First courses must be eaten regularly to maintain a toned figure and ensure the proper functioning of the digestive system. Therefore, soup recipes for every day will come in handy; you can prepare them at home in a short time. Let's start!

Soup recipes for every day

Choose the option you like, taking into account what products are available in the kitchen. We will provide you with technologies for preparing first courses with meat, poultry, mushrooms, fish, etc. We will also consider light and lean soups; their recipes for every day are available to everyone.

No. 1. Chicken soup with potatoes and rice

• potatoes - 4 pcs.
• chicken fillet/breast - 500-600 gr.
• onions - 2 pcs.
• rice (preferably steamed) - 120 gr.
• vegetable oil - 60 ml.
• carrots - 1.5-2 pcs.

1. Cooking begins with meat. Rinse the chicken and dry it. Boil water in a saucepan and cook the fillet on medium power.

2. Immediately add the whole onion and carrot, cut into several pieces. Let the broth simmer, periodically skim off the foam.

3. During this period, you need to peel and chop the potatoes into cubes, then leave them in cold water until the right moment.

4. Remove the remaining onion from the shell, chop, and grate the carrots. Prepare the ingredients for frying in oil. Pour the rice cereal into a saucepan and rinse 5-6 times.

5. The chicken fillet has already been boiled; remove it along with the vegetables from the pan. Now add the prepared potatoes to this broth and cook for another 12 minutes.

6. After 5 minutes from the start of cooking, add frying, rice, and bay to the potatoes. Sprinkle with pepper and season with salt. Chop the chicken breast into cubes and add to the main ingredients.

7. The soup is cooked until the rice grains are completely cooked, but the grains should not be boiled. The first dish is ready, taste it!

No. 2. Buckwheat soup with chicken

• chicken breast - 500-600 gr.
• buckwheat - 140-160 gr.
• carrots - 1 pc.
• fresh dill - 30 gr. (1/2 bunch)
• onions - 2 pcs.
• potatoes - 3-4 pcs.
• pepper-peas -3-5 pcs.

1. Rinse the chicken and place it in a saucepan with cold filtered water. Set it to cook and wait for it to start bubbling. As soon as this happens, lightly salt and pepper the broth, add peppercorns. Cook for about half an hour.

2. During this period, you need to sort out the buckwheat, rinse it and heat it in a dry frying pan without oil for 7 minutes. You will hear the cereal begin to “crack.” Send it to the chicken and let it cook.

3. Wash and peel the potato tubers, chop into cubes. After 8 minutes of cooking the buckwheat, add the potatoes into a common pan. Make a fry from grated carrots and chopped onions and add to the main ingredients.

4. Cook the dish until the potatoes and buckwheat are cooked. Then remove from heat, sprinkle with green stuff and leave for a third of an hour. Serve it up!

No. 3. Chicken, noodle and egg soup

• onion - 1 pc.
• chicken egg - 3 pcs.
• chicken leg - 1 pc.
• carrots - 1 pc.
• noodles - 60-70 gr.
• greens - ½ bunch

1. Pour water into a saucepan, boil and cook the chicken thigh for 7 minutes. Drain the liquid, add cold water again and cook the chicken until done.

2. After 15-20 minutes, remove the ham, remove it from the bone, chop it into equal pieces and put it back into the broth. Chop the carrots into half circles, chop the onion into cubes, add to the chicken and simmer for 8-10 minutes.

3. After this period, add noodles (preferably egg noodles), set aside for 8 minutes. After the specified time, add chopped and washed dill, salt, and season with a pinch of turmeric.

4. While the soup is cooking until the noodles are ready, hard boil the eggs in another container. Pour the first dish into plates and add half the prepared egg to each bowl. Have a meal!

No. 4. Light meat soup with white beans

• beef pulp - 450-500 gr.
• white beans - 180 gr.
• potatoes - 5 pcs.
• carrots - 1 pc.
• onions - 2 pcs.

When considering soup recipes for every day, you cannot ignore the simple first course with beans. Making delicious soup at home couldn’t be easier!

1. The beans must be washed in advance and left in water at room temperature overnight (or at least soaked for 5 hours). Wash the beef, boil for 7 minutes, drain the liquid and place the meat in new water for final cooking.

2. Add beans to it, place the pan with the contents on low heat and set aside for 1.5 hours. When the beans have softened, add the diced potatoes.

3. Continue cooking at minimum power. During this time, chop the carrots and onions and fry in oil. Mix the roast into the pan and add your favorite spices to taste. Add salt and turn off the stove. Ready!

No. 5. Meatball soup

• minced beef-pork (or any other) - 0.3 kg.
• potatoes - 4 pcs.
• carrots - 1 pc.
• chicken eggs - 1 pc.
• garlic cloves - 2 pcs.
• onion - 1 pc.
• greens (any) - in fact

1. Everyday soup recipes are not complete without a first course with meatballs. Minced meat can be prepared at home or used purchased.

2. Cover the minced meat with a raw egg, season with salt if necessary, and add ground pepper. Knead and beat on a cutting board for fluffiness. Make meatballs of equal diameter.

3. Chop the onion into cubes, pass the garlic cloves through a crush. Chop the carrots into half circles, fry everything together in vegetable oil until golden.

4. In the remaining oil from frying, fry the prepared meatballs until they are covered with a crust and are not dry. Pour purified water into the pan, add meatballs and fry.

5. Add diced potatoes here and cook on medium power for about 20 minutes. 5 minutes before turning off the stove, add chopped green stuff. Ready!

No. 6. Sorrel soup with pork

• potatoes - 5 pcs.
• pork tenderloin (or meat on the bone) - 0.6 kg.
• egg - 3 pcs.
• onion - 1 pc.
• sorrel - 230-250 gr.
• carrots - 1 pc.
• dill and parsley - 30 gr.
• green onions - 10 gr.

