Lenten soups are cooked on Wednesdays and Fridays throughout the year and every day during fasts. Based on church rules, four types of lenten first courses are distinguished - cold, without oil, with vegetable oil and with fish. Vegetable oil is not allowed from Monday to Friday. And fish can only be eaten twice during fasting: on the day when the church celebrates the Annunciation of the Most Holy Theotokos and on Palm Sunday. What remains? What foods are lean soups made from? These are cereals, legumes, vegetables, mushrooms, herbs and spices.
The order of adding the ingredients matters. First, vegetable broth is boiled (roots: celery, parsley, potatoes, onions and carrots (if frying is not provided), mushrooms (fresh soaked or pre-stewed in water). 10-15 minutes before the end of cooking, quickly boiled vegetables are put in the soup - cabbage , then bell pepper, tomatoes, etc., pickles and sauerkraut- after the potatoes have been cooked. At the very end, the soup is salted, peppered, seasoned, fresh herbs are chopped into it.
It is not necessary to thicken vegetable soup, but you can use any cereal - rice, buckwheat, semolina, oatmeal, millet, as well as vermicelli, noodles, lean dumplings.
How to cook soups during Lent
To cook a delicious soup in the conditions of fasting restrictions, you need to know a few rules. Some of them relate to the methods of preparation of dishes, others - to use and storage.
Change your approach to frying. Many housewives are accustomed to roasting onions, carrots and aromatic spices for soups. But when it is impossible to use butter and even vegetable oil, frying is replaced by stewing: before putting onions, carrots and seasonings in the soup, they are stewed in a small amount water. Of course, the taste of the products is more ascetic, but stewing allows you to save more useful substances. In addition, if you use a special pan with a non-stick coating, soup frying is easy to cook without oil.
Let the soup stand. To vegetarian soup the taste was not inferior to meat, it must be insisted. Lenten soup is not served immediately, but after 20-30 minutes of languishing without fire under a closed lid. It is even better to stand the pan by wrapping it in a thick towel.
Don't overcook. Unlike ordinary cuisine, during fasting you should not cook first courses for several days. The taste of lean soups loses significantly when stored for two, and even more so three days, so the first one is cooked for only one dinner.
Use natural dyes. Minimalistic soups can and should be beautiful. bright vegetables, even frozen, plus fresh herbs - it's already beautiful. To keep the color boiled vegetables, often use a small amount of vinegar - it makes the color of the soup brighter. Natural dyes are added to soups: turmeric gives a pleasant yellow color, ground paprika turns red.
Flavor the soup. Experienced housewives know that lean soups can be made very tasty through the use of various additives.
- Greens. Dill, parsley, cilantro, leaf celery, basil, oregano (oregano), thyme (thyme), rosemary and green onion. Perfect option- fresh herbs, but in winter it is not always available, so dried herbs are used in lean cooking, as well as canned, frozen or pickled herbs.
- Spices. peppercorns, hot peppers chili, dried paprika, cardamom, Bay leaf, horseradish root, fennel seeds, dried rosemary and other spices. Thanks to them, soups acquire varying degrees of hotness and astringency. Spices have a whole bunch useful properties. They allow you to keep finished product, enhance the secretion of digestive juices and improve appetite.
- exotic spices. When preparing for fasting, you should pay attention to the seasonings that are used in traditional cuisines other countries. With them you will get soups with Georgian, French, Italian and other accents.
- Garlic. A great flavor for first courses is fresh and dried garlic. Garlic makes lean soups vibrant and healthy. Only you need to add it not during the cooking process, but to the soup that is already ready, just removed from the fire. Only in this case, all useful substances can be preserved in garlic.
For lean kharcho, hops-suneli, ucho-suneli and Svan salt are good. Experiment with ginger root, cumin, curry, garam masala, sumac, chaman, tamarind paste, and marjoram, popular in the East. In Europe, a mixture of black and white ground peppers is often used - the French call it "mignonette" and the British - "short pepper" - and this is a great solution for lean onion soup.
In Italy, gremolata is a versatile condiment made from fresh parsley, garlic and chopped lemon zest. Gremolata is very easy to make! First you need to remove the zest from the lemon with an ordinary fine grater. For seasoning, mix the finished zest, freshly squeezed lemon juice, finely chopped parsley and crushed garlic.
Lean Soup Recipes
Borscht without meat
Borscht is considered the king of first courses. But is borscht a “king” without meat and sour cream? We find out empirically: we cook fragrant and hearty borscht for a family of eight.
Ingredients:
- 1/2 cabbage
- 2-3 medium sized beets
- 5 potatoes
- 2 carrots
- one bulb
- garlic
- 2 tbsp. l. tomato paste
- 30 ml vegetable oil
- 1 tsp honey
- Bay leaf
- peppercorns
- parsley, dill and green onions
Cooking
- Boil 2 liters of water, salt it and add two cloves of unpeeled garlic, two potatoes cut in half and a bay leaf. Shredded cabbage should be put in already boiling water, so each new portion is added when the soup is boiling. Then pour the remaining potatoes into the pan, cut into strips.
- While the borscht is cooking, stew the grated carrots, chopped onion and tomato paste. Put the grated beets there and simmer under the lid for another ten minutes.
- Beets remain red in an acidic environment. Usually, a paste is enough to maintain a bright color. But if the beets still turn yellow when heated, add sauerkraut, brine, diluted vinegar or lemon juice to it - whatever is at hand.
- When to put the borscht dressing in the pot? Those who like crunchier tasting cabbage add the stewed beets as soon as they are done. In this case, cabbage and potatoes are cooked in an acidic environment and therefore remain slightly firm. Those who like soft borscht should add the dressing after the cabbage and potatoes are completely boiled.
- AT ready borscht add honey and herbs. It remains only to close the hot soup with a lid and let it brew well.
Red bouillabaisse
During fasting, fish can be eaten on special days, so you should learn how to cook lean fish soup. Moreover, such a dish is prepared very quickly, literally on hastily. "Red ear" is usually called dishes from red fish - salmon, salmon, sockeye salmon, chum salmon or trout. Lean red bouillabaisse gets its rich color from tomatoes.Ingredients:
- 1 can of sprats in tomato or any other small fish in tomato sauce
- 1 fresh tomato
- 3-4 medium sized potatoes
- green onion
- peppercorns
Put the potatoes cut into strips, finely chopped onion and 3-4 peppercorns in a saucepan with heating water. Dip the tomato in boiling water, remove it, carefully remove the skin and cut into cubes. When the potatoes are soft, put a tomato on it and canned fish. Boil for another 3-5 minutes, pour the chopped green onions into the pan and remove the bouillabaisse from the heat.
The soup is low-calorie - only 95 kcal per serving. To make bouillabaisse more satisfying, white rice can be added to it during cooking. A rich taste of fish soup will give different spices.
Pea soup without meat and butter
Peas are rich in protein, so dishes from it are very useful, especially when there is a restriction on meat and fish. Before cooking, peas should be soaked for 8-10 hours. Soup will not lead to excess flatulence if eaten with fresh parsley.
