What soup to cook quickly and easily. Simple soup recipes
What are they? What ingredients are needed for them? You will find answers to these and other questions in the article. Soups are incredibly popular in Russian cuisine. Probably, their prevalence in Russia is due to cold, long winters and harsh climate. That is why many families eat soups for lunch almost regularly, and not only in winter. Hearty, hot and perfect for the cold season, while light ones are best suited for the warm season.
Description
Simple soup recipes are loved by many housewives not only because of their benefits for the body, taste and satiety, but also because of their versatility. It is enough to replace one or a couple of components in this dish, and you will get an original dish.
Today we will tell you about simple and tasty soups that are very easy to prepare. They can be completely different - with cereals, vegetables, pasta, beef, chicken, fish, mushrooms and so on. The main components of these soups are the broth (the watery base) and the garnish, which is the basic source of energy.
The broth can be mushroom, meat, vegetable or fish. Meat broth is the most high-calorie and richest, but at the same time it takes a long time to prepare, and you will have to tinker with it. Fish broth is prepared very quickly, and mushroom broth is famous for its amazing aroma and, in combination with vegetable broth, forms the basis of vegetarian and dietary nutrition.
Broth storage
If you want to make it easier to create a simple and delicious soup, the broth can be made in advance and stored in the refrigerator for a couple of days. You can also freeze it in plastic containers, special bags or glass containers. In fact, you can always make a large quantity of broth to use whenever you need it.
Frozen broth can be stored in the freezer for about three months. Once you've made this ingredient, you'll always have the base on hand for the simple soup recipes below.
Chicken noodle soup
How to make simple chicken noodle soup? This dish has long been firmly entrenched in the menu of Russians, being an excellent remedy for colds and an excellent first course for any season.
This soup for every day looks very beautiful and appetizing. It always gives a feeling of comfort and reminds you of the warmth of home. To create it you need to have:
- 300 g egg noodles;
- one chicken;
- three carrots;
- three potatoes;
- two large onions;
- three cloves of garlic;
- one bunch of parsley;
- 1 tsp. dried thyme;
- 5 black peppercorns;
- ground black pepper and salt.
How to cook?
Place the whole or cut into pieces chicken in a large saucepan, add water and salt. Add peppercorns, halved garlic and onion. Cover with a lid and cook until tender, about 30-40 minutes. after boiling.
Carve the finished chicken: remove the skin, discard excess fat and remove fillets from the bones. Strain the broth and bring the saucepan back to a boil.
Now add the chopped potatoes. Place grated carrots and one chopped onion in a frying pan, add 2 tbsp. l. broth and simmer for 15 minutes. Place the finished roast into the soup. Now add the noodles and cook for about five minutes. Add dried thyme, chopped parsley to the soup, pepper and salt to taste. Simple chicken soup is ready!
Rice soup with meatballs
We'll tell you how to cook a simple soup with rice and meatballs below. This soup is ideal for both children's menus and adults. You can make the meatballs in advance and freeze them. To create this dish you need to have:
- three onions;
- three carrots;
- 600 ml chicken or vegetable broth;
- half a kilo of minced meat (for example, turkey or pork);
- one tbsp. rice;
- three cloves of garlic;
- one tbsp. l. dried basil;
- one tbsp. l. dried oregano;
- cow or sunflower oil;
- salt and ground black pepper.
Everyone loves soups every day. So, mix the minced meat with garlic, passed through a press, dried basil and oregano, and one chopped onion. Pepper and salt to taste. Roll the minced meat into small balls and place them in the refrigerator.
Place the washed rice in a saucepan with broth, boil and cook for 10 minutes. Now chop the carrots and onions and fry them in cow oil or vegetable oil for 4 minutes. Place the roast into the pan. Drop the meatballs into the soup (one at a time). Cover the pan with a lid and continue cooking for another 15 minutes. At the end, add salt and seasonings.
Beef soup with vegetables
How to cook a simple soup with meat and vegetables? To create it you need to have:
- 700 g beef;
- one large onion;
- 8 tbsp. meat broth;
- one large carrot;
- three tomatoes;
- three cloves of garlic;
- a couple of potatoes;
- two bay leaves;
- two tbsp. l. sunflower oil;
- one tsp. salt;
- fresh parsley;
- 0.5 tsp. ground black pepper.
