You can diversify your first course menu with simple, interesting recipes for making soup with tomatoes.
It would seem that you add a tomato to the roast for any soup and you’re done. But there are many recipes for making tomato soup using a certain technology. Among them there are also unusual ones that you have most likely never tried.
In each country, tomato soups are prepared according to their own unique recipes. Let's consider general principles preparing soup with tomatoes.
Tomato soup - general cooking principles
Regardless of the preparation recipe, the following products are used:
Meat to taste: pork, lamb, beef, chicken;
Fresh tomatoes;
Onions;
Carrot;
Potato;
Vegetable oil;
Regular salt;
Spices.
How to make tomato soup:
1. The meat is washed, chopped and placed in a pan with cold water to cook the broth.
2. Peel the potatoes and cut them into strips.
3. Finely chop the onion, grate the carrots and fry the vegetables in a frying pan with vegetable oil.
4. Pour boiling water over the tomatoes to remove the skin. Then grind into a homogeneous mass in a blender or mixer. You can cut the peeled tomatoes into cubes and add them to the stir-fry. It all depends on the recipe.
5. When the broth boils, add prepared vegetables, spices, and salt to it. Before finishing cooking, you can season the soup with small vermicelli, noodles or dumplings. It also depends on your taste, desire and recipe used.
Soup with tomatoes and chicken
This is the easiest recipe for making chicken and tomato soup. Due to the tomatoes crushed in a blender, the dish turns out to be quite thick. At the end of cooking, it is recommended to add lemon to get a slightly sour taste. Spices - a must bay leaf and ground black pepper.
Ingredients:
Two chicken breasts.
Four tomatoes.
Garlic.
Vegetable oil for frying.
One hundred grams of small vermicelli (spider web).
Two onions.
Fresh greens.
Two or three slices of lemon.
Cooking method:
1. Chicken fillet rinse and cook saturated broth. If you don’t like “floating” onions in soup, add a whole onion and salt it.
2. Meanwhile, pour boiling water over the tomatoes, remove the skins and pass them through a blender.
3. Garlic is passed through a press and fried over low heat.
4. Add the resulting tomato mass to the garlic and let it simmer for another six to seven minutes.
5. Cooked chicken meat is divided into pieces.
6. Transfer the tomatoes and garlic into a separate pan, add the cooked broth and bring to a boil.
7. Throw small vermicelli and chicken pieces into the soup.
8. Ready dish I decorate with lemon and freshly chopped herbs.
Tomato soup “Senior Tomato”
This recipe is especially loved by housewives in the summer. summer season. Because stew is used instead of meat, which reduces cooking time. And any garden is rich in fresh tomatoes.
Ingredients:
6-7 tomatoes.
250 grams of any stew.
One celery or parsley root.
3-4 potatoes.
One onion.
Five tablespoons of grated cheese.
Cumin, pepper, salt - to taste
Cooking method:
1. Boil water in a saucepan. Meanwhile, peel the potatoes and cut into strips.
2. Place stewed meat and chopped vegetables into boiling water and cook until tender.
3. Chop the onion, cut two or three tomatoes into cubes and fry in oil in a frying pan.
4. The fried vegetable mixture is added to the soup along with cumin and pepper. Bring to a boil.
5. When serving, place several slices of tomatoes on each plate and sprinkle the soup with grated cheese.
Soup with tomatoes and pork
Pork broth will be richer and richer in fat. Fresh tomatoes will add a summer fresh aroma and sourness to the soup.
Ingredients:
400 grams of pork.
Five potatoes.
One carrot.
One onion.
One red bell pepper.
Four fresh tomatoes.
Parsley.
Peppercorns.
Cooking method:
1. We wash the pork meat, separate it from the veins and excess fat, and cut it into medium portions.
2. Pour into the pan cold water, add the meat and set to cook the broth, not forgetting to remove excess foam.
3. After boiling, add finely chopped onion, chopped potatoes, grated carrots. Leave it on slow gas.
4. Remove the core of the pepper and finely chop it.
5. Cut the tomatoes into cubes or circles.
6. Add the remaining vegetables to the soup.
7. Leave to simmer on low gas for ten minutes.
8. At the end of cooking, add fresh chopped herbs.
9. Let it simmer and pour it hot into plates.
Tomato soup "Mr. Tomato"
If there is an excess of tomatoes in the refrigerator, do not rush to use them in tomato paste or juice. Use this recipe for a delicious, unusual soup. For the broth you will need a piece of meat, maybe on the bone, or minced meat.
