Simple soups for every day - 7 best recipes. How to cook a simple soup for every day: mushroom, chicken, fish, etc.

Simple soups for every day - 7 best recipes. How to cook a simple soup for every day: mushroom, chicken, fish, etc.

Soups are present in the menu of many countries. But depending on the geographical location, climatic conditions and other factors, this first course in each country takes its specific place.

For example, in Europe, soups, although present on the tables, are extremely rare, unlike the same Slavic cuisine. Perhaps the case in a more severe climate and a long winter. Anyway, soups are popular with us. And most families almost every day for lunch use the first liquid hot meal.

In many housewives, soups have received their recognition not only for taste, usefulness for the body and satiety, but also due to its versatility: it is enough to replace one or two ingredients with other products, and now, a completely new dish is ready.

But after all, the food is prepared not only by women housewives who can afford to spend more time on cooking, show creativity and imagination, look for information about soups from different countries, set up daily experiments, but also working women. Therefore, every woman in the piggy bank must necessarily have recipes for simple soups for each day - the 7 best recipes presented in this article do not require any special time and material costs. Absolutely everyone can cook useful simple soups for every day easily, quickly and tasty.

Simple everyday recipes for soups - general cooking principles

All soups consist of a side dish and a liquid base, these two components of the first course are saturated with carbohydrates, proteins and fats, so necessary for the body. The basis for a simple nourishing soup for every day are different broths: meat, fish, mushrooms, vegetables. The composition of the garnish may include various products - this is meat, and vegetables, and pasta, mushrooms, cereals.

The first and main stage of cooking simple soup for every day is cooking broth. Meat broth is made from any meat — pork, beef, lamb, and other species. Used mainly brisket and tenderloin. Despite the fact that the preparation of meat broth takes a lot of time, the result is worth the effort - the base for the soup is saturated and oily. When cooking, add ingredients such as fragrant roots (parsley, celery), peppercorns, bay leaves, greens.

The broth cooked on the bones, turn out especially fragrant. Use not a bare bone, and the bone with the remnants of meat. For a soft and pleasant aroma, it is best to buy young cattle meat - veal, pork.

The advantage of fish broth is the speed of its preparation. For the base, you can use any fish - trout, perch, pike, carp. In the cooking process, be sure to add onions, carrots, bay leaves. These additional ingredients give the broth a special aroma and beautiful color. Prepared fish base for soup before cooking the first dish is decanted.

For the preparation of rich and tasty mushroom broth use white mushrooms, no less tasty is the broth of chanterelles and champignons. Mushrooms can be used not only fresh, but also dried, frozen.

Also tasty, fragrant and interesting are broths from chicken, duck, goose. They are prepared easily and simply, the main thing is to thoroughly rinse the carcass, if necessary, nip it. To enhance the taste add the same onions and carrots.

You can also make broths for simple soups for every day of meatballs, meat balls. The advantage of this soup base is that cooking takes less than ten minutes.

To reduce the time for cooking soup, broth can be prepared in advance with a margin of several days. In the refrigerator, the broth is stored in a tightly closed container. Fungal, chicken, vegetable bases for soups can be used within 24 hours, meat broths can be stored for up to 48 hours.

You can also freeze the broth, which will increase its shelf life. At the same time properly frozen broth will not lose its beneficial qualities. It is best to freeze in special glass containers or plastic bags. The container should be perfectly clean and tightly closed.

1. Simple soup for every day “Borsch”

Homemade borsch is a signature dish that quite often is found on many at the dinner table. Fragrant, rich, with pleasant sourness and incredibly bright color - the recipe of this simple soup for every day is simply obliged to be in every notebook hostess.


• 800 grams of beef tenderloin;

• a pound of potatoes;

• two carrots;

• one large onion;

• four not very large beets;

• 250 grams of tomato paste;

• 400 grams of white cabbage;

• a tablespoon of vinegar;

• black pepper;

• 6-7 cloves of garlic;

• parsley leaves;

• cooking oil for cooking;

• two or three bay leaves;

• sour cream.


1. Carefully wash the beets. Without cleaning, put it in a small pot, pour it with cold water. We put the pot on the fire, after boiling we reduce the gas, boil the beets for half an hour. Ready vegetables put under a stream of cold water. Remove from the cooled beet peel. Prepared fruit rub on a coarse grater.

2. Beef tenderloin washed, cut into pieces of medium size. Put the meat in a large saucepan, fill it with water so that the liquid covers the beef about ten centimeters, add the peeled onion, cut into two parts. Cook for fifty minutes after boiling.

