Soups
Light vegan soup with almond milk in half an hour.
Broccoli 400 g. Almond milk 2 cups.
Broth (vegetable) 1 cup. Carrots 4 pcs. Potatoes 1 pc. Onion (onion) ½ pc. Garlic 2 teeth. Oil (olive) ¼ cup. Salt g.
Heat olive oil in a saucepan. Add broth, garlic and chopped potatoes. Simmer for 20 minutes.
Add broccoli, chopped onions and carrots, almond milk and salt. Cook for another 10 minutes.
Blend the soup with a blender until smooth.
Serve hot with crackers and herbs.
15min 25min 275
Soups Milk soup with pasta is a wonderful dish, familiar to many from childhood. The soup turns out healthy, nutritious and is perfect for consumption at any time of the day, be it breakfast or dinner. You can use dry or skim milk, then the soup will also turn out to be dietary.
Milk 1 l. Pasta 200 g. Sugar 1 tbsp. l.. Butter 30 g. Salt to taste
Pour milk into a saucepan. Add salt and sugar and bring to a boil.
Add pasta and cook for 15 minutes.
Add butter at the end.
The milk soup is ready. Pour into plates and serve. Bon appetit!
15min 15min 212
Soups Milk soup with dumplings is a dish familiar to many from childhood. The most delicate pieces of dough combine perfectly with the milk base, making the soup taste great. By the way, not only children, but also adults gobble up this delicacy on both cheeks.
Milk 500 ml. Butter 1 tbsp. l.. Sugar to taste Salt to taste Egg 1 pc. Flour 1/2 tbsp. Salt to taste
Prepare the necessary ingredients for milk soup.
Cooking dumplings. Beat the egg with salt. Then gradually add flour, the amount of which is adjusted according to the desired consistency (dumplings can be liquid - then less flour will be needed, or they can be dense - then more flour will be needed).
Bring the milk to a boil and use a teaspoon to place pieces of dough into it. Add salt, sugar and mix. Cook the soup over low heat for 15 minutes, stirring occasionally.
At the end, add butter, stir and pour the soup into bowls. Bon appetit!20min 60min Soups This dish will appeal to fish lovers. Salmon is a very healthy fish; it contains a lot of micro- and macroelements. It cooks quickly, and dishes with it turn out tasty and satisfying. This recipe is very economical, since even separately the cost of these parts of fish will be much lower than steaks or fillets. We invite you to study the step-by-step recipe with photographs and try to prepare the dish yourself.
Salmon 2 pcs. Potatoes 400 g. Millet 100 g. Onion 1 pc. Salt and spices to taste
1. First of all, carefully clean the fish from scales and wash it. Throw the pieces of fish into the pan and place the last one on the stove.
2. Wash and peel the potatoes, cut them into small pieces and soak in water to remove excess starch.
3. As soon as we see that the fish has boiled, remove the resulting foam and add potatoes to the pan.
4. Wash the millet until the water is clear and five minutes before the potatoes are completely cooked, add it to the rest of the ingredients.
5. Wash the onion and chop it very finely, add it to the soup, add salt and other seasonings to taste.
6. Mix thoroughly, cook for another five minutes - then turn off the heat, cover the soup with a lid and leave for half an hour. Serve the finished soup in portions. Bon appetit!20min 60min Soups Cream soups, of course, are prepared according to different recipes from a variety of products. I presented to you my way of making creamy broccoli soup with milk. You can boil the inflorescences separately in water, and then drain it and add milk at the end. There is not much difference. As they say, there is a recipe, and its variations depend on your imagination!
Broccoli 800 g. Milk 3 cups. Cream 250 ml. Onions 2 pcs. Garlic 2-3 teeth. Butter 20 g.
Cheese is soft to taste
Heat a frying pan with high sides. Put a piece of butter in it. Throw in the chopped onions there. Fry it for a couple of minutes. Then add the chopped garlic and simmer for a minute, stirring.
We wash the broccoli and separate them into florets. Add to the fried onions and garlic, pour in milk. Simmer the vegetables in milk over low heat for about half an hour. You can cover with a lid, just make sure the milk doesn’t escape. Don't forget to stir the entire mixture.
