Vegetarian soups for child nutrition and for therapeutic diets, they are prepared from vegetables, cereals, legumes, pasta in vegetable or cereal decoctions or in water.
The taste of such a soup is largely determined by the duration of heat treatment of each of its components.
Therefore, the components of the soup are placed in boiling liquid sequentially, taking into account the timing of their cooking.
Vegetarian soups are seasoned with butter or sour cream.
Depending on the age of the child or the nature of the diet, the menu of which includes vegetarian soup, its components are crushed to a greater or lesser extent.
Vegetarian borscht
Peel the beets and carrots, rinse, cut into strips and mix with tomato puree in a small amount of vegetable broth until tender. Chop the potatoes and cabbage, put them in boiling water or vegetable broth and cook until tender, then add the stewed beets, carrots, citric acid, sugar, and salt. When serving, add butter and sour cream to the prepared borscht.
Beets – 50g, carrots – 15g, potatoes – 30g, cabbage – 40g, vegetable broth – 230ml, tomato puree – 3g, sugar – 3g, sour cream – 10g, butter – 5g.
Vegetarian potato soup
Peel the washed potatoes and carrots, cut into small slices, place in boiling water and cook, tightly covering with a lid, until tender. Sauté onions and parsley root in vegetable oil, add to the broth with potatoes and carrots and boil for a few more minutes. Season the soup with butter and chopped herbs.
Potatoes – 80g, carrots – 20g, parsley root and onions – 5g each, water – 250ml, vegetable oil – 5g, butter – 5g.
Potato soup with green peas
Place chopped potatoes into a boiling vegetable broth and cook for 15 minutes, then add chopped onions and green peas (canned), sautéed in butter, cook for another 5-7 minutes, add salt. When serving, season with sour cream and chopped dill.
Potatoes – 150g, green peas – 10g, onions – 10g, vegetable broth – 250ml, butter – 5g, sour cream – 10g, dill – 3g.
Vegetarian vegetable soup
Peel the carrots and onions, rinse, finely chop and simmer in a small amount of water. Then add hot water, bring to a boil and add shredded cabbage, diced potatoes, zucchini or pumpkin and cook over low heat until cooked. Add salt, season with butter, and place sour cream on a plate before serving.
Carrots – 20g, onions – 5g, cabbage – 40g, potatoes – 50g, zucchini – 40g, water or vegetable broth – 250ml, butter – 5g, sour cream – 10g.
Vegetarian pureed pearl barley soup
Soak the sorted and washed pearl barley for several hours, then cook until soft. Then add carrots and onions poached in butter, boil for another 8-10 minutes, rub together with the liquid through a colander, bring to a boil, add salt. When serving, add sour cream and dill.
Pearl barley – 25g, carrots – 15g, onions – 10g, water – 250ml, butter – 5g, sour cream – 10g, dill – 5g.
Vegetarian rassolnik
Pour boiling water over the sorted and washed pearl barley and leave for 3-4 hours to swell. Place the swollen cereal in boiling vegetable broth or water and cook until softened, then add diced potatoes and continue cooking for another 15-20 minutes. Peel the pickled cucumber and remove seeds, chop finely and simmer in a small amount of water for 15-20 minutes. Sauté grated carrots, parsley root, and finely chopped onion in butter. Add sautéed vegetables along with cucumber to the broth with pearl barley, let it boil, season with sour cream.
Pearl barley – 10g, potatoes – 60g, cucumbers – 40g, carrots – 15g, onions and parsley root – 5g each, vegetable broth or water – 250ml, butter – 5g, sour cream – 5g.
Beetroot
Chop the boiled and peeled beets, put them in a saucepan with grated fresh tomatoes or tomato paste, add hot water and simmer over low heat for 8-10 minutes. Add finely chopped fresh cucumber, green onions, dill, hard-boiled egg, salt and sour cream to the cooled broth.
Beets – 40g, tomatoes – 25g, water – 150ml, cucumbers – 25g, green onions – 10g, dill – 3g, eggs – 1/4 pcs.
Vegetarian pea soup
Soak the peas for 4-6 hours and cook in water or vegetable broth until tender. Separately, sauté chopped carrots, onions, and parsley root in vegetable oil. Add sautéed vegetables to the boiled peas, add salt and boil for a few minutes. Season the finished soup with sour cream.
Shelled peas – 60g, carrots – 15g, onions and parsley root – 5g each, vegetable oil – 5g, wheat flour – 5g, sour cream – 10g.
Cauliflower soup with semolina
Disassemble the peeled and washed cauliflower into pieces, lower it into salted boiling water and cook until soft, then remove the cabbage with a slotted spoon, add sifted semolina into the cabbage broth and cook for 15 minutes, then pour in hot milk and put the boiled cabbage in the soup, bring to a dripping point and boil for 2-3 minutes. Season the finished soup with butter.
Cauliflower – 65g, semolina – 5g, milk – 100ml, water – 150ml, butter – 8g.
Recipes for baby food dishes are given, so in most recipes the set of products is given for one serving.
In the process of preparing soup, the quantity of products can be increased, provided that the required ratios are maintained and the portions correspond to the age norm.
Pearl barley soup with melted cheese
Sort the pearl barley, rinse and soak for 3-4 hours. Drain the water, add cold water again, bring to a boil and cook for 20 minutes. Then add peeled, diced potatoes, salt, cook for another 15 minutes, add onions sautéed in butter and processed cheese cut into pieces. Continue cooking for another 7-8 minutes. Before serving, sprinkle the soup with chopped dill and parsley.
Pearl barley – 20g, potatoes – 50g, onions – 5g, water – 200ml, processed cheese – 50g, dill and parsley – 3g each.
Millet soup with prunes
Soak the sorted and washed millet for 2-3 hours, then put it in boiling water and cook until tender. Rinse the prunes and also soak for several hours, then remove the seeds and cook in a small amount of water to which sugar has been added. Rub the cooked prunes through a sieve and add along with the broth to the soup, simmer for a few more minutes, remove from heat. Season with sour cream. The soup is usually served cold.
Millet – 20g, prunes – 60g, water – 250ml, sugar – 10g, sour cream – 10g.
Peasant cabbage soup (for the carbohydrate table)
Soak the cereals for 5-6 hours, rinse and place together with the spice seeds in boiling water, bring to a boil and add diced potatoes and shredded cabbage. Separately sauté onions, carrots, parsley root in vegetable oil, add tomato paste or tomato juice and simmer for another 1-2 minutes. Place the cooked roots and tomatoes into the soup and bring to a boil, cook for another 5-7 minutes, and then add salt and chopped herbs.
Cabbage - 500 g, potatoes - 200 g, carrots - 1 root vegetable, onion - 1 head, parsley root - 1, oatmeal, millet or pearl barley, tomato paste - 1 tbsp. spoon or tomato juice - 100 g, vegetable oil - 2 tbsp. spoons, spices, salt, herbs to taste, water - 1 liter.
Garden cabbage soup (for the carbohydrate table)
Cut the carrots, parsley, turnips or rutabaga into slices, and the onion into half rings. Place the prepared vegetables in a pan, add spices, oil, salt. Cook until done.
Place finely chopped greens on a plate with cabbage soup.
White cabbage - 500 g, turnip - 1 root vegetable, carrots - 1 root vegetable, onion - 1 head, vegetable oil - 2 tbsp. spoons.
Sauerkraut cabbage soup (for the carbohydrate table)
Squeeze the juice from the sauerkraut, put the cabbage in a saucepan, add tomato paste, pour in a glass of boiling water, cover with a lid and simmer for 1.5-2 hours. The fire should be high at first, and when the cabbage warms up, you should reduce it to a minimum. The softer the sauerkraut, the tastier the cabbage soup. 10-15 minutes before the end of stewing the cabbage, add chopped roots and onions fried in oil.
Place the cabbage in boiling water and cook until tender for another 30-40 minutes. 15 minutes before the end of cooking, pour the flour sauté into the pan, add bay leaf and pepper to taste. You can add 2-3 cloves of garlic, crushed with salt, to the prepared cabbage soup.
You can cook these cabbage soup with potatoes or cereal. In this case, cut 2-3 potatoes into cubes or slices. 2 tbsp. Steam spoons of washed cereal (preferably pearl barley or millet) separately until tender. Place the prepared products into boiling water 10 minutes earlier than the stewed cabbage.
Place greens in a plate with cabbage soup. With cabbage soup you can serve kulebyaka with buckwheat, buckwheat porridge, cheesecakes with potatoes. Sauerkraut cabbage soup is a dish with strong anthelmintic properties.
