A delicious rich soup can be cooked without meat. A variety of cereals, vegetables, spices and seasonings will add saturation to the dish. Don't make the lean soup too thin - it should be thick enough for the food to be nutritious.
It is necessary
- Lean Pea Soup:
- - 900 g of peas;
- - 1 large onion;
- - salt;
- - freshly ground black pepper;
- - 3 cloves of garlic;
- - a bunch of parsley and dill;
- - vegetable oil for frying.
- Green cabbage soup:
- - 1 large stem of rhubarb;
- - a bunch of sorrel;
- - 2-3 young beets with tops;
- - 1 large carrot;
- - oh, 5 glasses of millet;
- - 2 potatoes;
- - salt;
- - vegetable oil for frying.
- Lentil stew:
- - 0.75 cups red lentils;
- - 1 onion;
- - 3 cloves of garlic;
- - 2 small carrots;
- - 4 ripe tomatoes;
- - vegetable oil for frying.
Instructions
Step 1
Lean pea soup. Pea soup can be prepared without meat and smoked meats - it will turn out to be no less tasty and satisfying. Rinse the peas and cover them with cold water. Place the pot on the fire and cook until the peas are soft. Season the soup with salt and pepper. Finely chop the onion and fry in vegetable oil along with crushed garlic. Put the stir-fry in the soup, add a handful of chopped parsley and dill. Let the soup steep with the lid closed and serve with homemade croutons.
Step 2
Green cabbage soup. Try to cook rich soup with sorrel and beet tops. Sort out the young sorrel, rinse thoroughly. If the greens are overgrown, remove the tough petioles. Coarsely chop the stem of the rhubarb, place in a saucepan and cover with water. Bring water to a boil, reduce heat, and simmer for 7-10 minutes. Peel the onions, carrots and young beets and grate. Fry vegetables in hot vegetable oil until half cooked.
Step 3
Peel the potatoes, cut them into small cubes. Boil water in a separate saucepan, add washed millet, salt and cook for 7 minutes. Then add potatoes and sautéed vegetables. After 5 minutes, place the chopped beet tops and sorrel in a saucepan. Cook for another 7 minutes, pour in the strained rhubarb broth. Turn off the heat, cover the pan with a lid and leave for 5-7 minutes. Serve the cabbage soup with sour cream and a coarsely chopped hard-boiled egg.
Step 4
Lentil soup. This rich soup is especially tasty in winter. It can be served with fresh grain bread or croutons toasted in vegetable oil. Rinse red lentils, cover with cold water and bring to a boil. Remove the foam, discard the lentils in a colander and let the water drain.
Step 5
Cut the onion into thin half rings, crush the garlic in a mortar. Place the onion and garlic in a saucepan with heated vegetable oil and fry until golden brown. Add carrots, cut into very thin slices, and cook until tender. Make sure the vegetables don't burn.
Step 6
Place the lentils in a saucepan, cover the mixture with water and bring to a boil. Scald the tomatoes with boiling water, remove the skin, coarsely chop the pulp. Put the tomatoes in the soup, add salt. Stir and cook the soup until tender. Add freshly ground black pepper and fresh sour cream before serving.
