In Russia, it has long been customary to start lunch with a liquid dish, for example, with a deliciously cooked soup. This light and at the same time satisfying dish quickly satisfies hunger and does not leave a feeling of heaviness in the stomach. And soups also help to establish the digestive tract. So that such a menu does not get bored, you can cook a different soup every day.
Soups: recipes for every day
Ingredients: – 2,5 liters of water; – 300 g minced meat; – 1 head of onion; – 4 medium-sized potatoes; – 1 carrot; – 1/3 bunch of any greens; – salt and black pepper to taste.
Place the water in a saucepan on a fire and bring to a boil. While it is simmering, combine the minced meat with chopped onions, salt and pepper. Roll small balls out of it. Place the meatballs in boiling water, skim off the foam. After 10 minutes, add the diced potatoes to the soup. Bring to a boil again, salt and add the carrots, cut into strips. Reduce heat and simmer until potatoes are tender. Pepper and add herbs to the soup.
To make the meatballs easy to shape, soak your hands in cold water from time to time
This is the easiest fish soup recipe. It prepares very quickly, so it is suitable for every day. To prepare 4 servings, you will need: – 1 can of pink salmon, canned in its own juice or in oil; – 2,5 liters of water; – 4 potatoes; – 1 head of onion; – green onions and dill; – salt and black pepper to taste.
Place the diced potatoes in boiling water and bring to a boil. Remove the foam, salt, add finely chopped onions. When the potatoes are tender, put the pieces of canned pink salmon in the soup along with the oil that was in the jar. Bring to a boil, remove foam, pepper. Turn off the heat and add chopped herbs to the soup.
Ingredients: – 3 liters of meat broth; – 1 carrot; – 3-4 medium sized potatoes;
– 2/3 cup peas; – 1 head of onion; – 4 tbsp. tablespoons of vegetable oil; – bay leaves, salt, black pepper and herbs to taste.
Bring the broth to a boil and add the washed peas. Cook it for about 40 minutes, until it softens. After that, add the potatoes cut into cubes and the fried onion and carrots to the soup. Season with salt, pepper and cook until tender. Add pieces of meat, bay leaves, and herbs to the soup. Remove from heat.
To cook the peas faster, soak them in cold water for a couple of hours
Ingredients: – 2,5 liters of chicken broth; – 150-200 g of boiled chicken meat;
– 3 potatoes; – 1 head of onion; – 50-100 g of noodles; – salt and parsley to taste.
Fry chopped onions and chopped carrots in a skillet. Throw potatoes cut into small cubes into the boiling broth. Bring to a boil, season with salt. When the potatoes are tender, add the sauteed vegetables, chunks of meat, and noodles to the soup. Bring to a boil and remove from heat. Pour into bowls and garnish with parsley.
Ingredients: – 2,5 liters of water; – 10 mushrooms; – 3 medium sized potatoes; – 1 head of onion; – 1 carrot; – 30 g of processed cheese; – parsley and salt to taste.
Place the diced potatoes in boiling water, bring to a boil and season with salt. Fry the carrots, chopped into strips, chopped onions and mushrooms cut into thin slices in a skillet. Add them to your soup. Cook until the potatoes are tender. Rub the melted cheese into the soup and stir well. Add parsley and remove from heat.
Ingredients: – 3 liters of meat broth; – 200 g of boiled meat; – 1 glass of rice; – 4 medium sized potatoes; – 1 carrot; – 1 head of onion; – 5 medium-sized pickles; – bay leaf, salt, black pepper to taste; – 1/2 bunch of parsley.
Add diced potatoes to the boiling broth and season with salt. Then add the onions and carrots fried in vegetable oil. Add washed rice. Cook until tender. Then add the pieces of meat, diced cucumbers and bay leaves. Pepper, add chopped herbs and remove from heat.
Ingredients: – 2,5 liters of water; – 3 potatoes; – 1 head of onion; – 1 carrot; – 1 small zucchini; – 1-2 tomatoes; – salt, black pepper and herbs to taste.
Fry all vegetables, except potatoes, alternately in vegetable oil. Boil water, add diced potatoes, salt. When soft, add the sautéed vegetables. Bring to a boil, pepper and cook for another 5 minutes. Turn off heat and sprinkle with herbs.