3 soup recipes that will warm you up on autumn and winter evenings

3 soup recipes that will warm you up on autumn and winter evenings

3 soup recipes that will warm you up on autumn and winter evenings

Autumn smells like rain, mushrooms, leaves, spicy pastries, herbal tea and, of course, soup. Yes, yes, you heard right, freshly brewed and aromatic soup, which warms up on damp evenings no worse than strong drinks. Classic, French onion, tomato, pumpkin, with nuts, dried herbs, beans, cereals, noodles and more - choose and cook for every taste.

1. Noodle soup (laksa)

Characterized by its rich and spicy broth, this noodle soup is one of the classic dishes in many Southeast Asian countries. However, over time, laksa has become very popular outside the homeland. And each housewife, although adhering to oriental traditions, prepares it in her own way, giving the dish new notes.

Ingredients:

• Spicy paste for varnish (sold in stores) - 1 sachet;

• Chicken fillet - 1 pc;

• Coconut milk - 1 can (400-450 ml);

• Shrimps (preferably large and peeled) - 10-12 pcs;

• Rice noodles - 250 g;

• Lime - 1-2 pcs. or 1 pc. lemon;

• Hot pepper - 1 pod;

• Champignon mushrooms - 10-12 pcs;

• Cilantro - 1 small bunch;

• Fresh cucumbers of medium size - 1-2 pieces;

• Eggs - 2 pcs;

• Fresh mint - 6-8 leaves;

• Green onion - 3-4 feathers;

• Medium-sized carrots - 1 pc;

• Large onion - 1 piece;

• Ginger root - 5-8 cm;

• Olive or soybean oil - 2-3 tbsp;

• Salt - to taste;

• A mixture of ground peppers - to taste;

• A mixture of dried herbs to taste.

Method of preparation:

• Peel carrots, onions and ginger root;

• Transfer to a 1.5-2 liter saucepan and fill with water;

• Put on fire;

• Boil;

• Reduce heat;

• To cover with a lid;

• Cook for 40-45 minutes;

• After onion, carrot and ginger, remove;

• Strain the broth through a fine sieve or cheesecloth into a clean bowl / saucepan;

• Defrost the shrimps;

• Boil them in slightly salted water - 3-5 minutes;

• Boil eggs hard boiled;

• Wash the mushrooms thoroughly;

• Dry thoroughly;

• Cut into plates;

• Fry in olive or soybean oil until golden brown from all minutes ( Important!you need to fry on a powerful fire, stirring constantly, so as not to burn);

• Thoroughly wash the chicken fillet under cold running water;

• Remove film, grease and streaks;

• Cut into even pieces 1-1.5 cm thick;

• Fry in olive oil for 8-10 minutes or until golden brown on all sides;

• Transfer the fried pieces of meat to a saucepan;

• Pour vegetable broth so that it covers the meat by 2-3 centimeters;

• Cook over low heat for 30-35 minutes;

• Then remove the meat and cool;

• The liquid can be poured into vegetable broth or simply poured;

• Wash greens thoroughly;

• Dry;

• Remove leaves from cilantro and chop coarsely;

• Cut the green onion diagonally;

• Cut hot peppers into thin rings together with seeds;

• Cut fresh cucumbers into strips;

• Boil noodles in slightly salted water until tender, as written on the package;

• Fry two table laksa spreads in olive oil for about 1-2 minutes;

• Add to vegetable broth;

• Then pour in coconut milk;

• Put on low heat and bring to a boil;

• Squeeze out the juice of one lime (you can cut the lime into quarters and add the slices to the pot);

• Season with spices, salt and pepper to taste;

• Boil for 3-4 minutes;

• In deep bowls, place the boiled noodles in portions, next to pieces of meat, shrimp and half an egg;

• Top with cucumber slices;

• Sprinkle with cilantro and green onions;

• Place hot pepper rings, lime quarters and a couple of mint leaves around the edges;

• Pour vegetable broth on top and serve.

2. Italian soup

One of the foundations of traditional Italian cuisine, minestrone is a thick, rich soup made with any vegetable in season. Historically, this peasant-style soup was made with mashed beans or spelled and leftover garnishes.

Today, although there is no single recipe for this dish and each region has its own variation, the most common ingredients are broth, onions, tomatoes, celery, carrots and legumes. Vegetables are cut and stewed for a long time, but they should not turn into gruel. And if all this is flavored with meat, ham or sausage, then in general there will be an ideal comfortable food for warming up on a cold day.

