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Soup, soup - First courses

Soup, fish soup - SoupsCMB PUREED EW PECHENKI
* Length food products: 250 g pork liver, lard 60, 40 g flour, 00 g onion, 100 g of red natural wine, black pepper 3, 2 g of ground red pepper, 50 grams of cognac, finely diced white bread, and salt.
Well washed liver cut into pieces and mince. Finely chopped onion fried well, mixed with ground liver, salt, pepper and stew on low heat. Then fill in the bone or meat broth (if the pot of broth-just water), red wine and cook until cooked. Then put in the soup fried until light brown flour, brandy and, if necessary, add salt. Again boil and when the soup is ready, rubbed through a colander.
Serve with dried in the oven or fried in fat crackers.
Cream soup of yellow peas
* Products for cooking: 200 g peas, grams of fat 50, 40 g flour, 00 g onion, on 2 g of ground red and black pepper, croutons 200 g of diced white bread, and salt.
If you yesterday was bone broth, peas can be cooked in it. If no broth, peas with onion, stirring frequently, cook in lightly salted water until it is soft. Then take out the onions. The fat fry until light brown flour, add finely chopped onion, red pepper and a little fried. All this is put into the boiling soup. A little cook, add black pepper, but add salt to taste and rub through a colander.
On the table is served with crackers.
* The products to cook: goose fat back and the wings, 350 g of vegetables (carrot, parsley, celery), small onion, garlic cloves 2, 3 g peas black pepper, salt.
Soup of goose is cooked the same way as ordinary meat broth. If you have a whole goose, except for the back and wings, you can use the head and legs. Good meat washed with cold water and salt. When the meat starts to boil, put the collected foam and cut large slices of vegetables, onions, garlic and spices. Continue to cook over low heat until cooked. The soup can be boiled out of the goose liver dumplings, semolina, meatballs, noodles or thin noodles.
* Products for cooking: 400 g potatoes, 40 g fat, g flour 30, 50 g onion, 1 / 2 teaspoon ground red pepper, parsley, sour cream, salt.
Peeled potatoes cut into small cubes, and together with a few stalks of parsley and onions cooked in 1,5 liters of water. In the hot fat put the flour, fry until light brown, add chopped parsley, red pepper and stewed 1-2 minutes. Then pour half a cup of cold water, mix well and fill with soup. Cook over low heat until the potatoes are cooked. You can also cook in the soup dumplings.
Feeding on the table in a bowl put the sour cream to taste.
* Products for cooking: 100 g smoked bacon, 100 g homemade noodles "lebbench" (noodles, cut in the form of large squares), one small onion, 30 s potatoes, summer 3-4 pod sweet green pepper, 1-2 tomatoes, 1 g of ground red pepper, salt.
Smoked bacon is cut into small cubes and, often stirring, is heated on low heat fat. Remove the cracklings, drain half the fat. In the remaining browned finely chopped onions, sprinkle with red pepper and, quickly stirring, stick half a glass of cold water. When the water evaporates, add the potatoes sliced ​​in the same cubes, fry 4-5 minutes, salt (add sliced ​​green peppers and tomatoes in the summer) and pour in water. Meanwhile, noodles "lebench" are browned in the other half of the fat. When the potatoes are half-brewed, put the toasty noodles in the soup and cook until ready.
Feeding pas table to taste in a bowl add black before.
FRUIT SOUP peaches or apricots
* Food preparation length: 500 g peaches or apricots, sugar but taste, 100 sour cream, egg yolk 1, 1 tablespoon flour.
Fruits are washed, take out the bones. Boiled in sweetened water, making sure that the fruit does not seethe. Skimmer carefully shift them into a soup bowl.
Egg yolk stir well with sour cream, flour domeshivayut, run by this mass of water in which varilis fruit, and bring to a boil.
Pour this mixture of fruit and well cooled.
* Products for cooking: 500 g cherries, 100 g sugar, 200 g sour cream, egg 1, 30 g flour, vanilla sugar to taste, 20g butter, 3-4 cloves, and salt.
