How to cook stew - recipes. Chowder recipes for all occasions: a delicious dish in minutes! Lentil soup with parsley and dill

1.25 liters of water, 4-6 onions, 1 leek, 1 parsley, 1 celery, 1 bunch of dill, 4-6 black peppercorns, 1 tsp. salt.
Cut the roots into strips and place in boiling water. Finely chop the leeks, grind with salt in a porcelain bowl and add to the boiling broth. Put pepper. When the onion has blossomed and the broth turns green, add salt, add chopped spicy herbs and after 3 minutes remove from heat. Close and let sit for 5 minutes.

Potato soup

1.5 liters of water, 5-6 potatoes, 1 onion, 0.5 heads of garlic (chopped), 3 bay leaves, 1 bunch of dill, 1 bunch of parsley, 608 black peppercorns.
Place chopped onion and diced potatoes in salted boiling water and cook until the potatoes are ready. Add spices 5-7 minutes, and spicy chopped herbs 2 minutes before readiness.

Turnip soup (turnip)

1.5 liters of water, 5-6 reps. 1 small rutabaga, 1 onion, 2 allspice peas, 2 clove buds, 4 black peppercorns, 2 bay leaves, 1 bunch of parsley, 1 bunch of dill, 4 cloves of chopped garlic.
Place chopped onion, diced rutabaga and turnips in salted boiling water and cook until tender. Add spices 10 minutes before, and spicy chopped herbs 2-3 minutes before readiness.

Lentil stew

1.5-1.75 liters of water, 1 glass of lentils, 1 onion, 1 carrot, 1 parsley, 3 bay leaves, 6 black peppercorns, 0.5 heads of garlic, 1 bunch of savory, salt to taste.
Soak the lentils for a day in cold water. Before cooking, rinse again, add cold water and place on moderate heat. When it boils, add the chopped roots and cook until the lentils are completely cooked (1-1.25 liters of liquid should remain). Then add chopped onion and other spices, except garlic and savory, add salt and cook over very low heat for another 10-12 minutes, then season with chopped garlic and savory, remove from heat and let steep for 5-8 minutes.

Chowder with millet and tomatoes

240 g of onion, 120 g of butter, 360 g of millet, 5-6 medium-sized carrots, 1 kg of 100 g of potatoes, 700 g of tomatoes, 6 liters of cubed broth, 360 g of sour cream, dill or parsley, salt to taste.
In a deep frying pan, fry finely chopped onion in oil, when it begins to brown - peeled and chopped roots and tomatoes. Cover with a lid and simmer. When the vegetables are half-ready, pour 6 liters of cubed broth into the pan, salt if necessary, let it boil, add the potatoes cut into strips and well-washed millet. Further cooking takes less than half an hour. When the ingredients are ready, add sour cream to the stew, sprinkle with chopped dill or parsley, and serve immediately.

Chowder "Rainbow"

0.5 pods of sweet pepper, 2 onions, 300 g pumpkin, 1 large eggplant, 4 small tomatoes, 2 cloves of garlic, 4 sprigs of parsley, 2 tbsp. l. vegetable oil, 1 pinch of a mixture of dry herbs, salt, pepper, water.
Peel the vegetables and remove the seeds. Cut the tomatoes into 4 parts, the onion crosswise into 8 pieces, the sweet pepper into large strips, the pumpkin and eggplant into large strips, chop the garlic. Place the vegetables in a saucepan, add boiling water and vegetable oil, stir and cook until tender.
2-3 minutes before the end of cooking, add a mixture of herbs, finely chopped parsley, a pinch of salt and pepper to the soup.

Mushroom stew

300 g fresh or 50 g dried mushrooms, 1 carrot, parsley and celery root, 1 onion, 1 tbsp. l. vegetable oil, 0.5 cup pearl barley or rice, 3 potatoes, 1 tbsp. l. tomato paste, bay leaf, pepper, salt, herbs, 3 liters of water.
Boil mushroom broth, strain it, and finely chop the mushrooms. Cut the roots and onions into strips, fry in oil, pour in a little broth and simmer for 5-6 minutes. Put them in the broth, add mushrooms, separately cooked cereal, chopped potatoes, tomato paste, spices, salt and cook for 8-10 minutes.
When serving, sprinkle the soup with chopped parsley.

Vole (ancient stew)

Dilute rye flour with boiling water, cover the dish with a lid and let cool to a temperature of 25-28°C. Place a crust of rye bread into the resulting dough and let it sour. Boil water in a saucepan, add salt, pepper, beat the prepared dough (raschinu) well with a whisk or mixer.
Season the vole with onions sauteed in vegetable oil, boiled and chopped mushrooms (you can lightly fry them).

