Cereal soups Recipes for soups with cereals. Millet in fish broth

Cranberry soup with dumplings Boil the rice in salted water and place in a sieve. Press the rice through a sieve. Mash the cranberries and squeeze out the juice. Pour water over the pulp, boil for 10–15 minutes, then leave for 20–25 minutes, strain the broth.For the dumplings, combine milk with water, bring to a boil, add salt...

You will need: cranberries - 1 cup, water - 3 cups, rice - 2 tbsp. spoons, sugar - 3 tbsp. spoons, cream - 2 tbsp. spoons, semolina - 3 tbsp. spoons, milk - 100 g, water - 50 g, egg - 1/2 pcs., butter -10 g Barley soup 1. Pour the lamb cold water, bring it to a boil, skim off the foam. Season the soup with salt and pepper, add the onion and cook for 1 hour over low heat. 2. Remove the meat, separate from the bones, cut into pieces and put back into the strained broth. 3. Add pre...

You will need: lamb - 120 g, water - 0.5 l, onion - 1 head, pearl barley - 20 g, carrots - 20 g, turnips - 20 g, celery root - 25 g, ground black pepper, salt Oatmeal soupBoil the washed cereal in a sealed container with butter and sugar. Pour in the cream and bring to a boil again. Let it brew and puree. Add separately cooked raisins and prunes. You will need: oatmeal - 1/3 cup, butter

- 1 tbsp. spoon, sugar - 1 tbsp. spoon, cream - 50 g, seedless raisins - 70 g, pitted prunes - 70 g, water - 0.75 ml Russian soup Boil the beef, strain the broth. Sort thoroughly and lightly fry in a frying pan. buckwheat. Peel the potatoes and cut them into slices. Fry onions cut into rings together with potatoes in oil. Add buckwheat to the broth...

You will need: beef with bone - 600 g, buckwheat - 2-3 tbsp. spoons, potatoes - 6-8 pcs., onions - 1-2 heads, butter - 50 g, salt, herbs, bay leaf, water - 1.5 l Oatmeal soup with prunesBoil oatmeal in water until soft, strain and rub through a sieve, pour in oatmeal broth, add milk, butter, prunes (pitted), let it boil and serve with white bread croutons.

You will need: oatmeal - 400 g, milk - 500 g, butter - 100 g, boiled prunes - 100 g, water - 500 g Scottish pearl soup green onions(stir constantly so that the meat does not burn). Place meat and onions in boiling water and cook over low heat. After half an hour, add pre...You will need: lamb with bone - 400 g, butter - 4 tbsp. spoons, green onions - 2 stalks, water - 1.5 l, pearl barley - 1/2 cup, diced carrots - 1 cup, finely chopped celery - 1 cup, chopped parsley - 1/2 cup, salt - 1/ ...

Soup with semolina and cheese Mix eggs with semolina, grated cheese, add spices and 1 cup of broth. Bring 3 cups of broth to a boil and gradually add it mixed with the rest of the ingredients. semolina. The soup should cook for 4-5 minutes...You will need: semolina - 3 tbsp. spoons, eggs - 3 pcs., hard cheese - 100 g, meat broth - 4 cups, grated nutmeg - 1/4 teaspoon, salt to taste

Green soup with cream cheese Pour pearl barley with cold water for 3-4 hours, then drain the water. Pour water over the cereal again and cook for 15-20 minutes. Add chopped potatoes to the soup, add salt and cook for 10 minutes. Then add the sautéed...You will need: potatoes - 2 pcs., onions - 2 heads, processed cheese - 100 g, pearl barley - 1-2 tbsp. spoons, butter - 20 g, parsley or dill, salt to taste

Soup with cereals and tomato Cut carrots, parsley and onions into small cubes and sauté in oil; at the end of sautéing the vegetables, add tomato puree. Instead of tomato puree, you can use tomatoes, which are added 5-6 minutes before the end of cooking the soup....You will need: broth or water - 3 cups, rice (pearl barley) - 3 tbsp. spoons, or millet (oatmeal, wheat groats) - 1/2 cup, carrots - 1 pc., turnips - 1 pc., parsley root - 1 pc., onion - 1 pc., tomato puree - 1 tbsp. spoon, vegetable oil - 2 ...

