In Russia, it is difficult to imagine a dinner without soup. Hot, rich, appetizing soup has been the main dish since the days of Ancient Russia. In our time, its popularity has not diminished, but on the contrary, many different modern recipes for soups have appeared.
Soup – hot and nutritious, warms in cold weather, improves digestion. For its preparation, very different products are used – vegetables, cereals, pasta, mushrooms, fish, meat, etc.
There are several main types of this wonderful dish – transparent, puree, dressing. Hot or cold soups can be prepared depending on the season.
Most often, soups are prepared on meat, mushroom or fish broths, cold soups – on kvass, kefir, brine. There are a lot of options for the first course: borsch, cabbage soup, fish soup, pickle, hodgepodge, cheese soup, mycelium, okroshka and so on.
Each housewife cooks the soup in her own way, bringing her own flavor to the recipe, but the basics of cooking remain classic.
Ingredients:
– meat products (ham, sausages, brisket, smoked sausage) – 300 grams; – meat – 200 grams; – potatoes – 2-3 pieces; – fresh tomatoes – 1 piece; – pickled cucumbers – 2-3 pieces; – onions – 1 piece; – tomato paste – 1 tablespoon; – lemon and olives; – bell pepper – 1 piece.
Chop boiled meat and meat products into small pieces. Chop tomatoes and onions into large cubes in the same way as bell peppers. Wash, peel and cut the potatoes into strips. Grate the cucumbers on a coarse grater. In a skillet, fry the onions until golden brown, then add the tomatoes, peppers and simmer for 10 minutes. Then add the tomato paste and simmer for another 5-10 minutes. In another pan, first fry the chopped meat, add the prepared meat products there and fry until golden brown.
Put all the products prepared for the hodgepodge into a saucepan, pour hot broth or water (about 2,5 liters) and bring to a boil. After the soup has boiled, add the potatoes and cook until tender. Serve a delicious soup for lunch, garnished with lemon and olives.
Original fish soup, prepared very quickly.
Ingredients:
– salmon – 300 grams; – potatoes – 500 grams; – tomatoes – 300 grams; – onions – 1 piece; – cream (10-20% fat) – 500 ml; – vegetable oil – 10 grams; – salt.
Defrost and peel the salmon from the skin and bones, cut into small pieces. Cut the onion into half rings, dice the tomatoes, grate the carrots on a coarse grater. Peel and dice the potatoes.
Make sure that meat products are not overcooked
To prevent peeled potatoes from turning black, cover them with cold water.
Fry the onions, carrots and tomatoes in a saucepan in vegetable oil. Then add a liter of water there and bring to a boil. Add potatoes to boiling water and cook for 5-10 minutes.
After the potatoes have boiled until half cooked, add the salmon, pour in the cream and bring the soup until cooked over low heat. And try not to oversalt the soup.