Lenten soup

Постные щи

In the following recipes we will tell you how to cook vegetable soup to your taste not inferior to the variants of dishes with meat. To prepare this dish you can use as fresh and sauerkraut, addition of other vegetables, and beans or mushrooms.

Meatless cabbage soup with beans

Ingredients:

  • cabbage – 650 g;
  • canned beans – 1 Bank;
  • potato tubers – 650 g;
  • tomato pasta – 75 g;
  • carrots – 130 g;
  • onion onions – 130 g;
  • teeth garlic – 3-4 pieces.;
  • refined vegetable oil – 45 ml;
  • salt – to taste;
  • freshly ground mixture of peppers – to taste;
  • Bay leaves – 3 PCs.;
  • peas of fragrant pepper– 3-5 PCs.;
  • fresh herbs – to taste;
  • water is filtered to 3.2 L.

Cooking

Start cooking the soup, remove from skins and cut into cubes potato tubers loaded into a saucepan, pour water and put on the stove. After boiling add Bay leaf, peas of fragrant pepper, boil for a while, ten minutes, and lay shredded a cabbage. Cook for another twenty minutes. However clean and shinkuem onions diced, carrot sticks, sliced peeled garlic teeth of the plates and begin to prepare frying. Heat a pan with refined oil and lay the onion first, and after three minutes half the garlic and carrots. Fry the vegetables until soft, add the tomato paste and kept on the heat, stirring, for two minutes.

Now put in a pan with vegetables canned beans, other half of garlic, put the fried onion, potseluem the dish to taste and if desired add desired spices, and then boil for a couple minutes and switch off the stove. After the soup stand, covered for fifteen minutes, served to the table with fresh greens.

A similar technology you can cook vegetable soup from fresh cabbage with mushrooms and replace the beans. This is particularly well suited dried mushrooms, soak, then boil in water, then use for cooking soup as a broth. Mushrooms cooked you can fry optionally together with carrots and onion or just slice and add beans instead.

Meatless cabbage sauerkraut — recipe

Ingredients:

  • sauerkraut – 750 g;
  • potato tubers – 550 grams;
  • tomato pasta – 75 g;
  • onion onions – 130 g;
  • carrots – 130 g;
  • teeth garlic – 3-4 pieces.;
  • Bulgarian sweet pepper 95 g;
  • refined vegetable oil – 75 ml;
  • salt – to taste;
  • freshly ground mixture of peppers – to taste;
  • Bay leaves – 3 PCs.;
  • peas of fragrant pepper– 3-5 PCs.;
  • fresh herbs – to taste;
  • water is filtered to 3.2 L.

Cooking

For cooking soup sauerkraut-filled with half-heated vegetable oil pan, fry for seven minutes, stirring, then pour a little water and parched, covered the pot with a lid, for thirty-forty minutes at a moderate heat. During this time, fill free from skins and chopped into cubes potato tubers filtered water and have the stove for cooking. In a pan add also Постные щиthe Bay leaves and peas of fragrant pepper. Fifteen minutes later, when the potato slices are soft, lay the steamed sauerkraut and give again to boil. Onion and carrot peel, finely shinkuem and parboil until soft in the remaining oil, adding the chopped frying pepper and tomato paste.

Put the carrots, onion, pepper and tomato in the pan to the other components, throw chopped teeth of garlic, season the dish to taste with salt and boil for at very low heat for five minutes. Give the finished dish to stand for ten minutes and serve, seasoning with fresh herbs.