Thick soups: recipes with photos

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

Soups have firmly entered the daily diet of a person. Today, many can say with confidence that they can hardly imagine their life without this seemingly simple, but at the same time very tasty and he althy dish. Among the huge variety, thick soups stand out especially. They are unique in that they can easily replace the first and second courses at the same time. Such an interesting feature allows you to evaluate the procedure of cooking in a new way, making significant adjustments to the diet.

Generalized classification

From cooking, all soups are conventionally divided into two categories:

1. Winter. They are usually hot, thick and rich. Usually they are cooked in some kind of broth or milk.
2. Summer. These are cold dishes, consisting mainly of vegetables. They are usually eaten during hot weather for an extra breath of freshness and coolness.

Unlike some European countries, thick soups are still the most popular in Russia. They are usually very fragrant, rich and high-calorie. It is these dishes that have always been respected in Russia. They were usually cooked in fish, chicken or meat broth with cereals, pasta or vegetables.

Thick soups primarily differ in their consistency. Sometimes they even look more like a stew. Nevertheless, the technology for preparing such a dish has its own specific patterns. Such soups are distinguished from the rest by the time it takes to prepare them. This process can even be called not cooking, but rather languishing. Products slowly reach the standard, gradually exchanging their tastes and aromas with each other.

Photo story

Cooking thick soups is easy. Usually, the preparation of any of them can be divided into 3 stages:

1. Boiling meat into broth. In the case of vegetarian vegetable soups, this point can be skipped.
2. Crushing the main ingredients. Depending on the selected recipe, the products are cut into pieces of the desired size.
3. Combining components with subsequent cooking. At the final stage, as a rule, the necessary spices and seasonings are introduced.

Following the given scheme, we can consider the process of preparing an ordinary thick vegetable soup. For work, use any of the available vegetables. The procedure will be as follows:

1. First, heat the vegetable oil in a saucepan, and then fry the chopped onion in it.
2. Add the rest of the vegetables and pour over the pre-prepared broth.
3. Cook foods until fully cooked, and at the very end enter the selectedcondiments.

This soup will be a great full meal and will help a person not to feel hungry for a long time.

Soup puree

One of the options for a thick high-calorie soup is a dish in which all the ingredients are brought to a mushy state. Such a work of culinary art looks not quite usual. And it is called "soup-puree". The method of its preparation has some features and requires certain equipment. Usually for this you need: a frying pan, a saucepan and a blender. The name of such a dish depends on the main ingredient that is used in it. How are these thick soups prepared? Recipes with photos will help to better deal with this issue. Take, for example, “zucchini puree soup.”

For its preparation you will need:

4 medium zucchini, 1 onion, potatoes, carrots, 1 liter of ready-made broth (vegetable or chicken), a glass of 10% cream, 3 cloves of garlic, 100 grams of vegetable oil and herbs.

Working order:

1. First, all components must be washed and cleaned.
2. Then they need to be crushed. Onions can be chopped arbitrarily, carrots and garlic can be grated, and potatoes and zucchini can simply be finely chopped. As soon as the products are ready, you can proceed to the main actions.
3. Put zucchini and potatoes in a deep saucepan, pour broth over them and put on fire.
4. Fry carrots and onions in a pan in oil. After that, the products must be immediately transferred to a blender.
5. The same waysend the rest of the vegetables as soon as they are ready.
6. Use a blender to turn the products into a homogeneous mass.
7. Add lightly warmed cream, mix and cook in the pan for another 5-7 minutes.

Ready fragrant soup can be decorated with herbs and invite everyone to the table.

Goulash soup

The best opportunity to learn how to cook thick soups - recipes with photos. Simple and delicious dishes become more understandable when given the opportunity to see with your own eyes the intermediate result at each stage. The national cuisines of many Slavic European countries are rich in such masterpieces. A prime example of this is the Hungarian goulash soup.

It can be prepared with the following ingredients:

300 grams of beef and the same amount of potatoes, one and a half liters of water, 100 grams of onion, s alt, 150 grams of carrots, ground paprika, 3 tablespoons of tomato paste, herbs and a little vegetable oil.

Cooking this soup is easy:

1. First of all, the meat must be cut into cubes, and then fried until a characteristic crust forms.
2. Add s alt, paprika, chopped onion rings and simmer covered for 20 minutes.
3. Pour water into the pot and continue to cook the contents until half cooked.
4. Add the rest of the components and finish the process.