Ingredients:
- 2 tbsp. peas
- 4 medium potatoes
- two small carrots
- garlic
- peppercorns
- greens
Wash under running water and sort the peas. Fill it with 4 liters of water and let it swell overnight. Drain the water from under the peas before cooking. Pour a new portion of water into the pan, put a couple of cloves of garlic in the husk, salt and three peas of pepper.
Boil the peas over low heat for about an hour until they are soft. Half an hour after the start of cooking, put potatoes cut into strips in the soup, and after another 5 minutes - grated carrots. In ready pea soup add greens and crushed garlic and let it brew.
Mushroom soup with hercules
Mushrooms, like beans, replace meat during fasting. mushroom soups quickly saturate and have low calorie so recover from mushroom diet it is forbidden! But the benefits of such soups are obvious, they contain a lot of B vitamins, vitamin PP, iodine, potassium, phosphorus, zinc, calcium, manganese, copper and other trace elements necessary for our body.Ingredients:
- 0.4 kg fresh or frozen mushrooms (0.1 kg dried can be used)
- 70-100 g of hercules
- carrot
- one bulb
- garlic
- greens
- peppercorns
If dried mushrooms are used, they must first be soaked. Pour frozen or fresh mushrooms with two liters of water and put on the stove. Put the onion in the husk, a whole carrot and 2-3 peppercorns to the mushrooms.
5 minutes after boiling, remove the onions and carrots and pour hercules into the pan. While the soup is cooking (10-15 minutes), cool the onions and carrots, peel them, chop them in a blender and put them in boiling water. When the soup is cooked, add salt, crushed garlic and garnish with chopped herbs.
asian noodles
On Saturdays and Sundays, when it is allowed to eat butter, it is worth boiling unusual soup according to a recipe common in Southeast Asia. Its composition includes coconut milk. Despite the name, this is not milk product. Coconut milk is made from a mixture of the juice and pulp of a fresh coconut, so it can be used during fasting.
Ingredients:
- 0.2 kg noodles
- olive oil
- two carrots
- two onions
- chilli
- ginger root
- 50 ml canned coconut milk
- greens
Sweat the grated ginger root, julienned carrots, chili and onion with oil until soft. Boil the noodles in 1 liter of water and put salt and frying into the soup a couple of minutes before they are ready. Pour coconut milk into the finished dish and sprinkle it with finely chopped herbs.
Vintage sour mushroom soup
An old Russian recipe, prepared earlier without tomatoes, in the oven. The longer these soups are cooked, the tastier they are. They used to be called "daily" cabbage soup, because they languished in the oven for a whole day, after which they were taken out into the cold for the night. Strict lean recipe, if you do not use oil (it was not added).
Ingredients
- 200 g sauerkraut
- 20 g dried porcini mushrooms
- 20 g dry roots (parsley, celery)
- 1 medium onion
- 20 g carrots
- 20 g tomato puree or 2 tbsp. l. tomato paste
- 100 g flour
- 20 g butter
- bay leaf, herbs, salt and pepper
Cooking
- We will cook cabbage soup mushroom broth. Boil dry mushrooms and roots, then chop the mushrooms taken out of the broth.
- Simmer over low heat for 1.5 hours squeezed shredded sauerkraut with a glass of water and tomato puree. The cabbage should be very soft. Finely chop the roots and fry with onions. Also fry the flour. 10 minutes before the end of the stew, add the roots with onions to it, and 5 minutes before the end of the stew, add flour.
- Put the cabbage in a saucepan, add chopped mushrooms, broth and cook for 40-50 minutes until tender. Salt is not necessary.
Before serving, a clove of garlic mashed with salt is added to a plate of cabbage soup.
Note. You can thicken cabbage soup with potatoes or cereals. To do this, cut three potatoes into cubes, separately steam two tablespoons of pearl barley or millet groats until half cooked. Put potatoes and grits in boiling mushroom broth twenty minutes earlier than stewed cabbage.
Lentil soup with dried apricots
A non-standard combination in the soup of lentils and dried apricots quite justifies itself with an interesting sweet and sour taste. Beautiful in color, red soup is especially good with dried brown bread toasts.
Ingredients:
- a glass of lentils
- 3 l vegetable broth
- one bulb
- garlic
- three tomatoes
- half a cup of washed dried apricots
- 50 ml freshly squeezed lemon juice
- spices - dried thyme and ground cumin
- ground black pepper
Simmer finely chopped garlic, onion and pieces of dried apricots in a saucepan for 7-10 minutes. Put the washed lentils on top, pour everything with broth and cook over low heat for half an hour until the lentils are almost soft.
Add chopped tomatoes, seasonings, salt and pepper to the pan and cook for another 7-8 minutes. Pour lemon juice into the finished dish. Grind half of the soup in a blender, mix with the rest and warm slightly before serving.
Roasted Garlic and Potato Soup
Exceptionally interesting soup, winter, warming, fragrant. Strict lean version soup does not involve the use of olive oil.
Ingredients:
- 2 heads of garlic
- 4 things. potatoes
- 200 g white bread
- 3 art. l. olive oil
- 1 carrot
- 3 celery stalks
- 1 onion
- 1 leek
- 2 garlic cloves for broth
- 2 bay leaves
- 10 g dill
- 10 g parsley
- 10 peas of allspice
- ground black pepper, salt, spices
- 2.5 liters of water
Cooking
- Start by making vegetable broth. You will need carrots, celery stalks, a couple of cloves of garlic, an onion cut in half but not peeled, a green part of a leek. Put all the listed vegetables in a saucepan, fill it with water, salt and season with allspice and bay leaf. Cook the broth over medium heat, after boiling - 30 minutes. At the end, throw in a bunch of parsley and dill and turn off the heat, cover the pan with a lid, let it brew for 5 minutes. Then strain the broth through cheesecloth and discard the vegetables.
- While the broth is cooking, roast the garlic and potatoes. You don't need to peel the potatoes. Wrap each head of garlic in foil, you can sprinkle with olive oil before that. Bake at 180 degrees for half an hour. Remove cooked vegetables, peel potatoes, puree garlic.
- Bread cut into cubes and fry in a pan in a small amount of oil.
- Heat a tablespoon of oil in a saucepan and fry the rings of the white part of the leek. Add potatoes and garlic puree to the onion. Pour in the broth, boil, lay out the fried bread, pepper, lightly salt, season with your favorite seasonings, for example, French or Italian. Puree the contents of the pot with an immersion blender.
- Pour hot soup into bowls, you can with crackers and spices (optional).
Lean pickle
In fasting, you should definitely learn how to cook pickle without meat. The soup is illuminating and nourishing, budget-friendly and easy to make.
Ingredients for 2.5 l:
- 1 liter prepared vegetable broth
- 400 ml cucumber pickle
- 4 medium sized pickled cucumbers
- half a glass of barley
- 3 potatoes
- 1 carrot
- parsley and celery roots
- 3 leaves of lavrushka
Note. The saturation of the sour-salty taste of pickle depends on the amount of cucumbers and pickle.
Cooking
- Soak for a couple of hours pearl barley, then drain the water, fill with fresh water (4 cups) and boil. This will take about 20 minutes. Drain the slimy muddy water that formed during the cooking of barley.
