One soup, and two lunches

Soup one, and two simple weekend recipes. Soups are the most important part in the preparation of simple dishes, and especially souse, goulash, and the like, so that the meal turns out to be of superior taste. For this reason, I prepare soups in a larger quantity so that they always have frozen. Over a week, you can either boil the soup or make a quick meal with an already-prepared soup. I do not have to cut too many vegetables, because all tastes are already in it. There is no science in this recipe, but it can serve someone as a simple idea for lunch at weekends.