Ingredients:
500 grams of minced meat or meat.
Four to five cherry tomatoes or two regular tomatoes.
Three medium sized potatoes.
Two onions.
One carrot.
50 grams of rice.
Sunflower oil for frying.
Salt, pepper - to taste.
Two bay leaves.
Fresh herbs (dill, parsley).
Cooking method:
1. To prepare the broth, use beef, pork or minced meatballs. According to taste and desire, chicken fillet is also suitable.
2. When using meat, it is washed, cut into portions and set to cook the broth. When preparing soup with meatballs, first form balls one to two centimeters in size from the minced meat, then throw them into boiling water.
3. Rice grains are washed several times running water and add to the boiling broth.
4. Peel the potatoes, chop them into cubes, and add them to the soup.
5. The carrots are passed through a grater, the onions are peeled and finely chopped.
6. Prepared vegetables are sauteed in a frying pan with oil on medium gas for ten minutes.
7. The tomatoes are washed, cut into cubes and added to the sautéed carrots and onions. Simmer for another five to six minutes.
8. The prepared roast is thrown into the broth and left to cook on low gas for another fifteen minutes.
9. At the end of cooking, add bay leaf, salt and pepper to taste.
10. Fresh greens are washed and finely chopped.
11. The soup is poured into bowls and decorated with herbs.
Soup with tomatoes “Vitamin”
For this recipe for making light tomato soup, you will need some unripe tomatoes. And walnuts will add sophistication and calorie content to the dish. The soup is served cold, so it is ideal for lunch in hot weather.
Ingredients:
One kilogram of tomatoes.
Three feathers of garlic.
One sweet red pepper.
Half a cup of crushed walnuts.
Salt, fresh herbs.
Cooking method:
1. Pour clean water into the pan and leave to boil.
2. Tomatoes are cut into small slices.
3. The nuts are crushed and mixed with garlic, passed through a press.
4. Salt the boiling water, add chopped peppers, tomatoes and garlic-nut mixture.
5. Bring to a boil and cool.
6. When serving, decorate with herbs and chopped sweet peppers.
Soup with fresh tomatoes “Italian”
As soon as different peoples do not use tomatoes in the preparation of first courses. Italians do not pour boiling water over tomatoes for soup and do not fry them. They are added fresh to the finished dish.
Ingredients:
Six potatoes.
¼ medium head of cauliflower.
24 pods of beans and peas (equal weight).
One pod of pepper.
Vegetable oil.
Two or three fresh tomatoes.
One carrot.
One stalk of green onion, herbs, salt, spices.
Cooking method:
1. Peel, wash and cut carrots, onions, and herbs into thin strips.
2. Vegetables are sautéed in oil and water.
3. Bean and pea pods are washed and chopped
4. Peel the potatoes, wash them, cut them into slices and place them in boiling salted water for ten minutes.
5. Add chopped pods, sautéed cabbage and cabbage disassembled into small pieces to the pan.
6. Let it simmer for ten minutes over low heat, covered.
7. At the end of cooking, add tomatoes cut into slices and salt.
8. When serving, sprinkle with fresh herbs and chopped pepper.
Chegemsky tomato soup
One of the most interesting and unusual recipes soup with tomatoes - with the addition of beans, lentils and eggplants. Serve the first course with garlic croutons or fried bread.
Ingredients:
100 grams of dry lentils.
200 grams of eggplants.
60 grams of seed onions.
One red pepper.
Two feathers of garlic.
Two large tomatoes.
Vegetable oil.
Salt - to taste.
White bread.
Cooking method:
1. Sort out the lentils, add two liters of cold water and put on the fire.
2. After an hour, add peeled onions.
3. Peel the eggplants, cut them lengthwise into thin slices and add to the soup.
4. Peeled, finely chopped tomatoes are sauteed and dipped into the soup.
5. Cook for fifteen minutes over low heat.
6. Season the finished soup with crushed garlic and peeled finely chopped pepper.
7. The bread is fried on vegetable oil, if desired, rub with garlic and serve with soup.
Soup with tomatoes “Pyrenean”
Eat the first dish prepared according to this delicious recipe with the Pyrenees landscape before your eyes. Mountain air and light breeze will help whet your appetite.
Ingredients:
One eggplant.
One pod each of red, green and yellow sweet pepper.
