First courses recipes from Yulia Vysotskaya. Recipes from Yulia Vysotskaya: chicken soup, spelled with cauliflower and chocolate dessert with pears. For cooking you will need
Lentil soup - from Yulia Vysotskaya or prepared according to a different recipe - is distinguished by its taste and nutritional value. He is loved by all men and women, because it is simply impossible to pass by such yummy. There are many ways to cook a dish, so you can enjoy soups for a long time.
Lentil soup from Yulia Vysotskaya
It is very beneficial for health to consume hot liquid food daily. Unfortunately, not all people like soups, considering them tasteless. Such fastidious people inflict a significant body on their own body only because they do not know the really tasty and simple recipe for lentil soup from Yulia Vysotskaya. But after such a dish, absolutely everything will lick the plates to a shine.
The host of the well-known culinary show called "We Eat at Home" shows the audience from her own experience how you can cook delicious dishes in your kitchen without much effort and financial costs that cannot even be compared with restaurant food. One of them is lentil soup. Yulia Vysotskaya, as a mother of two children, strongly recommends it to everyone for lunch, because she herself knows firsthand about its benefits.
Dishes from Vysotskaya are always easy to prepare, because this does not require any unique culinary skills, and the ingredients can be purchased at any nearby store.
Below are two of the best recipes:
- Chicken soup.
- Tomato soup with lentils.
Both of them are healthy and are very popular with both children and adults. Reviews of real people who almost every day are used to cooking lentil soup from Yulia Vysotskaya will help to verify this.
Delicious first course with chicken
The classic meat soup is perfect for lunch not only with the whole family, but also with guests. To prepare you will need to take:
- 450 grams of chilled chicken breast;
- about 200 grams of lentils (green or red);
- 200 grams of potatoes;
- bulb head;
- 1 medium sized carrot;
- Bell pepper;
- 2 tablespoons of olive oil;
- salt;
- pepper;
- Bay leaf;
- greenery.
Ingredient Processing
The first step is to carefully process the components. It is recommended to do this in this order:
- Rinse and peel chicken breasts.
- Peel and chop potatoes, onions, peppers, celery and carrots.
- Put in a sieve and thoroughly rinse the lentils (you can additionally keep some time in cold water).
Cooking
The first thing to do after processing the ingredients is the broth. Lentil soup is prepared quite simply, but due to the presence of a meat product, it will take a little more time to prepare it. Soup should be cooked in a large pot. First, you need to pour water there, bring to a boil, and then lay out the chicken breast. The bird must be pre-salted and cooked over medium heat until it becomes soft. The meat of a young bird will be cooked for no more than 40 minutes.
After preparing the broth, potatoes, peppers, celery and lentils should be lowered into it. Chicken breasts at the same time, you need to take it out, cool it, separate the fillet from the bones and chop it into large cubes. The ingredients laid out in the pan should cook for about half an hour.
Roasting vegetables
To make the dish fragrant, Vysotskaya advises cooking vegetable roast separately. To do this, chop the carrots and onions, then put them in a saucepan with olive (sunflower is not recommended) oil. After adding spices, vegetables need to be fried until transparent, and then removed from the stove and left to cool.
Soup puree
The next step in making soup is puree. Boiled vegetables should be removed from the stove and cooled. Then you need to remove the bay leaf from the pan and place it together with the vegetables in a blender, with which it is recommended to beat the ingredients at maximum speed. The result will be a delicate puree-like consistency, which again needs to be put on the stove and brought to a boil over low heat.
Final stage
As soon as you get a tender puree soup, you can add pieces of boiled breasts to it, and then fried vegetables. Together with them, chopped greens are laid out in a pan. The resulting mixture should be brought to a boil, boil for no more than three minutes, then remove from the stove and leave to infuse for 10 minutes.
Soup reviews
Lovers of delicious food will never refuse such a wonderful dish. Despite the fact that many have a negative attitude towards lentils, this does not affect their craving for a new portion of soup. People who are accustomed to eating hot meals at home respond positively to palatability and the pleasant aroma of the dish, which is served to them in deep plates with pieces of chicken fillet.
Soup with tomatoes
With a nutritious soup based on beef broth, you can please your family or guests who suddenly come to the house on any day. To prepare red lentil soup from Yulia Vysotskaya, you need to stock up on the following ingredients:
- 650 grams of beef meat;
- 170 grams of red lentils;
- about 200 grams of potatoes;
- bulb head;
- 1 medium carrot;
- a couple of tablespoons of olive oil;
- 2 fresh tomatoes;
- allspice;
- salt;
- Bay leaf;
- fresh greens.
