A simple recipe for a delicious grilled soup with chicken stock. I was preparing such an unusual soup for the first time and, to be honest, I really liked it.

Kharcho soup, chicken recipe. Tasty, fragrant, spicy. Actually, this is beef soup, but Georgians quite often make kharcho and chicken soup.

Delicious chicken soup with tomatoes and sour cream is prepared from available products, and the result is amazing.

Soup according to this recipe is prepared on a chicken fillet broth and is complemented by appetizing cheese balls in the form of balls. Such a delicious, fragrant and hearty chicken soup with cheese balls will appeal to both adults and children.

I really wanted to cook a delicious chicken soup for lunch. I recommend a gentle cheese soup with chicken.

The recipe for a simple soup for beginners or for owners of a half-empty refrigerator. If you have a couple of potatoes, carrots, onions and a slice of cabbage, then you will not stay hungry.

Not enough time to cook? Cook tomato rice soup for lunch, fast and delicious!

To cook a delicious soup, nothing special is required. I recommend a soup with garlic dumplings - it's easy and tasty.

Chicken soup with noodles is the first dish that both children and adults will eat with pleasure. The recipe for chicken fillet soup is very simple.

As you know, dinner should start from the first course. I recommend making beef shurpa. Soup according to this recipe is so satisfying that many, after tasting it, refuse to move on to the second.

Today on our lunch menu is Georgian chicken soup called chikhirtma. The recipe for this dish is simple, so even a novice cook will cope with the implementation of the recipe.

Very hearty and tasty cheese soup with cream cheese. It is prepared simply and fairly quickly. Add some smoked sausages or sausages to the soup, it will be tastier and more aromatic. Bon Appetit!

Homemade, hearty bean and rice soup is so delicious. I recommend a healthy soup for lunch, because beans are good for the heart.

Czech garlic soup is prepared from a small number of products, but it turns out to be very tasty, hearty and fragrant.

Light vegetable soup with dumplings.

The insanely delicious cheeseburger soup (soup with cheese) will appeal to both adults and children. The creamy aroma of cheese soup spreads throughout the house and gathers the whole family at the dinner table.

Shchi - a traditional Russian cabbage soup, cook together for lunch? It's simple.

Lagman for a quick dinner. This is not a “real” lagman, but a quick vegetarian version of a famous dish - with purchased noodles and soy meat.

Quick and tasty whip up soup. Such a simple soup with processed cheese will help you out and diversify your menu.

Solyanka always confidently held the first place among my favorite dishes “first”, falling into the category of holiday dishes, because I try to cook it infrequently, so as not to get boring. With time and the amount of hodgepodge cooked, I came to about one recipe for the hodgepodge meat team.

We suggest you include peasant soup in the lunch menu. It is easy to guess what the name of the first course was due to the use of simple and affordable ingredients. Our option is a peasant soup in chicken broth. The food is hearty and rich.

Despite its name, the "royal" stew is prepared from the most affordable products. Thick, rich soup with meat, millet and vegetables is especially good on cold days, it will perfectly satisfy your hunger and give you strength.

A great option for a delicious lunch or dinner is beef goulash soup with potatoes and bell peppers! Simple, satisfying and oh very tasty!

Easy to prepare and incredibly tasty pea soup with smoked sausage is an excellent first course option. Due to the peas, the soup is hearty, and smoked sausage gives it an incredible aroma. If you have not cooked this version of pea soup yet, be sure to try it.

Hot beetroot soup is a healthy, tasty and fragrant first course.

Three in one :) Fragrant, delicious creamy soup. And also with mushrooms.

Kharcho soup has a sufficient number of variations not only in the post-Soviet space, but even in different regions of Georgia. This is my home recipe - pork kharcho.

I have a pickle for lunch today. Maybe you will like it, with a chicken.

I offer you a very simple recipe for a delicious soup with chicken, vegetables and eggs.

A simple recipe for fish-flavored soup. You can cook a soup with crab sticks for a novice housewife, a student, and a bachelor! Hearty, fast and delicious!

