Don’t know what to cook for lunch? Make a fragrant and hearty soup using this recipe. It will take a minimum of free time to prepare, and the result will pleasantly surprise you. Fragrant soup with buckwheat and sausages is perfect if you need to quickly feed the whole family.

To make the first course more satisfying and healthy, I used chicken broth as a base. I am sure that such a simple but unusually tasty dish will help diversify your diet, and your household will like it.

For the recipe, it is best to use premium sausages from a trusted manufacturer.

Ingredients for making soup with buckwheat and sausages:

Recipe for making soup with buckwheat and sausages

Step-by-step instructions:

1. Peel the onion, cut into small cubes. Wash the carrots, peel, chop on a coarse grater.

2. Mix vegetable oil and butter in a saucepan. Put the carrots and onions into the heated mixture. Stirring, sauté the vegetables over medium heat until soft.

3. Wash the potatoes, peel them, and cut them into medium-sized cubes.

4. Add the potatoes to the sautéed vegetables.

5. Rinse the buckwheat thoroughly and add it to the pan.

6. Peel the premium sausages and cut them into quarter rings.

7. Add the sausages to the remaining ingredients.

8. Pour the hot chicken broth into the pan. Add bay leaf and allspice for flavor.

9. Stir the soup over low heat until the vegetables and buckwheat are cooked. At the end of cooking, add salt, spices, and finely chopped parsley to the soup. Boil the soup for 1 minute, then remove from heat.

10. Pour the soup with buckwheat and sausages into portioned plates and serve.

Bon appetit!

Try cooking:

Soup with porcini mushrooms and bulgur

Vegetable soup with cauliflower and lentils

Cauliflower is a tasty, healthy and low-calorie product that contains many vitamins and minerals. Therefore, these vegetables are excellent for dietary or baby food. Today I offer you a recipe for a simple and tasty cauliflower soup. To make the dish more filling, add some red lentils to it. It contains a high level of vegetable protein, fiber and complex carbohydrates. Legumes do not contain gluten, are easily digestible and give the body a feeling of satiety for a long time.

This time I cooked cauliflower and lentil soup in chicken broth. For a lean or vegetarian menu, you can use vegetable broth or filtered water. Both fresh and frozen cauliflower are suitable for the recipe. Therefore, this dish can be cooked all year round.

A large number of vegetables makes this first course healthy and aromatic, and lentils add thickness and nutrition to the soup. Be sure to try it!

Ingredients for making vegetable soup with cauliflower and lentils:

Recipe for making vegetable soup with cauliflower and lentils

Step-by-step instructions:

1. Peel the onion, cut into small cubes. Wash the bell pepper, cut in half, remove the seeds, cut the vegetables into small cubes. Wash the carrots, peel them, chop them on a coarse grater. Put the vegetables in a saucepan with heated vegetable oil. Stirring, sauté the onion, bell pepper and carrots over low heat for 5-7 minutes until soft.

2. Wash the potatoes, peel them, cut them into small cubes, add to the vegetables. Wash the red lentils thoroughly, pour them into the pan.

3. Pour the ingredients with hot chicken broth. Cover the pan with a lid and bring the soup to a boil.

4. Separate the cauliflower into small florets. After 5 minutes, add the cabbage to the soup. Stir and continue to cook the vegetable soup over low heat.

5. Wash the tomato, cut it in half, remove the stalk. Cut the tomato into small cubes. If desired, you can peel the vegetables beforehand. When the potatoes are cooked and soft, add the tomato to the soup.

6. Then add finely chopped green onions, dill and parsley. Salt the soup to taste, season with ground spices. For flavor, add bay leaf and allspice. Stir, let the soup simmer for another minute, then turn off the heat.

7. Let the soup brew for 10 minutes. Pour the finished vegetable soup with cauliflower and lentils into portioned plates and serve.

8. Light, aromatic and very tasty vegetable soup will be a great option for a family dinner. Bon appetit!

Please note:

Soup with porcini mushrooms and bulgur

Chicken Soup with Processed Cheese and Corn

Fried Eggplant Soup with Chicken Broth

Want to add variety to your lunches? Then I offer you a new recipe for pumpkin and lentil soup. Bright and tasty, it has a lot of useful properties. The soup is low in calories, but at the same time so rich and aromatic that it can warm you up in cold gloomy weather.

You can cook this soup all year round if you have frozen pumpkin in stock. In the meantime, autumn gives us a lot of vegetables, let’s make soup from fresh products. By replacing chicken broth with vegetable broth, you will get a lean version of the dish. Therefore, this recipe will appeal to all family members.

