Vegetarian soups are doubly healthy dishes. First, they have a beneficial effect on the state of the digestive system due to their consistency. Second, vegetarian soups contain a large number of vegetables rich in fiber, nutrients and trace elements.

Despite the fact that vegetarian soups contain a large amount of nutrients, if improperly cooked, they can collapse. It is important to know how to cook a vegetarian soup so that it not only tastes good, but also remains healthy.

By nutritional value vegetarian soups can be classified into three groups:

• Nutritious high-calorie soups.
• Diet low-calorie soups.
• High protein soups.

The ideal option is to cook vegetarian soup in a slow cooker. If this is not possible, then you need to at least strive for the minimum heat treatment choosing suitable recipes.

High Calorie Nutritious Vegetarian Soups

Vegetarian okroshka

Depending on the main filling, there is a vegetarian okroshka on kvass or kefir. Vegetarian okroshka kefir is usually prepared with the addition of carbonated mineral water in a 1: 1 ratio.

Ingredients:

• 2 large potatoes
• 1 medium carrot
• 50 grams canned peas
• 50 grams canned corn
• 2 fresh or pickled cucumbers
• 100 grams of wheat protein sausage (can be replaced with boiled soy meat)
• 100 grams of Adyghe cheese
• 1 teaspoon asafoetida
• 1 tablespoon black salt
• 1.5 liters of filling
• 1 bunch fresh dill

Cooking Vegetarian Okroshka:

1. Wash the potatoes and carrots thoroughly. Boil in peel. Then peel, cut into cubes.
2. Cucumbers, sausage and Adyghe cheese cut into small cubes. Finely chop the dill.
3. Mix all the cut components. Add corn, peas, black salt and asafoetida.
4. Pour the prepared filling, mix thoroughly, put in the refrigerator for an hour.
5. Ready okroshka is best served with lean mayonnaise.

Vegetarian broccoli cream soup

Ingredients:

• 400 grams frozen broccoli (or 600 grams fresh)
• 0.5 liters of cream
• 2 large potatoes
• 1 large carrot
• 1 tablespoon salt
• 1 teaspoon asafoetida
• 0.5 liters of water
• 50 grams of butter
• 1 bunch of parsley

Vegetarian cream soup, recipe:

1. Peel potatoes and carrots, cut into large pieces. Vegetarian broccoli soup can be made with any other vegetable such as pumpkin and parsnips.
2. Place broccoli, carrots and potatoes in a heavy-bottomed saucepan. Put to them butter... Fry vegetables for a few minutes. Cover with water, salt, cook for 20 minutes over medium heat.
3. When the vegetables are soft, add the cream and asafoetida. Remove the saucepan from heat, beat the soup with a blender until a homogeneous creamy mass is obtained.
4. Finely chop the parsley, add to the soup, stir.
5. Serve the vegetarian puree soup warm, adding white bread croutons if desired.

Recipe: vegetarian hodgepodge

Ingredients:

• 1 can canned olives boneless
• 100 grams of pickled cucumbers
• 100 grams of sauerkraut
• 1 large fresh tomato
• 1 large carrot
• 100 grams of boiled soy meat
• 200 grams of wheat protein or seitan sausage
• 100 grams of Adyghe cheese
• 1 large bunch of parsley or cilantro
• 50 ml vegetable oil
• 10 tablespoon ground black pepper
• 700 ml water
• 1 teaspoon salt

How to make a vegetarian hodgepodge:

1. Chop the olives. Cut the cucumbers into thin strips. Grate the tomato and peeled carrots.
2. Pour vegetable oil into a saucepan, add black pepper and chopped vegetables. Fry over medium heat for 10 minutes.
3. Cut soy meat and sausage into strips. Cut the Adyghe cheese into cubes. Coarsely chop the greens. Add everything with a saucepan to the vegetables.
4. Pour the mixture with water, salt. Simmer for 15 minutes, covered.
5. Serve the prepared hodgepodge with lemon or black bread croutons.

Vegetarian potato soup: recipe

Ingredients:

• 3 large potatoes
• 1 large parsnip root
• 1 medium carrot
• 150 grams of Adyghe cheese
• 1 teaspoon asafoetida
• 1 tablespoon salt
• 100 grams of butter
• 2 tablespoons rice
• 1 liter of water

How to cook vegetarian potato soup:

1. Peel the potatoes, wash, cut into strips. Add washed rice, add water and salt. Put to cook on low heat.
2. Wash carrots and parsnips, peel, grate on a coarse grater. Cut the Adyghe cheese into thin strips.
3. Melt the butter in a skillet with high sides. Pour in asafoetida, fry for 30 seconds.
4. Add grated vegetables and Adyghe cheese to the oil. Fry until the cheese is golden brown.
5. Place the roast in a pot of soup. Cook over medium heat until potatoes and rice are cooked through.
6. Serve hot potato soup, seasoned with sour cream if desired.

Vegetarian kharcho soup: recipe

• ¼ glasses of rice
• 3 medium potatoes
• 1 large Bell pepper
• 100 grams of Adyghe cheese
• 1 large tomato
• 50 ml sunflower oil
• 1 tablespoon salt
• 1.5 tablespoons of hops-suneli
• 1 pinch ground red pepper
• 5 pieces. pitted prunes
• 1 bunch of cilantro
• 1 liter of water

Cooking kharcho soup:

1. Rinse the rice, pour a glass of hot water for 15 minutes.
2. Peel the potatoes, wash, cut each potato into 8 pieces. Add rice and salt, cover with water. Boil over low heat.
3. Cut prunes, peppers and tomatoes into strips. Chop the cilantro coarsely.
4. Pour oil into a deep frying pan, add spices, fry for 30 seconds, then add tomato paste, vegetables, herbs and prunes. Fry for a few minutes, stirring continuously.
5. Put frying in a saucepan with soup, stir, cook for 20 minutes over medium heat.
6. Serve the ready-made vegetarian kharcho hot, adding yogurt if desired.

Vegetarian borscht

• 1 large carrot
• 1 medium borsch beet
• 1 medium parsley root
• 1 large parsnip root
• ¼ white cabbage fork
• 1 large bell pepper
• 3 medium potatoes
• 3 large red tomatoes
• 50 grams canned red beans in tomato sauce
• 1 small hot pepper
• 1 bunch fresh dill
• 1 bunch fresh parsley
• 50 ml of unrefined sunflower oil
• 10 black peppercorns
• 1 liter of water
• 1 tablespoon salt
• juice of half a lemon

Vegetarian borscht with beans, recipe:

1. Wash, peel, and grate carrots, beets and other root vegetables.
2. Peel the potatoes, wash, cut into large pieces. Put in a saucepan, add salt and water. Add a handful of grated root vegetables, black pepper. Boil over medium heat.
3. Grate tomatoes and bell peppers. Cut hot peppers into thin rings. Chop the cabbage into small shavings.
4. Pour oil into a saucepan, put root vegetables, fry until half cooked.
5. Add hot peppers, tomato paste, canned beans to vegetables. Fry for 10 minutes.
6. Pour grated tomatoes and peppers into a saucepan. To stir thoroughly. Boil the mixture for 5 minutes.
7. Finely chop the dill and parsley.
8. Put the finished frying in a saucepan with potatoes, add chopped herbs. Boil and remove from heat.
9. Serve vegetarian borscht with rye bread and sour cream.

High Protein Vegetarian Soups

Vegetarian Lentil Soup

Watch the preparation of lean lentil soup:

And one more recipe lean soup with lentils

Ingredients:

• 100 grams of dry lentils
• 1 medium carrot
• 2 large potatoes
• 50 grams of butter
• 1 tablespoon vegetable oil
• 50 grams of Adyghe cheese
• 1 large tomato
• 1 teaspoon asafoetida
• 1 tablespoon salt
• 1 bunch of parsley
• 1 liter of water

Lentil Soup, Vegetarian Recipe:

1. Pour boiling water over lentils for an hour. Then add a liter of water, salt, vegetable oil. Cook over medium heat until tender, about 40 minutes.
2. Peel the potatoes, wash, cut into large wedges. Add to lentils. Cook for another 20 minutes.
3. Cut carrots, tomatoes, Adyghe cheese into thin strips.
4. Melt butter in a frying pan, add asafoetida, vegetables and cheese. Fry for 5-7 minutes.
5. Finely chop the parsley.
6. Put frying and herbs in the soup. Boil for 5 minutes.
7. Ready-made lentil soup can be served with any fermented milk products.

Vegetarian Pea Soup Recipe

Ingredients:

• 200 grams of dry split peas
• 1 large carrot
• 1 large bell pepper
• 1 tablespoon salt
• 3 tablespoons vegetable oil
• 1 bunch of dill
• 700 ml water

Vegetarian pea puree soup, preparation:

1. Soak peas overnight. In the morning, rinse the peas, add water, cook. The peas should boil well until mashed potatoes. If necessary, you can add water.
2. Grate carrots and peppers. Finely chop the dill.
3. Heat vegetable oil in a frying pan, add grated vegetables there. Fry until the carrots are tender.
4. Dilute pea porridge with water, salt and boil. Add frying and herbs. Boil for 7 minutes.
5. Ready-made pea soup is best served with toasted bread.

Vegetarian Chickpea Soup

Ingredients:

• 100 grams of dry chickpeas
• 50 grams of rice
• 1 large carrot
• 1 large tomato
• 1 large bell pepper
• 50 grams of butter
• 3 medium potatoes
• 1 teaspoon asafoetida
• 1 teaspoon mustard seeds
• 1 tablespoon salt
• 1 liter of water

Vegetarian Chickpea Soup, Cooking Method:

1. Rinse chickpeas, add water, salt. Cook over medium heat until half cooked, about 1 hour.
2. Sort the rice, rinse. Peel the potatoes, wash, cut into large cubes. Add everything to the chickpeas, cook for another 20 minutes.
3. Cut carrots, tomatoes, peppers into strips.
4. Melt butter in a frying pan, add spices, fry for 30 seconds. Add the vegetables cut into strips there. Fry covered for 10 minutes, stirring occasionally.
5. Put the frying in the finished soup. Boil. Leave covered for 20 minutes.
6. Serve ready-made soup with chickpeas, seasoning it with melted cheese if desired.

Vegetarian Bean Soup Recipe

Ingredients:

• 1 can of canned red beans in tomato sauce
• 3 large potatoes
• 1 large carrot
• 1 large bell pepper
• 1 tablespoon salt
• 1 liter of water
• 2.5 tablespoons sunflower oil (unrefined)
• 3 tablespoons semolina
• 1 bunch of cilantro

How to Make Vegetarian Bean Soup:

1. Peel the potatoes and carrots, wash, cut into strips. Pour water, salt, pour in vegetable oil. Boil over medium heat for 20 minutes.
2. Cut the pepper into strips, coarsely chop the cilantro together with the stems.
3. Add chopped peppers, cilantro, canned beans to the soup. Boil.
4. Pour into the boiling soup semolina stirring constantly. Cook for another 10 minutes.
5. The cooked bean soup should be served warm with toasted white bread.

