Potato soup in bread
Three simple ingredients, a few simple manipulations and a velvety potato soup ready with the extraordinary aroma of baked garlic. Serve it in a crispy half rye bread and sprinkle green onions. Both tasty and beautiful!
Ingredients:
1 head of garlic
1 tbsp. spoon + 1 teaspoon olive oil
2–3 leeks
6–8 medium red potatoes
1 liter vegetable broth or water
salt, pepper - to taste
4–5 tbsp. spoons frozen or canned corn(you don't have to add it)
1–2 loaves of rye bread (depending on the number of persons)
green onions - for garnish
How to cook:
Heat the oven to 200°C. Remove the outer skin from the head of garlic. Cut off the top by 2-3 mm. Grease 1 tsp. olive oil, wrap in foil and place in the oven for 35–40 minutes.
Remove the garlic and do not turn off the oven. In a large saucepan, heat 1 tbsp. olive oil, add leeks cut into rings and fry for 3-4 minutes until soft.
Add potatoes, cut into small cubes, and broth/water. Bring to a boil, reduce heat and simmer for 10–15 minutes until the potatoes are tender.
Remove from heat, add baked garlic cloves, salt, pepper and blend with a blender until smooth. Add corn and stir. Cut the loaf of bread in half and remove the pulp.
Bake in the oven for 15–20 minutes, the crust should be lightly browned. Pour soup into prepared bread bowls, garnish with green onions, and serve immediately.
Tomato soup with beans
Tomato soup with beans
This thick tomato soup tastes as good as it looks. Nutritious, aromatic, crispy garlic croutons and spicy notes, the soup reminds of sunny Provence and the approaching summer.
Ingredients:
1 large onion
2 tbsp. spoon of olive oil
2 cloves garlic
1/4 teaspoon red chili pepper
3–4 tbsp. spoons of tomato paste
1 can (450 g) chopped tomatoes own juice
2 teaspoons Provençal herbs
1 can (420 g) white beans in their own juice
1 liter of water
1.5 tbsp. spoons of sugar
1.5 tbsp. spoons of white wine vinegar
salt and black pepper - to taste
Garlic croutons:
2–3 tbsp. spoons of olive oil
2–3 cloves of garlic
half French baguette or a whole ciabatta
salt - to taste
How to cook:
Heat oil in a large saucepan over medium-high heat. Add finely chopped onion, sauté for 5 minutes. Add finely chopped garlic and chili, fry for another 1-2 minutes until golden brown.
Add tomato paste and fry, stirring, for 1 minute. Add chopped tomatoes and Provencal herbs. Drain the beans and rinse well.
Pour water into the frying pan and bring to a boil. Then add the beans and cook for 10–15 minutes. Add sugar, vinegar, salt and black pepper.
Cover with a lid and leave for 10 minutes. For the croutons, heat the oven to 200°C. In a bowl, mix olive oil and crushed garlic. Cut the bread into medium cubes, add to the bowl and mix well.
Add salt to taste. Place on a baking sheet and cook for a few minutes until golden brown. Serve soup with garlic croutons.
Spicy vegetable soup with rice
Spicy vegetable soup
This is another fun vegetable soup. Its secret lies in the combination of the warming spiciness of chili peppers with a light lemon sourness. Rice will make the stew even more rich and nutritious.
Ingredients:
1 large onion
2–3 cloves of garlic
2 medium carrots
2 stalks of celery
2 teaspoons dried thyme
0.5 tsp dry chili pepper
3 leeks
2.5 liters vegetable broth
1 can (450 g) tomatoes in their own juice
2–3 tbsp. spoons of rice
salt, pepper - to taste
1 tbsp. spoons of lemon juice
How to cook:
In a large saucepan, heat olive oil over medium-high heat. Finely chop the onion and saute for 5 minutes, add finely chopped garlic and fry for another 1 minute.
Add carrots and celery, chopped as desired, thyme, chili pepper and leeks cut into rings. Keep on fire for 3-4 minutes, stirring constantly.