A large number of vegetables makes this first course healthy and aromatic, and lentils add thickness and nutrition to the soup. Be sure to try it!

Ingredients for making pumpkin and lentil soup with chicken broth:

Pumpkin and lentil soup recipe in chicken broth

Step-by-step instructions:

1. Peel the onions, cut into small cubes. Wash the carrots, peel them, and grate them on a grater with large holes.

2. Put the vegetables in a saucepan with heated vegetable oil. Stirring occasionally, sauté the onion and carrot over medium heat for 5-6 minutes until soft.

3. Wash the potatoes, peel, and cut into medium-sized cubes. Peel the pumpkin, remove the core and seeds. Cut the pumpkin flesh into cubes the same size as the potatoes.

4. Add the potatoes and pumpkin to the pan with the sautéed vegetables. Stirring, continue to fry the vegetables for 2-3 minutes.

5. Wash the red lentils thoroughly and add to the pan with the vegetables.

6. Pour hot chicken broth over the ingredients. Cover the pan with a lid and bring the soup to a boil. Remove the foam with a slotted spoon, reduce the heat to low, and cook the soup for 10 minutes.

7. After the specified time, pour tomato juice into the soup. If desired, it can be replaced with peeled and finely chopped fresh tomatoes. Stir and continue cooking the soup until the vegetables and lentils are ready.

8. At the end of cooking, add garlic pressed through a press, finely chopped dill and parsley, bay leaf and allspice to the soup. Add salt and ground spices to taste. Bring the pumpkin and lentil soup to a boil again, then remove the pan from the heat.

9. Pour the bright and aromatic pumpkin and lentil soup into portioned plates and serve.

Bon appetit!

You may also like:

Fried Eggplant Soup with Chicken Broth

Creamy zucchini soup with chicken broth

I offer you a light and quick-to-make chicken soup. It has a bright creamy taste and wonderful aroma. Tender chicken fillet, processed cheese and juicy corn are the perfect combination. Such an appetizing and satisfying soup will allow you to forget about hunger for a long time.

For the recipe, I recommend using high-quality processed cheese from a trusted manufacturer. Both soft paste-like cheese and processed cheese such as “Druzhba” are suitable for the soup, which must first be grated. Serve the aromatic soup with garlic croutons or a slice of white bread toasted in a toaster.

If you want to make a richer soup, use thigh meat instead of chicken fillet.

Ingredients for making chicken soup with processed cheese and corn:

Recipe for making chicken soup with processed cheese and corn

Step-by-step instructions:

1. Prepare the broth for the soup. Wash the chicken fillet, put it in a saucepan. Pour 2 liters of cold water over the meat. Cover the pan with a lid, put it on the fire and bring to a boil. Remove the foam that has formed with a slotted spoon, add bay leaves and black allspice peas to the broth for flavor. Cook the chicken broth over low heat for 30 minutes. Then carefully remove the chicken fillet from the broth, remove the spices from the pan.

2. Wash the potatoes, peel them, cut them into small cubes. Put the chopped potatoes into the boiling chicken broth. Cook the vegetables over low heat under the lid for 10 minutes.

3. Peel the onions, cut them into small cubes. Wash the carrots, peel them, and grate them on a coarse grater. Place the vegetables in a frying pan with heated vegetable oil. Stirring occasionally, sauté the onions and carrots over medium heat until soft.

4. Add sautéed vegetables to the soup.

5. Then add canned corn, strained from the marinade, to the pan.

6. Grate the processed cheese on a fine grater, add to the chicken soup. Stir, continue to cook the soup over low heat for another 5 minutes.

7. Cut the boiled chicken fillet into small pieces, add to the pan with soup.

8. For flavor, add finely chopped dill and parsley to the soup, add cloves of garlic passed through a press. Salt the dish to taste, season with ground spices. Stir the ingredients, bring the soup to a boil, cook for 1 minute and turn off the heat.

9. Fragrant chicken soup with processed cheese and corn serve with garlic croutons or fresh crispy baguette.

Bon appetit!

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Soup with porcini mushrooms and bulgur

Fried Eggplant Soup with Chicken Broth

We are preparing an amazingly tasty and aromatic soup with bulgur and porcini mushrooms for lunch. According to this recipe, it turns out simply incomparable!

To make the soup more rich, add bulgur to the mushroom broth. This is a specially processed wheat groats. All the useful properties that bulgur is rich in are preserved in their original form during the cooking process. If desired, it can be replaced with rice or vermicelli.