Green sorrel soup is not the last place in the list of soup recipes for every day. You can easily make it at home and feed the whole family.

1. It is better to take pork on the bone to make the dish rich. But pulp will also do. Divide the entire volume of meat into small pieces, boil for 5-7 minutes and drain the resulting crust.

2. Again, place the meat on the boil in clean water and simmer until done. Chicken eggs must be hard-boiled separately and cooled.

3. When the pork is almost ready, remove the meat from the bone or chop the flesh into cubes and return it to the broth.

4. Add here diced potatoes and chopped carrots. Continue simmering for 15 minutes.

5. After this period, add large diced eggs, chopped green onions, dill with parsley and sorrel to the pan. Sprinkle generously with pepper and salt to taste. Simmer for another 8-10 minutes, turn off.

No. 7. Beef soup with barley

• pearl barley - 120 gr.
• carrots - 1 pc.
• beef pulp - 0.5 kg.
• onions - 1 pc.

The first barley dish is included in every day recipes; it can be prepared with celery stalks (optional). At home, preparation is carried out according to the following scheme.

1. Rinse the barley thoroughly, steam in boiling water for 2-3 hours, leave until it swells. Prepare the beef by boiling it for 5 minutes. Pour new hot water and cook the meat again in clean broth.

2. When the beef is ready, add pearl barley to it. Continue cooking, after 10 minutes add chopped potatoes.

3. Make a fry from chopped onions and carrots, you can add a little chopped celery stalk. Simmer for 8 minutes, add to the soup and cook until the potatoes are soft. Serve after 15 minutes of steeping.

No. 8. Simple pork noodle soup

• pork tenderloin - 0.2-0.3 kg.
• onions - 2 pcs.
• vermicelli - 120 gr.
• carrots - 1 pc.
• potatoes - 3 pcs.
• fresh dill - 0.5 bunch

1. Wash the pork meat, chop into cubes and lightly fry in hot oil. Send to cook in boiling water for 50-60 minutes. During this period, you need to fry the grated carrots and onions.

2. Mix it into the broth along with a bay leaf, salt and sprinkle with pepper. Chop the potatoes into cubes and cook for 10 minutes.

3. After this period, add vermicelli, time for another 7 minutes. Sprinkle with chopped dill, simmer for 3 minutes and turn off. Before serving, let the dish sit for a quarter of an hour.

Just like that, simple and easy! In the meantime, we continue to look at soup recipes that are suitable for every day cooking at home.

No. 9. Cauliflower soup

• potatoes - 2 pcs.
• flour - 30 gr.
• fresh parsley with dill - 30 gr.
• soy sauce - 20 ml.
• white or purple onion - 1 pc.
• cauliflower or broccoli - 0.4 kg.
• garlic cloves - 2 pcs.
• celery (root) - 1/3 pcs.

1. Chop the onion, pass the garlic cloves through a press and fry in butter along with sifted flour.

2. Chop the potatoes into cubes, celery root into bars. Chop the cabbage into inflorescences, place the prepared vegetables in boiling water (1.5 l.).

3. Simmer until soft, at the end of the procedure, pour in soy sauce, add chopped green stuff, and season with spices to taste. Remove the container from the stove, scoop some broth from the pan with a cup.

4. Now use an immersion blender to grind the ingredients of the pan, gradually pouring in the measured broth. Adjust the consistency of the first course to your liking. Serve sprinkled with dill.

No. 10. Pea soup with smoked ribs

• split peas - 190-200 gr.
• smoked pork ribs - 0.4 kg.
• potatoes - 6 pcs.
• garlic cloves - 3 pcs.
• carrots - 1 pc.
• paprika - 3 gr.
• onions - 1 pc.
• dill with parsley - 25 gr.

The first dish with peas takes pride of place in soup recipes for every day. This is not surprising since it can be quickly cooked at home.

1. Soak the peas in hot water for 2-3 hours in advance. Then strain the liquid and send the peas to boil in boiling water.

2. When the broth boils again, add the pork ribs to the pan. Periodically get rid of the foam that appears on the surface.

3. Chop the potatoes, add them to the pan when the peas have softened. Chop the carrots and onions and fry them, adding crushed garlic.

4. Sprinkle the roast with paprika, salt and pepper, and transfer to the broth. Mix everything and cook the ingredients for 5 minutes. Before serving, sprinkle with herbs directly on the plate.

No. 11. Canned fish soup

• purified water - 1 l.
• rice - 60 gr.
• canned saury - 1 can
• large potatoes - 1 pc.
• medium carrots - 1 pc.
• onion - 1 pc.

There are quite a lot of soup recipes for every day. Therefore, you will not have any difficulties preparing them at home.

1. Pour water into the pan and place it on the stove, wait for it to boil. At the same time, rinse the rice. At the first appearance of bubbles, pour the cereal into a container of boiling water.

2. While the rice is cooking, chop the potatoes into small pieces and grate the carrots. 10 minutes after cooking the cereal, add vegetables.

3. After another 5 minutes, add finely chopped onions. Boil the ingredients for 2-3 minutes.

4. Add the fish, chopping it right in the jar. Stir in your favorite spices and bay leaf. After 3-4 minutes, turn off the stove. The dish is ready.

Recipe No. 12. Mushroom soup with melted cheese

• processed cheese - 100 gr.
• fresh champignons - 160 gr.
• medium potatoes - 3 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• paprika - 1 gr.
• vermicelli - 80 gr.
• bell pepper - 1 pc.

Simple soups can be prepared fairly quickly. Write down recipes for yourself every day so that the dishes don’t get boring. The ingredients are all simple and quite cheap.

