EROTIC SOUPS

Fish soup with a lemon

500 г fishes, 3 lemons, 7 items of spoons of rice, 500 ml of sour cream, 2 l of water, parsley greens.

Rice to boil almost to full readiness, rice broth to merge, and rice to lay out on a plate and to set aside.
Fish to clean, cut on slices, to lay in a pan, to fill in with rice broth and to boil. Slices of fish to take and leave.
In a fish broth to add sour cream and to finish to boiling, but not to boil. Then in a broth to add slices of boiled fish and fig. to Boil thoroughly at weak boiling within 2-3 minutes.
Lemons to clear of a peel and to knife on slices. The parsley greens small to cut. Soup to pour on plates and to add there slices of a lemon and parsley greens.

The cooled cucumber soup

1 cucumbers, 2 small bulbs, 250 ml of a chicken broth, salt, pepper, 1 bunch of fennel.

Cucumber and onions to clear, cut and потомить in разогретом a chicken broth on slow fire about 10 minutes Then cucumbers and onions to crush a mixer to пюреобразного conditions. In soup to add salt and pepper, to put in a refrigerator. Cold soup to strew small cut fennel.

Quantity of portions: 2. The Preparation time: 10 minutes

Soup from lobsters

2 items of a spoon of a butter, 400 г lobsters, 3 glasses of milk, salt, pepper, гренки.

Oil to kindle on a frying pan, to add lobsters and to hold on fire of 3 minutes. Then to pour in milk, to salt and pepper. To submit in a hot kind with гренками.

Soup from shrimps

250 г shrimps, 1 tomato, 2 зубчика garlic, 2—3 bay leaves, a fennel branch, 1 bulb, 2 items of a spoon of vegetable oil, 2 items of a spoon of rice, 1 item a tomato paste spoon, a coriander bunch, щепоть black ground pepper, salt.

Shrimps to clear, put them in чугунок (or a pan). To add the tomato cut by segments, garlic, a bay leaf and fennel, 1 l of water and to put on fire.

To fry small cut onions in vegetable oil and to put in soup. To add a tomato paste preliminary dissolved with 2 table spoons of broth, then rice and small cut coriander.
To salt, pepper and cook. If it is necessary, to add hot water (depending on quantity of portions).

Soup rice with crabs

300 г boiled crabs, 0,5 glasses of rice, 1 head of onions, a fish broth, a parsley root, 3 tomatoes, 2 items of a spoon of a butter, 1 ч. A salt spoon.

The pulp of crabs to cut, having removed bone plates to put in superficial ware and to fill in with a fish broth. To add oil and at weak fire to finish to boiling. To weld soup, having added small cut onions, a root of parsley and the sliced tomatoes.

Soup from dried apples and prunes

700 г dried apples and prunes, cinnamon, 1/2 lemons, 200 г sugar, 1 glass of wine, 1 glass of a cranberry berry juice, a lemon dried peel, 1 item a potato flour spoon.

Apples and prunes to wash up and weld, having added sugar, cinnamon, a lemon dried peel.
Potato flour to dissolve with a cranberry berry juice, to pour in in apples with prunes and to boil.
Then to add wine and once again to boil.

Soup rice with mussels

150—200 г boiled mussels, 1 glass of rice, 2 carrots, 1/4 roots of parsley, 1 head of onions, 2 items of a spoon of margarine, salt, 1/2 ч. Spoons of small cut greens of parsley or fennel, 5—6 peas of black pepper.

Mussels to boil and cut thin slices. In a boiling broth from mussels to put fig. washed out in warm water
Коренья and the onions to cut cubes, пассировать on oil and to add in a broth 15—20 minutes prior to the cooking termination. Simultaneously with кореньями to put mussels, salt, black pepper.
At giving on a table to strew soup small cut greens.

The turtle soup

1 turtle, 1 carrots, 1 cт. A spoon of potato starch, an oil slice, a sugar pinch, a lemon, salt.

Having cleaned an armour to cook a turtle of 30 minutes. After that to take meat and to cut it on small slices. Separately to weld carrots with salt, sugar and oil. In the welded carrot soup to add meat of a turtle and to filter a broth in which the turtle cooked. In the received soup to add potato starch and закипятись, constantly stirring slowly. Salt to taste.
At desire it is possible to season soup with a lemon juice.

Soup «Конбу»

20 г a fresh tuna, 20 г a fillet of a salmon, 20 г a fillet of a red sea perch, 20 г a fillet of a grey sea perch, 20 г the cleared royal shrimps, 20 г the processed squids.
Vegetables and spices: 50 г red sweet pepper, 50 г yellow sweet pepper, 35 г carrots, 15 г a celery stalk, 20 г tomato pulp (without a skin and seeds), 25 г onions Порей, 25 г red onions, 25 г onions, 2 circles of a lemon, 5 г конбу (sea seaweed), a parsley bunch, a saffron, salt and pepper black ground to taste.

Fish and squids are cut брусочками, shrimps are cut half-and-half. Vegetables are cut by straws (carrots - a circle), onions - half rings, конбу and greens are small cut. In a boiling fish broth in advance prepared vegetables and seaweed are pawned. Then soup is boiled to readiness of vegetables, in it is added рубленая greens and a saffron. To taste soup is possible salt and pepper. In soup are added fish and seafood. Soup is boiled some minutes and spreads on plates.

Soup

1 l of water, 1 carrots, 1 beet, 1 turnip, 1 bulb, 1 ч. A spoon рубленой fennel greens, чабреца, parsley, 1 item a sour cream spoon.

Vegetables to clear, small to chop, fill in with boiling water and at once to put on fire.
To finish to boiling, to boil thoroughly 5—6 minutes, then to remove from fire, to fill with greens and sour cream.