Catalog

Potage

Recipes found: 23

Acquacotta

Acquacotta

Perfect for lunch. Acquacotta is a dish created by Italian shepherds, who would cook a soup in the evening using vegetables and herbs gathered throughout the day, then pour it over stale bread to satisfy their hunger. Since the soup's ingredients varied each time, there is no exact recipe for this Italian soup. Its main ingredients are onion, tomato, olive oil, and stale bread.

Tver soup

Tver soup

The recipe won't take much time. The recipe for Tver soup, pardon the pun, is taken from the book by William Pokhlebkin—famous Russian historian and culinary expert. So I guarantee the authenticity and originality of this cooking recipe. The soup turns out very rich and hearty, closely resembling soup cooked in a genuine Russian stove. Serve, of course, with good Russian black bread. Serve the soup hot.

Classic solyanka

Classic solyanka

The recipe won't take much time. This recipe comes from the cookbook of William Pokhlebkin, a renowned chef and historian, the greatest culinary expert in Russian history, who certainly knew how to prepare the perfect classic solyanka. So rest assured—this solyanka is exactly what you'll get when following this recipe. Oh, and one more thing—cooking solyanka for just 1–2 servings isn't worthwhile, as too many ingredients are involved. I always make solyanka for at least 10 servings. Well, let's get started. Serve with fresh herbs and sour cream.

Potakhe

1260 min4 serv.

Potakhe

Perfect for lunch. Chickpeas are rich in protein but considered hard to digest, so a long soaking time is essential. If possible, it's best to drain and replace the soaking water several times. Once the chickpeas are cooked, preparing the stew won't take long. Shortly before the chickpeas are ready, prepare a vegetable broth, then sauté all the vegetables, add the broth, chickpeas, and spinach. Let the stew steep for a little while—about 10 minutes—and delicious Spain is on your plate. Serve the soup hot.

Turkey and Potato Soup

Turkey and Potato Soup

The soup is simple and quick to prepare. You can use a whole shin for the broth, or just bones with leftover bits of meat. The most important thing is to remove the tendons before eating, so nothing interferes with enjoying the soup's delicate flavor. The soup is ready to serve.

Fish Soup from the Iron Islands

Fish Soup from the Iron Islands

The soup is easy and quick to prepare. You can use absolutely any fish for this soup. Crabs can be easily replaced with imitation crab. The soup turns out rich and delicious. The soup is ready to serve.

Tomato soup with fish and potatoes

Tomato soup with fish and potatoes

The soup is simple and quick to prepare. For fish tomato soup, you can use fillets of any white fish available to you: hake, whiting, cod, etc. If you're preparing it in summer, use fresh tomatoes. The tough tomato skin can be easily removed. To do this, make a cross-shaped incision at the top of the tomatoes, pour boiling water over them, rinse under icy water, then peel off the skin. Happy cooking! Serve with fresh herbs and sour cream.

Lentil soup

Lentil soup

The recipe won't take much time. Right now, I'm sharing with you a simple yet amazing recipe for lentil soup. This soup originates from Turkey and is said to have been frequently prepared for sultans in the past. Try the taste of this soup at home and share your impressions! :) Ladle into bowls and serve.

Turnip soup

Turnip soup

A hearty and aromatic soup. Until the 19th century, the word "soup" was rarely used in Russian cuisine, while "okroshka" (soups or broths) held a prominent place in Russian cooking. Okroshka referred to any dish in which liquid—such as kvass, milk, or broth made from meat, fish, mushrooms, or vegetables—formed the main component. Although okroshkas are quick to prepare, the idea that they are simple, hastily made dishes is fundamentally wrong. To make a truly delicious and satisfying okroshka requires culinary skill—vegetables added to the soup should only accentuate, but never overpower, the main ingredient's flavor. The turnip okroshka, whose recipe is provided below, is also known as "repyanka" in folk tradition. Turnip okroshka is a very light and low-calorie dish. Preparation: Pour 1.5 liters of cold water into a large pot, add salt, and bring to a boil. Finely chop the onion and cut the turnip into cubes. When the water boils, add the vegetables to the pot and cook until the turnip can be easily pierced with a knife. Ten minutes before the soup is ready, add allspice, cloves, and garlic. Two to three minutes before the end of cooking, stir in chopped dill and parsley. Pour the soup into bowls and serve immediately. The soup is ready to serve.

