First courses are traditionally a liquid or creamy version of the treat. In ancient Russia, the first dish was considered to be a soup, and today - soups and borscht. It is believed that it is necessary to eat the first daily in order not to have digestive problems.
Chicken Giblets Soup
This light soup cooks very quickly, but it is advisable to eat it freshly cooked. You will need:
- offal of one chicken;
- 2 liters of water;
- 1 PC. onions;
- 1 small carrot;
- 4 potatoes;
- Bay leaf;
- parsley or dill;
- salt and black pepper to taste.
Put the washed offal in a saucepan, add the peeled onion head to them and fill everything with water. Bring to a boil, remove the foam and simmer over low heat for about half an hour. After that, discard the onion, and put the giblets on a plate, not forgetting to salt.
Dip the diced potatoes into the broth. When it boils, skim off the foam, season with salt and add the carrots, cut into strips. Cook until tender, at the end add bay leaves and herbs. Serve with giblets.
Creamy mushroom soup
This first course will pleasantly diversify the daily menu. Thanks to the presence of cream cheese, this soup is not only tasty, but also very beautiful.
Ingredients:
- 2 liters of water;
- 200 g of champignons;
- 4 potatoes;
- 1 carrot;
- the head of an onion;
- 100 g of processed cheese;
- parsley greens;
- salt to taste.
To make the soup more rich, you can cook it in chicken broth.
Wash the mushrooms and cut into thin slices. Peel and chop the onions and carrots. Fry these ingredients in vegetable oil for 15-20 minutes. Meanwhile, dip the sliced potatoes in boiling water. When it boils, skim off the foam and salt. Add fried vegetables and mushrooms, cook until tender. 3 minutes before the end of cooking, dip the melted cheese into the soup and stir thoroughly. Garnish the finished soup with parsley.
To the soup with champignons, you can serve croutons instead of bread.
Cabbage soup with sauerkraut
This first dish has long been cooked in Russia. Lovers of sour dishes will especially like it, because sauerkraut is added to it.
Ingredients:
- 300 g of beef or pork on the bone;
- 2.5 liters of water;
- 150 g sauerkraut;
- 1 onion;
- 1 carrot;
- 3-4 medium sized potatoes;
- parsley or dill;
- salt to taste.
Wash the meat, put in a saucepan and cover with water. When the water boils, reduce the heat and carefully collect all the foam. Cook until the meat is tender, then place on a plate.
Dip the potatoes cut into large cubes into the broth. Peel the onions and carrots, chop finely and fry in vegetable oil, then add to the potatoes. Season with salt and cook until tender. 5 minutes before the end of cooking, add sauerkraut to the cabbage soup, after squeezing it thoroughly. Pour the prepared cabbage soup into plates with pieces of meat and garnish with parsley. Serve with brown bread.
