Lenten cold soups. How to make Lenten soup

It is very easy to prepare lean cabbage soup in a slow cooker. The peculiarity of the multicooker is that the vegetables do not boil in it, they remain dense and full of flavor. We will prepare cabbage soup from fresh vegetables.

Lenten borscht with sprat is prepared very quickly and simply. For it you need to chop all the vegetables, fry them, throw them into the pan, add sprat in tomato and cook until tender. You'll lick your fingers!

You can cook Lenten pickle with barley in less than an hour. The rassolnik turns out rich, satisfying, and sour. The pearl barley will need to be pre-soaked for half an hour. And then it’s simple.

Lenten borscht with mushrooms is a fragrant and bright first course that will delight your home with an abundance of vegetables and different flavors. This includes not only beets and mushrooms, but also cabbage, beans, bell peppers, etc.

Shchi is a national Russian dish, tasty and loved by everyone. Lenten cabbage soup with mushrooms is good for a fasting day. They will restore strength and fill the body with vitamin C, which is abundant in cabbage.

Lenten borscht is prepared from vegetables in a slow cooker for two hours. The result is a very tasty thick borscht, filled with the aromas of vegetables. In the slow cooker they open up wonderfully and retain their shape.

Lenten cabbage soup is an excellent hot soup for those who are fasting or just want to have a fasting day. The cabbage soup is prepared simply and from available ingredients, but the results are simply delicious.

This bean soup will go great both in Lent and in hot weather. Beans will make the dish filling, the absence of meat will allow you to stay alert, and lemon juice and greens will be pleasantly refreshing. Are we ready?

Champignons are an indispensable product during Lent. There are many recipes for lean dishes made from champignons, and I want to offer you another one - a delicious and nutritious soup. Read the recipe!

A recipe for cooking cabbage soup in vegetable broth with large sauerkraut, potatoes, tomato paste, carrots, parsley root, garlic and herbs.

Recipe for Russian cabbage soup with dried mushrooms, sauerkraut, fried in oil onions, potatoes and tomato paste. Cabbage soup with mushrooms is lean, so you can eat it during fasting.

Recipe for making Russian cabbage soup from turnips, rutabaga, sauerkraut and cabbage brine based on kvass.

During Lent and for relief, my family and I eat Lenten okroshka with mushrooms. It goes with any mushrooms you have at home or buy. The simple version is with champignons, the royal version is with white ones.

Lenten okroshka is usually eaten during Lent. But it is highly recommended to do it without fasting fasting days. This lean okroshka is suitable for both those who are on a diet and those who do not eat meat.

Light, but very satisfying, lean broccoli soup is prepared very quickly. Great option for those who fast and adhere to a strict vegetable diet.

Everyone knows that gazpacho is a red tomato soup. However, gazpacho can be not only red, but also green:) I’ll tell you how to prepare green gazpacho.

Broccoli soup recipe. The soup is very quick to prepare and tastes simply excellent. And thanks to a vegetable like broccoli, this dish becomes very nutritious and healthy.

Probably, of all the soups, everyone’s favorite is borscht. Rich, tasty, which becomes even tastier the next day. What not to add to this soup besides cabbage and beets.

Lenten pickle - very easy to prepare and hearty soup home cooking. There are no frills - Lenten pickle is prepared only from simple and affordable ingredients. What you need in Lent.

Lenten borscht with beans is a very nourishing and rich, but absolutely lean borscht. Our family loves it so much that they cook it not only during Lent, but all year round. I'm sharing the recipe.

Pea soup with olives - dish vegetarian cuisine. This soup is very tasty, healthy and satisfying. Try it, you will definitely like it!

Recipe for making turei from kvass, dried black bread rubbed with garlic, onions and green onions.

Spice mung bean soup is a delicious Indian style soup. Mash - legume, rich in protein and various beneficial microelements.

Recipe for preparing borscht for the winter. This is an excellent dressing for main courses and soups. Winter borscht saves time when preparing soups; just take it out of the refrigerator, add water and heat.

Fasoulada is a traditional Greek thick soup made from vegetables and beans. Fasulada is a very rich and thick dish, so it can be served as a soup, as well as a main second course.

Borscht with beans is a borscht specially designed for those who are on a diet and prefer lean or vegetarian food. However, the taste of this borscht is absolutely not inferior to the classic one!

Red bean soup is a very tasty dish. The beautiful and bright color of the soup whets your appetite. In addition, it contains a lot of vitamins and fiber, which gives the body useful substances. You will definitely like it!

Spanish cold soup recipe.

Everyone associates German cuisine with beer and sausages. But German cuisine is very diverse. Salads, baked goods, soups and much more. Each dish has its own traditions and tastes.

Recipe for making soup from peas, potatoes, carrots, onions, tomato sauce and spices. Lean pea soup It turns out no less tasty than meat.

Our grandmothers often prepared barley soup. For some reason they forgot about him today. I think it's undeserved.

If you decide to fast, this is not a reason to give up your favorite dishes, for example, borscht. Lenten borscht will appeal not only to those who observe fasting, but also to vegetarians.

Potato noodle soup is a very simple, light and satisfying soup. As an option, this soup can be prepared with mushroom broth.

Recipe for the famous Italian soup Minestrone with kale and white beans.

During Lent, especially during Great Lent, we for a long time refuse dishes with ingredients of animal origin that are familiar to us and our stomach. On the one hand, such unloading, of course, benefits our physical health, and our mental health, on the other hand, a sudden change in the usual diet can cause significant discomfort. And in this case, hot first courses - lean soups - become our irreplaceable helpers and indispensable guests of our daily menu. Of course, preparing soups without meat and poultry requires a considerable amount of imagination and ingenuity, thanks to which you can prepare lean soups that, in their taste and variety, are not only not inferior to the soups on the fast menu, but even superior to them. However, for housewives who have not yet fully mastered all the intricacies of Lenten cuisine, the task of preparing truly tasty and appetizing Lenten soup recipes may seem overwhelmingly difficult. That is why today we invite you to try to figure out how to prepare lean soup and learn a lot of new things.