In a bowl of soup, you can lightly sprinkle with herbs, and some prefer to add a couple of tablespoons of good thick sour cream.

Bean soup

Sometimes different cereals are used to achieve greater density of first courses. Such soups are very satisfying and high-calorie. There are many different options here. For example, you can make delicious thick soups with beans. Simple recipes are not difficult to repeat if the following products are selected on the desktop:

100 grams of beans, a couple of chicken fillets, 2 carrots, an onion, 2 cloves of garlic, 1.5 liters of water, 0.5 kilograms of tomatoes (fresh or canned), 2 liters of chicken broth and greens (parsley, dill).

Preparing a dish in several steps:

1. Beans must first be soaked in water. Better to do it at night.
2. In the morning, pour out the liquid, and add fresh water to the pan, put it on the fire and cook the beans at a low boil for 10 minutes.
3. Chop vegetables in any convenient way. There are no specific requirements for shapes and sizes.
4. Rinse beans and mix with prepared vegetables.
5. Put the products in a saucepan, add greens, pour everything with broth and put on the stove.
6. After boiling, add the fillet cut into pieces and s alt. Food should be cooked for at least half an hour.

The finished soup is tender, fragrant and very tasty. Fans of different seasonings can use them in any quantity. The main thing is that they do not strongly interrupt the flavor of the main products.

Noodle soup

Pasta is a great addition with which from the usual firstdishes make wonderful thick soups. The cooking process is much easier to follow step by step. First you need to prepare all the main components:

0, 5 kilograms of chicken wings and drumsticks, 200 grams of egg noodles, onion, 3 cloves of garlic, 1/3 sweet pepper, s alt, 1 carrot, ground pepper, a little butter and vegetable oil, feather onions, Provence herbs, as well as greens (parsley and dill).

All steps must be performed in strict sequence, one after the other:

1. First, wash the chicken, remove the remaining feathers, and then put in a saucepan, pour two liters of water and cook, constantly skimming off the foam that forms on the surface, until the meat becomes soft.
2. During this time, you can prepare vegetables. It is better to cut potatoes into cubes, carrots and peppers - into strips, and onions - randomly chop.
3. Now you need to make vegetable frying. To do this, heat both types of oil in a frying pan. Then fry the onion in boiling fat, and after 5 minutes - carrots and peppers. Simmer food on low heat for 10 minutes. So that they do not burn, the mixture can be poured with water or broth. At the very end, they should be s alted and peppered.
4. Boil the noodles in s alted water until half cooked and put in a colander.
5. Boil the broth, add the frying into it, and after 3 minutes add the noodles. Now the fire needs to be reduced to a minimum. In this position, the dish must be cooked for a couple more minutes.

This soup does not need to infuse. It can be eaten immediately, while still hot.

Kharcho Soup

Georgians love thick soups. A step-by-step recipe with a photo of the famous “Kharcho” will help even a novice hostess learn how to cook this fragrant, high-calorie and very tasty dish. You will first need to collect all the necessary products:

400 grams of beef, 3 onions, 100 grams of rice, a clove of garlic, 0.5 kilograms of tomatoes, some spices, dill, cilantro and parsley.

Kharcho soup preparation technology:

1. First, the meat must be cut off the bone and randomly cut into pieces.
2. Put the products in a deep saucepan, pour cold water (2.5 liters) and put on the stove. After boiling, make the fire smaller. During cooking, you need to constantly remove the foam. After an hour, you can s alt, add a stalk of celery or parsley root. This will add extra flavor to the broth. The total cooking time is one and a half hours. At the end, the meat with bones must be removed with a slotted spoon, and the broth itself must be filtered.
3. At this time, saute the onion in the pan.
4. Add the pieces of meat to it and fry them together for 4-5 minutes.
5. Pour 2-3 tablespoons of broth into the pan and simmer food under the lid for 15-20 minutes.
6. This will be enough time to prepare the tomatoes. First, they must be lowered for 2 minutes in boiling water. Then, carefully peeling off the skin, cut the flesh into small pieces, and add them to the pan to the stew with onions.
7. Put the broth back on the stove and bring to a boil.
8. Push content into itfrying pan, reduce the heat, and after 5 minutes add rice and spices.
9. At the very end of cooking, add grated garlic and chopped greens.

Before pouring the soup into bowls, let it brew well. This spicy, rich, thick and very tasty soup is highly respected in Georgia. In many families, it is considered the main dish of the daily diet.