What soups should a man eat? Proper nutrition for men: three soups. How to increase potency and achieve real results

Before you begin to improve potency, you need to eliminate the factors that provoke its decrease. If this is not done, then taking medications and using traditional medicine will only give a temporary effect. What affects potency:

Alcohol. If in youth, after drinking alcohol, an increase in erection is noted, then closer to 40 years the situation is the opposite. Alcohol leads to sexual dysfunction. And the more and more often a man drinks, the earlier impotence occurs.
Nicotine. A man who smokes is at risk for early impotence. According to scientific research, a pack of cigarettes a day leads to erectile dysfunction in 70% of cases, and infertility occurs in 80%. Moreover, the longer a man smokes, the more difficult it becomes for him to fulfill his marital duty. The reason is that the substances contained in cigarettes tend to accumulate in tissues, leading to blockage of blood vessels, which impairs blood circulation. And poor blood circulation is one of the reasons for decreased potency.
Low physical activity or physical inactivity. Sedentary work and a sedentary lifestyle lead to stagnation in the pelvis, decreased vascular and muscle tone. And this worsens potency and becomes the cause of many diseases of the male reproductive system.
Poor nutrition. Weak potency occurs in those men who eat low-quality foods and prefer quick snacks. Abuse of animal fats leads to atherosclerosis - blockage of blood vessels with cholesterol plaques. And this impairs blood circulation, which is why the prostate suffers first.
Chronic diseases. Many pathologies lead to weakened potency. For example, hypertension and diabetes.
Taking certain medications. Some medications seriously impair the functioning of the genital organs. These include tranquilizers, antidepressants, and diuretics. Potency worsens over long-term use of pills.
Stress. Low stress tolerance causes many health problems. And male potency also suffers. It is precisely because of stress in families that spouses are often dissatisfied with their sex life.

How to increase potency and achieve real results?

You can increase male potency without taking medications. Since a long time ago, various plants and herbs that have a stimulating effect have been used to enhance erection. Today, traditional medicine offers a wide selection of such natural remedies. Ginseng root has gained great popularity and distribution.

Most medicines for increasing potency contain calamus root. You can prepare this product yourself at home by following these instructions:

Mix 5 parts alcohol and 1 part crushed calamus root;
Place the mixture in a glass container;
Infuse the drug for 21 days;
Take the infusion three times a day, 20 drops;
The course of treatment is maintained for 1 month.

A truly masculine herb is thyme. Thyme is considered a powerful source of zinc. This microelement is extremely important for male strength. It takes an active part in testosterone synthesis and improves sperm quality. Consequently, thyme not only increases potency, but also normalizes hormonal levels and has a preventive effect on male infertility. The herb is brewed as a simple tea and taken throughout the day. A positive result can occur after 1-6 months of taking this drink.

Other medicinal herbs include hawthorn, lemongrass, nettle, and chamomile. These plants can be combined with each other and used individually. On their basis, infusions, herds, and drinks are made. You just need to remember that any natural components require accumulation in the body. Therefore, an increase in potency and erection will occur after at least 20-30 days of regular use.

There are many different methods of increasing potency in men. And all of them can be used to restore erectile function at home. These include:

taking medications, traditional medicine;
physiotherapy;
massage;
therapeutic nutrition.

But you need to start by forming habits that only bring benefits to the body. Follow a few simple rules to restore potency:

Sleep well. During rest, the body produces testosterone and melanin. Their maximum concentration is observed early in the morning, so a healthy man has a good erection after waking up.
Start moving more. Do any kind of sports to stimulate your body to produce hormones.
Eat right. Make it a rule to eat 4-5 times a day, avoiding fast food snacks. It is better to satisfy your hunger with fruit, vegetables or nuts.

If you have diseases of the genitourinary system, then start with their treatment. Almost any pathology leads to a deterioration in potency.

It is important to understand the reasons for the difficulties, try to eliminate the negative aspects, and then an increase in erection will happen as if by itself. Often, male potential is adversely affected by the general condition of the body: stress, fatigue, illness. Sometimes it is enough to resort to folk remedies; some people prefer drugs that have proven themselves on the market.

Massage to increase potency

Squids;
Cancers;
Mussels and oysters;
Mackerel;
Rapana.

All these seafood are considered aphrodisiacs and always increase activity in bed.

It is useful to drink the milk itself, or wash it down with the second one. It improves reproductive abilities.

In addition, the following fermented milk products are distinguished for male strength:

kumiss;
curdled milk;
cottage cheese;
kefir;
hard cheese;
sour cream.

Watch the following video, which talks about folk remedies for increasing potency for men of different ages.

In another section of the site we also gave similar techniques and recommendations from the video.

This is an ancient exercise of the wise Taoists to increase male strength and also prevent premature termination of the session. Very popular and practical.

