Tomato puree soup with garlic croutons. Spicy vegetable soup with rice

Lenten soups are cooked on Wednesdays and Fridays throughout the year and every day during fasting. Based on church rules, there are four types Lenten first dishes - 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 Lent: on the day when the church celebrates the Annunciation of the Blessed Virgin Mary and on Palm Sunday. What remains? What products are they made from? lean soups? These are cereals, legumes, vegetables, mushrooms, herbs and spices.

The sequence of ingredients is important. First they cook vegetable broth(roots: celery, parsley, potatoes, onions and carrots (if frying is not provided), mushrooms (fresh are soaked or pre-stewed in water). 10-15 minutes before the end of cooking, add quickly boiled vegetables to the soup - cabbage, then bell pepper, tomatoes, etc., pickles and sauerkraut - after the potatoes have already been cooked. At the very end, the soup is salted, peppered, seasoned, and fresh herbs are chopped into it.

Thicken vegetable soup optional, but you can use any cereal - rice, buckwheat, semolina, rolled oats, millet, as well as vermicelli, noodles, lean dumplings.

How to cook soups during fasting

To prepare tasty soup Under the restrictions of fasting, you need to know a few rules. Some of them relate to methods of preparing dishes, others - consumption and storage.

Change your approach to roasting. Many housewives are accustomed to frying onions, carrots and aromatic seasonings. But when butter and even vegetable oil cannot be used, frying is replaced by stewing: before adding onions, carrots and seasonings to the soup, they are stewed in a small amount of water. Of course, the taste of the products becomes more ascetic, but stewing allows you to preserve more useful substances. In addition, if you use a special frying pan with non-stick coating, soup frying is easy to prepare without oil.

Let the soup brew. In order to vegetarian soup The taste was not inferior to meat, it must be infused. Lenten soup is not served immediately, but after 20-30 minutes of simmering without heat under closed lid. It’s even better to soak the pan by wrapping it in a thick towel.

Don't cook in advance. Unlike ordinary cuisine, during fasting you should not prepare 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 only for one lunch.

Use natural dyes . Minimalistic soups can and should be beautiful. Brightly colored vegetables, even frozen, are a plus fresh herbs- this is already beautiful. To save color boiled vegetables, often use a small amount of vinegar - it brightens the color of the soup. Natural colors are added to soups: turmeric gives a pleasant color yellow, ground paprika- in red.

Flavor the soup. Experienced housewives They know that lean soups can be made very tasty by using various additives.

• Greenery. Dill, parsley, cilantro, leaf celery, basil, oregano (oregano), thyme (thyme), rosemary and green onions. Perfect option- fresh herbs, but in winter they are not always available, so dried herbs are used in Lenten 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 heat and astringency. Spices have a whole bouquet useful properties. They allow you to save longer finished product, increase the secretion of digestive juices and improve appetite.
• Exotic seasonings. When cooking during Lent, 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.

For lean kharcho, hops-suneli, utskho-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 is often used ground pepper- the French call it “mignonette”, and the British call it “short pepper” - and this perfect solution for lean onion soup.

In Italy, gremolata is popular - a universal seasoning made from fresh parsley, garlic and chopped lemon zest. Making gremolata is very easy! First you need to remove the zest from the lemon using an ordinary fine grater. For seasoning, mix ready-made zest, freshly squeezed lemon juice, finely chopped parsley and crushed garlic.

• Garlic. An excellent flavor for first courses is fresh and dried garlic. Garlic makes meatless soups colorful and healthy. Only you need to add it not during the cooking process, but to the already prepared soup, just removed from the heat. Only in this case can all the beneficial substances be preserved in garlic.

Lenten soup recipes

Borscht without meat

Borscht is considered the king of first courses. But can borscht be the “king” without meat and sour cream? We find out experimentally: we cook aromatic and hearty borscht for a family of eight.

Ingredients:

• 1/2 head of cabbage
• 2-3 medium sized beets
• 5 potatoes
• 2 carrots
• one onion
• garlic
• 2 tbsp. l. tomato paste
• 30 ml vegetable oil
• 1 tsp. honey
• Bay leaf
• peppercorns
• parsley, dill and green onions

Preparation

1. 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 must be placed in already boiling water, so each new portion is added when the soup is boiling. Then pour the remaining potatoes, cut into strips, into the pan.
2. While the borscht is cooking, simmer grated carrots, chopped onions and tomato paste. Place the grated beets there and simmer under the lid for another ten minutes.
3. Beets remain red in an acidic environment. Usually for saving bright color Enough pasta. But if the beets still begin to turn yellow when heated, add sauerkraut, brine, diluted vinegar or lemon juice to it - whatever is on hand.
4. When to put borscht dressing in the pan? Those who like cabbage that tastes crispier add stewed beets as soon as it is ready. In this case, the cabbage and potatoes are cooked in an acidic environment and therefore remain a little hard. Those who like soft borscht should add the dressing after the cabbage and potatoes are completely boiled.
5. IN ready-made borscht add honey and herbs. All that's left to do is close hot soup cover and let it brew thoroughly.

