Carcass, Hodgepod and Vinegar: Step-by-step recipes for delicious soup for kids

Children have every right to dislike soup. And, of course, boiled carrots floated there, and even this disgusting onion said, “Fu, be!” But we know 5 soups that adults love, and kids will definitely love them. Especially if you eat together.

What is soup? This food warms us, fills us with joy and makes us kind. And so, in the fall, even the most ardent opponents of salt and borscht should dream of a hot plate.

The most delicious soup, of course, has a grandma, but you can at least try to be perfect. And we will help you.

1. Pea soup

In the ideal world, pea soup can only be boiled in meat broth and generously filled with smoked meats. But it can be difficult for a child and even a teenager. And without smoked meat, it is tasteless for adults.

what to do? Prepare pea soup according to our recipe. You’ll be amazed – even fans of shark and ribs will love it.

If someone does not cook pea soup, I am sure it is long and difficult, we are in a hurry to enjoy: this is the simplest soup on earth. Seriously!

1. Boil the chicken broth and prepare the peas and vegetables. Wash the chicken breasts, cover with cold water and send it to the oven. After 20-30 minutes, as soon as the chicken breast is cooked, take it out of the pan and divide it into pieces. In the same way, wash the peas thoroughly – preferably 2-3 times under cold water. And fill it in a bowl with boiling water – so it swells quickly. Cut the onion and carrot, cut the onion into small cubes, and spread the carrots over the beans.
2. Boil the peas and boil the vegetables. When the chicken soup is ready, send all the peas to it and fry over low heat. Don’t forget to slide off the bubble. Grease a small amount of onion and carrot in vegetable oil until soft. After half an hour – forty minutes, you can send the dressing to the soup. Add salt, pepper and parsley and spices to taste. Cover with a lid and leave to taste. At the exit you will find a refined soup – thick, fragrant and pleasantly textured.
3. Make sausage and bacon roast and croutons. Even children who do not like soups are happy to eat crackers and sausages. To make croutons, we cut the bread into cubes, cover the baking sheet with parchment paper, pour over the breadcrumbs, sprinkle with sunflower oil and add the fragrant herbs, crushed or dried garlic and salt. And place in preheated oven to 150-180 degrees (in convection mode). After 5-10 minutes, the crackers will be ready. Cut the meat into pieces and fry in a dry pan until golden brown. We turn it into a bowl and cook the dishes in the same pot (you can immediately cut them into circles, or you can do them after frying).
4. Pour the soup into bowls and serve in bottles. The most important moment: we pour beautiful yellow-orange pea soup into bowls (get that favorite set for this occasion!). And on the table we put bowls of bok choy, fried dishes, chicken pieces and crackers. And let everyone add to the soup what they like (and like). You can also cut the plants well. Curly parsley looks especially good – then your soup will take a little German flavor.

---

2. Soup with meatballs

The most “kids” soup in our selection. But adults also love it, especially if the meatballs in it are not easy but secret.

An hour is enough to cook a classic soup with meatballs. Judge for yourself.

1. Prepare boiled meat and vegetables. We put a pot of water on the fire. Meanwhile, peel the potatoes, onions and carrots. Cut the potatoes into cubes, the onion into small cubes, three carrots into thin slices. Add salt, pepper and spices to taste.
2. Create meatballs and grease the vegetables. When the water boils, season with salt and a teaspoon. We begin to shape small meatballs. It is best to wash the spoon and hands with cold water. We send meatballs to the water. When the base of the soup is boiling again, heat the carrots and onions in a saucepan with vegetable oil. Make sure it does not burn.
3. Fill the soup with potatoes and vegetables. When the soup boils again, we send the prepared potatoes inside, and after 10-15 minutes – onions with carrots. Pepper, place spice leaves and spices to taste, cover with lid. After 15 minutes, the soup will be ready.

---

3. Beef with rice

According to ancient recipes, carnation takes a long time to prepare. A soup should be cooked for 1.5 hours. But this delicious soup, which is spread in the house, is worth it. It is also much sweeter when consumed in the form of soups. And so it is better not to eat immediately, but the next day after cooking.