The essence of this exercise is to tense the pubococcygeus muscle (it helps us stop the flow of fluid in the toilet when you go down the toilet).
You can do short tension and relaxation of this muscle, or long tension for several seconds. You can do it anywhere, because no one will guess.
Another way to train. When your male organ is on alert, you can make it bounce by squeezing and relaxing the same Kegel muscle. We have already talked about the implementation Kegel exercises for men at home.

It is necessary to resort to physical exercise, especially if you sit a lot at work.

All this accelerates the blood in the pelvis and improves blood flow to the sexual organ.

Regular squats.
Raising your knees while standing to shoulder level, alternating with different legs.
Abdominal exercises (hands behind your head, legs fixed, raising and lowering your body).
Long-distance running is an old and proven folk remedy for increasing male potency.
Exercises for the buttocks. For example, a “boat” (lying on your stomach, you raise and pull your arms forward, and the same with your legs, but in the opposite direction).
Stretching the groin muscles.
Rotational movements of the pelvis are useful.

We talked about these and other popular physical exercises here.

Physical exercise will definitely not harm your health. Special exercises will help improve the overall tone of the body and activity. To begin with, you should get used to daily exercises, walks, or better yet, running in the fresh air, and reasonable stress on the body. Then you need to start studying.

How can a man improve things in the bedroom with the help of training? There are several known most effective exercises, they are completely simple.

You need to sit comfortably on the mat. Then bend either leg so that it is comfortable. You need to grab the Achilles tendon with your index finger and thumb, rub and squeeze it for a minute, adhering to the longitudinal direction.

It is recommended to increase the pressure when the movement goes down. The exercise is repeated with the other leg. To finish the procedure, pinch the tendon area for about half a minute. Simple manipulations can significantly stimulate sexual function, while having a beneficial effect on the functioning of the bladder and kidneys.

Sitting on the mat in a comfortable position, you need to place your palms on top of each other and massage your left shin in a circular motion. Begin by massaging the front of the left shin, moving towards the foot from the middle of the calf muscle. Then the right shin is also massaged. It is enough to do the exercise for each leg for a minute to relax the prostate gland.

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In winter you can’t do without soup. It will satisfy, warm, and delight the soul. People around the world have their own favorite soups to add to your table, and they're perfect for lunch on a cold day.

website I have collected for you the best recipes for delicious winter soups from all over the world - thick, rich and aromatic.

Famous Bulgarian goulash (bograchguyash)

At traditional and very popular competitions in Hungary for the best goulash, this soup is cooked over an open fire. Not only because this is exactly how real Magyar shepherds cooked it, but also for the sake of special dishes in which only the right goulash can be prepared. Its exact name is bogracsgulyas, that is, “goulash from a pot.”

You will need:

1 kg boneless beef
4-5 strips of bacon or lard (you can also use vegetable oil)
300 g onion
3 tbsp. l. paprika
salt, cumin, garlic
1 kg potatoes
140 g pepper (sweet green or red)
1 tomato
2–3 liters of water or broth
for 6 servings for chipette (dumplings): 80 g flour, 1 egg, salt

Preparation:

Cut juicy meat with many tendons (shoulder part, cut, shank) into cubes with a side of 1.5–2 cm. Fry finely chopped onion in melted fat (or butter) until golden brown. Reduce heat, put paprika in not too hot fat, stir quickly, immediately add meat, add crushed garlic mixed with cumin, add a little water and, stirring occasionally, continue to simmer over low heat. If necessary, add water, but always a little, so that the meat does not cook, but simmers in a small amount of liquid.
While the meat is stewing, peel and cut potatoes, green peppers, tomatoes into 1 cm cubes, and prepare the chipette. When the meat is almost ready, let the juices evaporate so that only the fat remains in the pan. Add potatoes to the meat, stir well and simmer until the potatoes begin to “glaze,” then add broth or water and add green peppers and tomatoes.
When the potatoes are almost cooked, just before serving, add the chipettes to the soup and let them cook. The amount of soup is finally adjusted by adding broth or water, after which you need to add salt again.
How to cook chipette. The name chipetke dough comes from the Hungarian word “csipkedni”, which means “to pinch”. Mix flour, eggs and salt (without water) into a stiff dough. Roll it out on a floured board into a sheet about 1 mm thick, then pinch off shapeless pieces about the size of a fingernail from it with floured hands. Cook these pieces in boiling soup. When the dough is ready (after 3-4 minutes), it will float to the surface.

German thick Pichelsteiner

Thick and satisfying pichelsteiner is included in the golden collection of the 100 most famous recipes from around the world. In his honor, the German city of Regen has held a celebration for 130 years with night boat rides, a costume parade, a fair and fireworks.