Pour in the broth, tomatoes along with the liquid (if they are whole, chop them) and washed rice. Bring to a boil and reduce heat to medium-low.
Cook for about 30 minutes. Add salt, pepper and lemon juice. Serve immediately.
Mushroom soup with sauerkraut
Mushroom soup
“Where there is cabbage soup, look for us there,” they said in Rus'. These thick, rich cabbage soup, with a wonderful aroma of porcini mushrooms and a rich sour taste, will help diversify your Lenten table. They become much tastier the next day.
Ingredients:
7–9 dried porcini mushrooms
0.5 liters of warm water
1 tbsp. spoons of vegetable oil
2 medium onions
500–700 g sauerkraut
2 liters vegetable or mushroom broth
1 large potato
1 Bay leaf
peppercorns - to taste
dill - to taste
4 cloves garlic
salt - to taste
How to cook:
Soak mushrooms in warm water for 30 minutes. Strain the water and set aside. Cut the mushrooms into small cubes. Heat vegetable oil in a frying pan.
Fry finely chopped onion for 5 minutes. Add cabbage to the onion, reduce heat and simmer for 15 minutes. Add mushroom water, mushrooms and diced potatoes to the broth.
Cook for 10–15 minutes. Add bay leaf, peppercorns, salt, cook for another 10 minutes. Place cabbage and onion in a saucepan with soup and bring to a boil.
Add dill and finely chopped garlic. Remove from heat and cover with a lid. Ideally, cabbage soup should sit for 12 hours before serving.
Vegetable noodle soup
Vegetable soup with noodles
Noodle soup has been familiar to us since childhood. IN classic version it is cooked in chicken broth with the addition of pieces of meat. Today we will introduce you to the Lenten option. It will appeal to both children and adults. If desired, you can add cubes of fried tofu.
Ingredients:
1 medium onion
1 tbsp. spoon of olive oil
0.5 teaspoon dry thyme
3 medium carrots
2 stalks of celery
2.5 liters vegetable broth
1 bay leaf
1 cup small noodles
salt, pepper - to taste
fresh dill or parsley - for decoration
How to cook:
Heat olive oil in a large saucepan over medium heat. Fry the onion for 5 minutes until golden brown. Add thyme and stir.
Cut carrots and celery into any shape. Add to the onion and fry for 1-2 minutes. Pour in the broth and bring to a boil over medium-high heat.
Add bay leaf to soup and reduce heat to medium. Add noodles and cook for about 10 minutes until al dente (depending on variety).
Add salt and pepper to taste. Sprinkle with herbs and serve.
Thick Lentil Soup
Thick soup with lentils
Fragrant baked vegetables, thick lentil stew with cumin and fresh cilantro - this bright trio comes together in one pan to become a delicious guest at your dining table. Spicy notes of cumin create a festive oriental mood. Soup for true gourmets!
Ingredients:
1 large eggplant
1 red Bell pepper
1 green bell pepper
1 onion
4 cloves garlic
2 tbsp. spoons of olive oil
1 can (450 g) tomatoes in their own juice
200 g red lentils
1 teaspoon cumin
1 liter vegetable broth
salt, pepper - to taste
0.5 bunch of cilantro or parsley - for decoration
How to cook:
Cut the eggplant into small cubes, add salt and place on a paper towel. Leave on for 30 minutes, then rinse cold water and dry.
Heat the oven to 220°C. Cut the peppers and onions into small cubes. Finely chop the garlic. Place peppers, onions, garlic and eggplant on greased olive oil(1 tbsp) baking sheet.
Pour the remaining oil on top and stir. Bake vegetables for 20-30 minutes, until golden brown. Place tomatoes, washed lentils and cumin, previously crushed in a mortar, into a large saucepan.
Add to broth and bring to a boil over medium-high heat. Reduce heat, cover and simmer for 20-30 minutes until the lentils are tender.
Add baked vegetables, salt, pepper and stir. Serve with chopped herbs.
