A tasty and satisfying first course, which is also prepared very quickly and simply, is peasant soup. The recipe is given in the article.
A bit about the history of the dish
The history of such a first course as peasant soup, the recipe of which will be discussed later, originates in hoary antiquity. The peasants, who always had a lot of work, cooked simple and at the same time hearty food: cereals, cabbage soup, pies, grouts. Housewives also often boiled vegetable soups on water (meat broths, broths were considered festive dishes), for taste seasoning them with butter or sour cream. That is why any soup with vegetables on the water can be called "peasant".
It is known that the landowners were very fond of such a soup, but for them it was cooked in chicken broth.
Ingredients
Learn how to cook peasant soup. Its recipe is very simple, even an inexperienced cook can handle it.
For the classic version, you will need the following ingredients:
- water - three liters;
- potatoes - five to six medium-sized tubers;
- large carrots - one piece;
- large onion - one piece;
- cabbage - half a small head;
- greens (dill, parsley) - to taste;
- seasonings (salt, black ground pepper) - taste.
For dressing, butter and sour cream at the rate of one tablespoon per serving. Added to each plate when serving.
As you can see, all products are inexpensive and are sold in every store or market.
Cooking (classic way)
How to cook peasant soup? Its recipe is very simple. First of all, you need to peel the vegetables and cut the carrots, onions and cabbage into large cubes, and the potatoes into small cubes.
Boil water, salt it to taste. Pour potatoes into the pan first, after ten minutes add carrots and onions, after another ten minutes - cabbage. After cooking the soup over low heat for fifteen to twenty minutes (until all vegetables are fully cooked). After pouring the soup into bowls, adding finely chopped greens and a tablespoon of fresh sour cream (or butter) to each serving, season the soup with ground allspice if desired.
As you can see, on average, such a first course is prepared in thirty-five minutes, it does not require skill and special knowledge from the hostesses.
Recipe Options
Above, we examined the simplest recipe for peasant soup, so to speak, its classic version. Now we will find out how the hostess can change it to please her loved ones. delicious first dish.
Possible cooking options:
- On the broth. Such a soup will be even tastier and more satisfying if you cook it on chicken, beef or pork broth;
- With cereal. More hearty dish it will turn out if you add grits during its preparation. The recipe for peasant soup with millet or pearl barley is the most common version of a real peasant dish. At the same time, millet is placed in boiling salted water at the very beginning, cooked until tender (about twenty minutes), only after that vegetables are added to the pan. Barley is cooked separately until tender (over low heat from one and a half to two hours) and ready-made is added to the pan while the soup is cooking. Peasant soup with cereals (every housewife will like the recipe) can be prepared using rice, buckwheat, oatmeal, wheat or barley groats even peas and beans. The first dish in each option will turn out delicious;
- With tomatoes and green peas. If, ten minutes before the end of cooking, add slices of fresh tomatoes and green canned peas at the rate of three to four tomatoes and 3-4 tablespoons of peas per three liters of water, you get a very tasty peasant soup. Recipe as in kindergarten", according to the technological map, it just involves the use of tomatoes and canned (or fresh) green peas.
- With browned vegetables. In this version, vegetables - onions and carrots - are pre-sautéed on a creamy or vegetable oil and only then added to the pan.
- With grout. A very interesting first course. To prepare the grout, shake one egg with two tablespoons of water, pour everything into a bowl, add a glass of flour, mix everything well and knead with a fork or rub with your hands (a real grout is prepared in this "manual" way!). After the mass, sift from excess flour. Add to the broth at the end of cooking, stirring vigorously, let it boil for five minutes. The owner must remember that flour products swell in water, so it is recommended not to use all the grout, its remains can be stored in a bag in the freezer.
A tasty and satisfying first course, which is also prepared very quickly and simply, is peasant soup. The recipe is given in the article.