You will need:

600 g of three types of meat (pork, beef, chicken or veal)
2 onions
750 g potatoes
1 root celery (about 200 g)
3 carrots
1 leek
salt, sweet paprika powder
1 bunch of parsley
meat broth or water

Preparation:

Cut the meat into pieces. Peel and finely chop the onion. Peel the remaining vegetables. Cut potatoes and celery into cubes, carrots into thick slices. Cut the leeks into thin rings.
Place the meat, potatoes and other vegetables into the pan one at a time. Pour in hot broth or just water until just covering the top layer. Salt and season with paprika powder. Cook covered over low heat for about 1.5 hours. Chop the parsley and add it to the soup a minute before the end of cooking.

English Stu with beans

Winters in the UK are not the warmest. Therefore, since the times of the Romans, stew has been the favorite, and often the only treat of the poor in winter. The aristocrats also did not deny themselves the pleasure of enjoying the thick, rich soup.

You will need:

500 g beef
150–200 g minced meat (pork or beef)
2 carrots
1 onion
1–2 cloves of garlic
0.5 cups red beans
0.5 cups frozen (or canned) green peas
1 cup green beans, fresh or frozen
2–3 potatoes
4 tbsp. l. soy sauce
tomato paste, salt, black pepper, sugar, sweet paprika, bay leaf

Preparation:

Soak red beans overnight, then rinse them, boil in a separate bowl until tender, drain. Set the meat to cook; After the broth boils, skim off the foam and add bay leaf, cook until tender.
Remove the finished meat from the broth, add potatoes cut into small cubes into the broth, and boil until tender. Then add the prepared beans, carrot strips, green beans, and peas. Pour soy sauce directly into the broth.
Fry finely chopped onion with tomato paste (about 1–1.5 tbsp) and add to the broth. Add more tomato paste (about 2 more tablespoons) to taste and finely chopped garlic. Place the minced meat in a separate frying pan, sprinkle with salt and black pepper, fry until cooked and add to the stew. Cut the boiled meat into pieces and also add to the soup.
Add a little sugar to it (so that it is not sour), sweet paprika and simmer a little more.

Palestinian red lentil and pumpkin soup

The aromatic puree soup is rich in vitamins and vegetable protein, and is very tasty to eat with flatbread.

You will need:

3 tbsp. l. olive oil
4 cloves garlic
3 medium carrots
2 stalks of celery
1 medium onion
1 tsp. ground cumin
1/2 tsp. dried chili pepper
400 g pumpkin
salt and freshly ground black pepper to taste
1.5 liters chicken broth or water
1 cup red lentils
parsley and paprika for decoration

Preparation:

Heat the oil well in a thick-bottomed saucepan or frying pan, add finely chopped garlic, carrots, celery and onion and fry, stirring all the time, for 12-14 minutes. Then add cumin, chili, diced pumpkin, salt, pepper and simmer until the pumpkin is soft.
Add broth and lentils and bring to a boil. If you stewed vegetables in a frying pan, put the vegetables and lentils in the pan, pour in the broth and continue cooking there.
Reduce heat and simmer, covered, for 20 minutes until the lentils are tender. Let the soup cool slightly and puree it with a blender. Divide into bowls, garnish with parsley and paprika and serve with flatbread and lemon wedges (if desired).

Spicy Mexican tortilla

Hot, spicy and quite light soup is very popular in Latin America.

You will need:

1 large chili pepper
400 g diced tomatoes
2 tbsp. l. vegetable oil
3 cloves garlic, peeled
1 medium onion
1.5 liters chicken broth
dried cilantro
600–700 g boiled chicken breast, cut into pieces
salt and freshly ground black pepper
150 g grated hard cheese
1-2 avocados, diced
sour cream, lime slices for serving
corn chips (about 4 cups)

Preparation:

Toast the chiles in a heavy-bottomed frying pan over high heat, turning occasionally. Remove the seeds and grind in a blender along with the tomatoes. Fry the garlic and onion in oil until golden brown, transfer them to a blender with the tomatoes and chili and grind until smooth.
Pour the tomato mixture into the pan and cook over medium heat until boiling, 8-10 minutes. Add broth and cilantro and bring to a boil again. Reduce heat and simmer for 15 minutes. Add chicken, salt and pepper and reheat.
Place the chips in bowls (reserving some for serving) and pour the soup on top, garnish with cheese, avocado slices, chips and sour cream. Serve with lime wedges.

Classic borscht

Hot borscht, and with garlic - the best warming soup for the cold Russian winter has not yet been invented.

