Soups

Classic Soups: Familiar Flavors That Never Get Old

Classic soups are my foundation. I prepare them when I want something familiar, reliable, and time-tested. For example, chicken noodle soup – simple but delicious, warming, and perfect for a family lunch. I always use a whole chicken or thighs, simmer it over low heat for at least an hour, add a whole onion, carrot, bay leaf, and a few peppercorns. At the very end – homemade noodles or vermicelli, and a bit of fresh herbs. Everyone loves this soup – both kids and adults. And then there’s borscht – a dish I cook with special pride. I use two types of cabbage, sauté the beetroot separately, add a spoon of tomato paste and a few drops of vinegar to preserve the color. My borscht is always thick, with beans or meat, and I serve it with sour cream and black bread. Classic soups are a culinary stronghold, something to return to again and again. Although I love to experiment, these dishes remain staples in my menu. They don’t need explanation – their taste is familiar from childhood and always welcome.

Vegetable Soups: Light, Nourishing, and Versatile

Vegetable soups are a real lifesaver when I want something light yet satisfying. I often cook them on weekdays, especially when I’m trying to lighten up after a generous weekend. I mostly use seasonal vegetables: zucchini, cauliflower, broccoli, carrots, leek. I enjoy combining the tenderness of zucchini with the vibrant taste of celery and a bit of hot pepper. To make the soup more filling, I sometimes add bulgur, lentils, or small pasta. I purée some of the vegetables for a creamy texture and leave the rest in chunks for a more interesting bite. I especially love spinach or sorrel-based soups – they’re rich in iron, have a refreshing taste, and cook very quickly. I also recommend vegetable soup with added cream or plant-based milk – it turns out soft, delicate, and pleasantly smooth. I always cook these soups in vegetable broth, and when serving, I add greens, a drop of cold-pressed oil, or a little cheese. It’s a great option for kids, for those on a diet, or simply looking for a light and tasty dinner. Vegetable soups in my kitchen are all about freedom, simplicity, and natural benefits.

Meat Soups: Hearty and Flavorful Without Compromise

I make meat soups when I need to feed the whole family something truly hearty. They provide energy, keep you full for a long time, and are especially suitable during the colder months. My favorites are beef and buckwheat soup, pea soup with smoked ribs, and turkey meatball soup. I always start by making the broth – using meat on the bone, adding carrots, unpeeled onion, celery, peppercorns, and bay leaf. I simmer it slowly for at least two hours, skimming the foam, until the broth becomes clear and aromatic. Then I add chopped vegetables, grains, or pasta – depending on the recipe. I often add herbs, a bit of garlic, or spices to the meatballs to keep them juicy and flavorful. In pea soup, the key is soaking the peas in advance so they cook through properly. For a deeper flavor, I add smoked paprika or dried mushrooms. Meat soups are culinary confidence: I know everyone’s full and happy, and nothing will go to waste. I make them in large portions – for several days, as they taste even better the next day. They are the backbone of my cold-season diet.

Purée Soups: Softness, Balance, and Modern Taste

When I want elegance without much effort, I make purée soups. They’re great for a cozy dinner, to take to work, or to serve to guests. The base is always well-cooked vegetables: pumpkin, cauliflower, carrots, broccoli, potatoes. I often use roasted vegetables – this gives a deeper flavor. After roasting or stewing, I blend everything, add a bit of broth or cream, and adjust the texture. For mushroom purée soups, I always sauté the mushrooms separately with onions, adding a little butter and nutmeg. For serving, I use croutons, sunflower or pumpkin seeds, herbs, and a drop of oil. This gives the soup a refined look and a finished touch. Purée soups are convenient because you can adapt the ingredients to your mood: for a richer taste – add cheese; for a lighter one – swap cream for broth. Kids love them, and they’re perfect for those who don’t like vegetable chunks. These soups show how simple ingredients can become a sophisticated dish.

Seasonal Soups: The Rhythm of Nature in Your Bowl

I always prepare soups according to the season because the tastiest dishes are made from what’s available right now. In summer, I cook cold soups: okroshka with kefir and mustard, gazpacho with tomatoes and peppers, cold beetroot soup with egg and cucumber. In the heat, these dishes keep you hydrated, are easy to digest, and require little cooking. Autumn brings soups with pumpkin, carrots, beans, and root vegetables – deep in flavor, slightly sweet, and incredibly aromatic. In winter – thick, hearty soups: with meat, sauerkraut, grains, mushrooms. I enjoy making kapusniak, liver soup, or soups with pork ribs. In spring – light green soups with sorrel, spinach, young nettles, or asparagus. I add boiled egg, herbs, and a bit of sour cream – and you have real spring in a bowl. Seasonality isn’t a limitation but an inspiration: I follow a simple principle – whatever is fresh at the market today goes into the soup. That way, every dish has its own character, aroma, and value in its perfect season.