Low-fat soups, also known as “lenten” soups, as the name suggests, are one of the most recognized dishes in the diet of people who follow Orthodox religious canons.
At the same time, they are often prescribed to patients with disorders of the internal organs and low calorie diets.
Unlike, for example, salads, soups contain a large number of liquids and, thanks to this, have a beneficial effect on the body, without causing a feeling of heaviness in the stomach, but supplying a person with the vitamins, nutrients and microelements he needs.
The variety of low-fat soups - there are dozens of recipes - allows you to choose them to suit the most demanding tastes.
Low-fat soups - general principles of preparation
Low-fat soups are not prepared in concentrated fatty broths; they are cooked in water, broth from low-fat sea fish or vegetable broths. IN special cases, if such soup is not prepared during fasting or on certain days of fasting, you can cook the broth from lean veal or chicken breast.
To prepare low-fat soups, select foods that contain a lot of protein, carbohydrates, vitamins and beneficial macro- and microelements. Such as mushrooms, cereals, legumes, in particular beans, and all kinds of vegetables that can be purchased at any time of the year, both fresh and frozen.
The frying is prepared with a minimum content of lean fats (purified sunflower oil) or the vegetables are simmered in the liquid main part (broth, decoction), also adding a little fat.
To make low-fat lean soups tasty, they are seasoned with various spices to enhance the taste and a lot of herbs are added.
Low-fat soups - recipe for vegetable tomato soup with dumplings
Ingredients for a 3 liter saucepan:
Three small potatoes;
Carrot – 1 pc.;
Small size bulb;
Two canned tomatoes, red;
One glass of beans, dry;
Egg;
1 tbsp. l. baking white flour;
30 grams of butter, natural butter.
Cooking method:
1. Boil the beans until tender. Add diced or sliced carrots, potatoes and medium-sized onion slices to the boiling broth.
2. After a quarter of an hour, add the peeled, cut into pieces tomatoes and continue cooking.
3. Thoroughly stir the flour in the scrambled egg until a homogeneous, fairly viscous mass is obtained, the consistency of which resembles a thick one, not frozen homemade sour cream.
4. When the potatoes are ready, start scooping up the flour mixture with a teaspoon moistened in water and drop half a spoon into the soup.
5. When all the mixture has been used up, lightly add salt to the soup, stir well and cook, reducing the heat to low for another five minutes.
6. At the end of cooking, add butter, finely chopped dill and, covering with a lid, let the soup stand for at least a quarter of an hour.
Low-fat soups - recipe for mushroom soup with asparagus
Ingredients:
One small carrot;
Small onion;
Eight large champignons, fresh;
Potatoes - two large tubers;
150 grams of frozen green beans, canned;
Two bay leaves.
Cooking method:
1. Fry on two tablespoons vegetable oil finely chopped carrots with onion chopped into small pieces until half cooked.
2. Add coarsely chopped champignons and fry, stirring occasionally for seven minutes.
3. Place the mushroom fry into boiling purified water (about 2 liters) and cook for ten minutes.
4. Add finely grated potatoes and continue cooking the soup until it is ready. Two minutes before readiness, add green beans, a lot of chopped fresh herbs, a small pinch of ground pepper and table salt.
Low-fat soups - recipe for borscht with sorrel and fish
Ingredients:
100 grams of sea fish, fillet;
Small potato;
20 grams of carrots;
Small parsley root and celery root to taste;
Head of bitter onion;
100 grams of a mixture of sorrel, spinach and lettuce;
A small piece of butter, 72%, butter (about 30 grams);
Small beetroot;
One unit egg, hard-boiled;
Two yolks;
5 grams of granulated sugar;
Fine table salt, fresh herbs(dill).
Cooking method:
1. In a deep frying pan, preferably thick-walled, add thinly sliced celery, carrots, beets, parsley root, and onions. Add a little fish stock, oil and simmer the vegetables over low heat for twenty minutes. To ensure that all the vegetables are stewed evenly, stir them occasionally with a spoon.
