The recipe for mashed potatoes may resemble recipes for other thick soups: first, prepare all the ingredients, then grind in a blender and prepare the puree soup. The recipe for such a soup attracts many with its benefits, convenient texture and aroma. Making pureed soups is a creative and very rewarding activity, so we will tell you how to make puree soup, how to make puree soup from your favorite foods, for example, how to make mushroom puree soup.

Mushroom puree is in the first place in popularity. It is most often prepared from chapignons. it mushroom soup... The mushroom puree soup recipe can also use other types of edible mushrooms. You can make porcini mushroom puree soup, chanterelle soup, or other mushroom puree soup. The mushroom soup recipe often uses other products that are combined with mushrooms. This is mushroom cream soup, cheese cream soup, lentil cream soup recipe, pumpkin puree soup, tomato puree soup, carrot puree soup, potato puree soup recipe, courgette puree soup , spinach puree soup recipe, broccoli puree soup recipe, pea puree soup recipe. The recipe for these soups includes mushrooms and vegetables. Now let's talk about how to cook vegetable puree soup. The recipe for vegetable puree soup can be cooked either in broth or in butter. Vegetable puree soup can be made from almost any vegetable. They make zucchini soup, broccoli puree soup, tomato puree soup, cauliflower puree soup, potato puree soup or mashed potato soup, spinach puree soup, pea puree soup, pumpkin soup - puree, green pea puree soup, squash soup, lentil soup, carrot puree soup, celery puree soup, eggplant puree soup, onion puree soup. Lentil puree soup, tomato puree soup recipe or tomato puree soup recipe are distinguished by a piquant taste.

You should also not forget about seafood, because using them you can make a delicious seafood puree soup. As a rule, fish soup is prepared, this is salmon puree soup, salmon puree soup, etc. But they also make shrimp puree soup.

You can prepare not only dietary puree soup, such as vegetable puree soup or puree soup with mushrooms, but also some cream soup denser. It can be pea puree soup with smoked meats, liver puree soup, creamy puree soup, chicken soup, although, again, chicken puree soup is not very high in calories. Chicken puree soup without fatty chicken broth, in principle, is suitable for those who are on a diet. Also, cheese soup-puree can be attributed to dietary. Creamy cheese soup is often prepared with vegetables or mushrooms. Prepare mashed soups, recipes with photos will help you make everything quickly and tasty.

Looking for slim body soup recipes? We have collected the easiest to prepare and the most delicious! Diet mashed soups are often prescribed as a substitute for the usual heavy meals.

Regular consumption of healthy soups will give you a feeling of lightness and will certainly help you lose a few extra pounds. And what can we cook about the normalization of digestion and the elimination of toxins. Let's get slimmer and prettier together!

Diet Puree Rice Soup

Ingredients:

• Rice - 200 grams
• Carrots - 1 pc
• Potatoes - 3 pieces
• Salt, pepper - to taste

Preparation:

1. Rinse the rice, cover with cold water and cook on the stove.
2. Grate carrots.
3. Cut the potatoes into small cubes.
4. When the rice is half cooked, add potatoes, carrots, salt and spices to taste to it. Then cook for 10-15 minutes.
5. Using a blender (or rub through a sieve), grind the soup until puree and boil for 1-2 minutes.
6. Serve the soup garnished with a lemon wedge.

Vegetable "Green" cream soup for weight loss

Ingredients:

• Celery stalk - 300 grams
• White cabbage - 300 grams
• Spinach (frozen) - 200 grams
• Onion - 1 piece
• Bulgarian green or yellow pepper - 1 piece
• Green peas (frozen) - 4 tablespoons

Preparation:

1. Chop all ingredients randomly and place in a saucepan. Pour cold clean water and put on gas.
2. After boiling water, cook for 15-25 minutes until all vegetables are cooked.
3. Next, you need to grind the soup in a blender. If necessary, drain the vegetable broth if there is too much of it. The consistency of the soup should be similar to liquid sour cream.
4. After chopping, bring the soup to a boil so that it does not turn sour during storage.

Pumpkin soup for slimness

Ingredients:

• Pumpkin (or zucchini) - 400 grams
• Carrots - 2 pieces
• Onion - 1 piece
• Millet - 1/2 tbsp.
• Nori (seaweed) - 2 leaves
• Water - 1.5 liters
• Cinnamon, salt - a pinch

Preparation:

1. Rinse the millet and put it in a saucepan.
2. Peel and dice the pumpkin, carrots and onions. Send to pans and cover with water. Add cinnamon and salt right away. Cook for 20-30 minutes, until ingredients are soft.
3. Then grind the soup with a blender.
4. Serve garnished with pieces of nori seaweed.

Diet tomato and onion puree soup

Ingredients:

• Onions - 5-6 pieces
• Tomatoes - 5-6 pieces
• Celery stalk - 1 piece
• Red bell pepper - 1 piece
• Cabbage - 200-300 grams
• Hot red pepper, salt to taste

Preparation:

1. Cut vegetables at random, add water and cook until soft. The boil should be low. Cook the soup with the lid on.
2. When the vegetables are tender, add spices to taste and grind the soup until creamy.

Slimming Carrot Cream Soup

Ingredients:

• Carrots - 450 grams
• Onions - 100 grams
• Potatoes - 100 grams
• Vegetable broth (or water) - 1 liter
• Olive (or any vegetable) oil - 2 tbsp spoons
• Coriander seeds - 1 tbsp spoon
• Lemon juice - 30 ml.
• Salt, pepper - to taste

Preparation:

1. Heat the olive oil with coriander in a frying pan and put in it chopped onions and carrots, cut into half rings.
2. Cut the potatoes into small cubes and add to the rest of the vegetables. Simmer for 10 minutes over low heat.
3. Boil the broth or water and send vegetables from the pan into it. Cook for 10-15 minutes on low heat with the lid covered. 5 minutes before cooking, add lemon juice and spices to taste to the soup.
4. Serve garnished with herbs or low-fat sour cream.

You can find the recipe for another effective fat burning soup by following the link.

Advice: eating diet soups is most beneficial in the evening, replacing them with a hearty dinner.

Soup (from French soupe) is a liquid dish (usually the first), common in many countries. A distinctive feature of the soup is, first of all, the fact that the soup includes at least 50% liquid (sometimes it is said that the rule “in the soup should be half the liquid” should be applied), secondly (for hot soups) - soup prepared by cooking, in the overwhelming majority of cases in water.

HISTORY OF SOUPS

Soup, as a dish in its today's understanding, was formed no more than 400-500 years ago, with the emergence of strong, non-oxidizable and chemically neutral dishes, allowing the cooking process. It should be noted that in the East (Ancient China and related regions), soups appeared earlier, about 100 years BC, and again - in connection with the earlier appearance of suitable dishes. This does not mean that earlier people did not use cooking - this method of cooking arose with the advent of earthenware and stone dishes (V.V. Pokhlebkin calls the latter the most suitable for making soups. However, soup should be distinguished as a dish where its components are inseparable parts creating a general taste, general composition and simply boiled products or their mixture, where cooking pursued only the purpose of heat treatment of the product, the resulting broth was not used, at least in primitive times.

With the advent of dishes, acquaintance with faience and porcelain and cutlery, soup began to spread first in southern Europe in the 15th-16th centuries, and became widespread only by the 17th-18th centuries. Of course, the methods of cooking, the recipe for soups were formed earlier.

In addition, soup is historically a sedentary dish. The nomadic peoples did not know soups, or they were extremely uncommon and were prepared on special occasions. Kazakh cuisine is an example of this: until relatively recently (before the shurpa was borrowed from the Uzbeks), there were no soups in this cuisine. With a strong desire, such dishes as beshbarmak and nauryz-kozhe can be attributed to thickened soups, but they are still not soups in their pure form, and besides, especially the latter, they were festive.

Today, there are approximately 150 types of soups in the world, which are subdivided into more than a thousand types, and each type can have several variations. So V.V. Pokhlebkin points to 24 options for cabbage soup, 18 options for fish soup. However, only the types of soups are strikingly different from each other.

The word soupe comes from late lat. suppa - "bread soaked in broth", tyurya - words of Germanic origin.

