Carrot potato milk puree soup. Carrot soup

At the moment I have an exacerbation of pancreatitis, so I had to pay special attention to my food. I can’t eat regular soups with meat yet. But you can have puree soup.

And when I delved into the culinary recipe for their preparation, I was surprised. It turned out that there are a lot of such soups. They have a wide range of preparations with different vegetables and spices. And also specifically with or without meat.

Broths are used as the basis for their preparation: fish, meat, mushroom, vegetable. Sometimes whole or diluted milk is used.

Recently, such soups with crushed ingredients have become increasingly popular. And this is all because they are easily and quickly absorbed. Therefore, they are used in baby food, dietary and, as in the case of me, for health reasons.

Preparation

Peel the potatoes and rinse under running water. From the total quantity, select about 200 g of potatoes. Place in a cooking pot. Pour in water or meat broth and place over high heat. As soon as the water boils, reduce the flame of the burner and cook until the vegetables are soft. Thanks to this step, our soup will be richer.

Cut the remaining potatoes into small slices. Place in hot oil. Fry over medium heat until lightly browned. Place the fried potatoes on a separate plate.

If necessary, add vegetable oil to the same frying pan and heat it up. Peel the onion and all the carrots. Rinse. Grate the carrots on a coarse grater, cut the onion into cubes or half rings. Add vegetables to the pan. Fry over low heat until the vegetables are soft.

Add tomato paste. You can add some water from the cooking pot. Stir. Simmer for 5-7 minutes.

Remove the boiled potatoes from the saucepan. Mash with a fork. And put it back into the pan.

Immediately add the fried potatoes. Stir and cook until the vegetables are soft.

When the potato slices become soft, add the fried onions and carrots. Stir and boil. Cook for about 10 minutes over low heat.

From the greens, take dill and parsley. Wash, remove coarse branches, chop finely. Add herbs and bay leaf to the saucepan. Add salt and pepper to taste. Stir and taste. If something is missing, adjust it at your discretion.

Boil for 2-3 minutes and turn off the heat. Cover with a lid and let sit for about 15-20 minutes.

Simple potato soup with water is ready. Pour into dinner plates and serve. Bon appetit!

A simple soup with potatoes can be boiled in chicken, meat, or mushroom broth. You can also include various cereals and fresh vegetables in a simple recipe. Today's soup is “open” to the use of almost all products, so it’s time for culinary experiments!

Potato soup will only turn out tastier if you add thin vermicelli or short noodles. You can also add rice or buckwheat. Or make a first course with the addition of meatballs, dumplings or chanterelles.

Carrot soup with ginger

Ginger is useful for the normal functioning of the stomach; it has a unique effect on the body: in hot weather it refreshes, in cold weather it warms.

Cooking time: 45 minutes.

Ingredients:

raw carrots – 3-4 pcs;
ginger root – 100 g;
cream cheese – 3-4 tbsp;
celery stalk – 4-5 pcs;
onion – 1 piece;
red bell pepper – 1 piece;
olive oil – 50 g;
garlic – 2 cloves;
dry pepper mixture – 0.5 tsp;
soy sauce – 1-2 tbsp;
parsley - 1 bunch.

Preparation:

Heat the olive oil in a saucepan and sauté the garlic cloves.
Cut onion, carrots, peppers into large slices and fry with garlic.
Add chopped celery stalks and diced ginger root to the vegetables, sauté for 5 minutes, stirring. Fill with water or broth, add chopped half a bunch of parsley and simmer until the carrots are ready.
Place the cream cheese in the broth, let it melt, pour in the soy sauce, bring to a boil and remove from the heat.
Grind the cooled vegetable mixture with a blender, sprinkle with a mixture of peppers, boil again and serve.
Place a spoonful of sour cream in each bowl of creamy soup and sprinkle with chopped parsley.

Recipes for chicken soups with potatoes

To prepare the first, you need to cook clear chicken broth the day before or an hour before and strain it well. After partial cooling, it is important to disassemble the bird itself, removing the skin and bones. For the chicken soup with potatoes you will need:

strained broth - 1 l;
potatoes for boiling - 340 g;
onions - 95-100 g;
carrots - 60-65 g;
butter for vegetables;
greens in soup;
rock salt, pepper.

Peel all root vegetables: carrots, potatoes and onions from the top layer. Wash and chop into shavings, cubes and slices, respectively. Put a piece of butter into the frying pan. Warm up and add all the vegetables. Fry for about 3-5 minutes, then transfer into a slightly simmering broth.

Cook the soup for another quarter of an hour, after which add salt and generously season with chopped herbs (parsley, cilantro or dill). Before serving the dish with crusty bread for lunch, cool slightly and set aside.

Once you figure out how to cook soup, you can turn your attention to other options. So, along with potatoes, it is permissible to add one or more ingredients. These could be legumes, cereals or various vegetables.