Vegetarian Mushroom Soup

See how to make Lean Champignon Cream Soup:

And one more vegetarian recipe mushroom soup

Ingredients:

• 200 grams frozen mushrooms, sliced
• 3 large potatoes
• 1 large carrot
• 1 handful of whole grain flour noodles
• 50 grams of butter
• 1 tablespoon salt
• 1 tablespoon asafoetida
• 1 liter of water

How to make mushroom soup:

1. Peel the potatoes and carrots, wash, cut into strips. Cover with water, salt, cook over low heat.
2. Melt butter in a saucepan, put mushrooms there. Cover, fry for 15 minutes. Add asafoetida, fry without a lid for 5 minutes.
3. Put the noodles, mushrooms in the soup, bring to a boil. Cook for 8 minutes until the noodles are done.
4. Serve the vegetarian noodle and mushroom soup, seasoned with fresh herbs.

Vegetarian diet soups: recipes

Vegetarian Cauliflower Soup

Ingredients:

• 1 small head of cauliflower
• 1 large carrot
• 1 can of green peas in a filling
• 1 liter of water
• 1 tablespoon salt
• 3 tablespoons chopped dill
• 2.5 teaspoons mustard seeds
• 2 tablespoons of any unrefined oil
• 3 bay leaves
• 7 peas of allspice

How to Make Vegetarian Green Pea Cauliflower Soup:

1. Peel, wash, cut carrots and potatoes. Peel the cabbage from the leaves, disassemble into inflorescences. Cut the stump and young leaves into strips.
2. Pour oil into a saucepan with a thick bottom, heat, add mustard seeds. Fry, stirring constantly. When the seeds begin to crackle, sprinkle the vegetables. Saute for a few minutes.
3. Cover vegetables with water. Add salt, pepper, Bay leaf... Boil. Then cook for another 12 minutes. Remove from heat, add dill, stir. Close the finished soup with a lid, then leave for 15-20 minutes.
4. Serve warm. Add cream or butter to the soup if desired.

Vegetable Vegetarian Soup Recipe

Ingredients:

• 1 large vegetable marrow
• 2 medium tomatoes, preferably pink
• 1 medium bell pepper
• 2 large potatoes
• 1 large carrot
• 1 liter of water
• 1 tablespoon salt
• 50 grams of butter
• 1 teaspoon asafoetida
• 1 teaspoon dried basil
• 10 black peppercorns

Vegetarian vegetable soup, cooking method:

1. Peel and chop the potatoes. Place in a saucepan, cover with water, add salt, basil, black pepper. Boil over medium heat.
2. Chop the zucchini, carrots and tomatoes. Pepper seeds, cut into strips.
3. Melt butter in a frying pan with deep sides, add asafoetida, fry for 15 seconds. Add grated vegetables and pepper to the mixture. Fry until the juice evaporates.
4. Put the frying in a pot with potatoes. Stir. Cook until the potatoes are tender.
5. Serve vegetarian zucchini soup with sour cream or unsweetened yogurt.

Vegetarian pickle

Ingredients

• 1 large carrot
• 2 medium pickled cucumbers
• 1 large onion
• 3 medium potatoes
• 1 large bunch fresh parsley
• ¼ glasses pearl barley
• 1 liter of water
• 2.5 tablespoons of unrefined sunflower oil
• 1 dessert spoon of salt
• 3 bay leaves

Vegetarian pickle with barley recipe:

1. Peel the potatoes, wash and cut into medium-sized cubes. Cover with water, salt, put bay leaf. Simmer over low heat.
2. Rinse the pearl barley with cold water, add to the potatoes.
3. Grate carrots and cucumbers on a coarse grater. Finely chop the onion. Fry vegetables on vegetable oil about 10 minutes.
4. Put the frying in a saucepan with potatoes and cereals, leave to cook for 5-7 minutes. Chop the parsley. Add to the pan. Remove the finished soup from heat, leave under the lid for about half an hour.
5. Serve the soup warm; when serving, it can be sprinkled with grated hard cheese.

Vegetarian ear

Ingredients:

• 1 pack of seaweed sushi (10 sheets)
• 3 large potatoes
• 1 large carrot
• 250 grams of Adyghe cheese
• 1 liter of water
• 1 tablespoon salt
• 2 tablespoons of flaxseed oil
• 1 teaspoon nutmeg
• 1 teaspoon asafoetida
• 7 peas of allspice

Cooking vegetarian fish soup:

1. Peel the potatoes, wash, cut into large wedges. Cover with water, add salt, nutmeg and allspice. Tear several sheets of seaweed into pieces corresponding to the size of a postage stamp. Add nori to the soup.
2. Heat linseed oil in a skillet, add asafoetida and fry for about a minute.
3. Grind carrots and Adyghe cheese. If desired, put the cheese together with the carrots in a skillet with butter and fry until browned.
4. Put the roast in the soup. Cook until the potatoes are tender. Finely grind the remaining seaweed and add to the soup.
5. Serve vegetarian cheese soup with seaweed, seasoned with finely chopped fresh herbs.

Ingredients

• ¼ a fork of fresh white cabbage
• 1 large carrot
• 3 large tomatoes
• 3 large potatoes
• 1 bunch of parsley
• 1 bunch of dill
• 50 grams of butter
• 1 liter of water
• 1 tablespoon salt
• 1 tablespoon tomato paste
• 1 teaspoon of cumin seeds
• 3 bay leaves

Cooking vegetarian cabbage soup:

1. Chop the cabbage into thin shavings, salt, rub thoroughly with your hands. Leave on for 30 minutes to give juice.
2. Peel and wash potatoes. Put whole in a saucepan, pour in water. Cook until tender.
3. Chop the carrots on a coarse grater. Chop the greens.
4. Melt butter, add tomato paste. Fry until it changes color. Then add chopped tomatoes. Fry until half of the liquid has evaporated.
5. Crush the potatoes in water with a crush to make large pieces. Add the rest of the ingredients. Boil the soup for another 5 minutes.
6. Serve ready-made vegetarian cabbage soup with black bread.

Vegetarian Tomato Soup Recipe

Ingredients:

• 10 large tomatoes
• 2 tablespoons tomato paste
• 3 glasses of water
• 2 teaspoons of salt
• 1 teaspoon sugar
• 1 large onion
• 100 grams of butter
• 1 bunch fresh cilantro
• 1 teaspoon potato starch

Cooking Tomato Soup:

1. Dip the tomato into boiling water for a few seconds using a slotted spoon. Pour cold water over. Remove the skin. Repeat with the rest of the tomatoes.
2. Rub the peeled tomatoes through a sieve. Add salt, sugar, 2 glasses of water. Boil, cook for 10 minutes.
3. Cut the onion into thin half rings. Finely chop the cilantro.
4. Melt the butter, add the onion, fry for a few minutes. When the onion turns transparent, add the tomato paste. Simmer for a couple of minutes under the lid.
5. Carefully place starch in a glass of water. Pour the starch solution into the boiling soup in a thin stream, stirring constantly.
6. Add the fried onions to the saucepan. Throw in the cilantro. Stir, remove from heat.
7. Serve tomato soup cold, adding yogurt.

Vegetarian beetroot recipe

Ingredients:

• 1 large vinaigrette beet
• 100 grams of Adyghe cheese
• juice of half a lemon
• 1 tablespoon salt
• 1 liter of water
• 1 bunch of parsley

Cooking Vegetarian Beetroot:

1. Wash the beets thoroughly, boil. Boiled beets peel, rub on a coarse grater, add water. Boil.
2. Puree the parsley with a blender. Add it to the beetroot pot. Stir.
3. Mash the Adyghe cheese with your hands until you get crumbs. Add cheese to soup. Boil for 5 minutes. Remove from heat. Pour in lemon juice... Cover the pan with a lid, leave the soup for at least 3 hours.
4. Serve the beetroot cold, seasoning with any fermented milk product.

Ingredients:

• 1 large bunch of sorrel
• 3 large potatoes
• 1 large carrot
• 100 grams of Adyghe cheese
• 1 liter of water
• 1 tablespoon butter
• 1 teaspoon asafoetida
• 1 tablespoon black salt

Sorrel soup, vegetarian recipe:

1. Peel the potatoes, cut into cubes and rinse. Cover with water, cook over medium heat.
2. Peel the carrots, chop on a coarse grater.
3. Melt butter, add asafoetida, fry for about 30 seconds. Add grated carrots, crumbled Adyghe cheese to the pan. Fry everything until the cheese is browned.
4. When the potatoes are cooked, put the frying in the mixture, add black salt. Cook for 5 minutes.
5. Cut the sorrel into strips. Add to soup.
6. Remove the pot with soup from heat, cover, leave for 20 minutes.
7. This soup is best served with no big amount cream.

Vegetarian borscht in a slow cooker

See how to cook lean borscht with mushrooms in a slow cooker:

One more recipe for vegetarian borscht in a slow cooker:

Ingredients:

• 1 large carrot
• 3 medium potatoes
• 1 parsnip root
• ¼ cabbage fork
• 3 large tomatoes
• 1 large borsch beet
• 10 pitted dried prunes
• 1 liter of water
• 1 tablespoon salt
• 3 bay leaves
• 2 tablespoons of unrefined vegetable oil
• 1 bunch of dill

How to cook vegetarian borscht:

1. Peel vegetables, rinse thoroughly.
2. Dice the potatoes and parsnips. Grind carrots and beets.
3. Pour vegetable oil into the multicooker bowl. Add chopped vegetables, cook on the Fry program for 10 minutes, stirring occasionally.
4. Cut the tomatoes into slices. Cut the prunes into 8 pieces each. Chop the cabbage into thin strips. Finely chop the dill.
5. Pour water into the fried vegetables, add salt, bay leaves, and the rest of the borscht components.
6. Cook for 40 minutes on the "Soup" mode
7. Serving vegetarian prune borscht is best served with fresh sour cream.

Delicious vegetarian borscht with tomatoes (step by step recipe with photo)

Each housewife knows how to cook borsch, and each has its own recipe for its preparation. There are tons of recipes out there, and today I'll show you how to make a delicious vegetarian borscht with fresh tomatoes that tastes just as well. traditional borscht... This soup is suitable not only for vegetarians, but also for people who watch their diet, as well as for those who observe Orthodox fasting.

Vegetarian borscht is much easier to cook because you don't need to cook the broth for a long time. If desired, beans can be added to such borscht, but then the cooking time will increase. This recipe makes it very tasty and fragrant borscht... The next day, it only becomes tastier, so you can safely cook in a large saucepan.

Ingredients:

• 1/4 head of cabbage
• 3-4 potatoes
• 1 carrot
• 1 onion
• 2 tomatoes
• parsnip root
• parsley and dill
• 3-4 cloves of garlic
• 1 tsp olive oil
• salt, black pepper to taste
• sour cream for serving

So how to cook vegetarian borscht? Let's look at this example:

1. We prepare all the ingredients for making vegetarian borscht.
   
2. We put a pot of water on the stove. Peel the potatoes, wash them and cut them into cubes. We throw it into the pan.
   
3. Three parsnip root on a fine grater and add it to the pot to the potatoes. It will give the borsch a unique flavor. If you also have parsley root, I also recommend adding it to borscht.
   
