If you decide to take a fasting day, then you won’t find better food than dairy products. These dishes are very light on the stomach and do not disturb the natural microflora. Try a variety of sour cream soups, surprise your loved ones with such homemade and delicious soups.
This soup with sour cream has a beneficial effect on the digestive tract. It is also ideal for those who have stomach problems such as gastritis and ulcers. To prepare potato soup with sour cream, you will need very few ingredients and a minimum of time. Light dietary soup with sour cream is perfect for the everyday menu.
Ingredients:
- Potatoes – 4-5 pcs.;
- sour cream – 1 pack;
- flour, 2-3 tbsp. spoons;
- allspice and black peppercorns;
- Bay leaf;
- parsley root;
- greenery.
Preparation:
1. Place bay leaf, pepper, and parsley root in a saucepan with boiling water.
2. Add diced potatoes.
3. Make a mixture with sour cream. In a deep bowl, mix sour cream with flour until smooth, so that there are no lumps.
4.When the potatoes are cooked, pour the sour cream mixture into the pan and cook for another 2 minutes.
When serving, decorate with herbs.
Tip: To make the soup thicker, add more sour cream mixture and let the soup simmer. You will get a delicate soup with a thick consistency. And if you prefer a liquid version, omit the flour altogether.
Mushroom champignon soup with sour cream
Champignon soup with sour cream was considered a special delicacy during the times of the aristocracy. The combination of mushrooms and sour cream is wonderful in soups and gravies, julienne and casseroles. The delicate creamy taste of sour cream softens and complements the main taste of mushrooms.
Ingredients:
- 200 gr. fresh champignons;
- 20 gr. dried porcini mushrooms;
- 1 onion;
- 1 carrot;
- 1-2 potatoes;
- 2 tbsp. spoons of rice;
- olive and butter;
- soy sauce; spices; greenery.
Preparation:
1. In a saucepan with heated olive oil and butter, fry the chopped onion until golden brown.
2. Grate the carrots on a coarse grater, add to the onion, cook for another 5 minutes.
3. Boil whole champignons for 15 minutes. Cut into quarters, if the mushrooms are large, cut each part in half. Transfer the champignons and dried porcini mushrooms to the onions and carrots and simmer for another 10 minutes.
4. Fill the mushroom fry with water (about 1 liter). Bring to a boil and add potatoes, cut into small cubes, add dry rice. Cook the soup over low heat until the potatoes are ready.
5. Add soy sauce, spices and herbs to taste. Before serving, add sour cream to a bowl of soup.
Pea soup with sour cream
Thick pureed pea soup is very tender and nutritious.
Ingredients:
- 1 liter of meat broth;
- dry split peas, 100 grams;
- 1 onion;
- vegetable oil, 20 g;
- sour cream, 50 g;
- 100 ml tomato juice;
- parsley root;
- vegetable oil for frying;
- black peppercorns;
- salt.
Preparation:
- In a saucepan with heated vegetable oil, lightly fry finely chopped onion and parsley root.
- Add peas and pour cold meat broth over everything. Cook the peas until done. Then beat the soup using a blender or rub through a sieve.
- Pour in tomato juice, add peppercorns and salt. Cook the soup for another 5 minutes, then season with sour cream and serve.
Tip: creamy pea soup with sour cream is perfectly complemented by crispy croutons; you can buy them in the store or make them yourself.
Crackers: take soft porous bread (for example, toast), cut into small cubes, dry in the oven or microwave, grate a little with garlic and sprinkle with dried herbs.
Chicken soup with sour cream
A very easy and simple option. Ideal for fasting days.
Ingredients:
- Chicken fillet, 0.5 kg;
- onion, 1 pc.;
- sweet pepper, 2 pcs.;
- celery root;
- sour cream, 100 gr.;
- 2 egg yolks;
- a handful of egg noodles;
- greenery;
- spices to taste.
Preparation:
- We wash the meat and cut it into thin slices. Place in a saucepan, add 2 liters of water, add spices and place on the stove.
- Clean the celery and chop it finely. We also cut the onion into cubes. We clean the pepper and cut it into small pieces. Three carrots on a medium grater.
- Remove the foam from the boiled meat and add chopped vegetables.
- Let's make the gas station. Place 2 yolks, sour cream on a plate and beat well.
- When the vegetables are cooked, add the noodles.
- Pour a little broth into a plate with sour cream, mix and carefully pour into the soup. Cook over low heat for 5 minutes.
Tip: Garnish the soup in portions with parsley and basil leaves. Serve with croutons or crackers.