It is difficult to diversify the menu of first courses, we are used to cook and eat the same soups. This Tuscan minced soup will inspire you to review your menu. Such an Italian soup will become the favorite first dish of men, because it is spicy and satisfying. The soup is prepared easily, and the taste is at a high level, so you will cook it more than once!

An excellent chicken soup with its distinctive feature - with fried vermicelli! It is due to the fried vermicelli that the soup acquires an unusual taste, a beautiful yellow color. Moreover, such a vermicelli does not swell and does not boil in the broth. The soup is prepared simply and quickly, perfect for a family dinner.

Very hearty, tender and fragrant chicken soup, not requiring much time for cooking. The recipe for cream cheese soup is very simple, but even the malicious “non-lovers” of the first courses will appreciate the wonderful taste of the soup. Great for family dinner.

You can cook soup with dumplings (dumplings) very quickly. My record is 20 minutes)))

Tasty and hearty lentil soup with meat and potatoes. The rich and inventive Middle Eastern cuisine gave gourmets many dishes that have become popular around the world. One of such dishes is lentil soup with a special and unique taste.

Soup that hunters usually cook with smoke on bonfires. But at home, this soup turns out to be no less tasty, because the whole secret of this soup is in frying all the ingredients.

Liquid food is essential for our digestion. This simple chicken broth soup is very easy to prepare and well absorbed by the stomach. Very tasty and aromatic!

An unusual combination of eggs and lemon turns a trivial chicken soup into an exclusive one! Cook augolemono soup at least once and join traditional Greek cuisine! This is delicious!

Meat hodgepodge is a tasty, hearty, aromatic dish. Maybe that’s why the hodgepodge falls in love with the first spoon. Today we will prepare a meat hodgepodge with smoked sausage and sausages, on a beef rich broth.

Soup with chicken meatballs and noodles today at my lunch. It is prepared very quickly and easily, take note, I recommend. :)

For Italian soup minestrone any vegetables are suitable. For this minestrone, the recipe of which is described below, a very well selected set of products. Minestrone is rich and vibrant.

Easy-to-cook soup with potatoes and hunting sausages has a pleasant balanced taste and bright aroma. Cooking soup does not take much time, so if you need to cook the first dish in a hurry, feel free to take this recipe into service.

Cream soup with chicken, corn and rice is not difficult to prepare, and the pleasure of the taste is extraordinary. Soup according to this recipe is hearty, with an incredibly rich creamy taste and aroma. Such a first course is just a find in the cold: it will warm you and fill you up, and its bright appearance will give an excellent mood.

I like to cook such rice soup with canned peas for lunch. Tasty and satisfying. Not soup, but pure health.

The process of making onion soup is lengthy, but worth it. A rich aromatic onion soup with croutons and cheese will not leave you indifferent!

Quick and easy bean soup is made from canned beans, minced meat and rice.

Pickle Leningrad or Leningrad - a recipe from Soviet-era cookbooks. A soup is prepared with beef, vegetables, including pickles, unchanged for all pickles. The "Soviet" pickle is distinguished by the addition of pearl barley or rice cereal. In this case, it is rice.

The recipe for a thick and hearty Stroganoff soup, which has a rich taste and aroma. A nice, warming soup for the fall.

Chicken soup, especially from homemade chicken, is healthy and delicious. And to make the soup more attractive for children, we attract imagination and creativity to help!

Mastava is a delicious and rich soup that belongs to the Uzbek cuisine. According to this recipe, the mastava is cooked with slices of beef, minced meat from beef, a large number of different vegetables, rice, herbs and aromatic spices. Such a variety of components makes the taste of the soup very rich and rich.

Tomato soup with beef, potatoes and caraway seeds is a traditional Brazilian dish. Thanks to the ingredients familiar in our latitudes, it is perfect as a variety of the family menu of first courses. Fragrant, spicy, quite satisfying and very tasty beef soup, be sure to try cooking!

Appetizing, hearty and tasty millet soup with pork and canned corn. The soup is very nutritious, as it is cooked with meat. Sweet corn goes well with millet and adds interesting notes to the dish. Diversify your lunch menu with another bright and tasty soup.