4. We cut the onion small cubes
   
5. We put it in a saucepan and cook all the vegetables for about 10 minutes.
   
6. We clean and rub the carrots on a fine grater.
   
7. Shred cabbage.
   
8. Add to the pan to the vegetables. If you like the cabbage in the borscht to be soft, add it along with the potatoes.
   
9. Grate the tomatoes, remove the skin. We add them to the pan.
   
10. We clean the beet, rub it on a fine grater and add the beet at the very end, so it does not lose color.
    
11. Add salt and black pepper to taste. Cook the borscht until tender.
    
12. Finely chop the parsley and dill.
    
13. Add chopped greens to the borscht saucepan. Peel and squeeze the garlic through a press. We add it to the borsch. Let it boil and turn it off. Cover with a lid and let it brew for at least 1 hour.
    
14. Borscht turns out to be thick, healthy and tasty.
    
15. Serve vegetarian borscht with fresh herbs and sour cream.
    

According to the recipes above, the soups are thick, aromatic, with medium salinity. Depending on personal preference, you can change the thickness of the soup, the amount of salt and spices.

Vegetarian soups for feeding a child and therapeutic diets prepared from vegetables, cereals, legumes, pasta on vegetable or cereal broths or on water.

The taste of such a soup is largely determined by the duration of heat treatment of each of its constituent components.
Therefore, the constituent parts of the soup are placed in the boiling liquid sequentially, taking into account the timing of their cooking.
Season vegetarian soups with butter or sour cream.

Depending on the age of the child or the nature of the diet, the menu of which includes a vegetarian soup, its constituent parts are crushed to a greater or lesser extent.

Vegetarian borsch

Peel the beets and carrots, rinse, cut into strips and pass with tomato puree in a small amount of vegetable broth until tender. Cut the potatoes and cabbage, put in boiling water or vegetable broth and cook until tender, then add the steamed beets, carrots, citric acid, sugar, salt. When serving, put butter and sour cream in the finished borscht.
Beets - 50g, carrots - 15g, potatoes - 30g, cabbage - 40g, vegetable broth - 230ml, tomato puree - 3g, sugar - 3g, sour cream - 10g, butter - 5g.

Vegetarian potato soup
Peel the washed potatoes and carrots, cut into medium-sized slices, put them in boiling water and cook, tightly covered with a lid, until tender. Spread onions and parsley root in vegetable oil, dip in the broth with potatoes and carrots and boil for a few more minutes. Season the soup with butter and chopped herbs.
Potatoes - 80g, carrots - 20g, parsley root and onion- 5g each, water - 250ml, vegetable oil - 5g, butter - 5g.

Potato soup with green peas
Put chopped potatoes in a boiling vegetable broth and cook for 15 minutes, then add chopped onions and green peas (canned) sautéed in butter, cook for another 5-7 minutes, season with salt. When serving, season with sour cream, chopped dill.
Potatoes - 150g, green peas - 10g, onions - 10g, vegetable broth - 250ml, butter - 5g, sour cream - 10g, dill - 3g.

Vegetarian soup
Peel carrots and onions, rinse, chop finely and simmer in a little water. Then add hot water, bring to a boil and lower the chopped cabbage, diced potatoes, zucchini or pumpkin and bring on low heat until tender. Season with salt, season with butter, put sour cream on a plate before serving.
Carrots - 20g, onions - 5g, cabbage - 40g, potatoes - 50g, zucchini - 40g, water or vegetable broth - 250ml, butter - 5g, sour cream - 10g.

Vegetarian pureed pearl barley soup
Soak the sorted and washed pearl barley for several hours, then cook until soft. Then add the carrots and onions stewed in butter, boil for another 8-10 minutes, rub together with the liquid through a colander, bring to a boil, salt. When serving, put sour cream, add dill.
Pearl barley - 25g, carrots - 15g, onions - 10g, water - 250ml, butter - 5g, sour cream - 10g, dill - 5g.

Vegetarian pickle
Pour boiling water over the sorted and washed pearl barley and leave for 3-4 hours to swell. Put the swollen groats in boiling vegetable broth or water and cook until softened, then add diced potatoes and continue cooking for another 15-20 minutes. Pickle peel and seeds, chop finely and simmer in a little water for 15-20 minutes. Saute grated carrots, parsley root, finely chopped onion in butter. Add the sautéed vegetables along with the cucumber to the broth with pearl barley, let it boil, season with sour cream.
Pearl barley - 10g, potatoes - 60g, cucumbers - 40g, carrots - 15g, onions and parsley root - 5g each, vegetable broth or water - 250ml, butter - 5g, sour cream - 5g.

Beetroot
Chop the boiled and peeled beets, put in a saucepan with mashed fresh tomato or tomato paste, pour over hot water and simmer over low heat for 8-10 minutes. Add finely chopped to the cooled broth fresh cucumber, green onions, dill, hard-boiled egg, salt, season with sour cream.
Beets - 40g, tomatoes - 25g, water - 150ml, cucumbers - 25g, green onions - 10g, dill - 3g, eggs - 1/4 pcs.

Vegetarian pea soup
Soak peas for 4-6 hours and cook in water or vegetable broth until tender. Separately, sauté chopped carrots, onions, parsley root in vegetable oil. Add browned vegetables to boiled peas, salt and boil for several minutes. Season the soup with sour cream.
Hulled peas - 60g, carrots - 15g, onions and parsley root - 5g each, vegetable oil - 5g, wheat flour - 5g, sour cream - 10g.

Cauliflower soup with semolina
Peeled and washed cauliflower disassemble into cocks, put in salted boiling water and cook until soft, then remove the cabbage with a slotted spoon, pour the sifted semolina into the cabbage broth and cook for 15 minutes, then pour in hot milk and put in the soup boiled cabbage, bring to dripping and boil for 2-3 minutes. Season the finished soup with butter.
Cauliflower - 65g, semolina - 5g, milk - 100ml, water - 150ml, butter - 8g.

Given recipes for dishes baby food, so most recipes are based on one serving.
In the process of preparing the soup, the amount of products can be increased with the obligatory preservation of the necessary ratios and compliance of the portion with the age norm.

Pearl barley soup with melted cheese
Sort the pearl barley, rinse and soak for 3-4 hours. Drain the water, refill with cold water, bring to a boil and cook for 20 minutes. Then add the peeled and diced potatoes, season with salt, cook for another 15 minutes, add the onions sautéed in butter and chopped processed cheese... Continue cooking for another 7-8 minutes. Sprinkle chopped dill and parsley over the soup before serving.
Pearl barley - 20g, potatoes - 50g, onions - 5g, water - 200ml, processed cheese - 50g, dill and parsley - 3g each.

Millet soup with prunes
Soak the sorted and washed millet for 2-3 hours, then put it in boiling water and cook until tender. Rinse the prunes and also soak for several hours, then remove the seeds and boil in a little water to which sugar has been added. Rub the cooked prunes through a sieve and add together with the broth to the soup, boil for a few more minutes, remove from heat. Season with sour cream. The soup is usually served cold.
Millet - 20g, prunes - 60g, water - 250ml, sugar - 10g, sour cream - 10g.

Peasant cabbage soup (to the carbohydrate table)
Soak the groats for 5-6 hours, rinse and dip with the spice seeds in boiling water, bring to a boil and add diced potatoes and chopped cabbage. Separately sauté onion, carrots, parsley root in vegetable oil, put tomato paste in them or pour in tomato juice, simmer for another 1-2 minutes. Transfer the cooked roots with tomato to the soup and bring to a boil, cook for another 5-7 minutes, and then add salt and chopped herbs.
Cabbage - 500 g, potatoes - 200 g, carrots - 1 root vegetable, onions - 1 head, parsley root - 1, oatmeal, millet or pearl barley, tomato paste - 1 tbsp. spoon or tomato juice - 100 g, vegetable oil - 2 tbsp. spoons, spices, salt, herbs to taste, water - 1 liter.

Garden cabbage soup (to the carbohydrate table)
Cut the carrots, parsley, turnips or rutabagas into slices, and cut the onions into half rings. Put prepared vegetables in a saucepan, add spices, oil, salt. Cook until tender.
Put finely chopped greens in a bowl of cabbage soup.
White cabbage - 500 g, turnips - 1 root vegetable, carrots - 1 root vegetable, onions - 1 head, vegetable oil - 2 tbsp. spoons.

Sauerkraut cabbage soup (to the carbohydrate table)
Squeeze the juice from the sauerkraut, put the cabbage in a saucepan, add the tomato paste, pour in a glass of boiling water, close the lid and simmer for 1.5-2 hours. The fire should be strong at first, and when the cabbage warms up, you should reduce it to a minimum. The softer the sauerkraut, the tastier the cabbage soup. 10-15 minutes before the end of stewing cabbage, add chopped roots and onions fried in oil.
Put cabbage in boiling water and cook until tender for another 30-40 minutes. 15 minutes before the end of cooking, pour the flour sauté into the pan, add bay leaf and pepper to taste. In ready-made cabbage soup, you can add 2-3 cloves of garlic, rubbed with salt.

You can cook these cabbage soup with potatoes or cereals. In this case, cut 2-3 potatoes into cubes or slices. 2 tbsp. spoons of washed cereals (preferably pearl barley or millet) steam separately until tender. Put prepared foods in boiling water 10 minutes earlier than stewed cabbage.

Put greens in a plate with cabbage soup. You can serve kulebyak with buckwheat with the cabbage soup, buckwheat porridge, cheesecakes with potatoes. Sauerkraut cabbage soup is a dish with strong anthelmintic properties.
Sauerkraut - 500-600 g, carrots - 1-2 pcs., Parsley root - 1-2 pcs., Onions - 1 pc., Wheat flour- 2 tbsp. spoons, vegetable oil - 2 tbsp. spoons, tomato paste - 1 tbsp. spoon, bunch of herbs (dill or parsley), bay leaf, pepper to taste.

Daily cabbage soup
This cabbage soup is cooked in the same way as sauerkraut cabbage soup. Chopped sauerkraut simmer with fat, add 0.5 tbsp. tablespoons of tomato puree. After 1.5-2 hours of stewing, the cabbage becomes reddish, soft, with a sweetish taste. Stewed cabbage Place in a saucepan of boiling water and cook for about 1 hour and 30 minutes. Before the end of cooking, add the roots fried with tomato puree, and 10-15 minutes later - bay leaf, pepper, flour sauté. Put 2-3 cloves of garlic, rubbed with salt in ready-made cabbage soup.

The cabbage soup will be tastier if infused in a clay pot. To do this, remove the saucepan with cabbage soup from the heat immediately after adding the spices, that is, 15 minutes before the end of cooking. Pour the cabbage soup into a clay pot, cover with a piece of rolled unleavened dough and baked in the oven. When the cake-lid is browned and becomes convex, the cabbage soup is ready. Daily cabbage soup is tastier to eat with a wooden spoon straight from the pot.

According to the old method, the cabbage soup is not boiled, poured into a pot and taken out in the cold (put in the refrigerator) for the whole night. The next day they are heated in the oven. That is why their name is daily allowance.
Sauerkraut - 500-600 g, wheat flour - 1 tbsp. spoon, the rest of the products, as for cabbage soup.