- Boil the broth in a saucepan, put the diced potatoes in it, cook in the boiling broth for 10 minutes. Then add the grated carrots and pickles and cook for another 5 minutes. Pour the brine into the pan, put the barley and bay leaf. Boil everything together for another 10 minutes. Before turning off, you need to adjust the soup for salt. If it turned out too salty, dilute with boiling water.
Put the lentils there, add water and bring it to a boil. Then reduce the heat and put all the spices. Boil the soup with the lid closed. After 10 minutes, put the tomato paste, salt and pepper the soup. Fakes is boiled until the lentils are completely soft, not forgetting to stir. If it turned out to be very thick, the soup can be diluted with boiled water.
The finished fake is served by adding a little wine vinegar. It perfectly sets off the taste of lentils and gives the dish an unusual aroma!
The benefits of lean soups
Lean soups do not contain harmful fats. Their calorie content is low - only 80-150 kcal. Such food is suitable for those who monitor weight and strive not to overeat. At the same time, lean soups are quite satisfying, especially legumes, cereals and mushrooms.
Most lean soups are made from vegetables. And this means that the body receives required amount beneficial vitamins, minerals and fiber. Besides, vegetable dishes significantly improve digestion.
How to cook delicious lean soups. You can cook them every day throughout Lent and never repeat! Let's try to embrace the immensity and bring to your attention lean soups from products available to every Russian.
Lenten leek soup
Ingredients:
500 g leek,
500 g potatoes
100 g carrots
50 g vegetable oil,
2 liters of water
Cooking:
Finely chop the leeks, grate the carrots on a coarse grater. Sauté vegetables in vegetable oil for 5 minutes. Cut the potatoes into strips, cover with boiling salted water and cook until tender. Add sautéed vegetables, bring to a boil and remove from heat. Add spices to taste.
Lean sauerkraut soup 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.
Cooking:
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 turnip and celery root into thin strips and sauté with onion in vegetable oil. Add sauteed potatoes to the pot, boil for 3 minutes and combine with stewed cabbage. Let stand for 2-3 minutes and serve with crushed garlic and herbs.
Soup with leek and celery root
Ingredients:
300 g potatoes
200 g celery root,
100 g leek,
100 g carrots
50 g vegetable oil,
salt, black ground pepper, garlic, walnuts- taste.
Cooking:
Cut the potatoes into cubes and pour salted boiling water over them. Put to cook on medium heat. Meanwhile, sauté the celery root, carrots and onions in vegetable oil, add to the soup and simmer for 1 minute more. Ready soup season with garlic, mashed with nuts.
Lean pickle
Ingredients:
4 potatoes
1 onion
1 carrot
1-2 pickles,
⅓ stack. pearl barley,
salt, pepper, bay leaf.
Cooking:
Soak the barley for 1-2 hours and set to cook over low heat. When pearl barley becomes soft, add diced potatoes, grated carrots, onion, chopped small cubes, as well as bay leaf and peppercorns. Peel cucumbers and cut into cubes. Boil the peel in a small amount of water, remove and put cucumber cubes there. Simmer for 20 minutes and add to the pot. If desired, you can add a little brine from cucumbers to the pickle.
Lean soup with Beijing cabbage and sweet pepper
Ingredients:
400 g Beijing cabbage,
300 g potatoes
200 g sweet red or yellow pepper
100 g onion
50 g vegetable oil,
salt pepper.
Cooking:
Cut the potatoes into cubes, pour salted boiling water over them and cook until tender. Chop sweet pepper and onion and sauté in vegetable oil until soft. Add to pot with potatoes chinese cabbage, chopped rather large, browned vegetables and boil for 3 minutes. Salt, if necessary, add pepper, herbs and spices to taste.
Lenten borscht
Ingredients:
3-4 potatoes
300 g fresh cabbage,
1 carrot
1 onion
1 beet,
1 tbsp tomato paste,
3-4 garlic cloves,
1 bay leaf,
vegetable oil, black peppercorns, salt.
Cooking:
Cut the potatoes into cubes, chop the cabbage, grate the carrots and beets on a coarse grater, cut the onion into small cubes. Put potatoes in boiling salted water, after 5 minutes cabbage, bay leaf and peppercorns and boil over medium heat. In the meantime, 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. Transfer the prepared vegetables to a saucepan and cook the borscht until tender. Let it brew and serve with crushed garlic.
Lean soup with Brussels sprouts
Ingredients:
300 g potatoes
100 g carrots
100 g onion
200 g Brussels sprouts
50 g vegetable oil,
salt, black ground pepper, herbs - to taste.
Cooking:
Cut the potatoes into strips, cover with boiling salted water and set to boil. Saute onions and carrots in vegetable oil. Add sautéed vegetables to the pot with potatoes, put Brussels sprouts and cook for another 5 minutes. Serve sprinkled with herbs.
Lean soup with lentils
Ingredients:
6-7 potatoes,
1 stack lentils,
1 onion
1 carrot
vegetable oil, salt, ground black pepper, pitted olives - to taste.
Cooking:
Soak the lentils for 1-2 hours and cook in the same water until almost cooked through. Add diced potatoes. Saute onions and carrots in vegetable oil and also add to the soup. Put the olives together with the brine, add salt if necessary, add pepper and bring to a boil.
Shchi with mushrooms
Ingredients:
50 g dried mushrooms or 400 g fresh,
½ head of fresh cabbage
3 bulbs
1 carrot
1 parsley root
1 tomato
3 tbsp tomato paste,
salt, pepper, bay leaf, herbs - to taste.
Cooking:
Soak dried mushrooms in cold water for 2-3 hours, squeeze, rinse, the water in which the mushrooms were soaked, strain and cook the mushrooms in it until tender. If the mushrooms are fresh, then cut them and boil the broth in salted water. Cut the cabbage and potatoes, pour in the broth and cook until tender. Sauté onions and carrots in vegetable oil, add peeled and sliced tomatoes, stew and pour in flour, diluted cold water. Simmer for another 5 minutes and pour into the pan, add bay leaf, pepper, salt and boil.
Vegetable soup with broccoli
Ingredients:
300 g potatoes
300 g broccoli,
100 g carrots
100 g leek,
50 g vegetable oil,
salt, ground black pepper, spices - to taste.
Cooking:
Cut the leeks into slices, cut the carrots into slices and sauté with the onion in vegetable oil. Separate the broccoli into florets. Cut the potatoes into thin strips, cover with salted water and cook until tender. Add the broccoli and sautéed vegetables to the pot 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.
Cooking:
Cut the mushrooms, sauté in vegetable oil, add finely chopped onion and flour, fry until golden brown and pour 1 liter hot water. Simmer for 10 minutes, then add 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 bulbs
1 carrot
1 tbsp tomato paste,
1-2 garlic cloves,
vegetable oil, salt, peppercorns, bay leaf - to taste.