Solyanka
Solyanka or selyanka - classic dish Russian cuisine. Today we will prepare hodgepodge using vegetable broth without meat. Sauerkraut, olives and capers create a rich sour-salty taste, and crushed garlic and cilantro give the solyanka a spicy note. A great addition The soup will be accompanied by the freshest rye bread.
Ingredients:
400 g sauerkraut
2–3 tbsp. spoons of vegetable oil
1 large onion
2–3 tbsp. spoons of tomato paste
2 pickled cucumbers
2 liters vegetable broth
1–2 teaspoons capers
4–5 olives (preferably with lemon)
2–3 cloves of garlic
0.5 bunch of cilantro
salt, pepper - to taste
How to cook:
Pour boiling water over the sauerkraut. After a few minutes, drain the water and squeeze the cabbage thoroughly. IN large frying pan heat the vegetable oil.
Add cabbage, simmer over medium heat for about 10 minutes, stirring constantly. Allow the cabbage to brown slightly. Add finely chopped onion and simmer for another 5 minutes.
Add tomato paste and cucumbers, cut into small cubes, heat for another 2-3 minutes until a strong, pleasant aroma appears.
Pour in the broth and bring to a boil over medium-high heat. Cook for 10 minutes. Wash the capers and cut the olives into rings. Add to soup and cook for another 5 minutes.
Place crushed garlic and finely chopped cilantro into the hodgepodge, add salt and pepper to taste. Bring to a boil, remove from heat and cover with a lid.
Let sit for at least 30 minutes.
Watch the video recipe - real French onion soup great variety Lenten menu, only the croutons with cheese will need to be replaced with regular ones!
We most often remember that we can prepare a delicious Lenten soup when the time of Lent comes or it’s time to go on a diet. The diet is not only for weight loss, which lean soups certainly contribute to, but also for health reasons. For example, several varieties therapeutic diet for gastrointestinal diseases, only light, low-fat soups without meat are meant. It is at such moments that lean soup is simply irreplaceable.
But besides this, we can prepare lean soup with vegetables, cereals, legumes or mushrooms simply because it is very tasty. When you try to add variety to your food, even in soups, it is unreasonable to refuse such an undoubtedly healthy option.
I have already turned to recipes for lean soups. For example, or, you can also cook in Lenten version, so I won’t talk about them this time.
For whatever reason you decide to make Lenten soup, I will help you choose from a variety of recipes, telling you about a few that are definitely worth trying. These soups are not difficult to prepare, no complex or expensive ingredients are used, and most importantly, the result will definitely delight you with its taste.
Lenten cabbage soup made from fresh cabbage and vegetables
Cabbage soup is traditionally everyone’s favorite soup, which you definitely shouldn’t give up when you’re fasting or even if you just don’t like meat. After all, you can make excellent hearty and tasty cabbage soup just from vegetables. It will be both healthy and low calorie and healthy diet. Nice lunch It's worth starting with soup. So let's prepare cabbage soup.
You will need:
- fresh cabbage - 0.5 kg,
- potatoes - 2-3 medium-sized pieces,
- tomatoes - 2 pieces,
- zucchini - 200 grams,
- carrots - 1-2 pieces,
- onion - 1 piece,
- garlic, celery and herbs for flavor,
- bay leaf and allspice,
- salt to taste.
Preparation:
1. Since we are preparing lean cabbage soup without meat broth, we immediately begin to cook the vegetables. The whole secret lies in the order in which the vegetables are added, so that by the end they are both ready and soft. Each vegetable has its own cooking time, so it's important to remember what to put in first and what last. Let's start with potatoes. Wash it and peel it. Then cut into cubes.
Place a pan of water on the fire. Pour no more than half. When it boils, add the potatoes. It takes the longest to cook.
2. Cabbage is added to the broth next. Put it in at the moment when the potatoes in the water boil again.
3. On a nearby burner, heat a frying pan with vegetable oil. Cut the onion smaller. Peel the carrots and grate on a coarse grater. Place the onions and carrots together in a frying pan and sauté for about five minutes until they soften slightly. After this, turn off the stove and set the frying pan aside for now. We'll need the vegetables a little later.
