As you know, in national cuisines of different countries, soups occupy a separate place of honor. In some countries, this dish is not eaten very often, which cannot be said about our compatriots. Indeed, in domestic restaurants and cafes, the menu always has soups for every day. This dish is not only very tasty, but can also be prepared according to many recipes. It is necessary for a person to have normal digestion. Unfortunately, today not all housewives have time for daily cooking. Therefore, we bring to your attention
recipes for soups for every day, which everyone can master without having to spend a lot of time on cooking. And keep in mind that to save time, ingredients for dishes can be prepared in advance.
Everyday Soups: Cheese Soup
This dish is great for the winter season, as it is high-calorie, thick and slowly cools. For its preparation, it is necessary to cut into cubes a couple of pieces of white stale bread and fry them in oil (preferably creamy). Add a liter of pre-cooked meat broth to the bread, bring to a boil and leave over low heat for 10 minutes. Then pour a glass of milk and cream mixture into the pan, remove from heat and, stirring continuously, add 10 tablespoons of pre-grated hard cheese (any kind) to the soup, a little greens of dill, as well as pepper and salt to taste.
Simple everyday soups: pumpkin soup
If you want to lose a couple of extra pounds, we recommend that you pay attention to the simple to prepare, but very tasty, hearty and low-calorie pumpkin soup. As ingredients, we will need the following products: a glass of grated pumpkin, a liter of water, a glass of cranberries, 5 tablespoons of sugar, a tablespoon of starch, a pinch of cinnamon, vanilla and cloves. Squeeze the juice from cranberries, and fill the remaining pulp with water, cook, and then filter. Add the pumpkin and spices to the resulting broth, put on the fire and cook until tender. Pour the starch diluted in cold water into the soup, and add sugar and cranberry juice. Warm the resulting mass and serve.
Soups for every day : borsch
Perhaps it is difficult to meet a person who would not try borsch. However, it seems to many that cooking it is long and laborious. In fact, if you boil the broth in advance, the cooking process is significantly reduced. So, for cooking borsch, we need about three liters of pre-cooked bone broth, a pound of beef, two medium-sized beets, 300 grams of cabbage, one each of bell pepper, carrots, potatoes and onions, as well as one tablespoon of tomato paste, flour, vinegar, sugar and salt.
In the finished bone broth, you need to boil the beef, which then needs to be cooled and cut into small pieces. Beets chopped with straws are stewed until half ready, not forgetting to sprinkle with vinegar so that it does not lose its color. Finely chopped carrots and parsley are sautéed with chopped onions. The meat broth is brought to a boil and put in it diced potatoes and finely chopped cabbage. Next, all other ingredients are added to the soup. When the borsch is ready, serve it on the table with sour cream.