What kind of soup can be made without potatoes? Chicken soup with dumplings without potatoes. Products needed for cooking

A very aromatic, satisfying, but light soup with meatballs, cabbage and green peas is prepared very quickly, using available ingredients. A great solution for a weekday lunch.

minced pork, potatoes, white cabbage, frozen green peas, onions, parsley, salt, ground black pepper, vegetable oil, water

Although cheese soup with smoked sausages, potatoes and rice is not made with meat broth, it has a rich taste and wonderful aroma. Cheese soup according to this recipe is prepared quickly enough and turns out hearty and very tasty. If you don't have enough time, try making this soup.

sausages, processed cheese, potatoes, rice, carrots, onions, garlic, vegetable oil, salt, bay leaf, black peppercorns, water, parsley, croutons

Fish soup cooks much faster than soup made with meat broth - this is a big advantage of fish soups. You can prepare soup from one type of fish or from several. You can also use canned food for this purpose. Well, today we will prepare mackerel soup. This is a fairly fatty fish, so the soup will be rich. The recipe for a delicious, healthy and nutritious mackerel soup with potatoes and rice will please the most demanding gourmets.

mackerel, rice, potatoes, carrots, onions, garlic, sour cream, rosemary, lemon, sunflower oil, parsley, ground black pepper, salt, water

Soup with chicken giblets and rice will always be appropriate at the family table. This is a tasty and satisfying first course. All household members will be satisfied. This chicken soup is easy and simple to prepare.

chicken stomachs, chicken heart, chicken liver, potatoes, onions, carrots, rice, vegetable oil, parsley, dill, salt, ground black pepper...

If you love pickle, but don’t want to spend a lot of time with it, then prepare pickle with canned fish. You will love this spicy yet tender fish soup with pink salmon, pickles and rice.

canned pink salmon, potatoes, pickled cucumbers, rice, onions, carrots, garlic, tomato paste, lemon zest, vegetable oil, herbs, salt

Meatball Noodle Soup is a hearty first course that's easy to make.

minced meat, potatoes, carrots, onions, noodles, bay leaves, vegetable oil, seasoning, garlic powder, salt, water

A simple recipe for crucian fish soup. Crucian carp, like other river fish, has a lot of bones. But what a wonderful broth the river fish gives! Therefore, river fish soup turns out to be very tasty, rich, and when it hardens, it almost always gels. Fish soup with potatoes will be more satisfying.

crucian carp, potatoes, onions, carrots, sunflower oil, bay leaf, dill, parsley, salt, ground black pepper, water

Hungarian beef goulash soup is a great lunch option. The goulash soup according to this recipe is very satisfying and flavorful. Since Hungarian goulash soup is both the first and second in one, adjust the amount of liquid at your discretion.

beef, potatoes, bell peppers, carrots, tomatoes, onions, garlic, tomato paste, water, ground paprika, vegetable oil, cumin seeds, salt

Soup with beets, pork ribs and pickles is an original, beautiful and very appetizing first course. Pickled cucumbers and cucumber brine give beetroot soup an interesting taste and natural sourness. Beets and pickles go well together. Meat broth based on pork ribs makes the soup even tastier and more satisfying.

pork ribs, beets, pickled cucumbers, onions, carrots, potatoes, cucumber pickle, vegetable oil, garlic, bay leaf, black peppercorns...

Step 1: Prepare the chicken.

Step 2: Prepare the remaining ingredients.

Step 3: prepare the soup dressing.

Then add chopped carrots and parsley root to it. Let's cook everything together another 2–3 minutes until soft, as well as a light golden crust, stirring vigorously with a wooden kitchen spatula. After this, remove the dressing from the stove and put it aside for a while.

Step 4: Bring the soup to full readiness.

After this, add chopped garlic to the aromatic dish, mix everything again, cover the pan with a lid so that there are no gaps, turn off the stove and leave the first hot dish for 8–10 minutes, after which you can start tasting.

Step 5: Serve the soup without potatoes.

