Lenten soup on the guard of health and figure

Instant pea soup

This delicious lean soup is not accidentala favorite among adherents of a healthy diet. The medicinal properties of peas were also known by our very distant ancestors. Mention of pea soup is found already in the chronicles of the era of Alexander the Great. So, it's time for us to take his recipe for a note.

Ingredients:

• 
  2 cups of dried peas


• 
  2 pieces of onions


• 
  1 carrot, parsley and celery roots


• 
  lean oil, salt

Step-by-Step Recipe:

1. 
   Peas thoroughly rinse, pour water and leave for a few hours


2. 
   To merge the water. Add vegetable broth or water and put the cook.


3. 
   Peeled roots are finely chopped and browned in lean oil.


4. 
   15 minutes before the pea is ready add roast to it


5. 
   Close the lid tightly and allow the soup to brew

If desired, you can add to the classic recipe diced potatoes or mushrooms.

In addition, if for some reason, the use of vegetable oil should be limited or excluded altogether, the roots of parsley and celery can be added to peas without pre-roasting.

The fast food

We suggest you try to cook anothera delicious and healthy dish from the treasury of Russian national cuisine. The fast soup, according to the classic recipe, is prepared from cabbage, both fresh and sauerkraut. However, other green plants can be used instead. For example, nettle or sorrel.

So. We cook classic Russian lenten soup.

Ingredients:

• 
  500 g of cabbage


• 
  6-8 pieces of potatoes


• 
  1 pc carrot and onions


• 
  2 tablespoons tomato paste


• 
  salt, black pepper, bay leaf, parsley and dill greens, lean oil

Step-by-Step Recipe:

1. 
   Prepare vegetables: peel, cut cabbage, cut large potatoes, onion - rings, grate carrots on a large grater, greens finely chop


2. 
   In a saucepan pour water and put on fire


3. 
   When water boils, put potatoes into it.


4. 
   When it boils, add a portion of carrots and cabbage to the pan


5. 
   Brew until cooked


6. 
   At this time, fry the onion in a frying pan. When it turns golden, add the remaining carrots, tomato paste and 3-4 tablespoons of water


7. 
   Stew for 15-20 minutes


8. 
   Combine the roast with cabbage and potatoes


9. 
   Salt and pepper. Potomit under the lid for 5 minutes. Add the bay leaf. After 2 minutes turn off the gas.


10. 
    Give lenten soup to brew at least half an hour.

To diversify the taste of classic lean soupyou can by adding mushrooms to them. If you have fresh, cut them with straws and fry together with onions. If the mushrooms are pickled, then add them to the pan before roasting. Just be careful with salt.

By the way, if you add beetroots to onions and carrots during extinguishing, rubbed on a small grater, then we will get a very tasty borscht.

As you could see, there are plenty of options for preparing lenten soup. Experiment on health!