Red boule without

Ingredients:

• 1 can of sprat in tomato or any other small fish in tomato sauce
• 1 fresh tomato
• 3-4 medium sized potatoes
• green onions
• peppercorns

Place the potatoes cut into strips, finely chopped onion and 3-4 peppercorns into a saucepan with heating water. Place the tomato in boiling water, remove it, carefully remove the skin and cut into cubes. When the potatoes become soft, add the tomato 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 turns out to be low in calories - only 95 Kcal per serving. To make the bouillabaisse more satisfying, you can add to it during the cooking process. White rice. A rich taste fish soup will add different spices.

Pea soup without meat and oil

Peas are rich in protein, so dishes made from them are very healthy, especially when limiting meat and fish. Before cooking, peas should be soaked for 8-10 hours. The soup will not lead to excessive flatulence if eaten with fresh parsley.

Ingredients:

• 2 tbsp. peas
• 4 medium potatoes
• two small carrots
• garlic
• peppercorns
• greenery

Wash under running water and sort the peas. Fill it with 4 liters of water and let it soak overnight. Drain the water from the peas before cooking. Pour a new portion of water into the pan, add a couple of cloves of garlic in the husk, salt and three peppercorns.

Cook the peas over low heat for about an hour until they are tender. Half an hour after the start of cooking, add the potatoes cut into strips into the soup, and after another 5 minutes - grated carrots. Ready pea soup add herbs and crushed garlic and let it brew.

Mushroom soup with rolled oats

Ingredients:

• 0.4 kg fresh or frozen mushrooms (0.1 kg dried can be used)
• 70-100 g rolled oats
• carrot
• one onion
• garlic
• greenery
• peppercorns

If used dried mushrooms, they need to be pre-soaked. Frozen or fresh mushrooms Fill with two liters of water and place on the stove. Add peeled onions, whole carrots and 2-3 peppercorns to the mushrooms.

5 minutes after boiling, remove the onions and carrots and pour rolled oats into the pan. While the soup is cooking (10-15 minutes), cool the onions and carrots, peel them, grind them in a blender and place in boiling water. When the soup is cooked, add salt, crushed garlic and garnish with chopped herbs.

Asian noodles

On Saturdays and Sundays, when you are allowed to eat butter, you should cook unusual soup according to a recipe common in countries South-East Asia. It includes coconut milk. Despite the name, it's not milk product. Coconut milk is obtained from a mixture of 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
• greenery

Sauté grated ginger root, diced carrots, chili peppers and onions with butter until soft. Boil the noodles in 1 liter of water and a couple of minutes before they are ready, add salt and frying to the soup. IN ready dish Pour coconut milk and sprinkle it with finely chopped herbs.

Vintage sour mushroom soup

An old Russian recipe, previously prepared without tomatoes, in the oven. The longer such cabbage soup is cooked, the tastier it is. They used to be called “day-old” cabbage soup because they languished in the oven for a whole day, after which they were taken out into the cold overnight. A strict Lenten recipe, if you do not use oil (it was not added).

Ingredients

• 200 g sauerkraut
• 20 g dried porcini mushrooms
• 20 g dried 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

Preparation

1. We will cook cabbage soup in mushroom broth. Boil dry mushrooms and roots, then chop the mushrooms removed from the broth.
2. Simmer the squeezed shredded sauerkraut with a glass of water and tomato puree over low heat for 1.5 hours. The cabbage should become very soft. Finely chop the roots and fry along with the onion. Fry the flour as well. 10 minutes before the end of stewing the cabbage, add the roots with onions, and 5 minutes before adding flour.
3. Place the cabbage in a saucepan, add chopped mushrooms, broth and cook for 40-50 minutes until tender. There is no need to salt cabbage soup.
   Before serving, add a clove of garlic, crushed with salt, to a plate of cabbage soup.

Note. You can thicken the cabbage soup with potatoes or cereal. To do this, cut three potatoes into cubes, separately steam two tablespoons of pearl barley or millet until half cooked. Place potatoes and cereal in boiling water mushroom broth twenty minutes earlier than stewed cabbage.

Lentil soup with dried apricots

An unusual combination of lentils and dried apricots justifies itself as interesting sweet and sour taste. The beautifully colored red soup is especially good with toasted black bread.

Ingredients:

• glass of lentils
• 3 liters vegetable broth
• one onion
• garlic
• three tomatoes
• half a cup of washed dried apricots
• 50 ml freshly squeezed lemon juice
• seasonings - dried thyme and ground cumin
• ground black pepper

Simmer finely chopped garlic, onion and dried apricot pieces in a saucepan for 7-10 minutes. Place the washed lentils on top, pour the broth over everything and simmer 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 the soup in a blender, mix with the rest and heat slightly before serving.

