Vegetarian soups are available in almost all national cuisines (Spanish gazpacho, Bulgarian tarator, Japanese miso, etc.). In addition to the classic soups without meat, recipes are being developed, how to prepare a vegetarian soup based on the usual non-meat borscht, pickles, cabbage soup and other first courses.
First of all, vegetarian soups are included in diet food for weight loss, according to medical indications, a children's diet. Also, from meat and fish in cooking they refuse for religious or other personal reasons.
Vegetarian food is not only able to improve health and improve the figure, but also brings pleasure from delicious and healthy food. After all, from the vegetables, mushrooms, cereals and pasta, the body receives all the necessary vitamins and nutrients.
Hot Vegetarian Soups
Hot vegetarian soups cooked on vegetable broths, or water and dressed with sour cream or butter already in a plate. As a basis, mushroom broths can also act.
Before cooking vegetarian soup from cereals, vegetables, pasta or legumes, vegetable broth from onions, carrots, potatoes, cabbage, celery root, etc. are cooked. Vegetables are cut into large pieces, poured hot water and boiled for about 30 minutes on low heat under a closed lid. The broth is insisted for another 15 minutes, so that the vegetables and greens give it the maximum flavor and aroma.
The recipe for the simplest vegetarian vegetable soup:
- 1 carrot;
- 1 onion;
- on 100 gr. cabbage and white cabbage;
- 2-3 potatoes;
- 1/2 sweet red pepper;
- 1 large tomato;
- root and green parsley, leek, greens of dill;
- bay leaf, salt, pepper to taste. 1 tsp. Sahara.
2 liters of water boil, add salt, put in it peeled and diced vegetables. After the vegetables are almost cooked put in soup spices and sugar.
After straining the vegetable broth on it, you can cook classic vegetable vegetarian soup (potato or pumpkin), a dish based on legumes - vegetarian pea, bean or lentil soups, vermicelli or cereals.
Vegetarian bean soup
The recipe for bean soup by 2 liters. water:
- 250 g of beans;
- 1 medium carrot;
- 1 celery root;
- 1 onion;
- 2-3 potatoes;
- spices, salt, parsley and dill greens;
- vegetable oil.
Beans or other beans are sorted, washed in running water and soaked in 1 liter of water for a period of 4 to 24 hours, depending on the variety. Another 1 liter of water is boiled vegetable broth from the rooted roots and potatoes in the oil. Beans are cooked separately from vegetables in the water in which it was soaked, then both halves of soup are mixed, seasoned with spices, salt, pepper, onion, greens.
Cold vegetarian soups
Cold vegetarian soups are prepared with vegetable purees (like gazpacho), vegetable broths (beetroots), kvass (botvina or okroshki), sour milk or kefir (kefir okroshka or tarator).
Recipe for cold vegetarian tomato soup:
- 4 ripe tomatoes, peeled from seeds and peel;
- 1 tsp. vinegar;
- salt, sugar, ground pepper to taste;
- 200 ml trade winds (mashed tomatoes);
- 200 ml of chilled vegetable broth;
- greens of celery, dill, parsley;
- 1 tbsp. l. olive oil.
The process of making this delicious vegetarian cold tomato soup is extremely simple - all the ingredients are beaten up by a blender to a homogeneous mass. If the consistency is too thick - you can add a little more broth. Then the soup seasoned with spices, and already in a dish it is sprinkled with chopped herbs and add olive oil.