What could be tastier than homemade meat broth soups served as a first course! Only taken off the stove, hot, aromatic and rich. Any good housewife will cook excellent cabbage soup and borsch, but this already seems to be something mundane, and sometimes I really want to please my family by preparing not quite standard soups on meat broth.
Bacon and Cheese Soup
The broth can be used absolutely any.
Put a piece of butter on the bottom of a large pan, as soon as it melts, place the following ingredients into the pan: 100 grams of bacon, medium-sized onion, 4 celery roots, carrots. Stew together for about 10 minutes, not forgetting to stir.
After the allotted time, send half a glass of beans to the pan (before cooking, boil it for half an hour), 400 grams of potatoes, one small zucchini. Pour in one and a half glasses of broth, cover and simmer all together for an hour and a half.
Then put 200 grams of already chopped cabbage, a couple of tomatoes, half a glass of rice, salt, add seasoning if desired and cook another 20 minutes. Five minutes before cooking, add 100 grams of cheese to the soup.
Soups on meat broth of this kind relate to Italian cuisine, but there is nothing complicated in them, they can be done by any housewife.
Vegetable soup on meat broth with pumpkin
Cook the beef broth from the meat on the bone. Cooking time is 1.5 hours, after which the finished broth is filtered through a sieve and put it on fire again.
In a boiling broth, chop half a kilogram of white cabbage, four not too large potatoes, half a kilogram of pumpkin and pour half a glass of millet (you can use ordinary rice). Put a couple of laurel leaves and cook on. Spasser onions with carrots and put in soup, boil for another 15 minutes and turn off the heat. The soup is ready! Sprinkle with herbs and serve.
Shurpa
Such soups on meat broth as shurpa or lagman belong to the dishes of Uzbek cuisine, but they are quite popular among our compatriots.
In a cauldron or just a large saucepan, lay lamb on the bone and one whole onion, boil for about an hour, then add three carrots, cut into large cubes, and half a glass of pre-soaked peas.
Now you need to cook the frying. To do this, cut a small amount of lamb fat into cubes and send to the pan, add a little vegetable oil to it and wait until it is browned. Then add one large chopped onion, as soon as the onion becomes golden in color, put three chopped tomatoes and three cloves of crushed garlic to it. Fry ingredients for 10 minutes and remove from heat.
At this time, put about 800 grams of potatoes, chopped into quarters, in the broth standing on the fire. Salt, add any oriental seasonings, cook for 10 minutes, after which put vegetable frying in a pan. Pot the soup on the lamb broth for another 20 minutes, and the shurpa is ready.
Homemade Panadel soup puree
Cook the meat broth from beef or pork meat on the bone. Already ready to strain through a sieve and put on fire again.
Take half a white loaf, cut it into slices and fry, then add them to the broth. Send there a pound of chopped potatoes. Then pour the broth with all the contents into a blender and turn into pulp. Pour into the pan again and put on fire.
Beat egg yolk well in half a glass of cream, pour this mass into boiling soup, gradually stirring. Now it's time to add salt and spices. In conclusion, put in a soup a small piece (50 grams) of butter and pour in 100 grams of cheese, chopped on a fine grater. So that it does not stick together, the soup must be stirred. Before serving, add greens to each plate and offer croutons.