Meat soups

Meat soup recipes

A total of 255 recipes posted

Soup “Zurek”

Żurek is a regular Polish soup. There are a huge number of recipes for making this soup. Because anyone can pick it up.

Ingredients

Boiled water – 550 ml
Cloves - 5 pcs.
Potatoes - 4 pcs.
Raw sausages - 300 g
Bay leaf - 2 pcs.
Onions - 3 pcs.
Dry marjoram - 1 tsp.
Refined sunflower oil - 3 tbsp. l.
Carrots - 2 pcs.
Rye flour - 0.5 tbsp.
Black peppercorns - 5 pcs.
Fresh parsley - 0.5 bunch
Smoked pork belly – 300 g
Sour cream – 250 g
Salt - 2 pinch
Fresh dill - 0.5 bunch
Rye bread - 1 piece
Garlic - 4 cloves
Garlic - 1 clove
Chicken eggs - 3 pcs.

Beef and mushroom soup

To feed your family a delicious dinner, it is absolutely not necessary to prepare sophisticated and complex dishes. Now we are preparing a light one.

Ingredients

Dry basil - 1 pinch
Water - 1.3 l
Beef on the bone - 400 g
Potatoes - 2 pcs.
Millet groats - 4 tbsp. l.
Onions - 0.5 pcs.
Refined sunflower oil - 4 tbsp. l.
Carrots - 1 pc.
Allspice – 5 pcs.
Fresh parsley - 2 sprigs
Salt - 1 to taste
Salt - 1 to taste
Fresh dill - 2 sprigs
Fresh champignons – 150 g

Bozbash in Azerbaijani

This dish has a fascinating name - grayish head! Yes, yes, this is how the word “bozbash” is translated from the Azerbaijani language: “boz” -.

Ingredients

Water - 3 l
Beef on the bone - 1 kg
Potatoes - 4 pcs.
Onion - 1 pc.
Chickpeas (chickpeas) – 100 g
Black peppercorns - 5 pcs.
Tomatoes - 2 pcs.
Salt - 1 tbsp. l.

Beef and rice soup

Each family has its own food preferences and traditions, which are often closely connected with the place of residence. This is not just a habit.

What soup to cook with meat broth: 7 recipes for any day

Every housewife has hidden recipes for soups with meat broth. This dish, although simple at first glance, has a wonderful personality - in different hands it acquires its own unique taste, even if the ingredients were similar. The abundance of flavor properties of meat soups depends on what kind of meat was used in cooking, how concentrated the broth was, how the vegetables were cut and in which sequence they went into the pan, how many spices were added to the soup and on a huge number of small aspects.

The most common method of preparing soup with meat broth: boil the meat, throw in chopped potatoes, and a little later add carrots and onions. By the way, it is better to sauté the onion and carrots in advance to make the dish even more flavorful and nutritious. Bring to readiness, salt, pepper, add spices to taste. Serve sprinkled with herbs, you can add croutons, half a boiled egg, sour cream, chopped garlic.

Rich broth - the base of a tasty soup

Meat on the bone is suitable for broth. The bone must be chopped so that more extracts are released during cooking, so the soup will be rich and thick. You can take beef, pork, chicken, taking into account your taste preferences. Recipes for soups with chicken and beef are considered dietary; if you like it fattier, take pork. It is better to cook the chicken completely; a shoulder blade is suitable for pork broth; ribs or neck are suitable for beef broth; ribs, shoulder blade or medallions are suitable for lamb soups. The main thing is to choose fresher and younger meat. Young meat takes only an hour and a half to cook, while old meat will have to be cooked for at least 2-3 hours.

The meat broth certainly contains peppercorns, bay leaves, and onions. It is necessary to add salt and spices when the meat is almost ready. Salt the broth only lightly, so that while cooking the soup you can add more salt if necessary. Moreover, by the time the broth is ready, the size of the water in the pan will decrease by almost a third, and the broth will become more concentrated. It is better to use purified and soft water; in hard water, meat does not give off its own taste and smell. For 1 kg of meat - 2-3 liters of water. Strain the finished broth through a sieve to achieve maximum transparency of the soup.

