Italian soup: recipes. Italian soup with shallow paste

Soups are an integral part of our diet. Someone is indifferent to them, others do not like, and still others do not imagine dinner without them. But it's impossible not to like Italian soups. Their recipes are innumerable, each family prepares in its own way, each village observes centuries-old traditions and considers only its own version to be truly correct and correct. Let's get acquainted with the masterpieces of Italian gastronomy, which are often simple in the ingredient composition and preparation.

Italian soups

Of all the abundance and diversity, you can still highlight some of the most popular soups of Italian cuisine.

1. Ribollit soup. A pleasant and melodic title is translated very commonly and prosaically - "digested" or "cooked twice". From time immemorial the recipe was formed not in refined aristocratic kitchens, but in families of ordinary poor people, when it was necessary to feed a large family with minimal expenses.
2. Minestrone - this is perhaps the most famous Italian soup with pasta or rice. Its time comes when the vegetables of a new crop ripen. In each family it is brewed in its own way, there is no single option. Minestrone is translated literally from Italian as a "big soup" and is characterized by a large number of different vegetables.
3. Pappa Al Pomodoro is a name that speaks for itself. It is immediately clear that the main violin in it is the tomatoes. This Italian soup comes from sunny Tuscany.
4. Brodetto is an exquisite and at the same time simple soup soup of seafood and fish. A kind of dish from the Italian city-port of Ancona, the capital of the Marche region. The proximity of the sea and the abundance of its gifts gave the world one of the masterpieces of cooking. If in France - buyabes, then in Italy - brodetto in Ankonski.
5. Kachukko. This Italian soup is also prepared from seafood, abundantly chopping chili pepper.

Ribollita: recipe for peasant soup

In fact, everything elementary is simple. Italian ribollite soup is prepared from what was previously available to the poor, and now from what is in the refrigerator. But the main thing remains unchanged - the total absence of meat (it is replaced by beans), Tuscan unsalted bread and two kinds of cabbage: black and savoy. Without these ingredients, this ribolite will not work. Vegetables also use carrots, zucchini, potatoes, onions, beet leaves, tomatoes and tomato paste, celery, parsley. Beans must be boiled, all vegetables cut: cabbage - straw, and the rest with cubes. In a large saucepan, heat up the olive oil and cook the vegetables on it, observing the order. First, onions, then carrots, celery, parsley, tomatoes, cabbage. As a broth, add the water left over from the bean and a little boiled. Adding ingredients one by one, each time you need to extinguish 2-3 minutes. Beans are divided into three parts, two wipe to a consistency of puree. Add it to the ribolitt and cook the soup on low heat for another 1-1.5 hours, remembering to stir. For twenty minutes before full readiness, put whole beans. Serve the soup in a large dish, where layers are laid out pieces of bread and ribollite.

Italian tomato soup

When the season of tomatoes comes, in Tuscany the time of soup pappa al pomodoro begins. Tomatoes grow and mature in our country, so why not treat yourself and loved ones with this thick and fragrant summer soup. It can be long and hard to say that canned tomatoes and dried herbs. Yes, this option has the right to exist, but the fact that it will be close to the original is doubtful. Therefore, to cook the Italian tomato soup, wait for the tomato season, buy or collect from your own vegetable garden the largest, fleshy and ripe vegetables, and then get down to business. As a basis, take the following recipe.

For soup you will need:

• 1 kg of ripe tomatoes;
• 1 large onion;
• 500 ml of broth (chicken, vegetable);
• A large onion;
• 2 cloves garlic;
• 200 g of white stale bread;
• olive oil;
• Salt, pepper to taste;
• Chili pepper (small);
• basil.

The cooking process begins with the processing of tomatoes. They need to be cut in crosswise and lowered into boiling water for 2-3 minutes, after which the skin will be easily removed. Seeds should be removed, and the flesh cut into cubes. Next, you need to crush onion, garlic, basil and chili pepper. Heat olive oil in a frying pan. Fry the onion first (3 minutes), then add the tomatoes (4 more minutes), garlic and basil. Stew all vegetables for about 25 minutes. At this time, prepare the bread. Remove the crust from it, and cut the flesh into small cubes. Bread and broth add to tomatoes and simmer on low heat for about 5 minutes, until cooked. Before serving, sprinkle the papa al dampo with olive oil and season with black pepper.

