Soups with meat broth

What can be more delicious than homemade soups on a meat broth, served as a first course! Only removed from the plate, hot, fragrant and rich. Any good housewife will cook excellent soup and borsch, but this already seems to be something ordinary, and sometimes so want to please your home, by preparing not quite standard soups on a meat broth.

Soup with bacon and cheese

Broth can be used absolutely any.

At the bottom of a large pot, put a piece of butter, as soon as it melts, put the following already sliced ingredients in a pan: 100 grams of bacon, a medium-sized bulb, 4 celery roots, carrots. All together to extinguish minutes 10, not forgetting to stir.

After the due time, send half a cup of beans to the pan (before cooking to boil it for half an hour), 400 grams of potatoes, one small zucchini. Pour half a glass of broth, cover and soak everything together for an hour and a half.

Then put 200 grams of already chopped cabbage, a couple of tomatoes, half a glass of rice, add salt, add seasonings and boil for another 20 minutes. Five minutes before the readiness to pour into the soup 100 grams of cheese.

Soups with meat broth of this kind belong to the Italian cuisine, but there is nothing complicated in them, they are within the power of any hostess.

Vegetable soup on meat broth with pumpkin

Cook the beef broth from the meat on the bone. The cooking time is 1.5 hours, after which the broth is filtered through a sieve and put again on a fire.

In the boiling broth, chop half a kilo of white cabbage, four not too large potatoes, half a kilo of pumpkin and fill half a glass of millet (you can use ordinary rice). Put a couple of laurel leaves and cook further. Sparce onions with carrots and put in soup, boil for another 15 minutes and turn off the fire. The soup is ready! Sprinkle with herbs and serve.

Shurpa

Such soups with meat broth as shurpa or lagman belong to Uzbek dishes, but they are quite popular among our compatriots.

In a cauldron or just a large pot, lay lamb on a bone and one whole onion, boil for about an hour, after adding three carrots cut into large cubes, and half a glass of pre-soaked peas.

Now you need to cook the roast. To do this, cut a small amount of lamb fat cubes and send it to a frying pan, add a little vegetable oil to it and wait until it browns. Next, add one large chopped onion, as soon as the onion becomes golden, put three sliced tomatoes and three cloves of crushed garlic to it. Fry ingredients for 10 minutes and remove from heat.

At this time in the broth standing on the fire put about 800 grams of potatoes, cut into quarters. Salt, add any eastern seasonings, cook for about 10 minutes, then put a vegetable roast in a saucepan. Stew soup on lamb soup for another 20 minutes, and the shurpa is ready.

Home-made soup "Panadel"

Boil meat broth from beef or pork meat on bone. Already ready to strain through a sieve and put again on the fire.

Take half of the white loaf, cut it into slices and fry, then add them to the broth. There also send a half kilo of chopped potatoes. After that, broth with all the contents pour into a blender and turn into a gruel. Pour again into a saucepan and put on fire.

It is good to beat the egg yolk in half a glass of cream, pour this mass into the boiling soup, gradually stirring. Now it's time to add salt and spices. Finally, put a small piece (gram of 50) of butter in the soup and pour 100 grams of cheese, ground on a small grater. So that it does not stick together, the soup should be stirred at the same time. Before serving, add greenery and croutons to each plate.