Cut the beef into cubes and fry in one tbsp. l. oil until it turns brown. Place beef on a plate. Add the chopped onion and the rest of the oil, fry for about 5 minutes until the onion turns golden.
Now add the chopped tomatoes and simmer for about five minutes. Add chopped carrots and garlic, fry for another three minutes.
Now reduce the heat, cover and simmer over low heat for half an hour until the beef is tender. Season the soup with ground black pepper and salt (if necessary). Remove the bay leaf from the soup, sprinkle with chopped parsley and serve.
This thick and light soup is made with seasonal vegetables. It can be topped with sour cream before serving. To create this dish you need to have:
- 1 kg cabbage;
- three carrots;
- two onions;
- five potatoes;
- 6 cloves of garlic;
- 6 tbsp. l. sunflower oil;
- a couple of sprigs of dill and green onions;
- 1.5 tsp. salt.
How to cook a simple vegetable soup? Cut the cabbage into squares and transfer to the pan. Add salt and 2.5 liters of water. Bring to a boil, then reduce the heat slightly and simmer for half an hour.
Next, peel the potatoes and cut into large cubes. Now cut the onion into half rings, the carrots into thin slices, and the garlic into slices. Pour oil into a frying pan and put on fire. First, fry the garlic for a couple of minutes. Then add carrots, onions to it and saute everything over low heat for about 15 minutes, stirring frequently.
After the cabbage has simmered for the required time and produced a rich vegetable broth, add the potatoes, increase the heat and cook for 10 minutes. Now add the sauteed vegetables to the soup. Cook the dish for another 5 minutes and remove from heat. Next, chop the greens and add to the soup. Cover the pan with a lid and let the dish sit for 15 minutes.
Soup without meat
How to make a simple soup without meat? This dietary dish can be offered to both babies under one year old and adults. To create it you need to have:
- 700 ml water;
- three potatoes;
- one carrot;
- one egg;
- one onion;
- parsley and dill to taste;
- black pepper, salt.
This simple soup should be prepared like this:
- Wash and peel the vegetables.
- Cut the potatoes into strips or cubes.
- Cut carrots and onions into small pieces.
- Place vegetables in salted boiling water and cook for 20 minutes.
- Mix the egg with salt, finely chopped herbs, and a pinch of ground black pepper. Shake thoroughly with a fork.
- Pour the green egg mixture into the soup in a thin stream, stirring constantly with a spoon to prevent the egg from curdling in one large piece. Boil for one minute. The soup is ready!
Pea soup with smoked ribs
Many housewives collect simple soup recipes. Pea soup with smoked ribs is simply irresistible. Toasted white bread croutons are usually served with it. To create this soup you need to have:
- 4 liters of water;
- 500 g smoked ribs;
- one stalk of celery;
- a couple of carrots;
- 250 g split peas;
- one onion;
- two potatoes;
- two bay leaves;
- salt;
- five peas of black pepper;
- five sprigs of parsley.
Wash the peas thoroughly, cover with cold water and leave overnight (maybe a couple of hours). Place the ribs in a saucepan, add water and bring to a boil. Cook the ribs for half an hour, then add the peas and cook for about two hours until the peas are tender.
Now add chopped celery, potatoes and pre-fried carrots and onions in a pan. Wrap the parsley, bay leaf and peppercorns in a small piece of gauze and place in the soup. Bring it to a boil under the lid.
Cook over low heat for 20 minutes. Now add hot water if needed. Remove the seasoning cheesecloth from the soup. Remove the ribs, remove the meat from the bones and return them to the soup. Season with spices and salt if desired.
Nettle soup
Now let’s find out how to cook nettle soup. To make it you need to have:
- 1 liter of meat broth;
- one potato;
- one onion;
- one carrot;
- a bunch of young nettles;
- bay leaf, pepper, salt;
- vegetable oil for frying.
Young nettles are usually used in cooking because they are very tender. And yet you can eat it until the end of autumn. In spring it is used to replenish vitamins. So, cook meat broth for the soup. Add chopped potatoes to it. Now finely chop the washed nettles and add them to the potatoes.
You need to wear gloves when cutting nettles. Now prepare the roasted carrots and onions. Season the almost finished soup with frying, salt, add pepper and bay leaf. Remove the pan from the heat and let the dish sit.
