Any housewife should know the recipes for making soup in a hurry, because situations are not excluded when you need to cook quickly and for thought, one might say, there is no time at all.
Here are some quick soup recipes I've tested. In terms of taste, I really liked the resulting dishes. These are my 7 favorite recipes. You will see that they will be useful to you more than once.
This first course can be cooked in 20 minutes. The longest time in this recipe is to boil chicken broth. You can make a broth from any parts of the chicken that are in your refrigerator.
Wash the chicken, put it in a saucepan, add water, and let it simmer for 15 minutes. The chicken broth is ready. Remove the boiled chicken from the pan and can be used to prepare another dish, for example, Olivier salad.
While the chicken is boiling, cut the sausages into slices and fry them in a pan in butter, add to them chopped, as small as possible, onions and shabby carrots.
After the vegetables have fried, reduce the heat under the pan, cover with a lid so that its contents are extinguished. Do not forget to stir periodically.
Put potatoes cut into small cubes, vegetables with sausages from a frying pan, one processed cheese and cook the soup for another 5 minutes into the finished chicken broth. Do not forget to add salt.
Add the herbs before serving. Agree, a fairly quick soup, but its taste will not suffer from this.
Canned fish soup
This is my favorite quick soup recipe. It can be cooked in 15 minutes. To begin with, we put a pot of water on the fire, and we ourselves begin to prepare vegetables for the soup: peel the potatoes and cut them into small cubes, peel and rub the carrots, and peel and finely chop the onions.
We send the potatoes into a saucepan with water and put a leaf of lavrushka and ground black pepper in the same place.
We make overcooking from carrots and onions, to which we also add the contents of canned fish (saury, sardine, pink salmon, cod and any other fish in their own juice are suitable). After 2 minutes, transfer the overcooking to a saucepan.
Cook for another 5 minutes, do not forget to add salt. So they made another quick soup.
Soup - mashed potatoes with mushrooms and broccoli
For the preparation of this first course, my favorite mushrooms or oyster mushrooms are suitable. You can also use porcini mushrooms.
We put a saucepan of water on the fire. Then fry the mushrooms in a pan with broccoli. Using a blender, we make mashed potatoes from fried and softened products, adding cream from them. Put the puree in a saucepan, let it boil for a couple of minutes and salt to taste.
If you need to cook a high-calorie dish, add small cubed potatoes to it. It is good to add cauliflower to broccoli. Sour cream can be used instead of cream. And when serving in a bowl of soup, you can put half a boiled egg or crackers. In general, this quick hot dish will take 10-15 minutes to cook. It's a pretty good recipe, agree.
Noodle soup with mushrooms
Let's start with the preparation of the necessary products: champignons, can be fresh, can be frozen, one onion, small processed cheese, any noodles, vegetable oil, ground black pepper, curry and, of course, salt.
We start by heating the water for the soup in a saucepan. While it is warming up, fry the mushrooms and onion in vegetable oil. After the water has boiled, put mushrooms and onions, chopped cheese and noodles into a saucepan, let it boil for 5 minutes. Salt to taste, add seasonings. That's all, bon appetit to everyone!
Soup with meatballs
If you have minced meat in your fridge, it will help you make a quick soup according to the following recipe. We take minced meat, potatoes, onions and carrots, maybe some greens.
We put a pot of water on the fire. Then salt and pepper the minced meat and form small meatballs from it so that they cook faster.
After that, fry the onion, finely chopped, and carrots, also grated on a fine grater, in oil.
Put potatoes cut into small cubes, fried root vegetables, meatballs in a saucepan, salt the broth to taste, cook for 10-15 minutes.
You can decorate a quick soup with herbs.
Potato and pasta soup
This first course can be cooked even during fasting, because all the products of the recipe are lean. It is very important here to make the dish beautiful.
While the water for the first course is boiling, chop the carrots on a grater for Korean salads, and cut the onions in half rings. Fry chopped root vegetables in vegetable oil.
We spread the overcooking in a saucepan, potatoes cut into long and thin cubes there, let the soup boil for 5 minutes, add the pasta that we have at home. My favorite is to use noodles. After 5 minutes, the soup is already cooked. Again quickly, 15-20 minutes.
Mushroom soup with pickles
In a two-liter saucepan, boil mushrooms, any that are. Of course, mushrooms and porcini mushrooms will be cooked the fastest.
