Pureed vegetable soups. Fish pate

Soup (from French soupe) is a liquid dish (usually the first), common in many countries. A distinctive feature of the soup is, first of all, the fact that the soup includes at least 50% liquid (sometimes it is said that the rule “there should be half the liquid in the soup” should be applied during cooking), and secondly (for hot soups) - soup prepared by boiling, in the vast majority of cases in water.

HISTORY OF SOUPS

Soup, as a dish in its current sense, was formed no more than 400-500 years ago, with the advent of strong, non-oxidizing and chemically neutral utensils, which made it possible to carry out the cooking process. At the same time, it should be noted that in the East (Ancient China and close regions), soups arose earlier, about 100 years before our era, and again - in connection with the earlier appearance of suitable dishes. This does not mean that people did not use cooking before - this method of cooking arose with the advent of earthenware and stone utensils (V.V. Pokhlebkin calls the latter the most suitable for making soups. However, soup should be distinguished as a dish, where its components are inseparable parts, creating a common taste, a common composition and simply boiled products or a mixture of them, where cooking pursued only the purpose of heat treatment of the product.The resulting broth, at least in primitive times, was not used.

With the advent of dishes, acquaintance with faience and porcelain and cutlery, soup began to spread first in Southern Europe in the 15th-16th centuries, and became widespread only by the 17th-18th centuries. Of course, the methods of cooking, the recipe for soups were formed earlier.

In addition, soup is historically a dish of a settled person. The nomadic peoples did not know soups, or they were extremely uncommon and prepared on special occasions. An example of this is Kazakh cuisine: until relatively recently (before Shurpa was borrowed from Uzbeks), there were no soups in this cuisine. With a strong desire, dishes such as beshbarmak and nauryz-kozhe can be attributed to thickened soups, but they are still not soups in their pure form, and besides, especially the latter, they were festive.

Today, there are approximately 150 types of soups in the world, which are divided into more than a thousand types, and each type can have several options. So V.V. Pokhlebkin points to 24 options for cabbage soup, 18 options for fish soup. However, only types of soups have bright differences from each other.

The word soupe comes from Late Lat. suppa - “bread soaked in broth”, tyurya - words of Germanic origin.

At first, liquid dishes of Russian cuisine were called stews. The word soup appeared only in the era of Peter I. At first, it was called foreign liquid dishes, but later it was extended to national stews. Written monuments of the 16th-17th centuries subdivide soups into cabbage soup, kali (pickles), fish soup, selyanka (hodgepodge), borscht and stews.

Soups are very diverse. Each soup can be classified into several categories, depending on the basis on which division should be made.

SOUP PUREE: Recipes for pureed soups with chicken, vegetables, mushrooms and cereals

Doctors suggest including pureed soups in the diet for anyone who has digestive problems and suffers from tonsillitis or bronchitis.
For children (especially babies), such a dish gives a lot of vitamins and the way to "adult" nutrition.
Cream soup is also useful and important for people who take care of themselves and their health.

PURED SOUPS - GENERAL COOKING PRINCIPLES

As components for the base of the soup in the form of mashed potatoes, you can use all kinds of vegetables (cabbage, broccoli, carrots, potatoes, leeks, zucchini and others), cereals, liver, veal, fish, chicken, goose, turkey. The scheme for making pureed soups is simple. The products are brought to readiness, then rubbing and adding the finished mass to the broth.

Ingredients that are easy to grind, such as vegetables, are rubbed through a sieve. Be careful with the meat, it must first be chopped in a meat grinder and only then sent to the masher. The broth can be based on chicken, meat or deli cubes for soup (but remember that soup with fresh meat is much tastier).

It can be seasoned with milk, white sauce, cream with yolks, or simply non-fat cream. A piece of butter, added at the last stage, when the soup is almost ready, will make the dish tender and fragrant. There should be no lumps in the finished puree. By consistency, it should be similar to a homogeneous mass, so it should be filtered until the components are crushed. The soup will eventually be similar in color to the larger foods, or white, thanks to the cream and milk.

"MUSHROOMER". PURED MUSHROOMS SOUP

A very tender and airy soup with a pleasant creamy base, with the addition of potatoes and onions.

Ingredients :
mushrooms: 600 grams.
potatoes: 450 grams.
parsley root: one piece.
bow: 2 pieces.
heavy cream (25-30%): 550 milliliters.
parsley (not dried): 1 bunch.
sunflower oil: 2.5 tablespoons (soup).
salt (coarse): 3 pinches.
pepper: 2 pinches.
white bread: 3 slices.

Cooking method:
1. Peel potatoes, cut into large pieces, add water and put to boil in a saucepan.
2. Chop the onion and fry until a golden hue appears.
3. Cut the mushrooms (not very finely) and fry until cooked in a separate frying pan.
4. While the mushrooms, onions and potatoes are fried, we will make croutons for the soup. We cut white bread and leave it in the oven for ten minutes.
5. Drain the water from the potatoes, leaving 3-4 centimeters of water in the pan. Pour some of the liquid into the dishes, it will come in handy later.
6. Add mushrooms and onions to the potatoes in the pan. All this is carefully ground with a blender.
7. Add cream and seasonings to the resulting puree. Whip it all up again.
8. If the soup turned out to be somewhat thick, then add the stored water from the potatoes.
9. Put the pan on medium heat and bring almost to a boil. Make sure that the contents do not boil away.
10. Serve with herbs and crackers. Good appetite!

"CINDERELLA". PURPOSE PUMPKIN SOUP

Ingredients:
pumpkin: 500 grams.
butter: 60 grams.
cream: 20 grams.
milk 300 milliliters.
carrots: two medium.
salt (to taste)

Cooking method:
1. Clean and cut the pumpkin.
2. Boil the milk and immediately pour it over the pumpkin (half).
3. Salt the pumpkin with milk and put on a slow fire.
4. While the pumpkin is cooking, peel the carrots and boil them.
5. After the pumpkin has cooked, grind it, adding the rest of the milk.
6. Put the resulting mixture back on the stove and bring to a boil.
7. After the liquid boils, add cream, butter, cooked carrots and pass through a blender.
8. The soup is ready. Serve with flavored garlic croutons. Bon Appetit!

"GOLD FISH" -Mashed fish soup

Ingredients:
fish (perch): 500 grams.
bow: one piece.
carrots: 4 pieces.
garlic: 4 cloves.
black pepper (whole): to taste.
butter: 2 soup spoons.
cream: 2 dessert spoons.
green peas: one glass.
flour: 2 tablespoons.
greens (parsley or dill): one bunch.
salt (to taste).
lemon juice: 3-4 tablespoons.

Cooking method:
1. Clean the fish from scales and, if possible, from bones. Cut into medium cubes and cook for 20 minutes over medium heat with pepper and chopped herbs. Make sure that there are no bones, otherwise you can damage the technique and affect the taste of the soup.
2. Cut the onion and carrot into roughly equal pieces and add to the fish. Cook until fully cooked over low heat.
3. While the fish and vegetables are cooking, you need to cook the garlic: squeeze it through the garlic press.
4. Catch the fish and scroll in a meat grinder, and wipe the vegetables with a sieve. Then chop vegetables with fish with a blender. You should get a consistency similar to puree. Pour the broth from fish and vegetables into a separate bowl.
5. Fry the flour in melted butter and after 3-4 minutes add two tablespoons of the broth.
6. Mix the resulting sauce with mashed fish and vegetables, salt, pour in the cream and pepper. Put the pot on the fire, the soup should boil.
7. The soup is ready, serve hot with fresh herbs. Good appetite!