Mushroom soup with buckwheat
To create this dish you need to have:
- one tbsp. buckwheat;
- 500 g mushrooms;
- one onion;
- 8 tbsp. mushroom or vegetable broth;
- a couple of large carrots;
- two tbsp. l. vegetable oil;
- two tsp. dried thyme;
- juice of one lemon (optional);
- ground black pepper and salt;
- fresh parsley.
In a large saucepan, sauté the chopped onion in the oil for five minutes. Add chopped mushrooms and carrots, fry for another 4 minutes. Add buckwheat, broth, dried thyme, pepper, salt and lemon juice. Bring to a boil, partially cover, reduce heat and simmer for 15 minutes. Garnish the dish with parsley before serving. Eat for your health!
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In Europe - soup, in Russia - stew, cabbage soup, borscht, kalya (rassolnik), selyanka (solyanka). This was the name of the first dishes even before the reign of Peter I. And already at his court, liquid foreign dishes became widespread, which received the appropriate name. Subsequently, all the famous Russian stews also gradually began to be called by the word familiar to us. But the names of the first dishes that are prepared to this day have been preserved - these are borscht, cabbage soup, solyanka and rassolnik.
In general, the soup itself, namely as a ready-made dish, appeared in Europe relatively recently, only 400-500 years ago. Then, when the dishes for this appeared. In China and the East much earlier, even BC.
Of course, this does not mean that before this time vegetables and meat were not subjected to heat treatment. They were boiled and eaten. They drank broth and ate boiled vegetables separately. However, it should be distinguished as a dish where all the components are inseparable parts that create a common taste, a general composition and simply boiled products or a mixture thereof.
Nowadays there is a wide variety of soups. There are hot and cold options; and they are also meat or poultry; fish, vegetables, mushrooms; seafood; dairy and fruit; clear and dressing, frying and thickened, as well as thick first courses in the form of mashed potatoes 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 over the years that will allow you to prepare a tasty, healthy dish, while preserving, as much as possible, all the beneficial properties of the products that we use when cooking. And also cook it so that it is not only tasty, but also looks aesthetically pleasing and attractive.
To ensure that the first dish always turns out rich and tasty, you should follow some rules and know a few secrets.
- To prepare a tasty and rich first course, it is of no small importance. I have already described in detail how to properly cook a tasty, clear and satisfying broth. I won’t repeat myself, look in the note, this is very important for cooking.
- It is better to cook them little by little, preferably all at once. If a dish sits for a long time, even in the refrigerator, and then reheats, its taste and quality deteriorate.
- But this does not apply to all soups. It is believed that cooked borscht tastes better on the second day. Whether it tastes better or not is up to you to judge.
- But the obvious fact is that first courses, where vegetables have been pre-sautéed (fried), can be stored in the cold for a longer time. And two, and even three days. At the same time, their quality does not deteriorate.
- It is better to cook them in clay, earthenware, enamel dishes.
- When preparing beef broth as a basis for further cooking, you should 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 when cooking. And if you cook fish soup from the heads, then they should be cleared of the gills and washed thoroughly. Otherwise, it will turn out cloudy and ugly, and the taste may worsen.
- If you are cooking mushroom soup from dried mushrooms, cover them with cold water for 10-15 minutes. Then rinse them several times, draining the water. Pour the washed mushrooms again with cold water (2 liters of water per 100 grams of dried mushrooms), leave them in this form for 2.5-3 hours. then cook in the same water.
- Vegetables and cereals should not be subjected to excessive heat treatment. At the same time, their nutritional and vitamin value decreases. Taste and aroma deteriorate. Products should always be placed in order of priority. The foods that take the longest to cook are put in first.
- Products 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 season the broth, let it boil over high heat, and immediately reduce the heat. So that the broth being prepared just gurgles slightly, or even better, simmers over the fire.
- If you put pickles, sorrel or other foods containing acid into the soup, and then potatoes, peas, and beans, they will not boil and will be tough. Therefore, it is always better to boil them first and then add pickles. In addition, it would be nice to saute the pickled cucumbers a little beforehand.
- First courses of sorrel and nettle should be cooked with the lid open, this way their natural color will be preserved.
- When cooking cabbage soup, place the sauerkraut in cold water.
- It is better not to add spices to soups made from fresh vegetables that have a pleasant aroma.
- It is recommended to add spices to all roasted, legume, cereal soups, cabbage soup and borscht.
