Delicious pumpkin puree soup from Yulia Vysotskaya. Delicious pumpkin puree soup from Yulia Vysotskaya First courses recipes from Vysotskaya
Minestrone is the heritage of Italian cuisine. The history of the world-famous soup dates back to the 16th century. The original composition included beans, herbs, onions and lard. Potatoes and tomatoes arriving from the New World also soon found their way into the recipe. The peasants added rice and peas to it for satiety. In wealthy homes, soup was cooked in meat broth. The canonical recipe for minestrone today cannot be found even in Italy itself. So, in the north of the country they put slices of bacon and peas in it, in the central part they put pesto sauce, and in the south they put beans or chickpeas.
There is an unusual version of minestrone.
Cut the white part of the leek into half rings and fry in butter until transparent. Remove the rough petals from 150 g of artichokes, chop into pieces and simmer with onions for 5 minutes. Add 150 g of chopped asparagus, diced zucchini, 100 g of young beans, 150 g of green peas. Fill the vegetables with water until it barely covers them. Bring the soup to readiness over low heat, add salt and pepper to taste, and pour in 50 ml of cream. Minestrone is best served with grated pecorino and mint.
The rebellious spirit of Spain
The most famous soup in Spain is, of course, gazpacho. An interesting fact about the soup: immutable ingredients, such as tomatoes or sweet peppers, appeared in the recipe only in the 16th century. Although the Spaniards have been preparing gazpacho since the 12th century. True, then they cooked it in water with the addition of olive oil, generously seasoning it with bread crumbs and garlic. Like minestrone, the composition of gazpacho varies depending on the taste preferences of local residents. For example, in the province of La Mancha, it is supplemented with pieces of rabbit or chicken. In Cordoba, the soup is served with toasted almonds, and in Malaga, even with an omelette.
Yulia Vysotskaya suggests using a classic set of fresh vegetables. Finely chop 3 medium cucumbers, 3 multi-colored sweet peppers, 3-4 green onions, a couple of celery sprigs. Scald 4 large sweet tomatoes with boiling water, remove the skin, and place the pulp in a blender bowl. Add half of the chopped vegetables, 2 cloves of garlic, 1 tsp. grated chili pepper. Beat all the ingredients to a puree consistency, add salt and black pepper to taste, and put in the refrigerator for an hour.
Everything mixed in Thai soup
The list of soup recipes from different cuisines of the world will fade without Thai soup. Seafood tom yum kung is especially popular. In Thailand, in addition to shrimp, it contains crabs, mussels and clams right in their shells. Especially . The soup is brought to the table in a metal bowl with handles, somewhat reminiscent of our samovar. A pipe protrudes directly from the soup with glowing coals inside, the heat of which is maintained by the ashpit below.
Sweet coconut milk, salty fish sauce, fiery chili paste, bitter roots and sour citrus fruits coexist peacefully in Thai soups. The secret of a harmonious taste is in precisely adjusted proportions. If you are not ready for such culinary experiments, try Thai chicken soup from Yulia Vysotskaya.
First, cook 1.5 liters of broth from carrots, onions and a head of young garlic. We remove the vegetables at the end. Chop another onion and 2-3 cloves of garlic and add to the broth along with half of the fresh chili pepper without seeds, 1 tbsp. l. rice vinegar and 3 buds of cloves. Next, pour in half of the coarsely chopped young cabbage, cook the broth for 3-4 minutes over high heat and strain.
Bring it to a boil again, add 200 g of chicken fillet in strips and the remaining cabbage, now finely shredded. After a couple of minutes, add a pack of rice pasta and bring the soup to readiness. Grind a handful of cilantro, 100 g of soy sprouts, the other half of the chili pepper and 5 green onions. Add this spicy mixture along with soy sauce to the Thai soup before serving.
Placers of Mexican gold
Corn in Mexico is a national product. Various sources claim that this cereal was cultivated here either 5 or 12 thousand years ago. At the same time, the primitive cobs were several times smaller than modern ones. Today, Mexicans grow about a thousand varieties of corn. In addition to the well-known white and yellow corn, they can boast of red, blue and even black corn. It is not surprising that it can be found in all dishes without exception, including soups.
Yulia Vysotskaya’s signature recipe will be appreciated by lovers of cream soups.
Cut the kernels from 4 medium ears of corn. Chop the onion into small cubes and fry in corn oil until translucent in a saucepan. Pour in the grains, simmer for a couple of minutes, pour in a liter of boiling water and cook over low heat for half an hour.
Leave a small part of the corn kernels and puree the rest in a blender. If the mass turns out to be thick, pour in a little corn broth. Add 100 ml of cream, whole corn kernels, white pepper and salt to taste. Another important point. We keep the whole red sweet pepper in the oven for 10 minutes at 200 °C, then briefly close it in a plastic bag. Now the thin skin will come off on its own. We clean the fruit from seeds and membranes, grind the pulp separately in a blender. Before serving, add pepper puree to the corn soup and sprinkle with parsley leaves.
Beet soup of discord
Kholodnik, also known as beetroot soup, is found on the menu of many countries. The authorship of the original recipe is disputed by Belarusians, Lithuanians, Poles and Ukrainians. The true history of the origin of the soup is lost in the centuries. The main ingredients are the same for all, but the additives differ. The palm in terms of extravagance belongs to Lithuanian culinary specialists. According to ancient chronicles, they added frog to the soup as a cooling ingredient. In Rus', kholodnik was prepared using beet kvass. In modern variations you can find dry red wine.
In a collection of recipes from the TV program “Eating at Home!” Recipes are included that do not require major expenses and are also quite simple to prepare. Yulia Vysotskaya believes that culinary experiments are accessible to everyone, and suggests preparing interesting and original dishes from inexpensive products - for the festive table and for every day! 2nd edition.
A series: Eating at home. Featured Recipes
* * *
by liters company.