7 meat soups for any day of the week

Recipes for soups with meat broth can be found in the state cuisine of every nation. Ukrainians prefer borscht, Caucasian peoples prefer shurpa, Russians have been preparing cabbage soup with meat since ancient times to this day. And there are absolutely no list of modern soup options. In meat broth, virtually any vegetables and cereals are mixed harmoniously. Rice, buckwheat, millet, pasta, mushrooms, cabbage, celery - mix anything, because meat soup is a universal dish.

Mushroom with meat

Mushrooms mix perfectly with meat. Whatever recipe you use, mushroom soup with meat broth will turn out hearty and tasty. So that the taste of meat and mushrooms does not interfere with each other, they are cooked separately, combining only at the very end. This preserves the subtle smell of mushrooms in the meat broth. Let us reveal to you the secret of this method of making mushroom soup.

The meat is placed in boiling water in one piece. The result is a moderately rich broth, the meat remains juicy, with a pronounced taste. Mushrooms, on the contrary, are immediately placed in cool water to obtain a strong mushroom broth. Agree, the method is a little labor-intensive, but the effort is worth it. When there is mushroom in the meat broth, the meat is saturated with the mushroom smell, the dish will become indescribably appetizing. At the end, be sure to add chopped dill and parsley, peppercorns and bay leaves.

Meat with pasta

For ladies, pasta is often included in the list of illegal goods for consumption. And completely in vain. Pasta contains plant fiber, which cleanses the body of toxins and gives you a feeling of fullness forever, so you feel less inclined to eat during the day. Pasta in any form is the favorite food of most children. Therefore, be sure to try recipes for pasta soups with meat broth. Pasta mixes well with tender veal - a source of protein and vitamins (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) B. Serve the finished soup with croutons, grated Parmesan cheese and greens. The soup is quick to make, but very tasty.

Greenish meat soup

Recipes for sorrel soups with meat broth are based on the traditions of Russian folk cuisine. The taste of the greenish soup is unique and unique due to the thick, rich broth and the contrast of ingredients, the most important of which is sorrel. The juicy leaves of young spring sorrel are rich in vitamins and very useful. 100 grams of sorrel contains the daily requirement of vitamin C (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C. Carrots, beets, potatoes are also added to the greenish soup, from time to time beans, also boiled eggs and chopped herbs, including green onions. The greenish soup is eaten hot or cool, with or without sour cream. Spicy lovers can safely add mustard to it.

Shurpa in Uzbek

Different recipes for shurpa agree on a single principle - a fatty, rich broth, a huge amount of vegetables, herbs and spices. Although there are a huge number of manufacturing options. Each Asian country has its own classic recipes. Traditionally, shurpa is made from lamb meat. There are recipes for shurpa with beef, pork, chicken and even fish. Zira and basil are certainly added to Uzbek shurpa, and the dish itself is prepared either from raw meat - kainatma, or from fried lamb - kovurma. To make the shurpa come out with a beautiful color, a huge amount of paprika is added to the dish.

Buckwheat with meatballs

Buckwheat contains a lot of iron, therefore it is very good for health, and at least once a week buckwheat soup should decorate your table. Cooked with tender meatballs in a rich meat broth, the soup will have a unique taste, very satisfying and not at all obvious. Perfect for those who want to lose weight, but love to eat hearty and tasty food. The recipe can be modified at your discretion; instead of buckwheat, add any cereals - rice, pearl barley, wheat. It is better to serve the soup with sour cream and herbs. Spicy lovers are allowed to add crushed garlic.

Kharcho in Georgian

Classic Georgian recipes for kharcho soup are made only from beef. After all, the name “kharcho” itself translates as “beef soup.” But, having migrated to the cookbooks of other countries, the dish has changed slightly. Now you can cook kharcho in any meat broth, including pork.