1. Boil water and boil potatoes in it, chopped into small cubes. At the same time, fry the prepared mushrooms in a frying pan with butter. Place them in a common pan.

2. In the same oil, fry finely chopped onions, sweet peppers and carrots until golden brown. Place the vegetables along with the oil in a saucepan. Add the necessary spices.

3. After 5 minutes, add grated cheese. Once the potatoes are cooked, add the vermicelli. Boil the ingredients for another 10 minutes. Turn off the stove. You can chop fresh herbs.

Recipe No. 13. Lenten soup with zucchini and peas

• green peas - 100 gr.
• potatoes - 420 gr.
• young zucchini - 1 pc.
• fresh tomatoes - 2 pcs.
• green onions - 5 arrows
• fresh greens - 20 gr.
• onion - 1 pc.
• carrots - 1 pc.
• butter - 15 gr.
• white cabbage - 240 gr.

1. Peel and chop all vegetables. Melt the butter in a frying pan and saute the carrots and onions in it. As soon as the products reach transparency, add grated tomatoes to them. Cover the container with a lid and reduce the heat. Simmer for 5 minutes.

2. Boil 2.5 liters in a saucepan. water. Boil chopped potatoes and zucchini in boiling water. The procedure will take 10 minutes.

3. Add shredded cabbage and peas. Simmer for another 5 minutes. Next, you can add the contents of the pan and fresh herbs.

4. Boil the ingredients for 2-3 minutes. Turn off the burner and let the dish sit. Soup recipes are quite simple. Every day you can cook something new at home.

Recipe No. 14. Soup with celery and cream

• chicken broth - 1 l.
• cream of maximum fat content - 250 ml.
• celery root - 1 pc.
• potatoes - 4 pcs.

1. Peel and chop the onion. Place in a frying pan with oil for frying. Stir the vegetable until it becomes transparent.

2. Add finely chopped celery to the onion. Cover the pan with a lid and simmer for 5 minutes over low heat.

3. Heat the broth in a suitable saucepan. Add fried vegetables, chopped potatoes and carrots to it.

4. Once the ingredients are ready, puree them using a blender. Stir in spices and cream. Enjoy!

Recipe No. 15. Puree soup with vegetables

• young zucchini - 4 pcs.
• parsley - 30 gr.
• dried basil - 2 gr.
• cauliflower - 500 gr.
• carrots - 2 pcs.
• tomatoes - 8 pcs.
• ground coriander - 3 gr.
• processed cheese - 400 gr.
• turmeric - 1 gr.
• onion - 2 pcs.
• butter - in fact
• sour cream - 140 gr.
• garlic - 4 cloves
• milk - 0.5 l.

1. Recipes for soups intended for every day cannot do without a delicate puree soup. At home, prepare all components as usual. Cauliflower should be washed and divided into inflorescences.

2. Place a saucepan with salted water. Boil half the cauliflower. Simmer the second part in butter in a frying pan. After cooking the vegetable, add small pieces of tomato and zucchini to it.

3. Place a new pan on the stove and melt a small amount of butter in it. Squeeze the garlic into it through a press. Stir in finely chopped onion. Fry the ingredients. Add the necessary seasonings.

4. Next, add the grated carrots and milk into the same pan. Boil the ingredients under the lid. Beat all the ingredients in the recipe except the cheese in a blender bowl. Send the mixture to the fire. After the mixture boils, add the cheese. Turn off the stove and leave the soup to steep.

Recipe No. 16. Cheese soup with onions

• hard cheese - 280 gr.
• butter - 100 gr.
• onion - 1 kg.
• cream - 100 gr.
• chicken broth - 2.5 l.

2. Heat the broth until the first bubbles appear. Pour the prepared onion into it. Boil the ingredients for 5-6 minutes.

3. Add cream and wait for it to boil. After this, add grated cheese. Boil the dish for a couple of minutes. Serve hot with breadcrumbs.

Recipe No. 17. Sausage soup with peas

• potatoes - 3 pcs.
• split peas - 100 gr.
• large carrots - 1 pc.
• Cervelat - 100 gr.
• greens - 40 gr.
• onion - 1 pc.

1. Various soup recipes can be prepared for every day. To do this, you must have all the necessary components at home. To prepare a delicious dish, peas must be soaked overnight.

2. Before preparing the soup, drain the water from the beans. Fill the pan with 2 liters. clean water and add peas. Boil it for 30 minutes. Chop the potatoes and place in a common pan.

3. Add the necessary spices to the water. Finely chop the carrots and onions. Sauté the vegetables in a frying pan with oil for some time. Add ingredients to soup.

4. Once they are ready, add the chopped sausage and chopped herbs. The soup should come to a boil. Turn off the stove and wait for infusion. After this, serve.

Recipe No. 18. Cold beet soup

• radishes - 5 pcs.
• fresh cucumber - 1 pc.
• kefir - 0.5 l.
• beets - 1 pc.
• chicken egg - 1 pc.
• dill - 15 gr.

1. Peel the beets and divide them into two parts, send them to cook. One finished half should be finely chopped and placed in a soup pot. Add chopped cucumber and radish to the same container.

2. Pass the second half of the beets through a blender. Combine the gruel with kefir and chopped dill. Get a homogeneous puree from the ingredients.

3. Mix all ingredients and add spices. Stir. Cut the boiled egg into 2 parts and place in the center of the soup. Ready!

Recipe No. 19. Chicken broccoli soup

• carrots - 1 pc.
• butter - 50 gr.
• chicken breast - 0.3 kg.
• onion - 1 pc.
• broccoli - 400 gr.
• water - 1.6 l.

1. Study soup recipes and take a closer look at what is presented. This dish is perfect for every day. Chicken soup is easy to make at home.

