Lean first courses: TOP-5 recipes

Table of contents:

Lean first courses: TOP-5 recipes
Lean first courses: TOP-5 recipes
Anonim

TOP 5 recipes with photos of lean first courses. Home cooking secrets and tips. Video recipes.

Lean first course recipes

During the fast, you can eat deliciously and variedly. You just need to know the right recipes. Then dietary restrictions will not be severe. For example, recipes for lean first courses will help you fast and organize fasting days for your stomach. And the variety of lean soups is inspiring. This material offers TOP-5 of the most delicious recipes with photos of lean first courses.

Cooking secrets and tips

Cooking secrets and tips
  • Lean soups are prepared in vegetable or mushroom broths. Lean cabbage soup and borscht are no less popular in fasting.
  • Lean cabbage soup is cooked from fresh and sauerkraut, or allsorts.
  • Lenten borscht modern housewives cook from fresh white cabbage, sauerkraut or seaweed.
  • Delicious and nutritious soups made from legumes: peas, lentils, beans. Legumes are used singly or in combination.
  • For satiety and brightness of taste, it is better to pre-fry vegetables for soup in a pan in oil.
  • Also, lean first courses are prepared with the addition of cereals: buckwheat, pearl barley, millet, oatmeal, rice or with pasta.
  • Spices will become the trump card of any lean dish. For example, the taste of a dish will change beyond recognition if you add a pinch of nutmeg or turmeric.
  • You can serve regular bread, or croutons and croutons with lean soup. For borscht and cabbage soup, lean pies with mushrooms or herbs.

Pea puree soup

Pea puree soup

The classic lean pea puree soup is the easiest to prepare. It doesn't need special skills or fancy foods. Such a delicious soup is suitable not only for a lean table, but also for diet food for those who want to lose weight and lose weight.

  • Caloric content per 100 g - 189 kcal.
  • Servings - 4
  • Cooking time - 2 hours 30 minutes

Ingredients:

  • Peas - 300 g
  • Vegetable oil - 50 ml
  • Carrots - 1 pc.
  • Dill - a few twigs
  • Celery - 30 g
  • Parsley root - 20 g
  • Salt to taste
  • Water - 1.5 l
  • Onions - 1 pc.

Cooking pea puree soup:

  1. Soak peas in water for 5-6 hours in advance. Then drain the water, fill it with fresh water and cook for 1, 5-2 hours.
  2. Peel the celery and parsley root, wash, cut into long strips and cook with the peas.
  3. Peel the onions and cut them into small cubes. Peel and grate the carrots. Heat vegetable oil in a skillet and sauté onions and carrots until golden brown.
  4. When the peas are almost ready, send the fried onions and carrots to the soup and cook until cooked.
  5. Puree fully cooked foods with a blender.
  6. Season the pea puree with salt, dilute with water to the desired consistency if necessary and bring to a boil.
  7. Serve the soup sprinkled with chopped dill. When serving, add the unchanged component of pea soup - toasted croutons - to the plate.

Rassolnik

Rassolnik

Nourishing and thick, tasty and rich - moderately sour pickle, which warms in the cold season, energizes, gives strength and energizes.

Ingredients:

  • Water - 2 l
  • Pearl barley - 1 tbsp.
  • Potatoes - 5 pcs.
  • Carrots - 1 pc.
  • Onions - 1 pc.
  • Parsley root - 1 pc.
  • Parsnip root - 1 pc.
  • Celery root - 0.5 pcs.
  • Pickled cucumbers - 3 pcs.
  • Vegetable oil - for frying
  • Bay leaf - 1 pc.
  • Salt to taste
  • Ground black pepper - a pinch

Pickle preparation:

  1. Wash the pearl barley, cover with hot water and leave for one hour. Drain, pour fresh and boil until tender for 1-1.5 hours.
  2. Peel the potatoes, wash, cut into cubes and add to the saucepan with the pearl barley. Season with spices, salt and boil for another 20 minutes.
  3. Peel the cucumbers if desired, cut into cubes and send to the pan.
  4. Peel the onions, wash, finely chop and send to sauté in a frying pan in vegetable oil.
  5. Peel carrots, celery root, parsley and parsnip, grate on a coarse grater and send to the pan with the onion. Fry vegetables until golden brown.
  6. Send the vegetable frying to the soup and cook it all together for another 15 minutes.
  7. At the end of cooking, pour a little brine into the pickle and boil.

