Original soup: step by step recipes for delicious soups with photos and descriptions

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It is impossible to imagine a full meal without a plate of hot, tasty, rich soup. In some families, first-course recipes have been passed down from mother to daughter for many years. There is a huge variety of soups that differ not only in the content of products in them, but also have a different consistency. It is not possible to list all of them in this material; in this case, the entire article would consist only of the names of dishes. The most popular soups include borscht, solyanka, cabbage soup, mashed soups, cheese soups, fish, mushroom, cereal, vegetable, etc. We offer a material that presents the most interesting recipes for original soups.

Pumpkin curry soup

It is believed that for proper digestion, soup must be eaten daily. Soups are especially useful.for the body in winter: they will help you get enough and keep warm. It has been noticed that the more north the people live, the more soups there are in the national cuisine. Today we will tell you how to cook pumpkin soup. This vegetable will enrich the soup with vitamins, and the curry will give it a rich flavor. If you add cream to this dish, its taste will become even more tender. We will need:

• 100 ml cream;
• 1 kg pumpkin;
• 3 tbsp. l. butter;
• 1, 5 liters of any broth (meat or vegetable);
• bunch of parsley;
• 15g olive oil;
• 1 tsp curry;
• a little s alt.

The original pumpkin soup is prepared as follows: take a large saucepan, heat both types of oil in it and fry chopped onion in it until transparent, add curry and mix. Remove the peel from the pumpkin and cut into large pieces, add to the onion, fry for a minute, pour in the broth and cook until tender. On average, this will take about 30 minutes. Drain most of the broth into another container. Grind soft pumpkin with a blender and pour again with the same broth. Add cream, s alt and heat a little. When serving, decorate with parsley.

American soup

This soup is extremely popular in their homeland - in America. It includes wild black rice, mushrooms, chicken and vegetables. By the way, rice has an unusual appearance: it is black and longer, has a delicate taste and aroma. If you have not tried this product yet, we recommendbe sure to cook it. Nowadays, wild rice can be purchased at any store. Required Components:

• 300g boiled chicken;
• 3 tbsp. l. vegetable oil;
• 2 l broth (chicken);
• 200g mushrooms;
• 2 celery stalks;
• onion head;
• 2 medium carrots;
• 1 tsp thyme;
• st. 10% cream;
• 100 g flour;
• st. wild rice;
• parsley.

To prepare the original chicken soup, you first need to boil the rice, cook it in the traditional way for about 45 minutes. Dissolve the oil in a saucepan and fry celery, carrots, onions in it, then add thyme and flour to them, simmer, stirring constantly, for 2-3 minutes. Add the broth and bring to a boil, after it boils, put chopped mushrooms, chicken, pepper and s alt into it. Simmer over low heat for about ten minutes, add rice, pour in cream and let the soup boil. After 5 minutes, turn off the stove, put parsley in the soup and let it brew.

Cheese soup with shrimps

We offer a recipe for an original and delicious shrimp soup. We hope that this cheese soup will appeal to everyone, especially seafood lovers. From the reviews of this soup, it is known that it gives a feeling of fullness for a long time. We will need:

• 150g cheese (hard);
• ½ tsp tomato paste or 1 tomato;
• 2 tbsp. l. rice;
• 1 onion;
• 400g shrimp;
• 2 tbsp. l. sl. oil;
• pepper, parsley, s alt;
• 2 garlic cloves.

Cooking step by step

Before you start preparing the original soup according to the recipe, you need to soak the rice in water for a while. Further preparation is quite simple:

1. We wash the rice, pour water into it again, put it on fire and bring it to readiness.
2. In a saucepan, fry the onion in oil until golden brown, then fry the tomato or pasta here.
3. In parallel with the rice being cooked, peel the shrimp, 5 minutes before the cereal is ready, add seafood to it.
4. Immediately after the shrimp are lowered into the pan, add s alt and pepper, fried vegetables, chopped garlic and a couple of parsley.
5. Cheese (grated) is added to the soup only when it is ready and removed from the heat. After the cheese is completely dissolved, the tender and tasty soup can be served.