Food preparation
The ingredients for red lentil soup can be prepared for use very quickly. To prepare a delicious dinner for loved ones, you will need to spend less time and effort than in the previous version. Indeed, to create an ordinary soup, and not mashed potatoes, it is absolutely not required to use many different vegetables and chop them with a blender. That is why this recipe is to the liking of people who do not have a home. necessary devices to turn the ingredients into a puree mass.
Before cooking, thoroughly rinse the beef meat on the bone and remove all inedible veins from it. Next, you need to sort out the lentils, put in a sieve and rinse thoroughly. As in the previous case, if you have some free time, you can soak it in cold water.
Vegetables should be prepared separately. They need to be washed and peeled, then chopped. The potatoes are cut into cubes, the carrots are rubbed on a coarse grater, and the onion is chopped into half rings. Fresh tomatoes are scalded with boiling water and chopped.
onion roast
Fried onions will help you get a fragrant dish with the most intense taste. Half rings of the onion component should be put in a pan with preheated olive oil and cooked until translucent. After that, you need to process the onion with salt, pepper, and then remove from the stove and set aside.
Cooking process
When the ingredients are ready to use, you can start the heat treatment. The meat should be put in a saucepan (in this case, a large container is also taken), pour water and put on high heat. As soon as the water boils, it is necessary to carefully remove the lid and remove all the dark foam that has appeared from the surface. After that, you need to salt the beef, cover again, reduce the heat a little and cook until the product becomes soft. This may take approximately 50-60 minutes.
Welded meat product, it must be removed and cooled. After that, soft meat should be separated from the bones and cut into large cubes, like chicken. The remaining broth should not be poured out, since the dish is prepared on its basis. You need to put carrots, bay leaves, potatoes and red lentils in it. From above, all this should be poured with tomato gruel.
Adding salt and pepper to the ingredients to taste, they need to be boiled for about half an hour (if necessary, you can cook for 45 minutes). The result is a fragrant beef soup, to which you should add already cooled meat, chopped fresh herbs, as well as fried onions in half rings. It is in this composition that the future yummy should be brought to a boil again. After that, the pan is removed from the stove, and the soup is left to cool under the lid for 18-20 minutes. Immediately after this, the dish is ready for decoration with herbs or other additions and serving.
People's opinion
All people, without exception, are madly in love with thick red lentil soup. There is absolutely nothing complicated in its preparation. Tomatoes and lentils are a great combination, which becomes clear after the first spoonful of soup eaten. A rich and unimaginably tasty soup simply cannot get negative reviews addressed to it. They speak especially well of a dish that is flavored with a spoonful of sour cream or cream. This soup is nice to eat with a slice of black bread. In addition, there are many positive reviews about the calorie content. This dish is prepared exclusively from low-calorie foods, so it can be safely consumed with a diet.
In the collection of recipes from the TV program "We Eat at Home!" recipes are included that do not require serious expenses and are also quite simple to prepare. Julia Vysotskaya believes that culinary experiments are accessible to everyone, and she offers to cook interesting and original dishes from inexpensive products - for the festive table and for every day! 2nd edition.
A series: Eating at home. Featured Recipes
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by the LitRes company.
85 Sorrel soup
86 Polish cooler
87 Gazpacho
88 Pumpkin puree soup
89 Baked beetroot borscht
90 Italian soup
91 Onion soup
92 Pumpkin Curry Soup
93 Fresh corn puree soup
94 Cold parsley soup
96 Sweet potato soup
97 Carrot puree soup with coriander
98 Vichysoise soup
99 White bean soup
100 Thai chicken soup
101 Bean soup with zucchini
102 Cauliflower puree soup
103 Pea soup
104 Chicken soup
106 Spinach soup with beans
108 Lentil soup with pepper and cumin
110 Baked soup with beans and sorrel
112 White bean soup with morels
113 Tomato soup with croutons
114 Spinach and lentil soup
Sorrel soup
4 servings
cooking time 35 min.
3 bunches of sorrel
6–8 potatoes
bunch of dill
a bunch of green onions
bunch of parsley
1 1/2 liters chicken or vegetable broth
200 g fat sour cream
1 st. a spoonful of butter
a pinch of sea salt
1. Heat the broth in a large saucepan.
2. Peel the potatoes, cut into small pieces, add to the broth and cook for 15 minutes.
3. Wash the sorrel, sort and dry thoroughly.
4. Heat the butter in a frying pan, stew the sorrel and then add it to the broth. If necessary, add salt and pepper.
5. Wash, dry, finely chop the greens and add to the soup.
6. Boil hard-boiled eggs, also chop finely, arrange in bowls and pour over hot soup. Serve with sour cream.
Refrigerator in Polish
6 servings
6 small boiled beets
6 cucumbers
bunch of dry dill
bunch of fresh dill
small bunch of green onions
500 g liquid sour cream
10 allspice peas
2 1/2 tbsp. spoons of sea salt
1. Boil eggs, lower for a few minutes in cold water then peel and cut in half.
2. Boil water in a large saucepan, add 2 tbsp. tablespoons of salt, allspice and a bunch of dry dill.
3. Dip the crayfish into the boiling brine and cook them for 35–45 minutes, then carefully remove them with a slotted spoon and clean them.