Potato soup with croutons Place diced potatoes and chopped leeks into the boiling broth and cook the vegetables for 30 minutes. Wipe the prepared vegetables, put them back into the broth and bring to a boil. With continuous stirring, add semolina to the soup, add salt and cook...You will need: butter - 1/2 teaspoon, milk - 1/4 cup, egg yolk- 1 pc., semolina - 1 teaspoon, leek - 1 pc., meat broth or water - 2 cups, potatoes - 2 pcs., salt

Compound
Chicken - 300 g
Buckwheat - 0.5 cups
Potatoes - 3 pcs.
Onion - 1 piece
Carrots - 1 pc.
Salt - to taste
Bay leaf - 1 piece
Greenery
Tomato - 1 piece

Cut the chicken into pieces, wash, place in a pan and pour 1.5 - 2 liters of water. Cook the chicken until cooked, adding salt immediately after boiling. Strain the broth through a sieve into another pan. Add chopped potatoes, washed buckwheat and separated from the bones and cut into pieces chicken fillet.
While the soup is cooking, sauté in a frying pan vegetable oil carrots, grated on a coarse grater, onions, finely chopped, and then chopped tomato. After boiling, add the sautéed vegetables and cook over low heat for another 10 minutes. A minute before the end of cooking, add the chopped herbs and turn off the stove. The soup is ready!

Chicken soup with rice

Compound
Chicken, or 2 chicken legs
Potatoes - 3 - 4 pcs.
Onion - 1 piece
Rice - 0.5 cups
Fresh or dried greens (in winter)
Salt - to taste

Cook chicken bouillon until the meat is ready. Remove the meat and strain the broth. Separate the fillet from the bones and cut into pieces. Wash the rice first and soak it for 10 minutes in lukewarm water to boil it faster. Place diced potatoes and rice into the broth and stir so that the rice does not stick to the bottom. Simmer the soup over low heat until the rice is ready. After this, add fillet pieces, chopped herbs and fried onions. Turn off the stove and let the soup sit for another 10 minutes.
You can give this soup to your child and use it yourself. dietary dish.

Another recipe rice soup in chicken broth.

The composition is the same as in the previous recipe. But you'll also need a pack processed cheese and one carrot.

Also prepare chicken broth. Add rice to it and cook for 10 minutes. Then - potatoes. Chop the onion, chop the carrots, cut the fillet into pieces and add to the soup. Cook until done over low heat. And at the end of cooking, add chopped herbs and grated cheese to the soup.
This soup is also good for dietary nutrition and for children. The main difference from the previous recipe is that there is no need to fry the vegetables.

Meat broth soup with cereals.

Compound
Meat broth - 2.2 liters
Potatoes - 9 - 10 pcs.
Cereals (pearl barley, rice, barley, millet, oatmeal) - 150 g,
if semolina - 125 g (5 tablespoons)
Carrots - 125 g (2 pcs)
Onions - 180 g (2 pcs)
Margarine - 50 g
Peppercorns - 2 - 3 pcs.
Bay leaf - 1 piece
Parsley

Prepare meat broth (beef, chicken, or mushroom). In the boiling broth we put washed raw cereals (rice, millet), or previously boiled until half cooked (pearl barley, barley, oatmeal), cook for 10 - 15 minutes. Add chopped potatoes, sautéed onions, parsley and carrots in a frying pan with margarine. peppercorns, bay leaf, salt to taste. Cook everything for 20 - 25 minutes. If the soup is with semolina, then omit it last. Boiled meat can be served separately, or cut into pieces and added to soup.

Cereal soups are suitable for both those who are on a diet and those who like thick soups. hearty soups. For those on a diet, cereal soups are suitable, in which, in addition to lentils or oatmeal there is nothing. Just a little greenery. But in kulesh (this is also a cereal soup), in addition to millet, there is also meat or rendered lard - cracklings. Another popular cereal soup is rassolnik, to which barley is added.

There are 186 recipes in the "Cereal soups" section

Buckwheat soup with chicken and mushrooms

Buckwheat can be used to cook not only porridge. A small amount of cereal is added to soups to make them thicker and more satisfying. We offer a recipe for buckwheat soup with chicken and mushrooms to diversify the menu. In general, buckwheat soup is prepared in the same way as any other...

Green soup with buckwheat

Green soup with buckwheat is prepared using the leaves of various edible herbs. The main ingredient in the green soup recipe is sorrel, which gives ready-made dish specific, slightly sour taste. In addition to sorrel, green soup can be prepared...