Soup with wild mushrooms and zucchini will appeal to lovers of creamy soups. The dish turns out saturated, aromatic, with a pleasant creamy mushroom taste. The delicate vegetable flavor of zucchini and the bright aroma of marjoram perfectly complement the dish.

Tomato soup with beef, potatoes and caraway seeds is a traditional Brazilian dish. Thanks to the ingredients familiar in our latitudes, it is perfect as a variety of the family menu of first courses. Fragrant, spicy, quite satisfying and very tasty beef soup, be sure to try cooking!

Rassolnik with rice and tomatoes is a hearty and rich soup. Tomatoes will give this first dish a pleasant sourness. Make such a soup with rice, tomatoes and pickles for your family.

A rich, rich lentil soup is a great option for a hot dish, which will be especially relevant in the cold season.

Appetizing, hearty and tasty millet soup with pork and canned corn. The soup is very nutritious, as it is cooked with meat. Sweet corn goes well with millet and adds interesting notes to the dish. Diversify your lunch menu with another bright and tasty soup.

Bundner soup is a traditional Swiss dish. The main ingredients are smoked meat, beef, vegetables and pearl barley. The soup is very hearty and rich.

If you want to have a slim figure, then this recipe for healthy chicken soup with turnips and cabbage is for you. To reduce the calorie content of the soup, part of the potatoes in it is replaced with turnips. In addition, we lay all the ingredients in the soup raw, without frying, which eliminates excess fats in the soup and preserves the taste and vitamins of vegetables. Easy and easy to prepare diet soup.

Pumpkin, tomato and sweet pepper soup puree is a great option for a hot first meal for lunch on fall days. To make pumpkin soup puree more tender than usual, add cream cheese.

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Tasty vegetable soup with cheese balls

potatoes, peppers, carrots, cheese, egg, flour


Simple egg and noodles soup

potato, vermicelli, egg


Soup with rice and canned fish

canned fish, rice, potatoes, carrots, onions


Ukrainian borsch with beet without meat

potatoes, pork, onions, carrots, tomato paste, garlic


Beef and Buckwheat Soup

beef, buckwheat, potatoes, carrots, onions


Pea soup with garlic croutons

peas, carrots, onions, bread, garlic


Ear of pike head with lemon

pike head, potatoes, carrots, onions, lemon


Carp ear

crucian carp, potato, carrot


Cheese soup with cream cheese without meat

cream cheese, potatoes, onions, carrots


Delicious chicken noodle soup with potatoes

chicken, potatoes, noodles, onions, carrots


Buckwheat Chicken Soup

chicken, buckwheat, potatoes, onions, carrots


Real Ukrainian borsch

pork, tomato juice, potatoes, cabbage, beets, carrots, onions, garlic


Lean cabbage and fresh cabbage

cabbage, potatoes, onions, carrots, tomato paste


Vermicelli Chicken Soup

chicken, vermicelli, potatoes, onions. carrot


Okroshka with chicken on broth and sour cream

chicken fillet, broth, potatoes, eggs, cucumbers, sour cream


Chicken soup with dumplings without potatoes

chicken, onions, carrots, egg, flour


Beef Kharcho Soup

Beef, onion, rice, tomato, bay leaf, pepper, herbs, adjika, garlic, vegetable oil


Pickle with cream cheese and pickles

chicken, pickles, cream cheese, potatoes, carrots, onions


The famous Bulgarian goulash (bograchguyash)

At traditional and very popular competitions in Hungary for the best goulash, this soup is cooked on an open fire. Not only because the real Magyar shepherds cooked just like that, but also for the sake of special dishes in which you can cook the right goulash. Its exact name is bogracsgulyas, that is, "goulash from the pot."