For example, you can take soup with potatoes and rice. To do this, boil and strain the chicken broth through cheesecloth. Then add potato cubes, grated carrots and a couple of tablespoons of starch-washed rice. All that remains is to season the first one with spices and salt, and also add fresh chopped herbs when serving.

Another option is noodle and potato soup. It is boldly called the most popular, given the availability of products and the speed of the process itself. To do this option, it is recommended to prepare:

liter of chicken broth;
boiled chicken - 155 g;
rock salt, herbs;
potatoes - 190-195 g;
vermicelli “Gossamer” - 4 tbsp;
onions and carrots - 75 g each;
sour cream for dressing.

Strain the pre-boiled broth and place it in a clean saucepan on the burner. While the potato noodle soup base is simmering, skim off the top layer of root vegetables. Wash all vegetables.

Now cut the potatoes into small equal cubes, the onions into thin slices, and the carrots into small chips. Place the prepared vegetables into the actively boiling broth. Reduce heat, then cook for the first 10-15 minutes until the potatoes are soft.

At the end, add the Spider Web noodles, add salt to taste and stir. Simmer the chicken soup with potatoes and noodles for another 3-5 minutes. Add parsley or dill, and add sour cream when serving.

You can also often find recipes for similar first courses, where instead of pasta, different cereals are added in almost the same quantities: buckwheat, millet, pearl barley or rice. Experiments with adding fresh or pickled cabbage, canned or fresh beans are also permissible.

Carrot soup with ginger

This soup is especially suitable at that time of year when it is cloudy, cold, raining outside and you don’t want to leave the house. Its wonderful orange color will lift your spirits, and its ginger taste will pleasantly warm you up. Let’s say right away that ginger is still an acquired taste, so if you don’t really respect it, then put less in the soup than indicated in the recipe.

Ingredients:

carrots – 800-900 g;
onions – 2 pcs.;
garlic cloves – 4 pcs.;
ginger – 2 tbsp. l.;
vegetable oil – 4-5 tbsp. l.;
butter – 40-50 g;
meat broth (preferably chicken) – 1.5 l;
milk (fat content 2.5-3.2%) – 1 glass;
ground black pepper and salt - to your taste.

Cooking method:

Prepare all the vegetables - peel and wash them. Cut the onions and carrots into arbitrary pieces, since you will still be chopping them with a blender.
Finely chop the garlic or put it through a garlic press.
You can use dried ginger or grate the ginger root.
Heat vegetable oil and butter in a frying pan, add onion and fry for a couple of minutes. After this, add the carrots and fry for 5 minutes. Now add the ginger and garlic to the vegetables, stir and fry for 7-8 minutes.
Pour the broth into the saucepan, transfer the contents of the pan there and cook over low heat for 30 minutes until the carrots are completely soft.
Puree the contents of the pan with a blender, add salt and pepper to your taste, pour in milk, stir and let the soup boil again. Boil for a couple of minutes and the carrot-ginger puree soup is ready, you can call everyone to the table.

Useful tips

Serve carrot puree soups with a fresh baguette, croutons or small croutons.
Adjust the thickness of the first dish at your discretion by adding more or less broth (water).
Traditionally, cream soup is served hot, with a spoonful of good thick sour cream or cream and sprinkled with finely chopped fresh herbs and chopped nuts.
At your discretion, you can add other vegetables to such soups, for example, bell peppers, tomatoes, zucchini, broccoli, cauliflower, beans, lentils, mushrooms.

Calories: Not specified

Cooking time:
Not specified
The simplest vegetable puree soup can be made tasty and unusual. Knowing the taste preferences of your eaters, add cream, sour cream to the soup, fry bacon, croutons or croutons, rub them with garlic or season the soup with hot spices. And he will be transformed! Instead of plain vegetable puree, you will serve a bright, aromatic soup with delicious pieces of bacon or toasted bread. Be sure to check this one out too. To make the creamy potato soup recipe with carrots and onions tastier, the vegetables are pre-fried in oil and seasoned with spices. When they are saturated with oil and absorb the aroma of spices, add water or chicken broth - it's your choice. The cream is poured in a minute before it is ready. After adding cream, the soup just needs to be heated and can be poured into plates. If you replace the cream with coconut milk, you get a lean puree soup, tasty and nutritious, with a delicate, velvety texture.

Ingredients:

- carrots - 1 large; — potatoes – 4-5 pcs; - onion - 1 medium onion; - garlic - 2 cloves; - ground black pepper, chili pepper - 3 pinches each; - ground paprika, curry seasoning - 0.5 teaspoon each (or other spices); - vegetable oil - 3-4 tbsp. spoons; – cream – 100 ml; - water or chicken broth - 1 liter; - salt - to taste; - croutons, crackers, herbs, dried paprika - for serving.

