Of course, the most delicious first dishes are cooked with meat. But this does not mean that you can not cook anything delicious in the post. Now we will tell you how to prepare a lean soup, so that it comes out tasty and fragrant.
Instant pea soup
Ingredients:
- dry peas - 200 g;
- onion of medium size - 2 pcs .;
- carrots - 1 piece;
- potatoes - 4 pcs .;
- garlic - 2 teeth;
- flour - 30 g;
- sweet pepper - 5 pcs .;
- salt.
Preparation
Dry peas washed, poured water to make it swell. In a saucepan pour 3 liters of water, we put in it an entire bulb, carrots and spices cut into circles. After boiling vegetable broth, we reduce the fire. Cut the potatoes into small pieces and place them in a saucepan. With peas, drain the water and send it to the rest of the ingredients. Bring the soup to a boil and remove the foam. Cook for about 20 minutes. The second bulb is finely chopped, and the remaining carrots are three on a shallow grater. In a frying pan in vegetable oil, make a roast from prepared carrots and onions. After that, in a clean dry frying pan fry the flour until it darkens a little. This will take about 3 minutes. We pour it into broth a little, constantly stirring. Add the frying, squeeze out the garlic and cook for about 10 minutes, then add salt to taste and turn it off. We serve lean pea soup to the table, pritresiv chopped greens.
Fried cabbage soup with sauerkraut
Ingredients:
- water - 2 liters;
- cabbage acid - 350 g;
- fresh carrots - 1 piece;
- potatoes - 3 pcs .;
- onion - 1 piece;
- vegetable oil - 20 ml;
- garlic - 1 piece;
- wheat flour - 1 tbsp. a spoon;
- bay leaves, black peppercorns, salt, greens - to taste.
Preparation
With the cabbage we drain the brine, but we do not hurry to pour it out - it will still be needed. Cabbage pour 1 liter of water and a light fire for about 1 hour. We clean the potatoes, cut it with small cubes and put it in a saucepan with cabbage. Pour another 1 liter of water and cook for 20 minutes - until the potatoes are ready. In the meantime, we shred carrots and pass it on vegetable oil, stirring occasionally. We shift the roast in the soup, and in the same oil fry the chopped onions. If necessary, you can add more oil. We also send the ready tossing from the onions to the soup. Mix well and simmer for 15 minutes on low heat. Now try our lean slices for taste. If necessary, podsalivayem. If there is not enough acid, pour in a little brine. And if on the contrary the soup came out sourish, then we pour a little water. To give soup a more rich texture, fry 1 tablespoon of flour in a frying pan, dilute it with 100 ml of water and mix it quickly and quickly. Pour the mixture into the soup and stir again well. Boil about another 1 minute, add crushed garlic, spices and mince the soup on low heat for another 5 minutes. Now the lean soup is ready.
Bean soup
Ingredients:
- white beans - 200 g;
- water - 3 l;
- tomato paste - 2 tbsp. spoons;
- onions of large size - 1 pc .;
- 1 large carrot;
- potatoes of medium size - 3-4 pcs .;
- odorless vegetable oil - 2 tbsp. spoons;
- salt.
Preparation
Beans are washed, poured with water and leave for 4 hours to make it swell. After that, in the same liquid, boil it until half-ready. Chopped onions and carrots pass in vegetable oil. Almost at the very end of the vegetables add tomato paste. In a pan with beans, put the diced potatoes and cook for about 20 minutes. 5 minutes before the end of the cooking process, add the onion with carrots in tomato. We try bean soup for taste and podsalivaem.
Lenten rassolnik with pearl barley
Ingredients:
- pearl barley - 100 g;
- onions - 2 pcs .;
- pickled cucumbers - 4 pcs .;
- potatoes - 4 pcs .;
- tomato paste - 2 tbsp. spoons;
- carrots - 1 piece;
- green chili pepper - 1 pc .;
- vegetable oil without a smell - 50 ml;
- salt pepper.
Preparation
My pearl barley is also set to cook. After boiling, we reduce the fire. Peeled carrots rubbed on a grater, onions shredded cubes, and cucumbers - straws. Chili pepper is cut into thin circles. In the pan, pour in the vegetable oil, spread the vegetables and fry, stirring. Add salted cucumbers, pepper, mix well and stew for 5 minutes on a small fire. Now spread tomato paste, add pepper, salt, stir again and blanch for another minute. 3. Now remove the frying pan from the fire. We shred the potato with a large straw and add it to the crock pot. We cook until ready. Now, when the croup and the potatoes are ready, we put a roast in the pan. Stir and on low heat cook for about 7 minutes. Cover the pan with rassolnik lid and let stand for 10 minutes.