Instant soups. How to make soup from nothing, or the horror of cipollino What soup to make if there is nothing

Soups are an important component of every person's diet. They help you feel full and restore strength. They began to cook about 400 years ago, from the time dishes appeared. However, you should not think that the cooking process was the same as it is now. The cooking method began to be used much later.

First courses began to become widespread only at the end of the 17th century. In Russian cuisine, liquid dishes were usually called stews. The name “soup” began to be used only under Peter I.

Today there are about 150 options, each of which is divided into another thousand types, and also in several variations.

They can be hot - borscht, rassolniki, solyanka, cabbage soup, with various types of meat, fish, vegetables or cereals. Cold liquid dishes are good in the summer heat and are prepared mainly with light broth, water, kvass, and fermented milk products (okroshka, kholodnik, tarator).

However, what they all have in common is that 50% is liquid, the other half is various fillings. The ingredients are a wide variety of products: vegetables, cereals, pasta, fruits, herbs, spices, meat products. It is impossible to say which one is better. Everyone chooses according to their taste, preference and even lifestyle.

On our website you will find simple and understandable recipes for soups both for every day and for the holiday table. Each dish is described step by step with a photo with a detailed set of ingredients, so even a novice housewife will understand everything.

The question that worries many women is how to prepare soup so that it is tasty, healthy, and, of course, does not harm the figure. At the same time, it is necessary that all household members like it.

We have collected a large selection of recipes: Ukrainian borscht, Georgian kharcho, with cheese and crackers, with noodles, mushrooms, various types of fish, seafood - you can’t count it all.

In order for the food to be successful, you must follow the unspoken rules:

• vegetable soups are boiled in a small volume of liquid;
• meat, especially with smoked meats, will turn out tastier if you cook them in earthenware, porcelain or enamel dishes;
• Don’t cook too much - maximum number of servings for 6 people at the rate of 200-400 ml of liquid per serving;
• spices, as well as tomato paste, are added at the very end of cooking;
• In borscht, potatoes are cut into cubes, in noodle soups - into strips.

If you are watching your weight, then you will probably like vegetarian dishes. Dietary, healthy food is prepared without frying vegetables or adding fatty meats or fish. To make it more filling, cereals or legumes are added to it, and greens are added for flavor.

Only a real housewife can prepare real Ukrainian borscht, but thanks to the detailed description, step-by-step photos and exact recipe, you can easily master this art and delight your loved ones with its rich, unique taste.

It is especially worth highlighting the first courses for children. Every mother has to rack her brains about what to cook so that her baby eats with pleasure. With us this problem will solve itself. On the pages of our website you will find pureed soups for your beloved child from 6 months. As a rule, they are prepared from vegetables, with the addition of cream or milk.

Don't be afraid to experiment, choose new recipes on our website. Your loved ones will certainly appreciate your efforts, because now even the simplest broth will become a masterpiece from the chef.

On the pages of our website you will find other, no less interesting recipes.

The crisis is a faithful companion in our lives, and no, no, it manifests itself in all its glory in the complete lack of products. At such moments, when your household demands “porridge,” you begin to desperately figure out what to cook for lunch if there is nothing in the refrigerator or on the shelves. There is no need to panic, fortunately our university dormitories are still full of culinary enthusiasts who are the authors of many modest recipes.

And we will not use the “student” menu to cook a complete and satisfying lunch, as it should be with the first, second, dessert and even compote.

If we turn to the annals of history, we can trace that such crisis situations have always taken place in the lives of our ancestors. And in the peasant community a whole collection of dinner recipes was created out of nothing. What did the prison cost - a cold stew of salted water, milk or kvass, with crumbled stale bread or rye crackers.

In our modern times, everything is not so sad and often the phrase “there is nothing” does not at all mean that the desert wind is blowing through the kitchen, and in the refrigerator a mouse is preparing a gallows. If you carefully climb through the bins, place them in barns and scrape through the bottom of the barrel, you will probably find a rather impressive set of ingredients. It is this minimum of products that will allow us to ideally master the student menu for lunch, and then the question “what to cook?” will not lead us into panic.

