Peasant soup recipe for cooking at home. Vegetable soup like in kindergarten

A tasty and satisfying first course, which is also prepared very quickly and simply, is peasant soup. The recipe is given in the article.

A bit about the history of the dish

The history of such a first course as peasant soup, the recipe of which will be discussed later, originates in hoary antiquity. The peasants, who always had a lot of work, cooked simple and at the same time hearty food: cereals, cabbage soup, pies, grouts. Housewives also often boiled vegetable soups on the water (meat broths, broths were considered festive dishes), seasoning them with butter or sour cream for taste. That is why any soup with vegetables on the water can be called "peasant".

It is known that the landowners were very fond of such a soup, but for them it was cooked in chicken broth.

Ingredients

Learn how to cook peasant soup. Its recipe is very simple, even an inexperienced cook can handle it.

For the classic version, you will need the following ingredients:

• water - three liters;
• potatoes - five to six medium-sized tubers;
• large carrots - one piece;
• large onion - one piece;
• cabbage - half a small head;
• greens (dill, parsley) - to taste;
• seasonings (salt, ground black pepper) - to taste.

For dressing, butter and sour cream at the rate of one tablespoon per serving. Added to each plate when serving.

As you can see, all products are inexpensive and are sold in every store or market.

Cooking (classic way)

How to cook peasant soup? Its recipe is very simple. First of all, you need to peel the vegetables and cut the carrots, onions and cabbage into large cubes, and the potatoes into small cubes.

Boil water, salt it to taste. Pour potatoes into the pan first, after ten minutes add carrots and onions, after another ten minutes - cabbage. After cooking the soup over low heat for fifteen to twenty minutes (until all vegetables are fully cooked). After pouring the soup into bowls, adding finely chopped greens and a tablespoon of fresh sour cream (or butter) to each serving, season the soup with ground allspice if desired.

As you can see, on average, such a first course is prepared in thirty-five minutes, it does not require skill and special knowledge from the hostesses.

Recipe Options

Above, we examined the simplest recipe for peasant soup, so to speak, its classic version. Now we will find out how the hostess can change it to please her loved ones with a delicious first course.

Possible cooking options:

• On the broth. Such a soup will be even tastier and more satisfying if you cook it on chicken, beef or pork broth;
• With cereal. A more satisfying dish will turn out if you add cereals during its preparation. The recipe for peasant soup with millet or pearl barley is the most common version of a real peasant dish. At the same time, millet is placed in boiling salted water at the very beginning, cooked until tender (about twenty minutes), only after that vegetables are added to the pan. Barley is cooked separately until cooked (over low heat from one and a half to two hours) and ready-made is added to the pan while cooking the soup. Peasant soup with cereals (every housewife will like the recipe) can be prepared using rice, buckwheat, oatmeal, wheat or barley groats, even peas and beans. The first dish in each option will turn out delicious;
• With tomatoes and green peas. If, ten minutes before the end of cooking, add slices of fresh tomatoes and canned green peas to the pan at the rate of three to four tomatoes and 3-4 tablespoons of peas per three liters of water, you will get a very tasty peasant soup. The recipe "like in kindergarten", according to the technological map, just involves the use of tomatoes and canned (or fresh) green peas.
• With browned vegetables. In this version, vegetables - onions and carrots - are first sautéed in butter or vegetable oil and only then added to the pan.
• With grout. A very interesting first course. To prepare the grout, shake one egg with two tablespoons of water, pour everything into a bowl, add a glass of flour, mix everything well and knead with a fork or rub with your hands (a real grout is prepared in this "manual" way!). After the mass, sift from excess flour. Add to the broth at the end of cooking, stirring vigorously, let it boil for five minutes. The hostess should remember that flour products swell in water, so it is recommended not to use all the grout, its remains can be stored in a bag in the freezer.

Ingredients:

• Meat (beef) - 500 g
• Water - 3 l
• Potatoes - 3 - 4 pieces
• Cabbage - ¼ medium head
• Cereals (millet) - ½ cup
• Carrot - 1 piece
• Onion - 1 piece
• Vegetable oil - 3 tbsp. spoons
• Green peas (can be frozen) - ½ cup
• Dill or other herbs - a few sprigs
• Bay leaf - 1 piece
• Black peppercorns - 5 pieces
• Salt - to taste

Where does the name of the dish come from?

