There are many soups out there that you won't find meat in the recipe. Vegetable, fish, vegetable and cheese soups - not only the variety of such dishes is surprising, but also the originality of their tastes.
Mushroom soup
Champignon lovers will love the light and rich mushroom soup.
Ingredients:
- champignons - 500 g;
- carrots - 1 pc.;
- potatoes - 2-3 pcs.;
- onion - 1 pc.;
- salt - to taste;
- pepper - to taste;
- vegetable oil - 3 tablespoons;
- sour cream - to taste.
First you need to rinse the mushrooms thoroughly. Then the mushrooms should be cut arbitrarily - into strips, cubes or thin slices. Champignons should be placed in a frying pan with heated vegetable oil (2 tablespoons) and, stirring occasionally, fry until liquid is obtained. The liquid must be drained, the mushrooms must be left aside.
Rinse carrots thoroughly and peel, cut into thin strips or grate on a coarse grater. Peel the onion, cut into cubes and lightly fry in vegetable oil (1 tablespoon). Add carrots to the onion, sauté, stirring continuously.
The potatoes should be washed, peeled, cut into small cubes and sent to boil in a saucepan with clean water - this will be the basis of the future broth. When the potatoes are half-cooked, add onions, carrots and mushrooms to the pan. The soup is cooked until the potatoes are cooked, salt and pepper should be immediately before turning off the heat. This aromatic soup is best served with sour cream.
Cheese soup with potatoes
To make the most delicate cream soup with cream and potatoes, take:
- processed cheese - 300 g;
- cream 33% - 250 ml;
- Parmesan cheese - 150 g;
- potatoes - 2 pcs.;
- ground white pepper - to taste;
- salt to taste.
First, grate both types of cheese on a medium grater. Then, in 0.4 liters of boiling water, potatoes, previously peeled from the skin, are boiled. When the potatoes are ready, add 150 g of processed cheese and 70 g of Parmesan cheese to the saucepan. Grind the resulting mixture with a blender, then add the remaining cheese to the pan and mix everything thoroughly.
In a separate bowl, slightly heat the cream, not allowing it to boil. Add the cream to the soup, pepper everything, salt and cook for another 3 minutes, stirring slowly. Serve the resulting puree soup in deep bowls, garnished with a mint leaf.
Cheese soup with fish
To make cheese-based fish soup you will need:
- fish fillet (salmon or salmon) - 300 g;
- processed cheese - 4 pcs.;
- carrots - 1 pc.;
- potatoes - 3 pcs.;
- olive oil - 10 ml;
- water - 1 l;
- dill - 1 bunch;
- salt - to taste;
- pepper - to taste.
First, peel and finely chop the onion. Carrots also need to be washed, peeled and grated on a coarse grater. Saute vegetables in olive oil in a small saucepan.
Pour 1 liter of water into a saucepan, put on fire. Place melted cheese in boiled water, after crushing it into small pieces. Mix everything thoroughly using a wooden spatula or spoon. Then you need to place the washed, peeled and diced potatoes in a saucepan, cook until half cooked.
Last but not least, sautéed vegetables, diced fish, salt, pepper are put into the pan. After boiling, the soup should be cooked for about 5-7 minutes (until the fish is ready). After cooking, it is advisable to leave the soup for 5 minutes, then serve.