Buckwheat soup with chicken

Buckwheat soup has everything useful qualities this cereal. Buckwheat has no gluten and is rich in useful substances. Chicken soup with buckwheat the dish is universal, it is suitable for both adults and children. The recipe is simple, so the soup will definitely turn out delicious. ...

Potato soup with chicken, cheese and corn grits in a slow cooker

Not everyone knows what corn grits can be cooked very tasty soup. Moreover, the combination of corn with dairy products or cheeses increases the biological value of proteins, and it becomes almost the same as that of meat. Soup with corn grits, P...

Matsun soup Spas (Tanov Apur)

If there is matsun in the house, it would be a sin not to prepare the famous Armenian soup Spas, or tanov apur, i.e. tan soup. Spas soup can be served both hot and cold. As a dietary dish, and even as a hangover cure. Instead of wheat cereal Spas is being prepared...

Chicken soup with melted cheese and millet

Chicken soup with cream cheese and millet is easy to prepare. It is not necessary to cook clear chicken broth for soup. Instead, the meat is first lightly fried and added to salted water in which the millet has already been cooked. Except processed cheese, which...

Buckwheat soup with chicken and green onions in a slow cooker

Buckwheat soup with chicken and green onions can be prepared in a slow cooker or in a regular saucepan. Moreover, the recipe is so simple and versatile that you can easily use it to prepare buckwheat soup not with chicken, but with any other meat. As you can see from...

Thick soup with mung bean and homemade noodles

Mung bean is suitable for both pilaf and soup. Try making a thick soup with pieces of beef, mung bean and homemade noodles. Even in the absence of a full set of spices, the taste of the soup is Tashkent. And if you take lamb instead of beef, you’ll eat your mind completely....

chapter: Cereal soups

Meat soup with bulgur

This soup is best cooked on beef broth. Bulgur will add thickness and a special cereal flavor. I added the cereal to the soup towards the end of cooking, because it takes very little time for the bulgur grains to reach the desired condition...

chapter: Cereal soups

Vegetable soup with bulgur

This soup is, first of all, good for its aroma. The mixture of smells - celery and curry - sounds very appetizing. Bulgur gives the soup thickness and a special grain flavor. By the way, please note that I add the cereal almost at the very beginning of cooking. And even fried...

20 soup recipes from simple to sophisticated.

From potatoes, vegetables, pasta, various cereals and legumes, a fairly diverse assortment of first courses is prepared in broths and vegetarian soups. They are prepared with beef, lamb, pork, poultry, canned food and others. meat products, as well as with fish and mushrooms.

Potato soup

Cut the potatoes into cubes, and carrots, parsley, onions into slices and sauté them with tomato puree. Place the potatoes into the boiling broth, bring to a boil, add the sautéed vegetables and tomatoes and cook for 15-20 minutes. 5-10 minutes before the end of cooking, add peppercorns, bay leaf, and salt. You can also add tomatoes (30 g per 1 serving). Serve the soup sprinkled with chopped herbs. Potato soup can be prepared with beef, pork, lamb or poultry. Products for 5 servings: 1200 g (12-14 pcs.) potatoes, 100 g (2 pcs.) carrots, 30 g parsley (roots), 120 g (2 pcs.) onions, 25 g tomato puree, 30 g margarine or rendered animal fat, 1800 g meat or chicken broth, spices, salt, herbs.

Potato soup with fish

Most often, the soup is prepared from pike perch, pike, catfish, burbot, and cod.
We cut the fish into fillets with boneless skin and boil it, cut into pieces, with roots, spices and salt for 7-10 minutes.
Cut the potatoes into cubes, carrots, parsley, onions into small cubes and sauté with the addition of tomato.
Place potatoes and vegetables sautéed with tomato puree into boiling fish broth and cook for 10-15 minutes, then add peppercorns, bay leaf, salt and cook until tender. When serving, put pieces of boiled fish (100 g per 1 serving) on ​​a plate, pour in the soup and sprinkle with chopped dill or parsley. The soup can be prepared without tomatoes.

Products for 5 servings:600 g fresh fish (fillet with boneless skin), 1200 g (12 -14 pcs.) potatoes, 100 g carrots, 30 g parsley (roots), 120 g (2 pcs.) onions, 25 g tomato puree, 30 g margarine, 1800 g fish broth, spices, salt, herbs.