HEALTHY PURED OATMEAL SOUP

Ingredients:
oatmeal: 100 grams.
egg: one piece.
milk: 800 milliliters.
butter: 70 grams.
salt (to taste).
sugar (to taste)

Cooking method:
1. Rinse the cereal well and cook until cooked.
2. While the cereal is cooking, boil the milk by adding a raw egg to it.
3. Strain the finished oatmeal broth, and wipe the grain itself.
4. Mix the decoction with cereals and add boiled milk with an egg.
5. Boil the resulting mixture for 10-15 minutes over low heat.
6. Add salt, pepper, butter to the soup and pour into bowls. Bon Appetit!

PURED FRENCH CHEESE SOUP

Delicate and refined taste will not leave anyone indifferent!

Ingredients:
hard or processed cheese (at your discretion): 120 grams.
water: one litre.
potatoes: 3 pieces.
carrots: one piece.
bow: one piece.
salt (to taste).
garlic: one clove.
cilantro (to taste).

Cooking method:
1. Take water into a saucepan and put it on the stove to boil along with peeled potatoes.
2. While the potatoes are boiling, grate the carrots and chop the onion. Fry the carrots with onions a little, adding butter.
3. After the potatoes boil, we throw fried carrots and onions to it.
4. Cook vegetables until cooked.
5. Remove the pan from the stove and grind until smooth with a blender.
6. Put the pan on the fire again and do not forget to add cheese. Cook until the cheese is completely melted.
7. Thoroughly stir the finished mixture, add cilantro, finely chopped garlic and salt. You can also add ready-made mushrooms, ham or shrimp to the soup. Bon Appetit!

VITAMIN PURED VEGETABLE SOUP

Pureed vegetable soup is the most versatile, you can change the proportions and composition of the ingredients yourself! The main thing is to observe the level of density.

Ingredients:
zucchini (medium size): 2 pieces.
leeks (optional): one stalk
potatoes: 3 pieces.
carrots: 2 pieces.
broccoli: 300-400 grams.
cauliflower: 200 grams.
dill: one bunch.
cream (10-15%): 250 milliliters.
butter: 60 grams.
salt.
pepper.

Cooking method:
1. Divide the cabbage and broccoli into florets, rinse, salt the water and cook for 15 minutes.
2. Fry the leeks in melted butter, adding the zucchini, and simmer for 8 minutes.
3. Drain the water from under the cabbage and broccoli into a separate container. Simmer all vegetables until fully cooked.
4. While the vegetables are cooking, chop the greens.
5. As soon as the food is ready, remove the pan from the heat and let it cool. Then grind everything in a blender.
6. Salt, pepper and season with cream, then beat all the vegetables again with a blender.
7. The resulting soup can be heated over low heat and served on the table with herbs (optional).

PURED CHICKEN SOUP

Ingredients:
chicken: one carcass.
water: 2.5 liters.
carrots: one piece.
onion: one piece.
parsley: one root.
milk: half a glass.
butter: 60 grams.
vegetable oil: 1 tablespoon.
egg (yolk): one piece.
flour: 2.5 soup spoons.
bay leaf (optional)
salt.
pepper.

Cooking method:
1. Rinse the chicken thoroughly, clean off the giblets and put it on until cooked.
2. At this time, cut the vegetables and stew with vegetable oil.
3. Separate the finished chicken from the bones, cut into small pieces and chop in a blender.
4. Using the broth, bring the chicken to a mushy state. Strain the puree through a sieve and put the dish in the refrigerator for 20 minutes.
5. While the chicken is cooling, puree the vegetables and prepare the sauce. For the sauce, fry the flour with butter until a light golden hue forms. Then add two tablespoons of chicken broth to the flour and cook for 15 minutes.
6. Mix chicken and vegetable puree with sauce. Mix thoroughly. Add cream, egg and parsley. Grind it all again in a blender and put on fire.
7. After the soup boils, you can pour it into bowls.

LITTLE TIPS FOR COOKING PURED SOUPS:

Soup from any cereals will cook much faster if they are initially used in ground form.

All products must be fresh, well cleaned and washed.

If you use frozen meat for cooking, then it is better to defrost it naturally. Microwave singing is not entirely appropriate here.

A very strange but effective secret: the less soup, the tastier it is. Don't try to cook the pot a week ahead.

Common problem: too thin or too thick. To avoid an excessively thick consistency, pour some of the water in which the vegetables were cooked into a separate container. The problem with liquid soup will be solved by a small simple trick: use the number of bowls of water equal to the number of servings.

Keep the order of the products, namely their sequence in cooking.

It is important to remember that each product has its own cooking time. Therefore, some products need to be cooked separately from each other.

Smoked Sausage Soup Recipes

As a rule, soups are boiled with meat, however, it can be successfully replaced with smoked sausage.

THIS SOUP WILL BE LIKE NOT ONLY FOR ADULTS, BUT ALSO FOR CHILDREN, AND IS PERFECT FOR A FAMILY LUNCH.

SOUP WITH SMOKED SAUSAGE - BASIC PRINCIPLES OF COOKING

You can make this soup from just about anything. It can be bean, vermicelli or cheese soup, in any case it will be delicious. Feel free to experiment.

Smoked sausage of any kind is suitable for soup, it will be even tastier if you use several types at once.

Necessary products for soup: potatoes, broth, vegetables, smoked sausage, herbs and spices. The remaining ingredients are added according to the recipe.

Potatoes, carrots and onions are peeled and washed. The potatoes are cut into small pieces. The remaining vegetables are chopped with a knife or with a grater, you can finely chop or grate.

Pour water or broth into the pan, spread the potatoes and put on fire.

Smoked sausage is cut into strips or cubes. When the potatoes are almost ready, pieces of sausage, spices, herbs are added to the pan and boiled for about five minutes.

You can put the vegetables directly into the pan, or make a fry out of them and add them to the soup along with the sausage. At the end, add greens, remove the pan from the heat, and let it brew for about ten minutes. The soup is served hot.

SOUP WITH SMOKED SAUSAGE AND Dumplings

Ingredients:
Smoked sausages - 300 g;
three potatoes;
onions and carrots - 1 pc.;
30 ml vegetable oil;
egg;
a glass of flour;
a pinch of salt and pepper;
greenery.

Cooking method:
1. Wash the peeled potatoes and cut into small pieces. We clean onions and carrots. Chop the onion into small cubes. Cut the carrot in half. Coarsely rub one half, and cut the other into strips. Cut the smoked sausage into cubes or sticks.
2. Pour two and a half liters of water or broth into the pan and put it on the stove. As soon as the water boils, spread the potatoes, half the onions and carrots, cut into strips.
3. Sift the flour into a bowl, drive an egg into it. Gradually add warm water and mix with a spoon. Knead a soft, elastic dough.
4. Heat the vegetable oil in a frying pan, and put the grated carrots and finely chopped onions into it. Simmer over medium heat, stirring constantly, for three minutes.
5. Put the roast and sausage into the pan (if desired, you can fry with vegetables). Salt and pepper.
6. Tear off small pieces from the dough and dip them into the boiling soup. We continue to cook for another ten minutes on low heat. We spread finely chopped greens in the soup.

SOUP WITH SMOKED SAUSAGE, LENTILS AND PARMESAN

Ingredients
lentils - half a kilogram;
450 g smoked sausage;
grated parmesan - 200 g;
150 g of onion;
carrots - 200 g;
800 g of fresh tomatoes;
clove of garlic;
half a lemon;
two liters of broth;
bay leaf;
oregano, basil, nutmeg and black pepper - 5 g each;
salt.

Cooking method
1. Put a heavy-bottomed saucepan on the fire and pour in quite a bit of oil. Cut the sausage into large enough pieces, send it to the pan and fry until golden brown.
2. Peel and wash carrots and onions. Chop the onion finely, and grate the carrots with long chips. Put the vegetables to the sausage and fry until translucent.
3. Wash the tomatoes, wipe with a napkin, pour over with boiling water, free them from the skin and cut into small cubes.
4. When vegetables with sausage are fried, season them with spices and chopped garlic. Heat for a minute and add tomatoes. Continue frying for a couple more minutes.
5. Pour the stock into the pot. Pour the sorted and washed lentils into the soup, put the bay leaf and salt. Simmer for about an hour until the lentils are cooked through. Squeeze the juice of half a lemon into the soup. Add 100 g of grated parmesan, mix well and wait until the soup boils. Divide the hot soup among bowls, sprinkle with a pinch of grated Parmesan and serve.

