Thick soups: recipes with photos

Soups firmly entered the daily diet of man. Today, many can say with confidence that they hardly imagine their life without this seemingly simple, but at the same time very tasty and healthy dish. Among the huge variety especially prominent are thick soups. They are unique in that they can easily replace themselves with the first and second course. Such an interesting feature allows you to re-evaluate the procedure of cooking, making significant adjustments to the diet.

Generalized classification

With cooking all soups are conditionally divided into two categories:

1. Winter. They are usually hot, thick and rich. Usually they are cooked on some broth or milk.
2. Summer. This - cold dishes, consisting mainly of vegetables. Usually they are eaten in the heat to get an extra breath of freshness and coolness.

Unlike some European countries in Russia, the most popular are still thick soups. They are usually very fragrant, rich and high-calorie. These dishes were always respected in Russia. Usually they were cooked on fish, chicken or meat broth with the addition of cereals, pasta or vegetables.

Thick soups in the first place differ in their consistency. Sometimes they are even more like a stew. Nevertheless, the technology of cooking such a dish has its own regularities. Such soups differ from the rest of the time that is spent on their preparation. This process can even be called not cooking, but rather languishing. Products slowly reach the condition, gradually exchanging with each other their tastes and flavors.

Photo-story

Cooking thick soups is not difficult. Usually the preparation of any of them can be divided into 3 stages:

1. Boiling meat on broth. In the case of vegetarian vegetable soups, this point can be omitted.
2. Crushing of the main ingredients. Depending on the selected recipe, the products are cut into pieces of the right size.
3. Mixing of components with subsequent cooking. At the final stage, as a rule, necessary spices and condiments are introduced.

Following the given scheme, it is possible to consider the process of preparation of a usual thick vegetable soup. For work use any of the available vegetables. The procedure will be as follows:

1. To begin with, it is necessary to heat the vegetable oil in a saucepan, and then fry the crushed onion in it.
2. Add the rest of the vegetables and pour them with the prepared broth.
3. Cook the food until ready, and at the very end, enter the selected seasonings.

Such a soup will be a wonderful full-fledged lunch and will help a person for a long time not to feel hungry.

Cream soup

One of the options for a thick calorie soup is a dish in which all ingredients are brought to a mushy state. It looks like such a piece of culinary art is not very common. And it's called "soup-mashed potatoes". The method of its preparation has some features and requires the presence of certain equipment. Usually this requires: a frying pan, a pan and a blender. The name of this dish depends on the main ingredient that is used in it. How to cook such thick soups? Recipes with photos will help you better understand this issue. Take, for example, "squash soup".

To prepare it you will need:

4 medium zucchini, 1 onion, potatoes, carrots, 1 liter of ready broth (vegetable or chicken), a glass of cream 10%, 3 cloves of garlic, 100 grams of vegetable oil and greens.

Operating procedure:

1. First, all components must be cleaned and cleaned.
2. Then they need to be crushed. Onions can be randomly crumbled, carrots and garlic - grated, and potatoes and zucchini simply cut finely. Once the products are ready, you can proceed to the main activities.
3. In a deep saucepan, combine the marrows with potatoes, pour them with broth and put on fire.
4. In a frying pan in oil, fry the carrots with onions. After that, the food should be immediately transferred to a blender.
5. Then send the rest of the vegetables as soon as they are ready.
6. Using a blender, turn the products into a homogeneous mass.
7. Add lightly warmed cream, stir and cook in a saucepan for 5-7 minutes.

Ready-made aromatic soup can be decorated with greens and calling everyone to the table.

Goulash soup

The best opportunity to learn how to cook thick soups is recipes with a photo. Simple and tasty dishes become more understandable when you have the opportunity to see the intermediate result at every stage with your own eyes. The national cuisines of many Slavic countries of Europe are rich in such masterpieces. A vivid example of this is the Hungarian "soup-goulash".

It can be prepared with the following components:

300 grams of beef and the same amount of potatoes, one and a half liters of water, 100 grams of onions, salt, 150 grams of carrots, ground paprika, 3 tablespoons of tomato paste, greens and a little vegetable oil.

It is not difficult to cook such soup:

1. First of all, the meat should be cut with small pieces, and then fry until a characteristic crust is formed.
2. Add salt, paprika, chopped onion rings and simmer under the lid for 20 minutes.
3. Pour water into the pan and continue to cook the contents until half-ready.
4. Add the remaining components and finish the process.