2. Chop the meat into arbitrary pieces. Send it to cook. At the same time, fry the chopped onion and carrots in a frying pan. Wash the broccoli and separate into pieces.

3. Once cooked, add cabbage and fried vegetables. Stir in your favorite spices. Boil the dish until fully cooked. Puree the soup using a blender.

Recipe No. 20. Vermicelli soup with potatoes

• greens - 40 gr.
• carrots - 1 pc.
• water - 2 l.
• potatoes - 4 pcs.
• garlic - 3 cloves
• vermicelli - 60 gr.

1. Heat the oil in a frying pan and fry the onion in it. Add grated carrots and simmer the vegetables for a few minutes. Boil water and boil the chopped potatoes. Time it for 10-12 minutes.

2. Add vegetables, vermicelli and necessary seasonings to a common pan. Boil the dish for 8-10 minutes. Add fresh herbs at the end. The soup goes well with sour cream.

The soup recipes presented in the article are quite simple. The dishes are suitable for every day. Even an inexperienced housewife can cope with this task at home. Follow the simple instructions and make your household happy. Don't be afraid to experiment with ingredients.

Fragrant soup with smoked chicken and processed cheese

• smoked ham - 300 gr
• processed cheese - 3 tablespoons (I have viola)
• potatoes - 3 pcs
• carrots - 1 pc.
• onions - 1 pc.
• dill greens - for serving
• salt and spices - to taste
• vegetable oil - for frying

Preparation

1. Boil the leg, remove it from the broth, disassemble it into fibers and put it back into the broth.
2. Next, add diced potatoes and finely chopped carrots (or grated).
3. Fry the onions until golden brown and add to the soup.
4. Next is melted cheese.
5. Cook over low heat for 15-20 minutes or more until the cheese is ready and completely dissolved.
6. When serving, sprinkle with finely chopped dill or other favorite herbs.

Bon appetit!

Pea soup with hunting sausages and cheese

Ingredients

• Peas - 1 cup
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Hunting sausages - 5 pcs.
• Processed cheese - 1 piece (or 2 tablespoons)
• Greens - optional
• Salt and spices to taste
• Vegetable oil for frying
• Calculation for 3 liters

Preparation

1. Soak the peas for 2 hours or overnight.
2. Pour peas into boiling salted water, cook for 30 minutes, constantly removing foam, add potatoes.
3. Make a fry.
4. Finely chop the onion, grate (or finely chop) the carrots, fry until almost done, add the sausages cut into slices.
5. Add fried peas with potatoes and melted cheese and cook until the cheese is completely melted, sprinkle with herbs when serving.

Bon appetit!

Pea soup with chicken and mushrooms

Ingredients

• Chicken fillet - 300 gr
• Mushrooms - 150 g (I have champignons)
• Peas - 0.5 cups (pre-soaked in water overnight)
• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Mustard - 1 teaspoon
• Turmeric - on the tip of a teaspoon (optional, for a more yellow color)
• Vegetable oil for frying
• Salt and spices to taste
• Greens - for serving

Preparation

1. Send the peas along with the chicken breast into salted boiling water for 30 minutes or more.
2. Cut the breast into small pieces.
3. Cut the potatoes into cubes and add them to the broth with the peas and chicken breast and cook for 15 minutes or more.
4. Make a fry.
5. Grate the carrots (or cut into small pieces) and cut the onions into small cubes.
6. Fry the vegetables until golden brown, add mushrooms and mustard and simmer over low heat for 5 minutes.
7. Transfer the finished roast into the broth along with turmeric, salt and pepper.
8. Cook the soup for another 10 minutes, turn off and let the soup brew.
9. When serving, sprinkle with fresh herbs.

Bon appetit!

“Kharcho” with chicken

• Chicken breast - 300 gr
• Carrots - 1 pc.
• Onions - 1 pc.
• Rice - 100 gr
• Garlic - 3 cloves
• Tomato paste - 2 tbsp. spoons
• Salt and spices to taste
• Greens - a small bunch
• Vegetable oil - for frying
• Calculation for 3 liters

Preparation

1. Cut the chicken breast into pieces.
2. Boil the rice along with the chicken breast in salted water.
3. Grate the carrots on a coarse grater (or cut into slices).
4. Cut the onion into small cubes.
5. Fry the carrots and onions, add tomato paste, chopped garlic, finely chopped herbs and simmer a little.
6. Add the roast to the soup with salt and spices.
7. As soon as the soup boils, turn it off and let the soup brew for 10 minutes.
8. When serving, sprinkle the soup with herbs.

Bon appetit!

Tomato soup with meatballs and chickpeas

Ingredients

• Minced beef - 400 gr
• Chickpeas - 1 cup (pre-soaked in water)
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Garlic - 3 cloves
• Bell pepper - 1 piece (small)
• Tomato paste - 2 tablespoons
• Vegetable oil - for frying
• Salt and spices to taste
• Calculation for - 4 liters

Preparation

1. Boil chickpeas in salted water until tender.
2. Form small meatballs from the minced meat and carefully add them to the boiled chickpeas.
3. Make a fry.
4. Cut onions and carrots into small cubes and fry. Add finely chopped bell pepper and garlic with tomato paste, simmer under the lid over low heat for 10 minutes (stirring so as not to burn).
5. Add the roast to the boiled chickpeas and meatballs. Add potatoes, grated on a coarse grater, salt and pepper, when the soup boils, simmer it over low heat for about 20 minutes, then turn it off and let the soup brew for 10 minutes.
6. When serving, sprinkle with herbs.

Bon appetit!