Recipe with photos step by step:

We'll chop everything in advance so we don't have to be distracted by chopping while the vegetables are frying. Cut the onion coarsely, into half rings or feathers according to the height of the onion. Chop the garlic cloves into small cubes. Peel the carrots and potatoes, chop them as desired, but not very large. In straws or cubes - whichever is convenient.

Heat the vegetable oil, add the onion first, then add the garlic. Turn the heat to medium and constantly stir the vegetables so that the garlic does not start to burn. It should not be fried until brown; the soup will have an unpleasant taste of burnt vegetables. We do not brown the onion, but only soften it and soak it in oil.

Add carrots, mix with onions and garlic. Reduce the heat to low and simmer the vegetables for five minutes. Don't forget to stir.

Lay out the potatoes, immediately mix them with the vegetables and leave to soak in the oil. After two or three minutes, add spices. You can create your own fragrant bouquet or add those indicated in the recipe.

Over low heat, soften the potatoes a little so that the top layer of pulp becomes transparent and saturated with oil and spices. Be sure to stir, otherwise the potatoes will stick to the bottom and the spices will start to burn.

Pour in heated broth or boiling water. A little about a liter, just enough to cover the vegetable layer by 4-5 cm. Add some salt to taste.

Bring to a boil, cover tightly with a lid and cook over low heat for 15 minutes until the potatoes and carrots are cooked.

We pour the broth into a separate container; we will need it a little later when we dilute the vegetable puree. Grind the vegetables with an immersion blender into a homogeneous viscous mass.

Add broth in portions, stir, bring to the desired consistency. Return the soup to low heat. Stirring, bring to a boil. Taste for salt and adjust the taste if necessary. Pour in the cream. Warm up, but do not need to bring the soup to a boil. Turn off and leave to brew for 10 minutes.

To serve the soup, prepare croutons. Cut yesterday's loaf or bread, unsweetened bun into small cubes. Pour into a dry frying pan, dry over medium heat, and lightly brown. You can add spices or after frying, mix hot crackers with grated garlic.

Serve the soup hot, adding a spoonful of cream, herbs and a pinch of sweet paprika or croutons to the plates. Bon appetit! Author Elena Litvinenko (Sangina)

Carrots are the leader in carotene content, with the help of which the body produces vitamin A. Raw carrots strengthen the gums. Its juice is used in the treatment of vitamin deficiency.

Daily consumption of 100 grams of vegetables normalizes vision, improves the condition of skin and hair, and strengthens the immune system. Do not get carried away with excessive consumption of carrots; the norm for an adult is up to two carrots per day.

Dishes made from boiled carrots are used on diets, in lenten and vegetarian menus. Puree soups made from poached carrots with the addition of vegetable oil, cream or sour cream are useful.

Meat and potato soup recipes

Light soups are made with chicken broth. For those who prefer heartier dishes, it is recommended to use pork, beef or lamb. So, the recipe for this soup with potatoes and meat includes:

beef cut on the bone - 300 g;
water for broth - 2 l;
laurel, peppercorns;
fresh potatoes - 430 g;
herbs for dressing;
carrots and onions for frying - 85 g each;
buckwheat - 4-5 tbsp;
meat spices for soup.

Wash a medium fat piece of beef, pat dry slightly and place in a suitable pan. Add peppercorns and bay leaves there. Pour in a couple of liters of water and cook for an hour. After checking the readiness of the meat, remove a piece and set aside. Strain the broth itself.

Skim some fat from the broth and pour it into the bottom of the pan. Heat and add grated fresh carrots and chopped onions inside. Fry for 3-4 minutes, and then add the processed root vegetables to a low simmering beef broth.

Now peel the potatoes and cut them into cubes on a vegetable cutting board. Wash together with the viewed cereal. Add these ingredients to the soup with buckwheat and potatoes. Cook the first until the last products are ready, which will take about a third of an hour. At the end, add chopped clean herbs and stir in. Infuse and serve with bread.

The next option is soup with dumplings and potatoes. It is extremely simple to prepare, but as for the result, everyone will truly be surprised. It is enough to buy small meat dumplings or make them yourself, boil potatoes in water with onion-carrot frying and spices, and then throw in raw dough and minced meat.

The dumpling soup with potatoes simmers for no more than 5-7 minutes over low heat with occasional stirring. When pouring such a dish into plates, it is important not to forget to complement it with fresh herb leaves and a slice of crispy bread.

Fans of national dishes should definitely check out the recipe for beef kharcho soup with rice and potatoes. Everything is simple here: beef broth is boiled, vegetable fried onions are added, potatoes and rice are added, after which everything is seasoned with special Tkemali sauce, crushed garlic, walnut crumbs and chopped cilantro.