You will need:

3 liters of water
700–800 g beef on the bone
300 g fresh cabbage
2–3 medium potatoes
2 small or 1 medium beets
1 carrot
1 onion
1 tbsp. l. tomato paste and 1 small tomato
vegetable oil for frying
2 cloves garlic
salt, ground black pepper, bay leaf, herbs (dill, parsley, basil)
sour cream for serving

Preparation:

The first step is to cook the broth. To do this, rinse the beef on the bone under running water, put it in a saucepan and cover with cold water. Bring to a boil and reduce heat to low.
While the broth is preparing, you need to peel and chop the vegetables: potatoes, carrots, beets, onions. When the meat is cooked, remove it from the broth and cool slightly. Then separate the meat from the bone and cut into small pieces. Place the chopped boiled meat back into the broth. Do not forget to regularly skim the foam from the surface of the broth.
When the broth boils, add shredded fresh cabbage to the pan. Place the diced potatoes into the pan after the cabbage, after the water boils again, and add salt.
Fry the beets, cut into strips, in a frying pan. Add diced onion and carrots. Next, tomato paste and grated tomatoes. After the tomatoes thicken a little, you need to pour in a glass of broth. Simmer for 10 minutes. And then add the roast to the borscht.
5 minutes before readiness, add spices to the soup, and finely chopped (or crushed) garlic with fresh chopped herbs - just before turning off.
Let the borscht brew for half an hour, and you can serve it on the table, adding a spoonful of sour cream to each plate.

Spicy Georgian kharcho

You will need:

400 g beef
3 onions
4 tbsp. l. rice
500 g tomatoes
dill, parsley, cilantro to taste
1 clove of garlic

Preparation:

Pour 2–2.5 liters of cold water into a saucepan, add the meat and bones cut into pieces and put on fire. When the water boils, remove the foam and reduce the heat. Leave to cook for an hour and a half. Half an hour before the end of cooking, you can add parsley or celery root to the broth and add salt to taste.
Meanwhile, finely chop the onion and lightly fry it in vegetable oil over low heat. As soon as the onion begins to acquire a golden color, add the meat from the broth to it (turn off the heat under it) and fry for 5 minutes.
Then add a couple of tablespoons of broth and simmer under a closed lid for about 15 minutes.
While the meat and onions are stewing, prepare the tomatoes. Wash it, make cross-shaped cuts and pour boiling water over it for a couple of minutes. Then easily remove the skin and cut into small cubes.
Place the tomato cubes in the pan with the meat and onions and simmer for 10 minutes. We add the contents of the frying pan to the broth, which is already back on the stove and about to boil.
Add rice to the boiling broth. Let the soup simmer for 5 minutes, reduce the heat to medium and add spices. Next, crushed garlic and finely chopped herbs (dill, parsley, cilantro) and immediately turn off. Before serving the soup, let it sit for an hour.

American chowder

Chowder is a thick soup, a famous American dish. In different parts of the country it is prepared in different ways: with bacon, fish, shrimp, broccoli, corn. But it always contains cream and cheese. This hearty soup is great for cold weather when you need to warm up.

You will need:

200–300 g bacon
400 g frozen or canned corn
3–4 potatoes
1 liter chicken broth
500 ml cream (10%)
2 tbsp. l. flour
1 stalk of celery
1 bell pepper
1 onion
200 g hard cheese
salt, ground black pepper

Preparation:

Cut the bacon into small cubes and lightly fry in a spoon of vegetable oil in the pan where you will prepare the soup. Then take it out. Place finely chopped onion in oil and simmer until tender.
Chop the potatoes, place them in a saucepan and pour in the chicken broth. Cook for 15–20 minutes so that the potatoes are mashed when rubbed with a wooden spatula.
Meanwhile, finely chop the bell pepper and celery and fry them separately in a frying pan, adding frozen corn to them (if it is canned, it will need to be put in the prepared broth).
When you puree the potatoes, add the cream mixed with flour to the broth and mix thoroughly so that there are no lumps. Then add fried bacon, vegetables and corn (if using canned) to the soup. Bring the soup to a boil again and add some of the grated cheese and leave to simmer for 10 minutes.
Before serving, garnish the soup with grated cheese and herbs.

Hungarian soup with cauliflower, paprika and dumplings

An excellent winter soup option for vegetarians.

You will need:

1/3 cup flour
0.5 tsp. salt
6 tbsp. l. chilled butter
1 egg
1.5 hot peppers (for those who don’t like hot peppers, you can replace them with bell peppers)
1 large onion
1.5–2 liters vegetable broth or water
1 small head of cauliflower
1 medium carrot, peeled and finely chopped
salt, freshly ground black pepper
1 small bunch of parsley

Preparation:

Make the dumplings: In a bowl, stir together flour and salt, add 4 tbsp. l. butter and rub the flour and butter until they form lumps the size of a pea. Add egg, make dough. Place in the refrigerator.
Place the remaining oil in a saucepan, heat and fry finely chopped peppers and onions until soft. Pour broth or water, put cauliflower and carrots disassembled into inflorescences. Season with salt and pepper and bring to a boil. Reduce heat to medium and cook, stirring, until vegetables are tender, about 15 minutes.
Use a teaspoon to pinch off pieces of dough and throw them into the boiling soup (about half a spoon at a time), cook for 3 minutes. Pour into plates and garnish with parsley.

