Compound:
leek (medium) – 2 pcs.,
chicken drumstick (any chicken meat) – 1 kg.,
onions – 2 pcs.,
carrots – 1 pc.,
potatoes – 4 pcs.,
chicken egg (hard-boiled) - 2 pcs.,
bay leaf – 2-3 pcs.,
parsley,
peppercorns,
grated nutmeg – 1 pinch,
vegetable oil,
salt pepper.
Let's have leek soup.
Since ancient times, mankind has known the beneficial properties leek. This vegetable is rich in potassium and vitamins B and C. Many doctors in ancient times recommended leeks as a means of increasing hemoglobin levels and strengthening the immune system.
Currently, cooks use leeks in various dishes. We suggest you prepare leek soup. If you've never cooked leeks before, start by making this soup.
Preparation.
For making leek soup You need to wash the chicken drumsticks, add cold water and bring to a boil.
Peel one onion, cut in half and fry in a frying pan without oil, placing the onion cut sides down. Fry over high heat for about 3 minutes.
Then put the onion in the pan with the meat. Add bay leaf, peppercorns and cook until the meat is cooked.
Next, remove the chicken drumsticks from the broth and separate the meat from the bones.
The next step is to strain the broth and put it back on the fire. Then peel the potatoes and cut into cubes.
Peel the second onion and finely chop. Peel the carrots and cut into slices.
Fry onions and carrots in a frying pan in vegetable oil for several minutes.
Add to broth along with chopped potatoes.
Let the broth with vegetables boil and cook for 10-15 minutes.
Wash the leeks, cut into half rings or rings, and add to the soup. Salt and pepper the soup, sprinkle with grated nutmeg. Cook for 5-7 minutes and remove the pan from the heat.
Before any preparation, the heads must be peeled. This is easy to do. You need to cut off the root and top parts and remove the excess shell using a knife or your hands. It is recommended to wet the knife in cold water, which will allow you to get rid of the acrid odor that irritates the mucous membranes when cutting onions.
The nuances of cooking onions:
- the method of cutting onions and the cooking time should be chosen depending on the planned dish (onions are used not only as an additional ingredient, but are also prepared in the form of original appetizers);
- You can cook onions not only in a regular saucepan, but also using a microwave, multicooker, pressure cooker or double boiler;
- If you pour cold water on the onion before cooking and let it brew for 20 minutes, then during the cooking process it will be more saturated and cook faster;
- if the goal is to change the consistency of the onion and soften its taste, then you can not boil it, but pour boiling water over it (the crispy structure will remain, but the aroma will become less pungent and the taste more pleasant);
- You can cook onions not only in water, but also in broth, in liquid with the addition of wine or sour cream (such experiments allow you to change the taste of onions if they are used as a side dish or snack);
- when cooking onions, it is better to add a small amount of olive or any vegetable oil to the water (this ingredient will help make the onions soft, but they will retain their shape);
- It is recommended to cook onions in boiling water (if you put them in cold liquid and then start the cooking process, the onions will become too soft and may boil over);
- You can cook onions whole, chopped with a knife, cut into strips or rings, and even ground in a blender (the latter option is often used when preparing purees or original pates based on onions);
- the water can be salted at the initial stage of cooking the onions or no salt can be added (this ingredient does not change the taste of the onions too much, so most often the dish is salted at the final stage of its preparation);
- The cooking time for onions depends on their size (if the onion is chopped, it will cook as quickly as possible; whole heads or onions cut into 2-4 parts can be cooked for 7-10 minutes);
- if the onion is cooked after freezing, then it is not necessary to defrost it (a briquette or a head of onion should simply be placed in boiling water and cooked in the same way as fresh onions).
Boiling onions in cold water is a separate way of preparing them. Place the cold liquid on the fire, add onions and spices (optional), cook, but do not bring to a boil. As soon as bubbles appear in the liquid, characterizing the boiling process, the onion is removed from the water and cooled.
How long to cook onions
On average, cooking time is no longer than 10 minutes. This nuance must be taken into account, for example, when preparing soup. The onion is added to the other ingredients last. If it is pre-fried, then the subsequent cooking time is halved.
If onions are cooked to soften their taste, then their cooking time should be minimal. It is enough to put a head or chopped onion in boiling water for 1 minute to make it soft and more delicate in taste.
When using a microwave, double boiler, multicooker or pressure cooker, cook the onions for 3-5 minutes, depending on the subsequent use of the ingredient. If you need the onion to boil, then cook it longer, but a maximum of 5-6 minutes. If you just need to get rid of the characteristic burning taste, it is simply blanched for a few minutes.
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To prepare a delicious first course, first of all, you need to know a few simple rules that apply to all types of soups (shchi, borscht, etc.).
