Lean soups that you'll want to cook all the time
![Lean soups that you'll want to cook all the time](https://musthub.com/crops/25b025/360x240/2/0/2021/03/15/v4tAmo3k6wU10WxwnQoNCp6MfvUQrNAC.jpg)
MustHub has prepared great recipes for lean soups for you, so that your fast is delicious and healthy.
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Solyanka
Ingredients:
- 400 g sauerkraut;
- 2-3 tablespoons vegetable oil;
- 1 large onion;
- 2-3 tablespoons tomato paste;
- 2 pickled cucumbers;
- 2 liters of vegetable broth;
- 1-2 teaspoons capers;
- Can of green pea;
- 4-5 olives (preferably with lemon);
- 2-3 cloves of garlic;
- 0.5 bunch coriander;
- Salt, pepper – to taste.
How to cook:
- Pour the sauerkraut with boiling water. After a few minutes, drain the water, carefully squeeze the cabbage. In a large frying pan, heat the vegetable oil.
- Add the cabbage and simmer over medium heat for about 10 minutes, stirring constantly. Let the cabbage brown slightly. Add the finely chopped onion and simmer for another 5 minutes.
- Add tomato paste and cucumbers, cut into small cubes, warm up for another 2-3 minutes until a strong pleasant aroma appears.
- Pour in the broth and bring to a boil over medium-high heat. Cook for 10 minutes. Wash the capers, cut the olives into rings. Add to the soup and cook for another 5 minutes.
- Put the crushed garlic and finely chopped coriander in a hodgepodge, add salt and pepper to taste. Bring to a boil, remove from heat and cover with a lid.
- Let it brew for at least 30 minutes.
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Thick soup with lentils
Ingredients:
- 1 large eggplant;
- 1 red bell pepper;
- 1 green bell pepper;
- 1 onion;
- 4 garlic cloves;
- 2 tablespoons olive oil;
- 1 can (450 g) of tomatoes in their own juice;
- 200 g red lentils;
- 1 teaspoon cumin;
- 1 l vegetable broth;
- Salt, pepper – to taste;
- 0.5 bunch coriander or parsley-for decoration
How to cook:
- Cut the eggplant into small cubes, add salt and put it on a paper towel. Leave for 30 minutes, then rinse with cold water and dry.
- Heat the oven to 220°C. Cut the peppers and onions into small cubes. Finely chop the garlic. Place the pepper, onion, garlic and eggplant on a greased baking sheet with olive oil (1 tbsp).
- Top with the remaining oil and mix. Bake the vegetables for 20-30 minutes, until golden brown. In a large saucepan, add the tomatoes, washed lentils and cumin, previously crushed in a mortar.
- Add to the broth and bring to a boil over medium-high heat.
- Reduce the heat, cover and cook for 20-30 minutes until the lentils are ready.
- Add the baked vegetables, salt, pepper and mix. Serve with chopped herbs.
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Vegetable Noodle Soup
Ingredients:
- 1 medium onion;
- 1 tablespoon olive oil;
- 0.5 teaspoon dry thyme;
- 3 medium carrots;
- 2 celery stalks;
- 2.5 liters of vegetable broth;
- 1 bay leaf;
- 1 cup small noodles;
- Salt, pepper – to taste;
- Fresh dill or parsley-for decoration
How to cook:
- In a large saucepan, heat the olive oil over medium heat. Fry the onion for 5 minutes until golden brown. Add the thyme and stir.
- Cut the carrots and celery into any shape. Add to the onion and fry for 1-2 minutes. Pour in the broth and bring to a boil over medium-high heat.
- Put a bay leaf in the soup, reduce the heat to medium. Add the noodles and cook for about 10 minutes until al dente (depending on the variety).
- Add salt and pepper to taste. Sprinkle with herbs and serve.
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Mushroom soup with sauerkraut
Ingredients:
- 7-9 dry porcini mushrooms;
- 0.5 liters of warm water;
- 1 tablespoon vegetable oil;
- 2 medium onions;
- 500-700 g sauerkraut;
- 2 liters of vegetable or mushroom broth;
- 1 large potato;
- 1 bay leaf;
- Pepper peas – to taste;
- dill – to taste;
- 4 garlic cloves;
- Salt – to taste.
How to cook:
- Soak the mushrooms in warm water for 30 minutes. Strain the water and set it aside. Cut the mushrooms into small cubes. In a frying pan, heat the vegetable oil.
- Fry the finely chopped onion for 5 minutes. Add the cabbage to the onion, reduce the heat and simmer for 15 minutes. Add the mushroom water, mushrooms and diced potatoes to the broth.
- Cook for 10-15 minutes. Add the bay leaf, pepper, salt, and cook for another 10 minutes. In a saucepan with soup, put the cabbage and onion, bring to a boil.
- Add dill and finely chopped garlic. Remove from the heat and cover with a lid. Ideally, before serving, the soup should be infused for 12 hours.
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Spicy vegetable soup with rice
Ingredients:
- 1 large onion;
- 2 tablespoons olive oil;
- 2-3 cloves of garlic;
- 2 medium carrots;
- 2 celery stalks;
- 2 teaspoons dry thyme;
- 0.5 tsp dry chili pepper;
- 3 leeks;
- 2.5 l vegetable broth;
- 1 can (450 g) of tomatoes in their own juice;
- 2-3 tablespoons of rice;
- Salt, pepper - to taste;
- 1 tablespoon lemon juice
How to cook:
- In a large saucepan, heat the olive oil over medium-high heat. Finely chop the onion and spasseruy for 5 minutes, add the finely chopped garlic and fry for another 1 minute.
- Add the carrots and celery, randomly chopped, thyme, chili pepper and chopped leek rings. Keep on the heat for 3-4 minutes, stirring constantly.
- Pour in the broth, tomatoes along with the liquid (if they are whole, cut them) and washed rice. Bring to a boil and reduce the heat to medium-low. Cook for about 30 minutes. Add salt, pepper and lemon juice.