Lenten first course recipes. Lean Soup - Proven Recipes

Lean cabbage soup in a slow cooker is very easy to cook. The peculiarity of the slow cooker is that the vegetables in it do not boil soft, remain dense and filled with taste. We will cook cabbage soup from fresh vegetables.

Lenten borscht with sprat is prepared very quickly and simply. For him, you need to cut all the vegetables, fry, throw them into the pan, add the sprat in the tomato and cook until tender. Lick your fingers!

You can cook a lean pickle with barley in less than an hour. Rassolnik turns out to be rich, satisfying, with sourness. Barley will need to be pre-soaked for half an hour. And then - simply.

Lenten borsch with mushrooms is a fragrant and bright first course that will please homemade with an abundance of vegetables and various tastes. This includes not only beets and mushrooms, but also cabbage, beans, bell pepper and etc.

Shchi - national Russian dish delicious and loved by all. Lean cabbage soup with mushrooms is good for a fasting day. They will restore strength, fill the body with vitamin C, which is in abundance in cabbage.

Lean borsch in a slow cooker is cooked from vegetables for two hours. It turns out a very tasty thick borscht, filled with the aromas of vegetables. In the slow cooker, they are remarkably revealed and retain their shape.

Lenten cabbage soup - excellent hot soup chik for those who are fasting or just want to arrange a fasting day. Shchi is prepared simply and from available ingredients, but it turns out - just overeating.

Both in fasting and in the heat, this bean soup will go with a bang. Beans will make the dish hearty, the absence of meat will allow you to stay alert, and lemon juice and greens will pleasantly refresh you. Ready?

Mushrooms are an indispensable product during fasting. There are many recipes meatless dishes from champignons, and I want to offer you one more - delicious and nutritious soup. Read the recipe!

A recipe for cooking cabbage soup in vegetable broth with large, sauerkraut, potatoes, tomato paste, carrots, parsley root, garlic and herbs.

Recipe for Russian cabbage soup with dried mushrooms, sauerkraut, fried in oil onions, potatoes and tomato paste. Shchi with mushrooms is lean, so they can be eaten during fasting.

The recipe for Russian cabbage soup from turnips, rutabaga, sauerkraut and cabbage brine based on kvass.

In fasting and for unloading, we eat lean okroshka with mushrooms with our family. Mushrooms go into it any that you have at home or that you buy. A simple option - with champignons, royal - with white.

Lean okroshka, as a rule, is eaten in fasting. But it is highly recommended to do without fasting fasting days. Such a lean okroshka is suitable for those who are on a diet, and those who do not eat meat.

Easy, but very satisfying lean broccoli soup is prepared very quickly. An excellent option for fasting and following a strict vegetable diet.

Everyone knows that gazpacho is a tomato soup that has a red color. However, gazpacho is not only red, but also green :) I tell you how to cook green gazpacho.

Broccoli soup recipe. The soup is very quick to make and tastes amazing. And thanks to such a vegetable as broccoli, this dish becomes very nutritious and healthy.

Probably the most favorite of all soups is borscht. Rich, tasty, which becomes even tastier the next day. What is not added to this soup besides cabbage and beets.

Lean pickle - very easy to prepare and hearty soup home cooking. No frills - lean pickle is prepared only from simple and affordable ingredients. Just what you need for Lent.

Lean borscht with beans is a very satisfying and rich, but absolutely lean borscht. In our family, they love it so much that they cook it not only during fasting, but all year round. I share the recipe.

Pea cream soup with olives - a dish of vegetarian cuisine. This soup is very tasty, healthy and satisfying. Try it, you will definitely like it!

Recipe for making tyurei from kvass, dried black bread grated with garlic, onions and green onions.

Mung bean soup with spices - very tasty soup in Indian style. Mash - legume, rich in protein and various beneficial trace elements.

Recipe for preparing borscht for the winter. This is an excellent dressing for second courses and soups. Winter borscht saves time cooking soups, just take it out of the refrigerator, add water and heat.

Fasulada - traditional thick Greek soup from vegetables and beans. Fasulada is a very hearty and thick dish, so it can be served as a soup, as well as a main second course.

Bean borscht is a borscht specially designed for those who are on a diet, prefer lean or vegetarian food. However, the taste of such borscht is absolutely not inferior to the classic!

