Home Products Peasant soup in kindergarten technological map. Recipes of Russian cuisine - peasant soup with cereals. Name of dish: Fresh cabbage salad

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Peasant soup in kindergarten technological map. Recipes of Russian cuisine - peasant soup with cereals. Name of dish: Fresh cabbage salad

Ingredients:

Meat (beef) - 500 g
Water - 3 l
Potatoes - 3 - 4 pieces
Cabbage - ¼ medium head
Cereals (millet) - ½ cup
Carrot - 1 piece
Onion - 1 piece
Vegetable oil - 3 tbsp. spoons
Green peas (can be frozen) - ½ cup
Dill or other herbs - a few sprigs
Bay leaf - 1 piece
Black peppercorns - 5 pieces
Salt - to taste

Where does the name of the dish come from?

The history of the origin of peasant soup originates in ancient times. A fairly simple, but delicious first course was prepared by our ancestors, and not only by them, from all that was currently at hand. The use of beef in the recipe is more of an acquired addition that originated in our pampered society!

But, be that as it may, peasant soup deserves attention, since it has survived the centuries and has come down to our days, in fact, in its original form. In the very form that the peasants and their numerous guests so adored, looking at the light in the long cold winters. And, accustomed to gourmet cooking, landowners and nobles, a simple peasant soup with cereals was a real salvation, especially after a variety of fun parties, where strong drinks flowed like water!

Cooking steps

So, bringing to life the recipe for a peasant soup (see photo), by the way, very similar in terms of speed of preparation and the manner in which ingredients are used for pizza (Italians also put everything that is in the refrigerator on a dough pancake and then bake it in the oven ), you should do the following:

Prepared beef, by the way, is best suited for pieces of young veal that do not contain tendons, films and fat, do not forget to wash thoroughly, then put in a saucepan, add water and cook for an hour and a half.
After this time has elapsed, peeled and chopped potatoes are added to the pan. The shape, as well as the size of the pieces of the root crop, does not play any role - it can be cut and somehow figured. Boil 10 minutes.
Then, after washing the millet, pour it into a saucepan and bring its contents to a boil. In principle, any cereal can be used here - rice, barley, oatmeal, and so on.
As soon as the soup boils, add chopped cabbage to it. Again, the finesse of the cut does not matter, in fact, the larger the better.
After 5 minutes, add pre-fried vegetable oil and vegetables and bay leaves brought to a delicate golden color.
After another, literally, a few minutes, we add green peas to our brew.
After loading the peas, you should take the meat out of the pan, cool it a little, cut it into relatively small pieces and return it back.
Next, add salt, dill or other greens, while removing the lavrushka so that the fragrant peasant soup does not get bitter on meat broth ready to eat!

For those who prefer vegetarian food, and now it is fashionable, you can make the same soup, but not with meat broth, but with plain water, that is, cook peasant soup with millet in its best traditions!

At the same time, the composition of the ingredients and their sequence does not change at all - only meat is excluded. By the way, in the warm season, such a first dish will be relevant not only for vegetarians, but also for any person suffering from heat!

An energetically valuable dish!

In support of the above, and also, as part of the answer to the question of how to cook peasant soup, we can bring to the court a wonderful Serbian dish of the same name. To all the ingredients that remain unchanged, add only 3 tbsp. tablespoons hard grated cheese and ½ tbsp. spoons of sugar. Then, cut all the cooked vegetables, sprinkle with salt and sugar, and then lightly fry.

Pour the prepared vegetables with water and cook until tender. After our vegetables are cooked, you should strain the broth into the dishes prepared in advance. Grind the vegetables in a blender, then put them into equal portions in pots, pour in the broth, sprinkle with cheese and slices of toasted bread on top. We put the pots in the oven for a few minutes.

Thanks so to speak useful properties of the main ingredients, a soup prepared according to peasant recipes is not only a tasty dish that warms you on long winter days and refreshes in summer, but is also energetically valuable. The fact is that the components of the recipe contain a large amount of complex carbohydrates, which allows you to quickly get enough and for a long time not feel hungry.

So, it's time to try our miracle soup! Bon Appetit!