4. Peel the beets too, grate on a coarse grater, pour 2 liters of cold boiled water, add sour cream and salt to taste.
5. Finely chop cucumbers, onions and fresh dill and add to the refrigerator.
6. Pour the soup into bowls, add an egg and a few peeled crayfish necks to each half.
You can serve this soup with hot young potatoes seasoned with young garlic and dill.
2 servings
cooking time 40 min. cooling time 1 hour
4 large sweet tomatoes
1 green bell pepper
1 red bell pepper
1 yellow sweet pepper
3 medium sized cucumbers
2-3 boiled eggs
1 medium size red onion
3-4 green onions
1-2 sprigs of celery 2 cloves of garlic
2 tbsp. spoons of olive oil
1 teaspoon finely chopped chili pepper
a pinch of freshly ground black pepper
a pinch of sea salt
1. Remove the stalk and seeds from the sweet pepper, peel the onion and garlic.
2. Cucumbers, peppers and onions are finely chopped, but do not mix.
3. Finely chop the green onion and celery.
4. Peel the boiled eggs and chop them too.
5. Scald tomatoes with boiling water, peel, chop coarsely and place in a blender.
6. Add chili peppers, garlic, olive oil and half of the chopped cucumbers, onions, peppers, green onions and celery to the tomatoes.
7. Beat everything until puree, salt, pepper and refrigerate for an hour.
Serve the rest of the vegetables and eggs as “powders” to the soup: they look very nice in small bowls on the table. You can also add croutons, sour cream or heavy cream to the soup.
Pumpkin puree soup
4 servings
cooking time 1 hour
500 g pumpkin pulp
200 ml heavy cream
100 g Gruyère hard cheese, Swiss
1 large onion
50 g butter
2 tbsp. spoons of olive oil
2 bay leaves
handful of finely chopped cilantro
1/4 teaspoon freshly ground white pepper
1/2 teaspoon sea salt
1. Peel the onion, chop coarsely.
2. Cut the pumpkin into large pieces and remove the peel.
3. Heat the butter and olive oil in a large heavy-bottomed saucepan and sauté the onion until translucent, not golden.
4. Send the pumpkin to the pan with the onion, simmer for about a minute in oil, stirring occasionally.
5. Pour the pumpkin with boiling broth or water, salt, pepper, add bay leaf and cook until the pumpkin is ready for 25-30 minutes.
6. Beat the finished pumpkin in a blender, gradually adding the broth (the consistency of the soup depends on the amount of broth). If there is no blender, the pumpkin can be wiped a couple of times through a sieve.
7. Before serving, heat the soup, add cream, grated cheese and finely chopped cilantro.
Roasted beetroot borscht
4 servings
cooking time 50 min.
5-6 strong beets
1 leek
1 bulb
2 celery stalks
handful of finely chopped dill
100 g fat sour cream
2-3 tsp lemon juice
5 allspice peas
1/2 teaspoon freshly ground black pepper
1 teaspoon sea salt
Preheat the oven to 180°C.
1. Coarsely chop the leek, peeled onion and celery, send to the pan, add allspice, pour a liter of cold water and cook the broth.
2. Thoroughly wash and peel the beets, cut into circles 3-5 mm thick and put in a single layer on a baking sheet.
3. Pound a pinch of salt in a mortar with a pinch of black pepper and sprinkle the beets with this mixture.
4. Put the baking sheet in a preheated oven and bake until done for 25-30 minutes.
5. Add lemon juice, dill, salt and pepper to the finished broth.
6. Cut the baked beets into thin strips, put on the bottom of the soup bowl, pour in the broth, add sour cream.
Serve with garlic croutons.
Italian soup
6 servings
preparation time 5 hours
cooking time 40 min.
1/2 kg tomatoes
300 g beans
2 carrots
2 onions
2 celery stalks
100 g grated parmesan
3 garlic cloves
1 bay leaf
5–6 art. spoons of olive oil
3-4 black peppercorns
a pinch of dry basil
a pinch of oregano
a pinch of marjoram
2/3 tsp sea salt
1. Soak beans in in large numbers cold water for several hours, and preferably at night, then boil until half cooked.
2. Coarsely chop 1 carrot, 1 stalk of celery, 1 onion and a clove of garlic, send to the pan, add peppercorns, marjoram and bay leaf, pour everything with water and cook vegetable broth.