Potato mushroom soup

Soup can be prepared from both dried and fresh mushrooms.
From dried mushrooms prepare the broth, wash the mushrooms and cut into strips. We also cut the caps of fresh peeled mushrooms into strips and cook the broth on them for 35-40 minutes, and fry the chopped legs in margarine or vegetable oil along with onions. Cut the potatoes into slices. Carrots and parsley - slices and sauté. Place the prepared vegetables and mushrooms into the boiling mushroom broth and cook until tender. Before the end of cooking, add the slices fresh tomatoes and salt. Serve the soup with sour cream and herbs. Products for 5 servings:250g fresh porcini mushrooms and champignons or 70g dried mushrooms, 1000g (1 kg - 10-12 pcs.) potatoes, 125 g (2 pcs.) carrots, 50 g parsley (roots), 120 g (1-2 pcs.) onions, 200 g (2 pcs.) tomatoes, 50 g margarine or vegetable oil, 1650 g mushroom broth, salt, 50 g sour cream, herbs.

To prepare the soup, different grains are used: pearl barley, barley, oatmeal, rice, millet and semolina.
Pearl barley, barley and oatmeal boil separately. To do this, place the washed cereal in boiling water, cook it until half cooked for 30-40 minutes, then drain the water and rinse the cereal. Cut the potatoes into large cubes, and carrots, parsley, and onions into small ones. Sauté chopped vegetables in margarine. Place washed raw cereals (rice, millet) or boiled until half cooked (pearl barley, barley, oatmeal) into the boiling broth and cook for 10-15 minutes. Then add potatoes, sautéed vegetables, peppercorns, bay leaves, salt and cook everything for 20-25 minutes. If we prepare soup with semolina, then first add potatoes, sauteed vegetables to the broth, and after boiling the broth, add semolina. Serve the soup sprinkled with herbs. Potato soup with cereals can be prepared with meat, chicken, chicken giblets, smoked pork belly, fresh or dried mushrooms. Products for 5 servings: 900g (9-10 pcs.) potatoes, 150 g of cereals (pearl barley, barley, oatmeal, rice, millet, Poltava) or 125 g (5 tablespoons) semolina, 125 g (2 pcs.) carrots, 30 g parsley (roots) , 180 g (2 pcs.) onions, 50 g margarine, 2200 g meat, chicken or mushroom broth, spices, salt, herbs.

Soup with cereals

We prepare this soup in the same way as potato soup with cereals (see recipe No. 161), but only without potatoes.
Products for 5 servings: 200 g cereal (pearl barley, barley, millet, oatmeal, rice), 100 g (1-2 pcs.) carrots, 30 g parsley (roots), 150 g (2 pcs.) onions, 50 g margarine, 2200 g meat or chicken broth , spices, salt, herbs.

Potato soup with beans

Peas, beans and lentils are used to prepare this soup. Pre-boil the sorted and washed legumes. To do this, it is better to soak them in cold water(2-3 liters per 1 kg), beans and lentils for 5-8 hours, split peas - for 3-4 hours. Cook the soaked legumes in the same water without salt with the lid closed until softened. Cut the potatoes into large cubes, carrots and parsley into small cubes, finely chop the onion. Vegetables, if we are preparing soup in broth, are sautéed in margarine or animal fat, rendered fat; if we are preparing vegetarian soup, in vegetable oil. Place boiled peas, beans or lentils in boiling broth or water, bring to a boil, add potatoes, sautéed onions, carrots, parsley, spices and cook for 15-20 minutes, then add salt and bring the soup to a boil.
The soup broth can be cooked with ham bones or pork bones. smoked brisket. Bean soup can be prepared with tomato puree (5-10 g per 1 serving) and seasoned with garlic, mashed with salt. Serve the soup sprinkled with finely chopped herbs.

Products for 5 servings: 600 g (6 -7 pcs.) potatoes, 200 g beans or peas, or 250 g lentils, 100 g (1 -2 pcs.) onions, 100 g (2 pcs.) carrots, 30 g parsley (roots), 50 g margarine, animal fat or vegetable oil, 1650 g of broth or water, spices, salt, herbs.

Pasta soup

Cut carrots, onions, parsley into strips and sauté in margarine or butter with the addition of tomato. Place pasta, broken into pieces 2-4 cm long, into boiling meat or chicken broth and cook at low boil for 15-20 minutes. Then add the vegetables sauteed with tomatoes, spices, salt and continue cooking until the pasta is ready. If we prepare soup with noodles, ears or soup filling, then add sautéed vegetables into the boiling broth, cook for 5-8 minutes, then add vermicelli, ears or other soup filling and continue cooking for another 5-10 minutes. Serve the soup sprinkled with herbs.