Another interesting soup - with meatballs, noodles and potatoes. The main difference from the recipes already described is that the meat is ground into minced meat along with onions and herbs. Then meatballs are formed from the viscous mass, which are added along with potatoes and any type of pasta. The cooking time for this option is 15-17 minutes.

Mashed potato soup

Required:

Water -4-6 glasses
Potatoes - 1 kg
Onions - 200 g
Sour cream – 100 g
Eggs - 2 pcs.
Flour - 2 tbsp. l.
Butter - 2 tbsp. l.
Salt - to taste

Preparation:

1. Peel and cut the potatoes as usual.

2. Peel the onion, rinse, chop and fry in hot oil.

3. Fry the flour and mix with the broth.

4. Pour water into the pan and then bring it to a boil. Add prepared potatoes and onions. Cook everything until done, then remove the onions and potatoes from the broth.

5. Rub the potatoes and onions through a sieve, pour in the broth with flour and salt to taste. Boil everything again, stirring.

6. Hard-boil the eggs and cool. clean. Separate the yolks from the whites. Mash the yolks and mix thoroughly with sour cream.

7. Before serving, add a yellowish-sour cream mixture to the puree soup. And decorate the dish with pieces of protein on top.

Mushroom soup recipes with fresh potatoes

It is not necessary to cook first courses exclusively with meat or chicken broths. They can be replaced with vegetables, or even better, with mushrooms. In such cases, it is permissible to use both raw and dried or frozen specimens. To prepare mushroom soup from fresh mushrooms with potatoes you will need:

chanterelles - 200 g;
water - 1.5 l;
rock salt, laurel;
potatoes - 290-295 g;
dill - 1/3 bunch;
onions, carrots - 70 g each;
frying oil;
mushroom spices in soup.

Expert opinion

Borisov Denis

Assistant chef of the restaurant "Fisherman's House"

Carefully clean the chanterelles and wash them well. Place in a saucepan of boiling water and cook the mushrooms for about 10 minutes. Drain the broth, scald the chanterelles and return to the pan. Add one and a half liters of water, add laurel. Place on a small burner.

Peel the potatoes, carrots and onions. Rinse the vegetables. Fry these ingredients in a small amount of oil for 10 minutes. Then transfer to the broth with chanterelles. After a quarter of an hour, add salt to taste and season with spices. After turning off the stove, add finely chopped dill and cover with a lid. Let it brew.

In addition to using fresh chanterelles, you can make mushroom soup from frozen mushrooms and potatoes. To do this, just steam the main ingredient in a bowl with boiling water and leave it to thaw for a while. Otherwise, the recipe will not differ from that described above.

20 best soup recipes

1 hour 15 minutes

35 kcal

5/5 (1)

Very often you want to cook some simple, but at the same time tasty and satisfying first course, which you don’t need to spend too much time on. An excellent solution would be to prepare regular potato soup, which is considered the most common in our country.

Potato soup recipes are perfect for men who do not want to waste their time and effort on meticulously preparing yet another culinary masterpiece. But this does not mean that this dish, due to its simplicity, will be tasteless - after all, we will prepare soups based on various types of meat, which will give them a wonderful taste and aroma. So how to make potato soup with meat? Let's look at each recipe in as much detail as possible.

Carrot cream soup with potatoes and cream

Ingredients:

2 potatoes;
3-5 carrots;
200 ml. cream (fat content at your discretion);
one onion;
50 grams of butter;
½ teaspoon ground ginger;
½ teaspoon turmeric;
1.5 liters of water;
salt.

I very rarely do preliminary preparation of products. Only when it's time for the car. And so I do everything on the go. While one thing is stewing, boiling, frying, I’m doing something else, simultaneously monitoring the progress of the process. Of course, two hands are not enough for this. I envy Gromozeka. I would stir the carrots with one hand so they don’t burn. The others would quickly peel the potatoes and wash the dishes, and the rest would capture the process of preparing the recipe in a photo. But, alas, we are not Gromozeks

So, I’m telling you how to quickly prepare an amazingly delicious puree soup from ordinary carrots and potatoes, if you only have two hands.

Classic recipe for potato soup with beef

Kitchen utensils and appliances:

knife, cutting board, stove, saucepan, frying pan, grater.

List of ingredients

Let's start preparing the soup

First stage

Second phase

Video recipe for classic potato soup

Another simple and original way to prepare delicious potato soup is shown in the video. Here it is proposed to first fry the meat with vegetables, and then send it to cook. Take a look, maybe someone will like this option better.

Recipe for potato soup with chicken in a slow cooker

60-80 minutes.
Number of servings:
2-3.
Kitchen utensils and appliances:
knife, cutting board, multicooker, grater.