3. Finely chop the remaining onion.
4. Scald the tomatoes, peel them, cut into cubes.
5. In a large saucepan, heat the olive oil, fry the chopped onion and 2 cloves of garlic, add the tomatoes. Simmer for 3-4 minutes and pour in 3 ladles of broth.
6. Cut the zucchini, the remaining carrots and celery into circles and add to the pan. Cook for a couple of minutes, then add the beans and some more broth. Cook until the beans are done. At the end, salt and add a pinch of basil and oregano.
Before serving, add a little cheese to each bowl of hot soup.
Onion soup
2 servings
cooking time 35 min.
4 large onions
150 g hard cheese
125 g butter
2 bay leaves
1/2 teaspoon sea salt
1. Peel and cut the onion into half rings.
2. In a heavy-bottomed saucepan, heat the butter, add the onion, stir, cover and leave to simmer over very low heat.
3. When the onion becomes very soft and slightly caramelized, pour it with a liter of boiling water, add bay leaf, salt and pepper.
4. Cut the loaf into 1 cm thick pieces and dry it in the oven or in a frying pan without oil.
5. Grate cheese on a coarse grater.
6. Pour the soup into a fireproof ceramic dishes, sprinkle with cheese, put a toast on top, also sprinkle it with cheese and put for 1-2 minutes in a very hot oven to the very top so that the cheese is slightly browned.
Pumpkin Curry Soup
6 servings
cooking time 45 min.
1 kg pumpkin
1 large onion
handful of finely chopped parsley
1 1/2 liters vegetable broth or boiling water
100 g cream
3 art. butter spoons
1 st. a spoonful of olive oil
1 teaspoon curry
1/2 teaspoon sea salt
1. Peel and chop the onion coarsely.
2. Heat the butter and olive oil in a large saucepan and fry the onion until translucent, not golden, then add the curry and stir.
3. Cut the pumpkin into large pieces and remove the peel.
4. Send the pumpkin to the onion, simmer for about a minute, stirring, then pour boiling water or vegetable broth and cook until the pumpkin is ready, 25-30 minutes.
5. Beat the finished pumpkin in a blender, adding a little broth.
6. Pour in the cream, salt to taste, warm slightly.
Serve, garnished with parsley, with gray bread toasts.
Fresh corn soup
4 servings
cooking time 50 min.
4 cobs of fresh corn
1 red bell pepper
1/2 onion
handful of parsley leaves
100 ml cream
3 art. tablespoons vegetable oil (preferably corn)
1/2 teaspoon sea salt
1. Peel the corn, cut the grains with a knife.
2. Finely chop the onion.
3. In a large saucepan, heat the oil and fry the onion until transparent, add the corn kernels, simmer for a minute, pour boiling water and cook for 30 minutes.
4. Roast sweet peppers on the grill or in the oven, put in a plastic bag for a couple of minutes. Remove the skin, remove the grains and beat in a blender.
5. Beat the finished corn in a blender (leave a handful of grains whole).
6. Add cream, whole grains of corn, white pepper and salt to the whipped soup.
7. Warm up the soup, pour into bowls, add a tablespoon of red pepper puree and sprinkle with parsley.
Cold parsley soup
4 servings
cooking time 1 hour 10 minutes
2 large bunches of parsley
300 g new potatoes
200 g spinach
200 g mushrooms (oyster mushrooms, champignons or chanterelles)
5 celery stalks
2 leeks
1 fennel
6 art. spoons of olive oil
50 g butter
1–2 tbsp. tablespoons of any vegetable oil
a pinch of dry thyme
1/2 teaspoon sea salt
1. Wash potatoes, peel and cut into large pieces.
2. Celery and fennel are also coarsely chopped.
3. Heat butter and olive oil in a saucepan, add chopped vegetables and simmer for about 10 minutes over low heat.
4. Cut off the parsley stalks and add them to the pot. Salt, pepper and pour boiling water so that the water covers the vegetables. Bring to a boil, reduce heat and cover. Cook for another 20-25 minutes, until the vegetables are fully cooked.
5. Add the remaining parsley, saving a few sprigs for garnish. Bring to a boil and cook for no longer than 2-3 minutes.
6. Beat vegetables in a blender until smooth. If it gets too thick, don't be afraid to add a little hot water.
8. Clean and wash the mushrooms.
9. Reheat in a frying pan vegetable oil, put the mushrooms, salt, pepper, add thyme and fry until tender.
10. Pour the soup into bowls, put 1 tbsp in the center of each. a spoonful of sour cream and 2-3 tbsp. spoons of mushrooms Sprinkle with parsley.
Mushroom soup
4 servings
cooking time 55 min.
