Meals For The Whole Family: Delicious Soups In Half An Hour

Here is a list of delicious and interesting homemade soups that can be prepared in 30 minutes!

Here is a list of delicious and interesting homemade soups that can be prepared in 30 minutes!

 

1. Vegetable puree soup with fried perch

Ingredients:

potatoes - 2-3 pcs; broccoli - 100 g; onion - 2 pcs.; carrots - 2 pcs.; a bunch of parsley and dill (dried, frozen); perch fillet - 150-200 g; lemon juice - 2 tsp; boiled water - 100 ml; milk - 2 tbsp. l.; salt, pepper - to taste.

In a small saucepan, separately from all the ingredients, boil the potatoes until fully cooked. In parallel, boil the broccoli in another saucepan, transfer to the potatoes, pour boiled water, grind it with a blender to a puree consistency, put on a slow fire.

In a pan with the addition of salt and pepper, fry finely chopped onions and carrots, chopped on a fine grater, and when the mashed potatoes in the pan begin to boil a little, send the fried vegetables there, add salt, pepper, milk, cover with a lid and cook for another 5-8 minutes.

While the puree soup is cooking, cut the perch into small cubes, pour over the lemon juice, season with salt and pepper and fry in a pan with the addition of vegetable oil until golden brown. Before serving, pour the puree soup into bowls, and put the fried pieces of perch in the middle. We decorate with greenery.

2. Quick soup with smoked chicken breast and red lentils

 

Ingredients:

smoked chicken breast - 150-200 g; red lentils - 100 g; head of red onion; potatoes - 2 pcs.; processed cheese - 100 g; green onions - a bunch; salt, pepper - to taste.

We wash the lentils, put them in a saucepan, pour cold water over them and simmer for about 10 minutes after boiling. In parallel, cut into small cubes potatoes, smoked chicken breast, red onion. Fry the onion and breast until golden brown in a frying pan in oil (2 tablespoons) with salt and pepper, and send the potatoes to boil with lentils.

When the potatoes become soft, put the fried ingredients into a saucepan, add melted cheese, salt, pepper, cook over low heat for 7-10 minutes. At the very end, add chopped green onions to the soup, mix well and can be served.

3. Soup with canned beans, tuna and rice

 

Ingredients:

rice - 100 g; canned beans - 150 g; canned tuna - 150 g; shallot; bell pepper - 2 pcs.; garlic - 3 cloves; ground paprika (preferably smoked) - 1/2 tbsp. l.; salt, pepper - to taste.

Pour rice with water in a ratio of 1/2, put on a slow fire, cover with a lid and cook for 15-20 minutes, stirring constantly. In parallel, in a frying pan in oil, fry the shallots, bell peppers and garlic, chopped into thin rings, for about 10 minutes. When the vegetables become soft, add canned tuna, salt, pepper, smoked paprika, fry everything over high heat for 3-4 minutes.

Add 2-3 cups of boiling water to the rice, bring to a boil, add the fried ingredients and canned beans, cook the soup over low heat for 5-7 minutes. After we try the soup for salt, if it seems that it is not enough, add spices, mix and let it brew for 5 minutes. If everything suits you, you can serve it to the table.

4. Soup with porcini mushrooms, green beans and pickles

 

Ingredients:

porcini mushrooms - 200 g (or soak a few dried ones in hot water); green beans - 150 g; large pickled cucumbers - 4-5 pcs.; potatoes - 3-4 pcs.; red onion - 2 heads; carrot; curry - 1 tsp; salt, pepper to taste.

For the broth:

bulb; carrot.

Put a whole head of onion and peeled carrots into a soup pot, pour water (1.5-2 l), add salt, pepper, bring to a boil and cook the broth for 10 minutes over low heat.

We clean the porcini mushrooms, wash them, throw them into the pan and fry for 5-7 minutes with the addition of salt, pepper, curry, transfer to a plate.

Cut the pickled cucumbers into thin strips, fry in a pan with green beans, finely chopped onions, carrots until all vegetables are cooked. Season the roast with salt and pepper as well.

After the soup has been cooked for 10 minutes, take out the onions and carrots from the broth, add finely chopped potatoes, salt and cook for 5-8 minutes. After adding the mushrooms and frying, bring to a boil, reduce the heat to a minimum and cook the soup for another 10-15 minutes.

5. Light soup with chicken hearts and egg

 

Ingredients:

chicken hearts - 150 g; carrots - 2 pcs.; potatoes - 3-4 pcs.; eggs - 4 pcs.; Chinese cabbage - 100 g; cream - 100 ml; ground paprika - 1/2 tsp; salt, pepper to taste.

We wash the chicken hearts, clean them, put them in a saucepan, fill them with water and cook over low heat until boiling. In parallel, in a frying pan in vegetable oil (2 tablespoons), fry the grated carrots and thinly sliced ​​Chinese cabbage for 5-7 minutes, season with salt and pepper.

When the broth boils, throw in finely chopped potatoes, cook for about 7-10 minutes, then add the fried vegetables. Salt, pepper, pour paprika, and 2 minutes before readiness pour the beaten egg, mix everything well and can be served.