At first glance, preparing lenten soups is almost no different from preparing the usual quick soups, except that instead of meat or chicken broth you will have to prepare vegetable or mushroom broth, or even replace the broth with water. But this is only at first glance. In order for your Lenten soup to turn out truly tasty, satisfying and nutritious, you should be especially careful in choosing and combining ingredients that will help you prepare not empty and tasteless, but a real rich and aromatic Lenten soup. Thank God, we have on our side the centuries-old experience of our ancestors, our grandmothers and great-grandmothers, who created and preserved for us hundreds, or even thousands, of recipes for a wide variety of soups, perfect for our Lenten menu. And you shouldn’t turn away from the achievements of modern chefs specializing in preparing vegetarian and vegan soups, because variety is the key to healthy eating, especially necessary during fasting.

And there is more than enough variety in lean soups! To prepare them, they use a wide variety of vegetables and even fruits in the most unexpected combinations; Any cereals and legumes are great for lean soups; Delicious lean soups are made from dried, frozen and canned mushrooms. And add here spicy vegetables and herbs, and don’t forget about fragrant seasonings and aromatic spices that can easily add new notes to even the most familiar soups exquisite taste and aroma, and you will see for yourself that the variety of Lenten soups is literally endless, and these hot and appetizing first courses will not let you or your loved ones get bored at the Lenten table.

Let's figure out how to make lean soup. We have collected and recorded for you the most important tips and secrets, adding the most interesting proven recipes for lean soups.

1. Any soup begins with a choice. the right products. Special attention pay attention to the freshness of vegetables and herbs. After all, if in meat soup the main violin is played by the taste of good meat broth, then in lean soup the main taste and aroma consists of the taste and aroma of vegetables. And the fresher, brighter, more elastic and fragrant the vegetables you choose are, the more expressive the taste and brighter the aroma of your lean soup will be.

2. Of course, any lean soup can be cooked simply in water, hoping that well-selected ingredients will themselves create the desired taste of your dish. Or you can not leave it to chance and take care of preparing lean vegetable or mushroom broth in advance. Moreover, preparing such a broth is not at all difficult, and you don’t need any extra ingredients for it. After all, to prepare a simple vegetable broth in the most excellent way Any leftover vegetables that are no longer suitable for preparing other dishes will do. This can be a cabbage stalk, well-washed remains of potato peels, peelings of spicy celery and parsley roots, coarse sprigs of herbs, mushroom stems, etc. Just wash all these leftovers thoroughly, rinse them with boiling water, put them in a saucepan, pour cold water, bring to a boil, cover the pan with a lid, reduce the heat to the lowest setting and cook everything together for one and a half to two hours. Let the finished broth cool slightly and brew, and then strain through a fine sieve or cheesecloth. The resulting broth can be used for making soups and for preparing various main hot dishes, replacing the water required in the recipe with broth. Alternatively, you can pour the chilled broth over plastic containers, place in the freezer and, defrosting as needed, use in your future dishes.

3. One more little secret The key to delicious meatless soups lies in milk substitutes. After all, many flavorful Asian-style soups may require coconut milk, and mushroom soup- the puree turns out great with soy or almond milk. One problem is that these types of lean milk are becoming increasingly difficult to find in stores, and their cost is rising day by day. But preparing such milk at home is very simple, and it will cost much less. Just grind the pulp coconut or almonds, place in a blender bowl, add a couple of glasses of lukewarm water and blend for just a couple of minutes. You don’t need to go any longer, or the nut butter will start to separate! Place a colander on a saucepan, cover with a double layer of gauze, pour the contents of the blender bowl into it and squeeze thoroughly. Your nut milk is ready! Soy milk is a little more difficult to prepare. Soak a glass of soybeans for 12 hours, drain the water, and transfer the soybeans to a blender. Add two to three glasses of water and stir for a couple of minutes. Squeeze the resulting mass into a saucepan, as with nut milk. Place the saucepan on the fire, bring almost to a boil (until the first bubbles and foam appear), reduce the heat to the lowest setting and, warming the soy milk, but not boiling, remove all the foam. Cool and your soy milk is ready! It can be used in any lean soups, sauces and gravies.

4. Hot aromatic Lenten tomato soup perfect for the table during Lent, when the fickle spring weather no, no, and it will upset us with real frosts and piercingly cold winds. Pour 2 tbsp into the bottom of the pan. spoons of olive oil, heat over high heat, add one finely chopped onion and three chopped garlic cloves, fry until transparent. Then pour in two liters of vegetable broth or water, bring to a boil and add a glass of pasta (shells or curls). Cook for five minutes, then add one can of drained canned red beans, two bay leaves, and salt and pepper to taste. Cook for another five minutes. Add 200 gr. tomato paste and stir thoroughly. Then add 1 tbsp. a spoonful of lemon juice and 3 tbsp. spoons of finely chopped basil or 1 ½ teaspoons of dried basil. Stir and cook for another 10 minutes. Remove from heat and let simmer, covered, for another 10 minutes.

5. Delicious pumpkin soup you can cook it from fresh pumpkin, or you can use frozen pumpkin prepared in the fall pumpkin puree. Peel one kilogram of pumpkin from seeds and peel, cut into small cubes, place in a saucepan, add one and a half liters of water and cook over medium heat for 15 minutes. Peel 1 cm of ginger root and grate it on a fine grater, finely chop one small red onion, chop two cloves of garlic. Heat 3 tbsp in a frying pan. spoons of vegetable oil, add vegetables and simmer until transparent, transfer them to a pan with pumpkin and cook everything together for another 10 minutes. When the pumpkin is ready, puree it directly in the saucepan using an immersion blender until smooth. Then add 200 ml. coconut milk, 1 tbsp. spoon soy sauce, a pinch of nutmeg, salt and pepper to taste. Heat everything together, stirring frequently, for another five minutes. Remove the soup from the heat, pour into bowls and sprinkle with finely chopped parsley and cilantro.

6. It’s very easy to prepare a delicious and satisfying lean soup with vegetables and corn. Cut into small cubes one onion, two stalks of celery, two small carrots and half a sweet pepper, chop three cloves of garlic. Heat 3 tbsp in a frying pan. spoons of olive oil, add onion and garlic and simmer until translucent, then add the rest of the vegetables and simmer, stirring frequently, for another five minutes. Pour one liter of vegetable broth into the pan, add two cups of frozen corn kernels and bring to a boil, then add the fried vegetables and cook everything together over medium heat, covered, for 10 minutes. In two glasses soy milk stir 1 tbsp. spoon of flour and pour the mixture into the pan with the soup. Stir thoroughly and cook, stirring frequently, for 20 minutes until thickened. Salt and pepper the soup to taste, add 3 tbsp. spoons of finely chopped parsley and basil and heat everything together over low heat for another five minutes.

