Hot soups for a cold winter

You can't do without soup in winter. It will fill you up, warm you up, and please your soul. People from different countries have their own favorite soups that can add variety to your table, and they are ideal for lunch on a cold day.

Here we have collected for you the best recipes for delicious winter soups from all over the world - thick, rich and aromatic.

The famous Bulgarian goulash (bograchguyash)

At traditional and very popular Hungarian competitions for the best goulash, this soup is cooked over an open fire. Not only because this is how real Magyar shepherds cooked, but also because of the special dishes in which only the right goulash can be cooked. Its exact name is bogracsgulyas, which means "goulash from a pot".

You will need:

• 1 kg boneless beef
• 4-5 strips of bacon or pork fat (you can also use vegetable oil)
• 300 g onions
• 3 tbsp paprika
• salt, cumin, garlic
• 1 kg potatoes
• 140 g pepper (sweet green or red)
• 1 tomato
• 2-3 l of water or broth
• for 6 servings for chipetke (dumplings): 80 g flour, 1 egg, salt

Preparation:

• Cut juicy meat with lots of tendons (shoulder blade, butt, shank) into 1.5–2 cm cubes. Fry finely chopped onion in melted fat (or oil) until golden brown. Reduce heat, add paprika to not too hot fat, stir quickly, immediately add meat, add crushed garlic mixed with caraway seeds, pour in a little water and, stirring occasionally, continue to simmer over low heat. Add water if necessary, but always a little at a time so that the meat does not boil, but simmers in a small amount of liquid.
• While the meat is stewing, peel and cut the potatoes, green peppers, tomatoes into 1 cm cubes, and also prepare the chipetke. When the meat is almost ready, let the juice evaporate so that only fat remains in the pan. Add the potatoes to the meat, stir well and stew until the potatoes become “glassy”, then add broth or water and add the green peppers and tomatoes.
• When the potatoes are almost cooked, just before serving, add the chipetke to the soup and let them cook. The final amount of soup is adjusted by adding broth or water, after which you need to add salt again.
• How to make chipetke. The name of the chipetke dough comes from the Hungarian word "csipkedni", which means "to pinch". Knead a stiff dough from flour, egg and salt (without water). Roll it out on a floured board into a sheet about 1 mm thick, then pinch off shapeless pieces about the size of a fingernail with floured hands. Cook these pieces in boiling soup. When the dough is ready (after 3-4 minutes), it will float to the surface.

German Thick Pichelsteiner

Thick and filling Pichelsteiner is included in the golden collection of 100 most famous recipes from different countries of the world. In its honor, the German city of Regen has held a festival for 130 years with night boat rides, a costumed procession, a fair and fireworks.

You will need:

• 600 g of three types of meat (pork, beef, chicken or veal)
• 2 onions
• 750 g potatoes
• 1 celery root (about 200 g)
• 3 carrots
• 1 stalk of leek
• salt, sweet paprika powder
• 1 bunch of parsley
• meat broth or water

Preparation:

• Cut the meat into pieces. Peel and finely chop the onion. Peel the remaining vegetables. Cut the potatoes and celery into cubes, the carrots into thick circles. Cut the leeks into thin rings.
• Place the meat, potatoes and other vegetables in a saucepan one by one. Pour in hot broth or just enough water to cover the top layer. Add salt and season with paprika powder. Cook under a lid on low heat for about 1.5 hours. Chop the parsley and add it to the soup a minute before the end of cooking.

English stew with beans

Winters in Great Britain are not the warmest. Therefore, since the time of the Romans, pottage has been a favorite, and often the only, treat for the poor in winter. Aristocrats also did not deny themselves the pleasure of enjoying a thick, rich soup.

You will need:

• 500 g beef
• 150–200 g minced meat (pork or beef)
• 2 carrots
• 1 onion
• 1-2 cloves of garlic
• 0.5 cup red beans
• 0.5 cups frozen (or canned) green peas
• 1 cup green beans, fresh or frozen
• 2-3 potatoes
• 4 tbsp soy sauce
• tomato paste, salt, black pepper, sugar, sweet paprika, bay leaf

Preparation:

• Soak red beans overnight, then rinse, boil in a separate pan until done, drain. Put the meat to boil; after the broth boils, remove the foam and add the bay leaf, cook until done.
• Remove the cooked meat from the broth, add the potatoes cut into small cubes to the broth, boil until done. Then add the cooked beans, carrot strips, green beans, peas. Pour the soy sauce directly into the broth.
• Fry finely chopped onion with tomato paste (about 1-1.5 tbsp) and add to broth. Add more tomato paste (about 2 more tbsp) to taste and finely chopped garlic. Put minced meat in a separate frying pan, sprinkle with salt, black pepper, fry until done and add to the stew. Cut boiled meat into pieces and also put into the soup.
• Add a little sugar (so it’s not sour), sweet paprika and simmer for a little longer.

Palestinian Red Lentil and Pumpkin Soup

This aromatic cream soup is rich in vitamins and vegetable protein, and is very tasty when eaten with a flatbread.

You will need:

• 3 tbsp. l. olive oil
• 4 cloves of garlic
• 3 medium carrots
• 2 stalks of celery
• 1 medium onion
• 1 tsp ground cumin
• 1/2 tsp dried chili pepper
• 400 g pumpkin
• salt and freshly ground black pepper to taste
• 1.5 l chicken broth or water
• 1 cup red lentils
• parsley and paprika for decoration

Preparation:

• Heat the oil well in a heavy-bottomed saucepan or frying pan, add finely chopped garlic, carrot, celery and onion and fry, stirring constantly, for 12-14 minutes. Then add cumin, chilli, diced pumpkin, salt, pepper and simmer until the pumpkin is soft.
• Add the broth and lentils and bring to a boil. If you simmered the vegetables in a frying pan, put the vegetables and lentils in a saucepan, pour in the broth and continue cooking there.
• Reduce heat and simmer, covered, for about 20 minutes, until lentils are tender. Let the soup cool slightly and puree it with a blender. Divide into bowls, garnish with parsley and paprika, and serve with flatbread and lemon wedges (if desired).

Spicy Mexican Tortilla

This hot, spicy and fairly light soup is very popular in Latin American countries.

You will need:

• 1 large chili pepper
• 400 g diced tomatoes
• 2 tbsp vegetable oil
• 3 cloves of garlic, peeled
• 1 medium onion
• 1.5 l chicken broth
• dried cilantro
• 600–700 g boiled chicken breast, cut into pieces
• salt and freshly ground black pepper
• 150 g grated hard cheese
• 1-2 diced avocados
• sour cream, lime wedges for serving
• corn chips (about 4 cups)

Preparation:

• Fry the chilli in a heavy-bottomed pan over high heat, turning occasionally. Remove the seeds and blend with the tomatoes. Fry the garlic and onion in oil until golden, transfer to a blender with the tomatoes and chilli and blend until smooth.
• Pour the tomato mixture into the pan and cook over medium heat until boiling, 8-10 minutes. Add the broth and cilantro and bring to a boil again. Reduce heat and cook for 15 minutes. Add the chicken, salt, and pepper and heat through again.
• Place the chips in bowls (reserving some for serving) and top with the soup, garnish with cheese, avocado slices, chips and sour cream. Serve with lime wedges.

Source: http://www.adme.ru/svoboda-sdelaj-sam/12-neveroyatno-vkusnyh-zimnih-supov-so-vsego-mira-1139660/