Rice soup with vegetables

3 tbsp. l. rice, 2 sweet peppers, 2 tomatoes, 2 tbsp. l. vegetable oil, 1 liter of water, salt.
Rinse the rice, add hot salted water and cook until almost done. Add finely chopped capsicum (along with seeds), chopped tomatoes, bring to a boil, pour in vegetable oil and let simmer for 8-10 minutes.

Potato soup with cucumbers

3 boiled potatoes, 3 fresh cucumbers, 1 liter of kvass, herbs, salt.
Finely chop the peeled potatoes and cucumbers, add salt and pour chilled kvass. When serving, sprinkle the stew with chopped parsley, dill or onion.

Potato soup with onions

4 potatoes, 1-2 onions, 2 tbsp. l. vegetable oil, 1 liter of water, salt.
Cut the peeled potatoes into thin slices, add boiling salted water, bring to a boil, cook for 5-6 minutes, then leave to infuse on the stove without heating for 8-10 minutes.
For the stew, serve onions cut into half rings with vegetable oil, which everyone doses themselves. Raw onions and butter add a nice kick to the dish.

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Another famous Russian writer, poet and playwright Alexander Sumarokov emphasized the originality of the original Russian word “pottage”. Starting from the 19th century, this ancient name for first courses replaced the word “soup” that came from Europe. According to ancient traditions, stew in Rus' was a name for dishes in which the main part was liquid. Sometimes soup that was too thin was called stew, because hard life dictated to the people the need to eat hearty and fatty meals. The liquid base of the stew was usually meat, fish, vegetable or mushroom broth, milk, and kvass. The same okroshka and botvinya can be classified as stews on a leaven basis.

Chowder was the most common dish in Russian cuisine. That is why the main cutlery on the peasant table was the spoon. In the old days, more than 200 days a year were fast, and this custom was strictly observed. Therefore, most village housewives knew how to prepare many different liquid dishes, where meat was replaced by mushrooms, lentils, peas, rutabaga, beans, fish and other ingredients. The peasants not only ate the stew, but also used it for treatment. Often the opportunity to “sip something hot”, take a steam bath and lie on the stove were the only available methods of treating any “illness” for poor peasants.

Initially, village-style stew recipes had only one main component. But modern cooks are improving ancient recipes to suit the current needs of most families.

We present for your consideration a recipe for a delicious Russian stew, “Country-style Zatirukha.” This dish is not only easy to prepare, but also very satisfying. In our version, it is cooked in mushroom broth. However, it has been verified that this stew will be just as incredibly tasty if you cook it in meat or fish broth.

Country-style grout

What do we need:

• 3 liters of water;
• 500-700 grams of fresh or frozen mushrooms (ideally 300 grams of dry);
• 5-6 potatoes;
• 1-2 carrots;
• 1-2 onions;
• two thirds of a glass of flour;
• two eggs;
• 5-6 black peppercorns;
• bay leaf – 2-3 pieces;
• sour cream or cream;
• fresh herbs;
• 0.5 cups vegetable oil;
• 50 grams of butter.

The products are designed for 7 servings of soup.

Cooking time: 30 minutes.

Preparation procedure:

1. Fresh mushrooms (preferably porcini or champignons) must be thoroughly sorted, rinsed under running water and carefully cut into small slices.
2. Boil water in a saucepan (preferably passed through a filter or purified purchased water).
3. After the mushrooms have simmered over low heat for 15 minutes, remove them with a slotted spoon. The mushroom broth itself must be strained through a strainer or two layers of gauze. Slices of boiled mushrooms are again dipped into the broth.
4. Potatoes must be washed, peeled and cut into cubes.
5. The mushroom broth must be boiled again, salted and chopped potatoes should be placed in it.
6. We prepare peeled vegetables (onions and carrots) for frying. To do this, finely chop the onion and grate the carrots on a fine grater. Lightly sauté the vegetables in butter, each separately.
7. Now we need to prepare the “mash” for our stew. Don't forget to wash your hands thoroughly before doing this.
8. For grout (or grout), mix an egg and two tablespoons of water.
9. In a bowl, grind the egg mixture with flour with your hands until you get flour crumbs. It should be about a glass.
10. In the mushroom broth in which the potatoes are cooked, create a funnel by stirring, into which we gradually add flour crumbs. You can’t overdo it and shift the “grout”. Otherwise, instead of soup, you may end up with a thick, unappetizing porridge.
11. All this time the broth must be stirred. Then you need to add frying to it and boil the dish for another 3-5 minutes.
12. Pepper and bay leaf are added to the broth.
13. Some housewives additionally pour a raw egg into the stew, a few minutes before it is ready. Before adding, the egg must be carefully shaken with water so that the white mixes with the yolk. It is better to pour in the egg little by little with a spoon or do it through a colander so that the egg is distributed evenly. The soup must be stirred constantly.
14. It is better to serve the stew on the table in a ceramic bowl, flavoring the dish with fresh herbs and sour cream.