Semolina is the grain that will gather dust on the shelf, even in the most advanced crises. Well, her children don’t like her, whatever one may say. And just now her finest hour has come. It is with this white porridge that we will prepare Serbian soup.

1. Pour a little oil into a hot deep frying pan and fry the diced onion until golden.
2. Next, add 180-200 grams of semolina to fry, and after heating it for 5 minutes, pour in 500 ml of cold water.
3. Mix everything thoroughly and season with salt and any spices you like, for example, suneli hops are good for these purposes. Then, if necessary, add water and let the soup boil. Ready.

This first dish received such a rich name not because of its sophistication, but because of the countless amount of semolina grains in it.

Often you can find a couple of sausages in an empty refrigerator. If you add a couple of potato tubers and a bouillon cube as companions, then with this composition you can move mountains in the culinary field.

1. Add a bouillon cube to 0.5 liters of boiling water and place the saucepan on the fire. Its taste is not important here, even if it is chicken or mushroom.
2. Add diced potatoes and sausages into the aromatic boiling liquid.
3. After about 20 minutes, remove the sausages from the brew and use a blender to turn the soup into a puree soup.
4. And cut the sausages into circles and throw them into the finished dish.

Canned fish lying around on the bottom shelf of the refrigerator sometimes remains the only available source of food. But it’s hard to even imagine that you can prepare a very impressive assortment of dishes from such fish for lunch, even if there are very few other products.

For example, the tandem of potatoes and canned fish simply works wonders in the kitchen.

If you climb through the bins, you will probably find at least a small handful of noodles or rice, a small carrot and a quarter of an onion, accompanied by a potato tuber and canned fish. With this set you can prepare a completely complete soup.

Preparation

1. Fry chopped onions and grated carrots in a saucepan until golden brown, and then pour in 1-1.5 liters of water.
2. When the broth boils, add potato wedges and vermicelli (rice) into it. Add some salt to taste, and if you have bay leaf and pepper, don’t forget to add them too.
3. While everything is cooking, open the canned food and, having separated the fish fillet from the bones, throw it into the soup 5 minutes before the end of cooking. You can also pour fish marinade into the dish by passing it through a strainer.

The soup turns out aromatic and incredibly tasty.

For the second course, delicious potato and fish zrazy would be an excellent option.

Ingredients

• Potatoes – 3-4 tubers;
• Canned fish – 1 can;
• Egg – 1 pc.;
• Bread – 2 pieces;
• Salt;
• Pepper;
• Sunflower oil - for frying;

Preparation

1. To prepare minced meat, you must first boil the potatoes in their skins. Then we clean it and use a blender to turn it into a homogeneous mass. We also add egg, salt, pepper and bread soaked in water.
2. Now let's get to the filling. We remove the fish from the canned food and, having separated the meat from the bones, mash it with a fork, seasoning it with a couple of spoons of marinade from the jar.
3. Forming one is not difficult. We make a flat cake from minced potatoes and put a little fish filling in the middle. Next, we fasten the edges of the cake and form an elongated cutlet.
4. And now all we have to do is fry the zrazy in oil to an appetizing crust and we can sit down at the table.

As for the side dish, absolutely any cereal, legumes or pasta will serve its role, because there’s probably a bag of pearl barley or at least lentils lying around in the far corner of the kitchen cabinet.

* Cook's Tips
— If there is no canned food in the house, then you can use a boiled egg, fried onions and carrots, mushrooms or cheese as a filling for zraz. But if there is a complete lack of other products, just fry the potato cutlets.

Surely everyone knows croquettes. These are those same potato balls from McDonald's, coated in breadcrumbs and deep fried. In general, they can be prepared from any minced meat, and today we will just make them from fish.

1. Canned fish fillet (1 can) must be mashed with a fork and mixed with boiled and mashed potatoes (2-3 tubers). Add some salt to the resulting mass and form it into balls.
2. We will make breadcrumbs from stale bread. Grate it on a coarse grater and dry the crumbs in a dry frying pan. As a result, we should have half a cup of breading.

* Cook's Tips
If there is no bread, then you can bread the croquettes in salted semolina.

