Soup

Chowder

Chowder is not entirely synonymous with the word “soup.” Once upon a time, in pre-Petrine times, watery dishes of Russian cuisine were called stews. The word “soup” arose only in the era of Peter the Great, and at first it was used to designate foreign watery dishes. Later, national stews began to be called this; in general, and over time they began to cook almost in the French manner.

At the moment, the word “ pottage ” most often refers to fairly thick and mostly easy-to-make soups prepared in the traditions of home cooking - Russian, Italian, Spanish, Oriental, and so on.

This wonderfully fragrant soup contains 3 cans of canned food. Mind-blowing, but true: .

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Grandmother Platosha was born in 1918, at first she lived in the village of Numgi, later in the village of Nyda, with her.

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As is clear, you wouldn’t mind selling your own brother for a tasty lentil stew. If you wish, .

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This dish once again proves that even without meat you can prepare a successful dish. Yes, fish and birds.

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Fish chowder is always thick, satisfying and hot. This luxurious recipe is easy to make yourself.

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Rye chowder with duck and white mushrooms is complemented with sun-dried tomatoes and cilantro leaves, where tender.

Lamb chowder is a good lunch for a hot summer day.

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Kuleshik in Ukrainian cuisine is, in general, what is called puree soup in other cuisines, but not at all.

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The ancestor of the kulesh known to us, by the way, was the Hungarian millet porridge, which arrived.

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This is a thick stew of millet, potatoes and lard, which, in fact, are the main and.

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A generous gift from the Russian forest - a basket of new mushrooms. In a mushroom year, experienced owners will have enough for everything.

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Do not try to substitute dry beans for canned beans in this recipe. Naturally, it will turn out more.

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In Adjara, yakhne is considered a wedding dish and is cooked in huge cauldrons, which certainly adds to its flavor.

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Lentils are superior in protein content to all legume products and are an essential ingredient in.

White bean chowder with smoked brisket is a good idea for lunch with the family or.

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This is a dish from Greek cuisine. There are many recipes for it, there are options with rice, there are with potatoes, but...

Chupe, a common stew in the New World, is as varied as our borscht. They put it in it.

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This pea soup is best served with crackers - wheat or rye, which...

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Chowder

Chowder recipes

A total of 10 recipes posted

Corn chowder

It's getting cold outside, so I'm craving savory, filling and warming dishes. Corn chowder checks all these boxes.

Ingredients

Water – 500 ml
Potatoes - 3 pcs.
Salami sausage – 100 g
Canned corn - 1 can
Refined sunflower oil - 2 tbsp. l.
Butter - 1 tbsp. l.
Milk – 300 ml
Cream 10% – 300 ml
Salt - 1.5 tsp.

Mushroom soup with champignons

Mushroom soups, due to the vegetable protein they contain, saturate our body forever. And buckwheat counts.

Ingredients

Water – 1000 ml
Potatoes - 4 pcs.
Buckwheat - 0.5 tbsp.
Bay leaf - 1 pc.
Onion - 1 pc.
Refined sunflower oil – 50 ml
Carrots - 1 pc.
Salt - 1 pinch
Fresh dill - 1 bunch
Fresh champignons – 300 g

Lenten Lenten Stew

I suggest preparing lean lentil stew with the least amount of ingredients. Russet lentils are perfect.

Ingredients

Water - 2 l
Snow-white sesame - 1 tbsp. l.
Onions - 2 pcs.
Corn oil – 50 ml
Carrots – 200 g
Salt - 1 tbsp. l.
Garlic - 3 cloves
Reddish lentils – 200 g

Mushroom soup

According to the general interpretation, chowder is a type of soup, the name of which is given by its main component.

Ingredients

Frozen white mushrooms – 50 g
Celery root - 30 g
Green onion – 5 feathers
Refined sunflower oil – 10 ml
Butter - 50 g
Carrots – 30 g
Wheat flour - 1 tbsp. l.
Fresh parsley - 2 sprigs

Nettle soup with vegetables

Let me introduce you to an ancient recipe of Ukrainian cuisine. There is a rich tradition of Lenten in Ukrainian cuisine.