Sauerkraut - 500-600 g, carrots - 1-2 pcs., parsley root - 1-2 pcs., onions - 1 pc., wheat flour - 2 tbsp. spoons, vegetable oil - 2 tbsp. spoons, tomato paste - 1 tbsp. spoon, a bunch of herbs (dill or parsley), bay leaf, pepper to taste.
Cabbage soup daily
These cabbage soup is cooked in the same way as sauerkraut cabbage soup. Stew chopped sauerkraut with fat, add 0.5 tbsp. spoons of tomato puree. After 1.5-2 hours of stewing, the cabbage becomes reddish, soft, with a sweetish taste. Place the stewed cabbage in a pan of boiling water and cook for about 1 hour 30 minutes. Before the end of cooking, add the roots fried with tomato puree, and 10-15 minutes later - bay leaf, pepper, and flour sauté. Place 2-3 cloves of garlic, mashed with salt, into the prepared cabbage soup.
Cabbage soup will taste better if it is steeped in a clay pot. To do this, remove the pan with cabbage soup from the heat immediately after adding spices, that is, 15 minutes before the end of cooking. The cabbage soup is poured into a clay pot, covered with a piece of rolled out unleavened dough and baked in the oven. When the flatbread-lid browns and becomes convex, the cabbage soup is ready. Day-old cabbage soup is tastier when eaten with a wooden spoon straight from the pot.
According to the old method, the cabbage soup is not cooked, poured into a pot and taken out into the cold (put in the refrigerator) overnight. The next day they are heated in the oven. That is why they are called daily allowances.
Sauerkraut - 500-600 g, wheat flour - 1 tbsp. spoon, the rest of the ingredients are as for sauerkraut cabbage soup.
Homemade borscht (for carbohydrate table)
Add dill seeds, chopped beets, carrots, roots, salt to boiling water and cook until the vegetable broth has a slight residual color of beets.
Place the diced potatoes in a saucepan and cook for 10-15 minutes, then add finely shredded cabbage, and when the borscht boils, add onions fried in vegetable oil until golden brown and tomato paste diluted in vegetable broth with sautéed flour.
2-3 minutes before the end of cooking, season the borscht with crushed garlic. Add pepper, khmeli-suneli, parsley, dill and other spices to taste.
Boil. The borscht is ready.
Beetroot - 1 pc. (medium size), potatoes - 5-6 pcs., white cabbage - 300 g, bell pepper - 1 pc., carrots - 2-3 pcs., parsley root - 1 pc., onions - 1-2 pcs., tomato - paste - 1-2 tbsp. spoons (or 2-3 fresh tomatoes), vegetable oil - 3-4 tbsp. spoons, flour - 1 tbsp. spoon, water - 2 l, dill seed, “khmeli-suneli”, parsley and dill.
Borsch (to the carbohydrate table)
Peel and wash the vegetables, cut the potatoes into cubes, chop the cabbage, grate the carrots and beets, finely chop the onion.
Place the beets in boiling salted water with the spice seeds and cook until the broth changes the color acquired when the beets were cooked. It will turn from bright red to golden orange, then dip the carrots and celery into it. When the water boils again, add the potatoes. Bring to a boil again, cook for 4-5 minutes and add finely shredded cabbage.
At this time, fry the onion in vegetable oil and simmer a little under the lid, add tomato paste, or tomato juice, or finely chopped tomatoes. Fry this dressing and put it in a saucepan. Cook until the potatoes are ready. Add garlic, passed through a garlic clove, to the prepared borscht. Add finely chopped greens. Let the borscht brew for 1-2 hours.
Potatoes - 400 g, white cabbage - 300 g, carrots, celery root - 2 root vegetables, beets - 1 medium root vegetable, tomato juice - 100 ml, or tomato paste - 1 tbsp. spoon, or fresh or canned tomatoes - 200 g, garlic - 3 cloves, spices (dill seeds, parsley, black pepper, allspice), salt, herbs to taste.
Vegetable soup with peas (for the protein table)
Peel and wash the vegetables. Cut carrots and onions into small cubes, add peas pre-soaked for 8-10 hours, sprinkle everything with spices - dill seeds, parsley, peppercorns, pour hot salted water, bring to a boil and cook for 5-6 minutes. Leave in a warm place with the lid closed for 10-15 minutes. Place finely chopped greens into plates and pour hot stew over them.
Dry peas - 0.5 cups, onions - 2 heads, carrots - 2 medium-sized roots, vegetable oil - 3 tbsp. spoons, water - 1 liter, salt, spices, herbs to taste.
Carrot soup with pine needles (for the carbohydrate table)
Wash, peel, chop the carrots, mix with millet, pour boiling water, leave for the millet to swell for 30 minutes, bring to a boil, remove, add pine needles, leave for 30 minutes again. Add oil, bring to a boil, remove the bag of pine needles. Serve to the table.
Carrots - 3 pcs., millet - 2 tbsp. spoons, herb powders, calamus - 75 mg, pumpkin oil - 2 tbsp. spoons, pine needles in a gauze bag, water - 1.5 l, salt to taste.
Chowder with cabbage (for the carbohydrate table)
Cut the cabbage into small strips. Cucumbers and potatoes - in small cubes. Place vegetables in boiling water. Add salt, spices and oil. Cook for 5-7 minutes. Leave in a warm place for 10-12 minutes. Serve, pour into plates with finely chopped herbs.
The most common Russian soup is cabbage soup. This is cabbage soup. In winter, cabbage soup is most often cooked from sauerkraut, and in summer and autumn - from fresh cabbage. The range of necks is very large.
Cabbage - 100 g, cucumbers - 300 g, cabbage - 200 g, water - 1 l, vegetable oil - 3 tbsp. spoons, spices, salt, herbs to taste.
Peasant soup (for carbohydrate table)
Cut the cabbage into checkers, potatoes into cubes, fry with onion in oil. Cut potatoes and parsley into slices. Place dill seed, pepper, cabbage in boiling water, add sautéed vegetables and potatoes. Cook for 20-25 minutes. Add salt 2-3 minutes before the end of cooking.
Place finely chopped parsley in a bowl of soup. Instead of cabbage, you can use spinach (200-250 g). Add the spinach as a puree 5-6 minutes before the end of cooking.
Fresh cabbage - 300-350 g, potatoes - 4-5 root vegetables, carrots - 2 root vegetables, parsley root, fresh tomato, onion, dill seed, vegetable oil - 1 tbsp. spoon, water - 2 liters, a bunch of parsley, dill, salt, pepper to taste.
Fresh tomato soup with rice (for carbohydrate table)
Sort the rice, rinse and fry in a frying pan with oil until transparent, add to boiling water, add diced potatoes and cook until tender. Saute the flour. Dilute it with water and pour into rice water. Fry finely chopped onion until golden brown, add diced tomatoes, fry for 2-3 minutes and add to the broth. Season with spices and salt to taste. When serving, add parsley and dill.
Potatoes - 2-3 root vegetables, rice - 70-80 g, flour - 1 tbsp. spoon, vegetable oil - 3-4 tbsp. spoons, fresh tomatoes - 50 g, pepper, pollen, dill seed, parsley and dill, water - 1.5 l.
Cabbage soup with tomato paste (for carbohydrate table)
Cut the potatoes into cubes, finely chop the onion. Cut the carrots into thin slices. Shred the cabbage like thin noodles. Boil the potatoes in water with spices until half cooked, throw the cabbage into boiling water at the same time as the carrots and tomato paste (or tomato juice). When pouring into plates, sprinkle thickly with herbs.
Potatoes - 500 g, onions - 2 heads, carrots - 1 root, white cabbage - 400 g, tomato paste - 2 tbsp. spoons or tomato juice - 100 g, spices (dill seeds, parsley, pepper, allspice, black pepper, bay leaf), salt, herbs to taste.
Stewed vegetable soup
Cut cabbage, rutabaga, carrots, parsley root into squares, add pepper, bay leaf, salt, chopped and fried onion, spices, pour in a glass of water and simmer until the vegetables are ready under a tightly closed lid. Then pour in the remaining boiled water, season with herbs, and bring to a boil. The soup is ready.
Cabbage - 1/2 head, rutabaga - half, carrots - 2 pcs., parsley root - 1, onion - 1, bay leaf, pepper, salt, pollen, dill seed, parsley and dill to taste, water - 1, 5 l.
Potato soup with dumplings (for carbohydrate table)
Peel 7 potatoes. Grate on a fine grater and squeeze. Pour the liquid into a bowl to allow the starch to settle. Peel the remaining potatoes, boil, mash and put in the pulp. Add starch to this mass, add salt, mix and prepare small dumplings.
Place the dumplings in boiling salted water and cook. Season with spices, herbs, sautéed onions.