You will need:

  • 1 kg boneless beef
  • 4–5 strips of bacon or pork fat (you can take vegetable oil)
  • 300 g onions
  • 3 tbsp. l paprika
  • salt, cumin, garlic
  • 1 kg of potatoes
  • 140 g of pepper (sweet green or red)
  • 1 tomato
  • 2-3 liters of water or broth
  • for 6 servings for a chipset (dumpling): 80 g flour, 1 egg, salt


  • Juicy meat with many tendons (scapula, notch, drumstick) cut into cubes with a side of 1.5–2 cm. In melted fat (or oil), fry finely chopped onion until golden. Reduce the heat, put the paprika in the not too hot fat, mix quickly, immediately add the meat, add the crushed garlic mixed with caraway seeds, add a little water and, stirring occasionally, continue to simmer over low heat. If necessary, add water, but always little by little so that the meat is not cooked, but stewed in a small amount of liquid.
  • While stewing meat, peel and cut into cubes with a side of 1 cm potatoes, green peppers, tomatoes, as well as cook a chipset. When the meat is almost ready, let the juice evaporate so that only the fat remains in the pan. Add the potatoes to the meat, stir well and simmer until the potatoes “glaze”, then add the broth or water and put green pepper and tomatoes.
  • When the potatoes are almost cooked, immediately before serving, put in a soup pot and let them cook. Finally, the amount of soup is regulated by adding broth or water, after which again you need to salt.
  • How to cook a chipset. The name of the test chipset comes from the Hungarian word "chipkedni", which means "pinching". Knead dough from flour, eggs and salt (without water). Roll it on a floured board into a sheet with a thickness of about 1 mm, then flip off shapeless pieces about the size of a fingernail from it with hands strewn with flour. Cook these slices in boiling soup. When the dough is ready (after 3-4 minutes), it will float to the surface.

Meatball and Corn Soup

minced meat, potatoes, corn, carrots, onions, tomatoes


Pickle with pearl barley and chicken

chicken, barley, potatoes, carrots, onions, cucumbers


Instant Cauliflower Soup

cauliflower, potatoes, carrots, onions


Okroshka with sausage and radish on sour cream and water

sausage, potatoes, cucumbers, radish, sour cream, eggs


Cheese Soup with Chicken and Bell Peppers

chicken, cream cheese, onion, bell pepper, carrots


Mushroom soup with barley and potatoes

mushrooms, potatoes, onions, carrots, barley


French zucchini soup

zucchini, potatoes, carrots, onions, bell peppers


Borscht. Recipe with Beans and Beets with Ribs

ribs, potatoes, onions, carrots, beets, cabbage


Rassolnik with chicken and rice

chicken, pickles, rice, potatoes, onions, tomato paste, carrots


Chicken soup with cabbage and millet

chicken, cabbage, potatoes, carrots, onions, tomato sauce, millet


Red borsch with chicken

chicken, cabbage, potatoes, beets, carrots, onions, garlic


Sorrel soup with egg without meat

potato, sorrel, egg, carrot


Lamb Kharcho Soup

lamb, rice, onions, tomato paste, salt and pepper, garlic


Cheese soup with cream cheese, zucchini and cauliflower

cream cheese, zucchini, cauliflower, broccoli, onion, carrot



Mushroom Chicken Soup

chicken, mushrooms, potatoes, carrots, onions


Green sorrel and nettle soup with sausage and boiled egg

sorrel, nettle, potato, egg, sausage


Finnish fish soup with cream cheese

salmon, cream cheese, potatoes, carrots, onions


Soups are an important component of the diet of every person. They help to get enough, restore strength. They began to cook about 400 years ago, from the time the dishes appeared. However, do not think that the cooking process was the same as it is now. The cooking method began to be applied much later.

Widespread first courses began to receive only at the end of the XVII century. In Russian cuisine, it was customary to call liquid dishes stew. The name "soup" began to be used only under Peter I.

Today, there are about 150 variants, each of which is subdivided into another thousand species, while also in several variations.

They can be hot - borscht, pickles, hodgepodge, cabbage soup, with various types of meat, fish, vegetables or cereals. Cold liquid dishes are good in the summer heat and cook them mainly in light broth, water, kvass, dairy products (okroshka, chill, tarator).

