There is no meat in the recipes for lean soups, and if we are talking about Great Lent, then there are no other products of animal origin. However, this does not make them tasteless. Such soups are based on rich vegetable broth. They are highly digestible, easy to digest, and cook quickly enough. They can be prepared not only during fasting: such soups are suitable for medical nutrition, unloading diet, and just for a variety of diet.
Lean soup with mushrooms and beans
This is a very thick and hearty soup. To speed up its cooking, use canned beans. Instead of fresh, you can use dry mushrooms.
You will need:
- 150 g champignons
- 1 head of red onion
- 2 garlic cloves
- can of canned beans
- 100 g zucchini
- 150 g spinach
- 2 tbsp. l. vegetable oil
- salt to taste
Rinse the mushrooms, dry a little and chop them at random with a knife. Peel the garlic and onion: cut the last into cubes, and the second into thin slices. Cut the zucchini into cubes, and just tear the spinach into medium pieces with your hands.
Heat a skillet with oil, fry the garlic and onion in it until soft. This is best done over a medium-high fire. Add mushrooms and cook while stirring. After a minute, send the zucchini to the pan and simmer for another 5 minutes. At this point, you can add your favorite spices, such as ground pepper.
Pour water into a saucepan and place the vegetable fry in it. Let the future soup boil. Then add canned beans, preferably red rather than white. Add bay leaves to flavor the dish. Cook for another 5-7 minutes, then add spinach, keep on fire for another minute. Serve this soup to the table sprinkled with fresh herbs.
Lean onion soup with potatoes
Try French onion soup. This is a fragrant, nourishing, warming soup that will give strength to the body.
You will need:
- 3 medium onions
- 3 tbsp. l. vegetable oil
- 600 g potatoes
- 1 liter of water
- salt to taste
- fresh herbs
Cut the onions into half rings and save them in a saucepan in vegetable oil until translucent. Those who do not fast can do it in butter. Pour cold water over the onion and bring it to a boil, season with salt.
Cut the potatoes into thin slices up to 2 mm thick. Add them to boiling soup, cook for 10 minutes. Serve hot onion and potato soup, sprinkle with chopped herbs such as parsley.
Lean borscht: a simple recipe
This fragrant borsch will brighten fast days. It is easy to prepare, but it turns out to be very satisfying.
You will need:
- 4 potatoes
- 300 g cabbage
- garlic clove
- 3 l of water
- 2 beets
- 1 carrot
- 1 onion
- 1 bell pepper
- 100 g tomato paste
- salt, sugar and pepper to taste
- vegetable oil for frying
Cut the potatoes into cubes and chop the cabbage into strips or grate on a coarse grater. Finely chop the carrots and onions. Free the peppers from the stalk with seeds, cut the vegetable into cubes or strips. Chop the greens.
Prepare frying with onions, beets, carrots. To do this, fry them in vegetable oil, stirring constantly. Add tomato paste.
Boil water in a saucepan, add salt, and toss the chopped potatoes into it. After 10 minutes, add the chopped cabbage and cook for five minutes.
Put the fry in the borscht and cook for another five minutes. Add pepper, garlic and herbs. After turning off the heat, cover the pan with a lid and let the borscht stand for a while. This will make the dish even richer and more flavorful.