85 Sorrel cabbage soup
86 Kholodnik in Polish
87 Gazpacho
88 Pumpkin soup
89 Baked beet borscht
90 Italian soup
91 Onion soup
92 Pumpkin soup with curry
93 Fresh corn soup
94 Cold parsley cream soup
95 Mushroom soup
96 Sweet Potato Soup
97 Carrot puree soup with coriander
98 Vichyssoise soup
99 White bean soup
100 Thai chicken soup
101 Bean soup with zucchini
102 Cauliflower soup
103 Pea soup
104 Chicken soup
106 Spinach soup with beans
108 Lentil soup with pepper and cumin
110 Baked soup with beans and sorrel
112 White bean soup with morels
113 Tomato soup with croutons
114 Spinach and lentil soup
Sorrel cabbage soup
4 servings
cooking time 35 min.
3 bunches of sorrel
6–8 potatoes
bunch of dill
bunch of green onions
bunch of parsley
1 1/2 liters chicken or vegetable broth
200 g fat sour cream
1 tbsp. spoon of butter
pinch of sea salt
1. Heat the broth in a large saucepan.
2. Peel the potatoes, cut into small pieces, add to the broth and cook for 15 minutes.
3. Wash the sorrel, sort it thoroughly and dry it.
4. Heat the butter in a frying pan, simmer the sorrel and then add it to the broth. If necessary, add salt and pepper.
5. Wash the greens, dry them, chop them finely and add them to the soup.
6. Hard-boil the eggs, chop them finely, place them in plates and pour over the hot soup. Serve with sour cream.
Kholodnik in Polish
6 servings
6 small boiled beets
6 cucumbers
bunch of dried dill
bunch of fresh dill
small bunch of green onions
500 g liquid sour cream
10 allspice peas
2 1/2 tbsp. spoons of sea salt
1. Boil the eggs, put them in cold water for a few minutes, then peel them and cut them in half.
2. Boil water in a large saucepan, add 2 tbsp. spoons of salt, allspice and a bunch of dry dill.
3. Place the crayfish in the boiling brine and cook for 35–45 minutes, then carefully remove with a slotted spoon and clean.
4. Peel the beets too, grate them on a coarse grater, add 2 liters of cold boiled water, add sour cream and salt to taste.
5. Finely chop cucumbers, onions and fresh dill and add to the refrigerator.
6. Pour the soup into bowls, add eggs and several peeled crayfish necks to each half.
This soup can be served with hot new potatoes, seasoned with young garlic and dill.
2 servings
cooking time 40 min. cooling time 1 hour.
4 large sweet tomatoes
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
3 medium sized cucumbers
2–3 boiled eggs
1 medium sized red onion
3–4 green onions
1–2 sprigs celery 2 cloves garlic
2 tbsp. spoons of olive oil
1 teaspoon finely chopped chili pepper
pinch of freshly ground black pepper
pinch of sea salt
1. Remove the stem and seeds from the sweet pepper, peel the onion and garlic.
2. Chop the cucumbers, peppers and onions quite finely, but do not mix.
3. Finely chop the green onions and celery.
4. Peel and chop the boiled eggs.
5. Scald the tomatoes with boiling water, remove the peel, chop coarsely and place in a blender.
6. Add chili pepper, garlic, olive oil and half of the chopped cucumbers, onions, peppers, green onions and celery to the tomatoes.
7. Beat everything until pureed, add salt and pepper and put it in the refrigerator for an hour.
Serve the remaining vegetables and eggs as “toppings” for the soup: they look very nice in small bowls on the table. You can also add croutons, sour cream or heavy cream to the soup.
Pumpkin soup
4 servings
cooking time 1 hour
500 g pumpkin pulp
200 ml heavy cream
100 g hard cheese such as Gruyère, Swiss
1 large onion
50 g butter
2 tbsp. spoons of olive oil
2 bay leaves
handful of finely chopped cilantro
1/4 teaspoon freshly ground white pepper
1/2 teaspoon sea salt
1. Peel the onion and chop coarsely.
2. Cut the pumpkin into large pieces and remove the peel.
3. Heat the butter and olive oil in a large heavy-bottomed saucepan and fry the onion until translucent, but not golden brown.
4. Place the pumpkin in the pan with the onions, simmer in oil for about a minute, stirring.
5. Pour boiling broth or water over the pumpkin, add salt and pepper, add bay leaf and cook until the pumpkin is ready for 25-30 minutes.
6. Beat the finished pumpkin in a blender, adding broth little by little (the consistency of the soup depends on the amount of broth). If you don’t have a blender, you can rub the pumpkin through a sieve a couple of times.
7. Before serving, heat the soup, add cream, grated cheese and finely chopped cilantro.
Baked beet borscht
4 servings
cooking time 50 min.
5–6 strong beets
1 leek
1 onion
2 stalks of celery
a handful of finely chopped dill
100 g fat sour cream
2–3 teaspoons lemon juice
5 allspice peas
1/2 teaspoon freshly ground black pepper
1 teaspoon sea salt
Preheat the oven to 180°C.
1. Coarsely chop the leek, peeled onion and celery, place in a saucepan, add allspice, add a liter of cold water and cook the broth.
2. Wash and peel the beets thoroughly, cut into circles 3–5 mm thick and place in one layer on a baking sheet.
3. Grind a pinch of salt in a mortar with a pinch of black pepper and sprinkle the beets with this mixture.
4. Place the baking sheet in the preheated oven and bake until done, 25–30 minutes.
5. Add lemon juice, dill, salt and pepper to the prepared broth.
6. Cut the baked beets into thin strips, place on the bottom of a soup bowl, pour in broth, add sour cream.
Serve with garlic croutons.
Italian soup
6 servings
preparation time 5 hours.
cooking time 40 min.