However, they are all united by the fact that 50% is a liquid, another half - a different filling. The ingredients are a wide variety of products: vegetables, cereals, pasta, fruits, herbs, spices, meat products. To say which one is better is impossible. Everyone chooses according to their taste, preference and even lifestyle.

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

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

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

In order to necessarily get a meal, you must follow the unwritten rules:

  • vegetable soups are boiled in a small amount of liquid,
  • meat, especially with smoked meats, will turn out tastier if you cook them with earthenware, porcelain or enameled dishes,
  • do not cook too much - the maximum number of servings for 6 people at the rate of 200-400 ml of liquid per serving,
  • spices, like tomato paste, are placed at the very end of cooking,
  • in borscht, potatoes are cut into cubes, in soups with noodles - straws.

If you monitor your weight, then you will surely like vegetarian dishes. Dietary, healthy food is prepared without frying vegetables and adding fatty varieties of meat or fish. To make it more satisfying, cereals or legumes are added to it, and for the aroma - greens.

A real Ukrainian borsch can be cooked only by a real hostess, but thanks to a detailed description, step-by-step photos and the exact recipe, you can easily master this art and delight your loved ones with a rich unique taste.

It is especially worth highlighting the first dishes for children. Each mom has to "puzzle" over what to cook so that the baby eats with pleasure. With us, this problem will be solved by itself. On the pages of our site you will find soups - mashed potatoes for your beloved child from 6 months. As a rule, they are prepared from vegetables, with the addition of cream or milk.

Do not be afraid to experiment, choose new recipes on our website. Those close to you will surely appreciate your efforts, because now, even the simplest broth will become a masterpiece from the chef.

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

German thick Piechelsteiner

The thick and satisfying Piechelsteiner is part of the golden collection of 100 of the most famous recipes from around the world. In his honor, a celebration has been held in the German city of Regen for 130 years, with night boating, a fancy-dress procession, a fair and fireworks.

You will need:

  • 600 g of three types of meat (pork, beef, chicken or veal)
  • 2 onions
  • 750 g of potatoes
  • 1 root celery (about 200 g)
  • 3 carrots
  • 1 stalk of leek
  • salt, sweet pepper powder
  • 1 bunch parsley
  • meat broth or water


  • Cut the meat into slices. Peel and finely chop the onion. Peel the rest of the vegetables. Cut potatoes and celery into cubes, carrots into thick circles. Cut the leek into thin rings.
  • Take turns putting the meat, potatoes and other vegetables into the pan. Pour in hot broth or just water so that it only covers the top layer. Salt and season with paprika powder. Cook under a lid over low heat for about 1.5 hours. Cut parsley, a minute before the end of cooking add it to the soup.

English Style with Beans

In the UK, winters are not the warmest. Therefore, pottage from the time of the Romans was a favorite, and often the only treat of the poor in winter. Aristocrats also did not deny themselves the pleasure of enjoying a rich rich soup.

You will need:

  • 500 g of beef
  • 150-200 g of minced meat (pork or beef)
  • 2 carrots
  • 1 onion
  • 1–2 cloves of garlic
  • 0.5 cup red bean
  • 0.5 cups self-frozen (or canned) green peas
  • 1 cup green beans, fresh or frozen
  • 2-3 potatoes
  • 4 tbsp. l soy sauce
  • tomato paste, salt, black pepper, sugar, sweet paprika, bay leaf


  • Soak red beans overnight, then rinse, boil in a separate bowl until cooked, drain the water. Put the meat to boil, after the broth boils, remove the foam and add the bay leaf, cook until tender.
  • Remove the prepared meat from the broth, add the potatoes, cut into small cubes, into the broth, cook it until tender. Then add the finished beans, carrots to straws, green beans, peas. Pour soy sauce directly into the broth.
  • Fry finely chopped onions with tomato paste (approximately 1–1.5 tbsp) and add to the broth. Add more tomato paste (another 2 tbsp. L.) To taste and finely chopped garlic. In a separate pan, put the minced meat, sprinkle with salt, black pepper, fry until cooked and add to the stu. Cut the boiled meat into pieces and also put in the soup.
  • Add a little sugar to it (so that it is not sour), sweet paprika and a little more darken.

