These are our 4 best soup recipes you can try yourself!

Soup is great for when you want something sustaining that isn't too heavy. In the Scrumdiddlyumptious kitchen, we tried to think of the best ever soup recipe to share with you, but they're all so tasty, we could only limit ourselves to four. We'll leave you to decide for yourself which one is best.

1. Chorizo Soup

You'll need:

  • some oil
  • 8¾ oz chorizo, in halved slices
  • 1 diced onion
  • 1 carrot, in halved slices
  • 7 oz finely diced potatoes
  • 8¾ oz sauerkraut
  • 17 fl oz stock
  • 8½ fl oz cream
  • pepper
  • paprika
  • ground caraway

Here's how: 

  1. Brown the chorizo in a pan with hot oil. Add the chopped onion, the carrots and then the rest of the vegetables.
  2. Make sure to add the potato and the sauerkraut before you pour in the stock and the cream. 
  3. Add plenty of pepper then add the other spices. 
  4. Finally, leave the soup to cook with the lid on until the potatoes are done.

2. Borscht

You'll need:

  • some oil
  • 2 diced onions
  • 1 diced beetroot
  • 2 parsley roots, in halved slices
  • 2 sticks celery
  • 1 carrot, in halved slices
  • 10½ oz chopped Savoy cabbage
  • 1⅔ fl oz red wine vinegar
  • 1 qt stock
  • salt and pepper
  • 1 bayleaf
  • 1 tsp majoram

Here's how: 

  1. Heat some oil in a pan and sweat the onions in it for a short while. Then add the beetroot, parsley roots, celery and carrot. 
  2. Sweat the vegetables for a few more minutes before you add the cabbage.
  3. Pour in the red wine vinegar and the stock, then add the seasoning.
  4. Now let the soup simmer with the lid on, until the vegetables are soft.

3. Potato & Horseradish Soup

You'll need:

  • 7 oz ground beef
  • salt
  • pepper
  • some oil
  • 1 onion, roughly chopped
  • 12⅓ oz diced potatoes
  • 1 apple, peeled and diced
  • 20 fl oz vegetable stock
  • 5 fl oz cream
  • 2 tsp horseradish
  • 1 pinch sugar
  • salt and pepper

Here's how: 

  1. Season the meat with salt and pepper, knead it, and shape it into small meatballs.
  2. Heat oil in a pan, then add the onion, potato and apple, and cook the ingredients.
  3. Pour in the vegetable stock and the cream and bring the soup to the boil.
  4. Add the horseradish and the seasoning to the soup and purée it, once the vegetables are soft. 
  5. Place the raw meatballs in the soup and heat it again with the lid on, until the balls are cooked through.

4. Solyanka

You'll need:

  • some oil
  • 2 onions, in halved rings
  • 7 oz salami, in strips
  • 7 oz cooked ham, in strips
  • 1 red pepper, in strips
  • 2 tbsp tomato paste
  • 1 qt stock
  • 2 bayleaves
  • 1 tbsp capers
  • 3 pickles, in strips
  • salt and pepper

Here's how: 

  1. Heat the oil in a pan and add the onion, salami and cooked ham.
  2. Add the strips of pepper and the tomato paste and mix the ingredients together thoroughly. 
  3. Now you can pour in the stock and then add the bayleaves, capers, pickles, salt and pepper.
  4. Put the lid on the pan and simmer the soup for about 20 minutes.

Soup is where it's at, thanks to this cool compilation of tasty recipes. And if you accidentally make too much of any of them, you can always save the leftovers for lunch at workbthe next day or for your next evening meal. Then you'll have twice as many chances to work out which recipe tastes best — enjoy!

Comments

Also hefty