1. All ingredients for soup must be fresh.
2. The saucepan for cooking soups should be thick-walled, or at least with a thick bottom. This is why the most delicious soups are made in clay pots or thick glass containers. But, of course, stainless steel dishes with a thick bottom are also suitable. If you don’t have such dishes in your house, then I recommend purchasing at least one such pan. She will delight your family with delicious soups for the rest of her life.
3. Take as many plates of water as you expect to get the finished product. That is, if you need to get four bowls of soup, then you pour in 4 bowls of water. What boils away during the cooking process will be filled with dense ingredients (meat, vegetables, cereals).
4. The soup should simmer very gently. After the broth boils, immediately turn off the heat so that the bubbles from the boil are small and rare. A very bubbling soup will not be tasty.
5. Soups require constant presence. If you pawn the groceries and leave “VKontakte”, only great luck will help you get a tasty first course. You should taste the soup, and if any product suddenly gets overcooked, you should immediately remove it and return it to the pan only when you turn off the heat.
How to cook soup. What to put when
Meat soup. Pour water or boiling water, add the meat and bring it to a boil. Add a whole onion and carrots (whole or chopped), parsley or celery root (if you like). Legumes are laid even earlier. But more often they are cooked separately and mixed at the end of cooking the dish. After 30 minutes, add potatoes, cereals, rice or buckwheat. 35-40 minutes after the start of cooking, it’s time to add fresh cabbage, etc., after 45 minutes. - tomatoes, pickled cucumbers, and 1 hour 20 minutes before - a second addition of onions or green onions, as well as dill, salt. Before this, take out the onions that were boiled in the soup so that they do not disintegrate.
Vegetable soup. Finely chopped onion is added first. All root vegetables are added gradually; cabbage and other tender vegetables are added first. Boil the soup over low heat until cooked, then salt, add sour cream and spices. Vegetable soups cook quickly.
Fish soup. Pour some water, add salt and bring to a boil. Place finely chopped onions, potatoes - in cubes, carrots - in strips. 15 minutes after boiling, add fish, cut into equal pieces, and boil for 10-12 minutes, adding bay leaf, pepper, parsley, tarragon, dill. If desired, you can add pickles, brine or lemon and boil for another 1-3 minutes. Tomato juice (half a glass) or paste (2-3 spoons) is heated over low heat, but not brought to a boil, and added to the finished dish.
How to cook soup. Little tricks
Knowing this typical procedure for cooking soups, you can choose and prepare exactly the one you like - in composition, consistency and taste. You can improve the taste of soup by changing only the liquid part (not the solid part).
So, for example, they usually take fish soup cooked for 10-12 minutes with rice, onions, carrots, and potatoes. Remove the fish from the soup and place it separately. Then take half a glass of cold, always boiled water and dilute a tablespoon of flour in it, stirring thoroughly so that it is dispersed evenly. This liquid is poured into a soup without fish boiling over low heat, stirred well and boiled for 2-3 minutes. While stirring, pour half a liter of milk into the same soup and bring to a boil. Continue stirring and after 5-6 minutes, when the soup boils, take a spoon, cool it and taste the soup liquid: neither the taste of milk nor the taste of fish soup is felt. A new, pleasant soup liquid has appeared. Now, together with the fish, the soup is heated for 1-2 minutes and set aside for 1 hour to infuse.
In the same way, milk is added to vegetable soups made from root vegetables, without pickled vegetables. Instead of milk, you can add yogurt and sour cream.
2 eggplants, 3 potatoes, 1 carrot, 1 onion, 3 tomatoes, herbs, garlic.
Cut the eggplants into cubes, add salt, leave for 20 minutes, then rinse them with cold water and fry. Put the water on, when it boils, add the chopped potatoes, then the eggplants. Finely chop the onion and carrots, lightly fry and add to the soup. 5 minutes before the end of cooking, add chopped herbs, sliced tomatoes and thinly sliced garlic.
Serve with sour cream.
Moscow borscht
Pork shoulder with bone, 150 g lard, 1 beet, 2 carrots, 3 sweet bell peppers, 3 medium onions, 4 tbsp. spoons of tomato paste, 1.5 tbsp. spoons of vinegar 9%, 0.5 tbsp. spoons of sugar, 300 g cabbage, 8 potatoes.
Pour water into the pan. Cook the shoulder (with the bone) for 1 hour, remove the meat and let it cool. Add salt to the broth, chop the cabbage, potatoes, meat that was on the bone, and add the chopped vegetables. Melt lard, fry vegetables and place in a saucepan with broth. Add tomato paste, vinegar, sugar. Cook for another 15 minutes.
Ukrainian borscht
400 g meat with bones, 5 potatoes, 2 onions, 2 carrots, 100 g tomato paste, 2 tbsp. spoons of vegetable oil, 1 tbsp. spoon of sugar, 400 g of cabbage, 1/2 beets, greens, 2 hot peppers (for flavor), pepper powder, 3 bay leaves, 1 sweet pepper, salt, 2 roots of parsley and parsnip.
