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Find Your Perfect Soup Recipe

During the season with changeable weather, you especially crave something tasty. It’s a great time to find the perfect soup recipe and treat yourself to it.

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There are many soup options out there. Experts claim that there are approximately 150 types of soups in the world, which are subdivided into more than a thousand types.

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How not to get confused? In such cases, the Internet full of recipes with photos comes to my rescue. After all, it is better to see something once than to hear about it a thousand times.

Find Your Perfect Soup Recipe

Minestrone Italian Soup Recipe

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There is a classic Minestrone recipe in every region of Italy, but the main ingredients are usually the same: broth, beans, celery, carrots, and tomatoes.

However, some traditionalists, who can trace the history of the dish almost from the Roman Empire times, object to “non-European” potatoes and tomatoes.

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Apulian minestrone is loaded with pasta. Genoese minestrone has pesto and basil. Milanese version has chopped bacon, garlic, celery, and rice.

Ingredients

  • 3 cups (700 ml) water
  • 7 oz (200 g) beans
  • 3 ½ oz (100 g) zucchini
  • 2 potatoes
  • 2 bell peppers
  • 4 ¼ oz (120 g) green beans
  • 7 oz (200 g) green peas
  • 2 oz (60 g) celery
  • 1 onion
  • a garlic clove
  • 1 sprig of rosemary
  • 2 oz (60 g) grated parmesan
  • 3 ⅓ tbsp olive oil
  • salt and black pepper to taste

Instructions

  1. Cook the beans until tender.
  2. Heat the olive oil in a small saucepan.
  3. Add in the diced summer squash, onions, carrots, bell peppers, and celery. Add green beans, salt, and pepper.
  4. Cook, stirring occasionally, for 5–8 minutes, until the onion starts to brown.
  5. Then add the diced potatoes, bay leaves, add water and bring to a boil.
  6. When it comes to a boil, add the green peas and cook for 20 minutes, until the potatoes are tender. Salt and pepper, add chopped garlic and rosemary.
  7. Serve sprinkled with grated Parmesan and herbs. Enjoy your meal!

The soup is nutritious, low in calories, fragrant, and you can cook it from almost everything that is at hand.

Chicken Soup With Broccoli

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Chicken soup can be not only healthy but also very delicious.

Ingredients

  • 10 ½ cups (2 ½ l) of water
  • 5 ⅓ oz (150 g) chicken fillet
  • 7 oz (200 g) broccoli
  • 2 tbsp rice
  • 2 onions
  • 1 carrot
  • 1 tomato
  • 3 ⅓ tbsp oil for frying
  • salt and spices to taste

Instructions

  1. Peel and cut the potatoes into small pieces. Rinse the broccoli and separate the inflorescences.
  2. Cut the carrots and onions into half rings. Blanch the tomato, deseed it, peel, and cut into small cubes. Fry everything until soft in oil.
  3. Place the potatoes, carrots, tomatoes, and onions in a saucepan. Fill with water and place over heat.
  4. Cut the chicken fillet into slices and place it in the boiling broth with the rice.
  5. Boil the chicken fillet, rice, and vegetables until tender (20–25 minutes) over low heat.
  6. Then add the broccoli inflorescences and spices. Cook for another 10–15 minutes. Remove from heat and set aside with the lid closed for another 15 minutes. Enjoy your meal!

Pickle Soup Recipe

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Ingredients

  • 7 oz (200 g) beef
  • 3 pickled cucumbers
  • 2 ¾ oz (80 g) pearl barley
  • 1 ⅓ lb (600 g) potatoes
  • 6 cups (1 ½ l) of water
  • 1 carrot
  • 1 onion
  • a can of fish
  • vegetable oil for frying
  • salt and black pepper to taste
  • bay leaves and herbs to taste
  • ¾ oz (20 g) sour cream 15% fat

Instructions

  1. Pour 6 cups (1 ½ l) of water into a saucepan and place the meat into it. Place it over heat. When the meat is cooked, set it aside.
  2. Cook the pearl barley for 15 minutes.
  3. Peel and chop the pickles. Place them in a pot of water and cook for 20 minutes. Don’t pour out the water after that, it will still come in handy.
  4. Place the pearl barley in the broth and bring to a boil.
  5. Add chopped potatoes, cook for another 10 minutes.
  6. Fry chopped onions and grated carrots in vegetable oil.
  7. Transfer them to the soup along with the boiled meat, pickles, and broth from them. Cook for another 10 minutes.
  8. Add canned fish, a tablespoon of salt, bay leaves, and herbs to taste. Cook for another 5 minutes.
  9. Serving, sprinkle the soup with chopped herbs, and add a spoonful of sour cream. Enjoy your meal!

