It is believed that the preparation of the first dishes by man began with the appearance of dishes that allow cooking products in it. Over time, human knowledge and skills developed, cooking developed, the first dishes became more complex and sophisticated. Today, the recipes of the first dishes amaze with their diversity. The most popular, perhaps, are still the first meat dishes. They, as they say, are for every taste. These are the first dishes of chicken, the first dishes of beef, the first dishes of pork, the first dishes of lamb. For those who do not like the first dishes of meat, recipes suggest using fish, mushrooms, various vegetables. Special first courses for children have also been invented: they are usually dietary or sweet.
A woman who knows how to cook delicious first courses can always count on the favor of a man, because it is impossible to resist the aroma of soup! That is why we have collected the most delicious recipes of the first courses on our website. It should be noted that if you decide to cook the first dishes, recipes with photos will be especially useful to you.
I cooked it once and since then I have been cooking constantly, preferring it to ordinary borscht. My family likes this soup, my daughter often asks to cook “red soup with sausages”. This soup has a rich burgundy beetroot color, slightly sweet taste. If you like beetroot, be sure to try it.
This is a very simple, but at the same time satisfying soup. Cooking it on water, we get a dietary option for the warm season, and meat broth – warming for the cold. The water version can be served both hot and chilled.
Everyone knows that soups are very different: cold, hot, mashed soup, cream soup, etc. Have you ever met a hot beetroot? If not, then we urgently need to fix the situation and cook this amazing soup, I assure you, there will be no indifferent to it. Very tasty, bright, juicy!
Beetroot soup is the second most popular after borscht in the cuisine of Slavic peoples — from beetroot. This is a cold summer stew of boiled red beetroot with fresh seasonal vegetables, herbs, sour cream and ice, which is good to serve right on a plate. Beet broth, beet kvass, and even mineral water can act as a broth here.
After reviewing almost all the recipes, I didn’t find anything like mine, so I decided to introduce you to our favorite cold beetroot yogurt. Well, if you missed it, I apologize, although there are not many cold falconers, and the proportions are very good.
Excellent soup with sauerkraut and bulgur from Mistral. Delicious, rich. Bulgur-steamed and crushed wheat grain (as wheat grain,but larger and steamed).
I love cabbage soup and puree soups with sauerkraut, but this soup exceeded all expectations! So delicious that there are no words to describe it. Of course, you will have to tinker a little, but the taste will pay off all your efforts.