1/2 kg tomatoes
300 g beans
2 carrots
2 onions
2 stalks of celery
100 g grated parmesan
3 cloves garlic
1 bay leaf
5–6 tbsp. spoons of olive oil
3–4 black peppercorns
a pinch of dry basil
pinch of oregano
pinch of marjoram
2/3 teaspoon sea salt
1. Soak the beans in plenty of cold water for several hours, or better yet overnight, then boil until half cooked.
2. Coarsely chop 1 carrot, 1 stalk of celery, 1 onion and a clove of garlic, place in a saucepan, add peppercorns, marjoram and bay leaf, add water and cook vegetable broth.
3. Finely chop the remaining onion.
4. Scald the tomatoes, peel them, and cut them into cubes.
5. Heat olive oil in a large saucepan, fry chopped onion and 2 cloves of garlic, add tomatoes. Simmer for 3-4 minutes and pour in 3 ladles of broth.
6. Cut the zucchini, remaining carrots and celery into circles and add to the pan. Cook for a couple of minutes, then add the beans and a little more broth. Cook until the beans are ready. Finally, add salt and a pinch of basil and oregano.
Before serving, add a little cheese to each bowl of hot soup.
Onion soup
2 servings
cooking time 35 min.
4 large onions
150 g hard cheese
125 g butter
2 bay leaves
1/2 teaspoon sea salt
1. Peel the onion and cut into half rings.
2. Heat the butter in a thick-bottomed saucepan, add the onion, stir, cover and leave to simmer over very low heat.
3. When the onion becomes completely soft and slightly caramelized, pour a liter of boiling water over it, add a bay leaf, salt and pepper.
4. Cut the loaf into pieces 1 cm thick and dry it in the oven or in a frying pan without oil.
5. Grate the cheese on a coarse grater.
6. Pour the soup into a fireproof ceramic bowl, sprinkle with cheese, put crouton on top, also sprinkle with cheese and place in a very hot oven on the very top for 1-2 minutes so that the cheese is slightly browned.
Pumpkin curry soup
6 servings
cooking time 45 min.
1 kg pumpkin
1 large onion
a handful of finely chopped parsley
1 1/2 liters vegetable broth or boiling water
100 g cream
3 tbsp. spoons of butter
1 tbsp. spoon of olive oil
1 teaspoon curry
1/2 teaspoon sea salt
1. Peel and coarsely chop the onion.
2. Heat the butter and olive oil in a large saucepan and fry the onion until translucent but not golden brown, then add the curry and stir.
3. Cut the pumpkin into large pieces and remove the peel.
4. Send the pumpkin to the onion, simmer for about a minute, stirring, then add boiling water or vegetable broth and cook until the pumpkin is ready, 25–30 minutes.
5. Beat the finished pumpkin in a blender, adding a little broth.
6. Pour in the cream, add salt to taste, and heat slightly.
Serve, garnished with parsley, with brown bread toast.
Fresh corn soup
4 servings
cooking time 50 min.
4 ears of fresh corn
1 red bell pepper
1/2 onion
handful of parsley leaves
100 ml cream
3 tbsp. tablespoons vegetable oil (better than corn oil)
1/2 teaspoon sea salt
1. Peel the corn and cut off the grains with a knife.
2. Finely chop the onion.
3. Heat oil in a large saucepan and fry the onion until transparent, add corn kernels, simmer for a minute, pour boiling water and cook for 30 minutes.
4. Fry the sweet peppers on the grill or in the oven, put them in a plastic bag for a couple of minutes. Peel off the skin, remove the grains and blend in a blender.
5. Beat the finished corn in a blender (leave a handful of grains whole).
6. Add cream, whole corn kernels, white pepper and salt to the whipped soup.
7. Heat the soup, pour into bowls, adding a tablespoon of red pepper puree and sprinkling with parsley.
Cold parsley soup
4 servings
cooking time 1 hour 10 minutes.
2 large bunches of parsley
300 g new potatoes
200 g spinach
200 g mushrooms (oyster mushrooms, champignons or chanterelles)
5 stalks of celery
2 leeks
1 fennel
6 tbsp. spoons of olive oil
50 g butter
1–2 tbsp. spoons of any vegetable oil
a pinch of dry thyme
1/2 teaspoon sea salt
1. Wash the potatoes, peel and cut into large pieces.
2. Chop the celery and fennel coarsely too.
3. Heat butter and olive oil in a saucepan, add chopped vegetables and simmer for about 10 minutes over low heat.
4. Cut off the parsley stems and add them to the pan. Add salt, pepper and pour boiling water so that the water covers the vegetables. Bring to a boil, reduce heat and cover with a lid. Cook for another 20–25 minutes until the vegetables are fully cooked.
5. Add the remaining parsley, reserving a few sprigs for garnish. Bring to a boil and cook for no longer than 2-3 minutes.
6. Blend the vegetables in a blender until smooth. If it gets too thick, don't be afraid to add a little hot water.
8. Peel and wash the mushrooms.
9. Heat vegetable oil in a frying pan, add mushrooms, salt and pepper, add thyme and fry until tender.
10. Pour the soup into bowls, place 1 tbsp in the center of each. a spoonful of sour cream and 2-3 tbsp. spoons of mushrooms. Sprinkle with parsley.
Mushroom soup
4 servings
cooking time 55 min.
500 g fresh mushrooms (white, champignons) 1 1/2 - 2 liters of water
4 large potatoes
1 carrot
1 large onion
4 tbsp. spoons of olive oil
2 tbsp. spoons of butter
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
1. Finely chop the onion.
2. Heat olive oil and butter in a deep frying pan and fry the onion until translucent.
3. Add mushrooms to the onion, salt and pepper, fry for 10–15 minutes until golden brown.
4. Peel the potatoes and carrots, chop coarsely, add boiling water and cook for 5-7 minutes.
5. Add mushrooms and cook for another 20 minutes over low heat. Taste, salt and pepper to taste.
Sweet Potato Soup
6 servings
preparation time 5 hours.
cooking time 50 min.
