How to cook green soup? Delicious green soups with the first greens

Green soups got their name from the color of the main ingredients - green vegetables and herbs. The output is light fragrant dish which has absorbed all the power of natural ingredients. We offer you a whole selection of green soups from a variety of products.

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Green soup - a recipe for summer mood

The best time for cooking with vegetables and herbs is late spring and early summer, when fresh crops appear in the gardens. It is at this time that vegetables and herbs are filled with a wealth of vitamins and minerals. Green dishes are cooked, as a rule, from sorrel, nettle, beet leaves, spinach and some other natural gifts.

We will also talk about green pea soup, which can be made more satisfying by adding vegetables and meat to it. Combining the main ingredient with low-calorie foods, you can achieve the lightness of soup with green peas. A photo ready meal already causes an appetite, and in combination with fresh fragrant herbs, croutons or croutons, this soup is able to compete with gourmet dishes of restaurants.

Green lentil soup is also included in the category of green dishes. A recipe lentil soup, which is presented in the article, is taken from real Turkish cuisine and will delight lovers of oriental spices. Using a special cooking technique, you can create green cream soup or puree soup, which are distinguished by a creamy texture and a delicate, delicate taste. Cream or cheese is usually added to such dishes.

How to cook green soup? The main condition is to stock up the right ingredients, and it is best to do this just before cooking. After all, young shoots and leaves do not remain juicy for long. Add herbs and fresh leaves at the very end of cooking, but the tops require a longer heat treatment. Serve green soups either cold or hot. Option chilled dish perfect for hot weather - such a lunch will be a real summer treat.

Soup with green peas - recipe

Green peas are known to housewives in different forms: young peas straight from the garden, frozen and canned. fresh peas from the pods it has the richest vitamin complex, the dishes from it are unusually tasty, and it cooks quite quickly. Frozen peas are thawed before use. Let him thaw room temperature: so it will save more useful substances. BUT vegetable soup with canned green peas, which is so loved in modern Russian cuisine, has a special, soft and delicate taste.

Frozen green pea soup

You will need:

frozen green peas- 2 tbsp.,
frozen corn - 1.5 tbsp.,
onion - 1 pc.,
coconut milk - 2 tbsp.,
mint - bunch,
lemon - 0.5 pcs.,
olive oil - to taste,
salt, spices - to taste.

Defrost vegetables. Stew them in a saucepan with a small amount olive oil and water. Chop the onion, fry until golden brown, add to the stewed vegetables. Pour the soup with water and coconut milk, boil it and put out the fire. Pour the juice of half a lemon into the pan, put the mint leaves, salt to taste. Using a blender, grind all the contents to a creamy mass. green soup-mashed potatoes cool to room temperature and serve in bowls garnished with mint leaves, chives, peas or herbs.

Soup with canned green peas and smoked meats

You will need:

canned peas - 1 can,
potatoes - 5 pcs.,
carrots - 1 pc.,
onion - 1 pc.,
bell pepper- 1 PC.,
tomato paste,
salt, spices - to taste.

Boil chopped potatoes in meat broth or water. Cut smoked meats into thin strips, fry in a pan with chopped onions and grated carrots. When the vegetables are ready, add 2 tbsp. l. tomato paste and simmer for a few minutes. Send the chopped pepper and the finished fry to the pot with the potatoes. A few minutes before done, add green pea, salt and season to taste.

Green Pea Soup

You will need:

meat broth - 0.5 l,
potatoes - 3-5 pcs.,
green peas - 1.5 tbsp.,
cream - 100 ml,
onion - 1 pc.,
salt, spices - to taste.

With such simple recipe even a novice hostess can handle green pea soup. Cut the potatoes into cubes, thaw the peas first. Boil vegetables in meat broth for 20 minutes. Using a blender, achieve a creamy soup consistency. Add cream, bring the dish to a boil and cook for a few more minutes. Garnish with white croutons, grated cheese and herbs before serving.

Green Lentil Soup - Recipe

Lentils are not the most frequent guest on the tables of Russians. But this legume deserves attention due to a large number important elements for humans in its composition. We offer you a recipe for a real soup with green lentils from Turkey, otherwise called chorba.

You will need:

green lentils - 300 g,
rice - 150 g,
tomato - 1 pc.,
onion - 1 pc.,
carrots - 1 pc.,
garlic - 2 cloves,
parsley, mint, thyme, ground red pepper, salt - to taste.

Pour lentils and rice into a container with boiling water, salt. Chop onions and carrots, fry in a pan until soft, then add chopped tomato to the vegetables. Tomatoes are best peeled. When the lentils and rice are ready, put the vegetable mass from the pan into the pan, mix and cook for another 10 minutes. Add spices to taste. A few minutes before full readiness, chop the greens and garlic into the soup.

Green soup in a slow cooker

This soup is the crown of the summer richness of vegetables and herbs. Despite the fact that the ingredients for it can be bought at the store all year round, it is in summer that green soup with egg and sorrel is of particular value, because all its components came to your table straight from the garden.