In a bowl, soup can be lightly sprinkled with herbs, and some prefer to add a couple of spoons of good thick sour cream.

Bean soup

Sometimes, to achieve a greater density of the first dishes, different cereals are used. Such soups are very nutritious and high in calories. There are many different options. For example, with beans you can make very tasty thick soups. Simple recipes are not difficult to repeat if the following products are selected on the desktop:

100 grams of beans, a couple of chicken fillets, 2 carrots, a bulb, 2 cloves of garlic, 1.5 liters of water, 0.5 kg of tomatoes (fresh or canned), 2 liters of chicken broth and greens (parsley, dill).

The dish is prepared in several receptions:

1. Pre-beans must be soaked in water. It is better to do this at night.
2. In the morning, the liquid should be poured, and in the pan add fresh water, put it on the fire and cook the beans with a slight boiling for 10 minutes.
3. Vegetables to grind in any convenient way. There are no specific requirements for shapes and sizes.
4. Beans are washed and mixed with prepared vegetables.
5. Put the products in a saucepan, cover with greens, pour all the broth and put on the stove.
6. After boiling, add chopped fillets and salt. Products should be cooked for at least half an hour.

Ready soup turns tender, fragrant and very tasty. Fans of different condiments can use them in any quantity. The main thing is that they do not severely interrupt the flavor of the main products.

Noodles soup

Pasta is an excellent addition, with the help of which from the usual first dish you get wonderful thick soups. Step by step the cooking process is much easier to follow. First you need to prepare all the main components:

0.5 kg of chicken wings and shins, 200 grams of egg noodles, onion, 3 cloves of garlic, 1/3 paprika pod, salt, 1 carrot, ground pepper, a little creamy and vegetable oil, feather onions, Provencal herbs, and greens (parsley and dill).

All steps must be performed in strict sequence, one by one:

1. First, chicken should be washed, remove the remains of feathers, and then put in a saucepan, pour two liters of water and cook, constantly removing the foam formed on the surface, until the meat becomes soft.
2. During this time, you can prepare vegetables. Potatoes better cut into cubes, carrots and peppers - straws, and onions - randomly crumble.
3. Now you need to make a vegetable roast. For this, both oils must be heated in a pan. Then in the boiling fat fry the onions, and after 5 minutes - carrots and peppers. Products simmer on low heat for 10 minutes. That they are not burned, the mixture can be poured with water or broth. At the very end, they should be salted and peppered.
4. Boil noodles in salted water until half cooked and set aside in a colander.
5. Boil the broth, add the roast, and after 3 minutes add the noodles. Now the fire needs to be made minimal. In this position, the dish should be cooked for a couple of minutes.

This soup does not need to be insisted. It can be eaten immediately, still hot.

Soup kharcho"

In Georgia, very fond of thick soups. Recipe step by step with the photo of the famous "Harcho" will help even the beginning hostess learn how to prepare this fragrant, high-calorie and very tasty dish. You will need to collect all the necessary products beforehand:

400 grams of beef, 3 onions, 100 grams of rice, a clove of garlic, 0.5 kilograms of tomatoes, a little spices, dill, cilantro and parsley.

Technology of cooking soup "Harcho":

1. First, the meat needs to be cut from the bone and arbitrarily cut into pieces.
2. Products put in a deep saucepan, pour cold water (2.5 liters) and put on a stove. After boiling, make a smaller fire. During the cooking you need to remove the foam constantly. After an hour, you can salt, add a stalk of celery or a root of parsley. This will give the broth an extra flavor. The total cooking time is one and a half hours. At the end, meat with bones needs to be extracted with the help of noise, and the broth itself - drain.
3. At this time in a frying pan pass the onions.
4. Add to it pieces of meat and fry them together for 4-5 minutes.
5. Pour 2-3 tablespoons of broth into the frying pan and simmer the food under the lid for 15-20 minutes.
6. This time will be enough to prepare tomatoes. First they should be lowered for 2 minutes in boiling water. Then, carefully peeling off the cuticle, cut the flesh into small pieces, and add them to the frying pan to stew with onions.
7. Broth again put on a plate and bring to a boil.
8. Transfer the contents of the frying pan into it, reduce the heat, and after 5 minutes fill up the rice and spices.
9. At the very end of the cooking, add grated garlic and chopped greens.

Before pouring soup on plates, he should give a good brew. In Georgia, this spicy, rich, thick and delicious soup is very respected. In many families, it is considered the main dish of the daily diet.