Peasant soup is an example of how delicious an easy-to-prepare dish can be. Any of the many peasant soup recipes without fail includes several basic ingredients. This is, first of all, meat - traditional beef, pork or lamb, which is more exotic for us, but well known to our ancestors. The next mandatory product is cereals. Millet is most often used, but there may be options with barley or other cereals. And, of course, vegetables. Moreover, the main modern vegetable - potatoes - due to its low prevalence was not used in Russian traditional cuisine until the second half of the 19th century, being replaced by other ingredients.

Consider the most interesting and delicious ways cooking hearty, healthy and very delicious dish- peasant soup.

The closest to the historical version of the peasant soup will be a dish in which potatoes are replaced with turnips.

How to cook peasant soup - 15 varieties

This is one of the most classic versions of this soup, which is, in fact, processing folk recipes century before last, adapted to modern traditional cooking.

For this soup we need:

Half a kilo of beef
Potatoes - 3 pieces
Quarter of cabbage
Half a glass of wheat
1 bulb
Greens, salt, spices to taste.

Cooking:

Rinse the beef and cook over very low heat for 1.5-2 hours. Next, remove the meat from the broth, strain the broth if necessary, cut the meat in portions and return to the broth. The further cooking process should also take place on low heat. Cut the peeled potatoes into pieces of any shape and send to the boiling broth. After 7-10 minutes, millet is poured, which must first be washed well. After boiling the soup, coarsely chopped cabbage and finely chopped onions, as well as spices and salt, are poured into it. When the millet is ready, add greens to the soup and remove the pan from the stove. It is necessary to let the dish brew for 15-20 minutes.

Beef for broth must be put in cold water

This soup is easier to digest than the beef broth. For cooking, it is better to take soup chicken - it will give the broth the necessary taste and color. This version of the soup is also prepared without the use of passivation, so it can also be considered a classic peasant soup.

You need to prepare the following ingredients:

Half soup chicken
5 small potatoes
One third of a glass of cereal
Greens, pepper and salt to taste.

Cooking:

For the broth, you need to boil the chicken over very low heat for 1.5 hours. Then remove, disassemble, remove the bones, and send the meat back to the broth. Pour the potatoes, cut into cubes, and when the water boils, washed millet. After 15 minutes of cooking over medium heat, pour in the greens, and simmer for five minutes under the lid.

This version of the soup is interesting because it is cooked in a slow cooker. Modern technologies imitate the unique temperature regime of the brewing department of the Russian stove.

This soup is prepared from:

Half a glass of barley
2 potato tubers
300 grams of minced meat
2 small carrots
A couple of tablespoons of vegetable oil, salt and spices are also needed.

Cooking:

Minced meat is prepared according to your taste. Potatoes are cut into large cubes, carrots are rubbed into strips. Pearl barley is washed 3-4 times in running water. Then, pre-passivated carrots and pearl barley are laid out in a slow cooker. The ingredients are poured with boiling water and cooked for 20 minutes on the "Soup" program. Then potatoes, salt, spices formed from minced meatballs are added to the soup, and the program starts for another 10-15 minutes.

Another version of peasant soup. The Serbian dish is different in that a light caramelization process is introduced and grated goat cheese is added.

Required Ingredients:

0.5 kg lamb
2-3 potato tubers
Half a cup of millet groats
Quarter of cabbage
1 onion, 1 medium carrot
1 Bell pepper
Greenery.

Cooking:

Boil the broth for an hour. It is better that the lamb was on a small bone. After cooking, we separate the meat from the bone and send it back to the pan. While the broth is cooking, cut all the vegetables into small cubes and quickly fry over high heat. Pour millet into the broth, wait for it to boil and add vegetables, salt, pepper to the soup. After 15 minutes, add finely grated cheese and herbs, and simmer with the lid closed for 2-3 minutes.

The usual Adyghe cheese is perfect

This is a recipe for those who do not eat meat. This soup is quite satisfying and suitable, including for winter nutrition, when a person needs extra calories.

Prepare:

Potatoes - three pieces
Onions, carrots - 2 each
Beans - half a can
Vegetable oil
flour spoon
Salt pepper

Cooking:

Put the diced potatoes into the water brought to a boil. Finely chop the onion, chop the carrots coarsely. We pour half of the carrots to the potatoes, the second half - with the onion we sauté in a pan. At the end of the passivation, add a spoonful of flour and stir well. Pour the passivation into the pan. Beans and spices, reduce heat and cook until tender.