SOUP WITH SMOKED SAUSAGE AND LEEK

Ingredients:
230 g smoked sausage;
60 g butter;
900 g leek (light green and white part);
450 g potatoes;
20 g flour;
4 cups of chicken broth;
a pinch of ground pepper and salt.

Cooking method:
1. Cut off the dark green part of the leek. Cut the rest lengthwise into two halves and chop into thin half rings. Place the onion in a deep bowl and wash in several waters.
2. Cut the sausage into circles and fry in a thick-walled pan until brown. Put the fried sausage on a napkin to drain excess fat. Peel and wash onions and potatoes. Chop the onion finely, and cut the potatoes into arbitrary pieces.
3. In the same pan, put the butter, put the onions and potatoes in it, fry, stirring constantly, for about five minutes, until the vegetables soften.
4. Sprinkle vegetables with flour and continue to fry for another minute. Then add the broth in a thin stream and bring to a boil. Twist the fire and cook the soup until cooked for about a quarter of an hour.
5. Pour one and a half glasses of soup, and puree it with a blender. Pour the puree into a saucepan, put the fried sausage, salt and pepper. Serve the soup in serving bowls, sprinkled with chopped herbs.

SOUP WITH SMOKED SAUSAGE, CABBAGE AND APPLES

Ingredients:
half a fork of cabbage;
two carrots;
400 g smoked sausage;
900 g chicken broth;
bulb;
two apples;
50 g celery;
a pinch of cumin seeds;
salt and ground black pepper - on the tip of a knife.

Cooking method:
1. Peel carrots and onions, wash. Remove the top leaves from the cabbage. Finely chop all vegetables except cabbage. Chop the cabbage into short strips. Peel the apples, cut the core and cut into small cubes. Cut the smoked sausage into slices. Finely chop the celery with a knife.
2. Put a large saucepan on the fire and dissolve the butter in it. Put all the vegetables, add the cumin seeds and simmer, stirring constantly for about eight minutes, until the vegetables become slightly soft.
3. Pour chicken broth over vegetables, add chopped sausage, small cubes of apples, salt and pepper. As soon as the soup boils, reduce the heat and simmer for about half an hour, stirring occasionally.

PEA SOUP WITH SMOKED SAUSAGE

Ingredients:
250 g of peas;
hunting sausages - 200 g;
three potatoes;
carrots and onions - 1 pc.;
50 g vegetable oil;
greenery;
200 g slices of loaf for croutons.

Cooking method:
1. Rinse the peas, put them in a deep plate and fill with water, leave to soak until the morning. The next day, put it in a saucepan, add about a liter of oxen and put on fire. As soon as the peas boil, remove the foam, salt and cook for 20 minutes. Then remove from heat, cool slightly and puree it with a blender.
2. Cut the peeled potatoes the way you are used to. Rinse greens under a tap, shake off excess moisture and chop. Peel the carrots and onions, wash and chop: onions - in small cubes, and carrots in large chips.
3. Put the pan on the fire, heat the oil in it, put the vegetables and fry until they soften. Remove the skin from the sausage and cut into small strips.
4. Add potatoes to the boiling pea puree, boil for a quarter of an hour, then put the roast and sausage, salt, and cook for another two minutes.
5. Cut the loaf into cubes and fry, salting, in a pan until golden brown.
6. Cover the finished soup with a lid and insist for several minutes. Before serving, mix well, pour the soup into bowls and sprinkle with breadcrumbs.

BUCKWHEAT SOUP WITH SMOKED SAUSAGE

Ingredients:
smoked sausages and potatoes - 200 g each;
50 g of buckwheat;
carrots and onions;
Bay leaf;
a pinch of pepper and salt.

Cooking method:
1. Put a pot of water on the stove, put a peeled onion and a few bay leaves in it. Peel the carrots, wash and grate with large chips. Add it to the pot and continue cooking over low heat.
2. Cut the smoked sausage into strips. Put a saucepan on the fire and grease it with oil. Put the sausage in it and fry until golden brown. Cover the plate with a napkin, and put the fried sausage in it.
3. Peel the potatoes, wash and cut into slices as you are used to. Place it in the pot as soon as the broth boils and boil for 20 minutes. After this time, put the sorted and washed buckwheat into the soup, salt, pepper and continue cooking for another 8-10 minutes. Add the sausage, boil for a minute, remove the pot from the heat, cover and leave the soup for another 10 minutes.

SOUP WITH SMOKED SAUSAGE AND PASTA

Ingredients:
smoked sausage - 400 g;
potatoes - 2 pcs.;
small pasta - 200 g;
half an onion and a carrot;
two bay leaves;
parsley (greens) - a small bunch;
peppercorns - 5 pcs.;
vegetable oil;
salt.

Cooking method:
1. Pour one and a half liters of water into the pan, put it on the stove and boil.
2. Clean the sausage from the film, cut into small strips, and fry in an almost dry frying pan until golden brown. Add it to the soup and simmer for 7 minutes.
3. Clean and wash vegetables. Chop the onion and grate the carrot into small chips. Put the vegetables in the pan where the sausage was fried and fry until golden brown. Transfer the roast to a saucepan.
4. Peel the potatoes, wash, cut into cubes and add to the soup. Sprinkle with spices and add bay leaf. Continue to simmer the soup over low heat for 25 minutes. Then put out the fire, cover the pan with a lid and leave for ten minutes. Pour the soup into serving bowls, season each with a pinch of chopped herbs, and serve.

SOUP WITH SMOKED SAUSAGE AND CHEESE Dumplings

Ingredients:
broth - one and a half liters;
200 g smoked sausage;
tomato paste - 10 g;
carrot - half a root crop;
vermicelli - 50 g;
some green onions;
butter - 20 g;
cheese - 50 g;
flour - two tbsp. l.;
egg.

Cooking method:
1. Peel and chop the carrots with a coarse grater. Free the sausage from the film, and cut into strips or cubes. Lightly fry it in hot oil, then add the carrots, continue to fry for another three minutes. Add tomato paste to the fry, stir and remove from heat.
2. Put the vermicelli and roast into the boiling broth, mix and simmer.
3. Finely grate the cheese, put it in a bowl, add butter, egg and flour to it, salt and knead the dough. Form small dumplings with a teaspoon and quickly drop them into the simmering soup. Cook until dumplings float to the surface. Serve the soup with finely chopped green onions.

SOUP WITH SMOKED SAUSAGE AND MELTED CHEESE

Ingredients:
potatoes - 4 pcs.;
rice - half a glass;
bulb;
two potatoes;
half a kilogram of processed cheese;
fatty sausage - half a stick;
clove of garlic;
seasoning for soup, pepper and table salt;
greenery.

Cooking method:
1. Pour water into a saucepan and put it on fire, boil. Peel the potatoes, wash, cut into small cubes and pour it into boiling water. Free the smoked sausage from the film, and cut into arbitrary pieces. Onions, garlic and carrots, peel, rinse and chop very finely. Rinse the greens under the tap, shake off and chop with a knife.
2. Put the saucepan on the fire, lightly grease with oil, put the sausage and fry until it starts to release juice. Then add carrots and onions and simmer everything together for about seven minutes.
3. Grind the cheese on a coarse grater and put it in the broth, cook, stirring, until it is completely dissolved. When the potatoes are almost ready, put the sorted and washed rice into the pan and mix. Season the soup with sauté, salt and pepper. Shortly before the end of cooking, add finely chopped garlic. Sprinkle with herbs, turn off the heat, cover and leave to infuse for 10 minutes.