Then add raw potatoes in cubes, finely chopped onion, tomato slices, any greens, black pepper and salt to the mushroom broth.
This quick soup takes about 10 minutes to make. Before serving, fill the soup with sour cream and thinly chopped pickled cucumber.
All dishes would be so easy to prepare!
Do you cook soups at home and how often? Surely, many will say that they do not like them. And why? After all, cooked from fresh, high-quality products, with a soul, the soup to your taste is no worse than the same pilaf or fried potatoes. When preparing it, you need to follow only some not complicated rules, and it is unlikely that then it will come out not tasty.
Today I will tell you how to make the most common soup. What to do and what to avoid. Maybe some of my tips will come in handy next time.
So let's get started
Soup, best of all, is cooked in thick-walled dishes, for example, cast iron, but you can also cook in a regular enamel pan, made of stainless steel, typhlon, aluminum (except for sour ones).
If the soup is meat, put the meat in cold water, bring to a boil and remove the foam. Moreover, it is best to use not just meat, but on the bone. A more tasty and rich broth is obtained from it. It is best to remove visible lumps of fat from the surface of the meat. You do not need to cut it into smaller pieces before cooking. Let it cook in one large piece. After boiling, the heat should be reduced to a minimum so that the boil is very low.
The soup should not be liquid, but it should not be cooked very thick either. The amount of liquid per serving is taken from 200-250 ml to 350-400 ml. Do not forget that during the cooking process the water will boil away, and the longer the soup is boiled, the more it will boil away. Therefore, the boiling amount of water must be poured immediately. After all, adding water and pouring the broth from the pan is very undesirable. This greatly impairs the taste of the soup. As a last resort, if you still have to add, use hot water.
All soup ingredients must be fresh. They should be washed thoroughly, cleaned and washed again. If the recipe does not say anything about the shape of cutting vegetables, remember this rule: the more ingredients in the soup, the larger they are cut, and they should be approximately the same in size and shape. For vegetable soups, they are cut into small pieces, and for cereal or pasta soups - coarsely. In this case, the taste of the main ingredient, for example, cereals, should prevail, and vegetables are just an addition.
The ingredients in the soup must be placed in a strictly defined order, so that at the end of cooking, each of them is completely ready, but not overcooked. And for this you need to know the cooking time for each of them. In addition, if acidic ingredients are introduced into the soup, like cucumbers in pickle or cabbage in borscht. they should be placed after the potatoes are cooked. The acidic environment slows down the cooking process.
Salting the soup should be closer to the end, when the main components are almost cooked. Put salt, exclusively to your liking, and if you are not sure of the required amount of salt, it is better to put less of it. Soup can always be added to the table.
3-7 minutes before the end of cooking, the soup is finally brought to the desired taste: spices and seasonings are added. lay out the frying. It is not worth boiling bay leaves, it gives bitterness.
How to make thick broth soup
To do this, overcook a spoonful or two of flour, add pre-prepared béchamel sauce or grated cheese. Let the soup brew for 20-30 minutes, pour it into the tureen, and add herbs, sour cream, lemon, croutons and so on to the bowls, depending on the soup.
There are a wide variety of first courses. and therefore advice on how to cook soup. Therefore, if you know any more that I have not mentioned, please share them with other readers in the comments.
How to cook an ordinary soup video recipe - step by step
Below you will find a step-by-step video recipe that will guide you through the preparation process.
Soups are an important part of every person's diet. They help to get enough, to recuperate. They began to be cooked about 400 years ago, from the time the dishes appeared. However, do not think that the cooking process was the same as it is now. The cooking method began to be used much later.
First courses became widespread only at the end of the 17th century. In Russian cuisine, liquid dishes were called stews. The name "soup" began to be used only under Peter I.
Today, there are about 150 options, each of which is subdivided into a thousand more species, while also in several variations.
They can be hot - borscht, pickles, hodgepodge, cabbage soup, with various types of meat, fish, vegetables or cereals. Cold liquid dishes are good in the summer heat and are cooked mainly in light broth, water, kvass, fermented milk products (okroshka, fridge, tarator).