You can use fresh or dried forest mushrooms for the recipe. If you exclude butter from the recipe, the soup is perfect for a Lenten or vegetarian menu.

Ingredients for making soup with porcini mushrooms and bulgur:

Recipe for making soup with porcini mushrooms and bulgur

Step-by-step instructions:

1. Wash the dried mushrooms, pour 2 liters of warm water and leave for 2 hours to infuse.

2. Pour the water in which the mushrooms were soaked into a saucepan. Cut the mushrooms into small pieces, add them to the broth. Cover the saucepan with a lid and bring the mushroom broth to a boil.

3. Wash the potatoes, peel them, cut into medium-sized cubes. Add vegetables to the boiling broth.

4. After the potatoes, add the washed bulgur. Mix the ingredients and simmer the soup.

5. Peel the onion and chop into small cubes. Mix the butter and vegetable oil in a frying pan. Add the chopped onion to the heated mixture. Stirring, sauté the vegetables over low heat until soft.

6. Wash the carrots, peel them, and grate them on a coarse grater. Add the grated carrots to the onion. Mix and continue sautéing the vegetables together for another 5 minutes.

7. Add the onion and carrot to the mushroom soup. Mix the ingredients.

8. At the end of cooking, add finely chopped dill and parsley. Salt the soup to taste and season it with spices for flavor.

The aromatic soup with porcini mushrooms and bulgur is ready! Serve it immediately after cooking with slices of fresh rye bread.

Bon appetit!

Try cooking:

Fried Eggplant Soup with Chicken Broth

Creamy zucchini soup with chicken broth

You can make many delicious and healthy dishes from eggplant. These can be salads, casseroles, stews or snack rolls – it all depends on your imagination. In the season, when vegetables can be found in abundance, you want to use eggplants to the maximum, adding them to various dishes.

Therefore, today I suggest making a fragrant soup with fried eggplants in chicken broth. The undoubted advantage of this recipe is the ease of preparation, as well as the large number of vitamins contained in vegetables, which are perfectly preserved during cooking.

An original and very tasty soup with fried eggplants for the whole family will delight you with its novelty and rich composition of products.

Ingredients for making fried eggplant soup with chicken broth:

Recipe for making fried eggplant soup with chicken broth

Step-by-step instructions:

1. Wash the chicken drumsticks, put them in a saucepan, pour in 2 liters of cold purified water. Cover the pan with a lid and place it on medium heat. When the broth starts to boil, carefully remove the foam with a slotted spoon and reduce the heat to low. Cook the chicken broth for 40 minutes, then remove the cooked meat from the pan.

2. Wash the potatoes, peel them, and cut them into small cubes.

3. Put the chopped potatoes into the finished chicken broth. Cover the pan with a lid and cook the soup over low heat.

4. Peel the onion and cut it into small cubes. Wash the bell pepper, remove the seeds, and chop it finely.

5. When the potatoes are half-cooked, add the chopped onion to the soup.

6. Then add the bell pepper to the pan.

7. Wash the eggplant, peel it, cut it into 5-7 mm thick pieces. Bread the vegetables in wheat flour, put them in a frying pan with heated olive oil.

8. Fry the eggplants over medium heat until golden brown on both sides.

9. Cool the eggplants to room temperature and cut them into medium-sized cubes.

10. Add the fried eggplants to the pan with the soup, stir. Continue cooking the soup over low heat until the vegetables are ready.

11. Wash the fresh tomatoes, cut them into medium-sized pieces. If desired, you can peel the tomatoes beforehand. Wash the dill and parsley, chop finely.

12. Add the chopped tomatoes to the soup.

13. Add finely chopped herbs, salt, ground spices, bay leaves and black allspice. For flavor, add a clove of garlic passed through a press.

14. Let the soup boil again, then turn off the heat. Pour the finished dish into portioned plates or soup bowls and serve with slices of fresh baguette.

Bon appetit!

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Creamy zucchini soup with chicken broth

Soup with canned fish and rice

We are preparing for lunch a delicious, satisfying and bright dish in all respects – kapusniak made from fresh cabbage with millet. Traditionally, kapusniak is cooked in a rich meat broth using fresh or smoked pork ribs. If you prefer a lighter and more dietary version of kapusniak, use chicken broth.

Kapusniak has many cooking options, it all depends on the region of residence and traditions. Often kapusniak is prepared with sauerkraut or a combination of sauerkraut and fresh cabbage is used. Some housewives season the kapusniak with crushed garlic and lard, and add smoked meats and tomato paste to the soup.

