Cheese soup without potatoes

To cook this delicate soup, take:

- processed cheese – 3 PCs;
- butter – 50 g;
- onions – 1 piece;
- green onions – 100 g;
- carrots – 1 piece;
pasta – 100 g;
- smoked ham – 300 g;
- garlic – 2 cloves;
- salt – to taste;
- pepper – to taste.

First peel the carrots and onion peeled, carrot grate, onion finely chop. Put the pan on the fire, heat the vegetable oil and fry the vegetables until soft. While preparing roasting, cut small cubes of processed cheese to melt faster. Then cut into strips or cubes of smoked ham and fry meat with vegetables for 5 minutes.

In a pot of boiling water, place the cheese and stir until then, until the cubes dissolved. Then add the cooked zazharku, salt and pepper. Bring the soup to a boil, squeeze into it a clove of garlic and put out the fire – the soup is ready. Serve if desired with cream or sour cream, garnish with a sprig of greenery.

Soup kharcho beef

To prepare Georgian soup with beef simplified recipe, take:

- beef – 1 kg;
- carrots – 1 piece;
- onions – 1 piece;
- the Bulgarian pepper – 1 piece;
- tomato – 1 piece;
- tomato paste – 3 tbsp;
rice – 200 g;
- garlic – 3 cloves;
- chili pepper – to taste;
- vegetable oil – to taste;
- salt – to taste;
- pepper – to taste;
- cilantro – to taste.

First, rinse the meat and boil down the broth. Then washed and peeled carrots cut into thin long strips and fry in vegetable oil. Slice the peeled onion and bell pepper. Add peppers and onions to the carrots, add tomato paste and lightly fry. Then add to the dish a couple of slices of hot pepper. Pour into the pan a little water and simmer vegetables for 5 minutes. If desired, you can add your favorite spices, such as turmeric, saffron or nutmeg.

Thoroughly rinse the rice and place it in the pan with the soup ready. Add salt. When the rice is ready, put zazharku in the pan and cook for another 5 minutes. Then add to the soup chopped garlic and chopped cilantro. Let stand for half an hour and serve.

The stew without potatoes

For cooking spicy hearty soup you will need:

- lemon – 1 PC;
- pepper sweet peas – 2-3 pieces;
- Bay leaf – 1-2 PCs;
- onions – 4 PCs.;
- tomato paste – 100 g;
- capers – 50 g;
- carrots – 1 piece;
- olives – 100 g;
- cucumbers – 4 PCs.;
- smoked meat – 300 g;
- beef bones – 500 g;
- butter – to taste;
- vegetable oil – to taste;
- salt – to taste;
- pepper – to taste.

Such a hodgepodge is better to cook on the second broth. So first, put the meat to boil when the water boils, drain the water, then put in a pot of meat and bones and cover with water again. When the broth boils, put in a saucepan roots, carrots and cook until tender. The resulting broth strain through cheesecloth, folded in three layers to get a clean broth.

Then slice the onion and sauté until Golden brown, season with salt. Mix onion with tomato paste and place in a preheated 90C oven for half an hour.

Cut into small pieces smoked. If you want to add the bag soft, add to the list of ingredients in sausages. Smoked food must be fried on the pan so the soup is not too greasy. Cucumbers cut into strips. The brine from the cucumbers slightly heat, the amount of brine adjust depending on taste preferences and the amount of broth.

In boiling broth put the meats and cook for about 10 minutes. Add the onion tomato paste and cook until tender. 10 minutes before the end of cooking, add capers, cucumbers and pour the brine. The olive and the lemon are best put directly into the dish before serving.