We Cook The Most Delicious Soup: 10 Awesome Recipes

Published on: 14/05/2022 | Last Updated: 14/05/2022
We Cook The Most Delicious Soup: 10 Awesome Recipes

You can make soup with anything you have in your fridge. Vegetables, meat, poultry, offal, cereals, cheese will do, you also need broth or water and a pinch of fantasy.

You can make soup with anything you have in your fridge. Vegetables, meat, poultry, offal, cereals, cheese will do, you also need broth or water and a pinch of fantasy.

We present 10 interesting soup recipes, half of which you can cook in just half an hour! Delicious lunch guaranteed!

1. Fresh cabbage soup with beans (vegetable bomb!)

 

In this soup - cabbage, carrots, bell peppers, onions, potatoes, beans, meat! Hearty and thick soup for the whole family, and even tastier tomorrow.

For the soup you will need:

300 g pork; a glass of boiled or canned beans; 2 potatoes; 300 g of white cabbage; bulb; carrot; bell pepper; clove of garlic; 2-2.5 liters of water; Bay leaf; 2 tbsp. l. vegetable oil; salt, peppercorns and ground to taste.

If you are not using canned beans, soak them for 2 hours and then boil them in new water until soft. Drain the water and use the beans.

Put a piece of meat in a saucepan, fill with water so that it covers the meat for a couple of centimeters, cook after boiling for 20 minutes, then drain the water. Pour the meat with clean water (2 l), cook until tender at a medium boil (15-20 minutes after boiling). Cut the cooked meat into pieces and return to the broth. Chop the cabbage, cut the peeled potatoes into pieces. Add to saucepan.

Prepare the roast. Finely chop the peeled onion, bell pepper, tomato, grate the carrot. Fry the vegetables in a skillet with oil until soft. At the end of cooking, add chopped garlic, stir and remove from heat. Put in a saucepan, and also add the finished beans, bay leaf, salt, peppercorns. Boil for 5 minutes, then turn off the fire. Add the chopped herbs, cover and let the soup brew for 20 minutes before serving.

Fresh cabbage soup with beans (recipe with step by step photos) >>>

2. Soup with cabbage, minced meat and cheese (Italian recipe)

 

Make Italian Peasant Soup! You don’t need to fry vegetables for soup, just throw all the ingredients into a saucepan and cook for half an hour.

Soup Ingredients:

200 g minced meat; 500 g of white cabbage; 100 g of hard cheese; 3 celery stalks; 2 liters of water; salt, pepper, parsley to taste.

Shred the cabbage, finely chop the celery. Mince the minced meat with a fork. Grate half of the cheese, cut the other half into small cubes. Pour water into a saucepan, bring to a boil. Add vegetables to the pan, cook after boiling for 10 minutes. Then send the minced meat to the pan, mix, cook for 15 minutes. Put all the cheese, salt, pepper, remove from heat. Serve with parsley. The soup is ready!

See how easy it is to cook a delicious and healthy soup with cabbage, minced meat and cheese >>>

3. Quick vegetable soup (half an hour and you're done!)

 

Nutritious, light, fragrant soup of beets, cabbage, bell peppers, carrots and onions for every day. If boiled in vegetable broth or water, you get an incredibly tasty lean soup.

To prepare the soup you will need:

one large beet; big carrot; 400 g of white cabbage; bulb; large bell pepper; 500 ml of meat (vegetable) broth or water; 300 ml of tomato juice; 2 tbsp. l. vegetable oil.

Wash and clean vegetables. Grate the carrots, cut the onion and pepper into cubes. Shred the cabbage. Grate beets for Korean carrots.

In a heavy-bottomed saucepan, heat the oil, and stir-fry the onion, carrot, and pepper until soft, 4 to 5 minutes. Then add the grated beets. After 3 minutes, add cabbage. Simmer for 2 minutes and pour in the tomato juice and broth so that it covers the vegetables by 2 cm. Add salt and pepper. Boil 20 minutes after boiling.

Serve soup with herbs, sour cream or natural yogurt.

4. Ural cabbage soup (you will lick your fingers!)

 

A variant of cabbage soup with millet and potatoes, which can be boiled in meat broth or water. Serve thick cabbage soup with sour cream and chopped herbs.

