Potato broth recipe. Step-by-step recipe for making potato soup. Soup with chicken, potatoes and mushrooms

Potato soup, thanks to its simple composition and quick preparation, is one of the simplest and even ordinary dishes. But any vegetables and seasonings added to the soup will make it a very tasty, light and irreplaceable dish on the dinner table.

Classic potato soup

You can cook this soup with meat or chicken broth, but we offer you a vegetarian option for preparing the soup.

We will need:

Carrots – 1 pc.;
Vegetable oil – 2-3 tbsp. spoons;
Potatoes – 5-6 pcs.;
Fresh herbs (parsley, dill);
Onion – 1 pc.;
Salt and spices to taste;
Fresh tomatoes - 1-2 pcs.

Preparation:

Pour water into a saucepan to fill three-quarters of the capacity, put on fire and bring to a boil.
Peel the onions and carrots: cut the onion into small cubes, finely chop or grate the carrots.
Heat a frying pan, pour a little vegetable oil and fry the carrots and onions in it.
Wash the potatoes, peel them and cut into strips. Add potatoes to boiling water
When the water with potatoes boils, carefully skim off the potato starch foam and add the fry to the soup. Salt the soup.
Scald the tomatoes with boiling water and cut into small cubes. Before the end of cooking (10 minutes before) add the tomatoes.
3-5 minutes before the end of cooking, add spices: bay leaf, several peas of allspice and ground black pepper.
After the soup boils, reduce the heat and simmer the soup, covered, until the potatoes are soft.
Remove the soup from the stove and add finely chopped herbs.

Serve the soup with sour cream and crackers, dried in the oven.

Brussels potato soup

This very light and low-calorie vegetarian soup is suitable for followers of therapeutic and other types of diets.

We will need:

Processed cheese – 400 g;
Butter – 50 g;
Potatoes – 4 pcs.;
Broccoli – 400 g;
Garlic – 2 cloves;
Greenery;
Onions – 1 pc.

Preparation:

Rinse the broccoli under running water, peel the potatoes. Place vegetables in boiling water.
Finely chop the onion and sauté in butter.
Remove the prepared vegetables from the water, place in a blender, add a little vegetable broth and mash until pureed.
Pour the vegetable puree back into the soup, add the fried onions and finely grated cheese. Let the broth boil, then reduce the heat and simmer for another 10 minutes.
Finely chop the garlic and add to the broth. Boil still for 3-4 minutes and remove the soup from the stove.
Garnish the finished soup with finely chopped herbs.

Garlic adds flavor and a slight piquancy to the soup - but do not cook it in the soup for more than 5 minutes, otherwise it will lose its taste.

Potato soup with mushrooms

To prepare the soup, you can use any mushrooms, but it is better if they are dried wild mushrooms.

We will need:

Pearl barley – 75-100 g;
Carrots - 1 pc.;
Vegetable oil – 2-3 tablespoons;
Potatoes – 3-4 pcs.;
Parsley and celery (roots);
Dried mushrooms – 30-40 g;
Onion – 1 pc.;
Salt, ground black pepper.

Preparation:

Sort out the pearl barley and rinse it several times in running water. Pre-soak in cold water (for 2-3 hours).
Cut celery and parsley roots and carrots into small cubes. Finely chop the onion. Sauté vegetables and roots in a small amount of vegetable oil.
Boil the mushrooms in salted water, then remove, cool and finely chop.
Add the mushrooms to the vegetables and fry for a few more minutes.
Peel the potatoes and cut into large cubes.
In the remaining mushroom broth, successively add potatoes, then vegetables fried with mushrooms, bring the soup to a boil, then reduce the heat.
Add ground black pepper and salt to the soup and cook until the potatoes are done.

Serve the soup with finely chopped herbs and sour cream.