Kharcho soup: original recipe

Kharcho soup is considered one of the most beloved and popular spicy soups. Unusually fragrant, rich and spicy Georgian kharcho, according to reviews, is one of the best soups to warm up on cold evenings. Should take:

• beef - 400 g;
• tomatoes - 500 g;
• two beef bones;
• spice to taste;
• bow - 3 pcs;
• dill and parsley;
• rice - 3 tbsp. l.;
• garlic - 1 clove;
• coriander (cilantro) - to taste.

Cooking tips

The original kharcho soup is prepared as follows: beefcut into pieces (medium-sized), together with the bones, place in a saucepan and pour 2.5 liters of water. As soon as the broth boils, remove the foam with a slotted spoon, reduce the fire. We cook the meat for one and a half hours. 30 minutes before the end of cooking, add celery root and s alt to the broth.

While the meat is cooking, finely chop the onion and fry in oil over low heat. After the onion acquires a golden hue, put the meat cooked from the broth into it, close the lid and simmer for a quarter of an hour, a photo of the original soup is presented below.

While the vegetables and meat are stewing, prepare the tomatoes. Pour boiling water over the tomatoes, remove the skin from them and cut into cubes. We combine them with onions and meat, simmer for ten minutes. We put the prepared vegetables in the broth and bring to a boil. As soon as this happens, we fall asleep rice and cook for five minutes, after which we reduce the fire and add spices to the soup. At the last stage, add chopped garlic and finely chopped greens to the kharcho, after which we immediately turn off the soup. Before serving, kharcho should be infused for an hour.

Italian tomato soup

This soup is very quick and easy to prepare. Its feature is that tortellini acts as the main component. So called pasta stuffed, which is a bit similar in appearance to dumplings. Therefore, in order to start preparing this soup, you first need to purchase tortellini. According to reviews, this dish is characterized by excellent taste and has a beautiful appearance. Take:

• a head of garlic;
• 700g canned tomatoes;
• onion head;
• liter of chicken broth;
• 1 bay leaf;
• 300g spinach;
• 1 tsp each paprika, oregano and basil;
• 300 g tortellini with cheese (optional with other fillings);
• ½ tsp each pepper and s alt;
• some greens and hard cheese (shredded).

How to cook

Original and delicious soup is also unusually beautiful. If you use fresh tomatoes when making soup, you need to remove the skin from them. This is done quite simply: the skin of the tomato is slightly cut crosswise, the tomato is scalded with boiling water and peeled. After that, the tomatoes are cut into small pieces, fried in a pan with the lid closed for several minutes.

1. In a brazier, dissolve the oil, put the finely chopped onion and fry for five minutes. After that, we send garlic, s alt, pepper and paprika there, fry for one minute until a pleasant aroma appears.
2. Add chopped canned or stewed tomatoes to the onions and spices, pour in the broth, put the basil, bay leaf, oregano and bring to a boil.
3. Reduce heat, add tortellini to the mass and cook until tender (usually takes about nine minutes).
4. Add spinach, simmer for a few minutes, sprinkle with cheese and fresh herbs and serve immediately.

Carrot soup with orange juice

Introducing another recipeoriginal soup, which is very different from the way of preparing other first courses. Ingredients needed to make it:

• oil sl. - 30g;
• carrot - 500 g;
• onion - 1 piece;
• chicken broth (water) - 500 ml;
• nutmeg - pinch;
• orange juice - 100 ml;
• pepper, s alt;
• natural yogurt, sour cream, cream - for serving.

Cooking

My root crop, clean, cut into small circles and boil. We take a pan with a thick bottom, dissolve the oil in it and pass the onion. Then add carrots, fill with water or broth and let it boil, then pour in orange juice and cook for another 10 minutes. Beat the mass in a blender, add spices and nutmeg, bring to a boil again, mix well and remove from heat. When serving with carrot soup, serve yogurt, cream or sour cream.

Hungarian cauliflower, dumpling and paprika soup

Today we have collected recipes for you, according to which we prepare soups that are both original and delicious. We present you the recipe for a vegetarian first course. We will need:

• 1/3 tbsp. flour;
• 6 art. l. butter;
• ½ tsp s alt;
• 1, 5 hot peppers;
• big onion;
• egg;
• 2 l broth;
• one medium carrot;
• a small head of cauliflower;
• s alt and spices;
• not too big a bunch of parsley.