- Various roots are well used for preparing first courses. Onions and carrots are among them. They give the broth a certain taste and aroma. You should know that the aromatic substances contained in roots are volatile. And in order to reduce their losses, it is recommended to sauté the roots first. They should be added to the prepared dish 30 minutes before the end of cooking.
- Carrots should be pre-sauteed 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 sauté, they will be thicker.
- A pinch of sugar added to vegetables during the cooking process improves their taste. And if you add a little sugar when you fry the onions, it will acquire a beautiful golden hue.
Under-salting on the table, and over-salting on the back
Typically, soup should be salted when it is almost ready. You can salt it 10-15 minutes before it’s ready. Doing this earlier may increase the cooking time. And as we have already seen above, it should not be overcooked. And when it is almost ready, all the components in it will be able to take as much salt as they need. And we will not make the mistake of over-salting it.
But you also shouldn’t 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 contrary, is salty. And then the content will not be homogeneous. And of course it won't be tasty.
If you still oversalt it, then put the rice in a cloth bag and cook it a little. Then just take it out, the rice will absorb the excess salt.
If time permits, you can add extra chopped potatoes.
Another important point in preparation
10 minutes before the end of cooking comes a very important moment. It would seem that everything was chopped, everything was cooked, what else…. Turn it off, yes there is! But that was not the case. It is in these minutes that you form the final taste of the dish. This is exactly the moment when the soup you prepare becomes unlike any other. This is a certain moment of individuality of your 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, add the required amount of your favorite spices
- 4-5 minutes before the end of cooking, do not forget to add bay leaf and pepper
You need to try... feel what is still missing.... add... But with caution, so as not to spoil it, not to “overdo it.” Find exactly that “golden mean” that will allow the dish you prepare to be exquisite, tasty, and aromatic.
And two more small points:
My grandmother always said, “You can’t make good soup unless you walk around it!” I didn’t quite understand these words then. And now, after my own acquired experience, I understand it very well.
To cook it tasty, you need to do it not carelessly, according to the principle “Why cook it there...”, but definitely do it with soul. Cook the meat correctly, cut the vegetables correctly, and cook them correctly, pour the water correctly, add spices. And constantly try, don’t throw it away so that it cooks on its own. Stay together throughout the entire cooking process.
And then from a seemingly ordinary first course you can create a real culinary masterpiece that you will want to cook again and again. Which you will always eat with great pleasure. And gratitude will be not only the said “Thank you!”, but most importantly, eyes full of surprise, delight and gratitude. I am what could be more important...
Bon appetit!
Soup with chicken, potatoes and noodles is an excellent solution for a hearty lunch. This dish is easy to prepare; you only need regular ingredients and less than an hour of time. Chicken soup with potatoes and noodles turns out rich, aromatic and very tasty.
chicken legs, potatoes, carrots, onions, vermicelli, bay leaf, vegetable oil, salt, ground black pepper
If you love pickle, but don’t want to spend a lot of time with it, then prepare pickle with canned fish. You will love this spicy yet tender fish soup with pink salmon, pickles and rice.
canned pink salmon, potatoes, pickled cucumbers, rice, onions, carrots, garlic, tomato paste, lemon zest, vegetable oil, herbs, salt
Pea soup and smoked meats are simply made for each other. With smoked meat, thick, rich and boiled pea soup with yellow peas acquires a special aroma and taste and becomes perfect. Today we will prepare pea soup with smoked chicken fillet. This soup is the perfect first course for an everyday lunch!
dried peas, chicken fillet, potatoes, carrots, onions, sunflower oil, dill, parsley, bay leaf, salt, ground black pepper, water
Hungarian beef goulash soup is a great lunch option. The goulash soup according to this recipe is very satisfying and flavorful. Since Hungarian goulash soup is both the first and second in one, adjust the amount of liquid at your discretion.
beef, potatoes, bell peppers, carrots, tomatoes, onions, garlic, tomato paste, water, ground paprika, vegetable oil, cumin seeds, salt
Meatball Noodle Soup is a hearty first course that's easy to make.
minced meat, potatoes, carrots, onions, noodles, bay leaves, vegetable oil, seasoning, garlic powder, salt, water
My favorite childhood dish is milk soup with noodles! Sweet, tender, with a creamy taste! I still love this milk soup very much; my child and I indulge in it from time to time. :) This soup is prepared simply and very quickly, for which it takes a well-deserved place of honor in the list of the most popular breakfast dishes!