Cooking:
Cut the beets into thin strips or grate on a coarse grater for Korean salads, fill with cold water and cook until tender with the lid open, adding a little apple cider vinegar. Saute the onions and carrots until golden, add the sauerkraut and simmer until the cabbage is soft. Add the vegetables to the pot with the beets, put the bay leaf, peppercorns and bring to a boil. This borscht can be prepared in another way: boil the beets in advance, peel, grate on a coarse grater and add at the end of cooking - this way the color of the dish will be saturated. Serve borscht with minced garlic.
Lean Soup with Fennel, Leek and Celery Root
Ingredients:
1-2 fennel stalks,
100 g leek,
100 g celery root,
300 g potatoes
100 g carrots
50 g vegetable oil,
salt, black ground pepper - to taste.
Cooking:
Finely chop the leeks, separate and chop the fennel stalks large pieces, carrots and celery root cut into thin sticks. Sauté all vegetables in vegetable oil for 3 minutes. Cut the potatoes into cubes, pour boiling water and boil for 5 minutes after boiling. Then add browned vegetables, 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 stack. water,
salt, allspice peas, bay leaf, herbs - to taste.
Cooking:
From flour, ¼ stack. water and salt, knead a stiff dough, roll it into a 1 cm thick rope and cut the dumplings. Boil the broth from dried mushrooms and strain. Saute the roots and onions in vegetable oil until golden brown, add chopped boiled mushrooms and put out. Cut the potatoes into slices, dip in mushroom broth, add mushrooms and roots, dumplings, salt, pepper and cook the soup until tender. Sprinkle with herbs when serving.
Potato soup with mushrooms and 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,
Cooking:
Soak pearl barley in cold water for 2-3 hours. Then dip the grits into boiling salted water and cook until tender over medium heat. Cut the onion into small cubes and sauté together with carrots in vegetable oil until transparent, add mushrooms and simmer. Boil the mushroom broth, add pearl barley and sautéed vegetables, diced potatoes and roots, and cook sour until tender. Add spices and serve sprinkled with herbs.
Lean bean soup with nuts
Ingredients:
½ stack beans,
3-4 potatoes
2 bulbs
2 carrots
4-6 walnuts,
vegetable oil, ground black pepper, salt, bay leaf - to taste.
Cooking:
Soak the beans for half an hour in hot water, then boil until tender in salted water. Add diced potatoes and bay leaf. Saute onions and carrots in vegetable oil and add to the soup pot. Let it boil, boil 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 cans of canned peas
Cooking:
Cook rice in boiling salted water. Meanwhile, scald the tomatoes, dip in ice water and remove the skin. Cut and add to the pot with rice, cut into wedges. Put the parsley root, cut into small cubes, and peas. Boil until tender 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.
Cooking:
Separate the cauliflower into florets and boil in boiling salted water. Don't digest! 5-7 minutes is enough. Drain the broth and boil the diced potatoes in it. Wipe 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:
slices of rye bread
vegetable oil,
garlic.
Cooking:
Soak the peas for 3 hours and boil in the same water until soft. Slice the carrots and add to the peas. Spasser the onion until golden brown in vegetable oil, add to the soup and salt if necessary. Rye bread cut into cubes, fry in vegetable oil and rub with garlic. Serve with soup.
Lenten Solyanka
Ingredients:
4 pickles,
4 bulbs
2 tbsp tomato paste,
1 carrot
½ lemon
2 turnips,
4 tbsp vegetable oil,
8 pitted olives
1.5 liters of water,
salt, black ground pepper, herbs - to taste.
Cooking:
Peel the pickled cucumbers and cut into cubes. Boil the peel separately in 2 stacks. hot water. Put cucumbers in a saucepan, add grated carrots and turnips, diced onions, pour in vegetable oil and simmer for 5-7 minutes, stirring occasionally. Strain the decoction from the cucumber peel, add to the vegetables, add the remaining water, bring to a boil, salt, if necessary, pepper and let it brew for 10 minutes. Serve with chopped herbs and olives.
Red cabbage soup
Ingredients:
3 potatoes
¼ head of cabbage
2 carrots
2 bulbs
2 tbsp tomato paste,
80 g vegetable oil,
1 parsley root
1.5 liters of water,
1 garlic clove
salt, pepper, herbs - to taste.
Cooking:
Boil sliced potatoes in boiling salted water until half cooked, add shredded cabbage and cook until tender. Saute onions and carrots in vegetable oil, add tomato paste and a little broth and simmer. Add to the pot with cabbage, salt, pepper, put greens and crushed garlic. Let stand a little.
As you can see, cooking lean soups is not at all difficult. Enjoy your meal!
Larisa Shuftaykina
If you observe the fast prescribed by the church, or just try to stick to a vegetarian diet, then you are probably interested in delicious recipes dishes without meat. Not in vain, because many housewives believe that it is impossible to create food from cereals and vegetables. nutritious meals, and most importantly - food not deprived of gastronomic delights.
One of the main advantages of lean soup is its affordability, including financially: no need to buy meat, chicken or fish.
At meatless dishes there is a significant drawback - rich in carbohydrates, they contain almost no fats and proteins necessary for every person at any age. However, fats can be obtained from vegetable oils, on which frying is done. As for proteins, contrary to popular belief, they are found not only in meat and eggs, but also in some types of cereals, legumes and mushrooms. Add oats, buckwheat, wheat, beans, beans, any types of mushrooms to lean soup - this will not only improve taste qualities, but also make the dish useful.
Lenten soup - preparing food and dishes
In order to cook lean soup, you will need a container of 3 liters of liquid, a board on which you will cut vegetables, a frying pan, a silicone brush, a knife, a grater.
You will also need onions for frying, vegetable oil, fresh and canned vegetables, various cereals, pure water.
Lenten Soup Recipes:
Recipe 1: Lean Soup
Ideal in its simplicity, the dish will delight you with its fresh taste and light texture. You will need: onions, carrots and tomatoes for frying, potatoes and some buckwheat. Most cooks recommend calcining it without oil in a pan before adding buckwheat to lean soup.
Required Ingredients:
- Pure water (filtered or mineral) 2 liters
- Potato large 1 piece
- Buckwheat groats 150 grams
- 1 medium carrot
- Bulb large 1 piece
- Medium tomato 1 piece
- Sunflower oil for frying vegetables
- Salt, ground pepper
- fresh parsley
Cooking method:
- Fill the pot you have prepared with clean water and put it on the fire.
- Peel the potatoes and cut into small cubes, dip into the pan.
- As soon as the water boils, dip the buckwheat into it, salt and make the fire smaller.
- Let's make a roasted vegetable. Wash the carrots and tomatoes, remove the peel from the onion. Cut the tomato into large cubes, the onion as small as possible, and grate the carrots. Lubricate the pan with oil using a silicone brush, put chopped onions on it, after 3-4 minutes - carrots and tomatoes. Stir-fry the vegetables for five to six minutes.
- Ten minutes after you put the buckwheat in the pot, add the vegetables to the soup.
- Wash the parsley and finely chop. Add it to the soup 5 minutes after lowering the frying, and after two minutes turn off the heat.