4. Now you need to prepare the tomatoes to add them to the onions and carrots. To remove the skin from them you need to scald them. There are two options: pour boiling water over them from a kettle or put them in a saucepan for a couple of minutes where potatoes and cabbage are already boiling. Then remove with a spoon, let cool slightly and remove the skin. Soft tomatoes without skin, cut into large pieces and add to the frying pan with the onions and carrots.
5. Stir the tomatoes and vegetables into the frying pan, cover with a lid and turn the stove back on to medium heat. Simmer the mixture for ten minutes under the lid.
6. Peel the zucchini and remove the seeds from the middle. Then cut it into pieces about the same size as the potatoes. Zucchini should be added to the future soup at the moment when the potatoes and cabbage boil for the second time.
7. At the next boil, add the sautéed onions, carrots and tomatoes to the pan together with the zucchini. They should be soft and juicy and not overcooked.
8. We continue to cook the already beautiful and bright soup until the potatoes are ready. Usually the cabbage becomes soft by this time. Now you can add the last ingredients. For flavor, add two bay leaves and five allspice peas.
9. We are reaching the finish line. It's time to add salt to the soup. Depending on the size of the pan, you may need half or a whole tablespoon of salt. It’s better to add a little and taste it. At the same time, finely chop the garlic clove and chop the greens to taste. Add them to the soup and let it come to a final boil. After this, turn off the stove, cover the lean cabbage soup with a lid and let it brew for 10-15 minutes. The cabbage soup will be saturated with flavor and will be incredibly tasty!
Serve and don't forget the fresh bread. Bon appetit!
Lenten green pea soup with mint
Lenten dishes should not be boring, bland and lacking in flavor. They can be bright, unusual and very tasty. One example of such a soup is Lenten Green Pea Soup. Its peculiarity is that it is a puree soup made from only vegetables, green peas and fresh mint, which gives it unique taste. If you haven't tried this soup yet, you're missing out. Classical pea soup, this is of course also delicious. But everyone in your household will remember this for a long time, and most likely very soon they will ask you to cook more. It's very unusual soup from the most common ingredients.
You will need:
- frozen or fresh green peas - 0.5 kg,
- potatoes - 0.5 kg,
- onion - 1 piece,
- garlic - 3 cloves,
- vegetable oil - 2 tablespoons,
- lemon juice - 1 teaspoon,
- fresh mint - half a bunch,
- salt and pepper to taste.
Preparation:
1. Peel the onion and garlic. Cut the onion into medium pieces. You don’t have to grind it, because we are preparing puree soup and everything will be ground. Also cut the garlic into smaller pieces. Take a small bunch of mint and chop it like you usually chop parsley.
2. Peel the potatoes, rinse with cold water and cut into cubes. As usual for soup. It is important for us that the potatoes cook quickly enough, so do not make the pieces large.
3. Lightly fry the onion vegetable oil. The main thing is that it softens and becomes rosy and fragrant. This may take approximately 5-7 minutes. Add garlic at the end.
4. Heat a liter of water in a saucepan, add chopped potatoes and fried onions. Cook for 15-20 minutes, towards the end of the cooking time add salt to taste.
5. When the potatoes are ready, you can add frozen peas. Pour it into the pan and continue cooking for literally 2 minutes. The peas are not dried and cook very quickly.
6. Then remove the pan from the heat. Take the previously chopped fresh mint and add it to the soup. Grind all the ingredients of the soup with an immersion blender into a homogeneous puree.
7. All that remains is to salt the soup to taste, add ground black pepper and freshly squeezed lemon juice.
Lenten green pea soup with mint is ready. You can pour it into plates, garnish with a mint leaf and sit at the dinner table.
Enjoy fresh, satisfying and very delicious soup!
