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.

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 the 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.

Monkfish Chowder (Sopa de rape) An excellent version of fish soup that uses one of the most expensive fish in Spain, monkfish. This is a real Mediterranean delicacy, because monkfish meat is juicy, tender and practically boneless. In addition, it is quite low in calories, so it is perfect for the Mediterranean diet. Preparing the soup does not take much time, especially [...]

Oxtail soup (Sopa de rabo de buey) A traditional Spanish dish, the main component of which is oxtails left over from fights in the arena. Thick and aromatic soup with a delicious taste is perfect to warm you up in inclement weather and thoroughly replenish your strength. Classic Spanish oxtail soup is especially good if you make it ahead of time and […]

Pea chowder with spinach (Potaje de garbanzos con espinacas) An excellent option for a hearty, aromatic, rich, hot soup that will perfectly warm you up on a cool winter day. This recipe is suitable for those who are vegetarians or fasting, since it does not contain meat components. Despite their absence, the dish turns out to be very nutritious and filled with useful substances.

Onion soup with egg and cheese (Sopa de cebolla con huevos y queso) In stores in Spain you can find a huge number of varieties of onions: onions, red onions, sweet onions, purple onions, leeks, shallots, onions, etc. d. Therefore, it would be strange if the Spaniards did not know how to cook it. A great recipe for creamy onion soup that is sure to please [...]

Puchero: a stew with a rich history This is a hot dish, similar to a soup or stew, extremely popular in Spanish gastronomy and Latin America. The roots of this delicious stew go back to the distant 15th century and are associated not only with traditional Spanish cuisine, but also with Jewish and Arab traditions. As for the name of this dish, it can be [...]

“First soup, and then...” - this is perhaps one of the most unloved phrases of all schoolchildren. In fact, soup is a very important dish in any person’s diet. Spanish cuisine is rich in soup recipes for every taste and budget. And all of them, mind you, were and are liked by more than one generation of Spaniards. And we are talking not only about gazpacho, for which Spain is famous, but also about other equally famous Spanish soups. We have prepared for you recipes for the most famous soups in Spain.

1 Castilian soup

This soup has been brewed in Castile for 5 centuries. The recipe and preparation have remained virtually unchanged. And if you add jamon, the soup will turn from a simple country dish into a royal one.


Preparation
Place the pot of broth on the stove. While the broth is cooking, fry the garlic in a frying pan until golden brown, add the pieces of bread at the end. Bread and garlic should be added to the broth and brought to a boil. Add paprika. Ladle the soup into bowls. Before serving, crack an egg into a plate. Next, place the plate in an oven preheated to 170°C until the egg is ready (the white should set and the yolk should remain runny), for 5-10 minutes. Serve hot.

2 Picadillo soup

This is a typical Andalusian soup. Meat lovers will appreciate this soup.


Preparation
The chickpeas need to be soaked overnight. First you need to prepare the broth. Pour water into a pan, add chicken, beef bones, chickpeas, potatoes, onions (cut in half), carrots and other ingredients. Cook the broth over low heat for 1-1.5 hours. Next, remove the pan from the heat and remove the chicken and bones. Strain the broth.
Place the strained broth on the stove. When it boils, add rice and ham. Cook until the rice is ready. At the end, add the previously cooked chicken. Before serving, add chopped boiled eggs. If desired, you can add vegetables cooked for the broth.

3 Creamy shrimp soup

And, of course, seafood soup.


Preparation
Finely chop the vegetables and fry in a pan for 15 minutes. Add wine, cream and unpeeled shrimp to the pan. Simmer the mixture for another 5-7 minutes. Then you need to remove the shrimp, peel it, set the meat aside, and mix the shells with the vegetables again. Separately, pour the fish broth into a saucepan and place it on the stove. Add vegetables with shrimp heads and skins to the broth. Boil. Then strain the broth, add cream, some white bread and spices. Bring to a boil again and strain. Add peeled shrimp meat to the soup.

can be roughly divided according to consistency into three categories: dressing soup, thick puree soup and rich soup. 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.

One of the most famous cold Spanish soups is “” (gazpacho) from - a vegetable soup made from grated or pureed vegetables, which is prepared without heat treatment and served cold, sometimes even with ice cubes. The main component of gazpacho is tomatoes, but recently skilled Spanish chefs have managed to do without them. In addition to tomatoes, gazpacho includes olive oil, bell pepper, cucumber, garlic, onion, vinegar or lemon juice, salt, and spices and bread can also be added. Cold tomato puree soup is known in Seville as salmorejo. Another popular and also cold Spanish soup without adding tomatoes is “”. It is prepared in Malaga and Granada.

Cold soups are typical dishes of the so-called.

Often prepared in Spain, thick soup “olla podrida” is a popular dish in Spain. The soup is a stew of meat and vegetables. It has remained virtually unchanged since the Middle Ages and is now served in all restaurants.

Another rich Spanish soup is cocido, which is essentially two dishes in one: the first and the second. The history of the dish goes back several centuries, so each region of Spain over such a long time managed to form its own “cocido” recipe. In the north of the country, cocido is prepared with beans, in the south - with chickpeas.

And finally, a hot dish, close to soup, is “” (puchero). Initially formed in the cuisine of Andalusia, the so-called “peasant soup” later became widespread in Latin American cuisine. The composition of the “puchero” may vary depending on what the housewife has on hand. Rice, chickpeas, pork, beef, chicken, pork ribs, potatoes and other vegetables - everything goes into use.