You will need:

meat or chicken - 400 g,
potatoes - 3-5 pcs.,
sorrel - bunch,
chicken egg - 3-4 pcs.,
rice - 4 tbsp. l.,
carrots - 1 pc.,
onion - 1 pc.,
salt, spices, herbs - to taste.

Load the chopped into the multicooker bowl immediately portioned pieces meat, potatoes, grated carrots and chopped onions. If you are using tough or old meat, pre-boil or stew it until half cooked. Pour the soup with water, salt and season to taste. Optionally add Bay leaf. Lower the lid, set the “extinguishing” program for an hour and a half. Half an hour before being ready for the main mass, add rice. At the very end of cooking, add chopped sorrel, herbs and finely chopped eggs. After selecting the “steam cooking” program, boil the soup and turn off the multicooker. Refuel green borscht sour cream.

Soup with green onions

This soup is especially useful in spring, during the season of green chives. It is noteworthy that the onion itself becomes the basis of the dish. This soup diversifies your menu with spring notes at any time of the year.

You will need:

green onions - 400 g (approximately 40 pcs.),
potatoes - 3-5 pcs.,
chicken meat - 0.5 kg,
butter- 100 g.,
cream 20% - 0.5 tbsp.,
chicken egg - 2 pcs.,
salt, spices - to taste.

Prepare chicken broth. To do this, boil the chicken meat for 2 hours. Pour the chopped potatoes with broth, salt and boil until tender. In a separate saucepan, sauté the onion with butter and a little broth. Blend the potatoes and onions with a blender. Pour the creamy mass into the pan, add the heated cream, salt and season to taste. If necessary, dilute the puree soup with the remaining broth. When serving, serve the soup with boiled egg halves.

Green Bean Soup - Recipe

Green bean soup- a godsend for those who follow the figure. After all, such a dish is both nutritious and low-calorie.

Green bean soup in meat broth

You will need:

meat broth - 0.5 l,
green beans - 100 g,
flour - 20 g,
butter - 20 g,
cream - 1 tbsp.,
egg yolk,
salt - to taste.

Divide the string beans into 2 parts. Grind the first portion into a homogeneous mass in a meat grinder or blender. Cut the second and boil. Combine part of the yolk with cream and bean mass, cook in boiling water for 20 minutes. Then pass the soup through a sieve and bring back to a boil. Add butter, salt to taste and turn off the gas. When serving in a bowl with soup, put the boiled green beans.

Soup with green beans and rice

You will need:

green beans - 600 g,
tomato - 3 pcs.,
rice - 1 tbsp.,
onion - 1 pc.,
cheese durum varieties- for decoration,
butter,
salt, spices - to taste.

Fry the chopped onion in olive oil, add green beans to it, salt, season to taste and simmer for 10 minutes. Send the peeled and chopped tomatoes to the vegetables, simmer for another 5 minutes. Add rice, put a little butter, cook for 5 minutes. Transfer the whole mass to a saucepan, fill with water and cook until the rice is cooked. When serving, season the soup with sour cream or decorate it with grated cheese.

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Soups from young greens are one of the most common varieties in our country. summer meals. How to cook the most popular green soups? Cooking recipes can be found in this article.

Such soups are called green because they are cooked with herbs - nettle, sorrel, spinach, arugula, beet tops, dandelion, etc. It is best to cook such soups at the end of May-June, when the greens are very young, but cooks often practice their preparation throughout the rest of the summer.

As for the recipe for green soups, it can be very different: such a soup can be made with mushrooms, dumplings, chicken, cheese, cream, seafood, eggs and many other products. We will talk about the four most popular varieties of green soups.

Recipe for cooking green cabbage soup with sorrel

You will need: 300g of sorrel, 100g of team greens (tarragon, cilantro, dill, parsley, arugula), 3 medium potato tubers, 1 onion, 1 bay leaf, 3 tbsp. butter, ground black pepper, salt, when serving - fat sour cream, boiled eggs.

How to cook green cabbage soup. Finely chop the onion, fry for 1 tbsp. butter in a saucepan until browned 15 min. Pour 1.5 liters of cold water to the onion, put the laurel, bring to a boil over medium heat, boil for 10 minutes, removing the laurel after 2 minutes. Cut the potatoes into small cubes, put in a saucepan, bring to a boil, boil for 10 minutes until soft. Cut off the greens from the stems, put all the greens in the pan with the remaining oil, mix, over high heat under the lid for 3 minutes, darken, open, mix - all the leaves should take on a sluggish appearance, in which case they can be put in a saucepan in the soup. After laying the greens, bring the soup to a boil, boil for 2-3 minutes under the lid and remove from the stove. Pour the soup into bowls, put in each half a boiled egg and a spoonful of sour cream.

Recipe for soup with nettle and meat

You will need: 150-300g of sorrel, 200g of pork or beef, 50-100g of nettle, 1 potato tuber, onion of large and medium carrots.