At first, liquid dishes of Russian cuisine were called chowders. The word soup appeared only in the era of Peter I. At first, it was called foreign liquid dishes, but later it was extended to national stews. Written monuments of the 16th-17th centuries subdivide soups into cabbage soup, kali (pickles), fish soup, villagers (hodgepodge), borscht and stew.

Soups are very diverse. Each soup can be classified into several categories, depending on the basis on which the division should be made.

PUREE SOUP: Recipes for grated soups with chicken, vegetables, mushrooms and cereals

Doctors suggest including mashed soups in the diet for everyone who has digestive problems and suffers from sore throat or bronchitis.
For children (especially babies), such a dish gives a lot of vitamins and a way to "adult" nutrition.
Cream soup is also useful and important for people who take care of themselves and their health.

GRASPED SOUPS - GENERAL PRINCIPLES OF COOKING

All kinds of vegetables (cabbage, broccoli, carrots, potatoes, leeks, zucchini and others), cereals, liver, veal, fish, chicken, goose, turkey can be used as ingredients for the base of the soup in the form of mashed potatoes. The cooking scheme for mashed soups is simple. The products are brought to readiness, further wiping and adding the finished mass to the broth.

Ingredients that are easy to grind, such as vegetables, are rubbed through a sieve. Be careful with the meat, it should first be chopped in a meat grinder and only then sent to the pulverizing machine. The broth can be based on chicken, meat or gastronomic cubes for soup (but remember that soup with fresh meat is much tastier).

It can be seasoned with milk, white sauce, cream with yolks, or simply not heavy cream. A piece of butter added at the last stage, when the soup is almost ready, will make the dish tender and flavorful. There should be no lumps in the finished puree. In consistency, it should look like a homogeneous mass, so it should be filtered before grinding the components. The soup will end up matching the color of the larger foods, or white, thanks to the cream and milk.

"MUSHROOMER". GRINDED CHAMPIGNON SOUP

Very delicate and airy soup with a pleasant creamy base, with the addition of potatoes and onions.

Ingredients :
mushrooms: 600 grams.
potatoes: 450 grams.
parsley root: one piece.
bow: 2 pieces.
heavy cream (25-30%): 550 milliliters.
parsley (not dried): 1 bunch.
sunflower oil: 2.5 tablespoons (soup).
salt (coarse): 3 pinches.
pepper: 2 pinches.
white bread: 3 slices.

Cooking method:
1. Peel the potatoes, cut into large pieces, add water and cook in a saucepan.
2. Chop the onion and fry until golden brown.
3. Chop the mushrooms (not very finely) and fry in a separate skillet until tender.
4. While mushrooms, onions and potatoes are being fried, we will make croutons for the soup. We cut white bread and leave in the oven for ten minutes.
5. Drain the potatoes, leaving 3-4 centimeters of water in the pot. Pour some of the liquid into a bowl, it will come in handy in the future.
6. Add mushrooms and onions to the potatoes. We grind all this thoroughly with a blender.
7. Add cream and seasonings to the resulting puree. Beat everything again.
8. If the soup is a little thick, then add the stored water from the potatoes.
9. Put the saucepan over medium heat and bring it almost to a boil. Make sure that the contents do not boil over.
10. Serve with herbs and croutons. Enjoy your meal!

"CINDERELLA". GRINDED PUMPKIN SOUP

Ingredients:
pumpkin: 500 grams.
butter: 60 grams.
cream: 20 grams.
milk 300 milliliters.
carrots: two medium.
salt (taste).

Cooking method:
1. Peel and slice the pumpkin.
2. Boil the milk and immediately pour half over the pumpkin.
3. Salt the pumpkin with milk and put on low heat.
4. While the pumpkin is cooking, peel the carrots and boil.
5. After the pumpkin is cooked, grind it with the rest of the milk.
6. Put the resulting mixture on the stove and bring to a boil.
7. After the liquid boils, add cream, butter, ready-made carrots and pass through a blender.
8. The soup is ready. Serve with aromatic garlic croutons. Bon Appetit!

"GOLD FISH" -Mashed fish soup

Ingredients:
fish (pike perch): 500 grams.
bow: one piece.
carrots: 4 pieces.
garlic: 4 cloves.
black pepper (whole): to taste.
butter: 2 soup spoons.
cream: 2 dessert spoons.
green peas: one glass.
flour: 2 tablespoons.
greens (parsley or dill): one bunch.
salt (to taste).
lemon juice: 3-4 tablespoons.

Cooking method:
1. Clean fish from scales and, if possible, from bones. Cut into medium cubes and cook for 20 minutes over medium heat with pepper and chopped herbs. Make sure that there are no bones, otherwise you can damage the technique and affect the taste of the soup.
2. Cut the onions and carrots into approximately equal pieces and add to the fish. Cook until cooked over low heat.
3. While the fish and vegetables are being cooked, you need to cook the garlic: squeeze it through the garlic press.
4. Catch the fish and rotate it in a meat grinder, and wipe the vegetables with a sieve. Then grind the vegetables and fish with a blender. You should get a consistency similar to mashed potatoes. Pour the fish and vegetable broth into a separate bowl.
5. Fry the flour in melted butter and add two tablespoons of broth after 3-4 minutes.
6. Mix the resulting sauce with mashed fish and vegetables, salt, add cream and pepper. Put the saucepan on the fire, the soup should boil.
7. The soup is ready, serve hot with fresh herbs. Enjoy your meal!

HEALTHY GRASPED OATMEN SOUP

Ingredients:
oat groats: 100 grams.
egg: one piece.
milk: 800 milliliters.
butter: 70 grams.
salt (to taste).
sugar (to taste).

Cooking method:
1. Rinse the cereals well and cook until cooked.
2. While the cereals are boiling, boil the milk by adding a raw egg to it.
3. Strain the finished oatmeal broth, and wipe the grain itself.
4. Mix the broth with the cereal and add the boiled milk and egg.
5. Cook the resulting mixture over low heat for 10-15 minutes.
6. Add salt, pepper, butter to the soup and serve on bowls. Bon Appetit!

GRINDED FRENCH CHEESE SOUP

Delicate and refined taste will not leave anyone indifferent!

Ingredients:
hard or processed cheese (at your discretion): 120 grams.
water: one liter.
potatoes: 3 pieces.
carrots: one piece.
bow: one piece.
salt (to taste).
garlic: one wedge.
cilantro (to taste).

Cooking method:
1. Put water in a saucepan and cook on the stove with peeled potatoes.
2. While the potatoes are boiling, three carrots and chop the onion. Fry the carrots with onions a little, adding butter.
3. After the potatoes boil, throw the fried carrots with onions to it.
4. Cook vegetables until cooked.
5. Remove the pan from the stove and grind until smooth with a blender.
6. Put the pan on the fire again and do not forget to add the cheese. Cook until the cheese is completely dissolved.
7. Stir the mixture thoroughly, add cilantro, finely chopped garlic and salt. You can also add ready-made mushrooms, ham or shrimp to the soup. Bon Appetit!

VITAMIN GRASPED VEGETABLE SOUP

Mashed vegetable soup is the most versatile, you can change the proportions and ingredients yourself! The main thing is to observe the density level.

Ingredients:
zucchini (medium size): 2 pieces.
leeks (optional): one stem.
potatoes: 3 pieces.
carrots: 2 pieces.
broccoli: 300-400 grams.
cauliflower: 200 grams.
dill: one bunch.
cream (10-15%): 250 ml.
butter: 60 grams.
salt.
pepper.

Cooking method:
1. Divide cabbage and broccoli into inflorescences, rinse, salt water and cook for 15 minutes.
2. Saute the leeks in melted butter, add the zucchini and simmer for 8 minutes.
3. Drain the cabbage and broccoli water into a separate container. Put all vegetables to stew until cooked.
4. While the vegetables are cooking, cut up the herbs.
5. When the food is ready, remove the pan from the heat and let cool. Then grind everything in a blender.
6. Season with salt, pepper and cream, then whisk all the vegetables again using a blender.
7. The resulting soup can be heated over low heat and served with herbs (optional).

