A full, hearty lunch necessarily includes first courses. Soup can be prepared on the basis of any meat, or make light lean. Bright and original taste will complement various spices, herbs, roots.

First courses: recipes for soups with meat

Among the recipes of the first courses, the most meat options. They are prepared on the basis of poultry, pulp of pork and beef, ribs and even offal.

Pea with smoked ribs

Ingredients:

• 430 g smoked ribs (pork or beef);
• several peas of allspice;
• 1.5 tbsp. dry whole peas;
• 2 carrots;
• 60 - 70 ml of vegetable oil;
• 2 garlic cloves;
• Lavrushka to taste;
• 1 root of parsnip;
• 2 onions;
• 45 g butter;
• 1 tbsp. l salt;
• greens to decorate portions.

Cooking:

1. Rinse the layer with ribs, cut into several parts. To fill with water. Add spices, lavrushka, roots, 1 peeled onion and carrots.
2. Cook over low heat for 80 to 90 minutes.

Remove the emerging foam immediately to make the soup transparent.

3. Soak whole peas in advance for 9 - 10 hours. Rinse the beans and send to cook until tender in a separate pan.
4. From the remaining vegetables, cook a roasty fry in butter. Cut the potatoes into small cubes.
5. Strain the broth. Throw out the roots, vegetables. Return the meat to it, add the potatoes and fry. Pour boiled peas. To salt.
6. Cook the soup until the potatoes soften.
Pour the dish into plates. Sprinkle with small pieces of fresh garlic and chopped herbs on top.

Light chicken soup with dumplings


Ingredients:

• 460 g of chicken legs;
• 2 potato tubers;
• 1 PC. carrots;
• 1 PC. onions;
• 1 large egg;
• 3 tbsp. l sifted flour;
• salt and spices;
• 15 g of dill and parsley (fresh);
• ½ red bell pepper;
• vegetable oil.

Cooking:

1. Cook the chicken stock, halves of the carrots and half the onion. When it is ready, throw away the vegetables. Remove the meat from the legs and return to the soup. Salt it.
2. Add potato wedges to the soup base. While the latter is boiling, prepare a frying of slices of the remaining carrots, onions and peppers in vegetable oil. Transfer vegetables to soup.
3. For dumplings, combine a beaten egg with chopped herbs. Add a couple drops of vegetable oil, flour and 3 tbsp. l broth from the pan. Salt, add spices.
4. It is convenient to take dumplings with a spoon. Add to soup. When they emerge, wait for the next boiling of the liquid and turn off the heating of the stove.
Such a chicken dish will be a satisfying dinner option for the whole family. It will surely appeal to the smallest gourmets.

Prefabricated meat hodgepodge

Ingredients:

• 330 g of beef and pork;
• 250 g of hunting sausages;
• 450 g of any smoked meats;
• 230 g of potatoes;
• 120 g of carrots and onions;
• 90 g of tomato paste;
• 330 g pickled cucumbers;
• 70 ml of sunflower oil;
• salt and spices.

Cooking:

1. Finely chop the raw meat and go cook with spices. To salt.
2. Fry the onion slices until golden brown. Add to it grated carrots and pickled cucumbers chopped in the same way. After a couple of minutes of frying, pour the tomato paste into the pan. Extinguish the mass for 4 - 5 minutes.
3. Send potato cubes to the meat broth. When it is cooked, add all other chopped meat products and the contents of the pan.
4. Let the soup boil and cook for another 8 to 9 minutes.
Serve with sour cream and lemon slices for dinner.

Classic boneless pork borsch

Ingredients:

• 230 g pork on the bone;
• ½ a small head of cabbage;
• 6 potatoes;
• 1 beetroot;
• 1 onion;
• 1 carrot;
• 1 bunch of dill;
• 1 bunch of green onions;
• any vegetable oil;
• 2 tbsp. l salts;
• 2.5 l of purified water.