Homemade borscht (to the carbohydrate table)
Add dill seed, chopped beets, carrots, roots, salt to boiling water and cook until a slight residual color of the vegetable broth with beets.
Put the diced potatoes into a saucepan and cook for 10-15 minutes, then add the cabbage, finely chopped into strips, and when the borscht boils, add the onion, fried in vegetable oil until golden brown and tomato paste diluted in vegetable broth with browned flour.
Season the borsch with mashed garlic 2-3 minutes before the end of cooking. Add pepper, "khmeli-suneli", parsley, dill and other spices to taste.
Boil. The borsch is ready.
Beets - 1 pc. (medium size), potatoes - 5-6 pcs., white cabbage - 300 g, bell pepper - 1 pc., carrots - 2-3 pcs., parsley root - 1 pc., onions - 1-2 pcs., tomato -pasta - 1-2 tbsp. spoons (or 2-3 fresh tomatoes), vegetable oil - 3-4 tbsp. spoons, flour - 1 tbsp. spoon, water - 2 l, dill seed, "khmeli-suneli", parsley and dill.

Borscht (to the carbohydrate table)
Peel and wash vegetables, cut potatoes into cubes, chop cabbage, grate carrots and beets on a coarse grater, finely chop onions.
Put the beets in boiling salted water with spice seeds and cook them until the broth changes the color acquired by boiling the beets. It will turn from bright red to golden orange, then dip carrots and celery into it. When the water boils again, add the potatoes. Bring to a boil again, cook for 4-5 minutes and add finely chopped cabbage.
At this time, fry the onions in vegetable oil and stew a little under the lid, add tomato paste, or tomato juice, or finely chopped tomatoes. Fry this dressing and put in a saucepan. Cook until the potatoes are tender. Add garlic, passed through the garlic, to the finished borscht. Fill in finely chopped greens. Let the borscht brew for 1-2 hours.
Potatoes - 400 g, white cabbage - 300 g, carrots, celery root - 2 root vegetables, beets - 1 medium root vegetable, tomato juice - 100 ml, or tomato paste - 1 tbsp. spoon, or fresh or canned tomatoes - 200 g, garlic - 3 cloves, spices (dill seeds, parsley, black pepper, allspice), salt, herbs to taste.

Vegetable chowder with peas (to the protein table)
Peel and wash vegetables. Cut carrots, onions into small cubes, add peas soaked for 8-10 hours, sprinkle everything with spices - dill seeds, parsley, peppercorns, pour hot salted water, bring to a boil and cook for 5-6 minutes. Insist warm with the lid closed for 10-15 minutes. Put finely chopped greens in plates, pour hot soup.
Dry peas - 0.5 cups, onions - 2 heads, carrots - 2 medium roots, vegetable oil - 3 tbsp. spoons, water - 1 liter, salt, spices, herbs to taste.

Carrot chowder with needles (to the carbohydrate table)
Wash carrots, peel, chop, mix with millet, pour boiling water over, leave to swell the millet for 30 minutes, bring to a boil, remove, add needles, leave for 30 minutes. Season with oil, bring to a boil, remove the bag of needles. Serve to the table.
Carrots - 3 pcs., Millet - 2 tbsp. spoons, powders spicy herbs, calamus - 75 mg, pumpkin oil - 2 tbsp. spoons, needles in a gauze bag, water - 1.5 liters, salt to taste.

Chowder with cabbage (to the carbohydrate table)
Cut the cabbage into small strips. Cucumbers and potatoes - in small cubes. Dip vegetables in boiling water. Add salt, spices and oil. Cook for 5-7 minutes. Insist warm for 10-12 minutes. Serve, pouring into plates with finely chopped herbs.
The most common Russian soup is cabbage soup. This is a cabbage soup. In winter, cabbage soup is most often cooked from sauerkraut, and in summer and autumn - from fresh. The assortment of necks is very large.
Cabbage - 100 g, cucumbers - 300 g, cabbage - 200 g, water - 1 liter, vegetable oil - 3 tbsp. spoons, spices, salt, herbs to taste.

Peasant soup (to the carbohydrate table)
Cut cabbage into checkers, potatoes - into cubes, fry with onions in oil. Cut the potatoes and parsley into wedges. Put dill seed, pepper, cabbage to a boil in boiling water, add browned vegetables and potatoes. Cook for 20-25 minutes. Season with salt 2-3 minutes before the end of cooking.
Put finely chopped parsley in a bowl of soup. Spinach (200-250 g) can be used instead of cabbage. Put the spinach in mashed potatoes 5-6 minutes before the end of cooking.
Fresh cabbage - 300-350 g, potatoes - 4-5 root vegetables, carrots - 2 root vegetables, parsley root, fresh tomato, onion, dill seed, vegetable oil - 1 tbsp. spoon, water - 2 liters, a bunch of parsley, dill, salt, pepper to taste.

Soup from fresh tomatoes with rice (to the carbohydrate table)
Sort the rice, rinse and fry in a pan with oil until transparent, pour into boiling water, add diced potatoes and cook until tender. Spread flour. Dilute it with water and pour into rice water. Fry finely chopped onions until golden brown, add diced tomatoes, fry for 2-3 minutes and put in the broth. Season with spices and salt to taste. When serving, add parsley and dill.
Potatoes - 2-3 root vegetables, rice - 70-80 g, flour - 1 tbsp. spoon, vegetable oil - 3-4 tbsp. spoons, fresh tomatoes- 50 g, pepper, pollen of flowers, dill seed, parsley and dill, water - 1.5 l.

Cabbage soup with tomato paste (to the carbohydrate table)
Cut the potatoes into cubes, finely chop the onion. Cut the carrots into thin slices. Chop the cabbage like thin noodles. Boil potatoes in water with spices until half cooked, toss cabbage into boiling water at the same time with carrots and tomato paste (or tomato juice). Pouring into plates, sprinkle with herbs.
Potatoes - 500 g, onions - 2 heads, carrots - 1 root, white cabbage - 400 g, tomato paste - 2 tbsp. tablespoons or tomato juice - 100 g, spices (dill seeds, parsley, pepper, allspice, black pepper, bay leaf), salt, herbs to taste.

Stewed Vegetable Soup
Cut cabbage, rutabagas, carrots, parsley root into squares, add pepper, bay leaf, salt, chopped and fried onions, spices, pour in a glass of water and simmer until vegetables are cooked under a tightly closed lid. Then pour in the remaining boiled water, season with herbs, bring to a boil. The soup is ready.
Cabbage - 1/2 head of cabbage, rutabaga - half, carrots - 2 pcs., Parsley root - 1, onion - 1, bay leaf, pepper, salt, pollen, dill seed, parsley and dill to taste, water - 1, 5 l.

Potato soup with dumplings (to the carbohydrate table)
Peel 7 potatoes. Grate and squeeze. Pour the liquid into a bowl so that the starch settles. Peel the rest of the potatoes, boil, mash and put in the pulp. Add starch to this mass, add salt, mix and cook small dumplings.
Put the dumplings in boiling salted water and cook. Season with spices, herbs, sautéed onions.
Potatoes - 10 pcs., Water - 2 l, onions - 2 pcs., Vegetable oil - 2-3 tbsp. spoons, salt, pepper, flower pollen, dill seed, parsley and dill.

Pearl barley soup (to the carbohydrate table)
Soak pearl barley for 10-12 hours, rinse, fry in vegetable oil, put in boiling water, cook until tender. Saute the roots of carrots and celery, put them in boiling water with cereals, add diced potatoes, sautéed onions, spices, salt. When serving, chop parsley and dill on a plate.
Water - 2 liters, pearl barley - 6-7 tbsp. spoons, potatoes - 4-5 medium-sized potatoes, carrots - 2 pcs., celery root - 1, onions - 2-3 pcs., pepper, pollen of flowers, ginger, cumin or dill, salt to taste, parsley and dill, vegetable oil - 4-5 tbsp. spoons.

Bread soup (to the carbohydrate table)
Cut the peeled potatoes into wedges and cook in salted water until tender. Remove, rub through a sieve and put back in the broth. Fry diced black bread and finely chopped onion in a pan with heated butter and add to the soup. Season with spices and herbs.
Black bread - 300 g, potatoes - 2-3 pcs., Vegetable oil - 4-5 tbsp. spoons, onion - 1, water - 1.5 liters, pepper, salt, pollen, dill seed, parsley and dill to taste.

Soup with bread dumplings (to the carbohydrate table)
Cut the peeled potatoes and boil them in salted water. When the potatoes are tender, place the dumplings formed from bread dough (round, flattened, 3 cm in diameter). Fry finely chopped onions in a pan. When the dumplings are cooked, transfer them to the soup. Add spices, salt, parsley and dill. Bread dumpling soup is prepared when bread is baked.
Potatoes - 6 pcs., Bread dough from rye flour- 0.5 kg, onion - 1, pepper, pollen, ginger, dill or caraway seeds to taste, parsley.

Lemon soup (to the carbohydrate table)
Boil the broth from the finely chopped roots. Sort the rice, rinse, fry in vegetable oil until it becomes transparent. Cook separately until tender and add to the broth, put the sautéed onion, spices, salt there. When serving, put a slice of lemon in each plate, season with finely chopped parsley and dill.
Water - 2 liters, vegetable oil - 4-5 tbsp. spoons, celery root - 1, carrots - 2 pcs., lemon - 1, parsley root - 1, leek - 1, rice - 120 g, salt, pepper, pollen of flowers, ginger, dill seed, parsley and dill, onion - 1, rice - 100 g.

Bean soup (to the protein table)
Thoroughly sort out the beans, rinse them in running water, soak for a day at the rate of the beans swelling by 4 times.
Cook vegetable broth from the sautéed roots in 1 liter of water.
Cook the beans until cooked separately in the water in which they were soaked, and add to the broth.
Bring to a boil, add salt, spices, crushed nuts, sautéed onions, dill and parsley.
Dried beans - 250 g, carrots - 1, celery - 1 root, onion - 1 pc., Pepper, pollen of flowers, ginger, dill seed, salt to taste, water - 2 l, parsley and dill, vegetable oil - 3- 4 tbsp. spoons, crushed nuts - 50 g.

Saratov-style potato soup with cereals (to the carbohydrate table)
Cook the groats until half cooked. Add dill seed. Finely chop the onion, chop the carrots into small cubes and fry with the onions in oil. Cut the potatoes and parsley into wedges and put them in a saucepan along with the sautéed vegetables. Cook until all products are softened. 5-10 minutes before the end of cooking the soup, add salt and herbs.
Potatoes - 6 medium potatoes, cereals (pearl barley, oatmeal, wheat) - 0.5 cups, carrots - 1 pc., Parsley root - 1, onion - 1, vegetable oil - 1 tbsp. spoon, water - 0.5 l, salt, pepper and other spices to taste.

Potato soup with cereals (to the carbohydrate table)
Sort the groats, rinse individual food inclusions in running water. Dry and fry in a pan in vegetable oil. Dip the cereals in boiling salted water with spices and cook until tender, then add the potatoes. Cut the prepared vegetables into cubes, carrots and white root into strips, onions into half rings. 5-7 minutes after the potatoes, dip the carrots and the white root into the pan. Saute the onions in vegetable oil.
Cook until the potatoes are tender. Remove from heat. Insist for 20-30 minutes. Pour into bowls with chopped herbs.
Potatoes - 500 g, millet, pearl barley, rice, wheat or barley groats - 0.5 cups, carrots and celery root - 2 root vegetables, spices (parsley seeds, dill, coriander, black peppercorns, allspice), herbs to taste, onions - 1 pc., vegetable oil - 3 tbsp. spoons.