1. Now roll the fish and potato balls in breadcrumbs and fry until deliciously crispy in hot sunflower oil (1/2 tbsp.).

From time immemorial, schnitzel has been prepared from meat, but students are resourceful people who, like no one else, know what can be cooked for lunch from nothing. And it was they who figured out how to make the popular dish cheaper. Today we will prepare this cabbage delicacy.

Ingredients

• Cabbage – 1/2 head;
• Egg – 2-3 pcs.;
• Bread – 2 slices;
• Salt;
• Sunflower oil - for frying;

Preparation

1. For schnitzel we need cabbage leaves. We cut off thickenings that are too hard and beat them a little. After this, dip the leaves into boiling salted water and cook for 5 minutes until half cooked.
2. To prepare the batter, whisk the eggs with a little salt.
3. As a breading we will use bread crumbled and dried in a frying pan.
4. Fold the boiled cabbage leaves into an envelope and dip in the egg. Then roll them in breadcrumbs and fry them in hot oil in a frying pan on both sides until golden brown.

* Cook's Tips
If you are lucky enough to find a piece of cheese in the refrigerator, you can grate it and place it, like a filling, in the middle of the cabbage envelope.

As a side dish you can prepare millet porridge, buckwheat or mashed potatoes.

Happy owners of summer cottages, as a rule, have zucchini and pumpkins hidden under their cupboards for the winter. And few people know that pumpkin can be used to prepare many hearty dishes for lunch, even if there are no other products in the house besides flour and margarine.

These steamed dumplings require very few ingredients:

• Flour – 500 g;
• Water – 1-2 tbsp.;
• Pumpkin – 500-800 g;
• Salt;
• Mayonnaise – 3 tbsp;

Preparation

1. Mix flour, water and salt into a soft, elastic dough, like dumplings.
2. For the filling, cut the pumpkin into small, small cubes with a side no larger than 3 mm, add salt and season with mayonnaise.
3. Making manta rays is a very interesting task. Roll out a thin (no more than 5 mm) layer on the table and cut it into squares (5x5 cm) with a knife. Place 1 tsp in the middle of each of them. filling and fasten all the corners together, then fasten the edges and grab the bottom edges.
4. The manti will cook in a double boiler for about 20 minutes. They should be served with mayonnaise and garlic sauce.

Khingalsh are Caucasian flatbreads with filling, which are served with tea. This dish is very tasty, satisfying and economical. In our menu it plays the role of dessert. It is prepared like this:

1. First, knead a simple dough from flour (500-800 g), water, whey or kefir (300 ml), salt (½ tsp) and soda (½ - 1/3 tsp). And we leave it to rest for half an hour.
2. At this time, let's make the filling. Peel the pumpkin (1 kg) and grate it on a coarse grater. Then add some salt (2 tsp) and simmer with a little water until soft. When the filling is ready, it must be cooled.

*Tips from the Cook
— If you have onions, you can chop and fry them and add them to the pumpkin. Grated walnuts are also sometimes added to the filling.
— For those who love sweet pastries, you can not add salt to the minced meat, but coat the pumpkin with sugar, cinnamon and vanilla.

1. Now let's get to the cakes themselves. Divide the dough into small lumps, the size of a tennis ball, and leave to “breathe” for about 5 minutes. Then we roll out a thin circle, put pumpkin mince on one half of it and cover with the other half. We seal the edges, press them slightly with our hands and place them in a dry cast-iron and Teflon pancake pan. The flatbread has the shape of a semicircle and resembles a cheburek.
2. After frying the khingalsh on both sides, transfer it to a wide dish and generously grease it with butter or margarine on both sides.
3. We also make all the other flatbreads, fry them and grease them with oil. And when the stack of pastries is ready, cut them in half and invite everyone to the table.

Fruit bread pie

If you have jam and bread from the ingredients in the house, then you can make an amazing pie for dessert. It is done as follows:

• Cut 1 loaf (stale, if possible) into sandwich slices and soak in 1 tbsp. warm water or milk.
• Place half of the soaked bread in a greased baking dish, generously grease with jam and cover the pie with the other half of the bread slices.
• In an oven preheated to 180°C, the delicacy will be baked for 20 minutes.

