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.
Juicy marinated veal with eggplant, tomatoes and onions, baked under a cheese-mustard crust. The cheese crust will retain the juice, the veal will be tender and softened.
Very simple, very tasty and very fragrant! Vegetables that almost every housewife has in the house, seasoned with honey-mustard filling with garlic and herbs, baked in the oven!
I noticed that there are not so few lovers of baking with cheese! That’s why I’m sharing with you a very tasty and fragrant cake! Soft and tender dough combined with cheese is something! Such cakes are very convenient to take with you on a picnic, and on a long journey, and to work, and to feed unexpected guests.
What is good about strudel? A little dough and a lot of filling! I suggest you try very cheesy pastries! It’s quick and easy, delicious and very cheesy!!!
Autumn is the season of vegetables, so let’s give them their due! Vegetable gratin, supplemented with stewed rabbit, can become not only a wonderful lunch, but also a wonderful light dinner. The use of vegetables in gratin goes well with the dietary properties of the rabbit, because the French love not only to eat delicious food, but also with benefits!