2. Salad leaves, spinach and sorrel, sort out any debris, rinse with water, washing off the remaining soil and sand and, after drying well on a linen towel or colander, cut into fairly small strips.
3. Rinse the fish fillet thoroughly in running water and cook. When the water in the pan boils, remove the foam from the surface of the broth and add a little salt fine salt and, reducing the heat, cook until tender.
4. Place the potatoes cut into slices into boiling fish broth and cook for ten minutes.
5. Add chopped leafy greens, boil for another five minutes and add the steamed vegetables. Add sugar, take a sample and, if necessary, add salt.
6. After bringing to a boil, remove the pan from the heat and add the beaten yolks with sour cream into the borscht, stir.
7. When serving, place a quarter of a hard-boiled egg in a plate with borscht and sprinkle generously with dill.
Low-fat soups - recipe for buckwheat soup with mushrooms
Ingredients:
200 grams of frozen chopped champignons;
A full two hundred gram glass of buckwheat;
300 grams of potatoes;
White bitter onion – 1 head;
Small carrot;
Celery root – 1, medium-sized;
Two bay leaves, dry;
Black peppercorns – 5–7 pcs.
Cooking method:
1. Sort the grains, transfer to a colander with small holes, rinse well and place on a towel or leave in the colander for a while so that the buckwheat dries out a little.
2. Place the dried cereal into a frying pan and heat it well without oil.
3. Chop the onion into thin half rings, coarsely chop the carrots into strips, and cut the potatoes into small cubes.
4. In vegetable oil, sauté the onion until slightly transparent, add carrots, coarsely chopped into strips, like carrots, celery root and parsley, mix well and fry the vegetables until half cooked.
5. Place the potatoes cut into cubes into boiling water (one and a half liters), wait until the water boils again, and add buckwheat.
6. Add defrosted champignons, bring to a boil again and remove the foam, boil the soup for five minutes.
7. Place the fried vegetables into the pan, add the bay leaf and peppercorns, add salt to taste, bring to a boil, but do not boil, and keep the soup on low heat for three minutes.
Low-fat soups - Finnish fish soup recipe
Ingredients:
400 grams of cod fillet;
White bitter onion – 1 large head;
Potatoes – 3 pcs. small size;
400 ml pasteurized milk, low-fat;
25 grams white wheat flour;
A small pinch of basil;
A third of a tsp. powder from white pepper;
Half a lemon;
Fine table salt, to taste;
A small bunch of curly fresh parsley;
A pinch of dry basil.
Cooking method:
1. Boil one liter of water, add a little salt and add in the onion chopped into half rings and potatoes cut into large cubes. After boiling, reduce the heat to medium and simmer the vegetables under the lid for a quarter of an hour.
2. Remove the skin from the fish fillet, remove the bones if there are any, and cut the meat into small pieces. Transfer to the pan with the vegetables.
3. Mix ground allspice with a small pinch of grated lemon zest and a drop of lemon juice, add the mixture to the soup and cook for ten minutes.
4. Whisk the flour into the milk so that there are no lumps left, and pour into the pan, constantly stirring its contents. Bring quickly to a boil and remove from heat.
5. To serve, sprinkle the soup with basil and chopped fresh parsley.
Low-fat soups - recipe for lean borscht with champignons
Ingredients per 2 liters of liquid (water or low-fat chicken broth):
200 grams fresh champignons, can be sliced frozen;
One beet;
Small carrot;
Medium bulb;
Two cloves of garlic;
1.5 table. l. tomato paste, or a couple of small ripe tomatoes;
Three potato tubers;
150 grams white cabbage;
Table vinegar 9% - 0.5 tbsp. l.;
A mixture of dried basil and thyme;
A small piece of ginger root;
Salt And granulated sugar to your taste.
Cooking method:
1. Garlic, ginger root and cut the onion into thin strips and fry in vegetable oil until softened. Add coarsely grated beets and fry for another two minutes.