7. Surely, fresh frozen wild mushrooms have been stored in your freezer since autumn. No? It's no problem either, a bag of frozen ones forest mushrooms You can buy it in the store, because these mushrooms can be used to make a delicious mushroom puree soup. Place 500 g in a deep frying pan. frozen wild mushrooms and place over medium heat. When the mushrooms release their juice, carefully scoop it into a separate saucepan, and add 2 tbsp to the mushrooms. spoons of vegetable oil and fry until golden brown. Add a liter of water to the mushroom juice in a saucepan, add the fried mushrooms, add a sprig of thyme and a chopped clove of garlic. Cook over low heat for half an hour. When the mushrooms are almost ready, scoop out one cup of broth. Heat 1 tbsp in a frying pan. spoon of vegetable oil, add 1 tbsp. spoon of flour and fry for a minute, then add a glass of mushroom broth and, stirring thoroughly with a whisk, cook until thickened for three minutes. Pour the finished mushroom soup into a blender bowl, add flour dressing and grind everything until smooth. Return the soup to the pan, add 200 ml. soy or almond milk, a pinch of nutmeg, a pinch of dill seeds, salt and black pepper to taste. Heat over low heat, without boiling and stirring constantly, for another five minutes. Pour into plates, sprinkle with dill and serve.

8. Lean vegetable hodgepodge turns out to be tasty and satisfying. It's not at all difficult to prepare. In a deep saucepan, bring three liters of vegetable broth to a boil, add three potato tubers, cut into small pieces. Cook for 15 minutes. Meanwhile, cut 3 pickled cucumbers into small cubes, squeeze out the brine and chop 200 grams. sauerkraut, finely chop one onion, cut one small carrot into strips. In a deep frying pan, heat 3 tbsp. spoons of vegetable oil, add onions and carrots and fry until golden brown, then add cucumbers and cabbage, pour in a couple of tablespoons of broth and simmer everything together for another 10 minutes. Add 2 tbsp. spoons of tomato paste, mix thoroughly and heat for a couple more minutes. Transfer the vegetables to the pan with the potatoes, add two bay leaves, salt and black pepper to taste. Cook everything together over medium heat for 10 minutes, then add a can of pitted black olives and heat for another five minutes. Remove the hodgepodge from the heat and let it brew for 10 - 15 minutes. Pour the Lenten solyanka into plates, garnish each with a slice of lemon and sprinkle with finely chopped parsley. Serve immediately.

9. Lentil soup with tomatoes and beets turns out to be appetizing and satisfying. Fry two cups of red lentils in a dry frying pan over high heat for one minute, pour into a colander and rinse thoroughly under running water. cold water. Place the washed lentils in a saucepan, cover with cold water, bring to a boil, skim off the foam and cook over medium heat, covered, until soft, about 30 minutes. Place the finished lentils in a colander and allow excess water to drain. Boil or bake two medium-sized beets in the oven until soft, peel them and grate them on a coarse grater. Pour boiling water over two fresh tomatoes, remove the skins from them, and cut the pulp into small cubes (instead of fresh ones, you can use already chopped ones canned tomatoes). Cut one medium-sized leek into thin rings. Heat 2 tbsp in a frying pan. spoons of olive oil, add leeks and fry until soft for seven minutes, then add 2 tbsp. spoons of tomato paste and 2 tbsp. spoons of chopped basil, simmer everything together for another 3 minutes, stirring frequently. Place lentils, beets, tomatoes and fried onions in a blender bowl. Grind for a minute. Then add 3 cloves of garlic, crushed with 1 teaspoon of salt and 500 - 700 ml. vegetable broth. Whisk everything together until a smooth puree forms. Pour the soup into a saucepan, add 1 tbsp. a spoonful of lemon juice, a pinch of nutmeg, black and red pepper to taste. Warm, without boiling, for five minutes over low heat. At the very end, add another 3 tbsp. spoons of olive oil, stir and serve immediately.

10. Lenten soup cooked in the oven in portioned pots is incredibly tasty, rich and aromatic. Cut one onion and one carrot into small cubes. Fry in a deep frying pan in two tablespoons of olive oil until golden brown. Then add two bags of frozen lecho vegetables and fry everything together until all the moisture has evaporated and the vegetables are lightly fried. Then add 800 gr. canned tomatoes in pieces and one can of red beans, drained. Stir, add salt and pepper to taste and simmer everything together for another five minutes. Place one bay leaf at the bottom of the portioned pots, arrange the stewed vegetables so that they fill two-thirds of the pots. Pour hot vegetable broth over the vegetables, leaving 1 cm to the edge of the pots. Place the pots on a baking sheet and place in an oven preheated to 160° for one hour. Before serving, sprinkle the soup with lemon juice and generously sprinkle with finely chopped parsley and crushed garlic.

And on the pages of the site you can always find even more interesting ideas and proven recipes that will definitely tell you how to prepare lean soup.

Many people cannot imagine soup or borscht without meat. But during fasting you have to invent something and prepare lenten soups for every day. In fact, cook something delicious and at the same time Lenten dish not difficult.
This section offers a selection of interesting recipes for lean first courses that will delight you with their unusual taste. Do you want to cook lean borscht, soup or hodgepodge? There is nothing complicated about it, open the recipe you like and look detailed recipe with photographs.
By preparing a dish according to our recipes, it will turn out not only nourishing and tasty, but also healthy. Many people know that fasting helps not only to cleanse themselves spiritually, but also physically.
In the section “Lenten soups, recipes for every day” you can find recipes both for strict days of fasting and those in which some foods are allowed. Each of you will be able to really find those dishes that are more suitable for him and his family. In addition, you can create an interesting menu and cook interesting firsts dishes every day.

30.12.2019

Peasant bean soup, tasty and satisfying, for the Nativity Fast

Ingredients: potatoes, carrots, onions, canned beans, broccoli, cauliflower, sweet corn, water, salt, pepper

A tasty and satisfying bean soup according to this recipe is suitable for a Lenten menu: it contains no meat, but a lot of vegetables. This first dish will surely please everyone in your family.

Ingredients:
- 2 potatoes;
- 1 carrot;
- 1 onion;
- 150 g canned beans;
- 100 g broccoli;
- 100 g cauliflower;
- 70 g sweet corn;
- 1.5 liters of water;
- salt to taste;
- pepper to taste.