500 g sweet potatoes
300 g beans
80 g low-fat yoghurt
bunch of cilantro
1 onion
1 clove of garlic
1 1/2 liters vegetable broth
2 tbsp. spoons of olive oil
1 tbsp. spoon of butter
1 teaspoon curry
pinch of freshly ground black pepper
pinch of sea salt
1. Soak the beans for several hours and then boil.
2. Peel sweet potatoes and cut into small cubes.
3. Peel and chop the onion and garlic.
4. Finely chop the cilantro.
5. Heat olive oil and butter in a saucepan, fry the onion and garlic until translucent.
6. Add sweet potatoes to the pan and pour over the heated broth. Add salt and pepper, bring to a boil, reduce heat and simmer for 15 minutes.
7. Add curry and half the boiled beans.
8. Beat everything in a blender, then add the remaining beans.
9. Pepper and sprinkle with cilantro and serve with yogurt.
Carrot soup with coriander
4 servings
cooking time 45 min.
600 g carrots
1 red onion
1 fennel
2 stalks of celery large bunch of cilantro
1/2 fresh chili pepper
2 cloves garlic
100 g sour cream
60 ml olive oil
1 tbsp. spoon of coriander seeds
1 tbsp. spoon of cumin seeds
1/2 teaspoon sea salt
1. Heat olive oil in a saucepan, add coarsely chopped garlic, cumin, coriander, and chili peppers cut lengthwise into it.
2. Coarsely chop carrots, onions, fennel, and celery and place in a saucepan. Simmer everything together for 2-3 minutes.
3. Pour boiling water so that the water covers all the vegetables, add cilantro (leave a few leaves) and salt. Cook until carrots are done.
4. Blend slightly cooled vegetables in a blender until pureed, adding vegetable broth little by little.
5. Rub through a sieve, pour into a saucepan and heat slightly.
Serve with sour cream, garnished with cilantro leaves.
Vichyssoise soup
4 servings
preparation time 4 hours. cooking time 45 minutes.
500 g leeks (white part only)
500 g potatoes
1 lightly salted herring (about 350 g)
several green onions
200–400 ml milk
150 ml cream
30 g butter
2 tbsp. spoons of olive oil
1/4 teaspoon ground white pepper
1 teaspoon sea salt
1. Cut the herring into fillets and soak in milk for 3–4 hours. If the herring is very salty, change the milk every hour.
2. Peel the potatoes, cut into small pieces, add water and leave for 30 minutes to remove excess starch.
3. Wash, peel and cut the leek into rings.
4. Heat the olive oil and butter in a saucepan and simmer the leeks until translucent, without allowing them to turn golden.
5. Add potatoes, simmer for 1-2 minutes, stirring constantly.
6. Pour boiling water (can be vegetable or chicken broth) so that the liquid covers all the vegetables, and cook until the potatoes are ready.
7. Cool the finished soup and blend in a blender.
8. Pour in the cream, salt and pepper to taste.
9. Finely chop the green onions.
10. Pour the soup into plates, add a few pieces of herring to each, sprinkle with green onions.
White bean soup
4 servings
preparation time 5 hours.
cooking time 1 hour 40 minutes.
200 g white beans
2 carrots
2 onions
1 leek
2 stalks of celery
handful of chopped parsley
1 clove of garlic
4 tbsp. spoons of olive oil
2 bay leaves
a pinch of dried rosemary
1 teaspoon sea salt
1. Soak the beans overnight in plenty of water. In the morning, rinse, pour cold water twice as much as the beans and bring to a boil.
2. Peel the onions, carrots and garlic.
3. Add 1 onion, 1 carrot, 1 stalk of celery and 2 bay leaves to the beans. Cook for about an hour, then remove the onion, carrots, celery and bay leaves.
4. Cut the remaining raw vegetables: onions and garlic quite finely, carrots into cubes, celery into pieces, leeks into thin rings.
5. Heat oil in a thick-bottomed saucepan and fry chopped onion and garlic until golden brown.
6. Add salt, rosemary, carrots and celery, simmer for another 2-3 minutes.
7. Add the beans along with the broth and chopped leeks. Cook until the leek is tender, about 10 minutes.
8. Remove soup from heat, add parsley.
Thai chicken soup
4 servings
cooking time 1 hour 10 minutes.
200 g chicken fillet
1 package rice pasta
1/2 head of young cabbage (about 300 g)
2 small onions
2 heads of young garlic
100 g soy sprouts (or any other sprouts)
1 carrot
1 green chili
handful of cilantro
5 green onions
50–70 ml soy sauce
1 tbsp. spoon of rice vinegar
3 carnations
1. Wash, peel and coarsely chop the carrots.
2. Peel 1 onion and 1 head of garlic and cut in half.
3. Make broth from prepared vegetables.
4. Peel the remaining onion and cut into half rings, and the garlic into slices.
5. Chop half the cabbage quite large.
6. Remove the seeds from the pepper and cut in half.
7. Add onion, garlic, cabbage, half a chili pepper, cloves and rice vinegar to the broth. Cook over high heat for a few minutes, then strain through a sieve into another pan.
8. Finely chop the remaining cabbage.
9. Cut the chicken fillet into thin strips.
10. Bring the broth to a boil, add chicken and cabbage, after a minute add rice pasta and cook the soup until the pasta is ready.
11. Finely chop the cilantro, soy sprouts and remaining chili pepper.
12. Cut the green onions diagonally into rings.
Serve the soup with soy sauce, sprinkled with cilantro, soy sprouts, green onions and chili.
Bean soup with zucchini
4 servings
preparation time 5 hours.
500 g zucchini or zucchini
400 g beans
100 g celery root
bunch of parsley
4–5 tbsp. spoons of olive oil
1 clove of garlic
1 teaspoon sea salt
1. Soak the beans for several hours, or better yet overnight, then boil until tender.
2. Cut celery root and zucchini into small cubes.
3. Peel the garlic. Chop the garlic and parsley.
4. In a large saucepan, heat 1 tbsp. a spoonful of olive oil, lightly fry the celery root.
5. Add zucchini, garlic and boiled beans along with the water in which the beans were cooked. Add salt and cook everything over low heat for about 10 minutes until the celery is ready.