Ingredients

Water – 1500 ml
Potatoes - 3 pcs.
Celery root - 150 g
Fresh nettle - 1 bunch
Onion - 1 pc.
Refined sunflower oil - 3 tbsp. l.
Carrots - 1 pc.
Parsley root - 1 pc.
Tomato juice – 200 ml
Salt - 1 tsp.
Garlic feather - 5 pcs.

Lentil soup with sausages

Chowder is a type of soup, only it is made very thick. Usually the stew is prepared on the basis of vegetables and cereals, but...

Ingredients

Refined sunflower oil - 1 tbsp. l.
Carrots - 1 pc.
Tomatoes - 1 pc.
Celery trunks - 1 pc.
Salt - 1 tsp.
Sausages – 40 g
Reddish lentils – 120 g

Chowder with chicken and buckwheat

Buckwheat soup with chicken is a common dish to prepare; even children can be involved in the culinary process. Ordinary.

Ingredients

Water - 2.5 l
Potatoes - 2 pcs.
Buckwheat - 5 tbsp. l.
Chicken fillet - 1 pc.
Onion - 1 pc.
Carrots - 1 pc.

Lentil stew

Lentil and apple chowder is a good option for an autumn menu. The stew will be thick, fragrant, and the apple will be excellent.

Ingredients

Water - 2 l
Cardamom – 5 g
Bay leaf - 1 pc.
Ground black pepper - 5 g
Khmeli-suneli mixture – 10 g
Brown lentils – 200 g
Apple - 2 pcs.

Thick stew with mussels, blue whiting and potatoes

This tasty and nutritious thick soup-chowder will certainly please and delight seafood lovers with its taste! Personally.

Ingredients

Anchovies - 3 g
Fish broth - 350 ml
Dry snow-white wine – 150 ml
Potatoes - 800 g
Leek - 1 pc.
Extra virgin olive oil - 2 tbsp. l.
Fresh mussels – 500 g
Milk – 500 ml
Ground black pepper - 1 pinch
Blue whiting – 700 g
Salt - 1 pinch

Lentil soup with pasta and spinach

I suggest making lentil soup with pasta and spinach. The stew is as simple to make as possible; it can even be done.

The meaning of the word "stew"

STAGE , -and, genus. pl. – side , dat. – bkam , w. Soup seasoned with flour, cereal or potatoes. Flour soup. Millet stew. □ The comrades lit a fire, cooked a stew of mushrooms and potatoes in a helmet and ate it greedily. B. Polevoy, Twin Cities.

Source (printed version): Dictionary of the Russian language: In 4 volumes / RAS (Russian Academy of Sciences - State Academy of Sciences, the highest scientific organization of the Russian Federation, a leading center for fundamental research in the field of natural and social sciences) , Institute of Linguistics. research works; Ed. A. P. Evgenieva. — 4th ed., erased. - M.: Rus. language; Polygraph resources, 1999; (electrical version): Basic Electrical Library

Chowder is a type of soup, which is a light vegetable broth, named after the main component, for example, potato chowder, cabbage chowder, sorrel chowder. The essence of the stew is to get a soup that has the unchanged taste of the main component. This does not mean that the soup should be prepared only from this component, but other vegetables should only set it off and add certain aspects of taste.

Due to the fast-cooking nature of vegetables, the stew cannot be cooked for more than half an hour. Also, the stew cannot be prepared with meat or fish broth; the combination “meat stew” does not make sense.

Chowder is not only a Russian dish. An example of a traditional chowder is the usual French onion soup.

It is wrong to talk about stew as a poorly prepared, quickly cooked soup. Making a true stew requires extraordinary culinary skill.

