1. Fragrant soup with smoked chicken and melted cheese
- smoked leg - 300 gr
- processed cheese - 3 tablespoons (I have a viola)
- potatoes - 3 pcs.
- carrots - 1 pc
- onions - 1 pc
- dill greens - for serving
- salt and spices to taste
- vegetable oil - for frying
Cook the leg, remove from the broth, disassemble into fibers and transfer back to the broth
Next, add diced potatoes and finely chopped carrots (or grated)
Fry the onions until golden brown and add to the soup
Followed by processed cheese
Cook over low heat for 15 - 20 minutes or more until the cheese is tender and completely dissolved
When serving, sprinkle with finely chopped dill or other favorite herbs
Bon Appetit !!
2. Pea soup with hunting sausages and cheese
- Peas - 1 glass
- Potatoes - 3 pieces
- Carrots - 1 pc
- Onions - 1 piece
- Hunting sausages - 5 pieces
- Processed cheese - 1 piece (or 2 tablespoons)
- Greens - optional
- Salt and spices to taste
- Vegetable oil - for frying
- Calculation for - 3 liters
Soak peas for 2 hours or overnight
Pour peas into boiling salted water, cook for 30 minutes constantly removing the foam, add potatoes
Fry; Finely chop the onions, grate the carrots (or finely chop) fry until almost cooked, add the sausages cut into slices
Add frying to peas with potatoes and melted cheese and cook until the cheese is completely melted, sprinkle with herbs when serving
Bon Appetit !!!
3. Pea soup with chicken and mushrooms
- Chicken fillet - 300 gr
- Mushrooms - 150 gr (I have champignons)
- Peas - 0.5 cups (pre-soaked in water overnight)
- Potatoes - 2 pieces
- Carrots - 1 pc
- Onions - 1 piece
- 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
Send peas together with chicken breast to boil in salted boiling water for 30 minutes or more
Cut the breast into small pieces
Cut the potatoes into cubes and transfer to the broth to the peas with chicken breast and cook for 15 minutes or more
Make a roast;
Grate carrots (or cut into small pieces) cut onions into small cubes
Fry vegetables until blush, add mushrooms and mustard and simmer over low heat for 5 minutes
Transfer the finished frying to the broth along with the turmeric, salt and pepper
Cook the soup for another 10 minutes, turn it off and let the soup infuse
Sprinkle with fresh herbs when serving
Bon Appetit !!
4. "Kharcho" with chicken
- Chicken breast - 300 gr
- Carrots - 1 pc
- Onions - 1 piece
- Rice - 100 gr
- Garlic - 3 cloves
- Tomato paste - 2 tablespoons
- Salt and spices to taste
- Greens - a small bunch
- Vegetable oil - for frying
- Calculation - for 3 liters
Cut the chicken breast into pieces
Boil rice with chicken breast in salted water
Grate carrots (or cut into circles)
Cut the onions into small cubes
Fry carrots and onions, add tomato paste, chopped garlic, finely chopped greens and simmer a little
Add frying to the soup with salt and spices
As the soup boils, turn it off and let the soup infuse for about 10 minutes
Sprinkle with herbs when serving
Bon Appetit!!!
5. Tomato soup with meatballs and chickpeas
- Ground beef - 400 gr
- Chickpeas - 1 glass (pre-soaked in water)
- Potatoes - 3 pieces
- Carrots - 1 pc
- Onions - 1 piece
- Garlic - 3 cloves
- Bell pepper - 1 pc (small)
- Tomato paste - 2 tablespoons
- Vegetable oil - for frying
- Salt and spices to taste
Calculation for - 4 liters
Boil the chickpeas in salted water until tender
Form small meatballs from the minced meat and gently add them cooked to the chickpeas
Make a roast;
Cut onions and carrots into small cubes and fry Add finely chopped bell peppers and garlic with tomato paste, simmer under a lid over low heat for 10 minutes (stirring so as not to burn)
Arrange the roast with boiled chickpeas and meatballs. Add potatoes grated on a coarse grater, salt and pepper, simmer the soup over low heat for about 20 minutes, then turn it off and let the soup infuse for about 10 minutes
Sprinkle with herbs when serving
Bon Appetit !!
6. Siberian solyanka with mushrooms
- Beef - 300 gr
- Smoked sausage - 200 gr
- Ham - 200 gr
- Bulb onions - 1 pc.
- Mushrooms - 200 gr (I have forest mushrooms, boiled in advance)
- Pickled cucumbers - 2 pieces
- Olives - 150 gr (pitted)
- Tomatoes - 2 pieces
- Tomato paste - 2 tablespoons
- Salt and spices to taste
- Vegetable oil - for frying
- Lemon - 1 piece
Calculation; for 3, 3.5 liters
Boil the beef broth in salted water, cut the meat into small pieces and put it back in a saucepan, along with mushrooms and spices
Make a roast;
Chop onions, 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 a lid over low heat for 10 minutes
Transfer the frying to the beef broth and add chopped cucumbers and olives, bring to a boil, turn off and let the hodgepodge infuse for about 20 minutes
When serving, add a slice of lemon to each plate
Delicious with sour cream and chopped herbs
Bon Appetit !!