The history of such a first course as peasant soup, the recipe of which will be discussed later, originates in hoary antiquity. The peasants, who always had a lot of work, cooked simple and at the same time hearty food: cereals, cabbage soup, pies, grouts. Housewives also often boiled vegetable soups on the water (meat broths, broths were considered festive dishes), seasoning them with butter or sour cream for taste. That is why any soup with vegetables on the water can be called "peasant".
It is known that the landowners were very fond of such a soup, but for them it was cooked in chicken broth.
Ingredients
Learn how to cook peasant soup. Its recipe is very simple, even an inexperienced cook can handle it.
For the classic version, you will need the following ingredients:
- water - three liters;
- potatoes - five to six medium-sized tubers;
- large carrots - one piece;
- large onion - one piece;
- cabbage - half a small head;
- greens (dill, parsley) - to taste;
- seasonings (salt, ground black pepper) - to taste.
For dressing, butter and sour cream at the rate of one tablespoon per serving. Added to each plate when serving.
As you can see, all products are inexpensive and are sold in every store or market.
Cooking (classic way)
How to cook peasant soup? Its recipe is very simple. First of all, you need to peel the vegetables and cut the carrots, onions and cabbage into large cubes, and the potatoes into small cubes.
Boil water, salt it to taste. Pour potatoes into the pan first, after ten minutes add carrots and onions, after another ten minutes - cabbage. After cooking the soup over low heat for fifteen to twenty minutes (until all vegetables are fully cooked). After pouring the soup into bowls, adding finely chopped greens and a tablespoon of fresh sour cream (or butter) to each serving, season the soup with ground allspice if desired.
As you can see, on average, such a first course is prepared in thirty-five minutes, it does not require skill and special knowledge from the hostesses.
Recipe Options
Above, we examined the simplest recipe for peasant soup, so to speak, its classic version. Now we will find out how the hostess can change it to please her loved ones with a delicious first course.
Possible cooking options:
- On the broth. Such a soup will be even tastier and more satisfying if you cook it on chicken, beef or pork broth;
- With cereal. A more satisfying dish will turn out if you add cereals during its preparation. The recipe for peasant soup with millet or pearl barley is the most common version of a real peasant dish. At the same time, millet is placed in boiling salted water at the very beginning, cooked until tender (about twenty minutes), only after that vegetables are added to the pan. Barley is cooked separately until tender (over low heat from one and a half to two hours) and ready-made is added to the pan while the soup is cooking. Peasant soup with cereals (every housewife will like the recipe) can be prepared using rice, buckwheat, oatmeal, wheat or barley groats, even peas and beans. The first dish in each option will turn out delicious;
- With tomatoes and green peas. If, ten minutes before the end of cooking, add slices of fresh tomatoes and canned green peas to the pan at the rate of three to four tomatoes and 3-4 tablespoons of peas per three liters of water, you will get a very tasty peasant soup. The recipe “like in kindergarten”, according to the technological map, just involves the use of tomatoes and canned (or fresh) green peas.
- With browned vegetables. In this version, vegetables - onions and carrots - are first sautéed in butter or vegetable oil and only then added to the pan.
- With grout. A very interesting first course. To prepare the grout, shake one egg with two tablespoons of water, pour everything into a bowl, add a glass of flour, mix everything well and knead with a fork or rub with your hands (a real grout is prepared in this “manual” way!). After the mass, sift from excess flour. Add to the broth at the end of cooking, stirring vigorously, let it boil for five minutes. The hostess should remember that flour products swell in water, so it is recommended not to use all the grout, its remains can be stored in a bag in the freezer.
Vegetable soup like in kindergarten routing № 12.
Cooking technology vegetable soup like in kindergarten.
Grate the peeled carrots on a grater, and cut the onion into small cubes.
Don't chop the tomato either.
Cut the peeled potatoes into cubes.
Cut the cabbage into squares with a side of about 1.5-2 centimeters.
Peas I took frozen, fresh. If you want, then take canned.
When making my soup, I used a mixture of water and chicken broth in half.
Put a pot of water on the fire, let it boil and throw in the cabbage and potatoes.
Boil for about 10-15 minutes. If the cabbage is fresh, then 10 minutes, and if it is harsh winter, then at least 15 (look at readiness and adjust the time).