Potatoes - 10 pcs., water - 2 l, onions - 2 pcs., vegetable oil - 2-3 tbsp. spoons, salt, pepper, pollen, dill seed, parsley and dill.
Pearl barley soup (for carbohydrate table)
Soak pearl barley for 10-12 hours, rinse, fry in vegetable oil, put in boiling water, cook until tender. Saute the roots of carrots and celery, put them in boiling water with cereal, add diced potatoes, sautéed onions, spices, and salt. When serving, chop parsley and dill into a plate.
Water - 2 l, pearl barley - 6-7 tbsp. spoons, potatoes - 4-5 medium-sized potatoes, carrots - 2 pcs., celery root - 1, onions - 2-3 pcs., pepper, pollen, ginger, cumin or dill, salt to taste, parsley and dill, vegetable oil - 4-5 tbsp. spoons
Bread soup (for carbohydrate table)
Cut the peeled potatoes into slices and cook in salted water until tender. Remove, rub through a sieve and put back into the broth. In a frying pan with heated oil, fry diced black bread and finely chopped onion and add to the soup. Season with spices and herbs.
Black bread - 300 g, potatoes - 2-3 pcs., vegetable oil - 4-5 tbsp. spoons, onion - 1, water - 1.5 l, pepper, salt, pollen, dill seed, parsley and dill to taste.
Soup with bread dumplings (for carbohydrate table)
Chop the peeled potatoes and boil in salted water. When the potatoes are soft, add the dumplings formed from bread dough (round, flattened, 3 cm in diameter). Fry finely chopped onion in a frying pan. When the dumplings are cooked, transfer them to the soup. Add spices, salt, parsley and dill. Bread dumpling soup is made while the bread is baking.
Potatoes - 6 pcs., bread dough from rye flour - 0.5 kg, onion - 1, pepper, pollen, ginger, dill or caraway seeds to taste, parsley.
Lemon soup (for carbohydrate table)
Boil broth from finely chopped roots. Sort the rice, rinse, fry in vegetable oil until it becomes transparent. Cook separately until tender and add to the broth, add sautéed onions, spices, and salt. When serving, place a slice of lemon in each plate and season with finely chopped parsley and dill.
Water - 2 l, vegetable oil - 4-5 tbsp. spoons, celery root - 1, carrots - 2 pcs., lemon - 1, parsley root - 1, leek - 1, rice - 120 g, salt, pepper, pollen, ginger, dill seed, parsley and dill, onion - 1, rice - 100 g.
Bean soup (for protein table)
Carefully sort the beans, rinse them in running water, soak for a day at the rate of swelling of the beans 4 times.
Boil vegetable broth from sautéed roots in 1 liter of water.
Cook the beans until tender separately in the water in which they were soaked and add to the broth.
Bring to a boil, add salt, spices, crushed nuts, sautéed onions, dill and parsley.
Dried beans - 250 g, carrots - 1, celery - 1 root, onion - 1 piece, pepper, pollen, ginger, dill seed, salt to taste, water - 2 l, parsley and dill, vegetable oil - 3- 4 tbsp. spoons, crushed nuts - 50 g.
Saratov-style potato soup with cereals (for the carbohydrate table)
Cook the cereal until half cooked. Add dill seed. Finely chop the onion, cut the carrots into small cubes and fry with the onion in oil. Cut the potatoes and parsley into slices and place them in the pan along with the sautéed vegetables. Cook until all products are softened. 5-10 minutes before the end of cooking the soup, add salt and herbs.
Potatoes - 6 medium potatoes, cereals (pearl barley, oatmeal, wheat) - 0.5 cups, carrots - 1 pc., parsley root - 1, onion - 1, vegetable oil - 1 tbsp. spoon, water - 0.5 l, salt, pepper and other spices to taste.
Potato soup with cereals (for carbohydrate table)
Sort the grains, rinse individual food inclusions in running water. Dry and fry in a frying pan in vegetable oil. Place the cereal in boiling salted water with spices and cook until tender, then add the potatoes. Cut the prepared vegetables into cubes, carrots and white root into strips, onions into half rings. 5-7 minutes after the potatoes, place the carrots and white root into the pan. Sauté the onion in vegetable oil.
Cook until the potatoes are ready. Remove from heat. Leave for 20-30 minutes. Pour into plates with chopped herbs.
Potatoes - 500 g, millet, pearl barley, rice, wheat or barley - 0.5 cups, carrots and celery root - 2 root vegetables, spices (parsley seeds, dill, coriander, black peppercorns, allspice), herbs to taste, onion - 1 pc., vegetable oil - 3 tbsp. spoons.
Place coarsely chopped potatoes into boiling water, after boiling, add carrots, sliced onions, diced salted tomatoes, green peas, and bay leaves. Salt and spices to taste. Cook for 20-25 minutes. Willingness to check on potatoes. You can add chopped garlic to the finished soup.
Water - 1.5 l, potatoes - 350-400 g, carrots - 100-150 g, onions - 100-150 g, 2-3 bay leaves, salted tomatoes - 2-3 pcs. (250 g), garlic - 2-3 cloves, green peas - 2 tbsp. spoons, herbs and salt, spices to taste.
Puree potato soup with croutons (for carbohydrate table)
Peel the potatoes, cut into cubes and boil in salted water. When the potatoes begin to crumble, rub them through a sieve and put them back into the broth. Chop and crush the onion with flax seed and cloves, add to the broth. Let it boil, season with salt. Fry the spices in a small frying pan for 20 seconds in hot oil (this will enhance the aroma of the spices) and pour them into the soup.
Cut the bread into cubes, fry in hot oil or in a toaster and serve hot on a separate plate.
The bread can be dried in the form of finely chopped crackers. When serving, place the bread in a plate, pour in the soup, and season with herbs.
Potatoes - 3-4 root vegetables, onion, black bread - 200 g, pepper, pollen, dill seed, vegetable oil - 2 tbsp. spoons, parsley and dill, water - 2 l, ground flax seed - 50-70 g, cloves - 1-3 g.
Apple soup with rosehip infusion (for the carbohydrate table)
Pour boiling water over the rose hips, close the lid and boil for 5 minutes, leave for 3-5 hours. Strain, add cinnamon and stevia, add finely chopped apples and cool. Cut the bread into cubes, dry in the oven and serve with soup.
Dried rose hips - 1 cup, apples - 150-200 g, stevia to taste, cinnamon - 100 mg, bread - 50 g, water - 500 ml.
Onion soup (for carbohydrate table)
Make broth from carrots, celery, leeks, finely chopped into strips, pepper and bay leaves, add chopped potatoes. It is better to cut the onion into circles and simmer in a separate pan with the addition of oil. When the onion becomes soft, rub through a strainer and put into the soup, add shredded lettuce, salt, spices, and herbs to taste.
Serve with soup toast: cut the bread into cubes, soak in melted butter, dry in the oven. Serve sprinkled with fresh herbs and ginger powder.
Onions - 5-6 pcs., carrots - 2-3 root vegetables, potatoes - 5-6 root vegetables, 1 celery root, leek, 6-7 peppercorns, 0.5 tsp cumin or dill, 0.5 tsp . spoons of pollen, 2 bay leaves, 2 liters of water, 100 g of lettuce, ginger on the tip of a knife, herbs, spices, salt to taste.
Beetroot soup (for carbohydrate table)
Make broth from carrots, potatoes and herbs. When the root vegetables are cooked, add beet tops, cut into strips, and bay leaves. Add spices, flax seed, cloves, herbs, spices, season with sautéed onions.
Serve black bread with the soup.
Beet tops - 400 g, parsley root, carrots - 2-3 root vegetables, onions, potatoes - 3 root vegetables, bay leaves - 2 pcs., water - 2 l, caraway seeds or dill - 0.5 teaspoons, pollen - 0 .5 teaspoons, ginger on the tip of a knife, herbs, salt, spices to taste, ground flax seed - 50-70 g, cloves - 1-3 g.
Vegetable soup (for carbohydrate table)
Cut the peeled carrots into strips or grate them on a coarse grater, put them in boiling water and cook until half cooked. Then add diced potatoes, flax seeds, cloves and cook until tender, season with sautéed onions, spices, and salt.
When serving, place finely chopped dill on each plate.
Potatoes - 3 root vegetables, carrots - 2 root vegetables, onions - 2 pcs., vegetable oil - 3 tbsp. spoons, salt, pepper, pollen, dill, bay leaf to taste, flax seed - 50-70 g, cloves - 1-3 g.
Oatmeal soup (for carbohydrate table)
Soak oatmeal for 7-8 hours, rinse, fry in a frying pan for 5-6 minutes, put in boiling water and cook until tender, add finely chopped potatoes, grated carrots, flax seeds and cloves. Finely chop the onion, sauté and add to the soup. Add salt, spices and herbs to taste. Serve with bread and garlic for dinner.