Red bean soup - very tasty dish. The beautiful and bright color of the soup whets the appetite. In addition, it has a lot of vitamins and fiber, which gives the body useful substances. You will definitely like it!

Spanish cold soup recipe.

Everyone associates German cuisine with beer and sausages. But German kitchen very varied. Salads, pastries, soups and more. Each dish has its own traditions and tastes.

Recipe for soup made from peas, potatoes, carrots, onions, tomato sauce and spices. Lean pea soup It turns out no less tasty than meat.

Barley soup was often prepared by our grandmothers. For some reason, they forgot about it today. I think it's undeserved.

If you decide to fast, this is not a reason to give up your favorite dishes, such as borscht. Lenten borscht will appeal not only to those who fast, but also to vegetarians.

Potato Vermicelli Soup is a very simple, light and hearty soup. Alternatively, this soup can be made with mushroom broth.

famous recipe Italian soup Minestrone with collard greens and white beans.

Lenten soups are cooked on Wednesdays and Fridays throughout the year and every day during Lent. Based on church rules, there are four types lean 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 fasting: on the day when the church celebrates the Annunciation of the Most Holy Theotokos and on Palm Sunday. What remains? What products are made from lean soups? 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 peppers, tomatoes, etc., pickles and sauerkraut - after the potatoes have already been cooked.At the very end, the soup is salted, peppered, seasoned, fresh herbs are chopped into it.

thicken vegetable soup optional, 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 making soups from onions, carrots and fragrant seasonings. 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 of 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 frying pan with non-stick coating, soup frying is easy to prepare without oil.

Let the soup stand. In order 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 colors in a pleasant yellow, ground paprika- in red.

Flavor the soup. Experienced housewives know that lean soups can be made very tasty through the use of various additives.

• Greenery. Dill, parsley, cilantro, celery leaf, basil, oregano (oregano), thyme (thyme), rosemary and green onion. The ideal option is 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.

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 is often used. ground pepper- The French call it “mignonette”, and the British call it “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.

• 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.

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 onion

Cooking

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 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.
2. While the borscht is cooking, stew the grated carrots, chopped onion and tomato paste in the water. Put the grated beets in the same place and simmer under the lid for another ten minutes.
3. Beets remain red in an acidic environment. Usually to keep bright color enough pasta. But if the beets still turn yellow when heated, add sauerkraut, brine, diluted vinegar or lemon juice to it - whatever is at hand.
4. When to put the borscht dressing in the pot? Those who like crunchier tasting cabbage add stewed beets as soon as it's ready. 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.
5. 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

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, add tomato and canned fish to it. 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 the boule without more satisfying, you can add to it during cooking White rice. A rich taste fish soup add 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
• greenery

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. Add greens and crushed garlic to the finished pea soup and let it brew.

Mushroom soup with hercules

Ingredients:

• 0.4 kg fresh or frozen mushrooms (0.1 kg dried can be used)
• 70-100 g of hercules
• carrot
• one bulb
• garlic
• greenery
• peppercorns

If used dried mushrooms they need to be soaked first. Frozen or fresh mushrooms pour 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 the recipe distributed in the countries South-East Asia. It contains 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
• greenery

Sauté the grated ginger root, julienned carrots, chili peppers and onions 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. A 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

1. Shchi will be cooked in mushroom broth. Boil dry mushrooms and roots, then chop the mushrooms taken out of the broth.
2. 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. Fry the flour too. 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.
3. 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 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

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, a green part of a leek. Put 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, cover the pan with a lid, let it brew for 5 minutes. Then strain the broth through cheesecloth and discard the vegetables.
2. 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.
3. Bread cut into cubes and fry in a pan in a small amount of oil.
4. 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.
5. 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

1. 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.
2. 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.

Step-by-step recipes for making simple and tasty lean soups: how to cook lean pickle, kharcho, potato soup or hodgepodge

Grade
prescription

Time
(min)

servings
(people)

In 100 grams ready meal

1 gr.

1 gr.

carbohydrates

42 kcal.

Option 1: Classic Lean Potato Soup with Rice Recipe

Choose universal recipe lean soup is an incredibly difficult task. in kitchens different peoples in our country there are many of them, 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;
• pinch by pinch 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 the washed rice in warm water for an hour. 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. Put in an enamel pan, pour six glasses pure 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. Cook the roast in unrefined sunflower oil, and the aroma of the soup will outshine even the meat broth dish.