Ingredients (11)
red onion – (1 large onion)
4 tbsp. l. wheat flour
dried herbs for soup
juice of a quarter of a lemon
1 tbsp. l. cognac or brandy
1 kg unpeeled cooked shrimp
butter – 40 g
2 tbsp. l. tomato paste
freshly ground black pepper
a quarter of a tuber of vegetable celery
olive oil – 2 tbsp.
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gastronom.ru

gastronom

Ingredients (15)
bay leaf
5 black peppercorns
carrots – 1 pc.
50 g celery root
0.5 tbsp. l. chili powder
garlic – 3 cloves
500 g tomatoes
200 g stale white bread
onion – 1 onion
1 green bell pepper
olive oil – 4 tbsp.
4 tsp. garlic seasoning (or a couple of fresh garlic cloves)
25 g cheddar cheese
4 pieces baguette
Olive oil - 2 tbsp.
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gastronom.ru

gastronom

Ingredients (14)
medium sized carrots – 1 pc.
canned red beans – 450 g
tomato – 400 g
garlic – 1 clove
large onion – 1 pc.
chopped parsley - 1 tbsp. l.
salt - to taste
young chili pepper – 1 pinch
avocado – 1 pc.
a few drops of Tabasco sauce
tomato paste – 2.5 tbsp. l.
canned corn grains – 120 g
orange bell pepper – 1 pc.
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gastronom.ru

gastronom

Ingredients (15)
medium sized carrots – 2 pcs.
rice – 0.25 cups
egg – 1 pc.
medium size tomato – 5 pcs.
vegetable oil – 2 tbsp. l.
large onion - 1 pc.
frozen green beans – 200 g
chopped mint leaves - 1 tbsp. l.
beef (minced meat) – 400 g
dried oregano – 1 tsp.
garlic – 2 cloves
salt - to taste
hot red pepper – 0.5 pcs.
chopped parsley - 1 tbsp. l.
tomato paste – 1 tbsp. l.
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racion.net

Ingredients (13)
Tomato 600 g
Ground bell pepper 200 g
Cucumber 200 g
Chili pepper 1 pc.
Garlic cloves 3 pcs.
Onion 1 pc.
Red onion 1 pc.
Olive oil 100 g
Lemon 0.5 pcs.
Tabasco red sauce 0.10 ml
Dill to taste
Salt to taste
Ground black pepper to taste
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gastronom.ru

gastronom

Ingredients (8)
100 g rustic white bread
200 g raw almonds
2 cloves garlic
4 tbsp. l. extra virgin olive oil
30 ml dry sherry or white wine
700 ml still mineral water
large white and black grapes for decoration
salt, freshly ground white pepper
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gastronom.ru

gastronom

Ingredients (11)
2 liters of meat broth
400 g dry black or red beans
150g lean bacon, in one piece
1 large white onion
1 large carrot
50 g pitted prunes
2 sprigs thyme
salt, freshly ground black pepper
200 g thin slices of bacon
dry sherry, optional
lemon zest
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vsmak.com

Vsmak

Ingredients (20)
onion 1
fennel 1
large carrot 1
celery stalk 1
2 cloves of garlic
olive oil 3 tbsp. l.
paprika 1.5 tsp.
tomatoes, cut into cubes 5
fish broth 1.7 l
monkfish tail 1
medium squid 1
dorada 1
tiger shrimp 8
canned chickpeas, drained 400 g
orange zest 1 pc.
grated sharp cheese, such as edamer or gruyere 150 g
garlic (aioli) 3 cloves
2 egg yolks (aioli)
sherry vinegar (aioli) 1 tsp.
olive oil (aioli) 150 ml
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edimdoma.ru

burro.salvia

Ingredients (12)
800 g ripe tomatoes
200 g bread (homemade is best)
250 ml water
half a clove of garlic
olive oil
salt
pepper
_______________
For decoration
2 eggs
sliced ​​ham (better
if Hamon)
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edimdoma.ru

Liza Pirogova

Ingredients (9)
100 g peeled almonds
100 g white bread without crust
3 cloves garlic
3 yolks
2 tbsp sugar
6 tbsp olive oil
3 tablespoons dry white wine (optional)
300 ml ice water
bunch of white grapes
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edimdoma.ru

Lyudmilae

Ingredients (16)
oxtail - 800 g
olive oil - 1 pc.
onion - 1 pc.
carrots - 1 g
beets - 1 pc.
garlic - 1 pc.
rosemary - 1 sprig
marjoram - 1 pc.
bay leaf - 2 pcs.
water - 2 l
sea ​​salt - 1 tsp.
red wine - 100 g
cucumbers - 1 pc.
thyme - to taste
cognac - to taste
canned beans - to taste
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Ingredients (13)
200g tomatoes
200g bell pepper
1 onion
1 carrot
2 cloves of garlic (which I didn’t have in the refrigerator
so I cooked without it)
50-100g rice (I like more)
250g fish fillet
vegetable oil
rosemary
green onions and parsley
black pepper
salt
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Ingredients (23)
3 tablespoons olive oil
2-3 cloves of garlic
1 medium onion
diced
2 carrots
peeled and chopped
1 stalk of celery
sliced
1 turnip
sliced
2 parsnips
peeled and chopped
1 sweet potato or pumpkin slice
peeled and diced
1 tablespoon tomato paste
1 chorizo ​​(Spanish sausage) or any other smoked sausage
sliced
1 liter chicken broth
2 cups water
1 cup lentils
1 ½ teaspoons salt
1 teaspoon pepper
5 sprigs thyme