While the vegetables are cooking, you need to sauté the onions and carrots.
If you fundamentally do not give your child anything related to frying, or the child is prescribed a diet, then this step can be skipped. That is, add vegetables without sautéing to the pan.
Do not forget that the sautéing in this case will be gentle, and the vegetables will rather be stewed in oil, and not fried at all.
Add to the pan butter, melt it and throw carrots with onions.
Saute vegetables for about 5 minutes, stirring occasionally, over low heat.
Add sauté and tomato slices to the soup.
Cook everything together for another 8-10 minutes.
The final touch is the addition of peas. Salt everything to taste and desire.
Cook for 5 more minutes.
Turn off the heat and let the soup stand for 5 minutes.
Serve vegetable soup as in kindergarten with sour cream, but this is optional. For my youngest son, I ground the soup with an immersion blender and fried croutons from white bread with garlic - he agrees to eat such a soup.
Keep in mind that the 7 servings shown are small servings for young children. In reality, the soup is obtained for dad, mom and two kids.
Bon appetit to your whole family!
Exquisite first courses are rarely healthy, but always have a wonderful taste. peasant soup is no exception. A large abundance of meat ingredients that are combined with green peas and herbs make it lovely dish very satisfying and appetizing.
Moreover, when thinking about how to cook peasant soup, you should not bother - it is very easy, even for the person who first got into the kitchen. Peasant soup can be prepared by many different ways, because in various European countries it is cooked in their own ways, but we still advise you to cook it exactly as it is customary in traditional Russian cuisine.
Main Ingredient: Mutton
- Time: 1 hour
- Cuisine: Russian
- Servings: 4
Soup Ingredients:
- Beef - 500 grams;
- Lamb - 500 grams;
- Sunflower oil - 4 tbsp. spoons;
- Onions - 2 pcs.;
- Onion prazh - 2-3 stalks;
- Garlic - three cloves;
- Potato - two hundred and fifty grams;
- Carrots - two hundred and fifty grams;
- Green peas - 300 grams;
- Water - 3 liters;
- Basil leaves, thyme - 10 grams each;
- Salami sausage - 150 grams;
- Smoked ham - 150 grams;
- Parsley - 30 grams.
Inventory:
- Skimmer;
- Pan;
- Sieve;
- Frying pan;
- Board.
Peasant soup, recipe:
- Step 1: Start Cooking the Bone Broth
Lamb and beef should be washed very thoroughly under running water. Then let the meat drain using a cutting board. Using a knife, we cut the meat from the bones, and put the bones in a saucepan and then pour cold water in the amount of 3 liters. Place the saucepan on the stove over medium heat, and then bring to a boil. When the water with the bones boils, use a slotted spoon to remove the foam and make the fire a little less. Next - leave the broth to boil for 40 minutes.
Till meat broth boils, you need to do the meat.
Step 2: Fry all the meat
Cut meat must be dried. To do this, we must dip the meat with a napkin. Very often, the meat is dried by laying it out on a cutting board, but this is not necessary, since it darkens when weathered in this way and can get an unpleasant metallic taste. You need to cut the meat into cubes about 2x2 centimeters, salt and pepper to taste. Garlic and onions are peeled, washed and finely chopped. Warm up in a frying pan sunflower oil and fry the meat with garlic and onions. Then add basil and thyme leaves. It is necessary to fry this mass for 15-20 minutes, until it is browned.
Step 3: Cook the Soup
The pot with the broth must be removed from the heat, strained and pour over the meat fried with onions and garlic. We put it back on the fire, bring to a boil and continue to cook over low heat for about half an hour. In the meantime, you need to peel the potatoes and carrots, wash and cut into 1x1 centimeter cubes. Onions must be peeled, washed and cut into half-centimeter slices. Add potatoes, carrots and onions to the bone and meat broth and cook until tender for 20-30 minutes. Then add to soup. green pea, then bring back to a boil and let the soup then boil for another 10 minutes.