3. Clean the carrots, rub, fry in vegetable oil until sweetheart. Add a couple of spoons of tomato paste, fry for another five minutes. Putting the fry to the side.

4. Cut the potatoes into small pieces. We chop cabbage into straws; the thinner the straw is, the tastier and thicker the borscht will be.

5. Remove the finished meat from the broth, slightly cooled, cut into small pieces the size of potato bars.

6. Also remove the onion from the broth, discard it.

7. Salt broth, pepper. Put potatoes in it, cook for ten minutes.

8. Add cabbage, meat, fried carrots and laurel leaves.

9. As soon as the cabbage softens (after 7-10 minutes of cooking), lay out the beets and pour in the vinegar. 10. Thoroughly mix all the ingredients, stirring, cover the pan with a lid, ten minutes.

11. In the finished soup lay out the garlic, passed through a special press, take out the laurel.

12. Before serving some time, insist the soup, then pour into plates, season with sour cream, decorate with parsley leaves.

2. Simple everyday soup “Pea with smoked meat and meat broth”

Excellent simple soup for every day, familiar to us since childhood. Excellent taste and feeling of full saturation.


• three and a half liters of beef broth;

• 300 grams of split peas;

• two bulbs;

• salt;

• two carrots;

• vegetable oil;

• hot pepper pod;

• laurel;

• peppercorns allspice;

• half a kilo of smoked ribs.


1. Wash peas and soak for three hours in cold water. After time, rinse thoroughly, pour out the water, put it in a saucepan with broth. Cook for about forty minutes.

2. Cut the ribs, lay them to the peas.

3. Chop onions and carrots and lightly salt and fry in a separate container until soft. Also add to the soup.

4. Tom all over low heat for fifteen minutes.

5. Put laushka and chili, if necessary, add salt.

6. Cook for five minutes, remove the pan from the stove.

7. Served with black bread or croutons.

3. Simple everyday soup “Rice with meatballs”

Fragrant, nourishing simple soup is cooked every day for a few minutes and is suitable not only for an adult table, but also for a children's menu.


• a glass of rice;

• 500-600 grams of minced meat;

• three potatoes;

• carrot;

• vegetable oil;

• salt pepper;

• bow;

• two liters of water;

• pinch curry;

• parsley (leaves).


1. Formed from carefully mixed mince with the addition of a small amount of salt and pepper small neat meatballs. To prevent the stuffing from sticking to the hands, periodically rinse the palms in cool water.

2. Pour water into the pot, bring to a boil, lay out the peeled and sliced ​​potatoes in small squares and thoroughly washed rice. 3. As soon as the water boils again, throw the meatballs into the water, boil for about twenty minutes after boiling again.

4. While the ingredients in the saucepan are being cooked, we make an aromatic vegetable roast of finely chopped onion, grated carrots, salt and curry.

5. Fill the soup with the rest of the already prepared ingredients, cook another five minutes and turn off the gas.

6. Chop the parsley and decorate it when serving simple soup for every day with meatballs.

4. Simple everyday soup “Chicken noodle”

Fragrant, incredibly tasty and undoubtedly healthy chicken simple soup for every day with egg noodles must be present in the menu at least once a week. Light, but at the same time nourishing soup will not leave anyone indifferent.


• hen;

• carrot;

• one potato;

• onion;

• salt;

• a few sprigs of greens (dill, parsley);

• oil for roasting;

• three liters of water;

• ground pepper;

• leaves of laurel;

• a glass of flour;

• 50-60 ml of water for the test;

• egg.


1. First of all, knead a stiff dough from an egg, a quarter cup of water, a pinch of salt and flour. Put it aside for the time being, wrapped in a plastic bag.

2. Wash the chicken and place it in a saucepan, pour three liters of cold water, add some salt. Boil the meat until cooked, remove, cool and cut into small portions.

3. We roll out a thin layer of dough, cut the layer in strips 4-5 cm wide. Dry the bands slightly, cut the noodles.

4. In the filtered broth lay out the onions and carrots fried in the butter and the sliced ​​potatoes. Cook until cooked potatoes.

5. Throw dried egg noodles, bay leaves into the soup. After boiling broth boil another five minutes. If the salt is not enough, we slightly add salt to the soup, pepper it if desired.

6. Serve by decorating with greens and putting one piece of meat into each bowl of soup.

5. Simple soup for every day “Fish with egg and millet”

This recipe uses salmon, you can make soup from the head, fillet, or even finned bones. It can also be replaced with any other fish and even canned fish. Ingredients:

• 300 grams of salmon;

• two carrots;

• three potatoes;

• large onion;

• bunch of greens;

• two liters of water;

• ground pepper, salt;

• Bay leaf;

• 100 grams of millet;

• two eggs;

• few pinches of Provencal herbs.