Put coarsely chopped potatoes into boiling water, after boiling add carrots, onion slices, diced salted tomatoes, green peas, bay leaf. Salt and spices to taste. Cook for 20-25 minutes. Willingness to test for potatoes. Chopped garlic can be added to the finished soup.
Water - 1.5 l, potatoes - 350-400 g, carrots - 100-150 g, onions - 100-150 g, 2-3 bay leaves, pickled tomatoes - 2-3 pcs. (250 g), garlic - 2-3 cloves, green peas - 2 tbsp. spoons, herbs and salt, spices to taste.

Mashed potato soup with croutons (to the carbohydrate table)
Peel the potatoes, cut into cubes and boil in salted water. When the potatoes begin to crumble, rub them through a sieve and put back in the broth. Chop the onion and pound with flax seed and cloves, put in the broth. Let it boil, season with salt. Fry the spices in a small frying pan for 20 seconds in hot oil (this will enhance the aroma of the spices) and pour them into the soup.
Cut the bread into cubes, fry in hot oil or in a toaster and serve hot on a separate plate.
The bread can be dried in the form of finely chopped croutons. When serving, put the bread in a plate, pour over the soup, season with herbs.
Potatoes - 3-4 root vegetables, onion, black bread - 200 g, pepper, pollen, dill seed, vegetable oil - 2 tbsp. spoons, parsley and dill, water - 2 l, ground flax seed - 50-70 g, cloves - 1-3 g.

Apple soup with rosehip broth (to the carbohydrate table)
Pour rosehip with boiling water, close the lid and boil for 5 minutes, leave for 3-5 hours. Strain, add cinnamon and stevia, add finely chopped apples and chill. Cut the bread into cubes, dry in the oven and serve with the soup.
Dried rose hips - 1 glass, apples - 150-200 g, stevia to taste, cinnamon - 100 mg, bread - 50 g, water - 500 ml.

Onion soup (to the carbohydrate table)
Cook broth from carrots, celery, leeks, finely chopped strips, pepper and bay leaf, add chopped potatoes. It is better to cut the onion into circles, simmer in a separate saucepan with the addition of oil. When the onion becomes soft, rub through a strainer and put in the soup, add chopped salad, salt, spices, herbs to taste.
Serve to the soup toast: Cut the bread into cubes, moisten in melted butter, dry in the oven. Serve, sprinkle with fresh herbs, ginger powder.
Onions - 5-6 pcs., Carrots - 2-3 root vegetables, potatoes - 5-6 root vegetables, 1 celery root, leek, 6-7 peppercorns, 0.5 tsp of caraway seeds or dill, 0.5 tsp spoons of pollen, 2 bay leaves, 2 liters of water, 100 g of lettuce leaves, ginger on the tip of a knife, herbs, spices, salt to taste.

Beet leaf soup (to the carbohydrate table)
Cook broth from carrots, potatoes and spicy plants. When the roots are cooked, add the beet tops, cut into strips, and the bay leaf. Add spices, flaxseed, cloves, herbs, spices, season with browned onions.
Serve black bread with the soup.
Beet tops - 400 g, parsley root, carrots - 2-3 root vegetables, onion, potatoes - 3 roots, bay leaf - 2 pcs., Water - 2 liters, caraway seeds or dill - 0.5 tsp, pollen - 0 , 5 tsp, ginger on the tip of a knife, herbs, salt, spices to taste, ground flaxseed - 50-70 g, cloves - 1-3 g.

Vegetable soup (to the carbohydrate table)
Cut the peeled carrots into strips or grate on a coarse grater, put in boiling water and cook until half cooked. Then add diced potatoes, flaxseed, cloves and cook until tender, season with sautéed onions, spices, salt.
When serving, put finely chopped dill in each plate.
Potatoes - 3 root vegetables, carrots - 2 root vegetables, onions - 2 pcs., Vegetable oil - 3 tbsp. spoons, salt, pepper, pollen of flowers, dill, bay leaf to taste, flax seed - 50-70 g, cloves - 1-3 g.

Oatmeal soup (to the carbohydrate table)
Soak oatmeal for 7-8 hours, rinse, fry in a pan for 5-6 minutes, put in boiling water and cook until tender, add finely chopped potatoes, grated carrots, flax seed and cloves. Finely chop the onion, sauté and put in the soup. Add salt, spices and herbs to taste. Serve with bread and garlic for dinner.
Oatmeal - 1 glass, vegetable oil - 3 tbsp. spoons, water - 2 l, salt, pepper, flower pollen, dill and parsley, dill seed, potatoes - 3 roots, onions - 2 pcs., carrots - 1 root vegetable, ground flax seed -50-70 g, cloves - 1 -3 g.

Potato soup (to the carbohydrate table)
Saute the roots in vegetable oil, boil the broth from them, add the potatoes, cut into small cubes. Cook until tender. Finely chopped onion, pound with flax seeds and cloves, heat in a mortar, dip in broth, add spices, parsley and dill. Serve to the table with toasted bread with garlic.
Potatoes - 4-5 root vegetables, bulbs - 1-2 pcs., Water - 2 l, parsley and dill, carrot and celery roots - 1-2 git., "Hops-suneli", dill or caraway seeds, flower pollen, ginger, pepper, salt to taste, ground flax seed - 50-70 g, cloves - 1-3 g, vegetable oil - 3-4 tbsp. spoons.

Pea soup (to the protein table)
Pea soup is prepared in the same way as bean soup. Peas are soaked for 10-12 hours at a rate of 1: 3.
Lentil soup (to the protein table)
Sort out the lentils, separating impurities and herbaceous inclusions, rinse in running water and soak for 1-2 hours. Cook in the same water with spices until tender. Fry the finely chopped onions and carrots in oil and add to the lentils. Pour liquid with olives into the soup. Spice up vegetable mixture(1 tablespoon for 3 liters of soup).
1-2 minutes before removing from heat, put finely chopped spicy herbs in a saucepan.
Lentils - 1 glass, onions - 1 head, olives - 25-30 pcs., Carrots - 300 g (2-3 root crops), vegetable oil - 3 tbsp. spoons, spices, herbs, salt to taste.

Bell pepper soup
Cut the potatoes and peppers (without seeds) into small cubes. Bring the water to a boil, salt and boil the potatoes in it.
Dip pepper in a saucepan and boil it for 5-10 minutes. Add vegetable oil, salt, spices to taste, remove from heat and let it brew for 5-10 minutes. Put chopped parsley and a spoonful of finely chopped green onions in a bowl of soup.
Sweet bell peppers - 5 pcs., Potatoes - 5 roots, vegetable oil - 4 tbsp. spoons, water - 2 liters, a bunch of green onions, parsley, salt, pepper, dill seed and other spices to taste.

Vegetable pickle (to the carbohydrate table)
Dip rice in boiling water with spices. Cut the potatoes into cubes and toss them into a saucepan with boiling water, rice and seeds - spices. Chop carrots, parsley root, turnips into strips and place in a saucepan. Add finely chopped leeks to the pickle. Cut the white leek shank into very thin rings and put in the soup as well. Peel the cucumbers and cut them lengthwise into 4 pieces, finely chop and add to the pickle. Chop the greens finely and put in a saucepan removed from heat. Season with salt and let it brew under the lid.
Pickled cucumbers - 3-4 pcs., Potatoes - 300 g, carrots - 1 pc., Turnips - 1 pc., Rice - 0.5 cups, parsley root - 1 pc., Onions - 2 pcs., Leek - 1 plant, spices (dill seed, parsley, black pepper, allspice, herbs, salt to taste.

Pickle "Home" (to the carbohydrate table)
Peel parsley, celery, onions. Rinse, chop into strips or noodles and fry with butter. Simmer pickles. Cut the potatoes into cubes or slices and cook until softened, cut the white cabbage into strips. Put cabbage in a boiling cucumber broth, after boiling resumes - potatoes, and after 5-7 minutes - browned vegetables and stewed cucumbers. 5-7 minutes before the end of cooking, put salt and pepper. Bay leaves and other spices to taste. Season with cucumber pickle. Serve with herbs.
Groats (wheat, pearl barley or oatmeal) - / glass, fresh cabbage- 200 g, medium potatoes - 3-4 pcs., Carrots - / root vegetable, parsley root - 2-3 pcs., Celery root, onion, medium-sized cucumbers - 2 pcs., Vegetable oil - 2 tbsp. spoons, cucumber pickle- 0.5 cups, water - 2 l, salt, pepper, bay leaf to taste, ground flax seed - 100 g, cloves - 1-3 g.

Far Eastern pickle (to the carbohydrate table)
Cut the potatoes, roots and onions into cubes. Simmer cucumbers in a cucumber peel broth. Seaweed boil, cool, cut into strips and fry with the roots and onions. Next, cook like Homemade pickle.
Seaweed - 200-250 g, potatoes - 4-5 pcs., Parsley root - 2-3 pcs., Onion - 1 pc., Pickles - 2 pcs., Vegetable oil - 2 tbsp. spoons, water - 0.5 l.

Vegetarian soups are just as delicious as first courses cooked with meat broths... Moreover, soups are healthier for vegetarians, as they do not contain harmful fats. Just like meat soups, vegetarian vegetable soups can be pureed or made into a creamy soup of the desired consistency. We bring to your attention recipes vegetarian soups with a photo and a step-by-step description.

Delicious vegetarian cabbage soups

Peasant soup with cereals.

To make this vegetarian soup recipe, you will need:

• 300 g fresh cabbage
• 4 potato tubers,
• 1/2 cup pearl barley (rice, barley, wheat or millet, Hercules oat flakes),
• 1 turnip,
• 1 carrot,
• 1 parsley root
• 1 head of onion,
• 4 tbsp. tablespoons of mashed tomatoes or 2 fresh tomatoes,
• 40 g vegetable oil
• 1.5 l of water,
• spices, salt - to taste.

Pearl barley (barley, oat, wheat) rinse well first with warm and then hot water, then pour into boiling water at the rate of 1 glass of water per 1 tbsp. a spoonful of cereal and cook until half cooked.

Put prepared cereals, chopped cabbage and potatoes in boiling water and cook until tender. Add browned vegetables and tomatoes or tomato puree 10-15 minutes before the end of cooking.

Put rice groats and millet in the soup along with vegetables, after rinsing them in water, and cereals"Hercules" - 15-20 minutes before the end of cooking the soup. Serve delicious vegetarian sour cream soup.

Peasant soup.

In vegetarianism, this soup is one of the most popular. To prepare it, take:

• 300 g fresh cabbage
• 4-5 potato tubers,
• 1 carrot,
• 1 parsley root
• 2 onions,
• 2 fresh tomatoes or 2 tbsp. tablespoons of tomato puree,
• 1.5 l of water,
• spices, salt - to taste.

Cut the cabbage into 2-2.5 cm checkers, the potatoes - into cubes, the rest of the vegetables - into slices. Put chopped cabbage in boiling water, bring to a boil, add browned vegetables and potatoes and cook for 20-25 minutes. 5-10 minutes before the end of cooking, put tomatoes cut into slices into the soup. You can cook soup without mashed tomatoes and tomatoes. Serve Vegetarian Cabbage Soup with Sour Cream and Herbs.

Vegetable soup with beans.

