This section presents detailed step-by-step recipes for tasty soups made from various ingredients, which even a beginner cook can prepare.
In most countries of the world, soup is served as the first dish at the table. It is a liquid food, consisting of at least 50% water, on which broth or infusion is prepared. Other liquids are also used for soups: milk for dairy soups, brine for pickle soup, kvass for okroshka, and quite unusual options – soups made with wine (bouillabaisse), with beer (elébrad).
We have compiled a selection of first courses – recipes for simple and delicious soups with photos for each step.
In global cuisine, there are about 150 main varieties of first courses, including about a thousand types of soup. Each of these, in turn, can have several cooking options. For example, there are about 25 recipes for cabbage soup, and borscht has even more variations.
Soups are prepared hot (borscht, solyanka, mushroom soup, etc.) or cold (okroshka, cold soup, etc.), and some of them can be served in both options – hot or cold (fish soup, gazpacho). In addition, there are also several differences in first courses:
This section presents simple soup recipes for every day. For convenience, they are grouped into sections.
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This national Georgian soup, chikirtma made with chicken, is the true king of all soups. Although there are very few ingredients, the main one being chicken, the result exceeds the boldest expectations. Incredibly tender, even silky, hearty broth with substantial pieces of meat is especially good after a lively feast.
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Very rich, majestically aromatic soup made from fresh white mushrooms with potatoes should be cooked at least once at the beginning of autumn. After all, this is when the "silent hunt" season begins, which means that wild mushrooms appear for sale, distinguished by their uniquely pronounced original taste.
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Sorrel soup with egg is always delicious, hearty, and spring-like. There are a huge number of recipes for making sorrel soup, sorrel for the soup is chopped or minced using a meat grinder or blender, an egg is added boiled or raw, sautéed vegetables or only fresh vegetables are added.
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Thick and hearty, with tender pieces of meat, seasoned with potatoes and carrots, the soup with canned corn and chicken turns out not just tasty, but also original.
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As soon as the first spring greenery appears, a real culinary marathon begins for sorrel, lasting until the middle of autumn. It is used to prepare both pies and first courses, including sorrel soup with egg in chicken broth.
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