Solyanka "Siberian style with mushrooms"

• Beef - 300 gr
• Smoked sausage - 200 gr
• Ham - 200 gr
• Onion - 1 piece
• Mushrooms - 200 g (I have wild mushrooms, boiled in advance)
• Pickled cucumbers - 2 pcs.
• Olives - 150 g (pitted)
• Tomatoes - 2 pcs.
• Tomato paste - 2 tablespoons
• Salt and spices to taste
• Vegetable oil for frying
• Lemon - 1 piece
• Calculation for 3-3.5 liters

Preparation

1. Boil beef broth in salted water, remove the meat, cut into small pieces and put back into the pan, along with the mushrooms and spices.
2. Make a fry.
3. Chop the onion, fry until golden brown, add chopped ham and smoked sausage, fry everything together for 5 minutes, add chopped peeled tomatoes and tomato paste, simmer everything under the lid over low heat for 10 minutes.
4. Transfer the roast into beef broth and add chopped cucumbers and olives, bring to a boil, turn off and let the hodgepodge brew for 20 minutes.
5. When serving, place a slice of lemon on each plate. Very tasty with sour cream and chopped herbs.

Bon appetit!

Chicken soup with cheese dumplings and green peas

• Chicken breast - 300 gr
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Green peas - a small handful (I used fresh)
• Onions - 1 pc.
• Cheese - 50 gr
• Egg - 1 piece
• Flour - 4 tbsp. spoons (maybe more or less, it all depends on the flour)
• Salt and spices to taste
• Vegetable oil for frying

Preparation

1. Boil chicken breast broth in salted water, disassemble the breast into fibers and throw back into the broth.
2. Cut the potatoes into cubes and add them to cook in the broth.
3. Make a fry.
4. Fry finely chopped onions and chopped carrots (or grated).
5. Add the roast to the soup, salt and spices and cook until almost done.
6. Make cheese dumplings.
7. Grate the cheese on a fine grater, add the egg, mix and gradually add flour in small portions, knead so that it slightly sticks to your hands and roll into small balls.
8. Add the dumplings along with the green peas and cook for another 10 minutes, cover with a lid and let the soup brew for 5 minutes.

Bon appetit!

Chicken soup with egg pancakes

Ingredients

• Chicken breast - 300 gr
• Eggs - 3 pcs
• Carrots - 1 pc.
• Onions - 1 pc.
• Potatoes - 2 pcs.
• Salt and spices to taste
• Vegetable oil for frying

Preparation

1. Boil chicken breast broth in salted water, cut the breast into small pieces, put it back into the broth.
2. Add diced potatoes to the soup.
3. Make a fry.
4. Grate the carrots on a coarse grater, cut the onion into small cubes, and fry the vegetables.
5. Add the roast to the soup and cook for 15 minutes.
6. Beat the eggs with a little salt and pepper.
7. Fry on both sides like pancakes (calculation: 3 eggs - three pancakes).
8. Cool the egg pancakes slightly and cut into strips, add them to the soup, when the soup boils, remove from the stove and let it brew for 10 minutes.
9. Sprinkle with chopped herbs and serve.

Bon appetit!

Finnish soup with salmon and cream

• Salmon soup set - 300 g (heads, ridges, tails)
• Salmon fillet - 300 gr
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Onions - 2 pcs.
• Low-fat cream - 1 cup
• Salt and spices to taste
• Calculation for 3 liters

Preparation
Send the soup set and cook it with a whole onion; as soon as it boils, constantly skim off the foam.
Remove the soup set from the broth.
Strain the broth, return to the stove, when it boils, add potatoes, cut into small cubes, finely chopped onions and carrots.
As the broth boils, add chopped salmon, salt and spices.
Cook for 20 minutes, constantly skimming off the foam.
At the very end of cooking, pour in the cream, bring to a boil, remove from heat and let sit for 20 minutes.
Bon appetit!

Beef shurpa

Shurpa is an oriental, thick and very rich soup; it is best to cook it in a cauldron, taking the meat on the bones for richness. The soup turns out very tasty. I found a lot of recipes, but I decided to stop here and did not regret it.
Ingredients

• Beef on the bone or pulp and ribs - 800 gr
• Onions - 2 pcs.
• Tomatoes without skin - 3 pcs.
• Carrots - 2 pcs (medium size)
• Bell pepper - 2 pcs (preferably different colors)
• Potatoes - 6–7 pcs.
• Garlic - 5 cloves
• Hot pepper - 1 pc.
• Tomato paste - 1 table spoon with a slide
• Greens - parsley, cilantro (to taste)
• Vegetable oil for frying
• Spices and salt to taste
• Calculation: 5 liters

Preparation

1. Wash the meat, cut into medium pieces and fry directly into the cauldron (if you don’t have a cauldron, you can cook in a slow cooker or fry separately in a frying pan), fry on both sides over high heat, add carrots, cut into circles and onions in half rings, simmer everything together, bring to a boil vegetables until soft.
2. Add water and simmer for about 1 hour (remembering to skim off the foam).
3. Meanwhile, peel the potatoes and bell peppers (do not touch the hot ones yet).
4. The time has come, we need to add the remaining vegetables.
5. Chop the potatoes, bell peppers and tomatoes quite coarsely and add them to the broth, not forgetting to add salt and various spices, bring to a boil, add tomato paste, chopped garlic and whole hot peppers (without cutting them).
6. Cover, reduce heat to low to simmer, and simmer for 1 hour.
7. After the time has passed, very carefully remove the hot peppers and sprinkle with herbs and cook for another 5 minutes.
8. When serving, if you like it spicier, cut the hot pepper into small pieces directly into the plate (but not all of it, of course) and sprinkle with herbs.

Bon appetit!

Soup is the basis of any lunch. Even novice housewives need to learn how to cook simple first courses that can easily feed the whole family! After all, then you can do without semi-finished products, and even save your family budget significantly. Simple soups are prepared from the simplest ingredients. We offer several options for such soups.