Fish soup with sour cream
Ingredients:
- 800 grams of fish;
- carrots - 1 pc;
- onion - 2 pcs;
- garlic - 2 cloves;
- flour - 3 tbsp. spoons;
- sour cream -100 grams;
- white bread - 1 piece;
- eggs - 2 pcs.;
- oil - 1 tsp. spoon;
- breadcrumbs - 2 tbsp. spoons;
- celery and parsley greens;
- Bay leaf;
- spices.
Preparation:
- We clean the fish from the insides, separate the fillets from the bones. Let the head and bones cook, add onions, carrots, allspice, and spices. Cook the broth for 1.5-2 hours.
- Strain the broth, add bay leaf.
- Cook the fish cut into pieces in the broth for 5 minutes and remove.
- 2 tbsp. lightly fry tablespoons of flour in a hot dry frying pan, add a little broth. Mix thoroughly so that there are no lumps, season the soup with this mixture.
- We set aside the tail part of the fish, and pass the rest through a meat grinder along with fried onions and soaked bread, preferably in milk. Add 2 beaten eggs, breadcrumbs and herbs. Mix everything thoroughly.
- From the resulting fish mixture we make small meatballs, roll them in flour and lower them into the boiling soup. Cook for 5 minutes.
Before serving, place several fish balls, pieces of boiled fish and greens on each plate. Season everything with finely chopped garlic. Serve sour cream separately.
Traditional Ossetian dish. Very simple, affordable, and most importantly - TASTY!!! Suitable for both everyday and festive tables. The good thing is that it can pass for both the first and second course at the same time :) and you don’t have to fuss with it for a long time. Most of the ingredients are always on hand. Try another version of the chicken dish for a change, you won’t regret it!
Ingredients for “White chicken soup in sour cream”:
Recipe for “White chicken soup in sour cream”:
This is a soup or sauce, or a main course - whatever you cook, so it will be. It is very popular in Ossetia. You can make it very thick so that you don’t pour it, but put it on a plate. If you want the former, then just change the proportions a little and you will get a very nutritious and healthy soup. Well, the taste, if you try it once, you will never forget. You can also adjust the fat content of the soup. For those who like it fattier, cook it with the skin on, choose rich sour cream. Today I’m boiling skinless breasts and one leg (light version). Actually, the traditional version is to boil the whole chicken. The name of the soup is suran (with an emphasis on the letter “u”). In fact, it cooks quickly, about half an hour, the rest of the time is spent cleaning and preparing the ingredients.
All the necessary products are presented in the photo (I just forgot to add the dill, but it will be in the next steps). In addition, it is not necessary to add dill. THYME is a must, because it is the combination of thyme with chicken and sour cream that creates that unique taste and aroma.
ALL PHOTOS ENLARGE WHEN YOU CLICK.
So let's get started.
Cut the chicken (preferably homemade) into large pieces, put it in a saucepan, fill with cold water so that it only covers the chicken, no more. Salt the water (if you are in a hurry, salt the water only after it boils. With salt, the water takes longer to boil).
While the chicken is cooking, peel the potatoes and cut them into large pieces. If the potatoes are small, you can add whole potatoes. The chicken and potato pieces should be approximately the same size. Cook the chicken until half cooked (10-15 minutes), add the potatoes. Cover with a lid, bring to a boil, and reduce heat to medium or medium-low. Let it bubble. Do not add water under any circumstances! There should be a LITTLE amount of water, because we are preparing a thick dish.
While the potatoes are cooking, cut the onion into half rings, finely chop the garlic and dill.
About 3 minutes after the potatoes, add the onion and cover with a lid.
The onion must be RAW, no frying!! (some people don’t like boiled onions. So, I’ll tell you: they change their taste for the better, thanks to the fact that they are cooked in sour cream, and even in chicken broth, and with seasonings!) Remember about French onion soup, it is one of the most powerful cancer prevention tools! Why am I doing this? And besides, it is better not to subject a healthy product to additional heat treatment.
I would also like to add: do not stir the dish too often, do not break the potatoes - they should remain large. During the entire cooking time, the soup is stirred only 2-3 times, and very carefully.
When the onions and potatoes cook for another 3 minutes, add 300 grams of sour cream and carefully mix the entire contents of the pan. Now our dish should be simmered over low heat in sour cream until the potatoes are ready.
Add garlic. Cover with a lid, of course.
If, after adding sour cream, the soup acquires a watery consistency, you need to thicken it with flour, or dilute the flour in sour cream in advance before adding it to the soup. I sprinkled flour all over the surface and gave it a quick stir.