GRINDED CHICKEN SOUP

Ingredients:
chicken: one carcass.
water: 2.5 liters.
carrot: one piece.
onions: one piece.
parsley: one root.
milk: half a glass.
butter: 60 grams.
vegetable oil: 1 tablespoon.
egg (yolk): one piece.
flour: 2.5 soup spoons.
bay leaf (at your discretion).
salt.
pepper.

Cooking method:
1. Thoroughly rinse the chicken, peel off the giblets and put faith until ready.
2. At this time, cut the vegetables and stew together with vegetable oil.
3. Separate the cooked chicken from the bones, cut into small pieces and grind in a blender.
4. Using the broth, bring the chicken to a mushy state. Strain the puree through a sieve and refrigerate for 20 minutes.
5. While the chicken is cooling, rub the vegetables and make the sauce. For the sauce, fry the flour with butter until light golden brown. Then add two tablespoons of chicken broth to the flour and cook for 15 minutes.
6. Combine the chicken and vegetable puree with the sauce. Mix thoroughly. Add cream, egg and parsley. Grind it all again in a blender and put on fire.
7. After the soup has boiled, you can pour it into bowls.

LITTLE TIPS FOR PREPARING GRINDED SOUPS:

Soup made from any cereals will cook much faster if you initially use them in a ground form.

All food must be fresh, well peeled and washed.

If you use frozen meat for cooking, then it is better to defrost it naturally. Microwave singing is not entirely appropriate here.

A very strange but effective secret: the less soup, the tastier it is. Don't try to boil the pot for the week ahead.

Common problem: too thin or too thick. To avoid an overly thick consistency, pour some of the water in which the vegetables were cooked into a separate container. A little simple trick will solve the problem with liquid soup: use the number of bowls of water equal to the number of servings.

Maintain the order of the products, namely their sequence in cooking.

It is important to remember that each product has its own cooking time. Therefore, some foods need to be cooked separately from each other.

Smoked sausage soup recipes

As a rule, soups are cooked with meat, however, it can be successfully replaced with smoked sausage.

THIS SOUP WILL LIKE NOT ONLY ADULTS, BUT CHILDREN ALSO LIKE, AND IS PERFECT FOR A FAMILY DINNER.

SMOKED SAUSAGE SOUP - BASIC COOKING PRINCIPLES

You can make such a soup from anything. It can be a bean soup, noodles soup or cheese soup, in any case it will be delicious. Feel free to experiment.

Any kind of smoked sausage is suitable for the soup, it will be even tastier if you use several types at once.

Soup ingredients: potatoes, broth, vegetables, smoked sausage, herbs and spices. The rest of the ingredients are added according to the recipe.

Peel and wash potatoes, carrots and onions. Cut the potatoes into small pieces. The rest of the vegetables are chopped with a knife or with a grater, you can finely chop or grate.

Water or broth is poured into a saucepan, potatoes are laid out and put on fire.

Smoked sausage is cut into strips or cubes. When the potatoes are almost ready, add pieces of sausage, spices, herbs to the pan and boil for about five minutes.

You can put vegetables directly in a saucepan, or make a fry out of them, and add to the soup along with the sausage. At the end, add greens, remove the pan from the heat, and let it brew for ten minutes. The soup is served hot.

SOUP WITH SMOKED SAUSAGE AND GALUSHKI

Ingredients:
Smoked sausages - 300 g;
three potatoes;
onions and carrots - 1 pc.;
30 ml of vegetable oil;
egg;
a glass of flour;
a pinch of table salt and pepper;
greens.

Cooking method:
1. Rinse the peeled potatoes and cut them into small pieces. Peel the onions and carrots. Chop the onion into small cubes. Cut the carrots in half. Coarsely rub one half, and cut the other into strips. Cut the smoked sausage into cubes or cubes.
2. Pour two and a half liters of water or broth into a saucepan and place it on the stove. As soon as the water boils, lay out the potatoes, half the onion and the carrots, cut into strips.
3. Sift flour into a bowl, drive an egg into it. Gradually add warm water and stir with a spoon. Knead a soft, elastic dough.
4. Heat vegetable oil in a frying pan, and put grated carrots and finely chopped onions in it. Simmer over medium heat, stirring constantly, for three minutes.
5. Put the fry and sausage in a saucepan (if desired, you can fry with vegetables). Salt and pepper.
6. Tear off small pieces from the dough and put them in the boiling soup. We continue to cook for another ten minutes over low heat. Put finely chopped greens into the soup.

SOUP WITH SMOKED SAUSAGE, LENTIL AND PARMESAN

Ingredients
lentils - half a kilogram;
450 g smoked sausage;
grated parmesan - 200 g;
150 g onions;
carrots - 200 g;
800 g fresh tomatoes;
clove of garlic;
half a lemon;
two liters of broth;
bay leaf;
oregano, basil, nutmeg and black pepper - 5 g each;
salt.

Cooking method
1. Place a heavy-bottomed saucepan on the fire and add quite a bit of oil. Cut the sausage into large enough pieces, send it to a saucepan and fry until golden brown.
2. Peel and wash carrots and onions. Finely chop the onion and grate the carrots with long shavings. Add vegetables to the sausage and fry until transparent.
3. Wash the tomatoes, wipe with a napkin, pour over boiling water, peel them off and cut into small cubes.
4. When the vegetables and sausage are fried, season them with spices and chopped garlic. Heat for a minute and add tomatoes. Continue frying for a couple more minutes.
5. Pour the broth into a saucepan. Pour the sorted and washed lentils into the soup, put the bay leaf and salt. Cook for about an hour until the lentils are cooked through. Squeeze the juice of half a lemon into the soup. Add 100 g of grated Parmesan, stir well and wait for the soup to boil. Spread the hot soup on bowls, sprinkle with a pinch of grated Parmesan and serve.

SOUP WITH SMOKED SAUSAGE AND LEAK

Ingredients:
230 g smoked sausage;
60 g butter;
900 g leeks (light green and white part);
450 g potatoes;
20 g flour;
4 glasses of chicken broth;
a pinch of ground pepper and salt.

Cooking method:
1. Cut off the dark green portion of the leek. Cut the rest lengthwise into two halves and chop into thin half rings. Place the onion in a deep bowl and rinse in several waters.
2. Cut the sausage into slices and fry in a thick-walled saucepan until brown. Put the fried sausage on a napkin to drain excess fat. Peel and rinse the onions and potatoes. Chop the onion finely, and cut the potatoes into random pieces.
3. Put butter in the same saucepan, put onions and potatoes in it, fry, stirring constantly, for about five minutes, until vegetables soften.
4. Sprinkle the flour on the vegetables and continue to fry for another minute. Then add the broth in a thin stream and bring to a boil. Twist the heat and simmer the soup until cooked for about a quarter of an hour.
5. Pour one and a half cups of soup and puree with a blender. Pour the puree into a saucepan, add the grilled sausage, salt and pepper. Serve the soup in plated bowls sprinkled with chopped herbs.

SOUP WITH SMOKED SAUSAGE, CABBAGE AND APPLE

Ingredients:
half a fork of cabbage;
two carrots;
400 g smoked sausage;
900 g chicken broth;
bulb;
two apples;
50 g of celery;
a pinch of cumin seeds;
salt and ground black pepper - on the tip of a knife.

Cooking method:
1. Peel carrots and onions, wash. Remove the top leaves from the cabbage. Finely chop all vegetables, except for cabbage. Chop the cabbage into short strips. Peel and core the apples and cut into small cubes. Cut the smoked sausage into slices. Chop the celery finely with a knife.
2. Put a large saucepan on the fire and dissolve the butter in it. Lay out all the vegetables, add the cumin seeds and simmer, stirring constantly for about eight minutes, until the vegetables are slightly soft.
3. Pour chicken broth to vegetables, add chopped sausage, small cubes of apples, salt and pepper. Once the soup boils, reduce heat and cook for about half an hour, stirring occasionally.

PEA SOUP WITH SMOKED SAUSAGE

Ingredients:
250 g peas;
hunting sausages - 200 g;
three potatoes;
carrots and onions - 1 pc.;
50 g of vegetable oil;
greens;
200 g slices of loaf for croutons.