Together with onions, carrots and parsley root, you can stew finely chopped salad bell peppers;

In the same way, prepare soup from other cereals, for example, buckwheat, rice or wheat;

The recipe indicates an arbitrary set of spices, from what was in the bins, but you can season the soup with other spices, as well as dried herbs that are suitable for preparing the first hot dishes;

The choice of fillet is not important, it just cooks much faster than other parts of the chicken, such as thighs, drumsticks or wings;

An excellent alternative to vegetable oil is butter, it gives the finished dish a more delicate, soft taste, and dried dill and parsley - fresh greens of these herbs, which must be washed, finely chopped and sent to the pan along with the garlic.

Pea soup without potatoes is no less satisfying and aromatic than its version with the addition of potatoes.

This first dish is prepared from dried peas, and therefore requires long-term heat treatment. To minimize it, soak dried peas in boiling water for 2 hours in advance, or even better, leave overnight. During this time, the cereal will swell and absorb liquid.

Many cooks skip this step and immediately cook the peas with the addition of soda, but this secret is for experienced ones; for beginners, it is better to stick to long cooking of the cereal, since if the proportion of soda is incorrect, you can get a nasty taste - no need to take risks!

If you like to cook soups without frying, you can add chopped vegetables 5-10 minutes before the end of cooking along with herbs and garlic.

So, prepare the necessary ingredients and let's start cooking!

Rinse dried peas in water several times until the surface of the liquid stops foaming. Boil water and pour boiling water into a container in the proportion of 1 part cereal to 3 parts water. Let there be more liquid - you can drain it later. Leave the peas in boiling water for about 2 hours or more, possibly overnight.

After the specified time, you will notice that the peas have absorbed all the liquid. Rinse the cereal several more times.

Pour it into a saucepan or cauldron, add bay leaves and hot water. Place the container on the stove, bring the contents of the pan to a boil and reduce the heat to medium. Simmer for about 1.5-2 hours, checking the readiness of the peas to taste.

10 minutes before the end of cooking, peel and rinse the vegetables. Cut the onion into small cubes, chop the carrots on a fine grater. Sauté vegetable slices in vegetable oil for about 2-3 minutes until golden brown.

Transfer the roasted vegetables to the pan. If desired, you can add a little boiling water if the soup becomes thick. Add salt, ground black pepper, dried thyme, stir.

1-2 minutes before readiness, press the peeled garlic cloves into a container, add chopped herbs: dill, parsley, celery.

Pour the finished pea soup without potatoes into deep portioned plates and serve with croutons and sour cream.

Have a nice day!

Chicken soup without potatoes - there are a huge number of recipes for this dish. Cream soups, soups with homemade noodles, vegetables, all kinds of cereals, even coconut milk. The cooking options are very different, but they are all connected by an unforgettable taste and ease of preparation. We offer a small selection of recipes for this wonderful dish.

How to make chicken soup without potatoes - 15 varieties

Easy to prepare, even a novice housewife can handle it. And both adults and children will like dietary meatballs.

To make the broth a beautiful golden color, you need to add half a carrot fried in a frying pan to the water.

Ingredients:

• 0.5 kg minced chicken
• 300 grams of homemade noodles
• 1.5 liters of water
• 1 tablespoon flour
• 1 carrot
• 1 small onion
• Egg
• Herbs and spices to taste

Preparation:

The first step is to prepare the meatballs; for this you need to knead the minced meat well, add spices to taste, and form small balls with wet hands.

Thinly cut the peeled vegetables into strips.

Boil water in a saucepan and add the meatballs.

After about five minutes, when the meatballs have set, you can throw in the prepared vegetables.

When 15 minutes have passed, add noodles to our soup and wait another five minutes.

Carefully add the egg, beaten with salt and flour, into the soup in a thin stream, stirring constantly.

After two minutes you can turn it off.

Add finely chopped greens.

This soup is very light on the stomach, so it can be included in the children's menu.

It is better to cook it in the second water, first draining the first broth immediately after boiling.

Ingredients:

• Chicken fillet 2 pcs.
• Grated ginger 1 hour. spoon
• Pasta 300g.
• Frozen vegetables
• Greenery
• Lime juice
• Chilli
• Soy sauce

Preparation:

In pre-cooked boiling chicken broth, add some durum wheat pasta and cook for no more than nine minutes.

