Spanish soups. Spanish fish soup bouillabaisse Spanish soups

Spain is famous throughout the world for its culinary achievements. They have a very large variety of soups in their arsenal. There are also a lot of different dishes in Spain. But we will pay attention to soups. And to be more precise, the Spanish cold soup "Gazpacho", Spanish bean soup, Spanish seafood soup, beef tail soup, Spanish fish soup, Spanish garlic soup - "Sopa de Ajo". Let's look at several recipes for making Spanish soups.

The Spaniards prefer fish and vegetable soups (or with seafood), but we also don’t forget about meat ones. The Spaniards have many ways to serve soups at the table. The most common is cold soup, because in Spain it is not cold in the summer.

The “king” of cold soups is Gazpacho. It originated in Andalusia, but is now known throughout the world. The Spaniards consider gazpacho to be a drink rather than a soup and because of this they sometimes serve the soup in glasses rather than in a soup bowl.

The soup consists of ingredients:

• chop 300 g bell pepper;
• peel and chop 500 g tomatoes;
• 100 ml olive oil;
• peel and cut 300 g of cucumbers;
• chop 150 g onion;
• chop 1-2 cloves of garlic;
• squeeze the juice of half a lemon;
• pepper;
• salt.

The progress of preparing Gazpacho soup

1. Chop onion and garlic.
2. Peel the tomatoes and cut them into 4 parts.
3. Peel the cucumbers and chop them into small pieces.
4. Chop and remove seeds from bell peppers.
5. Grind all the above ingredients in a blender.
6. Add lemon juice, olive oil, pepper and salt.
7. At the end, beat everything again. After this, put the soup in the refrigerator for 3 hours. The prepared soup can be served with croutons and sprinkled with herbs.

This soup is famous for its spicy flavor from the grilled Andouille sausage. If you don’t find such sausages, you can cook with other grilled sausages.

Ingredients for bean soup:

• Grilled Andule sausages (30-60 g);
• two tablespoons of broth;
• one glass (200 g) dry white beans;
• finely chop one onion;
• on the tip of a saffron knife;
• one bay leaf;
• chop four cloves of garlic;
• finely chop one onion;
• chop one sweet red pepper;
• one tablespoon of sweet paprika;
• chop Swiss chard (200 g).

Preparation progress:

1. Bring 0.5 liters of water to a boil in a large frying pan. After this, add the grilled sausages and cook them over medium heat for 20 minutes and turn once. Remove the sausages after 20 minutes, chop them coarsely and set aside.
2. In a saucepan, combine dry beans and chicken broth. When the water starts to boil, reduce it to low and add a pinch of salt with a bay leaf. So cook it for two hours. After this, you need to remove the bay leaf and pour half a glass of broth into a bowl. Then add saffron to the bowl where the broth is and wait until it swells.
3. Heat the olive oil over medium heat and then add the sausage and fry for about 6 minutes. When the sausages are fried, you need to remove them from the frying pan, turn the gas to minimum, and throw the onion into the olive oil. Simmer the onion for about 4-6 minutes, then add the garlic and continue to simmer for another 2 minutes. Also, don’t forget about pepper and paprika and add it there. And simmer for a few more minutes. And only after that you can pour all the contents from the frying pan into the pan with bean soup.
4. Bring the soup to a boil very slowly and add the saffron. Cook the soup for about 10 minutes to cook the leaves. Serve hot.

To prepare this great seafood soup, you need:

• two tomatoes;
• one bell pepper;
• three cloves of garlic;
• one onion;
• 200 g shrimp;
• 18 small shells (can be replaced with mussels);
• one white fish fillet;
• dry red pepper;
• 3-4 potatoes, cut into large cubes;
• peppercorns, bay leaf and saffron.

Let's start preparing Spanish seafood soup:

1. To do this, we need to chop the garlic and onion and simmer over low heat, along with dry red pepper, for several minutes.
2. After that, add tomatoes and chopped peppers and simmer until the recipe is ready.
3. Using a blender, grind everything and pour it back into the frying pan and add the chopped fish and seafood.
4. Continue cooking over low heat until done. Watch the fish carefully so that it does not overcook.
5. At the same time, pour water or broth into the pan and cook the potatoes until tender. Reduce the fire to a minimum.
6. We put all the contents from the frying pan into the pan and then add saffron, bay leaf and salt.
7. Cover with a lid and turn off the gas. Leave the soup for 10 minutes and then you can serve it at the table.