500 g fresh mushrooms (porcini, champignons) 1 1/2 - 2 liters of water
4 large potatoes
1 carrot
1 large onion
4 tbsp. spoons of olive oil
2 tbsp. butter spoons
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
1. Finely chop the onion.
2. In a deep frying pan, heat the olive oil and butter and fry the onion until translucent.
3. Add mushrooms to the onion, salt and pepper, fry for 10-15 minutes until golden brown.
4. Peel potatoes and carrots, chop coarsely, pour boiling water over and cook for 5-7 minutes.
5. Add mushrooms and cook for another 20 minutes over low heat. Taste, salt and pepper to taste.
Sweet potato soup
6 servings
preparation time 5 hours
cooking time 50 min.
500 g sweet potatoes
300 g beans
80 g fat-free yogurt
bunch of cilantro
1 bulb
1 garlic clove
1 1/2 liters vegetable broth
2 tbsp. spoons of olive oil
1 st. a spoonful of butter
1 teaspoon curry
a pinch of freshly ground black pepper
a pinch of sea salt
1. Soak beans for several hours, and then boil.
2. Peel sweet potatoes, cut into small cubes.
3. Peel and chop the onion and garlic.
4. Finely chop the cilantro.
5. Heat olive oil and butter in a saucepan, fry onion and garlic until translucent.
6. Add sweet potatoes to the pan, pour over the warmed broth. Salt and pepper, bring to a boil, reduce heat and simmer for 15 minutes.
7. Add curry and half boiled beans.
8. Blend everything in a blender, then add the remaining beans.
9. Pepper and sprinkle with cilantro and serve with yogurt.
Carrot Soup with Coriander
4 servings
cooking time 45 min.
600 g carrots
1 red onion
1 fennel
2 celery stalks large bunch of cilantro
1/2 fresh chili pepper
2 garlic cloves
100 g sour cream
60 ml olive oil
1 st. spoon of coriander seeds
1 st. a spoonful of cumin seeds
1/2 teaspoon sea salt
1. Heat olive oil in a saucepan, throw into it coarsely chopped garlic, cumin, coriander, chili pepper cut lengthwise.
2. Coarsely chop carrots, onions, fennel, celery and send to the pan. Simmer everything together for 2-3 minutes.
3. Pour boiling water so that the water covers all the vegetables, add cilantro (leave a few leaves) and salt. Cook until carrots are cooked.
4. Beat the slightly cooled vegetables in a blender until puree, adding a little vegetable broth.
5. Rub through a sieve, pour into a saucepan and heat slightly.
Serve with sour cream, garnished with cilantro leaves.
Vichysoise soup
4 servings
prep time 4 hours cooking time 45 min.
500 g leeks (white part only)
500 g potatoes
1 slightly salted herring (about 350 g)
a few green onions
200–400 ml milk
150 ml cream
30 g butter
2 tbsp. spoons of olive oil
1/4 teaspoon ground white pepper
1 teaspoon sea salt
1. Cut the herring into fillets and soak in milk for 3-4 hours. If the herring is very salty, change the milk every hour.
2. Peel potatoes, cut into small pieces, add water and leave for 30 minutes to remove excess starch.
3. Wash the leek, peel and cut into rings.
4. Heat the olive oil and butter in a saucepan and sauté the leek until translucent, not allowing it to turn golden.
5. Add potatoes, simmer for 1-2 minutes, stirring constantly.
6. Pour boiling water (you can use vegetable or chicken broth) so that the liquid covers all the vegetables, and cook until the potatoes are ready.
7. Cool the finished soup and beat in a blender.
8. Pour in the cream, salt and pepper to taste.
9. Finely chop the green onion.
10. Pour the soup into bowls, add a few pieces of herring to each, sprinkle green onion.
white bean soup
4 servings
preparation time 5 hours
cooking time 1 hour 40 minutes
200 g white beans
2 carrots
2 onions
1 leek
2 celery stalks
handful of chopped parsley
1 garlic clove
4 tbsp. spoons of olive oil
2 bay leaves
a pinch of dry rosemary
1 teaspoon sea salt
1. Soak beans overnight in plenty of water. In the morning, rinse, pour cold water with a volume of 2 times more beans and bring to a boil.
2. Peel onions, carrots and garlic.
3. Add 1 onion, 1 carrot, 1 stalk of celery and 2 bay leaves to the beans. Boil for about an hour, then remove the onions, carrots, celery and bay leaves.
4. Chop the remaining raw vegetables: onion and garlic rather finely, carrots in cubes, celery in pieces, leeks in thin rings.
5. In a heavy-bottomed pan, heat the oil, fry the chopped onion and garlic until golden brown.
6. Salt, add rosemary, carrots and celery, simmer for another 2-3 minutes.
7. Add beans along with broth and chopped leek. Cook until leeks are tender, about 10 minutes.
8. Remove soup from heat, add parsley.
Thai chicken soup
4 servings
cooking time 1 h.10 min.