Cooking method:
1. Rinse the peas, put them in a deep dish and cover with water, leave to soak until morning. The next day, transfer it to a saucepan, add about a liter of oxen and put on fire. As soon as the peas boil, remove the foam, salt and cook for 20 minutes. Then remove from heat, cool slightly and mash it with a blender.
2. Cut the peeled potatoes as you are used to. Rinse the greens under the tap, shake off excess moisture and chop. Peel the carrots and onions, wash and chop: onions - in small cubes, and carrots in large shavings.
3. Put the pan on the fire, heat the oil in it, add the vegetables and fry until they are soft. Remove the skin from the sausage and cut into small strips.
4. Add potatoes to the boiling pea puree, boil for a quarter of an hour, then add the fry and sausage, salt, and cook for another two minutes.
5. Cut the loaf into cubes and fry, with salt, in a frying pan until golden brown.
6. Cover the finished soup and leave for a few minutes. Stir well before serving, pour soup into bowls and sprinkle with breadcrumbs.

BUCKWHEAT SOUP WITH SMOKED SAUSAGE

Ingredients:
smoked sausages and potatoes - 200 g each;
50 g of buckwheat;
carrots and onions;
Bay leaf;
a pinch of pepper and salt.

Cooking method:
1. Place a pot of water on the stove top with a peeled onion and a few bay leaves. Peel the carrots, wash and rub with coarse shavings. Add it to the saucepan and continue cooking over low heat.
2. Cut the smoked sausage into strips. Put a saucepan on the fire and brush it with oil. Put the sausage in it and fry until golden brown. Cover the plate with a napkin, and put the fried sausage in it.
3. Peel the potatoes, wash and cut into slices as you are used to. Place it in a saucepan as soon as the broth boils and simmer for 20 minutes. After this time, put the sorted and washed buckwheat into the soup, salt and pepper and continue cooking for another 8-10 minutes. Add the sausage, boil for a minute, remove the pan from heat, cover and leave the soup for another 10 minutes.

SOUP WITH SMOKED SAUSAGE AND PASTA

Ingredients:
smoked sausage - 400 g;
potatoes - 2 pcs.;
small pasta - 200 g;
half onions and carrots;
two bay leaves;
parsley (greens) - a small bunch;
peppercorns - 5 pcs.;
vegetable oil;
salt.

Cooking method:
1. Pour one and a half liters of water into a saucepan, place it on the hotplate and boil.
2. Peel the sausage from the film, cut into small strips, and fry in a practically dry frying pan until golden brown. Add it to the soup and simmer for 7 minutes.
3. Peel and wash the vegetables. Chop the onion and grate the carrots with fine shavings. Place the vegetables in the frying pan where the sausage was fried and sauté until golden brown. Transfer the stir-fry to a saucepan.
4. Peel the potatoes, wash, cut into cubes and add to the soup. Sprinkle with spices and add bay leaf. Continue simmering the soup for 25 minutes. Then extinguish the heat, cover the pan with a lid and leave for ten minutes. Pour the soup into portioned bowls, season each with a pinch of chopped herbs, and serve.

SOUP WITH SMOKED SAUSAGE AND CHEESE DUMPLINGS

Ingredients:
broth - one and a half liters;
200 g smoked sausage;
tomato paste - 10 g;
carrot - half of the root crop;
vermicelli - 50 g;
some green onions;
butter - 20 g;
cheese - 50 g;
flour - two tbsp. l .;
egg.

Cooking method:
1. Peel and chop the carrots with a coarse grater. Free the sausage from the film, and cut into strips or cubes. Fry it lightly in hot oil, then add the carrots, continue to fry for another three minutes. Add tomato paste to the roast, stir and remove from heat.
2. Put the noodles and fry into the boiling broth, stir and simmer over low heat.
3. Finely grate the cheese, put it in a bowl, add butter, egg and flour to it, salt and knead the dough. Form small dumplings with a teaspoon and place quickly in the simmering soup. Cook until the dumplings come to the surface. Serve the soup with finely chopped green onions.

SOUP WITH SMOKED SAUSAGE AND SMOKED CHEESE

Ingredients:
potatoes - 4 pcs.;
rice - half a glass;
bulb;
two potatoes;
half a kilo of processed cheese;
fat sausage - half a stick;
clove of garlic;
seasoning for soup, pepper and table salt;
greens.

Cooking method:
1. Pour water into a saucepan and put it on fire, boil. Peel the potatoes, wash them, cut them into small cubes and pour them into boiling water. Free the smoked sausage from the film, and cut into arbitrary pieces. Peel, rinse and chop onions, garlic and carrots. Rinse the greens under the tap, shake them off and chop with a knife.
2. Put the saucepan on the fire, lightly grease with oil, put the sausage and fry until it begins to release juice. Then add the carrots and onions and simmer everything together, about seven minutes.
3. Grind the cheese on a coarse grater and put it in the broth, cook, stirring occasionally, until it dissolves completely. When the potatoes are almost cooked, put the sorted and washed rice into a saucepan and stir. Season the soup with frying, salt and pepper. Add finely chopped garlic shortly before cooking ends. Sprinkle with herbs, turn off the heat, cover and leave to infuse for 10 minutes.

SMOKED SAUSAGE SOUP - TIPS AND TIPS FROM CULTURES

Put the sausage in a dry or lightly greased frying pan, as it will release its fat during frying. It will be enough to fry onions and carrots.

If you are preparing a soup with melted cheese, then it is better to take soft cheese in boxes for this. Sausage cheese can also be used, but it will take a long time to dissolve.

Add garlic to the soup only at the final stage.

The ready-made soup must be left for a while, so that it is infused, only then can it be served.

You can add greens a few minutes before cooking or directly to a plate.

If you want the soup to be less high-calorie, you can skip frying, but add vegetables and sausage immediately directly to the saucepan.

SAUSAGE SOUP: noodles, hodgepodge, egg, tomato

Probably, there is not a single housewife who would not cook soup with sausages. This dish is known to everyone, since student days, when there is neither time nor money, but you want to cook something tasty.

There are many recipes for sausage soup.
This soup can be made from anything. This can be vegetable, noodle, cheese, or pea soup.
And of course the meat hodgepodge is not complete without sausages.

SAUSAGE SOUP - BASIC COOKING PRINCIPLES

For soup, take boiled or smoked sausages. It doesn't matter. The main thing is that they are fresh and of high quality.

To begin with, boil a vegetable or meat broth. Peeled and chopped vegetables are fried in a pan. Shortly before the end of frying, add sausages cut into circles or cubes, and simmer for a few more minutes over low heat.

Diced potatoes are placed in the broth and boiled until tender. Then put in the rest of the ingredients and continue to cook. A quarter of an hour before readiness, fry with vegetables and sausages is spread into the soup. The soup is seasoned with herbs, herbs and salt. Rich, fragrant and hearty soup is ready!

SOUP WITH SAUSAGE AND PASTA

Ingredients:
60 g tomato paste;
300 g sausages;
2 onions;
vegetable oil;
head of garlic;
green salad;
150 g pasta;
table salt;
one and a half liters of chicken broth;
curry;
cheese.

Cooking method:
1. Peel the garlic and onion, rinse and chop finely with a sharp knife. Heat oil in a skillet, add onion and fry until golden brown. Then add the minced garlic and keep on the fire for another minute. Transfer to a bowl.
2. Free the sausages from the film and cut into circles. Put them in the skillet where the onions were fried and fry, stirring constantly until golden brown. Add the tomato and stir well.
3. Boil the pasta separately. Pour a liter of purified water into the broth, pour everything into a saucepan and heat. Place the pasta, onion and garlic stir-fry and sausages in the heated broth. Season with salt, curry, and cook for another ten minutes. Wash lettuce leaves and cut into strips. Add salad to a bowl of soup and sprinkle with grated cheese.

TOMATO SOUP WITH SMOKED SAUSAGE

Ingredients:
half a kilo of smoked sausages;
a bunch of dill;
300 g cabbage;
rast. butter;
four potatoes;
black pepper and table salt;
bulb;
10 ml table vinegar;
garlic - 2 cloves;
a glass of beef broth;
65 g of tomato paste.

