Autumn Lunch: 3 Hearty Soups for Comfort and Warmth 0 4

Dumpling Soup

Dumplings make this soup filling, while fresh herbs add brightness and aroma.

Ingredients:

1.5 l of hearty chicken broth; 300 g of chicken breast or thigh; 1 carrot; 1 onion; 1 potato; 1 tbsp of vegetable oil; bunch of herbs; salt, pepper to taste.

For the dumplings:

1 egg; 100 g of flour; 2 tbsp of sour cream; pinch of salt.

How to prepare

Cut the meat into small pieces and boil in the broth until cooked. Dice the peeled carrot and potato, and sauté them with the chopped onion in vegetable oil until golden brown. Add the vegetables to the broth and let it cook for 10 minutes.

To make the dumplings, beat the egg with a pinch of salt and sour cream in a bowl. Gradually add the flour and knead a soft dough. Form small balls and drop them into the boiling soup. After 5–7 minutes, when the dumplings float to the surface, remove the pot from the heat.

Add spices and finely chopped herbs to the finished soup. Serve with toasted bread spread with garlic.

Lasagna Soup

If you love Italian cuisine and culinary experiments, be sure to make this dish. The aromatic soup can even be served at a festive table.

Ingredients:

1 l of chicken or vegetable broth; 300 g of chicken or beef mince; 1 onion; 1 carrot; 2 cloves of garlic; 1 can of tomatoes in their own juice; 100 ml of cream with 10–15% fat; 1 tbsp of olive oil; 50 g of grated mozzarella cheese; 4–5 sheets of lasagna; bunch of herbs; salt, pepper to taste.

How to prepare:

Dice the onion and carrot into small cubes, and slice the garlic thinly. Sauté the vegetables in olive oil until soft, then add the mince. Wait until the meat is slightly browned, then season with salt and pepper to taste.

Transfer the mince and vegetables to a pot, pour in the tomatoes along with their juice and a bit of broth. Bring the mixture to a boil and simmer over medium heat for 7–10 minutes. Then add the remaining broth, tomato juice, and cream. Bring the soup to a boil again.

Cut the lasagna sheets into small pieces and add them to the soup. Cook until the pasta is soft. Sprinkle the soup with grated cheese and herbs. Serve with homemade croutons.

Mexican Corn Soup

Hearty and with a pleasant spiciness, this soup is just what you need on a cold autumn evening.

Ingredients:

1 l of vegetable or chicken broth; 300 g of fresh or frozen corn; 1 onion; 1 carrot; 1 red bell pepper; 2 cloves of garlic; 1 chili pepper; 1 tsp of ground paprika; 1 tbsp of vegetable oil; 100 ml of cream with 10–15% fat; bunch of herbs; juice of half a lime; salt, pepper to taste.

How to prepare:

Dice the onion, carrot, and bell pepper into small cubes, and slice the garlic and chili thinly. Sauté the vegetables in vegetable oil in a pot until soft. Then add the corn and paprika.

After a couple of minutes, pour in the broth and bring the soup to a boil over medium heat. After 10–15 minutes, puree the mixture with a blender and add the cream. Then stir and bring it back to a gentle boil.

Before serving, add spices, lime juice, and fresh herbs to the soup.