Step-by-step recipes for everyday soups for the whole family

A variety of soups are included in the diet of each person, starting from early childhood. Some adhere to constancy and regularly cook the first dishes, others neglect a little, being content with only the second or sweet desserts, forgetting about the benefits of liquid food.

In addition, soups made from high-quality vegetables, help to cope with overeating, proving to be faithful helpers of healthy and dietary food.

Do I have to eat soup every day? The answer is only positive, because fresh soups are beneficial to the health and vitality of the body. There are several reasons for this:

• The first dishes have a stimulating effect on the digestive processes and are quickly absorbed;
• liquid food provides support for water-salt balance;
• Hot soups help to keep warm during the cold season, supplying the body with thermal energy.

The first dishes come in first place in terms of nutrition and the ability to be easily absorbed by the body, so they are recommended to be used in children's diets, as well as in the postoperative period and with dietary food.

Culinary secrets or how to cook a delicious soup

The main rule and the main secret in the preparation of the first courses is the simple following of the recipe, which will save the chef from boiled down vegetables and frequent problems with the salting of soups. Easy-to-follow items for making a soup masterpiece:

• send vegetables for cooking in the recipe order, then each of them will have time to get ready and stay in shape;
• add salt to the dishes gradually and only as soon as all ingredients are ready, which will ensure uniform impregnation with salt and will not allow salting the food;
• make sure that the vegetables do not boil over in the cooking process, adjusting the level of incandescence;
• allow the cooked dish only to stand for a while and then under the lid, then its taste will significantly improve.

Recipes for the most simple and inexpensive soups for every day

Soups can be prepared daily from cheap products at hand, which can be found in every hostess. The grocery basket will be quite inexpensive, and the first courses will delight with delicious aromas and pleasant taste.

Tomato soup

For 10 servings you will need:

• 500 g chicken breast;
• 2 large potatoes;
• 1 onion;
• 2 large tomatoes;
• 180 g sour cream;
• 2.75 liters of water;
• 35 g of olive oil;
• salt;
• black pepper;
• dill.

Cooking time notice: 45-50 minutes.

Calories: 35 kcal / 100 g

1. Rinse chicken breast thoroughly, cut into medium cube, stew for 12 minutes until the main juice evaporates;
2. Potatoes cut into bars;
3. Bring water to a boil, send chicken and potatoes to the pan, cook over low heat, stirring;
4. Pour the tomatoes with boiling water, remove the peel, cut into medium cube, send to the pan;
5. Chop the onion in small cubes, fry and send to the pan to the vegetables;
6. 4 minutes before readiness we add sour cream and spices to the soup;
7. Sprinkle with chopped dill before serving.

Cream Cheese and Noodle Soup

For 6 servings you will need:

• 190 g melted cheese;
• 90 g of small vermicelli;
• 2 large potatoes;
• 1 medium carrot;
• 1 onion;
• 30 g butter;
• salt;
• black pepper;
• 2.45 liters of water;
• bunch of dill or other greens.

Cooking time notice: 35 minutes.

Calories: 30 kcal / 100 g

1. Finely rub the cheese;
2. Bring the water to a boil, put the cheese into the pan and cook for 8 minutes, stirring continuously until the cheese mass is dissolved;
3. Potatoes cut into cubes or a small bar;
4. Onion chop into small cube;
5. Rub the carrot on the coarse side of the grater and fry with the onion for about 6 minutes on moderate heat;
6. In the pot send potatoes;
7. Next, add the fried carrots and onions, cook over moderate heat for about 13 minutes;
8. 4 minutes before readiness we add spices and noodles;
9. After cooking, add the chopped dill and leave the finished soup for 10 minutes, allowing the noodles to ripen completely.

Rice soup with tomatoes and cheese

For 10 servings you will need:

• 2.75 liters of water;
• 110 grams of round rice;
• 2 large tomatoes;
• 2 large potatoes;
• 150 g of processed cheese;
• 200 g of meatballs (minced meat);
• dill;
• salt;
• black pepper.

Cooking time: 35 minutes.

Calories: 31 kcal / 100 g.

1. Melted cheese finely rubbed and dipped in boiling water, cook over moderate heat for 8 minutes until completely dissolved;
2. Send meatballs to the pan, cook for 8 minutes;
3. Potatoes cut into cubes;
4. Tomatoes pour boiling water, wait 30 seconds, then remove the skin, cut into medium cube;
5. Rice is well washed, sent to the pan with vegetables and cook for 12 minutes;
6. 3 minutes before readiness add spices and dill.