SOUP WITH SMOKED SAUSAGE - TIPS AND TIPS FROM COOKING

Put the sausage on a dry or lightly greased pan, as it will release its fat during the frying process. It will be quite enough to fry onions and carrots.

If you are making soup with processed cheese, then it is better to take soft cheese in boxes for this. Sausage cheese can also be used, but it will take a long time to dissolve.

Garlic is added to the soup only at the final stage.

Ready soup must be left for a while to infuse, only after that it can be served at the table.

Greens can be added a few minutes before readiness or directly to the plate.

If you want the soup to be less high-calorie, you can not do frying, but add vegetables and sausage immediately directly to the pan.

SOUP WITH SAUSAGES: noodles, solyanka, egg, tomato

Probably, there is not a single housewife who would not cook soup with sausages. This dish is known to everyone, since student times, when there is neither time nor money, but you want to cook something tasty.

There are many recipes for soup with sausages.
This soup can be made from just about anything. It can be vegetable, vermicelli, cheese or pea soup.
And of course, meat hodgepodge is not complete without sausages.

SOUP WITH SAUSAGES - BASIC PRINCIPLES OF COOKING

For soup take boiled or smoked sausages. It's not essential. The main thing is that they are fresh and of high quality.

To begin with, boil vegetable or meat broth. Peeled and chopped vegetables are fried in a pan. Shortly before the end of frying, add sausages cut into circles or cubes, and stew for a few more minutes over low heat.

Put the cubed potatoes into the broth and boil it until tender. Then put the rest of the ingredients and continue to cook. A quarter of an hour before readiness, a roast with vegetables and sausages is laid out in the soup. The soup is seasoned with herbs, herbs and salt. Rich, fragrant and hearty soup is ready!

SOUP WITH SAUSAGES AND PASTA

Ingredients:
60 g tomato paste;
300 g of sausages;
2 onions;
vegetable oil;
a head of garlic;
green salad;
150 g pasta;
table salt;
one and a half liters of chicken broth;
curry;
cheese.

Cooking method:
1. Free the garlic and onion from the peel, rinse and finely chop with a sharp knife. Heat the oil in a frying pan, put the onion in it and fry until it acquires a golden hue. Then add chopped garlic and keep on fire for another minute. Transfer to a bowl.
2. Free the sausages from the film and cut into circles. Put them in the pan where the onion was fried, and fry, stirring constantly until golden brown. Add tomato and mix well.
3. Boil pasta separately. Pour a liter of purified water into the broth, pour everything into a saucepan and heat. Put the pasta, onion-garlic fried and fried sausages into the heated broth. Salt, season the curry, and cook for another ten minutes. Wash lettuce leaves and cut into strips. Add salad to bowl of soup and top with grated cheese.

TOMATO SOUP WITH SMOKED SAUSAGES

Ingredients:
half a kilogram of smoked sausages;
a bunch of dill;
300 g cabbage;
rast. butter;
four potatoes;
black pepper and table salt;
bulb;
10 ml of table vinegar;
garlic - 2 cloves;
a glass of beef broth;
65 g of tomato paste.

Cooking method:
1. Peel and cut the onion into thin rings. Transfer to a large pot of hot oil and sauté the onion until soft.
2. Remove the film from the sausages and cut into circles. Put them in a pan with fried onions. Continue to fry, stirring, for five minutes.
3. Peel potatoes, wash and chop into small pieces. Chop the cabbage into squares.
4. Pour two liters of boiling water into the pan, boil, and add chopped vegetables. Boil for a quarter of an hour.
5. Dilute tomato paste with beef broth. Pour this mixture into a saucepan.
6. Season the soup with crushed garlic, black pepper and salt. Pour in table vinegar, stir, and remove the pan from the stove. Serve the soup sprinkled with finely chopped herbs.

SPICY SOUP WITH LENTILS AND SMOKED SAUSAGES

Ingredients:
2 carrots;
red and black ground pepper, sea salt;
250 g lentils;
garlic - to taste;
75 g of tomato paste;
500 g smoked sausages.

Cooking method:
1. Wash the lentils thoroughly, fill it with three liters of purified water and set to boil. Add tomato and season with red pepper.
2. Clean the sausages from the film and cut into small slices. Peel the carrots, rinse and grate coarsely. Finely chop the peeled garlic with a sharp knife, or pass through a press.
3. Fry carrots until soft in oil, add garlic and simmer for another minute. Then lay out the slices of smoked sausages, season with peppers and fry until the sausages are golden brown. Add tomato paste and simmer for five minutes.
4. We shift the frying into lentils and continue to cook until the latter is soft.

TOMATO SOUP WITH PORK, BEANS AND SAUSAGES

Ingredients:
pork - 400 g;
400 g canned beans;
four sausages;
three potatoes;
65 g of tomato paste;
30 g vegetable oil;
3 large tomatoes;
2 onions;
garlic - 3 cloves.

Cooking method:
1. Put the washed piece of pork in a five-liter saucepan, add peppercorns and bay leaves. We will cook the broth on the slowest fire for about an hour.
2. We clean the sausages from the film, cut into circles and fry in a small amount of oil until a delicious crust appears. Transfer to a separate plate.
3. Put the finely chopped onion into the same pan and fry until transparent. Then add chopped garlic and fry for another minute. We also put coarsely chopped tomatoes here and stew a little. Add tomato paste, a little drinking water, mix intensively and keep on fire for another two minutes.
4. Peel the potatoes, wash well and cut into small pieces. We put it in a boiling broth and continue to cook for about seven minutes.
5. Combine sausages with dressing and transfer to soup. Open a jar of beans, drain the liquid, and add the contents to the soup. Cook for another five minutes. Serve the soup by adding a spoonful of sour cream to the plate.

SOUP WITH SAUSAGES "WINTER EVENING"

Ingredients:
250 g of sausages;
sea ​​salt;
half a kilo of Brussels sprouts;
2 tsp. paprika and ground nuts;
1500 ml of meat broth;
50 g of tomato paste;
2 onions;
butter - a small piece.

Cooking method:
1. Peel the onion, rinse and cut into small cubes. Put the Brussels sprouts in a colander and rinse under the tap. We cut it into quarters. Remove the film from the sausages and cut into circles.
2. Dilute tomato paste in the broth, pour it into a saucepan and boil. Add cabbage to the boiling broth and cook for ten minutes.
3. Season the soup with salt and paprika. Pour the soup into bowls, add ground walnuts and serve.

CHEESE SOUP WITH SAUSAGES

Ingredients:
2500 ml of purified water;
200 g of sausages;
2 processed cheese;
75 g sour cream;
five potatoes;
100 g of greens;
a clove of garlic;
leek;
carrot - 130 g.

Cooking method:
1. Peel the potatoes, wash and cut into bars. Peel the carrots from the peel and chop into small cubes. Remove the husk from the garlic and crush it through a press. Chop the washed leek into slices. Cut the peeled sausages into circles.
2. Put a pot of water on the stove, boil and add potatoes to the water.
3. While the potatoes are cooking, roast them. Put the leeks into the hot oil, fry for a couple of minutes, add the sausages and continue to fry for another two minutes. Put the carrots in the pan and fry for another five minutes.
4. Cut the processed cheese into thin, transverse slices. When the potatoes are ready, dip the cheese slices into the soup. Stir until it is completely dissolved. Add roast, cook for five minutes, then salt and sprinkle with fresh, chopped herbs. Turn off the heat, add crushed garlic and sour cream.

SOUP WITH SAUSAGES IN ITALIAN

Ingredients:
25 ml of olive oil;
225 g canned beans;
450 g of sausages;
150 g pasta;
onions - 2 pcs.;
800 g of canned tomatoes;
garlic - 2 cloves;
900 ml chicken broth.