6. Lightly mash the finished soup with a potato masher to make it more homogeneous.
7. Pour in 3-4 tbsp. spoons of olive oil, add a handful of parsley.
Cauliflower soup
2 servings
cooking time 50 min.
400 g cauliflower
100 g hard cheese
1 loaf (or other bread you like)
1 onion
1 potato
handful of chopped cilantro
2 cloves garlic
3 tbsp. spoons of sour cream
2–3 tbsp. spoons of olive oil
1 tbsp. spoon of mustard with grains
1 teaspoon butter
1 bay leaf
pinch of freshly ground white pepper
1 teaspoon sea salt
1. Peel and chop the onion and garlic.
2. In a deep saucepan with a heavy bottom, heat 1 tbsp. a spoonful of olive oil and butter, add the onions and garlic and bring to transparency over low heat. Add bay leaf.
3. Disassemble the cauliflower into small florets, place in boiling water and boil for 6-7 minutes, add salt at the end.
4. Peel the potatoes and cut into cubes.
5. Add chopped potatoes and a little water in which the cabbage was cooked to a saucepan with onions and garlic and heat over low heat for 10 minutes.
6. Add cauliflower, salt and cook until potatoes are ready.
7. Remove the bay leaf and blend the cabbage and potatoes in a blender.
8. Return everything back to the pan, add mustard, sour cream, white pepper and slightly warm the soup.
9. Make croutons from the bread: cut it into cubes, place it on a baking sheet, drizzle with olive oil and fry in the oven until golden brown.
10. Grate the cheese on a coarse grater.
Serve soup sprinkled with croutons, cheese and cilantro.
Pea soup
6 servings
cooking time 1 hour 20 minutes.
100 g split peas
600 g smoked pork knuckle
3–4 potatoes
2 carrots
1 onion
3–4 sprigs of parsley
1 clove of garlic
1 bay leaf
1/4 teaspoon freshly ground black pepper
1 teaspoon sea salt
1. Peel all vegetables.
2. Cut the potatoes into cubes, grate the carrots on a coarse grater, and cut the onion in half.
3. Pour plenty of cold water over the shank, add onion, garlic, bay leaf and bring to a boil.
4. Add peas, after 10-15 minutes add potatoes and carrots. Add salt and pepper and cook the soup until tender, 20–25 minutes.
5. Remove the bay leaf and pour the soup into bowls. Add finely chopped parsley.
Chicken soup
4 servings
cooking time 1 hour 50 minutes.
2 chicken breasts
200 g chicken bones
200 g vegetables (some sweet peppers, green beans, carrots, small sweet corn)
100 g pasta
bunch of cilantro
1 carrot
1/2 stalk of celery
1 small ginger root
1 chili pepper
2 cloves garlic
juice of 1/2 lime or lemon
2 tbsp. spoons of soy sauce
Bay leaf
2–3 peas of allspice
1. Cook chicken broth: pour chicken bones with water and put on fire; when the broth boils, drain the water and pour in cold water again; use a less fatty “second” broth.
2. Peel and chop the carrots and garlic.
3. Chop the celery not too finely either.
4. Send the chopped vegetables into the broth, add bay leaf and allspice and cook for about an hour.
5. Pour pasta into the hot broth, pour in 1 tbsp. spoon of soy sauce and cook for 7–8 minutes.
6. Wash the chicken breasts, dry with a paper towel, cut into small cubes and fry in a frying pan without adding oil for 1-2 minutes, then pour 1 tbsp into the frying pan. spoon of soy sauce.
7. Add chicken to soup, cook for 4 minutes.
8. Chop the remaining vegetables, add them to the soup and cook them for a few minutes until tender.
9. Peel the ginger and grate it on a fine grater. 10. Remove the seeds from the chili pepper and finely chop it.
11. Chop the cilantro.
12. Put a little ginger and chili pepper on the bottom of the plate, pour in the soup, sprinkle it with cilantro, add a couple of drops of lime or lemon juice.
Spinach and bean soup
6 servings
preparation time 5 hours.
cooking time 1 hour 30 minutes.
50 g beans
250 g spinach
1/2 loaf of white bread
1–2 small tomatoes
2 carrots
1 red onion
1/2 celery root
5 cloves garlic
1 1/2 liters vegetable broth
4 tbsp. spoons of olive oil
1/4 teaspoon fennel seeds
1 dry chili pepper
pinch of freshly ground black pepper
End of introductory fragment.
* * *
The given introductory fragment of the book 365 recipes for every day (Yu. A. Vysotskaya, 2012) provided by our book partner -
A hearty home-cooked lunch cannot be imagined without a delicious, aromatic soup. Variations of first courses can be very different. Some people like cabbage soup with meat, while others like light mushroom cream soup or homemade chicken noodles. There is always room for culinary experimentation in making soups, but your favorite dishes based on family recipes will especially please your household. Choose a recipe from our selection and cook with pleasure!
Prepare a traditional Finnish dish for lunch according to the author's recipe. Fish soup with the addition of milk or cream turns out very tasty and aromatic. If you like thick soups, increase the amount of potatoes or partially mash them. On the second day the soup will be even tastier. Help yourself!
Homemade noodle soup is especially good at the beginning of spring, when you want bright colors, warmth and sun. The author recommends adding various vegetables, some chicken and fresh herbs. Bon appetit!
Try the original borscht according to a family recipe from the author. To make the dish especially tasty, prepare a good meat broth, use aromatic spices and fresh herbs.
Shrimp goes great with this soup. You can fry 3 pieces on a skewer (in a frying pan with oil) and place on top of each plate. It would also be a wonderful combination with melba toast. Thanks to the author for the recipe!
