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A delicious fragrant soup will cheer anyone up, add strength and energy, warm it in cold weather and refresh it in the sweltering heat. Soups of beef, lamb, pork, chicken, fish and vegetables, in milk, on fruit and berry decoctions and even on bread kvass - for any life situation there are original recipes worthy of attention.
Cheese soup
Cheese soup can be called real winter food: high-calorie, thick, slowly cooling. For cheese soup, you need to take two slices of white stale bread, cut it into cubes and fry in butter. Add a liter of meat broth and put on low heat so that the soup boils for 10 minutes. Add one glass from a mixture of cream and milk, remove from heat, stirring continuously, add 8-10 tbsp. l grated any hard cheese, two tbsp. l dill, salt and pepper to taste.
Pumpkin soup
Many try to bring their physical condition back to normal by dropping extra pounds. Here is one of the recipes for a tasty, satisfying and non-calorie pumpkin soup. To prepare it you will need: one glass of grated pumpkin, one liter of water, one glass of cranberry, 5-6 tbsp. l sugar, 1 tbsp. l potato starch, a pinch of cinnamon, cloves and vanilla. Squeeze the juice from the cranberries, pour the remaining pulp and skins with water, cook and strain. In the resulting broth add grated pumpkin, spices and cook until the pumpkin is ready. Add starch diluted in cold water to the soup. Pour cranberry juice, put sugar, warm. This original soup is especially good with whipped cream.
Onion soup
Despite the fact that onion soup was originally considered a French dish, it has a lot of fans around the world. In a saucepan, melt 50 g of butter, add 600-700 g of onion cut into thin rings, add salt to taste, cover with a lid. Stir, simmer for about 40 minutes, until the onion becomes soft and soft. Carefully mix a tablespoon of flour in the onion, simmer for 1-2 minutes and pour one liter of boiling broth, put pepper and bay leaf. Boil the soup on low heat for about 15 minutes. Fry slices of loaf on both sides. Pour the soup into heat-resistant portioned bowls, put slices of bread on top, sprinkle with grated cheese (50-60g per serving). In a preheated oven put bowls with soup. As soon as the cheese begins to bubble - the soup is ready!
Soup kharcho
Beef brisket, rice, onions, garlic, fresh tomatoes, plums, walnuts, seasonings - these ingredients can be used to make kharcho soup. Chop fresh beef brisket (600-700g) into small pieces and cook until half cooked over low heat. Pass the fresh tomatoes (2-3 pcs. Or 3 tbsp. Tomato paste) on the fat removed from the broth. In a similar manner, chopped onion (2 pcs.). Then add 1 cup of presoaked rice, onion to the boiling broth, and continue cooking. Around the middle of cooking, add crushed walnuts, about half a glass. Then add tomatoes, sour plums, peppers, herbs, salt, crushed garlic and cook until cooked. The neutral taste of rice and the delicate taste of broth, sour plums and astringent aroma of crushed walnuts give the traditional kharcho soup a unique taste.
Milk soup
The basis of milk soups is traditionally pasta and various types of cereals. But you can step back from tradition and make a very original soup in milk. Cut a few cloves of garlic very finely and fry. Boil one liter of milk, add frying to it. Remove from heat and season with two well-beaten squirrels, salt and pepper.
There are not many dishes more satisfying and appetizing than a steaming plate of fragrant soup. It is easy and pleasant to cook it, just select and cut the ingredients. Hot and cold, light and very satisfying, thick and transparent, cream soups and liquid - there is plenty to choose from and cook every day!