Oatmeal - 1 cup, vegetable oil - 3 tbsp. spoons, water - 2 l, salt, pepper, pollen, dill and parsley, dill seed, potatoes - 3 root vegetables, onions - 2 pcs., carrots - 1 root vegetable, ground flax seed -50-70 g, cloves - 1 -3 g.
Potato soup (for carbohydrate table)
Saute the roots in vegetable oil, cook broth from them, add potatoes, cut into small cubes. Cook until done. Finely chopped onion, crush with flax seeds and cloves, pound in a mortar, put into the broth, add spices, parsley and dill. Serve with bread toasted with garlic.
Potatoes - 4-5 root vegetables, onions - 1-2 pcs., water - 2 l, parsley and dill, carrot and celery roots - 1-2 git., "khmeli-suneli", dill or caraway seeds, flower pollen, ginger, pepper, salt to taste, ground flax seed - 50-70 g, cloves - 1-3 g, vegetable oil - 3-4 tbsp. spoons.
Pea soup (for protein table)
Pea soup is prepared in the same way as bean soup. Peas are soaked for 10-12 hours at a ratio of 1:3.
Lentil soup (for protein table)
Sort the lentils, separating impurities and herbaceous inclusions, rinse in running water and soak for 1-2 hours. Cook in the same water with spices until done. Fry finely chopped onions and carrots in oil and add to the lentils. Pour liquid with olives into soup. Season with vegetable mixture (1 tablespoon per 3 liters of soup).
1-2 minutes before removing from heat, place finely chopped spicy herbs into the pan.
Lentils - 1 cup, onion - 1 head, olives - 25-30 pcs., carrots - 300 g (2-3 root vegetables), vegetable oil - 3 tbsp. spoons, spices, herbs, salt to taste.
Bell pepper soup
Cut potatoes and peppers (without seeds) into small cubes. Bring water to a boil, add salt and cook potatoes in it.
Place the pepper in the pan and boil it for 5-10 minutes. Add vegetable oil, salt, spices to taste, remove from heat and let steep for 5-10 minutes. Place chopped parsley and a spoonful of finely chopped green onions into a bowl of soup.
Sweet bell pepper - 5 pcs., potatoes - 5 root vegetables, vegetable oil - 4 tbsp. spoons, water - 2 liters, a bunch of green onions, parsley, salt, pepper, dill seed and other spices to taste.
Vegetable rassolnik (for the carbohydrate table)
Place rice in boiling water with spices. Cut the potatoes into cubes and throw them into a pan with boiling water, rice and seeds - spices. Chop carrots, parsley root, turnips into strips and place in a saucepan. Add finely chopped leeks to the pickle. Cut the white stem of the leek into very thin rings and also add to the soup. Peel the cucumbers and cut them lengthwise into 4 parts, chop finely and add to the pickle pot. Finely chop the greens and place in a saucepan removed from the heat. Add salt and let it brew under the lid.
Pickled cucumbers - 3-4 pcs., potatoes - 300 g, carrots - 1 pc., turnips - 1 pc., rice - 0.5 cups, parsley root - 1 pc., onions - 2 pcs., leeks - 1 plant, spices (dill seed, parsley, black pepper, allspice, herbs, salt to taste.
Rassolnik “Homemade” (for the carbohydrate table)
Peel parsley, celery, onion. Wash, chop into strips or into noodles and fry with oil. Simmer the pickled cucumbers. Cut the potatoes into cubes or slices and cook until soft, cut the white cabbage into strips. Put cabbage into a boiling broth of cucumbers, after resuming boiling - potatoes, and after 5-7 minutes - sautéed vegetables and poached cucumbers. Add salt and pepper 5-7 minutes before the end of cooking. Bay leaf and other spices to taste. Season with cucumber pickle. Serve with greens.
Cereals (wheat, pearl barley or oatmeal) - / glass, fresh cabbage - 200 g, medium potatoes - 3-4 pcs., carrots - / root vegetable, parsley root - 2-3 pcs., celery root, onion, medium-sized cucumbers - 2 pcs., vegetable oil - 2 tbsp. spoons, cucumber pickle - 0.5 cups, water - 2 l, salt, pepper, bay leaf to taste, ground flax seed - 100 g, cloves - 1-3 g.
Far Eastern rassolnik (for the carbohydrate table)
Cut potatoes, roots and onions into cubes. Simmer the cucumbers in a decoction of cucumber peels. Boil the seaweed, cool, cut into strips and fry along with roots and onions. Next, cook like “Homemade” pickle.
Sea kale - 200-250 g, potatoes - 4-5 pcs., parsley root - 2-3 pcs., onion - 1 pc., pickles - 2 pcs., vegetable oil - 2 tbsp. spoons, water - 0.5 l.
Vegetarian soup recipes call for using vegetable or mushroom broths as the base for the soup. Mushroom broth made from dried mushrooms is very suitable for vegetarian potato soup.
How to make broth from dry mushrooms?
- Wash the mushrooms thoroughly and soak them in water for at least a couple of hours. Then cook in the same water, adding more water if necessary.
- Add the onion cut in half and cook over low heat for one and a half to two hours.
- Strain the finished broth. Finely chop the mushrooms and add to the broth. Usually take 2-2.5 liters of water per 50 g of dried mushrooms.
Potato soup with mushroom broth
- Cook mushroom broth. Root vegetables: parsley, parsnips, celery (according to your own taste and availability), peel, cut into slices, fry in vegetable oil. In total, you need to take so many roots that they make up one fourth of the number of potatoes. Place the roots in boiling mushroom broth and add diced potatoes.
- Add the chopped half of a large onion. Add chopped mushrooms that were boiled in the broth, if this was not done immediately. Add salt, pepper and cook until the potatoes are ready.
- 5 minutes before it’s ready, add a bay leaf to the broth. Once the soup is ready, remove the bay leaf. When serving, sprinkle the soup with fresh dill and parsley.
Potato soup with fresh mushrooms
- Beautiful porcini mushrooms create a joyful mood even on cloudy autumn days. But we collect in order to eat. The soup with fresh boletus is good.
- Peel the mushrooms and rinse. Cut off the legs, chop and fry in vegetable oil. Separately fry the parsley root and onion. Cut the mushroom caps into slices, pour boiling water over them, and drain in a colander or sieve. Then put it in a saucepan, add water and cook for 35-40 minutes.
- Peel the potatoes. Wash, dry lightly and cut into cubes. Add potatoes, fried mushroom stems with parsley root and onions to the pan where the mushroom caps were cooked. Salt, pepper, add a mixture of dried herbs, to your taste.
- When serving, the soup can be seasoned with sour cream and sprinkled with green onions and dill.
- For 500 g of mushrooms you will need 800 g of potatoes, and 200 g of parsley root and onion.
Eat for your health!
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Vegetarian soups are very popular among housewives. They are great for religious fasting, dieting, vegetarians and just for variety on the table.
It turns out you can make a lot of delicious and equally nutritious soups without meat. They are perfect for lunch for the whole family and will give you energy just as much as soups with meat broth.
The editors of InPlanet have prepared a list of the most delicious vegetarian soups that anyone will like!
1 Bean soup
Classic soups with legumes are made with smoked meats, but even without meat it turns out quite satisfying and tasty. This recipe is super quick because of the canned beans. But experienced housewives can cook it with dry red beans!
Ingredients:
- can of red beans;
- onion 1 pc.;
- carrots 1 pc.;
- tomato paste 120 g;
- potatoes 3 pcs.;
- herbs, salt, spices to taste.
Cooking method:
Since canned red beans do not need to be soaked, immediately put a pot of water on the stove and start frying. Finely chop the onion into cubes, grate the carrots and fry until golden brown, add tomato paste.
Add potatoes, also cut into cubes, into boiling water and cook for a couple of minutes. Then add the beans without liquid and fry them and cook until tender. Add salt, spices and herbs to taste. When serving, you can add sour cream to the soup!
2 Hot beetroot soup
This soup will be an excellent alternative to borscht and is perfect for lunch. And due to the fact that there is no meat in it, it can be easily served cold, which is simply priceless in the summer!
Ingredients:
- onion 2 pcs.;
- potatoes 2 pcs.;
- carrots 1 pc.;
- beets 0.5 kg;
- vegetable oil 3 tbsp. l.;
- lemon juice 4 l.;
- garlic 4 cloves;
- peppercorns, bay leaf, salt, sugar - to taste;
- greenery;
- sour cream.
Cooking method:
Peel the beets, cut into small slices and cook for about half an hour until tender, cool. Grate the boiled beets on a coarse grater and add chopped garlic to it. Cut potatoes, onions and carrots into cubes.