How to cook soup with nettle and meat. It is better to take the meat on the marrow bone, cut the fat and meat from the bone, pour the bone and fat with 1 liter of water, salt, put half the onion, carrots, laurel and cook for half an hour, then add the meat and cook for 10 minutes, after which strain the broth. Cut the meat into slices, put in a strained broth and put to finish cooking, adding chopped potatoes. Cut the remaining onion into half rings, fry, adding chopped carrots boiled in broth to it. Chop the sorrel stalks, cut the leaves into wide strips, cut the nettle leaves into thin strips. Add sorrel stalks and nettles to the soup when the potatoes are cooked until half cooked, then 1 minute after laying the greens add onion frying, after 5 minutes add sorrel leaves, mix, cover the pan with a lid, turn off the stove. Let the soup cool before serving.

You can use only one nettle for soup, increasing its quantity. Nettle is suitable for soups, the leaves of which are no more than half the size of a palm.

Recipe for green soup with dumplings and any greens

You will need: 1 liter of chicken broth, 3 potato tubers, 2 eggs and black peppercorns, 3 tablespoons each. flour and butter, breadcrumbs, onions, greens any large bunch, salt.

How to cook green soup with dumplings. Dry the washed greens well, chop finely and put in the cold. small cube chop onion, grind black pepper. Fry the onion in butter for 3 minutes, remove from heat, mix a third of the onion with breadcrumbs set aside the rest. Add eggs to onion-bread mixture ground pepper, salt and stir. Roll out the resulting mass into a sausage 2 cm thick, cut it into pieces 1.5 cm wide, cover cling film cooked dumplings. Bring the chicken broth to a boil, put the diced potatoes, boil for 7 minutes over high heat, remove from heat, puree, put the mass back on the fire, only on a weak one. Mix the reserved onion with flour until smooth, put in the soup, mix well and boil the soup for 3 minutes over low heat. Season the soup with chopped herbs and dumplings, boil for 7 minutes, salt if necessary. When serving, season the soup with sour cream.

Cook delicious summer soups and enjoy the warm season with health and figure benefits!

Recipe Four: Green Soup Video Recipe

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Green soup called green, as it is usually prepared from young greens. Arugula, spinach, nettle, sorrel, beet tops and even dandelion leaves are suitable for cooking. Greens soup They are very useful and contain many vitamins. Therefore, they must be included in the diet. How to cook green soup?

You will need

- meat or chicken broth
250 g sorrel
250 g spinach
2 medium carrots
a couple of parsley roots
pepper
egg.

Instruction

Boil meat or chicken broth, strain it. Take half a kilo of greens, for example,

Rinse them thoroughly under running water. Tear the greens small pieces hands. So you leave more vitamins in it than when you cut it with a steel knife.

Peel two large carrots, cut the carrots into strips.

Bring the broth to a boil. Put carrots, a couple of parsley roots in it, cook until these vegetables become soft.

Separate the chicken or meat from the broth from the bones. Break the meat into medium pieces with fibers. Drop into broth.

After 5 minutes add to soup spinach and sorrel. Cook over low heat for 10 minutes. Pepper, salt soup taste. Remove from fire. Green soup ready. When serving, you can put half a hard-boiled egg and parsley and dill leaves on the plates. serve green soup can be both cold and hot.

If you put in green soup several types of greens, then its taste will only become richer. Moreover, almost all types of greens are perfectly combined with each other.

Very good

soup from nettles. He has rich spicy taste. Before

it is better to pour boiling water over the nettle so that it does not “bite”.

At the green soup and from spinach thin, delicate taste. It is usually made into green soup s-puree.

A great

soup comes from

The main thing is that the arugula itself

won't even be required. The recipe for such

soup but simple. Mix in a blender 400 g of arugula leaves, vegetable broth and 3-4 pieces of white

soaked in

Drop into the received

soup a few drops of olive oil, and a healthy vitamin dish is ready!

Those who brew green soup from dandelion leaves - stock up on vitamins for the future. Dandelion contains many beneficial substances. So that it does not taste bitter, scald its leaves several times with boiling water. It's better to put it in soup a couple of greens.

If you cook green

soup with beet leaves, know that you are brewing old

dish - botvinho. Taste u

soup and from

beetroot

tops are slightly sweet and slightly sour. Leaves

better to put in

soup a little earlier than the rest of the greens, as they are tougher and will cook a little longer.

What exactly to cook green soup- it's up to you, but any of these soup ov is good and tasty in its own way.

note

Greens are better to take young.

Useful advice

Rinse the herbs thoroughly under running water.

How to make green soup

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In this article you will find everything about how to cook delicious and healthy green soups with various greens: spinach, nettle and sorrel.

Green soups - the most delicious recipes

Green soups are cooked mainly in spring or summer, when all the greens are available. The more greens, the tastier.

It is possible to cook such soups even in winter, if you preserve the sorrel in advance or freeze other greens.

Sorrel soup with egg - recipe with photo

When cabbage soup is cooked from greens, they are so easily digested that there will be no heaviness. fine dish for family dinner.

