Soup with beef and zucchini. Vegetable soup with zucchini: recipe with photo. Preparing soup ingredients

A photo of this simple and healthy dish will be presented below. We will also tell you how to make a similar lunch with the addition of cauliflower.

Cooking delicious with zucchini and beef

There are many recipes for first courses using zucchini. Most often, soup with this product is prepared on a lean basis. However, we decided to make it with beef broth.

So, to make your own vegetable soup with zucchini, we will need:

• ordinary drinking water - about 2.7-3 l;
• medium-sized fresh potatoes - 2 pcs.;
• onion - 1 medium head;
• carrot (medium) - 1 pc.;
• fatty beef on the bone - approximately 800 g;
• sweet bell pepper - 1 pc.;
• fresh tomatoes - 2 pcs.;
• fresh garlic - 1 clove (use as desired);
• fine table salt - add to taste;
• sour cream, fresh herbs - for serving the dish to the table.

Preparing soup ingredients

So, you decided to make vegetable soup with zucchini. First you need to process all the ingredients. Beef meat on the bone is thoroughly washed and unnecessary veins are cut off. All vegetables are also processed separately. Potatoes, zucchini, onions, fresh tomatoes and bell peppers are peeled and then chopped into medium cubes. As for garlic and carrots, they are grated (fine and coarse, respectively).

Soup cooking process

How to cook a delicious and rich vegetable soup with zucchini? First you need to prepare the meat broth. To do this, the beef bone is placed in a pan of water, then placed on the stove and brought to a boil. As soon as the broth begins to boil, remove all the foam that has formed from it, salt it, cover it with a lid and cook for about an hour and a half.

After the meat product becomes soft, it is removed, cooled, separated from the bone and chopped into large pieces. As for the broth, potatoes, zucchini, bell peppers, onions, fresh tomatoes and carrots are placed in it one by one. Bring all ingredients to a boil, cover with a lid and cook slowly for about 27-30 minutes. During this period, all vegetables should become soft.

At the very end, previously cooked meat and grated garlic are dipped into the soup. Now boil all the ingredients for about another minute, after which the pan is removed from the heat and left under a tightly closed lid for 1/4 hour.

Serving a delicious dish for a family dinner

After the vegetable soup with beef bone has infused, it is laid out on deep plates. Next, the first dish is sprinkled with fresh chopped herbs and flavored with sour cream. In this form, it is presented to family members along with a piece of bread.

Vegetable soup with zucchini and cabbage: recipe with photos

For those who adhere to this, we suggest making vegetable soup without using a meat product. It should immediately be noted that such a dish turns out to be no less satisfying and tasty.

So, to prepare lean vegetable soup with zucchini and cabbage, you need to purchase:

• medium-sized potatoes - 2 pcs.;
• regular drinking water - about 2.7-3 liters;
• medium-sized zucchini - 1 pc.;
• onion - 1 large head;
• fresh carrots - 1 pc.;
• fresh or frozen cauliflower - 300 g;
• sunflower oil - about 40 ml;
• fine table salt - add to taste.

Processing Lenten Soup Ingredients

How should you prepare dietary vegetable soup with zucchini and cauliflower? First you need to process all the products. Potatoes, onions, zucchini, cauliflower and carrots are thoroughly washed and then peeled (if necessary). Next, all ingredients, except carrots, are chopped into medium cubes. As for the orange vegetable, it is better to grate it on a large grater.

Heat treatment

To make it fragrant and tasty with zucchini and cauliflower, you should definitely add sautéed carrots and onions. To do this, heat a thick-walled frying pan over high heat along with sunflower oil, after which all the mentioned vegetables are laid out in it.

Stir the products periodically and fry them until completely soft and red. Achieve the golden color of the vegetables, salt to taste, remove from the stove and cool.

As for the remaining ingredients, they are subjected to heat treatment somewhat differently. To do this, use a deep pan. A sufficient amount of water is poured into it and brought to a boil. Next, potatoes and zucchini are placed alternately into the liquid.

Salt the ingredients and wait until they boil again. After this, cover the pan with a lid and cook the contents for about 23 minutes. After time has passed, the cauliflower is dipped into the broth. In this composition, the dish is cooked for about 7-8 minutes. During this period, all products should become as soft as possible.

Just before turning off the stove, add pre-saved onions and carrots to the vegetables. Mix the ingredients, cook for about a minute, and then remove from the stove and keep covered for about 20 minutes.

