TOP 10 Soups from Different Countries That Are Worth Trying
Ingredients:
● Chicken broth 500 ml
● Cheese 75 g
● Dry white wine 75 ml
● Wheat flour 1 tbsp.
● Egg yolk 2 pcs.
● Butter 30 g
● Sour cream 2 tbsp.
● Garlic oil 1 tbsp.
● Nutmeg (powder) on the tip of a knife
● Parsley for decoration
● Baguette 1 pc.
● Salt to taste
● Ground black pepper to taste
Preparation:
Cut the baguette into thin slices, brush with garlic butter and place in a preheated oven for 5-10 minutes. Melt the butter in a medium saucepan. Add the flour and lightly fry it in the butter.
Pour hot chicken broth into the pan. Stir with a whisk to remove lumps.
Add wine. Bring the soup to a boil, then simmer for another 5 minutes. Then remove from heat.
Grate the cheese. And add it to the soup. Mix the dish well until all the cheese melts.
Combine the egg yolks with sour cream. Mix the resulting mixture well and pour it into the soup. Stir everything vigorously with a whisk. Add nutmeg. Salt and pepper. Return the saucepan to the heat and warm the soup up a little. Before serving, garnish with a sprig of parsley and croutons.
2. Almond soup with croutons.
Ingredients:
● Almonds (raw) 1 cup
● Meat broth 2.5-3 cups
● Bran bread 3 slices
● Garlic 3 cloves
● Parsley 1 bunch
● Turmeric 1/4 tsp.
● Herbs (dry mix) 1 tsp.
● Olive oil to taste
● Salt to taste
● Ground black pepper to taste.
Preparation:
Cut off the crusts from the bread and cut the slices into cubes. Heat a small amount of olive oil in a frying pan, put the bread cubes in and fry on both sides until golden brown. Set the croutons aside. Grind a third of the almonds in a blender. Peel the garlic and also chop it, but by hand. Fry the remaining almonds with garlic in a preheated frying pan in a large amount of olive oil for about 2 minutes. Add parsley to the hot broth and put the pan on the stove. Bring to a boil. Add the almonds with garlic, dry herb mix, turmeric, salt, pepper and cook until done for another 20 minutes. Place some of the croutons on the bottom of the pan. Pour the soup into the plate. Garnish with the remaining croutons on top.
3. German Eintopf.
Ingredients:
● Beef pulp 700 g
● Potatoes 3-4 pcs.
● Carrots 1 pc.
● Green beans 300 g
● Onion 1 pc.
● Canned red beans 300 g
● Garlic 2 cloves
● Sweet pepper 1 pc.
● Salt to taste
● Ground black pepper to taste
● Black allspice (peas) to taste
● Bay leaf 2-3 pcs.
● Vegetable oil for frying
● Greens to taste
Preparation:
Take a saucepan with a thick bottom. Pour in a small amount of vegetable oil and put it on the fire. Cut the meat into pieces. Put it in the saucepan and fry it well. Add water so that it covers the meat. Add peppercorns. Cover and simmer for 30-40 minutes. Chop the onion, carrot, cabbage and pepper medium-sized. Open the canned beans and drain the juice. Chop the garlic very finely or pass it through a press. Add all the vegetables and beans to the meat. Salt and pepper to taste. Add the bay leaf. Cover the saucepan with a lid and simmer for another 30 minutes. Turn off the heat. Mix the dish well and add finely chopped herbs. Cover and leave to brew for 10-15 minutes.
4. Miso soup.
Ingredients:
● Soy sauce 20 g
● Chicken egg 1 pc.
● Green onions 15 g
● Leek 70 g
● Shiitake 30 g
● White miso paste 54 g
● Water 500 ml
Preparation:
Slice the leek diagonally and cut the resulting circles in half. Cut off the stem of the mushroom and cut the cap into thin slices. Cut the green onion into feathers diagonally. Boil 500 milliliters of water, add miso paste and stir. Add the leek, mushrooms and soy sauce to the soup and boil for 3 minutes. Lightly beat the egg and, constantly stirring the soup, slowly pour in 1/2 of the egg; add the green onion and remove the pan from the heat. Do not boil the egg in the broth - after adding it, remove the pan from the heat immediately.
5. Shurpa with pork.
Ingredients:
● Pork 500 g
● Potatoes 700 g
● Onion 2 pcs.
● Carrots 2 pcs.
● Tomato sauce 2 tbsp.
● Spices (to taste) 1 tsp.
● Vegetable oil for frying
● Meat broth 1.5-2 l
● Greens to taste
● Salt to taste
Preparation:
Cut the onion into strips and fry until golden brown in a small amount of vegetable oil.
Cut the meat into small pieces, fry in a small amount of vegetable oil and add to the onion. Mix well. Add diced carrots, tomato sauce. Fry for another 5 minutes.
