Soups

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:

• clear — based on a strong broth;
• seasoned — seasoned with fried finely chopped bacon or sautéed vegetables;
• puree soups — have a puree-like consistency;
• thickened — flour is added to make the liquid thicker;
• combined — the main ingredients are added to the broth after being served;
• sweet — served as dessert.

This section presents simple soup recipes for every day. For convenience, they are grouped into sections.