This soup consists of the following ingredients:

• 100-150 g beef tails;
• egg;
• 50-100 g of meat for pulling;
• butter or lard, carrots;
• basil, parsley, celery;
• 50 g red wine;
• saffron, mayonnaise;
• 30 g turnip;
• salt.

Preparation:

1. The most valuable and fresh meat is tail meat. In Spain, the best dish in restaurants is considered to be tail meat. First of all, we begin to boil the tails and prepare the brown (red) broth.
2. Then fry the tails in the oven for 30-40 minutes and remove it when the tails are covered with a golden crust.
3. When all the greens and tails are sufficiently fried, pour the broth over everything. Cook all this for 3.5-4 hours under a closed lid and very low heat.
4. Strain the brown (red) broth, and rub the baked vegetables through a sieve.
5. Boil the wine for 2-3 minutes and, together with the spices, season the broth with chilled potato starch and slowly bring to a boil. Carefully separate the tail meat from the bones and add the chopped carrots and turnips.
6. Pour it all over with broth with fried vegetables, bring it to a boil again and sprinkle with herbs. Can be served.

The main positive factor in this dish is that, like all fish dishes, it is low in calories. And the most important thing is that it is tasty and satisfying.

Ingredients for this dish:

• 200-300 g of small crucian carp;
• one onion;
• about 1 kg pike perch;
• 200 g shrimp;
• 200 g tomato paste;
• pepper and salt;
• parsley, lemon.

Cooking:

1. Gut the crucian carp (do not peel off the scales), cut out the gills, wash and boil in two liters of water. After the fish is boiled, you need to strain the broth through cheesecloth or a sieve.
2. Place the pieces of fish and the head in a pan, an onion, and a bay leaf. Pour the broth into the pan and boil the fish.
3. Decant the broth again. Place the fish pieces on plates.
4. Stir the tomato paste into the broth, add olives cut in half, add shrimp, pepper and salt.
5. Pour the broth with the contents of the pike perch and put a slice of lemon in each plate. When you serve the dish, sprinkle it with herbs.

Spanish garlic soup - “Sopa de Ajo”

The soup will be prepared for four people and we will need:

• 300 grams of yesterday's bread (you can use either Spanish wheat bread or gray Moscow or hearth type bread);
• 60 g olive oil, four cloves of garlic (you can take more, to taste);
• four eggs (depending on how many people the soup is made for), a lot of red pepper (one spoon);
• a little ham for flavor (50-100 g) and salt to taste.

The cooking method is very simple

1. To do this, you need to fry finely chopped garlic in olive oil (so that the oil flavors).
2. Turn off the heat (so as not to overcook the garlic, do not overheat the oil), add ground red pepper along with salt, stir.
3. In the pan you will use to cook the soup, you need to fry pieces of bread and finely chopped ham in flavored prepared garlic-pepper oil.
4. After this, you need to pour in one and a half liters of warm water and bring to a boil over low heat.
5. Cook for 15-20 minutes. The most convenient plates for this dish are heat-resistant or clay bowls. You need to pour a raw egg into each and place it in the oven. In order for the eggs to curl and not be raw.
6. The dish is ready to be served.

Spanish cuisine has been formed over several centuries under the influence of climate, geographical location and historical events that took place on the territory of this state. Therefore, it has absorbed the culinary traditions of different nations and has long been famous for its delicious first and second courses. Today's material will examine in detail the most interesting recipes for Spanish soups.

General information

Local residents prefer fish or vegetable soups. Due to the very hot climate, they are often served cold. Particularly popular here are creamed soups with seafood, cocido madrileño, puchero and ajo blanco.

Gazpacho deserves special attention. The history of the Spanish soup with such a memorable name began a long time ago. According to one version, mule drivers were the first to prepare it. They simply mixed all the ingredients in a large clay pot and wrapped them in wet clothes to cool the stew. Today, gazpacho is prepared according to several different recipes, adding pureed tomatoes, olive oil, garlic, onions, cucumbers, spices, lemon juice or vinegar. And the residents of Malaga cook it in meat broth with almonds and grapes.