First, let's make dumplings: mix flour in a containerand s alt, add 4 large spoons of cl. oil and mix both ingredients until they turn into lumps the size of a small pea. Then add the egg and knead the dough. After that, put it in the refrigerator.

In the remaining oil in a saucepan, fry the peppers and onions until soft, add to the broth, put the cabbage and carrots disassembled into inflorescences, pepper, s alt, bring to a boil. After this happens, reduce the heat, cook until the vegetables are ready. This will take about a quarter of an hour.

Pinch off small pieces of dough with a teaspoon and place them in the boiling soup, cook for about 3 minutes. Sprinkle with parsley when serving.

Turkish Lentil Soup

Cooking delicious and original Turkish soup. In Turkey, this is one of the most common first courses, in terms of popularity it is comparable only to borscht in Russia. You should take the following products:

• 1 tbsp lentils;
• 2 l beef or chicken broth;
• dry mint, hot pepper (you can replace it with paprika), zira or thyme;
• s alt;
• bulb;
• 1 tbsp l. tomato paste;
• ½ art. bulgur (wheat groats);
• 2 tbsp. l. butter.

Lentils are washed, poured with broth and put on fire, after it boils, we fall asleep bulgur. We make the fire smaller and cook until the cereal is fully cooked, on average it will take 30-40 minutes.

Fry finely chopped onion in butter, in a separatewe dilute the containers with tomato paste with broth, pour it into the onion and boil for a couple of minutes. We put the resulting mass in the soup and add s alt to it. A quarter of an hour before the end of cooking, put spices in the dish: thyme or cumin, mint. You can see the soup prepared according to the original recipe in the photo below!

Remove the soup from the heat, let it brew for 10 minutes. If desired, lentil soup can be pureed using a blender. You can do without this procedure, because the soup will already be thick and homogeneous. Just before serving, sprinkle with paprika or hot pepper.

French cheese soup

Cheese soups are quite easy to prepare, but they have a wonderful creamy taste. They are also incredibly nutritious. We offer to prepare an original chicken soup, which includes vegetables and cheese. We will need:

• 400g chicken fillet;
• 200g processed cheese (soft)
• 3 potato tubers;
• 1 carrot;
• spices and s alt to taste;
• 30 ml sol. oil;
• 3 bay leaves;
• greens (any) to taste.

For croutons:

• baguette;
• olive oil;
• garlic.

Step by step recipe:

1. In a small saucepan, boil one and a half liters of water, cut the chicken into cubes and dip in boiling water.
2. Add sweet peas, s alt, parsley and pepper. Boil all ingredients for about 20 minutes.
3. Peel the potatoes and give them the shape of a cube. We take the meat out of the broth, instead of itput potatoes, cook for 7 minutes.
4. Peel the carrots and finely grate, you can cut into strips. Saute in sunflower oil, a little s alt and pepper. Dip the roast into the broth and cook for seven minutes.
5. Turn off the stove, add processed cheese (chopped) to the soup and mix.

For croutons, cut the baguettes into long slices, peel the clove of garlic, cut in half lengthwise. Spray the baguette slices quite generously with olive oil, rub them well with garlic on both sides. We lay on a baking sheet, place in a baking oven at 200 ° C for a few minutes. Serve garlic croutons with French cheese soup.

Tom Yum Soup: Original Recipe

This soup is the national dish of Thailand and Laos. It is also popular in neighboring countries: Indonesia, Malaysia and Singapore. The soup is prepared on chicken broth with the addition of shrimp, chicken, fish and other seafood, it has a sour-spicy taste. For a more accurate name of the soup, a type of broth or meat is added at the end. For example, tom yam with chicken sounds like "tom yam kai", with seafood - "tom yam thhale", etc.

Let's start describing the recipe for the original soup - tom yum. First of all, let's prepare the broth: for this we combine the following components: 15 g of chicken broth, 90 ml of coconut milk, 3 g of shrimp sauce, 120 ml of water. Warm over medium heat until small bubbles appear (this is the first stage of boiling). Heat, stir, lower the heat to the smallest and leave the container on the stove.