Cooking:

1. Pour pork with water and cook for 70 minutes. Send potato sticks to the finished broth. After 10 minutes, pour finely chopped cabbage into the same place. To salt.
2. Cook the roasted chopped remaining vegetables. First, bring the onions and carrots to a brown, then add the grated beets to them. After another 3 - 5 minutes, fry, transfer the contents of the pan to the soup.
3. Cook the soup for another quarter hour.
4. Sprinkle the prepared soup with chopped herbs and immediately turn it off.
This recipe from pork on the bone allows you to cook a delicious rich soup. Serve it deliciously with thick homemade sour cream.

Sorrel cabbage soup

Ingredients:

• 1.5 kg of calf brisket;
• 3 onions;
• 3 bunches of fresh sorrel;
• 1 tomato;
• 1 carrot;
• 5 medium potatoes;
• 20 g butter;
• 15 ml of refined oil;
• 5 pieces. cloves;
• lavrushka and peas of allspice to taste;
• 3 eggs;
• salt.

Cooking:

1. Chop the brisket. Soak it for 40 minutes, rinse. Cook the broth from it. Add the whole onion with the peel.
2. After 1.5 hours of cooking, add salt, pepper, and lavrushka.
3.From the remaining onions and carrots, cook the frying. Pour tomato slices into it. Simmer the components together under the lid for a quarter hour.
4. Remove the meat from the pan, remove from the bones and chop finely. Return to soup. Pour potato sticks, chopped sorrel there.
5. When the broth re-boils, pour beaten eggs into it.
6. Cook the soup until soft potatoes.
Serve hot with sour cream.

Lamb Piti Soup


Ingredients:

• 550 g of mutton;
• 2 large onions;
• 90 g of dry chickpea;
• 1 large tomato;
• 1 PC. quinces;
• 5 potatoes;
• 1 pinch of salt;
• fresh herbs.

Cooking:

1. Soak the chickpeas for 10 - 12 hours.
2. Put pieces of washed mutton, sliced ​​quince, chopped onion in a pan. To send the soaked chickpeas there.
3. Pour food with salt. Cook until all ingredients are cooked under the lid.
4. After 50 minutes, salt the soup, add the tomato, chopped into pieces, chopped herbs.
The first lamb dish can be supplemented with a classic mayonnaise or sour cream.

Mushroom soup in a slow cooker

Ingredients:

• a pound of ceps;
• 4 potatoes;
• 60 g butter;
• 1 pc. onions and carrots;
• 230 g of processed cheese without additives;
• salt and pepper.

Cooking:

1. Melt the butter in the baking program. Fry chopped onions until transparent.
2. Pour in grated carrots. Cook in the same mode for another 12 minutes.
3. Put in the slow cooker coarsely chopped washed porcini mushrooms.
4. Fry foods until the end of the regime without a lid.
5. Pour potato cubes into the container. Pour 2 liters of water. Salt, pepper the future soup.
6. Activate extinguishing mode. Cook soup for 90 minutes.
Add slices of cream cheese in 20 - 25 minutes. Stir the soup until it dissolves.

Beef kharcho

Ingredients:

• a pound of beef;
• 90 g of walnut kernels;
• 80 g of long white rice;
• 3 tbsp. l tkemali;
• 1 onion;
• 1 PC. sweet pepper;
• 4 cloves of fresh garlic;
• 1 tbsp. l hops-suneli;
• 1 pinch of ground red pepper and salt;
• 70 g of tomato paste;
• fresh cilantro;
• 2 leaves of laurel.

Cooking:

1. Cook the beef and lavrushka broth. This one will take 110 - 120 minutes.
2. Grind vegetables, fry until soft. Add tomato paste to them. Strain the mass for 6 to 7 minutes.
3. Grind the nuts with a coffee grinder. Combine with crushed garlic. Send the mixture to fry and immediately remove the pan from the heat.
4. Strain the broth. Finely chop the meat, return to the pan. Bring the soup base to a boil. Pour in rice.
5. Add roasting, tkemali, chopped cilantro, salt, red pepper
Cook the beef soup for another 6 - 7 minutes, remove from heat and let it brew under the lid.