There are many options for how to cook potato soup: with vegetable, fish, meat, mushroom broth, with the addition of various cereals or legumes - but potatoes should remain the main and main ingredient in cooking.
In a vegetarian or dietary version of preparing potato soup, you can replace half of the broth with kefir, adding it to the soup before the end of cooking (10-15 minutes).
Potato soup turns out especially tasty if you add fresh tomatoes to it before the end of cooking for 5-7 minutes (except for milk soups). If tomatoes are not available, add 1-2 tablespoons of tomato puree when sautéing vegetables.
Spices for potato soup: add bay leaf, allspice, hot peppercorns at the very end of cooking. Otherwise, they can give the soup an unpleasant bitter taste.
You can add boiled eggs to vegetarian potato soup (when serving) - the soup turns out to be more satisfying.

Potato soups are prepared quite quickly and easily, which is why they are one of the most common first courses at any time of the year.

Potato soup - general principles of preparation

Potato soup is one of the most popular first courses, because it is very easy to prepare and does not require hard-to-find or expensive ingredients. Judging by the name of the dish, it becomes clear that the main ingredient here is potatoes. The soup is prepared with any meat broth (chicken, beef or pork), vegetable broth, or simply water, into which you can throw a couple of bouillon cubes for taste. In addition to potatoes, the dish also includes other vegetables: standard fried onions and carrots (although they do not need to be fried first), bell peppers, tomatoes, celery and any greens to taste. Meat potato soups can include not only the boiled meat on which the broth was prepared, but also bacon, meatballs, ham, etc. Vegetarian potato soup is often added to any fresh mushrooms, beans, dumplings, cheese, etc. Potato soups come in regular liquid form or in the form of puree soup; the dish is also served both hot and cold. Soups with meat broth are best served hot or warm. The main principle of preparing potato soup is to boil chopped potatoes in water or broth and then add vegetable or other dressing.

Potato soup - preparing food and dishes

In order to prepare potato soup, you first need to prepare the necessary dishes and other kitchen utensils: a large saucepan, a frying pan, a cutting board, a grater, knives and a vegetable peeler. You can serve the soup in regular deep plates, garnishing the dish with pre-chopped fresh herbs.

Food preparation consists of peeling potatoes and other vegetables and then slicing them. In vegetable soups, potatoes are usually cut larger; if there are a lot of other ingredients in the soup, then it is better to cut the potatoes into small cubes or cubes. The carrots are grated or cut into cubes, and the onions are finely chopped. All other ingredients can be cut to your liking. It is also necessary to carefully process the meat (rinse, remove skins and films and cut the meat into pieces) if the soup is prepared with meat broth.

Potato soup recipes:

Recipe 1: Potato soup

Even a novice housewife can prepare this simple, but at the same time very tasty potato soup. The main thing is to follow a certain sequence in laying out the products and choose the right proportions. You can take any meat, in this case pork is used.

Required ingredients:

Pork – 650-700 g;
Potatoes – 14-15 small pieces;
1 onion;
1 carrot;
Tomato paste - to taste;
Vegetable oil - for frying;
Salt - to taste;
Greenery;
Garlic – 2-3 cloves;
Lecho (optional).

Cooking method:

We wash the meat and cut it into small pieces. Fry the meat in a frying pan in a small amount of oil. You can add a little water and lightly simmer the pork under the lid. While the meat is stewing, finely chop the onion and garlic, grate the carrots. Place the vegetables along with a small amount of lecho with the meat. Salt and pepper the mixture of meat and vegetables to taste. When the meat is browned and the vegetables are fragrant, you need to add tomato paste. Mix everything thoroughly, add boiling water and simmer until the meat is cooked. Peel the potatoes and cut them into medium-sized pieces. Pour the potatoes into boiling water and cook until soft, then add the meat and vegetables and simmer the soup for another 12-14 minutes. After the potato soup has steeped, it can be served with finely chopped herbs.

Recipe 2: Potato soup with cheese

This potato soup is quite easy to prepare, but this does not affect its taste in any way. The dish turns out to be nourishing and at the same time tender, so both adults and children eat the soup with pleasure.

Required ingredients:

4 large potatoes;
Onions – 1 pc.;
Water -2.5 liters;
1 carrot;
80 g processed cheese;
2 tbsp. l. butter;
2 tbsp. l. semolina;
1 tbsp. l. tomato paste;
Ground pepper - to taste;
Salt;
Bay leaf.

