Winter's motto can be: "No day without soup." Soup and saturate, and pleases the soul, and will warm - and this is exactly what you need in the cold season. No wonder than the north the people live, the more soups in his kitchen.
So that there was an alternative to the habitual boors and the Solyanka, for you excellent recipes for delicious warming soup that will delight in a snowy winter day.
Turkish lentil soup
Lentil soup is one of the most popular Turkish dishes, approximately as a borsch in Russia. With all the simplicity of preparation, this is a real sodium, and even children blend him for both cheeks (naturally, sharp spices in this case are better not to lay). Soup can be boil and on the water: his taste does not lose from this.
You will need:
- Lentil - 1 cup
- Wheat Groats or Bulgur - 0.5 Glasses
- Onions - 1 pc.
- Tomato paste - 1 tbsp. l.
- Beef bones for broth - 1-2 pieces.
- Creamy oil - 1 tbsp. l.
- Pepper sharp rough grinding or paprika, dry mint, thyme or zira, salt
- Water or beef or chicken broth - 2 liters.
How to cook:
- Put a glass of lentils in water or broth, put on fire. After about 10 minutes after the boiling, we add a wheat barrier. After that, we boil the soup on a slow fire until the cereals are welded. It will take about 30-40 minutes.
- In the meantime, he fry the finely chopped bulb in butter, in a cup we are dragging a broth 1 full with a top spoonful of tomato paste. We pour a tomato paste to Luka and let you get bored for 2-3 minutes. Put it in soup and salt it.
- 15 minutes before readiness, add to the spice soup: half a teaspoon of mint, zira or thyme.
- After removing the soup from the fire, let him stand for 10 minutes before serving on the table. The finished soup can be poured with a blender, and you can eat like this: the soup will be thick and almost uniform. Before serving with a pepper of coarse grinding or paprika.
Pumpkin Curry Soup
Pumpkin will supply vitamins, so fit in the cold, and curry will warm and give a saturated fragrance. Cream "will enjoy" pumpkin and curry and make the taste of soup gentle.
You will need:
- Pumpkin - 1 kg
- Large bulb - 1 pc.
- Parsley - 1 beam
- Vegetable broth, water or meat broth - 1.5 liters.
- Cream - 100 ml
- Creamy butter - 3 tbsp. l.
- Olive oil - 1 tbsp. l.
- Curry - 1 tsp.
- Salt to taste
How to cook:
- Heat in a large saucepan creamy and olive oil and fry finely chopped onions before transparency, then pour curry and mix.
- Pumpkin cut into large pieces and remove the peel. Send pumpkin to Luka, stew about a minute, stirring, then pour vegetable broth and cook until pumpkin is ready, 25-30 minutes.
- Merge most of the broth in separate dishes. Get ready pumpkin in a blender, and then pour broth back. Add cream, salt to taste, lightly warm up.
- Serve, decorating parsley greenery.
Tomato cream soup with sharp pepper chili
A spicy and unusual soup can be served and guests.
You will need:
- Tomatoes - 1500 g
- Potatoes - 400 g
- Carrot - 200 g
- Onions - 100 g
- White bread crackers - 60 g
- Celery Stems - 50 g
- Basil - 1 twig
- Olive oil - 1 tbsp. l.
- Spicy chili pen - 1 pc.
- Yellow Bulgarian pepper - 1 pc.
- salt pepper
How to cook:
- Tomatoes are scolded with boiling water and clean from the skin, cut in half, remove the seeds.
- Vegetables, except peppers, wash, clean. Cut vegetables in a saucepan with cubes together with tomatoes, pour 2 glasses of water. Sleightly salt and bring to a boil, cut fire and cook under the lid about 30 minutes.
- Sweet pepper wash, clean from seeds and partitions, cut into cubes in 1 cm. Sleightly salt and add to the pan with white bread crackers, fry all together.
- Soup with a blender to turn into a homogeneous mass. Add finely chopped sharp chili pen. In the soup add olive oil, salt and pepper.
- Pour over the plates, sprinkled with the Basil Greenery. Serve with crackers and slices of sweet pepper.
Cheese soup in French with garlic croutons
Cheese soups are very simple in preparation, but the result comes out wonderful: soft cheese gives the soup saturated creamy taste. Cheese soups are nutritious, which means that they warm well on a cold day.
You will need:
- Chicken fillet - 400 g
- Soft fused cheese - 200 g
- Potatoes - 3 pcs.
- Carrot - 1 pc.
- Salt, ground pepper, fragrant pepper - to taste
- Vegetable oil - 2 tbsp. l.
- Bay leaf - 3 pcs.
- Fresh greens - to taste
- For crouthing - baguette (or any other bread), garlic, olive oil
How to cook:
- Boil in a saucepan of 1.5 liters of water, cut the chicken with small pieces and put it in boiling water.
- As soon as the broth starts boiled, add salt, a pair of peas of fragrant and black pepper, laurel leaves. Cook from the moment of boiling for 20 minutes.