Roasted garlic and potato soup

Exclusively interesting soup, winter, warming, fragrant. Strict Lenten option The soup does not require the use of olive oil.

Ingredients:

• 2 heads of garlic
• 4 things. potatoes
• 200 g white bread
• 3 tbsp. l. olive oil
• 1 carrot
• 3 stalks of celery
• 1 onion
• 1 leek
• 2 cloves garlic for broth
• 2 bay leaves
• 10 g dill
• 10 g parsley
• 10 allspice peas
• ground black pepper, salt, seasonings
• 2.5 liters of water

Preparation

1. 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, and the green part of a leek. Place all the listed vegetables in a saucepan, fill it with water, salt and season 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, close the pan with a lid, and let it brew for 5 minutes. Then strain the broth through cheesecloth and discard the vegetables.
2. While the broth is cooking, bake the garlic and potatoes. There is no need to peel the potatoes. Wrap each head of garlic in foil, you can sprinkle with olive oil before doing this. Bake at 180 degrees for half an hour. Remove the finished vegetables, peel the potatoes, puree the garlic.
3. Cut the bread into cubes and fry in a frying pan in a small amount of oil.
4. Heat a tablespoon of oil in a saucepan and fry the white leek rings. Add potatoes and garlic puree to the onions. Pour in the broth, boil, add fried bread, pepper, lightly salt, and season with your favorite seasonings, for example, French or Italian. Puree the contents of the pan with an immersion blender.
5. Pour the hot soup into bowls, optionally with croutons and spices (optional).

Lenten pickle

During Lent, you should definitely learn how to cook pickle without meat. The soup is lightening and filling, budget-friendly and easy to make.

Ingredients for 2.5 l:

• 1 liter of prepared vegetable broth
• 400 ml cucumber pickle
• 4 medium sized pickles
• half a glass of pearl barley
• 3 potatoes
• 1 carrot
• parsley and celery roots
• 3 bay leaves

Note. The richness of the sour-salty taste of pickle depends on the amount of cucumbers and brine.

Preparation

1. Soak the pearl barley for a couple of hours, then drain the water, add fresh (4 cups) and cook. This will take about 20 minutes. Drain off the slimy, cloudy water that formed during the barley cooking.
2. Boil the broth in a saucepan, add diced potatoes to it, and 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, add the pearl barley and bay leaf. Cook everything together for another 10 minutes. Before turning off, you need to adjust the soup for salt. If it turns out too salty, dilute with boiling water.

   Place the lentils there, add water and bring it to a boil. Then reduce the heat and add all the spices. Cook the soup with the lid closed. After 10 minutes, add tomato paste, salt and pepper the soup. Cook the fakes until the lentils are completely soft, remembering to stir. If it turns out to be very thick, the soup can be diluted with boiled water.

   The finished fakes is served by adding a little wine vinegar. It perfectly complements the taste of lentils and gives the dish an extraordinary aroma!

   The benefits of lean soups

   Lenten soups do not contain harmful fats. Their calorie content is low - only 80-150 Kcal. This diet is suitable for those who are watching their weight and trying not to overeat. At the same time, lean soups are quite filling, especially legumes, cereals and mushrooms.

   Most meatless soups are made from vegetables. This means that the body receives required amount useful vitamins, minerals and fiber. Besides, vegetable dishes significantly improve digestion.

I suggest including in your Lenten or diet menu thick lean tomato soup canned tomatoes V own juice. The rich red dish includes boiled rice, fresh herbs and prepared with a minimum amount of salt, oil and spices. Main secret lies in the simplicity and speed of preparation. But, however, it should be remembered that the thick one cannot be left unattended for even a single minute and it should be cooked immediately before serving.

Cooking time: 15 minutes.

Ingredients for 1-2 servings:

• canned peeled tomatoes/tomatoes – 250-300 ml
• (cooked in advance and chilled) – 2 tablespoons
• white/red onion – half an onion
• fresh herbs (dill, parsley, cilantro) - 2-3 sprigs
• olive/sunflower oil – 1 tbsp
• salt + ground pepper – minimum quantity
• fresh garlic - 1 clove optional.

Lenten tomato soup with rice and herbs - recipe.

Pour peeled canned tomatoes/tomatoes in their own juice out of the jar, chop in a blender or with a knife. The consistency of tomatoes depends on the desire to have pieces of tomatoes or puree soup in the soup. I cut the tomatoes into small pieces with a knife. Pour oil into a saucepan and add chopped onions. Fry until translucent for 3 minutes over low heat.

Pour the tomatoes/tomatoes along with their juice into the pan, stir and bring the mixture to a boil, constantly stirring the thick mass. If you want the result to be not too thick soup, and there is too little liquid/juice - add a little boiled water.