Shchi Ingredients:

3 liters of broth or water; 500 g cabbage; 2 carrots; 2 potatoes; 2 tbsp. l. millet; 60 g of celery stalks or root; 2 onions; 3 cloves of garlic; 80 g of tomato paste; Bay leaf; 2-3 tbsp. l. vegetable oil; herbs, salt, pepper to taste.

Rinse the millet in several waters, peel the potatoes and cut into large pieces.

Add potatoes and millet to boiling broth or water, salt, cook for 20 minutes.

While the potatoes and millet are cooking, prepare the roast. Chop the cabbage and fry in a spoonful of vegetable oil with tomato paste until soft. Peel and chop the vegetables: grate the carrots, cut the onion and celery into cubes, finely chop one clove of garlic. Fry the prepared carrots, onions, celery and garlic in oil until soft, separately from the cabbage. Add vegetables, cabbage, bay leaf to the pan. Boil for 10 more minutes. Season ready-made cabbage soup with garlic, lemon juice, sour cream, herbs, mashed with salt. Enjoy!

A detailed recipe for cabbage soup with step by step photos >>>

5. Thick soup with bulgur and meatballs (30 minutes)

 

Hearty, rich soup with vegetables, mushrooms, bulgur and delicious meatballs. For those who are not familiar with bulgur, it's time to introduce it to the menu!

500 g minced meat; 100 g bulgur; 4 medium potatoes; 120 g of champignons; carrot; tomato; a bunch of greens; a spoonful of vegetable oil; salt, pepper to taste.

Rinse the bulgur several times, peel the potatoes and cut into small pieces. Pour 1.5 liters of water into a three-liter saucepan. Put on fire and bring to a boil.

Make meatballs from minced meat, throw into boiling water and cook over medium heat for 15 minutes. Salt the broth. After a quarter of an hour, add potatoes and bulgur to the pan.

Take care of refueling. Clean and wash vegetables and mushrooms. Chop the mushrooms, tomatoes and onions into small cubes, grate the carrots. Fry carrots in oil in a frying pan, then add mushrooms, tomatoes and onions. Simmer for 5 minutes, then add to soup. Simmer for 10 minutes over low heat, season with salt if needed. Ready!

Step by step recipe for soup with bulgur and meatballs here >>>

6. Rice soup with cheese dumplings (tasty, easy, very fast!)

 

This thick soup with tender cheese dumplings will be ready in just half an hour. Add rice, potatoes, onions, carrots and greens to the cheese dumplings. You can cook soup in meat, chicken or vegetable broth.

Ingredients for Quick Dumpling Soup:

2 potatoes; bulb; carrot; 100 g of rice; 1.5 l of broth; 3 art. l. flour; 80 g of cheese; egg; pepper, salt to taste; Bay leaf; 2 peas of black pepper; a bunch of dill; 2 tbsp. l. vegetable oil.

Wash and clean vegetables. Cut the potatoes into small cubes, chop the onion, grate the carrots, rinse the rice. Bring the broth in a saucepan to a boil, add parsley, pepper, potatoes. Bring to a boil, lower heat and simmer for 5 minutes. Then add rice and start frying.

Heat a tablespoon of vegetable oil in a frying pan, fry the onions and carrots until soft. Add to soup and stir. Continue to cook over low heat.

For dumplings, grate the cheese on a fine grater, mix with flour, egg, salt, pepper, add a tablespoon of water and vegetable oil. With wet hands, make dumplings the size of meatballs.

Put the dumplings in the soup, bring to a boil and cook for 3 minutes. Then add chopped dill, salt and pepper. The soup is ready!

See how to cook soup with cheese dumplings (with photo) >>>

7. Pickle with mushrooms (hit of the season!)

 

Fragrant mushroom broth, vegetables, pearl barley and pickles are a great choice for a family dinner!

You will need:

400 g mushrooms; carrot; bulb; 3 pickles; 40 g pearl barley; 3 art. l. vegetable oil; 2.5 liters of broth (or water); salt, pepper to taste.