28.10.2019

Very tasty, incomparable lean borscht with canned beans

Ingredients: canned beans, potatoes, water, carrots, onions, beets, bell peppers, tomato sauce

Lenten dishes can be nourishing and very tasty, as the recipe for Lenten borscht with canned beans will prove to you. It's easy to prepare, so you can definitely do it.
Ingredients:
- 150 g canned beans;
- 2-3 potatoes;
- 2 liters of water;
- 1 carrot;
- 1 onion;
- 1 beet;
- 1 bell pepper;
- 200 ml tomato sauce;
- salt to taste;
- sugar to taste;
- pepper to taste;
- 150 ml cabbage;
- 2 tbsp. vegetable oil.

24.03.2018

Lenten solyanka with beans

Ingredients: potatoes, beans, carrots, tomatoes, onions, celery, cucumber, oil, pepper, salt

Today we will prepare a dish that I often cook during Lent - Lenten solyanka with beans. The recipe is simple and quite quick.

Ingredients:

- 300 grams of potatoes;
- 400 grams of beans;
- 110 grams of carrots;
- 90 grams of tomatoes;
- 150 grams of onion;
- 110 grams of celery;
- 90 grams of pickled cucumber;
- sunflower oil;
- black pepper;
- salt.

22.03.2018

Lenten bean soup made from canned beans

Ingredients: canned beans, potatoes, water, onions, carrots, garlic, bay leaf, vegetable oil, salt

Making soup from canned beans is very easy and simple, and even easier during Lent, because meat broth will not be needed, which means the cooking time for the first dish will immediately be reduced by 30-40 minutes. Check out the new recipe.

Products for the recipe:
- beans in tomato - 200 g,
- one or two potatoes,
- a small head of onion,
- one carrot,
- a clove of garlic,
- 1 bay leaf,
- 2-3 tbsp. spoons of vegetable oil,
- salt to taste.

22.03.2018

Green Lentil Soup

Ingredients: green lentils, potatoes, onions, carrots, garlic, bay leaves, vegetable oil, tomato juice, salt, pepper

To be able to diversify the family menu at any time, you should always have in stock simple recipes, which do not require expensive products. One of these is this lentil soup recipe. Take note of this.

Products for the recipe:
- green lentils - 150 g,
- two potatoes,
- small onion,
- small carrots,
- a clove of garlic,
- 1 pc. bay leaf,
- 30 ml vegetable oil,
- 30 ml tomato juice,
- spices - to taste.

18.03.2018

Lenten cabbage soup with beans and fresh cabbage

Ingredients: cabbage, beans, potatoes, carrots, onions, tomato paste, vegetable oil, salt, pepper, bay leaf

Recently we prepared lean cabbage soup with sauerkraut, but today I have prepared for you a recipe for lean cabbage soup made from fresh cabbage. Try both options and write your impressions.

Ingredients:

- cabbage - 400 grams,
- beans - 150 grams,
- potatoes - 150-200 grams,
- carrots - 100 grams,
- onion - 50 grams,
- tomato paste - one and a half tsp,
- vegetable oil - 3 tbsp.,
- salt,
- black pepper,
- water - 2.5 liters,
- bay leaf - 1 pc.

18.03.2018

Lenten cabbage soup from sauerkraut

Ingredients: potatoes, sauerkraut, onions, carrots, salt, flour, sunflower oil, black peppercorns, garlic, bay leaf, water

I suggest you prepare very tasty lean cabbage soup. They can be prepared from either fresh or sauerkraut. Today we will use sauerkraut.

Ingredients:

- potatoes - 1 pc.,
- sauerkraut - 150 grams,
- onion - 1 pc.,
- carrots - pilaf,
- salt,
- flour - 1 tbsp,
- sunflower oil - 2 tbsp.,
- black peppercorns,
- garlic - 1 clove,
- bay leaf,
- water - 2 liters.

17.03.2018

Lenten cabbage soup with mushrooms and sauerkraut

Ingredients: champignons, sauerkraut, onion, potatoes, dill, refined oil, bay leaf, salt, ground black pepper, water

Of course, we cannot fast throughout Lent. but we always fast for a week. This is why I have great recipe lean cabbage soup with mushrooms and sauerkraut.

Ingredients:

- champignons - 100 grams,
- sauerkraut - 250 grams,
- onion - half,
- potatoes - 1 pc.,
- dill - 10 grams,
- refined oil - 1.5-2 tbsp.,
- bay leaf - 1 pc.,
- salt,
- ground black pepper,
- water - 600 ml.

14.03.2018

Lenten cabbage soup from fresh cabbage

Ingredients: water, potatoes, cabbage, carrots, onions, tomato paste, oil, salt, pepper, sugar, herbs

Today we will prepare lean cabbage soup. The recipe is very simple. You will spend a minimum of time cooking.

Ingredients:

- liter of water,
- 1 potato,
- 100 grams of cabbage,
- 1 carrot,
- 1 onion,
- 1.5-2 tbsp. tomato paste,
- vegetable oil,
- salt,
- black pepper,
- sugar,
- greens.

13.03.2018

Vegetarian borscht with beans

Ingredients: beans, potatoes, onions, carrots, cilantro, beets, tomato paste, oil, salt, pepper, herbs

To cook delicious borscht, it is not at all necessary to cook meat broth: the vegetarian version of this first dish - with beans and beets - turns out to be very interesting and bright in taste.

Ingredients:
- 200 grams of white dry beans;
- 300 grams of onions;
- 140 grams of carrots;
- 100 grams of cilantro;
- 100 g parsley;
- 150 grams of beets;
- 80 grams of tomato paste;
- 30 ml vegetable oil;
- salt;
- pepper;
- greens.

27.02.2018

Soup with dried mushrooms

Ingredients: potatoes, carrots, onions, celery, mushroom, water, salt, pepper, butter, herbs, sour cream

I cook mushroom soups very often. You can use fresh mushrooms, frozen or, as in this recipe, dried. This soup is easy to prepare. My recipe will help you with cooking.

Ingredients:

- 3 potatoes,
- 1 carrot,
- 1 onion,
- 2 stalks of celery,
- 30 grams of dried mushrooms,
- 2 liters of water,
- salt,
- black pepper,
- 1 tbsp. vegetable oil,
- greens,
- sour cream.

21.02.2018

Lenten soup with dumplings

Ingredients: water, potatoes, carrots, onions, peas, bay, dill, flour, paprika, salt, water, oil

Today I want to offer you a great recipe for Lenten Dumpling Soup. My detailed recipe will help you prepare it.