Cooking method:
1. Peel and cut the onion into thin rings. Transfer it to a large saucepan with heated oil and sauté the onions until soft.
2. Remove the foil from the sausages and cut into circles. Place them in a saucepan with sauteed onions. Continue to fry, stirring occasionally, for about five minutes.
3. Peel the potatoes, wash and chop into small pieces. Chop the cabbage into squares.
4. Pour two liters of boiling water into a saucepan, boil, and add chopped vegetables. Cook for a quarter of an hour.
5. Dilute the tomato paste with beef broth. Pour this mixture into a saucepan.
6. Season the soup with crushed garlic, black pepper and salt. Pour in the vinegar, stir, and remove the pot from the stove. Serve the soup sprinkled with finely chopped herbs.

SPICY SOUP WITH LENTIL AND SMOKED SAUSAGE

Ingredients:
2 carrots;
red and black ground pepper, sea salt;
250 g lentils;
garlic to taste;
75 g tomato paste;
500 g smoked sausages.

Cooking method:
1. Wash the lentils thoroughly, fill it with three liters of purified water and set to cook. Add the tomato and season with red pepper.
2. Peel the sausages from the film and cut them into small slices. Peel the carrots, rinse and rub coarsely. Finely chop the peeled garlic with a sharp knife, or pass through a press.
3. Fry the carrots in oil until soft, add the garlic and simmer for another minute. Then lay out the smoked sausage slices, season with peppers and fry until the sausages are golden brown. Add tomato paste and simmer for five minutes.
4. Transfer the frying to the lentils and continue to cook until the latter is soft.

TOMATO SOUP WITH PORK, BEANS AND SAUSAGE

Ingredients:
pork - 400 g;
400 g canned beans;
four sausages;
three potatoes;
65 g tomato paste;
30 g of vegetable oil;
3 large tomatoes;
2 onions;
garlic - 3 cloves.

Cooking method:
1. Put the washed piece of pork in a five-liter saucepan, add peppercorns and laurel leaves. We will cook the broth over the slowest heat for about an hour.
2. Clean the sausages from the film, cut into circles and fry in a little oil, until an appetizing crust appears. Transfer to a separate plate.
3. Put finely chopped onion in the same pan and fry until transparent. Then add chopped garlic and fry for another minute. Put coarsely chopped tomatoes here and simmer a little. Add tomato paste, a little drinking water, mix vigorously and keep on fire for another two minutes.
4. Peel the potatoes, wash them well and cut them into small pieces. Put it in a boiling broth and continue to cook for about seven minutes.
5. Combine the sausages with the dressing and put them in the soup. Open the jar of beans, salt the liquid, and add the contents to the soup. Cook for another five minutes. Serve the soup by adding a spoonful of sour cream to the plate.

WINTER EVENING SAUSAGE SOUP

Ingredients:
250 g sausages;
sea ​​salt;
half a kilo of Brussels sprouts;
2 tsp. paprika and ground nuts;
1500 ml of meat broth;
50 g tomato paste;
2 onions;
butter is a small piece.

Cooking method:
1. Peel the onion, rinse and cut into small cubes. Put the Brussels sprouts in a colander and rinse under the tap. Cut it into quarters. Remove the film from the sausages and cut into circles.
2. Dilute tomato paste in broth, pour it into a saucepan and boil. Add cabbage to the boiling broth and cook for ten minutes.
3. Season the soup with salt and paprika. Pour soup into bowls, add ground walnuts and serve.

CHEESE SOUP WITH SAUSAGE

Ingredients:
2500 ml of purified water;
200 g sausages;
2 processed cheese;
75 g sour cream;
five potatoes;
100 g of greens;
a clove of garlic;
leek;
carrots - 130 g.

Cooking method:
1. Peel potatoes, wash and cut into sticks. Peel the carrots and chop them into small cubes. Remove the husk from the garlic and crush it through a press. Chop the washed leeks into slices. Cut the peeled sausages into circles.
2. Place a pot of water on the stove, boil and add potatoes to the water.
3. While the potatoes are cooking, fry them. Put the leeks in the heated oil, fry for a couple of minutes, add the sausages and continue to fry for another two minutes. Transfer the carrots to the pan and fry for another five minutes.
4. Cut the processed cheese into thin, transverse slices. When the potatoes are ready, dip the cheese slices into the soup. Stir until it is completely dispersed. Add the roast, cook for five minutes, then season with salt and sprinkle with fresh, chopped herbs. Turn off heat, add crushed garlic and sour cream.

ITALIAN SAUSAGE SOUP

Ingredients:
25 ml olive oil;
225 g canned beans;
450 g sausages;
150 g pasta;
onions - 2 pcs.;
800 g canned tomatoes;
garlic - 2 cloves;
900 ml chicken broth.

Cooking method:
1. Pour oil into a saucepan and heat it over moderate heat. Place the sliced ​​sausages in a saucepan. Fry until golden brown. Transfer to a separate bowl.
2. Put chopped onion in a saucepan and sauté until golden brown. Then add finely chopped garlic and simmer for another minute. Remove the tomatoes from the jar into a deep bowl, mash them with a fork and add them to the saucepan.
3. Pour in the chicken broth, boil, twist the heat and continue to cook, covered with a lid for about 25 minutes.
4. Place canned white beans, sausages and pre-cooked pasta into the soup. Cook for a couple more minutes and serve, sprinkled with a generous amount of Parmesan.

SNERT SAUSAGE SOUP

Ingredients:
pork leg - 500 g;
two potato tubers;
500 g of split peas;
table salt and black pepper;
100 g bacon;
1 stalk of celery
4 smoked sausages;
1 celery root;
onions - 2 pcs.;
2 leeks;
large carrots.

Cooking method:
1. Rinse the peas well. Cut the bacon into strips. Put the peas in a deep saucepan, add water, add bacon and ham. Boil, remove the foam with a slotted spoon.
2. Drain the water, rinse the peas with meat again and fill everything with clean water. Boil it again.
3. Peel carrots, potatoes and celery root and chop coarsely enough. Rinse the leeks, cut lengthwise and chop into large half rings.
4. Transfer the vegetables to the soup and cook until the peas are tender. Then take out the meat, peel off the shell and separate it from the bone. Cut the pulp into small pieces. Return the meat back to the soup.
5. Remove the film from the sausages and chop them into circles. Season with salt and pepper. Serve the soup with black bread.

EGG SOUP WITH SAUSAGE

Ingredients:
250 g sausages;
50 g butter;
700 g potatoes;
table salt, green onions and black pepper;
60 g sour cream;
2 eggs.

Cooking method:
1. Peel the potatoes, wash them, and cut them into large pieces. Boil until tender.
2. Remove the film from the sausages and chop them into thin slices with a knife. Place the sausages in hot butter and fry until golden brown.
3. Put sour cream in a deep plate, break eggs to it and beat with a whisk.
4. Drain the water from the potatoes and use a crush to mash it into the puree. Pour the broth back into the pan and put the mashed potatoes in it. Add sausages to the soup and cook for five minutes.
5. Stirring continuously, gradually pour in the mixture of eggs and sour cream. Place finely chopped onions and spices in soup bowls.

SMOKED SOLYANKA

Ingredients:
half a kilo of beef;
six sausages;
four pickled cucumbers;
hops-suneli;
olives - 400 g;
100 g tomato paste;
200 g of pork balyk;
2 onions;
50 g flour;
hunting sausages - 3 pcs.

Cooking method:
1. Wash the beef and cook the broth from it. Remove the finished meat and cut into cubes. Send it back to the broth.
2. Remove the olives from the marinade. Cut each in half. Chop the pickled cucumbers into cubes. Put chopped olives and cucumbers into broth. Cook for a quarter of an hour.
3. Chop sausages and other smoked meats into small pieces. Place in a dry skillet, lightly fry and add to the broth.
4. Fry the diced onion in oil, add flour and fry with the onion for a couple of minutes. Add the tomato, stir vigorously and turn off the heat.
5. Put the frying in the soup. Season with spices and cook for five minutes. Close the lid and leave for about half an hour. Place a slice of lemon and sour cream in a bowl of soup.