List of ingredients

Let's start preparing the soup

First of all, let's prepare our vegetables. We cut the carrots into strips on a cutting board, having first removed the top layer from it.
Cut the peeled onion into small cubes.
We wash the champignons very thoroughly in water, since they are often sold with soil residues. Therefore, do not be lazy to check and wash each mushroom.
We peel the skins from the potatoes, after which we soak all the peeled tubers several times in running water to wash away excess starch.
Cut the chicken meat into medium pieces. It is best to use chicken legs, they are very soft and it is on their basis that it is best to prepare soups.
Fill the bottom of the multicooker bowl with vegetable oil, select the “Frying” mode and wait until the oil is completely warmed up.
As soon as the oil is hot, add the onions and carrots to fry for about 5 minutes, don’t forget to stir.
Add chopped chicken to the bowl.
As soon as the outside of the meat is covered with a light crust, turn off the “Frying” mode, add salt and pepper, mix well.
Lay out the potatoes and pour hot water over all the ingredients.
Add some pasta.
You can do without them; in this recipe you need very little of them and they play the role of an additional ingredient.
Cut the mushrooms into strips and place them in the multicooker bowl.
Select the “Soup” or “Stew” mode, and in an hour you will get a fragrant and delicious soup!
After the signal, leave the soup to steep for about 20 minutes, after which you can call everyone to the table. Bon appetit!

Video recipe for potato soup in a slow cooker

After watching the video, you will once again be convinced that cooking in a slow cooker is a real pleasure, consisting of comfort and saving your time in the kitchen.

Carrot soup in a slow cooker

To prepare this soup, peel carrots (500 g), potatoes (2 pcs.) and onions (1 pc.), cut into pieces and place in a multicooker bowl. Pour water (1.5 l) over the vegetables and set the cooking mode.

After the carrots, potatoes and onions become soft, you need to drain the broth and transfer the vegetables themselves to a blender bowl. Add salt, spices to taste, butter (cream). Then beat all the ingredients in a blender at high speed, adding the broth in which the vegetables were cooked if necessary. When the soup has the desired consistency, it is poured into bowls and served with sour cream and herbs.

It will be useful for anyone who is just planning to prepare carrot soup to familiarize themselves with the following recommendations for its preparation:

For soup, it is better to choose bright orange sweet varieties of carrots without any external damage.
Butter or any vegetable oil, cream or milk must be added to carrot soup, since vitamin A is absorbed by the body only with the simultaneous consumption of fats.
Carrots should not be cooked for more than 20 minutes, otherwise the beneficial substances contained in them will be almost gone.

Cream soup is a very popular first course in Europe. Here they began to prepare it several centuries ago, turning boiled vegetables, fruits, mushrooms and even meat into a tender puree-like mass. At first these products were passed through a sieve, but with the invention of the blender everything became much simpler, and the popularity of such soups increased incredibly. The famous Italian puree soup, which is made from carrots, is widespread in our country. This is largely due to the ease and simplicity of preparation, as well as the available set of ingredients. Carrot puree soup is based on carrots, onions and potatoes; some housewives also add processed cheese, celery root, cream and milk, fennel and ginger, orange, cinnamon and many other products.

Potato soup with pork recipe

Time allotted for preparing soup:
60-80 minutes.
Number of servings:
2-3.
Kitchen utensils and appliances: knife, cutting board, stove, saucepan, frying pan, grater.

List of ingredients

Let's start preparing the soup

First of all, you need to start preparing the meat and preparing the broth. We wash the meat in water, get rid of various fatty streaks and films, and then cut the pork into medium-sized pieces.
Place the pan on the stove and pour one and a half to two liters of water into it. Place the chopped pork in the water and cook for about 40-60 minutes. Don't forget to add a little salt and a couple of allspice peas.
Do not forget to remove the foam in a timely manner - this is done so that the finished soup is more transparent.
After preparing the broth, the meat should be removed from the pan, and it is advisable to strain the broth itself if you suddenly forgot to remove excess fat and foam, which is why the broth turned out cloudy.
Potatoes must be peeled and soaked in a saucepan or bowl filled with water. After all the potatoes have been peeled, they need to be washed several more times in water so that most of the gluten and starch are washed out.
Bring the broth to a boil and add all the chopped potatoes, as well as pork.
We peel off the top layer of carrots, then cut them into half rings, or grate them on a coarse grater. Peel and chop the onion on a cutting board.
Place the frying pan over high heat and add a little butter to it. As soon as it melts, pour in a little vegetable oil and wait until the pan is hot enough.
Fry the onions and carrots in a frying pan for about 5-7 minutes, remembering to constantly stir the contents of the pan.
At the end of cooking the vegetable frying, you need to add a couple of cloves of garlic, driving them through a garlic press. Mix all the ingredients in the pan again and fry for another minute.
Place the fried vegetables in the soup and cook for a few more minutes until the potatoes are completely soft.
5 minutes before the end of cooking, add some of your favorite finely chopped greens.
The finished soup should be removed from the heat and covered with a lid. In this form, it should be left for a few minutes, or best of all, for half an hour, in order to allow the soup to brew a little and reveal all its taste. It's time to call everyone to the table!