Cooking method:

Place the processed cheese in the freezer. Place a pot of water on the stove; while the water is boiling, peel and cut the potatoes into small cubes. Pour the potatoes into boiling water and cook until tender. Peel and finely chop the onion, grate the carrots on a coarse grater. Place the vegetables in a frying pan with vegetable oil and sauté over low heat. When the onion turns golden and gives off an aroma, you need to add tomato paste (if you don’t have paste, regular ketchup will do). Mix everything and sauté for another 3 minutes. Grate the cooled cheese on a coarse grater. Place the roasted vegetables, cheese into the pan with the prepared potatoes and slowly add the semolina. Salt the soup, pepper to taste and add bay leaf. Mix everything thoroughly until the cheese dissolves. After 6-7 minutes, you can turn off the heat and leave the dish to steep. Serve potato soup with green onions or parsley.

Recipe 3: Potato soup with chicken

At first glance, it may seem that this is the most ordinary chicken soup with vegetables. However, this is not the case. What distinguishes this potato soup from a regular first course is a slightly different technology and preparation procedure. The result is a completely different soup, but also very tasty.

Required ingredients:

6 small potatoes;
Chicken fillet (you can use half for a small saucepan);
1 onion;
1 carrot;
Sour cream - for serving.

Cooking method:

Peel the potatoes, grate 3 of them on a coarse grater, and cut the other 3 into cubes. Place the potatoes in a large saucepan. Wash the chicken fillet and cut into small pieces. Place the chicken in a frying pan with vegetable oil and fry until cooked. You can season the meat not with ordinary salt and pepper, but with a special seasoning for chicken. Place the finished chicken over the potatoes, fill everything with water and let it cook. Finely chop the onion and grate the carrots on a coarse grater. Fry vegetables in vegetable oil until golden brown and fragrant. Place the finished sauté into the pan with the meat and potatoes. When the soup boils, add more pepper and salt to taste and cook for 8-9 minutes. A few minutes before the end of cooking, add finely chopped greens. Serve the finished potato soup with sour cream and rye bread.

Recipe 4: Potato soup with meatballs

This soup is loved by all family members without exception. The dish can be given even to children, since it includes the simplest products: vegetables, meatballs and a minimum of spices.

Required ingredients:

1 carrot and onion;
Potatoes – 3-4 small pieces;
Salt and black pepper - to taste;
Bay leaf – 1-2 pcs.;
Greenery;
Minced beef or pork - to taste;
Vegetable oil;
1 egg.

Cooking method:

Peel the onions and carrots, chop them and sauté in vegetable oil. Peel the potatoes, cut them into small cubes and place them in a pan of boiling water. We make small meatballs from the minced meat and add them to the potatoes. It’s better to prepare them in advance: mix minced meat with egg, salt, onion and pepper, form into small balls and put in the freezer. Cook the meatballs for about 25 minutes. Then you can add roasted vegetables, bay leaves and finely chopped greens to the soup. Cook the soup for another 6-7 minutes, then taste and, if necessary, add salt and pepper. The soup should sit for 10 minutes, after which we serve it with green onion rings and chopped parsley or dill.

Recipe 5: Potato Pepper Soup

A very original version of the popular potato soup. The soup turns out very rich, appetizing and aromatic. Vienna sausages add a slight smoky flavor and piquancy to the soup.

Required ingredients:

2 Vienna sausages;
Salt;
Potatoes – half a kilo;
1 onion;
100 g lard with meat streaks;
1 bell pepper;
A liter of cubed broth;
Ground black pepper - to taste;
Greenery;
Vegetable oil - for frying.