Warm up in a saucepan16 g of oil, add 4 g of dried lemongrass (cut into thin strips), 5 g of galangal, cut into small pieces (this ingredient can be replaced with ginger), a few lime leaves. Fry all this, stirring occasionally, for a couple of minutes.

We send 25 g of shrimp, 20 g of scallop, 25 g of squid to the stewpan. Please note: all seafood must be well cleaned, squid cut into small squares. Fry until the shrimp turn red. In the event that you have ready-made shrimp, frying should not last more than 2 minutes.

3 cut cherry tomatoes in half and add to the rest of the products, fry for about one and a half minutes. While the tomatoes are being cooked, cut three sprigs of green onions into not too long strips and place in a saucepan. After one minute, pour all 220 ml of broth. Add about 6 g of spicy thick red seasoning to the soup. It can be chili, sriracha, Tabasco sauce or a special spicy base for tom yum soup. At the last moment, squeeze the juice from half a lime. Note that with prolonged heating, the juice of this citrus changes its taste and aroma. After adding the juice, tom yum soup should be boiled for no more than 30 seconds and immediately served. From this amount of products, one portion of soup will be obtained, with a yield of 350-400 g. If you want to treat your guests with this original soup, the broth can be cooked in advance, and the remaining ingredients can be calculated according to the number of guests.

Gazpacho

Speaking of delicious original soups, one cannot fail to mention the preparation of gazpacho, a famous dish of Spanish cuisine. This is a light cold soup made from pureed fresh vegetables. Most often it is used in hot weather. This soup does not include any type of meat, so it is eaten by vegans and vegetarians.

• tomatoes - 450 g;
• canned pepper - 1 pc.;
• onion head;
• cilantro - ½ cup;
• olive oil - ¼ cup;
• cucumber - 1 piece;
• tomato juice - 700 ml;
• wine vinegar (red) - 1/3 tbsp.;
• tabasco sauce.

Scald the tomato with boiling water and remove the skin, cut ½ of their total number into small pieces. Take half a cucumber and an onion, cut. Transfer all vegetables to a food processor, add red pepper and puree.

Transfer to a container, add tomato juice, chopped cilantro, oil, vinegar and a few drops of Tabasco, mix. We cut the remaining vegetables into small cubes, first remove the seeds from the tomatoes and add them to the dish, season with spices and put them in a cold place. According to consumer reviews, this soup really has a refreshing effect. Pay attention to the original soup serving.

Cream beetroot soup

An unusually beautiful, elegant soup with a pleasant and refreshing taste can be made from beets. All the ingredients for its preparation are quite affordable. The soup is served chilled orroom temperature. For work we need:

• 1L vegetable broth;
• 2 large beets;
• 1 pc. - carrot, green apple, onion, potato;
• 2 cloves of garlic;
• 5 tbsp. l. tablespoons sour cream (low fat);
• brown sugar;
• 1, 5 tbsp. yogurt;
• olive oil;
• s alt;
• dill.

In order to get an incredibly tasty fragrant broth, vegetables need to be lightly baked in the oven. We will bake carrots cut in half, parsley root, onion and leek. We lower the vegetables in cold water and cook the broth over low heat. As soon as it boils, add allspice and set the minimum fire. The broth is cooked for 30 to 60 minutes. After that, it must be filtered.

Wrap the beets in foil and bake in the oven at 180 °C until they are soft. We cut the potatoes into cubes (medium-sized), fry the vegetables in a saucepan in oil for about five minutes. Let the broth boil and put all the vegetables in it, cook until the potatoes are ready.

Beets clean and cut, add to the pan and heat for five minutes. We beat the vegetable soup with a blender until smooth, cool to room temperature, add s alt, kefir, sugar to it (it is needed if the beets are unsweetened). We remove the core from the apple, grind it in a blender along with the peel. Finely chop the dill, add it to sour cream and applesauce. When serving, add 2 tbsp to each plate. l. creamy apple mixture. According to reviews, this soup is unusually tasty and tender.