Products for 5 servings:200 g pasta (pasta, noodles, noodles, abalone, soup filling), 125 g (2 pcs.) carrots, 30 g parsley (roots), 120 g (1-2 pcs.) onions, 50 g tomato puree , 50 g margarine or butter, 1650 g meat or chicken broth (recipe No. 125), spices, salt, herbs.

Soup with pasta and canned meat

Cut carrots, parsley, and onions into strips and sauté with tomatoes in rendered animal fat with the addition of canned fat.
Place the pasta in boiling, lightly salted water and cook for 5-10 minutes, then add the sautéed roots and bring to a boil. After this, add canned meat, peppercorns, bay leaves, salt to the soup and cook until tender. Serve the soup, trying to distribute the canned meat evenly in the plates. Sprinkle the soup with chopped herbs.

Products for 5 servings: 350—400 g (1 can) canned meat (stew), 200 g pasta, 125 g (2 (roots), 120 g (1-2 pcs.) onions, 50 g tomato puree, 1800 g water, spices, salt, herbs .

Homemade noodle soup

Cut carrots, onions, parsley into strips and sauté in margarine or butter. Let's prepare homemade noodles. The noodles can be prepared in advance for future use, but stored for no more than 14 days in a cool, dry place. Place sautéed vegetables in a boiling broth (preferably chicken broth) and cook from the moment of boiling for 5-8 minutes, then add prepared homemade noodles (sifting out excess flour through a sieve) and cook until tender, adding spices and salt at the end of cooking. Serve the soup with a piece of meat or chicken or chicken giblets, sprinkled with herbs. pcs.) carrots, 30 g parsley Products for 5 servings:200 g homemade noodles (boiled noodles will make 500 g), 100 g (2 pcs.) carrots, 30 g parsley (roots), 100 g (1-2 pcs.) onions, 50 g margarine or butter, 2200 g broth meat or chicken, spices, salt, herbs.

Making homemade noodles. Introduce into cold water raw eggs, salt, mix, add wheat flour and knead a stiff dough, which we roll into one lump (ball), cover with a towel and leave alone for 20-30 minutes for better rolling. Pieces ready dough Place on a table sprinkled with flour and roll out into a layer 1-1.5 mm thick. We stack the layers sprinkled with flour one on top of the other, cut them into strips 3.5-4.5 cm wide, which, in turn, are cut across into strips 3-4 mm wide or into strips.
Place the noodles on a floured table in a layer of no more than 1 cm and air dry for 2-3 hours.

Products per 1000 g (1 kg) of dried noodles:900 g wheat flour, 200 g water, 250 g (6 ¼ pieces) eggs, 25 g (1 (2 tablespoons) flour (for sprinkling).

Mushroom noodle soup

Prepare mushrooms and broth from them in the same way as usual. Sauté vegetables in butter or vegetable oil. Place the prepared mushrooms into the boiling mushroom broth. After 10-15 minutes, add sauteed vegetables, homemade noodles and cook until tender, adding spices and salt at the end of cooking. Serve soup with sour cream. half a tablespoon) salt, 60 g

Products for 5 servings:65 g dried mushrooms or 500 g fresh mushrooms, 200 g homemade noodles, 100 g (1-2 pcs.) carrots, 100 g (1-2 pcs.) onions, 30 g parsley (roots), 50 g butter or vegetable, 2200 g mushroom broth, spices, salt, 100 g sour cream.

Peasant soup

We cut white cabbage into pieces, potatoes into cubes, vegetables into slices, which we sauté in oil or pork fat with the addition of tomato. Place cabbage in the boiling broth, bring to a boil and add potatoes, sautéed vegetables and cook for 15-20 minutes. At the end of cooking, add spices, salt and you can add fresh tomatoes (30 g per 1 serving). It is good to cook peasant soup with cereals: pearl barley, rice, millet, but in this case you should reduce the amount of potatoes. Place pearl barley (boiled until half cooked) or raw millet and rice into the broth at the beginning of cooking, before adding vegetables.
Serve the soup with sour cream and sprinkle with herbs. Products for 5 servings:500 g white cabbage, 700 g (7 - 8 pcs.) potatoes, 120 g (2 pcs.) carrots, 30 g parsley (roots), 120 g (1 - 2 pcs.) onions, 50 g tomato puree, 50 g butter or pork fat, 2000 g (2 l) meat broth, spices, salt, 50 g sour cream, herbs.