SAUSAGE SOUP - TIPS AND TIPS FROM EXPERIENCED HOUSES

Salt the soup only after the main products are cooked. Spices and bay leaves are added at the very end.

Leave the finished soup with sausages under the lid for at least ten minutes. This will make it taste much better.

TAdd the tomato paste and pickled cucumbers to the soup before finishing cooking.

Boil the soup only over moderate heat so as not to simmer intensely. With slow languor, it will turn out rich and aromatic.

Vegetable soup with dumplings - tasty, satisfying and healthy!

Soup with dumplings is a long-forgotten recipe against the background of modern first courses: borscht, pickles, etc., but it is in no way inferior to them in taste, and in terms of economy it even surpasses it, because it consists of the most ordinary products that everyone can find at home and you will not even need to purchase them additionally!

Dumplings can be prepared in literally every soup, but it is better not to overload complex first courses with them, but to add them to vegetable soups and meat broths, where they will best reveal their mouth-watering taste. And so that the dumplings do not turn out to be bland - add salt and spices to them!

To prepare 4 servings of dumpling soup you will need:
- 1/2 head of cabbage;
- 1 chicken egg;
- 4 potatoes;
- 1 onion;
- 1 bunch of spinach;
- 1 tbsp. wheat flour;
- 0.5 tsp salt;
- 0.5 tsp seasonings;
- 2-3 bay leaves for aroma;
- 20 ml of vegetable oil.

To make your vegetable soup rich and appetizing, pre-fry the onions in vegetable oil. To do this, peel the onion head and rinse it in water, and then chop it into cubes. In a saucepan or saucepan with a non-stick bottom, heat oil and add chopped onions. Saute until tender for 3-5 minutes, depending on the size of the cut.

Peel potato tubers and rinse in water as well. Cut into large cubes and add to the sautéed onions. Let the crust set on the potato cubes for 2 minutes while frying, then pour in the hot water. The amount of water depends on your taste, pouring in more - you get a thin soup, less - thicker. However, do not forget that dumplings will also be present in your first dish - they will take up half of a saucepan or saucepan.

Then chop half of the cabbage and add it to the boiling water.

Do the same with spinach. Cut the washed spinach bunch into strips, discarding the tails, and place in a saucepan.

Beat the chicken egg with a whisk, add salt and seasonings of your choice. Add wheat flour and knead the dough like pancakes. It should be thick, but not steep.

Reduce the heat on the stove to low and use a teaspoon to spread the dough into the boiling soup in portions, being careful not to touch one another. It is imperative to reduce the fire, since a very boiling liquid will prevent the dough from grabbing from the outside and will separate it into parts, and you will end up with a film of dough on the surface of the soup.

Having laid out all the dough in this way, salt the soup and add a few bay leaves. Cover and simmer for about 2 minutes. During this time, the dumplings will approximately double in size.
Pour the soup into deep portioned bowls and serve with mayonnaise or sour cream, not forgetting to sprinkle with chopped green onions.

Borscht with pickled seaweed

Composition: Medium-sized potatoes - 2 pcs., Pickled sea cabbage - 100 g, beets - 2 pcs., Onions - 1 head, carrots - 1 pc., Tomato paste - 1 tbsp. spoon, sugar - 1 teaspoon, vinegar - 1 teaspoon, salt, black peppercorns, bay leaf, spices, herbs - to taste.

Cut carrots, beets and onions into strips. Pour some water into the pan, add tomato paste, sugar and vinegar, put vegetables. Simmer for 30 minutes. Then add the pickled cabbage and simmer for another 15 minutes. Put the potatoes in hot water or broth and boil until half cooked. Add vegetables, bay leaves, spices, salt and cook until tender - 15 minutes. When serving, put finely chopped greens and sour cream in the borscht.

"Soup of wisdom"

Composition: Potatoes - 3 pcs., Beef - 300 g, onion - 1 pc., Grated pumpkin - 4 tbsp. spoons, carrots - 2 pcs., flour - 1 tbsp. spoon, poppy seeds - 2 tbsp. spoons, vegetable oil - 2 tbsp. spoons, parsley - 2 tbsp. spoons, bay leaf - 2 pcs.

Cut the meat into small pieces. Season with salt and flour, then fry in oil and place in a saucepan. Fry the chopped onion in the same pan, add it to the meat. Cut the pumpkin and potatoes into slices, put in the soup along with the poppy seeds and bay leaves. Salt. Add 1 liter of water, boil, cover and simmer over low heat for 1.5 hours.

At the end of cooking, add chopped herbs to the soup and let it brew for half an hour. You can add dill instead of fresh parsley.

Sauerkraut cabbage soup with squid

Composition: Potatoes - 4-5 pcs., Sauerkraut - half a medium fork, squid - 7-8 pcs., Carrots - 2 pcs., Parsley, root - 2 pcs., Onions - 2 pcs., Tomato paste - 2 tbsp. spoons, margarine or vegetable oil - 2-3 tbsp. spoons, green onions - 1 bunch, sour cream - 80 g, bay leaf, black peppercorns, salt - to taste.

Peel and rinse the squid thoroughly, boil in salted water over low heat for 3-5 minutes, cut into strips. If the sauerkraut is very sour, rinse it in cold water and squeeze out a little. Place in a saucepan, add half of the indicated amount of tomato paste, fat, a little water. Simmer everything for about an hour. Fry the chopped onion, carrot and parsley root with the remainder of the tomato paste, using the fat. Add the fried vegetables to the cabbage 15 minutes before the end of stewing. Put the water on the fire, and when it boils, put the potatoes, cut into slices or small whole tubers. After the potatoes have boiled for 15-20 minutes, add the stewed cabbage, squid, peppercorns, salt, bay leaf and cook until tender.

Put sour cream and chopped green onions in ready-made cabbage soup before serving.

Rostov ear

Composition: Small fish - 1 kg, pike perch - 500 g, potatoes - 6 pcs., Onions - 2 heads, parsley, root - 2 pcs., Red tomatoes - 4 pcs., Butter - a block with a tablespoon, pepper, herbs, salt - taste.

Rinse and peel the potatoes, cut the vegetables into slices. Cut the pike perch into fillets, leaving the skin and bones, cut into pieces. Cook small fish broth and strain. Then put potatoes and vegetables in it. Lay the pike perch pieces 15 minutes before the end of cooking, then add the tomatoes, spices and cook the fish soup until tender. Season the finished soup with butter.

South Bohemian soup

Composition: Potatoes - 8 pcs., Eggs - 3 pcs., Water - 4 cups, mushrooms - 5-8 pcs., Onions - 1 head, flour - 2-3 tbsp. spoons, lavrushka - 1 sheet, salt, vinegar, dill, caraway seeds - to taste.

Cut the peeled potatoes into cubes and cover with water. Pour enough water so that the potatoes are completely covered. Season with bay leaves, caraway seeds, chopped onions and cook until the potatoes are cooked through. Cut the mushrooms into slices and place in a saucepan after the potatoes are completely softened, then continue to cook, stirring occasionally. Combine flour with sour cream, mix well, add the mixture to the potatoes. Reduce heat and continue cooking, stirring occasionally to prevent the soup from burning and lumping. Beat the eggs one at a time and gently pour into the boiling soup, stirring with a fork. You can boil the eggs separately in water with the addition of vinegar. Pour the prepared soup into bowls and sprinkle with dill herbs.

Sour potato soup with mushrooms

Composition: Medium potatoes - 4-6 pcs., Fat - 1-2 tbsp. spoons, flour - 2 tbsp. spoons, garlic - 1 clove, water - 4 cups, dried mushrooms - 6-8 pcs., lavrushka - 1 leaf, sour cream - 1 cup, ground black pepper, sugar, salt - to taste.

Fry flour with fat, add chopped garlic, fry and cover with water. Salt. Peel potatoes, cut into cubes and place in water. Rinse the mushrooms, cut them and put them in the broth as well. Add bay leaf, pepper and cook until tender. Pour the flour mixed with sour cream into the finished soup, boil everything and add sugar.

Soup with feta cheese

Composition: Potatoes - 6-7 pcs., Grated feta cheese - 0.4 cups, parsley - 1 bunch, celery - 2-3 sprigs, butter - 30 g, water - 3 cups, lemon - 1 pc.