Video recipe for potato soup with pork

A good recipe for making potato soup with pork can also be seen in this video. Take a few moments to browse because it offers a very original way to create a delicious lunch.

We hope you have found the most convenient and simplest recipe for making potato soup with various types of meat.

If you are interested in simple recipes for various soups, then be sure to check out the recipe, as well as the cooking method. You can also familiarize yourself with recipes for preparing traditional dishes of different nationalities. For example, which is one of the most favorite Thai cuisine recipes. Or, which is prepared within the walls of every home and restaurant in Japan.

That's all for us!

Cook with pleasure, and then each of your dishes will turn out extremely tasty and unique, and praise from relatives will not take long to arrive. Share your secrets, experiments and successful experiences in cooking. Also, do not forget to leave in the comments your suggestions and tips for improving and finalizing the above recipes. Enjoy your meal!

Simple and delicious soup recipes for every day

The article talks about preparing potato soup from various meats at home. The recipe is very simple and suitable even for beginners.

2 hours 30 minutes

53.1 kcal

3.5/5 (2)

It’s hard to imagine lunch without this dish, so it’s very important to know how to properly prepare potato soup. It will keep you full for the rest of the day.

What can we say about the taste of a properly prepared dish? Everyone knows that soup made from potatoes and meat is very tasty. Today you will learn a recipe for potato soup with meat not only in a regular saucepan, but also in a slow cooker.

Potato soup with pork

Ingredients

stove, saucepan, frying pan, cutting board, knife, containers for ingredients.

When preparing for the process of preparing a dish such as soup, you should pay special attention to the meat products that will be used in the dish. You should make sure that the meat is fresh and without defects. This also applies to other ingredients in this dish.

Cooking broth

Cooking soup

It's the turn of the potatoes. We prepare the workplace and begin to peel the potatoes. How to peel - cut the potatoes, send them to the broth.
Let's do the vegetables. Let's take out and wash our carrots and onions, cut the onion into cubes, grate the carrots.
Take out the frying pan and heat it up. Then put butter on its surface and add carrots and onions there. Constantly stir the contents of the pan and fry in this way for about 5-10 minutes.
Chop the garlic and remaining herbs. Place the garlic in the pan for 1-2 minutes.
We put the finished vegetables in our broth and add our meat and bay leaf there. Cook for about 5 more minutes and wait until the potatoes become soft.
Lastly, add chopped herbs to the broth. Turn off the gas and let our soup brew!
Ready! It's time to call to the table.

For preparing potato soup with other types of meat

you will need the same recipe as described above. But you should pay attention to the fact that different types of meat require different broth preparation times.

You need to cook chicken broth much less than pork broth - from 40 to 55 minutes.

Further steps are completely similar to the recipe in which pork is used.

Potato soup in a slow cooker

Cooking time:

1 hour.
Number of servings:
5.
Kitchen utensils and appliances:
multicooker, cutting board, knife, containers for ingredients, spoon.

Ingredients

Potatoes – 5 pcs.
Onions – 1 pc.
Carrots – 1 pc.
Garlic – 3 cloves.

Spices - to taste.
Bay leaf – 1 pc.
butter – 70 g.

Cooking soup

Peel the vegetables and cut them into cubes.
Turn the multicooker to “Frying” mode,
put the oil in the bowl and fry the vegetables until golden brown, about 7 minutes, add herbs and spices.
We cut the potatoes and add them to our vegetables. Add spices and fill with hot water (about 0.5 liters) and salt.
Set the multicooker to “Stew” or “Soup”
and leave your device for one hour.
After an hour, you can safely serve the dish you prepared after sprinkling it with herbs!

The article described a classic recipe for making potato soup. There are also other ways to prepare it. Potato soup is attractive because it can be prepared with any meat. It really is not only tasty and healthy, but also very practical!

This dish has become a favorite among housewives.

not only because of the taste, but also because it can be served several days in a row in combination with other dishes! Even frequent serving of this one dish does not allow it to become “bored”. Therefore, when the question arises of what soup to prepare for lunch, a stew made from a variety of vegetables - potatoes, carrots, onions and meat will invariably help you out. Its special taste and composition can be constantly changed and improved. To do this you will have to use various ingredients. With this soup, a real platform for creation and learning opens up for you!

Potato soup can be meatless

, and then the real one will come out! Or you can try to make a variety for yourself and your family and cook. This will surprise everyone! VKontakte

Puree soups are a mixture of boiled vegetables and meat that are pureed through a sieve.