Bring the beet broth to a boil, lower the potatoes and cook for 10-15 minutes. Fry the onions and carrots in a frying pan for 7 minutes and add to the soup, and add the beets and garlic. Add salt, peppercorns and bay leaf to taste, pour in lemon juice. Add a tablespoon of granulated sugar and cook until tender. When serving, garnish the soup with herbs and sour cream.
3 Cheese soup with cauliflower
Even kids will love this quick and easy cauliflower soup. And the amazing creamy taste of the soup will conquer even a devoted meat eater!
Ingredients:
- potatoes 3 pcs.;
- cauliflower 0.5 kg;
- onion 1 pc.;
- cream 0.5 cups;
- hard cheese 4 tbsp. spoons;
- salt, pepper, herbs to taste.
Cooking method:
Cut the potatoes and onions as you like, preferably into cubes, divide the cabbage into small florets, grate the cheese on a fine grater. Bring 2 liters of water to a boil in a saucepan and add potatoes and onions.
Reduce heat to low and add cream, cheese and salt and pepper. Cook for 10 minutes and add cauliflower. Boil for another five minutes, turn off the stove and leave to brew under the lid.
4 Vegetarian kharcho
For those who like it spicy, you can prepare kharcho soup without meat. The vegetarian version of Georgian soup turns out no worse than the classic one!
Ingredients:
- tomatoes 3 pcs.;
- rice 100 g;
- onion 1 pc.;
- walnuts 50 g;
- hot red pepper 1 pc.;
- garlic 3 cloves;
- salt to taste;
- coriander ½ tsp;
- greenery.
Cooking method:
Finely chop the onion, garlic and red pepper, grind the nuts in a mortar. Fry the onion in vegetable oil until golden brown, add garlic, nuts and pepper.
Grind the tomatoes in a blender. Bring a liter of water to a boil, add rice, coriander, frying and salt to taste. Simmer the tomatoes in a frying pan for about five minutes and add to the pan. Simmer the soup under the lid for another 5-10 minutes and let it brew after turning off the stove.
5 Vegetarian green borscht
A Lenten version of traditional borscht is perfect for a summer lunch. You can prepare this soup right away in the spring, when the first sorrel leaves bloom in the garden.
Ingredients:
- spinach bunch;
- sorrel 2 bunches;
- potatoes 3 pcs.;
- carrots 1 pc.;
- onion 1 pc.;
- flour 1 tbsp. l.;
- tomato paste 1 tbsp. l.;
- herbs and salt to taste.
Cooking method:
Boil 2 liters of water, peel the potatoes, cut into slices and place in boiling water. Finely chop the spinach and sorrel. Chop the onion and carrots into strips and fry in a hot frying pan for 3 minutes.
Add flour and tomato paste to the frying mixture, fry for a couple of minutes over low heat. Add roasted potatoes, sorrel and spinach to the potatoes and cook for five minutes. Traditionally, the Lenten version of borscht is served with sour cream and half a boiled egg.
6 Onion soup
Classic onion soup is certainly associated with France. Only there they prepare such an unusual and very tasty soup from ordinary onions and baguette!
Ingredients:
- onion 1 kg;
- vegetable broth 1 l;
- ½ baguette;
- butter 5 tbsp. l.;
- semi-hard cheese 130 g;
- pepper, salt to taste.
Cooking method:
Cut the onion into thin half rings, heat the butter in a thick-bottomed saucepan and sauté the onion for about 20 minutes. The color should be golden brown. Add half a glass of broth to the onion and wait for it to evaporate.
Then add the remaining broth and simmer over low heat, add salt and pepper to taste. Cut the baguette into portions and brown in the toaster. Pour the soup into portioned heatproof bowls, place a baguette on top and sprinkle with cheese. Place in the oven for 10 minutes until the cheese is browned.
7 Vegetarian pickle
The classic rassolnik recipe is usually prepared with meat. But if you add hearty barley to the soup, it will turn out to be as nutritious as the meat version. This recipe is very popular in the summer, in the heat.
Ingredients:
- pearl barley 250 g;
- carrots 2 pcs.;
- potatoes 3 pcs.;
- pickled or pickled cucumbers 2 pcs.;
- onion 1 pc.;
- flour ½ tbsp. l.;
- brine 2 tbsp. l.;
- tomato paste 2 tbsp. l.;
- peppercorns, bay leaf, salt - to taste;
- vegetable oil.
Cooking method:
Experienced housewives know that it is better to soak barley in advance so that it swells and cooks faster. It’s better to do this at night, and in the morning add water to it and let it cook. Chop the onion and carrots and prepare a classic fry. Add flour and tomato paste as desired and sauté until lumps disappear.
Place the roast in a pan with feather grains and add 0.5 liters of water, cook for 25 minutes until the grains are ready. Cut the potatoes into slices and pour into the pan. Cut the cucumbers into small cubes and add to the soup 20 minutes after the potatoes. Bring everything to a boil, add salt, pepper and bay leaves to taste and simmer over low heat for another five minutes.
8 Mushroom soup
The aromatic magic of mushroom soup is familiar to everyone. This dish does not require much cooking time or complicated ingredients. In just half an hour you can prepare a delicious and light soup for lunch!
Ingredients:
- champignon mushrooms 0.5 kg;
- carrots 1 pc.;
- bulb;
- potatoes 3 pcs.;
- salt, pepper to taste;
- khmeli-suneli seasoning;
- greens, sour cream.
Cooking method:
This simple soup can be prepared from any mushroom, but in this recipe we use those that can be obtained all year round - champignons. To begin, chop the mushrooms, carrots and onions finely and fry over medium heat. If desired, season a little with suneli hops.
Cut the potatoes into cubes and add to boiling water, cook until half cooked. Add the roast, add salt and pepper to taste and simmer over low heat for about 10 minutes. This soup is best served with sour cream and chopped herbs.
9 Pea soup
Pea soup is also one of my favorite recipes during Lent. Legumes are also an excellent meat substitute for vegetarians, so they are often looking for a recipe for delicious pea soup.
Ingredients:
- dry peas 250 g;
- potatoes 5 pcs.;
- onions 2 pcs.;
- carrots 1 pc.;
- butter 50 g;
- water 2.5 l.;
- garlic 6-7 cloves;
- parsley, dill 15 g each;
- bay leaf 2 pcs.
Cooking method:
Just like pearl barley, it is better to soak peas 10-12 hours before preparing the soup. Then you need to rinse the cereal, add water and put on fire. Be careful not to let the peas run onto the stove! Meanwhile, chop the onion and carrots into cubes and fry in butter.
Cut the potatoes into cubes and add to the peas, after boiling add the frying. Salt and pepper to taste and add bay leaves. A minute before turning off the stove, add herbs and garlic to the soup. Pea soup is best served with toasted croutons.
10 Cold cucumber soup
When you want something fresh and flavorful, cucumber soup is perfect for lunch. It is so delicate and light that it will fit perfectly even into the diet of those who are on a diet!
Ingredients:
- cucumbers 1 kg;
- a bunch of dill;
- a bunch of green onions;
- kefir 2.5% 300 ml;
- yogurt 300 g;
- lemon ½;
- basil/mint optional;
- salt, pepper to taste;
- garlic 2-3 cloves.
Cooking method:
Preparing this summer soup is very simple - first, peel and seeds the cucumbers. Then put the cucumbers, garlic and herbs cut into small pieces into the blender bowl. Squeeze lemon juice there, add salt and pepper.
Pour in yogurt and kefir; the volume of fermented milk products can be adjusted independently to obtain the required thickness. It is better to put the soup in the refrigerator for a couple of hours so that it infuses and becomes even more flavorful. When serving on a plate, you can chop cucumbers, sprinkle with herbs and pour a spoonful of vegetable oil.
11 Vermicelli soup
This soup is probably the most favorite for children, because it is very simple and tasty. And it won’t be a hassle for the housewife to prepare such a first course!
Ingredients:
- vermicelli (stars or figures) 200 g;
- potatoes 4 pcs.;
- onion 1 pc.;
- carrots 1 pc.;
- water 2.5 l;
- dill 100 g;
- olive oil 2 tbsp. l.;
- salt to taste;
- turmeric, oregano, paprika ½ tsp.
Cooking method:
Bring the water to a boil, add the sliced potatoes and cook for about five minutes. Grate the carrots on a fine grater and add to the potato broth, cook for another two to three minutes. Finely chop the onion and also add it to the soup.
Add the spices along with the olive oil and cook for another minute. Add vermicelli and bring to a boil, add herbs and turn off the heat. It is better to serve the soup hot, before the vermicelli swells.