Today I propose to prepare another delicious version of kapusniak from fresh cabbage with millet. It turns out to be a very tasty and aromatic dish for the whole family. A bowl of soup seasoned with sour cream and fresh herbs will give you a feeling of fullness for a long time.

Ingredients for making kapusniak from fresh cabbage:

Recipe for making kapusniak from fresh cabbage

Step-by-step instruction:

1. Shred white cabbage into thin strips and transfer to a saucepan.

2. Pour 2 liters of chicken broth over the vegetables. Cover the pan with a lid and bring the broth to a boil. Cook the cabbage over low heat until soft.

3. Wash the potatoes, peel them, put them in a ladle, and fill them with cold water. Boil the potatoes until tender.

4. Using a potato press, grind the boiled vegetables into a puree.

5. Peel the onions and cut them into small cubes. Wash the carrots, peel them, and chop them on a coarse grater. Place the vegetables in a frying pan with heated vegetable oil.

6. Stirring occasionally, saute the onions and carrots until golden brown. Add tomato paste to vegetables. Mix the ingredients and continue to simmer them together for 1-2 minutes.

7. When the cabbage is cooked and becomes soft, add mashed potatoes to the kapusniak.

8. Pour thoroughly washed millet into the soup.

9. Next, add sauteed vegetables with tomato paste to the kapusniak.

10. Cover the pan with a lid and bring the soup to a boil. Cook kapusniak with fresh cabbage over low heat for another 5 minutes. At the end of cooking, add salt, ground spices and finely chopped fresh dill.

11. Tasty and rich kapusniak is ready. Pour it into portioned plates and serve with a slice of rye bread and sour cream.

Bon appetit!

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Creamy zucchini soup with chicken broth

Creamy soup with radish tops

Do you want something light and refreshing, but at the same time tasty and satisfying? Prepare zucchini soup with chicken broth for lunch. This dish will pleasantly surprise you with its delicate creamy taste and appetizing appearance. Serve it with garlic croutons or slices of fresh baguette.

Delicate zucchini puree soup with cream has an amazing aroma, pleasant taste and creamy consistency. The recipe is very simple, quick and inexpensive. It will perfectly help diversify the daily menu. In my opinion, this is an excellent first course for baby or diet food.

Young zucchini does not need to be peeled before cooking. For more mature vegetables, it is better to first remove the peel and large seeds.

Ingredients for making creamy zucchini soup with chicken broth:

Recipe for creamy zucchini soup with chicken broth

Step-by-step instruction:

1. Peel the onions and cut them into medium-sized cubes. Peel a large clove of garlic and cut into thin slices. Pour olive oil into a thick-bottomed pan. When it warms up, put the chopped vegetables into the pan. Stirring, saute the onions and garlic over medium heat until light golden brown.

2. Wash the zucchini, cut off the tails, cut the vegetables into medium-sized cubes. Add chopped zucchini to sautéed vegetables. Stir and continue frying the ingredients together for another 2-3 minutes.

3. Wash the potatoes, peel them, and cut them into medium-sized cubes. Add the potatoes to the pan with the remaining ingredients.

4. Pour hot chicken broth over the vegetables. Cover the pan with a lid and bring the soup to a boil. Remove the resulting foam with a slotted spoon, reduce the heat and simmer the soup over low heat until the zucchini and potatoes are cooked.

5. Using an immersion blender, puree the zucchini soup with chicken broth until smooth.

6. Return the pan with soup to the fire. Pour heavy cream into the puree soup, add salt and spices to taste. Bring the soup to a boil again and remove from heat.

7. Pour the prepared squash puree soup into portioned plates. Decorate each serving with crispy croutons, fresh herbs and ground paprika.

Bon appetit!

Check out these other delicious soup recipes:

Creamy soup with radish tops

Oatmeal soup with chicken broth

Сьогодні в меню вершковий суп із бадилля редису. Навесні часто можна придбати пучок редиски разом із бадиллям. Мало хто знає, що для приготування різних страв можна використовувати не лише коренеплоди, а й бадилля. Це поживна зелень, яка на смак схожа на мангольд і відноситься до того ж сімейства капусти, що і броколі. Листя редису багаті на вітаміни С, К, А і відмінно підходять для приготування різних супів, салатів і соусів.