- Clean potatoes and cut into cubes. I pull out meat, put the potatoes and cook it 5-7 minutes.
- Clean and rub the carrots. We make a weak roaster on sunflower oil. Slightly salt and pepper. Add ready-made grip to soup and cook another 5-7 minutes.
- We add fused cheese, mix well and turn off the fire.
- Cut the baguette long slices. Clean one slice of garlic. From two sides, dry bread into olive oil. We rub on two sides with garlic (cut halfway along) and put in the oven for several minutes at a temperature of 190-200 degrees. Bread is applied to the soup.
Pea smoked soup
Pea smoked soup is one of the most delicious soups in Russian cuisine.
You will need:
- Pork smoked ribs - 300 g
- Carrot - 1 pc.
- Onions - 1 pc.
- Potatoes - 2 pcs.
- Dry peas - 1 cup
- Parsley - for decoration
- Oil - 1 tbsp. l. (for frying)
- Salt to taste
- greens
How to cook:
- Peas Soak in cold water for 10-12 hours, rinse before cooking.
- Smoked ribs rinse, put in boiling water (approximately 2.5 liters) and cook 35-40 minutes, removing scale. After 35-40 minutes add peas and cook another 10-15 minutes.
- In the meantime, you need to cut onions and carrots and fry them on a preheated pan with oil to golden color.
- As soon as 50 minutes passed from the beginning of the cooking of ribs, you can add onions, carrots, potatoes into the pan and shed. Cook pea soup for another 10-12 minutes, until readiness. Serve on the table, decorating greens.
Mushroom soup with mushrooms
Soup with mushrooms - an exquisite dish, despite the simplicity of its preparation.
You will need:
- Champignons - 170-200 g
- Dried mushrooms - 15 g
- garlic - 2 teeth
- Onions - Half Head
- Vegetable or water broth - 2 l
- Milk - 0.5 cups
- nutmeg - 2 pinch
- Flour - 1.5 tbsp. l.
- Vegetable oil - 2 tbsp. l.
- Olive oil - 3 tbsp. l.
- Bread toast - 2 pieces
- Creamy oil - 3 tbsp. l.
- Salt to taste
- Pepper - to taste
How to cook:
- First, make the croutons, as they prepare about the same as the soup. Melt the butter and cut the toasy bread with cubes. Pulk each piece into the oil and sprinkle. Preheat oven to 150 degrees and put pieces to filure 25-30 minutes.
- Preheat all olive oil in a saucepan with a thick bottom. Touch the fine onions, put into the oil and cook until the bow becomes transparent. Then, squeeze the cloves of garlic in the pan 2 and cook, continuing to interfere with another 2-3 minutes, but not more. It is very important that garlic is not burned.
- Dog fire to medium. Shampignon chopped with thick pieces mix with dried mushrooms and add to a pan with bow and garlic. Prepare as about 6-8 minutes until the mushrooms become soft.
- Then pour vegetable broth, bring to a boil, then gave up to the middle and cook for a while for 5 minutes. Mix milk, vegetable oil and flour in a separate bowl, and then enter this mixture into the soup, quickly stirring it with a whisk so that no lumps remains. Prepare, stirring until the mixture begins to thicken. It will take about 5 minutes.
- Using a blender, purirate low speed soup for 15 seconds. It is advisable for no longer to keep: it is necessary that one whole pieces of mushrooms remain in the soup. Sung and pepper the soup to taste, add a nutmeg and serve with fresh croutons.
Lagman
Methods of cooking raw lagman. We will tell about one of the easiest. By the way, it is not necessary to prepare noodles manually, you can search in stores ready.
You will need:
For Vaji (stewed meat with vegetables)
- Tomato paste - 3 tbsp. l.
- Ground ginger root - 1 tbsp. l.
- Meat (better lamb, but you can take beef) - 0.5 kg
- Tomatoes - 2 pcs.
- onion - 1 bulbs
- Meat Broth - 0.5 l
- Celery stem - 1 pc.
- garlic - 1 head
- Red and yellow Bulgarian pepper - 1 pc.
- dill and parsley, salt, red and black pepper - to taste
- Vegetable oil - 150 ml
For noodles
Special noodles for Lagman can be bought. But if you really want to cook yourself, then here:
- Flour - 300 g
- Egg protein
- Water, Sol.
How to cook:
- From the ingredients for noodle and 150 ml of water to knead the steep dough, roll into the ball, let it be in the cold of 30 minutes.
- Roll out on flagella to the pencil flames, put them in the form of a spiral on a plate, cover with a film and give it again for 30 minutes. Then stretch your hands - there should be thin long pasta with a thickness of 2 mm.
- Boil the noodles in boiling salted water, lay out in a colander. Rinse with running water and sprinkle with butter, so as not to stick.
- Onions cut into half rings, peppers - cubes, tomatoes - slices, celery - pieces, garlic largely chop. Cut with small cubes.