Cherry bury washed and freed from the stalk. Bone is removed dishes over to the juice does not flow in vain. Cook the cherries in one liter of sweetened water. After 8-10 100 Boiling minutes domeshivayut g sour cream with yaichtsym yolk, butter, add the cloves and again bring to a boil. Then add another 100 g sour cream, vanilla sugar, salt and well cooled (preferably in the refrigerator).
Serve in cups.
* Products for cooking: 600 g wine taste apples, 200 g sour cream, 1 egg yolk, 100 g sugar, 40 g of flour, half a lemon juice, a pinch of ground cinnamon, 2 cloves, grated zest of a quarter of a lemon, 100 g of white natural wine, 150 grams of milk, salt.
In 1 liters of water poured sugar, salt, put the spices tied in cheesecloth and cook. Apples are thoroughly cleaned, cut into 4 parts, cut out the middle, cut into slices and swampy put in boiling water. Apples are cooked for long, so quickly stir in the milk and the flour is poured into the soup, stirring constantly. Boil 8-8 minutes (but add spices to taste), add lemon juice, wine, and again bring to a boil. From soup removed a gauze bag with spetsidmi. Then, in a separate bowl well kneaded sour cream with egg yolk and pour the soup here.
Serve well chilled dish.
COLD SOUP gooseberry
Products for cooking: 250 g gooseberries, 100 g sugar, 200 g winded, 2 tablespoons flour.
From 1 100 liters of water and boiled g sugar syrup. 13 100 g sour cream carefully stir the flour, pour in the syrup, put back washed and brushed gooseberries, boiled 2-3 minutes to Gooseberry remained intact, domeshivayut remnants of sour cream and put in a cool place, preferably in the refrigerator.
Cold fruit soups for this recipe can be prepared from other fruits and berries, as well as a mixture of different fruits.
SOUP Fresh tomatoes
* Products for cooking: 1 kg of fresh tomatoes, 50 g lard, 30 g of flour, salt, sugar 50 s, small onions, 2-3 leaf celery, parsley beam, 50-60 grams of rice.
Tomatoes are washed, mash in a pan with a wooden spoon pour a glass of water, stir and boil 5-7 minutes. Then passed through a sieve and pour water. When the soup comes to a boil, add to it a little fried lard na flour domeshivayut sugar, salt, put the whole onion There associated thread celery and parsley. Boil 10-15 minutes, remove the onion and parsley.
When a table in a plate placed separately boiled rice, noodles, small dumplings, biscuits or toast.
In this recipe you can prepare tomato soup with tomato paste. In this case take 200 g paste diluted in 1,5 liters of water.
* Products for cooking: 1 kg fish (roach, perch, ruff, head of large fish), 2 egg whites, bay leaf, black pepper, ground sweet red pepper, dill, and salt.
Carefully brushed and washed fish (small) and pour boiled fashion 25 30 minutes on low heat, cool and strain through cheesecloth. To a cold ear domeshivayut gently whipped to a froth the egg whites and allow fluid to settle. Then gently perelivayutv pot, add taste but the red and black pepper, bay leaf, salt, and again put on fire. When the ear begins to boil, 10-15 minutes cook in her head big fish, which are then removed. Before serving, add the finely chopped dill.
* Products for cooking: 1 kg of fresh fish with caviar, 2-3 laurel leaf, black pepper, ground sweet red pepper, flour, butter, onions, vinegar, salt.
Carefully brushed and washed fish with caviar ua cut small pieces and salt. Combine flour, grated grated onion and crushed red pepper in butter prepared to refuel, fill with water, add a little vinegar, bay leaf, black pepper and boil. Then put the pieces of fish in the liquid and cook it until tender.
Products length of preparation: 1 kg of fresh fish, 2 - .'I l.1I | 1o! 1m \ leaflets, ground black and red bell peppers to taste, salt.
Otobrainuyu big fish to clean fish soup, only small gut. Wash carefully all. Eviscerated fish is cut into small pieces and dipped in gauze bag in a pot in which to boil the ear, boiled 30 minutes, then take out the bag and throw small fish. Most of the fish is cut into large pieces and boil in the ear without the bag. At the end of the salt, add the bay leaf, pepper, give more time to boil.