Mushroom soup

Mushroom soup

The soup is simple and quick to prepare. Nowadays, the word "khlebka" (porridge-like soup) is rarely used, but in olden times in Russia, khlebka was one of the most popular and delicious dishes. Khlebka was invented by peasants and served as both a first and second course at the same time. Back then, khlebka was cooked in a wood-fired oven in a clay pot. Since the word "khlebka" comes from "khlебat'" (to sip or slurp), the soup should be liquid, light, and well-cooked. For mushroom khlebka, it's best to use birch boletes. Serve mushroom khlebka with sour cream. Preparation: Wash the birch boletes and place them in a bowl. Pour water over the mushrooms so that it covers them by about two fingers' depth, and soak for at least 1 hour. Pour 3 liters of water into a large pot and bring to a boil. Drain the water from the mushrooms and set it aside. Rinse the mushrooms once more, cut them into pieces, and add to the boiling water. Skim off the foam and cook for 15–20 minutes. Chop the boiled eggs. Peel and dice the potatoes and carrots, add them to the pot along with bay leaf and whole allspice. Add the water that was used to soak the mushrooms—this will give the khlebka a rich mushroom flavor and aroma. Be careful not to transfer any sediment or debris into the soup with the soaking water. Heat vegetable oil in a frying pan. Add chopped onion and sauté until golden. Add the fried onion to the khlebka and cook for 10 minutes. At the end of cooking, add eggs, butter, ground coriander, and chopped dill to the soup. Bring to a boil, remove from heat, pour into bowls, and serve with sour cream. The next day, the khlebka becomes even more delicious. Serve with fresh herbs and sour cream.

Pea soup

Pea soup

Peas are a traditional product of Russian cuisine. Although pea soup is currently undeservedly forgotten and has been replaced by pea soup, this dish used to be prepared more frequently than other types of soups. Pea soup is very filling and aromatic. Pea soup can be served with wheat or rye croutons. Very tasty pea soup is made from dried peas. Preparation: Sort and rinse the peas. Place in a bowl, cover with cold water, and soak for 8 hours, making sure the water covers the peas throughout soaking. Drain the peas in a colander or sieve. Coarsely chop turnip, carrot, onion, and parsley root (or celery). Place the peas, ham, chopped vegetables, and parsley into a heavy-bottomed pot, pour in 6 bowls of cold water—the same amount you will use for serving the soup. Bring to a boil, skim off the foam, reduce heat, and simmer over medium heat for 2.5–3 hours. 30 minutes before the end of cooking, add salt to taste and crushed cumin ground in a mortar. Remove the ham from the soup, cut it into medium-sized pieces, and return it to the pot. Garnish the soup with chopped dill and serve immediately. The soup is ready to serve.

Cereal soup

Cereal soup

Perfect for lunch. In Russia, the word "khashl" (soup) referred to any liquid dish eaten (scooped) with a spoon – hence the name. The vegetables for this soup cook quickly, so the dish takes no more than half an hour to prepare. Preparation: Dice the potatoes. Finely chop the onion, tomatoes, and carrots. Rinse the millet. Place the onion in a heated frying pan and sauté until golden. Add the tomatoes and carrots, a little water, cover with a lid, and cook until half-done. Add boiling water, salt, and bring to a boil. Stir in the millet and add the potatoes. Cover and simmer over low heat until fully cooked. A few minutes before finishing, add sour cream and bring to a boil again. Garnish the soup with dill and parsley and serve immediately.

Pork Soup

Pork Soup

A hearty first course. The soup prepared according to this recipe is perfect both as a first course and as a main dish. A large number of ingredients are used in making this soup.

Country-style bean soup with ham

Country-style bean soup with ham

Rustic-style hearty and delicious stew. The dish includes many different ingredients, but the main ones are diced ham and beans. Serve the soup hot.