Video recipe - tomato soup with beans, lean version
Many Lenten soups use legumes, as they are great source vegetable protein. This means they are just as filling as... meat soups. This wonderful property for a complete lunch, but with much fewer calories. Beans are just as tasty as peas. There are so many bean soup recipes you can find today. And I suggest you get acquainted with the recipe for lean bean soup. It will contain tomatoes for a bright color and 8 different spices for an unforgettable taste.
This one is interesting tomato soup It will be a wonderful lunch or dinner, and you don’t have to worry about your figure. Well, for those who fast, this soup becomes a wonderful variety. Eat for your health!
Lenten buckwheat soup with mushrooms and potato dumplings
There are a great many ways and recipes by which you can prepare delicious Lenten soup. From almost any food and vegetables. But let's not forget about cereals. For example, buckwheat. From my own experience, I can say that few of my friends make soup from buckwheat; it is usually used for porridge and side dishes. And I think it’s very in vain. This cereal is great for soup, especially when the desire comes to cook lean and healthy soup. Buckwheat is allowed in almost all diets and is used even in Lent, and most importantly, she is very loved by many. So why don't we make soup from it. We will replace the potatoes with dumplings and add mushrooms for taste. Let it be champignons from the store, because it’s winter here. And in summer or autumn you can have fresh ones forest mushrooms add. It’s decided, let’s cook lean buckwheat soup.
You will need:
- buckwheat - 0.5 cups,
- champignons - 300 grams,
- potatoes - 2-3 pcs,
- carrots - 1 piece,
- onion - 1 piece,
- egg - 1 piece,
- flour - 2-3 tablespoons,
- parsley or dill,
- salt and pepper to taste.
Preparation:
1. Since we are preparing lean soup, we do not need to prepare meat broth in advance. Buckwheat soup is prepared in water. To make it tastier, lightly fry half a glass of buckwheat in a dry frying pan. Dry it for just a few minutes.
2. Boil potatoes in a separate saucepan. It does not go into the soup in the form of cubes; we will use it to make dumplings. Therefore, fold it until soft and mash it into a puree.
3. Pour 2 liters of water into a saucepan, pour the buckwheat into it and cook it until tender.
4. At this time, finely chop the onion and grate the peeled carrots. Fry them in a heated frying pan with vegetable oil until soft and lightly browned.
5. Cut the champignons into thin slices, half a mushroom long. Make the pieces you like to eat in the soup. Then add the mushrooms to the frying pan with the onions and carrots and simmer a little. As soon as the liquid has evaporated from the mushrooms, you can transfer them to the buckwheat in a saucepan. Salt the soup to taste. For 2 liters you will need about half a tablespoon of salt.
6. In the crushed mashed potatoes add a raw egg and mix thoroughly. Salt the mixture a little. Then add flour. When you mix everything, you should get a thick dough from which you can make dumplings.
7. In the pan where buckwheat, vegetables and mushrooms are cooked, water should boil. Place the dumplings directly into the raging boiling water. There are two options for sculpting them. Make lumps out of potato dough with your hands or form them with a spoon. The dumplings may be uneven and slightly misshapen, this is normal. The main thing is to make them such a size that they fit into a spoon and it is convenient to eat the soup.
8. While the soup is boiling again after adding the dumplings, finely chop the greens. Add it to soup or you can place it individually on each plate. Once the dumplings have floated, let them simmer for 2 minutes and remove the pan from the heat. If you're not sure, test the dumplings to see if they're done. The rest of the ingredients were cooked just right.
Pour the finished lean buckwheat soup with dumplings into bowls, add herbs to taste and sit down to dinner. Bon appetit!
Lenten borscht with beans - a simple and tasty recipe
Borscht is one of the most favorite soups in our country. Therefore, I think that you should not deny yourself it if you are not going to eat meat. Delicious and hearty borscht you can cook without it, replace the meat with beans and hearty lunch ready. Of course, the taste will be different from borscht cooked with beef or with lard, but in itself it will still be wonderful. After all, the most important thing in borscht is the combination of vegetables, led by beets. Preparing Lenten borscht is not at all difficult.