Cooking method:
1. Pour the oil into a saucepan and heat it over moderate heat. Put sausages chopped into circles in a saucepan. Fry until they are golden brown. Transfer to a separate bowl.
2. Put the chopped onion into the pan and sauté it until golden brown. Then add finely chopped garlic and sauté for another minute. Remove the tomatoes from the jar into a deep plate, mash them with a fork and add them to the pan.
3. Pour in the chicken broth, bring to a boil, turn the heat down and continue to cook, covered for 25 minutes.
4. Put canned white beans, fried sausages and pre-boiled pasta into the soup. Let it simmer for a couple more minutes and serve sprinkled generously with parmesan.

SOUP WITH SAUSAGES "SNERT"

Ingredients:
pork ham - 500 g;
two tubers of potatoes;
500 g split peas;
salt and black pepper;
100 g bacon;
1 celery stalk;
4 smoked sausages;
1 celery root;
onions - 2 pcs.;
2 leeks;
large carrots.

Cooking method:
1. Rinse the peas well. Cut the bacon into strips. Put the peas in a deep saucepan, pour in the water, add the bacon and ham. Boil, remove the foam with a slotted spoon.
2. Drain the water, rinse the peas with meat again and fill everything with clean water. Boil again.
3. Carrots, potatoes and celery root, peel and cut into large enough. Rinse the leek, cut lengthwise and chop into large half rings.
4. Transfer the vegetables to the soup and cook until the peas are boiled. Then take out the meat, remove the casing and separate it from the bone. Cut the pulp into small pieces. Return the meat back to the soup.
5. Remove the film from the sausages and chop them into circles. Salt and pepper. Serve the soup with black bread.

EGG SOUP WITH SAUSAGES

Ingredients:
250 g of sausages;
50 g butter;
700 g potatoes;
salt, green onion and black pepper;
60 g sour cream;
2 eggs.

Cooking method:
1. Peel the potatoes, wash them, and cut into large pieces. Boil until done.
2. Remove the film from the sausages and chop them with a knife into thin slices. Place sausages in hot oil and fry until browned.
3. Put sour cream in a deep plate, break eggs to it and beat with a whisk.
4. Drain the water from the potatoes and use a potato masher to mash them. Pour the broth back into the pan and put the mashed potatoes in it. Add sausages to the soup and cook for five minutes.
5. Stirring continuously, gradually pour in the mixture of eggs and sour cream. Put finely chopped onions and spices in soup bowls.

SOLYANKA WITH SMOKED MEATS

Ingredients:
half a kilogram of beef;
six sausages;
four pickled cucumbers;
hops-suneli;
olives - 400 g;
100 g of tomato paste;
200 g of pork balyk;
2 onions;
50 g flour;
hunting sausages - 3 pcs.

Cooking method:
1. Wash the beef and cook the broth from it. Remove the cooked meat and cut into cubes. Send it back to the broth.
2. Remove the olives from the marinade. Cut each in half. Cut pickled cucumbers into cubes. Transfer the chopped olives and cucumbers to the broth. Boil for a quarter of an hour.
3. Chop sausages and other smoked meats into small pieces. Put in a dry frying pan, lightly fry and add to the broth.
4. Fry the chopped onion in oil, add flour and fry with the onion for a couple of minutes. Add tomatoes, stir vigorously and turn off the heat.
5. Put the roast in the soup. Season with spices and cook for five minutes. Close the lid and leave for about half an hour. Put a slice of lemon and sour cream in a bowl of soup.

SOUP WITH SAUSAGES - TIPS AND TIPS FROM EXPERIENCED HOUSEWARE

Salt the soup only after the main products are cooked. Spices and bay leaf are added at the very end.

Leave the cooked soup with sausages under the lid for at least ten minutes. This will make it taste much better.

Tadd tomato paste and pickled cucumbers to the soup before the end of cooking.

Cook the soup only on moderate heat, so as not to allow intense boiling. With slow languishing, it will turn out rich and fragrant.

Vegetable soup with dumplings - tasty, satisfying and healthy!

Soup with dumplings is a long-forgotten recipe against the background of modern first courses: borscht, pickles, etc., but it is in no way inferior to them in taste, and in terms of economy it even overtakes, because it consists of the most ordinary products that everyone can find at home and you don’t even need to purchase them additionally!

Dumplings can be cooked literally in every soup, but it is better not to overload complex first courses with them, but add them to vegetable soups and meat broths, where they will best reveal their appetizing taste. And so that the dumplings do not turn out fresh - add salt and spices to them!

To make 4 servings of dumpling soup you will need:
- 1/2 head of cabbage;
- 1 chicken egg;
- 4 potatoes;
- 1 onion;
- 1 bunch of spinach;
- 1 tbsp. wheat flour;
- 0.5 tsp salt;
- 0.5 tsp seasonings;
- 2-3 bay leaves for flavor;
- 20 ml of vegetable oil.

To make your vegetable soup rich and appetizing, first fry the onion in vegetable oil. To do this, peel the onion head from the husk and rinse it in water, and then chop it into cubes. Heat vegetable oil in a saucepan or saucepan with a non-stick bottom and add the chopped onion to it. Saute until soft for 3-5 minutes, depending on the size of the cut.

Peel the potato tubers from the skin and also rinse in water. Cut into large cubes and add to the fried onions. Let the crust on the potato cubes set for 2 minutes while frying, then pour in the hot water. The amount of water depends on your taste, pouring more - get a thin soup, less - thicker. However, do not forget that dumplings will also be present in your first course - they will take up half the saucepan or pan.

Then chop half a head of cabbage and add it to the boiling water.

Do the same with spinach. Cut the washed spinach into strips, discarding the tails, and place in a saucepan.

Beat the chicken egg with a whisk, salt it and add the seasonings of your choice. Add wheat flour and knead the dough like for pancakes. It should be thick, but not steep.

Reduce the heat on the stove to a minimum and use a teaspoon to spread the dough into the boiling soup in portions, trying not to touch one with the other. The fire must be reduced, as a strong boiling liquid will not allow the dough to seize on the outside and will divide it into pieces, and you will end up with a film of dough on the surface of the soup.

Having laid out all the dough in this way, salt the soup and add a few bay leaves. Cover and simmer for about 2 minutes. During this time, the dumplings will approximately double in size.
Pour the soup into deep serving bowls and serve with mayonnaise or sour cream, do not forget to sprinkle with chopped green onions.

Borscht with pickled seaweed

Composition: Medium-sized potatoes - 2 pcs., Pickled sea cabbage - 100 g, beets - 2 pcs., onions - 1 head, carrots - 1 pc., tomato paste - 1 tbsp. spoon, sugar - 1 teaspoon, vinegar - 1 teaspoon, salt, black peppercorns, bay leaf, spices, herbs - to taste.

Cut carrots, beets and onions into strips. Pour some water into the pan, add tomato paste, sugar and vinegar, put the vegetables. Simmer for 30 minutes. Then put the pickled cabbage and simmer for another 15 minutes. Put the potatoes in hot water or broth and boil until half cooked. Put vegetables, bay leaf, spices, salt and cook until tender - 15 minutes. When serving, add finely chopped greens and sour cream to the borscht.

"Soup of Wisdom"

Composition: Potatoes - 3 pieces, beef - 300 g, onion - 1 piece, grated pumpkin - 4 tbsp. spoons, carrots - 2 pcs., flour - 1 tbsp. spoon, poppy seeds - 2 tbsp. spoons, vegetable oil - 2 tbsp. spoons, parsley - 2 tbsp. spoons, bay leaf - 2 pcs.

Cut the meat into small pieces. Salt and roll in flour, then fry in oil and put in a saucepan. Fry the chopped onion in the same pan, add it to the meat. Cut the pumpkin and potatoes into pieces, put in the soup along with poppy seeds and bay leaf. Salt. Add 1 liter of water, boil, close the lid and cook over low heat for 1.5 hours.