Vegetable soup in a slow cooker

Vegetable soup in a slow cooker

Today the multicooker is especially popular among modern housewives. With its help, delicious dishes are prepared with less time. Lenten recipes for soups in a slow cooker have their fans, because modern women care about both their figure and the health of the family.

Ingredients:

  • Potatoes - 2 pcs.
  • Carrots - 1 pc.
  • Onion - 1 pc.
  • Broccoli - 200 g
  • Green peas - 150 g
  • Vegetable oil - for frying
  • Ground black pepper - a pinch
  • Ground coriander - 0.5 tsp
  • Salt to taste

Cooking vegetable soup in a slow cooker:

  1. Pour vegetable oil into the bowl of the cartoon and lightly fry the onions.
  2. Peel potatoes, carrots and onions, wash and cut into medium pieces. Send them to the onion and turn on the "Fry" program for 2 minutes.
  3. Wash the broccoli and send it to the multicooker bowl along with the green peas.
  4. Season the food with spices, cover with water and set the "Soup" program by turning on the timer for 45 minutes.
  5. Leave the finished vegetable soup in a slow cooker for 10 minutes.
  6. Serve the healthy soup hot with toast or croutons made from black or white bread.

Bean soup

Bean soup

Having eaten a plate of such a rich soup with beans, you will never believe that it is vegetarian. Rich and hearty broth, nutritious and delicious soup, taste well with croutons or croutons.

Ingredients:

  • White beans in their own juice - 150 g
  • Green beans - 300 g
  • Bulb onions - 1 pc.
  • Garlic - 1 clove
  • Olive oil - 2 tbsp. l.
  • Tomato juice - 600 ml
  • Tomatoes in their own juice - 400 ml
  • Pasta - 250 g
  • Green onions - 3 pcs.
  • Vegetable oil - for frying
  • Salt to taste
  • Sugar - 0.5 tsp
  • Ground black pepper - a pinch

Cooking Bean Soup:

  1. Peel the onion and garlic, wash, cut into small cubes and lightly fry in a saucepan in which you will cook the soup in vegetable oil.
  2. Add tomato juice and tomatoes to a saucepan by mashing them with a fork. Leave the vegetables to simmer, covered, for 15 minutes.
  3. Wash the green beans, put them in boiling water and boil for 15 minutes. Throw it in a colander to drain the water.
  4. Boil the pasta separately in boiling water and discard in a colander.
  5. Drain the liquid from the white beans in their own juice with a colander.
  6. Add all ingredients to the pot. Season with salt, pepper, a little sugar and bring to a boil again.
  7. Serve the soup, garnish with finely chopped green onions.

Mushroom soup with eggplant

Mushroom soup with eggplant

A rich lean mushroom soup with two types of mushrooms: dry and fresh. This is an unexpected combination and a new taste. The more various varieties and types of mushrooms in a dish, the tastier it is.

Ingredients:

  • Dry mushrooms - 30 g
  • Potatoes - 3 pcs.
  • Eggplant - 2 pcs.
  • Carrots - 1 pc.
  • Celery root - 80 g
  • Bulb onions - 1 pc.
  • Garlic - 2 cloves
  • Fresh champignons - 10 pcs.
  • Hot red pepper - 1 pc.
  • Bay leaf - 2 pcs.
  • Sesame - 2 tablespoons
  • Salt to taste
  • Green onions - for serving
  • Vegetable oil - for frying

Cooking Eggplant Mushroom Soup:

  1. Pour boiling water over dry mushrooms and leave for half an hour. Then cut them, and pour the brine in which they were soaked through a fine sieve into the saucepan in which you will cook the soup.
  2. Peel the potatoes, cut them and send them to the same saucepan. Add water and cook.
  3. Peel and slice the onions, garlic, carrots and celery.
  4. Cut the washed mushrooms and eggplants into bars.
  5. In a frying pan in vegetable oil, fry the mushrooms, soaked dried mushrooms, eggplants, onions, garlic, carrots and celery until golden brown. Send the frying to the pan.
  6. Add bay leaves, chopped red hot peppers, salt to the soup and cook over low heat for 20 minutes.
  7. Lightly fry the sesame seeds in a clean, dry skillet and add them to the pot at the end of cooking.
  8. Boil for 2 minutes and serve eggplant mushroom soup, sprinkled with green onions.

Video recipes for preparing lean first courses

Popular by topic