2. Pour in vinegar, add tomato paste or tomatoes cut into small slices and simmer for twenty minutes, covering the pan with a lid.
3. Place shredded cabbage, mushrooms cut into small slices, coarsely grated carrots and medium-sized potatoes into a pan of boiling water.
4. After a quarter of an hour, add the frying mixture, add a few pinches of basil and thyme mixture, mix well, adjust the taste of the borscht by adding sugar and salt. Boil for 5 minutes, and after turning off, let it brew for at least half an hour.
Cooking low-fat soups - tricks and useful tips
For preparing soups fish broth, it's best to take sea fish, it is not as fatty as large river fish and contains fewer bones.
If you are not fasting, but simply decide to cook low-fat soup, cook it on meat broth from lean meat. For example, veal or chicken breast.
If you want dumplings in a vegetable tomato soup were like flakes, you need to add less flour to the eggs, and to get denser ones, add flour, bringing the dough to a very soft pie density.
It is best to stew beets for Lenten borscht separately, with the addition of vinegar and vegetable oil, in small quantity liquids.
If you add vinegar directly to borscht, it may turn out to be overly sour.
To prevent sauteed vegetables, bay leaves and peppercorns from losing their taste and aroma during prolonged boiling, they are added to soups after cooking.
How to cook delicious meatless soups. You can cook them every day throughout Lent and never repeat them! Let’s try to embrace the immensity and bring to your attention lean soups made from products available to every Russian.
Lenten leek soup
Ingredients:
500 g leeks,
500 g potatoes,
100 g carrots,
50 g vegetable oil,
2 liters of water,
Preparation:
Finely chop the leek and grate the carrots on a coarse grater. Sauté vegetables for vegetable oil within 5 minutes. Cut the potatoes into strips, add boiling salted water and cook until tender. Add sautéed vegetables, bring to a boil and remove from heat. Add spices to taste.
Lenten cabbage soup from sauerkraut with turnips
Ingredients:
200 g potatoes,
200 g turnips,
500 g sauerkraut,
200 g celery root,
100 g flour,
garlic, herbs, pepper, salt - to taste.
Preparation:
Cut the potatoes into strips, pour salted boiling water over them and cook until tender. In a separate saucepan, simmer the sauerkraut in a small amount of water until soft. Cut the turnips and celery root into thin strips and sauté together with the onion in vegetable oil. Add the sauteed sauce to the pan with the potatoes, boil for 3 minutes and combine with stewed cabbage. Let stand for 2-3 minutes and serve with crushed garlic and herbs.
Leek and celery root soup
Ingredients:
300 g potatoes,
200 g celery root,
100 g leeks,
100 g carrots,
50 g vegetable oil,
salt, black ground pepper, garlic, walnuts- taste.
Preparation:
Cut the potatoes into cubes and pour salted boiling water over them. Set to simmer over medium heat. Meanwhile, sauté celery root, carrots and onions in vegetable oil, add to the soup and simmer for another 1 minute. Ready soup season with garlic, mashed with nuts.
Lenten pickle
Ingredients:
4 potatoes,
1 onion,
1 carrot,
1-2 pickled cucumbers,
⅓ stack. pearl barley,
salt pepper, Bay leaf.
Preparation:
Soak the pearl barley for 1-2 hours and cook over low heat. When the pearl barley becomes soft, add diced potatoes, grated carrots, finely diced onions, bay leaves and peppercorns. Peel the cucumbers and cut into cubes. Boil the peels in a small amount of water, remove and add cucumber cubes. Simmer for 20 minutes and add to the pan. If desired, you can add a little cucumber pickle to the pickle.
Lenten soup with Chinese cabbage and sweet pepper
Ingredients:
400 g Chinese cabbage,
300 g potatoes,
200 g sweet red or yellow pepper,
100 g onion,
50 g vegetable oil,
salt pepper.