Lenten first courses

Lean first courses are important to cook not only during fasting, but also for the sake of economy and diet. They turn out low-calorie and light.

Soup with buckwheat and mushroom meatballs

Ingredients:

• 270 g of potatoes;
• 90 g of buckwheat;
• 230 g of chicken meat;
• 1 petiole of celery;
• 1 carrot;
• 1 onion;
• 1 tbsp. l olive oil;
• 1 chicken bouillon cube;
1.5 liters of water;
• salt and spices to taste.

Cooking:

1. Send the potato cubes to the pan. To fill with water. Add the bouillon cube. Pour washed buckwheat. Send the base for the soup to boil until soft potatoes.
2. Minced salt and season with pepper. Mix. To form small meatballs from it.
3. Put the resulting meat balls in the soup. Cook another quarter hour.

During this time, meatballs should float to the surface.

4. While the meat is being cooked, prepare a vegetable dressing. To do this, mix the cubes of celery, onions and carrots. Fry in olive oil.
5. Put the vegetable dressing in an almost ready soup. After another boil, cook for another 12 minutes. Add to taste.
Pour the soup into portions and serve with fresh homemade bread.

Catalan soup

Ingredients:

• 750 g of sea cocktail;
• 60 g of sweet bell pepper;
• 220 g of potatoes;
• 2 onions;
• 1 PC. carrots;
• 1 root of parsley;
• 1 stalk of celery;
• 1 tbsp. pasta from tomatoes;
• 90 ml of dry white wine;
• 40 ml of olive oil;
• coarse sea salt and ground black pepper.

Cooking:

1. Cook the broth from parsley root, peeled onions, carrots and celery. Cook it for about an hour.
2. Remove the thick from the broth. Put thawed sea cocktail in the soup. Cook another 40 to 45 minutes.
3. Make a frying in a cast-iron pan from the remaining onions and sweet pepper in olive oil. When the vegetables are brown, pour them with tomato paste and simmer for a couple of minutes.
4. Strain the broth. Put seafood on a separate plate. In the soup, send the contents of the pan and diced potatoes. Salt it, pepper to taste.
5. When the potatoes are boiled, pour white wine into the soup. Switch off.
Let it brew for 50 minutes and serve for dinner.

Buckwheat on vegetable broth

Ingredients:

• a pound of potatoes;
• 170 g of sweet red and yellow bell pepper;
• ½ bunch of green onions;
• 1 white onion;
• 2 carrots;
• 1 bay leaf;
• 2 l of filtered water;
• 90 g of buckwheat;
• 1 root of parsley;
• 2 stalks of celery;
• coarse salt.

Cooking:

1. Cook the vegetable broth from cubes of potatoes, chopped celery, parsley root, bay leaf.
2. After 25 minutes, add chopped sweet peppers, white onions and carrots into it.
3. Add washed buckwheat.
4. After another quarter hour, add chopped green onions. Salt the soup to taste.
Pour the dishes on plates and serve with low-fat sour cream or cream.

Vegetable hodgepodge


Ingredients:

• 850 g of white cabbage;
• 2 onions;
• 1 carrot;
• 2 potatoes;
• 4 things. pickled cucumbers;
• 350 g pickled boletus;
• 1 tsp salt;
• 3 tbsp. l sunflower oil;
• spices to taste.

Cooking:

1. Fry chopped onions and carrots in sunflower oil. Vegetables should soften and lightly brown. This one will take 5-6 minutes.
2. Chop the cabbage like a salad. Send it to the roast. Continue cooking vegetables for another quarter hour under a closed lid.
3. Cut pickled cucumbers into small pieces. Grind the boletus in the same way.
4. Vegetable frying with mushrooms and cucumbers put in a pan. To fill with water. To taste, you can pour a few spoons of pickle from cucumbers.
5. Add salt to the soup. Pour potato cubes. Close the lid and cook for another half hour.
If you reduce the amount of fluid, according to the same recipe get cooked and a second lean dish.