Cooking method:

Cut the potatoes into small cubes and add cubes to the boiling broth. Cook the potatoes until soft. Meanwhile, cut the bell pepper into thin strips, the onion into half rings, and the lard into strips. First, fry the lard in vegetable oil. Then sauté the onion and pepper in the melted fat. After a few minutes, place the sausages, cut into long pieces, into the pan. Fry the sausages and vegetables for another 2-3 minutes. Check the potatoes; if they are cooked, mash them directly in the pan with a potato masher. Place the entire contents of the pan into the soup and bring to a boil. Salt and pepper the dish to taste. Serve hot soup with chopped parsley.

The most important thing in potato soup is to boil the potatoes properly. The vegetable should be moderately soft, but not hard or overcooked. It is better to start the dressing when the potatoes are almost cooked. If you are preparing mashed potato soup, then in this case the potatoes need to be boiled very thoroughly to make it easier to mash them later. If you want the dish to be more piquant, add grated hard cheese to the hot soup. Spices and seasonings give the soup a rich taste and aroma: you can add dried celery and parsley root, a mixture of allspice, dried dill or ready-made soup seasoning. But you need to be careful with salt - it’s better that the soup turns out a little under-salted, but everyone can salt a portion to their own taste.

News of show business.

What can they not cook from potatoes? Remembering the film "Girls", where Nadezhda Rumyantseva's heroine talked about the many ways to prepare this tuber, we decided to find the most interesting recipes for potato soups. If you are a lover of first courses and at the same time partial to potatoes, then this article is for you! Let's see how you can diversify your diet by preparing a new potato-based soup every day.

Simple creamy soup

Without bothering at all in the kitchen, without spending a lot of time and effort, you can please your family with a delicious soup. Creamy soups have long won the love and respect of consumers for their tenderness and lightness. Today we will talk about the most interesting options. Let's start with the recipe for mashed potato soup, especially since it is extremely simple.

To prepare this simple dish we need a minimum of ingredients:

half a kilo of potatoes;
half a glass of heavy cream;
half a liter of broth cooked with chicken meat;
small onion head;
butter.

While the potatoes are boiling (you need to cook them to such an extent that you can make mashed potatoes), fry the finely chopped onion in butter until it sparkles with a golden color.

The water from the finished potatoes should be drained, the tubers should be crushed, adding broth little by little. Next, combine with cream and onion, season to your taste with salt and spices, greens will also not be superfluous. No need to beat.

This soup can be eaten with bread, or you can add croutons to it. But there is an interesting serving option. To do this you need:

cut a loaf (square) of rye bread in half, remove the crumb to make “plates”;
Rub these “plates” with garlic outside and inside, put in the oven to roast;
After the bread has become crispy, pour our puree soup into it, add herbs and serve.

As the “bowl” of soup decreases, the edges break off and are also eaten. It's incredibly delicious!

Puree soup with mushrooms

Potatoes and mushrooms are the perfect duo, and if you add cream and fried onions to them, it will be simply incomparable! Let's make a soup without meat: mushrooms have a lot of protein, they are very satiating, and men simply adore this product. What you will need:

seven medium-sized potatoes;
any mushrooms, but preferably real forest ones - about 300 grams;
medium onion head;
one and a half liters of water;
a glass of heavy cream;
herbs and seasonings;
spoon of butter.

The recipe for mashed potato soup with mushrooms is extremely simple.

First of all, peel the potatoes and let them cook until completely softened. After that we knead it. We pour the water into a jar, we will need it later.

You need to fry the onion in a frying pan until it turns golden, and cut the mushrooms into manageable pieces, then add to the onion and fry until tender. If the ingredients start to burn, simply add a spoonful of water.

A few beautiful mushroom pieces should be transferred to a separate plate, and the rest should be added to the puree, add the broth in which the potatoes were cooked, and grind everything using a blender. After this, pour in the cream and, if the mass is too thick, add water to the required level.

Place the pan on the stove, bring to a boil and remove from heat. Season and add salt to the finished soup and pour into bowls. Add herbs and reserved mushroom pieces as a garnish and additional flavor accent.

You can serve it in the same bread plates as in the first version.

Potato soup with carrots and cheese

There are really many recipes for potato soups. As soon as you add or remove an ingredient, the taste changes dramatically! Let's try what happens if you use carrots and cheese for cooking?