*Tips from the Cook
— If you have an egg, beat it with a small amount of milk or water and sweeten it, you can pour this mixture over the pie before baking. Then the baked goods will turn out more tender and airy.
— You can prepare not only sweet pastries in this way. If you take canned fish, eggs with rice, eggs with green onions, stewed cabbage and any other unsweetened filling, you will get an excellent snack.

Use your imagination to the fullest, and then the question of what to cook for dinner if there is nothing will stop driving you into despair.

IMHO the most delicious post of the year :)

This note is for the careless, lazy and poor. For those who are used to eating in restaurants or asking the chef a menu for the week, skip it and don’t read. You don't need it. Anyone who stuffs necks every day and bakes four-cornered kulebyaki with kale is of no use to you either. This is for the lazy. Those who are on diets should also avoid it in any case: it’s high in calories, and you always want supplements. Go ahead, chop the spinach and eat it with chopsticks. Aesthetes and princesses who don't eat onions - feel free to skip this post. And for the rest, I’ll be glad if it’s useful.
The soup was invented out of poverty during a corresponding period of our lives, but... the period passed, but the soup remained. And what’s interesting is that all the retired boyfriends of my youngest daughter sadly remember not walks under the moon or romantic moments, but “your mother’s cheese soup.” Otakot.

Well, let's say you have nothing. And eat... you want to eat! And again, there’s no desire to go to the store or to the market. Or the salary is only tomorrow. Or there is slush in the yard. Or an interesting book. Or we urgently need to put in place a couple of users in the forum who have gone completely overboard and are talking incredible nonsense. In general, we are not going anywhere. We're rummaging around in the refrigerator...
No, first we put a saucepan of water on the fire, and then we fumble. We find a lot of nonsense. We throw something away, it’s also useful. And we throw it into the water several peeled and finely chopped potatoes. Well, they're lying around. There's no way there wouldn't be a couple of potatoes lying around. A couple of spoons of semolina there (stir properly, stir!), there is always semolina in the house, because no one eats semolina porridge. Let me explain to those who don’t like semolina: it is absolutely not noticeable in the soup, it just gives it some thickness. Maggi cube? if there are no political objections, then it’s easy, but then don’t overdo it. If there is no cube, add salt, but not too much. Ham substandard form, but still suitable - for soup. Strange sausage- cut finely. The main thing is that everything is suitable, naturally, but - darkness always accumulates, generally good things, but some ugly ones, and in small quantities. You can't serve it on the table. Eating separately is somehow not enough. But it’s great in soup.

Next comes the most important thing: dried residues any cheese three on a grater and there too. Processed cheese named after the fallen USSR - a must. This is a must. Better two or three. How much. It is not necessary to grate, you can finely chop and stir. Let it cook.
Let's fry onion, a couple of onions. In general, more onions. To such a warm, tanned color. Carrot lying around? Great. Three on a grater and into the onion. You can put a spoonful of flour in there, it will be more beautiful. Don't overcook!
Fathers! there is also Bulgarian Bell pepper found! As many as two peppers. Great. We also cut it - if you want, you can fry it, or you can straight into soup. Yes, as soon as the cheese curds are boiled, it’s already soup. Beautiful white color. When the potatoes are cooked, throw in the fry. And it’s very good if there are more dill, parsley and so on. Green onions are not forbidden; they are valuable in color. Again, phytoncide. And remove the soup from the heat.