Italian soup with shallow paste - minestrone

According to the famous chef Jamie Oliver, who also wrote a culinary book about Italy, there are just as many minestrone species as there are villages in this wonderful country. And each will convince you of the truth and impeccable taste of its minestrone. "Big soup" is practically a philosophy. But there are several main points common to all recipes. Firstly, minestrone is a soup exclusively with seasonal vegetables. D. Oliver in his book writes that if you cook it with those that you do not find in the market, and feed the Italians, they at the best will simply laugh. Secondly, this Italian soup is prepared on water or vegetable broth and much less often - on meat. In the first case, you get a light dish, and the second - a hearty dish. And thirdly, the subtlety lies in the preliminary heat treatment of some vegetables - sorffrito, that is roast (onions, garlic, carrots, celery and fennel) over low heat.

Minestrone: recipe

With vegetables, everything is clear: every housewife picks up what they love in the family. The main thing is, there must be a lot of them, so that the soup is thick. Use onions (onions or leeks), carrots, potatoes, zucchini, pumpkin, sweet pepper, cabbage, tomatoes, celery, fennel. Necessarily, well, or preferably, the presence of legumes (beans, peas or beans). An indicative list of ingredients for soup (replace with one another or exclude, but remember that in this minestrone there must be at least 10 kinds of vegetables):

• 500 ml of broth;
• 2 potatoes;
• 2 red onions;
• 2 medium-sized carrots;
• Stalk of celery, fennel;
• 4-5 tomatoes;
• 200 g of beans;
• 1 zucchini;
• spinach;
• 3 cloves garlic;
• 1 bay leaf;
• 70 g of paste;
• Parmesan (for filing);
• 1 bunch of basil;
• salt and pepper;
• olive oil.

Beans ideally need fresh, but it will be suitable and dry, in this case it must be soaked in advance, and then boil until half-ready (about an hour). While she is cooking, put out the vegetables. In a large saucepan with a thick bottom, heat the olive oil and put out the onion, fennel, carrots, celery, garlic and stems from the basil for 20 minutes. Then add the mashed tomatoes, zucchini and cook for 20 minutes. After that, add broth, potatoes, diced, beans, spinach, small paste and cook until the paste is ready.

Finished soup pour on skewers, decorate with basil leaves and grated parmesan, sprinkle with olive oil, sometimes add pesto sauce. In general, the minestrone is cooked on average about two hours, which explains its deep and rich taste. Italian soups, recipes of which can be found in large quantities, are very democratic in terms of vegetables. Seasonality is the principle not only of the minestrone, but of the whole kitchen in general. Therefore, in summer, the opportunity to cook such dishes appears at all. Do not deny yourself the pleasure!

Where is the brodetto from?

This is a typical Mediterranean dish. The abundance of fish and seafood for the Marche region in southern Italy is a common thing for locals. Sufficiently the fact that the dish was prepared by sailors from everything that was not sold (small fish or damaged), adding to it for the volume of shellfish and even algae. For us, it becomes almost a delicacy. Italian broedetto soup in Ancona is traditionally prepared from 13 varieties of fish (in some sources this is explained by the number of apostles participating in the Last Supper). In the course is a mullet, dorado, sea ruff, mullet, sea bass, mackerel, flounder, as well as squid, shrimp and shellfish.

Brodetto's recipe

So, for soup you will need:

• Sea fish - 2 kg.
• Olive oil - 150 ml.
• Tomatoes - 2 pcs.
• Onion - 2 pcs.
• White wine vinegar - 150 ml.
• Salt, pepper, basil.

Fish should be cleaned, washed well and cut into portions, or separated only by fillets. But the Italian sailors were unlikely to separate the fillets and separately cook fish broth from the remaining bones. It is preferable to take dishes for cooking clay. Pour olive oil, heat it and fry finely chopped onions. Then you need to pour the vinegar and wait until it evaporates, and then add the puree from tomatoes, basil and simmer for about 30 minutes. Next, lay the fish, and seafood, depending on the time of their preparation: the first shrimp with squid, add the latter to the sea language. Either fold all layers, salt, pepper and pour water. Simmer over low heat for 20-25 minutes. To serve slices of white bread, it is necessary to dry it in the oven, rub it with a mixture of salt, pepper, garlic and olive oil. Put them on the bottom of the plates, in which you will pour the soup. Serve everything hot.

Sea goulash - kachukko

It is a very thick and rich soup from Tuscany. The process of preparation, and the composition is very similar to brodetto. The only difference is that the main ingredients are seafood (mussels, scallops, squid, shrimp, octopus, langoustine, cuttlefish), and not fish, although it is also added. Soup is very popular in the largest port of Tuscany - Livorno.

Pasta and beans, basil and oregano, zucchini and tomatoes, seafood and olive oil are all Italian cuisine. Soups, the recipes of which arouse the appetite even in the most capricious and demanding. Thick and bright, sharp and rich, simple in preparation and refined.