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Cheese Soup with Cauliflower and Salami

I offer a delicious cheese soup. The taste of the soup is very delicate, cheesy with a hint of smoked meats.
On 3 liter pan:
Small piece of pork
Potatoes - 3 pcs.
Carrots - 1 pc.
Cauliflower - 1/3 pcs. (small size)
Processed cheese - 2 packs (100 g each)
Onion - 1 pc.
Salami - 50-100 g (4-5 thin slices)
Bay leaf
Italian spices
Pour the pork meat with water and cook until meat is ready, with the addition of bay leaf.
Then we filter the finished broth, cut into pieces of meat there and put it again on the fire.
Clean the potatoes, cut into small pieces.
Cauliflower we assort on small inflorescences.
Put potatoes in boiling broth, when water and potatoes boil, add cauliflower.
Onion cut finely into cubes, carrots - slices or three grated, as you like.
Salami cut into thin strips.
Onions and carrots fry in vegetable oil, at the end add salami, and literally fry it for half a minute.
Then all this is added to the soup, still it is necessary to add Italian spices and salt.
When the potatoes and cauliflower are ready, put the processed cheese in a grated grated soup.
And we make a very slow fire. Constantly stir until cheese is completely dissolved.
Then turn off letting it brew.
The soup is ready.

Peasant soup "Zatiruha"

Description: Nostalgia attacked my husband today. Childhood remembered my beloved grandmother, who cooked all sorts of goodies in the kitchen, remembered how she rubbed zatiruha. And so he decided to show me a master class on how to cook this simple and tasty soup - zatiruha. Of course, I was very happy that today I had a “day off” in the kitchen, I was not taken aback by the joy and running behind my camera (this is already a diagnosis))). The soup, of course, is not exactly peasant, since zatiruhu is cooked in lean broth, while in ours is chicken. Well, we will assume that this is “festive peasant soup“)))
• Water
• Egg (1 piece - for mashing, 1 piece - for broth) - 2 pieces
• Salt (+ Pepper)
• Bay leaf
• Carrot (small) - 1 pc
• Onion - 1 pc
• Potatoes - 1 pc
• Chicken - 0.5 pcs
• Flour
Beat one egg, beat and mix with a small amount of water, about 3 tablespoons. l., salt.
Wash your hands well with soap and water in an egg with water. Roll in flour. And rub hands against each other, it turns out the grout.
It turns out a slide grout. A lot of rubbing is not necessary, about 1-1.5 cups.
Sieve the grout through a sieve so that all excess flour is “gone”.
While we were doing zatiruhu, we had chicken broth cooked. I will not dwell on how to cook chicken broth, all this is already well known.
Intensively we make a funnel in the broth and pour in the paste (about 1-1.5 cups, depending on the thickness of the soup you need, but also do not forget that the flour products have the properties of swell, so do not overdo it), gradually stirring. Let the soup boil, boil for two minutes, gradually pour in the beaten egg, let it curl, turn off, and for five minutes, let the soup draw.
I did not pour in the egg, as the soup was already very rich.

Based on Caribbean Soup
Soup nourishing, but easy to eat, with the original bright taste. The undeniable advantage of this soup is the speed of its preparation.
coconut milk or cream 500 g
sea ​​cocktail 300 g
chicken breast fillet 300 g
green beans 200 g
orange 1 pc.
Tomato 3 pcs.
1 onion
ginger piece (4-5 cm)
Teriyaki sauce 1 tbsp. l
soy sauce 1 tbsp. l
salt 1 tsp.
sweet chili sauce 1 tsp.
With orange peel and squeeze juice. My oranges are small, I squeezed the juice from two (180 g), and took the zest from one. Finely chop the onion, remove the skin from the tomatoes and remove the seeds. Ginger grate.
Pour the coconut milk into the pan (along with a thick and solid mass) bring to a boil, throw in the chicken breast cut into small strips.
Fry zest in a small amount of vegetable oil in a pan (leave a little for decoration), pass onion, add chopped tomatoes and ginger.
Pour in orange juice and stew until soft tomatoes.
Add the sea shake to the pan to the chicken, cook for about 2 minutes.
Add the green beans and fry.
As boils, pour in soy and teriyaki sauces, add sweet chili sauce and salt to taste. Cook for 3-4 minutes. and turn off.
Give the soup to infuse for 10 minutes. Serve decorating orange peel.

Quick soup with couscous

• Broth (I have chicken, you can vegetable or any other) - 7 stack.
• Couscous - 1 stack.
• Cauliflower - 150 g
• Broccoli - 150 g
• Greenery
• Red hot pepper
• White cheese (or to taste) - 50 g
Bring broth to a boil. Add the cabbage, disassembled into small florets. Bring to the boil again. Cook as much as you like. My cabbage was frozen, and I didn’t cook it at all after boiling.
Remove from heat and add couscous. After 5 minutes, the soup is ready.
Pour into plates. Sprinkle with greens on top (very tasty with green onions - on the photo with parsley), red hot pepper, crumble the cheese.
If you exclude cheese and use vegetable broth with a small amount of olive oil, you get a wonderful lean or vegetarian dish.
Enjoy your meal!