The recipe is similar to the classic one, except for the meat ingredients.

Ingredients:

200 grams of lamb, 300 grams of beef on the bone
3 potatoes
1 onion
1 carrot
A third cup of wheat
Quarter head of fresh cabbage

Cooking:

The difference from the first recipe is only in the cooking of the broth. Beef is poured cold water, brought to a boil and simmered over very low heat for an hour. Then lamb, previously washed and cut into portions, is placed in the same pan, and the broth simmers for another 40 minutes. Further actions in everything repeat the first recipe.

This recipe is simple and nutritious. Anyone can make this soup.

Need:

3.5 liters of any broth
3 potatoes
1 onion
1 carrot
2 eggs
8 spoons of premium flour
4 spoons of sour cream
Salt, pepper to taste.

Cooking:

We cut the potatoes into cubes and send them to the boiling broth. Stir the egg, pour 2-3 tablespoons of broth into it and beat. Stirring constantly, pour the resulting mixture into the soup. Saute onions and carrots and add to boiling soup. Drive the second egg into the flour, and, having formed small pieces of irregular shape from the resulting dough, add to the soup. Put salt, spices, simmer for 5 minutes.

This recipe is good for fasting and dieters, or just in hot summer weather.

For this soup you need:

2 potatoes
350 grams of cabbage
Half a glass of barley or rice
One small turnip
one carrot
Two bulbs
Tomatoes - 2 pcs
Parsley root.
Oil for passivation

Cooking:

Boil barley until half cooked, after washing several times with warm water. Drain the water after cooking, boil 1.5 liters of new, and introduce undercooked porridge there. Add potatoes and turnips.

Saute cabbage and remaining vegetables in vegetable oil, then add to soup. After 15 minutes, add spices and parsley, cover with a lid. Serve with sour cream.

Pearl barley can be left soaked overnight, then it will cook much faster.

Another option lean soup suitable for people who do not eat meat but eat dairy products. Soup ingredients are identical classic recipe, but water is used instead of broth, and at the end of cooking, the soup is seasoned with sour cream.

Very spicy option. famous dish smoked lovers will love it. This rich soup is good in the winter cold.

Would need:

250 grams of potatoes
250 grams of carrots
250 grams of green peas
250 grams of lamb
150 grams of smoked ham + the same amount of salami
1 large onion
2-3 cloves of garlic
vegetable oil
Parsley, basil for dressing.

Cooking:

Boil lamb for 40 minutes after boiling. Then we get it. Cut into pieces and fry with onion, garlic and basil. Pour into the broth, bring to a boil and add the diced vegetables. After 20 minutes, add green peas and simmer for 5 minutes. In the still boiling, but already removed from the heat soup, add the smoked meats cut into slices.

This soup is prepared using the same ingredients as the previous recipe. But they are not sautéed in vegetables, but boiled together with chicken broth. When the broth is ready, take out the chicken and vegetables. Onions are removed, carrots are cut into circles, and chickens are cut into pieces, and again sent to the broth along with finely chopped potatoes. The soup is salted, spices are added. Then from eggs and flour knead hard dough, which is rubbed on a coarse grater, cooked separately from the soup until half cooked, and then introduced into the soup. After 7-10 minutes the dish is ready.

The main difference of this recipe is the introduction of lard and corn into it. The original uses fresh corn, but you can also use canned corn - then the soup will cook faster.

Necessary:

300 grams of meat (lamb or pork)
3 potatoes
1 onion
1 carrot
small head of cabbage
Half a can of corn
2 medium tomatoes
Sour cream - 2 spoons
Salt, spices, spices to taste.

Cooking:

Pour potatoes and cabbage into the boiled broth, cook for 10 minutes. At this time, we are preparing a passivation of onions and carrots. We add the passivation to the soup, and after another five minutes we put the corn there. At the end of cooking, add pre-fried tomatoes, cut into small squares, and greens. After turning off, season the soup with sour cream.

Another option is prepared from the same ingredients, but with certain differences.