Recipe 2: Lean Vermicelli and Pumpkin Soup
A little vermicelli ... and the usual lean soup will become hearty and tasty. But pay attention to the use of another unusual ingredient - pumpkin pulp. Pumpkin is a versatile product that is useful to the hostess, as in cooking. dessert dishes, so food on the first and second. The pumpkin will give the dish its pleasant color and make the lean soup more flavorful.
Required Ingredients:
- Pure water 2 liters
- Vermicelli 100 grams
- Pumpkin 200 grams
- 2 small potatoes
- Onion medium 1 piece
- Sunflower oil for frying
- fresh parsley
Cooking method:
- Fill a pot with clean water and put on fire.
- Wash and peel the potatoes, cut into small cubes. Dip the potatoes in a saucepan and season with salt.
- Let's prepare a stir-fry of vegetables to make the soup more nutritious. To do this, peel the onion and finely chop it. Put the onion to fry in a frying pan, greased sunflower oil. Wash the carrots thoroughly with a brush and grate. Remove the peel from the pumpkin and remove the seeds and grate on the smallest grater. Then add to the onion and fry the vegetables, stirring occasionally, for about eight minutes. Add stir-fry to soup.
- Greens need to be washed and finely chopped.
- After five minutes, dip the vermicelli into the pan, after another five - the greens, and after a couple of minutes, the lean soup with vermicelli and pumpkin is ready.
Recipe 3: Lean Mushroom Soup
An important question for all those leading a vegetarian image is the following - where to get protein for the functioning of the body, if the use of animal products is prohibited? An excellent way out of the situation would be the use of mushrooms. Mushrooms, despite their vegetable origin, are rich in protein.
Since the main component of this dish is mushrooms, the lean soup will not seem dietary or devoid of some important ingredient like meat. Mushroom broth will turn out rich, beautiful brown-golden hue.
Required Ingredients:
- Mineral or purified water 2 liters
- Champignons (or any other kind of mushrooms) 300 grams
- Medium sized potatoes 2 pieces
- Onion 1 piece of medium size
- Sunflower oil (for frying onions)
- Carrots 1 piece of medium size
- Salt pepper
Cooking method:
- Pour into a saucepan mineral water and set her fire.
- Wash the mushrooms under running water and cut each mushroom into 4-5 pieces. Drop them into the pot.
- Peel the potatoes and finely cut into cubes, add to the mushrooms and salt.
- Let's fry the vegetables. To do this, wash the carrots, grate, and remove the husk from the onion and chop finely. Grease the pan with oil, heat it up, put the onion for two to three minutes, and then add the grated carrots and fry the mixture for six minutes. Add cooked vegetables to the pot five minutes after cooking. In seven minutes, lean soup with mushrooms will be ready.
Recipe 4: Lean Soup with Rice and Cucumber
This dish resembles a pickle, however, there are some peculiarities in the recipe, for example, the use of olives, which is completely justified in terms of taste.
Required Ingredients:
- Mineral water for soup 2 liters
- Long grain rice 100 grams
- Medium potatoes 2 pieces
- 1 medium onion
- Pickled cucumber 1 piece of medium size
- Vegetable oil for frying
- Pitted black olives 10 pieces
- fresh dill, salt
Cooking method:
- Put a saucepan full of water on the fire.
- Peel the potatoes and cut them into cubes, put them in water along with washed rice, salt. When the water boils, lower the heat and cover the pot with a lid.
- Saute onions for soup. Clean it and chop finely. Heat the frying pan, grease it with oil with a brush and fry, stirring, the onion for 3-4 minutes. After 5 minutes, add it to the pot.
- Cut into small cubes salted cucumber cut each olive in half. Wash the dill and then chop finely. Add all the ingredients to the lean soup, and after three minutes, remove the pan with the finished dish from the heat.
Recipe 5: Lean soup with pureed vegetables
Cold soups are the hallmark of hot countries. It is unlikely that with a thirty-degree heat, someone will want to eat a rich, hot first course, while a cold lean soup of pureed vegetables will refresh and give energy.
Required Ingredients:
- Tomato juice 300 ml
- Fresh tomato 5 pieces medium size
- Canned peppers 2 pieces
- 2 medium fresh cucumbers
- White bun 100 grams
- Onion 1 piece
- cilantro, fresh parsley
- Salt, ground red pepper
Cooking method:
- Grind 3 tomatoes, 1 cucumber, canned pepper, roll, onion. Fresh vegetables before that, wash, peel the onion, cut the bread.
- Add tomato juice to the mixture, salt and pepper and chop again.
- Wash and cut 2 tomatoes, 1 cucumber and greens. Add these ingredients to the chopped vegetable mixture, stir and season with salt. Place the lean soup in the refrigerator for 2-3 hours.
Recipe 6: Lean Red Lentil Soup with Mushrooms in a Multicooker
Ingredients
200 g red lentils;
200 g of any mushrooms;
liter of water;
100 g olive oil;
carrot and onion.
Cooking method
1. We sort and wash the red lentils.
2. Clean and rinse vegetables and mushrooms. Three large carrots. Finely chop the onion with a knife. Mushrooms cut into thin slices.
3. Pour oil into the multicooker container. We set the program "Frying" and fry vegetables with mushrooms until soft. We spread the lentils, fill it with water and switch the unit to the "Soup" mode. Close the lid and cook for half an hour.
4. At the end, salt and season with spices. Puree the soup with an immersion blender. Pour into bowls and serve with fried croutons.
Recipe 7: Lean Goulash Soup
Ingredients
bulb;
800 ml of water;
10 g sweet ground paprika;
one bell pepper;
salt and cumin - a pinch each;
two potatoes;
four cloves of garlic;
two tomatoes;
20 g of tomato paste.
Cooking method
1. Peeled onion and Bell pepper rinse and cut into small cubes. Pour boiling water over the tomatoes, remove the skin and chop as well.
2. Put everything in a deep frying pan, add tomato paste, season with sweet paprika, cover and simmer, stirring, for ten minutes. Grind cumin in a mortar.
3. Peel the potatoes, wash and cut into small pieces.
4. We put the fried vegetables in a saucepan, put the potatoes here, salt, add hot water and simmer for about forty minutes over low heat. Before the end of cooking, season the soup with cumin and crushed garlic.
Recipe 8: Lean Thick Bean Soup
Ingredients
150 g canned white beans;
300 g of green beans;
3 stalks of green onions;
bulb;
jar canned tomatoes in own juice;
clove of garlic;
600 ml tomato juice;
40 ml of olive oil;
250 g pasta.
Cooking method
1. String beans wash, cut into long pieces and boil for 15 minutes. Throw in a colander.
2. Finely chop the peeled garlic and onion. Pour oil into a saucepan and fry vegetables in it. Pour in the tomato juice.
3. Knead the tomatoes in their own juice with a fork and put them in a saucepan. Cover with a lid and simmer on low heat for a quarter of an hour.
4. Boil the pasta separately.
5. Put the green and canned beans in the pan. Season everything with pepper and salt, add a pinch of sugar and bring to a boil. Serve soup garnished with green onion strips.
Recipe 9: Lean Seaweed Soup
Ingredients
olive oil;
three potatoes;
salt, bay leaf and peppercorns;
carrot and onion head;
a little more than a liter of water;
can of canned seaweed.