The history of the origin of peasant soup originates in ancient times. A fairly simple, but delicious first course was prepared by our ancestors, and not only by them, from all that was currently at hand. The use of beef in the recipe is more of an acquired addition that originated in our pampered society!

But, be that as it may, peasant soup deserves attention, since it has survived the centuries and has come down to our days, in fact, in its original form. In the very form that the peasants and their numerous guests so adored, looking at the light in the long cold winters. And for the landlords and nobles, accustomed to gourmet cooking, a simple peasant soup with cereals was a real salvation, especially after various entertainment parties, where strong drinks flowed like water!

Cooking steps

So, bringing to life the recipe for a peasant soup (see photo), by the way, very similar in terms of speed of preparation and the manner in which ingredients are used for pizza (Italians also put everything that is in the refrigerator on a dough pancake and then bake it in the oven ), you should do the following:

1. Prepared beef, by the way, is best suited for pieces of young veal that do not contain tendons, films and fat, do not forget to wash thoroughly, then put in a saucepan, add water and cook for an hour and a half.
2. After this time has elapsed, peeled and chopped potatoes are added to the pan. The shape, as well as the size of the pieces of the root crop, does not play any role - it can be cut and somehow figured. Boil 10 minutes.
3. Then, after washing the millet, pour it into a saucepan and bring its contents to a boil. In principle, any cereal can be used here - rice, barley, oatmeal, and so on.
4. As soon as the soup boils, add chopped cabbage to it. Again, the finesse of the cut does not matter, in fact, the larger the better.
5. After 5 minutes, add the vegetables and bay leaf, pre-fried in vegetable oil and brought to a delicate golden color.
6. After another, literally, a few minutes, we add green peas to our brew.
7. After loading the peas, you should take the meat out of the pan, cool it a little, cut it into relatively small pieces and return it back.
8. Next, add salt, dill or other herbs, while removing the lavrushka so that it does not taste bitter and the fragrant peasant soup in meat broth is ready to eat!

For those who prefer vegetarian food, and now it is fashionable, you can make the same soup, but not with meat broth, but with plain water, that is, cook peasant soup with millet in its best traditions!

At the same time, the composition of the ingredients and their sequence does not change at all - only meat is excluded. By the way, in the warm season, such a first dish will be relevant not only for vegetarians, but also for any person suffering from heat!

An energetically valuable dish!

In support of the above, and also, as part of the answer to the question of how to cook peasant soup, we can bring to the court a wonderful Serbian dish of the same name. To all the ingredients that remain unchanged, add only 3 tbsp. tablespoons hard grated cheese and ½ tbsp. spoons of sugar. Then, cut all the cooked vegetables, sprinkle with salt and sugar, and then lightly fry.

Pour the prepared vegetables with water and cook until tender. After our vegetables are cooked, you should strain the broth into the dishes prepared in advance. Grind the vegetables in a blender, then put them into equal portions in pots, pour in the broth, sprinkle with cheese and slices of toasted bread on top. We put the pots in the oven for a few minutes.

Due to, so to speak, the beneficial properties of the main ingredients, the soup prepared according to peasant recipes is not only tasty, warming on long winter days and refreshing in summer, but also energetically valuable. The fact is that the components of the recipe contain a large amount of complex carbohydrates, which allows you to quickly get enough and not feel hungry for a long time.

So, it's time to try our miracle soup! Enjoy your meal!

Exquisite first courses are rarely healthy, but always have a wonderful taste. Peasant soup is no exception. A large abundance of meat ingredients, which are combined with green peas and herbs, make this wonderful dish very satisfying and appetizing.

Moreover, when thinking about how to cook peasant soup, you should not bother - it is very easy, even for the person who first got into the kitchen. Peasant soup can be prepared in many different ways, because in different countries of Europe it is prepared in their own ways, but we still advise you to cook it exactly as it is customary in traditional Russian cuisine.

Main Ingredient: Mutton

• Time: 1 hour
• Cuisine: Russian
• Servings: 4

Soup Ingredients:

• Beef - 500 grams;
• Lamb - 500 grams;
• Sunflower oil - 4 tbsp. spoons;
• Onions - 2 pcs.;
• Onion prazh - 2-3 stalks;
• Garlic - three cloves;
• Potato - two hundred and fifty grams;
• Carrots - two hundred and fifty grams;
• Green peas - 300 grams;
• Water - 3 liters;
• Basil leaves, thyme - 10 grams each;
• Salami sausage - 150 grams;
• Smoked ham - 150 grams;
• Parsley - 30 grams.