What you will need:

six medium-sized potatoes;
two medium carrots;
onion head;
a glass of milk (3.2% fat);
favorite seasonings and herbs;
one hundred grams of any cheese, you can also use high-quality processed cheese (one that easily spreads on bread will do) - everything to taste.

Although this recipe for mashed potato soup is simple, the dish will taste great and look beautiful; it can be served as a treat even at the holiday table.

Boil the potatoes, fry the onions and carrots in oil, add the frying to the potatoes and cook until fully cooked.

Drain the water through a sieve, wipe the finished mass or grind it with a blender. Add milk, salt and seasonings, boil. If the mixture is thick, add more milk. When the soup boils, add grated cheese (or spoon out soft cheese) and cook until it melts completely.

Decorate the finished soup with herbs and serve. Appetizing, aromatic and very tasty!

Potato soup with croutons

The recipe is not particularly novel or particularly original, but it allows you to prepare a hearty and tasty soup for dinner or lunch in just half an hour! Russians fell in love with first dishes in the form of liquid puree about ten years ago, so it is not surprising that there are a great many ways to prepare them! Some cook with seafood, some with meat, and some prefer dietary variations, of which there are also many. Today we offer only easy recipes for pureed soups. Let's prepare the first one with chicken broth and croutons.

We will need:

four medium-sized potatoes;
one carrot;
onion head;
five champignon mushrooms;
a glass of chicken broth;
half a glass of cream or milk;
White bread;
salt and seasonings;
greenery;
garlic.

Cut white bread into pieces for croutons, rub with garlic and fry. If you need a lighter option, then dry the pieces rubbed with garlic in the oven.

Pour the soup into bowls, add herbs and croutons. You can invite your household to the table!

Milk soup with potatoes

This dish belongs to Belarusian cuisine, and is simply called: milk soup with potato dumplings. The recipe is simple to the point of primitiveness, preparation will take no more than 40 minutes, and the taste of this amazing dish will appeal to even the most picky eaters.

What do we need? A simple set of products:

twelve potatoes;
six glasses of milk;
three glasses of water;
spoon of butter;
egg;
wheat flour (a little, about two tablespoons);
a teaspoon of coarse salt.

Many people call Belarusians bulbash, and this is due to the fact that they have potatoes, or bulba, on their table every day. The most common soup is made with milk and using potato dumplings, which can be made from raw grated or boiled and crushed tubers. In any case, such soups, even without meat, turn out very tasty and satisfying. You can safely cook them for a family dinner: even a man won’t go hungry!

The potato soup recipe will appeal to housewives who are not afraid of hassle, because the process will require extreme care, since preparing dumplings is not the easiest thing. But if you cook them once, it will be easier later.

The first step is to peel the potatoes and, using a grater with pointed ends (like prickly squares), grate them. Next, put the mixture on cheesecloth and squeeze the juice well into a separate plate. After the juice has infused, it must be drained, leaving the settled starch.

Combine potatoes with starch, egg and two tablespoons of flour. Mix the mixture until you obtain a homogeneous thick paste.

Roll the potato mixture into dumplings with a diameter of no more than three centimeters, but not less than two.

Pour milk and water into the pan, and after boiling, drop in the potato dumplings one at a time. The gas must be strong, otherwise the balls will become limp and fall apart.

After the soup has boiled, you can reduce the heat and cook until fully cooked. Salt, add herbs and butter.

Potato soup with croutons, the recipe for which we will now offer, is very tasty and aromatic. It's half puree and half regular soup. What do we need to prepare it? What every housewife has in her kitchen:

kilo of potatoes;
two tablespoons of butter;
leeks (two);
three cloves of garlic;
a glass of milk;
liter of meat broth (any broth you like, but beef broth is most suitable);
half a glass of cream;
two bay leaves.