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 rice in a colander cold water.

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 coarse grater cucumbers, cut the washed tomatoes and wipe 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 frying 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 to the top cold water. 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 off the heat 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.

Carrots are also freed from the peel and grated into a large 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 spoons into the pan vegetable broth from 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

It will not be possible to collect a collection of lean soups without including bean soups 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 carrots 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 the onions and carrots in the pan, sauté for four minutes over moderate heat.

We 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 tender.

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 down, 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 sautéing, 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.

During Lent, especially for Great Lent, we for a long time refuse dishes familiar to us and our stomach with ingredients of animal origin. On the one hand, such unloading, of course, benefits both our physical health and our mental health, on the other hand, a sharp change in the usual diet can cause significant discomfort. And in this case, our irreplaceable assistants and indispensable guests of our daily menu become hot first courses - lean soups. Of course, cooking soups without meat and poultry requires a considerable amount of imagination and ingenuity, thanks to which you can prepare lean soups that, with their taste and variety, not only are not inferior to the soups of the fast menu, but even surpass them. However, for housewives who have not yet fully mastered all the wisdom lean cuisine, the task of preparing truly delicious and mouth-watering meatless soup recipes can seem overwhelming. That is why today we invite you to try to figure out how to cook lean soup and learn a lot of new things.

At first glance, the preparation of lean soups is almost no different from the preparation of the usual quick soups, except perhaps instead of meat or chicken broth you will have to cook vegetable, mushroom broth, or even replace the broth with water. But this is only at first glance. In order for your lean soup to turn out to be truly tasty, satisfying and nutritious, you should be very careful in choosing and combining ingredients that will help you prepare not an empty and tasteless, but a real rich and fragrant lean soup. Thank God, we have on our side the age-old experience of our ancestors, our grandmothers and great-grandmothers, who created and preserved for us hundreds, if not thousands of recipes of the most variety of soups, perfect for our Lenten menu. And you should not turn away from the achievements of modern chefs specializing in the preparation of vegetarian and vegan soups, because diversity is the key to healthy eating especially necessary during fasting.

And there is more than enough variety in lean soups! For their preparation, a wide variety of vegetables and even fruits are used in the most unexpected combinations; any cereals and legumes are great for lean soups; delicious lean soups are made from dried, frozen and canned mushrooms. And add here spicy vegetables and herbs, don't forget about fragrant seasonings and fragrant spices that will easily give even the most familiar soups new notes refined taste and aroma, and you will see for yourself that the variety of lean soups is literally endless, and these hot and appetizing first dishes will not be given to you or your loved ones.

Let's figure out how to cook lean soup. We have collected and recorded for you the most important tips and secrets, adding the most interesting proven recipes for lean soups.

1. Any soup starts with a choice the right products. Pay special attention to the freshness of vegetables and herbs. After all, if in meat soup the main violin is played by the taste of good meat broth, then in lean soup the main taste and aroma is made up of the taste and aroma of vegetables. And the more fresh, bright, elastic and fragrant the vegetables you have chosen, the more expressive the taste will turn out and the more bright aroma your lean soup.

2. Of course, any lean soup can be cooked simply with water, hoping that well-chosen ingredients will create the right taste for your dish. Or you can not leave it to chance and take care of preparing a lean vegetable or mushroom broth. Moreover, it is not at all difficult to prepare such a broth, and it does not require extra products for it. Indeed, for the preparation of a simple vegetable broth, any leftover vegetables that are no longer suitable for cooking other dishes are perfectly suitable. It can be a cabbage stalk, and well-washed remains of potato peels, peelings from spicy celery and parsley roots, coarse twigs herbs, legs of mushrooms, etc. Just wash all these leftovers thoroughly, rinse them with boiling water, put them in a saucepan, cover with cold water, bring to a boil, cover the saucepan with a lid, reduce the heat to the smallest and cook everything together for one and a half to two hours. Ready broth let cool a little and brew, and then strain through a fine sieve or cheesecloth. The resulting broth can be used both for making soups and for preparing various second hot dishes, replacing the water required by the recipe with the broth. Alternatively, you can pour chilled broth over plastic containers, place in the freezer and, defrosting as needed, use in your future dishes.