• 300 g cauliflower or white cabbage or 400 g zucchini or pumpkin,
• 4 potato tubers,
• 1 carrot,
• 1 parsley root
• 2 onions,
• 1/3 cup beans
• 2 tbsp. tablespoons of butter margarine or butter,
• 1.5 l of water,
• spices, salt - to taste.

Divide the cauliflower into small inflorescences and cut into pieces, cut the white cabbage into checkers, squash, pumpkin, potatoes - into cubes, carrots, parsley root, onions - into small cubes. Spread the carrots and onions, simmer the zucchini and pumpkin in a little water.

Cook beans until tender.

Put in boiling water white cabbage, bring to a boil, add potatoes, browned vegetables and cook soup until tender. 5 - 10 minutes before the end of cooking, put boiled beans, salt, spices. Cauliflower is added to the soup after the potatoes.

When preparing a soup with squash or pumpkin, they are simmered and put into the soup along with the beans.

Summer vegetable soup.

• 40 g cabbage
• 80 g potatoes,
• 20 g carrots
• 20 g turnips
• 10 g parsley
• 10 g onions
• 10 g leeks,
• 15 g green peas
• 15 g beans (pods),
• 40 g tomatoes
• 10 g butter or butter margarine, 1/2 cup chopped dill, salt to taste.

Chop carrots, parsley, leeks and onions into strips and sauté in vegetable oil. Chop white cabbage and beans; pea pods, if large, cut obliquely into 2-3 pieces. Cut potatoes into cubes or wedges, tomatoes into wedges. Put cabbage in boiling broth or water and bring to a boil. Lay the rest of the vegetables taking into account the cooking time. Cook the soup for 25-30 minutes. 5-10 minutes before the end of cooking, put chopped tomatoes and salt. Add milk (200 ml) to the soup cooked in water or serve it with sour cream and herbs.

Savoy cabbage soup.

• 300 g savoy cabbage
• 2 carrots,
• 2 turnips,
• 1 parsley root
• 1 celery root,
• 2 - 3 heads of small onions,
• 1 leek,
• 1.5 l of water,
• 3 tbsp. tablespoons of sour cream, spices, salt - to taste.

Cut carrots, turnips, parsley, celery into slices, keep the turnips in boiling water for 2-3 minutes, leave small onions with whole heads, cut the leek into 3-4 cm pieces, cut the Savoy cabbage into slices or checkers and put on 2 - 3 minutes into boiling water.

Put prepared vegetables in the form of bouquets in a bowl with a thickened bottom, level and pour boiling water so that the vegetables are only covered with water. Then add salt and spices (bay leaves, peppercorns, cloves) and bring to a boil. Add sour cream before serving.

Potato and Sorrel Vegetarian Soup Recipes

Grated potato soup.

• 12 potato tubers,
• 4 eggs,
• 2 tbsp. tablespoons of butter
• 2 tbsp. spoons of dill and parsley,
• 1.5 l of water,
• spices, salt - to taste.

Grate potatoes, mix with eggs and put in boiling salted water, add some butter, spices and cook until tender.

When serving, add butter and finely chopped parsley and dill to the vegetarian potato soup.

Potato soup.

• 9 potato tubers,
• 1 turnip,
• 1 carrot,
• 1 parsley root
• 2 onions,
• 1 tbsp. a spoonful of tomato puree,
• 1.5 l of water,
• spices, salt - to taste.

Cut the roots into slices or cubes, chop the onion and sauté everything together. Cut the potatoes into slices, cubes or sticks. Put potatoes in boiling water, bring to a boil, then add browned vegetables and fresh tomatoes (or tomato puree) and cook until tender. 5-10 minutes before the end of cooking, spices and salt are added to the soup.

This soup can also be cooked well with mushrooms. Cut the boiled mushrooms into slices or strips, lightly fry and put in the soup along with the sautéed vegetables.

Potato soup with sorrel.

• 250 g sorrel
• 3 potato tubers,
• 1 carrot,
• 1 parsley root
• 2 onions,
• 2 tbsp. tablespoons of table margarine,
• 1.5 l of water,
• spices, salt - to taste.

Cut the potatoes and roots into cubes, chop the onion into strips, cut the sorrel leaves into 2-3 pieces. Put potatoes in boiling water, bring to a boil, then put browned vegetables, spices and cook until tender. Add sorrel leaves 5-6 minutes before the end of cooking. Serve vegetarian sorrel soup with sour cream.

Potato soup with tomatoes.

• 1 head of onion,
• 1-2 cloves of garlic
• 500 g ripe fleshy tomatoes,
• 2 tbsp. tablespoons of vegetable oil
• 500 g potatoes
• 2 liters of water
• you can add 2 cubes of vegetable broth,
• 1 tbsp. a spoonful of chopped parsley,
• pepper, salt - to taste.

The recipe for this vegetarian potato soup- one of the simplest. Peel and finely chop the onion and garlic. Peel the tomatoes by placing them in boiling water for a few minutes, cut the pulp into pieces.

Heat vegetable oil in a saucepan and fry the onion and garlic in it until transparent. Add tomatoes, salt and pepper. Simmer in a saucepan with the lid closed for 5-7 minutes.

Peel the potatoes, cut into cubes, mix with the tomatoes, cover with boiling water and cook over low heat under the lid for 20-30 minutes. Sprinkle parsley on this simple veggie soup before serving.

Simple and delicious soups for vegetarians

Vegetable soup with dumplings.

• 30 g carrots,
• 20 g turnips
• 15 g parsnips
• 20 g leeks
• 20 g canned or frozen peas,
• 30 g tomatoes
• 10 g butter
• 1 tbsp. spoon of greens.

For dumplings:

• 100 g potatoes
• 50 g butter
• 15 g flour
• 1/3 egg
• pepper, salt, nutmeg - to taste.

Cut carrots, turnips, parsnips into cubes of 2-3 mm, 20-25 mm long, cut the leeks in about the same way as the roots, and sauté everything with butter.

Put the roots in boiling water and cook for 20 minutes. Add the sliced ​​tomatoes and green peas 5 minutes before the end of cooking.

For dumplings, beat boiled potatoes (as for mashed potatoes) with a mixer; dissolve the oil in a saucepan and heat mashed potatoes, then add the egg and flour, stir and season with salt. For flavor, you can add pepper to the dumplings and ground nutmeg on the tip of a knife. Cut the dumplings with spoons: when molded with a tablespoon, the dumplings are large, dessert - medium size and teaspoon - small. The dumplings can also be carved on a floured board. To do this, make long loaves of dough up to 2 - 3 cm thick, flatten them a little with a spatula or knife on top, and then cut the dumplings and cook in salted water.

5 minutes before the end of cooking the soup, add the dumplings, and when they come up, serve the soup to the table. Add the herbs to the vegetarian vegetable soup and serve the sour cream separately.

Bean soup (chorba).

• For 0.5 kg of beans, take 4-5 onion feathers,
• 2 - 3 feathers of garlic,
• 4 tbsp. spoons of oil
• 1 tbsp. a spoonful of flour
• 1 small bunch of parsley
• 2 eggs,
• 1 glass of milk
• a little mint or dill, ground red pepper and salt - to taste.

Sort out the young beans, dip them in salted boiling water and cook until tender. Chop and fry the onion and garlic feathers in salted oil. Combine everything, add flour and red ground pepper, diluted with water. Cook for about 10 minutes, and before removing from heat, add finely chopped parsley and, if desired, mint or dill. Serve with eggs and sour milk.

Mexican corn soup.

• Peel of 1 lemon,
• 60 g corn grits
• 80 g raisins
• 1 liter of water
• 125 ml of milk
• 1 tbsp. l. buckwheat honey
• 1 pinch of salt
• 1 tsp lemon juice.

Boil water with lemon peel, add corn grits and simmer over low heat for about 20 minutes, then remove the skin. Add raisins, milk, honey, salt and lemon juice, mix everything thoroughly. Serve the soup hot with fresh rolls or white bread.

Eggplant soup with lentils.

• 200 g lentils
• 3 eggplants,
• 3 tomatoes,
• 1 onion
• a bunch of parsley, salt, pepper - to taste.

Before making this vegetarian soup, you need to boil the lentils until soft. At this time, fry the onions in a saucepan, add the diced eggplants and simmer until half cooked. Drain the lentil water, add stewed eggplant and fill with fresh water. Season with salt and pepper. After 10 minutes add peeled and finely chopped tomatoes and parsley. Boil for 5 minutes and remove from heat.

Sweet vegetarian soups

Fruit soup.

• 500-750 g of fruit, according to your wishes and season,
• zest of 1 lemon,
• sugar to taste
• 40 g of starch, juice of 1 lemon.

Wash fruit, remove pits and peels. Pour 1.5 liters of water. Fall asleep lemon zest... Boil the fruits until soft, rub through a sieve if desired. Again add water to one and a half liters, sugar.

Dissolve starch in cold water, gently add to boiling soup, boil. Add lemon juice. Serve the Sweet Vegetarian Fruit Soup cold.

Cold cherry soup.

To prepare a recipe for this soup for vegetarians, you will need:

• 300 g cherries
• 30 g starch
• 500 ml cherry juice
• 125 g sugar
• a piece of cinnamon stick
• 1 pinch of ginger
• zest of 1 lemon,
• 250 g of cottage cheese (20% fat),
• 1-2 tbsp. tablespoons of lemon juice
• 1-2 teaspoons of powdered sugar.

Wash the cherries and remove the seeds. Dilute starch in 100 ml cold water... Boil 400 ml of water, Cherry juice, sugar, cinnamon stick, ginger and lemon peel, peeled in a spiral. Add cherries and cook for about 5 minutes. Remove cinnamon and lemon peel. Pour in the diluted starch and bring to a boil while stirring. Cool the prepared soup and pour into bowls. Beat the cottage cheese until creamy, add lemon juice and icing sugar... Fill curd cream a cooking syringe with a star nozzle and squeeze the "roses" onto the cherry soup.

Cold milk yoghurt soup.

• 5 tbsp. tablespoons of sugar
• 20 g starch
• 2 yolks,
• 1 / 4l milk,
• 4 jars of yogurt (150 g each),
• 1 tbsp. a spoonful of honey
• 150g seasonal fruit (peeled and diced)
• 2 small biscuits,
• 20 g butter.

Mix sugar with starch, two yolks and 1 tbsp. a spoonful of milk. Boil the rest of the milk. Gently add the sugar-starch mixture, bring to a boil and leave to cool. Add yogurt, honey and fruit. Mix. Pour the soup into deep bowls. Break the biscuits and fry in oil. Sprinkle them over the surface of the soup.

Vegetarianism: Vegetarian Veggie Soup Puree Recipes

Bean puree soup.

• 3 cups beans
• 2 onions,
• 1 celery root,
• 4 things. carrots,
• 1/2 parsley root
• 6 tbsp. tablespoons of wheat flour
• 2 tbsp. tablespoons of sunflower oil,
• 4-5 sprigs of parsley,
• 1.5 l of water,
• salt to taste.

Boil the prepared beans. Diced onion, roots (celery and parsley), boil carrots and rub. Sift flour, sauté with sunflower oil, dilute with broth and combine with grated vegetables, salt and boil for 4-5 minutes.

When serving, sprinkle with finely chopped parsley over the veggie soup. Croutons are served with the soup.

Cold yoghurt puree soup with avocado.