Beetroot Soup With Beans

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Ingredients

  • 10 ½ oz (300 g) meat
  • 2 potatoes
  • 1 beet
  • 7 oz (200 g) cabbage
  • 1 carrot
  • 2 garlic cloves
  • 1 onion
  • 3 tbsp tomato paste
  • 3 bay leaves
  • 2 ½ oz (70 g) beans
  • dill, parsley
  • vegetable oil
  • salt, pepper
  • 10 ½ cups (2 ½ l) water

Instructions

  1. Add meat to cold water and bring the broth to a boil. Drain the first broth, pour new water. This will help you get rid of the foam, as well as the unpleasant aftertaste from some types of meat.
  2. Put the bay leaf, beans, black pepper, and finely chopped garlic into the pot. For a unique aroma add a whole celery root to the broth, but remove it after cooking.
  3. In less than an hour, the broth will be ready.
  4. Remove the meat from the broth, dice, add to the pot along with the diced potatoes and grated cabbage. You can try adding some sauerkraut to the soup.
  5. You can also throw whole potatoes into the soup. When everything is cooked, you can grind the potatoes and add to the soup. The taste will be more delicate!
  6. Finely grate the carrots and beets, thinly cut the onion. Throw half of the carrots and onions into the broth. Stew the rest of the veggies in a skillet with oil, salt, and black pepper. Try adding a little vinegar to the beets for a pleasant sourness.
  7. The soup will be very tasty if you add a little prunes to the beets — 5 pieces is enough.
  8. Add the stewed vegetables to the almost cooked soup. Next add tomato paste.
  9. Salt and pepper the soup to taste. After 10 minutes, add finely chopped herbs and a minced garlic clove. Serve the soup 10–15 minutes later with sour cream, fresh herbs, and bread rolls.

Fish Soup Recipe

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Ingredients

  • 6 cups (1 ½ l) water
  • 7 oz (200 g) salmon fillet
  • 7 oz (200 g) cod fillet
  • 10 ½ oz (300 g) pumpkin
  • 1 onion
  • bay leaves
  • 1 carrot
  • 1 tomato
  • a stalk of celery
  • herbs and salt to taste

Instructions

  1. Peel and cut the fish into slices.
  2. Add the onion and water. Bring to a boil, salt, and cook for 20 minutes.
  3. Julienne the carrots, slice the onion, and dice the celery.
  4. Place the carrots, onion, and celery in a skillet with oil. Stew over medium heat until soft.
  5. Take out the cooked fish from the broth. Put julienned pumpkin, sauteed vegetables, and chopped tomatoes in the boiling broth.
  6. After 5 minutes, add a bay leaf. After another 3 minutes, the soup is ready.
  7. Arrange the pieces of fish on plates and pour the soup on top. Garnish with herbs and a slice of lemon. Enjoy your meal!

Sorrel Soup With Egg

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This herb is very rich in vitamins A, C, K, B, besides, it contains potassium, calcium, iron, and magnesium. Such a soup is a delicious, low-calorie dish that is great for anyone watching his or her calorie intake.

Ingredients

  • 10 ½ cups (2 ½ l) water
  • 5–6 potatoes
  • 10 ½ oz (300 g) chicken
  • 1 onion and carrot
  • 1 large bunch sorrel
  • 3 eggs
  • 1 bunch dill and parsley
  • 2 tbsp tomato paste
  • 2 tbsp vegetable oil
  • sour cream for serving
  • salt, spices to taste

Instructions

  1. Wash the chicken, add to a pot, add in cold water. Place over heat, bring to a boil, skim off the foam and drain the first broth. Add water again and cook over medium heat until tender.
  2. Remove the cooked chicken from the broth, cut it into pieces, and put it back in the pot. Add water (if a lot of liquid has boiled away) and salt.
  3. Dice the potatoes.
  4. Peel the onion and cut into cubes, grate the carrots. Pour vegetable oil into a skillet and fry the onion until golden brown. Then add the carrots, tomato paste, and stir. Fry for another 2 minutes, then cover with a lid and turn off the heat.
  5. Cut sorrel and other herbs as thin as possible and add to the soup. Wait for it to boil, add spices, and fried vegetables.
  6. Serve the soup with chopped boiled egg and sour cream. Enjoy your meal!

Buckwheat Soup Recipe

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Ingredients

  • 10 ½ cups (2 ½ l) water
  • 7 oz (200 g) mushrooms
  • 3–4 potatoes
  • 7 oz (200 g) of meat
  • 1 onion and carrot
  • 2 ½ oz (70 g) buckwheat
  • salt, pepper to taste
  • vegetable oil for frying

Instructions

  1. Cut the meat into pieces and place it in a pot with water. Cook over low heat until tender.
  2. Cut the mushrooms into large pieces. Coarsely grate the carrots, finely chop the onion.
  3. Peel and slice the potatoes.
  4. Fry the mushrooms in vegetable oil. Fry the onions and carrots separately.
  5. Skim off the foam from the broth and add the potatoes. Salt, cook for 10 minutes, then add the mushrooms, onions, and carrots.
  6. Pour in washed buckwheat. Stir and cook for another 15 minutes. In the end, season the soup to taste, add herbs.
  7. Remove from heat and set aside for another 15 minutes.
  8. Buckwheat soup with mushrooms and chicken is ready. Enjoy your meal!f

For more cooking inspiration read our favorite fall meal ideas. What is your go-to soup recipe? Feel free to share with us in the comments!

Lisa

Like many people nowadays, I love to explore new places. My favorite type is slow travelling, when you can really blend in with locals and learn about new cultures and languages. But I think there are also perfect times for enjoying freshly baked pastry, a cup of fragrant coffee, and a good movie in the comfort of your own home. I guess I'm kind of a cultural omnivore, and I watch different types of movies, but the ones about art and food inspire me the most!

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