After 20 minutes, open the lid and pour in the cream. Cut the cheese into pieces. You can use cheese at your discretion. I like it spicy, so I added blue cheese. Salt, pepper and simmer for about 10-15 minutes under the lid.
Let the finished stew of broccoli, milk and cheese cool slightly. Transfer it to a blender (or use a submersible one). Grind all the ingredients until creamy, so that there are no lumps and various solid particles.
Before serving, you can pour the cream soup back into the frying pan or saucepan and reheat. Pour the soup into bowls. Serve with greens or remaining parts of broccoli florets. Bon appetit!20min 60min Soups Here is a recipe that will tell you how to make coconut milk soup with shrimp. Try it, it will be incredibly delicious! The dish will appeal to all connoisseurs of the unusual: it contains such interesting variations of taste, such unusual notes that it is simply unrealistic to resist the woman who prepared such beauty!
Chicken breast 1 pc.
King prawns 6 pcs. Lemon 0.5 pcs. Tomatoes 1-2 pcs. Champignons 5 pcs. Chili pepper 0.5 pcs. Chicken broth 3 cups.
Coconut milk 2 cups.
Sesame oil 2 tbsp.
Fresh ginger 1 tbsp.
Soy sauce 3 tbsp. Balsamic 2 tbsp. Lemon 2 Slices Noodles 1 To taste
1. Heat oil at the bottom of a saucepan, fry ginger, lemon cut into slices, unpeeled shrimp and chicken, cut into pieces.
2. Then quickly fill it all with chicken broth and add sauces, chili peppers and chopped tomatoes. When the soup boils, reduce the heat.
3. Now cook for 10-15 minutes, then add noodles, mushrooms, coconut milk and spices. Cook for another 5 minutes.
4. Voila! Everything is ready, bon appetit!20min 40min Soups Watch how to make simple chicken soup. To do this, you can boil the chicken in advance, then you will have broth on hand. By the way, you can store the finished broth in the freezer for up to a couple of weeks. In addition to onions, carrots, celery and parsnips, you can add any other vegetables to taste. I prepared the broth separately, but I decided to bake the chicken breasts with spices. You can also pre-boil the breasts.
Vegetable oil 2 tbsp. Onion 1 pc. Carrots 4 pcs. Parsnips 2 pcs. Celery stalk 4 pcs. Garlic 3 teeth. Chicken breast 2 pcs. Rice 1 Cup Chicken broth 1.5-2 l.
Salt, pepper to taste
Prepare your ingredients. Boil the chicken breast until done. It can also be baked in the oven.
Cut all vegetables into small cubes.
Pour olive oil into a pan, fry vegetables in it, add seasonings and spices to taste. Then pour in the broth, let it boil and add the rice.
While the rice is cooking, cut the cooked chicken into pieces.
5 minutes before cooking, add chicken. Then cover the pan with a lid and let it brew. You can serve ready-made chicken soup with croutons, croutons or just a slice of bread. Bon appetit!20min 90min Soups Vegetable broth is prepared, as you understand, exclusively with vegetables alone. You, of course, can put any meat (chicken, beef, etc.), but then it will already be a soup, which, moreover, is meat. And this is a completely different dish. But no one forbids experimenting and making dishes at your own discretion, as soon as you see fit! As you know, there should not be more than one housewife in the kitchen. She dominates and is in charge of preparing food for the whole family. So it's up to you to decide!
Parsnip 500 g. Celery root 500 g. Carrots 500 g. Onion 100 g. Leeks 2 pcs. Garlic 6 teeth. Bay leaf 3 pcs. Greens to taste Salt, pepper, spices to taste Water 3-4 l.
All the vegetables that you have selected for your broth must be washed and processed. Peel parsnips, carrots and celery.
Peel the garlic and onions. They can be cut large or small (at your discretion). But remember: coarsely chopped vegetables take longer to cook. This is good for me. There's no hurry. Cut all vegetables into approximately equal-sized pieces.
Pour water into the pan. If you want to get a richer broth, then three liters will be enough for this serving of vegetables. Place chopped parsnips, celery, carrots and leeks in still cold water.
Bring the vegetables to a boil, cook for half an hour over low heat. Then add onions, garlic, peppercorns and bay leaves to the broth. Cook for 10 minutes. Then add herbs and salt to taste.