I only tried the soup, but didn’t eat it, because it’s a man’s soup and has a lot of calories... It’s what men need: tasty, hearty and filling! It goes well with the glass. The idea was born while recycling fruit from the fields of a local horticultural cooperative...
And then Lyosha (Krion) called out: they are bullying us here, they say, they are ignoring us! This soup is for you, men of the site, we appreciate you - what would happen here without you... Chicken coop?
A complex recipe for MEN'S homemade soup step by step with photos. Easy to prepare at home for 57. Contains only 201 kilocalories.

Preparation time: 14 minutes
Cooking time: 57
Calorie Amount: 201 kilocalories
Number of servings: 7 servings

Complexity: Complicated recipe
National cuisine: home kitchen
Type of dish: First meal

Ingredients for seven servings
FOR SOUP
Meat - beef with bone (larger)
Rice - 2-3 tbsp. l.
Smoked lard - a piece the size of a matchbox (more if desired)
Onion - 1-2 pcs.
Paprika - colored (I have 3 colors: red, orange and yellow), depending on the size of the vegetables from 1/1 to 1 pc. everyone
Greens - a dozen sprigs of parsley and dill
Green lovage - 3-4 sprigs
Garlic - 2-3 cloves
Salt and black pepper (melnichka)
FOR SAUCE (soup dressing)
Tomatoes - optional
Fruits - apples and plums - about 1/1 of the volume of tomatoes
Hot pepper - to taste
Vegetable oil - 2-3 tbsp. l.
Onion - 1-2 pcs.
Garlic
Ginger
Greenery
Salt, sugar and red paprika (powder)
Seasonings to personal taste

Step-by-step preparation
First I made the sauce. and then the soup was born. SAUCE. Wash tomatoes, apples and plums, cut out bad parts, remove seeds. Under no circumstances should tomatoes be subjected to an operation to remove all the insides, as this is currently in fashion in haute cuisine. We are not haute cuisine here, God has mercy.
Everything needs to be coarsely chopped and simmer with a small amount (about 1/1 cup) of water under the lid until soft. After cooling, grind through a sieve. You will get a thick puree.
Next, further components are prepared for processing: the onion is peeled and cut into small cubes, the hot pepper is just freed from the entrails (films and seeds - I wouldn’t do this for myself, I like spicy things, but man, not like just now - on acute reacts allergically!). The ginger is peeled and finely grated - I had a 2.5 cm piece. The garlic is chopped.
Fry the onion in vegetable oil until golden brown, add fruit and vegetable puree, it is boiled for about half an hour, then all the main components follow - here you need to let everything boil well and season with paprika, sugar, salt and pepper to your taste.
The sauce is ready - it can be consumed. Due to the plums I got a slight hint of acidity.
Now SOUP. I wash the meat well and cook the broth like this: - I bring the meat with cold water to a boil and let it boil for about 5 minutes. - then I pour it all out, rinse the meat again, and wash the pan thoroughly; - pour clean water into the palm of your hand on top of the meat and bring to a boil. If foam appears, I remove it. - cook the meat until completely cooked (the bones can be removed without effort); - cool the broth; - I remove the fat from the surface and strain. I separate the meat from bones and excess fat, cut it into pieces for normal consumption, so that it fits into your mouth!
Next I cook it like this: - I cut the lard into small cubes (oh, what lard! From Riga - oh, what a market there is!). You can, of course, just take fresh, but smoked is still tastier. - fry diced onions together with lard; - add meat and fry everything together; - I send it to the boiling broth. I make a small fire. I wash the rice and add it to the soup and cook until the rice is ready.
In the meantime, I prepare vegetables and herbs with garlic: of course, I wash everything and chop it finely.
The final stage is to add sauce to taste and desire, let it boil. Salt and pepper, add paprika powder! Pour vegetables, herbs and garlic under the lid - let it boil and immediately remove from heat.
The soup is good and fresh even after sitting for a while.

This is where I had an incident - I photographed the process, but the end result, alas! - I clapped... I never thought that I would ever use the stupidest excuse, they say, there is no photo of the finished dish - we ate everything! And then it happened: while I came to my senses, my husband devoured the soup, and there was a photo of the soup in the pan (which is not comme il faut at all!), sorry: once is not even half a time! I won’t enter it into a photo competition, don’t ask! Help yourself. Bon appetit, dear culinary men!

https://site/wp-content/uploads/2018/08/3noj.jpg

What dish can rightfully consider itself the king of the dinner table? Well, of course, soup. Hot, nutritious, aromatic - just what you need to recharge your batteries for the rest of the day. It is especially good in the fall, which is just around the corner. Imagine: you return home from a walk through fallen leaves and enjoy a bowl of delicious soup. Just for this, we have selected for you 10 simple and step-by-step recipes with photos, just reading which will make your mouth water.

1. Pea with hunting sausages and cheese

Pea soup is rich, nutritious, aromatic. And sausages and cheese will add piquancy to it, what else could be better for happiness?