Poland no spices do not add to spoil the natural taste for fish soup.
* Products for cooking: 1 kg of various fish, 150 g potatoes, 1 medium tomatoes, peppers 1, 50 s flour, egg 1, 100 g onions, 1 tablespoon of ground red pepper, salt.
The more different types of fish, the delicious ear. The best taste lends an ear of fresh carp, then pike, perch, and then the other fish. Of course, such a variety of fish available in the fishing during the holidays.
Brushed and washed the fish is cut into small pieces, put in a pot, put it sliced ​​tomato and peppers, finely diced potatoes, salt. Chili powder can be added to the finished soup. All of this is filled with water, domeshivayut shredded on a grater or mёlko chopped onion and cook 30 minutes. Then take out the fish, mashed vegetables, strain through a sieve ear and brewed in her small dumplings from the 50 1 g of flour and eggs. Of the fish is taken out on the possibility of bone and put it back in your ear.
On the table is served hot.
* Products for cooking: 1 kg of fish (pike, Nosara ruff, carp), 80 g lard, 100 s onions, 1 teaspoon ground red pepper, salt.
Fish clean, thoroughly washed, cut into small pieces and boiled in salted water. In a separate pan heat the lard, brown it in the finely chopped onion, add red pepper, put the pieces of fish to cooked, salted. Through 5-6 minutes sticky fish soup and cook until done.
* Products for cooking: 1 kg of fish, 300 g of white natural wine, 100 g onions, carrots g 150, 80 g parsley, peppers 2, 2 fresh tomatoes, 1 teaspoon ground red pepper, salt.
Onions, carrots, parsley, peppers and tomatoes cut into slices, sprinkle with red pepper, salt, fill with water and boil 15-20 minutes. Peeled, cut into pieces of salted fish, pour the wine into a separate bowl and leave so on 15-20 minutes. Then add the vegetables to fish, broth and boil until tender.
* PRODUCTS FOR PREPARATION: 500-600 grams of beef, 400-500 grams of bone, 120 grams of carrots, 80 grams of parsley, 50 grams of celery, one small cabbage, 100 grams of onions, 4-5 cloves of garlic, 10 peas of black pepper, salt , straw noodles.
Thoroughly washed meat and bones are placed in cold water (2,5 L), add a whole head of onions, whole chives, and cook oolyat 2-3 hours on low heat. Then put in a vegetable broth, black pepper n boiled meat with vegetables until tender. When the broth turned unclear, take a tablespoon of oil and fry it a little grated carrots to the broth became golden.
The noodles are boiled separately in salt water, washed with warm water.
When a table to put the noodles in a bowl and pour hot broth.
* Products for cooking: 300 g beef bones, 300 g beef medium fatness, 4 chicken legs, 4 chicken necks, 1 egg white, 2 tablespoons tomato Nasta, 100 g carrots, 100 g parsley, 30 g celery, 30 grams of fresh mushrooms , 30 belokochanpoy g cabbage,
30 g onion, black pepper peas 15, 2 piece of refined sugar, salt.
All products are carefully cleaned and washed. Beef passes through a meat grinder, put in a saucepan together with egg white, tomato paste, shredded fine forceps and well kneaded by adding 2-3 tablespoons water. Then pour the cooled broth from the rest of the meat products, put on fire and, stirring constantly, bring to a boil. Then cook on the fire ochenslabom 3-4 hours. The foam from the surface carefully removed.
Separately brown refined sugar (you need to make sure that did not burn) to give the broth a beautiful color, remove from heat, pour cold 50 g pods, allowed to settle 10-15 minutes and added to the broth. Salted broth only at the end. Then it is filtered Cerea thick cloth or gauze in several broth Cap layer opaque to him domeshivayut lightly beaten egg white and boiled slowly until the surface does not pop up a gray foam, which is carefully removed.
The broth is served at the table with boiled noodles or rice (washed).