Various options for preparing stews

It is possible that each of the housewives will want to open and learn how to cook their own signature stew. And that's great. It is especially important to learn how to vary the recipes for such dishes depending on the circumstances. If it’s better to greet a cold and hungry husband with a hearty meat stew, then your teenage daughter will be more happy with a delicious soup with mushrooms and quail eggs. If your own image in the mirror begins to disappoint, then you should try a low-calorie recipe for vegetable soup for weight loss.

What secrets do you need to know in preparing delicious stews? Let's look into this.

• Many variations of country-style stews include bread. One of the simplest versions of this soup includes a minimum of ingredients: potatoes and slices of fried bread. Add herbs, sour cream, and crushed garlic to the finished dish. Before serving, the stew is slightly kneaded right in the plate. This dish is not only one of the most budget-friendly, but also quite filling and tasty.
• Many families prefer soups prepared the day before. Then the dish has time to infuse more. Isn't it very convenient for working women?
• In mushroom versions of such dishes, it is better to use dry mushrooms. Their aroma will make the dish simply incomparable!
• Any stew will benefit from adding crushed garlic, herbs and sour cream to the plate before serving. In addition, these components can become a serious defense for the body during epidemics of viral infections.
• In addition to bread, many first course recipes include eggs. Then the feeling of fullness from such a meal is guaranteed. Eggs can be added to a dish in different ways. These include yolk dumplings, pouring a beaten egg and water into the soup, and a spectacular option by adding quail eggs to each plate. This recipe is also interesting: the prepared stew is poured into a fireproof glass plate, a whole chicken egg is carefully driven into it and placed in the oven for a few minutes until the white hardens.
• Most often, three grains are added to stews for thickness and satiety: pearl barley, semolina and rice. These cereals are the most versatile and can be combined with most ingredients. Semolina is added to pea soup during the fasting period for satiety and thickness. Barley goes well with mushroom and meat dishes. But rice, especially dark rice, is good as an addition to vegetable soups.
• Chopped ham or bacon is often added to a bowl of legume-based stews. This combination is very successful and appetizing.

We will be glad if our article makes you interested in recipes for making stews. We are confident that stew should not be forgotten, since dishes based on it can bring many health benefits, creating an atmosphere of warmth and care in the house.

What is stew? Almost every person understands that this is some kind of liquid food, reminiscent of ordinary soup. But exactly how it should look and be prepared is a mystery. After all, in fact, there are a great many variations of this dish. And not only in traditional Russian cuisine, but also in world cooking. What is stew? In order to understand this, you need to delve a little deeper into history.

Origin of the word

In our country, like in no other region of the world, soups are common. Often they are not only a light first course, but also replace a full lunch. After all, soups today can be flavored with a good portion of meat or fish, vegetables, and dressings. In addition, they are traditionally served with freshly baked black or white bread and crackers.

But initially there was no such thing as soup in Rus'. There was the word “bread” or “stew.” This was the name for any liquid food that had to be eaten with a spoon, regardless of its composition and degree of thickness.

What is stew? Apparently, this is simply a synonym for the word “soup”. The latter term took root in our country during the time of Peter I. This was the name for liquid dishes of foreign origin. And then dishes from different countries became traditional for Russians, and therefore both terms are used.

But the word “soup” is more everyday, ordinary. And the “chowder” smacks of real Russian roots. This is supposed to be the name given to soups prepared according to old Russian recipes.

In old times

Russian soup is not some kind of independent dish with a clearly defined recipe. In the old days, “shti”, “bread”, “brew” and “pottage” were cooked from what was available. After all, these dishes were originally prepared by poor peasant families, and therefore often consisted of simple seasonal vegetables.

For example, historians believe that the first Russian stew was made from turnips long before potatoes appeared in our country. It’s hard to say how it was prepared and what the dish tasted like.