Ingredients:

- 2 liters 70 ml. water,
- 2 potatoes,
- 1 carrot,
- 1 onion,
- 50 grams of green peas,
- 1 bay leaf,
- 3 sprigs of dill,
- 70 grams of flour,
- 1 tbsp. dried onions,
- 1 tbsp. ground paprika,
- 2-3 pinches of salt,
- 2 tbsp. sunflower oil.

10.02.2018

Borsch with sprat in tomato and beans

Ingredients: sprat in tomato, beets, beans, carrots, onions, potatoes, cabbage, vegetable oil, tomato paste, salt, ground black pepper, garlic

Usually borscht is cooked in meat or vegetable broth. But, oddly enough, it turns out very tasty with fish, but not ordinary fish, but sprat in tomato. An economical, simple and lean version of borscht that you are sure to love.

List of required products:

- 2 cans of canned sprat in tomato;
- 1 beet;
- 1 glass of beans;
- 1 carrot;
- 1 onion;
- 3-5 pcs. potatoes;
- 150-200 g cabbage;
- a little vegetable oil;
- 2 tbsp. l. tomato paste;
- 1 tbsp. l. salt;
- a pinch of ground black pepper;
- 1-2 cloves of garlic.

03.02.2018

Cabbage from sauerkraut with millet

Ingredients: sauerkraut, meat broth, millet, potatoes, carrots, onions, tomato paste, vegetable oil, salt

I suggest you prepare this very tasty and satisfying cabbage for lunch or dinner. The recipe is simple.

Ingredients:

- sauerkraut - 200 grams,
- meat broth - 2.5 liters,
- millet - 150 grams,
- potatoes - 250 grams,
- carrots - 100 grams,
- onion - 100 grams,
- tomato paste - 1.5 tsp,
- vegetable oil - 20-30 grams,
- salt.

12.12.2017

Light borscht without meat

Ingredients: Tomato paste, potatoes, carrots, onions, cabbage, beets

You will learn how to cook light borscht without meat from this recipe. You can prepare a dietary dish for lunch at least once a week. It’s tasty and healthy not only for those who eat lean foods, believe me!

Ingredients:
- cabbage - 150 grams,
- potatoes - 1 pc.,
- onions - 1 pc.,
- carrots - 1 pc.,
- beets - 1 pc.,
- tomato paste - 70 grams,
- spices to taste,
- salt to taste,
- parsley to taste.

05.11.2017

Pumpkin soup with potatoes and garlic

Ingredients: water, broth, potatoes, leeks, pumpkin, ginger, garlic, sunflower oil, salt, black pepper, chili pepper, green onion

This guide will tell you how to make a light puree soup from pumpkin, potatoes and spices. step by step recipe with photo. We cook with pleasure and benefit the body.

Ingredients:
- broth or water - 1 l,
- pumpkin - 200 grams,
- potatoes - 4 pcs.,
- garlic - 2 cloves,
- leeks - 200 grams,
- ginger - 2-3 cm of root,
- vegetable oil - 1.5 tablespoons,
- salt to taste,
- green onions- 1 tbsp. per serving,
- chili pepper - 2-3 rings per serving,
- black pepper - 1 tsp. Ingredients: fish, potatoes, carrots, salt, bay leaf, black pepper, onion, dill

Ukha is a delicious, rich fish soup that any housewife can easily prepare. And even though the fishermen say that real fish soup should be cooked over a fire, we will prepare a delicious first course on the stove. And no fisherman will be able to refuse this yummy!

Ingredients:

- 2 fish heads;
- 5-6 pcs. potatoes;
- 1 carrot;
- 1 onion;
- a little salt;
- 5-6 pcs. bay leaf;
- a little black pepper;
- 1 feather of green onion;
- 2 sprigs of dill.

27.10.2017

Red lentil soup with tomatoes

Ingredients: red lentils, carrots, tomatoes, onions, garlic, olive oil, ground black pepper, salt, coriander, paprika

We invite you to prepare delicious and healthy soup from lentils. As you know, this product contains a lot of protein, vitamins and other useful substances. Therefore, this soup is suitable for any diet.

For the dish you will need:
- red lentils - 240 g;
- one carrot;
- tomatoes in own juice;
- small onion head;
- two cloves of garlic;
- ground black pepper;
- coriander;
- paprika;
- salt;
- 20 ml olive oil.

26.10.2017

Pumpkin soup with tomatoes and cream

Ingredients: pumpkin, tomatoes, potatoes, onions, coriander, chili pepper flakes, water, salt, vegetable oil, cream, black pepper, sour cream, herbs, croutons

Even though pumpkin cream soup is prepared without adding meat, men will still like it. The whole secret of taste lies in the addition of spices and the acidity of the tomato. It is thanks to them that your dish will have a unique taste that everyone will like. The main thing is not to overdo it with ingredients and spices, although it will be difficult to spoil such a puree soup. We are sure that this culinary masterpiece will win the hearts of your guests and household members.

Ingredients:
– 250 grams of pumpkin (peeled, without seeds);
– 4-5 pcs tomatoes;
– 3 pieces of potatoes;
– 1 onion;
– 1 tsp (optional) coriander;
– 0.5 tsp chili pepper flakes;
- water – 1 liter (or a little more);
- salt - to taste;
- vegetable oil – 2-3 tbsp. l;
- cream (if needed) – 100 ml;
- black pepper, sour cream, herbs, croutons - for serving soup.

Puree potato soup in bread Three simple ingredients, a few simple manipulations and velvety potato soup with the extraordinary aroma of baked garlic is ready. Serve it in a crispy half rye bread and sprinkle with green onions. Both tasty and beautiful!

Ingredients:
1 head of garlic
1 tbsp. spoon + 1 teaspoon olive oil
2–3 leeks
6–8 medium red potatoes
1 liter vegetable broth or water
salt, pepper - to taste
4–5 tbsp. spoons frozen or canned corn(you don't have to add it)
1–2 loaves of rye bread (depending on the number of persons)
green onions - for garnish

How to cook:

Heat the oven to 200°C. Remove the outer skin from the head of garlic. Cut off the top by 2-3 mm. Grease 1 tsp. olive oil, wrap in foil and place in the oven for 35–40 minutes.

Remove the garlic and do not turn off the oven. In a large saucepan, heat 1 tbsp. olive oil, add leeks cut into rings and fry for 3-4 minutes until soft.

Add potatoes, cut into small cubes, and broth/water. Bring to a boil, reduce heat and simmer for 10–15 minutes until the potatoes are tender.