The color of the soup instantly becomes stunningly golden, the beauty is intoxicating, and the smell!... At this moment people begin to look into the kitchen. Questions are not relevant. Drive them away, drive them away - it’s still early. Let them remove the cups near the computers for now...
And we are looking in the bread bin crackers. If not, there are the remains of completely unattractive dried bread. Black, white - it doesn't matter. Cut the bread into dice-sized cubes and fry in a dry frying pan without oil, again until tanned. It's quick, the main thing is that it doesn't get burnt - you have to do it without leaving the cash register. And put it on a plate. In the middle of the table.
Pour the thick soup, and immediately before eating, pour a handful of crackers into the plate. We call the suffering - and quickly eat before they (the crackers, not the eaters) get soggy! Yes, if during the search you find something unfinished, like cognac or vodka, you need to finish it, but of course. This is F.F. Preobrazhensky said that eating hot soup is the sweetest thing!
One of the advantages of this soup is that it always turns out different: after all, there is always something different in the refrigerator, and in different quantities. Well, of course, potatoes, cheese and onions- it is sacred, it is unavoidable, it is eternal and unchangeable. But everything else is constantly changing. There is no pepper, but there is celery, then a couple sausages(cut into circles), then suddenly a piece of skin will appear smoked lard- oh, what a sharp and aching note!... Which means you yourself don’t know what will happen! This brings a pleasant uncertainty to cooking.

To the guests' questions "WHAT IS THIS unusual, thick and tasty?!" - we answer with dignity: - French onion soup named after Tartarin from Tarascon. And we ask a counter question: - Will you have a second one?
After which we go, sated, to read a book or imposingly leave leisurely comments on other people’s articles. Users in the forum can continue to write nonsense, it doesn’t bother you anymore... Life is beautiful and not fussy.

It doesn’t matter that you don’t even have a second one. Don't be afraid: this soup, despite the fact that it costs three kopecks and takes 20 minutes for everything, including washing the grater, is terribly satisfying, and after it there is still more no one ever asked for a second one.

Culinary community Li.Ru -

Quick Soup Recipes

I suggest you learn how to make zucchini and potato soup - an excellent vegetarian recipe will add variety to your dishes and benefit you directly! Don't be lazy to cook.

I cook lean and healthy celery root soup when I want to relieve the body and fill it with vitamins. There is no meat in it, not even meat broth, only vegetables. My friend is especially happy with this soup.

Somehow I came across a simple recipe for bean soup. I prepared it in half an hour. The soup turned out new and very tasty. My nephews really liked the bean soup. And, since the children love it, that means it’s a test!

I cook the soup from the mushrooms according to the recipe for Hungarian mushroom soup. It differs from ordinary mushroom soup in that it contains paprika and milk. Volnushka soup is very tasty and satisfying.

Umbrella soup is prepared according to a very simple recipe. Yes, and it cooks very quickly. Based on this recipe, you can cook soup from any mushrooms. I serve this soup of umbrellas with pies (with mushrooms).

Shiitake and tofu soup is very easy and quick to prepare. It can be served for a light lunch. In the summer I also eat it for dinner. By the way, I advise everyone who wants to not stress about their figure to eat soups. Forward!

Mushroom soup from boletus is very easy to prepare. You can cook it with or without meat. My simple mushroom soup recipe - no meat. Add potatoes, carrots, onions, some herbs and the soup is ready!

Japanese traditional miso soup with shiitake is prepared in half an hour. Ginger, tofu, vegetables and, of course, miso are added to it. Shiitake is a source of vitamin D, so the soup is both tasty and healthy.

Gruzdyanka is a soup made from milk mushrooms, traditional for Russian cuisine. Milk mushrooms are not at all difficult to prepare: you will only spend about half an hour preparing it, using a minimum of ingredients.

Thick tomato puree soup is perfect for a light lunch. This soup will restore strength after a fun evening (and night!), will become the highlight of a family meal and a godsend for the tomato season. Forward!

Light vegetable soups are good in summer. They do not burden the stomach and are very useful. Moreover, in the summer there are plenty of fresh vegetables and vegetable soup with bell peppers can be cooked with new ingredients every time.

Okroshka with whey is an exclusively summer dish that not only satisfies hunger well, but also perfectly refreshes, so the soup should always be thoroughly cooled in the refrigerator before serving.

Dietary celery soup will help burn extra pounds and cleanse the body of toxins. I recommend eating this soup for at least a week. Cook the soup in half an hour! Be healthy and love yourself!

Chanterelle soup with beans is my lifesaver. A very tasty, satisfying and beautiful soup that can be prepared in just 25 minutes. It's very easy to prepare. Meet us!

Cheese soup with honey mushrooms is a surprisingly tender, almost creamy soup made from fairly simple ingredients. The cooking recipe was invented by me personally and tested dozens of times - it always turns out great.