Palestinian Red Lentil and Pumpkin Soup

Fragrant mashed soup is rich in vitamins and vegetable protein, and it is very tasty to eat with a tortilla.

You will need:

  • 3 tbsp. l olive oil
  • 4 cloves of garlic
  • 3 medium carrots
  • 2 stalks of celery
  • 1 medium onion
  • 1 tsp ground caraway seeds
  • 1/2 tsp dried chili peppers
  • 400 g pumpkin
  • salt and freshly ground black pepper to taste
  • 1.5 l chicken stock or water
  • 1 cup red lentils
  • parsley and paprika for decoration


  • Heat the oil well in a pan with a thick bottom or in a pan, put finely chopped garlic, carrots, celery and onions and fry, stirring constantly, for 12-14 minutes. Then add cumin, chili, diced pumpkin, salt, pepper and simmer until the pumpkin is soft.
  • Add the broth and lentils and bring to a boil. If stewed vegetables in a pan, put vegetables with lentils in a pan, pour in the broth and continue cooking there.
  • Reduce heat and cook, covered with a lid, for about 20 minutes, until the lentils are boiled. Let the soup cool slightly and mash it with a blender. Arrange in plates, garnish with parsley and paprika and serve with tortilla and lemon slices (if desired).

Spicy mexican tortilla

Spicy, spicy and fairly light soup is very popular in Latin America.

You will need:

  • 1 large chili
  • 400 g diced tomatoes
  • 2 tbsp. l vegetable oil
  • 3 peeled garlic cloves
  • 1 medium onion
  • 1.5 l chicken stock
  • dried cilantro
  • 600-700 g boiled chicken breast, sliced
  • salt and freshly ground black pepper
  • 150 g grated hard cheese
  • 1-2 diced avocados
  • sour cream, lime slices for serving
  • corn chips (about 4 cups)


  • Fry the chili peppers in a thick-bottomed skillet over high heat, turning it periodically. Remove seeds and grind in a blender with tomatoes. Sauté the garlic and onion in oil until golden brown, transfer them to a blender with tomatoes and chili and chop until smooth.
  • Pour the tomato mixture into a saucepan and cook over medium heat to a boil for 8-10 minutes. Add broth and cilantro, bring to a boil again. Reduce heat and cook for 15 minutes. Put chicken, salt, pepper and warm again.
  • Place the chips in plates (leaving a little for serving) and pour the soup on top, garnish with cheese, slices of avocado, chips and sour cream. Serve with lime wedges.

Classic borsch

Hot borsch and garlic - the best warming soup for the cold Russian winter has not yet been invented.

You will need:

  • 3 l of water
  • 700-800 g of beef on the bone
  • 300 g fresh cabbage
  • 2-3 medium potatoes
  • 2 small or 1 medium beets
  • 1 carrot
  • 1 onion
  • 1 tbsp. l tomato paste and 1 small tomato
  • vegetable oil for frying
  • 2 cloves of garlic
  • salt, ground black pepper, bay leaf, herbs (dill, parsley, basil)
  • sour cream for serving


  • The first step is to cook the broth. To do this, rinse the beef on the bone under running water, put it in a pan and pour cold water on it. Bring to a boil and reduce heat to a minimum.
  • While preparing the broth, you need to peel and chop vegetables: potatoes, carrots, beets, onions. When the meat is cooked, it needs to be removed from the broth and cool a little. Then separate the meat from the bone and cut it into small pieces. Dip the cooked boiled meat back into the broth. Remember to regularly remove foam from the broth surface.
  • When the broth boils, we send chopped fresh cabbage to the pan. Diced potatoes are sent to the pot after the cabbage, after the water boils again, and salt.
  • In a pan, fry the beets, cut into strips. Add onions into cubes and carrots. Next, tomato paste and grated tomatoes. After the tomatoes thicken a little, you need to pour a glass of broth. Stew for 10 minutes. And then send the fry to the borsch.
  • 5 minutes before cooking, add spices to the soup, and finely chopped (or crushed) garlic with fresh chopped herbs - just before turning it off.
  • Let the borscht brew for half an hour, and you can serve it on the table, putting in each plate a spoonful of sour cream.