After boiling, you can pour pre-boiled unsalted rice into the soup. The variety and color of rice does not matter. Heat the tomato soup with rice over low heat for no more than 2 minutes. All - lean tomato soup with rice ready!

I assure you, prepare tomato puree soup Lenten is quite simple and quick. A minimum of ingredients are used for its preparation. So, if you decide to go on a diet or arrange fasting days then the recipe for this tomato soup just for you. Be sure to try to cook it. Tomato puree soup is very healthy, try to include it in your diet occasionally.

INGREDIENTS

• Medium tomato - 10 pieces;
• Onion - 1 root vegetable;
• Garlic - 1 clove;
• Sweet red pepper - 1 piece;
• Olive oil - 3 tbsp. spoons;
• Salt and pepper - to your taste.
• Water (you can also use vegetable broth) - as needed.

COOKING

1. So, let's get started! Let's start with the tomatoes, wash, wipe, cut into 4 parts and place on a baking sheet.
2. Then we peel the onion, cut it into pieces and place it on the tomato.
3. Next, wash the pepper, wipe it with a towel, remove the seeds and stem, cut it and add it to a baking sheet.
4. Now we pepper the vegetables, add salt, pour some oil on them, put them in the oven at 210*C and bake for about half an hour, somewhere in the middle of cooking we mix the vegetables.
5. Next, remove the vegetables from the oven, cool slightly, then grind in a blender (adding water, or vegetable broth) until the required consistency of the dish is formed. That's all, serve to the table in portioned plates.

Bon appetit!

Watch the video below for another recipe for making tomato puree soup.

From beets with garlic croutons, from beans, from tomatoes and lentils, dried mushrooms and from carrots - you can cook them every day new soup, nutritious, tasty and lean

CREAM OF BEET SOUP WITH GARLIC CROUTONS
1 large beet, 1 carrot, 1 tomato, 1 clove of garlic, 1 onion (preferably shallot), a few sprigs of dill, 1 dessert spoon brown sugar, 1 tbsp. l. lemon juice, salt to taste, 2 + 2 tbsp. l. olive oil, 2-3 slices of white bread, a pinch of paprika and chopped dried garlic.
Peel and chop the vegetables as desired. Heat 2 tbsp in a saucepan. l. olive oil and add prepared vegetables. Fry over high heat, stirring frequently, until the moisture has evaporated. Reduce heat, pour in 1 liter hot water, add salt, sugar and lemon juice and cover with a lid. Cook for 15 minutes. Puree the soup with a blender, add boiling water if necessary, pour into bowls and sprinkle with finely chopped dill. Serve the croutons separately.
To prepare the croutons, cut the bread into small cubes. Heat olive oil in a deep frying pan and put bread cubes in it, sprinkle with paprika and chopped dried garlic. Fry until golden crust, constantly stirring vigorously, so that all pieces of bread are evenly coated with oil and seasonings.

RED BEAN SOUP
5 potatoes, 1 can (400 g) canned in their own juice red beans, 2 carrots, 1 onion, half a celery tuber, 2 cloves of garlic, half a bunch of cilantro and parsley, 2 tbsp. l. tomato paste, 1 glass of tomato juice, savory, pepper and salt to taste.

Place potatoes cut into quarters into a pan of boiling water, add a can of red beans canned in their own juice, carrots, celery and onions cut into strips, add chopped herbs and cook for 15-20 minutes under the lid. At the end of cooking, add salt, crushed garlic, ground red pepper and savory, tomato paste and tomato juice. Boil for another 5 minutes and serve, sprinkled generously with herbs.
Note:
Having a jar on hand canned beans, you can cook delicious and hearty soup behind in a matter of minutes. And if time allows, then pour the beans in the morning cold water, remove the beans that float to the surface and leave for 3-4 hours. During this time, the beans will swell. Drain the water, fill the pan with fresh water and place on low heat. The beans will cook faster if you do not immediately salt them, but add them to the pan dessert spoon Sahara. Salt bean soup Needed shortly before the end of cooking.

LENT SOUP-KHARCHO
4 medium onions, 4 tomatoes, 3/4 cup rice, 3-4 sprigs of mint and cilantro, 3 cloves of garlic, 4-5 tbsp. l. sunflower oil, salt and black pepper to taste.

Finely chop the onion, put it in a saucepan and simmer in vegetable oil until transparent. Add chopped small cubes tomatoes and continue to simmer for another 5 minutes. Add rice, stir, pour in boiling water, add salt and cook over medium heat for 12 minutes. Pass the garlic through a press, chop the cilantro mint leaves and season the soup. Bring to a boil, pour into plates and sprinkle with coarsely ground black pepper.