Remove from heat, add baked garlic cloves, salt, pepper and blend with a blender until smooth. Add corn and stir. Cut the loaf of bread in half and remove the pulp.

Bake in the oven for 15–20 minutes, the crust should be lightly browned. Pour soup into prepared bread bowls, garnish with green onions, and serve immediately.

Tomato soup with beans

Tomato Bean Soup This thick tomato soup tastes as good as it looks. Nutritious, aromatic, with crispy garlic croutons and spicy notes, the soup is reminiscent of sunny Provence and the approaching summer.

Ingredients:
1 large onion
2 tbsp. spoon of olive oil
2 cloves garlic
1/4 teaspoon red chili pepper
3–4 tbsp. spoons of tomato paste
1 can (450 g) chopped tomatoes in their own juice
2 teaspoons Provençal herbs
1 can (420 g) white beans in their own juice
1 liter of water
1.5 tbsp. spoons of sugar
1.5 tbsp. tablespoons white wine vinegar
salt and black pepper - to taste

Garlic croutons:
2–3 tbsp. spoons of olive oil
2–3 cloves of garlic
half a French baguette or a whole ciabatta
salt - to taste

How to cook:

Heat oil in a large saucepan over medium-high heat. Add finely chopped onion, sauté for 5 minutes. Add finely chopped garlic and chili, fry for another 1-2 minutes until golden brown.

Add tomato paste and fry, stirring, for 1 minute. Add chopped tomatoes and Provençal herbs. Drain the beans and rinse well.

Pour water into the frying pan and bring to a boil. Then add the beans and cook for 10-15 minutes. Add sugar, vinegar, salt and black pepper.

Cover with a lid and leave for 10 minutes. For the croutons, heat the oven to 200°C. In a bowl, mix olive oil and crushed garlic. Cut the bread into medium cubes, add to the bowl and mix well.

Add salt to taste. Place on a baking sheet and cook for a few minutes until golden brown. Serve soup with garlic croutons.

Spicy vegetable soup with rice

Spicy vegetable soup This is another fun vegetable soup. Its secret lies in the combination of the warming spiciness of chili peppers with light lemon sourness. Rice will make the stew even more rich and nutritious.

Ingredients:
1 large onion

2–3 cloves of garlic
2 medium carrots
2 stalks of celery
2 teaspoons dry thyme
0.5 tsp dry chili pepper
3 leeks
2.5 liters vegetable broth
1 can (450 g) tomatoes in their own juice
2–3 tbsp. spoons of rice
salt, pepper - to taste
1 tbsp. spoons of lemon juice

How to cook:

In a large saucepan, heat olive oil over medium-high heat. Finely chop the onion and saute for 5 minutes, add finely chopped garlic and fry for another 1 minute.

Add carrots and celery, chopped as desired, thyme, chili pepper and leeks cut into rings. Keep on fire for 3-4 minutes, stirring constantly.

Pour in the broth, tomatoes along with the liquid (if they are whole, chop them) and washed rice. Bring to a boil and reduce heat to medium-low.

Cook for about 30 minutes. Add salt, pepper and lemon juice. Serve immediately.

Mushroom soup with sauerkraut

Mushroom cabbage soup “Where there is cabbage soup, look for us there,” they said in Rus'. These thick, rich cabbage soup, with a wonderful aroma of porcini mushrooms and a rich sour taste, will help diversify your Lenten table. They become much tastier the next day.

Ingredients:
7–9 dried porcini mushrooms
0.5 liters of warm water
1 tbsp. spoons of vegetable oil
2 medium onions
500–700 g sauerkraut
2 liters vegetable or mushroom broth
1 large potato
1 bay leaf
peppercorns - to taste
dill - to taste
4 cloves garlic
salt - to taste

How to cook:

Soak mushrooms in warm water for 30 minutes. Strain the water and set aside. Cut the mushrooms into small cubes. Heat vegetable oil in a frying pan.

Fry finely chopped onion for 5 minutes. Add cabbage to the onion, reduce heat and simmer for 15 minutes. Add mushroom water, mushrooms and diced potatoes to the broth.

Cook for 10–15 minutes. Add bay leaf, peppercorns, salt, cook for another 10 minutes. Place cabbage and onion in a saucepan with soup and bring to a boil.

Add dill and finely chopped garlic. Remove from heat and cover with a lid. Ideally, cabbage soup should sit for 12 hours before serving.

Vegetable noodle soup

Vegetable soup with noodles Noodle soup has been familiar to us since childhood. IN classic version it is cooked in chicken broth with the addition of pieces of meat. Today we will introduce you to the Lenten option. It will appeal to both children and adults. If desired, you can add cubes of fried tofu.

Ingredients:
1 medium onion
1 tbsp. spoon of olive oil
0.5 teaspoon dry thyme
3 medium carrots
2 stalks of celery
2.5 liters vegetable broth
1 bay leaf
1 cup small noodles
salt, pepper - to taste
fresh dill or parsley - for decoration

How to cook:

Heat olive oil in a large saucepan over medium heat. Fry the onion for 5 minutes until golden brown. Add thyme and stir.

Cut carrots and celery into any shape. Add to the onion and fry for 1-2 minutes. Pour in the broth and bring to a boil over medium-high heat.

Add bay leaf to soup and reduce heat to medium. Add noodles and cook for about 10 minutes until al dente (depending on variety).

Add salt and pepper to taste. Sprinkle with herbs and serve.

Thick Lentil Soup

Thick Lentil Soup Flavorful roasted vegetables, thick cumin lentil chowder and fresh cilantro – this vibrant trio comes together in one pan to make a delicious addition to your dinner table. Spicy notes of cumin create a festive oriental mood. Soup for true gourmets!

Ingredients:
1 large eggplant
1 red sweet pepper
1 green bell pepper
1 onion
4 cloves garlic
2 tbsp. spoons of olive oil
1 can (450 g) tomatoes in their own juice
200 g red lentils
1 teaspoon cumin
1 liter vegetable broth
salt, pepper - to taste
0.5 bunch of cilantro or parsley - for decoration

How to cook:

Cut the eggplant into small cubes, add salt and place on paper towel. Leave for 30 minutes, then rinse with cold water and dry.

Heat the oven to 220°C. Cut the peppers and onions into small cubes. Finely chop the garlic. Place peppers, onions, garlic and eggplant on greased olive oil(1 tbsp) baking sheet.