Place the meat and vegetables in a saucepan. Pour in the broth and bring to a boil. Then add the potatoes, previously cut into cubes. Salt and pepper. Add spices. Cook for 20-25 minutes. Sprinkle the soup with herbs before serving.
6. Persian yogurt soup.
Ingredients:
● Natural yogurt 4 cups
● Cucumber 2 cups
● Seedless raisins 0.74 cups
● Garlic 2 cloves
● Salt and pepper to taste
● Dill 0.5 tsp.
Preparation:
Lightly beat the yogurt with a mixer. Mix with finely chopped cucumbers, raisins, crushed garlic and 1 cup of cold water. Season with salt and pepper to taste, chill in the refrigerator for 1 hour and serve, mixed with chopped dill and crushed walnuts.
7. Mexican chicken soup.
Ingredients:
● Chicken breast 1 pc.
● Onion 1 pc.
● Red canned beans 1 can
● Fine vermicelli 50 g
● Frozen corn 100 g
● Dill to taste
● Ground red pepper to taste
● Salt to taste
Preparation:
Cook the chicken breast broth. Remove the meat, separate it from the bones and chop finely.
Finely chop the onion. Heat olive oil in a deep saucepan and fry the onion until translucent. Add chicken pieces to the onion and fry for a few more minutes. Open the beans and drain the liquid. Put the beans in the saucepan, season with pepper, stir and continue frying for another 3-5 minutes.
Pour the broth into the saucepan. Salt to taste and cook for another 5 minutes. Add the vermicelli and corn. Keep on the fire for another 5 minutes. Then cover the dish with a lid and remove from the heat. Let the soup steep for a while. Serve the soup with finely chopped dill and corn chips (nachos).
8. Soup "Eastern".
Ingredients:
● Lamb with bone 1 kg
● Onion 1 pc.
● White beans 120 g
● Flour 140 g
● Chicken egg 2 pcs.
● Cilantro 1 bunch
● Green onion, chopped 3 tbsp.
● Water 1.5-2 l
● Salt to taste
● Ground black pepper to taste
Preparation:
Soak the beans overnight for 8 hours. Separate the lamb flesh from the bones, leaving a small amount of meat on them. Cover the bones with water and cook the broth. This will take at least 1.5 hours. Cook the broth in 2 stages. After 5-10 minutes, drain the first, then immediately pour boiling water over the bones and cook until done.
Mince the lamb, add 1 egg, chopped onion and some coriander. Salt and pepper. Mix well, cover with film and put in the refrigerator.
Knead the noodle dough with 1 cup of flour, 1 egg and 1 tablespoon of cold water. Divide the dough into 3 parts. Roll each part thinly and sprinkle with flour. Stack 3 layers of dough on top of each other, then in half and cut into noodles. Leave on the table to dry for a while. Remove the bones from the finished broth. Separate the remaining meat from them and return it to the broth. Roll small meatballs from the minced meat. Rinse the swollen beans and put them into the boiling broth. Cook for 10 minutes. Then add the meatballs. After 3-5 minutes, add the noodles and green onions. Cook the soup for another 5-10 minutes until fully cooked. Garnish the soup with cilantro before serving.
9. Kharcho.
Ingredients:
● Lamb loin 380 g
● Lamb broth 600 g
● Round grain rice "Kuban" 25 g
● Onions 100 g
● Tomato paste 60 g
● Tkemali 30 g
● Garlic 2 cloves
● Chili pepper 1 pc.
● Cilantro 15 g
● Khmeli-suneli 2 g
● Bell pepper 5 g
● Sunflower oil 30 ml
● Pepper to taste
Preparation:
Cut the meat along the bone, put it in a saucepan, pour in the broth, bring to the boil and simmer over low heat, skimming off the foam, for 20 minutes. Peel and finely chop the onion, season generously with pepper; crush, peel and finely chop the garlic, finely chop the coriander, remove the seeds from the bell pepper and chop finely, cut the chili pepper lengthwise, remove the seeds and chop finely; rinse and soak the rice in cold water.
10. Salmorejo soup.
Ingredients:
● Tomatoes 500 g
● Baguette 50 g
● Hard-boiled eggs 2 pcs.
● Ham 60 g
● Vinegar 1.5 tbsp.
● Garlic 1 clove
● Olive oil 3 tbsp.
● Salt to taste
● Ground black pepper to taste
Preparation:
Peel the tomatoes. To do this, make a cross-shaped cut on each one, dip them in boiling water for 30 seconds and rinse with cold water. Then chop coarsely. Blend the tomatoes, coarsely chopped garlic and vinegar in a blender until smooth. Cut the baguette into large pieces and put it in the blender with the tomatoes. Give it time to soak thoroughly. Salt and pepper. Add olive oil and blend everything again at a good speed. Then put the soup in the refrigerator for about 1 hour.
Before serving, garnish the soup with finely chopped ham and quartered eggs.
