Soup is a liquid hot dish – the first course. Many varieties of soups have received independent names, some have retained the word “soup” in their name. You will find on our website many thousands of recipes for soups and hot dishes for every day and your homemade soup will always be a delicious dish.
Hot dishes are cooked in fish, meat, bone and vegetable broth, potatoes, pasta, rice, peas, buckwheat, beans and dozens of other ingredients are added. Fragrant spices and spices give a special flavor to the liquid dish, you can not do without fresh herbs. They serve it in a beautiful soup tureen, filling the plates right at the table.
Depending on which liquid is the basis for cooking, there are different types of hot dishes. In the simplest soup recipes, meat, fish and vegetables are cooked in water, but soups with beer, milk, fermented milk products, brine and vegetable juices are no less delicious. According to their composition, hot dishes are divided into meat, fish, vegetables, cereals, mushrooms, dairy, fruit, with dumplings, with legumes and pasta. Recipes for the simplest soups are vegetable soups, chicken soups with noodles, dairy soups with rice and pasta, potato and fish soups.
According to the cooking technology, it is possible to distinguish transparent soups, thickened (with thickening components), refueling vegetables, puree soups, fried (products are first fried, and then filled with water) and sweet.
Having mastered some culinary techniques, you will know how to cook hot dishes, and gradually adapt the recipes “for yourself”. The basis of a good soup is a rich and nutritious broth (meat, fish, vegetable, mushroom), which is an independent dish.
Our recipes with photos will give a complete picture of the technology of cooking these delicious dishes in different cultures of the world: French cream soup, Indian dal, Italian minestrone, Spanish gazpacho – recipes for delicious hot dishes are so diverse that it will take a lot of time to experiment.
Fast and delicious, just 15 minutes and hot, delicious cutlets on the table. These are very fond of children, so we will please them, and we will enjoy it ourselves. Treat.
Fettuccine Alfredo (also known as pasta al burro or pasta Bianca) is an ancient and simple pasta recipe first mentioned in the 15th century. The second life was breathed into it, at the beginning of the last century, by the chef Alfredo Di Lelio. Later, the recipe was developed and modernized, especially outside of Italy. The original list of ingredients has been significantly expanded. Today I offer you just such a modernized version of cooking fettuccine Alfredo with shrimp.
This recipe is a variation of a Palestinian dish, stuffed zucchini with yogurt sauce. But nevertheless-this is a very tasty and spicy dish of Oriental cuisine.