If you want a thinner soup, you don’t need to add flour.
There is another option for thickening, without flour: take a couple of potatoes from the soup, mash them with a fork and put them back into the soup, mix lightly.
By this point the potatoes should be almost ready. Now add dill. This and the next step must be done very quickly, because the herbs should not be boiled so that their aroma does not disappear.
P.S. It is not necessary to add dill, it is optional. So does ground black pepper. I make it without pepper and most often without dill (it overpowers the aroma of thyme). But today I decided to cook it with dill. I'll let it simmer for half a minute, and it won't stick out so much from the overall bouquet :)
Traditional Ossetian dish. Very simple, affordable, and most importantly - TASTY!!! Suitable for both everyday and holiday tables. The good thing is that it can pass for both the first and second course at the same time :) and you don’t have to fuss with it for a long time. Most of the ingredients are always on hand. Try another version of the chicken dish for a change, you won’t regret it!
Chicken - 600 g
Potatoes - 400 g
Onions - 3 pcs.
Sour cream - 300 g
Garlic - 3 teeth.
Dill (fresh sprigs) - 4 pcs.
Thyme (dried, aromatic. We buy it at the market from Uzbek (or Azerbaijani) comrades.) - 1 tsp.
Salt (to taste)
Wheat flour (if necessary, for thickness) - 2 tbsp. l.
This is a soup or sauce, or a main course - whatever you cook, so it will be. It is very popular in Ossetia. You can make it very thick so that you don’t pour it, but put it on a plate. If you want the former, then just change the proportions a little and you will get a very nutritious and healthy soup. Well, if you try it once, you will never forget it. You can also adjust the fat content of the soup. For those who like it fattier, cook it with the skin on, choose rich sour cream. Today I’m boiling skinless breasts and one leg (light version). Actually, the traditional version is to boil the whole chicken. The name of the soup is suran (with an emphasis on the letter “u”). In fact, it cooks quickly, about half an hour, the rest of the time is spent cleaning and preparing the ingredients.
All the necessary products are presented in the photo (I just forgot to add the dill, but it will be in the next steps). In addition, it is not necessary to add dill. THYME is a must, because it is the combination of thyme with chicken and sour cream that creates that unique taste and aroma.
So let's get started.
Cut the chicken (preferably homemade) into large pieces, put it in a saucepan, fill with cold water so that it only covers the chicken, no more. Salt the water (if you are in a hurry, salt the water only after it boils. With salt, the water takes longer to boil).
While the chicken is cooking, peel the potatoes and cut them into large pieces. If the potatoes are small, you can add whole potatoes. The chicken and potato pieces should be approximately the same size. Cook the chicken until half cooked (10-15 minutes), add the potatoes. Cover with a lid, bring to a boil, and reduce heat to medium or medium-low. Let it bubble. Do not add water under any circumstances! There should be a LITTLE amount of water, because we are preparing a thick dish.
While the potatoes are cooking, cut the onion into half rings, finely chop the garlic and dill.
About 3 minutes after the potatoes, add the onion and cover with a lid.
The onion must be RAW, no frying!! (some people don’t like boiled onions. So, I’ll tell you: they change their taste for the better, thanks to the fact that they are cooked in sour cream, and even in chicken broth, and with seasonings!) Remember about French onion soup, it is one of the most powerful cancer prevention tools! Why am I doing this? And besides, it is better not to subject a healthy product to additional heat treatment.
I would also like to add: do not stir the dish too often, do not break the potatoes - they should remain large. During the entire cooking time, the soup is stirred only 2-3 times, and very carefully.
When the onion and potatoes cook for another 3 minutes, add 300 grams. sour cream, carefully mix the entire contents of the pan. Now our dish should be simmered over low heat in sour cream until the potatoes are ready.
Add garlic. Cover with a lid, of course.
After adding sour cream, the soup acquired a runny consistency; you need to thicken it with flour, or dilute the flour in sour cream in advance before adding it to the soup. I sprinkled flour all over the surface and gave it a quick stir.
If you want a thinner soup, you don’t need to add flour.
There is another option for thickening, without flour: take a couple of potatoes from the soup, mash them with a fork and put them back into the soup, mix lightly.
