Selection of soups for each day of the week

During the year with changeable, incomprehensible weather, you especially want warmth and something tasty. The best way to get everything right away is to make soup.





There are many options for making soups. Experts say that there are about 150 types of soups in the world, which are divided into more than a thousand species. Only the researcher of culinary art William Pokhlebkin counted 24 options.





How can we not be confused? You won’t know what to cook today. When my intuition is silent, the Internet comes to my aid. It is better to see once than to hear a hundred times.





The largest photobank depositphotos is a place where you can find high-quality photos of gastronomic masterpieces and ideas for dining for every taste! Now I'm going to show you some of my wonderful findings and share some recipes.

How to make Italian soup minestrone



Minestrone is a kind of Italian vegetable salt. Its classic recipe exists in every region of Italy, but the main ingredients are usually unchanged: broth, beans, beans, celery, carrots and tomatoes.

It should be noted, however, that conservatives, who lead the history of the dish almost from the founding of the Roman Empire, oppose “non-European” potatoes and tomatoes.





In the minestrone in Apuleian generously (so that the spoon stands) put pasta. In Minestron, green pesto and basil sauce are added in Genoese. In the minestrone in Milan put chopped lard, garlic, celery and rice. By the way, our borscht Italians sometimes called "Minestrone in Russian".

The ingredients

• 700 ml of water
• 200g beans
• 100g zucchini
• 2 potatoes
• 2 Bulgarian peppers
• 120g green pod beans
• 200g green peas
• 60g celery
• 1 bulb
• 1 clove of garlic
• 1 sprig of rosemary
• 60g grated parmesan
• 50ml olive oil
• salt and pepper to taste

Preparation

1. Beans are pre-cooked until ready.
2. Heat the olive oil in a small pot.
3. Drop the cube-cut zucchini, onions, carrots, Bulgarian pepper and celery. Add the pod beans, salt and pepper.
4. Cook, stir, 5-8 minutes until the onions start to golden.
5. Then add cube-cut potatoes, bay leaf, pour water and bring to a boil.
6. As it boils, add the green peas and cook for 20 minutes, until the potatoes are ready. Sprinkle, pepper, add chopped garlic and rosemary.
7. Serve with grated parmesan and greens.
8. Bon appetit!

The advantages of minestrone are obvious: the soup is damn nutritious, low-calorie, insanely beautiful and fragrant, and you can cook it from almost everything that is at hand.

Chicken broccoli soup



Chicken soup, which all of us were taught to eat caring grandmother, can be not only useful, but also very tasty.

The ingredients

• 2.5 liters of water
• 150g chicken fillet
• 200g broccoli
• 2 tbsp rice
• 2 bulbs
• 1 carrot
• 1 tomato
• 50 ml vegetable oil for frying
• salt and spice

Preparation

1. Peel the potatoes and cut them in small pieces. Wash the broccoli and divide the inflorescences into small pieces.
2. Cut the carrots and onions with half rings. The tomato is scalded, clear the seeds, peel the skins and cut into small cubes. Roast everything softly in butter.
3. Place the potatoes, carrots, tomatoes and onions in the pan. Pour water and put it on the fire.
4. Cut the chicken fillet in pieces and place it in a boiling broth along with the rice.
5. Cook chicken fillet, rice and vegetables until ready (20-25 minutes) on low heat.
6. Next, add broccoli inflorescences and spices. Cook for another 10-15 minutes. Take it off the fire and let the soup brew under the lid for another 15 minutes.
7. Bon appetit!

Branson



Traditionally, brine is cooked on beef or bird gutts with pearl cereal.

The ingredients

• 200g beef
• 3 pickles
• 80g pearl cereal
• 600g potatoes
• 1 carrot
• 1 bulb
• 1.5 liters of water
• vegetable-oil
• salt and black pepper to taste
• bay leaf and greens to taste
• 20 g sour cream 15% fat

Preparation

1. Pour 1.5 liters of water into a pan and put the meat there. Put it on the fire. When the meat is cooked, put it aside.
2. Steam pearl cereal in water at night or boil for 15 minutes.
3. Peel off the peel and finely chop the pickles. Put them in a pot of water and cook for 20 minutes. Do not pour water after that, it will be useful.
4. Put pearl cereal in the broth and bring to a boil.
5. Add the sliced potatoes, cook for another 10 minutes.
6. Sliced onions and grated carrots roast in vegetable oil.
7. Transfer the roast into the soup along with boiled meat, cucumbers and broth from them. Cook for another 10 minutes.
8. Add a can of canned fish, a tablespoon of salt, bay leaf, greens to taste. Cook for another five minutes.
9. Serve, sprinkle. lobster chopped greens and add a spoonful of sour cream. Bon appetit!

Borscht with beans



The ingredients

• 300g meat
• 2 potatoes
• 1 beet
• 150-200g cabbage
• 1 carrot
• 2 cloves of garlic
• 1 bulb
• 3 tbsp tomato paste
• 3 bay leaves
• 70g beans
• dill, parsley
• vegetable-oil
• pepper
• 2.5 liters of water
• salt

Preparation

1. Add meat to cold water, bring the broth to a boil. Pour the first broth, pour the meat with new water. This trick will help you get rid of foam, as well as the unpleasant taste that some types of meat can give borscht. Throw bay leaf, beans, black pepper, finely sliced cloves of garlic in the pan. A special smell and aroma borscht will acquire if you add to the broth the whole root of celery, but after cooking it must be removed.
   