We take:

½ chicken
3 potatoes
1 small carrot
3 onions
3 eggs
Half a glass of flour

Cooking:

Broth is cooked from chicken, in which 2 peeled whole onions and 2 peeled whole potatoes are added 20 minutes before cooking. From flour, eggs and salt, the dough is kneaded, which is formed into balls and sieved. 2 potatoes are cut into arbitrary pieces, added to the broth, from which the onions and whole potatoes are removed. The remaining vegetables are sautéed and added to the soup along with the grout. After that, the dish is cooked over low heat for 10-15 minutes.

This recipe is different in that rice is used instead of millet or barley.

Soup ingredients:

Soup set - 2 pcs.
Rice - 125 gr.
Carrots, onions - 1 pc.
Sour cream, salt, pepper, herbs to taste.

Cooking:

Rice is put into the boiled salty broth, when it reaches half readiness - finely chopped onions and carrots. After 15-20 minutes, spices and herbs are added, and sour cream is added before serving.

Completes a collection of recipes original soup garbure, popular in Provence.

Ingredients:

Broth - 2 liters
½ onion
½ carrot
2 potatoes
3 cloves of garlic
300 gamma white beans and 50 gamma green (canned)
Young cabbage is small.
Boiled smoked sternum - 200 grams.
Garni spice set.

Cooking:

Potatoes are cut into cubes, vegetables and meat from the sternum - also into cubes, but smaller. Lard from the brisket is cut into strips. All this is sautéed with the addition of garlic in the same bowl, in which the soup will then be cooked, and poured with broth. When the soup boils, add beans and finely chopped cabbage. Five minutes before readiness, herbs and spices are added.

TECHNOLOGICAL CARD No. 02015

Peasant soup with cereals (millet)

Product name
Product name	Gross weight, g	Net weight, g
Cabbage white peeled semi-finished product or fresh white cabbage
or
Groats Millet polished
or fresh table carrots
or fresh onion
Vegetable oil
Drinking water

Sour cream 15%
Tomatoes
Parsley (greens)
Exit:

Nutrients, g
		Carbohydrates

Minerals, mg

Vitamins, mg

Cooking technology: millet groats are washed first in warm, then in hot water, lay in boiling water (3 liters per 1 kg of cereals) and cook until half cooked, drain the water. Vegetables are washed in running water for at least 5 minutes. Fresh peeled potatoes (semi-finished product sulphated) are placed in boiling water, brought to a boil and boiled for 5-7 minutes, the broth is drained. Prepared potatoes are cut into cubes or slices. Carrots, onions are cut into strips and stewed in a small amount of water with the addition of vegetable oil for 10-20 minutes.

Prepared cereals, fresh white cabbage, cut into checkers, potatoes are placed in boiling water and boiled after boiling over low heat until tender. 5-7 minutes before the end of cooking, put steamed vegetables, tomatoes, cut into slices. The finished soup is seasoned with boiled sour cream, finely chopped parsley is added and brought to a boil again.

Serving temperature: 70±5°С.

Implementation period:

TECHNOLOGICAL CARD No. 02016

Milk soup with pasta

Product name	The consumption rate of products for 1 serving with a net weight of 100 g
Product name	Gross weight, g	Net weight, g
UHT milk enriched with DP
Drinking water
Macaroni gr.A
Butter
Sugar
Salt enriched with reduced sodium content
Exit:

100 grams of this dish contains:

Nutrients, g
		Carbohydrates

Minerals, mg

Vitamins, mg

Cooking technology: noodles are boiled in water until half cooked for 10-12 minutes, the water is drained, placed in a boiling mixture of milk and water, brought to a boil and, stirring occasionally, cooked until tender at a low boil. 5 minutes before the end of cooking add sugar, salt, butter.

Supply temperature: from 70±5°С.

Implementation period: no more than 1 hour from the moment of preparation.