Serving a Lenten dish at the dinner table

Having prepared the vegetable soup and let it sit under the lid, you distribute the dish among plates and serve. If desired, you can add chopped green onions or any other fresh herbs to each serving of broth.

Let's sum it up

We talked above about how you can make your own soup with cabbage and zucchini. By putting the presented recipes into practice, you will not only diversify your daily diet, but also make family meals more healthy and tasty.

It should also be said that many housewives are interested in the question of how expensive the dish in question is. Experienced chefs say that if you prepare vegetable soup in the summer-autumn season, it will cost you pennies. This is especially true for lean dishes. After all, to create it there is no need to purchase a meat product.

By the way, if you have your own garden where zucchini, cabbage and other vegetables grow, then such a dish may even be free for you.

Vegetable soups are classics of Russian cuisine; they are prepared with broths, lean ones, with mushrooms and beans. Zucchini soup is considered an original version of the first course, despite the fact that chefs consider this vegetable an indispensable ingredient in winter pickles and main courses.

Soup with zucchini, potatoes and chicken is a hearty first course, as it turns out thick thanks to a hearty set of ingredients. Experienced housewives serve this dish for Sunday family dinner as a delicacy hot option.

In order to prepare an appetizing soup, you should prepare a set of ingredients:

• 500 grams of boiled chicken breasts;
• a couple of small young zucchini;
• red and green bell peppers;
• bulb;
• a glass of fresh tomato puree;
• 3 cloves of garlic;
• a couple of medium potatoes;
• salt, pepper, vegetable oil.

Prepare the soup in an enamel container, first pour a liter of liquid or broth into it.

1. Peeled and cut into thin strips potatoes are placed in a saucepan, brought to a boil and boiled over low heat until half cooked.
2. The onion is chopped and fried in vegetable oil until soft, after which the peppers, cut into thin strips and chopped garlic, are added to the frying pan. Simmer the mixture for 5 minutes under the lid.
3. Finely chopped zucchini is added to the vegetable mixture, mixed and simmered for about 7 minutes.
4. Pour potato broth over the vegetable mixture, add mashed tomatoes, boiled chicken, cut into small cubes, and bring the mixture to a boil.
5. After boiling, cook the soup over low heat for 8 minutes, add herbs.

The dish is served with sour cream or low-fat yogurt.

Zucchini puree soup with meatballs

Thick and satisfying zucchini soup can be cooked with the addition of meatballs. A delicious first course is not only thick and satisfying, but also quite high in calories.

This version of the first course is prepared from the following ingredients:

• 3 medium sized zucchini;
• bulb;
• 250 grams of minced meat;
• carrots – 2 pieces;
• salt, herbs, vegetable oil.

The preparation of this dish begins with the preparation of the main ingredient: the zucchini is washed, peeled and cut into small cubes.

1. Wash the vegetables thoroughly and remove the skin from the zucchini.
2. Place the prepared vegetable in a pan of water, bring to a boil and cook for 20 minutes over low heat, after which small minced meatballs are added to the broth.
3. The chopped onion is fried in vegetable oil until half cooked, grated carrots are added and the vegetables are sautéed over low heat until tender.
4. Place the onions and carrots into the soup, remove the finished meatballs from it, and grind the soup ingredients with a blender.
5. Return the meatballs to the puree soup, bring the mixture to a boil, add the herbs and turn off the heat.

This soup is served with sour cream.

During the cooking process, the liquid evaporates, so cooks recommend periodically adding a little boiling water or broth.

Zucchini soup with melted cheese

A soup with a delicate and special taste is made from zucchini and melted cheese. The cheese itself gives a special creamy milky flavor to the finished dish; moreover, this soup is not flavored with sour cream or mayonnaise.

The main ingredients of this tender and light soup are:

• a couple of small zucchini;
• Bell pepper;
• carrot;
• 100 grams of processed cheese;
• salt, herbs, butter.

In order to prepare a delicate puree soup from zucchini with melted cheese, initially take a container and 2 ½ liters of water.

1. Shredded carrots are fried until half cooked in butter, zucchini and pepper, chopped into cubes, are added.
2. The mixture is simmered for 5 minutes with occasional stirring.
3. Bring the water to a boil, add the sauteed vegetables and let the mixture boil again.
4. After boiling, cook the soup for about 10 minutes, add grated processed cheese and cook with constant stirring for 5 minutes.
5. Season the dish with herbs, salt to taste and turn off the heat.