Two pods of red hot pepper.
Three fresh tomatoes.
Two cloves of garlic.
Vegetable oil.
Salt, seasoning.
Dry greens.
Magazine color clipping with the Pyrenees.
Cooking method:
1. Eggplant is cut into slices and salted.
2. Core the sweet pepper and chop it.
3. The hot pepper is cut, freed from seeds and cut into rings.
4. Tomatoes are cut into cubes.
5. Peel the onion and garlic and finely chop it. Fry with hot pepper in oil.
6. Add eggplant, sweet pepper and simmer a little more, stirring.
7. Then pour the vegetables into the pan hot water and salted.
9. To “increase” the aroma that tickles the nostrils, seasoning is added to the soup three minutes before it is ready.
Soup with tomatoes “Tomato”
This creamy soup is especially relevant in the summer-autumn period, when tomatoes and basil greens grown on personal plot, truly juicy. The highlight of the recipe is that the tomatoes for the soup are baked in the oven.
Ingredients:
One kilogram of ripe tomatoes.
Three tablespoons of vegetable oil.
4 feathers of unpeeled garlic.
Half a liter of chicken broth.
One hundred grams of fresh basil.
Half a tablespoon of balsamic vinegar or tomato paste.
Salt, pepper.
Cooking method:
1. Wash the tomatoes and cut them in half.
2. Place on a baking sheet covered with parchment or foil paper. Unpeeled garlic cloves are placed between the tomatoes.
3. Sprinkle with olive oil, salt, pepper and place in the oven until baking (for one hour).
4. Cut off the ends of the baked garlic and squeeze the juice into a bowl. Add baked tomatoes, acetic acid or tomato paste.
5. Pour in the broth and process the entire mixture in a food processor until creamy.
6. During the process, add broth, salt and pepper.
7. Puree soup is served both cold and hot with croutons. Sprinkle with basil.
Tomato soup - tricks and useful tips
1. To make the soup light, it is recommended to drain the primary broth prepared with meat. Pour the meat with cold, clean water and bring to a boil.
2. To prevent the rice grains in the soup from turning into porridge, they are washed at least five times in cold running water.
3. When catching potatoes or carrots, check the soup for readiness. If the vegetables are soft and cooked, you can turn off the heat.
4. It is not necessary to use all the prepared broth. It can be added to the first course being prepared gradually, as part of the broth boils away. Or pour it into the pot after the first two bowls of it. Then the soup must be brought to a boil again.
For tomato puree soup, choose ripe and aromatic tomatoes of any size, because... They will still need to be chopped during the cooking process. In spring or winter, you can use canned tomatoes own juice, while the taste of the soup will remain virtually unchanged.
Italian tomato soup with bread
Necessary:
900 grams of tomatoes;
1 piece – onion;
3 cloves – garlic;
250 grams of bread (stale or dried);
2 tbsp. spoons of olive oil;
3 tbsp. spoons of any broth;
1 sprig – basil;
¼ teaspoon sugar;
salt, ground black pepper - to taste.
How to cook:
Pour water into the pan and bring to a boil.
Meanwhile, prepare the tomatoes: wash, dry and cut crosswise at the bottom. Place the tomatoes in boiling water for a few seconds and then remove the skin by pulling the cut part. Cut the tomato pulp into large pieces.
Peel the onions and chop them into small cubes.
Peel the garlic cloves and crush them in a garlic press. Wash the basil, dry and finely chop.
It is best to take bread stale and without salt. You can dry the bread yourself in the oven or in a frying pan. Cut the black into 1 cm cubes.
In a large saucepan, heat the low acid olive oil over medium heat, then add the onion and a little salt. Cook until the onion becomes soft and brown. Add the garlic and cook for about 1-2 minutes, stirring constantly. Now you can add the chopped tomatoes. Cook the tomatoes for about 2-3 minutes until they begin to release juice. You can add basil, ½ teaspoon of salt and broth.
If the soup is very sour, add a small amount of sugar.
Bring the soup to a boil over medium heat, then reduce and simmer for 10 minutes.
At the very end of cooking, add pieces of bread to the soup, then turn it off and let it brew for 15 minutes.
Before serving the tomato puree soup, stir it by kneading the bread, add spices to taste, sprinkle with ground black pepper and pour over olive oil. You can also sprinkle the soup with grated Parmesan cheese if desired.
