Italian soup - recipes of varying complexity and secrets. Delicious, fragrant and rich Italian soups in your kitchen

Italian soup - recipes of varying complexity and secrets. Delicious, fragrant and rich Italian soups in your kitchen

All over the world recognize that Italian dishes are extremely tasty.

The cuisine of Italy is diverse and interesting. Often for the preparation of a dish does not require complex products and overwork.

But recipes for Italian soups are quite original and very different from simple and familiar pizzas, pastas and other dishes. If you like to experiment in the kitchen, and if you are interested in unusual combinations of ingredients, then the recipes of Italian soups will definitely appeal to you.

Italian Soup - General Cooking Principles

The main ingredients of Italian soups are tomatoes, garlic, pepper, olive oil, celery, potatoes, asparagus, herbs, cheeses. Seafood, meat and mushrooms are also very popular.

Cheese is often accompanied by almost all Italian dishes, mainly use Parmesan cheese, mozzarella, but there are many recipes for soups, where cream cheese is taken as a basis.

Sunflower oil in Italy is not used, only olive. If not, then use pork fat. But since we do not live in Italy, you can make a little relief and replace olive oil with any vegetable, but only high spin.

Tomatoes are also an integral part of Italian soups. For the preparation of the first dishes choose ripe fleshy varieties.

If you decide to cook an Italian soup at home, you should take care of the spices. Commonly used such as cumin, oregano, sage, basil, rosemary, marjoram.

1. Italian Minestrone Soup


• 100 grams of cauliflower;

• one third of daikon;

• a floor of a head of a red onion;

• one potato;

• one third of celery root;

• Shallot onion head floor;

• one zucchini;

• half red bell pepper;

• one carrot;

• half yellow bell pepper;

• six cherry tomatoes;

• two stalks of white asparagus;

• salt;

• two stems of green asparagus;

• two celery stalks;

• five sprigs of dill;

• 30 ml of olive oil;

• five to six green onion feathers;

• 10 grams of thyme;

• two cloves of garlic; • leaves of laurel;

• 15-20 basil leaves.

Cooking Method:

1. Thoroughly peel daikon, carrot, potato, celery root, red onion and shallot.

2. From cauliflower blossoms, cut off the tops and discard the roots.

3. Rinse the zucchini, cut off the sides with a thickness of 7-8 mm from all sides, no fruit pulp is needed for this dish.

4. Peppers clean from seeds and stems.

5. All prepared ingredients, except cauliflower, cut into small cubes of the same size.

6. Cut the white and green asparagus into 5 mm thick oval rings.

7. Chop green onions with thin rings.

8. Cut the cherry in four pieces.

9. In a large saucepan, pour a tablespoon of olive oil, put the red onion and shallot, fry until transparent.

10. Add carrots, potatoes, celery stalks, lightly salted, fry for five minutes.

11. Throw a couple of bay leaves and celery roots.

12. Pour in water or vegetable broth so that the liquid slightly covers the vegetables.

13. After three minutes of cooking, add thyme and daikon to the Italian soup. If necessary add some more broth.

14. Boil the cauliflower in a separate saucepan, drain the water.

15. Dip the peppers for a minute or two in boiling water so that the vegetables do not stain the soup and give them a specific bitterness.

16. Put pepper and cauliflower, zucchini and asparagus in the soup. Thyme remove from the broth, and in the vegetables themselves refill water.

17. Cook, stirring ten minutes.

18. Add tomatoes, green onions and literally in a couple of minutes garlic.

19. Salt the soup to taste, just before removing from the heat, pour in one spoonful of olive oil, and remove the bay leaf and garlic from the broth.

20. Serve Italian Minestrone soup, garnished with fresh basil leaves and sprinkled with chopped dill.

2. Italian Tomato Soup with Seafood


• five large fleshy tomatoes;

• small red onion;

• one red bell pepper;

• basil leaves;

• small carrots;

• 35 ml of olive oil;

• 50 ml of balsamic vinegar;

• salt;

• 20-30 ml of red tabasco sauce; • pinch of nutmeg;

• black pepper;

• 20-30 grams of a mixture of Italian herbs;

• half a sheet of chili;

• kilogram of tomatoes in their own juice;

• kilogram of peeled king prawns;

• 200 ml of white wine;

• 8-10 mussels;

• garlic clove;

• 100 grams of grana padano cheese.

Cooking Method:

1. Dice the blanched tomatoes.

2. Pepper, rinse, remove the membranes and seeds, cut into small squares.

3. Chop onion, carrot and garlic.

4. Fry the vegetables in a small amount of olive oil until cooked.

5. Transfer the finished vegetables to the bowl of a blender or food processor, add basil leaves, canned tomatoes, Italian herbs, Tabasco, vinegar, salt, nutmeg, pepper, wine, Italian herbs and hot peppers. Grind all the ingredients to a puree state.

6. Pour the vegetable puree in a saucepan or thick-walled pot, stew on low heat for ten minutes.

7. Pour olive oil into the pan, put the shrimps and mussels, fry them for five minutes, adding some Italian herbs to the flavor.

8. Pour tomato Italian soup into plates, add fried mussels and shrimps to each serving. Sprinkle over the coarsely grated cheese and lightly sprinkle with balsamic vinegar.

3. Italian Mushroom Cappuccino Soup


• 400 grams of white mushrooms;

• black pepper;

• salt;

• four cloves of garlic;

• 50-70 grams of butter;

• 5 grams of nutmeg;

• several parsley branches;

• 100-130 ml of cream;

• 500 ml chicken broth.

Cooking Method:

1. Separate a couple of large specimens from the bulk of the mushrooms, cut them into two or four parts and fry separately from the rest of the ingredients until golden. Put the blank aside.