Preparation:
Cut the potatoes into cubes, pour salted boiling water and cook until tender. Bell pepper Chop the onion and sauté in vegetable oil until soft. Add to the pot with potatoes Chinese cabbage, chopped fairly coarsely, sauteed vegetables and boil for 3 minutes. Add salt if necessary, add pepper, herbs and spices to taste.
Ingredients:
3-4 potatoes,
300 g fresh cabbage,
1 carrot,
1 onion,
1 beet,
1 tbsp. tomato paste,
3-4 cloves of garlic,
1 bay leaf,
vegetable oil, black peppercorns, salt.
Preparation:
Cut the potatoes into cubes, chop the cabbage, grate the carrots and beets on a coarse grater, cut the onion into small cubes. Place potatoes in boiling salted water, after 5 minutes cabbage, bay leaves and peppercorns and cook over medium heat. Meanwhile, sauté beets, carrots and onions in vegetable oil, cover with a lid and simmer over low heat, adding a little apple cider vinegar or citric acid and tomato paste. Prepared vegetables transfer to a saucepan and cook the borscht until tender. Let it brew and serve with crushed garlic.
Lenten soup with Brussels sprouts
Ingredients:
300 g potatoes,
100 g carrots,
100 g onion,
200 g Brussels sprouts,
50 g vegetable oil,
salt, ground black pepper, herbs - to taste.
Preparation:
Cut the potatoes into strips, pour boiling salted water and cook. Sauté onions and carrots in vegetable oil. Add the sauteed vegetables to the pan with the potatoes, put Brussels sprouts and cook for another 5 minutes. Serve sprinkled with herbs.
Lenten soup with lentils
Ingredients:
6-7 potatoes,
1 stack lentils,
1 onion,
1 carrot,
vegetable oil, salt, ground black pepper, pitted olives - to taste.
Preparation:
Soak the lentils for 1-2 hours and cook in the same water until almost full readiness. Add diced potatoes. Sauté onions and carrots in vegetable oil and also add to the soup. Place the olives along with the brine, add salt if necessary, add pepper and bring until cooked.
Cabbage soup with mushrooms
Ingredients:
50 g dried mushrooms or 400 g fresh,
½ head of fresh cabbage,
3 onions,
1 carrot,
1 parsley root,
1 tomato
3 tbsp. tomato paste,
salt, pepper, bay leaf, herbs - to taste.
Preparation:
Soak dried mushrooms in cold water for 2-3 hours, squeeze out, rinse, the water in which the mushrooms were soaked, strain and cook the mushrooms in it until tender. If the mushrooms are fresh, chop them and cook the broth in salted water. Chop the cabbage and potatoes, pour in the broth and cook until tender. Sauté onions and carrots in vegetable oil, add peeled and sliced tomatoes, simmer and pour in diluted flour cold water. Simmer for another 5 minutes and pour into the pan, add bay leaf, pepper, salt and cook.
Vegetable soup with broccoli
Ingredients:
300 g potatoes,
300 g broccoli,
100 g carrots,
100 g leeks,
50 g vegetable oil,
salt, ground black pepper, spices - to taste.
Preparation:
Cut the leek into pieces, cut the carrots into slices and sauté together with the onion in vegetable oil. Separate broccoli into florets. Cut the potatoes into thin strips, cover with salted water and cook until tender. Add broccoli and sautéed vegetables to the pan and bring to a boil. Remove from heat, add ground pepper and crushed walnuts to taste.
Mushroom soup with pickles
Ingredients:
250 g fresh mushrooms,
1 onion,
1 pickle,
½ apple
1 tbsp. vegetable oil,
1 tbsp. flour,
salt, herbs - to taste.
Preparation:
Chop the mushrooms, sauté in vegetable oil, add finely chopped onion and flour, fry until golden color and fill 1 liter hot water. Cook for 10 minutes, then add the thinly sliced apple and cucumber. Boil for another 5-7 minutes and serve, sprinkled with herbs.