STAGE , and, w. Watery food, such as soup, soup (but not cabbage soup; regional vernacular). Potato village || Bad soup (colloquial disdain). ◊

Source: “Explanatory Dictionary of the Russian Language” edited by D. N. Ushakov (1935-1940); (electrical version): Basic Electrical Library

soup

1. kulin. a type of soup, which is a light vegetable, less often meat or fish, decoction ◆ Theodora, capable of everything, made a stew and a roast. Fonvizin, “Excerpts from the diary of the 4th foreign trip”, 1786–1787 (quote from NKRY) ◆ Akulina was amazing at preparing kulebyaki, all sorts of stews , cold and hot, kvass, honey, soaked apples in a good way and skillfully preserved the freshest ones . Lazhechnikov, “White, Black and Gray,” 1856 ◆ Dinner that day was unsurpassed: stew with wild onions, venison kebab and slices of bear meat. V. A. Obruchev, “Plutonia”, 1924 (quote from NKRY)

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Phraseologisms and stable combinations

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Recipes Chowder

Northern chowder

Pearl barley – 1 glass

Peas – 1 Cup

Bunch of greenery – 1 piece

Spices - To taste

Vegetables – To taste

Soak the pearl barley and peas in advance so that they can cook properly later.

We clean and chop the vegetables coarsely.

Lentil soup

Tomato – 1 piece

Sweet pepper – 1 piece

Lentils – 250 G

Spices - To taste

Carrots – 2 pieces

Wash and soak the lentils; they should swell.

We clean and cut the vegetables. Meanwhile, send the lentils to cook.

Cut the carrots into strips.

Pepper in small cubes.

Lentil soup

Fresh cilantro (coriander) – 1 bunch

Wheat flour – ½ tablespoon

Onions – 3 pieces

Brown lentils – 400 g

Sunflower oil - to taste

Wash the lentils, add cool water and cook until tender.

Take small onions, cut into half rings and fry in a frying pan with flour.

“Chowder of sons of bitches”

Beef – 500 g

Beef liver – 500 g

Allspice - to taste

Cut the meat, heart and liver into small pieces. Place in a deep saucepan, cover the meat with water and cook over low heat for 2 or 3 hours.

Add salt, pepper and hot sauce to taste.

Cut the vegetables into cubes, add them to the meat and cook until half cooked.

Regular potato stew

Dill - to taste

Potatoes – 2 pcs.

Vegetable oil – 2 tsp.

Green onion - to taste

Peel the potatoes and cut into large pieces.

Place the potatoes in a saucepan and add water. Cook until done. At the end of cooking, add salt.

Chop the garlic and herbs.

Soup “Vitamin soup”

Dill - to taste

Potatoes – 1 kg

Ground red pepper - to taste

Vegetable oil – 2 tablespoons

Wheat flour – 1 tablespoon

Wash the sorrel and chop finely. Salt and simmer in vegetable oil, add 1 tablespoon of flour.

Then add the required amount of cool water and cook for 10 minutes.

Chowder in a pot

Potatoes – 400 g

Ground dark pepper - to taste

Onion – 1 head

Beef – 250 g

Bay leaf - to taste

Cut the meat into small pieces, cook for 10–15 minutes.

Place meat, chopped potatoes and bay leaves into a clay pot and fill three-quarters full with broth. Place the pot in the oven for 30–35 minutes.

Pea soup

Pork ribs – 200 g

Onions – 3 pcs.

Hard cheese – 1 tbsp. l.

Fill the ribs with water and cook for 20 minutes.

To make the stew we will need yellow peas “Idaho” from “Mistral”

Pour it into a saucepan and cook for about 1.5 hours until it boils down. During cooking, add salt to taste

Meanwhile, fry a lot of onions. I took 3 medium heads.

We take the ribs out of the pan, remove the meat from them, and put them back into the pan.

Cheese soup

Milk – 0.75 cups

Grated cheese – 50 G

Carrots – 2 pieces

Garlic – 2-3 cloves

Broccoli – 300 G

Potatoes – 5-6 pieces

First, we will sauté the vegetables. We cut carrots.

Fry carrots and onions in oil.

Add chopped garlic.

Lamb chowder

Saffron – 2 Pinches

Lamb – 1 Kilogram

Potatoes – 1 Kilogram

1. Cut the lamb into portions (but it’s better to take the meat on the bone), fill it with water and put it on the stove.

Mushroom soup

Sour cream – 1/2 cup.