Inventory:

• Skimmer;
• Pot;
• Sieve;
• Frying pan;
• Board.

Peasant soup, recipe:

1. Step 1: Start Cooking the Bone Broth

Lamb and beef should be washed very thoroughly under running water. Then let the meat drain using a cutting board. Using a knife, we cut the meat from the bones, and put the bones in a saucepan and then pour cold water in the amount of 3 liters. Place the saucepan on the stove over medium heat, and then bring to a boil. When the water with the bones boils, use a slotted spoon to remove the foam and make the fire a little less. Next - leave the broth to boil for 40 minutes.

While the meat broth is boiling, you need to do the meat.

Step 2: Fry all the meat

Cut meat must be dried. To do this, we must dip the meat with a napkin. Very often, the meat is dried by laying it out on a cutting board, but this is not necessary, since it darkens when weathered in this way and can get an unpleasant metallic taste. You need to cut the meat into cubes about 2x2 centimeters, salt and pepper to taste. Garlic and onions are peeled, washed and finely chopped. Heat the sunflower oil in a frying pan and fry the meat with garlic and onions. Then add basil and thyme leaves. It is necessary to fry this mass for 15-20 minutes, until it is browned.

Step 3: Cook the Soup

The pot with the broth must be removed from the heat, strained and pour over the meat fried with onions and garlic. We put it back on the fire, bring to a boil and continue to cook over low heat for about half an hour. In the meantime, you need to peel the potatoes and carrots, wash and cut into 1x1 centimeter cubes. Onions must be peeled, washed and cut into half-centimeter slices. Add potatoes, carrots and onions to the bone and meat broth and cook until tender for 20-30 minutes. After that, add green peas to the soup, then bring it to a boil again and let the soup boil for another 10 minutes after that.

Step 4: serve peasant soup with sour cream to the table

Salami sausage should be cut into thin slices or strips, and the smoked ham should be cut into thin strips.

Technological maps for cooking in kindergartens (DOE) in Moscow according to the new SanPiN 2013: 2.4.1.3049-13, chemical composition and nutritional value of dishes, allowed dishes.

In this section you will find a new recipe book(reference book, recipe book), which contains flow charts (recipes) for the preparation of 178 dishes for kindergarten(DOE).

In preparing the collection, the official publication was used: Catering in preschool educational institutions: Guidelines for the city of Moscow. Designed by: Kon I.Ya. (State Research Institute of Nutrition of the Russian Academy of Medical Sciences); Mosov A.V. (Department of Rospotrebnadzor for the city of Moscow, Research Institute of Hygiene and Health Protection of Children and Adolescents of the State Institution of the National Center for Health and Human Rights of the Russian Academy of Medical Sciences); Tobis V.I., (Moscow Foundation for the Promotion of the Sanitary and Epidemiological Welfare of the Population); Tsapenko M.M. (Department of Education of the city of Moscow) and others.

The norms for laying products, semi-finished products (nested dishes) gross and net per 100 grams of the mass of the finished dish have been published. The recommended output of the dish for feeding children of both toddler age (1-3 years) - nursery, and children 3-7 years old is indicated. The nutritional value and chemical composition of each dish is given, including the content of proteins (proteins, polypeptides), fats (triglycerides, lipids), carbohydrates (saccharides), calories (kcal), vitamin content: B1 (thiamine), B2 (riboflavin), C (ascorbic acid), minerals (trace elements, micronutrients): Ca (calcium), Fe (iron). The type of processing is indicated and a complete technological map (technology, recipe) of the preparation of the dish is given.

You can view these culinary recipes both on our website and in the program, the demo version of which you can download for free on our website and install on your computer. This program contains all the technological maps published here, as well as a menu plan for 8-10, 12, 24 hours of keeping a child in preschool and much more.

The recipes here are given per 100 grams net of the finished dish. For your convenience, the program recalculates these masses for a specific output of the dish, for example, when a dish is 200 grams, the weight of the products is multiplied by 2. The program has reports on the chemical composition both for the prospective (planned) menu and for the actual one for any period. There is also a menu-requirement, cumulative statements and other documentation on catering for preschoolers and accounting for products in stock.