Required products:

300 grams of potatoes
100 grams of white onion
100 grams of carrots
one large bunch of sorrel
green onion bunch
some fresh dill
3-4 chicken eggs
1 teaspoon l. seasonings for soup
2 liters of plain water
Salt to your taste
A little oil for frying vegetables

Cooking:

We clean the potatoes from the peel, wash them several times, then cut into cubes.

For cabbage soup, you can take more potatoes if it is very soft. When the potatoes are boiled in this dish, it will turn out very tasty. If you know that the potatoes are cooked for a long time and remain whole, then put less of it.

Put peeled potato sticks in hot water and put it on fire. Add salt to taste.
For overcooking, cut the onion into small squares, and rub the carrot through a grater.
Put the prepared vegetables in a frying pan to fry.
Sauté the vegetables in a medium amount of oil until soft. Turn off the fire.
Boil chicken eggs for 7-8 minutes until the yolk becomes hard. Peel and cut the eggs in half to use later for green cabbage soup.
Finely chop all the greens with a knife. Use sorrel, dill and green onions.

When the potatoes become soft, then pour in all the greens. Also add seasoning for the soup to make the broth fragrant. Despite the fact that shchi is cooked without meat, their taste does not deteriorate because of this. Such cabbage soup can be eaten under any circumstances.
Also lay the overcooking and cook cabbage soup for 10 minutes.
At the very end, put boiled eggs, wait until the cabbage soup boils again, and remove them from the fire.
Give green soup brew for 15 minutes, and then pour into plates and treat all household members.

To the soup you can serve croutons, cheesecakes, sour cream.

Green borscht - video recipe

Shchi with nettle and sorrel

As soon as the first young nettles come out, be sure to try this delicious green soup.

Ingredients:

Nettle bundle 200.0,
sorrel 50.0
carrot 1 piece,
parsley root,
onion 1 piece,
eggs ½ piece,
sour cream
spices.

Cooking:

Immerse the washed nettles in boiling water for 2-3 minutes, put them on a sieve, pour over cold water and, when the liquid drains, pass through a meat grinder.
Stew prepared nettles with fat for 10-15 minutes. Cut the roots into cubes, finely chop the onion and sauté all together in fat.
2-3 minutes before the end of sautéing, add finely chopped green onions.
Put nettles, browned onions and roots into boiling broth, and cook for 20-25 minutes.
10 minutes before the end of cooking, add chopped fresh sorrel leaves, salt and spices with a small amount of cloves (2-3 pieces for 10 servings). In the absence of fresh sorrel, replace it with canned.
For the taste of cabbage soup from nettles can be seasoned citric acid or lemon juice.
On vacation, put ½ of a hard-boiled egg on a plate, pour cabbage soup, add sour cream and herbs.
Add a piece of boiled meat to the meat soup. Cheesecakes with cottage cheese can be served with nettle soup.

How to cook nettle soup - video recipe

Borscht with spinach and beets

A delicious green borscht is obtained by combining spinach and beets, generously flavoring the soup with sour cream.

This borscht is brewed predominantly vegetarian.

Ingredients:

Beets - 1 piece,
potatoes 3-4 pieces
carrot 1 piece,
parsley root,
onion 1 piece,
green bunch onion,
spinach 100.0,
sorrel 100.0,
table margarine 1 tbsp,
sour cream,
eggs.,
sugar, vinegar to taste ...

Cooking:

Sliced roots and sauté the onion.
2–3 minutes before the end of sautéing, add green onions, cut into 2–2.5 cm pieces. Boil the beets separately with whole tubers.
Cut potatoes into slices or wedges. Washed large leaves of spinach and sorrel cut into 2-3 parts.
AT mushroom broth or vegetable broth, lay beets, sliced, roots, potatoes, bay leaves, pepper, salt and cook for 20-25 minutes.
5-8 minutes before the end of cooking, first put spinach into the borscht, and then sorrel, add beetroot broth and season the borscht with sugar. Add vinegar to taste.
Boil the eggs separately.
When on vacation, put ¼ of an egg on a plate, pour borscht, season it with sour cream and dill.

Cook these delicious green soups according to our recipes and bon appetit!!!

Green pea soup has an unusually delicate taste - canned, fresh, frozen! Prepare soup puree with cream or mint.

Peas give a slightly perceptible sweetness, combined with sour tomato puree, vegetable roast and chicken meat it turns out very tasty and unusual. The soup is hearty, thick, with a pleasant aroma of garlic and at the same time it is prepared simply and quickly.

By following our step by step recipe with photo you will see that canned green soup is boiled in broth. But there are other options - you can cook it with meat, meatballs or cook lean. If you decide to cook lean, then in addition to vegetables, add a couple of spoons to the soup rice groats the soup will be richer and thicker.

chicken meat on the bone (wings, skeleton, drumsticks) - 400 gr;
potatoes - 3 pcs;
water - 2.5 liters;
carrots - 1 pc;
canned peas - 0.5 cans (without liquid);
onion - 1 pc;
garlic cloves - 3 pieces (to taste);
vegetable oil - 3 tbsp. spoons;
tomato sauce- 3 tbsp. spoons;
salt - to taste;
fresh herbs, sour cream - for serving.