Istanbul Chobra
Until recently, we treated the mashed soups with great suspicion. It looks odd and doesn’t determine what floats there. Therefore, we did not eat them and did not cook. But before going to Istanbul, friends convinced me to try this soup.
In restaurants Lalel call him "chorba", although chorba is not quite that. Make it from beef broth with lentils and various sets of vegetables. We decided to replace lentils with beans from a can (she was too lazy to win). The result was no worse. Very tasty, simple, so I highly recommend cooking and tasting. I give proportions to two or three servings. If you like it - multiply and correct. In this case, chicken broth was used - 6 ladles.
In it we cook two large potatoes and sweet peppers (one piece). It was quite possible to add carrots, cabbage, this time we did not do that. All the same, it turned out delicious.
When the potatoes are cooked, add a jar of beans and salt with spices. I do not give special recommendations for spices - a matter of taste.
Then pour all this into a blender and grind to homogeneity. It does not hurt to chop dill, cilantro or basil for flavor.
Served with an eighth of lemon from which to squeeze the juice. I also showered chili - I love it more sharply.

Yummy. Really delicious.

900 ml of water
Salt to taste
At the 5-liter cauldron.
How to cook:
1. Fry mince in a cauldron with vegetable oil. Salt it.
2. Cut the onion and carrot into cubes. Add the onions to the minced meat and fry over low heat until the onions are translucent. Then add the carrots and fry on the same fire for another 4 minutes.
3. Pour in the tomato and add the tomato paste. I also added a few cherry tomatoes. Keep frying for a couple more minutes.
4. Cut the Bulgarian pepper into cubes, and hot pepper and garlic finely crumble.
Pepper has a different power of spice, so put it in the soup to taste. Add garlic, sweet and hot peppers in the dish and continue to simmer, stirring occasionally.
5. Boiled beans and add to the cauldron with corn.
6. Fill with water so that it slightly covers the thick. This soup should be thick, so determine its amount by eye. Add black pepper, paprika and salt to taste. Boil 5 minutes.
Serve hot, sprinkle with herbs and, if desired, a pinch of cheese.
Enjoy your meal!

Baked Parsnip Soup

• Pasternak, root, 3 pcs. average
• Onions, 2 pcs. average
• Garlic, 1 head,
• Potatoes, 2 pcs. small sizes
• Cream 10% 500 ml,
• Beef broth, 800 ml,
• Curry, 1 incomplete teaspoon,
• Black pepper, salt, to taste,
• Bitter pepper, paprika (ground) for serving.
Cooking method
I found this recipe on the website of Larisa Volnitskaya, where I went through the link from a search engine. I ask you to forgive my pastry ignorance, but after seeing the photo of CARPA on the page of Inna (bu inna), I decided to somewhat expand the scope of my ideas about CAKE DISIGN. However, the fact that the insidious Internet gave me on the screen was nothing more than a recipe for this soup.
Prior to that, half a day puzzled where to attach the frozen beef broth. Yes, and parsnip, left over from stuffing pepper, nazoilil eyes, because once again succumbed to market hypnosis: "If you take everything, then for so much I will give."
Women's curiosity is not allowed to pass by.
So, from the words go to work: while the oven warms up, we wash and clean the vegetables, then, placing them in a baking bag, we send to the oven for 30-35 minutes to bake until soft.
After that, remove and transfer to the pan with broth (he has already managed to melt), simultaneously grinding.
Add curry, black pepper from the grinder, salt.
Bring to a boil.
Pure with a blender, add cream, mix well, bring to a boil again and pour into plates.
Serve sprinkled with paprika for the beauty of the ground, and for a sharper taste, add fresh hot hot peppers, sliced ​​into thin strips.
Bon appetit and not dull mood!
Additional Recipe Information
If you describe the taste of this soup, then there are associations of "gentle", "hearty," fragrant "" velvety ", but it is not heavy at all.
Pasternak, or as it is called in the South of Russia "white root", is an amazing vegetable, it has a completely unique taste and aroma. The fellow countrymen will support me: what without it is borsch or broth or tomato marinade for fish, or pepper stuffed with vegetables and rice?
It is he, sweet and spicy, gives a unique taste and aroma to many dishes.