Fry the chicken fillet cut into small pieces in a preheated frying pan.

When the meat turns white, add soy sauce and let it evaporate.

Then pour the finished meat into the broth with pasta.

Five minutes after boiling, add frozen vegetables.

The soup is ready.

When serving to an adult, you can add a little ginger and chili pepper to the bottom of the plate.

It is also called “Avgolemono”, the soup has a very delicate, delicate taste and creamy texture. Serve the dish with fresh herbs and lemon slices.

To increase the amount of juice in a lemon, you need to roll it on the table and press on it with such force that its shape is slightly deformed. The membranes in its pulp will rupture, and the juice will be easier to squeeze out.

Ingredients:

• Chicken broth 1.5 liters
• Chicken fillet 400 grams
• Long grain rice 1/3 cup
• Olive oil 2 tbsp. spoons
• Eggs 3 pcs.
• Parsley

Preparation:

Cut the chicken fillet into small cubes and boil.

Peel the onion, chop finely, and fry a little in hot vegetable oil.

Place the washed rice into the boiling broth. Cook until done.

Remove the zest from the lemon, then squeeze out the juice.

Beat the eggs until thick foam forms and gradually add the zest and lemon juice.

Add the resulting mixture into the soup in a thin stream and remove from heat, stirring continuously.

Avgolemono soup is ready.

This soup will be good on cold winter evenings. It is very nutritious and satisfying, which is why many will like it.

When soaking beans, you need to add a pinch of soda to the water, then the beans will boil faster, but before pouring fresh water, they must be thoroughly rinsed.

Ingredients:

• Chicken fillet 500grams
• White beans 200grams
• Champignons 400grams
• Onions 100grams
• Salt, spices

Preparation:

Soak the beans in cold water for 8-12 hours. Fill with fresh water and cook over low heat for about 40 minutes. While the beans are cooking, wash the chicken fillet and cut into small cubes. Finely chop the onion. We clean the champignons and cut them into thin slices.

When the beans are ready, pour the chicken fillet into them and cook for another 10-15 minutes. Then add onions and champignons, spices to taste, and boil for 10 minutes. Ready.

It may be considered to have originated from England, but the addition of spices and basmati rice gave it an Asian twist. If desired, you can thicken the soup more by adding more rice and meat removed from the bones.

Cooked chicken broth can be stored in the refrigerator in an airtight container for 3-4 days.

Ingredients:

• Peeled pumpkin 350 grams
• 15 ml vegetable oil
• 25 grams butter
• 6 boxes of cardamom
• 2 white leeks
• 115 grams soaked basmati rice
• 350 ml milk
• Salt pepper
• For the broth you need to take:
• Half a chicken
• 1 onion
• 2 carrots
• Sweet pea
• Bay leaf
• Celery
• 1 liter of water

Preparation:

First, cook the broth: place all the ingredients in a saucepan, and after boiling, simmer over low heat for one hour.

In a separate pan, heat the oil mixture and fry the cardamom in it for 3-4 minutes.

Add the chopped pumpkin and leek, cover and simmer for about five minutes until the pumpkin is soft, remember to stir.

Strain the finished broth and add about 600 ml to the vegetables. Cook for 15 minutes until the pumpkin is done.

Add 300 ml of water to the remaining broth and pour previously soaked rice into it.

Add spices to taste and cook until done.

Remove the cardamom pods from the soup and blend it with a blender until smooth.

Pour everything back into a clean pan, add milk, rice, meat. Boil. Serve with grain bread.

For those who are on a diet and want to lose weight, this soup should come first. Fragrant, with spicy spices, this soup will appeal to everyone, both those who watch their figure and those who do not like to stand in the kitchen for a long time.

Ingredients:

• Chicken breast
• Celery
• Carrot
• Zucchini
• Bell pepper
• Cabbage, whichever one you prefer, either cabbage or cauliflower
• Allspice

Preparation:

Place the breasts in cold water and let them boil. At this time, fry the onion in a frying pan sprinkled with oil.

Cook until golden brown. Then add grated carrots to the onions.

Add finely chopped vegetables to the broth: celery, cabbage, zucchini, pepper and fried onions and carrots.