With chickpeas

Chickpeas are often used in Spanish cuisine. Chickpea soup, better known as “Koshido,” is prepared in meat broth with the addition of lecho and adjika. Thanks to this, it has high nutritional value and rich taste. To cook it for your loved ones, you will need:

• 400 g of fresh, not too fatty pork.
• 150 g chickpeas.
• 1.5 liters of drinking water.
• 3 potato tubers.
• 1 medium juicy carrot.
• 1 pod of red hot pepper (salted).
• ½ medium-sized onion.
• 4 tbsp. l. lecho.
• 2 tbsp. l. adzhiki.
• 2 tbsp. l. any vegetable oil.
• Salt, fresh herbs and bay leaf.

Step No. 1. Place the washed pork in a pan, fill it with water and put it on the stove.

Step No. 2. Pour pre-soaked chickpeas in there and cook everything together over low heat for about an hour.

Step No. 3. After the designated time has passed, potato slices and fried onions, carrots, salted pepper, adjika and lecho are loaded into a common pan.

Step No. 4. All this is seasoned with bay leaf, brought to readiness, sprinkled with chopped herbs and, if necessary, added salt.

With almonds and grapes

This cold Spanish soup is called "Ajoblanco". It has good refreshing properties and is very popular among the local population. Sometimes it is called white gazpacho, but unlike the latter, it does not contain tomatoes. To serve it for a family dinner, you will need:

• 100 g stale wheat bread.
• 100 g almonds.
• 100 ml olive oil.
• 20 grapes.
• 2 cloves of garlic.
• 1 tbsp. l. white wine vinegar.
• Kitchen salt and drinking water.

Step No. 1. Almonds are poured with a small amount of boiling water and boiled over low heat.

Step No. 2. After three minutes, cool it, peel it and add garlic.

Step No. 3. All this is combined with olive oil and soaked bread, and then intensively processed with a blender.

Step No. 4. Combine the resulting mass with salt, white vinegar and a glass of cold water and beat again. The finished soup is briefly placed in the refrigerator, poured into plates and decorated with grapes.

With shrimps and mussels

This Spanish soup, called "Sopa de Pescado", will surely be approved by fish and seafood lovers. It has a pleasant taste and rich aroma. And the presence of vegetables gives it a special freshness. To cook it at home, you will need:

• 150 g mussels.
• 150 g peeled shrimp.
• 150 g lobsters.
• 200 g rice.
• 400 g of any small fish.
• 1 piece of monkfish head.
• 2 tomatoes.
• 1 hake head.
• 2 cloves of garlic.
• 1 onion.
• 2 tbsp. l. anise
• 1 cup olive oil.
• Kitchen salt, saffron and drinking water.

Step No. 1. You need to start preparing Spanish soup from tomatoes, seafood and rice by boiling the broth. Add oil, onion, tomato halves, garlic, salt, anise, shrimp, lobsters, saffron and peeled small fish to a pan filled with water. All this is cooked over low heat for about an hour and a half.

Step No. 2. After the designated time, the resulting broth is filtered, returned to the pan, supplemented with pre-washed rice, meat from fish heads, peeled mussels and shrimp. All this is cooked until all the ingredients are ready and served hot.

With chicken and beans

This hearty Spanish Enchilada Soup has a moderately spicy taste and is sure to please lovers of nutritious home-cooked dinners. To feed it to your family, you will need:

• 160 g ripe red tomatoes.
• 100 g boiled chicken fillet.
• 100 g cheddar.
• 100 g canned beans.
• 500 ml broth.
• 50 g bell pepper.
• 70 g onions.
• 50 g corn flour.
• 25 g jalapeno pepper.
• ½ clove of garlic.
• Kitchen salt, vegetable oil and tortilla.

Step No. 1. Onions, garlic and bell peppers are cleaned of all excess, washed, chopped and fried in vegetable oil.

Step No. 2. After some time, the vegetables are supplemented with tomatoes, corn flour and salted broth.