At the end of cooking, add chopped herbs to the soup and let it brew for half an hour. You can add dill instead of fresh parsley.

Sauerkraut soup with squid

Composition: Potatoes - 4-5 pieces, sauerkraut - half a medium fork, squid - 7-8 pieces, carrots - 2 pieces, parsley, root - 2 pieces, onion - 2 pieces, tomato paste - 2 tbsp. spoons, margarine or vegetable oil - 2-3 tbsp. spoons, green onion - 1 bunch, sour cream - 80 g, bay leaf, black peppercorns, salt - to taste.

Peel and rinse the squids thoroughly, boil in salted water over low heat for 3-5 minutes, cut into strips. If the sauerkraut is very acidic, rinse it in cold water and squeeze out a little. Put in a saucepan, add half the indicated amount of tomato paste, fat, a little water. Simmer everything for about an hour. Fry chopped onion, carrot and parsley root with the addition of the rest of the tomato paste using fat. 15 minutes before the end of the stew, add the fried vegetables to the cabbage. Put water on the fire, and when it boils, put the potatoes, cut into slices or small whole tubers. After the potatoes have been cooked for 15-20 minutes, put the stewed cabbage, squid, peppercorns, salt, bay leaf and cook until tender.

Before serving, put sour cream and chopped green onions in ready-made cabbage soup.

Rostov ear

Composition: Small fish - 1 kg, pike perch - 500 g, potatoes - 6 pcs., onions - 2 heads, parsley, root - 2 pcs., red tomatoes - 4 pcs., butter - a bar with a tablespoon, pepper, herbs, salt - taste.

Rinse and peel the potatoes, cut the vegetables into slices. Cut the pike perch into fillets, leaving the skin and bones, cut into pieces. Boil the broth from fish trifles and strain it. Then put potatoes and vegetables in it. Lay the pieces of pike perch 15 minutes before the end of cooking, then add tomatoes, spices and cook the fish soup until tender. Season the finished soup with butter.

South Bohemian Soup

Composition: Potatoes - 8 pcs., Eggs - 3 pcs., Water - 4 cups, champignons - 5-8 pcs., Onions - 1 head, flour - 2-3 tbsp. spoons, parsley - 1 leaf, salt, vinegar, dill, cumin - to taste.

Cut the peeled potatoes into cubes and cover with water. Pour in enough water to completely cover the potatoes. Season with bay leaf, cumin, chopped onion and cook until the potatoes are fully cooked. Cut the mushrooms into slices and put in a saucepan after the potatoes have completely softened, then continue to cook, stirring from time to time. Combine the flour with sour cream, mix well, add the mixture to the potatoes. Lower the heat and continue to cook, stirring occasionally so that the soup does not burn or lumps form. Whisk the eggs one at a time and carefully pour into the simmering soup, stirring with a fork. You can also boil eggs separately in water with the addition of vinegar. Pour the finished soup into bowls and sprinkle with dill.

Sour potato soup with mushrooms

Composition: Medium-sized potatoes - 4-6 pcs., Fat - 1-2 tbsp. spoons, flour - 2 tbsp. spoons, garlic - 1 clove, water - 4 cups, dried mushrooms - 6-8 pieces, parsley - 1 leaf, sour cream - 1 cup, ground black pepper, sugar, salt - to taste.

Fry the flour with fat, add chopped garlic, fry and cover with water. Salt. Peel potatoes, cut into cubes and place in water. Rinse the mushrooms, chop and also put in the broth. Add bay leaf, pepper and cook until tender. Pour flour mixed with sour cream into the finished soup, boil everything and add sugar.

Soup with cheese

Composition: Potatoes - 6-7 pieces, grated cheese - 0.4 cups, parsley - 1 bunch, celery - 2-3 sprigs, butter - 30 g, water - 3 cups, lemon - 1 pc.

Rinse and peel the potatoes, cut them into cubes and put them in boiling water. Mix the chopped feta cheese with finely chopped greens and add to the potatoes cooked until half cooked. Put the butter there and bring the soup to a boil. Serve with lemon slices.

Pickle with rice

Composition: Chicken - half a carcass, potatoes - 3 pieces, carrots - 2 pieces, onions - 2 heads, pickled cucumbers - 5 pieces, parsley - 2 roots, rice - 0.5 cups, pickle - 1 cup, bay leaf - 2-3 pieces, mayonnaise or sour cream - to taste.

Cut the chicken into large pieces and put together with the peeled carrots, parsley and onion (in the husk) in cold water. Bring to a boil, remove the foam, salt, cook until the meat is ready. Then take out the meat and vegetables, strain the broth. Remove the meat from the bones and put back into the broth. Peel the potatoes and cut into cubes, add to the meat. Rinse the rice, add to the pot and cook for 10 minutes. Pour cucumbers with cold water and stew for 15 minutes, then cut into strips and put in soup. Add brine, bay leaf and other seasonings. Stew carrots and onions in oil and put in soup. Boil 15 minutes. When serving, sprinkle the pickle with chopped herbs and season with mayonnaise or sour cream.

homemade okroshka

Composition: Potatoes - 3 pcs., Bread kvass - 4 cups, fresh cucumber - 2 pcs., Beef or pork meat - 100 g, chicken - 100 g, boiled chicken eggs - 2 pcs., mustard - 1 teaspoon, dill greens, parsley, celery, green onion, salt, black pepper - to taste, sour cream for dressing.

Boil the meat until done. Peel potatoes, cut into cubes and mix with chopped meat. Chop onion, rub with salt and pepper. Add yolks, mustard, a little kvass and grind everything into a pulp. Put this dressing to vegetables and meat, mix and refrigerate for half an hour. Add chopped greens, pour kvass and mix. Before serving with vegetables and meat, add chopped egg whites and sour cream to the okroshka, mix. Instead of meat, you can use boiled sausage.

Soup with cheese balls

Composition: Potatoes - 4 pcs., Water - 3 l, chicken leg - 1 pc., Onion - 1 head, carrots - 1 pc., thin vermicelli - 0.5 cups, dried mushrooms - 2 pcs., greens, bay leaf, salt, black pepper - to taste.

For balls: cheese - 50 g, chicken egg - 1 pc., Breadcrumbs - 2 tbsp. spoons, vegetable oil - 3 tbsp. spoons.

Boil chicken in salted water, add dried mushrooms for flavor. Divide the meat into pieces and cut into cubes, then put back into the broth. Peel and cut the potatoes, put in the soup and cook for 10 minutes. Grate the cheese on a fine grater and combine it with the egg and breadcrumbs. Roll into balls and put them in the soup. Cut carrots and onions, stew them in oil. When the balls float, add the roast to the soup. Then pour in the vermicelli, put the bay leaf, herbs, salt and cook until tender. A little secret: try not to put a lot of crackers in the dough for cheese balls so that it is not very dense. Roll into balls after moistening your hands with water.

Shchi dairy

Composition: Potatoes - 3 pcs., Water - 6 cups, cabbage - 0.3 medium heads, carrots - 1 pc., onions - 1 head, milk 3% fat - 2 cups, dill, salt - to taste, butter creamy - 3 tbsp. spoons.

Boil water and add diced potatoes. Chop the cabbage into strips, add to the potatoes and cook until tender. Chop the onion, cut the carrot into thin strips or grate on a coarse grater. Roast vegetables and add to soup. Then pour in hot milk and salt, bring to a boil. Sprinkle with chopped dill when serving.

Mushroom soup

Composition: Potatoes - 2-3 pieces, broth or water - 8 glasses, fresh mushrooms - 250 g, processed cheese - 2 pieces, carrots - 1 piece, onion - 1 head, herbs, salt - to taste.