What you will need:

Peas - 1 cup
Potatoes - 3 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Hunting sausages - 5 pcs.
Processed cheese - 1 piece (or 2 tablespoons)
Salt and spices - to taste

If desired, you can add greens; calculate the ingredients per 3 liters of water. Also don't forget about vegetable oil (for frying).

How to cook:

Soak the peas for two hours or overnight.
Bring salted water to a boil, add peas. Cook for 30 minutes, skimming off the foam. Then add chopped potatoes.
Prepare the frying: finely chop the carrots and onions, fry. Cut the sausages into circles and fry too.
Add the roast and chopped processed cheese to the soup and cook until the cheese is completely melted.
Serve, sprinkled with herbs (if desired).

2. Kharcho with chicken

Kharcho soup is a national Georgian dish. It is usually prepared with beef, but it can easily be replaced with chicken. The soup turns out less fatty, but no less tasty.

What you will need:

Chicken breast - 300 g
Carrots - 1 pc.
Onions - 1 pc.
Rice - 100 g
Garlic - 3 cloves
Tomato paste - 2 tablespoons
Greens - a small bunch
Salt and spices - to taste

Calculation of ingredients for 3 liters of water. For frying you will need vegetable oil.

How to cook:

Slice the chicken breast and boil along with the rice in salted water.
Prepare the frying: cut the carrots into slices or grate them on a coarse grater (as you prefer), cut the onion into small cubes and fry it all. Then add herbs and garlic (after chopping), tomato paste and simmer a little.
Bring to a boil, turn off the heat and let the soup brew for 10 minutes.
Serve, sprinkled with herbs.

3. Creamy with celery

We promised recipes for every taste and here is a soup for those who watch their diet. Very useful and gentle.

What you will need:

Butter - 2 tablespoons
Celery stalks - 700 g
Onion - 1 pc.
Potatoes - 8 pcs.
Salt, pepper, lemon juice - to taste

The ingredients are for 1.5 liters of water.

How to cook:

Melt butter in a saucepan over medium heat.
When the butter has melted, add the chopped celery, onion and potatoes. Add salt and pepper to taste.
Cook until vegetables are soft, stirring constantly.
Add water and bring to a boil, then cook for 20 minutes over low heat.
Grind the finished soup in a blender until pureed.
Add salt and lemon juice to taste - and you are ready to serve!

4. With cheese dumplings

The name may sound strange to some, but this soup is a worthy candidate for a place in your cookbook and on your table.

What you will need:

Chicken meat - 400 g
Carrots - 1 pc.
Potatoes - 4 pcs.
Green peas - 45 g
Onion - 1 pc.
Cheese - 75 g
Egg - 1 pc.
Flour - 75 g
Salt, spices - to taste

Don't forget about vegetable oil (for frying)

How to cook:

Boil the chicken in salted water. Then take it out, divide it into pieces and throw it back into the broth.
Add chopped potatoes.
Prepare the frying: chop the onion and carrots, fry.
Add roast, salt and spices to the soup.
Grate the cheese, add egg and flour to it, mix, form into balls.
Add cheese balls and peas to soup.
Boil for 7 minutes, then leave for 10 minutes with the lid closed.
Now you can serve.

5. With meat balls, chickpeas and tomato

The previous recipe had cheese balls, but this one will have meat balls. And chickpeas - for greater usefulness and unusualness.

What you will need:

Minced meat - 450 g
Chickpeas - 240 g
Potatoes - 5 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Garlic - 4 cloves
Bell pepper - 70 g
Tomato paste - 40 g
Salt, spices, herbs - to taste

To prepare the frying you will need a little oil.

How to cook:

Soak the chickpeas overnight. Boil in salted water.
Form minced meat into balls and add to soup.
Prepare the frying: fry chopped carrots and onions, then add chopped garlic, bell pepper and tomato paste, simmer for 7 minutes.
Add the roast, chopped potatoes, salt, spices to the broth and cook over low heat for 7 minutes.
Let the soup brew and serve, sprinkled with herbs.

6. Cheese with red fish

True gourmets can indulge in cheese soup, and even with red fish! After such a lunch, you will definitely have enough strength and energy until the evening!

What you will need:

Red fish fillet - 200 g
Leek - 40 g
Carrots - 1 pc.
Bell pepper - 1 pc.
Potatoes - 3 pcs.
Processed cheese - 150 g
Salt, spices, herbs - to taste

Calculation of ingredients for 1.5 liters of water.

How to cook:

Cut the potatoes into slices, add to boiling water, cook for 5-7 minutes.
Dice the peppers, carrots and leeks into thin slices. Add vegetables to potatoes, cook for 7-10 minutes.
Add chopped cheese to the soup and let it completely dissolve.
Cut the fish into small cubes, add to the soup, cook for 5-7 minutes.
Add finely chopped herbs, salt, spices and bring to a boil.
The soup is ready.