12 Tomato soup with lentils
In addition to beans and peas, there is another tasty member of the legume family - lentils. Vegetarians love to prepare various dishes from it, as it is nutritious and healthy.
Ingredients:
- red lentils 250 g;
- sweet pepper 1 pc.;
- medium carrots 2 pcs.;
- tomato juice 600 ml;
- garlic 2-3 cloves;
- olive oil 3 tbsp. l.;
- pepper, salt to taste;
- dill fresh herbs;
- fructose or sugar to taste.
Cooking method:
Before preparing the soup, it is best to soak the lentils for about an hour, after sorting and washing. It is better to take red cereals, they cook faster. After an hour, add water to the lentils and cook for another 30 minutes, depending on readiness.
Chop the carrots, cut the pepper into cubes. First fry all this in a pan, and then simmer with a small amount of water for 8-10 minutes. Then pour the lentils into the pan with frying and pour tomato juice over everything. Add the required amount of salt, pepper and fructose to taste. Boil the soup for another 10 minutes until done.
Finely chop the garlic and herbs and add to the soup. Remove the pan from the heat and let it brew. You can serve lentil soup with sour cream!
Vegetarian soups are not only tasty, but also healthy for the body. Plus, they are very quick to prepare and take very little time to cook!
In a difficult situation for the housewife, when there’s nothing in the refrigerator, whether she’s a vegetarian or not, vegetarian potato soup will come to the rescue. Its recipe is extremely simple. But this does not mean at all that the taste is uncomplicated or, worse, ordinary. It is not at all necessary to have extensive knowledge of cooking for the prepared soup to please your household. The main condition for the success of any dish is to cook it with love!
All the recipes presented are very economical, but can easily withstand competition in terms of the degree of usefulness of the dish. Potatoes firmly occupy a position on our tables, and it seems that they are not going to give them up in the near future. A whole complex of vitamins from your favorite vegetable is preserved even after cooking.
Another distinctive feature is the cooking time - you don’t have to stand at the stove for a long time. In about half an hour, the whole family is already feasting on a friendly table. And so that the first one does not turn out to be too trivial, we offer you a selection of the best recipes.
Only 3 ingredients are needed for a rich and satisfying first. The result is quite impressive - the family is well-fed, the housewife is not tired.
Result: 8 servings. Cooking time – 1 hour.
Ingredients:
potatoes – 1 kg;
carrots – 3 pcs.;
milk – 0.4 l;
salt.
Preparation:
1. Boil the peeled potatoes until tender. Pour the broth into a separate container and mash the potatoes (with a masher or blender).
2. Grate the carrots into the resulting puree. For this purpose, select the smallest grater.
3. Add the broth + milk back to the pan.
4. Stir the resulting mixture thoroughly and bring to a boil. At the end of cooking, salt the dish.
The hearty and unusual soup is ready - you can delight your household. If desired, you can add green peas and cabbage. Eat with black bread and butter. Children especially like this dish, and adults are delighted with it.
Pumpkin soup with onions and potatoes
It’s not for nothing that there is a saying “everything ingenious is simple.” And the wonderful combination of potatoes and pumpkin is proof of this. The enormous benefits of the vitamin bouquet are able to compete with modern vitamin supplements.
Result:
8 servings. Cooking time – 0.5 hours.
Ingredients:
potatoes – 4 pcs;
butternut squash - quarter;
vegetable broth – 1.4 l;
bulb;
garlic clove;
olive oil;
salt, nutmeg - to taste.
Preparation:
1. First, take care of the onion and garlic - chop and fry in olive oil. When the onion becomes translucent and the garlic begins to release an intense aroma, it’s time to complete sautéing.
2. Next you can add potatoes and pumpkin, which are pre-cut into cubes. Add the broth here and simmer over low heat for 20 minutes. Vegetables should float in the liquid; the dish cannot be too thick. If the fluid level is low, add more.
3. After 20 minutes, the vegetables are ready and it’s time to blend them with a blender. You should get a soft fluffy mass.
This pumpkin dish with the addition of nutmeg to the plate will fully reveal its taste. You can decorate it with evaporated balsamic vinegar, and fresh herbs are never too much!
Out of habit, we often add beets only to borscht. But other first courses also benefit from its presence. Beetroot vegetable soup with lots of greens will turn out extraordinary!
Result: 6 servings. Cooking time – 1 hour.
Ingredients:
potatoes – 5 pcs.;
baked beets – 3 pcs.;
vegetable broth – 1.5-2 l;
bulb;
greenery;
garlic clove;
red hot pepper;
salt.
Preparation:
1. Cut the potatoes and baked beets into equal wedges or cubes.
2. Stew the chopped onion in the broth, then add the beets. Simmer for about 5 minutes.
3. Bring the vegetable broth to a boil in a separate container, and then add to the stewed vegetables.
4. Place potatoes in boiling broth and cook for 15 minutes.
5. Finally, after adding the garlic and hot pepper, cook for another 5 minutes.
This soup is delicious hot, but if you let it brew, the taste will become richer and the aroma will be brighter.
Tomato puree soup
Tomato lovers, this soup is for you! The bewitching aroma of your favorite delicacy, the rich bloody color, and finally, the long-awaited sweet and sour taste of the tomato.
Result: 6 servings. Cooking time – 0.5 hours.
Ingredients:
potatoes – 1 kg;
milk – 1 cup;
cream – 2 cups;
sour cream – 100 g;
vegetable oil;
greens (basil, coriander);
tomato puree;
salt.
Preparation:
1. Boil peeled potatoes in salted water. You can make puree from it in several ways: puree, use a mixer or blender.
2. Pour the resulting puree with cream and milk. If you don’t have cream on hand at the right time, replace it with 3 glasses of milk.
3. Add 200g of tomato puree and sour cream to the resulting mass. Mix everything and heat gently (do not boil!)
4. Add a lot of chopped herbs - the soup is ready!
Want an even more refined taste? Replace store-bought tomato puree with homemade tomato puree. Stew the tomatoes in oil and rub through a sieve. The dish will turn out completely different - truly tomato!
Cauliflower soup
Vegetable soup with cauliflower will be an excellent occasion for a festive lunch. A storehouse of vegetables in one plate will provide vitamins and fill a tired body with strength.
Result: 4 servings. Cooking time – 0.5 hours.
Ingredients:
potatoes – 0.5 kg;
cream – 1 cup;
cauliflower – 300 g;
bulb;
vegetable oil;
chopped greens;
water – 1.5 l;
salt.
Preparation:
1. Boil the potatoes and rub together with the broth through a sieve. Or blend with a blender so that no large parts remain.
2. Add all other chopped ingredients to the puree (don't forget to finely chop the cauliflower).
3. Bring to a boil – that’s it! The soup is ready to serve!
This cauliflower recipe breaks records for speed of preparation. They also require a minimum of attention and labor.
Wherever zucchini grows (or is sold) you can make this wonderful vegetable soup. Although traditionally the recipe is considered the heritage of Ukrainian cuisine.
Choose young zucchini with thin skin.
Result: 10 servings. Cooking time – 0.5 hours.
Ingredients:
potatoes – 0.5 kg;
zucchini – 1 pc.;
tomatoes – 3-4 pcs.;
vegetable broth – 3 l;
bulb;
carrot;
vegetable oil;
chopped greens;
salt.
Preparation:
1. While cooking the broth, you need to start preparing vegetables - peeling, cutting into cubes. It is permissible not to peel a young zucchini; the delicate peel will not spoil the taste, but, on the contrary, will saturate it with useful substances.
2. To make it easier to remove the skin from the tomatoes, cut the top crosswise and dip them in boiling water for a few minutes. Remove, peel and chop.
3. Sauté onions and carrots for 7-10 minutes.
4. Consistently add vegetables to the prepared broth. First, potatoes for 5 minutes, then zucchini for another 10 minutes, tomatoes, onions, carrots for another 5 minutes.
5. Sprinkle with herbs.
Zucchini in the soup turns soft golden brown. The recipe can be improved and you can also add cauliflower to the zucchini. Experiment!
Add sour cream to the plates if desired. The taste will become completely different - soft, thick.
Add crackers and a piece of butter.
Catalan bean soup
Do you want something unusual? Here is a recipe for Catalan soup. In addition to beans, it contains cilantro and cream.
Result: 10 servings. Cooking time – 1.5 hours.
Ingredients:
potatoes – 6 pcs;
beans – 1 kg;
vegetable broth – 3 l;
bulb;
cilantro;
olive oil;
cream;
chopped greens;
pepper;
salt.