Rinse and peel the potatoes, cut them into cubes and place them in boiling water. Mix chopped feta cheese with finely chopped greens and add to the potatoes cooked until half cooked. Put the butter there and bring the soup to a boil. Serve with lemon slices.

Pickle with rice

Composition: Chicken - half a carcass, potatoes - 3 pcs., Carrots - 2 pcs., Onions - 2 heads, pickled cucumbers - 5 pcs., Parsley - 2 roots, rice - 0.5 cups, pickle - 1 cup, bay leaf - 2-3 pcs., Mayonnaise or sour cream - to taste.

Chop the chicken into large pieces and place with the peeled carrots, parsley and onion (in the husk) in cold water. Bring to a boil, remove the foam, salt, cook until the meat is tender. Then take out the meat and vegetables, strain the broth. Separate the meat from the bones and place back in the broth. Peel and cut the potatoes into cubes, add to the meat. Rinse the rice, add to the pot and cook for 10 minutes. Pour the cucumbers with cold water and simmer for 15 minutes, then cut into strips and put in the soup. Add brine, bay leaves, and other seasonings. Stew carrots and onions in oil and put in soup. Cook for 15 minutes. When serving, sprinkle the pickle with chopped herbs and season with mayonnaise or sour cream.

Homemade okroshka

Composition: Potatoes - 3 pcs., Bread kvass - 4 cups, fresh cucumber - 2 pcs., Beef or pork meat - 100 g, chicken - 100 g, boiled chicken eggs - 2 pcs., Mustard - 1 tsp, dill, parsley, celery, green onion, salt, black pepper - to taste, sour cream for dressing.

Boil the meat until tender. Peel potatoes, cut into cubes and mix with chopped meat. Chop the onion, rub it with salt and pepper. Add yolks, mustard, a little kvass and grind everything into a gruel. Put this dressing with vegetables and meat, stir and refrigerate for half an hour. Add chopped greens, pour in kvass and stir. Before serving with vegetables and meat, add chopped egg whites and sour cream to okroshka, mix. You can use boiled sausage instead of meat.

Soup with cheese balls

Composition: Potatoes - 4 pcs., Water - 3 l, chicken leg - 1 pc., Onions - 1 head, carrots - 1 pc., Thin noodles - 0.5 cups, dried mushrooms - 2 pcs., Herbs, bay leaf, salt, black pepper - to taste.

For balls: cheese - 50 g, chicken egg - 1 pc., Bread crumbs - 2 tbsp. spoons, vegetable oil - 3 tbsp. spoons.

Boil the chicken in salted water, add dried mushrooms for flavor. Divide the meat into pieces and cut into cubes, then place back in the broth. Peel and chop potatoes, put in soup and cook for 10 minutes. Finely grate the cheese and combine with the egg and breadcrumbs. Roll up the balls and put them in the soup. Chop carrots and onions, simmer them in oil. When the balls float, add the frying to the soup. Then add noodles, bay leaves, herbs, salt and cook until tender. Little secret: try not to put a lot of breadcrumbs in the dough for cheese balls, so that it is not very dense. Roll the balls after wetting your hands with water.

Dairy cabbage soup

Composition: Potatoes - 3 pcs., Water - 6 cups, cabbage - 0.3 medium head, carrots - 1 pc., Onions - 1 head, 3% fat milk - 2 cups, dill, salt - to taste, oil creamy - 3 tbsp. spoons.

Boil the water and add the diced potatoes. Chop the cabbage into strips, add to the potatoes and cook until tender. Chop the onion, chop the carrots into thin strips or grate on a coarse grater. Fry vegetables and put in soup. Then pour in the hot milk and, with salt, bring to a boil. Sprinkle with chopped dill when serving.

Champignon Soup

Composition: Potatoes - 2-3 pcs., Broth or water - 8 glasses, fresh champignons - 250 g, processed cheese - 2 pcs., Carrots - 1 pc., Onion - 1 head, herbs, salt - to taste.

Peel and cut the potatoes into cubes, place them in boiling water or broth. Wash the mushrooms and cut them into slices, put half of the mass in the broth and cook for 15 minutes. Grate the cheeses on a coarse grater and add to the soup 3 minutes before being cooked, stirring until they are completely dissolved, cool. Grate the carrots on a coarse grater, chop the onions and lightly fry them in oil. Add the second half of the mushrooms to them and simmer over low heat until tender. Put the boiled potatoes and mushrooms in a blender, pour in the broth and chop in mashed potatoes. Put the resulting mixture back into the saucepan, add the remaining broth and put on fire. Then add the fried vegetables and mushrooms, salt and cook for a few minutes. Add greens at the end.

Puree soup with white sauce

Prepare white chicken broth sauce (see Chicken soup with tangerines), cook for 40 minutes, add tomato sauce, then add pasta cooked and cut into 5 mm pieces, slices of cooked truffles, ham and porcini mushrooms. Season the soup with fresh cream and egg yolks and add butter.

Composition: chicken sauce - 600 g, tomato sauce -150 g, pasta - 75 g, truffles - 10 g, ham - 25 g, mushrooms - 25 g, cream - 50 g, egg - 1 pc., butter - 25 g.

Chicken soup with tangerines

Boil the chicken, separate the meat from the bones, leave part of the fillet for a side dish, and pass the rest of the meat two or three times through a meat grinder and, adding 2-3 tablespoons of cold broth, rub through a sieve.

Fry flour with two tablespoons of butter, dilute with four cups of hot broth, bring to a boil and simmer for 1-3 minutes. Strain the resulting sauce, put the mashed potatoes made from chicken into it, mix and, if the soup is very thick, dilute with hot broth and bring to a boil. Then remove from heat, salt, season with butter and egg yolks mixed with milk.

When serving, put finely chopped fillets and fresh tangerine slices in the soup. Serve the croutons separately.

Composition: chicken - 700 g, butter - 4 tbsp. spoons, flour - 2 tbsp. spoons, tangerines - 4 pcs.; for dressing: eggs - 2 pcs., cream or milk - 1 glass.

Chicken puree soup

Boil the chicken, separate the meat from the bones, leave a little fillet for a side dish, and pass the rest of the meat two or three times through a meat grinder and, adding 2-3 tablespoons of cold broth, rub through a sieve. Fry flour with two tablespoons of butter, dilute with four cups of hot broth and boil for 20-30 minutes. Strain the resulting sauce, put the mashed potatoes made from chicken into it, mix and, if the soup turns out to be very thick, dilute with hot broth and bring to a boil. Then remove from heat, salt, season with butter and egg yolks mixed with milk. When serving, put finely chopped fillets into the soup. Serve the croutons separately.

Composition: chicken - 1 pc., flour - 2 tbsp. spoons, oil - 4 tbsp. spoons; for dressing: eggs - 2 pcs., milk or cream - 1 glass.

Game soup

First fry the prepared poultry (pheasant, black grouse, hazel grouse, partridge), and then cook for 20-30 minutes in meat broth with roots and leeks; at the same time, the game will better retain its characteristic aroma and taste. Separate the meat of the finished game from the bones, leave part of the fillet for garnish, and pass the rest of the meat 2-3 times through a meat grinder, add 2-3 tablespoons of cold broth, mix and rub through a sieve.

Further cooking, as well as dressing and serving the soup, is done in the same way as chicken puree soup.

Composition: pheasant or black grouse - 1 pc. (or hazel grouses or partridges - 2 pcs.), third-grade meat for broth - 500-600 g, flour - 2 tbsp. spoons, leeks - 1 pc., carrots - 1 pc., parsley - 1 pc., oil - 4 tbsp. spoons; for dressing: egg - 2 pcs., milk or cream - 1 glass.

Poultry puree soup

Boil the prepared poultry carcass until tender, separate the pulp from the bones. For a side dish, cut the poultry fillets into thin strips, add a little broth and boil. Pass the rest of the pulp through a meat grinder with a fine wire rack and rub through a sieve. The soup is prepared as described above. Season the soup with a lion. When serving, add chopped poultry fillets to the puree soup.Serve the croutons separately.