Cooking method
1. We sort and wash the rice. We clean the potatoes, wash and cut into cubes. We put these products in a saucepan, fill with water and put on a small fire.
2. In the meantime, we clean the vegetables and wash them. Chop the carrots into thin strips, and finely chop the onion. Fry vegetables in hot oil.
3. Put the roast in a saucepan, add sea kale, season with parsley and pepper and cook for one minute. Remove the soup from the heat and cover with a towel. We insist the soup for half an hour and pour into plates.
Recipe 10: Lean Spinach and Beetroot Soup
Ingredients
1 pc. potatoes, onions and carrots;
a few grains of mustard and salt;
half a beet;
one and a half liters of water;
200 g fresh spinach;
75 g of vegetable oil;
clove of garlic.
Cooking method
1. Put the cauldron on the fire and pour oil into it. Add mustard seeds to it and heat a little. Put the carrots cut into strips in a cauldron and reduce the heat. Fry it for five minutes, stirring.
2. Add peeled and grated beets to the carrots, mix and continue to fry all together for another three minutes. Then add chopped onion and fry for the same amount of time. At the end put crushed garlic.
3. Pour the fried vegetables with water, boil and reduce the heat. Boil for 15 minutes, then add the peeled and finely chopped potatoes. Salt.
4. Sort the spinach, rinse and dry on a disposable towel. Chop the greens and put it in a cauldron ten minutes before the end of cooking. After this time, extinguish the flame, cover with a lid and let the soup brew.
- Make lean soup thick, then it will turn out to be both hearty and tastier. Less water, more finely chopped components - this is the key to getting a delicious dish.
- In addition to vegetables, add chickpeas, beans, lentils to lean soup - this will only make the cooked dish more satisfying and will benefit in taste. In addition, only with these products you can make up for the lack of protein in the products consumed during Lent.
- If it seems to you that the soup boiled in water is not quite tasty, then use mushroom broth. However, refrain from chicken cubes and all kinds of flavors - these are chemical additives that are not at all useful.
- Add crackers to the finished dish, generously decorate with chopped herbs.
- Serve lean soup with pickles - tomatoes, cucumbers, mushrooms.
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 lean soups that if you cook a new one every day, even a year will not be enough.
Lenten soups recipes for every day - the basic principles of cooking
Lean soups are not only easy to digest, but also very healthy, as they are prepared mainly from vegetables. In addition, lean soup recipes for every day will allow you to cook not only healthy, but also incredibly Tasty dinner.
Lenten soups are boiled in vegetable and mushroom broth or purified water. Mushrooms are used as a substitute for meat, because they contain 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 vegetables are added. First, the hardest, and in the end, those that cook quickly.
Lenten soup recipes for every day are prepared with meatballs, which are made from mushrooms or cereals.
We have selected for you best recipes lean soups that can be cooked on fasting or any other day. Believe me, lean soups are tasty, healthy and not at all boring.
Recipe 1. Rustic meatball soup
Ingredients
buckwheat grain;
two bulbs;
black pepper;
carrot;
two potatoes;
20 g dry porcini mushrooms.
Cooking method
1. dried mushrooms anger with warm water and leave to soak for two hours.
2. Peel the onion from the husk and chop it finely. Peel the carrot and finely grate. Put 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. Send roasted vegetables and peeled and finely chopped potatoes here. Top up boiled water and simmer the soup until the vegetables are soft.
4. Put the mushrooms and the second peeled onion into a blender container and beat everything into a puree. 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 meatballs the size of a nut and fry them in hot oil. Pour the soup into bowls, put a few meatballs in each.
Recipe 2. Lean soup with buckwheat, beans and cauliflower
Ingredients
30 g of buckwheat;
40 g frozen green beans;
80 g of tomato paste;
40 g frozen cauliflower;
600 ml of 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. Send the prepared vegetables to a preheated pan with oil and fry until soft. Then add the tomato paste and simmer over low heat, stirring constantly, for about three minutes.
2. Boil water in a small saucepan. Pour the washed buckwheat and cook, lightly salting, for five minutes.
3. Put the beans and cauliflower into the soup, stir and cook for another five minutes. Now add browned vegetables and chopped potatoes in small pieces. Salt and cook the soup for another quarter of an hour. Serve the soup with fresh croutons.
Recipe 3. Thai Lean 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 onion, parsley root, carrot, stalk celery and turnip. Take out 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 saucepan 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 coconut milk and vegetable broth into a saucepan. Bring to a boil, cover and simmer over low heat for ten minutes.
4. Add spinach without defrosting it, and cook for the same amount of time. Divide soup among bowls and garnish with cilantro leaves.
Recipe 4. Lean 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 potato;
two sprigs of thyme;
stalk of celery;
two cloves of garlic;
five sprigs of parsley.
Cooking method
1. Cook broth from vegetables and roots by adding a bunch of greens to it. Remove the vegetables from the broth with a slotted spoon and discard, and strain the broth itself.
2. Throw the beans in a colander and rinse it under running water.
3. Peel and finely chop the onion and garlic cloves. Finely chop the celery stalk.
4. Heat the olive oil in a heavy-bottomed saucepan and fry the onion in it until transparent, add the celery and garlic and fry, stirring occasionally, for about seven minutes.
5. Put the potatoes, previously peeled and chopped into cubes, into the pan and lightly fry. Pour in the beans, put the sprigs of thyme and bay leaf.
6. Fill the contents of the pot with 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. Salt and pepper the mixture.
8. Peel the shrimp and place on a baking sheet lined with foil. Sprinkle them olive oil and sprinkle with a mixture of breadcrumbs and herbs. Put 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 saucepan into a blender and puree. Return the mixture to the saucepan and bring to a boil again. Ladle the cream soup into bowls, drizzle with olive oil and top with the prawns.
Recipe 5. Tuscan lean soup with cabbage
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. Transfer to large saucepan tomatoes, after mashing them with a fork. Pour in half a liter of water, salt and pepper. Put the saucepan with the tomato mixture on the fire and boil.
2. Chop into thin strips savoy cabbage and transfer to a saucepan. Cover and cook the cabbage in the tomato for about a quarter of an hour until soft.
3. Put the beans in the soup, mix and cook everything together for three minutes. It just needs to be warmed up a bit. Bean soup pepper and salt. Divide soup between bowls and drizzle lightly with olive oil.
Recipe 6. Lean gazpacho with salsa and croutons
Ingredients
kg fresh tomatoes;
fresh basil leaves;
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 of olive oil;
juice of one lemon
for croutons:
30 ml of 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 slices of bread into cubes and put in a bowl. Pour the bread with 150 ml of drinking water and leave for five minutes.
2. Wash the tomatoes, put in suitable dishes and fill with boiling water. Leave for half a minute and drain the water. Rinse under running cold water and remove the 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. Put lightly squeezed bread, chopped bell pepper, tomatoes, garlic cloves and cucumber into the blender container. Pour in olive oil, citrus juice, a couple of drops of Tabasco sauce and half a liter of water. Blend everything to a puree. Salt the soup, pepper, mix and send the gazpacho for three hours in the refrigerator.