Sauerkraut borscht
Ingredients:
500 g beets,
300 g sauerkraut,
2 onions,
1 carrot,
1 tbsp. tomato paste,
1-2 cloves of garlic,
vegetable oil, salt, peppercorns, bay leaf - to taste.
Preparation:
Cut the beets into thin strips or grate them on a coarse grater to Korean salads, cover with cold water and cook until tender with the lid open, adding a little apple cider vinegar. Sauté the onions and carrots until golden brown, add the sauerkraut and simmer until the cabbage is soft. Add the vegetables to the pan with the beets, add the bay leaf and peppercorns and cook until done. This borscht can be prepared in another way: boil the beets in advance, peel them, grate them on a coarse grater and add them at the end of cooking - this way the color of the dish will be rich. Serve borscht with garlic mashed with salt.
Lenten soup with fennel, leeks and celery root
Ingredients:
1-2 fennel petioles,
100 g leeks,
100 g celery root,
300 g potatoes,
100 g carrots,
50 g vegetable oil,
salt, ground black pepper - to taste.
Preparation:
Finely chop the leeks, separate and chop the fennel stalks large pieces, carrots and celery root cut into thin cubes. Saute all vegetables in vegetable oil for 3 minutes. Cut the potatoes into cubes, pour boiling water over them and boil for 5 minutes after boiling. Then add the sautéed vegetables and cook the soup for another 3 minutes. Salt and pepper to taste.
Mushroom soup with dumplings
Ingredients:
50 g dried mushrooms,
600 g potatoes,
1 carrot,
1 parsley root,
1 celery root,
1 onion,
1 stack flour,
2 tbsp. vegetable oil,
¼ cup water,
salt, allspice, bay leaf, herbs - to taste.
Preparation:
From flour, ¼ cup. water and salt, knead a stiff dough, roll into a rope 1 cm thick and cut into dumplings. Make broth from dried mushrooms and strain. Saute the roots and onions in vegetable oil until golden brown, add the chopped boiled mushrooms and put it out. Cut the potatoes into slices, dip them in mushroom broth, add mushrooms and roots, dumplings, salt and pepper and cook the soup until tender. When serving, sprinkle with herbs.
Potato soup with mushrooms and pearl barley
Ingredients:
700 g potatoes,
30 g dried mushrooms,
100 g pearl barley,
1 onion,
1 carrot,
1 parsley or celery root,
2-3 tbsp. vegetable oil,
Preparation:
Soak pearl barley in cold water for 2-3 hours. Then place the cereal in boiling salted water and cook until tender over medium heat. Cut the onion into small cubes and sauté together with the carrots in vegetable oil until transparent, add the mushrooms and simmer. Mushroom broth boil, add pearl barley and sautéed vegetables, potatoes and roots, cut into cubes, and cook the sur until tender. Add spices and serve sprinkled with herbs.
Lean bean soup with nuts
Ingredients:
½ cup beans,
3-4 potatoes,
2 onions,
2 carrots,
4-6 walnuts,
vegetable oil, ground black pepper, salt, bay leaf - to taste.
Preparation:
Soak the beans for half an hour in hot water, then cook until tender in salted water. Add diced potatoes and bay leaf. Sauté onions and carrots in vegetable oil and add to the pan with soup. Let it boil, cook for 5 minutes, add crushed walnuts, ground pepper and salt. Serve with greens.
Tomato soup with rice
Ingredients:
4-5 tomatoes,
3 tbsp. rice,
½ parsley root,
¼ can of canned peas
Preparation:
Cook the rice in boiling salted water. Meanwhile, scald the tomatoes, place them in ice water and remove the skins. Chop and add to the pot with the rice, cutting into wedges. Add parsley root, cut into small cubes, and peas. Cook until done and serve sprinkled with herbs.
Potato and cauliflower soup
Ingredients:
1 medium head of cauliflower,
4-5 potatoes,
2 tbsp. vegetable oil,
salt, spices, herbs - to taste.