How to make simple chicken soup

1. 400 g chicken wings (thighs);
2. 4 large potatoes;
3. 1 large carrot;
4. 2 small onions;
5. 2 handfuls of pasta “stars” or noodles “spider web”;
6. 1 tbsp. dried herbs or 100 g of fresh parsley (dill);
7. salt to taste.

Preparation:

Rinse the meat, add water and boil until cooked (skimming off any foam if it appears). Peel the vegetables, chop the potatoes into small cubes, chop the onion very finely and grate the carrots. Place the vegetables in a saucepan, cook until the potatoes are ready, then add the pasta and salt to taste. Cook for another 5-7 minutes, before removing from heat, add the herbs. The easiest chicken soup is ready!

How to make simple rice soup (vegetable)

You can treat yourself to this soup without any harm to your figure. After all, it contains only healthy vegetables (too starchy and high-calorie potatoes are not included) and very little rice. Season it with olive oil and get a wonderful dietary dish!

Ingredients (for a 3-liter saucepan):

1. 4 tbsp. rice (it’s better to choose unpolished rice, it’s the healthiest);
2. 2 onions;
3. 2 carrots;
4. 3 bell peppers;
5. 4 tomatoes;
6. 100 g fresh parsley;
7. ½ tsp. ground paprika;
8. 3 tbsp. olive oil;
9. a pinch of ground black pepper;
10. salt to taste.

Preparation:

For a richer taste, vegetables for soup should be pre-fried. To do this you will need a deep frying pan with a thick bottom.

Peel the onions and carrots, chop the onions, grate the carrots. Remove the seeds from the pepper and cut it into small strips. Carefully remove the skin from the tomatoes and cut into small cubes. Heat 2 tbsp. olive oil in a frying pan, place all the vegetables there and fry for 3-5 minutes, stirring constantly. Meanwhile, heat water in a saucepan, add washed rice, bring to a boil and add the fry. Cook covered over low heat until the rice is cooked. Before removing from heat, add the remaining oil, spices, chopped herbs and salt.

Exactly the same simple soup can be cooked by replacing rice with bulgur or pearl barley. In this case, the cooking time will increase slightly - these cereals cook much more slowly.

How to make simple mushroom soup

You can take any mushrooms, but white ones are better, of course. In general, you should keep in mind that soup with wild mushrooms turns out much tastier.

Ingredients (for a 3-liter saucepan):

1. 500 g fresh mushrooms;
2. 4 large potatoes;
3. 2 carrots;
4. 2 onions;
5. 2 tbsp. vegetable oil;
6. 1 parsnip root;
7. 1 dried parsley root;
8. 4 bay leaves;
9. salt and ground pepper to taste.

Preparation:

Wash the mushrooms and chop finely. Wash and peel the vegetables, cut the potatoes into cubes, onions into small rings, grate the carrots and roots. Boil the mushrooms in salted water until half cooked, add the potatoes and bay leaf. Fry the onion with carrots and roots in vegetable oil, season the soup and cook until the potatoes are ready. At the end of cooking, add bay leaf (after 15-20 minutes it must be removed from the soup). Add salt and pepper - and you're done!

By the way, this soup can be prepared without frying: just add all the vegetables to the pan along with the potatoes and cook until tender.

1. Any soup can be cooked with vegetable, meat or bone broth prepared in advance.
2. When cooking meat and vegetables, the foam must be removed so that the soup turns out transparent.
3. Do not add bouillon cubes or seasonings containing the flavor enhancer monosodium glutamate to the soup. The taste of these additives is questionable, but the health hazards are obvious. In order to improve the taste of the finished dish, it is better to add regular spices, dried or fresh herbs, and bay leaves. Bon appetit!

You can make soup from whatever you have in your refrigerator. Vegetables, meat, poultry, offal, cereals, cheese are suitable; you also need broth or water and a pinch of imagination.

We present 10 interesting soup recipes, half of which you can prepare in just half an hour! Delicious lunch guaranteed!

1. Fresh cabbage soup with beans (vegetable bomb!)

This soup contains cabbage, carrots, bell peppers, onions, potatoes, beans, meat! A hearty and thick soup for the whole family, and even tastier for tomorrow.

For the soup you will need:

• 300 g pork;
• a glass of boiled or canned beans;
• 2 potatoes;
• 300 g white cabbage;
• bulb;
• carrot;
• bell pepper;
• garlic clove;
• 2-2.5 liters of water;
• Bay leaf;
• 2 tbsp. l. vegetable oil;
• salt, peppercorns and ground to taste.

If you are not using canned beans, soak them for 2 hours and then boil them in new water until soft. Drain and use beans.

Place a piece of meat in a pan, add water so that it covers the meat by a couple of centimeters, cook after boiling for 20 minutes, then drain the water. Pour clean water (2 liters) over the meat and cook over medium boil until tender (15-20 minutes after boiling). Cut the finished meat into pieces and return to the broth. Chop the cabbage, cut the peeled potatoes into pieces. Add to the pan.

Prepare the roast. Peeled onion, bell pepper, tomato, thinly slice, grate carrots. Fry the vegetables in a frying pan in oil until soft. At the end of cooking, add chopped garlic, stir and remove from heat. Place in a saucepan, and also add the prepared beans, bay leaf, salt, and peppercorns. Cook for 5 minutes, then turn off the heat. Add the chopped herbs, cover and let the soup sit for 20 minutes before serving.

2. Soup with cabbage, minced meat and cheese (Italian recipe)

Make Italian Peasant Soup! There is no need to fry the vegetables for the soup, just throw all the ingredients into the pan and cook for half an hour.