You were promised a hearty lunch, but time is running out? Don’t despair, I advise you how to cook borscht in the microwave - it only takes half an hour, and no one will notice the substitution, it will be just as satisfying and rich :)

For lovers of fermented milk dishes, I advise you to prepare okroshka with citric acid. Cold, fresh soup with sourness is perfect in the summer. Let's also add garlic to it for piquancy and more herbs.

Perhaps the most unusual version of okroshka is with sprat in tomato. When you want something quick and easy, this okroshka is a good option. Take a can of canned food, one or two - and you're done!

When I want something spicy, I cook okroshka with mustard. In addition to this spicy component, I add fresh mint. The taste is wonderful! I highly recommend trying my okrosheka!

I like “Baltic okroshka” - made with kefir and beets. The sweetness of beets and the sourness of kefir create a unique combination. I always want more! This soup is very good for your appetite!

During Lent and for relief, my family and I eat Lenten okroshka with mushrooms. It goes with any mushrooms you have at home or buy. The simple version is with champignons, the royal version is with white ones.

What to cook in hot weather? In my family they would answer you in unison - okroshka! I recommend a light version of the soup, and add vinegar for sourness. We prepare okroshka in water with the addition of vinegar - you will love it!

Okroshka with kvass is a classic dish that, I think, every housewife should be able to prepare. Most often I cook okroshka using my homemade kvass. It will turn out very tasty!

This simple recipe for okroshka with mayonnaise is easy to remember. It will take you about 20 minutes to prepare. It’s good to add ice to the finished okroshka! Take care of fresh vegetables, preferably from the garden.

Okroshka is a light, nutritious, vitamin-packed soup that also helps you lose weight. I love okroshka and in early spring I always go on an okroshka diet. By bikini season I lose 3-4 kg.

Soup with sorrel and egg is a traditional and well-known soup of Russian home cooking. The ingredients are inexpensive, the cooking process is simple, and the soup is hearty, rich and tasty. Let's cook!

Sorrel puree soup is another incredibly tasty dish made from this healthy vegetable. It is prepared simply, quickly and from affordable budget ingredients, but the taste and appearance of the dish are of restaurant quality.

Cold cucumber soup is a great lunch on a hot summer day. The recipe for cold cucumber soup is based on natural yogurt and vegetable broth. Suitable for vegetarians.

Light, healthy, satisfying, aromatic, tasty - the advantages of this wonderful and simple sorrel soup in a slow cooker can be listed for a long time. But it’s better to see for yourself, isn’t it? :)

Curd soup "Friendship"

Eh, who among us doesn’t remember the taste of this soup?.. Once upon a time it was a real lifesaver for our mothers and grandmothers. But even today, a simple recipe for soup from Druzhba cheese (or any other processed cheese) can become a help for a modern housewife who often has to cook something “quickly”.

It's mid-September, the kitchen is filled with homemade tomatoes and pumpkins. Well, we prepare delicious dishes by recycling excess food. Tomato soup with pumpkin - welcome!

Broccoli soup recipe. The soup is very quick to prepare and tastes simply excellent. And thanks to a vegetable like broccoli, this dish becomes very nutritious and healthy.

If you don't know what to cook with tomatoes, try Moroccan tomato soup. This is an easy-to-prepare, very spicy and original soup made from simple ingredients that are understandable to Russian people.

Lenten rassolnik is a very easy to prepare and hearty homemade soup. There are no frills - Lenten pickle is prepared only from simple and affordable ingredients. Just what you need for Lent.

Very tasty and aromatic pumpkin soup. I advise you to prepare it for your children as the soup is very healthy.

Classic Mediterranean garlic cream soup is a dish that is better to try once than to hear about it a hundred times. It's very easy to prepare.

A simple and delicious recipe for canned soup. Smoked saury in oil goes very well with this dish.

Recipe for making solyanka with sausage, potatoes, onions, tomatoes, pickles and olives.

Lithuanian cold borscht "Šaltibarščey"

Recipe for a traditional Lithuanian dish. Cold borscht is served in the summer. Everyone should try this soup, it’s simply delicious!