Almost everyone remembered a steaming bowl of thick mushroom soup. This is a dish from our childhood. This soup is good without any additions, but the author couldn’t resist making croutons with garlic!
Prepare aromatic hodgepodge in a clay pot! It's incredibly delicious! The author recommends using vegetables, rich broth and smoked meats that you like best. Bon appetit!
The taste familiar from childhood, the rich aroma, and the lightness of this dish will delight the whole family. You will love the ease of preparation. A minimum of ingredients, a proven recipe, a pinch of love - and a wonderful family dinner is ready. Thanks to the author for the recipe!
It is better to clean fresh mushrooms with a dry brush and not wash them - they absorb liquid like a sponge, become watery and lose their aroma. If you don't have frozen porcini mushrooms, soak dry porcini mushrooms and then fry them with onions. Instead of shallots, you can use onions or red onions.
Tender pumpkin soup with red lentils according to the author's recipe. Be sure to add spicy spices to taste and serve the dish with pumpkin seeds. Everyone at home will love it!
This thick and rich pickle with barley in aromatic meat broth will surely please your household and may well become your family’s favorite first course! Thanks to the author for the recipe!
You can find even more recipes with detailed step-by-step instructions and photographs in the section. Bon appetit and good mood!
Soups should be eaten daily. But how to prepare them to please children and adults? Of course, original recipes from the famous TV presenter will come to the rescue. No one will refuse such a treat. not only tasty, but also healthy. Even those who are distrustful of this product will change their minds after trying it from Yulia Vysotskaya. In her arsenal there is a recipe for every taste: spicy, dietary and spicy.
Useful properties of pumpkin
Pumpkin is an affordable product that also contains many useful vitamins and elements. Magnesium, potassium, iron, calcium, fiber, sugar, proteins - this is just a small list of substances that the body needs very much.
This vegetable is useful for stomach diseases, atherosclerosis, tuberculosis, diabetes, gout and many other diseases. Considering all the benefits of pumpkin, it is necessary to regularly include it in your diet. There is even a special diet based on this vegetable that helps improve the condition of the body.
Tender pumpkin soup
You can make pumpkin puree soup very simply, with a minimum set of ingredients. For this you will need 300 grams of pumpkin, peeled and seeds, one medium onion, a small spoon of grated ginger, 150 grams of carrots, the same amount of olive oil and one clove of garlic.
First, prepare all the ingredients. Pumpkin and carrots should be cut into medium cubes. Then put them in a saucepan and fill with water so that it lightly covers the vegetables. Place the container on the stove and cook over medium heat. Don't forget to salt them a little. Meanwhile, finely chop the celery, onion and garlic. Fry these ingredients in olive oil and add ginger and steamed pumpkin and carrots to them. Now we grind all the ingredients using a blender and serve the finished dish to the table. You will get dietary pumpkin puree soup. This dish can be complemented with fresh herbs, sweet peppers and croutons.
Pumpkin and cream
To make the taste of the dish more delicate, use cream. This pumpkin puree soup from Yulia Vysotskaya is suitable for baby food. To prepare, take 600 grams of pumpkin, a glass of cream (can be replaced with full-fat milk), 50 grams of hard cheese, vegetable oil, one medium onion, bay leaf, salt, red pepper, sugar, cinnamon and some peeled pumpkin seeds (can be replaced with walnuts) .
Prepare pumpkin puree soup in a thick-bottomed saucepan. We peel the vegetables and then cut the pumpkin into small cubes. The smaller the pieces, the faster the cooking process will be. Pour vegetable oil into a pan and fry chopped onion with all the spices in it. Then add pumpkin to this mass, mix and cover with a lid. Simmer all ingredients until they are soft (about 15 minutes). If the consistency turns out to be very thick, you can add a spoonful of water. When all the ingredients are ready, remove and turn the mixture into puree. A blender is perfect for this. Separately heat the milk or cream and add it to the puree. Mix everything and heat over low heat. Separately fry the seeds and add them to the plates. Then, sprinkle with a small amount of cinnamon, serve our creamy soup. Pumpkin and cream go well together; they create extraordinary flavor notes.
Pumpkin and shrimp
The dish becomes more satisfying if you add chicken fillet or shrimp. This is very good making it tasty and nutritious. To prepare, you need to take 400 grams of pumpkin, 700 milliliters of broth, one medium onion, 125 milliliters of cream, two tablespoons of vegetable oil, a small pod of 150 grams of prepared shrimp, salt, pepper, sugar and green onions.
Peel the pumpkin and cut into large cubes. Chop the onion and mix the two ingredients. Add a spoonful of vegetable oil to this mass and simmer until tender. Then pour the broth into the pumpkin mixture and turn it into puree using a blender or a simple masher. Lastly, pour cream into the pumpkin soup from Yulia Vysotskaya. Heat the dish over medium heat and add all the spices to taste. Separately, fry the pre-peeled shrimp. This will take about 3 minutes. Add them to each bowl of soup. Decorate the dish with finely chopped herbs and serve.
Pepper soup
What else does Yulia Vysotskaya suggest preparing from this vegetable? Pumpkin puree soup for lovers of spicy dishes. Take one liter of chicken broth, one red sweet pepper, 1.5 kilograms of pumpkin, an onion, one sweet potato, bay leaf, one medium apple, a large spoon of curry, salt, pepper (0.5 small spoon), two large spoons of grated ginger , three peeled cloves of garlic, butter (for frying), cream and lemon juice.
Cut onions and peppers into small pieces. Sweet potato, apple and pumpkin - in larger pieces. Instead of sweet potatoes, you can use regular potatoes. Grind the ginger root using a grater, and chop the garlic in any way. Take a saucepan with a thick bottom and fry the onions and sweet peppers in it. Then add garlic and ginger. After a minute, put the apple, sweet potato, and pumpkin into the pan and drain the broth. Now you can add all the seasonings, the amount of which can be adjusted to taste. Bring the soup to a boil and reduce the heat. Simmer the vegetables for about 20 minutes until they become soft. Then let it sit for 30 minutes. Remove the bay leaf and turn the mixture into puree. Pour the pumpkin soup from Yulia Vysotskaya into plates and add cream and lemon juice. This dish is also served with toasted croutons and pumpkin seeds.