TECHNOLOGICAL CARD № 02017

Fish soup (canned salmon)

Product name	The consumption rate of products for 1 serving with a net weight of 100 g
Product name	Gross weight, g	Net weight, g
Salmon, canned
Potato fresh peeled semi-finished product or fresh food potatoes
Peeled table carrots semi-finished product or fresh table carrots
Onion fresh peeled semi-finished product or fresh onion
Butter
Rice groats
Dried parsley roots
Drinking water
Parsley (greens)
Salt enriched with reduced sodium content
Exit:

100 grams of this dish contains:

Nutrients, g
		Carbohydrates

Minerals, mg

Vitamins, mg

Cooking technology: peeled vegetables and parsley are washed with running water for at least 5 minutes. Fresh peeled potatoes (semi-finished product sulphated) are placed in boiling water, brought to a boil and boiled for 5-7 minutes, the broth is drained. Prepared potatoes cut into cubes. Carrots and onions are finely chopped and stewed with parsley root in a small amount of water with the addition of butter. Rice groats are sorted, washed. Prepared rice groats are placed in boiling water, boiled for 15 minutes, potatoes and stewed vegetables are introduced, cooked for another 10-15 minutes, then prepared canned salmon in own juice”, salt and continue to cook for 10-15 minutes. At the end of cooking, finely chopped parsley is added.

Serving temperature: 70±5°С.

Implementation period: no more than 2 hours from the moment of preparation.

broth Name of a product Consumption rate of products... . TECHNOLOGICAL CARD No. 25 Borsch With cabbage and potatoes on the meat broth Product name Consumption rate of products...

IV. Technological maps for preparing menu dishes from raw materials and semi-finished products

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02001 Borsch With cabbage and potatoes on the meat broth 02002 Borsch Siberian on the meat broth 02003 Shchi from cabbage fresh on the broth meat... TECHNOLOGICAL CARD No. 02001 Borsch With cabbage and potatoes on the meat broth Product name Consumption rate...

Aesculapius, a renowned doctor of antiquity, had all-powerful assistants: the daughter of Hygiene and the cook Kulina, who delighted the days of his life with incomparable cuisine. Rumor at

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Recipe: PEASANT SOUP. Cabbage is cut into 2-2.5 cm checkers, potatoes - into cubes, other vegetables - into pieces. Cut cabbage is placed in boiling broth, brought to a boil, lightly fried vegetables and potatoes are added and boiled for 20-25 minutes. 5-10 minutes before the end of cooking, sliced tomatoes are placed in the soup. It is allowed to cook soup without tomato puree and tomatoes. Serve soup with sour cream and herbs.

Fresh cabbage 300 g, potatoes 4-5 pieces, carrots 1 piece, parsley (root) 1 piece, onion 2 heads, fresh tomatoes 2 pieces. or tomato puree 2 tbsp. l., broth or water 1.5 l.

Recipe: PEASANT SOUP WITH GRIPS. Pearl barley, barley, oatmeal, wheat are thoroughly washed first in warm and then in hot water, placed in boiling water (1 cup per 1 tablespoon) and boiled until half cooked. Cooked cereals, cabbage cut into checkers, potatoes are placed in boiling broth or water and boiled until cooked. 10-15 minutes before the end of cooking, lightly fried vegetables and tomatoes or tomato puree are added. Rice groats and millet are placed in the soup along with vegetables, washed in water beforehand, oatmeal "Hercules" 15-20 minutes before the end of cooking the soup. Soup is allowed to cook without tomato puree and tomatoes. Serve soup with sour cream.

Fresh cabbage 300 g, potatoes 2 pcs., pearl barley, rice, oatmeal, barley, wheat or millet, oat flakes Hercules 1/2 cup, turnip 1 pc., carrot 1 pc., parsley (root) 1 pc., onion 2 heads, tomato puree 2 tbsp. or fresh tomatoes 2 pcs., fat or vegetable oil 40 g, broth or water 1.5 l.

Recipe: FIELD SOUP. Millet is washed several times with warm water (40 - 50 ° C), then scalded with boiling water. The lard is cut into cubes and lightly fried, onion is sautéed on the released fat, cut into small cubes. Prepared millet is placed in boiling broth or water, and after 5-10 minutes, chopped potatoes, browned onions with bacon are added and continue cooking. Salt and spices are added 5-10 minutes before the end of soup cooking.

Fat 150 g, potatoes 6 pcs., millet 1/2 cup, onion 3 heads, broth or water 1.5 l.

Recipe: KOTLEK NEZHINSKY PEASANT. Potatoes, cut into pieces, are placed in boiling meat broth and boiled until tender. At the end of cooking, flour passerovka is introduced. Soup is served to the table with croutons - croutons, cut into cubes.