TOMATO SOUP WITH LENTILS
1/4 cup yellow lentils, 1 onion, 1 carrot, 100 g celery root, 2 cups tomato puree (can be replaced tomato juice or liquid from tomatoes canned in their own juice), 2 cups of water, 1 bay leaf, olive oil, salt and pepper to taste.

Pour water over the lentils, add salt and cook covered for 30 minutes, skimming off the foam if necessary. Heat olive oil in a deep frying pan and simmer diced onion and finely chopped carrots in it. After 5-7 minutes, add the diced celery and cook until it becomes translucent. Place vegetables in soup and pour tomato puree, season with pepper and, if necessary, add salt. Simmer the soup over low heat in a saucepan with the lid ajar for 25 minutes until the soup thickens, then pour into bowls and sprinkle with cilantro leaves.

LENTIL SOUP WITH OLIVES
250 g green lentils, 1 large carrot, 3-4 potatoes, head onions, 2 cloves of garlic, 1 jar of black olives, vegetable oil, salt.
Pour 2.5 liters of cold water over the lentils and place on high heat. After boiling, reduce heat, skim off foam and simmer covered for 15-20 minutes. Meanwhile, sauté thinly sliced ​​carrots and finely diced onions in vegetable oil until golden brown and add to the soup. Place the olives along with the brine, diced potatoes into the pan and cook until tender for about 20-25 minutes, add salt and serve with black bread.

PEA SOUP
200 g peas, 5 potatoes, 1 onion, 1 carrot, 1 tomato, 2-3 tbsp. l. vegetable oil, salt.
Sort the peas, wash and soak for 2-3 hours in cold water. Drain the water, fill the pan with fresh water and place over high heat. Bring to a boil, reduce heat to low and carefully skim off the foam. When the peas begin to boil, add salt, add diced potatoes and chopped carrots, tomatoes and onions fried in vegetable oil into the soup. Cook for about 20 minutes until the vegetables are done.

CARROT SOUP WITH GREEN SAUCE
4 carrots, 1 potato, 1 parsnip root, 1 onion, 4 cups water or vegetable broth, 2 bunches of dill, 2 tbsp. l. pine nuts, vegetable oil (2 tbsp. sunflower and 2 tbsp. olive oil), 1 tbsp. l. lemon juice, salt and pepper to taste.
Peel carrots, potatoes, parsnips and onions and cut into strips. Heat in a saucepan sunflower oil and fry the vegetables, stirring constantly. Cook for 6 minutes, then add water or vegetable broth and high fire boil. Reduce heat and cook covered for 10 minutes. Strain the soup through a colander, chop the vegetables in a blender and return the puree to the broth. Add salt, season with black pepper and boil. Dill and pine nuts grind in a blender. Add olive oil and lemon juice, add salt and mix thoroughly. The sauce should be thick and smooth. Pour the soup into bowls and put 1-2 tsp in each. sauce.

MINESTRONE - ITALIAN VEGETABLE SOUP
1.5-2 liters of water or vegetable broth, 100 g of green beans (frozen can be used), 200 g of broccoli and cauliflower inflorescences, 1 onion, 1 carrot, 2 tbsp. l. small pasta, 2 tomatoes, several sprigs of green basil, salt to taste, 2 tbsp. l. olive oil.
Cut the onion into small cubes and simmer for olive oil until soft. Bring salted water or vegetable broth to a boil in a saucepan. Chop the beans in small pieces, broccoli and cauliflower disassemble into small inflorescences, cut the carrots into thin circles. Place vegetables in a saucepan and bring to a boil. Add onion and cook for 10 minutes, then add to soup pasta. It is best to use thin vermicelli or a special paste for minestrone - orzo. Orzo pasta is shaped like elongated grains of rice and cooks for about 7 minutes. Add diced and peeled tomatoes to the pan. Cook for 5-7 minutes, then pour into plates, adding finely chopped basil leaves to each plate.

DRIED MUSHROOMS NOODLE SOUP
100 g dried mushrooms, 1.5 liters of water, 1 onion, 1 carrot, leek, parsley root or celery, salt, black pepper

Make broth from pre-soaked mushrooms and roots. Remove the mushrooms and cut into thin strips. Boil the noodles, pour in the broth, add the mushrooms. You can add a spoonful of vegetable oil.

RASSOLNIK
1/3 cup pearl barley, 4-5 potatoes, 1 carrot, 1 onion, 5-6 black peppercorns, 1 bay leaf, 2 large pickled cucumbers, half a glass of cucumber pickle, salt, vegetable oil.
Soak a third of a glass of pearl barley in cold water for 1-2 hours and cook over low heat. Skim off any foam that forms several times. When the cereal becomes soft, add the diced potatoes, bay leaf and black peppercorns. Finely chop or grate coarse grater carrots, chop the onion and simmer in vegetable oil. Add the sauteed sauce to the soup, add the pickled cucumbers cut into slices or cubes. At the end of cooking, pour half a glass of cucumber pickle into the soup. Sometimes rice is used instead of pearl barley.
Note:
Please note: we put pickled cucumbers in the soup after the potatoes, otherwise, due to rather complex biochemical processes, the potatoes will harden and will not boil. This will affect the taste of the soup in the most deplorable way!

burdock cabbage soup
Two small turnips, fresh or pickled, one carrot, parsley root, 1 onion, two cloves of garlic, two tablespoons of vegetable oil, black peppercorns, a pinch of cumin.