Step #3: Bring all this to a boil, combine with the chicken cheddar and beans, and then bring it to readiness, not forgetting to season with jalapenos. The hot soup is poured into bowls and served with a tortilla.

With jamon and eggs

This garlicky Spanish soup is traditionally served during Easter. Initially it was positioned as a poor man's food, but over time it began to be supplemented with more expensive ingredients like jamon and chorizo. To prepare it at home, you will need:

• 400 ml fresh meat broth.
• 100 g white bread.
• 3 cloves of garlic.
• 2 eggs.
• 10 g jamon.
• 10 g chorizo.
• ½ tsp. ground sweet paprika.
• Vegetable oil and kitchen salt.

Step No. 1. Peeled garlic is cut into slices and fried in hot oil.

Step #2: Once it's browned, add the jamon and chorizo.

Step No. 3. Sprinkle all this with ground paprika and cook everything together for 5-7 minutes.

Step No. 4. At the end of the specified time, add pieces of bread to the contents of the pan and wait for it to brown.

Step No. 5. At the next stage, all this is poured with salted broth and heated, not allowing it to boil. Beat the eggs into the almost finished soup and wait until they are cooked.

With tomatoes and bacon

This Spanish tomato soup is called Salmorejo. It was invented in Andalusian Cordoba and will be a worthy competitor to the well-known gazpacho. To treat your family to it, you will need:

• 1.5 kg ripe red tomatoes.
• 1 hard-boiled egg.
• 10 strips of bacon.
• 4 slices of bran bread.
• 5 cloves of garlic.
• ½ cup almonds.
• 2 tsp. sherry vinegar.
• 1 tsp. paprika powder.
• ½ tsp. red chili flakes.
• 8 tbsp. l. olive oil.
• Kitchen salt.

Step No. 1. The washed tomatoes are carefully peeled and chopped using a blender.

Step No. 2. The resulting mass is supplemented with bread crumb, almonds, garlic, vinegar, paprika, salt and olive oil, and then re-beat and sent to the refrigerator.

Step No. 3. After a couple of hours, the soup prepared in this way is poured into plates, sprinkled with chopped egg and decorated with chopped fried bacon.

With cucumber and tabasco

Classic cold Spanish soup made from pureed tomatoes can be easily prepared by any inexperienced housewife. To do this you will need:

• 1 kg of overripe tomatoes.
• 2 sweet yellow peppers.
• 1 cucumber.
• 1 red onion.
• 2 cloves of garlic.
• 1 tbsp. l. wine vinegar.
• 2 tbsp. l. olive oil.
• Sugar, kitchen salt, Tabasco and dried wheat bread.

Step No. 1. The washed tomatoes are scalded with boiling water, carefully peeled and seeded, and then crushed in a blender along with garlic, sweet peppers and onions.

Step No. 2. All this is supplemented with salt, sugar, olive oil, wine vinegar, Tabasco cucumbers and a slice of bread.

Step #3. The resulting mass is re-beaten and sent to the refrigerator. No earlier than three hours later, the finished gazpacho is served with white bread croutons.

With shrimps

This famous gazpacho with seafood is prepared quite quickly and simply, which means it will seriously interest busy housewives who save every free minute. To serve it on time for a family dinner, you will need:

• 500 g peeled shrimp.
• 1.5 cups of tomato juice.
• 6 ripe red tomatoes.
• 1 cucumber.
• 2 sweet fleshy peppers.
• ½ onion.
• 1 tbsp. l. olive oil.
• 2 tbsp. l. wine vinegar.
• Kitchen salt and seasonings.

Step No. 1. In a deep container, combine cucumber, tomatoes, onions, tomato juice, vinegar and part of the sweet pepper.

Step No. 2. All this is lightly salted, seasoned and intensively processed with a blender.

Step No. 3. The finished gazpacho is poured into deep plates. Each serving must be complemented with fried shrimp and strips of sweet pepper. If desired, the cold soup can be flavored with crushed garlic. Thanks to this, it will acquire a pleasant, slightly islandy taste and pronounced aroma.

Today we are preparing traditional Spanish garlic soup. I first tried it while visiting my friend, who has been living in Spain for many years. She says different regions of the country prepare this soup differently, but one thing remains the same - this garlic soup is usually served during Easter.