2. The remaining white mushrooms finely chop and fry in butter, adding chopped parsley and garlic, to an appealing brown crust.

3. Pour in the broth, add salt and pepper, cook for fifteen minutes.

4. Grind the flavored soup with an immersion blender until smooth.

5. In another saucepan, heat, but do not bring to a boil, cream. Beat them with a whisk, adding some nutmeg. 6. Pour the mushroom soup, then the whipped cream into the soup plate, place two or three pieces of fried white mushrooms in the center of the culinary composition.

4. Cheese Italian cream soup with spices


• two processed cheese;

• four potatoes;

• carrot;

• onion;

• salt, pepper red and black;

• pinch of turmeric, coriander, nutmeg;

• 40 ml of olive oil;

• dried parsley;

• A spoon of mustard seeds.

Cooking Method:

1. Pour into the pan two liters of water, put the potatoes.

2. After the water starts to boil, add the cheese, diced, and the onion and carrots, sautéed to the olive oil in olive oil.

3. As soon as the potatoes are cooked, add salt to the soup, all the spices and herbs.

4. Stir, whisk the soup with an immersion blender.

5. Serve hot.

5. Italian soup with pasta and pesto


• 200 grams of chicken fillet;

• two liters of vegetable broth;

• four cloves of garlic;

• white onions;

• 30 grams of peeled pine nuts;

• one bunch of basil and parsley;

• 150 ml of olive oil;

• 200 grams of pasta;

• 20 ml of balsamic vinegar.

Cooking Method:

1. Heat olive oil in a large sauté pan, lay out half rings of white onion, pour balsamic vinegar in a couple of minutes, fry until soft.

2. Add the washed and chopped fillets.

3. Fry first over high heat to make the chicken blush, then reduce the fire, cover the saucepan, stew for ten minutes until the meat is ready.

4. Pour in the broth, bring it to a boil, then put the pasta. Boil products until ready.

5. Pour half a glass of olive oil into the bowl of the blender, add thoroughly washed parsley and dill leaves, add the peeled garlic and pine nuts. Beat at low speed, the sauce should not turn into a puree, just chop all the ingredients slightly.

6. Put ready-made Italian soup in plates, generously fill the first dish with ready-made flavored pesto sauce.

6. Italian Spinach Soup with Cheese Meatballs


• 350 grams of ground beef; • liter of meat broth;

• two eggs;

• salt pepper;

• 100 grams of parmesan;

• 300 grams of spinach;

• 50-60 grams of white bread;

• 50 ml of milk.

Cooking Method:

1. Soak white bread in milk, chop it, mix with minced meat, one egg and grated cheese.

2. Thoroughly knead the mass, make small neat meatballs.

3. Put the cheese meats in your boiling broth, after fifteen minutes of cooking, add the thoroughly washed spinach leaves, salt and pepper.

4. Beat the second egg with a small amount of milk, stirring with a whisk, fry in a hot frying pan. You should have delicious egg balls.

5. Add the egg to the boiling soup, mix.

6. Remove the pan from the heat, leave the Italian soup for ten minutes before serving.

7. Italian Sausage Soup


• 800 grams of canned tomatoes;

• half a kilo sausage;

• liter of chicken broth;

• two small bulbs;

• 150 grams of small pasta;

• jar of canned white beans;

• two cloves of garlic;

• 15 ml of olive oil.

Cooking Method:

1. Slice the sausages and fry to a blush in olive oil, put the finished sausages in a plate.

2. In butter, where sausages were fried, fry finely chopped onion and chopped garlic until soft.

3. Add canned tomatoes, previously crushed them with a fork.

4. Pour in the broth, boil for twenty-five minutes after boiling.

5. Separately boil the pasta.

6. Put fried sausages, canned beans and ready-to-eat pasta in Italian soup, stew for two minutes.

7. Serve immediately after cooking, the finished dish can be sprinkled with parmesan.

8. Italian fish soup with curry and saffron


• one red mullet;

• one sardine;

• 100 grams of celery root;

• two tomatoes;

• two bows;

• ten mussels;

• 10 grams of curry;

• 60 ml of vegetable oil;

• 100 ml of dry white wine;

• 800 ml of fish broth;

• 150 grams of fillet of any lean white fish;

• salt;

• 50 ml of lemon juice;

• ground pepper;

• 20 grams of sugar;

• pinch of saffron;

• 20 grams of vodka;

• a small piece of ginger root. Cooking Method:

1. Thoroughly rinse the fish in cold water. Sardine cut into slices, clean the red mullet from the bones.

2. Cut the fish fillets into large chunks and drizzle with lemon juice.

3. Fry all the fish until golden in oil for five minutes, set aside the pan to the side.

4. Rinse the mussels, remove the flesh, and throw out the shells.

5. All vegetables that are part of the Italian soup, celery and ginger peel, chop and fry in vegetable oil. Add curry, mussels, broth and wine, stir, simmer for ten minutes.

6. Grind all the ingredients in a blender soup, add sugar, salt, saffron and pepper.

7. Bring the fragrant mass to a boil, pour in the vodka, mix.

8. Put a small amount of fried fish in portion plates, fill all with soup.

Italian Soup - Tricks and Tips

• For the preparation of mushroom cappuccino, you can take as fresh porcini mushrooms, as well as frozen or dried. If you use dried mushrooms, you will need only 100 grams - they should be soaked in cool water for two hours before cooking.

• Tomatoes are used in many recipes; usually, skin should be removed from them. Make it easy and simple, if you first put the vegetables for two minutes in boiling water, and then immediately in ice water.

• Italian soups use pasta made from durum wheat only.

• When cooking Italian dishes, be careful with the salt, many soups already contain ingredients that contain a large amount of salt, so there is a chance to overdo it with this ingredient. It is best to salt the dish in the final stages of cooking.

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