Preparation:
Separate the cauliflower into florets and cook in boiling salted water. Don't overcook it! 5-7 minutes is enough. Drain the broth and cook the diced potatoes in it. Rub the finished potatoes through a sieve, return to the broth, add cauliflower, bring to a boil, add oil, salt, spices and herbs to taste.
Pea soup with croutons
Ingredients:
400 g peas,
1 carrot,
1 onion,
2 tbsp. vegetable oil,
2.5 liters of water,
salt, herbs.
Toast:
pieces of rye bread,
vegetable oil,
garlic.
Preparation:
Soak the peas for 3 hours and cook in the same water until soft. Cut the carrots into slices and add to the peas. Sauté the onion in vegetable oil until golden brown, add to the soup and add salt if necessary. Rye bread cut into cubes, fry in vegetable oil and grate with garlic. Serve with soup.
Solyanka Lenten
Ingredients:
4 pickled cucumbers,
4 onions,
2 tbsp. tomato paste,
1 carrot,
½ lemon
2 turnips,
4 tbsp vegetable oil,
8 pitted olives
1.5 liters of water,
salt, ground black pepper, herbs - to taste.
Preparation:
Peel the pickled cucumbers and cut into cubes. Boil the peel separately in 2 cups. hot water. Place the cucumbers in a saucepan, add grated carrots and turnips, diced onions, pour in vegetable oil and simmer for 5-7 minutes, stirring. Strain the cucumber peel broth, add to the vegetables, add the remaining water, bring to a boil, add salt and pepper if necessary and let it brew for 10 minutes. Serve with greens and olives, cut into slices.
Red cabbage soup
Ingredients:
3 potatoes,
¼ head of cabbage,
2 carrots,
2 onions,
2 tbsp. tomato paste,
80 g vegetable oil,
1 parsley root,
1.5 liters of water,
1 clove of garlic,
salt, pepper, herbs - to taste.
Preparation:
Cook the potatoes, cut into slices, in boiling salted water until half cooked, add shredded cabbage and cook until tender. Sauté onions and carrots in vegetable oil, add tomato paste and a little broth and simmer. Add to the pan with cabbage, salt, pepper, add herbs and crushed garlic. Let it sit for a while.
As you can see, preparing lean soups is not at all difficult. Bon appetit!
Larisa Shuftaykina
It is very easy to prepare lean cabbage soup in a slow cooker. The peculiarity of the multicooker is that the vegetables do not boil in it, they remain dense and full of flavor. We will prepare cabbage soup from fresh vegetables.
Lenten borscht with sprat is prepared very quickly and simply. For it you need to chop all the vegetables, fry them, throw them into the pan, add sprat in tomato and cook until tender. You'll lick your fingers!
You can cook Lenten pickle with barley in less than an hour. The rassolnik turns out rich, satisfying, and sour. The pearl barley will need to be pre-soaked for half an hour. And then it’s simple.
Lenten borscht with mushrooms is a fragrant and bright first course that will delight your home with an abundance of vegetables and different tastes. This includes not only beets and mushrooms, but also cabbage, beans, bell pepper and etc.
Cabbage soup - national Russian dish, delicious and everyone's favorite. Lenten cabbage soup with mushrooms is good for a fasting day. They will restore strength and fill the body with vitamin C, which is abundant in cabbage.
Lenten borscht is prepared from vegetables in a slow cooker for two hours. It turns out very tasty thick borscht, filled with vegetable aromas. In the slow cooker they open up wonderfully and retain their shape.
Lenten cabbage soup - excellent hot soup for those who are fasting or just want to have a fasting day. Cabbage soup is prepared simply and from available ingredients, but the results are simply delicious.
This bean soup will go great both in Lent and in hot weather. Beans will make the dish filling, the absence of meat will allow you to stay alert, and lemon juice and greens will be pleasantly refreshing. Are we ready?
Champignon - indispensable product during fasting. There are many recipes Lenten dishes from champignons, and I want to offer you another one - delicious and nutritious soup. Read the recipe!