200 g chicken fillet
1 pack of rice pasta
1/2 young cabbage (about 300 g)
2 small onions
2 heads of young garlic
100 g soy sprouts (or any other sprouts)
1 carrot
1 green chili
a handful of cilantro
5 green onions
50–70 ml soy sauce
1 st. a spoonful of rice vinegar
3 cloves
1. Wash, peel and chop the carrots.
2. 1 onion and 1 head of garlic, peel and cut in half.
3. Cook broth from prepared vegetables.
4. Peel and cut the remaining onion into half rings, and garlic into slices.
5. Cut half of the cabbage fairly large.
6. Pepper free from seeds and cut in half.
7. Add onion, garlic, cabbage, half a chili pepper, cloves and rice vinegar to the broth. Cook over high heat for a few minutes, then strain through a sieve into another saucepan.
8. Finely chop the remaining cabbage.
9. Cut the chicken fillet into thin strips.
10. Bring the broth to a boil, add chicken and cabbage, after a minute - rice pasta and cook the soup until the pasta is ready.
11. Finely chop the cilantro, soy sprouts and remaining chilli.
12. Slice the green onions diagonally into rings.
Serve soup with soy sauce, sprinkled with cilantro, soy sprouts, green onions and chili.
Bean soup with zucchini
4 servings
preparation time 5 hours
500 g courgettes or zucchini
400 g beans
100 g celery root
bunch of parsley
4–5 st. spoons of olive oil
1 garlic clove
1 teaspoon sea salt
1. Soak beans for several hours, and preferably overnight, then boil until tender.
2. Cut the celery root and zucchini into small cubes.
3. Peel the garlic. Chop garlic and parsley.
4. In a large saucepan, heat 1 tbsp. a spoonful of olive oil, fry lightly celery root.
5. Add zucchini, garlic and boiled beans along with the water in which the beans were boiled. Salt and cook everything over low heat for about 10 minutes until the celery is ready.
6. Lightly mash the finished soup with a potato masher to make it more uniform.
7. Pour 3-4 tbsp. spoons of olive oil, pour a handful of parsley.
Cauliflower soup
2 servings
cooking time 50 min.
400 g cauliflower
100 g hard cheese
1 loaf (or other bread you like)
1 bulb
1 potato
handful of chopped cilantro
2 garlic cloves
3 art. spoons of sour cream
2–3 tbsp. spoons of olive oil
1 st. a spoonful of mustard seeds
1 teaspoon butter
1 bay leaf
a pinch of freshly ground white pepper
1 teaspoon sea salt
1. Peel and chop the onion and garlic.
2. In a deep saucepan with a heavy bottom, heat 1 tbsp. a spoonful of olive oil and butter, send onion and garlic there and bring to a transparency over low heat. Add bay leaf.
3. Disassemble the cauliflower into small inflorescences, dip in boiling water and boil for 6-7 minutes, salt at the end.
4. Peel and cut potatoes into cubes.
5. In a saucepan with onions and garlic, add chopped potatoes and a little water in which cabbage was boiled, and heat over low heat for 10 minutes.
6. Add cauliflower, salt and cook until the potatoes are ready.
7. Take out the bay leaf and beat the cabbage with potatoes in a blender.
8. Return everything back to the pot, add mustard, sour cream, white pepper and warm the soup slightly.
9. Make croutons from bread: cut it into cubes, place on a baking sheet, drizzle with olive oil and fry in the oven until golden brown.
10. Cheese grate on a coarse grater.
Serve soup sprinkled with croutons, cheese and cilantro.
Pea soup
6 servings
cooking time 1 hour 20 minutes
100 g split peas
600 g smoked pork knuckle
3-4 potatoes
2 carrots
1 bulb
3-4 sprigs of parsley
1 garlic clove
1 bay leaf
1/4 teaspoon freshly ground black pepper
1 teaspoon sea salt
1. Peel all vegetables.
2. Cut the potatoes into cubes, grate the carrots on a coarse grater, and cut the onion in half.
3. Pour the knuckle with plenty of cold water, add onion, garlic, bay leaf and bring to a boil.
4. Pour peas, after 10-15 minutes add potatoes and carrots. Salt, pepper and simmer the soup until tender, 20-25 minutes.
5. Take out the bay leaf, pour the soup into bowls. Add finely chopped parsley.
chicken soup
4 servings
cooking time 1 h. 50 min.
2 chicken breasts
200 g chicken bones
200 g vegetables (a little sweet pepper, green beans, carrots, small sweet corn)
100 g pasta
bunch of cilantro
1 carrot
1/2 stalk celery
1 small ginger root
1 chili pepper
2 garlic cloves
juice of 1/2 lime or lemon
2 tbsp. spoons of soy sauce
Bay leaf
2-3 peas of allspice
1. Cook chicken broth: pour chicken bones with water and put on fire; when the broth boils, drain the water and pour cold water again; use a less fat "second" broth.