To prepare real kharcho, you will need a list of not quite ordinary ingredients. Firstly, you need a special tklapi dressing - sun-dried tkemali puree. If you can’t get tklapi, try to find tkemali sauce, or, at worst, the freshest cherry plum. If you can’t get these ingredients, you can season the soup with pomegranate juice. Other ingredients can be found in any housewife's kitchen - a handful of rice, nuts, onions, certainly garlic and suneli hops - they need to be thrown into the soup when the rice is ready. Then the dish simmers over a leisurely fire and is served sprinkled with fresh cilantro.

Russian cabbage soup

Russian cabbage soup is a sour soup made from sauerkraut and vegetables. Cabbage soup can be cooked in meat, fish, mushroom broth, with the addition of various cereals. During the cooking process, vegetables are placed in the pan raw and not fried. If you use sauerkraut, you can immediately pour it with cool broth and start cooking. If the cabbage is stewed, it is placed only in a bubbling broth. If nothing is added to the soup other than vegetables, such cabbage soup is called “empty”. And there is “daytime” cabbage soup; this dish is infused all day to gain real flavor. Russian cabbage soup is served with sour cream. This dish {in itself} has a slight smell and a special taste, so it is better to limit the amount of spices.

Meat broth soup

Hello everyone, you've probably often wondered how to cook soup so that it turns out to be rich and delicious ? In this article we will reveal these secrets for you.

How to cook meat for soup correctly?
Pea soup with smoked meats or smoked ribs
We reveal all the secrets of milk soup
Subtleties of making rice soup
Fish soup - cook it right
Ordinary, but so tasty, chicken soup
How to cook sorrel soup correctly
Buckwheat soup - production rules
Fragrant mushroom soup
Traditional Georgian kharcho
Meatball soup

How to cook meat for soup correctly?

Before cooking meat, it must be placed in cool water. Why is this needed? When you put cold meat in hot water, it immediately begins to smell and the broth becomes richer . But in this case you won’t get a rich broth.

It’s another matter when you cook soup with bone marrow (The brain is the central part of the nervous system of humans and animals, located in the head section of the body) . This makes both the meat and the soup fragrant and tasty.

Don’t forget to remove the foam every time.

If you like pure meat, not fatty , then you are unlikely to get rich broth and juicy meat . Now, buy fatty meat with streaks.

Cooking beef for soup . Young animals have the softest meat, and therefore it needs to be cooked less, but the meat of old animals needs to be cooked, accordingly, longer. Also, it is necessary to fill the meat with cool water and only later lower it into boiling water. The amount of water should slightly exceed the amount of meat. Otherwise, the broth will not be rich.

When cooking, you can add bay leaf, pepper and salt so that the meat fully reveals its own taste .

Pea soup with smoked meats or smoked ribs

How to cook pea soup correctly ? Regular pea soup is prepared with smoked ribs , from which the soup receives the desired tartness and spiciness. But to completely impart the smell and smell of smoked meats, you can take pork ribs.

The ribs need to be washed to remove excess fat and dirt. Then you will need to throw them into the pan for cooking. Cook for no more than 30 minutes. Peas, previously soaked in water , need to be thrown into the resulting broth. Cook until the usual “gurgle”.

The vegetables that you want to add to the soup (carrots, onions) must be cut and fried in a frying pan. Place the previously diced potatoes into the broth for 10-15 minutes, and then add the fried vegetables. After this, you need to continue to cook the soup for about 10 minutes, and then let it brew. Add salt and pepper, if desired. You can chop parsley or dill on top.

Peas for soup. How to choose? In order to prepare the soup, it doesn’t matter what kind of pea fruit you take - chopped or whole. But the most important thing is that it needs to be washed constantly.