5. Prepare croutons. To do this, rub the dried slices of bread with garlic, cut it into cubes and put it in a plastic bag. Drizzle with olive oil, seal the bag and shake well. Put the croutons in a preheated 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 flesh. Sprinkle avocado lemon juice, add finely chopped cucumber and chili pepper. Stir. Pour the gazpacho into bowls and serve with croutons and salsa. Place two ice cubes on each plate.
Divide vegetables for frying in half. Add one half of the vegetables raw, and fry the other half in vegetable oil.
Serve croutons or croutons with garlic for 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.
In order for the body to get the protein it needs, add some legumes to the soup: peas, lentils, chickpeas or beans.
Meat can be substituted soy product.
Prepare lean soups recipes for every day so that they can be eaten at a time.
Step-by-step recipes for making simple and delicious lean soups: how to cook lean pickle, kharcho, potato soup or hodgepodge
2018-03-01 Oleg MikhailovGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
1 gr.
1 gr.
carbohydrates
7 gr.42 kcal.
Option 1: Classic Lean Potato Soup with Rice Recipe
Choosing a universal recipe for lean soup is an incredibly difficult task. There are many of them in the cuisines of different peoples of our country, and each is unique in its own way. So let's take as a basis a soup that does not contain any complexities or products that cannot be found in a modest grocery store.
Ingredients:
- seventy grams of round grain rice;
- large, fully ripe fleshy tomato;
- small sweet pepper - half of the fruit;
- three boiled potatoes;
- a quarter of a garlic head;
- large, juicy onion;
- a handful of fresh herbs;
- medium-sized sweet carrot;
- tomato, unsalted - a teaspoon;
- a pinch of ground coriander and pepper;
- vegetable oil, refined;
- allspice and black pepper - a few peas each.
A step-by-step recipe for a simple and delicious lean soup
Soak washed rice for an hour warm water. Peel the onion, carrot and pepper, chop finely, grate the carrot. Saute vegetables in hot oil until bright red. Add tomato and fry for another minute.
Peel the skin off the potatoes, cut into small cubes. Posted in enamel pan, pour six glasses of clean water. Let it boil quickly, then reduce the heat and cook with low heat, season with all the spices and salt after about five minutes. Put the rice, carefully stir the entire contents of the saucepan.
Crush the garlic, finely chop the washed and dried greens. Cook the soup until the rice is ready, then season with garlic and chopped herbs. Taste and season with salt and pepper if necessary. Serve hot, decorate the table with embroidered napkins and bread in a wicker basket.
Option 2: A quick recipe for a simple and delicious lean pickle soup
A real luxurious pickle, even if it's lean. Prepare roast for unrefined oil sunflower, and the aroma of the soup will overshadow even a dish of meat broth.
Ingredients:
- four small potato tubers;
- two ripe tomatoes;
- one carrot;
- three pickled cucumbers
- bulb, salad variety;
- three tablespoons of unrefined sunflower oil;
- small bay leaf;
- salt, a handful of herbs and coarse hand-ground pepper.
How to quickly cook lean pickle soup
Peel, wash and dissolve the onions and carrots into narrow strips. Immediately divide the vegetables into two equal parts. Peel the skin off the potatoes, and spread them into cubes. Rinse the rice in a colander under cold water pressure.
We put half of the set aside chopped vegetables, all the potatoes and rice in a three-liter saucepan. Pour boiling water, three centimeters below the rim and put on medium heat. After boiling, count fifteen minutes for cooking.
We rub the cucumbers with a coarse grater, cut the washed tomatoes and rub through a colander, leaving all the dense parts and the skin on the grate. Having warmed up the pan, and having strongly heated the oil on it, put the rest of the carrots and onions into it, fry for three minutes.
Add first tomato puree, mix and, after a minute, spread the grated cucumbers. Warm up for no longer than five minutes, then transfer to a saucepan, stir, add salt and add pepper to taste. We cook for seven minutes, and turn off the stove, let the dish brew for a quarter of an hour. Add greens immediately or keep the pickle under the lid first, decide to your taste.
Option 3: Delicious lean soup - vegetable hodgepodge
Choose olives at your discretion, if there is a choice, give preference to green, stuffed peppers or lemon. They are usually found in brackish brine, which should not be thrown away either.
Ingredients:
- one large onion;
- three pickles;
- two small, sweet carrots;
- 0.5 cups of thick tomato juice;
- two boiled potatoes;
- two hundred grams of sour sauerkraut;
- three tablespoons of vegetable oil;
- a handful of salted olives;
- salt, table and coarsely ground pepper;
- half a lemon.
How to cook
Boil and cool a little two and a half liters of purified water. Peel potatoes, cut into thin slices, put in a saucepan, pour water into it. Stand for a couple of minutes and put on moderate heat, after boiling, throw a pinch of salt and then cook slowly, covered with a lid.
Thinly peel and wash the onion with carrots, cut into narrow, short slices. Grate the cucumbers with a coarse grater, along with the peel, rinse the cabbage and squeeze thoroughly. Heat the oil in a thick-walled pan, put the carrots and onions and simmer for a minute, then add the cucumbers and cabbage, mix thoroughly with a spatula.
Pour four tablespoons of decoction from the pan to the vegetables, simmer under the lid for ten minutes. Then pour in the tomato, stirring, warm until it boils. Put everything in a saucepan with potatoes, season with spices and salt to taste. Cook at a moderate boil for ten minutes.
Open the olives, pick up 4-5 berries per serving, rinse the greens, shake off any moisture and chop very finely. Dissolve the lemon into thin circles. Before serving, season the hodgepodge with herbs, add olives and lemon to each serving. Separately, offer a brine from olives in a gravy boat, the remaining slices of lemon and olives.
Option 4: Hearty mushroom lean soup with semolina
A set of products for this soup will be the envy of many fast dishes. Of course, there are no animal components in it, and satiety gives the dish semolina. Fried champignons provide the dish with aroma, and it’s probably completely superfluous to talk about the benefits of such dishes.
Ingredients:
- dry, fresh semolina - three tablespoons;
- three boiled potatoes;
- three hundred grams of medium-sized champignons;
- one small carrot;
- large bell pepper;
- white onion - one, large;
- refined oil - four tablespoons;
- a quarter cup of chopped green onions;
- salt and mushroom seasoning.
Step by step recipe
Pour purified water, in the amount of two liters, into the pan and turn on the maximum fire under it. We clean, rinse, and cut the potatoes into slices, send them to boiled water. After lowering the temperature, cook for ten minutes, covering loosely with a lid.
We clean and wash the onion with carrots. We cut the onion smaller, and for simplicity we rub the carrots with a medium mesh grater. We heat the oil in a frying pan, spread the chopped vegetables, sauté for three minutes. We sort, wash and cut the mushrooms into thin slices.
We add the dried mushrooms to the roast after the vegetables in the pan are slightly browned, and the speaking carrot juice lightly color the onion. Stir, simmer at a moderate temperature for three minutes, lightly add.
We spread the roast in the soup, salt, taking a sample, and season with spices. Pour the semolina very slowly, while stirring continuously, not allowing the cereal to stray into lumps. We adjust the temperature so that the soup barely boils under the lid, cook in this mode for ten minutes, and sprinkle with chopped onions.
