Here are recipes for a light broth with fresh vegetables. It is especially good if it is prepared from natural vegetables grown with your own hands or in the midst of their harvest. We will tell you how to cook it, what ingredients are needed for cooking and what this soup is best served with. Cooking will not take much time, and the soup itself will delight with a wonderful taste and aroma.
There are many classic minestrone recipes in Italy. But today I’m going to make minestrone in the autumn, with seasonal autumn vegetables and bacon. In some areas of Italy, it is prepared with pancetta. Pancetta is Italian bacon or ham on a bone. which we can replace with brisket or bacon. Meat minestrones are more suitable for cold weather. Minestrone always turns out to be very thick and therefore very satisfying, and this is what you need these autumn days.
The usual and favorite chicken soup, but we will add new vegetables and get a completely different taste. And on a cool autumn day, it’s just right – a plate of hot soup, hearty and light. To heal.
No, no, no… It’s not about the Brussels sprouts! Although, I, too, at the mention of something “Brussels”, immediately think about it. The taste is very tasty, creamy, velvety. I would say so about this soup!
It doesn’t matter what kind of meat or no meat at all this pea soup will be prepared. It has its own tricks that make this soup very satisfying and rich in taste. The most autumn soup in the world! Homemade, fragrant and soulful.
So again it’s time to warm up thick soups. From the name it is clear that the soup originated in Hungary, with its ubiquitous paprika, and then smoothly “flowed” to neighboring countries and became the famous Czech soup, which is sometimes served in a bread “plate”. Soup with a very bright taste and wonderful aroma of meat, paprika, tomatoes and garlic, thick and hearty, can replace a whole lunch, and you can have dinner with this soup. I recommend it!
But this is an old soup of Czech peasants, and it consists of potatoes, onions, sauerkraut and a lot of meat. I do not know where the peasants got so much meat to cook such a soup. By the way, telnack is still being prepared and even served in restaurants in Prague. However, they serve it in a bread slide and with a glass of plum brandy.
So autumn has come into its own. The street is getting fresher day by day. Still, of course, not winter frosts, but absolutely winter, saturated, thick, hearty soups so far, it seems, I don’t really want. But I want something light, but, nevertheless, warming. That’s where ginger and hot pepper will come to our aid. Delicate consistency, slightly spicy, this soup will perfectly warm and surprise with unusual flavor combinations. To make this soup, it is better to use sweet pink tomatoes or other, but not necessarily meaty varieties. Honey and lime in the composition is a good prevention of colds.
It’s so simple: everything that is in the lasagna is made in the form of soup. How do you like it? I liked it! And the most attractive thing about this soup is the speed of its preparation, if everything is at hand and has already been cleaned.