For chicken broth take the skeleton ( chicken carcass without breast, legs and wings) and two wings. Pour cold water, wait until the boil begins and immediately remove the foam with a slotted spoon. As the foam appears, we continue to collect it. Then add salt, cover loosely with a lid and cook the broth for 40-45 minutes. The soup will be seasoned with vegetable fried with tomato, so the transparency of the broth is not important. But, of course, a strong boil is not necessary. We filter the finished broth, choose the meat.

Ten minutes before the broth is ready, clean and cut all the vegetables. Potatoes in strips, carrots in cubes or cubes, onion cut into smaller cubes.

We lower the potatoes into the strained broth, bring to a boil again and leave to cook over low heat.

As soon as the potatoes boil, heat the pan with oil and fry the onion with carrots until soft. After about five minutes, add the tomato sauce (or pour in the mashed tomatoes along with the juice).

Fry vegetable dressing on low fire. When roasted, the tomato will show a sweet and sour taste, the soup will turn out bright, rich.

Add the contents of the pan along with the oil and tomato to the boiling soup. Cook for five minutes until all vegetables are cooked.

We recline canned peas in a sieve or colander. Add to soup when vegetables are ready. Let it boil, cook for three minutes at a low boil. We try for salt, perhaps after adding the peas you will need to salt the soup (the peas will give a slightly sweet aftertaste).

We return the wings and meat removed from the bones to the soup. You can add any fresh or frozen herbs if you like. Leave the soup for a few minutes to boil and turn off.

Lay out hot soup in portioned tureens or deep plates and serve. You can add sour cream or grate a clove of garlic. Enjoy your meal!

Recipe 2: soup with canned green peas

The soup is light, you can't call it ordinary. Very tasty.

Broth (vegetable, chicken or meat, can be from a cube)
Sour cream - 2 tbsp. l.
Leek (stem, white part only) - 1 pc.
Green peas (canned - 1 can) - 300 g
Butter - 1 tbsp. l.

Cut the leek stalk into thin rings and fry in butter in a saucepan with a thick bottom.

Add 200 g green peas.

Add broth. I like it better when I use meat or chicken, but I always cook low-fat broth, from a lot of water and a small amount of meat. The program talked about the broth from the cube. I don't eat them and don't recommend them to anyone.

Cook for 10-15 minutes.

Then strain the soup.

Beat the onion with peas with a mixer until a puree mass.

Pour the strained broth into the saucepan. Add 2 tbsp. l. sour cream, mix, add 100 g of green peas, put on fire to warm up. All! You can eat.

Recipe 3: soup with canned green peas and an egg

Soup can be made with chicken or meat broth, but I prefer light vegetable option. I use a slow cooker, but on a regular stove it turns out no worse, though a little longer in time.

onion - 1 pc;
carrots - 1 pc;
potatoes - 2 pcs;
Bulgarian pepper - half;
canned peas - 1 can;
chicken eggs - 3 pcs;
salt - to taste;
vegetable oil - 2 tbsp;
greens - to taste

Finely chop one medium onion and fry in vegetable oil in a multicooker bowl.

I add rubbed on coarse grater carrot.

Half a bell pepper. Fry for a few minutes, stirring occasionally.

In the meantime, I cut a couple of potatoes into strips and also send them to the multicooker bowl.

Now it's the turn of the jar of canned peas along with the juice. Peas are better to take soft and slightly sweet, the soup will turn out more tender.

I add water, I get half a five-liter bowl of a soup multicooker. Salt to taste and select the "Soup" mode. AT ready soup I put greens and three hard-boiled eggs grated on a fine grater.

The soup turns out to be very rich, slightly thick and satisfying, and canned peas and boiled eggs give an unusual taste.

Recipe 4: Green Pea Soup (Step by Step)

I want to share with you delicious and interesting recipe green pea soup. Great option for a child or connoisseurs of mashed soups. A great combination of cream, peas and celery.

Potatoes 2 pieces
Green peas 400 grams (frozen)
Salt to taste
Cream 200 ml - 20%
Sederey leaf 2 petioles
White onion 1 piece
Butter 2 tbsp. spoons
Chicken stock 1 liter

Put the chicken broth on the fire and bring to a boil.

Peel potatoes and cut into small cubes.

Peel the white onion and cut into small half rings.

Heat the butter in a frying pan and fry the onion until golden brown.

At this time, cut the celery into thin strips.

Add celery to the fried onions and fry for 3 minutes.

Add chopped potatoes to the boiling broth and cook for 6-7 minutes.

Next, add the fried onions and celery to the potatoes.

In the same pan, in the remaining butter, fry the peas for 10 minutes until `semi-soft`.