Суп за цим рецептом виходить дуже смачним та ароматним, з приємною кремоподібною текстурою. Зелень редису надає страві оригінальної пікантної нотки. Якщо ви хочете внести різноманітність у повсякденне меню та приготувати легкий, але при цьому корисний та поживний суп, цей рецепт прийде вам на допомогу.

Як основу для супу використовуватимемо курячий бульйон. Щоб надати бульйону красивого золотистого відтінку, додайте у воду шматочок моркви і ретельно помиту цибулину в лушпині. Для аромату додайте в бульйон стебла кропу та петрушки, корінь селери та пастернаку.

Інгредієнти для приготування вершкового супу з бадиллям редису:

Рецепт приготування вершкового супу з бадиллям редису

Покрокова інструкція:

1. Ріпчасту цибулю очищаємо від лушпиння, нарізаємо дрібним кубиком. Зубчики часнику очищаємо від лушпиння, нарізаємо тонкими слайсами.

2. У каструлі з товстим дном з’єднуємо вершкове масло та олію. Коли суміш розігріється, викладаємо в неї подрібнену цибулю та часник. Помішуючи, пасеруємо овочі на середньому вогні до золотистого відтінку.

3. Картоплю миємо, очищаємо від шкірки, нарізаємо брусочками.

4. Додаємо подрібнену картоплю до пасерованих овочів. Перемішуємо інгредієнти. Помішуючи, продовжуємо обсмажувати овочі разом ще 5 хвилин.

5. Заливаємо овочі гарячим курячим бульйоном. Доводимо суп до кипіння, зменшуємо вогонь до мінімуму. Варимо суп під кришкою до готовності картоплі.

6. Бадилля редису миємо, обсушуємо від зайвої вологи, нарізаємо смужками шириною 1 см.

7. Коли картопля в супі дійде до готовності, додаємо в каструлю подрібнене бадилля редиски. Всипаємо сіль та мелені спеції за смаком. Перемішуємо, продовжуємо варити суп на повільному вогні ще 3-4 хвилини. Якщо ви варитимете зелень довше, вона втратить свій яскравий привабливий колір.

8. За допомогою занурювального блендера перебиваємо інгредієнти до однорідної консистенції.

9. Вливаємо в суп теплі вершки. На цьому етапі можна додати до супу 50 г твердого твердого сиру. Найкраще підійде пармезан.

10. Повертаємо суп на плиту, доводимо до кипіння і прибираємо з вогню. Готову страву розливаємо по порційним тарілкам. Прикрашаємо суп з бадилля редиски меленою паприкою, свіжою зеленню та кружальцями редису. За бажанням кожну порцію можна доповнити ложкою сметани.

Смачного!

Зверніть увагу на рецепти смачних супів:

Суп з пельменями та овочами на курячому бульйоні

Суп з вівсяними пластівцями на курячому бульйоні

Today on the menu is a hearty and rich express dish that is perfect for lunch. Its preparation does not require much time, which is sometimes very important, and the result is excellent! Soup with dumplings and vegetables can be prepared with water, but it will taste better with vegetable or chicken broth.

This simple and flavorful soup is a godsend for housewives who need to quickly and satisfyingly feed their family a hot lunch. For the recipe, it is best to use homemade dumplings made from minced chicken or pork and beef. But small soup dumplings from the store will also work.

If desired, you can add a spoonful of sour cream to each serving of soup before serving. Have fun in the kitchen!

Ingredients for making soup with dumplings and vegetables in chicken broth:

Recipe for soup with dumplings and vegetables in chicken broth

Step-by-step instruction:

1. Peel the onions and cut them into small cubes. Wash the carrots, peel them, cut them into small pieces using a curly knife.

2. Pour vegetable oil into the bottom of a thick-bottomed pan. When it warms up, put the chopped vegetables into the pan. Stirring occasionally, sauté the onions and carrots until light golden brown.

3. Wash the potatoes, peel them. Cut the vegetables into small pieces using a curly knife.

4. Add chopped potatoes to the pan with sautéed vegetables.

5. Pour two liters of hot chicken broth over the ingredients. Cover the pan with a lid and bring the ingredients to a boil. Cook the soup over low heat for 5 minutes.

6. Add frozen dumplings to the pan. Stir and continue cooking the soup for another 10 minutes.

7. Add finely chopped parsley and dill, salt and spices to the soup. Stir, boil the soup for another 1 minute, then turn off the heat.

8. Pour the finished soup with dumplings into portioned plates and serve. A tasty and satisfying lunch is ready!

Bon appetit!

You might like:

Oatmeal soup with chicken broth

Soup with canned fish and rice