Tuscan tomato puree soup Can be served warm or cold. In summer, the soup is wonderfully refreshing.
Tomato puree soups are popular all over the world. Thus, Andalusia (Spain) is considered the birthplace of the famous tomato soup - gazpacho. There are a great many recipes for this soup, but tomatoes are always the basis of gazpacho.
Andalusian gazpacho soup
Necessary(based on 5 servings):
500 grams of tomatoes;
300 grams of bell pepper;
150 gr onions;
300 grams of cucumbers;
2 cloves – garlic;
1 piece – lemon (for juice);
100 ml olive oil;
salt, ground black pepper - to taste;
greens - optional.
How to cook:
Peel the onions and cut into half rings. Peel the garlic cloves and chop finely.
Pour boiling water over the tomatoes, remove the peel and cut into 4 parts.
Peel the cucumbers, cut off the peel and cut into slices.
Wash the bell pepper, remove the seeds and core, and cut.
Place all prepared ingredients in a blender and blend, then add lemon juice. Pour in the olive oil, salt and pepper to taste, then whisk the soup again.
The finished soup must be refrigerated for 3 hours. Sprinkle the gazpacho with chopped herbs and serve cold with croutons.
Almost every national cuisine has its own tomato soup made from fresh tomatoes; the recipes for this dish are quite varied. You can make classic Spanish gazpacho or make a heartier tomato goulash soup with meat and vegetables. Tomato soup can be spicy, cooked with lots of spices, or mild, complemented with cream.
To prepare tomato soup, it is recommended to choose fleshy tomatoes with sugary pulp. Before starting cooking, you need to remove the skin from them. To make this easier, you need to make a shallow cross-shaped cut in the upper part of each fruit, and lower the tomatoes into boiling water for literally minutes. Then you need to take out the tomatoes and put them in cold water. After this treatment, the skin is removed very easily.
In addition, it doesn’t hurt to remove the seeds; this is done during the cutting process of tomatoes. If you plan to prepare a puree soup, then grate the peeled tomatoes or beat them in a blender, and then additionally pass them through a sieve to remove the seeds.
In the summer, cold fresh tomato soup is very refreshing. This dish is usually prepared with water. But more hearty soup, which is served hot, you can pre-cook the broth from meat or poultry.
Tomatoes go well with a variety of foods, so you can safely add various vegetables, cereals, and cheese to tomato soup. If desired, you can use meat products, boiled chicken, shrimp or boiled fish.
Interesting facts: the birthplace of tomatoes is South America. The Aztecs began to grow this vegetable crop back in the 8th century AD. And the fruits came to Europe only thanks to the expeditions of Columbus. And before that, the famous Spanish gazpacho and other dishes that modern people Can't imagine without tomatoes, prepared without adding tomatoes.
Classic tomato puree soup made from fresh tomatoes
One of the popular options is. Here is a classic recipe for this dish. It can be used as a base, adding other components at your discretion. For example, red bell pepper can enrich the taste of soup. You can also add pumpkin, carrots, zucchini and other vegetables.
- 4 large ripe tomatoes;
- 1 onion;
- 2 cloves of garlic;
- 2 tablespoons olive oil;
- 1 piece of chili pepper;
- greens to taste, the classic recipe uses basil;
- a little salt and pepper.
Cover a baking sheet with foil or baking paper and preheat the oven to 180 degrees. We clean and wash the vegetables. Cut the tomatoes into 4-8 pieces depending on size, cut the onion into quarters, leave the garlic cloves whole. Chop the chili pepper finely.
Grease a lined baking sheet with oil, lay out the vegetables, sprinkle lightly with salt. Drizzle with remaining oil and bake in the oven for 25 minutes. Then take out the baking sheet, transfer the vegetables into the pan along with the released juice, add a glass of boiling water and simmer over low heat for another 20 minutes.
Puree the contents of the pan with a blender. Then grind through a sieve until the mass becomes completely homogeneous. Pour into the pan again and heat without letting it boil. Serve garnished with greens.
Tomato soup with meat broth
Hearty thick tomato soup with beef broth and vegetables - perfect choice for the cold season.
- 500 gr. beef (pulp, boneless);
- 3 potatoes;
- 2 bell peppers;
- 1 onion;
- 2 cloves of garlic;
- 4 tomatoes;
- 1 bay leaf;
- 1 tablespoon sweet paprika;
- 3 tablespoons vegetable oil;
- salt and spices to taste.