Let it simmer for about 5 minutes. Then take out the chicken meat and cut it into small slices, add them back to the soup.

Salt, pepper, you can add herbs to taste.

This recipe combines European and Oriental cooking styles. Topped off with crispy shallots at the end.

Ingredients:

• 40 gr. butter
• 1 chopped onion
• 2 cloves garlic, finely chopped
• 2 tsp. green thai curry paste
• 2.5 cm minced ginger root
• 0.5 tsp. turmeric
• 400 ml. coconut milk
• 500 ml. chicken broth
• 2 kaffir lime leaves
• 1 stalk lemongrass
• 8 skinless, boneless chicken thighs
• 350 gr. coarsely chopped spinach
• 2 tsp. Thai fish sauce
• 2 tbsp. l. lemon juice
• 30 ml. vegetable oil
• 2 shallots, thinly sliced

Preparation:

Add garlic, onion and ginger to a large pan of melted hot butter.

Cook for 4-5 minutes until soft. Add curry paste, turmeric and cook for another 2-3 minutes, stirring constantly.

Pour in 2/3 coconut milk and boil. Add broth, lime leaves, lemongrass and chicken.

Cover with a lid and simmer until the meat is cooked.

Remove the meat with a slotted spoon and set aside to cool. Place the spinach and remaining coconut milk into the pan and let it boil.

Using a blender, puree the mixture until smooth. Add pieces of meat, fish sauce and lemon juice.

Cut the shallots into thin slices and fry until crispy.

Place the finished soup in a plate and garnish with fried shallots.

You will surprise all your guests with this soup, and they will ask for more.

Ingredients:

• 4 chicken legs
• 1 tbsp. pearl barley
• 400 gr. canned black beans
• 800 gr. chopped canned tomatoes
• 1.5 tbsp. frozen corn
• 1 onion
• 2 tsp. cumin
• 1 hour l. chili powder
• 1 tsp. dried oregano

Preparation:

Finely chop the onion and place it in a pan with heated sunflower oil.

Fry the onion until soft, add cumin and chili and keep on fire for 30 seconds.

Place soaked pearl barley and chicken into the pan.

Pour in 1.5 liters of cold water, bring to a boil and skim off the foam.

Then you need to add chopped tomatoes and oregano. When the meat is ready, it should be pulled out and separated from the bones.

Then return it back to the pan and add more corn.

Let it boil and you are ready to serve!

The cooking recipe is the simplest and most uncomplicated, but by adding various ingredients or spices, you can get a huge palette of taste.

You can diversify this soup by adding celery, carrots, and cauliflower. And instead of meat you can put chicken meatballs.

Ingredients:

• Pumpkin 500g.
• Chicken broth 500 ml.
• Boiled chicken meat
• 1 onion
• 1.5 tbsp. l. butter
• Curry powder

Preparation:

In a thick-bottomed saucepan, heat half the oil and fry the chopped onion in it until golden brown, add the remaining oil and add curry.

Then add the pumpkin cut into small pieces, pour in the broth and add 1 tbsp. water.

After boiling, cook over low heat for 20 minutes. Puree with a blender, add chopped chicken and bring to a boil.

Remove the finished soup from the heat. When serving, garnish with toasted pumpkin seeds.

Chicken Enchilada Soup

It is impossible to imagine Spain in the summer without this traditional soup. I am very pleased with its ease of preparation, and the result is delicious. Having prepared it at least once, it will appear on your tables very often.

Ingredients:

• 300gr. chicken breast
• 1 can canned white beans
• 1 can canned red beans
• 150 gr. Luke
• 300 gr. tomato
• 2.5 l. chicken broth
• 2 cloves garlic
• 2 tbsp. l. flour
• 2 tbsp. l. tomato paste
• 4 tbsp. l. vegetable oil
• 2 tbsp. flour
• Oregano, cumin

Preparation:

First, prepare the sauce: pour vegetable oil into a heated frying pan, once it’s heated, add flour and sauté, and add spices such as cumin, garlic and oregano. Then add tomato paste and fill the mixture with 300 ml of broth.

In a separate pan, fry the onion in vegetable oil, then add the tomatoes there.