With potatoes and vermicelli in a slow cooker

Ingredients:

• 3 tbsp. l shallow vermicelli;
• 4 raw quail eggs;
• 1 large white onion;
• 1 PC. carrots;
• 1 potato;
• salt;
• 1 liter of purified filtered water;
• cooking oil.

Cooking:

1. Chop onion and carrot in medium slices. Fry in any selected oil until golden brown in a baking program.
2. Add chopped potatoes. Pour in salted water. Close the lid. Cook the dish in a stewing program 20 - 25 minutes before softening the potatoes.
3. Pour vermicelli and quail eggs with a fork into an almost ready soup.
4. Bring the dish to a boil in frying mode. Stir the ingredients, cover the soup with a lid and let it brew for a quarter of an hour. During this time, the vermicelli will have time to prepare.
Light delicious soup cooks in a slow cooker very quickly.

Peasant bean soup


Ingredients:

• 420 g of red dry beans;
• 2 - 3 pcs. large potatoes;
• 3 l of purified water;
• ¼ Art. dry long rice;
• 1 onion;
• 2 medium carrots;
• 1 tbsp. l wheat flour;
• 40 ml of vegetable oil;
• salt, pepper, dry greens.

Cooking:

1. In the evening, rinse and pour water into the beans. In the morning send them to boil in fresh liquid for an hour.
2. Boil water in a separate pan, pour boiled beans and potato sticks into it.Add washed rice, half chopped onion and carrots.
3. Fry the remaining vegetables until golden in warmed vegetable oil. Add flour to onions and carrots, heat with constant stirring for a couple of minutes.
4. Send the frying to the soup. Salt, pepper to taste and pour dry herbs.
5. Cook the dish for another 6 to 7 minutes.
Serve with rye garlic croutons.

Lean rice soup

Ingredients:

• 120 g of long dry rice;
• 260 g of potatoes;
• 1 pc. carrots and onions;
• ½ Bulgarian sweet pepper;
• 70 g of frozen green peas;
• 15 g of fresh parsley;
• ½ tbsp. tomatoes in their own juice;
• salt and freshly ground pepper.

Cooking:

1. Put potato cubes and washed rice in a pan. Add salt, pepper. Pour the products with 1.5 liters of boiling water. Cook until all ingredients are cooked.
2. From the chopped vegetables cook frying. Pour frozen green peas to already rosy vegetables. Simmer the mass over low heat until the latter is soft. Put tomatoes in a pan in their own juice. Salt the mixture.
3. Send the contents of the pan to an almost ready soup.
4. Wait for the next boiling of the dish and remove it from the stove.
Serve with chopped parsley.

Vegetarian lagman


Ingredients:

• 4 things. potatoes;
• 2 onions;
• 1 PC. radish;
• 2 carrots;
• 2 pcs. bell pepper;
• 230 g of noodles;
• spices, salt;
• 2 tbsp. l tomato paste.

Cooking:

1. Peel and finely chop all vegetables. First, fry carrots and onions in any heated oil.
2. Then add radish and pepper to the pan.
3. When all the vegetables are browned, put the tomato paste in the pan. Add salt and spices to taste. Pour potatoes. Pour in water to cover all the ingredients. Leave the mass to simmer over low heat under the lid until the potatoes are ready.
4. In a separate bowl, cook the noodles. When it pops up, put the finished product in portioned plates.
5. Top the noodles with thick soup from the pan.
Serve the dish in portions with fresh herbs.
Fresh soup is especially delicious to serve. Therefore, it is worth cooking it just before dinner. Decorate the dish and make it even tastier fresh or dry greens, a pinch of red or black ground pepper.

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