Field soup

We wash the millet several times in warm water, then scald it with boiling water. Cut the pork fat into cubes, fry it, sauté the onion, cut into small cubes, in the separated fat. Place the prepared millet into the boiling broth or water, and after 5-10 minutes add diced potatoes, sautéed onions with bacon and continue cooking. 5-10 minutes before the end of cooking the soup, add spices and salt. Products for 5 servings:200 g pork lard, 700 g (7-8 pcs.) potatoes,
125 g (1/2 cup) millet, 200 g (2-3 pcs.) onions, 1900 g broth or water, spices, salt.

Millet soup with meat (kulesh)

Fry raw fat cut into cubes with chopped onions until golden color. Place the washed millet into the boiling broth and cook. 5-10 minutes before the cereal is ready, add fat with onions, salt, and spices. Serve kulesh with a piece of beef. Products for 5 servings: 250 g (50 g per 1 serving) boiled beef, 250 g millet, 150 g (1-2 pcs.) onions, 25 g raw pork fat, 2400 g meat broth, spices, salt.

Rice soup with meat

Cut the onion into small cubes and sauté in margarine or rendered animal fat. Rice groats are washed and washed several times in warm water. Pour the prepared rice cereal into boiling broth or water, bring to a boil and cook until half cooked. Then add the sautéed onions, tomato puree and bring the soup to readiness. Season the finished soup with garlic, salt and ground red pepper. Serve the soup with a piece of beef or lamb (50 g per 1 serving). Products for 5 servings:250 g boiled beef or lamb, 200 g rice, 125 g (1-2 pcs.) onions, 120 g tomato puree, 25 g margarine or rendered animal fat, 2500 g meat broth (recipe No. 125), 2-3 clove of garlic, 0.5 g (1/2 teaspoon) ground red pepper.

Rice soup with tomato

Place the sorted and washed rice in a bowl for 3-5 minutes. hot water, then put it on a sieve. Cut onions, carrots, parsley into small cubes and sauté with rendered animal fat, add tomato puree and sauté all together until the fat turns orange. Place the prepared rice in a saucepan, pour in the strained meat broth, bring to a boil and add the vegetables sauteed with tomatoes, peppercorns, bay leaf, salt and cook everything for 12-15 minutes. Rice and tomato soup can be served with pieces boiled beef, lamb, chicken, turkey, duck, goose, and also cooked in fish broth and served with pieces of pike perch, burbot, catfish, cod, sturgeon fish etc.

Products for 5 servings:250 g rice, 125 g (2 pcs.) carrots, 30 g parsley (roots), 120 g (1-2 pcs.) onions, 75 g tomato puree, 25 g rendered animal fat, 2500 g meat broth, spices, salt.

Fishing soup

Cook the broth from small fish, bones, heads without gills and strain. We cut the fish with a bone skeleton into fillets with boneless skin and boil until tender in this broth. Remove the boiled fish from the broth, filter the broth, add water to the required volume and cook the fish soup in it. Finely chop the onion and parsley and sauté in vegetable oil. Cut the potatoes into slices.
Place sautéed roots, potatoes, peppercorns, bay leaf, and salt into boiling fish broth. Cook the fish soup over low heat until done. Serve the fish soup with pieces of boiled fish (100 g) and sprinkle with herbs. Products for 5 servings:500 g small fish (fish waste) for broth, 600 g fresh fish (fillet with boneless skin), 1000 g (1 kg - 10-12 pcs.) potatoes, 150 g (2 pcs.) onions, 30 g parsley (roots), 50 g vegetable oil, 1800 g fish broth, spices, salt, herbs.

Mushroom stew

Prepare mushroom broth from dry or fresh mushrooms. Finely chop the boiled dry mushrooms and fresh mushrooms chop before preparing the broth. Boil pearl barley until half cooked. Cut the potatoes into cubes. Sauté onions and roots (cut into small slices) in vegetable oil. Add boiled pearl barley to the prepared mushroom broth, cook for 15-20 minutes, then add sautéed onions and roots, potatoes and cook until tender. At the very end of cooking, add boiled mushrooms and salt. Serve the soup with sour cream. Products for 5 servings:600 g fresh mushrooms or 200 g dry mushrooms, 1000 g (1 kg - 10-12 pcs.) potatoes, 100 g pearl barley, 125 g (2 pcs.) carrots, 30 g parsley (roots), 120 g (1-2 pcs.) onions, 50 g vegetable oil, 1800 g mushroom broth, salt, 75 g sour cream.