Peel and cut the potatoes into cubes, put in boiling water or broth. Wash the mushrooms and cut them into slices, put half of the mass into the broth and cook for 15 minutes. Grate the cheeses on a coarse grater and add to the soup 3 minutes before readiness, stirring until they are completely dissolved, cool. Grate the carrots on a coarse grater, chop the onion and lightly fry them in oil. Add the second half of the mushrooms to them and simmer over low heat until tender. Put the boiled potatoes and mushrooms in a blender, pour in the broth and grind into a puree. Put the resulting mixture back into the pan, add the remaining broth and put on fire. After that, add the fried vegetables and mushrooms, salt and cook for a few minutes. At the end, add greens.

Cream soup with white sauce

Prepare a white chicken broth sauce (see Mandarin Chicken Soup), cook for 40 minutes, add tomato sauce, then add pasta, cooked and cut into 5 mm pieces, slices of cooked truffles, ham and porcini mushrooms. Season the soup with fresh cream and egg yolks and add the butter.

Composition: chicken sauce - 600 g, tomato sauce - 150 g, pasta - 75 g, truffles - 10 g, ham - 25 g, mushrooms - 25 g, cream - 50 g, egg - 1 pc., butter - 25 g.

Chicken soup with tangerines

Boil the chicken, separate the meat from the bones, leave a part of the fillet for a side dish, and pass the rest of the meat two or three times through a meat grinder and, adding 2-3 tablespoons of cold broth, rub it through a sieve.

Fry the flour with two tablespoons of butter, dilute with four cups of hot broth, bring to a boil and boil for 1-3 minutes. Strain the resulting sauce, put the chicken puree into it, mix and, if the soup is very thick, dilute with hot broth and bring to a boil. Then remove from heat, salt, season with butter and egg yolks mixed with milk.

When serving, put finely chopped fillet and fresh tangerine slices into the soup. Serve the croutons separately.

Composition: chicken - 700 g, butter - 4 tbsp. spoons, flour - 2 tbsp. spoons, tangerines - 4 pcs.; for dressing: eggs - 2 pcs., cream or milk - 1 cup.

Chicken puree soup

Boil the chicken, separate the meat from the bones, leave a little fillet for garnish, and pass the rest of the meat two or three times through a meat grinder and, adding 2-3 tablespoons of cold broth, rub through a sieve. Fry the flour with two tablespoons of butter, dilute with four cups of hot broth and boil for 20-30 minutes. Strain the resulting sauce, put the chicken puree into it, mix and, if the soup is very thick, dilute with hot broth and bring to a boil. Then remove from heat, salt, season with butter and egg yolks mixed with milk. When serving, put finely chopped fillet into the soup. Serve the croutons separately.

Composition: chicken - 1 pc., flour - 2 tbsp. spoons, oil - 4 tbsp. spoons; for dressing: eggs - 2 pcs., milk or cream - 1 glass.

Game puree soup

Prepared poultry (pheasant, black grouse, hazel grouse, partridge) first fry, and then cook for 20–30 minutes in meat broth with roots and leeks; at the same time, the game will better retain its characteristic aroma and taste. Separate the meat of the finished game from the bones, leave a part of the fillet for garnish, and pass the rest of the meat 2-3 times through a meat grinder, add 2-3 tablespoons of cold broth, mix and rub through a sieve.

Further preparation, as well as dressing and serving the soup are carried out in the same way as chicken soup.

Composition: pheasant or black grouse - 1 pc. (or hazel grouse or partridge - 2 pcs.), third-grade meat for broth - 500–600 g, flour - 2 tbsp. spoons, leeks - 1 pc., carrots - 1 pc., parsley - 1 pc., oil - 4 tbsp. spoons; for dressing: egg - 2 pcs., milk or cream - 1 glass.

Poultry soup

Boil the prepared bird carcass until tender, separate the flesh from the bones. For garnish, cut the poultry fillet into thin strips, pour over a small amount of broth and boil. Pass the rest of the pulp through a meat grinder with a frequent grate and wipe through a sieve. The soup is prepared as above. Season the finished soup with lezon. When serving, put the chopped poultry fillet in the soup puree.Serve the croutons separately.

Composition: poultry (chicken, turkey, duck, chicken) - 150 g, carrot - 20 g, parsley (root) - 20 g, onion - 20 g, wheat flour - 40 g, butter - 40 g, water - 800 g, toast; for lezon: milk -150 g, egg - 0.25 pcs.

The most important secret when cooking any dish: cook with soul and the result will surprise you!

Sometimes proper dietary nutrition is the first step to a successful recovery. Restrictions in the diet help to establish the activity of many organs, improve the general condition, get rid of unpleasant symptoms in a variety of diseases. Most often, dietary nutrition is recommended for patients with diseases of the digestive tract. However, only a doctor can choose the right diet, focusing on the individual characteristics of the patient. So quite often patients need to wipe the food. Let's talk on this page www.site about how pureed food is prepared, we will give recipes for this.

When is a pureed food diet necessary?

Pureed food is indicated for people who suffer from peptic ulcer of the stomach and duodenum, gastritis or pancreatitis, if the listed ailments are in the acute stage. At the same time, the features of building a diet may differ depending on the type of disease and on the level of acidity of the stomach.

Pureed food provides maximum sparing of the digestive tract, which reduces inflammation, stimulates tissue regeneration, and reduces discomfort during illness.

Recipes

potato soufflé

To prepare such a dish, you need to prepare half a medium potato tuber, half a glass of milk, half an egg and a tablespoon of butter. In addition, you will need some salt.

Peel and boil the potatoes, then rub them through a sieve. Pour milk into it, add the yolk and part of the butter. Mix well and gently, stirring constantly, combine this composition with egg white, whipped into a stable foam. Transfer the resulting mixture to a bowl greased with oil and cook in a water bath for half an hour.

Omelet with steamed meat

To prepare such a dish, you will need a couple of eggs, half a tablespoon of butter, half a glass of milk, as well as one hundred and seventy grams of lean meat and some salt.

Skip the boiled and cooled meat twice through the meat grinder. Beat the eggs, add salt and combine with milk, without stopping whisking. Combine the resulting homogeneous mass with the rolled meat and mix well. Transfer such a blank to a mold, lubricating it with oil, and cook in a steam bath.

Curd pate with carrots

To prepare such a dish, you need to prepare three tablespoons of low-fat cottage cheese, a tablespoon of pasteurized milk, two-thirds of a medium carrot, and a little salt.

Wash and boil the carrots, then peel and grate. Rub the cottage cheese through a sieve and rub it thoroughly with milk. Next, add the resulting mixture, combine it with grated carrots and mix thoroughly.

meat cheese

To prepare such a dish, you need to prepare forty-five grams of boiled beef, five teaspoons of rice cereal and a couple of tablespoons of butter (without a slide).

Boil the viscous rice porridge, and while it is cooling, pass the boiled meat through the meat grinder twice, using a fine grate for this. Combine the resulting meat mass with rice porridge and turn through the meat grinder again. Next, add softened butter to the mixture, mix and beat. Form a loaf from the prepared mass and cool it.

Rice and Root Soup

To prepare such a dish, you need to prepare a couple of tablespoons of rice, half a small carrot, half a parsley root and a slice of celery root. You will also need a quarter cup of pasteurized milk, half an egg yolk, half a tablespoon of soybean oil, half a tablespoon of sour cream, a glass of water, some greens and salt.

Wash the roots, clean them and rinse. Boil them and strain the resulting broth. Pour the washed rice into the boiling decoction of the roots, salt and boil until tender. Rub the roots through a sieve, add to the soup and season it with sour cream. Bring the dish to a boil. After that, rub the yolk with soybean oil, dilute it with hot broth and combine with soup.

Potato soup

To prepare such a dish, you need to prepare one and a half potato tubers, a teaspoon of flour, half a glass of pasteurized milk and one and a half glasses of water. In addition, you will need a teaspoon of butter and one fresh egg yolk.