1. Boil the millet in a small saucepan in a large amount of water until tender, rinse, recline on a sieve.

2. Wash the fish, pour it with two liters of water. We put on medium heat, cook for thirty minutes until cooked, put some salt in the broth after boiling, one peeled carrot, bay leaf and half an onion.

3. The second carrot and the remaining onions are fried until sweetheart in a frying pan.

4. Peel the potatoes and cut into cubes.

5. Remove the finished fish from the broth, cut or tear into small pieces. Onion, laurel and carrots from the broth throw.

6. Put the potatoes into the broth, cook until soft.

7. Add fried, Provencal herbs, fish pieces, millet. Cook for ten minutes.

8. Thoroughly mix the eggs with salt in a plate, pour in a thin stream into simple fish soup every day, constantly stir the dish with a spoon, and immediately turn off the gas.

9. Cover the pot with a lid, let the soup stand.

6. Simple soup for every day “Mushroom with cheese”

For the preparation of this hot first dish, you can use any mushrooms. Spices and spices give an incredibly creamy cheese soup an incredible aroma.


• onion;

• 400 grams of white mushrooms;

• quarter of a pack of butter;

• 80 ml of cream;

• 1.8 liters of water;

• on a pinch of pepper and nutmeg;

• 200 grams of processed cheese;

• parsley, green onion.


1. We wash the mushrooms, separate the caps from the legs.

2. Put the legs in a saucepan with water, cook for twenty minutes.

3. Cut the caps, chop onions. In a pan, fry both ingredients in butter to a golden hue, pour in cream, salt, pepper. Tomim some more time.

4. Put melted cheese in a saucepan with legs, mix. Cook for five to seven minutes. Grind the ingredients in a saucepan with an immersion blender. 5. My greens, grind.

6. Put the fried caps with onions and greens into the mushroom puree.

7. Serve hot soup with fresh crunchy croutons.

7. Simple soup for every day “Vegetable with meat”

It is not necessary to use the ingredients specified in the recipe, it is quite possible to add or remove something.


• a pound of beef brisket;

• bow;

• 200 grams of zucchini;

• 200 grams of sweet pepper;

• 300 grams of tomatoes;

• carrot;

• a slice or two of garlic;

• two or three potatoes;

• greenery;

• salt;

• ground paprika.


1. Put the meat in the pan, pour water, cook for about an hour. Remove the finished beef and cut into small cubes.

2. Onion, carrot and pepper cut into strips, fry until soft in a frying pan.

3. Peel the potatoes, zucchini, tomatoes, and cut them into neat even cubes.

4. Salt broth, lay out prepared vegetables, fragrant roasting of pepper, onion and carrot, pieces of meat. Season the soup with paprika and salt.

5. Close the lid, cook on the quietest fire for forty minutes. Five minutes before readiness, we squeeze garlic into the soup.

6. Decorate the bright summer soup with fresh greens.

Simple Everyday Soups - Tricks and Tips

• You can quickly cook meat broth, if you twist the meat from the meat and make meatballs, or pre-cut a piece of meat across the grain.

• To make the broth clear, be sure to remove the foam when boiling. Further, in the process of cooking, you will need to remove the upper fatty film a couple of times. In addition, the broth should simmer over low heat, in any case not to boil and do not boil.

• Do not have time to remove the foam? Pour in a half glass-glass of cold water, it will rise again.

• If you put the meat in cold water, the broth will be more nourishing.

• If you put baked whole onion in broth, it will turn out fragrant and beautiful golden color.

• Mushroom broth is salted at the end of cooking, fish - at the very beginning, and meat - half an hour before readiness. • So that chicken broth does not lose its taste, it is better not to put any spices in it except onions and carrots.

• To make vegetable soup without potatoes more nourishing and thick, you should put some lightly fried flour in it.

• Vegetable soup will be tastier if you add sour cream or cream into it.

• If the soup contains foods that contain acid, such as sorrel or pickled cucumbers, the rest of the vegetables should be put at the end of cooking, otherwise they will not melt and remain harsh.

• If the noodles are first released for a moment in boiling water, and then thrown back into a colander, the noodle soup will turn out not cloudy, but transparent. The same principle applies when cooking rice soup.

• When cooking soup with barley, grits should be boiled separately.

• Always remove the bay leaf from the prepared soup, otherwise the spicy, fragrant spice will give its specific bitterness when insisting the dish.

• If garlic is present in the soup, it does not need to be digested, it is better to add this ingredient at the end of cooking.

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