Place the meat in cold water and add salt. Cook for 2 hours. Add grated beets into the broth. When it lightens a little, throw in the whole onion and let it cook (20 minutes).
Prepare the roast: grate approximately equal amounts (two each) of parsley and parsnip roots, finely chop the onion. Mix all this and simmer in vegetable oil. Then add 2 tbsp to tomato or tomato paste, diluted with a small amount of water. spoons of sugar. Pour the tomato into the pan and fry for another 6 minutes.
You need to put chopped potatoes in the broth. When the potatoes are almost cooked, add the roast. Boil for 5 minutes. Add peppercorns, bay leaves and hot peppers (whole). Place shredded cabbage, finely chopped bell peppers and chopped herbs into a saucepan. Cover the pan with a lid and cook for another 5 minutes.
Bouillon
1 kg beef, 500 g chicken meat, 5 pcs. carrots, 2 onions, 4 cloves of garlic, salt, peppercorns.
Place pieces of beef and chicken in a saucepan, add cold water and bring to a boil, constantly skimming off the foam. Add whole peeled carrots, onions and whole garlic (without peeling), pepper, bay leaf. Cook for 2.5 hours over low heat. When the broth is ready, strain through cheesecloth.
Mushroom soup
250 g mushrooms, 2 carrots, 1 onion, 4 tbsp. tablespoons vegetable oil, 4 potatoes, bouillon cube, salt.
Pour water into a saucepan and put on fire. Fry finely chopped onion, finely grated carrots and finely chopped mushrooms in oil. When the water boils, add onions, carrots and mushrooms, and add a bouillon cube. Peel the potatoes, cut into strips, place in boiling water, add salt and pepper. Serve with sour cream.
Roasting for borscht
100 g carrots, 100 g onions, 50 g garlic, 50 g tomato paste, salt, spices.
Grate the carrots on a fine grater, finely chop the onion and garlic, fry in vegetable oil, add tomato paste, spices, and salt.
Indian vegetable soup
2 liters of water, 4 potatoes, 2 onions, cut into slices, 2 carrots, grated, 4 tbsp. spoons of beans, 4 tomatoes, cut into pieces, 4 pcs. cloves, 1/2 teaspoon salt, 2 tbsp. tablespoons butter, 50 g grated cheese, 2 tbsp. spoons of flour.
Place all ingredients, except butter, flour and cheese, in a saucepan and cook until tender. Fry the flour in a dry frying pan, add to the soup and cook for 5 minutes. Before serving, sprinkle with grated cheese.
Potato and onion soup
1 liter of meat broth, 6 potatoes, 2 onions, 1 carrot, salt, pepper.
Bake potatoes, onions, carrots in the oven, remove, cool, peel and place in a vessel with broth. Cook over low heat. Salt, pepper, add herbs.
Cream of celery soup
300 g celery, 2 onions, 800 g vegetable broth, salt, pepper, 50 g sour cream, 1 lemon, 25 g butter, herbs.
Finely chop the onion and fry in oil until golden brown, cut the celery into cubes and simmer with the onion for 10 minutes. Add vegetable broth, salt, pepper and cook for another 10 minutes. Let cool and make a cream out of the soup, add sour cream and lemon juice, boil for 6 minutes and sprinkle with herbs.
Onion and mushroom soup
150 g fresh mushrooms, 1 carrot, 3 potatoes, 2 onions, 100 g spaghetti, 1 meat-flavored bouillon cube, spices, vegetable oil.
Chop the mushrooms and fry together with chopped onions in vegetable oil. Separately, fry the carrots grated on a fine grater, cut the potatoes into cubes, put in boiling water, pour in the spaghetti, add mushrooms, onions and carrots. Add salt and pepper, add a bouillon cube and cook for another 15 minutes over low heat.
Serve with sour cream and finely chopped herbs.
Onion and bean soup
200 g beans in their own juice, 1 onion, 4 large potatoes, 1 tbsp. spoon of tomato paste, salt, herbs.
Place the potatoes cut into cubes into boiling water and add salt. Finely chop the onion and fry with tomato paste. When the potatoes are almost ready, add beans and onions with tomato paste to the soup and bring to a boil. Sprinkle with finely chopped herbs.
Onion soup with pepper
1 liter of vegetable broth, 300 g peppers (yellow, red, green), 300 g potatoes, 100 g onions, salt, pepper.
Chop the onion and simmer in vegetable oil along with finely chopped pepper. Place the potatoes cut into cubes in boiling water, add salt, onion and pepper. After the potatoes are ready, mash all the vegetables thoroughly.