Pour the remaining oil on top and stir. Bake vegetables for 20-30 minutes, until golden brown. Place tomatoes, washed lentils and cumin, previously crushed in a mortar, into a large saucepan.

Add to broth and bring to a boil over medium-high heat. Reduce heat, cover and simmer for 20-30 minutes until the lentils are tender.

Add baked vegetables, salt, pepper and stir. Serve with chopped herbs.

Solyanka

Solyanka Solyanka or selyanka is a classic dish of Russian cuisine. Today we will prepare hodgepodge using vegetable broth without meat. Sauerkraut, olives and capers create a rich sour-salty taste, and crushed garlic and cilantro give the solyanka a spicy note. The freshest rye bread will be an excellent addition to the soup.

Ingredients:
400 g sauerkraut
2–3 tbsp. spoons of vegetable oil
1 large onion
2–3 tbsp. spoons of tomato paste
2 pickled cucumbers
2 liters vegetable broth
1–2 teaspoons capers
4–5 olives (preferably with lemon)
2–3 cloves of garlic
0.5 bunch of cilantro
salt, pepper - to taste

How to cook:

Pour boiling water over the sauerkraut. After a few minutes, drain the water and squeeze the cabbage thoroughly. Heat vegetable oil in a large frying pan.

Add cabbage, simmer over medium heat for about 10 minutes, stirring constantly. Allow the cabbage to brown slightly. Add finely chopped onion and simmer for another 5 minutes.

Add tomato paste and cucumbers, cut into small cubes, heat for another 2-3 minutes until a strong, pleasant aroma appears.

Pour in the broth and bring to a boil over medium-high heat. Cook for 10 minutes. Wash the capers and cut the olives into rings. Add to soup and cook for another 5 minutes.

Place crushed garlic and finely chopped cilantro into the hodgepodge, add salt and pepper to taste. Bring to a boil, remove from heat and cover with a lid.

Let sit for at least 30 minutes.

Watch the video recipe - real French onion soup provides great variety Lenten menu, only the croutons with cheese will need to be replaced with regular ones!

The generous Maslenitsa has ended, Christians have begun Lent, and some have decided to switch to Lenten food, simply because they are tired of festive feasts and hearty culinary delights. It's time to take a little break, and I bring to your attention several recipes for simple and tasty lean soups.

The first courses I offer will come in handy not only during Lent, but will also appeal to lovers of various diets. These dishes are also suitable for baby food. Despite the lack of meat component, they turn out to be aromatic, rich and satisfying.

In these recipes we will use various cereals, legumes, mushrooms and available vegetables.

Ingredients:

Water – 2 l.
Rice – 0.5 tbsp.
Potatoes – 2 pcs.
Carrots – 1 pc.
Onions – 1 pc.
Flour – 1 tbsp. l.
Salt, spices
Green

First of all, we will thoroughly wash and peel all the vegetables. Next, cut them into small cubes.

In order for the first dish to look appetizing, all products must have the same shape. If we use cereals or legumes as a base, then cut the vegetables into cubes; if vermicelli, then into strips.

Next, put a pan of water on the fire and add the potatoes. While the water and potatoes are boiling, rinse the rice well a large number cold water. They say that in order for rice to be washed well, 1-2 liters of water will be required per 100 g.

As soon as the water boils, place the rice in the pan, add salt and cook for 15-20 minutes.

Meanwhile, heat the frying pan by pouring 2 tbsp. spoons of vegetable oil. Add carrots and onions and fry, stirring, over medium heat for 3-4 minutes. A minute before the end of frying, add 1 tbsp. spoon of flour and continue to fry, stirring constantly.

As soon as the potatoes and rice are ready, add fried vegetables and spices to them and continue cooking for another 5-7 minutes. If desired, as soon as you remove the pan from the heat, you can put a piece of butter in it.

That's it, our soup is ready. Pour into a plate and sprinkle with chopped herbs. Did you notice that we didn’t need any special skills to prepare it?

Recipe for delicious Lenten soup for Lent

You can prepare a delicious and satisfying Lenten soup, which you can eat during Lent, using mushrooms. After all, they surpass even meat in the amount of protein. It's great if you collected and processed them yourself. But you can also run to the nearest supermarket, where the variety of dried and canned gibs simply amazes our imagination. However, in the absence of suitable supplies, you can prepare this dish from champignons or oyster mushrooms.

You and I will prepare this dish from dried ones. The second main ingredient will be buckwheat. If desired, buckwheat can be replaced with any cereal (millet, barley, pearl barley).

Ingredients:

Water – 2 l.
Dried mushrooms – 30-40 g
Buckwheat – 4 tbsp. l.
Potatoes – 3 pcs.
Carrots – 1 pc.
Onions – 1 pc.
Pickled cucumber – 2 pcs.
Refined vegetable oil – 2 tbsp. l.
Salt, spices
Green

First of all, wash the mushrooms well and break them into small pieces. Fill with boiling water and leave for at least 1 hour. Instead of dry ones, you can take 250 g of fresh ones.

Place the soaked mushrooms in a saucepan along with the water in which they were soaked (then the broth will be richer), add water to the required volume and put on fire. Bring to a boil. As soon as the liquid boils, remove the resulting foam with a slotted spoon or spoon. Then add salt and cook for 20 minutes over low heat.

While the broth is cooking, wash the vegetables well and peel them. Cut the potatoes and onions into small pieces. Grate the carrots on a coarse grater. We wash the buckwheat. Finely chop pickles. Prepare fried onions and carrots by frying with vegetable oil in a frying pan until golden brown.

As soon as the required time for cooking the broth has passed, add chopped potatoes, buckwheat and cook for 15-20 minutes.

If you want the buckwheat not to interrupt the aroma of the mushrooms, you must first fry it in a dry frying pan.

Then add fried onions and carrots, pickles, spices and continue cooking for another 5 minutes.

Before serving, sprinkle the soup with herbs. Bon appetit!

Simple pea soup recipe

And now I bring to your attention a recipe for making pea soup. This lean dish turns out no less tasty than meat.

Ingredients:

Water – 2 l.
Whole or crushed peas - 1 tbsp.
Potatoes – 3-4 pcs.
Carrots – 1 pc.
Onions – 1 pc.
Salt, spices (turmeric, ground black pepper)

Before starting to cook the peas, we sort them out and rinse them thoroughly with cold water.

Important! Split peas contain significantly more residues of pea flour formed during the crushing process, and therefore require much more thorough washing.