3. One more little secret of delicious lean soups lies in milk substitutes. After all, for many fragrant soups in Asian style, you may need coconut milk, and mushroom soup- mashed potatoes are excellent with soy or almond milk. One problem, in stores these types lean milk It's getting harder to find, and their value is growing day by day. But making such milk at home is very simple, and it will cost much less. Just crush the pulp coconut or almonds, place in a blender bowl, pour a couple of glasses a little warm water and scroll for just a couple of minutes. No longer needed, otherwise it will begin to separate peanut butter! Place a colander on a saucepan, cover with a double layer of gauze, pour the contents of the blender bowl into it and wring it out properly. Your nut milk is ready! Soy milk is a little more difficult to make. Soak a glass of soybeans for 12 hours, drain the water, and transfer the soybeans to a blender. Add two to three glasses of water and swirl for a couple of minutes. Squeeze the resulting mass into a saucepan, as in the case of nut milk. Put the saucepan on the fire, bring it almost to a boil (until the first bubbles and foam appear), reduce the heat to the smallest and, warming up the soy milk, but not boiling, remove all the foam. Refrigerate and the soy milk is ready! It can be used in any lean soups, sauces and gravies.

4. Hot fragrant lean tomato soup the best way to go to the table during Lent, when the changeable spring weather is no-no, and it will upset us with real frosts and a piercing cold wind. At the bottom of the pan, pour 2 tbsp. tablespoons of olive oil, heat over high heat, add one finely chopped onion and three chopped garlic cloves, fry until transparent. Then pour in two liters of vegetable broth or water, bring to a boil and add a glass of pasta (shells or curls). Boil for five minutes, then add one can of drained canned red beans, two bay leaves, and salt and pepper to taste. Cook for five more minutes. Add 200 gr. tomato paste and mix well. Then add 1 tbsp. a spoonful of lemon juice and 3 tbsp. tablespoons finely chopped basil herbs or 1 ½ teaspoons dried basil. Stir and cook for another 10 minutes. Remove from heat and let stand covered for another 10 minutes.

5. Delicious pumpkin soup can be cooked from fresh pumpkin, or you can use frozen pumpkin prepared in the fall. pumpkin puree. Peel one kilogram of pumpkin from seeds and peel, cut small cubes, transfer to a saucepan, add one and a half liters of water and cook over medium heat for 15 minutes. Peel 1 cm of ginger root and grate on a fine grater, finely chop one small red onion, chop two cloves of garlic. In a skillet, heat 3 tbsp. tablespoons of vegetable oil, add vegetables and simmer until transparent, transfer them to a saucepan with pumpkin and cook everything together for another 10 minutes. When the pumpkin is ready, grind it directly in the pan with an immersion blender to a smooth puree. Then add 200 ml. coconut milk, 1 tbsp. spoon soy sauce, pinch nutmeg, salt and pepper to taste. Heat everything together, stirring frequently, for another five minutes. Remove soup from heat, pour into bowls and sprinkle with finely chopped parsley and cilantro.

6. It is very easy to prepare a delicious and hearty lean soup with vegetables and corn. Cut into small cubes one onion, two stalks of celery, two small carrots and half a sweet pepper, chop three cloves of garlic. In a skillet, heat 3 tbsp. tablespoons olive oil, add the onion and garlic and sauté until translucent, then add the rest of the vegetables and simmer, stirring frequently, for another five minutes. Pour one liter of vegetable broth into a saucepan, add two cups of frozen corn kernels and bring to a boil, then add the sautéed vegetables and cook everything together over medium heat, covered, for 10 minutes. In two glasses soy milk stir 1 tbsp. a spoonful of flour and pour the mixture into the soup pot. Stir thoroughly and cook, stirring frequently, for 20 minutes until thickened. Salt and pepper the soup to taste, add 3 tbsp. tablespoons finely chopped parsley and basil and heat everything together on the lowest heat for another five minutes.