Creamy curry soup
Spices give this dish incredible flavor. Just remember that they should not overpower the flavor of the main ingredient. To prepare, take a kilogram of peeled pumpkin, 4 tablespoons of butter, a medium-sized onion, a large spoon of vegetable oil, 100 milliliters of cream, a spoon of curry, a little water, salt and fresh herbs.
Cut the pumpkin into large pieces. Take a large saucepan and melt butter and vegetable oil in it. Cut the onion into large pieces and fry until golden brown. Then add spices and pumpkin to the pan. Mix everything and simmer for about 10 minutes until the vegetables are soft. If the mixture turns out thick, then add a little water. Then grind the finished soup to a puree consistency and add salt to taste. Add cream and heat the dish a little. Serve with herbs, croutons and cheese. The result is a delicious pumpkin puree soup, the photo of which is shown above.
Vegetarian dish
Almost all pumpkin soups that do not use animal products can be called vegetarian. Here is another such recipe. Take 500 grams of pumpkin, one medium carrot, one vegetable oil and spices (coriander, cumin, turmeric, pepper and salt). You will also need some water.
Peel the carrots and pumpkin and cut them into small cubes. Then put them in a saucepan and pour in a little water so that it barely covers the vegetables. Place the container on the fire. In a frying pan, fry chopped celery with spices in oil. Then we put it on the pumpkin with carrots. When all the ingredients are ready, pour the broth into a separate bowl. Make puree using a blender, adding a little broth and bringing the dish to the desired consistency.
Making pumpkin puree soup is very easy, especially when the recipe is tested by a professional. If you use meat (preferably chicken) broth, chicken fillet or shrimp, you get a hearty, nutritious dish. If you take only vegetables, spices and herbs for cooking, then you can serve the soup to a lenten and vegetarian table. Roasted pumpkin seeds will add a special piquancy to the dish. They are added to plates in small quantities. Be sure to serve the pumpkin soup with croutons or slightly toasted bread. This light and healthy dish will appeal to both adults and children.
Many people try to monitor their diet, eating only healthy foods. But in most cases, such dishes are quite modest and do not differ in high taste. But there are many options for preparing not only healthy, but also incredibly tasty breakfasts, lunches and dinners. One of them is pumpkin puree soup, the recipe for which is extremely simple.
Is it worth making puree soup from pumpkin?
As you know, pumpkin is a unique garden crop that combines a huge amount of vitamins, minerals and other beneficial substances. In particular, this fruit contains a large amount of beta-carotene, the prototype of vitamin A. In order for it to be fully absorbed by the body, it must be consumed together with fats. This is why pumpkin is so beneficial to eat in soup, to which butter or cream is added.
In addition, the delicate creamy consistency of the dish easily saturates without overloading the gastrointestinal tract, which is very important for children's and dietary nutrition. Pumpkin puree soup has a rich taste and maximum benefits.
Making pumpkin puree soup
Bright and aromatic creamy pumpkin soup can be prepared in a variety of ways, with the addition of interesting ingredients and spices. But everyone should know the classic recipe, the simplest and fastest.
Classic recipe
The most common “Queen of Autumn” soup will delight you with its delicate sweet taste and amazing aroma.
Ingredients:
- pumpkin – 400 g;
- carrots – 2 pcs.;
- potatoes – 2-3 pcs.;
- chicken broth – 1 l;
- onion – 1 pc.;
- garlic – 1 clove;
- celery – 1 stalk;
- salt, vegetable oil.
Preparation:
- Wash the pumpkin well, peel it with a sharp knife and remove the seeds. Don't throw them away; you'll need them later.
- Cut the fruit into slices.
- Roughly chop the potatoes and carrots.
- Place all the vegetables in a saucepan and add broth (or just boiling water).
- Add salt and leave to cook for 20-30 minutes under the lid.
- At this time, finely chop the celery, onion and garlic and sauté in butter.
- Transfer the roast into a saucepan.
- When the vegetables are ready, puree them in a blender until very smooth and creamy.
- Fry the seeds extracted from the fruit and decorate the soup with them.
If desired, you can add a little feta cheese to this soup and puree it again with a blender.
Diet soup
Pumpkin is a low-calorie product containing a large amount of useful substances, so it can be used for dietary nutrition. This light soup is especially good for people with gastrointestinal diseases. The minimum ingredients in the composition will allow you to enjoy the dish during Lent and is suitable for vegetarians.
Ingredients:
- pumpkin – 400 g;
- onions – 1 pc.;
- ground ginger – 0.5 tsp;
- salt.
Preparation:
- Peel the pumpkin and cut into small cubes.
- Place the pieces in a saucepan and add a glass of water. Simmer without oil under the lid for 20 minutes.
- Chop the onion and add to the pumpkin. Simmer for another 10 minutes.
- Add ginger - it will give the dish a unique taste.
- When the pumpkin becomes soft and releases its juice, blend it with a blender until pureed.
- If desired, decorate the dish with low-fat sour cream and herbs.
A very simple low-calorie soup is ready. Be sure to add ginger to your diet dish: it speeds up metabolism.
Cooking for children: recipe with milk or cream
At the stage of growth and development, the child urgently needs the substances contained in pumpkin. For baby food, it is better to use a nutmeg vegetable: it has a sweet taste. Your baby will happily eat this tender, colorful and healthy soup. It should be diluted with milk or liquid cream.
Ingredients:
- pumpkin – 200 g;
- potatoes – 1 pc.;
- carrots – 1 pc.;
- milk or cream – 100 ml;
- sea salt.
Preparation:
- Peel the vegetables and cut into small cubes.
- Place carrots and potatoes into boiling water, and after a few minutes add pumpkin.
