Summer soup: 5 best recipes - video recipes at home

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Cabbage soup - a traditional dish of Russian cuisine. This soup can be boiled cabbage, cabbage seedlings, sorrel or nettle. Yet it is the cabbage soup prepared more often. Try out a few summer tested recipes with fresh cabbage, meat or meatless.

Cabbage soup with chanterelles and language

It can be prepared from the language not only chic

snack, but also soup.

Inna Antokhina

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Lazy cabbage soup with beef

Ingredients:

• 500 g of beef brisket
• 700-750 g of fresh cabbage
• 3 follicles
• 2 potato tuber
• 1 celery root
• 1 parsley root
• 10 peas black pepper
• 1 bay leaf
• 8 cloves of garlic
• 1 carrot
• parsley, celery, dill and marjoram - 1 bunch of
• 1 tomato
• Salt and pepper - to taste
• Bread - according to
• Sour cream - optional

How to make lazy cabbage soup with beef:

1. beef brisket wash, pour boiling water, add 1 onion, peeled and cut in half potato, celery and parsley roots. To bring the broth to a boil, remove the foam, add 10 peas black pepper, bay leaf and boil all about 2 hours until cooked meat. Remove the bacon and vegetables, strain the broth. Meat cut and set aside.
2. Head of cabbage, weighing 700-750 g clear of the outer leaves, remove the stalk. Put head in cold salted water for 30 minutes. Then, remove the cabbage, pour over boiling water and cut into rather large squares.
3. 2 remaining onion finely chop, carrot, potato, parsley and celery cut into strips. Chop the parsley, celery, dill and marjoram, tomatoes cut into quarters. Lay out the onion, roots, carrots and tomato in the broth, add the cabbage and cook all the vegetables until tender. 2 minutes before end of cooking put 8 finely chopped garlic cloves. Salt the soup, turn off the stove, add the chopped herbs and let the soup stand up under the lid closed for 15 minutes.
4. lazy Pour soup with beef on the plates, each add sliced ​​meats and fresh cream.
5. These are especially tasty soup with black bread.

Schi Snetkov of (small variation smelt). Watch the video! ..

Summer soup with sorrel

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Ingredients:

• 3-4 potato tuber;
• 1 beam (100-200 grams) fresh sorrel;
• 1 bunch green onions;
• 1-2 chicken eggs;
• 2-3 pieces leafs;
• 1 onion;
• Salt and pepper - to taste;
• 1 tbsp. spoonful of thick cream;
• pork / beef or chicken breast bone - to prepare beef broth;
• The greens celery and fennel - optional

How to prepare summer soup with sorrel:

1. To broth: chicken breast, beef or pork bone add water, bring to the boil, drain. Once again, add water and cook further. In general the complexity of the broth to boil for at least 40-60 minutes. Add the onion, bay leaf, salt and pepper. Strain the broth.
2. Peel potatoes, cut into small cubes and put in the strained broth.
3. Fresh sorrel clear from blades of grass and debris, rinse thoroughly under running cold water. Chop into thin strips.
4. Finely chop green onions washed.
5. Post broth with potatoes boil for 5-8 minutes, then add chopped green onions and sorrel.
6. Pour in the summer soup with sorrel trickle 1-2 beaten eggs. After 5 minutes, remove the pan from the heat. Leave the soup to languish under the lid for about 10 minutes even
7. For a more savory flavor can be added in the summer soup with sorrel and chopped celery or fennel.

Summer soup with salmon

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Ingredients:

• 1/2 kg salmon
• 600 grams of fresh cabbage (chop sticks)
• 4-5 pcs. potato
• 1 glass sveschego sorrel or spinach (cut)
• 1-2 onions
• 1 carrot
• 3-4 pieces.

tomatoes

• 1 parsley root
• Fresh parsley and dill - to taste
• Salt and pepper - to taste
• Bay leaf - 1-2 pc.
• Vegetable oil - for frying
• Sour cream - to taste

How to prepare summer soup with salmon:

1. Boil in salt water fish (1, 5 L), then drain the broth, and the fish divided into pieces.
2. Bring the broth to a boil, add chopped into small slices of potatoes, and after 5-7 minutes - shredded fresh cabbage.
3. fry chopped onion until golden brown in vegetable oil. Then add to it grated on a fine grater carrots. Saute until the carrots are tender.
4. together with onions and carrots in the soup add chopped tomatoes, grated parsley root, spinach and sorrel. Season with salt and pepper. Cook over medium heat for 15-20.
5. Put in a soup Salmon and turn off the fire. Give the soup infuse for 20-30 minutes.
6. The board summer soup with salmon can be served with sour cream and chopped fresh herbs.

Lenten summer soup with nettles and sorrel

Shutterstock

Ingredients:

• 1-1, 5 liters of vegetable broth
• 3-4 potato tuber
• 200 g sorrel
• 200 g young nettle
• 1 egg
• Dill and parsley - to taste
• Green onions - to decorate the
• Salt - to taste
• Sour cream - to taste

How to cook meatless summer soup with nettles and sorrel:

1. nettles and sorrel go through, remove grass, mote, damaged leaves and coarse stems, rinse thoroughly several times with cold and warm water.
2. Nettle pour boiling water and leave for 10 minutes, then discard in a colander or strainer and drain water. After that, remove coarse stems and green leaves are finely chopped.
3. Potatoes peeled, cut into cubes.
4. Dill and parsley to wash and dry, then cut into small pieces.
5. Vegetable broth bring to a boil, add the diced potatoes and cook until soft.
6. laid in boiling broth chopped nettles and chopped sorrel. Cook for another 5-7 minutes, then add to the pan with chopped dill and parsley and once again bring to a boil.
7. The cup split 1 egg, mix well with a fork, adding salt to the blade tip and slowly pour beaten raw egg in boiling broth rapidly stirring with a spoon.
8. If desired, season with salt and cook for another 5-7 minutes.
9. Serve lean summer soup from nettles and sorrel 1-2 tablespoons of sour cream and finely chopped green onions.

Summer soup with ham and mushrooms

olgasflavorfactory

Ingredients:

• 200 g of the ham or turkey hen
• 100 g of dried mushrooms (for broth)
• 200 g mushrooms
• 0, 5 head of cabbage fresh cabbage
• 1 onion
• 1 carrot
• 3 potato tuber
• 1 lemon
• 2 garlic cloves
• parsley, dill, cilantro (optional), green onion
• Salt and pepper - to taste
• Sour cream - to taste

How to prepare summer soup with ham and mushrooms:

1. Dried mushroom pour hot water and leave for 1 hr. Add water and cooking for about 30 minutes.
2. Peel the potatoes, cut into cubes, add to the mushroom broth.
3. Carrots grate on medium grater, finely chop the onion, mushrooms - arbitrary, ham cut into strips. Fry onions, carrots, mushrooms and ham with vegetable oil 10 minutes.
4. In the mushroom broth with potatoes add roasted vegetables with mushrooms and ham.
5. The young shred cabbage, parsley - finely chopped. Add to the soup.
6. Season the soup with salt and pepper, bring to a boil. Turn off the heat and let stand 30 minutes.
7. Summer Serve soup with ham and mushrooms with sour cream and lemon to give sourness.

Bon appetit!

Another fantastic recipe - soup with rooster - look at our video!