Vegetable soup

Cut white cabbage into strips cauliflower divide into small pieces and boil in water. Cut the roots and onions into strips and sauté in margarine or butter (see above). Cut potatoes and tomatoes into slices, cut green beans into pieces;
Place in boiling broth white cabbage, and after boiling, sauteed vegetables, potatoes, green beans, spices, salt and cook for 15-20 minutes. After this, add tomatoes, boiled cauliflower stalks, canned green pea and boil everything for 3-5 minutes. Serve the soup sprinkled with herbs. Products for 5 servings: 650 g (7 - 8 pcs.) potatoes, 120 g white cabbage, 120 g cauliflower, 125 g (2 (roots), 60 g (1 pc.) onions, 60 g leeks, 150 g green beans, 100 g canned green peas, 200 g (1-2 pcs.) tomatoes, 50 g margarine or butter, 2000 g (2 l) meat broth, spices, salt, herbs.

Potato soup with herring, sprat, anchovy, sprat

We wash the herring, sprat, anchovy, and sprat in cold water, remove the head along with the entrails, the tail, and the vertebral bone of the herring and rinse well. Cut potatoes and onions into slices. Place potatoes and onions in boiling salted water and cook for 10-15 minutes, then add prepared fish, peppercorns, bay leaf, salt, butter, add milk and cook everything until tender. Before serving, sprinkle the soup with parsley or dill. pcs.) carrots, 60 g parsley Products for 5 servings:750 g fresh herring, or sprat, or anchovy, or sprat, 1000 g (1 kg - 10-12 pcs.) potatoes, 400 g (4 -5 pcs.) onions, 100 g butter, 500 g (0. 5 l) milk, 1300 g of water, spices, salt, herbs.

Potato soup with meatballs

Cook potato soup in the same way as in the previous recipe. Cooking meatballs. After boiling the meatballs, add the broth to the soup. When serving, put boiled meatballs (75 g - 7-8 pieces) on a plate and pour in the soup.

Products for 5 servings: 375g (5 servings of 75 g) boiled meatballs, 750 g (8 -9 pcs.) potatoes, 10 g (2 pcs.) carrots, 30 g parsley (roots), 150 g (2 pcs.) onions, 25 g tomato- puree, 25 g margarine, 2000 g (2 l) meat broth, spices, salt.

Products for 5 servings meatballs: 450 g beef, or pork, or lamb, 45 g (1/2 pcs.) onions, 40 g water, 1 egg, 9 g (1 teaspoon) salt, ¼ teaspoon ground black pepper.

Enjoy your meal!

Step 1: Prepare the grains for further heat treatment.

To begin with, pour all the cereals into separate containers, carefully sort each of them, removing any debris. Then combine them in one deep bowl and rinse thoroughly under cold running water. To make this easier, you can use a strainer. When the water becomes clear, soak the cereals, literally for 20-30 minutes, depending on whether you are in a hurry or not.

Step 2: Cook the cereals.

Next, pour the cereal along with the water in which it was soaked into a saucepan of a suitable size. If necessary you can add a little more water. The amount of water depends directly on what kind of soup you want, thick or thin, so adjust it yourself. Place the pan over high heat, and when the water boils, reduce the heat to moderate. Cook the cereals until soft, taste them periodically.

Step 3: Add the remaining ingredients and bring the soup until fully cooked.

As soon as they become soft, add milk and butter at room temperature to the pan.
Mix thoroughly, then add the egg yolk, lightly beaten, and sprinkle with dry dill. Salt the soup at your discretion, stir everything and in 5 minutes When the egg has set and cooked a little, remove the pan from the heat.

Step 4: Serve the cereal soup.

Cover with a lid and leave for 15 minutes so that it brews properly. Then pour into portioned plates using a ladle and serve while still hot. dining table. You can decorate the soup with fresh, well-washed and chopped herbs.

Enjoy your meal!

You can also add oatmeal to this soup if you wish. I tried this once and to be honest, I was very pleased with my experiment. Another thing is that many of us do not like oatmeal from early childhood, then it is better to do without it.