- In the saucepan of 3 tbsp. l. oils; Meat, stirring, fry 7 minutes. Add alternate onions, Bulgarian pepper, tomatoes, garlic, tomato paste and spices. Prepare, stirring, before the softness of meat, periodically adding oil if necessary.
- Broth pour into ready-made vegetables with meat, bring to a boil. Remove from fire and present 20-30 minutes. Before serving the finished noodles in the colander to warm up, lowering in boiling water for 1-2 minutes. Laptop noodles in Kisa (large dishes) or deep plates, pour bulb with meat and vegetables, sprinkle with greens.
Low soup with croutons and cheese
French with cold evenings prefer to warm onion soup. Onion soup - eternally actual classic of the kitchen of this country. Products for it need a minimum, and it turns out to be spectacular and tasty.
You will need:
- semi-solid or solid cheese - 100 g
- Onions - 500 g
- Creamy oil - 50 g
- Sugar - 1 tbsp. l.
- Flour - 1 tbsp. l.
- Broth (meat or chicken) - 1.5 liters
- Slices Bagueta
- Salt, fresh black pepper - to taste
How to cook:
- Onions slightly cut by half rings. Melt the oil in a saucepan with a thick bottom and on the middle fire, we roar onions, often stirring, so that it is not burnt, but only spooled and became soft. Solim and Pepper.
- Sprinkle with sugar, flour and stir another 10 minutes.
- We pour hot broth, bring to a boil, cook on a slow heat for 30-40 minutes.
- We break out soup on refractory plates or pots, put on top of slices of bread, slightly drowned them, so that they slightly wet on both sides, sprinkle with grated cheese and baked in the oven until the cheese forms a ruddy crust.
Chauder
Chauker is a thick and satisfying soup, a popular American dish. In different parts of the country, it is prepared in different ways: with bacon, fish, shrimps, broccoli, corn. But always in its composition there is cream and cheese - they give the soup a pleasant velvety consistency.
You will need:
- Bacon - 200-300 g
- Frozen or canned corn - 400 g or bank
- Potatoes - 3-4 pcs.
- Chicken broth - 1 l
- Cream 10% - 500 ml
- Flour - 2 tbsp. l.
- Celery - 1 stem
- Bulgarian pepper - 1 pc.
- Onions - 1 pc.
- Salt and black ground pepper - to taste
- Solid cheese - 200 g
How to cook:
- Bacon cut into small cubes and slightly fry on a spoon of vegetable oil in a saucepan where you will cook soup. Then take out.
- Put in the oil of a finely chopped bulb and tomorrow until readiness.
- Cut potatoes, lay it out in a saucepan and pour chicken broth. Cooking 15-20 minutes so that the potatoes when rubbing a wooden spatula kneaded in a puree.
- In the meantime, it is finely cut into the Bulgarian peppers, celery and fry them separately in a frying pan, adding frozen corn to them (if it is canned, it will need to put it in the finished broth).
- When we turn the potatoes in the puree, add cream to the cream broth, stirred with flour, and mix thoroughly so that there are no lumps. Then put into the soup toasted bacon, vegetables and corn (if you use canned).
- Again, you need to bring the soup to the boil and put a part of the grated cheese in it, leave a quiet for 10 minutes.
- Before serving on the table, decorate soup with grated cheese and greens.
Harcho
Spicy, welded and fragrant Georgian Harcho is the best way to warm up a cold evening.
You will need:
- Beef - 400 g
- Onion onion - 3 pcs.
- Fig - 4 tbsp. l.
- Tomatoes - 500 g
- dill and parsley - to taste
- Spices - to taste
- garlic - 1 teeth
- Kinza (coriander) - to taste
How to cook:
- Pour 2-2.5 l in the pan of cold water, lay meat and bone chopped with slices and put on fire. When water boils, remove the foam and reduce the fire. We leave to cook for an hour and a half. For half an hour before the end of cooking in the broth, you can add the root of parsley or celery and salt to taste.
- Meanwhile, finely cut onions and slightly fry it in vegetable oil on slow fire. As soon as the bow starts to acquire golden color, add meat from the broth to it (the fire is turned off under it) and fry 5 minutes.
- Then add a pair of tablespoons of broth and carcass under the closed lid for about 15 minutes.
- While meat and onions stew, prepare tomatoes. My, we make cruciform cuts and pour boiling water for a couple of minutes. Then it is easy to remove the skin and cut into small cubes.
- We lay out the tomato cubes in the pan to meat and onions and the pastry 10 minutes. We send the contents of the frying pan in the broth, which is already on the stove and is going to boil.
- In the boiled broth we fall asleep rice. We give soup 5 minutes to bother, reduce the fire to the average and add spices.
- Add a crushed garlic and finely chopped greens (dill, parsley and cilantro) and immediately turn off right away. Before serving the soup on the table, let him face the hour.
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