* Products for cooking: 120 g carrots, 150 g of fresh peeled peas, 100 grams of fresh mushrooms, 200 g cauliflower, 2 leaf celery, 1 tablespoons finely chopped parsley, 100 g parsley root, 10 peas black pepper, 200 e bones , 20 bmaltsa g salt.
Vegetables carefully cleaned, washed and cut into small cubes (cauliflower into florets dismantled). Washed bone pour two liters of cold water and cook 1,5-2 hours on low heat along with black pepper. Sliced ​​vegetables (except for cauliflower) put in melted lard, pour 50 g of hot water, cover with a lid and stew until the water has evaporated. Zatёm domeshivayut parsley, stewed still 4-5 minutes and top up the broth from the bones. Salt and boil 20-25 minutes. Cauliflower boil until half in 250 g broth and mixed with soup.
Serve with any refuel for soups.
Vegetable soup and meat
* Products for cooking: 150 g bacon, 50 g onions, 100 g carrots, 100 g parsley, 50 g celery, 200 g cabbage, 100 g of fresh green peas, 1 large tomato or 2 tablespoons of tomato paste, 200 g potatoes, 50 grams of rice, 50 grams of pasta, ground black pepper, parsley, 300 g bones, salt.
Carefully washed the bones boil in cold water. Thinly sliced ​​brisket and fat drips out of it, which is grilled finely chopped onion, add the chopped noodles carrots, parsley, celery, peas eeleny, pour 100 g bone broth and stew under the lid 8-10 minutes. Then domeshivayut bars chopped potatoes, slaw, tomato slices, stewed 10-15 minutes and pour strained bone broth. Rice and noodles are boiled in salted water, put in a bowl, pour the soup and add the parsley.
Lamb soup
* Products for cooking: 800 g mutton, 50 g lard, 1 onions, 4-5 chives, 300 g potatoes, 100 g green beans, 200 g sour cream, 1 tablespoon flour, 1 teaspoon molotogosladkogo red pepper, a pinch ground black pepper, cumin g 1, 4-5 bay leaf, salt.
In the stew, cook finely chopped onions and garlic, add the ground red pepper and pour 50 g of water. When the water boils, add to the fat sliced ​​in small cubes meat, salt, put bay leaf, ground black pepper, crushed t min. Stew the meat under the lid, stirring frequently and adding a little water. In the meantime, boiled potatoes in small potatoes and small pieces of pod beans are boiled in a different pot in salted water. On smaltsa brown flour, fill it with potatoes and beans, mix with stewed meat and boil everything together for another 8-10 minutes.
When a table in a bowl placed on 1-2 tablespoons of sour cream.
* Products for cooking: 800 g lamb (you can fin), 400 g cabbage, onions 1, 400 g potatoes, carrots 100g, 80 g parsley, chives 5, 10 peas black pepper, salt.
Thoroughly washed meat pour over boiling water, again washed in cold water to avoid unpleasant odor. Then cut into pieces of 20-30 g and place in a saucepan over medium heat in two liters of water. By semi finished meat, add chopped carrots, parsley, whole onion and garlic, black pepper, salt. Cabbage cut into 4 part, shelled potatoes - small cubes and cook together over low heat until tender.
* Products for cooking: 500 grams of beef, 1 tablespoon of lard, onions 1, 4-5 chives, 500 g potatoes, tomatoes 2, 2 peppers, 1 chaypaya teaspoon ground red pepper, 1 g cumin, salt.
* Products for egg dumplings 1, 7-8 tablespoons flour, salt.
Washed thoroughly meat cut into small cubes Finely chopped onion and garlic stewed in fat and willow fell by a small amount of water. When the water boils, put Hood meat, salt, again topped up with a little water and, stirring constantly, extinguish. When the water boil again, add cumin tolchepy, narezanpye slices of peppers and tomatoes (peel removed) again topped up with a little water and stew. When the meat is almost ready, made up 1,5 liters of water, put sliced ​​potatoes into small cubes, and for the 5-7 minutes until cooked potatoes in the soup brewed small dumplings.