Cut carrots, turnips and parsley into thin strips. Place in a pot, along with finely chopped onion and butter. Water with turnip brine or water.
Vegetables should be slightly more than half the volume of the pot, liquid should reach up to a third. Stir and place covered in the oven for a couple of hours. Temperature - 120-150 C. Vegetables are ready when they acquire a characteristic brownish color.
The liquid should have boiled away by then. Add boiling water to the top, add pepper and lightly crushed cumin. Simmer for about an hour and a half at 80-100 C. When ready, add chopped garlic, herbs and let it brew.

SOUR cabbage soup in a pot
1 kg of sauerkraut, 2 carrots, 2 onions, 4 tbsp. l. tomato paste, 4 tbsp. l. flour, 3-4 tbsp. l. vegetable oil, 3 liters of water, salt to taste, 2 bay leaves, 10 black peppercorns, a bunch of dill.
Finely chop the sauerkraut and place it in a deep frying pan. Add bay leaf and tomato paste and simmer over low heat. Finely chop the onion and carrots and sauté in vegetable oil. Add flour, stir and fry for a few more seconds. Boil in water in a saucepan, salt and add prepared vegetables. Bring to a boil and pour into portioned pots. Place the pots in the oven for 1-1.5 hours, then serve, sprinkled with chopped dill.

LENTEN MUSHROOM SHIPPING SHIPPING
Three glasses of water, a handful dried mushrooms, two handfuls of sauerkraut, two onions, two cloves of garlic, two tablespoons of vegetable oil

Place the cabbage in a cast iron pot (the cast iron pot can be replaced with a sealable ceramic dish, a duck pot, and finally a saucepan or frying pan, or even a simple saucepan if they can be put in the oven (not enameled, there are no wooden or plastic parts)), pour in oil, add two - three tablespoons of water.
Place the cast iron in the oven, first at a temperature of about 200 C, which after a few minutes we reduce to 110-130 C. And keep it in the oven, covered, for at least three hours until a light brown color appears. If the cabbage dries out during simmering, add water or brine with a spoon.
Half an hour to an hour before the end of stewing, add finely chopped onion and garlic to the cabbage.
While the cabbage is simmering, cook the broth from pre-soaked mushrooms.
We take out the fully boiled mushrooms, cut them into strips and return them back to the broth, adding them there and prepared cabbage.
Cook everything together for another half hour.

MUSHROOM SOUP
Mushrooms, 1 onion, 3-4 potatoes, 1 carrot, 1 tomato, salt to taste.
A handful of mushrooms, chop and place in boiling water. Add salt and add a whole onion, diced potatoes and thinly sliced ​​carrots. Grate the peeled tomato and add to the soup. Cook for 25 minutes.

From beets with garlic croutons, beans, tomatoes and lentils, dried mushrooms and carrots - every day you can cook a new soup, nutritious, tasty and lean...

Cream of beet soup with garlic croutons

1 large beet, 1 carrot, 1 tomato, 1 clove of garlic, 1 onion ( better onion shallots), a few sprigs of dill, 1 dessert spoon of brown sugar, 1 tbsp. l. lemon juice, salt to taste, 2 + 2 tbsp. l. olive oil, 2-3 slices of white bread, a pinch of paprika and chopped dried garlic.

Peel and chop the vegetables as desired. Heat 2 tbsp in a saucepan. l. olive oil and add prepared vegetables. Fry over high heat, stirring frequently, until the moisture has evaporated. Reduce heat, pour in 1 liter of hot water, add salt, sugar and lemon juice and cover with a lid. Cook for 15 minutes. Puree the soup with a blender, add boiling water if necessary, pour into bowls and sprinkle with finely chopped dill. Serve the croutons separately.

To prepare the croutons, cut the bread into small cubes. Heat olive oil in a deep frying pan and put bread cubes in it, sprinkle with paprika and chopped dried garlic. Fry until golden brown, constantly stirring vigorously, so that all pieces of bread are evenly coated with oil and seasonings.

5 potatoes, 1 can (400 g) red beans canned in their own juice, 2 carrots, 1 onion, half a celery tuber, 2 cloves of garlic, half a bunch of cilantro and parsley, 2 tbsp. l.

tomato paste, 1 glass of tomato juice, savory, pepper and salt to taste.

