Soup: several recipes
In 2011, from March 7 to April 23, manyOrthodox Christians observe a special post - Lent. This post is the most important and ancient fasting for many days and if you are fasting, then the recipe for fast food may be useful to you. Today the Country of Councils offers you several recipes of fasting soups.
Fish according to the rules of Lent can only be used for Annunciation and Palm Sunday. Therefore, if you strictly follow the rules of Lent, then described below lean fish soup is recommended to cook on one of the permitted days.
Lenten soup with rice
To make this lean soup you will need:
- water - 2 l
- potatoes - 1-2 pcs.
- rice - 1 tbsp. l.
- onions - 1 pc.
- vegetable oil - 1 tbsp. l.
- salt, greens
Preparation:
Prepare the rice. To do this, you should rinse it and dip it into boiling water for 2-3 minutes, then recline it on a sieve.
Bring water to a boil, add salt. Dip into the water onions, finely chopped and fried, prepared rice.
Bring the broth to a boil and add the potatoes, sliced large.
Sprinkle the finished lean soup with herbs when serving.
Vegetable soup with vegetable
To make this lean soup you will need:
- water - 1 l
- onions - 2 pcs.
- parsley root - 1 pc.
- celery - 1 pc.
- vegetable oil - 2 tbsp. l.
- carrots - 2 pcs.
- rutabaga - 1 slice,
- cabbage chopped - 150 g
- garlic - 1 slice
- bay leaves - 1 pc.
- cumin - 0,5 tsp.
- apple - 1 pc.
- salt, greens
Preparation:
Chop the onions, parsley root, celery into strips. Fry in vegetable oil.
Pour the rescued vegetables with water, add chopped carrot, trout, cabbage. Cook for 20-30 minutes on low heat.
Approximately in the middle of cooking, chopped garlic, spices, and salt should be added to the soup. At the end of cooking, add grated apple (you can replace 2 tablespoons of apple sauce).
When serving, sprinkle the lean soup with herbs.
Lenten fish soup
To make this lean soup you will need:
- fish (sea bass, hake, cod, etc.) - 300-400 g
- water - 1 l
- carrots - 1 pc.
- potatoes - 2-3 pcs.
- vegetable oil - 1 tbsp. l.
- flour - 1 tbsp. l.
- black pepper - 3-4 peas
- bay leaves - 0.5 pcs.
- onion - 1 pc.
- salt, greens
Preparation:
Prepare the fish. To do this, clean the fish, remove the giblets and rinse thoroughly.
Put the fish in cold salted water and bring to a boil on low heat for half an hour. At the end of cooking, dip into the fish broth of spices.
Carrots grate on a large grater, cut the onions into half rings. Fry the carrots and onions in vegetable oil when the vegetables become soft add flour.
Take out the fish from the broth with a muffin, drain the broth.
Dip the potatoes into the broth, cook until soft. Then add the saved vegetables. Boil the soup for a few more minutes, pour a little.
When serving, put pieces of fish into the plates, pour the lean soup on plates, sprinkle with herbs.