Bay leaf – 1 piece

Buckwheat – 50 g

Potatoes – 2 pcs.

Vegetable oil – 2 tbsp. l.

Onion – 1 pc.

Cut the mushrooms into slices and cook in 1.2 liters of water, skimming off the foam, for about 30 minutes. Strain the broth.

Finely chop the potatoes, onions and carrots and fry in oil.

Bring the broth to a boil, add vegetables and cook for 20 minutes.

Chowder with radish “Old Russian style”

Potatoes – 7-8 pcs.

Onion – 1 pc.

Peel the radish and grate it on a large grater.

Boil the potatoes in their jackets, peel them, grate them on a large grater (you can crush them).

Chowder with lentils and honey mushrooms

Olive oil – 1 tbsp. l.

Chili pepper – 1 pc.

Allspice – 3 pcs

Lentils – 0.5 cup.

Bell pepper – 1/3 pcs.

Sweet paprika – 1 tbsp. l.

Wash the lentils, add broth and cook for 15 minutes;

Place the honey mushrooms in a frying pan and evaporate the water;

Add oil, chopped garlic and bell pepper;

Fry, stirring until lightly browned;.

Fragrant garlic stew from Castilla

Sweet paprika – 0.5 tsp.

Chicken egg – 1 piece

Greens - to taste

Sausage – 2 slices.

Olive oil – 2 tbsp. l.

Allspice - to taste

Preheat the oven to 170 degrees;

Pour oil into a thick-bottomed pan, lightly fry the chopped garlic;

Cut the sausage and bread into cubes;

Add bread to garlic and fry;

Add sausage and paprika - fry;.

Onion soup

Onions – 1 kg

Sour cream 15% – ½ kg

Butter – 25 g

Heat a frying pan with butter.

Cut the onion into rings.

Place the onion in the frying pan.

Thick soup with Momordica

Momordica – 2 pcs.

Onion – 1 pc.

Vegetable oil – 3 tbsp. l.

Wash and dry the momordica.

Cut the momordica in half and remove the seeds. ATTENTION! My momordica is not bitter, but if you have a variety that is bitter, then you need to soak it in salted water for at least 2 hours. Changing the water 2-3 times.

Cut the momordica and onion into strips.

Pumpkin soup with lentils

Lentils – 0.5 cup.

Onion – 1 pc.

Olive oil – 100 ml

Finely chop the onion and garlic and sauté in olive oil in a deep saucepan.

Cut the pumpkin and carrots into strips or grate them and add them to the saucepan with the onions and garlic. Sauté for another 7 minutes, then add water.

When the contents of the saucepan boil, add the lentils and cook over low heat for 20-30 minutes (depending on the type of lentils).

Lentil soup with bacon

Lentils – 200 g

Onion – 1 pc.

Take 2 liters of water and cook our lentils.

Finely chop the onion, fry, add finely chopped bacon (brisket), fry well.

Salted mushroom soup

small onion for serving

medium turnip – 1 piece

wheat flour – 1 tbsp. l.

parsley root – 1 pc.

medium carrots – 1 pc.

salted mushrooms – 1 cup

cabbage – 1/4 fork

Finely chop the mushrooms, turnips, carrots and cabbage. Place all ingredients in a saucepan, fill with 4 bowls of cool water (using the same bowls you will be serving the soup in), bring to a boil and simmer until the turnips and cabbage are completely softened, 25–30 minutes. Fry the flour in a dry frying pan until light brown, add a few tablespoons of broth, carefully mix.

Mushroom soup with millet

Parsley – 1 pinch.

Greenish peas – 1 handful.

Dark pepper - to taste

Onion – 1 pc.

Vegetable oil – 1 tbsp. l.

Green beans – 1 handful.

Champignons – 200 g

Potatoes – 2 pcs.

Cut the champignons arbitrarily, but not finely. Pour water (1 liter) and bring to a boil.

Cut the bag of millet and dump the millet.

Pour the millet into the bubbling mushroom broth. Boil.

In heated vegetable oil, simmer the chopped onions and grated carrots for a few minutes. Add to the pan with the future stew.