Top 5 Meatless Soups

Between the holidays, you should arrange fasting days for the whole family and cook light soups without meat.

Between the holidays, you should arrange fasting days for the whole family and cook light soups without meat. We share with you the simplest recipes for delicious soups.

1. Soup with dumplings

 

Without a doubt, dumpling soup will be the most satisfying. Why not? We don't think you've made this in a long time. Help yourself!

Soup Ingredients:

2 liters of water or vegetable broth 3-5 potatoes onion carrots salt to taste one bay leaf herbs to taste 1 tbsp. l vegetable oil

For dumplings:

one egg 20 g butter 130 ml milk or water 5-7 tbsp. l. wheat flour

 

Make the dough for the dumplings ahead of time as the vegetables cook very quickly.

Divide the egg into protein and yolk. Mix the yolk with butter and salt. Add flour. The dough should not be very thick. Beat egg whites to stiff peaks and add to batter. Mix well.

Peel and wash vegetables. Boil water and add potatoes cut into small cubes. Cook over low heat. Grate the carrots on a coarse grater, finely chop the onion. Heat vegetable oil in a frying pan and fry vegetables until soft. Add to potatoes.

When the potatoes are almost ready, add the dumplings. It is convenient to do this with two teaspoons. Wet the spoons in cold water, take the dough on one, and push the second into the soup. After boiling, cook for 2-3 minutes, add chopped herbs and bay leaf. Salt the soup to taste. One more minute and you're done!

2. Mushroom soup with pasta

 

Mushrooms are indispensable in winter. With them, the soup is more aromatic, and the dishes are more varied!

Ingredients:

1.3 l of water 100 g of pasta 200 g of mushrooms 2 potatoes onion carrots 40 ml of sunflower oil salt to taste ground black pepper one bay leaf 10 g of dill

Peel and wash vegetables. Bring water to a boil and add potatoes cut into small cubes. Cook over low heat. Grate the carrots on a coarse grater, finely chop the onion. Heat vegetable oil in a frying pan and fry vegetables until soft. Add to potatoes. When the potatoes are almost ready, add chopped clean mushrooms and small pasta. Boil until cooked, add bay leaf and chopped greens, sweat for another minute. The soup is ready!

3. Shchi from fresh cabbage without meat

 

Shchi without meat is no worse than meat soup. And if you add sour cream, then you will swallow your tongue.

Ingredients:

2.5 liters of water 250 g of white cabbage 200 g of tomatoes 4-5 potatoes one onion one carrot 2-3 cloves of garlic Vegetable oil - 2-3 tbsp. salt to taste spices to taste herbs to taste sour cream for serving

 

Peel and wash potatoes, onions, carrots and garlic. Wash the tomatoes and cut into cubes. Shred the cabbage. Boil water and add diced potatoes. Heat the vegetable oil in a frying pan, fry the chopped onion and carrot until soft, then add the tomatoes. Fry for 2-3 more minutes. Add soup spices if desired.

 

Add vegetable fry and cabbage to potatoes. Salt to taste. Cook over low heat for 15-20 minutes. Grind the greens and garlic, add to the soup for a couple of minutes until cooked. Then turn off and let the soup rest for at least 20 minutes before serving. Serve with sour cream!

4. Cheese soup

 

Delicate and creamy cheese cream soup for real gourmets!

Ingredients:

1 liter of water 2-3 potatoes 250 g of processed cheese one carrot half an onion 1-2 tomatoes 1 tbsp. l vegetable oil salt to taste

Peel and wash onions, carrots and potatoes. Heat water and add diced potatoes. Boil for 10-12 minutes. Grate the carrots, chop the onion. Fry vegetables in vegetable oil in a pan until golden brown. Cut the tomatoes into cubes and add to the pan along with the frying. Salt and cook for another 10 minutes. Grate cheese, add to soup. Intervene. Once the cheese has melted, puree the soup with an immersion blender. Tasty!

5. Light beetroot soup

 

And for borscht lovers, we have prepared a light beetroot soup. No meat or potatoes.

Ingredients:

500 ml of water 300 g of beets 100 g of carrots 300-400 g of white cabbage one onion 100 g of bell pepper 300 ml of tomato juice 2 tbsp. l. olive oil sour cream for serving

 

Peel and wash vegetables. Grate carrots. Finely chop the pepper and onion. Heat the oil in a heavy bottomed pan and sauté the onion, carrot and pepper for 3-4 minutes. Grate the beetroot for Korean carrots and add to the vegetables. Fry for 2-3 more minutes. Then add water and tomato juice. Salt to taste and cook until beets and cabbage are cooked for 15-20 minutes. Serve with sour cream and herbs.

Bon appetit! Fragrant soup will gather the whole family at the dinner table!