Then soak it in cold water for 3-4 hours. Note that the soaking time for crushed peas is half as long as for whole peas, so 2 hours will be enough. At the end of this time, be sure to drain the water and rinse the peas well again.

Then pour the required amount of water into the pan, add the peas and bring to a boil. Cooking time for whole peas is usually 1 hour; split peas cook twice as fast. During the cooking process, periodically remove the foam.

The cooking time for peas can be speeded up by adding small quantity vegetable or butter.

While our bean broth is being prepared, we will wash and peel the vegetables. Cut the potatoes and onions into cubes, grate the carrots on a coarse grater.

After the required cooking time has passed, add the diced potatoes and continue cooking for another 15-20 minutes.

Meanwhile, heat the vegetable oil with spices in a frying pan and fry the onions and carrots.

At the end of cooking, add fried onions and carrots, add salt to taste and keep on low heat for another 5 minutes. It turns out very tasty if you serve this lean pea soup with rye croutons.

Preparing lean puree soup with mushrooms (video recipe for champignon soup)

I saw the following recipe on the video blog Family Recipes. This is a lean puree soup with mushrooms. Quite easy to prepare and very inexpensive.

Ingredients:

Champignon mushrooms – 400 g
Potatoes – 5-6 pcs.
Carrots – 1 pc.
Onions – 1 pc.
Refined vegetable oil – 1 tbsp. l.
Salt, spices (allspice, black pepper, nutmeg, dried garlic)

How to make Lenten Lentil Soup

Now have the recipe for lean lentil soup. To prepare this dish, we will use the green variety, since it does not overcook. But you can also use red, yellow or brown varieties.

Ingredients:

Water – 2.5 l
Lentils – 1 tbsp.
Onions – 1 pc.
Carrots – 1 pc.
Potatoes – 2-3 pcs.
Celery – 2-3 stalks
Tomatoes – 2 pcs. (can be replaced with 1 tbsp tomato paste)
Salt, spices
Green

First of all, we will soak our lentils for 1-2 hours.

By the way, red and yellow varieties of lentils do not require soaking and boil well.

Wash all the vegetables and peel off the skins. In order to peel the tomatoes, we cut them and put them in boiling water for a couple of minutes. After this, the peel is easily removed. Then cut them into small cubes.

We also cut all other vegetables into cubes. Wash the celery branches thoroughly and cut them across the stem into small pieces.

Pour the prepared lentils with cold water and let them cook for 20 minutes, removing the foam after boiling. Then, after the specified time, add potatoes to the pan with legumes and continue cooking until they are ready.

FYI. Red lentils cook for about 25 minutes. Yellow and brown varieties take a little less time to cook - 15-20 minutes, and green varieties will take 40 minutes.

While the potatoes and beans are cooking, we will prepare the fry. To do this, place the onions and carrots in a frying pan and fry in vegetable oil. Next, add the celery and continue to fry.

Lastly, add the chopped tomatoes and simmer for another 5 minutes.

It is necessary to salt a lentil dish at the end of cooking, since in salted water the cooking time of the beans increases significantly

As soon as the potatoes are ready, put them in a pan, add salt to taste and add spices. Cook for another 5-7 minutes. Sprinkle with chopped herbs and remove from heat.

That's it. Our lentil soup is ready.

Kharcho soup - a recipe for making lean soup at home

Now let's prepare a very tasty Caucasian soup kharcho. But we will have it fast. This dish is very aromatic and spicy.

Ingredients:

Water – 2 l
Rice – 0.5 tbsp.
Onions – 1 pc.
Carrots – 1 pc.
Potatoes – 2-3 pcs.
Tomato paste – 2 tbsp. l.
Refined vegetable oil – 2 tbsp. l.
Garlic – 4-5 cloves
Salt, spices
Green
Hot pepper optional

We wash and peel all the vegetables. Cut potatoes and onions into small cubes. Grate the carrots on a coarse grater. Wash the rice thoroughly.

Pour 2 liters of cold water into a saucepan, add potatoes and bring to a boil. As soon as the water boils, add the washed rice, salt to taste and cook for 20 minutes.

Meanwhile, peel the garlic and rinse the greens well. Finely chop the garlic with a knife. Wash the hot pepper (I took half, not very hot), remove the seeds and membranes and finely chop.

Heat vegetable oil in a frying pan. Add chopped onion, garlic, hot pepper, spices (I used suneli hops) and fry, stirring, until the onions and garlic acquire a golden color. And now, when a breathtaking aroma begins to emanate from the fried spices, put the carrots in the pan and continue to fry for another 3-4 minutes.

Then add tomato paste and saute our fry for a couple more minutes. As soon as the potatoes and rice are ready, add the fry to the pan and cook for another 5-7 minutes.

Remove from heat, cover with a lid and let steep for 15-20 minutes. Lenten soup kharcho is ready! Before serving, sprinkle with herbs. Bon appetit!

Video on how to whip up lean soup with canned beans

The recipe for canned bean soup, which I found on the Internet, is quite simple and quick to prepare.

Ingredients:

Water – 2 l
Onions – 1 pc.
Carrots – 1 pc.
Potatoes – 1 pc. (large)
Canned beans – 1 can
Bell pepper – 1 pc.
Refined vegetable oil
Salt, spices
Green

Lenten soup with vegetables - delicious zucchini recipe

The main ingredients of our dish are vegetables, which we carefully wash and peel. You can see how to peel tomatoes in the recipe above.

Ingredients:

Water - 1.5 l
Onions – 1/2 pcs.
Carrots – 1 pc.
Potatoes – 1 pc.
Zucchini – 1 pc.
Tomato – 2 pcs.
Salt, spices, bay leaf
Green onions

Onions, cut potatoes into small cubes - large ones. Grate the carrots on a coarse grater. Place the prepared vegetables in a pan with cold water, add salt and put on fire. Bring to a boil and cook for about 10-15 minutes.

If you want vegetables to retain their taste, then place them in boiling water. If you want to get a flavorful broth, do it cold.

At this time, we continue to chop the vegetables. We try to cut the tomatoes smaller. Cut the zucchini into small cubes.

Immediately place the chopped vegetables in the pan and cook for another 10 minutes until the vegetables are ready. Then add spices, bay leaf and continue cooking for another 10 minutes.

During this time, the tomatoes, onions and carrots will be completely boiled. Our zucchini soup is ready! It turned out very thick and fragrant. Bon appetit!

With this I say goodbye to you, until we meet again on the pages of my website.