We offer a step-by-step recipe for potato soup that will appeal to lovers of both simple and creamy soups. Algorithm of actions:

Let the potatoes cook until completely softened.
Fry the onion with garlic in butter. After the color turns golden, add a little water from the potatoes, bay leaves and simmer until the water boils away. Turn off the heat and take out the bay leaves.
We do not cool the finished potatoes, but immediately mash them, leaving half whole. We cut these potatoes into cubes.
Add frying to the puree, mix with broth, milk and cream, beat with a blender.
Add potato cubes and herbs to the mixture.
When serving, add croutons to the soup.

Meatball soup

You should definitely try the potato soup with meatballs. Everyone will like the recipe, and it will take very little time to prepare the dish.

We will need:

five potatoes;
half a kilo of minced meat (lean pork mixed with beef, you can use one type of meat);
large carrots;
large tomato;
medium onion head;
greens, pepper and salt.

How to cook?

Roll the minced meat into meatballs and place them in the refrigerator (not the freezer).

Cut the carrots into small cubes, the onion into half rings, and fry until golden brown. Next, add the chopped tomato (you don’t have to remove the skin if it’s thin), simmer until almost all the juice has evaporated.

Pour water into a saucepan and bring to a boil. After this, add the frying mixture and one meatball at a time, stirring constantly. Bring to a boil and add the diced potatoes and cook until soft.

Serve the soup garnished with herbs. You can add sour cream or mayonnaise to taste.

Chicken soup

Every housewife knows the recipe for potato soup with chicken. We suggest modifying it a little - it will turn out really tasty and new. What will you need?

Ingredients:

chicken breast;
five potatoes;
medium carrot;
onion head;
small zucchini;
two cloves of garlic;
salt and seasonings.

Boil the chicken breast until fully cooked, cut into pieces and fry until golden brown. Place the meat back into the broth, and add chopped carrots and onions and chopped garlic to the oil in a frying pan and fry. When the mixture begins to turn golden, add the diced zucchini (it must first be peeled, cored and seeded), cover with a lid and simmer for about fifteen minutes.

Bring the chicken broth to a boil, add the fry and cook for twenty minutes, then add the potato cubes. After boiling, cook for a few more minutes until the potatoes are softened.

Meat soup

We suggest you consider a simple recipe for potato soup with meat. The dish is hearty, very tasty and easy to prepare. We will need:

300 grams of any meat, including chicken, which will reduce cooking time;
large carrot;
onion head;
six potatoes;
Bay leaf;
any seasonings and salt;
greenery.

The meat needs to be cut into cubes and fried in vegetable oil until a crust appears. This is necessary so that the juice does not go into the broth during cooking, and the meat remains juicy.
Place the fried meat in boiling water, add salt and your favorite spices.
In the oil that is left from the meat, fry onions, cut into half rings, and thin rounds of carrots.
When the vegetables are fried, they need to be sent to the meat, which has been cooking for half an hour.
After boiling, you need to reduce the heat and cook for ten minutes.
Then add potato cubes and bay.
When ready, remove the bay leaf and let the soup brew under the lid for twenty minutes.

When serving, decorate with greens. You can eat the soup as is, or you can add sour cream or mayonnaise.

Potato soup with beef recipe

Beef soup is really very tasty, especially if you cook it with meat on the bone. This is the recipe we suggest you consider. To give the dish some zest, use tomato - it will turn out amazing!

We will need:

beef meat on the bone;
five potatoes;
large carrots;
tomato:
bell pepper;
leek;
two tablespoons of tomato paste;
fresh greens.

The meat needs to be cooked for a long time, until it comes off the bone. During cooking, be sure to skim off the foam so that the broth remains clear and appetizing, without gray “rags” floating in it. After cooking the meat, you need to separate it from the bone and shred it into fiber pieces (do not cut it, but tear it).

In a frying pan you need to melt butter or pour in vegetable oil, fry carrots (grated) and leeks in it. When the mixture turns golden, add the diced pepper, fry a little, followed by the tomato. When the juice is almost melted, add tomato paste and fry a little more. You need to make sure that the pasta does not burn, otherwise the dish will be spoiled.

When the pieces of meat boil again (it was necessary to add water to the broth, since there would be little of it), add the frying and diced potatoes.

