the soup gains the desired density, it is allowed to boil again, spices are added.
I really like one potato soup, which causes a storm of emotions in my friends. Some argue that this is not the right onion soup, while others claim that the Ossetian national soup is cooked this way. Actually, I don’t know where the recipe came from in our family. The main thing is that it turns out very tasty.
First I put a pot of potatoes on the stove, and while it is cooking, fry the vermicelli in a dry frying pan until brown. Set aside, fry the onions. So it should not darken, so you need to carefully monitor it. Once softened - remove. In the finished potato broth, I add the fried onion, let it boil. Then I pour the fried vermicelli, let it boil again, stirring occasionally. Add grated cheese. It can be Gouda (my favorite), Tilsiter, even processed cheese. For a 2-liter pan, there are 4 processed cheeses or 200 g of grated cheese. Stirring, let the cheese dissolve, fill the greens and cover. Salt such a soup at the very end. It turns out thick, tender, satisfying. Try it, you will love it.