Milk soup with buckwheat is very easy to prepare and will not take much effort and time. Buckwheat is used in both adult and baby food.

Creamy spinach soup with celery and cabbage is a light, tasty soup with a beautiful emerald color.

Cherry soup - it may sound crazy, but it is the Hungarian national dish. And I must say, it’s quite tasty :)

Vegetarian okroshka is a cold summer soup, without eggs or sausage. Also, this okroshka is prepared not with kvass, but with kefir.

Chanterelle soup is a very light, tasty and aromatic mushroom soup. Suitable for vegetarians and dieters.

French puree soup is an exquisite, but very simple in composition dish. I think that every housewife can easily find all the necessary ingredients in her refrigerator to prepare this soup.

Vegetarian vegetable miso soup is a delicious and very healthy soup. Japanese cuisine is based on fish, but we will prepare a soup without fish, but nevertheless full of vitamins and nutrients!

If you don’t know what to cook from zucchini, I recommend pureed zucchini soup. The dish is not only very healthy, but also very tasty and refreshing on a summer day.

Bell pepper soup is an original and very tasty yellow cream soup! It doesn’t require much effort or money to prepare, which makes it even more attractive!

A recipe for making Thai soup made from chicken broth, coconut milk, shrimp, mushrooms, lemon, chili, garlic and ginger. Tom KXA soup is the hallmark of Asian cuisine.

Recipe for making soup from peas, potatoes, carrots, onions, tomato sauce and spices. Lenten pea soup is no less tasty than meat soup.

Croutons will enhance the flavor of any soup. Dried in the oven or fried in butter, rubbed with garlic or soaked in lemon juice. Prepare croutons for your soup and see for yourself.

Vermicelli soup is very easy to prepare, light and tasty. It is prepared with chicken, beef and vegetable broth. Today we offer you noodle soup with meatballs.

The recipe for this soup will come in very handy when you need to prepare dinner and are sorely short of time. It cooks very quickly, and the soup turns out very tasty.

White soup is any creamy soup that uses processed cheese in its preparation.

Chicken noodles are one of the most popular homemade soups. It always turns out very tender and tasty. This is a very light soup, which is also very quick and easy to prepare.

Bonn soup is the basis of the appropriately named diet, based on statistics that people who prefer soups make up the majority of thin people.

Recipe for making potato soup with dumplings.

Recipe for making borscht with beets, squid, cabbage, carrots, potatoes, onions and herbs.

For many, milk soup is associated either with milk rice porridge or with exotic dishes from France and Sweden. How about a simple and healthy vegetable soup made with milk? Useful and great!

This dish may seem unusual to our eaters, because the soup does not contain traditional potatoes. The main ingredient here is onion. However, once you taste the soup properly, you will love it. Recipe from Dumas the Elder.

...or porridge from an axe. Isn’t it true, it’s the most Russian dish. Well, where else is there jam from cones? Or birch sap compote? But it turns out that we are not the only ones who are so smart.

Making a dish from practically nothing is a good test for a cook. So, our good friend Helia Delerins shares her experience gained on distant travels:

It couldn’t be simpler and tastier - it’s all garlic soup. Cooking a product in one dish in two or three different ways is a favorite move of chefs. Garlic is ideal for this: fresh and boiled, these are two different products.

“Why do you go to a restaurant?” — the hostess, who served us soup in a beautiful tureen, did it confidently and with pleasure. It was immediately obvious that her home was in order and her table was good. “I don’t go to restaurants. I can cook it myself!” - she continued. It was delicious, but the restaurant is a separate adventure. Since the first establishment for recuperation, otherwise known as “restaurant”, was opened in Paris, its functions have changed. People go to a restaurant for the same thing they go to the theater for.

For example, here is the last restaurant I visited. He has a Michelin star, which means he has already risen above the thousands of starless ones, but has not reached the host of the greats. Here, simply good cuisine takes the path of great cuisine. William - it is named after the owner. The question of why people go to a restaurant is answered first of all by the place itself - the island of Madeira. Then, to look from a high cliff at the sea and ships. So that the food is served to me by a waiter, and not by a friend. There are such evenings for two when a friend is extra, right? Because I want to look at plates of Portuguese ceramics, like at William, and read the menu like an adventure novel.

