Delicious and light vegetable soups are an excellent alternative to rich hodgepodge and borscht. Vegetable soups are very diverse - even if cooked daily, they are unlikely to get bored soon. Learn to cook cream soups, delicate mashed potatoes and light stews in vegetable or meat broth - all these dishes will greatly diversify your table.
It is necessary
-
- Tomato puree soup:
- 700 g of tomatoes;
- vegetable oil for frying;
- 1 small potato;
- 1 onion;
- 450 ml of milk;
- 450 ml chicken broth;
- basil greens;
- 1 teaspoon sugar
- salt;
- ground black pepper.
- Lenten borscht:
- 2 medium beets;
- 1 large carrot;
- parsley root;
- 1 onion;
- 3 potatoes;
- 400 g fresh cabbage;
- 3 large tomatoes;
- celery greens
- dill and parsley;
- salt;
- sugar;
- vinegar;
- vegetable oil for frying.
- Cold beetroot:
- 700 g of beets;
- a bunch of green onions;
- parsley and dill;
- 4 boiled eggs;
- 250 g of boiled meat;
- 2 fresh cucumbers;
- half a lemon;
- salt
- sugar.
Instructions
Step 1
Puree soups are very tasty and easy to prepare. They are served in restaurants and cafes, but you can also make this soup at home. Try a light tomato soup. Finely chop the tomatoes along with the skin, chop the potato into cubes, finely chop the onion and basil greens.
Step 2
Heat the oil and butter in a deep frying pan. Place prepared vegetables in a skillet and simmer over low heat for 5-6 minutes, until they begin to soften. Pour in milk and chicken broth, add basil, sugar, salt and pepper. Simmer the mixture without a lid over low heat for about 15 minutes until the potatoes are tender.
Step 3
Remove the soup from the stove and refrigerate, then run through a food processor. Pour into a saucepan, sprinkle with salt and pepper. Reheat before serving. Serve with sour cream and white bread croutons.
Step 4
Rich meat borscht can be replaced with a vegetarian option by cooking it in vegetable broth. Dip a small onion and parsley root into cold water, boil. Peel the beets and chop them into long, narrow sticks. Heat vegetable oil in a frying pan, put it on low heat and add the beets. Simmer for about 10 minutes, adding salt and a little sugar. At the end of cooking, lightly sprinkle the vinegar on the beets.
Step 5
Chop the carrots into strips and add them to the beets, simmer for another 10 minutes. Cut the peeled potatoes into large cubes, chop the cabbage and put the vegetables in the borscht. After a few minutes, add the stewed beets and carrots.
Step 6
Scald the tomatoes and peel them off. Chop them finely and fry in warmed oil until soft. Place the tomatoes in the borscht. Boil everything together for about 5 minutes and add a handful of finely chopped parsley and dill. Turn off the heat under the saucepan and let the soup sit for about 5-7 minutes. Serve with sour cream.
Step 7
In summer, hot soups can be replaced with cold ones. Instead of the usual okroshka, cook cold beetroot. Finely chop the onion, parsley and dill and crush in a mortar with salt. Cut fresh cucumbers, eggs and boiled meat into small cubes, mix with crushed herbs and put in the cold for half an hour.
Step 8
Peel and wash the beets and boil them in water until soft. Remove the root vegetable from the water, cool and grate on a coarse grater. Place the grated beets back into the broth. Season with salt, add lemon juice, salt and sugar. The finished beet broth should taste like a slightly sweetened kvass.
Step 9
Cool the beetroot broth and combine it with meat, herbs and eggs. Pour the soup into bowls and add a spoonful of sour cream to each. In hot weather, you can put ice cubes in the plates.