After salting, simmer the soup for 10-15 minutes. Turn off and pour the broth into bowls. Vegetables can be served separately. Sour cream, mayonnaise and various creamy sauces are suitable as a dressing. Bon appetit!20min 60min Soups If you're wondering how to make crab soup, know that it couldn't be simpler. Not everyone has fresh crab meat on hand, and buying it can be very problematic, not to mention the high cost. Then canned meat will come to the rescue. But it is not advisable to use crab sticks.
Crab meat 250 g. Potatoes 1 pc. Greens 1 pc. Carrot 1 pc. Onion 1 pc.
Green peas 50 g. Corn 50 g. Bell pepper 50 g. Tomato 400 g. Spices to taste Parsley to taste Garlic 1 tooth. Broth 1.5 l. Sauce 1 tsp.
Prepare all ingredients in advance. Defrost the peas. If you have fresh, it is better to use it. Instead of corn kernels, you can use small cobs. Also use green beans if you have them on hand.
Chop the vegetables quite finely. It is preferable to fry onions, carrots and celery separately in a frying pan in hot oil in advance. Place all the vegetables in a saucepan, add broth and bring to a boil. Cover with a lid and simmer over low heat for fifteen minutes.
The crab should be boiled separately if you have it fresh. Place the whole meat in boiling water, cook for about twenty minutes, then cool and separate the meat from the shell. Throw it into the soup with the rest of the ingredients.
If you are using canned crab meat, pour the contents of the can directly into the pan. Bring the soup to a boil, add salt, pepper and spices. At the very end, throw in the chopped parsley. Remove the soup from the stove and let it sit for half an hour.
20min 180min Soups Chicken broth can be made from any part of the chicken. Either legs and wings or a frame made of bones are best suited for this. Then the broth turns out not very fatty, but rich. This broth is ideal to prepare for the sick or just for future use, so that you can then cook soup with the broth or use it in preparing other dishes. Carrots, onions and parsley will add a light and pleasant aroma to the chicken broth.
Chicken 1 pc. Onions 1-2 pcs. Carrots 1-2 pcs. Parsley 1-2 pcs. Salt, pepper to taste
Remove any remaining skin from the frame (if it is a baked chicken) and place the frame in the pan. Rinse raw chicken well. Fill with water.
Add parsley root (can be combined with herbs), carrots, and onions.
Bring the broth to a boil, do not forget to skim off the foam that will form on the surface.
After boiling, reduce heat to low and simmer for 2-3 hours. If you are preparing the broth for later, then you can boil it for an hour or two.
Do not forget to remove the foam from the surface with a slotted spoon.
Then remove all the vegetables from the finished broth.
Strain the broth itself, and you can let it boil again.
You can pour the cooled, prepared chicken broth into jars or containers and store in the refrigerator (or even freeze).
Fresh chicken broth with herbs and a slice of Borodino bread is especially good! You can serve it right away. Or you can cook soup with it. Bon appetit!
Millet cereals must be rinsed well in running water. To ensure that the cereal is well boiled and the soup is not very viscous, you need to take liquid at the rate of 1 cup of cereal - 1.5 cups of water or milk.
Pour hot water over the washed cereal and leave until completely cooled for about 30 minutes. After this, the water can be drained and the cereal can be used to prepare hot dishes.
Pour some water into a convenient bowl, then add milk and bring it to a boil over medium heat.
As soon as the milk boils, you need to reduce the heat and add the prepared millet.
To prevent milk soup with millet from burning, try to stir all the time using a wooden spoon.
After the soup boils, you can add salt and sugar to taste. If you are going to make a salty soup, you can add a little allspice black pepper.
Instead of sugar, you can add honey or sugar syrup to sweet soup. You can use berry or fruit jam as a sweetener.
Cook the soup until the cereal is ready - about 15 minutes.
To improve the taste of the finished soup, you can add a small piece of butter before serving.
You can add a little chopped dill or parsley to the salty soup.
Now you know how to cook milk soup with millet and you can delight yourself and your loved ones with this tasty and very healthy treat at any time.