Recipe for cooking cabbage soup in vegetable broth with large sauerkraut, potatoes, tomato paste, carrots, parsley root, garlic and herbs.
Recipe for Russian cabbage soup with dried mushrooms, sauerkraut, fried in oil onions, potatoes and tomato paste. Cabbage soup with mushrooms is lean, so you can eat it during fasting.
Recipe for making Russian cabbage soup from turnips, rutabaga, sauerkraut and cabbage brine based on kvass.
During Lent and for relief, my family and I eat Lenten okroshka with mushrooms. It goes with any mushrooms you have at home or buy. The simple version is with champignons, the royal version is with white ones.
Lenten okroshka is usually eaten during Lent. But it is highly recommended to do it without fasting fasting days. This lean okroshka is suitable for both those who are on a diet and those who do not eat meat.
Light, but very satisfying, lean broccoli soup is prepared very quickly. Great option for those who fast and adhere to a strict vegetable diet.
Everyone knows that gazpacho is tomato soup having a red color. However, gazpacho can be not only red, but also green :) I’ll tell you how to prepare green gazpacho.
Broccoli soup recipe. The soup is very quick to prepare and tastes simply excellent. And thanks to a vegetable like broccoli, this dish becomes very nutritious and healthy.
Probably, of all the soups, everyone’s favorite is borscht. Rich, tasty, which becomes even tastier the next day. What not to add to this soup besides cabbage and beets.
Lenten rassolnik - very easy to prepare and satisfying soup home cooking. No frills - Lenten pickle prepared only from simple and affordable ingredients. Just what you need for Lent.
Lenten borscht with beans is a very nourishing and rich, but absolutely lean borscht. Our family loves it so much that they cook it not only during Lent, but all year round. I'm sharing the recipe.
Pea soup with olives - a vegetarian dish. This soup is very tasty, healthy and satisfying. Try it, you will definitely like it!
Recipe for making turei from kvass, garlic-rubbed toasted black bread, onions and green onions.
Mung bean soup with spices - very tasty soup in Indian style. Mash - legume, rich in protein and various beneficial microelements.
Recipe for preparing borscht for the winter. This is an excellent dressing for main courses and soups. Winter borscht Saves time preparing soups, just remove from the refrigerator, add water and heat.
Fasoulada is a traditional Greek thick soup made from vegetables and beans. Fasulada is a very rich and thick dish, so it can be served as a soup, as well as a main second course.
Borscht with beans is a borscht specially designed for those who are on a diet and prefer lean or vegetarian food. However, the taste of this borscht is absolutely not inferior to the classic one!
Red bean soup is a very tasty dish. The beautiful and bright color of the soup whets your appetite. In addition, it contains a lot of vitamins and fiber, which gives the body useful material. You will definitely like it!
Spanish cold soup recipe.
Everyone associates German cuisine with beer and sausages. But German cuisine very diverse. Salads, baked goods, soups and much more. Each dish has its own traditions and tastes.
Recipe for making soup from peas, potatoes, carrots, onions, tomato sauce and spices. Lean pea soup It turns out no less tasty than meat.
Our grandmothers often prepared barley soup. For some reason they forgot about him today. I think it's undeserved.
If you decide to fast, this is not a reason to give up your favorite dishes, for example, borscht. Lenten borscht will appeal not only to those who observe fasting, but also to vegetarians.
Potato noodle soup is a very simple, light and satisfying soup. As an option, this soup can be prepared with mushroom broth.
Recipe for the famous Italian soup Minestrone with collard greens and white beans.
Lenten soup recipes help not only to adhere to fasts correctly, but also to organize “holiday fasting days” for the stomach. After all, hot dishes of this type are very beneficial for the human body. They are cooked in vegetable broth, but can easily satisfy anyone. In addition, this food is much better absorbed, in contrast to heavy meat soups and main courses.