   In less than an hour, the meat will be cooked and the broth for borscht will be ready.
   
   
2. Take the meat out of the broth, cut in cubes and add to the pan along with cube-cut potatoes and grated cabbage. Borscht will taste better if you add some sauerkraut to it. You can also throw a whole potato into the borscht. At the end, when everything is cooked, this potato should be rubbed through a sieve and this mashed borscht. The taste will be softer and softer!
   
   
3. Rub the carrots and beets on a fine grater, cut the onions with thin half rings. Half the fresh carrots and onions also throw in the broth. Residue of carrots with onions and beet mascara in a frying pan with vegetable oil, salt and black pepper. The ideal option is to stew all the vegetables separately. Adding a little vinegar to the beets, you will achieve a more saturated color of the dish and a pleasant sourness.
   
   Extraordinary, but very tasty will be borscht, if you add a little prune to the beets - 5 pieces will be enough for a heady aroma.
   
   
4. Add well-stewed vegetables to the almost ready borscht. Next - tomato paste (can be replaced by toasted on vegetable oil with salt tomatoes without skin). To taste salti and pepper borscht, you can add a pinch of sugar and a couple of drops of lemon juice to enhance the taste. After 10 minutes, add finely chopped greens and squeeze a clove of garlic. Serve borscht, let it brew a little for 10-15 minutes.
   
   

It is better to serve borscht with sour cream and fresh greens. And, of course, with pumps!

Fish soup



The ingredients

• 200g salmon fillet
• 200g cod fillet
• 300g pumpkin
• 1 bulb
• 1 bay leaf
• 1 carrot
• 1 tomato
• 1 celery stem
• greens and salt
• 1.5 liters of water

Preparation

1. Clean and cut into portioned pieces of fish.
2. Add the bulb and pour water. Bring to a boil, salt and boil for 20 minutes.
3. Cut the carrots with straws, onions with half rings, and celery with small cubes.
4. Put the carrots, onions and celery in a frying pan with butter. Carcasses on medium heat to softness.
5. Take the finished fish out of the broth. In the boiling broth, put a straw-cut pumpkin, roasted vegetables and crushed tomatoes.
6. In 5 minutes, add the bay leaf. In another 3 minutes, the soup is ready.
7. Put the pieces of fish on plates and pour soup. Decorate with greens and a piece of lemon.
8. Bon appetit!

Oxygen soup with egg



Sorrow is very rich in vitamins A, C, K, B, in addition, it contains potassium, calcium, iron and magnesium. Sorrel soup This is a tasty and low-calorie dish, which is great for everyone who monitors the calorie intake.

The ingredients

• 300g chicken
• 2–2.5 liters of water
• 5-6 potato tubers
• 1 carrot
• 1 bulb
• 1 big beam of sorrel
• 1 bundle of dill
• 1 bundle parsley
• 2 tbsp tomato paste
• 2 tbsp vegetable oil
• 3 eggs
• sour cream
• salt, spices to taste

Preparation

1. Wash the meat and pour cold water. Put it on the fire, bring it to a boil, remove the foam and drain the first broth. Pour water again and boil on medium heat until ready.
2. Take the finished meat out of the broth, divide it into pieces and put it back in the pan. Share water, if a lot of liquid boiled, and salti.
3. Cut the potatoes in small cubes.
4. Peel the onions and cut the cubes, sodium carrots. Pour vegetable oil into the pan and roast the onions until golden. Then add the carrots, tomato paste and stir. Roast another 2 minutes, then cover the lid and turn it off.
5. Sorrow and other greens cut as thinly as possible and add to the soup. Wait until it boils, add spices and a roast.
6. Serve the green soup with chopped boiled egg and sour cream. Bon appetit!

Buckwheat soup



The ingredients

• 200g mushrooms
• 70g buckwheat
• 3-4 potatoes
• 1 bulb
• 1 carrot
• 200g meat
• salt, pepper to taste
• vegetable-oil
• 2.5 liters of water

Preparation

1. Cut the pieces and place the meat in a pot of water. Cook on a small fire until ready.
2. Cut the mushrooms in big pieces. Sod the carrots on a large grater, chop the onions finely.
3. Peel and chop the potatoes.
4. Roast the mushrooms in vegetable oil. Separately roast the onions and carrots.
5. Take the foam off the broth and add the potatoes. Ambassador, cook for 10 minutes, then add the fried mushrooms and passered onions and carrots.
6. Sprinkle the washed buckwheat. Stir and boil for another 15 minutes. At the end, season the soup to taste, add the greens.
7. Take it off the fire and let the soup brew for another 15 minutes.
8. Buckwheat soup with mushrooms And chicken ready. Bon appetit!

How to make healthy and nutritious soup without extra effort? Where do you get new ideas? Read our recipes and do not forget to go for inspiration to the best photo bank depositphotos.