1. Boil the soup and prepare the meat. Wash the meat thoroughly, cut into 4-5 parts and fill with clean water: 2-3 liters will suffice. Bake on low heat for 1.5 hours. Remove the meat, separate from the bones, pour in a tablespoon and leave for a while. Strain the soup, pour into a saucepan and return to the heat.
2. Prepare rice and vegetables. Wash the rice and send it to a boiling biscuit. Add meat and tomato paste to it. Peel the onion, grate it well and fry in vegetable oil until soft. Add flour and cook for another 5 minutes. Send to soup.
3. Wear a scented dress with herbs and spices. Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice. Grind the walnuts in a blender. Wash, dry and cut the leaves. First add the parsley root to the soup, then the walnuts and pomegranate juice (if any) and then the hops-sunny spices. Close the lid and let it drain for 5-10 minutes. Do not forget the salt to taste.
4. Grease the soup and set aside to drain. Mix celandro and basil with garlic and hot pepper. Remove the carcass from the heat, add a fragrant cloth and cover the pan with a towel for at least 10-15 minutes.

Some kids do not like greens, garlic, and in fact not everyone tolerates spices. Therefore, the last paragraph is more intended for adults. But there is no harm in letting your child try the carcass out of your box!

---

4. Solianka

Thick, rich, perfect soup, which is great for regaining strength after a hard week of work. There are so many recipes for hodgepodge, and we recommend you try homemade hoodpot according to the ancient recipe: with potatoes and sausage.

1. Prepare vegetables and meat products. Solyanka, of course, is better to cook in broth, but if you do not have time for this, do not despair. Send a pot of water to the fire, while you prepare the ingredients yourself. Wash beef and chicken and cut into pieces, and the plates into circles. Peel the potatoes and onions. Cut the potatoes into cubes, and cut the onion into thin slices or if you do not like the “bush” in the soup. Cut canned pumpkins into cubes.
2. Prepare a frying pan for the soup. Dip the onion in the vegetable oil for 3-5 minutes. First, add the meat to the pan, then add the chicken and then the plates. Lighten it for another 10 minutes. Pour in tomato paste and add pepper. Cover with a lid – let everything cook a little.
3. Top soup with potato and meat mixture. When the water boils, add salt and potatoes. And after 10 minutes, grease the soup with meatballs. Pepper and bay leaf – as an alternative. Bake on low heat for 20-25 minutes, then add the olives. If you like the bitterness in the soup, you can pour a little bran out of the pumpkin. Remember: Pumpkins should be really salty but not greasy, otherwise the soup will taste like vinegar.
4. Serve the soup well. Pour the hopscotch into bowls, add a slice of lemon to each, and drizzle with sour cream and croutons over borodino bread, serving separately.

---

5. Bell

Pearl barley is not respected by most of us and is completely undesirable. But when it comes to picking, everything changes. This delicious soup with vinegar is a kindergarten greeting. And if you do everything right, the picker will be on your family’s regular menu for a long time to come. And the real secret of the pickle is that you pour a little brine from the cucumber into the soup.

1. Boil barley and prepare vegetables. The easiest way to save time is to cook barley in bags. It is very fast, and the grain will certainly come out crumbly. In the meantime, the barley in the bags is boiled in a liter of salt water (follow the instructions on the package, and you will surely succeed), peel the potatoes, onions and carrots. Cut the potatoes into cubes, the onion into small cubes, and spread the carrots over the beans.
2. Boil the soup and grease it with potatoes and beans. If you prefer meat broth, then a boneless beef soup is ideal for the picker. But you can make vinegar with chicken. To do this, cut the breast leaf into pieces, heat the vegetable oil in a saucepan, chop the chicken pieces and pour water into a freshly boiled pot. This greatly reduces the cooking time. Grease the salt and pepper with potatoes and barley. Boil for 20-30 minutes.
3. Spread the onion with the carrots and add to the soup. Boil the onion in a saucepan over medium heat for 5 minutes, then add the carrots. Cook for another 5-10 minutes and add pepper. After 10 minutes, the dressing is ready to be sent to the soup. Add pepper, birch leaf and leave on low heat for another 5-10 minutes.
4. Present to the table. Wash the parsley and dill, dry and finely chop. Pour the vinegar over the plates and serve, garnish with greens.

And this weekend will be overjoyed and the whole family will be gathered at the table – no matter what everyone’s food preferences are!

Cover photo: Shutterstock / Ratov Maxim