Thick Soup For Lunch

Thick hot soup should be served with fragrant fresh bread, then you will feed the whole family to the full. In the autumn-winter period, this is especially true.

Thick hot soup should be served with fragrant fresh bread, then you will feed the whole family to the full. In the autumn-winter period, this is especially true. After all, the soup not only satisfies hunger, but also helps to warm up after a cold street.

We offer you to diversify the family menu of first courses with our delicious soups.

Solyanka

 

Solyanka is one of the most popular soups ordered in cafes and restaurants. Cook with us a hodgepodge with smoked meats in bread and you will not only please your relatives, but also surprise with the soup served.

Solyanka Ingredients:

Meat - 500 gr. (pork, beef) Smoked products - 300 gr. (ribs) Ham - 100 gr. Smoked sausage - 100 gr. Onion - 2 pcs. Carrot - 1 pc. Pickled cucumber - 2 pcs. Tomato paste - 2 tbsp. Bay leaf - 1 pc. Vegetable oil - 2-3 tbsp. l. Salt, ground black pepper - to taste

For submission:

Bread buns - according to the number of eaters Egg white - 1 pc. Olives - to taste (pitted) Pickled capers - to taste Water - 1.5-2 liters Lemon - to taste Sour cream - to taste Greens - to taste

Start by making a rich broth. Wash the meat, put it in a saucepan with cold water and bring to a boil. Simmer for 5-10 minutes, drain the first broth and rinse the pan. Pour the meat with fresh water, add the peeled whole onion and cook for 1.5-2 hours until the meat is ready. 15 minutes before the end of cooking, add bay leaf and a couple of black peppercorns. Then strain the broth into a clean saucepan, and set the meat aside to cool.

 

Cut the second onion, carrots and cucumbers into cubes. Heat the vegetable oil in a frying pan, fry the onion, then add the carrots and cucumbers - fry for about 4-5 minutes in total. Then add tomato paste and 1 cup of cooked broth. Simmer until carrots are cooked.

 

Cut the ribs along the meat layer, cut the rest of the meat, ham and sausage into cubes. Add meat and sausages, roast, olives and capers to the pot with broth. Salt and pepper to taste. Cook over medium heat for 8-10 minutes, then let it brew covered for another 20-25 minutes.

Meanwhile, prepare the bread bowls. Cut off the lid of the bread, take out the pulp. Lubricate the inside with egg white and dry in the oven.

 

Fill the bread with thick soup, add a slice of lemon, sour cream and herbs. Then pour in some liquid and serve. Success is guaranteed!

Cabbage butterfly

 

Cabbage with sauerkraut can be prepared with chop, ham or smoked ribs, which greatly speeds up the time and process of preparing the soup.

Ingredients:

Water - 3 l (or broth) Smoked ham - 400 gr. Potatoes - 500 gr. Sauerkraut - 700 gr. Champignons - 200 gr. Onion - 2 pcs. Garlic - 1-2 tooth. Vegetable oil - 1 tbsp. l. Cumin - a pinch Bay leaf - 1 pc. Allspice sweet peas - 5 pcs. Black peppercorns - 5 pcs. Dried paprika - 1 tsp Salt - to taste

 

Wash and clean vegetables. Wash mushrooms and pat dry with paper towels. Cut the potatoes into medium cubes, add to a saucepan with heated water or broth. Also add peppercorns and bay leaf. Bring to a boil and cook over medium heat until the potatoes are half cooked.

Heat vegetable oil in a frying pan, fry the onion until translucent. Cut the ham into strips, and cut the mushrooms (if not very large) in half. Add mushrooms and ham to the onion, fry for a couple more minutes. Then add paprika, cumin and minced garlic to the roast. Stir and fry for another half minute.

 

In the broth with potatoes, put the cabbage and roast, bring to a boil. Cook for another 7-10 minutes, then let the soup brew a little under the lid. Serve garnished with fresh herbs. Fast and tasty!

Soup "Hunter"

 

And we will finish with a rich “Hunter” soup made from the simplest ingredients. The highlight of the soup is that all the ingredients are pre-fried.

Ingredients:

Meat - 400 grams (pulp) Bulb onion - 1 pc. Carrot - 1 pc. Tomato - 1 pc. Potatoes - 3 pcs. Vegetable oil - 50 ml. Water - 2 l Greens - to taste Garlic - to taste Salt - to taste Spices - to taste

 

Pour water into a saucepan and put on fire. Cut the meat into pieces and fry in a pan with vegetable oil over high heat with salt and spices. After the formation of a golden crust, transfer the meat to the pan. In the same pan, fry the chopped onions and carrots.

Remove the skin from the tomato and cut the flesh into cubes. Add to vegetables. Then we send chopped garlic and simmer everything for a couple of minutes. Add the finished roast to the pot with the meat. Cut the peeled clean potatoes into strips and fry until cooked in the same pan.

 

At the end of cooking, salt the potatoes to taste and add to the pan. After boiling, cook the soup until the meat is ready. Then add chopped greens and serve!

And remember the famous proverb: “Good meat makes good soup!” Bon appetit!