Pour half the peas into the broth, cook for another 3 minutes, add salt and freshly ground black pepper.

Using a blender, grind all the components of the soup into a homogeneous mass.

Then add the cream and the remaining whole peas, bring to a boil and pour into bowls. Decorate soup puree heavy cream and green peas. All is ready.

Highly tasty soup-mashed potatoes, delicate texture and creamy taste, I recommend to try.

Recipe 5: Frozen Green Pea Soup

Having prepared creamy green pea soup with cream, you will feel that the taste of this bean in the soup is revealed unusually and in its own way.

The soup has the most delicate texture with a pleasant, barely noticeable aroma of fresh spring peas. Cream is perfect for dressing, giving the soup an even more delicate taste. The dish takes only about 25 minutes to prepare. It is best to cook it at one time, as the warmed soup will not be as tasty.

400 ml water or vegetable broth (if you want thicker soup, then use a little less water)
190 g green peas (frozen or fresh)
1 medium potato
2 shallots (if not, you can use leeks)
30 g butter
30 g cream
salt, pepper to taste

Finely chopped shallots, fry in butter for about three minutes over low heat.

We shift the fried onions into the pan, where we will cook the soup. We put the diced potatoes there, pour water or broth and cook for about 15 minutes.

Then pour the green peas into the pan and cook for about 7-10 minutes. It is advisable not to cook longer than this time so that the peas do not lose their beautiful color and do not boil.

Next, grind everything with a blender. The chef suggests then straining the soup through a sieve, but since I crushed everything very much with a blender, I skipped this step. You can do as the chef advises to make the soup even more tender.

Then add warm cream to the soup and mix.

The soup is ready! Can be served at the table.

Recipe 6: Green Pea Soup with Cheese

Green peas are a real delicacy for adults and children. It is nutritious and useful. It contains not only vegetable protein, but also quite a lot of fiber. Like all legumes, it is rich in folic acid and B vitamins. Peas are also valuable because almost all of them nutritional properties preserved during storage, including freezing. Frozen green peas have a delicate and sweetish taste, so they take their rightful place in cooking, giving dishes a special piquancy. It makes very tasty soups and one of them is in front of you. This creamy soup is prepared quickly, especially if you have a blender in your kitchen.

frozen green peas 400 gr
potatoes 2 pcs
onion 1 pc
melted cheese 3 pcs
vegetable oil for frying 50 gr
extra virgin olive oil 2-3 tbsp.

Cut potatoes into cubes.

Pour boiling water (1 liter), bring to a boil, salt and cook over low heat for 10 minutes.

While the potatoes are cooking, finely chop the onion.

Heat the oil in a frying pan and fry the onion over low heat. Let it brown slightly.

Add the peas to the pot with the potatoes, bring to a boil and simmer for 10-15 minutes.

Release the melted cheese from the foil and break it into pieces. Here processed cheese Friendship, you can use Hochland - it melts better and can be thrown directly into the pan.

Put the pieces of cheese in a separate pan, pour boiling water (1 cup) and dissolve the cheese over low heat until smooth.

When the peas are ready, add fried onions and melted cheese dissolved in boiling water to the pan, bring the soup to a boil and remove from heat.

Blend the soup in a blender until smooth. Carefully! Don't get burned by hot splashes!

AT last time Bring the soup to a boil and try. Add, if needed, salt. Green pea cream soup is ready. When serving, add a little olive oil and croutons to the plate.

Very tender, rich soup with unusual taste. It is not at all like the soup that we cook from dry peas. Enjoy your meal!

Recipe 7: Creamy Pea Soup with Cream (with photo)

Soup puree of green peas, fresh mint and cream. Bright cream soup will not leave indifferent neither adults nor children.

Green peas - 300 g
Fresh mint - 3 stalks
Cream - 50 ml
Water - 0.5 cups
Salt - 2 pinches

Prepare the green peas for creamy green pea soup. You can use both fresh and frozen peas without first defrosting them. Take only store-bought cream, with a fat content of not more than 30%.

Rinse the green peas in water and pour them into a container: a saucepan, a cauldron or a saucepan. Add a couple of pinches of salt, if desired, you can add a pinch of ground black pepper, dried garlic, thyme.

Rinse two or three stalks of fresh mint and add to the pot as well. (If fresh mint is not available, use dried mint.) Pour in water and boil the peas for 5-7 minutes from the point of boiling.

Take the pot of peas off the stove and remove the mint stems from it.

Put a few teaspoons of peas on a saucer - this is necessary to decorate the soup. Pour the contents of the pan into a deep container and puree with an immersion blender into a homogeneous mass.

Pour the green pea soup into a deep bowl, add the cream. Garnish the cream soup with reserved peas and fresh mint leaves.

Serve the puree soup to the table hot, with black bread toasts.

Recipe 8: Canned Pea Soup with Mint

Canned green pea soup. It turns out really tasty, beautiful and healthy.