You will need:
- dry beans - 1 cup,
- potatoes - 3 pieces,
- beets - 1 piece,
- carrots - 1 piece,
- cabbage - 300 grams,
- bell pepper- 1 piece,
- tomato paste - 1 tablespoon,
- garlic - 2 cloves,
- bay leaf - 2 pcs,
- allspice - 5 peas,
- paprika - 1 teaspoon,
- fresh herbs - a bunch,
- salt to taste.
Preparation:
1. The most important thing to know when making bean soups. Beans must be soaked in cold water for at least 6 hours. The most convenient option is to pour it overnight and leave it like that until the morning, and prepare the soup the next day. All other ingredients are prepared immediately.
2. Pour 3 liters of water into the pan. Place the beans in it, draining the liquid in which they were soaked. Cook the beans for 40-60 minutes until they are soft.
3. During this time, you can prepare all the vegetables. Wash the potatoes and cut them into cubes; if their time to cook has not yet come, fill them with cold water so that they do not darken.
4. Peel the beets and cut into thin strips; you can grate them on a coarse grater. Do the same with carrots. Cut or grated, it should taste like beets. Cut the onion into small cubes. Chop the cabbage into thin strips; if the pieces are too long, then cut them crosswise; they should eventually fit into the box. Cut the bell pepper into cubes or into thin strips.
5. Heat a frying pan with oil and lightly fry the beets for 5-7 minutes. After this, add it to the beans and continue cooking for another 15-20 minutes.
6. Add potatoes to the future soup. After 10 minutes, add the shredded cabbage and continue cooking for another 15 minutes.
7. Fry the onions and carrots in a frying pan with butter until soft and lightly browned. When they are ready, add chopped garlic and finely diced bell pepper. Then add tomato paste slightly diluted with water. Mix everything well and simmer for 3-5 minutes, stirring.
8. Rearrange vegetable stew in tomato from the frying pan into the pan and continue cooking the borscht. Add salt, bay leaf, allspice and black pepper to taste, as well as a spoonful of paprika.
The soup should simmer for at least another 5 minutes, after which you can turn off the heat and cover it with a lid. Finely chop the herbs and add them to the soup while it is simmering so they blend their flavors.
Before full readiness lean borscht with beans should sit covered for another 10 minutes.
After this you can start lunch.
Thick lentil soup - lean, but very filling
Another interesting lean soup that is as satisfying as any meat dish. Lentils are classified as legumes in the same way as peas and beans, but many people undeservedly forget about them. And at the moment when you need to prepare a delicious Lenten soup, it’s best to remember about it. Lentils have a pleasant nutty taste, cooking faster than a pea, It has a large number of different varieties, which diversifies and appearance and the taste of any dish with it.
You can use mushroom or vegetable broth for this soup. But you can also cook it without pre-prepared broth. It will still turn out delicious. This soup is made without traditional potatoes, but with zucchini and pumpkin, the taste is completed by tomatoes and garlic. This original set of vegetables deserves your attention. So watch, cook and try.
Of course, this is a very small portion of soups that could be prepared during fasting or on a diet. But I don't want to drag out the stories too much. It will be more interesting in next time pick up other soups so that you, my readers, do not overload.
I will definitely come back with new and delicious recipes soups In the meantime, see you and have a delicious lunch!
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 amount of liquid 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 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.
Beetroot for Lenten borscht It is best to simmer 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.
When it comes to meatless soups, many people think: “It’s boring and tasteless.”
How wrong are those who think so!
In fact, there are so many recipes for lenten soups that if you prepare a new one every day, a year won’t be enough.
Lenten soup recipes for every day - basic principles of preparation
Lenten soups They are not only easily digestible, but also very healthy, since they are prepared mainly from vegetables. In addition, lean soup recipes for every day will allow you to prepare not only healthy, but also incredibly Tasty dinner.
Lenten soups are cooked with vegetable and mushroom broth or purified water. Mushrooms are used as a substitute for meat, because they contain quite a lot of protein. In addition to vegetables, lean soups are cooked with legumes, cereals and pasta.