Goulash soup "artificial"
* Products for cooking: 750 g potatoes, 300 grams of pig bones, 50 g lard, 30 g onions, 1 teaspoon ground red pepper, a pinch of cumin, 2 peppers, 1 tomato or 2 tablespoons of tomato paste, small dumplings from 1 100 g eggs and flour, and salt.
Carefully washed the bones boil in cold water. Finely chopped onion stew in a little oil, domeshivayut ground red pepper, finely diced potatoes and sprinkled with crushed caraway seeds. Potatoes stir times, stew on low heat so the onion is burnt. Pour the broth and cook the bone. At the end of salt, brewed in small soup dumplings and add sliced ​​peppers and tomatoes.
* Products for cooking: 1 kg of offal, 150 g carrots, 100 g parsley, 50 g celery, 100 g onions, 2 laurel leaf, grated zest from one lemon, 1 teaspoon ground red pepper, 100 g smoked bacon (pork loin or brisket), 50 g of flour, a teaspoon of sugar 1, 2 tablespoons of vinegar, sour cream g 150, 1 tablespoon finely chopped dill, 1 teaspoon mustard, salt.
Carefully peeled, washed giblets cut into small pieces, put on 5- 6 minutes in boiling water, drained it, giblets washed with cold water, cook on low heat. Peeled vegetables cut into slices, onion half, are added to the giblets and cook until tender. Iznarezannogo small cubes of smoked bacon fat drips out, cracklings removed, and fat to brown the flour and sugar, pour water, stir well to avoid lumps remain. Tuck this strained broth, bring to a boil, add vinegar to taste and boil again 8-10 minutes, then add dill and mustard.
When a table in each bowl put the sour cream, offal and vegetables and pour hot soup.
* Food preparation length: 150 g hunting sausages, 100 g smoked bacon (pork loin or brisket), 100 g onions, chopped diamonds 150 g noodles, 3-4 potatoes, 1 teaspoon ground red pepper, salt.
fat drips out, in which roasted brown color noodles (1,5X1,5 cm) domeshivayut finely chopped onion, fry too, then sprinkle with ground red pepper, salt and topped up with 1,5 liters of water from finely diced smoked bacon. Then put in the soup finely diced potatoes, stir often to not to burn the noodles. Cook over low heat until tender. Hunting sausages cut 1,5sm and boiled with potatoes.
SOUP cabbage
* Products for cooking: 500 s cabbage, dill (green), 50 s smoked bacon (pork loin or brisket), 30 g flour, 1 / 2 teaspoon ground red pepper, a pinch of ground black pepper, 30 g onions, 150 g sour cream, 300 grams of pig bones, 1- 2 tablespoons vinegar, peppers 1, 1 tomato, salt.
Wash carefully the pig's bones pour cold water and cook 1-1,5 hours (salt, when it boils). Peeled cabbage is cut into cubes 2X2. See Decoction filter, put in it a thread bound with dill, empty and finely chopped onions. In a frying pan, the fat is cut from the diced, cracklings are taken out, the flour is browned in the fat, the ground red pepper is added, a little bit of cold water is added, stir thoroughly to avoid lumps, and add to the cabbage. Often stirring, on low heat bring to readiness. In the end, chopped peppers and tomato, vinegar (to taste), salt, pepper are added.
SOUP Dried Mushrooms
* Products for cooking: 100 grams of dried mushrooms, 200 bones, 30 g lard, 30 g flour, 30 g onion, parsley beam, 150 g sour cream, 1-2 tablespoons vinegar, 5 teaspoons of pearl barley, 1 teaspoon ground red pepper, salt.
Mushrooms are washed several times in warm water, pour boiling water and leave for 1-2 hours. Meanwhile bones washed thoroughly with cold water, add salt and cook 1-1,5 hours. Pearl barley in a separate bowl pour a glass of bone broth and cook over low heat, covered. When the bone broth is ready, decant, put it chopped mushrooms, cook until tender and add the finished pearl barley. Then domeshivayut little toasty in the lard flour, finely chopped parsley and chili powder. Cook over low heat 6-8 minutes.

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