Potatoes 8 pcs., Melted butter 80 g, wheat flour 2 tbsp. l., broth l.5 l, croutons 200 g.

The set and quantity of products in recipes are given per serving in net grams or in kilograms, or in pieces.

Zatiruha is a delicious, hearty peasant soup. Many may remember how grandmothers in the village cooked it for dinner. The soup is cooked in plain water, a lot of frying and an egg are added to it, which gives it fat content and richness.

Today I want to introduce you to the recipe for Zatiruha soup, which is cooked on meat broth, so I no longer use frying. You can use any broth you like. In this recipe, I wanted to show the process of making the mash itself, which is the main thing in this soup. I pre-fry the zatirukha in a dry frying pan so that it does not boil into porridge in the soup.

Products:

1. Broth - 3 liters
2. Potato - 3 pcs
3. Egg - 1 pc
4. Greens

For the rub:

1. Chicken egg - 1 pc.
2. Flour - 2-3 cups
3. Water - 3 tbsp. spoons

How to cook peasant soup "Zatirukha":

Step by step recipe with photos.
Add chopped potatoes to the boiling broth and boil until tender.

Break the egg into a plate, add a little water (about 2-3 tablespoons), salt and beat with a fork
Next, wet your hands in the egg

Dip them in flour

And three of each other. It turns out grout

There is also a second (lazy) grout option. Immediately pour the beaten egg with water into the flour. Mix (there should be a lot of flour), and grind directly in a plate. It looks like cereal.

All this must be sifted from excess flour. In order for the grout not to spread during cooking, it is advisable to fry it in a dry frying pan for several minutes, until the color changes slightly.

Add zatiruha at the end to the boiling soup (add a little bit, keep in mind that it will still swell). Stir, let it boil and switch off.

See for yourself what kind of pan you have. Perhaps you should not add everything, otherwise it will turn out very thick! For 3 liters of broth, you will need about 1.5 cups of grout.

The soup is ready!

This is what the finished mash looks like. Very tasty soup! And most importantly - quickly!

August 24, 2015

Peasant soup, apparently, was prepared by peasants from products that were available in their natural economy, most likely grown with their own hands. Not a difficult conclusion 🙂 It must be a healthy soup, and hearty. It is possible that he made an impression on the guests who looked from time to time at the peasant farm, since he remained in the history of cooking and received his own name. Maybe it was just such a simple soup that the landowners or nobles dreamily remembered, exhausted by gourmet cuisine and table etiquette 🙂 Let's cook it too.

Peasant soup is a vegetable soup with cereals that can be prepared with water or broth (,) with seasonal adjustments in the set of vegetables. The obligatory ingredients of the soup are potatoes (young in season), carrots, onions, cabbage and cereals - to your taste or whatever you find, from barley to rice.

Soup is flavored in summer fresh tomatoes, and in winter it is seasoned with any tomato composition. Preference, of course.

Soup is being prepared in a hurry" - the peasants have too much to do :-), so we don’t worry much about cutting vegetables - everything is large, and this only makes it more appetizing, and then into the oven - and let it boil 🙂

Cooking: 40 minutes
Get: 1 liter

5 During this time, peeled and randomly chopped carrots, celery root or parsley and onions.

6 As soon as the vegetables are browned, add chopped tomatoes or tomato juice to the pan and simmer together again.

7 Sauteed vegetables and tomatoes are added to the soup after the potatoes and cabbage are cooked until half cooked.

8 If it's completely on hastily, vegetables can not be sautéed, but simply cut and sent to the boil, but, believe me, sautéing vegetables undeniably improves the taste of the soup and its external parameters, eliminates the damp taste and smell characteristic of tomatoes cooked raw.

9 As for cereals - here you need an individual approach to each type of cereal, taking into account the time it takes for it to cook to a pleasant softness. In any case, we look through the cereal, remove impurities and spoiled grains, rinse (except for flakes).

10 We send rice and millet to the boil together with potatoes and cabbage. Small cereals (wheat, barley, flakes) - after the cabbage and potatoes are half cooked, along with sautéed vegetables. But barley, which is difficult to boil, should be boiled until half cooked separately, drain the water, and only after that, together with potatoes and cabbage, cook in the broth. Soaking barley also speeds up its cooking.