2. Peel and chop carrots and garlic.
3. Celery is also cut not too finely.
4. Send chopped vegetables to the broth, add bay leaf and allspice and cook for about an hour.
5. Pour pasta into hot broth, pour 1 tbsp. a spoonful of soy sauce and cook for 7-8 minutes.
6. Wash chicken breasts, dry with a paper towel, cut into small cubes and fry in a pan without adding oil for 1-2 minutes, then pour 1 tbsp. a spoonful of soy sauce.
7. Add chicken to soup, cook for 4 minutes.
8. Cut the remaining vegetables, also send them to the soup and cook them for several minutes until tender.
9. Peel and grate the ginger. 10. Chili pepper free from seeds and finely crumble.
11. Cut cilantro.
12. Put a little ginger and chili pepper on the bottom of the plate, pour in the soup, sprinkle it with cilantro, add a couple of drops of lime or lemon juice.
Spinach soup with beans
6 servings
preparation time 5 hours
cooking time 1 hour 30 minutes
50 g beans
250 g spinach
1/2 loaf of white bread
1-2 small tomatoes
2 carrots
1 red onion
1/2 celery root
5 garlic cloves
1 1/2 liters vegetable broth
4 tbsp. spoons of olive oil
1/4 teaspoon fennel seeds
1 dry chili pepper
a pinch of freshly ground black pepper
End of introductory segment.
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The following excerpt from the book 365 recipes for every day (Yu. A. Vysotskaya, 2012) provided by our book partner -
Julia Vysotskaya- a great inventor and an unsurpassed master of her craft. She is a culinary genius whose recipes can make your culinary life so much easier!
Today we have prepared for you two wonderful recipes, according to which you can cook her signature soups.
Soup from Yulia Vysotskaya
Chicken cream soup
Ingredients
400 g chicken fillet
2 large onions
4 garlic cloves
4 tbsp. l. flour
150 g butter
celery
walnuts
black pepper
Bay leaf
Cooking
First, prepare the onion, garlic and celery. To do this, coarsely chop the onion and celery, and peel the garlic.
Now let's make the broth. To do this, put the fillet in a saucepan, add chopped greens, as well as bay leaves, pepper and salt. Pour in water and boil for about an hour.
When everything is cooked, take out the fillet and chop it into small pieces, strain the broth.
Cut some more greens and stew it in butter.
Gradually add the flour to the mixture and pour in the chicken broth. Simmer for about 5 more minutes.
Then add meat, cream and warm everything well.
Beat the mixture in a blender, cut the bread and dry it in the oven.
Soup should be served sprinkled with chopped walnuts. Don't forget the croutons!
This cream soup from Yulia Vysotskaya just melts on the tongue. Be sure to try it for your child. Children usually don't like soups, but they will definitely like this one!
Italian bean soup
Ingredients
2 large carrots
2 celery stalks
3 garlic cloves
2 onions
400 g beans
500 g tomato
black pepper
Bay leaf
Cooking
It is best to prepare the beans long before you start making the soup. To do this, it must be soaked and left overnight in water. After that, cook it almost until done, without overcooking a little.
Peel the onion, carrot and one clove of garlic, coarsely chop and cover with water in a saucepan. Add celery, bay leaf, pepper and salt there. Boil until done.
Finely chop another onion and fry in olive oil, add 2 cloves of garlic and tomatoes without skins to it. All this is desirable to do in a large saucepan. After the onion and garlic are stewed, pour 3-4 ladles of broth into it.
Cut the second carrot into circles, as well as zucchini and celery, and add it all to the pan. Then add the beans and the rest of the broth. Cook until the beans are done.
After cooking, do not forget to add seasonings!
Serve the soup sprinkled with parmesan.
It's branded bean soup from Yulia Vysotskaya, which has long thundered on the entire Internet. We hope you will like it too!
These soups are easy to prepare, but they won't leave any of your guests and family indifferent! And if your child refuses to eat soup, check out our article on this topic.
Soup is quite simple to prepare, but very satisfying and tasty dish. On our site you can find many tips and recipes for a variety of soups.
Learn about the benefits of soup and how often you should eat it from this article.
Minestrone is a treasure of Italian cuisine. The history of the world-famous soup dates back to the 16th century. The original composition included beans, herbs, onions and lard. Potatoes and tomatoes, which arrived from the New World, also soon found their way into the recipe. For satiety, peasants added rice and peas to it. In wealthy houses, soup was cooked in meat broth. The canonical recipe for minestrone today cannot be found even in Italy itself. So, in the north of the country, slices of bacon and peas are put in it, in the central part - pesto sauce, and in the south - beans or chickpeas.
There is an unusual version of minestrone.