You can add chopped garlic and your favorite spices to this dish.

Zucchini soup with mushrooms

Mushroom soup lovers will love this recipe for clear zucchini soup with mushrooms.

A hot dish is prepared from the following ingredients:

• half a kilogram of fresh mushrooms;
• 7 medium potatoes;
• a couple of zucchini;
• bulb;
• carrots – 2 pieces;
• fresh tomatoes – 2 pieces;
• vegetable oil, salt, spices, herbs.

Step by step recipe:

1. Shredded carrots and onions are fried in oil until tender.
2. Peeled and washed mushrooms are chopped into cubes and boiled in boiling water for half an hour.
3. Peel the zucchini and potatoes and chop them into small cubes.
4. Add vegetables to the mushroom broth, let it boil for 10 minutes, add fried carrots and onions, bring the mixture to a boil.
5. After a quarter of an hour, turn off the heat, add herbs and spices.

Before serving, the dish is seasoned with sour cream and chopped green onions.

Zucchini cream soup with cream

Creamy zucchini soup with added cream will decorate any Sunday family dinner.

This hot dish is prepared from simple ingredients:

• small zucchini;
• carrot;
• bulb;
• a couple of potatoes;
• 100 grams of cream;
• salt, vegetable oil.

Prepare puree soup from zucchini with cream following the following sequence of actions:

1. Peeled onions and carrots are cut into rings and fried in vegetable oil until tender.
2. Peeled zucchini and potatoes are cut into small cubes, mixed with fried vegetables and poured with two glasses of water.
3. Bring the mixture to a boil and boil until the potatoes are completely cooked.
4. Drain half the liquid from the mixture, cool and grind the soup in a blender to a creamy consistency.
5. Transfer the finished dish to a tureen and dilute with warm cream, add herbs and spices.

This dish is served with croutons. The soup can be seasoned with marjoram and dried herbs.

Vegetable soup with zucchini, made using various culinary technologies, is a treasure trove of useful microelements. Thus, its main vitamins are representatives of group B, which are of great benefit to the brain and nervous system. In addition, there are pectins and potassium, which is good for the heart and blood vessels.

Soups with zucchini are useful for those who have been treated with antibiotics and other potent drugs for a long time. Regular consumption of such a hot dish helps remove harmful waste products from the body and improve immunity.

Cook's tip: the following go well with zucchini: any vegetable crops, including garlic, broccoli, zucchini; meat products in the form of meatballs, meatballs; dairy products - cream, processed and hard cheeses, milk. Thanks to this “pliability”, zucchini, in tandem with other ingredients, is able to create a tasty, fortified dish.

How to cook vegetable soup with zucchini - 15 varieties

Low-calorie soup, ideal for women who watch their figure. Since the soup is served cold, it is best prepared in hot summer weather. The very delicate texture of the soup adds to the pleasure of eating.

Ingredients:

• Chicken or vegetable broth
• Three zucchini
• Three cloves of garlic
• Chees Feta
• Salt pepper
• Mint, nutmeg - optional.

Preparation:

Cut the peeled zucchini into cubes and fry in a frying pan along with chopped garlic. Grind in a blender (you can use a fork). Add the necessary spices, mint and chopped zucchini to taste to the broth prepared in advance. Cook for about 10 minutes. Mash the cheese and add to the soup. Turn off the fire on the stove. Let the soup cool before serving.

The taste of zucchini soup with processed cheese becomes more piquant if it is cooked in chicken broth. The technology for preparing such a dish is described later in the recipe.

Ingredients:

• 200 grams of chicken fillet.
• Liter of water.
• 700 grams of zucchini.
• 200 grams of processed cheese.
• Two potatoes.
• One piece each of onion and carrot.
• Two cloves of garlic.
• Salt, pepper, herbs - to taste.

Preparation:

Boil chicken fillet to obtain broth.

Chop the potatoes into cubes. We do the same with zucchini.

Grate the carrots and finely chop the onion.

We remove the finished fillet from the broth and add squares of potatoes, and after 5 minutes - cubes of zucchini. Salt, pepper and cook everything for 15-20 minutes.

When the vegetables in the soup have softened, grind the contents of the pan with a blender.

Grind the cheeses and add them to the prepared puree soup.