Puree soups are especially tasty. They are served with lean mayonnaise and croutons.
Boil broth or water in a saucepan. Then add vegetables. The hardest ones come first, and the ones that cook quickly at the end.
Lenten soup recipes for every day are prepared with meatballs, which are made from mushrooms or cereals.
We have selected for you best recipes Lenten soups that can be prepared on Lent or any other day. Believe me, lean soups are tasty, healthy and not at all boring.
Recipe 1. Country Lenten Soup with Meatballs
Ingredients
buckwheat grain;
two onions;
black pepper;
carrot;
two potatoes;
20 g dried porcini mushrooms.
Cooking method
1. Make dried mushrooms angry warm water and leave to soak for two hours.
2. Peel the onion and chop it finely. Peel the carrots and finely grate them. Place the vegetables in hot oil and fry them until lightly browned, stirring constantly so that they do not burn.
3. Drain the water from the mushrooms and pour it into a saucepan. Also add fried vegetables and peeled and finely chopped potatoes here. Top up boiled water and cook the soup until the vegetables are soft.
4. Place the mushrooms and the second peeled onion in a blender container and puree everything. Buckwheat rinse and boil until tender. Cool the porridge completely and combine it with mushroom puree. Salt, pepper and knead well. With wet hands, make nut-sized meatballs and fry them in hot oil. Pour the soup into bowls and place a few meatballs in each bowl.
Recipe 2. Lenten soup with buckwheat, beans and cauliflower
Ingredients
30 g buckwheat;
40 g frozen green beans;
80 g tomato paste;
40 g frozen cauliflower;
600 ml drinking water;
small carrot;
potato;
bulb.
Cooking method
1. Peel the vegetables and wash them well under running water. Coarsely grate the carrots. Chop the onion small pieces. Place the prepared vegetables in a heated frying pan with oil and fry until soft. Then add tomato paste and simmer over low heat, stirring constantly, for three minutes.
2. Boil water in a small saucepan. Add the washed buckwheat and cook, lightly salting, for five minutes.
3. Beans and cauliflower add to soup, stir and cook for another five minutes. Now add the sauteed vegetables and chopped potatoes into small pieces. Add salt and cook the soup for another quarter of an hour. Serve the soup with fresh croutons.
Recipe 3. Thai Lenten Spinach Soup
Ingredients
400 ml coconut milk;
30 ml vegetable oil;
four medium potato tubers;
25 g curry paste;
400 g frozen spinach;
a small bunch of cilantro;
bulb;
liter of vegetable broth;
a bunch of green onions.
Cooking method
1. Cook vegetable broth based on onions, parsley roots, carrots, petiole celery and turnips. Remove the vegetables and strain the broth.
2. Peel the potatoes and chop into cubes. Finely chop the peeled onion and a bunch of green onions. Pour oil into the bottom of a thick-walled pan and heat well. Fry the onion in it until soft, add the curry paste and fry for another minute. Add the potatoes to the vegetables and fry, stirring constantly, for another two minutes.
3. Pour into the pan coconut milk and vegetable broth. Bring to a boil, cover and simmer over low heat for ten minutes.
4. Add the spinach without defrosting it and cook for the same amount of time. Ladle the soup into bowls and garnish with cilantro leaves.
Recipe 4. Lenten bean soup with shrimp
Ingredients
half a liter of vegetable broth or purified water;
400 g canned beans;
olive oil;
20 large peeled shrimp;
30 g breadcrumbs;
bulb;
two bay leaves;
large potatoes;
two sprigs of thyme;
celery stalk;
two cloves of garlic;
five sprigs of parsley.
Cooking method
1. Make a broth from vegetables and roots, adding a bunch of greens to it. Using a slotted spoon, remove the vegetables from the broth and discard, and strain the broth itself.
2. Place the beans in a colander and rinse them under running water.
3. Peel the onion and garlic cloves and finely chop. Finely chop the celery stalk.
4. Heat olive oil in a thick-bottomed saucepan and fry the onion in it until transparent, add celery and garlic and fry, stirring occasionally, for seven minutes.