Wash and peel the potatoes, then boil them until tender. Wipe potatoes through a sieve, combine with potato broth. Add sautéed flour, mix and boil. Season the soup with an egg, whisking it in hot milk. And before serving, add a piece of fresh butter to the plate.

Puree with meat and vegetables

To prepare such a dish, you need to prepare one hundred grams of beef, twenty-five grams of carrots, a tablespoon of sour cream, a third of a teaspoon of butter and some salt.

Boil the meat and turn it several times through a meat grinder with a fine grate. Add boiled and grated carrots and sour cream to the meat. Heat the dish, stirring, and add oil to it. Instead of carrots, you can also use mashed potatoes by combining it with milk.

Features of dietary nutrition for various diseases should be agreed with the attending physician. Proper organization of the diet will help speed up recovery by an order of magnitude.

Looking for soup recipes for a slim body? We have collected the easiest to prepare and the most delicious! Diet pureed soups are often prescribed as a replacement for the usual heavy diet.

Regular consumption of healthy soups will give you a feeling of lightness and will certainly help you lose a few extra pounds. And what can we cook about the normalization of digestion and the removal of toxins. Let's get fit and fit together!

Diet rice soup

Ingredients:

• Rice - 200 grams
• Carrots - 1 pc.
• Potatoes - 3 pcs
• Salt, pepper - to taste

Cooking:

1. Rinse rice, cover with cold water and put to boil on the stove.
2. Grate carrots.
3. Cut potatoes into small cubes.
4. When the rice is half cooked, add potatoes, carrots, salt and spices to it to taste. Then cook for 10-15 minutes.
5. Using a blender (or rub through a sieve), grind the soup to a puree state and boil for 1-2 minutes.
6. Serve soup garnished with a lemon wedge.

Vegetable "Green" cream soup for weight loss

Ingredients:

• Celery stalk - 300 grams
• White cabbage - 300 grams
• Spinach (frozen) - 200 grams
• Onion - 1 pc.
• Bell pepper green or yellow - 1 pc.
• Green peas (frozen) - 4 tbsp

Cooking:

1. Chop all the ingredients randomly and place in a saucepan. Pour cold clean water and put on gas.
2. After boiling water, cook for 15-25 minutes until all vegetables are ready.
3. Next, you need to grind the soup in a blender. If necessary, drain the vegetable broth if there is too much. The consistency of the soup should be similar to liquid sour cream.
4. After grinding, bring the soup to a boil so that it does not turn sour during storage.

Slimming pumpkin soup

Ingredients:

• Pumpkin (or zucchini) - 400 grams
• Carrots - 2 pcs
• Onion - 1 pc.
• Millet - 1/2 tbsp.
• Nori (algae) - 2 sheets
• Water - 1.5 liters
• Cinnamon, salt - a pinch

Cooking:

1. Rinse the millet and put it in a bowl.
2. Peel pumpkin, carrots and onions and cut into cubes. Place in a saucepan and fill with water. You can immediately add cinnamon and salt. Cook for 20-30 minutes, until the ingredients are soft.
3. Then grind the soup with a blender.
4. Serve garnished with pieces of nori seaweed.

Dietary tomato and onion soup

Ingredients:

• Onions - 5-6 pcs
• Tomatoes - 5-6 pcs
• Celery stalk - 1 pc.
• Bulgarian red pepper - 1 pc.
• Cabbage - 200-300 grams
• Hot red pepper, salt to taste

Cooking:

1. Cut the vegetables randomly, add water and cook until they are soft. The boil should be weak. Boil the soup with the lid on.
2. When the vegetables are soft, add spices to taste and grind the soup until creamy.

Carrot cream soup for weight loss

Ingredients:

• Carrots - 450 grams
• Onion - 100 grams
• Potato - 100 grams
• Vegetable broth (or water) - 1 liter
• Olive (or any vegetable) oil - 2 tbsp. spoons
• Coriander seeds - 1 tbsp. a spoon
• Lemon juice - 30 ml.
• Salt, pepper - to taste

Cooking:

1. Heat olive oil with coriander in a frying pan and put chopped onions and carrots into it, cut into half rings.
2. Cut the potatoes into small cubes and add to the rest of the vegetables. Simmer for 10 minutes over low heat.
3. Boil the broth or water and send the vegetables from the pan into it. Cook for 10-15 minutes over low heat with the lid covered. 5 minutes before cooking, add lemon juice and spices to taste to the soup.
4. Serve garnished with greens or low-fat sour cream.

You can find the recipe for another effective fat-burning soup by clicking on the link.

Advice: it is most favorable to use dietary soups in the evening, replacing them with a hearty dinner.

Text: Evgenia Bagma

The definition of "mashed soups" already speaks for itself - the ingredients for such a soup are rubbed through a sieve, or beaten with a blender until a creamy homogeneous mass is formed. Such soups, as you know, are useful for various diseases of the stomach and liver, and are simply delicate in taste.

Rules for making pureed soups

Pureed soups used in many therapeutic diets. They can be prepared from meat, chicken, vegetables and cereals. Depending on the technology of preparation and the composition of the products, pureed soups can be slimy, puree soups or cream soups. Mucous pureed soups are prepared when mechanically sparing food is needed - these are cereal soups, thick cream consistency, with a mild taste, for example, oatmeal, rice soups, milk soup with meat puree seasoned with lezon.

Mashed puree soups are made from meat, fish, liver and vegetables, with a white sauce in the base. Products for puree soup are boiled or stewed, rubbed, combined with broth or broth, brought to a boil, seasoned with sauce and heated again. They have the consistency of thick cream, without lumps, and are seasoned with butter. Prepare mashed vegetable soups (potatoes, broccoli, carrots, cauliflower, green peas, etc.), decorate with croutons when serving. Puree soup can also be made from cereals and meat. Some of the products are boiled, wiped, diluted with hot broth, sauce based on milk or cream is added.

Pureed Soup Recipes

Pumpkin mashed soup.

Ingredients: 750g milk, 400g pumpkin, 100g cream, 40g butter, 200g wheat bread, salt.

Preparation: peel the pumpkin, cut into slices, pour half boiling milk, salt and simmer, cover with a lid. After the pumpkin is ready, rub it together with the liquid, add the remaining milk, bring to a boil, turn it off, add cream and butter. When serving, serve to the soup croutons of wheat bread.

mashed fish soup.

Ingredients: 500g pike perch, 1 onion, 2 tsp. flour, 1.5 tbsp. butter, 4 tbsp. lemon juice, 2 tbsp. cream, 1 carrot, 4 garlic cloves, 0.5 tsp. pepper, 1 bunch dill, salt.

Preparation: Cut the pike perch into pieces, cover with water, add chopped onions and carrots, chopped garlic, simmer until tender. Wipe vegetables through a sieve, deboned fish through a meat grinder. Heat the butter, save the flour, add 2 tbsp. broth, add the resulting sauce to the soup of vegetables and fish, salt, pepper, add cream, herbs and bring to a boil, remove from heat.

Vegetable pureed soup.

Ingredients: 3 zucchini, 1 cucumber, 1 stalk of leek, 0.5 bunch of dill, 200 ml of 10% cream, 250 ml of broth, 50 g of butter, salt, pepper.

Preparation: Sauté the sliced ​​leek in hot butter, add the diced zucchini, reduce the heat, simmer for 8 minutes, add the broth, bring to a boil and simmer for another 10 minutes, remove from heat and let cool. Wipe vegetables or beat with a blender, add diced cucumber, dill and beat again with a blender. Season the soup with cream, salt and pepper, mix. Serve with toast when serving.

Mashed soups may sound a little too strict, in fact, they are dishes that are delicate in texture and taste, hearty, interesting and easy to prepare. And the fact that they are useful for the stomach, as they do not irritate it, is even a nice bonus.