11 Cook the soup until all the ingredients are ready. It is not scary if by the end of cooking they are slightly “melted” and boiled soft.

12 5-7 minutes before readiness, salt and put spices to taste. If desired, at the very end, having already turned off the fire, add 1-2 cloves of garlic, crushed in a garlic maker or finely chopped. Cover the pot with a lid and let the soup brew a little.

Serve the soup hot, sprinkled with chopped parsley and dill. If desired, add sour cream to the soup.

Bon Appetit!

Ingredients:

Meat (beef) - 500 g
Water - 3 l
Potatoes - 3 - 4 pieces
Cabbage - ¼ medium head
Cereals (millet) - ½ cup
Carrot - 1 piece
Onion - 1 piece
Vegetable oil - 3 tbsp. spoons
Green peas (can be frozen) - ½ cup
Dill or other herbs - a few sprigs
Bay leaf - 1 piece
Black peppercorns - 5 pieces
Salt - to taste

Where does the name of the dish come from?

But, be that as it may, peasant soup deserves attention, since it has survived the centuries and has come down to our days, in fact, in its original form. In the very form that the peasants and their numerous guests so adored, looking at the light in the long cold winters. And for the landowners and nobles, accustomed to gourmet cooking, a simple peasant soup with cereals was a real salvation, especially after various entertainment parties, where strong drinks flowed like water!

Cooking steps

Prepared beef, by the way, is best suited for pieces of young veal that do not contain tendons, films and fat, do not forget to wash thoroughly, then put in a saucepan, add water and cook for an hour and a half.
After this time has elapsed, peeled and chopped potatoes are added to the pan. The shape, as well as the size of the pieces of the root crop, does not play any role - it can be cut and somehow figured. Boil 10 minutes.
Then, after washing the millet, pour it into a saucepan and bring its contents to a boil. In principle, any cereal can be used here - rice, barley, oatmeal, and so on.
As soon as the soup boils, add chopped cabbage to it. Again, the finesse of the cut does not matter, in fact, the larger the better.
After 5 minutes, add the vegetables and bay leaf, pre-fried in vegetable oil and brought to a delicate golden color.
After another, literally, a few minutes, we add green peas to our brew.
After loading the peas, you should take the meat out of the pan, cool it a little, cut it into relatively small pieces and return it back.
Next, add salt, dill or other herbs, while removing the lavrushka so that it does not taste bitter and the fragrant peasant soup in meat broth is ready to eat!

An energetically valuable dish!

In support of the foregoing, and also, as part of the answer to the question of how to cook peasant soup, you can bring to court a wonderful Serbian dish of the same name. To all the ingredients that remain unchanged, add only 3 tbsp. tablespoons hard grated cheese and ½ tbsp. spoons of sugar. Then, cut all the cooked vegetables, sprinkle with salt and sugar, and then lightly fry.

Due to, so to speak, the beneficial properties of the main ingredients, the soup prepared according to peasant recipes is not only a tasty dish that warms on long winter days and refreshes in summer, but also energetically valuable. The fact is that the components of the recipe contain a large amount of complex carbohydrates, which allows you to quickly get enough and not feel hungry for a long time.

So, it's time to try our miracle soup! Bon Appetit!

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 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, 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. tasty 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. 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 cooked (over low heat from one and a half to two hours) and ready-made is added to the pan while cooking the soup. 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. 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.

Preparation of products White cabbage: Remove the upper damaged and
contaminated leaves cut off the outer part of the stalk and
washed. The head of cabbage is cut into 2-4 parts and the stalk is cut out
(if snails or caterpillars are found during processing, then
processed cabbage is placed in cold salted water (5060 g of salt per 1 liter). Cabbage is cut into pieces.
Carrots: Carrots are sorted by size, rotten ones are removed
specimens, tops are cut off from young carrots, after which
washed. Cleaned and washed again. Carrots are cut
across into circles 1-2 mm thick.
Parsley: Parsley is sorted, greens and roots are cut off,
washed and cleaned by hand. Then sorted out, removed
spoiled, yellowed, sluggish leaves and washed.