How to achieve softening of peas? You can soak the peas an hour before cooking the soup in boiling water, and then put them in the broth, or you can put them in cold water overnight (that is, at night) , as mentioned in the paragraph above. If you want to get boiled peas, then it is better to buy polished split peas. It will soften faster.

We reveal all the secrets of milk soup

Milk soup is like a separate article in all types of soups. There are lean soups, there are meat soups, and there are dairy soups, of which there are also many. You can make this soup completely with anything you want. Well, the main secrets of how to cook milk soup correctly and deliciously always remain the same.

You will need milk; without it you cannot cook anything. Add it to the pan and wait for it to boil. At this time, put sugar or salt there (in this matter, everything is at your discretion!) After our milk has boiled, add the resulting cereal or vermicelli and stir, then wait for a certain time and turn off the gas, let the soup brew.

For greater fat content and richness, you can add a little butter .

Below you can see a table showing how long to cook the soup filler:

Subtleties of making rice soup

Rice soup is especially popular during Lent because it does not contain anything meat or fish. So, how to cook it correctly?

It is necessary to create a preparation of vegetables. To do this, chop carrots, onions, potatoes, and you can add garlic . After this, we rinse the rice under running water and place it in a pan with bubbling water. Next, you need to create a frying of onions and carrots . After making the frying, add it to the water with rice, after boiling, add the diced potatoes. Cook until the potatoes are ready, no more than 30 minutes. It's such an easy recipe, but very tasty.

Fish soup - cook it right

The soup will be very tasty if you cook it, just like meat, on the bones.

The highlight of this dish is that you can take any kind of fish , but for the sake of nobleness, you can add burgundy types of fish .

Clean the fish in advance and put it in a pan, adding the appropriate spices that your heart desires. Cook the broth for about 30-40 minutes, depending on the pieces. Next, you need to sauté the onions and carrots until the onions have a golden color. Add diced potatoes into the already prepared broth, sauté and continue cooking until the potatoes are ready. You can add finely chopped fresh herbs to the finished soup.

Ordinary, but so tasty, chicken soup

To make the soup rich, you can buy a whole chicken , divide it into small parts and cook the whole thing, so the bones will make the soup even fattier and tastier. Now, you need to pour cool water into the pan and put it on gas. While the broth is preparing, we sauté the onions and carrots.

If you cooked the chicken completely, then you need to separate the pieces of meat. To do this, remove the chicken from the pan and let it cool. While it cools, add cubed potatoes to the broth and cook. Then, add frying and cook until the potatoes are ready. Once ready, you can add finely chopped meat to the pan.

Add salt, pepper and bay leaf to taste.

Also, you can add vermicelli to the soup , it will become even thicker. To do this, along with frying, throw in the pasta. You can finely chop the greens and add them to the finished dish.

How to cook sorrel soup correctly

It turns out to be a very tasty and satisfying lunch or dinner . Put the water on gas until it boils and cook the potatoes. Then, put it in boiling water and cook for about 15-30 minutes until the potatoes are ready. At this step you can add salt if desired.

While the potatoes are boiling, you need to finely chop the sorrel leaves and add them to the water, after which you need to cook for about 15-20 minutes. The soup must be steeped, otherwise you won’t get such an unusual smell and taste.

Buckwheat soup - production rules

Another lean recipe for non-meat lovers . You need to prepare diced potatoes and buckwheat and put them in water immediately. Let's start cooking. It should take you about 23-25 minutes. Grated carrots and finely chopped onions should be sent to the frying pan. After making the frying, place it in a container with buckwheat and cook for no more than 10 minutes.

After this, you can add herbs, salt, and pepper at your own request.

Fragrant mushroom soup

Also, according to the standard, you should add diced potatoes to the water and start cooking. Sauté carrots and onions for about 2 minutes. Mushrooms, it is better to take the freshest champignons , wash and cut, and add them to the resulting frying. Add the mixture of mushrooms, carrots and onions to the soup and cook for about 10 minutes. If desired, you can also add vermicelli and chopped herbs.