Fish soup

For 8 servings you will need:

• 220 g saury from canned food;
• 2 medium potatoes;
• 50 grams of round rice;
• 2.85 liters of water;
• 2 small bulbs;
• salt;
• black pepper;
• greens to taste.

Total cooking time: 25 minutes.

Caloric content: 25 kcal / 100 g

1. Cut potatoes into cubes or medium cubes;
2. Wash the rice and put it in boiling water, cook for 2 minutes;
3. Chop the onion;
4. Sayra is dismantled into small pieces
5. Put potatoes, onions, fish in a saucepan and cook for 12 minutes;
6. 4 minutes before the end of cooking as needed, you can add the soup, add pepper, decorate with greens.

Recipes of traditional soups for every day

When it comes to traditions, borsch, pea soup or cabbage soup, loved by many housewives and eaters, come out on top. We offer you simple recipes of popular dishes for cooking original soups, having tried that, you will certainly want to add!

Borsch with beef

For 10 servings you will need:

• 600 g of beef meat;
• 450 kg of potatoes;
• 1 large carrot;
• 2 medium onions;
• 3 medium beets;
• 190 g of tomato paste;
• 0.5 teaspoon of citric acid;
• 3 teaspoons of sugar;
• 450 g white cabbage;
• salt;
• 3.85 liters of water;
• black ground pepper;
• 4 cloves of garlic;
• dill, parsley;
• 45 g of olive oil;
• 2 bay leaves.

Cooking time: 110 minutes.

Caloric value: 90 kcal / 100 g.

1. Beef meat is washed, cut into portions, sent to the pan and pour water so that it covers the meat by 10-12 cm. From the moment of boiling, cook for 50-60 minutes over low heat.
2. We wash the beets and carrots well, peel off the peel and cut into thin strips;
3. Chop onions, fry until golden shades in olive oil, then send the carrots to it, mix thoroughly, fry for 3 minutes and add beets to the vegetables. Fry on low heat for about 12 minutes under the lid;
4. Put tomato paste mixed with sugar and citric acid in the vegetable mixture, continue to fry for another 8 minutes.
5. Cut potatoes into small cubes or strips;
6. Cabbage thin shred;
7. Add salt and pepper to the ready broth and lower the prepared cabbage, cook for 11 minutes from the moment of boiling;
8. Send potatoes and vegetables to the pan, cook on low heat for 15 minutes, stirring at intervals of 3 minutes;
9. At the end of cooking, lower the finely chopped garlic, bay leaves and sprinkle with herbs.

Pea soup with smoked ribs

For 10-12 servings you will need:

• 550 g smoked pork ribs;
• 3.8 liters of water;
• 300 grams of peas;
• 1 onion;
• 1 large carrot;
• 20 g of olive oil;
• 2 bay leaves;
• salt;
• black pepper.

Cooking time: 95 minutes.

Caloric content: 85 kcal / 100 g.

1. Peas need to be washed twice, fall asleep in cold water and leave for 2.5 hours;
2. Fill the pot with water, lower the prepared peas and cook for 45 minutes;
3. Ribs cut into portions, sent to the pan with peas;
4. Chop the onions, cut the carrots into thin strips or rub them, fry in olive oil for 7 minutes, increasing the frying time as needed;
5. Cut the potatoes into cubes and, together with the roasting, send them to the pan, cook for 12 minutes;
6. After cooking, add salt, pepper and bay leaves.

Cabbage soup with cabbage

For 8-10 servings you will need:

• 380 g white cabbage;
• 3 large potatoes;
• 2 medium onions;
• 2.75 liters of water;
• 300 g meatballs;
• 20 g of olive oil;
• salt;
• black pepper;
• dill;
• bay leaf

Cooking time: 50 minutes.

Calories: 52 kcal / 100 g.

1. Cut the onion into medium cube, fry in golden oil until golden tones;
2. Carrot rubbed or cut into thin strips, add to onions and overcook 12 minutes;
3. Chop the cabbage very finely, put it in a saucepan with water, cook for 12 minutes, then add meatballs and cook for another 4 minutes;
4. We cut the potatoes into cubes and, together with the cooking, we send them to the pan, add spices, cook on low heat, not forgetting to stir, so that the potatoes do not boil soft;
5. At the end of cooking add bay leaf, sprinkle with dill.

Lenten soups: easy recipes for every day

Soups without meat are not just low-calorie, but still very tasty, which can be cooked daily, spending quite a bit of time. For example:

Buckwheat soup

For 8-10 servings you will need:

• 230 grams of buckwheat;
• 2 large potatoes;
• 1 onion;
• 15 g of olive oil;
• 3.25 liters of water;
• salt;
• ground black pepper.