Composition: poultry (chicken, turkey, duck, chicken) - 150 g, carrots - 20 g, parsley (root) - 20 g, onions - 20 g, wheat flour - 40 g, butter - 40 g, water - 800 g, toast; for a lion: milk -150 g, egg - 0.25 pcs.

The most important secret when preparing any dish: cook with heart and the result will surprise you!

Looking for slim body soup recipes? We have collected the easiest to prepare and the most delicious! Diet mashed soups are often prescribed as a substitute for the usual heavy meals.

Regular consumption of healthy soups will give you a feeling of lightness and will certainly help you lose a few extra pounds. And what can we cook about the normalization of digestion and the elimination of toxins. Let's get slimmer and prettier together!

Diet Puree Rice Soup

Ingredients:

• Rice - 200 grams
• Carrots - 1 pc
• Potatoes - 3 pieces
• Salt, pepper - to taste

Preparation:

1. Rinse the rice, cover with cold water and cook on the stove.
2. Grate carrots.
3. Cut the potatoes into small cubes.
4. When the rice is half cooked, add potatoes, carrots, salt and spices to taste to it. Then cook for 10-15 minutes.
5. Using a blender (or rub through a sieve), grind the soup until puree and boil for 1-2 minutes.
6. Serve the soup garnished with a lemon wedge.

Vegetable "Green" cream soup for weight loss

Ingredients:

• Celery stalk - 300 grams
• White cabbage - 300 grams
• Spinach (frozen) - 200 grams
• Onion - 1 piece
• Bulgarian green or yellow pepper - 1 piece
• Green peas (frozen) - 4 tablespoons

Preparation:

1. Chop all ingredients randomly and place in a saucepan. Pour cold clean water and put on gas.
2. After boiling water, cook for 15-25 minutes until all vegetables are cooked.
3. Next, you need to grind the soup in a blender. If necessary, drain the vegetable broth if there is too much of it. The consistency of the soup should be similar to liquid sour cream.
4. After chopping, bring the soup to a boil so that it does not turn sour during storage.

Pumpkin soup for slimness

Ingredients:

• Pumpkin (or zucchini) - 400 grams
• Carrots - 2 pieces
• Onion - 1 piece
• Millet - 1/2 tbsp.
• Nori (seaweed) - 2 leaves
• Water - 1.5 liters
• Cinnamon, salt - a pinch

Preparation:

1. Rinse the millet and put it in a saucepan.
2. Peel and dice the pumpkin, carrots and onions. Send to pans and cover with water. Add cinnamon and salt right away. Cook for 20-30 minutes, until ingredients are soft.
3. Then grind the soup with a blender.
4. Serve garnished with pieces of nori seaweed.

Diet tomato and onion puree soup

Ingredients:

• Onions - 5-6 pieces
• Tomatoes - 5-6 pieces
• Celery stalk - 1 piece
• Red bell pepper - 1 piece
• Cabbage - 200-300 grams
• Hot red pepper, salt to taste

Preparation:

1. Cut vegetables at random, add water and cook until soft. The boil should be low. Cook the soup with the lid on.
2. When the vegetables are tender, add spices to taste and grind the soup until creamy.

Slimming Carrot Cream Soup

Ingredients:

• Carrots - 450 grams
• Onions - 100 grams
• Potatoes - 100 grams
• Vegetable broth (or water) - 1 liter
• Olive (or any vegetable) oil - 2 tbsp spoons
• Coriander seeds - 1 tbsp spoon
• Lemon juice - 30 ml.
• Salt, pepper - to taste

Preparation:

1. Heat the olive oil with coriander in a frying pan and put in it chopped onions and carrots, cut into half rings.
2. Cut the potatoes into small cubes and add to the rest of the vegetables. Simmer for 10 minutes over low heat.
3. Boil the broth or water and send vegetables from the pan into it. Cook for 10-15 minutes on low heat with the lid covered. 5 minutes before cooking, add lemon juice and spices to taste to the soup.
4. Serve garnished with herbs or low-fat sour cream.

You can find the recipe for another effective fat burning soup by following the link.

Advice: eating diet soups is most beneficial in the evening, replacing them with a hearty dinner.

Who among us in childhood could not stand semolina porridge? I am sure many, but today we will study a delicious recipe for cooking a dish so unloved in childhood, I assure you, you will like it. I will also teach you how to cook mashed potatoes, but not ordinary, but different, not typical for most people, well, for example, carrot or beetroot, or maybe cabbage puree? But let's not, let's not get ahead of ourselves, but let's start in order.

• meat (lean) - 50 g
• half carrot
• half parsley root
• third part of celery root
• white stale bread - 1 slice
• milk - 2 tbsp. spoons
• potatoes - 3 pcs.
• sunflower oil - 1 tsp
• dill - 3 branches
• parsley - 3 sprigs

Meat: Peel, rinse and place on the stove, add peeled carrots, celery and parsley root. As soon as all the products have been cooked, it is necessary to carefully remove them from the broth and twist them in a meat grinder along with a slice of bread pre-soaked in milk and squeezed out. Season with salt and mix well with the minced meat.

Potatoes: Peel, wash and heat in salted water. As soon as it is cooked, take it out, cool it and turn it into a lump-free puree, add chopped greens and residual milk here.

We take the form and begin to lay out in the following sequence: part of the mashed potatoes, level and place the minced meat on top, and on it is already the residual part of the mashed potatoes. Now we level the top layer, decorate with herbs and place in the oven for baking, not forgetting to cover the contents of the form with foil.

Before serving, put butter on top.

Products that make up this dish:

• semolina - 5 tsp
• milk - 0.5 cups
• sugar - 0.5 tsp
• butter - 0.5 tbsp. spoons
• third part of carrot

We take a grater and three carrots, let down in a small amount of water. We take a small saucepan, pour milk into it and add semolina, sweeten it a little and cook until cooked over low heat, stirring constantly. Now add our carrots and place them in a water bath for 15 minutes. As soon as time has passed, remove from the stove and add a little butter to the table before serving.

Rice zrazy (steamed)

Products that make up this dish:

• Rice - 2 tbsp. spoons
• milk - 1 glass
• water - 0.5 cups
• butter - 1 tsp
• semolina - 0.5 tsp
• carrot
• lettuce leaves - 2 pcs.

Rice: rinse thoroughly. Mix water and a quarter of milk, heat and add to the rice and place on the stove. Cook until the rice becomes viscous.

Egg: Add one half to the porridge, and set the other aside for now.

Carrots: Stew peeled and grated with half a glass of milk, then add it to the porridge and keep it on low heat for a couple of minutes.

Now mix the second half of the egg with the residual milk, beat and cook the omelet on the steam bath, as soon as it is ready, cut the omelet into small pieces.

Rinse and chop the lettuce leaves, then add to the omelet and mix everything.

Divide the rice porridge into small portions, level each portion and place an omelet with leaves in the middle, then gently splice the edges and cook for a couple of minutes.

As soon as the dish is cooked, add butter to it.

Products that make up this dish:

• potatoes - 2 pcs.
• half carrot
• milk - 2 tbsp. spoons
• butter - 1 tsp
• greens - 3 branches

First of all, we need to boil carrots and potatoes, for this we pre-peel them, then put them in salted water and place them on the stove. As soon as the products are cooked, take out and whisk until a homogeneous consistency is obtained, add a pinch of salt and a spoonful of butter to the resulting mixture, mix and decorate with chopped herbs.

Products that make up this dish:

• potato
• cauliflower - 4 inflorescences
• milk - 2 tbsp. spoons
• butter - 1 tsp

Since we chose large inflorescences, first of all they must be divided into smaller ones and placed in salted water for 15 minutes and cook under a tightly covered lid until softened. After this time, we take out the inflorescences and turn them into a homogeneous puree.

We do almost the same with potatoes, peel, wash and cook, then knead in mashed potatoes. Now we combine one puree with another and pour boiled milk into them, beat and spread a spoonful of butter.

Products that make up this dish:

• half beet
• apple
• half a teaspoon of sugar
• a teaspoon of sour cream

Peel the apple and remove the middle, clean the beets, pour the ingredients with acidified boiling water and cook until softened. After that, turn the products into mashed potatoes and add sour cream and sugar, mix well.