Place potatoes cut into quarters into a pan of boiling water, add a can of red beans canned in their own juice, carrots, celery and onions cut into strips, add chopped herbs and cook for 15-20 minutes under the lid. At the end of cooking, add salt, crushed garlic, ground red pepper and savory, tomato paste and tomato juice. Boil for another 5 minutes and serve, sprinkled generously with herbs.

Note: With a can of canned beans on hand, you can make a delicious and filling soup in minutes. And if time allows, then in the morning, fill the beans with cold water, remove the beans that float to the surface, and leave for 3-4 hours. During this time, the beans will swell. Drain the water, fill the pan with fresh water and place on low heat. The beans will cook faster if you do not immediately salt them and add a dessert spoon of sugar to the pan. Bean soup should be salted shortly before the end of cooking.

Lenten soup-kharcho

Finely chop the onion, put it in a saucepan and simmer in vegetable oil until transparent.

Add the tomatoes cut into small cubes and continue to simmer for another 5 minutes. Add rice, stir, pour in boiling water, add salt and cook over medium heat for 12 minutes. Pass the garlic through a press, chop the cilantro mint leaves and season the soup. Bring to a boil, pour into plates and sprinkle with coarsely ground black pepper.

1/4 cup yellow lentils, 1 onion, 1 carrot, 100 g celery root, 2 cups tomato puree (can be replaced with tomato juice or liquid from tomatoes canned in their own juice), 2 cups water, 1 bay leaf, olive oil, salt and pepper to taste.

Pour water over the lentils, add salt and cook covered for 30 minutes, skimming off the foam if necessary. Heat olive oil in a deep frying pan and simmer diced onion and finely chopped carrots in it. After 5-7 minutes, add the diced celery and cook until it turns translucent. Add vegetables to the soup, pour in tomato puree, season with pepper and, if necessary, add salt.

Simmer the soup over low heat in a saucepan with the lid ajar for 25 minutes until the soup thickens, then pour into bowls and sprinkle with cilantro leaves.

Lentil soup with olives

250 g of green lentils, 1 large carrot, 3-4 potatoes, onion, 2 cloves of garlic, 1 jar of black olives, vegetable oil, salt.

Pour 2.5 liters of cold water over the lentils and place on high heat. After boiling, reduce heat, skim off foam and simmer covered for 15-20 minutes. Meanwhile, sauté thinly sliced ​​carrots and finely diced onions in vegetable oil until golden brown and add to the soup. Place the olives along with the brine, diced potatoes into the pan and cook until tender for about 20-25 minutes, add salt and serve with black bread.

Carrot soup with green sauce

4 carrots, 1 potato, 1 parsnip root, 1 onion, 4 cups water or vegetable broth, 2 bunches of dill, 2 tbsp. l. pine nuts, vegetable oil (2 tbsp. sunflower and 2 tbsp. olive oil), 1 tbsp. l. lemon juice, salt and pepper to taste.

Peel carrots, potatoes, parsnips and onions and cut into strips. Heat sunflower oil in a saucepan and fry the vegetables, stirring constantly. Cook for 6 minutes, then add water or vegetable broth and bring to a boil over high heat.

Reduce heat and cook covered for 10 minutes.

Strain the soup through a colander, chop the vegetables in a blender and return the puree to the broth. Add salt, season with black pepper and boil. Grind dill and pine nuts in a blender. Add olive oil and lemon juice, add salt and mix thoroughly. The sauce should be thick and smooth. Pour the soup into bowls and put 1-2 tsp in each. sauce.

Minestrone - Italian vegetable soup

1.5-2 liters of water or vegetable broth, 100 g of green beans (frozen can be used), 200 g of broccoli and cauliflower inflorescences, 1 onion, 1 carrot, 2 tbsp. l. small pasta, 2 tomatoes, several sprigs of green basil, salt to taste, 2 tbsp. l. olive oil.

Cut the onion into small cubes and simmer in olive oil until soft. Bring salted water or vegetable broth to a boil in a saucepan. Cut the bean pods into small pieces, disassemble the broccoli and cauliflower into small inflorescences, cut the carrots into thin circles. Place vegetables in a saucepan and bring to a boil. Add the onion and cook for 10 minutes, then add the pasta to the soup. It is best to use thin vermicelli or a special paste for minestrone - orzo. Orzo pasta is shaped like elongated grains of rice and cooks for about 7 minutes.

Add diced and peeled tomatoes to the pan. Cook for 5-7 minutes, then pour into plates, adding finely chopped basil leaves to each plate.

