Curiously, many people are accustomed to believe that any soup must be cooked on the basis of broth, using meat ingredients. However, the broth can be vegetable, mushroom, and a delicious rich soup is obtained without adding components of animal origin.
Lean soup is the first dish that does not contain animal products. Why "lean"? Because it is customary for Orthodox Christians to cook such dishes on Lent, on fast days, that is, every Wednesday and Friday, as well as daily during long periods of Lent throughout the year. However, the lean menu is becoming a permanent way of life for an increasing number of followers of veganism, which implies a complete refusal to eat and in everyday life of animal products or products produced not by deprivation of life, but also by the exploitation of animals by humans. In the understanding of people far from ethical nutrition, cooking lean soup is reduced to replacing meat broth with water. Potatoes with noodles floating in a transparent colorless liquid look not only unappetizing, but also very repulsive. In fact, Lean Soup can be made with mushroom or vegetable broth. There are many filling options: vegetables, potatoes, cereals in various combinations. The use of vegetable oil, spices and herbs, sometimes flour or starch, allows you to get magnificent first courses in appearance and taste. There are so many recipes for lean soups that the same soup may not be repeated on the menu for months.
In addition to those people whose lifestyle involves the constant or periodic rejection of animal products, vegan or lean first courses will be useful to everyone who suffers from various disorders in the endocrine system of the body: obesity, diabetes, atopic dermatitis, etc. Also, everyone who looks after their figure and everyone who wants healthy, tasty and healthy food.
Vegetarian (lean) soups can be cooked on the stovetop or in the oven. At the same time, cooking soup in the oven is much easier, easier than on the stove. The components do not require pre-processing, and therefore the whole process is reduced to two main stages: - preparation of products, including cleaning and grinding; c In general, the process of making lean soup is the same as the process of making meat soup. The exception is the absence of the need to pre-cook the meat broth, which, as a rule, takes place in several stages: soaking the meat, preparing the primary broth (which must be poured out, since it is not suitable for food), preparing the secondary broth, filtering and then laying the products for soup.
There are no potatoes in this dish; such a soup can be added to the menu for obesity and diabetes. Also, there are no carrots, beets, tomatoes, so cabbage soup is suitable for people with atopic dermatitis and those who follow the norms of a hypoallergenic diet.
- Take 1 cup of beans, cover with water and leave overnight. Then drain the water, add fresh and cook the beans until tender, about 1 hour.
- Heat 3-5 tablespoons in a heavy-bottomed saucepan. vegetable oil. The oil should be warm, there is no need to heat it to a haze. Place the diced onions and turnips in the butter. Take 100 grams of onion, and 400 grams of turnips. Cover the pan with a lid and simmer vegetables over low heat for about 5 minutes.
- Add 150 grams of finely chopped white cabbage. Cover again and simmer until the cabbage is tender.
- Now pour 1.5 liters of hot water into a saucepan with vegetables, bring to a boil over high heat, put the prepared beans.
- Cook over medium heat for 5 minutes.
- After the specified time has elapsed, put 400 grams of finely chopped sorrel into a saucepan. Add salt, sugar and black pepper to taste.
- Cook the cabbage soup for no more than 2 minutes, then remove from heat.
- Heat 1 tablespoon of vegetable oil in a cauldron, put 100 grams of squash and 100 grams of pumpkin, cut into small cubes, into the oil. Stir.
- Scald half a glass of millet with boiling water, drain the water, and put the cereal in a cauldron where pumpkin and zucchini are stewed. Stir.
- Pour 1.5 liters of hot water, add salt and spices.
- Boil the soup for 15 minutes, then add the finely chopped greens and remove from heat.
The peculiarity of this pumpkin soup is the way it is cooked. This soup is prepared in the oven, which makes it especially aromatic and bright.
- Pour 2 tablespoons of vegetable oil into a saucepan, refractory saucepan or cauldron. Place 150 grams of chopped onions, 400 grams of quartered potatoes, and 200-300 grams of diced pumpkin. Add spices and dried herbs to taste. Pour in 1 liter of hot water.
- Preheat the oven to a temperature of 200 degrees and place the container with the soup on the wire rack. Cook for about half an hour.
- Wipe the finished soup with a hand blender.
Also, recipes for making lean soups can be borrowed from raw foodists.
- In an incomplete glass, about three quarters of the volume, cover the peeled sunflower seeds with water for 30 minutes. Drain the water.
- Take 100 grams of shelled green peas, combine with sunflower seeds soaked in water.
- Add to this to taste garlic, sea salt, pepper and fill with cold clean water in a volume of 350 ml.
- Wipe with a blender.
- On a Korean carrot grater, grind half a carrot, half a fresh cucumber, half a small turnip and half a small beet.
- Add finely diced sweet onions if desired.
- Add chopped herbs and a pinch of sea salt.
- Pour in clean cold or warm, not higher than 40 degrees, water in an amount sufficient to obtain the desired consistency of the soup.