However, they are all united by the fact that 50% is liquid, another half is different filling. The ingredients are a wide variety of products: vegetables, cereals, pasta, fruits, herbs, spices, meat products. It is impossible to say which one is better. Everyone chooses according to their taste, preference and even lifestyle.
On our site you will find simple and understandable recipes for soups both for every day and for a festive table. Each dish is described step by step with a photo with a detailed set of ingredients, so even a novice hostess will understand everything.
The question that worries many women is how to cook soup so that it is tasty, healthy, and, of course, does not harm the figure. At the same time, it is necessary that he must be liked by all household members.
We have collected a large selection of recipes: Ukrainian borscht, Georgian kharcho, with cheese and croutons, noodles, mushrooms, various types of fish, seafood - there is no counting.
In order for the food to work out, you should follow the unspoken rules:
- vegetable soups are boiled in a small amount of liquid;
- meat, especially with smoked meats, will turn out tastier if you cook them with earthenware, porcelain or enameled dishes;
- do not cook too much - the maximum number of servings for 6 people is based on 200-400 ml of liquid per serving;
- spices, like tomato paste, are placed at the very end of cooking;
- in borscht potatoes are cut into cubes, in soups with noodles - in strips.
If you are watching your weight, then you will surely enjoy vegetarian options. A dietary, healthy meal is prepared without frying vegetables or adding fatty meats or fish. To make it more satisfying, cereals or legumes are added to it, and greens for flavor.
Only a real housewife can cook a real Ukrainian borscht, but thanks to a detailed description, step-by-step photos and an accurate recipe, you can easily master this art and delight your loved ones with a rich, unique taste.
The first courses for children are especially worth highlighting. Each mommy has to "puzzle" over what to cook so that the baby can eat with pleasure. With us, this problem will be solved by itself. On the pages of our site you will find soups - mashed potatoes for your beloved child from 6 months. As a rule, they are prepared from vegetables, with the addition of cream or milk.
Do not be afraid to experiment, choose new recipes on our website. Those close to you will surely appreciate your efforts, because now, even the simplest broth will become a masterpiece from the chef.
On the pages of our site you will find other, no less interesting recipes.
The most traditional dish on the Russians' lunch menu is soup. There are many recipes for soups. To prepare a delicious soup, you need to know the basic rules for its preparation.
Soup base
Unusual soups
The basis of each soup is broth, which can be meat, bone, poultry, fish or vegetable. In order to obtain a high-quality, rich broth, the starting products (meat, fish, vegetables) should only be of high quality. According to their consistency, soups are subdivided into soups:
- transparent;
- thick;
- puree soups.
For a clear, rich broth for clear soups. Pre-washed meat, fish or vegetables are placed in a saucepan and poured over with cold water. Bring the water to a boil, at the same time removing scale and excess fat from the surface with a slotted spoon. If there is a lot of foam, and it is very dirty, then the water is drained, the meat is washed under running water and again put into the pan, filling it with new cold water. As soon as the water in the pan begins to boil vigorously, reduce the heat under the pan and cook the meat over low heat. The finished meat is removed from the broth and used at will, and the cooled broth is sent to the refrigerator, where it can be stored for a long time. At this stage in the preparation of the clear broth, it is not salted. Serving the broth to the table, pre-salting it, boil it and pour it into broth cups.
How can you decorate the broth?
Decorate the broth with chopped parsley and dill. As an addition to the clear broth, croutons, meat pies are served, or meatballs or dumplings, previously boiled separately, are dipped into the broth.
Thick soups are prepared using a variety of vegetables. Part of the vegetables: carrots cut into strips, beets grated on a coarse grater, onions, sautéed in vegetable oil or fat removed from the broth, tomato paste is added to the fried vegetables and sautéed until red oil is formed. When the meat is cooked until half cooked, potatoes and cabbage are added to the broth (if you are cooking borscht). 20-30 minutes before the end of cooking, add a piece of celery parsley root, bay leaf and black peppercorns to the soup. At the end of cooking, sautéed vegetables are added to the soup. To preserve the red borscht, at the very end of cooking, add table vinegar or citric acid to taste. Before serving, add sour cream and chopped dill and parsley to each plate.
Advice
When preparing thick soups with pickles, sorrel or sauerkraut. First of all, potatoes are laid, since potatoes do not boil in an acidic environment. After laying the next product, the broth is allowed to boil, and then the heat is reduced again under the pan.