Delicate, with sour cream and bacon, it is ideal for a snack, both on a hot day and in winter. A minimum of products, just a few minutes and a drop of desire to please yourself and loved ones - all you need. Since I give you step by step recipe with a photo, there should be no difficulties. Try it, you will surely like it!

Canned green peas - 1 can
Sour cream 15% - 200 gr.
Bacon - 150 gr.
Mint - 1 small bunch
Olive oil -1 tbsp.
Ground black and red pepper - to taste
Salt - to taste

Place green peas in a pot of boiling water.

Add mint (it can be pre-chopped), mix a little and put salt and pepper.

Pour in some olive oil.

Stirring, keep on the stove until boiling.

We dilute a little water with a ladle into a clean, dry container, and cool the peas slightly and beat in air. beautiful puree using a blender.

This is how you should be.

Fry the bacon in a skillet until crispy.

Pour mashed peas into portioned bowls or saucers, pour sour cream and put bacon on top. You can eat, bon appetit!

Recipe 9: Creamy Frozen Pea Soup (Step by Step Photos)

400 gr Green peas
2-3 sprigs Mint
2-3 sprigs of parsley
30 gr Butter
100 ml Cream (20%)
to taste Salt, sugar

Green peas have long been out of the category summer vegetable, fresh-frozen it is all year round. Usually packed in convenient "volumes", 400-500 grams each. Just for one time. By and large, you don’t even need to defrost it, it will cook quickly and efficiently anyway.

Mint, the herb of Aphrodite, is a strong and well-known aphrodisiac. Not only is it perfectly refreshing in the heat, but it is also incredibly useful. And in general, given the monotonous and meager diet, you need to pay attention to fresh herbs, and consume it all year round. Vitamins, you know.

Wash the greens (mint and parsley) thoroughly, cut off all the leaves, and discard the stems. Chop the greens very finely. Put everything together with green peas in a saucepan.

Add 1 tsp. with the top of sugar, salt to taste and pour cold water so that it barely covers the peas. Sugar is necessary, it does not allow the peas to change color during cooking. Otherwise, green pea soup will become the way we see peas in a jar when we prepare Olivier salad - gray-olive, unappetizing.

Put the pan on the fire, bring to a boil, and cook over low heat for 15 minutes. During this time, the peas will be completely ready. By the way, to decorate the green pea soup, leave 1 tbsp of boiled peas. Just postpone.

Drain the broth into a separate bowl, and transfer the peas with herbs to a chopper or blender. Make pea puree. It is important that the shells of the peas are ground; to be sure, you can rub the peas through a sieve. The presence of remnants of pea shells in mashed potatoes is absolutely unacceptable.

Transfer the pea puree to a bowl. Add to pea puree butter, cream and half of the broth that remained after cooking.

Put the saucepan on the fire, and, stirring constantly, bring to a boil. If the soup is too thick, add more broth. In fact, usually the whole decoction is used. The consistency is up to you, green pea soup can be quite thick.

Boil green pea cream soup on the smallest fire for no more than 5 minutes, it is advisable to stir continuously.

Cream of green pea soup is ready. Arrange on plates, garnish with a sprig of mint, peas and 1 tbsp. cream. Serve soup with toasted white bread or crackers.

Recipe 10, Step by Step: Creamy Green Pea Soup

This time we will try to cook another kind of mashed soups. The dish is called so - soup-puree from green peas. The cooking process is not too long and will require you to spend little money on the ingredients.

Actually green peas 450 grams
Butter 50-70 grams
Garlic 1 clove
Cream 22% 150 ml
Chicken broth 500–600 ml
Greens 1 bunch
Sour cream 50 grams
Ground pepper to taste
Salt to taste

Using a knife, we try to carefully chop the garlic as small as possible. Alternatively, a garlic crusher could be used, but in this case, the garlic itself loses most of its essential oils. Cutting it with a knife - we save the very essential oils almost in the same amount.

Place the butter in a heavy bottomed saucepan and heat it up. We are waiting for it to completely melt. Then add garlic and green peas. Cover with a lid and simmer over low heat for 5-7 minutes.

After 5 minutes of stewing peas in butter - add chicken broth to the pan, salt, pepper. Then add heat to medium and cook for another 10 minutes. Then remove from heat, let the creamy-pea mass cool, after which we place its mass in a blender and beat until a puree is formed.

After the blender, pour the green puree into the pan again, stirring constantly, slowly pour in the cream and heat the soup a little, without boiling.

Pour our puree soup into bowls, decorate with sprigs of herbs and sour cream. Everything, our puree soup is ready, we serve it at the table. Enjoy your meal!

For cabbage soup, you can take more potatoes if it is very soft. When the potatoes are boiled in this dish, it will turn out very tasty. If you know that the potatoes are cooked for a long time and remain whole, then put less of it.