We also chop the chicken meat and add it to the soup. Mix and pour into plates.

Warming, hearty, nutritious soup with zucchini and beef - an excellent tasty dish in cool weather and beyond.

Ingredients:

• 400 g beef meat
• 1-2 zucchini
• 2-3 potatoes
• 1 carrot
• 1 onion
• Salt, pepper, bay leaf

Preparation:

Cut the beef into small pieces and quickly fry in oil, right in the pan. After this, add onion and sauté.

Add carrots to the ingredients and fry for another minute.

Fill the pan with water, bring to a boil, remove the foam. After thirty minutes, add the chopped potatoes, and after 7 minutes, add the zucchini.

Add salt to the soup, season with spices and cook for another 5 minutes.

Undoubtedly, this soup, healthy and simple in recipe, belongs to the category of dietary dishes. Both adults and children will truly appreciate it.

Ingredients:

• Round rice - 0.5 tbsp.
• Zucchini - 0.5 kg
• Medium sized carrot - 1 pc.
• Milk 3.2 fat - 2 tbsp.
• Butter 0.5 packs.
• Salt.

Preparation:

Wash the rice until the water becomes clear and put it on the fire in a saucepan with salted water. Grind the boiled cereal.

Set the pre-peeled zucchini to cook until tender. Then chop and mix with rice.

Place the mixture of rice and zucchini in a saucepan with milk and bring to a boil. Salt and add sugar to taste, butter, mix.

We pass the pre-peeled carrots through a grater and fry until golden brown. Add carrots to the resulting soup, stir and serve.

The recipe for the dish involves the use of three main products - zucchini, onions and potatoes. Despite the simplicity of the ingredients, it turns out tasty and aromatic.

Ingredients:

• Two zucchini (squash)
• One onion.
• One potato.
• A liter of broth per cube.
• A pinch of salt

Preparation:

Dissolve the Maggi chicken cube in a liter of water and bring the broth to a boil.

Add fried onion cubes to boiling water, and after 3 minutes - zucchini and potato cubes.

Cook the dish until done. Adjust the taste with salt as needed. The contents of the pan are whipped with a blender or in a food processor.

Without labor-intensive preparation processes, a delicate, airy creamy soup will delight your loved ones with its refined taste.

Ingredients:

• Young zucchini - 3 pcs.
• Small carrot - 1 pc.
• Cream 33% - 200 ml
• Onions - 1 pc.
• Potatoes - 3 pcs.
• Garlic - 3 cloves.
• Greens (parsley, dill).
• Salt and pepper to taste.

Preparation:

Wash vegetables and herbs.

Peel and cut the brenois vegetables (into cubes)

Fry the garlic and onion over medium heat for about 5 minutes.

Place vegetables in a saucepan and add water.

Cook over medium heat for 30 minutes.

Puree the resulting soup with a blender.

Add cream to the mixture and mix thoroughly.

Pour soup, sprinkle with herbs. The cream soup is ready.

Zucchini and bean puree soup is rich in vitamins and microelements, so the dish will delight you not only with its delicious properties, but also with incredible health benefits.

Ingredients:

• One zucchini or zucchini.
• Carrots, onions - 1 pc.
• One potato.
• Boiled beans - 0.1 kg.
• Salt.

Preparation:

Pour one and a half glasses of water into the pan, add chopped potatoes. Sauté onion and carrots in a frying pan. We also add chopped zucchini here. After the zucchini has softened and fried, add the mixture from the frying pan to the pan. Cook, salt.

Place the cooled soup in a blender, add boiled beans and grind.

Continuing the theme of simple recipes, we present to your attention a recipe for zucchini soup with vegetables.

Ingredients:

• Two zucchini.
• Two potatoes.
• 1 piece each: tomato, onion, carrot.
• Water - 1.5 l.
• Olive oil - 20 ml.
• Greens, salt, pepper - to taste.

Preparation:

We cut vegetables randomly.

First, fry the onions and carrots in a frying pan, then simmer the tomatoes.

Add the zucchini and wait for them to settle. Then add the potatoes and add a liter and a half of water. Simmer until done.

At the end, season the dish with herbs, pepper and salt.

Autumn soup is ideal for both adults and children. Meatballs provide the dish with satiety, and zucchini provides the necessary set of vitamins.

Ingredients:

• 500 grams of meat.
• Two zucchini.
• Onions, carrots - 70 g each.
• Three bread slices
• Butter
• Greens, salt, pepper.