Thanks to this consistency, they are easily digestible and accessible to both children and people with gastrointestinal diseases.

People still argue about who was the inventor of cream soup. Many are inclined to believe that France is the mother of pureed dishes, since French chefs are great experimenters in the kitchen.

But scientists find in ancient sources of eastern peoples references to food rubbed through a sieve, to which liquid was added: broth, water or milk. Therefore, a clear answer was never found.

One thing is certain: the name comes from the French dialect.

Puree soup with green beans and potatoes

Necessary:

Green beans - 300 g
Onions - 1 pc.
Carrots - 2 pcs.
Potatoes - 5 pcs.
Celery - 1 root
White bread - 2 slices
Water - 3 liters
Olive oil – 50 g
Basil sprig, parsley sprig
Salt - to taste

Preparation:

1. Peel the onion and finely cut into cubes.

2. Peel the carrots and grate them on a fine grater.

3. Add the prepared vegetables to boiling water and cook for 3-5 minutes.

4. Finely chop the green beans (frozen) and peeled celery to fry in olive oil in a frying pan.

5. Peel the potatoes and cut into small cubes to add to the pan with the onions and carrots. Cook everything until done.

6. Once the potatoes are cooked, add the refried beans and celery to the pan. Add salt and bring to a boil.

7. Cool the soup slightly and grind it in a blender or rub it through a sieve. You will end up with a puree consistency.

8. Place the puree back into the pan and boil.

9. Cut white bread into small cubes and dry in a frying pan without oil.

10. Serve the puree soup hot with croutons and herbs.

The benefits of potatoes

The root vegetable is useful due to its composition. With different heat treatments, different amounts of useful substances remain in it. More of them remain during cooking.

The composition of potatoes is rich in glucose, starch and carbohydrates, which are a source of vital energy.

Fiber improves metabolism and helps dishes made from this root vegetable be more easily absorbed by the body, preventing excessive amounts of carbohydrates from being absorbed into the blood.

The root vegetable is rich in protein and its amino acid composition is close to boiled eggs.

Important:

The high calorie content of potatoes is a misconception. This vegetable is used in dietary nutrition. The main thing is to cook it correctly!

Advantages

Ground first courses have a number of advantages over their relatives - classic soups:

easy and quick to prepare.
Good digestibility.
Better preservation of nutrients, since there is no need to digest and overcook the components for a long time.
Potatoes are highly nutritious and contain a large amount of vitamins and minerals.
Ingredients for potato dishes can be purchased at any store.
Products for cooking are relatively cheap.
Can be used in dietary nutrition.

The principle of preparing all pureed soups is the same. But the preparation of a potato dish is different in that:

The root vegetable must be cut into cubes before cooking. This is an optional condition, but with this cutting it will cook faster and more evenly;
the minimum supply temperature is 25 degrees;
The serving temperature depends on the composition. Puree soups with meat are served at a temperature of 45 degrees, and vegetable soups from 25 to 35 degrees;
the energy value of a particular recipe also depends on the composition;
dishes with meat products are prepared using the broth of the main product.

Recipes

Puree potato soups are versatile, despite the fact that they have a common ingredient.

By adding a wide variety of ingredients you can get a new interesting taste.

These soups can be consumed for both lunch and dinner. It does not necessarily need to be served as a side dish and can only be used as a first course.

The nutritional value of the product allows you to consume it without additional second.

If you are watching your weight and eating healthy, take note of recipes for pureed soups made from various vegetables: (,), or, from,.

Classic or simple

How to cook mashed potato soup according to a simple recipe is described in detail below.

Energy value:

calorie content - 15 kcal;
protein - 0.21;
fats - 1.01;
carbohydrates - 3.57.

Cooking time

30 minutes. It's quick to prepare and the ingredients are easily accessible.

Ingredients

Basic:

root vegetable - 700 g;
cooled boiling water - 850 ml;
onion - 1 large head;
sunflower oil - 60 ml;
spices - to taste.

Additional:

green onions - 3 arrows;
parsley - 3 sprigs.

Process

How to make mashed potato soup, watch the video:

Energy value:

calorie content - 20 kcal;
protein - 1.78;
fats - 3.97;
carbohydrates - 2.3.

Difficulty level

- easy to prepare. The ingredients are readily available.

Cooking time

- 40 minutes.

Compound

Basic:

potatoes - 900 gr;
vegetable oil - 65 ml;
cream - 300 ml;
onion - 2 av. heads;
spices - to taste.

Additional:

green onions - 4 arrows;
black bread croutons - 16 pcs.

Routing

The addition of puree will give a special piquant taste to soups.

Watch the video for preparing potato soup with cream:

You can find a variety of instant creamy soups on grocery store shelves.