At this point the potatoes should be almost ready. Now add dill. This and the next step must be done very quickly, because the herbs should not be boiled so that their aroma does not disappear. P.S. It is not necessary to add dill, it is optional. So does ground black pepper. I make it without pepper and most often without dill (it overpowers the aroma of thyme). But today I decided to cook it with dill. Let it simmer for half a minute, and it won’t “stick out” from the overall bouquet so much :)
Take dried thyme. Rub it thoroughly between your palms to crush it and release the aroma. This should be done directly over the pan, so that as it is chopped it will pour into our dish. Hands must be dry!
Add thyme to our soup, mix gently, cover with a lid, and immediately turn off. Let it brew, allowing all the ingredients to absorb each other’s flavors. If you wish, you can add (or you may not add, it’s still delicious) a little ground black pepper.
Voila! Our miracle soup-sauce-first-second-hot course is READY!
I've already eaten two plates, what about you? :)
In the classic version, the consistency should be thick. I tried to photograph it so that it could be seen.
Bon appetit!
Traditional Ossetian dish. Very simple, affordable, and most importantly - TASTY!!! Suitable for both everyday and festive tables. The good thing is that it can pass for both the first and second course at the same time :) and you don’t have to fuss with it for a long time. Most of the ingredients are always on hand. Try another version of the chicken dish for a change, you won’t regret it!
Ingredients for “White chicken soup in sour cream”:
Recipe for “White chicken soup in sour cream”:
This is a soup or sauce, or a main course - whatever you cook, so it will be. It is very popular in Ossetia. You can make it very thick so that you don’t pour it, but put it on a plate. If you want the former, then just change the proportions a little and you will get a very nutritious and healthy soup. Well, the taste, if you try it once, you will never forget. You can also adjust the fat content of the soup. For those who like it fattier, cook it with the skin on, choose rich sour cream. Today I’m boiling skinless breasts and one leg (light version). Actually, the traditional version is to boil the whole chicken. The name of the soup is suran (with an emphasis on the letter “u”). In fact, it cooks quickly, about half an hour, the rest of the time is spent cleaning and preparing the ingredients.
All the necessary products are presented in the photo (I just forgot to add the dill, but it will be in the next steps). In addition, it is not necessary to add dill. THYME is a must, because it is the combination of thyme with chicken and sour cream that creates that unique taste and aroma.
ALL PHOTOS ENLARGE WHEN YOU CLICK.
So let's get started.
Cut the chicken (preferably homemade) into large pieces, put it in a saucepan, fill with cold water so that it only covers the chicken, no more. Salt the water (if you are in a hurry, salt the water only after it boils. With salt, the water takes longer to boil).
While the chicken is cooking, peel the potatoes and cut them into large pieces. If the potatoes are small, you can add whole potatoes. The chicken and potato pieces should be approximately the same size. Cook the chicken until half cooked (10-15 minutes), add the potatoes. Cover with a lid, bring to a boil, and reduce heat to medium or medium-low. Let it bubble. Do not add water under any circumstances! There should be a LITTLE amount of water, because we are preparing a thick dish.
While the potatoes are cooking, cut the onion into half rings, finely chop the garlic and dill.
About 3 minutes after the potatoes, add the onion and cover with a lid.
The onion must be RAW, no frying!! (some people don’t like boiled onions. So, I’ll tell you: they change their taste for the better, thanks to the fact that they are cooked in sour cream, and even in chicken broth, and with seasonings!) Remember about French onion soup, it is one of the most powerful cancer prevention tools! Why am I doing this? And besides, it is better not to subject a healthy product to additional heat treatment.
I would also like to add: do not stir the dish too often, do not break the potatoes - they should remain large. During the entire cooking time, the soup is stirred only 2-3 times, and very carefully.
When the onions and potatoes cook for another 3 minutes, add 300 grams of sour cream and carefully mix the entire contents of the pan. Now our dish should be simmered over low heat in sour cream until the potatoes are ready.
Add garlic. Cover with a lid, of course.
If, after adding sour cream, the soup acquires a watery consistency, you need to thicken it with flour, or dilute the flour in sour cream in advance before adding it to the soup. I sprinkled flour all over the surface and gave it a quick stir.
If you want a thinner soup, you don’t need to add flour.
There is another option for thickening, without flour: take a couple of potatoes from the soup, mash them with a fork and put them back into the soup, mix lightly.
By this point the potatoes should be almost ready. Now add dill. This and the next step must be done very quickly, because the herbs should not be boiled so that their aroma does not disappear.
P.S. It is not necessary to add dill, it is optional. So does ground black pepper. I make it without pepper and most often without dill (it overpowers the aroma of thyme). But today I decided to cook it with dill. I'll let it simmer for half a minute, and it won't stick out so much from the overall bouquet :)