When serving, the soup should be decorated with herbs and sour cream; you can also use mayonnaise. This option will appeal to all lovers of tomato dishes.

Finally

Potato soups, recipes with photos of which we offered today, are very tasty, satisfying and healthy. Don't forget to eat soups every day, because they help our digestion.

We wish you bon appetit and delicious dishes! We hope our recipes will not leave anyone indifferent and will be useful in the kitchen. Only proven dishes are presented here to suit even the most demanding tastes.

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

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

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

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

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

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

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...

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

Potatoes are the most popular vegetable, and countless dishes can be prepared from them. These include various types of side dishes, salads, and baked goods. In addition, potatoes are an almost obligatory component of most soups and borscht.

Soup, soup, soup

Potato soup can be cooked in meat broth made from pork, beef, chicken, or lamb. You can also make a vegetarian version. Sour cream, cream, whey or tomato paste are usually used as a dressing. So, let's cook a classic potato and mushroom soup. We will need 0.5 kilograms of medium fat meat (what type is at the discretion of the housewife). It’s good if it has a bone - the fat will be greater, and the potato soup will be tastier. Next, onions (one head is enough), roots (parsnips, parsley, celery) - 200 grams in total. Greens to sprinkle the finished dish (parsley, dill, onion feathers). Potatoes - 5-6 medium-sized pieces. Oil for frying - sunflower. Spices. We proceed in this way: boil the meat in salted water, removing the scale with a slotted spoon. Then remove it from the pan, remove it from the bone, and divide it into portions according to the number of eaters. Finely chop the onion and roots and fry.

Throw potatoes cut into slices or cubes and fry into the boiling broth. Add salt (to taste), bay leaf (a couple of pieces), and peppercorns to the potato soup being prepared. If you like the taste and smell of bell pepper, you can add one seeded pepper. Red or orange is better - the dish will look more beautiful and appetizing. And then divide the pepper according to the number of servings. Cook until done. About 10 minutes before the end, add pre-cooked and chopped mushrooms to your potato soup. Instead of mushrooms, you can add canned green peas or beans.

Cream soup

Among dietary dishes, puree soups come first. Their soft base and delicate consistency do not irritate the stomach in case of various gastrointestinal diseases, they are nutritious, well digestible and are considered very healthy. For example, creamy chicken and potato soup. Boil the chicken, remove the meat from the bone, separate the skin. Leave a little of the “semi-finished” meat, grind the rest several times in a meat grinder to get a paste-like consistency. Then pour in 2-3 tablespoons of broth and rub through a sieve. Boil potatoes (about a kilogram) in chicken broth: peel, wash, cut into slices, add chopped leeks, throw into boiling broth, add salt. When the potatoes are cooked, grind them together with the broth. Add fresh hot milk - 2-3 glasses, into which grind the egg yolk (also 2-3 pieces). Mix meat and mashed potatoes. Add butter - at the rate of 1 tablespoon per serving. If the soup is too thick, add broth or milk. Separately, fry the croutons from the white loaf. Cut the unused portion of the meat into strips or cubes and add to plates. Sprinkle the puree soup with herbs.

For a fasting day

Of course, first courses made with meat broth and with sour cream or milk dressing are excellent food. But even on fasting days you can eat no worse. Make vegetarian potato soup. It contains a lot of vitamins and a minimum of calories. Combine business with pleasure, so to speak! So, you need 4 potatoes, 1 onion, 1 carrot, half a head of cabbage, a bunch of greens, and some roots would be nice. For dressing - soy sauce. So: grate the carrots, chop the onions, chop the roots, put everything in a frying pan and fry in vegetable oil. Throw potatoes cut into slices into boiling water, add fried potatoes, salt, bay leaves and allspice, don’t forget. When the potatoes are half cooked, add finely shredded cabbage and cook until tender. After removing from the stove, sprinkle with chopped herbs. Season the soup with soy sauce if desired. Let it sit for a couple of minutes, then you can serve. Yes, our vegetable vegetarian soup also includes canned