Whenever possible, the food was flavored with everything possible. They used butter, mashed flour, and a large amount of herbs. If possible, vegetables were cooked in strong vegetable or meat broth.

Some recipes were later refined, and the dishes became decorations on the tables of rich people. For example, fish soup was cooked in the clearest broth from the freshest fish. Kalya with cucumber brine is still very popular. So there were many variations of this dish in the old days, and there are also many of them in modern cooking.

Modern interpretation

What is stew from the point of view of a modern culinary specialist? Most people think that this can be called a group of light vegetable soups. In fact, such a dish is a decoction where one ingredient predominates, for example, potatoes, beans, lentils, cabbage, sorrel, etc. These soups are named after the main component, respectively, potato soup, lentil soup, etc.

The remaining ingredients of the dish should help highlight the outstanding taste of the main product, but not overwhelm it. In order for the stew to be tasty, it is not cooked for long. The products are immediately immersed in boiling water and boiled for about 30 minutes. Some chefs believe that stew cannot be cooked in fish or meat broth, otherwise the very meaning of the dish is lost. But a large amount of greens is welcome, such as dill, parsley and celery. An example of a stew from another national cuisine is the famous French onion soup.

Variations on the theme of stew

So what is stew? In fact, some chefs are not so strict in defining this dish. They believe that stew is a vegetable soup cooked in any broth. That is, it is permissible to add any meat, fish, smoked meats and mushrooms that improve the taste of the dish. In this case, the stew can be of any thickness, either light with a minimum of vegetables, or thick, a little thinner than a stew.

Traditional vegetable soup: recipe

The stew can be prepared very quickly. To prepare it you will need the following products:

Quick stew is prepared as follows:

Secrets of cooking a good dish

Soup and stew are practically synonymous. But most chefs believe that stew is still a light vegetable soup. And when preparing it you need to follow a few simple tips:

1. When choosing foods, you should give preference to quickly boiling vegetables. You should not prepare such a dish based on beets, sauerkraut or beans.
2. An essential component of the stew is onions. Other seasonings are selected individually. The most commonly used are pepper, dill and parsley.
3. You need to salt carefully, taking into account the characteristics of the vegetables. In almost all stews, salt is added in the middle of the process.
4. Vegetables are always immersed in boiling water, not cold water.
5. Do not overcook the stew, otherwise the broth will become cloudy.
6. In most cases, stews are cooked without fat and oil. However, when serving, they can be seasoned with sour cream.

Chowder is often called a primitive soup cooked in haste. However, in reality, preparing this dish requires a precise and attentive approach. So you can prepare such a soup with extraordinary skill. However, novice housewives should not be upset: simple stew recipes will help you prepare a truly high-quality dish.

Description of the dish

Unlike ordinary soup, stew is prepared exclusively on the basis of vegetable broth. The dish itself is a strong vegetable broth. This is the first dish, which is based on vegetables and water. It is served only hot and is usually considered dietary.

A remarkable feature of the stew is that the main emphasis in this dish is on one component, and all other ingredients only emphasize its taste. By the way, the name of the stew depends on this. The most popular are potato, onion, lentil and mushroom. Vegetables that cook quickly, have a delicate structure and a bright, characteristic taste give the dish a special smell.

Cooking features

Sauerkraut, beans and beets should not be added to stews. You can use onions, garlic and parsley as spices to prepare this dietary soup. You need to salt the dish carefully: potato salt at the beginning of cooking, and lentil salt at the end.

Vegetables must be placed exclusively in boiling water, and not in cold water. All vegetables should be carefully processed before cooking. Keep in mind that the special smell, which is usually inherent in the stew, can be spoiled due to low-quality, poorly washed or improperly cleaned products.

Despite the simplicity and speed of making this soup, it requires maximum care and culinary skill. Now this dish is not particularly popular precisely because they simply do not know how to cook it correctly. Although, knowing the features of the preparation and recipe of the stew, it will be extremely easy to cope with the task.

Under no circumstances should the stew be overheated, otherwise the broth will darken and lose its pleasant aroma. Know that a well-prepared soup remains clear. This dietary dish is prepared without the use of fats and oils, which is why it is considered a healthy vegetable decoction. At the end of cooking, the stew can be supplemented with cream or sour cream, but the taste will change significantly.

Vegetable soup should be served immediately after cooking, straight from the heat, in combination with black or rye bread. But you definitely shouldn’t leave the stew for later and reheat it.