Spicy Georgian Kharcho

You will need:

  • 400 g beef
  • 3 onions
  • 4 tbsp. l rice
  • 500 g tomatoes
  • dill, parsley, cilantro to taste
  • 1 clove of garlic


  • Pour 2–2.5 liters of cold water into the pan, put the meat and bones, cut into slices, and put on fire. When the water boils, remove the foam and reduce the heat. Leave to cook for an hour and a half. Half an hour before the end of cooking, parsley or celery root can be added to the broth and salt to taste.
  • Meanwhile, finely chop the onion and lightly fry it in vegetable oil over low heat. As soon as the onion begins to acquire a golden color, add the meat from the broth to it (turn off the fire under it) and fry for 5 minutes.
  • Then add a couple of tablespoons of the broth and simmer under a closed lid for about 15 minutes.
  • While the meat and onions are stewed, we prepare the tomatoes. Washing, make cross-shaped incisions and pour boiling water for a couple of minutes. Then easily remove the peel and cut into medium-sized cubes.
  • We spread the tomato cubes in a pan for meat and onions and simmer for 10 minutes. The contents of the pan are sent to the broth, which is already on the stove again and is about to boil.
  • Pour rice into boiling broth. Let the soup boil for 5 minutes, reduce the heat to medium and add spices. Next, crushed garlic and finely chopped greens (dill, parsley, cilantro) and immediately turn off. Before serving soup, let it brew for an hour.

American chowder

Chowder is a thick soup, a famous American dish. It is cooked differently in different parts of the country: with bacon, fish, shrimp, broccoli, corn. But there is always cream and cheese in the composition. This hearty soup is great for chills when you need to warm yourself.

You will need:

  • 200-300 g of bacon
  • 400 g frozen or canned corn
  • 3-4 potatoes
  • 1 liter of chicken stock
  • 500 ml cream (10%)
  • 2 tbsp. l flour
  • 1 stalk of celery
  • 1 bell pepper
  • 1 onion
  • 200 g hard cheese
  • salt, black pepper


  • Cut the bacon into small cubes and lightly fry on a spoon of vegetable oil in a saucepan, where you will cook the soup. Then take out. Put finely chopped onion in oil and simmer until tender.
  • Cut the potatoes, put it in a pan and pour the chicken stock. Cook for 15–20 minutes, so that mashed potatoes when rubbing with a wooden spatula.
  • Meanwhile, finely chop the bell pepper, celery and fry them separately in a pan, adding frozen corn to them (if it is canned, it will need to be put in the prepared broth).
  • When you turn the potatoes into mashed potatoes, add the cream mixed with flour into the broth and mix thoroughly so that there are no lumps. Then put the fried bacon, vegetables and corn in the soup (if using canned). Again, you need to bring the soup to a boil and put in it part of the grated cheese, leave to simmer for 10 minutes.
  • Before serving, garnish the soup with grated cheese and herbs.

Hungarian soup with cauliflower, paprika and dumplings

A great option for winter soup for vegetarians.

You will need:

  • 1/3 cup flour
  • 0.5 tsp salt
  • 6 tbsp. l chilled butter
  • 1 egg
  • 1.5 hot peppers (those who do not like hot can be replaced with Bulgarian)
  • 1 large onion
  • 1.5–2 L of vegetable stock or water
  • 1 small head of cauliflower
  • 1 medium carrot, peeled and chopped
  • salt, freshly ground black pepper
  • 1 small bunch of parsley


  • Make dumplings: in a bowl, mix flour and salt together, add 4 tbsp. l butter and grate flour and butter until they roll into lumps the size of a pea. Add the egg, make the dough. Put in the refrigerator.
  • Put the remaining oil in a pan, heat and fry finely chopped peppers and onions until soft. Pour the broth or water, put the cauliflower and carrots disassembled into inflorescences. Season with salt and pepper and bring to a boil. Reduce heat to medium and cook, stirring, until vegetables are soft, about 15 minutes.
  • Use a teaspoon to pinch off pieces of dough and throw them into boiling soup (about half a spoon), cook for 3 minutes. Pour into plates and garnish with parsley.