One of the manufacturers is Faberlic.

Energy value of the product per serving:

calorie content - 70 kcal;
proteins - 1.5 g;
fats - 0.5 g;
carbohydrates - 15 gr.

Ingredients

Compound:

Additional:

crackers - 4 pcs. per serving.

Cooking technology

Cooking process:

Pour the contents of the sachet into a bowl and dilute with 200 ml of boiling water, stir.
After 15 minutes, stir again and decorate with croutons.

Energy value of mashed potato soup with the addition of beef:

calorie content - 42.7 kcal;
protein - 3.71;
fat - 2.09;
carbohydrates - 2.3.

Difficulty level

- cook the broth for a long time, the ingredients are easily accessible.

Cooking time

- 2.5 hours.

Compound

Main ingredients:

beef on the bone - 1.4 kg with bone;
root vegetables - 6 pieces;
carrots - 1 root vegetable;
sunflower oil - 65 ml;
onion - 1 head;
cream - 215 ml;
spices - to taste.

Additional:

parsley, basil - 3 sprigs each;
black bread croutons - 75 gr.

Cooking instructions

Energy value of the dish:

calorie content - 119 kcal;
protein - 6.18;
fats - 4.89;
carbohydrates - 13.5.

Difficulty level

Cooking time

- 45 minutes.

Compound

Basic:

root vegetable - 560 g;
onion - 1 head;
garlic - 1 clove;
sunflower oil - 60 ml;
smoked meat broth - 1 l;
leek - 1.5 stalks;
wild garlic - 1 bunch;
smoked bacon - 78 g;
butter - 30 g;
cream - 100 ml.

Additional:

bran bread croutons - 80 gr.

Technology system

Energy value:

calorie content - 35.8 kcal
protein - 1.24
fats - 1.08
carbohydrates - 5.15

Difficulty level

- average due to the preparation of the dumplings, the ingredients are easily accessible.

Cooking time

- 1 hour.

Compound

Basic:

chicken breast - 250 g;
potatoes - 3 medium pieces;
carrots - 1 medium piece;
onion - 2 medium heads;
spices - to taste.

For the dumplings:

flour - 270 gr;
butter - 45 g;
egg - 2 pcs.;
milk - 230 ml;
salt - 1 pinch.

Additional:

onion greens - 4 arrows;
parsley - 2 bunches.

Process

Energy value:

calorie content - 26.9
protein - 0.68
fats - 2.42
carbohydrates - 3.78

Difficulty level

— Easy to prepare, ingredients are readily available.

Cooking time

- 40 minutes.

Compound

Basic:

root vegetable - 530 g;
chicken breast fillet - 150 g;
onion - 2 medium heads;
carrots - 1 medium piece;
sunflower oil - 53 ml;
spices - to taste.

Additional:

croutons - 200 gr.;
hard cheese - 150 gr.

Process

Important:

Croutons and crackers are added to each serving. They should not be added to the pan as they will become soggy.

Watch the video for preparing mashed potato soup with croutons:

Energy value of onion-potato dish:

calorie content - 20 kcal;
protein - 0.18;
fats - 0.81;
carbohydrates - 3.49.

Difficulty level

- easy to prepare, ingredients are readily available.

Cooking time

- 40 minutes.

Ingredients

Basic:

potatoes - 825 gr;
chicken broth - 0.45 l;
leeks - 3 stalks;
butter - 40 g;
cream - 260 ml.

Additional:

sour cream - 100 ml.

Process

Watch the video on how to prepare puree soup with leeks and potatoes:

Energy value:

calorie content - 27.3;
protein - 1.39;
fats - 0.72;
carbohydrates - 3.93.

Difficulty level

Cooking time

- 30 minutes.

Components

Basic:

potatoes - 520 gr;
onion - 2 heads;
carrots - 1 pc.;
processed cheese - 230 gr;
spices - to taste.

Additional:

onion greens - 2 arrows.

Process

How to make puree soup with melted cheese, you will learn from the video:

Energy value:

calorie content - 17 kcal;
protein - 0.1;
fats - 0.79;
carbohydrates - 1.24.

Difficulty level

- easy to prepare, ingredients are readily available.

Cooking time

- 1 hour.

Components

Basic:

Additional:

onion greens - 5 arrows;
parsley - 5 sprigs;
dill greens - 3 sprigs.

Process

Finely chop the cabbage. Wash and peel the potatoes. Boil the vegetables until tender.
Wash and peel the onions and carrots. Fry in oil. Then put it in a saucepan where vegetables are cooked.
Add spices and grind everything until smooth.
Return the puree back, adding cream. Boil for 6 minutes, stirring frequently.
Pour into deep plates, garnish with herbs.

Useful video on making pureed white cabbage soup:

Energy value: