How To Cook A Thick Warming Soup (chili, Kharcho, Vegetable Puree Soup)

Hearty thick soup is a great dish for dinner. Such a rich soup brings special pleasure after a hard day at work, during bad weather outside the window.

Hearty thick soup is a great dish for dinner. Such a rich soup brings special pleasure after a hard day at work, during bad weather outside the window. Would you like to taste spicy chili or kharcho with tender meat? See recipes!

Spicy Classic Chili

 

0.5 kg of ground beef, 1-2 chili peppers, 1 onion, 200 g of boiled or canned corn, 1 bell pepper, 250 g of boiled or canned red beans, 1 carrot, 4 tomatoes (can be replaced with canned in own juice), 50 g of tomato paste, 5 g of black and red ground pepper, 10 g of paprika, 3 cloves of garlic.

You will need a heavy-bottomed pot or deep frying pan. In it, you need to fry the meat in vegetable oil, salt a little in the process. After 10 minutes, add chopped onions and carrots.

Pour boiling water over the tomatoes, remove the skins (it will come off from canned ones even without hot water), and grind the pulp and send it to the meat along with tomato paste. While they are simmering over low heat, chop the chili pepper, garlic and bell pepper, and then pour them into the pot / pan.

After 5 minutes, it's time to add the beans and corn. Then you need to pour boiling water so that the liquid slightly covers the food, and add seasonings - paprika, hot peppers, salt. Some chefs recommend adding 1 teaspoon of cocoa powder at this stage.

Simmer for another 5-10 minutes over low heat. The chili should have a thick texture and a spicy, scalding taste. Serve with croutons or your favorite bread.

Kharcho

 

0.5 kg of beef, 200 g of rice, 100 g of walnuts, 1 onion, 100 ml of spicy tomato sauce, 3 cloves of garlic, 5 g of suneli hops, 5 g of coriander, 5 g of hot ground pepper.

Pour the meat with water, salt and cook until fully cooked (this may take about 2 hours). Fry the onions in vegetable oil, and the nuts in a dry frying pan. Then grind them with a blender or in a mortar.

Remove the boiled meat from the broth and set aside in a separate container to cool. Send rice to the pan, and after 10-15 minutes fry, nuts, crushed garlic and all spices. Boil for about a quarter of an hour and return the meat, after cutting it into medium-sized pieces. Leave on fire for another 5-10 minutes, then put out the fire, cover and let it brew for half an hour.

canned tuna soup

 

1 can of canned tuna, 3-4 potatoes, 2 pickled cucumbers, 30 g tomato paste, 60 g green peas, 20 g dried dill, 10 g dried celery, 10 g dried parsley.

Chop the onion and fry in vegetable oil until golden brown, then add tomato paste, all dried herbs and a glass of boiling water. Simmer over low heat for another 5 minutes, stirring regularly.

Boil 2 liters of water in a saucepan, add diced potatoes and cucumbers into it. After a quarter of an hour, introduce tomato sauce, peas, canned food, draining the liquid from them first. At this stage, you should taste for salt and, if necessary, add it. You need to cook for another 10-15 minutes.

Spicy carrot soup

 

0.5 kg of carrots, 30 g of tomato paste, 30 g of cilantro, 4 cloves of garlic, 1 onion, 60 g of flour, 35 g of sugar, half a lemon, 5 g of coriander, 3 g of turmeric, 10 g of dried dill, 5 g of cumin, 5 g ground red pepper, 20 g ginger root.

Cut the onion into half rings, carrots into thin circles. Send them to 1.5 liters of already boiling water. After 10 minutes, add chopped garlic and grated ginger root. When the carrots are cooked, add the tomato paste, pour everything into a deep bowl and leave to cool.

After 40-45 minutes, grind everything with a blender, then strain through a sieve, getting rid of large pieces of vegetables. Pour 50 ml of vegetable oil into a saucepan, add flour, put on fire and bring to a thickening, then combine with mashed potatoes. Beat the resulting mass with a whisk and leave on fire.

When the soup begins to boil, squeeze the juice of half a lemon into it, add finely chopped cilantro, sugar, coriander, turmeric, cumin, ground red pepper and dill. Cook over low heat for about a quarter of an hour.

Cheese soup with croutons

 

2-3 processed cheese, 4 potatoes, 100 g of noodles, 60 g of butter, 2-3 slices of a loaf.

Cut potatoes, cheese and loaf into cubes. Boil 1.5 liters of water, add potatoes. After 15 minutes, salt, add pieces of cheese and stir until they are completely dissolved. Then add the noodles and cook until it is fully cooked. Lightly fry the loaf in butter.

When serving, pour croutons into each serving, you can also add chopped parsley.

Pumpkin puree soup

 

2 chicken fillets, 1 kg of pumpkin, 40 g of ginger root, 2 cloves of garlic, 5 g of black and red hot peppers.

Rinse the fillet and boil in salted water. Then choose it, cut it into small pieces, and send crushed garlic and peeled diced pumpkin to the broth. Boil for a quarter of an hour, then remove from heat. When the vegetable has cooled, puree it with a blender and salt.

Peel the ginger, grate over a bowl, then squeeze the root pulp into it and discard. All you need is juice. Send it, as well as hot peppers and meat, to pumpkin puree, carefully move. When serving, you can decorate with herbs and sweet red pepper.

Pea soup with sausages

 

100 g of split peas, 1.5 l of meat broth, 5 potatoes, 1 carrot, 1 onion, 200 g of hunting sausages.

Rinse the peas several times and cook over low heat in salted water for about an hour, stirring regularly and removing the foam.

In vegetable oil, fry the chopped onion and carrot, after rubbing it. When the vegetables turn golden, add finely chopped sausages to them and fry until they are browned.

Usually, by the time the peas are ready, most of the liquid boils away. Instead, pour in the broth and throw in the diced potatoes. After 15 minutes, add frying with sausages, cook for about a quarter of an hour. By the way, at the end of cooking, add a couple of slices of lemon to the soup (select before serving) or lemon juice, it will bind all the ingredients of the soup into a single whole.

Usually pea soup is served with rye bread crumbs. Enjoy!