Making the puree soup
Puree soup is another type of soups. Various vegetables are used to prepare this soup: zucchini, pumpkin, cauliflower. Puree soup is prepared either from one (or several) types of vegetables. Sometimes beans, peas or lentils are added to the soup, pre-soaked in water for several hours. Sometimes puree soup is prepared with the addition of rice or barley. The vegetables are thoroughly peeled, washed and cut into large pieces and then boiled separately from the broth. The peculiarity of making mashed soups is that vegetables are first boiled and, using an immersion blender, turn them into mashed potatoes. And only then diluted with broth to the desired consistency of the soup. To obtain a richer taste and give the soup a delicate, velvety consistency, heavy cream is added to it.
Fish soups
A simple recipe for fish soup
Fish soups are prepared taking into account that the fish boils quickly, therefore portioned pieces of fish are laid at the end of cooking. The broth for fish soup is prepared from the head and fins, the ridge of the fish, which are not thrown away when cutting the carcass of the fish. From the finished fish stock, select the head and other parts, lay the potatoes and carrots. Bring everything to readiness and lower the portions of fish. Let the broth boil and bring the soup until tender over low heat. After laying the fish, add bay leaf and black peppercorns to the broth. Before serving, pour soup into bowls and place fish chunks, sprinkle with chopped dill on top.
Conclusion:
It takes practice to make a delicious soup. Explore recipes, experiment and, perhaps, you will soon become the author of a new soup recipe.
How to cook soup correctly - making a transparent broth
In Europe - soup, in Russia - soup, cabbage soup, borsch, kalya (pickle), selyanka (hodgepodge). This was the name of the first dishes even before the beginning of the reign of Peter I. And already at his court liquid foreign dishes became widespread, which received the corresponding name. In the future, all famous Russian stews also gradually began to be called a word familiar to us. But the names of the first courses, which are still cooked to this day, have survived - these are just borscht, cabbage soup, hodgepodge and pickle.
In general, the soup itself, just as a ready-made dish, appeared in Europe relatively recently, only 400-500 years ago. Then, when the dishes appeared for this. In China and in the East much earlier, even BC.
Of course, this does not mean that vegetables and meat were not cooked before that time. They were boiled and eaten. They drank broth and ate boiled vegetables separately. However, it should be distinguished as a dish, where all the ingredients are inseparable parts that create a common taste, overall composition and simply cooked products or a mixture of them.
Nowadays, soups are very diverse. There are hot and cold options; and also they are meat, or from poultry meat; fish, vegetable, mushroom; seafood; dairy and fruit; transparent and dressing, roasting and thickening, as well as thick mashed first courses and sweet options.
They are of great importance in the cooking of different nations, which is why today there is such a variety of them.
So how do you make a delicious soup? Take into account all the subtleties and nuances, and achieve a balanced taste.
There are rules that have been proven for years that will allow you to cook a tasty, healthy dish, while preserving as much as possible all the useful properties of the products that we use during cooking. And also cook it so that it is not only tasty, but also looks aesthetically pleasing and attractive.
In order for the first course to always turn out rich and tasty, you should follow some rules and know a few secrets.
- For the preparation of a tasty and rich first course, it is of no small importance. I have already described in detail how to cook a delicious, transparent and satisfying broth correctly. I will not repeat myself, take a look in the note, this is very important for cooking.
- It is better to cook them little by little, preferably one time at all. If the dish stands for a long time, even in the refrigerator, and then heats up again, its taste and quality deteriorates.
- But this does not apply to all soups. It is believed that cooked borscht tastes better on the second day. Taste or not, you judge.
- But the obvious fact is that the first courses, where vegetables were pre-sautéed (fried), can be stored in the cold for a longer time. And two, or even three days. Moreover, their quality does not deteriorate.
- It is better to cook them in earthenware, earthenware, enameled dishes.
- When preparing beef broth, as a basis for further cooking, do not add too many vegetables to it, otherwise it will lose its specific taste and aroma.
- When preparing chicken broths, you should not get carried away with seasonings, otherwise it may lose color, transparency and taste.
- The fish soup will be tastier if you use several types of fish during cooking. And if you cook the ear from the heads, then they should be cleaned of the gills and rinsed thoroughly. Otherwise, it will turn out to be cloudy and ugly, and the taste may deteriorate from this.