• 3 ripe avocados
• 1 lemon
• 2 onions
• 1 clove of garlic
• 500 g yogurt
• 500 ml of vegetable broth,
• salt, white pepper - to taste,
• 1 tomato,
• 2 tbsp. tablespoons of finely chopped chives.

Cut the avocado in half and extract the seeds. Cut half of one avocado into thin slices, drizzle with lemon juice and set aside. Scrape the flesh of the remaining avocados from the peel and mash with a fork or mixer. Drizzle with the rest of the lemon juice. Peel the onion and garlic and chop very finely. Stir in avocado puree. Beat the yogurt with the broth until creamy and add the avocado puree to it. Season with salt and pepper. Put the soup in a cold place. Cut the tomato into cubes. Cold soup Pour into soup cups, top with tomato cubes, avocado wedges and garnish with chives.

Mashed potato soup.

The recipe for this veggie puree soup includes:

• 7 potato tubers,
• 3 tbsp. tablespoons of wheat flour,
• 2 tbsp. tablespoons of butter, dill and parsley,
• 4 tbsp. spoons of sour cream,
• 1.5 l of water or vegetable broth,
• salt to taste.

Boil prepared potatoes in salted water, rub together with broth and flour and bring to a boil.

Season the soup with sour cream.

Serve the soup with butter, sprinkle with herbs.

Soup-mashed potatoes and vegetables.

• 7 potato tubers,
• 1 carrot,
• 1 parsley root
• 2 onions,
• 3 tbsp. tablespoons of wheat flour,
• 2 tbsp. tablespoons of butter
• 1.5 cups of milk
• 1 egg,
• 1.5 l of water.

Cut the prepared potatoes and cook in salted water until half cooked. Then add parsley root, carrots and onions, chopped and sauteed with flour and cook until tender. Rub vegetables and roots in a blender or mixer, dilute with broth and bring to a boil. Season the soup with hot milk.

Soup puree from different vegetables with cheese.

• 2 potato tubers,
• 3 carrots,
• 200 g of fresh white cabbage,
• 3 tbsp. tablespoons of wheat flour,
• 2 tbsp. tablespoons of butter
• 100 g cheese
• 1.5 liters of water, salt to taste.

Boil prepared potatoes, carrots and fresh white cabbage until cooked and rub together with flour using a mixer. Dissolve the cheese in hot water, pour into the resulting puree and, stirring continuously, bring to a boil. When serving, add butter to the soup.

Soup puree of pumpkin or zucchini and cauliflower.

• 800 g pumpkin or zucchini,
• 400 g cauliflower
• 4 tbsp. tablespoons of wheat flour,
• 2 tbsp. tablespoons of butter
• 6 tbsp. spoons of sour cream,
• 1.5 l of vegetable broth, parsley or dill, salt to taste.

Cut the pumpkin (or zucchini) peeled from the peel and seeds into small pieces and simmer, boil the cauliflower in a little water. Rub the prepared vegetables together with the broth, mix with flour sautéing, add salt and bring to a boil. Season the finished soup with sour cream, add butter, sprinkle with herbs. You can serve croutons.

In a difficult situation for the hostess, when in the refrigerator even a ball roll, whether vegetarian or not, vegetarian potato soup will come to the rescue. Its recipe is extremely simple. But this does not mean at all that the taste is uncomplicated or, even worse, ordinary. It is not at all necessary to have a wide knowledge of cooking in order for the cooked soup to please the household. The main condition for the success of any dish is to cook it with love!

All of the recipes presented are very economical, but easily compete in terms of the degree of usefulness of the dish. Potatoes firmly occupy positions on our tables, and it seems they are not going to yield them in the near future. A whole complex of vitamins from the composition of your favorite vegetable is preserved even after boiling.

Another distinctive feature is the cooking time - you don't have to stand at the stove for a long time. For about half an hour, the whole family is already enjoying themselves at a friendly table. And so that the first does not turn out to be too trivial, we offer you a selection of the best recipes.

Only 3 ingredients are needed for a rich and satisfying first. The result is quite impressive - the family is well fed, the hostess is not tired.

Result: 8 servings. Cooking time - 1 hour.

Ingredients:

potatoes - 1 kg;
carrots - 3 pcs.;
milk - 0.4 l;
salt.

Preparation:

1. Boil the peeled potatoes until tender. Pour the broth into a separate container, and mash the potatoes (with a crush or blender).
2. In the resulting puree, grate the carrots. For this purpose, select the finest grater.
3. Add the broth + milk back to the pot.
4. Stir the mixture well and bring to a boil. At the end of cooking, add salt to the dish.

A hearty and extraordinary soup is ready - you can delight your household. Optionally, you can add green pea, cabbage. Eat with black bread and butter. Children especially like this food, and adults are delighted with it.

Pumpkin soup with onions and potatoes

It is not for nothing that there is a saying “all ingenious is simple”. And the wonderful combination of potatoes with pumpkin is proof of this. The tremendous benefits of a vitamin bouquet rival those of modern vitamin supplements.

Result:

8 servings. Cooking time - 0.5 hours.

Ingredients:

potatoes - 4 pcs;
pumpkin butternut squash - quarter;
vegetable broth - 1.4 l;
bulb;
a clove of garlic;
olive oil;
salt, nutmeg - to taste.

Preparation:

1. First, take care of onions and garlic - chop, fry in olive oil. When the onions turn clear and the garlic begins to give off an intense aroma, it's time to finish sautéing.
2. Then you can add potatoes and pumpkin, which are pre-cut into cubes. Add broth to this and simmer for 20 minutes over low heat. Vegetables should float in liquid, the dish should not be too thick. If the liquid level is low, add more.
3. After 20 minutes, the vegetables are ready and it's time to beat them down with a blender. You should get a delicate fluffy mass.

Such a pumpkin dish with nutmeg added to the plate will fully reveal its taste. You can decorate it with evaporated balsamic vinegar, and fresh herbs never superfluous!

Out of habit, we often add beets only to borscht. But other first courses also benefit from her presence. Beetroot vegetable soup with lots of greens will turn out to be extraordinary!

Result: 6 servings. Cooking time - 1 hour.

Ingredients:

potatoes - 5 pcs.;
baked beets - 3 pcs.;
vegetable broth - 1.5-2 liters;
bulb;
greens;
a clove of garlic;
red hot pepper;
salt.

Preparation:

1. Cut potatoes and baked beets into equal pieces or cubes.
2. Stew the chopped onions in the broth, then add the beets. Simmer for about 5 minutes.
3. Bring the vegetable broth to a boil in a separate container, then add to the stewed vegetables.
4. Place the potatoes in the boiling broth and cook for 15 minutes.
5. Finally, after adding the garlic and hot pepper, cook for another 5 minutes.

This soup is delicious hot, but if you let it brew, the taste will become richer and the aroma brighter.

Tomato puree soup

Tomato lovers - this soup is for you! The mesmerizing aroma of a favorite delicacy, a rich bloody color, and finally, the long-awaited sour-sweet taste of a tomato.

Result: 6 servings. Cooking time - 0.5 hours.

Ingredients:

potatoes - 1 kg.;
milk - 1 tbsp.;
cream - 2 tbsp.;
sour cream - 100 g;
vegetable oil;
greens (basil, coriander);
tomato puree;
salt.

Preparation:

1. Boil peeled potatoes in salted water. You can make mashed potatoes from it in several ways: rub, use a mixer or blender.
2. Pour the cream and milk over the resulting puree. If the cream was not at hand at the right time, then replace it with 3 glasses of milk.
3. Add 200 g of tomato puree and sour cream to the resulting mass. Stir everything and heat gently (do not boil!)
4. Add lots of chopped greens - soup is ready!
Want even more refined taste? Substitute a store-bought tomato puree for one made by yourself. Simmer the tomatoes in oil and rub through a sieve. The dish will turn out to be completely different - truly tomato!

Cauliflower soup

Vegetable soup with cauliflower is a great occasion for a festive dinner. A treasure trove of vegetables in one plate will provide vitamins and energize a tired body.

Result: Serves 4. Cooking time - 0.5 hours.

Ingredients:

potatoes - 0.5 kg.;
cream - 1 tbsp.;
cauliflower - 300 g;
bulb;
vegetable oil;
chopped greens;
water - 1.5 l;
salt.

Preparation:

1. Boil potatoes and rub together with the broth through a sieve. Or knock down with a blender so that no large parts remain.
2. In the puree, add all the other chopped ingredients (remember to chop the cauliflower finely).
3. Bring it to a boil - and that's it! The soup can be served!
This cauliflower recipe breaks speed records. It also requires a minimum of attention and labor.

Wherever zucchini is grown (or sold), this wonderful vegetable soup can be made. Although traditionally the recipe is considered the property of Ukrainian cuisine.

Choose young zucchini with thin skin.

Result: 10 servings. Cooking time - 0.5 hours.

Ingredients:

potatoes - 0.5 kg.;
zucchini - 1 pc.;
tomatoes - 3-4 pcs.;
vegetable broth - 3 l;
bulb;
carrot;
vegetable oil;
chopped greens;
salt.

Preparation:

1. While cooking the broth, you need to do the preparation of vegetables - peeling, cutting into cubes. It is permissible not to peel young zucchini, the delicate peel will not spoil the taste, but, on the contrary, will saturate it with useful substances.
2. To make the skin easier to remove from the tomato, cut crosswise from above and dip them in boiling water for a few minutes. Take out, peel and cut.
3. Pass onions and carrots for 7-10 minutes.
4. Consistently put vegetables in the cooked broth. First, potatoes for 5 minutes, then zucchini for another 10 minutes, tomatoes, onions, carrots for another 5 minutes.
5. Sprinkle with herbs.

The zucchini in the soup turns light golden. The recipe can be improved and cauliflower can also be added to the zucchini. Experiment!

Add sour cream to the bowls, if desired. The taste will become completely different - soft, thick.

Add croutons, a piece of butter.

Catalan bean puree soup

Do you want something unusual? Here is a recipe for a Catalan soup. In addition to beans, it contains cilantro and cream.

Result: 10 servings. Cooking time is 1.5 hours.

Ingredients:

potatoes - 6 pcs;
beans - 1 kg;
vegetable broth - 3 l;
bulb;
cilantro;
olive oil;
cream;
chopped greens;
pepper;
salt.

Preparation:

1. Use a thick-walled saucepan for cooking.
2. Fry the onions in olive oil (5 minutes).
3. Add potatoes, boiled beans, broth. Continue cooking for another 5 minutes.
4. After this time, add the cilantro. Cook for 10 minutes.
5. Beat the resulting dish with a blender until puree and place back in the pan.
6. Add cream, salt, pepper and bring to a boil.

Sprinkle with fresh cilantro before serving. Optionally, you can add additional portions of beans, cream to each portion.

Are you convinced that you can really cook amazing dishes from potatoes? Use recipes as the basis for your flight. culinary fantasy... Make your own prefab recipe - options vegetable soups lots of. Add mushrooms, leeks, pumpkin, zucchini, a variety of spices.

Surprise loved ones with your skill easily and joyfully!

Vegetarian soups are very popular with housewives. They are great for fasting, dieting, vegetarians, and just for variety on the table.

Without meat, it turns out, you can make a lot of delicious and equally nutritious soups. They are perfect for lunch for the whole family and will energize as well as broth soups.