Smoked German pearl soup

German classic soup, very easy to prepare.

You will need:

  • 4 tbsp. l butter (or vegetable)
  • 1 medium onion
  • 1 cup barley
  • 1.5 liters of meat, vegetable broth or water
  • 1-2 potatoes
  • 1 carrot
  • celery root quarter
  • half a cup of chopped leek
  • 2 German sausages (you can take 200 g of any smoked or semi-smoked sausage or smoked sausages)
  • 1 slice of bacon
  • dried nutmeg
  • 1 tsp dried marjoram
  • parsley
  • salt and freshly ground black pepper


  • Heat oil at the bottom of the pan and fry finely chopped onions for 5 minutes. Put the pearl barley and also lightly fry it for 5 minutes.
  • Add the broth, chopped potatoes, carrots, celery root and leek, marjoram and German sausages and cook over low heat until the vegetables are cooked and the sausages are soft. If you use ready-made smoked sausage or sausages, put them 10 minutes before cooking.
  • Remove the smoked meats from the soup, cut them into slices, and remove the bacon. Before turning off, put nutmeg, salt and pepper and let it brew. Having laid the soup in plates, decorate it with parsley and sausage slices.

Delicious Italian Tomato Soup with Tortellini and Spinach

This soup is quick and easy to cook. The main thing is to find tortellini in the store, that is, pasta with filling, similar to our dumplings.

You will need:

  • 1 onion
  • 6 cloves of garlic
  • 600-700 g canned or fresh tomatoes
  • 1 liter of chicken stock
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp paprika
  • 1/2 tsp. salt and black pepper (if you do not like hot, so much pepper can not be put)
  • 200-300 g tortellini with cheese or other filling
  • 200–300 g fresh or frozen spinach
  • some grated hard cheese and fresh herbs


  • If you use fresh tomatoes, prepare them: pour over boiling water, remove the skin, cut into pieces and simmer in a frying pan under the lid for several minutes.
  • Heat oil in a saucepan and fry finely chopped onions for 5 minutes. Add garlic, paprika, salt and pepper and fry for 1 minute until a pleasant aroma appears.
  • Put the tomatoes (chopped canned or stewed), pour in the broth, add the basil, oregano and bay leaf and bring to a boil.
  • Reduce heat, lay tortellini and cook as indicated on the packaging (usually 7–9 minutes). Put spinach, stew on the fire for a few more minutes and immediately serve, sprinkled with fresh herbs and cheese.

American soup with wild rice, mushrooms and chicken

Wild rice has a delicate taste and aroma and an unusual appearance: it is long and black. Today it can be bought at any major store, and if you have not tried black rice so far, we advise you to do it.

You will need:

  • 1 cup wild rice
  • 3 tbsp. l vegetable oil
  • 1 onion
  • 2 medium carrots
  • 2 stalks of celery
  • 1 tsp thyme
  • 100 g flour
  • 2 l chicken stock
  • 300 g boiled chicken
  • 200 g of mushrooms
  • 1 cup cream (10%)
  • parsley


  • Boil rice in a liter of water until cooked (about 45 minutes). Drain if left and set aside.
  • Heat oil in a pan, lightly fry chopped onions, celery and carrots. Then put thyme and flour, simmer, stirring, for another 2-3 minutes. Pour in the broth and bring to a boil.
  • Put chopped chicken, mushrooms, salt and pepper and simmer on low heat for 10 minutes. Then add rice and pour in the cream, let the soup boil again and warm it for 5 minutes. Turn off, put the parsley and let it brew a little.

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Watch the video: WILL K - Tasty feat. Thayana Valle (April 2020).