Put the washed and coarsely chopped mushrooms in a saucepan with water or broth, cook for 10 minutes. Mushrooms can be used both fresh and frozen. Peel the carrots and onions, grate the carrots, cut the onion into cubes. Fry the vegetables in a tablespoon of oil over medium heat until soft, add to the pan. Also send the washed barley to the pan, cook for 30 minutes. Cut the peeled potatoes into cubes, throw into the pan. Grate the cucumbers, cook in the soup for 10 minutes at a low boil. Check the readiness of the potatoes, salt and pepper. Serve to the table, enjoy!

Mushroom pickle recipe with step by step photos >>>

8. Country Liver Soup (Original Recipe)

 

Have you ever made liver soup? Be sure to try! An unusual, tasty and budget option for a rich soup.

Liver Soup Ingredients:

300 g of liver; 600 g potatoes; bulb; carrot; 70 g of vermicelli; 20 g butter; 2 tbsp. l. vegetable oil; 3 liters of water; Bay leaf; herbs, salt, pepper to taste.

Peel the onions and carrots, cut the onions into cubes, grate the carrots. Fry the vegetables in vegetable oil in a pan until soft, select on a plate. In the same pan, add the butter and fry the chopped liver in pieces, stirring, until the color changes.

Put a pot of water on the fire. Peel potatoes and cut into small pieces. Drop into boiling water. Boil 7 minutes.

Add the roast and liver to the potatoes, bring to a boil and cook for 10 minutes. Then lay out the vermicelli, bay leaf, salt, pepper, cook until the vermicelli is ready, 10-12 minutes. Serve with sour cream and chopped herbs.

Recipe for liver soup here>>>

9. Soup with lentils and vegetables (spicy soup without meat)

 

A warming, savory, hearty vegetable puree soup - just what you need in the fall!

Soup Ingredients:

a glass of lentils (any); 2 carrots; 3 celery stalks (or half a small root) large bulb; 2 cloves of garlic; bell pepper; 2 tomatoes; chili pepper; salt, pepper to taste; 3 art. l. vegetable oil (olive); a liter of boiling water; a bunch of greens (dill, parsley); cheese (parmesan or dzhyugas) to taste; Bay leaf; 1/2 tsp dried thyme; 1 tsp Sahara.

Pour boiling water over the tomatoes for 20 seconds, then remove the skin and cut into cubes. Clean the vegetables. Cut carrots into rings, onions, peppers into half rings, celery into thin slices.

Heat a large heavy-bottomed pot, pour in the oil and fry the onions, carrots, peppers, and celery. When the vegetables are soft, add the tomatoes, chopped chili, bay leaf, salt, pepper, thyme, and sugar to the pan. Stir and simmer over medium heat for 5 minutes. Then add the washed lentils. Pour boiling water over all the ingredients and cook until the lentils are cooked for 15-25 minutes, depending on the type of lentil (usually such information is provided on the package).

Remove the finished soup from the heat, select the parsley, puree with a blender. Put on fire, bring to a boil, turn off the heat. Ready! Serve with grated cheese and herbs.

Learn how to make soup with lentils and vegetables >>>

10. Vegetable soup with buckwheat and melted cheese (very fast and tasty!)

 

Make a creamy soup with vegetables and buckwheat! If you have beef broth or don't mind using a bouillon cube, you can make this soup in 25 minutes!

For the soup you will need:

1 liter of meat broth; 70 g of buckwheat; 300 g zucchini; carrot; bulb; clove of garlic; bunch of parsley; 150 g of processed cheese; 1 st. l. vegetable oil; salt, pepper to taste.

Rinse vegetables, herbs and cereals. Grate peeled carrots and zucchini (without large seeds). Cut the onion into small cubes, chop the garlic.

In a saucepan, bring the broth to a boil, lay out the cereal. Bring to a boil and simmer over low heat.

Saute carrots and garlic in oil in a pan until golden brown. Then add the onion and zucchini to the vegetables, fry until soft, then put everything in the soup. Boil for 5 minutes, then add melted cheese and chopped greens. Stir, warm and serve. Bon appetit!

Step-by-step recipe for vegetable soup with buckwheat and melted cheese >>>


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