Dishes included in the diet can consist not only of simple products, but also of semi-finished products (previously prepared dishes), for example, pastries are made from dough, and soup is cooked in broth. In this case, a link to the recipe of the nested dish is given here in the composition of the recipes. All of our computer programs of the series calculate the complete bookmark, including all nested dishes (of any nesting depth), resulting in the composition and weight of elementary products.

Nutritional value and chemical composition of used food listed in the product guide.

All recipes presented on this site, you can save and automatically enter into any program of the Nutrition series, so as not to enter manually.

Today we have peasant soup for lunch. Its recipe was invented by our ancestors in ancient times. Peasants cooked such a dish from products that were at hand. This simple soup turns out tasty and quite satisfying.

Various vegetables and grains are added to this dish. Peasant soup with beans and rice deserves special attention. Believe me - your household will be full and satisfied.

Compound:

• 0.4 kg of beans;
• 3-4 potatoes;
• 0.2 kg of rice groats;
• carrot;
• 1 st. l. sifted flour;
• 1-2 tbsp. l. refined vegetable oils;
• salt;
• ground pepper;
• greens.

On a note! Soak the beans in the evening with cold water and leave overnight. Then it will cook faster and be more crumbly.

Cooking:

Incredibly delicious cabbage soup

And now let's cook peasant cabbage soup. This dish is suitable for diet and children's diet. It does not contain many calories, but it turns out quite satisfying.

Advice! To reduce the number of calories, cook cabbage soup in water or vegetable broth.

Compound:

• 0.5 kg of chicken soup set;
• ¼ of white cabbage;
• 3-4 potatoes;
• turnip;
• carrot;
• 2-3 tomatoes;
• 1-2 leaves of laurel;
• refined vegetable oil;
• salt;
• ground pepper;
• sprigs of greenery;
• sour cream.

Cooking:

We cook healthy soup in a hurry

From an early age, we are familiar with peasant soup. Its recipe, as in kindergarten, is simple to perform. And the benefits of this dish are indescribable!

Compound:

• 3 potatoes;
• leek;
• Bulgarian pepper;
• vegetable marrow;
• 1-2 celery roots;
• parsley;
• dill;
• carrot;
• 2-3 tbsp. l. refined vegetable oils;
• salt;
• ground pepper;
• 2 leaves of laurel;
• 2-3 cloves of garlic;
• 3 liters of filtered water.

Cooking:

1. Cut the leek into 2 parts lengthwise, and then chop finely.
2. Fry the onion in vegetable oil.
3. We clean the zucchini, celery root and pepper, wash and cut into small cubes. If the zucchini is old, cut off the peel from it.
4. We clean and wash the carrots. Let's grind it on a grater.
5. We spread the zucchini, celery root, carrots and leek peppers in a pan.
6. Saute all vegetables until soft.
7. In the meantime, peel and rinse the potatoes. Chop it into small cubes.
8. Put the potatoes, sautéed vegetables in a saucepan and add filtered water.
9. Add salt and bay leaves.
10. Boil the soup until the potatoes are ready.
11. Five minutes before the end of the cooking process, add chopped greens and ground pepper.
12. And at the end, season the soup with garlic cloves passed through the press.
13. We insist the dish for about ten minutes and serve it to the table.

Another first course option

Many housewives cook peasant soup with millet. Recipes for this dish are varied. So, in addition to the vegetables indicated in the composition, you can supplement the soup with carrots, onions, and bell peppers.

Advice! You can make tomato sauce for soup if you like. To do this, sauté carrots with onions and add a couple of tablespoons of tomato paste.

Compound:

• 300 g of chicken meat;
• 2.5 liters of filtered water;
• 5 potatoes;
• salt;
• 1/3 st. millet groats;
• greens.

Cooking:

1. We will cook the broth on chicken meat, lightly salt it.
2. Then we take out the meat and cut it, and filter the broth.
3. Peel and rinse potatoes. We chop the root crops into small cubes and send them to a boiling broth.
4. We carefully sort out millet groats and rinse. Put the wheat into a bowl.

1. Cook the soup for 15-20 minutes. During this time, millet and potatoes should be cooked.

1. Now salt the soup and put the meat in it.
2. We wash the greens and finely chop with a knife.
3. We spread the sprigs of greenery in a saucepan.
4. Boil the peasant soup for several minutes and turn off the burner.
5. We insist the dish under a closed lid for 10-15 minutes, and then you can call the household for dinner.