Cooking time: 40 minutes.

Caloric content: 26 kcal / 100 g

1. Fill the pot with water, pour in the washed buckwheat, boil for 15 minutes from the moment of boiling over medium heat;
2. Grind onion, fry in vegetable oil until golden brown;
3. Peel potatoes, cut into medium cube, send to pan and boil for 12 minutes;
4. 4 minutes before the readiness add salt and pepper;
5. At the end of cooking add refried onions.

Rassolnik

For 8 servings you will need:

• 180 g of pearl barley;
• 3 large potatoes;
• 35 g of olive oil;
• 3.1 liters of water;
• 3 pickled cucumbers;
• 1 large carrot;
• 1 onion;
• spice;
• 2 bay leaves.

Cooking time: 70 minutes.

Caloric content: 21 kcal / 100 g

1. Fill the pot with water and bring to a boil;
2. Perl pearls are washed twice, put in a pot of boiling water, cook for 40-50 minutes;
3. Chop onions, fry to golden tones in olive oil;
4. Rub the carrot or cut into thin strips, fry with the onion for 15 minutes, without closing the lid;
5. Cucumbers finely cut, add to vegetables and fry under the lid for 15 minutes;
6. Add potatoes to the barley, cook for 12 minutes, stirring;
7. 4 minutes before the readiness we send vegetables to the soup, add some salt as necessary, put our favorite spices;
8. After cooking, add bay leaves and let the soup stand for 10 minutes.

Egg soup

For 10 servings you will need:

• 2 raw eggs;
• 2 large potatoes;
• 150 grams of cones;
• 2.50 liters of water;
• 1 onion;
• 20 g of olive oil;
• dill;
• salt;
• ground black pepper.

Cooking time: 30 minutes.

Calories: 22 kcal / 100 g.

1. Cut potatoes into cubes or medium cubes;
2. We put them in the pan, cook from the moment of boiling for about 6 minutes, then pour the horns, continue to cook for 8 minutes;
3. Chop onions, fry until golden shades in olive oil;
4. We break eggs into a cup, add some salt and beat with a fork for about 30 seconds;
5. 1 minute before readiness a thin stream pour the egg mixture into the soup, stirring constantly;
6. The finished dish is pepper, sprinkle with dill.

Tasty soup recipes for kids menu

Cooking soups every day for the children's diet will not create great difficulties for the hostesses, since the recipes are quite simple, prepare quickly and turn out to be very nutritious.

Milk soup with vegetables

For 6-8 servings you will need:

• 1.7 liters of milk;
• 0.4 liters of water;
• 1 small onion;
• 300 g white cabbage;
• 2 medium potatoes;
• 20 g of ghee;
• salt to taste

Cooking time: 30 minutes.

Calories: 48 kcal / 100 g.

1. Cabbage finely shred;
2. Milk combine with water, bring to a boil easy and send it to the cabbage. Cook for 7 minutes, stirring constantly;
3. We cut the potatoes in small bars, send them to the pan and continue cooking for another 12 minutes over low heat, not forgetting to stir;
4. Finely chop the onion, fry in melted butter until golden brown;
5. 4 minutes before readiness we send fried onion to the soup and salt to taste.

Soup with chicken meatballs in a slow cooker

For 6 servings of soup for children you will need:

• 350 g chicken fillet;
• 1 raw egg;
• 35 grams of rye flour;
• 2.5 liters of water;
• 2 large potatoes;
• half onion;
• 1 medium carrot;
• 100 g of egg noodles;
• bunch of dill;
• salt to taste

Preparation time will take: 25-30 minutes.

Calories: 35 kcal / 100 g

1. We twist the chicken fillet with a meat grinder or blender, add the egg and flour, knead well, form meatballs and send them to the freezer for 15 minutes;
2. Cut potatoes and onions into cubes;
3. Carrot rubbed or cut into thin strips;
4. We fill the cooking tank with water, send meatballs and prepared vegetables to it, add dill and set the "Soup" mode on the slow cooker;
5. 8 minutes before readiness add egg noodles, salt.

Simple recipes of tasty soups for every day will allow caring housewives to save a sufficient amount of time and at the same time get a delightful result, able to deliver real gastronomic pleasure and please the whole family!

Another recipe for a delicious soup is in the next video.

Watch the video: Tried and True Italian Pasta Soup (May 2024).