7. Chicken soup with cheese dumplings and green peas
- Chicken breast - 300 gr
- Carrots - 1 pc
- Potatoes - 3 pieces
- Green peas - a small handful (mine is fresh)
- Onions - 1 piece
- Cheese - 50 gr
- Egg - 1 piece
- Flour - 4 tablespoons (maybe more or less, it all depends on the flour)
- Salt and spices to taste
-
Vegetable oil - for frying
Boil chicken breast broth in salted water, disassemble the breast into fibers and throw back into the broth
Dice the potatoes, transfer to the broth
Make a roast;
Fry finely chopped onions and chopped carrots (or grated)
Add frying to soup, salt and spices and cook until almost done
Make cheese dumplings;
Grate the cheese on a fine grater, add an egg, mix and gradually add flour in small portions, knead so that it sticks slightly to your hands and roll into small balls
Add dumplings with green peas and cook for another 10 minutes, cover and let the soup infuse for 5 minutes
Bon Appetit !!
8. Chicken Soup with Egg Pancakes
sup-02 - Chicken breast - 300 gr
- Eggs - 3 pieces
- Carrots - 1 pc
- Onions - 1 piece
- Potatoes - 2 pieces
- Salt and spices to taste
- Vegetable oil - for frying
Boil chicken breast broth in salted water, cut the breast into small pieces, transfer it back to the broth
Add diced potatoes to the soup
Make a roast;
Grate the carrots on a coarse grater and chop the onion into small cubes, fry the vegetables
Add frying to soup and cook for 15 minutes
Beat eggs with a little salt and pepper
fry on both sides like pancakes (calculation 3 eggs - three pancakes)
Cool the egg pancakes slightly and cut into strips, add them to the soup, as the soup boils, remove from the stove and let it brew for about 10 minutes
Sprinkle with chopped herbs and serve
Bon Appetit !!!
9. Finnish soup with salmon and cream
- Salmon soup set - 300 gr (heads, spines, tails)
- Salmon fillet - 300 gr
- Potatoes - 3 pieces
- Carrots - 1 pc
- Onions - 2 pieces
- Low-fat cream - 1 glass
- Salt and spices to taste
Calculation - for 3 liters
Send a soup set boiled with a whole onion, as it boils, constantly remove the foam
Remove the soup set from the broth
Strain the broth, return to the stove, as it boils, add potatoes, cut into small cubes, finely chopped onions and carrots
Add chopped salmon, salt and spices as the broth starts to boil
Cook for about 20 minutes constantly removing the foam
At the very end of cooking, pour in the cream, bring to a boil, remove from heat and let it brew for about 20 minutes
Bon Appetit !!
10. Beef shurpa
Shurpa is an oriental, thick and very rich soup, it is best to cook it in a cauldron, take meat on the bone, for richness. The soup turns out to be very tasty. I found a lot of recipes, but decided to stop at this and did not regret
- Beef on the bone or pulp and ribs - 800 gr
- Onions - 2 pieces
- Skinless tomatoes - 3 pcs
- Carrots - 2 pcs (medium size)
- Bell pepper - 2 pcs (preferably different colors)
- Potatoes - 6-7 pieces
- Garlic - 5 cloves
- Hot pepper - 1 piece
- Tomato paste - 1 rounded tablespoon
- Greens - parsley, cilantro (to taste)
- Vegetable oil - for frying
- Spices and salt - to taste
Calculation - for 5 liters
Wash the meat, cut into medium pieces and send it to fry directly into the cauldron (if there is no cauldron, then you can cook in a multicooker or fry it separately in a pan) fry on both sides over high heat, add carrots cut into circles and onions in half rings, grind everything together, bring vegetables until soft
Add water and simmer for about 1 hour (remembering to skim off the foam)
In the meantime, peel the potatoes and bell peppers (do not touch the spicy one yet)
The time has come, we need to lay the rest of the vegetables.
Cut potatoes, bell peppers and tomatoes quite large and send to the broth, not forgetting to salt and add various spices, bring to a boil, add tomato paste, chopped garlic and hot peppers whole (without cutting it)
Cover, reduce heat to low, to simmer and simmer for 1 hour
After the time has passed, very carefully remove the hot pepper and sprinkle with herbs and cook for another 5 minutes
When serving, whoever likes it sharper, cut the hot pepper into small pieces directly into the plate (but not all of it, of course) and sprinkle with herbs
Bon Appetit !!!