Millet helps improve memory and fight depression. It contains vitamins B1, B2 and B5. In addition, it contains a high content of vitamin PP, which ensures good skin condition and improves appetite. It contains fluorine, magnesium, calcium and a lot of other useful microelements that will help you always stay healthy and beautiful.
Bon appetit!
MILK SOUP WITH POTATOES
Place potatoes cut into slices, onions, shredded into rings into boiling milk. Cook the soup until done. Season the soup with salt, butter and serve.
Product standards: milk 250 g, water 100 g, potatoes 100 g, onions 20 g, butter 10 g. Salt to taste.
MILK SOUP WITH MILLET
Pour well-washed millet cereal into boiling milk. When the millet begins to boil, add salt and cook until done. Season the finished soup with butter.
Product standards: milk 250 g, water 100 g, millet 50 g, butter 10 g. Salt to taste.
POTATO SOUP WITH MINGED MEAT
Separate the meat from bones and tendons, cut into small pieces, peel the onion. Then mince the meat and onions, add salt, pepper, a little cold water and mix well. Make small balls from this minced meat. Boil the chopped potatoes in broth or water until half cooked. Cook the prepared minced meat until fully cooked. Season the finished soup with fried onions in oil, add spices and finely chopped parsley and dill. .
Product standards: meat 120 g, onions 30 g, potatoes 100 g, herbs 5 g. Pepper, salt to taste.
CARROTT SOUP PUREE
Saute the carrots, cut into pieces of any shape, in a closed container with a small amount of broth and butter. Rub the finished carrots through a sieve. Prepare a white sauce from flour and broth. Mix with grated carrots and cook for 15-20 minutes. Season the soup with sour cream. When serving, boiled rice is placed on a plate.
Product standards: carrots 150 g, rice 10 g, butter 10 g, milk 70 g.
BEET SOUP PUREE
Peel fresh beets, grate and simmer with the addition of broth and butter until soft. To preserve the color of the beets, you can add vinegar. Finely chop the onion and fry in oil. Place stewed beets and fried onions into the broth, bring to a boil, season with white sauce and cook for 15-20 minutes. After this, wipe the mixture and bring to a boil again. Season the puree soup with sour cream or sour cream. White croutons can be served separately.
Product standards: beets 200 g, onions 20 g, flour 10 g, butter 15 g, sour cream or cream 25 g, vinegar 5 g.
POTATO SOUP PUREE
Chop the onion and sauté in fat. Add the sautéed onions to the chopped potatoes, pour in the broth and cook in a bowl, covering it with a lid.
Rub the boiled potatoes and vegetables through a sieve along with the broth. At the same time, prepare a white sauce from the dried flour and broth, add mashed potatoes to it and cook for 15-20 minutes, removing any foam that appears. After this, strain the soup through a sieve and bring to a boil again.
Season the soup with lezon, add salt to taste.
Product standards: potatoes 200 g, onions 20 g, flour 10 g, butter 10 g, milk 70 g, greens 5 g.
November 24, 2017 No comments
When you get tired of familiar dishes, there is a reason to adopt the recipes of our mothers and grandmothers. How do you feel about making milk soup with millet? Today I propose to do just that!
Required ingredients:
Milk, water, millet, salt, sugar, butter.
Place a pan of water on the fire and pour milk into it. The proportions are as follows: for 100 grams of water you need 300 grams of milk. Water at the bottom of the pan will prevent the milk from burning.
As soon as the milk warms up to 50 degrees or higher, add the millet. Remember that it boils a lot, and therefore you need to take 80-100 grams of millet for 0.5 liters of liquid. No more is needed, otherwise instead of soup you will end up with excellent millet porridge!
We wash the millet and remove impurities (it may contain small pebbles). Millet can be pre-soaked in a small amount of water. For the best effect and quick preparation of the soup, you can soak the millet overnight.
You will have to cook the milk soup for quite a long time - about 30-40 minutes over very low heat, if you did not soak it first. If the millet was soaked overnight, it will take 10-15 minutes to reach a state of softness on the fire.
At the end of cooking, add a whisper of salt and a little sugar to the soup - this will make the taste of the finished millet soup brighter.
Children most often eat milk soup with millet with sugar. But many adults prefer to add salt. But this is a matter of taste!
Pour the soup into bowls. Add a piece of butter to each. Enjoy! Bon appetit.