Lenten soup: benefits
Lenten soup recipes are popular in vegetarian cuisine, as well as during Christian fasts. But it should be noted that these hot dishes are truly beneficial for the health of every person. The value of lean soup is expressed in the following:
- they are preparing for vegetable broths, which are absorbed by the body much faster than, for example, meat;
- vegetables that are part of this dish are sources of vitamins, fiber, microelements, dietary fiber, which are not destroyed during cooking;
- Lenten soup recipes include the addition of a variety of herbs, which improves their taste and significantly increases their nutritional value;
- this dish has a relatively low calorie content - only 40 to 50 kcal, which has practically no special negative influence on the human figure;
- soups are a great thirst quencher summer time and have the ability to restore lost fluid in the body.
Lenten soup recipes are very popular among people who want to lose weight quickly. overweight. This perfect option nutrition for losing weight.
Lenten pea soup
To prepare this hot dish you will need the following ingredients:
- 200 gram glass of peas;
- potatoes - 2 pcs.;
- carrot - 1 pc.;
- a couple of pieces of preferably white bread;
- medium-sized onions - 2 pcs.;
- a little butter;
- spices (bay leaf, salt, cumin, pinch of dill).
Cut the potatoes into medium cubes (approximately 2x2 cm).
Also cut the bread into cubes of the same size. Then place the pieces on a baking sheet, the bottom of which has been previously lined with baking paper and greased with butter (for delicate taste future croutons). It is recommended to dry them at moderate temperatures in the oven for about a quarter of an hour.
Lightly fry the chopped onion (until about translucent), add the carrots and simmer for about 6-7 minutes.
Peas need to be washed and boiled in lightly salted water until tender (about 2.5 hours).
Then add potatoes to the peas and vegetable stew. Cook for another quarter of an hour, seasoning with spices to your own taste.
Serve the dish hot, garnished with crispy croutons.
How to cook lean soup in a slow cooker?
The above device is very popular among modern housewives. After all, with the help of a multicooker they cook very delicious dishes, much less time is spent on this process - there is no need to constantly stand at the stove.
Lenten recipes for soups in a slow cooker are in great demand these days. After all modern women They care not only about their figure, but also about the health of their family.
To prepare soup in a slow cooker you need to take following products, the quantity of which depends on how many servings you are preparing:
- potato;
- carrot;
- onion;
- broccoli;
- green pea;
- vegetable oil - a few drops;
- spices (pepper, coriander, salt) to your own taste.
Wash the vegetables thoroughly and cut into medium pieces.
Pour a few drops of vegetable oil into the multicooker bowl and lightly fry the onion. Then add diced carrots and potatoes. Turn on the “Frying” program for two minutes. Next add broccoli, green peas, spices and pour required quantity water. Then set the “Soup” program for 45 minutes and press “start”.
Lenten soup in a slow cooker is ready after another 10 minutes of infusion. This appetizing, aromatic and healthy hot dish should be served with toast or croutons made from black or white bread (as you like).
Lenten vegetable puree soup
To prepare the above dish, you need to use the following ingredients:
- a head of cauliflower;
- several potatoes;
- carrots;
- onion;
- several cherry tomatoes;
- herbs and spices to your own taste;
- two pinches of flour.
Cut potatoes and cauliflower into medium pieces. Boil water, lightly salt it and add vegetables.
Chop the onion, fry, add grated carrots and simmer for about 7 minutes.
Remove the skins from the cherry tomatoes by placing them in boiling water. Then grate these vegetables on a fine grater and add to the carrots and onions.
Lenten vegetable puree soup is ready. You can decorate this dish with herbs.
Little tricks for making lean soup
- For rich taste It is recommended to cook the vegetables in the broth for at least an hour over low heat.
- Be sure to cover the pot with the soup with a lid so that the vitamins are not destroyed.
- Lenten vegetable soups It is not recommended to consume immediately after cooking. To improve the taste, you need to give them some time (only 10-15 minutes for them to brew).
Lenten soup recipes are a wonderful addition to the culinary list of every housewife. Because sometimes you want to feel this way light taste and a fragrant hot first course and take a break from heavy meat snacks.
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