TOP-4 recipes with photos of making fried soup at home. Tips and secrets of chefs. Video recipes.
Fried soup is a classic first course with only one difference. Before cooking, products are pre-fried in a pan or in a saucepan. Then spices, herbs, tomato paste and other ingredients are added to them. All this is filled with water, the amount of which depends on the desired thickness of the first course. As a result of such culinary magic and imagination, a delicious fried soup is obtained, the taste of which will be appreciated even by the most refined gourmet. However, even such a simple dish has its own basic cooking secrets, which you can read about in this article.
Chefs' secrets
- Just like making a regular first course, broth is important for fried soup. Because no ingredients will save the soup if it is cooked in a failed broth. The right choice of meat is half the success of the broth. Lean pork, beef, veal, chicken offal, fish and mushrooms are well suited for the first course.
- It is also important that both tasty meat and tasty broth turn out at the same time, it is necessary to fry the meat over high heat so that it becomes covered with a crust that will retain all the juice in it. And you need to pour the fried meat for the soup with cold, not boiling water, then the broth will be rich and satisfying.
- Do not allow high heat when cooking soup. After the broth has boiled, turn the heat to low and continue to cook the soup slowly. Then there will be no cloudy water and vegetables will not boil over.
- To ensure that all the ingredients are fried and boiled, while not boiling, it is necessary to follow the order in which the products are laid, because all components reach readiness at different times. The longest time (about an hour) is cooked with legumes (peas and beans). It takes about 20 minutes to cook rice, pickles, turnips, white cabbage. 10-12 minutes is enough for sliced potatoes, noodles, carrots, broccoli, cauliflower, peppers, onions. Tomatoes and sorrel will cook in 5 minutes.
- Each soup needs to be salted at different stages of cooking. Salt fish soup at the beginning, meat soup at the end, and mushroom and vegetable soup when the ingredients are soft. If the soup is salty, place a bag of rice or raw potatoes in a saucepan. The food will cook a little and absorb the excess salt.
Vegetarian Fried Soup
Interesting and delicious fried soup for vegetarians. Carrots and onions, thanks to frying in oil, give off aromas, from which the soup acquires an amazing smell. And fried potatoes get a special taste. Sour cream dressing with flour will perfectly complement the meal, from which the soup becomes rich and thick.
- Caloric content per 100 g - 189 kcal.
- Servings - 8
- Cooking time - 45 minutes
Ingredients:
- Potatoes - 4 pcs.
- Sour cream - 5 tablespoons
- Bulb onions - 1 pc.
- Water - 2.5 l
- Sunflower oil - 50 ml
- Garlic - 1 clove
- Ground black pepper - a pinch
- Carrots - 1 pc.
- Wheat flour - 4 tablespoons
- Bay leaf - 4 pcs.
- Salt - 1 tablespoon
Cooking Vegetarian Fried Soup:
- Peel the potatoes, cut into cubes and fry in a skillet in vegetable oil until half cooked and golden brown. Then transfer it to a pot of boiling water.
- Peel the carrots, grate on a coarse grater and sauté in sunflower oil until golden brown in the same pan where the potatoes were fried. Then add it to the boiling soup.
- Peel the onion, cut into cubes and fry in vegetable oil until transparent after the carrots. Add it to boiling soup.
- In a dry skillet, fry the flour until slightly creamy, stirring occasionally, and refrigerate. Add sour cream, pour in 100 ml of water and grind everything into a homogeneous mass. Send the sour cream and flour dressing to the soup.
- Add the laurel leaf, passed through a press of garlic to the pan and boil for 5 minutes.
- When serving vegetarian fried soup, sprinkle with herbs and freshly ground black pepper.
Tomato fried soup
Tomato soup has many cooking options, flavors and is combined with many ingredients. Despite the fact that the proposed variant of the dish is fried soup, it is very light and nutritious at the same time. The lunch will turn out to be fragrant and rich, and the soup itself looks beautiful on a plate.
Ingredients:
- Potatoes - 4 pcs.
- Carrots - 1 pc.
- Sweet red pepper - 1 pc.
- Tomatoes - 2 pcs.
- Tomato paste - 1 tablespoon
- Salt - 1 tsp
- Ground black pepper - a pinch
- Vegetable oil - for frying
- Garlic - 1 clove
- Bay leaf - 1 pc.
- Allspice peas - 3 pcs.
Cooking Tomato Fried Soup:
- Peel the potatoes, cut into medium pieces, fry in vegetable oil until a crust appears on top and transfer to a cooking pot. Pour in water, boil and cook for 7-10 minutes.
- Peel carrots and onions. Grate the carrots on a coarse grater, and chop the onions into thin quarter rings. Send vegetables to a skillet and sauté in oil until golden brown. Transfer the food to a pot of potatoes.
- Peel the bell peppers from the seed box, remove the stalk, cut into strips and fry in a pan over medium heat for about 5 minutes.
- Cut the tomatoes into slices, send them to the pan with pepper and simmer until soft and juiced. Add the garlic with tomato paste passed through a press to the vegetables and stir until smooth. Send the dressing to the vegetable pot.
- Salt and pepper the fried tomato soup, add bay leaves with allspice and continue to cook for 5-7 minutes until all the ingredients are cooked.
Fried meat soup with rice
Fried meat soup with rice can be cooked in a cauldron outdoors or in a saucepan on the stove. It has an interesting taste, delicious rich aroma and bright color. If desired, rice can be replaced with pasta or any other cereal.
Ingredients:
- Pork ribs - 1 kg
- Potatoes - 4 pcs.
- Rice - 50 g
- Carrots - 1 pc.
- Salt - 4 tsp
- Hot red pepper - 1 tsp
- Vegetable oil - 2 tablespoons
- Bay leaf - 3 pcs.
Cooking fried meat soup with rice:
- Wash the pork ribs, cut into bones and send to a cauldron with vegetable oil. Fry them over high heat for about 10 minutes until golden brown.
- Cut the peeled potatoes into pieces and send them to fry with the meat.
- Peel the carrots, grate on a coarse grater and add to the meat and potatoes.
- Add washed rice immediately and stir everything. Continue frying food for about 10 minutes until golden brown.
- Pour water into the cauldron, boil, salt and pepper. Cook the soup 15 minutes after simmering over low heat, covered. Season with salt and pepper 5 minutes before cooking and add bay leaves.
Peasant fried soup with millet
A win-win option for a simple quick soup from handy simple and affordable products available in the refrigerator. The food turns out to be hearty and rich. You can cook it in water, meat or vegetable broth. But the tastiest and easiest way to cook it is chicken broth.
Ingredients:
- Chicken fillet - 150 g
- Potatoes - 2 pcs.
- Bulb onions - 1 pc.
- Carrots - 1 pc.
- Sour cream - 2 tablespoons
- Millet - 30 g
- Bay leaf - 2 pcs.
- Greens - a bunch
- Garlic - clove
- Salt - 1 tsp
- Ground black pepper - a pinch
- Vegetable oil - for frying
Cooking peasant fried millet soup:
- Heat vegetable oil in a frying pan and fry chicken fillet, cut into large cubes until golden brown and golden brown. Simultaneously with the chicken, fry the peeled garlic, cut into thin slices. Transfer the food to the cooking pot.
- Peel potatoes, carrots and onions, wash, coarsely chop into slices and send them all together to fry in a pan. Add vegetable oil if necessary.
- Send vegetables to the pan and immediately add washed millet. Fill everything with water, salt, pepper and cook after boiling for 15 minutes.
- Season the peasant fried millet soup with sour cream, put the bay leaf, and after 5 minutes finely chopped herbs.