Spanish garlic soup was originally the food of the poor and was prepared from what was available - day-old bread and eggs, later they began to add jamon and chorizo, and not always and not everyone could prepare such a soup with meat broth.

You and I live in a time where you can, if you wish, buy all the necessary products for this soup, so we will do so. Let's prepare all the ingredients, prepare the meat broth in advance and cook a delicious Spanish-style garlic soup!

Peel the garlic and cut into slices, coarsely.

Pour vegetable oil into a thick-bottomed pan, heat it, and fry the garlic in the oil until golden brown.

Add thinly sliced ​​chorizo ​​and jamon.

Add red ground paprika. Fry all ingredients for 5-7 minutes.

The bread does not have to be fresh; it is best to use yesterday's bread. Cut the bread into large cubes.

Place the sliced ​​bread in a saucepan and fry well until golden brown, stirring occasionally, for 7-10 minutes.

Now pour in the meat broth. It should already be salty, if not, then at this stage you need to salt the soup.

The simplest one: heat the soup for about 10 minutes, but do not let it boil, then beat a fresh egg into the soup, the white of which will immediately cook in the hot broth, but the yolk will remain liquid.

I will cook differently. I transfer the soup into two serving containers for baking in the oven (I have heat-resistant saucepans) and crack one egg on top into each container. I send garlic soup in saucepans for 15 minutes in an oven preheated to 180-190 degrees C.

Finish the soup using any of the suggested methods.

Fragrant, tasty and satisfying Spanish garlic soup is ready!

Serve the soup hot, in portions.

Bon appetit!

Text: Tatyana Ishcheeva

Spanish cuisine is famous for its diversity, abundance of vegetables, herbs and seafood. Therefore, it is not surprising that many dishes of this cuisine, including Spanish soups, are widely known outside the country.

Types of Spanish soups

Spanish soups can be roughly divided into three types - seasoning soup (caldo), thick puree soup (crema), rich soup (cocido). The ingredients of most Spanish soups are vegetables, fish or seafood. Most often these are cold soups, which is caused by the climatic conditions of the country - or rather, its very hot summers. For example, the Spanish gazpacho soup, which in Spain is even served not only in a soup bowl, but in a glass, considered a drink, with ice cubes. There are many recipes for gazpacho, but tomatoes remain its constant basis. Salmoreje cream soup is also known among cold tomato soups. Another popular Spanish soup is ajo blanco, a soup with garlic and almonds. Lentil soups are also especially popular. The Spanish puchero soup was previously considered “the soup of the poor” - today this dish with dumplings can be found in many restaurants in the country.

Spanish soup - recipes

Spanish gazpacho soup.

Ingredients: 3 kg of tomatoes, 4 cucumbers, 2 tbsp. olive oil, 2 cloves of garlic, water, salt, thyme, white bread, hot and sweet peppers, Tabasco sauce, lemon juice, vinegar.

Preparation: scald the tomatoes with boiling water, remove the skin, peel the cucumbers, chop. Add white bread pulp, pepper, chopped garlic, salt to the vegetables, stir, add thyme. Add crushed ice and place the soup in a warm place until the ice melts. Pour in Tabasco sauce, lemon juice, vinegar. Add olive oil last. Serve with crispy croutons.

Spanish puchero soup.

Ingredients: 400g lean beef, 200g ham, 100g green peas, 80g garlic sausage, 100g carrots, 120g onions, bay leaf, allspice, salt; for dumplings - 40g ham, 40g bacon, 1 clove, 1 egg, parsley, 400 ml broth, 80g breadcrumbs, 40g vegetable oil.

Preparation: Pour water over green peas, beef and ham, cook until the meat is tender, add chopped sausage, carrots and onions. Add pepper and bay leaf and cook until tender. Finely chop the ingredients for the dumplings, add beaten eggs, a little broth, crackers, and knead. Make dumplings from the resulting minced meat and deep-fry until golden brown. Dip the dumplings into the soup when serving.

The combination of ingredients in Spanish soups may seem unusual to us - for example, Spanish soup with grapes, almonds and garlic. But don't be afraid to experiment - Spanish cuisine will surely suit your taste.