Step 4: serve peasant soup with sour cream to the table
Salami sausage should be cut into thin slices or strips, and the smoked ham should be cut into thin strips.
Today we have peasant soup for lunch. Its recipe was invented by our ancestors in ancient times. Peasants cooked such a dish from products that were at hand. This simple soup turns out tasty and quite satisfying.
Add to this dish different vegetables and cereals. Peasant soup with beans and rice deserves special attention. Believe me - your household will be full and satisfied.
Compound:
- 0.4 kg of beans;
- 3-4 potatoes;
- 0.2 kg of rice groats;
- carrot;
- 1 st. l. sifted flour;
- 1-2 tbsp. l. refined vegetable oils;
- salt;
- ground pepper;
- greenery.
On a note! Soak the beans in the evening with cold water and leave overnight. Then it will cook faster and be more crumbly.
Cooking:
Incredibly delicious cabbage soup
And now let's cook peasant cabbage soup. This dish is suitable for diet and children's diet. It does not contain many calories, but it turns out quite satisfying.
Advice! To reduce the number of calories, cook cabbage soup in water or vegetable broth.
Compound:
- 0.5 kg of chicken soup set;
- ¼ of white cabbage;
- 3-4 potatoes;
- turnip;
- carrot;
- 2-3 tomatoes;
- 1-2 leaves of laurel;
- refined vegetable oil;
- salt;
- ground pepper;
- sprigs of greenery;
- sour cream.
Cooking:
We cook healthy soup in a hurry
From an early age, we are familiar with peasant soup. Its recipe, as in kindergarten, is simple to perform. And the benefits of this dish are indescribable!
Compound:
- 3 potatoes;
- leek;
- Bulgarian pepper;
- vegetable marrow;
- 1-2 celery roots;
- parsley;
- Dill;
- carrot;
- 2-3 tbsp. l. refined vegetable oils;
- salt;
- ground pepper;
- 2 leaves of laurel;
- 2-3 cloves of garlic;
- 3 liters of filtered water.
Cooking:
- Cut the leek into 2 parts lengthwise, and then chop finely.
- Fry the onion in vegetable oil.
- We clean the zucchini, celery root and pepper, wash and cut into small cubes. If the zucchini is old, cut off the peel from it.
- We clean and wash the carrots. Let's grind it on a grater.
- We spread the zucchini, celery root, carrots and leek peppers in a pan.
- Saute all vegetables until soft.
- In the meantime, peel and rinse the potatoes. Chop it into small cubes.
- Put the potatoes, sautéed vegetables in a saucepan and add filtered water.
- Add salt and bay leaves.
- Boil the soup until the potatoes are ready.
- Five minutes before the end of the cooking process, add chopped greens and ground pepper.
- And at the end, season the soup with garlic cloves passed through the press.
- We insist the dish for about ten minutes and serve it to the table.
Another first course option
Many housewives cook peasant soup with millet. Recipes for this dish are varied. So, in addition to the vegetables indicated in the composition, you can supplement the soup with carrots, onions, and bell peppers.
Advice! You can make tomato sauce for soup if you like. To do this, sauté carrots with onions and add a couple of tablespoons of tomato paste.
Compound:
- 300 g of chicken meat;
- 2.5 liters of filtered water;
- 5 potatoes;
- salt;
- 1/3 st. millet groats;
- greenery.
Cooking:
- Let's boil the broth chicken meat, lightly salt it.
- Then we take out the meat and cut it, and filter the broth.
- Peel and rinse potatoes. We chop the root crops into small cubes and send them to a boiling broth.
- We carefully sort out millet groats and rinse. Put the wheat into a bowl.
- Cook the soup for 15-20 minutes. During this time, millet and potatoes should be cooked.
- Now salt the soup and put the meat in it.
- We wash the greens and finely chop with a knife.
- We spread the sprigs of greenery in a saucepan.
- Boil the peasant soup for several minutes and turn off the burner.
- We insist the dish under a closed lid for 10-15 minutes, and then you can call the household for dinner.