French onion soup
1 baguette, 50 g butter, 300 g onion (thin rings), 50 g flour, 1.5 l broth, salt, pepper, grated cheese.
Cut the baguette into cubes and dry in the oven, melt the butter, simmer the onion in butter over very low heat for 30 minutes. Add flour and fry for 2 minutes, pour in broth, add salt, pepper and cook for 30 minutes. Pour into pots and top with baguette cubes and cheese. Bake in the oven.
Vegetable soup
1 liter of water, 1 carrot, 1 beet, 1 turnip, 1 onion, 1 teaspoon each of chopped dill, thyme, parsley, 1 tbsp. spoon of sour cream.
Peel the vegetables, chop finely, add boiling water and put on fire. Bring to a boil, simmer for 5 minutes, then remove from heat, season with herbs and sour cream.
Lenten borscht
1 beet, 1 carrot, 2 onions, 500 g cabbage, 1 hot pepper, 200 g canned beans, 100 ml vegetable oil, 2 tomatoes, 3 tbsp. spoons of tomato paste, herbs, salt, 1 tbsp. spoon of sugar, pepper.
Finely chop the beets, carrots, and onions. Place in a frying pan, add oil, salt, sprinkle with sugar and, stirring, simmer for 8-10 minutes. Chop the cabbage, put it in a saucepan, add vegetables, cover with cold water, add salt and boil. After 15 minutes of boiling water, add chopped peppers and beans. 15 minutes before the end of cooking, add pre-fried peeled tomatoes, tomato paste, and herbs.
Lenten soup
1 onion, 1 carrot, 1 parsley root, 3 potatoes, parsley, lemon juice and salt to taste.
Cut onions and carrots into small cubes. When the water in the pan boils, add vegetables and salt. After 15 minutes, add the potatoes cut into cubes and cook for another 20 minutes. Salt, add lemon juice.
Lenten bean and tomato soup
200 g beans, 2 onions, 3 tomatoes, salt, parsley, celery.
Finely chop the onion, add 6 cups of cold water and simmer over low heat. Add beans and finely diced peeled tomatoes. Cook for another 15 minutes. Add salt and sprinkle with finely chopped parsley and celery.
Soup kharcho
400 g beef with bone, 100 g smoked brisket, 100 g rice, 3 onions, 4 pcs. garlic, 5 tbsp. spoons of tomato paste.
Pre-boil the rice and rinse. Boil the meat, strain the broth. Remove the meat, remove from the bone, chop finely and fry with smoked brisket, place in broth. Finely chop the onion, fry in vegetable oil along with tomato paste and finely chopped garlic, add to the broth. Add boiled rice, sprinkle with cilantro.
Vegetable noodle soup
1 onion, 1 carrot, 1 pepper, 3 potatoes, 100 g noodles, 3 tomatoes, greens.
Place the onion and finely chopped potatoes into boiling water, and after 15-20 minutes add the noodles. Grate the carrots on a fine grater, cut the pepper into small cubes, fry everything in vegetable oil and add to the soup when all the other ingredients are cooked. Grate fresh tomatoes and add to the soup along with herbs.
Cheese and onion soup
2 processed cheese, 2 carrots, 1 onion, greens, 3 potatoes, vegetable oil, salt, pepper.
Finely chop the onion and fry in oil along with finely grated carrots. Place diced processed cheese and sliced potatoes into boiling water, add carrots and onions. Add salt, pepper, cook, stirring constantly.
Cheese soup with noodles
3 potatoes, 100 g vermicelli, 1 processed cheese, 1 onion, 1 carrot, 2 bouillon cubes, vegetable oil, salt.
When the water boils, add the processed cheese cut into cubes, stir constantly until completely dissolved. Then add vermicelli, bouillon cubes and diced potatoes. Cook for another 15 minutes.
Cheese soup with mushrooms
2 processed cheese, 1 onion, 200 g fresh champignons, salt, parsley.
Finely chop the mushrooms and fry with finely chopped onion. Cut the cheese into pieces, add it to the water, stir constantly until it is completely dissolved. Add chopped potatoes and mushrooms with onions. Salt, pepper, sprinkle with finely chopped herbs.
Cold leek soup
4 leeks, cabbage brine, 1 teaspoon ground red pepper, 3 tbsp. spoons of vegetable oil, 3 tbsp. spoons of finely chopped sauerkraut.
Finely chop the onion stems, put in cabbage brine, add vegetable oil, season with red pepper, add finely chopped sauerkraut.
Serve chilled.
Japanese onion soup
4 onions, 4 tbsp. tablespoons corn oil, 2 bouillon cubes, 2 tbsp. spoons of soy sauce.
Finely chop the onion and fry in oil until brownish. Add bouillon cubes, fried onions, pepper, salt to boiling water, add 2 tbsp. spoons of soy sauce. Cook for 20 minutes.