- 2 tomatoes;
- 1 carrot;
- 1 red onion;
- 1 stalk of celery;
- 300 gr. shrimp;
- a little dill;
- 1 teaspoon of tomato paste;
- 20 gr. butter;
- salt, soy sauce
Read also: Soup from canned beans in tomato sauce – 6 recipes
Remove the skin from the tomatoes and cut into pieces. Red onion, carrot, petiole celery cut into fairly large pieces. Place all the vegetables in a saucepan, pour in water so that the vegetables are barely covered with liquid. Bring to a boil, reduce heat and simmer over low until soft. At the end of stewing, add salt, spices, and tomato paste.
Cool the vegetables and grind them into puree. Then grind the mixture through a sieve to make the soup smooth.
Melt butter in a frying pan and add soy sauce. Fry peeled shrimp in oil until golden brown. Pour the finished soup into plates or cups. Place fried shrimp on top and decorate with herbs.
Italian fresh tomato and basil soup
Traditional Italian tomato soup is made with basil and bread. The thickness of the soup can be adjusted to your liking, but usually the soup is made quite thick.
- about 1 kg tomato;
- 1 ciabatta loaf (you can use regular white bread);
- 3 cloves of garlic;
- 1 bunch of basil;
- 30 ml olive oil;
- salt, spices to taste.
Peel ripe tomatoes, grate them or grind them in a blender. Finely chop the basil and cut the garlic into slices.
Place a thick-bottomed pan on the fire and cut the butter into it. Throw chopped garlic into hot oil and fry for 1-2 minutes. Then we take out the garlic slices with a small slotted spoon; they have already given up their aroma to the oil and we no longer need them.
Place chopped tomatoes in garlic oil and simmer for about fifteen minutes. Then pour in about half a liter of water and bring to a boil. Cut the ciabatta into medium pieces, put the bread in the soup and cook everything together, adding salt and pepper. You need to cook until the bread is softened and the soup becomes almost homogeneous. Let the soup brew for about a quarter of an hour, pour into plates, garnish with basil and serve.
Spicy tomato soup with potatoes
For those who like spicy foods, we suggest cooking this delicious tomato soup; it is easily digestible and warms up the body. Tomato soup acquires a spicy taste due to adjika and spices. The soup is prepared with potatoes and rice, so it turns out satisfying.
- 1 kg of tomatoes;
- 4 potatoes;
- 2 tablespoons rice;
- 2-3 cloves of garlic;
- 1-2 teaspoons of spicy adjika (without tomatoes);
- 1 onion;
- 1 tablespoon dry paprika;
- salt and hot red pepper;
- 2 tablespoons vegetable oil;
- 1-1.5 liters of water.
Not so long ago and completely unexpectedly, I discovered first courses with the addition of fresh tomatoes, just before serving. A somewhat unusual approach for us. Tomato soup, unlike regular soup, becomes tastier and pleasing to the eye. It turned out that the addition of fresh tomatoes to ready-made soups is not uncommon in world cuisines.
I always believed that tomato soup should be prepared with the addition of tomato paste or ripe tomato puree, and ideally, tomato is the basis of the soup. In the summer we often prepare cool tomato soup, based on the common Spanish version. And with the addition of tomato paste it is convenient to cook red, since with fresh tomato puree I don’t really like the result, as one friend said - there is no drive.
But even in the hot season, few people will refuse a bowl of hot soup for breakfast. Frankly, I don’t really like soup for breakfast, but... chicken soup with vermicelli - I'll definitely eat it. Quite often at home for breakfast we prepare pasta with various simple sauces. Such morning dishes fill you up until lunch and are prepared very quickly. The simplest option is . Tomato sauce from fresh tomatoes with the addition of tomato pieces without heat treatment.
For breakfast, it is ideal to prepare a thick soup of tomatoes and small soup noodles. A special paste for soup, which is produced by all manufacturers, is small and cooks very quickly. The types of soup paste usually sold are vermicelli, appelli, filini, etc. They differ in shape and size, but the essence remains the same. This is fresh dried dough made from high-quality durum wheat flour.
Tomato soup with the addition of vegetables and small soup noodles can be prepared from any ripe tomatoes. Size doesn't matter. But, if the tomatoes are large, you should peel them and remove the seeds.