After the tomatoes have released their juice, add the beans, the prepared sauce and the chopped chicken fillet.

Pour in the remaining broth and let it simmer for 3-4 hours.

Fragrant and satisfying with fluffy, tender dumplings, chicken soup is perfect for lunch for the whole family.

Ingredients:

• Chicken legs 500g.
• Bow 1pc
• Carrot 1 pc.
• Egg 1 pc.
• Flour 150 gr.
• Milk 50 ml.

Preparation:

Place the chicken in cold water and cook until done.

Fry chopped onions and carrots and add to the prepared broth. Boil.

Prepare the dumplings. Take an egg, beat it, add salt and mix with milk.

Gradually add flour. Place dumplings into the boiling soup with a teaspoon.

Bring to taste and cook for another 5 minutes. When serving, decorate with herbs.

Soups are usually prepared clear or pureed. But this recipe is a cross between regular soup and puree soup. The dish turns out tender.

Ingredients:

• Chicken drumstick 400g.
• Carrot 1 pc.
• Onion 1 pc.
• Zucchini 1 pc.
• Cream 100 ml
• Champignon 150g.
• Celery root 1 pc.
• Salt and pepper to taste.

Preparation:

First, cook chicken broth, then add chopped vegetables and cook until tender. The meat is removed and the vegetables are blended. Fry the onion and champignons in vegetable oil and add to the puree. Then we cut the meat into pieces and send it there. Finally, add the cream and let it boil. The soup is ready.

Tender, fragrant chicken soup with mushrooms. It is preferable to add wild mushrooms to the soup; they add a richer taste to the dish. But if you don’t have it, you can add champignons.

If you freeze the mushrooms first, they will be more flavorful.

Ingredients:

• Chicken fillet 200 gr.
• Onion 1 pc.
• Buckwheat 50 gr.
• Mushrooms 200 gr.
• Carrot 1 pc.
• Spices to taste.

Preparation:

Boil the chopped chicken fillet in a saucepan with two liters of water.

Fry the mushrooms in a frying pan and add them to the broth.

Cut the carrots and onions into small pieces and fry until tender.

Boil everything for 10 minutes. Then add the washed buckwheat, add spices and simmer over low heat for about half an hour.

This is a great soup for family dinners.

Royal chicken soup is a variation of the famous French soup with Adyghe seasonings and spices from chef Joseph Kvantaliani!

Ingredients:

• Chicken fillet 500 gr.
• Chicken broth 250 ml.
• Ghee butter 50g.
• Dry mixture “Chips” 50 gr.
• Adyghe salt 5 gr.
• White pepper 1 gr.
• Milk 50 ml.
• Boiled egg yolks 2 pcs.
• Greens to taste

Preparation:

Heat the frying pan over high heat, add melted butter, and lay out the chopped chicken fillet.

Fry a little, add Adyghe salt, dry mixture “Shchips”, mix thoroughly and fill with chicken broth.

The ratio of the dry mixture of “Chips” and broth can control the thickness of the dish.

Increase the heat and add the egg yolks, ground on a fine sieve. Let's add tenderness to our soup by pouring milk into it.

Stir and season with fresh herbs. Before serving, add crackers and olive oil.

This soup will please any gourmet.

Ingredients:

• Dry white wine 60 ml.
• Dried mushrooms 250 gr.
• Chicken fillet 300 gr.
• Vegetable oil
• Carrots 3 pcs.
• Lemon 1 pc.
• Salt pepper
• Spinach 100 gr.
• Garlic 2 cloves
• Celery 2 stalks
• Dry thyme 1 tsp.
• Dry oregano 1 tsp.
• Pearl barley 100 gr.

Preparation:

Chop the onion, cut the carrots into rounds, and fry in vegetable oil.

Add garlic and pre-soaked mushrooms to them. Boil the chicken fillet, cut it and put it in a frying pan.

Add lemon juice, dry wine and a little water in which the mushrooms were soaked.

Season the soup dressing with thyme and simmer over low heat for 10 minutes.

Add the soaked pearl barley to the chicken broth, add the mushroom water, and add lemon slices.

Spread the dressing and add the spinach. Boil and you can serve!