Soups for every day: cheese soup
This dish is great for winter timeyear, as it is a high-calorie, thick and slowly cool. 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). To the bread, add a liter of pre-cooked meat broth, bring to a boil and leave on a small fire for 10 minutes. Then pour into the pan a glass of a mixture of milk and cream, remove from heat and, stirring constantly, add to the soup 10 tablespoons pre-grated hard cheese (any kind), a little greens dill, as well as pepper and salt to taste.
Simple Soups for every day: pumpkin soup
If you want to lose a couple of extra pounds,we recommend that you pay attention to the easy-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 cranberry, 5 tablespoons of sugar, a tablespoon of starch, a pinch of cinnamon, vanillin and cloves. From the cranberries squeeze the juice, and the remaining pulp is filled with water, cook, and then filter. To the resulting broth, add the pumpkin and spices, put on the fire and cook until ready. In the soup, pour out the starch previously diluted in cold water, and add sugar and cranberry juice. The resulting mass is warmed and served on the table.
Soups for every day: borsch
Perhaps it is difficult to meet a person who is nottried borsch. However, it seems to many that preparing it is long and time-consuming. In fact, if you pre-boil the broth, the cooking process is significantly reduced. So, to prepare the borsch we need about three liters of pre-cooked bone broth, a pound of beef, two medium-sized beets, 300 grams of cabbage, one piece of bell pepper, carrots, potatoes and onions, and one tablespoon of tomato paste, flour, vinegar, sugar and salt.
In the already prepared bone broth it is necessary to boilbeef, which then needs to be cooled and cut into small pieces. Chopped beetroot stew to half cooked, not forgetting to sprinkle with vinegar so that it does not lose its color. Finely chopped carrots and parsley with a chopped onion. Meat broth is brought to a boil and put into it diced potatoes and finely chopped cabbage. Then all the other ingredients are added to the soup. When borsch is ready, serve it on the table with sour cream.