Put peeled potato sticks in hot water and set to boil on fire. Add salt to taste.
For overcooking, cut the onion into small squares, and rub the carrot through a grater.
Put the prepared vegetables in a frying pan to fry.
Sauté the vegetables in a medium amount of oil until soft. Turn off the fire.
Boil chicken eggs for 7-8 minutes until the yolk becomes hard. Peel and cut the eggs in half to use later for green cabbage soup.
Finely chop all the greens with a knife. Use sorrel, dill and green onions.

When the potatoes become soft, then pour in all the greens. Also add seasoning for the soup to make the broth fragrant. Despite the fact that shchi is cooked without meat, their taste does not deteriorate because of this. Such cabbage soup can be eaten under any circumstances.
Also lay the overcooking and cook cabbage soup for 10 minutes.
At the very end, put boiled eggs, wait until the cabbage soup boils again, and remove them from the fire.
Let the green soup brew for about 15 minutes, and then pour it into plates and treat all household members.

To the soup you can serve croutons, cheesecakes, sour cream.

Photo: bildderfrau.de

Soups made from young greens are one of the most common types of summer dishes in our country. How to cook the most popular green soups? Cooking recipes can be found in this article.

Recipe for cooking green cabbage soup with sorrel

Recipe for soup with nettle and meat

Photo: gfhome.ru

You will need: 150-300g of sorrel, 200g of pork or beef, 50-100g of nettle, 1 potato tuber, onion of large and medium carrots.

You can use only one nettle for soup, increasing its quantity. Nettle is suitable for soups, the leaves of which are no more than half the size of a palm.

Recipe for green soup with dumplings and any greens

You will need: 1 liter of chicken broth, 3 potato tubers, 2 eggs and black peppercorns, 3 tablespoons each. flour and butter, breadcrumbs, onions, greens any large bunch, salt.

How to cook green soup with dumplings. Dry the washed greens well, chop finely and put in the cold. Cut the onion into small cubes, grind black pepper. Fry the onion in butter for 3 minutes, remove from heat, mix a third of the onion with breadcrumbs, set aside the rest. Add eggs, ground pepper, salt to the onion-sugar mixture and mix. Roll out the resulting mass into a sausage 2 cm thick, cut it into pieces 1.5 cm wide, cover the cooked dumplings with cling film. Bring the chicken broth to a boil, put the diced potatoes, boil for 7 minutes over high heat, remove from heat, puree, put the mass back on the fire, only on a weak one. Mix the reserved onion with flour until smooth, put in the soup, mix well and boil the soup for 3 minutes over low heat. Season the soup with chopped herbs and dumplings, boil for 7 minutes, salt if necessary. When serving, season the soup with sour cream.

Cook delicious summer soups and enjoy the warm season with health and figure benefits!

receptveka.ru

Soup Recipes

Category: Green soups

5 December, 2016

Soup with meatballs and nettles

INGREDIENTS: chicken 1 kg 300 g young nettles 3 medium potatoes 3 medium onions 1 small carrot 2 garlic cloves 1 large egg melted butter butter for serving Salt to taste Freshly ground black pepper to taste COOKING METHOD: For meatballs, cut the chicken meat off the bone (leave the wings and back intact) and mince

5 December, 2016

Borscht with nettle

INGREDIENTS: 100 g green onions 50 g parsley 4 garlic cloves Butter salt to taste Freshly ground black pepper to taste 1.5 liters of vegetable broth or water 300 g young nettles Half a head of young cabbage 1 large green Bell pepper sour cream or butter to serve COOKING METHOD: Place nettles in hot water and cover

20 November, 2016

Soup with salmon and seaweed

Soup with salmon and sea kale is the owner of excellent taste and aroma. A huge plus for a housewife is its quick and easy cooking method. Even without a huge culinary experience, this soup will delight your loved ones with taste and goodness. INGREDIENTS: 4 tbsp. rice 5-6 potatoes 2 onions 2 carrots 1 can of salmon in own juice 150

June 29, 2016

Asparagus cream soup

INGREDIENTS: potatoes 300 g shallots 1 pc. broth 800 ml dry white wine 150 ml cream 10-20% 150 ml olive oil 2 tbsp. l. salt to taste pepper to taste green asparagus 800 g COOKING METHOD: First, peel, wash and cut potatoes into small pieces. Wash the asparagus very well. The bottom of an asparagus stalk

9 June, 2016

Okroshka on kvass

INGREDIENTS: Bread kvass 1.5 l Potatoes 500 g Boiled sausage 300 g Chicken egg 3 pieces Radishes 200 g Greens to taste Sour cream 500 g Cucumbers 300 g Salt to taste COOKING METHOD: Boil potatoes in salted water until fully cooked in their skins. Cool potatoes and peel. Cut it into small cubes. sausage, preferably

March 2, 2015

Shchi green with fish

INGREDIENTS: fish 1kg sorrel 300g spinach 300g parsley root 1 pc celery root 1 pc leek 50g onion 100g carrot 100g bay leaf 1 pc peppercorns 5 pcs flour 30g oil 30g sour cream 100g eggs 2 pcs salt to taste COOKING METHOD: Prepared and gutted divide the fish into fillets with skin, but