Preparation:
1. Use a thick-walled pan for cooking.
2. Fry the onion in olive oil (5 minutes).
3. Add potatoes, boiled beans, broth. Continue cooking for another 5 minutes.
4. After this time, add cilantro. Cook for 10 minutes.
5. Blend the resulting dish with a blender until pureed and place back into the pan.
6. Add cream, salt, pepper, bring to a boil.
Sprinkle with fresh cilantro before serving. If desired, you can add additional portions of beans and cream to each serving.
Are you convinced that you can really make amazing dishes from potatoes? Use the recipes as a basis for your culinary imagination. Prepare your own combined recipe - there are many options for vegetable soups. Add mushrooms, leeks, pumpkin, zucchini, various spices.
Surprise your loved ones with your skills easily and joyfully!
Vegetarian soups are no less tasty than first courses cooked in meat broths. Moreover, soups are healthier for vegetarians, since they do not contain harmful fats. Just like meat, vegetarian vegetable soups can be pureed or prepared as a cream soup of the desired consistency. We bring to your attention recipes for vegetarian soups with photos and step-by-step descriptions.
Delicious vegetarian cabbage soups
Peasant soup with cereals.
To make this vegetarian soup recipe you will need:
- 300 g fresh cabbage,
- 4 potato tubers,
- 1/2 cup pearl barley (rice, barley, wheat or millet, Hercules oatmeal),
- 1 turnip,
- 1 carrot,
- 1 parsley root,
- 1 head of onion,
- 4 tbsp. spoons of tomato puree or 2 fresh tomatoes,
- 40 g vegetable oil,
- 1.5 liters of water,
- spices, salt - to taste.
Rinse pearl barley (barley, oatmeal, wheat) well, first with warm and then with hot water, then pour into boiling water at the rate of 1 glass of water per 1 tbsp. spoon of cereal and cook until half cooked.
Place prepared cereals, chopped cabbage and potatoes into boiling water and cook until tender. 10-15 minutes before the end of cooking, add sautéed vegetables and tomatoes or tomato puree.
Place rice and millet into the soup along with vegetables, having previously washed them in water, and Hercules oat flakes - 15-20 minutes before the end of cooking the soup. Serve delicious vegetarian soup with sour cream.
Peasant soup.
This soup is one of the most popular among vegetarians. To prepare it, take:
- 300 g fresh cabbage,
- 4-5 potato tubers,
- 1 carrot,
- 1 parsley root,
- 2 heads of onions,
- 2 fresh tomatoes or 2 tbsp. spoons of tomato puree,
- 1.5 liters of water,
- spices, salt - to taste.
Cut the cabbage into 2-2.5 cm pieces, potatoes into cubes, and other vegetables into slices. Place chopped cabbage in boiling water, bring to a boil, add sautéed vegetables and potatoes and cook for 20-25 minutes. 5-10 minutes before the end of cooking, add tomatoes cut into slices into the soup. You can make soup without tomato puree and tomatoes. Serve vegetarian cabbage soup with sour cream and herbs.
Vegetable soup with beans.
- 300 g cauliflower or white cabbage or 400 g zucchini or pumpkin,
- 4 potato tubers,
- 1 carrot,
- 1 parsley root,
- 2 heads of onions,
- 1/3 cup beans,
- 2 tbsp. spoons of creamy margarine or butter,
- 1.5 liters of water,
- spices, salt - to taste.
Divide the cauliflower into small florets and cut into pieces, cut white cabbage into checkers, zucchini, pumpkin, potatoes into cubes, carrots, parsley root, onion into small cubes. Sauté carrots and onions, simmer zucchini and pumpkin in a small amount of water.
Cook the beans until tender.
Place white cabbage in boiling water, bring to a boil, add potatoes, sautéed vegetables and cook the soup until done. 5 - 10 minutes before the end of cooking, add boiled beans, salt, and spices. Cauliflower is added to the soup after the potatoes.
When preparing soup with zucchini or pumpkin, they are simmered and added to the soup at the same time as the beans.
Summer vegetable soup.
- 40 g cabbage,
- 80 g potatoes,
- 20 g carrots,
- 20 g turnips,
- 10 g parsley,
- 10 g onions,
- 10 g leeks,
- 15 g green peas,
- 15 g beans (pods),
- 40 g tomatoes,
- 10 g butter or margarine, 1/2 cup chopped dill, salt to taste.
Chop carrots, parsley, leeks and onions into strips and sauté in vegetable oil. Chop white cabbage and bean pods; If they are large, cut the pea pods diagonally into 2-3 pieces. Cut potatoes into cubes or slices, tomatoes into slices. Place cabbage in boiling broth or water and bring to a boil. Add the remaining vegetables taking into account the cooking time. Cook the soup for 25-30 minutes. 5-10 minutes before the end of cooking, add chopped tomatoes and salt. Add milk (200 ml) to soup cooked in water or serve it with sour cream and herbs.
Savoy cabbage soup.
- 300 g savoy cabbage,
- 2 carrots,
- 2 turnips,
- 1 parsley root,
- 1 celery root,
- 2 - 3 heads of small onions,
- 1 leek,
- 1.5 liters of water,
- 3 tbsp. spoons of sour cream, spices, salt - to taste.
Cut carrots, turnips, parsley, celery into slices, keep turnips in boiling water for 2-3 minutes, leave small onions in whole heads, cut leeks into pieces 3-4 cm long, cut savoy cabbage into slices or checkers and place on 2 - 3 minutes in boiling water.
Place the prepared vegetables in the form of bouquets in a bowl with a thick bottom, level and pour boiling water so that the vegetables are just covered with water. Then add salt and spices (bay leaf, peppercorns, cloves) and bring to a boil. Add sour cream before serving.
Recipes for potato and sorrel vegetarian soups
Grated potato soup.
- 12 potato tubers,
- 4 eggs,
- 2 tbsp. spoons of butter,
- 2 tbsp. spoons of dill and parsley,
- 1.5 liters of water,
- spices, salt - to taste.
Grate the potatoes on a coarse grater, mix with eggs and put in boiling salted water, add some butter, spices and cook until tender.
When serving, add butter and finely chopped parsley and dill to the vegetarian potato soup.
Potato soup.
- 9 potato tubers,
- 1 turnip,
- 1 carrot,
- 1 parsley root,
- 2 heads of onions,
- 1 tbsp. spoon of tomato puree,
- 1.5 liters of water,
- spices, salt - to taste.
Cut the roots into slices or cubes, chop the onion and sauté everything together. Cut the potatoes into slices, cubes or cubes. Place potatoes in boiling water, bring to a boil, then add sautéed vegetables and fresh tomatoes (or tomato puree) and cook until tender. 5-10 minutes before the end of cooking, add spices and salt to the soup.
This soup is also good with mushrooms. Cut the boiled mushrooms into slices or strips, lightly fry and add to the soup along with sautéed vegetables.
Potato soup with sorrel.
- 250 g sorrel,
- 3 potato tubers,
- 1 carrot,
- 1 parsley root,
- 2 heads of onions,
- 2 tbsp. tablespoons table margarine,
- 1.5 liters of water,
- spices, salt - to taste.
Cut the potatoes and roots into cubes, chop the onion into strips, cut the sorrel leaves into 2-3 parts. Place potatoes in boiling water, bring to a boil, then add sautéed vegetables, spices and cook until tender. 5-6 minutes before the end of cooking, add sorrel leaves. Serve vegetarian sorrel soup with sour cream.
Potato soup with tomatoes.
- 1 head of onion,
- 1-2 cloves of garlic,
- 500 g ripe fleshy tomatoes,
- 2 tbsp. spoons of vegetable oil,
- 500 g potatoes,
- 2 liters of water,
- you can add 2 cubes of vegetable broth,
- 1 tbsp. a spoonful of chopped parsley,
- pepper, salt - to taste.
This vegetarian potato soup recipe is one of the simplest. Onions and garlic need to be peeled and finely chopped. Peel the tomatoes, place them in boiling water for a few minutes, cut the pulp into pieces.
Heat vegetable oil in a saucepan and fry the onion and garlic in it until transparent. Add tomatoes, salt and pepper. Simmer in a saucepan with the lid closed for 5-7 minutes.
Peel the potatoes, cut into cubes, mix with tomatoes, add boiling water and cook over low heat, covered, for 20-30 minutes. Sprinkle this simple vegetarian soup with parsley before serving.
Simple and delicious soups for vegetarians
Vegetable soup with dumplings.
- 30 g carrots,
- 20 g turnips,
- 15 g parsnips,
- 20 g leeks,
- 20 g canned or fresh frozen peas,
- 30 g tomatoes,
- 10 g butter,
- 1 tbsp. spoon of greens.
For the dumplings:
- 100 g potatoes,
- 50 g butter,
- 15 g flour,
- 1/3 egg
- pepper, salt, nutmeg - to taste.