Preparation:

Grind the meat with a food processor. Add spices and onions. Roll the meatballs with wet palms.

Peel the zucchini and cut into neat cubes. Place the zucchini in a saucepan with water and cook over low heat for about 20 minutes. Add the meatballs.

Fry onions and grated carrots in a frying pan. Remove the meatballs from the pan and add the onion and carrot dressing.

Using a blender, puree the soup. Place the meatballs back into the pan. Serve the soup hot and garnished with herbs.

A simple and affordable soup recipe will cost you 5-10 rubles. Prepares simply and quickly.

Ingredients:

• Zucchini - 2 pcs.
• Onions, carrots - 1 pc.
• Cream - 1 pack

Preparation:

Place chopped onions, carrots, and zucchini in a saucepan one by one. Add some salt to the vegetables and simmer over low heat with a small amount of liquid.

After softening the products, grind them in a food processor, add cream and heat in a saucepan for 2 minutes.

Vegetable puree soup "Vitaminka" for children

A healthy and easy to prepare vegetable soup for little ones.

Ingredients:

• Half a kilo of zucchini.
• Half a kilo of pumpkin.
• Two potatoes.
• One carrot.
• Half a liter of water.
• Salt.

Preparation:

Vegetable soup for little ones is prepared simply, using water. We wash and dry the pumpkin, zucchini and potatoes. Cut into slices, approximately 2 cm each. Carrots take longer to cook, and it is better to grate them before cooking. Cook all the vegetables in salted water. Then beat with a blender directly in the saucepan. If it turns out to be too liquid, you can add a little flour or starch.

Cook's tip: For the little ones, we don't add any spices! If the child is older, we can add onions after frying them in olive or butter.

Zucchini soup with sour cream is a truly Transcarpathian dish, ready to boast of Ukrainian flavor. Prepare and enjoy the soup according to the recipe below!

Ingredients:

• Zucchini - 2 kg.
• Onion - 0.07 kg.
• Sour cream - 0.4 kg.
• Cream 25% - 1 pack.
• Vegetable oil - 1 tbsp. l.
• Butter - 20 gr.
• Flour - 2 tbsp. l.
• Dill - 1 bunch.
• Salt - to taste.
• Sweet paprika powder - 2 chips.

Preparation:

Peel the zucchini and grate it on a coarse grater.

In a thick-walled saucepan, heat the sunflower oil and butter. Fry chopped onion in oil. After 5 minutes, add flour, mix and add sweet paprika.

Pour 2 liters of hot water and grated zucchini into a saucepan. Boil the contents for 3 minutes and add cream, and then sour cream and dill. Bring the soup to readiness and add salt.

Continuing the topic of healthy nutrition, it would be wrong to ignore the recipe for such a dish as soup with zucchini and apples. More on this later!

Ingredients:

• Vegetable broth - 600 ml.
• Zucchini - 0.4 kg.
• One carrot.
• Celery - 1 stalk.
• Apple - 100 gr.
• Half a glass of low-fat cream.
• 20 gr. butter.
• Salt.

Preparation:

Chop the celery stalk and carrots into cubes and sauté in a frying pan in butter.

Boil water in a saucepan and add chopped zucchini and apple pieces.

After 10 minutes, grind the soup components in a food processor along with the cream. Pour the resulting soup back into the pan and heat to a boil.

The soup is especially tasty with fresh herbs and aromatic croutons.

The recipe for cream soup in terms of cooking technology is no different from other similar dishes, but the almond nuts included in the composition can diversify it.

Ingredients:

• Fresh heads of broccoli - 350 g.
• Cauliflower umbrellas - 250 g.
• Zucchini - 2 pcs.
• Almonds - 1 handful.
• Milk - 0.75 l.
• Cayenne pepper - 1 pinch.
• Semi-dry white wine.

Preparation:

Separate the cabbage into sprigs, wash and, together with two small zucchini, quickly boil for six minutes in a liter of boiling salted water. Then carefully remove the vegetables with a slotted spoon and place in a colander. Immediately rinse them with cold water. Set the vegetable broth aside.

Slice the almond kernels thinly or buy ready-made almond flakes (5 tablespoons). Carefully fry the nuts in a frying pan without fat. The almonds should be golden brown but not burnt.