7. Surely fresh-frozen forest mushrooms have been stored in your freezer since autumn. Not? It doesn't matter either, a bag of frozen forest mushrooms can be bought at the store, because these mushrooms can be used to make the most fragrant mushroom puree soup. Place 500 gr. in a deep frying pan. frozen forest mushrooms and put on medium fire. When the mushrooms start up the juice, carefully scoop it out into a separate saucepan, and add 2 tbsp to the mushrooms. tablespoons vegetable oil and fry until golden brown. Add a liter of water to the mushroom juice in a saucepan, transfer the fried mushrooms, add a sprig of thyme and chopped garlic clove. Cook over low heat for half an hour. When the mushrooms are almost done, scoop out one cup of the broth. In a skillet, heat 1 tbsp. spoon of vegetable oil, add 1 tbsp. a spoonful of flour and fry for a minute, then add a glass of mushroom broth and, stirring thoroughly with a whisk, cook until thickened for three minutes. Pour the finished mushroom soup into a blender bowl, add flour dressing and grind everything until smooth. Return the soup to the pot, add 200 ml. soy or almond milk, a pinch of nutmeg, a pinch of dill seeds, salt and black pepper to taste. Heat over low heat, without bringing to a boil and stirring constantly, for another five minutes. Pour into bowls, sprinkle with dill and serve.

8. Delicious and satisfying lean turns out vegetable hodgepodge. It is not at all difficult to prepare it. In a deep saucepan, bring three liters of vegetable broth to a boil, add three potato tubers, chopped in small pieces. Boil 15 minutes. In the meantime, cut 3 pickles into small cubes, squeeze out the brine and chop 200 gr. sauerkraut, finely chop one onion, cut into strips one small carrot. In a deep skillet, heat 3 tbsp. tablespoons of vegetable oil, add onions and carrots and fry until golden brown, then add cucumbers and cabbage, pour in a couple of tablespoons of broth and simmer everything together for another 10 minutes. Add 2 tbsp. tablespoons of tomato paste, mix thoroughly and heat for a couple more minutes. Transfer the vegetables to the pot with the potatoes, add two bay leaves, salt and black pepper to taste. Cook everything together over medium heat for 10 minutes, then add a jar of pitted black olives and heat for another five minutes. Remove the hodgepodge from the heat and let it brew for 10-15 minutes. Spill lean hodgepodge on plates, garnish each with a slice of lemon and sprinkle with finely chopped parsley. Serve immediately.

9. Lentil soup with tomatoes and beets is appetizing and satisfying. Toast two cups of red lentils in a dry frying pan over high heat for one minute, pour into a colander and rinse thoroughly under running cold water. Place the washed lentils in a saucepan, cover with cold water, bring to a boil, remove the foam and cook over medium heat, covered, until soft, about 30 minutes. Drain the cooked lentils in a colander and let drain. excess water. Boil or bake two medium-sized beets in the oven until soft, peel and grate on a coarse grater. Two fresh tomatoes pour over boiling water, remove the skin from them, and cut the flesh into small cubes (instead of fresh, you can take already chopped canned tomatoes). Cut one medium-sized leek into thin rings. In a skillet, heat 2 tbsp. tablespoons of olive oil, add the leek and sauté until soft for seven minutes, then add 2 tbsp. spoons of tomato paste and 2 tbsp. tablespoons chopped basil, simmer everything together for another 3 minutes, stirring often. Place lentils, beets, tomatoes and fried onions in a blender bowl. Grind for a minute. Then add 3 cloves of garlic crushed with 1 teaspoon of salt and 500 - 700 ml. vegetable broth. Blend everything together until a smooth puree is formed. Pour the soup into a saucepan, add 1 tbsp. a spoonful of lemon juice, a pinch of nutmeg, black and red pepper to taste. Heat, without bringing to a boil, for five minutes over low heat. At the very end, add 3 more tbsp. tablespoons of olive oil, mix and serve immediately.

10. Unusually tasty, rich and fragrant is a lean soup cooked in the oven in portioned pots. Cut one onion and one carrot into small cubes. Fry in a deep frying pan in two tablespoons of olive oil until golden brown. Then add two bags of frozen lecho vegetables and fry everything together until all the moisture has boiled away and the vegetables are lightly fried. Then add 800 gr. canned tomatoes pieces and one can of red beans without liquid. Stir, salt and pepper to taste and simmer everything together for another five minutes. Place one bay leaf at the bottom of the serving pots, spread out vegetable stew so that they fill two-thirds of the pots. Pour hot vegetables vegetable broth without adding 1 cm to the edge of the pots. Place the pots on a baking sheet and send to the oven preheated to 160 ° for one hour. Before serving, sprinkle the soup with lemon juice and sprinkle generously with finely chopped parsley and crushed garlic.

And on the pages of the site you can always find even more interesting ideas and proven recipes that will definitely tell you how to cook lean soup.