5. Place the potatoes, previously peeled and chopped into cubes, into a pan and lightly fry. Add the beans, thyme sprigs and bay leaf.
6. Pour the contents of the pan hot vegetable broth and cook over low heat until the potatoes are soft.
7. Chop the parsley as finely as possible and mix it with breadcrumbs. Season the mixture with salt and pepper.
8. Peel the shrimp and place on a baking sheet lined with foil. Drizzle them with olive oil and sprinkle with a mixture of breadcrumbs and herbs. Place in the oven for seven minutes. Bake at 180 C.
9. Salt and pepper the soup, remove the bay leaf and thyme. Pour the contents of the pan into a blender container and puree. Return the mixture to the pan and bring to a boil again. Pour the cream soup into bowls, drizzle with olive oil and add shrimp.
Recipe 5. Tuscan Lenten Cabbage Soup
Ingredients
800 g canned tomatoes without skin;
ground black pepper;
250 g savoy cabbage;
400 g canned white beans;
60 g extra virgin olive oil.
Cooking method
1. Place the tomatoes in a large saucepan, after mashing them with a fork. Pour in half a liter of water, salt and pepper. Place the pan with the tomato mixture on the fire and boil.
2. Chop into thin strips savoy cabbage and transfer to a saucepan. Cover with a lid and cook the cabbage in the tomato for about a quarter of an hour until soft.
3. Add beans to the soup, stir and cook all together for three minutes. You just need to warm it up slightly. Bean soup pepper and salt. Ready soup Place on plates and drizzle lightly with olive oil.
Recipe 6. Lenten gazpacho with salsa and croutons
Ingredients
kg fresh tomatoes;
leaves fresh basil;
8 ice cubes;
red bell pepper;
black pepper;
two cloves of garlic;
two slices of dried bread;
a couple of drops of Tabasco sauce;
600 ml cold water;
juice of one orange;
50 ml olive oil;
juice of one lemon
for croutons:
30 ml olive oil;
two slices of dried bread;
clove of garlic
for salsa:
half a chili pepper;
5 ml freshly squeezed lemon juice.
Cooking method
1. Cut the dried bread slices into cubes and place in a bowl. Pour 150 ml of drinking water over the bread and leave for five minutes.
2. Wash the tomatoes, place them in a suitable container and pour boiling water over them. Leave for half a minute and drain the water. Rinse under cold running water and remove thin skin. Remove the seeds from the tomatoes and finely chop the pulp.
3. Wash and peel the cucumber, cut it in half and remove the seeds. Finely chop the peeled pulp.
4. Place lightly squeezed bread, sliced bell peppers, tomatoes, garlic cloves and cucumber into a blender container. Pour in olive oil, citrus juice, a couple drops of Tabasco sauce and half a liter of water. Blend everything until pureed. Season the soup with salt, pepper, stir and place the gazpacho in the refrigerator for three hours.
5. Prepare the croutons. To do this, rub dried slices of bread with garlic, cut it into cubes and place in a plastic bag. Pour in olive oil, seal the bag and shake well. Place the croutons in a heated frying pan with oil and fry until golden brown. Transfer to a plate and cool completely.
6. Prepare salsa. Peel the avocado, remove the pit, and finely chop the pulp. Drizzle over avocado lemon juice, add finely chopped cucumber and chili pepper. Stir. Ladle the gazpacho into bowls and serve with croutons and salsa. Place two ice cubes on each plate.
Divide the vegetables for frying in half. Add one half of the vegetables raw, and fry the second in vegetable oil.
Serve croutons or croutons with garlic for the lean soup. They will make the soup taste richer.
Add fresh herbs at the end of cooking, or place directly on each plate when serving.
To ensure your body gets the protein it needs, add some legumes to the soup: peas, lentils, chickpeas or beans.
Meat can be replaced soy product.
Prepare Lenten soup recipes for every day so that they can be eaten at once.
Loading...