milk, vermicelli, sugar, salt, butter
Most often I cook borscht from chicken back or pork ribs. However, today I decided to cook borscht with stew. It turned out to be a very filling and tasty first course.
stewed meat, potatoes, beets, carrots, onions, vegetable oil, apple cider vinegar, tomato paste, salt, seasoning, water
From ordinary products you get an interesting soup with dumplings, which has a bright mushroom taste. The dumplings for this buckwheat soup are made from potatoes, so it is convenient to prepare such a soup if you have leftover mashed potatoes.
chicken meat, potatoes, buckwheat, fresh champignons, carrots, onions, vegetable oil, eggs, wheat flour, bay leaf, salt, water
Although cheese soup with smoked sausages, potatoes and rice is not made with meat broth, it has a rich taste and wonderful aroma. Cheese soup according to this recipe is prepared quickly enough and turns out hearty and very tasty. If you don't have enough time, try making this soup.
sausages, processed cheese, potatoes, rice, carrots, onions, garlic, vegetable oil, salt, bay leaf, black peppercorns, water, parsley, croutons
A very aromatic, satisfying, but light soup with meatballs, cabbage and green peas is prepared very quickly, using available ingredients. A great solution for a weekday lunch.
minced pork, potatoes, white cabbage, frozen green peas, onions, parsley, salt, ground black pepper, vegetable oil, water
Delicious and original rice soup with chicken fillet, mushrooms and cream! Despite the fact that the soup is prepared without potatoes, the rice makes it thick and satisfying. Cream gives the soup a pleasant aroma, milky color and a light creamy aftertaste.
chicken fillet, fresh champignons, rice, cream, carrots, onions, sunflower oil, flour, herbs, bay leaf, salt, ground black pepper, water
Fish soup cooks much faster than soup made with meat broth - this is a big advantage of fish soups. You can prepare soup from one type of fish or from several. You can also use canned food for this purpose. Well, today we will prepare mackerel soup. This is a fairly fatty fish, so the soup will be rich. The recipe for a delicious, healthy and nutritious mackerel soup with potatoes and rice will please the most demanding gourmets.
mackerel, rice, potatoes, carrots, onions, garlic, sour cream, rosemary, lemon, sunflower oil, parsley, ground black pepper, salt, water
Soup with beets, pork ribs and pickles is an original, beautiful and very appetizing first course. Pickled cucumbers and cucumber brine give beetroot soup an interesting taste and natural sourness. Beets and pickles go well together. Meat broth based on pork ribs makes the soup even tastier and more satisfying.
pork ribs, beets, pickled cucumbers, onions, carrots, potatoes, cucumber pickle, vegetable oil, garlic, bay leaf, black peppercorns...
Bean soup with minced meat and rice, prepared according to this recipe, turns out very tasty, thick and rich - a good and satisfying dish for lunch. The soup is prepared very quickly if you use ready-made minced meat and canned beans.
canned beans, minced meat, rice, onion, seasoning, salt, ground black pepper, vegetable oil, herbs, water
Spicy, aromatic and very rich red lentil soup with vegetables will take you to the East. Fans of exotic cuisine will be happy to try this soup.
chicken breast, water, bay leaf, allspice peas, salt, red lentils, onions, carrots, sweet peppers, cauliflower, cherry tomatoes, garlic...
A simple recipe for crucian fish soup. Crucian carp, like other river fish, has a lot of bones. But what a wonderful broth the river fish gives! Therefore, river fish soup turns out to be very tasty, rich, and when it hardens, it almost always gels. Fish soup with potatoes will be more satisfying.
crucian carp, potatoes, onions, carrots, sunflower oil, bay leaf, dill, parsley, salt, ground black pepper, water
Tender dumplings made from marinated mushrooms, cooked in chicken broth - the soup is simply superb! We tried these mushroom dumplings for the first time and were very pleased. Making dumplings using this recipe is easy, we will repeat it!
chicken broth, protein, breadcrumbs, pickled mushrooms, parsley, salt, ground black pepper
Thick, rich and tasty soup with chicken gizzards and millet is an ideal first dish for a family dinner, which is very easy to prepare.
chicken stomachs, millet, onions, carrots, greens, salt, water
A wonderful soup with oatmeal and potatoes, light and very healthy. You can make this soup with meat, meatballs or broth, but try this lean version and you will be pleasantly surprised at how tasty the soup turns out with a minimum amount of ingredients!
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:
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...