Potatoes: When sorting, rotten, beaten are removed

cubes 2-2.5 cm.
Onions: Onions are sorted, the lower part is cut off -
bottom and neck, then dry scales are removed and washed in
cold water. Cut into rings 1-2 mm thick.

warm and hot water.
Sauteing vegetables: 10-15% oil is poured into a saucepan and
heated up to 120 degrees. Saute onions until
semi-prepared and lay the carrots then mixed with
sautéed tomato paste.

Broth preparation

Meat and bone broth: For making meat and bone broth
use bones and meat. Tubular bones, shoulder blade meat,
subscapular part, hem of the first category. Weight 1.5-2kg.
The meat is cooked for 1.5-2 hours. Bones with meat are placed in the cauldron and poured
cold water, raise the temperature and bring to a boil,
during the process, remove the foam and cover with a lid (during the cooking process
remove fats) and cook for 1.5-2 hours. The meat is taken out in 30-40 minutes
until the end of cooking put baked roots, ready broth
filter.

Cooking technology

Prepared cereals are placed in boiling broth or water,
white cabbage, cut into checkers, potatoes and boiled
until ready.
10-15 minutes before the end of cooking put browned vegetables.
Millet is laid simultaneously with vegetables.
Bring to taste.
Release the soup with sour cream and herbs.

Holiday Rules

put
a piece of meat (35 g), pour soup (500 g), put sour cream (10 g),
greens on top (2g). The temperature of the soup is not lower than 75 degrees.

Soup “Field”

Food preparation

Bacon: Cut into cubes and fried.

potatoes, foreign matter and germinated tubers,
calibrated in size, cleaned in a potato peeler
machine and carry out post-cleaning by hand, then cut into
cubes 2-2.5 cm.
Millet: Millet is sorted, washed. Small and crushed
the millet is sieved to remove mucheli. Washed millet
warm and hot water.
Onions: Onions are sorted, the lower part is cut off
- bottom and neck, then dry scales are removed and washed in
cold water. Cut into small pieces.
Sauteing vegetables: onions are sautéed on the released fat from
bacon and mixed with bacon.

10. Cooking the broth

Poultry broth: Whole chickens are used to make the broth.
poultry carcasses, offal (heart, stomachs, heads, legs,
wings, skin, neck), bones. Prepared products are poured
cold water, bring to a boil, periodically removing fat.
After 20-30 minutes, baked roots and onions are placed. Time
broth cooking depends on the type of bird, age and continues from
1 to 2 hours Ready broth is drained and filtered.

11. Cooking technology

Millet is washed with cold water, then scalded with boiling water.
Millet is put into the boiling broth, brought to a boil.
After 5-10 minutes, lay the potatoes and fried bacon with
bow.
Bring to taste.
Let go.

12. Holiday rules

In a heated deep plate at a temperature of 40 degrees
pour soup (500 grams). The temperature of the soup is not lower than 75 degrees.

13. Pea soup

14. Food preparation:

Peas: Rinse the peas in cold running water and soak for
4-5 hours.
Onion: Sort, cut off the lower part - the bottom and
neck, then dry scales are removed and washed in cold
water. Cut into half rings.
Bacon: Cut into chunks.
Carrots: Carrots are sorted by size and then washed.
Cleaned and washed again. Carrots are cut into cubes.
Potatoes: When sorting, rotten, beaten are removed
potatoes, foreign matter and germinated tubers,
calibrated in size, cleaned in a potato peeler
machine and carry out post-cleaning by hand, then cut into
cubes 2-2.5 cm.
Smoked loin: cut into cubes.

15. Cooking the broth

Meat weight 1.5-2kg. The meat is cooked for 1.5-2 hours. Meat is put into the cauldron and
pour cold water, raise the temperature and bring to
boil, in the process remove the foam and cover with a lid (in
during the cooking process, fats are removed) and boiled for 1.5-2 hours. Meat
take out, 30-40 minutes before the end of cooking put baked
roots, the finished broth is filtered.

16. Cooking technology

Prepared peas are placed in boiling broth and
potatoes, boiled for 5-10 minutes
Lay sautéed vegetables
Cook until done
Bring to taste

17. Holiday rules

In a heated deep plate at a temperature of 40 degrees
pour the soup (500 grams) and sprinkle with herbs (10 grams).
The temperature of the soup is not lower than 75 degrees.