When planning to prepare the first dish of tomatoes, you need to prepare ripe, but not overripe and soft tomatoes. If the tomatoes are overripe, they will make a good homemade one, but you shouldn’t add them to the soup. As a base for the soup, you need to cook vegetable broth and season it with fried onions and tomatoes. Boil small vermicelli to make the tomato soup thick. And, at the very end, add fresh tomatoes and a lot of herbs.
Tomato soup. Step by step recipe
Ingredients (2 servings)
- Small soup vermicelli 100 g
- Small red or cherry tomatoes 200 g
- Large ripe tomato 1 piece
- Parsley 5-6 sprigs
- Onion 1 piece
- Garlic 1-2 cloves
- Carrot 1 piece
- Olive oil 1 tbsp. l.
- Salt, black pepper, dry hot pepper, coriander, allspice, dry mixture of Mediterranean herbs spices
- To boil vermicelli and prepare tomato soup, you need to prepare vegetable broth. It is enough to boil a standard set of soup vegetables and roots for up to half an hour. IN simple version Bring 1 liter of water to a boil in a saucepan, throw in peeled and halved carrots, 1-2 peeled cloves of garlic, and a whole peeled onion. If desired, you can add parsnip, parsley and celery root.
Make a simple vegetable broth for soup
- Vegetable broth must be boiled with spices. To prevent spices from floating in the broth, before adding them to the broth, it is better to put them in a sachet bag or in a rare nylon fabric, tying it with a knot. Then the spices will flavor the broth, they can be removed at the right time and thrown away. I advise you to use 1-2 dry hot peppers - they will not greatly increase the spiciness of the tomato soup. Add a quarter teaspoon each of coriander peas and black (multi-colored) pepper. And also a few peas of allspice and 0.5 tsp. dry aromatic herbs characteristic of Mediterranean cuisine - oregano, savory, basil, etc.
It is better to cook spices for soup in a cloth or sachet bag
- Cook the vegetables with spices for up to half an hour, then discard the bag of spices and the onion, and leave the boiled carrots and garlic for serving the dish.
Vegetables and herbs for soup
- While the broth is cooking, heat the olive oil in a saucepan. Peel a medium-sized onion and finely chop with a knife. Stirring constantly, fry the onion until golden brown. Meanwhile, peel a large ripe tomato from the skin and seeds, and finely chop the pulp with a knife.
Fry the onion for olive oil
- Add the tomato to the fried onion, add a pinch of salt. If desired, especially if the tomato is not the most ripe, you can add a pinch of sugar. Fry the onion and tomato for 3-4 minutes, then add a quarter cup of broth, which is prepared separately. Simmer the onion and tomato, covered, over low heat for more than 10 minutes. It is necessary that the dressing for the tomato soup is thick enough and that the onions are completely soft.
Add tomato and broth to the onion, simmer covered
- When the broth is cooked and the tomato dressing is ready, mix them in a saucepan and add the fine paste. You should not use paste of unknown origin. Most likely, cheap noodles from an unknown manufacturer are made from soft flour. This paste will boil and swell very quickly.
Small soup vermicelli
- For the first course you need high-quality pasta made from durum wheat flour. Small vermicelli in the form of short strings - filini, small rings anelli, stars stelline and others are well suited.
Add vermicelli to soup
- Small pasta in soup cooks very quickly - usually 3-4 minutes. Stirring, cook the vermicelli in the soup until tender. The pasta boiling time is always indicated on the package, and the manufacturer guarantees al dente readiness during this time. There is no need to overcook the vermicelli. In addition, the soup should not be heated, but consumed immediately while it is hot. As it cools, the paste will swell and the soup will remain practically without liquid - just pasta boiled in broth.
It is quite simple to prepare, but you must carefully follow the technology and recommendations. Recipes for tomato soups are so varied that everyone will find their favorite method. Traditionally, their preparation requires quite a lot of tomatoes, but in winter time they can be replaced with tomato paste. Some recipes suggest combining these two products. Potatoes, bell peppers, beans, mushrooms, rice, herbs, meat products and seafood are usually added to them.
The five most commonly used ingredients in recipes are:
The soup is served hot or cold, depending on the flavor and broth. If desired, you can add mayonnaise, sour cream or cream. Various ways Cooking is united by the fact that they contain a lot of spices and herbs. These flavorful dishes are often found in Oriental and Asian cuisine. For those who do not like spicy food, you can cook according to the technology, but excluding seasonings or reducing their quantity. This will not spoil the taste at all and everyone at home will definitely like it.