Soup ingredients:

• 200 g minced meat;
• 500 g white cabbage;
• 100 g hard cheese;
• 3 celery stalks;
• 2 liters of water;
• salt, pepper, parsley to taste.

Shred the cabbage and finely chop the celery. Mash the minced meat with a fork. Grate half the cheese, cut the other half into small cubes. Pour water into the pan and bring to a boil. Add vegetables to the pan, cook after boiling for 10 minutes. Then add the minced meat to the pan, stir and cook for 15 minutes. Place all the cheese, salt and pepper, remove from heat. Serve with parsley. The soup is ready!

3. Quick vegetable soup (half an hour and you're done!)

Nutritious, light, aromatic soup made from beets, cabbage, bell peppers, carrots and onions for every day. If you cook it in vegetable broth or water, you get an incredibly tasty lean soup.

To prepare the soup you will need:

• one large beet;
• large carrots;
• 400 g white cabbage;
• bulb;
• large bell pepper;
• 500 ml meat (vegetable) broth or water;
• 300 ml tomato juice;
• 2 tbsp. l. vegetable oil.

Wash and peel the vegetables. Grate the carrots, cut the onion and pepper into cubes. Shred the cabbage. Grate the beets using a Korean carrot grater.

In a thick-bottomed saucepan, heat the oil and fry, stirring, onions, carrots and peppers until soft, 4-5 minutes. Then add grated beets. After 3 minutes, add cabbage. Simmer for 2 minutes and pour in tomato juice and broth so that it covers the vegetables by 2 cm. Add salt and pepper. Cook for 20 minutes after boiling.

Serve the soup with herbs, sour cream or natural yogurt.

4. Ural cabbage soup (you'll lick your fingers!)

A version of cabbage soup with millet and potatoes, which can be cooked in meat broth or water. Serve thick cabbage soup with sour cream and chopped herbs.

Ingredients for cabbage soup:

• 3 liters of broth or water;
• 500 g cabbage;
• 2 carrots;
• 2 potatoes;
• 2 tbsp. l. millet;
• 60 g celery stalks or roots;
• 2 onions;
• 3 cloves of garlic;
• 80 g tomato paste;
• Bay leaf;
• 2-3 tbsp. l. vegetable oil;
• greens, salt, pepper to taste.

Rinse the millet in several waters, peel the potatoes and cut into large pieces.

Add potatoes and millet to boiling broth or water, add salt, and cook for 20 minutes.

While the potatoes and millet are boiling, prepare the frying. Chop the cabbage and fry in a spoon of vegetable oil with tomato paste until soft. Peel and chop the vegetables: grate the carrots, cut the onion and celery into cubes, finely chop one clove of garlic. Fry the prepared carrots, onions, celery and garlic in oil until soft, separately from the cabbage. Add vegetables, cabbage, bay leaf to the pan. Cook for another 10 minutes. Season the finished cabbage soup with garlic, ground with salt, lemon juice, sour cream, and herbs. Enjoy!

5. Thick soup with bulgur and meatballs (30 minutes)

Hearty, rich soup with vegetables, mushrooms, bulgur and delicious meatballs. For those who are not familiar with bulgur, now is the time to introduce it to the menu!

• 500 g minced meat;
• 100 g bulgur;
• 4 medium potatoes;
• 120 g champignons;
• carrot;
• tomato;
• a bunch of greenery;
• spoon of vegetable oil;
• salt, pepper to taste.

Rinse the bulgur several times, peel the potatoes and cut into small pieces. Pour 1.5 liters of water into a three-liter saucepan. Place on the fire and bring to a boil.

Form meatballs from the minced meat, throw into boiling water and cook over medium heat for 15 minutes. Salt the broth. After a quarter of an hour, add potatoes and bulgur to the pan.

Get ready to refuel. Peel and wash vegetables and mushrooms. Cut the champignons, tomatoes and onions into small cubes, grate the carrots. Fry the carrots in a frying pan in oil, then add the mushrooms, tomatoes and onions. Fry for 5 minutes, then add to the soup. Cook over low heat for 10 minutes, add salt if necessary. Ready!

6. Rice soup with cheese dumplings (delicious, simple, very fast!)

This thick soup with tender cheese dumplings will be ready in just half an hour. Add rice, potatoes, onions, carrots and herbs to the cheese dumplings. You can cook the soup using meat, chicken or vegetable broth.

Ingredients for quick dumpling soup:

• 2 potatoes;
• bulb;
• carrot;
• 100 g rice;
• 1.5 liters of broth;
• 3 tbsp. l. flour;
• 80 g cheese;
• egg;
• pepper, salt to taste;
• Bay leaf;
• 2 black peppercorns;
• a bunch of dill;
• 2 tbsp. l. vegetable oil.

Wash and peel the vegetables. Cut the potatoes into small cubes, chop the onion, grate the carrots, and rinse the rice. Bring the broth in a saucepan to a boil, add bay leaves, pepper, and potatoes. Bring to a boil, lower heat and simmer for 5 minutes. Then add the rice and start frying.

Heat a tablespoon of vegetable oil in a frying pan and fry the onions and carrots until soft. Add to soup and stir. Continue cooking over low heat.

For the dumplings, grate the cheese on a fine grater, mix with flour, egg, salt, pepper, add a tablespoon of water and vegetable oil. With wet hands, form dumplings the size of meatballs.

Place the dumplings in the soup, bring to a boil and cook for 3 minutes. Then add chopped dill, salt, pepper. The soup is ready!

7. Rassolnik with mushrooms (hit of the season!)

Fragrant mushroom broth, vegetables, pearl barley and pickled cucumber - an excellent choice for a family dinner!