Option 5: Recipe for a simple and delicious lean lentil soup with pickles
Lentil soups come out tasty and bright. For the proposed recipe, the tenderness of the cucumbers is important, but you should not cut the peel from them, try to pick up those that do not need to be peeled.
Ingredients:
- lentils, bright orange - a full glass;
- two pickled cucumbers;
- one onion, onion and large sweet carrots;
- three boiled potatoes;
- paste, tomato - two full spoons;
- 30 grams of vegetable oil;
- to taste - salt, any herbs and pepper.
How to cook
Rinse the lentils by changing the water several times. Share in three-liter saucepan, add a little cold water to the top. Turn on medium heat, after boiling, collect and remove the foam.
Peel the potatoes thinly and cut into two-centimeter cubes, put them on the lentils, turn the heat down to a minimum and cook for a quarter of an hour under the lid. During this time, remove the husk from the onion and chop it smaller, checkered.
Remove the skin from the carrots and grate into coarse grater. Of the vegetables, only cucumbers remained, they are also the easiest to chop with a grater. We pass the vegetables, strongly warming up the pan with poured oil. First, quickly fry the onion and carrot, add the tomato and simmer for 2-3 minutes.
Add cucumbers to the passerovka, mix, pour a few tablespoons of vegetable broth from the pan into the pan, simmer over very low heat for five minutes, stirring. Salt, season with spices if desired, be sure to at least slightly pepper.
Putting the finished passerovka in a saucepan, mix and add salt, taking a sample. We cut the washed and dried greens into smaller pieces, season the soup with it after the lentils reach readiness.
Option 6: Lean Bean Soup
There is no way to collect a collection of lean soups without including bean soup in them. Choose beans, first of all, well-boiled, there is not much difference between white and colored beans in our case. Multi-colored beans will have to soak a little longer and be sure to change the water several times.
Ingredients:
- a full glass of white, sugar beans;
- three potatoes;
- medium-sized bulb;
- a third of a glass of rice;
- large sweet carrots;
- a quarter of a spoon of pepper;
- oil, sunflower - 3 tablespoons;
- to taste - salt and herbs.
Step by step recipe
Wash and soak the beans ahead of time. After soaking in water for at least five hours, boil until tender. This will take up to an hour, depending on the variety.
Peel and wash onions, potatoes and carrots. Cut the potatoes into three-centimeter cubes, the onion into checkers, smaller, and grate the carrot into large chips. Rinse the rice under running water and soak in hot water for five minutes.
We measure 2.5 liters of clean water into a large saucepan, put it on heat and let it boil. Pour one tablespoon of oil into the pan, and the rest into the pan. Salt the boiled water, put the potatoes, add the rice and mark for a quarter of an hour. Cook with a lid on. Put onions and carrots in a frying pan, sauté for four minutes over moderate heat.
Put the beans and frying in succession in the pan, check the salinity of the dish and bring it to the desired one. Pepper, put the lavrushka and cook for another eight minutes, until cooked.
Option 7: A quick recipe for a simple and delicious lean kharcho soup
Lean kharcho is not some kind of adaptation, such soups are very common and loved in the Caucasus. Such a soup is very good the next day after heavy drinking, and in all other cases when you need to make the stomach work hard.
Ingredients:
- half a glass of large rice cereal;
- three onions;
- a lush bunch of greenery;
- two potatoes, large;
- large carrot;
- half a glass of chopped walnuts;
- tomato - two tablespoons and the same amount of vegetable oil;
- three large cloves of garlic;
- half a spoonful of a mixture of peppers and coarse salt.
How to cook
Put two pots of water on heat. In the first, we lower and boil the potatoes in their skins. The second, three-liter, fill not completely and bring to a boil. We wash the rice in several waters and put it in boiled water, cook at a slow boil for twenty minutes.
We peel and finely chop the onion and garlic, dissolve the peeled carrots into long straws or three into large chips. Heat up a frying pan, pour in and heat up the oil. Add the tomatoes and sauté slowly, stirring constantly.
When the tomato thickens strongly, put the onion and garlic in it, fry for three minutes. Pour the nuts, crushed into small crumbs, into the passerovka, mix and warm up for another five minutes or a little less.
Peel the boiled potatoes, cut into cubes directly into the pan. We put and mix the frying, taste for salt and bring the taste of the soup to normal.
Finely chop a couple more cloves of garlic, cut the washed and dried young greens. We check the readiness of potatoes and rice, when they become soft enough, season with garlic and sprinkle with herbs.
Option 8: Fancy Lean Meatball Soup
In several collections this soup is described with one slight difference - to fry the meatballs or to exclude this step. In practice, it is not easy to make balls of buckwheat mass so dense that they do not quickly become sour in the soup. Fry them after breading, so they will be even tastier.
Ingredients:
- a quarter kilogram of champignons;
- buckwheat, fried - half a glass;
- two large potatoes and onion heads;
- one carrot;
- a bunch of onion feathers;
- pepper and fine salt;
- sunflower oil - two tablespoons.
Step by step recipe
Rinse the buckwheat and boil it in brackish water. There is no need to accurately calculate the ratio of cereal to water, just pour a little more of it and follow the process. When the grits are soft, pour the entire contents of the pot into a colander and drain thoroughly.
We clean the mushrooms and one of the onions, chop finely and fry in oil until a bright blush. Let the browning cool, take it out, leaving the oil in the pan, mix with buckwheat and rub it thoroughly with a blender.
We roll small meatballs from the resulting mass, bread with flour and fry a little in another pan.
Peel carrots, potatoes and onions. We rub the root crop coarsely, cut the potatoes into centimeter cubes, chop the onion arbitrarily and then chop it smaller. We spread the carrots with onions in the pan in which they prepared the sauteing, add oil if necessary and fry until a thick blush.
Pour the passerovka with boiling water in a two-liter saucepan, boil for seven minutes and add the potatoes. We add and pepper a little, cook until the potatoes are ready.
We do not cook meatballs, they are already ready. Arrange them in bowls, pour over the soup and generously sprinkle with chopped herbs.
Option 9: Easy and Delicious Lean Onion Soup
Ingredients:
- seven hundred grams of onions;
- half a glass of vegetable oil;
- white cabbage - half a kilogram;
- small carrot;
- three full spoons of flour;
- salt, a small lemon, lavrushka, dill and peas.
How to cook
Chop the cabbage into thin slices, chop the peeled carrot into strips of about the same size. The main component, the onion, cut into small slices, less than half a centimeter wide and up to four centimeters long.
Pour two tablespoons of oil into a frying pan, and heat the rest in a saucepan with a thick bottom. We spread it in it and fry the onion, pour in a liter of boiling water and fall asleep cabbage, followed by carrots. After waiting for the boil, season with spices, salt to taste, cover with a lid and cook for twelve minutes.
In a frying pan with oil, fry the flour until a strong smell, season the soup with it just before turning it off. Pouring portions, sprinkle with herbs and pour a spoonful of juice squeezed from lemon into each.
