Regardless of the season, the soup is guaranteed to please. Whether you're looking for a simple appetizer, a light lunch or a hearty dinner, we've got soup recipes to satisfy you and your family.
While this collection is certainly filled with recipes that our editors love, it's ultimately up to you to choose! You can find a lot of delicious recipes on cook.me.
It all starts with Solyanka, which you see here. The famous Russian stew with salt and sourness. Authentic soup is prepared on the basis of smoked meat, fish or even vegetables. The main secret of Solyanka is barrel cucumbers and olives. Then let's talk about Instant Pot Mushroom Cream Soup. This vegan soup is sure to keep you warm even on the coldest day.
Among other classic soup recipes, which are invariably among the favorites of our readers, we can name the world-famous Ukrainian borscht. This iconic red beet soup is made with beef (or vegetarian), cabbage, potatoes, carrots, and then served with sour cream, garlic, and black bread.
How to cook these delicious soups?
Solyanka
Making this beautiful soup is both a simple and complex process. First you need to prepare the ingredients, and then "mix" them. The recipe for a "sbornaya solyanka" or “staraya-narodnaya solyanka'', which is also a classic recipe, must include at least four types of meat or meat products: boiled meat, fried meat, sausages, sausage, etc.
Then there are pickled mushrooms, pickled or pickle-barrel salted cucumbers , onions and carrots, tomato paste, olives. Solyanka is served with lemon and a spoonful of sour cream.
Ingredients beef stock
- 2-3 lbs lean beef
- 1 carrot
- 1 celery stalk
- 1 onion
- Dry spices
Ingredients solyanka
- 1 onion
- 1 carrot
- 1 bunch of parsley
- 1 can of tomatoes
- 1 can of tomato juice
- Smoked meats
- 4 pickles
- ¼ cup brine
- olives
- parsley
- 1 lemon
- Sour cream
1.Cook the broth from beef, add bay leaf and black pepper.
2.Cut the meat from the broth, sausages, sausage and ham (or raw smoked sausage). Finely chop the onion, cucumbers and parsley and simmer for 10 minutes with tomato paste
3.Put the stew mixture into the broth and cook for no more than 10 minutes. Then add meat, sausages, ham and sausage. Cook until the broth boils. Pour the olives into the Solyanka along with the brine (the olives should be pitted). Bring to a boil and turn off immediately. Serve with a slice of lemon and sour cream.
Instant Pot mushroom creamy soup
Instant Pot mushroom creamy soup is the perfect comfort food. This dish, cooked with cream and then mixed with mushrooms and cornstarch, will not leave anyone indifferent.
Cooking it at home is definitely healthy, delicious and saves time. Unlike the conventional stovetop cooking method, you only need 10 minutes to pressure cook it, plus natural release time.
Plus, cooking it at home ensures you're using the best products from the freshest ingredients. You can also add chicken to soup or choose the classic vegetarian version.
Ingredients
- Mushrooms
- Onion and garlic
- Celery
- Vegetable
- Oil
- Cream Seasonings - salt and black pepper
How to Make Cream of Mushroom Soup in Instant Pot
First press SAUTE on the Instant Pot. Then add the olive oil and when it's hot, add the minced garlic, onion, herbs and fry until the onion is soft.
Then add the diced mushrooms and celery and sauté until all the liquid from the mushrooms has evaporated. This will take about 6-8 minutes and this step will help concentrate the mushroom flavor.
Lastly add water or vegetable broth, salt and black pepper. Mix well. Deglaze the pan, i.e. make sure there are no food particles stuck to the pan to avoid the BURN warnings.
Close the Instant Pot with the pressure valve to close it. Cook at high pressure for 5 minutes.
When the pot beeps, let the pressure release naturally. Open the lid
Puree the soup with a hand blender until smooth. If you don't have a hand blender, puree in a blender in batches, chilling slightly.
Add coconut cream or heavy cream and mix well.
If you think the soup is too thick, you can add water or milk and simmer for 2 minutes. The recipe for mushroom cream soup in a pressure cooker is ready. When serving, sprinkle with cilantro and optionally sauteed mushrooms and serve hot!
Ukrainian Borscht
This traditional Ukrainian borscht combines the earthiness of beets with the freshness of dill and other vegetables. A hearty, healthy and economical way to use vegetables in the garden and increase your food budget while filling your family's bellies this fall!
Ingredients
- 4-6 lbs of still water
- 2-3 lbs of beef
- 3 Potatoes
- Half of medium Cabbage
- 3 medium Beet
- Half of a cup of sour cream
- 1 can of Tomato juice
- 1 Onion
- Butter
1 Boil the meat broth and strain.
2 Peeled roots and beets cut into strips. Stew beets for 20-30 minutes, adding fat, tomato puree, vinegar and broth (you can also add bread ). Lightly fry chopped roots and onions with butter, mix with toasted flour, dilute with broth and bring to a boil.
3In the broth prepared for borscht, put the potatoes cut into large cubes, coarsely chopped cabbage, stewed beets, salt and cook for 10-15 minutes, then add the roots fried with flour, bay leaf, allspice and bitter pepper and cook until the potatoes and cabbage will not be ready.
4 Season the finished borscht with bacon, mashed with garlic, add sliced tomatoes, quickly bring to a boil, then let the borscht brew for 15-20 minutes.
5 Pour into plates, put sour cream in borscht and sprinkle with finely chopped parsley.
The beauty of these soup recipes is that you can customize them depending on the season of the vegetables. Add zucchini and tomatoes in summer or root vegetables in winter, or adjust the recipes a bit depending on what you already have. It's a quick and easy way to surprise your family and friends.