InPlanet editors have prepared a list of the most delicious vegetarian soups that anyone will love!

1 Bean soup

Classic soups with legumes it is made with smoked meats, but even without meat it turns out to be quite satisfying and tasty. This recipe is very quick due to canned beans... But experienced housewives can cook it with dry red beans!

Ingredients:

• a can of red beans;
• onion 1 pc.;
• carrots 1 pc .;
• tomato paste 120 g;
• potatoes 3 pcs.;
• greens, salt, spices to taste.

Cooking method:

Since the canned red beans do not need to be soaked, we immediately put the pot of water on the stove and cook. Finely chop the onion into cubes, three carrots on a grater and fry until golden brown, add tomato paste.

Add potatoes, also diced, to boiling water, cook for a couple of minutes. Then pour the beans without liquid and fry and cook until tender. Add salt, spices and herbs to taste. When serving, you can add sour cream to the soup!

2 Beetroot hot

This soup will become great alternative borscht and is perfect for lunch. And due to the fact that there is no meat in it, it can be easily served cold, which is simply priceless in summer!

Ingredients:

• onion 2 pcs.;
• potatoes 2 pcs.;
• carrots 1 pc .;
• beets 0.5 kg;
• vegetable oil 3 tbsp. l .;
• lemon juice 4 l.;
• garlic 4 cloves;
• peppercorns, bay leaves, salt, sugar - to taste;
• greens;
• sour cream.

Cooking method:

Peel the beets, cut into small slices and cook for about half an hour until tender, cool. Rub the boiled beets on a coarse grater and add chopped garlic to it. Dice the potatoes, onions and carrots.

Bring the broth after the beets to a boil, lower the potatoes and cook for 10-15 minutes. Fry onions with carrots in a pan for 7 minutes and add to the soup, send beets with garlic there. Put salt, peppercorns and bay leaves to taste, pour out the lemon juice. Add a tablespoon of granulated sugar and cook until tender. When serving, decorate the soup with herbs and sour cream.

3 Cheese soup with cauliflower

This quick and easy cauliflower soup will delight even kids. A stunning creamy taste soup will conquer even a devoted meat-eater!

Ingredients:

• potatoes 3 pcs.;
• cauliflower 0.5 kg;
• onion 1 pc .;
• cream 0.5 cups;
• hard cheese 4 tbsp. spoons;
• salt, pepper, herbs to taste.

Cooking method:

Cut the potatoes and onions as you like, preferably into cubes, divide the cabbage into small inflorescences, three cheese on a fine grater. In a saucepan, bring 2 liters of water to a boil and add the potatoes and onions.

Slow heat and add cream, cheese and salt and pepper. Cook for 10 minutes and add cauliflower. We boil for another five minutes, turn off the stove and leave it to brew under the lid.

4 Vegetarian kharcho

For those who like it spicier, you can cook kharcho soup without meat. Vegetarian option Georgian soup it turns out no worse than the classic one!

Ingredients:

• tomatoes 3 pcs.;
• rice 100 g;
• onion 1 pc .;
• walnuts 50 g;
• hot red pepper 1 pc .;
• garlic 3 cloves;
• salt to taste;
• coriander ½ tsp;
• greens.

Cooking method:

Finely chop the onion, garlic and red pepper, chop the nuts in a mortar. Fry onions in vegetable oil until golden brown, add garlic, nuts and pepper.

Grind the tomatoes in a blender. Bring a liter of water to a boil, add rice, coriander, toasted and salt to taste. Simmer the tomatoes in a pan for about five minutes and send them to the pan. Simmer the soup under the lid for another 5-10 minutes and let it brew after turning off the stove.

5 Vegetarian green borscht

The lean version of the traditional borscht is perfect as a summer lunch. You can cook such a soup immediately in the spring, when the first sorrel leaves bloom in the garden.

Ingredients:

• a bunch of spinach;
• sorrel 2 bunches;
• potatoes 3 pcs.;
• carrots 1 pc .;
• onion 1 pc .;
• flour 1 tbsp. l .;
• tomato paste 1 tbsp l .;
• herbs and salt to taste.

Cooking method:

Boil 2 liters of water, peel the potatoes, cut into slices and send them to boiling water. Finely chop the spinach and sorrel. Chop the onions and carrots into strips and fry in a hot pan for 3 minutes.

Add flour and tomato paste to the frying, fry for a couple of minutes over low heat. Add frying, sorrel and spinach to the potatoes, cook for five minutes. Traditionally lean option borscht is served with sour cream and half a boiled egg.

6 Onion soup

Classical onion soup certainly associated with France. Only there they prepare such an unusual and very tasty soup from ordinary onions and baguettes!

Ingredients:

• onions 1 kg;
• vegetable broth 1 l;
• ½ baguette;
• butter 5 tbsp. l .;
• semi-hard cheese 130 g;
• pepper, salt to taste.

Cooking method:

Cut the onion into thinnest half rings, heat the butter in a saucepan with a thick bottom and fry the onion for about 20 minutes. The color should be golden brown. Pour half a glass of broth into the onion and wait for it to evaporate.

Then add the remaining broth and simmer over low heat, add salt and pepper to taste. Cut the baguette into portions, blush in the toaster. Pour the soup into heat-resistant portioned bowls, place the baguette on top and sprinkle with cheese. Place in the oven for 10 minutes until the cheese is browned.

7 Vegetarian pickle

Classic recipe pickle is usually prepared with meat. But if you add hearty barley to the soup, it will turn out to be as nutritious as the meat version. This recipe is very popular in the summer, in the heat.

Ingredients:

• pearl barley 250 g;
• carrots 2 pcs.;
• potatoes 3 pcs.;
• pickled or pickled cucumbers 2 pcs.;
• onion 1 pc .;
• flour ½ tbsp. l .;
• brine 2 tbsp. l .;
• tomato paste 2 tbsp l .;
• peppercorns, bay leaves, salt - to taste;
• vegetable oil.

Cooking method:

Experienced housewives know that it is better to soak the pearl barley in advance so that it swells and cooks faster. It is better to do this at night, and in the morning add water to it and cook. Chop the onions and carrots and prepare the classic frying. Add flour and tomato paste as desired and fry until the lumps disappear.

Dip the frying in a saucepan with feather grains and add 0.5 liters of water, cook for 25 minutes until the cereals are tender. Cut the potatoes into slices and pour into a saucepan. Cut the cucumbers into small cubes and add to the soup 20 minutes after the potatoes. Bring everything to a boil, add salt, pepper and lavrushka to taste and simmer over low heat for another five minutes.

8 Mushroom Soup

The aromatic magic of mushroom soup is familiar to everyone. This dish does not require a lot of cooking time or complex products. In just half an hour you can prepare a delicious and light soup for lunch!

Ingredients:

• champignon mushrooms 0.5 kg;
• carrots 1 pc .;
• bulb;
• potatoes 3 pcs.;
• salt, pepper to taste;
• seasoning hops-suneli;
• greens, sour cream.

Cooking method:

This simple soup can be made from any mushrooms, but in this recipe we use the ones that you can get. all year round- Champignon. First, cut the mushrooms, carrots and onions finely and fry over medium heat. Season with suneli hops if desired.

Cut the potatoes into cubes and add to boiling water, cook until half cooked. Add the frying, add salt and pepper to taste and simmer over low heat for about 10 minutes. This soup is best served with sour cream and chopped herbs.

9 Pea soup

Pea soup also applies to favorite recipes during the fast. Legumes are great substitutes for meat and vegetarians, so they often look for a recipe. delicious soup from peas.

Ingredients:

• dry peas 250 g;
• potatoes 5 pcs.;
• onion 2 pcs.;
• carrots 1 pc .;
• butter 50 g;
• water 2.5 l.;
• garlic 6-7 cloves;
• parsley, dill 15 g each;
• bay leaf 2 pcs.

Cooking method:

Just like pearl barley, it is better to soak peas 10-12 hours before making the soup. Then you need to rinse the groats, add water and put on fire. Make sure that the peas do not run off onto the stove! Meanwhile, chop the onion and carrots into small cubes, fry in butter.

Cut the potatoes into cubes and add to the peas, after boiling, add the fry. Season with salt and pepper to taste and add lavrushka. For a minute after turning off the stove, add herbs and garlic to the soup. Pea soup is best served with fried croutons.

10 Cold cucumber soup

When you want something fresh and flavorful, cucumber soup is perfect for lunch. It is so gentle and light that it will perfectly fit even in the diet of those on a diet!

Ingredients:

• cucumbers 1 kg;
• a bunch of dill;
• a bunch of green onions;
• kefir 2.5% 300 ml;
• yogurt 300 g;
• lemon ½;
• basil / mint optional;
• salt, pepper to taste;
• garlic 2-3 cloves.

Cooking method:

Cooking such a summer soup is very simple - first, let's peel the cucumbers and seeds. Then put the cucumbers, garlic and herbs cut into small pieces into the blender bowl. Squeeze lemon juice there, add salt and pepper.

Pour in yogurt and kefir, volume fermented milk products can be adjusted independently to obtain the required density. It is better to put the soup in the refrigerator for a couple of hours so that it infuses and becomes even more fragrant. When serving on a plate, you can chop cucumbers, sprinkle with herbs and pour a spoonful of vegetable oil.

11 Noodle soup

This soup is probably the most favorite for children, because it is very simple and delicious. And the hostess won't bother preparing such a first course!

Ingredients:

• vermicelli (stars or figures) 200 g;
• potatoes 4 pcs.;
• onion 1 pc .;
• carrots 1 pc .;
• water 2.5 l;
• dill 100 g;
• olive oil 2 tbsp l .;
• salt to taste;
• turmeric, oregano, paprika ½ tsp.

Cooking method:

Bring the water to a boil, lower the sliced ​​potatoes and cook for five minutes. Grate the carrots on a fine grater and add to the potato broth, cook for another two or three minutes. Chop the onion finely and dip it in the soup too.

Add spices together with olive oil and cook for another minute. Add vermicelli and bring to a boil, add herbs and turn off the heat. Serve the soup hot until the noodles are swollen.

12 Tomato soup with lentils

In addition to beans and peas, the legume family has another tasty representative - lentils. Vegetarians love to cook with it. various dishes as it is nutritious and healthy.

Ingredients:

• red lentils 250 g;
• sweet pepper 1 pc .;
• medium carrots 2 pcs.;
• tomato juice 600 ml;
• garlic 2-3 cloves;
• olive oil 3 tbsp l .;
• pepper, salt to taste;
• dill fresh herbs;
• fructose or sugar to taste.

Cooking method:

Before preparing the soup, it is best to soak the lentils for about an hour, after having sorted and washed. It is better to take red cereal, it cooks faster. After an hour, add water to the lentils and cook for another 30 minutes, depending on the readiness.

Chop the carrots, cut the pepper into cubes. First fry all this in a saucepan, and then simmer with a little water for 8-10 minutes. Then pour lentils into a roasted pan and pour over everything with tomato juice. Add the required amount of salt, pepper and fructose to taste. Boil the soup for another 10 minutes until tender.

Finely chop the garlic and herbs and add to the soup. Remove the saucepan from the heat and let it brew. Serve lentil soup can be with sour cream!

Vegetarian soups are not only delicious, but also healthy for the body. Plus, they are very quick to prepare and take very little time to cook!