7. Lagman

A popular soup from Central Asian cuisine, which, like goulash, can be both a soup and a main course, depending on the amount of broth. You can prepare the noodles for it yourself, but in this recipe we will simplify the task for you.

What you will need:

Meat (any) - 300 g
Spaghetti - 1 pack
Potatoes - 3 pcs.
Onion - 3 pcs.
Tomato - 2 pcs.
Carrots - 1 pc.
Bell pepper - 2 pcs.
Tomato paste - 50 g
Garlic - 3 cloves
Water - 1.5 - 2 glasses
Salt, sugar, herbs, seasoning (cilantro, cumin, saffron, star anise, bitter and sweet pepper) - to taste.

You will need oil for frying.

How to cook:

Boil spaghetti in salted water, rinse in a colander.
Heat oil in a deep frying pan, add finely chopped onion.
Cut the meat into small cubes, add to the onion and fry over high heat for 7 minutes, stirring constantly.
Add chopped carrots and tomato paste, fry over low heat for 10 minutes.
Cut the peppers and tomatoes into small cubes, add and fry for 5 minutes over low heat.
Add water and finely chopped potatoes.
Add spices, salt and sugar, cover with a lid and leave for 10 minutes over low heat.
Pour the resulting sauce over the spaghetti, sprinkle with herbs, add garlic. Lagman is ready!

8. Pumpkin puree soup

Autumn is harvest time. If you managed to grow a pumpkin in your garden, and now you don’t know what to do with it, we have a solution for you.

What you will need:

Pumpkin - 500 g
Broth (meat or vegetable) - 500 ml
Onion - 1 pc.
Ginger root - the size of half a little finger
Salt, pepper - to taste
Cream for decoration - optional

You will also need oil for frying.

How to cook:

Cut the pumpkin into small pieces and boil in salted broth.
Fry the onion, grate the ginger on a fine grater.
Grind the onion, ginger and broth in a blender until pureed.
Can be served, garnish with cream if desired.

9. Hungarian goulash

Another unusual soup to add to your collection! Although I don’t dare call it soup, because Hungarian goulash is both the first and second course at the same time. Thick, nutritious, filling - just what you need in cool weather.

What you will need:

Meat (pork or beef) - 500 g
Onion - 1 pc.
Carrots - 1 pc.
Bell pepper - 1 pc.
Tomato paste - 3 tablespoons
Flour - 1 tablespoon
Bay leaf - 2 pcs.
Water or broth - 2 cups
Salt, pepper - to taste

If desired, you can add potatoes and pasta to the last one. And, of course, don’t forget the frying oil.

How to cook:

Wash the meat, wipe dry and cut into small cubes.
Heat oil in a saucepan or deep frying pan, add meat and fry for 5 minutes over high heat.
Chop the onions, carrots and peppers and add to the meat. Fry for 10 minutes, stirring constantly.
Add salt and spices to taste, add to flour, fry for 5 minutes, stirring continuously.
Add tomato paste and stir.
Add bay leaf, add water or broth, cover with a lid and simmer over low heat for 30-40 minutes, and the goulash is ready.

10. Borscht

And where would we be without the real king among soups - borscht. We have no doubt that every self-respecting housewife has a recipe passed down from generation to generation with her own family secrets, but you definitely can’t do without the recipe for this soup.

What you will need:

Beef (on the bone) - 300-400 g
Cabbage (fresh) - 1.5 kg
Potatoes - 3-4 pcs.
Carrots - 1-2 pcs.
Onion (onion) - 1 pc.
Beets - 1 pc.
Sour cream - 100 ml
Bay leaf - 2 pcs.
Greens, pepper, salt - to taste

The ingredients are for 1.5-2 liters of water. Oil may be required for frying.

How to cook:

Wash the meat, add cold water, boil and cook for 20 minutes, skimming off the foam with a slotted spoon.
Peel the beets, grate them on a coarse grater, and fry them. Add a little meat broth to it and simmer over low heat.
Finely chop the onion, fry, add chopped carrots, a little meat broth, simmer for 3-5 minutes.
Chop the potatoes, add to the soup, and let it boil.
Add shredded cabbage to the soup, cook until tender, add salt and pepper to taste.
Add stewed beets and vegetables, herbs and bay leaf. Cover the pan with a lid and cook for 3-5 minutes, then remove from heat.
When serving, don't forget about sour cream!

Bon appetit!

First courses are very healthy. But if girls and women prefer light vegetable soups and delicate puree soups, then the stronger sex, as a rule, choose more satisfying options. What should soups be like for men?

Most guys like thick entrees with meat or poultry. Here are a few recipes for hearty and tasty soups that men will love.

Meat team is a tasty and satisfying soup with a lot of meat products. We will prepare it with smoked ribs, since it is the addition of smoked meats that gives this soup a special taste and aroma. There are many recipes for solyanka; it is not necessary to strictly follow the classic recipe. Here is one option that is easy to prepare at home.