Cut carrots, turnips, parsnips into 2-3 mm cubes, 20-25 mm long, cut leeks in approximately the same way as roots, and sauté everything with butter.
Place the roots in boiling water and cook for 20 minutes. 5 minutes before the end of cooking, add diced tomatoes and green peas.
For dumplings, beat boiled potatoes (as for mashed potatoes) with a mixer; Melt the butter in a saucepan and heat the mashed potatoes, then add the egg and flour, stir and add salt. For taste, you can add pepper to the dumplings and ground nutmeg on the tip of a knife. Cut the dumplings using spoons: when forming with a tablespoon, the dumplings are large, the dessert dumplings are medium-sized, and the tea dumplings are small. The dumplings can also be cut on a board sprinkled with flour. To do this, make long loaves of dough up to 2-3 cm thick, flatten them slightly on top with a spatula or knife, and then cut into dumplings and cook in salted water.
5 minutes before the end of cooking the soup, add the dumplings, and when they float, serve the soup. Add greens to vegetarian vegetable soup and serve sour cream separately.
Bean soup (chorba).
- For 0.5 kg of beans, take 4-5 onions,
- 2 - 3 garlic feathers,
- 4 tbsp. spoons of butter,
- 1 tbsp. spoon of flour,
- 1 small bunch of parsley,
- 2 eggs,
- 1 glass of milk,
- a little mint or dill, ground red pepper and salt - to taste.
Sort out the young beans, place them in salted boiling water and cook until they become soft. Chop and fry the onion and garlic in salted oil. Combine everything together, add flour and ground red pepper, diluted with water. Cook for about 10 minutes, and before removing from heat, add finely chopped parsley and, if desired, mint or dill. Serve with eggs and sour milk.
Mexican corn soup.
- Peel of 1 lemon,
- 60 g corn grits,
- 80 g raisins,
- 1 liter of water,
- 125 ml milk,
- 1 tbsp. l. buckwheat honey,
- 1 pinch of salt,
- 1 tsp. lemon juice.
Boil water with lemon peel, add corn grits and cook over low heat for about 20 minutes, then remove the peel. Add raisins, milk, honey, salt and lemon juice, mix everything thoroughly. Serve the soup hot with fresh rolls or white bread.
Eggplant and lentil soup.
- 200 g lentils,
- 3 eggplants,
- 3 tomatoes
- 1 onion,
- a bunch of parsley, salt, pepper - to taste.
Before preparing this vegetarian soup, you need to boil the lentils until soft. At this time, lightly fry the onion in a saucepan, add the diced eggplants and simmer until half cooked. Drain the lentil water, add the stewed eggplants and add fresh water. Salt and pepper. After 10 minutes, add peeled and finely chopped tomatoes and parsley. Boil for 5 minutes and remove from heat.
Sweet vegetarian soups
Fruit soup.
- 500-750 g of fruit, according to desire and season,
- zest of 1 lemon,
- sugar - to taste,
- 40 g starch, juice of 1 lemon.
Wash the fruit, remove seeds and peel. Pour 1.5 liters of water. Add lemon zest. Boil the fruit until soft, rub through a sieve if desired. Again add water up to one and a half liters, sugar.
Dissolve starch in cold water, carefully add to boiling soup, and boil. Add lemon juice. Serve the sweet vegetarian fruit soup cold.
Cold cherry soup.
To prepare this soup recipe for vegetarians you will need:
- 300 g cherries,
- 30 g starch,
- 500 ml cherry juice,
- 125 g sugar,
- a piece of cinnamon stick,
- 1 pinch of ginger,
- zest of 1 lemon,
- 250 g cottage cheese (20% fat content),
- 1-2 tbsp. spoons of lemon juice,
- 1-2 teaspoons of powdered sugar.
Wash the cherries and remove the pits. Dilute starch in 100 ml of cold water. Boil 400 ml water, cherry juice, sugar, cinnamon stick, ginger and spiralized lemon peel. Add cherries and cook for about 5 minutes. Remove cinnamon and lemon peel. Pour in the diluted starch and bring to a boil while stirring. Cool the finished soup and pour into bowls. Beat the cottage cheese until creamy, add lemon juice and powdered sugar. Fill a syringe with a star nozzle with the curd cream and squeeze out “roses” onto the cherry soup.
Cold milk-yogurt soup.
- 5 tbsp. spoons of sugar,
- 20 g starch,
- 2 yolks,
- 1/4l milk,
- 4 jars of yoghurt (150 g each),
- 1 tbsp. spoon of honey,
- 150g seasonal fruit (peeled and diced)
- 2 small biscuits,
- 20 g butter.
Mix sugar with starch, two yolks and 1 tbsp. spoon of milk. Boil the rest of the milk. Carefully add the sugar-starch mixture, bring to a boil and set aside to cool. Add yogurt, honey and fruit. Mix. Pour the soup into deep bowls. Break the biscuits and fry in oil. Sprinkle them over the surface of the soup.
Vegetarianism: recipes for vegetable vegetarian puree soups
Bean soup.
- 3 cups beans,
- 2 heads of onions,
- 1 celery root,
- 4 things. carrots,
- 1/2 parsley root,
- 6 tbsp. spoons of wheat flour,
- 2 tbsp. spoons of sunflower oil,
- 4-5 sprigs of parsley,
- 1.5 liters of water,
- salt - to taste.
Boil the prepared beans. Boil and grate diced onions, roots (celery and parsley), carrots. Sift the flour, saute with sunflower oil, dilute with broth and combine with pureed vegetables, add salt and boil for 4-5 minutes.
When serving the vegetarian puree soup, sprinkle with finely chopped parsley. Croutons are served with the soup.
Cold yogurt cream soup with avocado.
- 3 ripe avocados,
- 1 lemon,
- 2 onions,
- 1 clove of garlic,
- 500 g yogurt,
- 500 ml vegetable broth,
- salt, white pepper - to taste,
- 1 tomato
- 2 tbsp. spoons of finely chopped chives.
Cut the avocado in half and remove the seeds. Cut half of one avocado into thin slices, sprinkle with lemon juice and set aside. Scrape the remaining avocado pulp from the skin and puree it with a fork or mixer. Drizzle with the rest of the lemon juice. Peel the onion and garlic and chop very finely. Mix with avocado puree. Beat yogurt with broth until creamy and add avocado puree to it. Season with salt and pepper. Place the soup in a cold place. Cut the tomato into cubes. Pour the cold soup into soup cups, top with tomato cubes, avocado slices and garnish with chives.
Puree potato soup.
According to the recipe for this vegetarian puree soup you need to take:
- 7 potato tubers,
- 3 tbsp. spoons of wheat flour,
- 2 tbsp. tablespoons butter, dill and parsley,
- 4 tbsp. spoons of sour cream,
- 1.5 liters of water or vegetable broth,
- salt - to taste.
Boil the prepared potatoes in salted water, rub together with the broth and flour and bring to a boil.
Season the finished soup with sour cream.
Serve the soup with butter, sprinkled with herbs.
Potato and vegetable puree soup.
- 7 potato tubers,
- 1 carrot,
- 1 parsley root,
- 2 heads of onions,
- 3 tbsp. spoons of wheat flour,
- 2 tbsp. spoons of butter,
- 1.5 glasses of milk,
- 1 egg,
- 1.5 liters of water.
Cut the prepared potatoes and cook in salted water until half cooked. Then add chopped parsley root, carrots and onions sautéed with flour and cook until tender. Grate vegetables and roots in a blender or mixer, dilute with broth and bring to a boil. Season the finished soup with hot milk.
Soup-puree of various vegetables with cheese.
- 2 potato tubers,
- 3 carrots,
- 200 g fresh white cabbage,
- 3 tbsp. spoons of wheat flour,
- 2 tbsp. spoons of butter,
- 100 g cheese,
- 1.5 liters of water, salt to taste.
Boil prepared potatoes, carrots and fresh white cabbage until tender and puree together with flour using a mixer. Dissolve the cheese in hot water, pour into the resulting puree and, stirring continuously, bring to a boil. When serving, add butter to the soup.
Pumpkin or zucchini and cauliflower soup.
- 800 g pumpkin or zucchini,
- 400 g cauliflower,
- 4 tbsp. spoons of wheat flour,
- 2 tbsp. spoons of butter,
- 6 tbsp. spoons of sour cream,
- 1.5 liters of vegetable broth, parsley or dill, salt to taste.
Cut the peeled and seeded pumpkin (or zucchini) into small pieces and simmer; boil the cauliflower in a small amount of water. Grate the prepared vegetables together with the broth, mix with flour sauté, add salt and bring to a boil. Season the finished soup with sour cream, add butter, sprinkle with herbs. You can serve croutons.