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• Dried mushroom noodle soup 100 g dried mushrooms, 1.5 liters of water, 1 onion, 1 carrot, leek, parsley root or celery, salt, black pepper
• Make broth from pre-soaked mushrooms and roots. Remove the mushrooms and cut into thin strips. Boil the noodles, pour in the broth, add the mushrooms. You can add a spoonful of vegetable oil.- Victoria Sverdlova
• Lenten recipes: breakfasts
• Lenten recipes: salads and snacks- Boring Garden
• Recipes for Lenten dishes: Lenten soups
• Recipes for Lenten dishes: main courses- Nina Borisova, Maxim Syrnikov
• Lenten recipes: baked goods and desserts- Nina Borisova
• Lenten recipes: drinks during fasting- Maxim Syrnikov, Nina Borisova
• Monastic Lenten recipes- Alexey Reutovsky
• The history of Russian cuisine: in Russia we are doomed to eat porridge- Maxim Syrnikov
• Special dishes of Lent: crosses, larks, ladders, grouse- Maxim Syrnikov
• Kolivo: Athonite recipe- Boring Garden
• Fruit table- Pravoslavie.Ru
• Recipes for the Nativity Fast: lentil soup, bread salad, green soup, squid stew, eggplant, avocado appetizer, solyanka with squid and cuba, couscous, kozinaki, toast with apples, etc. - Ekaterina Savostyanova
• Recipes for the New Year- Ekaterina Savostyanova
• Maslenitsa: 10 best recipes- Orthodoxy and peace
• How I made the ancient Roman sauce garum(with photographs and comments) - culinary reconstruction - Maxim Stepanenko

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Recipes for Lenten dishes:

1/3 cup pearl barley, 4-5 potatoes, 1 carrot, 1 onion, 5-6 black peppercorns, 1 bay leaf, 2 large pickled cucumbers, half a cup of cucumber brine, salt, vegetable oil.

Soak a third of a glass of pearl barley in cold water for 1-2 hours and cook over low heat. Skim off any foam that forms several times.

When the cereal becomes soft, add the diced potatoes, bay leaf and black peppercorns. Finely chop or grate the carrots, chop the onion and simmer in vegetable oil. Add the sauteed sauce to the soup, add the pickled cucumbers cut into slices or cubes. At the end of cooking, pour half a glass of cucumber pickle into the soup. Sometimes rice is used instead of pearl barley.

Note: please note: we put pickled cucumbers in the soup after the potatoes, otherwise, due to rather complex biochemical processes, the potatoes will harden and will not boil. This will affect the taste of the soup in the most deplorable way!

Turnip cabbage soup

Two small turnips, fresh or pickled, one carrot, parsley root, 1 onion, two cloves of garlic, two tablespoons of vegetable oil, black peppercorns, a pinch of cumin.

Vegetables should be slightly more than half the volume of the pot, liquid should reach up to a third.

Stir and place covered in the oven for a couple of hours. Temperature - 120-150 C. Vegetables are ready when they acquire a characteristic brownish color.

The liquid should have boiled away by then. Add boiling water to the top, add pepper and lightly crushed cumin. Simmer for about an hour and a half at 80-100 C. When ready, add chopped garlic, herbs and let it brew.

Sour cabbage soup in a pot

1 kg of sauerkraut, 2 carrots, 2 onions, 4 tbsp. l. tomato paste, 4 tbsp. l. flour, 3-4 tbsp. l. vegetable oil, 3 liters of water, salt to taste, 2 bay leaves, 10 black peppercorns, a bunch of dill.

Finely chop the sauerkraut and place it in a deep frying pan. Add bay leaf and tomato paste and simmer over low heat.

Finely chop the onion and carrots and sauté in vegetable oil. Add flour, stir and fry for a few more seconds. Boil water in a saucepan, add salt and add the prepared vegetables. Bring to a boil and pour into portioned pots. Place the pots in the oven for 1-1.5 hours, then serve, sprinkled with chopped dill.

Lenten mushroom cabbage soup

Three glasses of water, a handful of dried mushrooms, two handfuls of sauerkraut, two onions, two cloves of garlic, two tablespoons of vegetable oil.

Place the cabbage in a cast iron pot (the cast iron pot can be replaced with a sealable ceramic dish, a duck pot, and finally a saucepan or frying pan, or even a simple saucepan if they can be placed in the oven (not enameled, there are no wooden or plastic parts)), pour in oil, add two three spoons of water.

Place the cast iron in the oven, first at a temperature of about 200 C, which after a few minutes we reduce to 110-130 C. And keep it in the oven, covered, for at least three hours until a light brown color appears. If the cabbage dries out during simmering, add water or brine with a spoon.

Half an hour to an hour before the end of stewing, add finely chopped onion and garlic to the cabbage. While the cabbage is simmering, cook the broth from pre-soaked mushrooms. We take out the fully boiled mushrooms, cut them into strips and return them back to the broth, adding the prepared cabbage there as well. Cook everything together for another half hour.

A handful of mushrooms, chop and place in boiling water. Add salt and add a whole onion, diced potatoes and thinly sliced ​​carrots. Grate the peeled tomato and add to the soup. Cook for 25 minutes.

Maxim Syrnikov, Nina Borisova