400 gr. beef with bone;
300 gr. smoked pork ribs;
200 gr. hunting sausages;
200 gr. ham or sausages;
3-4 sausages;
3-4 potatoes;
1 carrot;
1 onion;
3 pickled cucumbers;
60 ml vegetable oil;
salt, spices to taste;
olives, sour cream, fresh herbs and lemon for serving.

We wash the beef, put the meat in a pan, adding smoked ribs. Fill with two liters of water and cook the broth, skimming off the foam. At the end of cooking, add bay leaves and allspice. Remove the finished meat from the broth and cool. Strain the broth through a sieve. Remove the cooled boiled meat from the bones and cut into small pieces. We cut the rest of the meat products in the same way: ham, sausages, hunting sausages.

Advice! Traditional solyanka is prepared without potatoes, but we offer a version of the recipe with the addition of this root vegetable, since, in this case, the soup turns out to be more satisfying.

Preparing the dressing: pour vegetable oil into the frying pan. Place chopped onion in hot oil and fry lightly. When the onion becomes translucent, add the grated carrots to the pan. Fry the vegetables for five minutes. Add diced pickles and tomato paste to the vegetables, add a couple of ladles of broth and simmer for a quarter of an hour over low heat.

Read also: Sausage soup - 10 quick recipes

Place diced potatoes into the boiling broth. Add a little salt and cook until the root vegetables are ready. Then put the prepared dressing with cucumbers into the pan. Add the prepared meat products and cook everything together for about five minutes. Then add cucumber brine and add spices to taste. Let the finished soup brew under the lid for 20 minutes.

Serve with a few olives, a spoonful of sour cream and a thin slice of lemon on a plate. Sprinkle the soup with herbs on top.

Kharcho with beef

Another version of the “male” soup is kharcho. This dish of Georgian cuisine, translated from Georgian name translates as “beef soup”.

2 liters of water;
500 gr. beef with bone (preferably brisket);
2 onions;
½ cup rice;
¼ cup of walnut kernels, chopped in a blender;
1 small bunch each of cilantro, parsley and dill;
4 cloves of garlic;
1 teaspoon hops-suneli;
½ teaspoon red hot pepper;
2 tablespoons of tomato paste;
2 tablespoons tkemali sauce;
3 tablespoons vegetable oil;
salt to taste.

Cut the meat into small pieces. Fill the meat with water and set the broth to cook. When the liquid boils, skim off the foam and steal the whole onion and bay leaf. Cook the broth at low simmer for about an hour and a half.

Dip the washed rice into the prepared broth, add salt and cook until the cereal is ready. We prepare the dressing separately. Fry the onion in vegetable oil until light golden brown. Add tomato paste and tkemali to the onion, add suneli hops, red pepper and half the chopped herbs. Stir and leave on the fire for about one minute, then remove from the stove.

Place the roast into a pan where the rice is almost cooked and stir. Add walnuts. Mix. Add crushed garlic and remaining herbs. Bring to a boil, but do not boil. Leave covered to steep for 10 minutes.

Read also: Red bean soup - 6 hearty recipes

Hearty shurpa for men

Aromatic and hearty shurpa soup is a dish of oriental cuisine, but it is popular all over the world.

700 gr. lamb (you can take beef);
2 carrots;
2 onions;
6 potatoes;
2 bell peppers;
2 tomatoes;
2 cloves of garlic;
frying oil;
salt and seasonings to taste;
greens for serving.

It is better to cook in a cauldron or in a saucepan with a thick bottom. Pour oil into a bowl and heat it up. Place chopped onion in oil and fry. Then lay out the chopped meat with bones. Fry the meat until golden brown.

Preparing the vegetables. Grate the carrots, cut the bell pepper into thin noodles. Remove the skins from the tomatoes and cut them into small cubes. Add the listed vegetables to the meat and mix. Add a little water so that the liquid barely covers the food and simmer over low heat for about thirty minutes.

Peel and cut the potatoes into large cubes. Add potatoes to the cauldron; when the meat is ready, stir. Add water or broth. We determine the amount of liquid depending on the desired thickness, but the shurpa should not be liquid. Salt, add spices, and cook until tender. When the soup is ready. Add crushed garlic to it, stir and immediately turn off the heat. Add fresh herbs to the plates with shurpa.

Chicken soup with giblets

Do you remember how in the famous film Gleb Zheglov dreamed of tasting chicken soup with giblets? Why not prepare such a dish for modern men?

2.5 liters of water;
1 onion;
1 carrot;
300 gr. potatoes;
3 tablespoons vermicelli;
400 gr. chicken by-products (hearts, stomachs, liver);
1 large leg;
1 bay leaf;
vegetable oil for frying;
greens, allspice, salt, garlic to taste.

First you need to prepare chicken broth by boiling a chicken leg. During the cooking process, add allspice peas and bay leaves. Remove the finished chicken and strain the broth.