Cut the white part of the stem of the leek into half rings and fry in butter until translucent. Remove coarse petals from 150 g of artichokes, chop into pieces and simmer with onions for 5 minutes. Add 150 g of chopped asparagus, zucchini cubes, 100 g of young beans, 150 g of green peas. Fill the vegetables with water so that it barely covers them. We bring the soup to readiness over low heat, salt and pepper to taste, pour in 50 ml of cream. Minestrone is best served with grated pecorino and mint.
The rebellious spirit of Spain
Spain's most famous soup is, of course, gazpacho. Interesting fact about the soup: unshakable ingredients, like tomatoes or sweet peppers, appeared in the recipe only in the 16th century. Although the Spaniards have been preparing gazpacho since the 12th century. True, then they boiled it in water with the addition of olive oil, generously seasoned with bread crumbs and garlic. Like minestrone, the composition of gazpacho varies depending on the taste preferences of the locals. For example, in the province of La Mancha, it is supplemented with pieces of rabbit or chicken. In Cordoba, the soup is served with dried almonds, and in Malaga, with an omelet.
Julia Vysotskaya suggests using the classic set fresh vegetables. Finely chop 3 medium cucumbers, 3 multi-colored sweet peppers, 3-4 green onion feathers, a couple of celery sprigs. Scald 4 large sweet tomatoes with boiling water, remove the skin, put the pulp in a blender bowl. Add half of the chopped vegetables, 2 cloves of garlic, 1 tsp. grated chili pepper. Beat all the ingredients until a puree consistency, put salt and black pepper to taste, put in the refrigerator for an hour.
All mixed up in Thai soup
List of soup recipes different cuisines The world will fade without Thai soup. Seafood tom yam kung is especially popular. In Thailand, in addition to shrimp, it flaunts crabs, mussels and shellfish right in the shells. Especially . The soup is brought to the table in a metal bowl with handles, somewhat reminiscent of our samovar. A pipe protrudes directly from the soup with coals burning inside, the heat of which supports the blower from below.
Sweet coconut milk, salty fish sauce, fiery chili paste, bitter roots and sour citrus coexist peacefully in Thai soups. The secret of harmonious taste is in precisely adjusted proportions. If you are not ready for such culinary experiments, try Yulia Vysotskaya's Thai Chicken Soup.
To begin with, cook 1.5 liters of broth from carrots, onions and a head of young garlic. Remove the vegetables at the end. Grind another onion and 2-3 cloves of garlic and put in the broth along with half a fresh chili pepper without seeds, 1 tbsp. l. rice vinegar and 3 cloves. Next, pour half of the coarsely chopped fork of young cabbage, cook the broth for 3-4 minutes over high heat and filter.
Bring it to a boil again, add 200 g of chicken fillet in strips and the remaining cabbage forks, now finely chopped. After a couple of minutes, put a pack of rice pasta and bring the soup to readiness. Grind a handful of cilantro, 100 g of soy sprouts, the other half of the chili pepper and 5 green onion feathers. Add this spicy mix along with soy sauce to Thai soup before serving.
Placers of Mexican gold
Corn in Mexico is a product of national importance. Various sources claim that this cereal was cultivated here either 5 or 12 thousand years ago. At the same time, the primitive cobs were several times smaller than modern ones. Today, Mexicans grow about a thousand varieties of corn. In addition to the well-known white and yellow, they can boast of red, blue and even black corn. It is not surprising that it can be found in all dishes without exception, including soups.
The signature recipe of Yulia Vysotskaya will be appreciated by fans of cream soups.
Cut the kernels from 4 medium ears of corn. We chop the head with a small cube onion, fry in corn oil until transparent in a saucepan. Pour the grains, simmer for a couple of minutes, pour a liter of boiling water and cook on low heat for half an hour.
We leave a small part of the corn grains, puree the rest with a blender. If the mass turned out to be thick, pour in a little corn broth. Add 100 ml of cream, whole grains of corn, white pepper and salt to taste. Another important touch. Whole red bell pepper is kept in the oven for 10 minutes at 200 ° C, then briefly closed in a plastic bag. Now the thin skin will go away by itself. We clean the fruit from seeds and partitions, grind the pulp separately in a blender. Just before serving, add mashed pepper to the corn soup and sprinkle with parsley leaves.
Discord Beet Soup
Kholodnik, also known as beetroot, is found on the menu of many countries. Authorship original recipe disputed by Belarusians, Lithuanians, Poles and Ukrainians. The true story of the origin of the soup has been lost for centuries. The main ingredients are the same for everyone, but the additives differ. The palm in terms of extravagance belongs to Lithuanian culinary specialists. According to ancient chronicles, they added a frog to the soup as a cooling component. In Russia, the holodnik was prepared on the basis of beet kvass. In modern variations, you can find dry red wine.