The local chef is the only native of Madeira who managed to receive a star. He is a hero, he knows how to cook a miracle from an ordinary local sardine, and I would talk and talk about the local products that he serves. It would be a story about the great discoveries of Portuguese sailors, about the fruit trees that they brought from distant countries, about the world of fish and the ocean. And even about the Second World War, about Churchill, who lived in the hotel and painted this landscape, about the English presence that you feel here even in the choice of teapots.

However, even if there weren’t this whole world that is born behind the restaurant door, then the dishes are like this - no, you can’t cook them at home. At William, I was served food born from local, simple, fishermen's and peasant cuisine, but behind which you see both the hostess with a tureen in her hands and the cook-magician in front of the fire. You can't carry away the dust on the soles of your sandals.

I don’t repeat Michelin-starred recipes at home. To a friend who asked what recipes I brought from Madeira, I told another one, not from the restaurant. True, it was there that they pointed me to him; they know how to give advice. Asorda is the name of the soup that was recommended to me at William: “Try it, it’s a great soup of nothing.” It comes from nothing - a few cloves of garlic, a bunch of southern herbs, a little olive oil.

Asorda garlic soup
Eggs - 4 pcs. (for 4 people)
Garlic - 8 cloves
Cilantro - 1 large bunch
Mint – 8 leaves
Olive oil - 4 tbsp. l.
Water - 1.5 l
Coarse salt

There are many recipes, but I liked everything about this one. I peel and chop half the total amount of garlic. The remaining half I just clean. I finely chop the cilantro and put it in a blender along with garlic, salt and a little olive oil. Or, if you have patience, in a mortar. Then, while you are using the pestle, you will have time to cook the broth. Place branches of thyme, cilantro, mint and several bay leaves into boiling water. Dry herbs are not suitable, only fresh ones are needed, except for laurel, which, although it comes in dried form, must still be purchased quite recently. Place the remaining garlic cloves in the same pan. You need to cook until they become soft. Add just a little salt, don’t forget that you have a lot of salt in the paste you made from cilantro and garlic.

Notice that in Simple Peasant Soup we have one item prepared in two different ways. This is garlic - boiled and raw. Or almost raw - very soon we will fill it with broth, and it will soften its fresh taste. Cooking a product in one dish in two or three different ways is a favorite move of professional chefs. This is often a high-flying skill. You've probably already come across the following options on the menu: “duck in two ways”, “apple in three ways”. Haute cuisine follows, as always, ordinary peasant practicality. Families make soup from the same duck, leaving the fillet for frying and the fat for greaves. Garlic is ideal for this: fresh and boiled, these are two different products. Boiled garlic is so soft that you could make jam from it. It does exist, albeit unsweetened - garlic confit. You yourself are familiar with raw garlic. In one dish they play two different roles, polyphony arises.

So, put slices of bread at the bottom of the tureen. Choose one that won't soften instantly. It is best to take small pieces or pieces with a large crust. You can spread each piece a little with the green paste obtained in the blender. Or just put it in a tureen on top of the bread. While the broth is cooking, you need to poach a few eggs. There are many videos on the Internet that will explain to you how to do this correctly. But in order not to suffer and not waste the product, break the egg into a coffee cup and put it in the microwave. You just need to select the number of seconds so that the whites set and the yolk remains liquid. Now all that remains is to “assemble” the soup. That is, add hot aromatic broth to the bread and green pasta and place a poached egg on each plate. If you really poached it in water, then ribbons formed from the protein; they will bloom in your soup as an additional decoration, like chrysanthemums in Chinese tea. This is a soup that you can look into as if into a magic mirror; a world through the looking glass is born in it. Not the one in the restaurant, your own. Although they still have something in common. Maybe the origin of the chef - after all, he ate it as a child. And my friend seems to have a real flair for cooking. “I made your soup,” she calls me, “and I think: it would be interesting to see what your chef came up with from it. What is the name of that restaurant?”