- Add salt and cook for 30 minutes.
- Puree the prepared vegetables with a blender.
- Pour in the milk and bring to a boil again, stirring.
Feed your baby this soup 1-2 times a week.
Read also: Broccoli puree soup: delicious recipes
Aromatic soup with a special “texture”
Velvety, aromatic and sunny soup will lift your spirits with its bright colors and warm you up during the cold season.
Ingredients:
- pumpkin – 500 g;
- potatoes – 3 pcs.;
- low-fat cream – 200 ml;
- onions – 2 pcs.;
- olive oil - for frying;
- loaf - 3 slices;
- salt.
Preparation:
- Chop the onion and fry a little in olive oil in a saucepan.
- Cut the potatoes into small slices and add to the saucepan.
- Cut the peeled pumpkin into cubes and add to the potatoes.
- After a few minutes of frying, pour boiling water over it (so that it slightly covers the vegetables) and leave to simmer for 20 minutes until the water boils away.
- Place the prepared dressing in a blender and grind. Add some salt.
- Pour the cream into the emptied pan and heat for 10 minutes.
- The cream can be poured into a “cap” on the puree separately into each plate, or it can be mixed in a saucepan.
- Cut the loaf into cubes, make croutons in the oven or in a frying pan and decorate the soup with them.
The result is a wonderful creamy soup of autumn vegetables with a delicate creamy taste.
“Meat” recipe: first course with chicken
For those who like more satisfying and rich first ones, this method is especially suitable. This soup isn't very quick to make, but it's worth the effort.
Ingredients:
- pumpkin – 600 g;
- chicken breast – 500 g;
- potatoes – 3 pcs.;
- carrots – 2 pcs.;
- onion or green onion – 1 pc. or 3 stems;
- garlic – 3 cloves;
- hard cheese – 40 g;
- butter - for frying;
- lemon juice – 2 tbsp. l.;
- salt, pepper, herbs, sour cream for dressing.
Preparation:
- Boil chicken breast (or fillet) with spices (for example, celery or parsley) for about 20 minutes.
- Peel the pumpkin, remove seeds and peel. Since this fruit requires longer cooking than other vegetables, chop it finely.
- Cut carrots and potatoes into large circles.
- Melt a piece of butter in a duck pot and fry finely chopped onion.
- Add carrots and fry lightly too.
- Add potatoes and pumpkin. Pour in the broth in which the chicken was cooked (about 1 liter).
- Boil the vegetables for 20 minutes and then add the pressed garlic.
- Punch with a blender. Adjust the thickness of the soup with the amount of broth.
- Add salt and pepper, pour in lemon juice.
- Top with grated cheese and chopped chicken. Bring the soup to a boil again and turn off the heat.
Garnish the nutritious soup to taste with herbs, croutons, sour cream or pieces of dried apricots.
Cooking pumpkin soup with cheese in a slow cooker
It’s not difficult to prepare such an interesting, spicier-than-usual soup in a slow cooker.
Ingredients:
- pumpkin – 600 g;
- onion – 1 pc.;
- potatoes – 4 pcs.;
- apple – 1 pc.;
- garlic – 1 clove;
- cream cheese – 250 g;
- ginger - slice;
- curry – 1 tsp;
- salt, vegetable oil.
Preparation:
- Cut the onion into half rings and chop the garlic. Grate the ginger.
- Pour vegetable oil into the multicooker container. Set the “Fry” program and fry the vegetables for 10 minutes with the lid open.
- 3 minutes before the end of the program, add curry.
- Roughly chop the peeled pumpkin, potatoes and apple. Add to the slow cooker and fill with water (1.5 l).
- Add some salt. On the “Soup” mode, cook for 40 minutes with the lid closed.
- Add cheese and puree the mixture with a blender.
The barely perceptible sourness of an apple, the sweetness of pumpkin and the piquant spiciness of curry and ginger - this recipe for pumpkin puree soup with cheese will pleasantly surprise you with such a unique taste combination.
Recipe from Yulia Vysotskaya
Try this original, rich, thick and delicious soup from the famous TV presenter.
Ingredients:
- pumpkin – 500 g;
- carrots – 1 pc.;
- potatoes – 2 pcs.;
- apple – 1 pc.;
- onion – 1 pc.;
- garlic – 2 cloves;
- hot pepper - a small piece;
- cream – 150 ml;
- butter – 1 tbsp. l.;
- olive oil – 1 tbsp. l.;
- freshly squeezed orange juice – 2 tbsp. l.;
- ground ginger – 1 tsp;
- nutmeg – 1 tsp;
- salt, black pepper.
Preparation:
- Cut the peeled pumpkin into medium-sized pieces.
- Also cut the carrots and potatoes into cubes.
- Finely chop the onion and hot pepper, chop the garlic. If a child will eat the soup, it is better not to add the latter.
- Pour olive oil into the pan and heat slightly. Then add a piece of butter and melt. Fry the onion and garlic for 3 minutes.
- Sprinkle with ginger and nutmeg for an amazing aroma.
- Add carrots and simmer for a minute on high temperature.
- Pour in 3 tbsp. l. water and wait until it boils.
- Cover the soup with a lid and set the temperature to low. Cook for 10 minutes.
- Add pumpkin, potatoes and peppers. Simmer for 5 minutes.
- Slice the apple and place it in the pan.
- Pour boiling water over it. Cook for another half hour.
- Blend with a blender until pureed.
- Pour in cream and orange juice. Add salt, add spices and bring to a boil again.
- Garnish the finished soup with grated cheese and sprinkle with pumpkin seeds.
A very unusual and appetizing soup with an orange aroma and a sweetish taste. If the puree is too thick, add more cream.
Pumpkin soup can be simple, with a minimum of ingredients, or sophisticated, with the addition of unexpected ingredients. The main thing is that no matter what recipe you want to prepare it for, it will always be very healthy and incredibly tasty, and will definitely appeal to eaters of all generations.