You will need:

• 400 g mushrooms;
• carrot;
• bulb;
• 3 pickled cucumbers;
• 40 g pearl barley;
• 3 tbsp. l. vegetable oil;
• 2.5 liters of broth (or water);
• salt, pepper to taste.

Place the washed and coarsely chopped mushrooms in a saucepan with water or broth and cook for 10 minutes. Mushrooms can be used either fresh or frozen. Peel the carrots and onions, grate the carrots, cut the onion into cubes. Fry the vegetables in a tablespoon of oil over medium heat until soft, add to the pan. Place the washed pearl barley into the pan and cook for 30 minutes. Cut the peeled potatoes into cubes and throw them into the pan. Grate the cucumbers and cook in the soup for 10 minutes at low boil. Check the potatoes for readiness, add salt and pepper. Serve, enjoy!

8. Country soup with liver (original recipe)

Have you ever cooked liver soup? Be sure to try it! An unusual, tasty and budget-friendly version of a rich soup.

Ingredients for liver soup:

• 300 g liver;
• 600 g potatoes;
• bulb;
• carrot;
• 70 g vermicelli;
• 20 g butter;
• 2 tbsp. l. vegetable oil;
• 3 liters of water;
• Bay leaf;
• greens, salt, pepper to taste.

Peel the onions and carrots, cut the onions into cubes, grate the carrots. Fry the vegetables in vegetable oil in a frying pan until soft, remove to a plate. Add butter to the same frying pan and fry the chopped liver in pieces, stirring until the color changes.

Place a pot of water on the fire. Peel the potatoes and cut into small pieces. Drop into boiling water. Cook for 7 minutes.

Add the roast and liver to the potatoes, bring to a boil and cook for 10 minutes. Then add the vermicelli, bay leaf, salt and pepper, cook until the vermicelli is ready, 10-12 minutes. Serve with sour cream and chopped herbs.

9. Lentil and vegetable soup (savory soup without meat)

Warming, savory, hearty vegetable puree soup - just what you need in the fall!

Soup ingredients:

• a glass of lentils (any);
• 2 carrots;
• 3 celery stalks (or half a small root);
• large onion;
• 2 cloves of garlic;
• bell pepper;
• 2 tomatoes;
• chili pepper;
• salt, pepper to taste;
• 3 tbsp. l. vegetable oil (olive);
• liter of boiling water;
• a bunch of greens (dill, parsley);
• cheese (parmesan or jugas) to taste;
• Bay leaf;
• 1/2 tsp. dried thyme;
• 1 tsp. Sahara.

Pour boiling water over the tomatoes for 20 seconds, then remove the skin and cut into cubes. Peel the vegetables. Cut the carrots into rings, onions, peppers into half rings, celery into thin pieces.

Heat a large, thick-bottomed pan, pour in the oil and fry the onions, carrots, peppers, and celery. When the vegetables are soft, add tomatoes, chopped chili, bay leaf, salt, pepper, thyme, sugar to the pan. Stir and simmer over medium heat for 5 minutes. Then add the washed lentils. Pour boiling water over all ingredients and cook until the lentils are ready for 15-25 minutes, depending on the type of lentils (usually this information is provided on the package).

Remove the finished soup from the heat, select the bay leaves, and puree with a blender. Place on the fire, bring to a boil, turn off the heat. Ready! Serve with grated cheese and herbs.

10. Vegetable soup with buckwheat and melted cheese (very fast and tasty!)

Make creamy soup with vegetables and buckwheat! If you have meat broth or don't mind using a bouillon cube, you can cook the soup in 25 minutes!

For the soup you will need:

• 1 liter of meat broth;
• 70 g buckwheat;
• 300 g zucchini;
• carrot;
• bulb;
• garlic clove;
• a bunch of parsley;
• 150 g processed cheese;
• 1 tbsp. l. vegetable oil;
• salt, pepper to taste.

Rinse vegetables, herbs and cereals. Grate peeled carrots and zucchini (without large seeds). Cut the onion into small cubes, chop the garlic.

Bring the broth to a boil in a saucepan, add the cereal. Bring to a boil and simmer over low heat.

In a frying pan in oil, fry the carrots and garlic until golden brown. Then add onion and zucchini to the vegetables, fry until soft, then add everything to the soup. Boil for 5 minutes, then add melted cheese and chopped herbs. Stir, heat through and serve. Bon appetit!

It is quite possible that summer will come someday in the middle zone. This means that it still makes sense to supply bread kvass. It will take at least a week to prepare a good starter, and as forecasters promise, by that time the air temperature should rise above 20 C (daytime).

How to prepare sourdough for
homemade bread kvass

Ingredients:

• 2 liters of cold water;
• 0.5 loaves of Borodino bread or 100 grams of rye flour + 100 grams of rye bread;
• 4 tablespoons granulated sugar;
• 3 grams of yeast.
• Preparation time - 5-6 days

How to put kvass:

Fry the flour or pieces of bread until they darken (but do not char; with black bread it is sometimes difficult to tell whether it is just toasted or already burnt).

Dissolve yeast and 1 tablespoon of granulated sugar in lukewarm water.

After 10 minutes, add a third of the flour or breadcrumbs.

Drain almost all the water, add the same amount of fresh water, another spoonful of sugar and another third of crackers or flour with crackers.
And insist again for a couple of days.
Drain again, add the remaining crackers (or flour with crackers) and sugar. And fill it with fresh water again.
During this time, the sourdough will lose its insolent yeasty taste and unpleasant bitterness and it will be possible to use it for drinking kvass. To do this, once every 1.5-2 days, you will need to add water, sugar to taste and a large handful of fresh rye crackers to a three-liter jar with the prepared starter, first removing some of the old soggy ones that have sunk to the bottom. For taste you can add raisins, mint, ginger, honey...