In a separate saucepan, heat milk (750 ml) and vegetable broth to a boil. Place broccoli, zucchini and cauliflower in there. Puree with a blender and bring the soup to a light boil. Add semi-dry white wine (5 tablespoons). Season with salt and cayenne pepper. Simmer for another minute and pour into plates. Sprinkle each serving with toasted almond flakes.

The dish “Manistrone” is purely Italian. It is a set of autumn products, combined to suit your taste.

Ingredients:

• Potatoes - 2 pcs.
• Zucchini - 1 pc.
• Carrots - 0.08 kg.
• Onion - 0.08 kg.
• Celery - 0.08 kg.
• Tomato paste - 20 mg.
• Tomatoes - 5 pcs.
• Bacon - 200 gr.
• Boiled lentils - 1 cup.
• Garlic - 3 cloves.
• Vermicelli - 1 handful.

Preparation:

One sprig of rosemary, bay leaves, salt.

Fry chopped bacon in a deep saucepan.

After frying, remove the meat product and sauté carrots, onions, and celery in the resulting fat.

After 3-4 minutes, add the remaining vegetables to the pan: chopped zucchini, potatoes. Salt everything and let it simmer for about 5 minutes. After another time, add a tablespoon of tomato paste and boiled but dense lentils into the pan. Mix the ingredients and dilute with chopped tomatoes and fried bacon.

When the contents of the pan “make friends” with each other, add water so that it more than covers all the vegetables. After 7 minutes, throw in the chopped garlic and vermicelli.

Preparation:

Ingredients:

2 potatoes
1 onion
1 carrot
1 medium sized young zucchini
2 firm tomatoes
1 clove of garlic
fresh dill
1-2 tbsp. l. green onions
1 bay leaf
vegetable oil
salt
pepper
sour cream

Very tasty and light soup. Even those who don’t really like zucchini will happily eat it. The soup perfectly combines tender, sweet zucchini and sour tomatoes, and each vegetable retains its own taste. And when at the end of cooking you add fresh herbs and let the soup brew for about twenty minutes, you won’t be disappointed;)) This vegetable soup is very useful for people suffering from diseases of the gastrointestinal tract. Well, “practically healthy” people sometimes just need to unload their body with such a low-calorie, dietary soup.

1. Pour 1 liter of water or broth into the pan. Cut the peeled potatoes into cubes, place in water and cook for 10-15 minutes.

2. Cut the peeled onions into cubes and fry in a small amount of vegetable oil for 1-2 minutes over medium heat.

3. Cut the peeled carrots into thin slices and fry with onions for 1-2 minutes.
Fry the vegetables until half cooked; at the end of cooking they will not be overcooked and tasty.

4. Then add diced zucchini or zucchini to the pan, stir and fry for 1-2 minutes.
In young zucchini, you don’t have to remove the skin if you are sure that they are homemade and without nitrates.

5. Make a light cut on the tomatoes, pour boiling water over them, then cold water and remove the skins. Cut the tomatoes into cubes and add to the vegetables in the pan. Stir and cook for another 1 minute to allow the vegetables to exchange their juices. Place the contents in a saucepan with potatoes, bring to a boil and cook over low heat for another 5 minutes.

6. Then add bay leaf, dill, a little green onion, chopped garlic clove, salt, bring to a boil, turn off and let it brew for 20 minutes. When serving, add sour cream and freshly ground pepper to serving plates.

To enhance the taste, add 1-2 tbsp to the soup. tablespoons fresh chopped sweet pepper.

Do not prepare vegetable soups for future use.

First courses prepared from ripe gifts from the garden are distinguished by their delicate taste and delicate aroma, which evokes an extraordinary appetite. They are suitable for summer lunches and dinners, when you want to enjoy a light and fresh dish. Creamy soups are prepared using squash puree. They have a soft consistency and simply melt in your mouth. They contain potatoes, carrots, and onions, which are perfectly chopped using a blender.

The five most commonly used ingredients in recipes are:

Some housewives add pieces of apples, celery, leeks and eggs. Puree soups cooked with meat broth are incredibly tasty and nutritious. Finely chopped herbs and garlic croutons give them a special aroma. Zucchini is also added to soups with classically cut vegetables. They are placed in the pan 5 minutes before the first course is ready. Recipes for zucchini soups are varied and will surprise food lovers with unusual combinations. The food is served warm or cold along with white bread, toast with butter, garlic croutons, and homemade sour cream.