As a rule, minestrone is prepared in advance and served warmed up, as it takes some time for the soup to infuse, and the flavors to open up and brighten.

Ingredients:

• Celery root - 1/4 part;

• Large onion - 1 piece;

• Medium-sized carrots - 1 pc;

• Small squash - 1 piece;

• Small eggplants - 1 pc;

• Celery root - 2 stems;

• Large tomatoes - 1 piece;

• Bay leaf - 2-3 pcs;

• Garlic - 2-3 cloves;

• Allspice - 3-4 peas;

• Water 2.5-3 liters;

• Tomato paste - 1 piece;

• Green lentils - 4 tsp;

• Olive oil - 1-2 tablespoons;

• Salt - to taste;

• Ground black pepper - to taste.

Method of preparation:

• Peel onions and carrots;

• Wash;

• Cut into two halves;

• Transfer a part to a saucepan, put a part aside;

• Wash the celery root and also send it to the pan for vegetables;

• To fill with water;

• Put on fire;

• Bring to a boil and add garlic, peppercorns and bay leaf;

• To cover with a lid;

• Cook over low heat for 20-25 minutes;

• Wash courgettes and eggplants;

• Clear;

• Cut into medium sized cubes;

• Cut onions and carrots into cubes, but a little finer;

• Wash the tomatoes;

• Clear;

• Cut the pulp into large cubes;

• Cut the celery stalks into thin strips;

• Boiled vegetables, peppercorns and bay leaves are removed from the broth;

• Add lentils to a saucepan with broth;

• And then all previously cut vegetables;

• Then add tomato paste and a little olive oil;

• Season with salt and pepper to taste;

• Cook over medium heat for 10-15 minutes;

• Sprinkle with fresh herbs before serving.

3. Creamy cream soup

This thick, creamy and rich cream soup traditionally includes ingredients such as cream, seafood, cognac or wine, and a combination of spices. The origin of its name is still debated - some argue that the word refers to a soup that is cooked twice (bis cuits), as the traditional way of making the soup involves first frying the clams and then simmering them again in an aromatic broth.

Another theory suggests this is due to the Bay of Biscay, whose cuisine typically uses spicy ingredients similar to those used in soup. Bisque was first mentioned as a shellfish soup in the 17th century, leading food historians to speculate that it was originally a fisherman's dish.

Today, the most popular version of this dish is lobster soup, which is prepared using a lengthy cooking process to maximize flavor.

Ingredients:

• Peeled shrimps - 600 g;

• Lemon - 0.5 pcs.

• Garlic - 8-10 cloves;

• Fresh basil - 4-6 leaves;

• Black pepper - 10-12 peas;

• Medium-sized carrots - 2 pcs;

• Medium-sized onions - 2 pcs;

• Medium-sized champignons - 10-15 pcs;

• Medium-sized potatoes - 2-3 pieces;

• Butter - 6 tsp;

• Tomato paste - 2 tsp;

• Cognac - 4 tsp;

• Cream - 0.5 cups;

• Tarragon - 1 tsp;

• Ground ginger - 1 tsp;

• Ground salt and pepper to taste;

• Fresh herbs - for decoration.

Method of preparation:

• Wash the shrimps under cold running water;

• Finely chop five or six cloves of garlic;

• Wash the lemon and cut into thin slices;

• Transfer everything to a saucepan (2.5-3 l);

• To fill with water;

• Boil;

• Reduce heat;

• Add peppercorns, basil leaves and bay leaves;

• Cook for another 10-15 minutes over medium heat;

• Then strain the broth through a fine sieve or gauze;

• Fry the shrimps in butter until golden brown;

• And select a few pieces for decoration (about 10-12);

• Chop the onion;

• Grate carrots on a fine grater;

• Cut the mushrooms into four to six pieces;

• Send to shrimp;

• Cook for about 5-7 minutes;

• Finely chop the remaining cloves of garlic;

• Add to the pan with vegetables and shrimps;

• Add traces of ginger, tomato paste and tarragon;

• Cook for another 5-7 minutes;

• Afterwards add cognac and simmer for at least seven minutes;

• Transfer the resulting mass to a saucepan with broth;

• Wash the potatoes;

• Clear;

• And cut into small cubes;

• Send to a saucepan with broth and shrimps;

• Cook for 20-25 minutes;

• Kill the resulting soup until smooth;

• Add some of the cream;

• Season with pepper and salt;

• And beat well again;

• Pour into plates;

• Garnish with finely chopped fresh herbs and whipped cream.

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