Lentil soup recipe

To prepare this delicious dish you will need:

First, cover the lentils with water and leave for a while. Meanwhile, peel and chop all the vegetables in the chowder recipe. Pour some oil into a pan and fry the onion, carrots, garlic and celery. Simmer the vegetables over low heat until half cooked. After this, add the lentils to the vegetables and fill everything with water or pre-prepared broth. Bring the broth to a boil and leave on low heat for another half hour.

Only one thing is important: do not salt the dish under any circumstances, otherwise the lentils will instantly harden. After the lentils are cooked, you can add salt and pepper to the stew to your taste. Then add some lemon juice, turmeric and zest to the soup. Add the dish with pre-ground cumin and bring it to a boil again. The finished stew needs to brew for half an hour. Finally, garnish the prepared soup with chopped herbs.

Northern stew recipe

Another hearty and extremely tasty dish that is very easy to prepare. Now you know where to get a recipe for northern chowder, which is perfect for all occasions!

Required Products

To prepare the dish you will need:

• a glass of pearl barley and the same amount of peas;
• medium bulb;
• carrot;
• celery;
• a small bunch of greenery;
• spices to taste.

By the way, the stew recipe is perfect for Lent, since it contains no meat at all.

First fill the peas and pearl barley with water. Wash the vegetables, peel and cut into large cubes. Then add water to all the ingredients and cook until fully cooked. Keep in mind that both vegetables and cereals must be well cooked. If foam appears on the surface of the soup during cooking, do not forget to remove it with a slotted spoon.

After the vegetables and grains are ready, remove the pan from the heat and let the stew brew. Add herbs and spices to the prepared soup to your taste. Northern chowder is best served hot, along with crackers and sour cream.

Soups are an important component of every person's diet. They help you feel full and restore strength. They began to cook about 400 years ago, from the time dishes appeared. However, you should not think that the cooking process was the same as it is now. The cooking method began to be used much later.

First courses began to become widespread only at the end of the 17th century. In Russian cuisine, liquid dishes were usually called stews. The name “soup” began to be used only under Peter I.

Today there are about 150 options, each of which is divided into another thousand types, and also in several variations.

They can be hot - borscht, rassolniki, solyanka, cabbage soup, with various types of meat, fish, vegetables or cereals. Cold liquid dishes are good in the summer heat and are prepared mainly with light broth, water, kvass, and fermented milk products (okroshka, kholodnik, tarator).

However, what they all have in common is that 50% is liquid, the other half is various fillings. The ingredients are a wide variety of products: vegetables, cereals, pasta, fruits, herbs, spices, meat products. It is impossible to say which one is better. Everyone chooses according to their taste, preference and even lifestyle.

On our website you will find simple and understandable recipes for soups both for every day and for the holiday table. Each dish is described step by step with a photo with a detailed set of ingredients, so even a novice housewife will understand everything.

The question that worries many women is how to prepare soup so that it is tasty, healthy, and, of course, does not harm the figure. At the same time, it is necessary that all household members like it.

We have collected a large selection of recipes: Ukrainian borscht, Georgian kharcho, with cheese and crackers, with noodles, mushrooms, various types of fish, seafood - you can’t count it all.

In order for the food to be successful, you must follow the unspoken rules:

• vegetable soups are boiled in a small volume of liquid;
• meat, especially with smoked meats, will turn out tastier if you cook them in earthenware, porcelain or enamel dishes;
• Don’t cook too much - maximum number of servings for 6 people at the rate of 200-400 ml of liquid per serving;
• spices, as well as tomato paste, are added at the very end of cooking;
• In borscht, potatoes are cut into cubes, in noodle soups - into strips.

If you are watching your weight, then you will probably like vegetarian dishes. Dietary, healthy food is prepared without frying vegetables or adding fatty meats or fish. To make it more filling, cereals or legumes are added to it, and greens are added for flavor.

Only a real housewife can prepare real Ukrainian borscht, but thanks to the detailed description, step-by-step photos and exact recipe, you can easily master this art and delight your loved ones with its rich, unique taste.

It is especially worth highlighting the first courses for children. Every mother has to rack her brains about what to cook so that her baby eats with pleasure. With us this problem will solve itself. On the pages of our website you will find pureed soups for your beloved child from 6 months. As a rule, they are prepared from vegetables, with the addition of cream or milk.

Don't be afraid to experiment, choose new recipes on our website. Your loved ones will certainly appreciate your efforts, because now even the simplest broth will become a masterpiece from the chef.

On the pages of our website you will find other, no less interesting recipes.