Suvorov-style soup

Suvorov-style soup

The recipe won't take much time. You can use any fish to prepare the soup, but it's better to choose a fatty and meaty one to achieve a rich and flavorful taste. You can add more or fewer ingredients, depending on the desired thickness. Additionally, ingredients can be substituted. This soup should be served hot, accompanied by lemon slices and tomatoes.

Cheese soup

Cheese soup

Hearty and aromatic soup. This soup turns out very rich and thick, so it's more like a stew. For preparing the cheese stew, we need hard cheese, but it can also be replaced with processed cheese. Usually I don't add broccoli, but this time I decided to include it: they're very healthy and also add color to the stew. Serve with croutons or black bread. Check out the recipe. Serve with fresh herbs and sour cream.

Lentil Soup

Lentil Soup

A hearty first course. It's better to buy lentils in small packets—they're easier to measure and usually cleaner. To prepare lentil soup, we'll need vegetables—tomato, pepper, onion, and carrot—nothing unusual. Feel free to add various spices as desired. Check the recipe. Serve in bowls and enjoy.

Northern Soup

Northern Soup

The soup is simple and quick to prepare. Hearty soups don't necessarily have to contain meat. This recipe doesn't include any meat at all, making it perfect for fasting. To prepare this northern-style soup, we'll need grains and vegetables. Which vegetables to use is up to you—I usually take celery, carrots, and beetroot. They add both flavor and color. Let's look at the step-by-step recipe.

Lamb Soup

Lamb Soup

A hearty first course. Well, of course, if you consider yourself a fan of rich, filling soups—so thick that "a spoon can stand upright"—then this lamb soup recipe probably won't impress you much. But, as I mentioned earlier, this is a version for those in a hurry. By the way, if you're really pressed for time, you can add saffron directly to the pot or omit it altogether. Anyway, I think my simple lamb soup recipe will come in handy for everyone at least once in their life. I'll tell you how to make it. Serve the soup hot.

Bacon soup

Bacon soup

A hearty first course. I really love this bacon pea soup recipe. It takes quite a while to prepare, but it's worth it. My grandmother always told me that pea soup is very healthy! It should be noted that peas are highly beneficial, which has been known since ancient times. Peas contain proteins that have a positive effect on the cardiovascular system, helping to normalize blood pressure. That's why there's a well-known historical fact—various pea stews were cooked for soldiers in ancient empires and were highly valued in the state. Today we're making a truly delicious, filling, and aromatic pea soup with bacon, distinguished by its incredibly appetizing aroma. Good luck and

Soup with pickled cucumbers

Soup with pickled cucumbers

Hearty and aromatic soup. I'll be honest — initially my family resisted eating this soup, but now its appearance on our table is met with full approval. Both children and adults enjoy it. By the way, it's especially recommended for adults, as it's one of the quickest "hangover cures" available. In old Russia, such rich, fragrant soups were called "pokhmelka" and eaten the morning after to recover from, well, you know what. So this simple soup recipe with pickled cucumbers should definitely be in every cook's repertoire — men especially should pay close attention! In emergencies, it can be prepared in just half an hour, and after a bowl of this soup, you'll head back to conquer new work challenges with renewed energy!:) The soup is ready to serve.

Mushroom soup from dried mushrooms

Mushroom soup from dried mushrooms

A simple recipe for mushroom soup made from dried mushrooms always comes in handy during winter, when you really crave a tasty, fragrant, hearty mushroom broth—something you definitely can't make from bland store-bought button mushrooms. Luckily, we manage to gather and dry mushrooms in the fall. If you don't have that opportunity, just buy a couple of packets of dried oyster mushrooms, chanterelles, or porcini from any supermarket—any of these mushrooms work well for this soup. And you can serve this dried mushroom soup with more than just rice—it's also delicious with buckwheat, barley, or even vermicelli. So go ahead and experiment. Serve the soup hot.

White mushroom soup

White mushroom soup

The recipe won't take much time. There's something aristocratic about white mushrooms, isn't there? Yet, in old Russia, they weren't considered a delicacy at all and regularly appeared in our ancestors' diet regardless of origin or wealth. And in all possible forms, including dried. Particularly popular were soups and stews, to which, naturally, didn't add the then-exotic potato for heartiness, but rather more familiar local ingredients. Let me show you how. Serve with fresh herbs and sour cream.