Traditional Georgian kharcho

To prepare traditional kharcho soup , you need fatty pieces of beef , add them to water and cook for quite a long time, from 1.5 to 2 hours. Remove the meat and leave to cool. Fry the onion until golden brown, put the previously washed rice into the broth with boiling water. Then, the cooled meat must be cut into portions and added to fry with the onion.

To the meat and onions you need to add tomato paste, or better, of course, ground tomatoes. Chop the cilantro and garlic and also add to the sauteing. Add the mixture to the broth with rice. Add adjika to the almost finished soup . The dish is ready, enjoy your meal.

Meatball soup

Form the minced meat prepared in advance into small lumps - meatballs , place finely chopped onion and grated carrots in a frying pan. While the frying is being prepared, we cook the meatballs over low heat. After cooking the meat, add the mixture to the soup, cook for about 10 minutes, then add fresh herbs. Bon appetit!

Recipes Vegetable broth soup

Vegetable soup with tortellini

Miso paste – 1 tablespoon

Carrots – 2 pieces

Tortellini – 200 g

Chicken broth – 500 ml

Sun-dried tomatoes – 100 g

Green beans – 150 g

Canned white beans – 1 can

Add tortellini, white and green beans, chopped carrots, finely chopped sun-dried tomatoes, and a tablespoon of miso paste to the broth. Cook for 8-10 minutes. Salt and pepper.

Cool vegetable soup with avocado

Broth – 300-400 ml

Olive oil – 1-2 tbsp. l.

Vegetable soup with bunny!

Bell pepper 1 piece

Bunny thigh and leg

Put potatoes in the broth, catch a bunny

5-7 minutes after potatoes add zucchini to the broth

Cheese and vegetable soup

Processed cheese – 150 g

Carrots – 2 pieces

Potatoes – 3 pieces

Cut potatoes and carrots into small pieces.

Place in a saucepan, add water (so that it slightly covers the vegetables) and simmer until soft.

Grind in a blender until pureed.

Vegetable soup with beans “Ribollita” from Christian restaurant

Canned beans – 160 g

Thyme - to taste

Rosemary - to taste

Vegetable broth – 800 ml

Onion – 50 g

Savoy cabbage – 250 g

Tomato paste – 20 g

Potatoes – 100 g

Finely chop the vegetables and fry them together in olive oil.

Add tomato paste, fry for a couple more minutes.

Children's vegetable soup with chicken broth

Carrots – 1 piece

Chicken broth – 1.5 l

Bay leaf - to taste

Broccoli – 2 heads

Potatoes – 1 piece

Wash the vegetables, remove skins and seeds.

Cut the vegetables into cubes.

Make chicken broth ahead of time.

Vegetable puree soup

Bay leaf – 1 piece

Greens - to taste

Potatoes – 3 pcs.

Onion – 1 pc.

Peel and boil potatoes, carrots, zucchini.

Drain the vegetable broth, but add about 100-150 ml.

Vegetable soup with meatballs

Dark pepper - to taste

Potatoes – 3 pcs.

Minced turkey – 400 g

Place a pan of salted water or any broth on the stove and bring the contents to a boil.

While the water is boiling, start making meatballs. To do this, salt and pepper the minced meat to taste and form meatballs from it.

When the water boils, place the meatballs in it and cook them for 15-20 minutes.

Vegetable soup with lentils, mushrooms and bacon

Greens – 1 bunch

Dried white mushrooms – 100 g

Carrots – 300 pieces

Lentils – 600 g

Celery root – 300 g

Onions – 2 heads

Garlic – 2 cloves

Ground dark pepper - to taste

Potatoes – 300 g

Soak mushrooms in cool water.

Boil vegetable broth with carrots, potatoes, onions and celery.

Cream vegetable soup

Butter – 50 g

Processed cheese – 160 g

Potatoes – 150 g

Snow-white onion – 1 pc.