- If you are cooking dried mushroom stew, pour cold water over them for 10-15 minutes. Then rinse them several times by draining the water. Pour the washed mushrooms again with cold water (for 100 grams of dried mushrooms, 2 liters of water), leave them in this form for 2.5-3 hours. then cook in the same water.
- Vegetables and cereals should not be overheated. At the same time, their nutritional and vitamin value decreases. The taste and aroma are impaired. Food should always be put in order of priority. The products that are cooked the longest are put first.
- Foods with a particularly long cooking time, such as peas and beans, are pre-soaked.
- It should be remembered that all foods that are cooked over high heat lose their taste and aroma. Therefore, when you fill the broth, let it boil over high heat, and immediately reduce the heat. So that the cooking broth just gurgles slightly, and even better, simmer over the fire.
- If you put pickles, sorrel or other foods containing acid in the soup, and then potatoes, peas, beans, they will not boil over and will be tough. Therefore, it is always better to boil them first, and then add pickles. In addition, pickled cucumbers would be good to pre-saute a little.
- Cook the first courses of sorrel and nettle with the lid open, so their natural color will be preserved.
- When cooking cabbage soup, put sauerkraut in cold water.
- It is better not to add spices to soups made from fresh vegetables with a pleasant smell.
- It is recommended to add spices to all roast, legumes, cereal soups, cabbage soup and borscht.
- For the preparation of the first courses, various roots are well used. Onions and carrots are among them. They give the broth a certain flavor and aroma. You should be aware that the aromatic substances contained in the roots are volatile. And in order to reduce their losses, it is recommended to saute the roots beforehand. They should be added to the cooking dish 30 minutes before the end of cooking.
- Carrots should be pre-sautéed in oil also because with this method of preparation, the valuable vitamin A contained in it is absorbed by the human body much better.
- Vegetable options without cereals and potatoes can be seasoned with flour sautéing, they will be thicker.
- A pinch of sugar added to vegetables during the cooking process improves their flavor. And if you add a little sugar when you fry the onion, then it will acquire a beautiful golden hue.
Not salted on the table, but salted on the back
Usually, the soup should be salted when it is almost done. You can salt it 10-15 minutes before cooking. Doing this earlier can increase the cooking time. And as we saw above, it should not be digested. And when it is almost ready, then all the components in it will be able to take as much salt as needed. And we will not make such a mistake that we oversalt it.
But you should also not salt it at the very end of cooking. In this case, vegetables and cereals will not be able to take the required amount of salt, and will be bland. The broth, on the other hand, is salty. And then the content will not be uniform. And of course it won't taste good.
If you still oversalt it, then put rice in a cloth bag and boil it a little. Then just take it out, the rice will take away the excess salt.
If time permits, you can add extra chopped potatoes.
Another important point in cooking
A very important moment comes 10 minutes before the end of cooking. It would seem that everything was cut, everything was cooked, what else…. Turn off, yes there is! Yes, it was not so. It is in these minutes that you form the final taste of the dish. This is exactly the moment when the soup you cook becomes unlike any others. This is a certain moment of individuality of your particular dish. Therefore, be careful and do not miss it. During these 10 minutes you should:
- determine the degree of salinity, and add salt if necessary
- 5-7 minutes before the end of cooking, put the required amount of your favorite spices
- 4-5 minutes before the end of cooking, do not forget to put the bay leaf and pepper
It is necessary to try ... to feel what is still missing .... add ... But with care, so as not to spoil, not "overdo it." To find exactly that “golden mean” that will allow the dish prepared by you to be refined, tasty, aromatic.
And two more small points:
My grandmother always said: "You can't cook a delicious soup until you walk around it!" I did not quite understand these words then. And now, after my own experience, I understand very well.
To cook it tasty, you have to do it not carelessly, according to the principle "Why cook there ...", but do it with all your heart. Cook meat correctly, cut vegetables correctly, cook them correctly, pour water correctly, add spices. And constantly try, do not leave him, so that he cooks himself. Be together throughout the cooking.
And then from the seemingly ordinary first course you can create a real culinary masterpiece that you want to cook over and over again. Which will always be eaten with great pleasure. And not only the said "Thank you!" What could be more important ...
Bon Appetit!
Loading...
