Inexpensive Lean Soup Recipes

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

5 Inexpensive Lean Soup Recipes for Lent

As you know, Orthodox Christians refrain from eating certain foods during fasting. A ban is established on the consumption of fat, dairy and meat products, eggs. Lent is ahead, so we will tell you about five cheap recipes for lean soups that are rich and tasty, but are cooked without meat.

Vegetable soup with rice

Soup with rice and vegetables is a hearty dish, for which you will need:

• 1/3 cup rice
• 1 onion;
• 2 tbsp. l. tomato paste;
• 1/2 bell pepper;
• 1 carrot;
• 3 potatoes;
• 3 cloves of garlic;
• 1 bay leaf;
• vegetable oil, spices, salt, herbs.

Preparation:

1. Rinse the rice several times and leave in water for 1-2 hours.
2. Prepare vegetable frying for soup: fry chopped onions, grated carrots and bell peppers in vegetable oil (you can cut them into strips). Add ingredients at intervals of 2-3 minutes. You can grind all vegetables in a kitchen chopper and then send the vegetable mixture directly to the pan for stewing.
3. Dissolve tomato paste with water and pour over vegetables. Simmer for 2 minutes, covered.
4. Put a pot of water on the fire and, when the liquid boils, throw in the rice.
5. Cut the potatoes into medium cubes and add over the rice after 20 minutes.
6. After 15 minutes, add the vegetable tomato frying and bay leaf.
7. Season with salt, add black pepper to taste.
8. After 5 minutes, chop the dill, parsley and add to the finished soup.
9. Let the soup steep for at least 30-40 minutes.

Serve with chopped garlic, which is placed in portions in each soup bowl.

Borscht

For many, borscht, like bread, has a head on the table. He remains so in the post. The following products are used for its preparation:

• 3-4 potatoes;
• 300 g fresh cabbage;
• 1 carrot;
• 1 onion;
• 1 beet;
• 1 tbsp. l. tomato paste;
• 3-4 cloves of garlic;
• 1 bay leaf;
• vegetable oil;
• black peppercorns, salt.

Cooking method:

1. Put the pot of water on the fire, when the water boils, add potatoes cut in any shape.
2. After 5-7 minutes, throw in the beetroot cut into strips (we leave 1/3 for frying) and carrots.
3. After 5-7 minutes add the chopped cabbage.
4. We make frying for borscht: fry the chopped onions in vegetable oil, add 1/3 of the beets grated on a fine grater (this will give the borsch a brighter shade) and simmer under the lid for 3-4 minutes. Add tomato paste, salt and some water. Simmer for another 3-4 minutes, then add chopped garlic.
5. We fill the borsch with frying, add bay leaves, black peppercorns and let it simmer for another 5 minutes (we make sure all the vegetables are ready), and then remove the dish from the heat and let it brew.

Such borscht can be served with herbs and canned beans, pouring these ingredients in portions into each plate.

Pickle with mushrooms

A very tasty pickle is obtained from mushrooms. To prepare it, you will need the following ingredients:

• 300-400 g of fresh mushrooms (champignons);
• 2 medium pickled cucumbers;
• 2 medium potatoes;
• 1 medium onion;
• 1 cup homemade cucumber pickle
• 1-2 tbsp. l. pearl barley;
• 1-1.5 tsp salt (or to taste);
• 0.5 tsp ground black pepper;
• 1 bay leaf.

How to cook pickle with mushrooms:

1. Rinse and soak the pearl barley. Leave in water for 1-2 hours.
2. Chop the mushrooms and lightly fry.
3. Place a pot of water on the stove and bring to a boil.
4. Add pearl barley and cook over medium heat for 30 minutes.
5. Cut the potatoes into medium cubes, chop the onion and add to the barley.
6. Add mushrooms after 15 minutes.
7. After 10 minutes, add finely chopped pickles (you can grate on the track) and a glass of cucumber pickle from homemade preparations.
8. Taste for salt, if necessary, add ground pepper, bay leaf to taste and leave the soup to simmer for 5 minutes.
9. Turn off and let it brew.

You can serve with herbs. You can also prepare such a pickle with dry mushrooms, but they must first be soaked in water for 5-6 hours.

Pumpkin puree soup

Making a healthy and nutritious pumpkin puree soup is very simple, it will require:

• 700 g pumpkin pulp;
• 3-4 potatoes;
• 1 onion;
• 1 sprig of rosemary;
• 3-4 tbsp. l. vegetable oil;
• 700 ml of vegetable broth;
• salt, pepper, nutmeg - to taste.

Preparation:

1. Boil the onion (whole) and potatoes until tender, add a sprig of rosemary during cooking.
2. Grind vegetables with a blender or chopper until smooth.
3. Add pumpkin pulp and mix thoroughly, or it is better to use a hand blender for this.
4. Dilute the mass with vegetable broth, salt and pepper, add nutmeg and vegetable oil.

You can serve puree soup with fine croutons.

Pea soup

On fast days, dishes with legumes take on special importance, because they contain protein that the body needs. Pea Soup Ingredients:

• 1 cup dry split peas
• 1 onion;
• 1 carrot;
• 2 small potatoes;
• 4 slices of bread;
• 3 peas of black and allspice;
• 1/2 tsp curry;
• fresh dill and parsley.

Preparation:

1. Rinse peas under running water for several minutes, leave in water for 3-4 hours.
2. Boil peas until half cooked.
3. Toss potatoes, cut in any shape, over the peas.
4. Chop the onions and carrots. Fry vegetables and lightly golden brown in vegetable oil.
5. When the potatoes and peas are cooked, add the carrot and onion frying.
6. Season the soup with salt, pepper and curry.
7. Leave on fire for 1-2 minutes, turn off and add chopped greens.
8. Let the soup sit for 20-30 minutes.

During this time, prepare rusks from bread: cut the bread into medium cubes and send to an oven preheated to 200 degrees. After 15 minutes, the crackers will be ready. They need to be served with soup.