Cut the zucchini, carrots, turnips, set to simmer for 20 minutes and add butter

Add potatoes and water (or broth), set to soup mode, after 10 minutes add milk.

Vegetable soup with melted cheese

5 processed cheeses, 80g each

for a 3 liter saucepan:

2 packages of frozen vegetable mixtures (composition at your discretion)

Instead of salt, I used vegetable and chicken broth cubes

Pour the vegetable mixture into boiling water when the vegetables are almost ready, add milk, grated cheese, bouillon cubes and herbs. After boiling, reduce the heat and turn off after 3 minutes.

Vegetable soup

Onion – 1 pc.

Potatoes – 2-3 pcs.

Bell pepper – 1 pc.

White cabbage – 100 g

Place the pan with the broth on the stove. We clean and cut the potatoes. We send it to the broth.

Three carrots on a grater, finely chop the onion and lightly simmer in a frying pan. Put it in the broth. Then wash the rice and throw it into the already bubbling broth.

We cut the peppers and cabbage and throw them into the soup along with the peas.

Frisky vegetable soup

Potatoes – 4-6 pcs.

Greenish peas – 0.5 cup.

Peel the potatoes and cut them in half or into quarters (depending on the size of the potatoes, I take small ones, as they somehow taste better). Cut it, throw it into the broth.

We cut the carrots into strips and also follow them with the potatoes.

Finely chop the onion.

Vegetable broth: the base of lean soups.

2–3 peppercorns

celery 1 barrel

Peel the onions and carrots, wash the celery. Coarsely chop all vegetables. Heat a dry frying pan and dry the vegetables in it for 3 minutes. Place the vegetables in a saucepan, pour in 1 liter of water, and bring to a boil. Throw in bay leaf, allspice and salt. Cook over low heat for 20 minutes. Remove broth from heat and strain through a fine sieve. Add salt.

Vegetable cream soup with quinoa and shrimp

shrimp – 200 g

quinoa grains – 1/2 cup

cream optional

potatoes – 1 pc.

celery – 100 g

Cut the vegetables into cubes and boil in salted water. Use a blender to blend the vegetables and broth.

Cook quinoa and shrimp separately. Add them to vegetables.

Vegetable puree soup for weight loss

Cauliflower – 200 Gr

Garlic – 1 clove

Zucchini – 100 G

Carrots – 1 piece

Olive oil – 1-2 tbsp. spoons

Salt, pepper - to taste

Separate the cabbage into florets, peel and cut the zucchini. Cook until done. Let stand covered for 15 minutes.

Fry carrots, garlic and onions in oil. Add water and simmer for 5 minutes.

Place all vegetables in a blender and chop.

Vegetable soup with leeks

Zucchini – 4 pieces

Butter – 45 g

Broccoli – 350 g

Sweet pepper – 150 g

Wheat flour – 35 g

Vegetable broth – 1 l

Leek – 350 g

Melt the butter, add the leeks, stir over medium heat for 5 minutes until the onions are soft.

Add flour and stir over heat for 1 minute. Remove from heat, pour in broth evenly, stir over high heat until the mixture begins to bubble and thicken.

Vegetable soup with meat broth

Greens - to taste

Spices - to taste

Onion – 1 piece

Olive oil – 1 tablespoon

Carrots – 1 piece

Potatoes – 2 pieces

Wash the meat well beforehand and cover with cool water.

Bring to a boil, add 2 pinches of salt and cook over low heat, skimming off the foam, for 30–40 minutes.

Grate the carrots and finely chop the onion. Fry the resulting mixture until golden brown in a frying pan with olive oil.

Vegetable soup with zucchini puree

Carrots – 1 piece

Vegetable oil – 2 tablespoons

Ground dark pepper - to taste

Leek – 1 piece

Potatoes – 3 pieces

Peel the zucchini, potatoes and carrots and cut into medium pieces.

Place the vegetables in a saucepan, add water (to cover the vegetables by 1 cm). Boil vegetables until tender. Add salt.