1/2 kg calf scar
black pepper peas
200 ml. of milk
50 gr. unscented sunflower oil
1 tbsp. l red pepper
2 tsp. salt
100 ml. vinegar
hot red pepper
garlic head

It is best to use peeled veal scar, but sometimes I cook and pork. Boil a scar for an hour and a half in a pressure cooker in 2 liters of water, adding a few peas of black pepper.
After boiling, cut into small pieces and return to the broth. Fry the oil with red pepper and add to the scar along with the milk, stirring constantly and add dwarf for 10-15 minutes.
Crush the garlic and mix with vinegar. It is best to do this a few hours before serving, so that the taste and aroma of garlic and vinegar can mix.
Serve with this sauce. In addition, you can additionally offer coarsely ground hot red pepper or, as I do, bake hot pepper (dry) on a dry frying pan and then each person crumbles into a plate as much as you like.

Chorba. Step-by-step recipe

  1. Chicken cut into slices, you can take some of its parts.
  2. Fill with water. put on fire When it boils, remove the foam, salt it, add the crushed paprika and one chopped onion.
  3. Beans can be taken and canned, and if you are raw. Then soak it overnight, and while the chicken is boiling, boil the beans in a separate saucepan.
  4. Peel and chop the potatoes and carrots. as you like best. Send the potatoes and carrots to the chicken, cook for 20-30 minutes.
  5. Peel one onion, cut into cubes and fry in vegetable oil, adding tomato paste to it.
  6. Prepare the noodles from 1 cup of flour and eggs (do not add anything else). Roll out the dough thinly. then roll up the roll and slice this roll into small pieces. It should make fine noodles.
  7. In a saucepan with chicken, potatoes and carrots, send the onion, noodles and beans to zazharku.
  8. Now add kvass to taste, you can add less than what is indicated in the recipe, add gradually, trying to taste.
  9. Boil 5 minutes, no longer needed. Add the chopped onion and greens to the chorba, let it infuse for 20 minutes, covered with a lid.

Serve hot with chorba sour cream.

Enjoy your meal and good health!

Products used for Moldavian chorbe:

-30 grams of chicken fat,
-3 potato tuber,
-50 g celery or parsley root,
- 6 pieces of chicken drumsticks or about half a kilogram of chicken,
-1 medium onion head,
-1 carrot root
-1 Art. l any flour,
- red pepper and paprika - to taste,
-2 sprigs of fresh parsley,
-1.5 st. spoons of apple cider vinegar.

How to cook:

To cook Chorbe in Moldavian you need to take chicken meat, rinse it and drain it. Peel and dice larger potatoes, a little smaller ones - carrots, onions, a piece of celery root.

Prepare flour, apple or any other table vinegar, red pepper, paprika, you can also add to the soup a mixture of dry spices for vegetables or for chicken.

Chicken meat cut into portions or just take the legs, legs, wings separately. Meat products pour a small amount of water, boil for about 5-7 minutes, remove the saucepan from the stove, rinse the meat and saucepan with cold water.

Place the meat again, add the right amount of water (1-1.5 liters), add coarsely chopped celery root, carrot floor, onion floor, bring to a boil, and reduce the heat to cook a good chicken broth (it takes 20 minutes).

Remove roots from the broth, add potato cubes and bring to half-cooked with slow boiling.

While the potatoes are boiling, make flour dressing.

In the pan in the oil or on the fat removed from the broth, add the remaining vegetables: finely chopped carrots, celery and onions. Add vinegar to half-cooked vegetables and then boil over so that it boils over. Then add a thin layer of flour to the dressing with constant stirring, while the pan can be removed from the heat, so as not to get lumps. Grind the mixture with a spoon, add the broth from the soup and bring to a boil.

Enter flour dressing in chorba.

Add ground red pepper and paprika, dry seasoning. Bring chorbe to a boil and turn off the stove.

Finally, chop the parsley leaves and sprinkle on the soup surface. Cover the pot with a lid and let the soup stand.

Flavored Moldavian Chorbe soup is ready, bon appetit!

Hearty lunch

The basis of the soup is kvass. It can be plain or cooked on wheat bran. It needs to be diluted with water. This is usually done in a ratio of 1: 1, but for those who want to feel a special taste of kvass, it is worth taking less water.

Also a must-have ingredient is meat. In the classic recipe, lamb or beef is used, but poultry is also suitable.

Meat must be cut into small pieces and cook, filled with water.

When it is ready, vegetables are added to the chorba. Moldovans put beans, cabbage, potatoes and greens (usually parsley and dill, lovage, cilantro), and in Romania they like to replace meat with offal, such as chicken hearts or stomachs, and from vegetables they like eggplants, zucchini, celery and tomatoes.

If you choose the option with beans, then it must be added to the meat in front of vegetables. Suitable as canned and fresh, and even dry beans. The latter should be soaked in water for 10-12 hours.

After the vegetables got into the soup, you can pour in pre-boiled kvass. Allow all ingredients to boil until cooked, put greens, and before leaving the dish to stand under a closed lid, add a little lemon juice.

Because of the variety of vegetables that appear in recipes, the chorba rather becomes like a stew, but this is another of its features.

Delicious, delicious soup of fresh vegetables and meat - a great option for a family dinner. Treat them to their loved ones, and they will be delighted.