Is there a vegetarian in the family? This is always a big challenge for the hostess. Especially when it comes to soups. Yes, in the kitchens of different nations there are many recipes for the first dishes, in which meat is not involved. For example, Spanish gazpacho, Bulgarian tarator or Japanese miso. Yes, and cabbage soup or borscht can be made vegetarian. But bean soups? For peas, it is customary to boil oxtails. Or cut and fry appetizing smoked meats with a onion ... That’s the way recipes are advised to cook soup from chickpeas.
A vegetarian lifestyle requires giving up the above delicacies. Well, let's think about how to cook an appetizing and satisfying soup from vegetables alone. To increase the nutritional value of a dish, you can add cereals, legumes, crackers to it. Refuel such dishes should be sour cream or butter. In this case, vegetables after boiling can be grated and returned to the vegetarian broth. Then you get mashed soup.
Cabbage soup
Vegetables require different cooking times. Therefore, if you are going to cook vegetarian soups, recipes are advised to strictly adhere to the order of bookmarking ingredients. First, harder vegetables are cooked - potatoes, root vegetables of parsley, celery and carrots, and then more tender - cabbage, bell pepper. And at the very end of cooking, add greens.
So in this recipe, we first fill in diced potatoes (5-6 tubers) with two to three liters of water. After boiling, cook for twenty minutes. Season with salt and spices. Three carrots (large), finely chop the onion. Two tomatoes cut into slices. We shred cabbage (150-200 grams).
Fry onion first in sunflower oil, then add carrots to it, and when it is browned - tomatoes and cabbage. Sprinkle with a spoonful of paprika and set to stew under the lid for 10 minutes. Peppers are peeled from the stalk with seeds, cut into cubes, and sent to the potato pan. We cut 100 grams of fresh spinach and also stop cooking. Add the stewed vegetables and cook for another 10 minutes under the lid.
Borsch with beans
Legumes are boiled for the longest, so if you are going to add them to vegetarian soups, recipes recommend soaking them overnight.
So, pour a glass of dry beans. Note that it will swell and absorb all the liquid. Therefore, we will not regret the water. Next morning, add the remaining liquid, wash the beans. Throw it in three liters of cold water, put the pan on the fire. We clean the medium-sized beets and cut into large strips. Let's wait until the beans become more or less soft. Add beets and 300 grams of peeled mushrooms. After a quarter of an hour, add three tubers of potato cut into cubes into the pan.
Now we’ll do the roasting: we pass the onion and carrots in lean oil. When the vegetables turn golden, add a spoonful of flour. Mix until the lumps disappear. Add a spoonful of tomato paste. Stew under the lid for five minutes.
When both potatoes and beans are completely cooked, add the frying, bell pepper, 300 grams of cabbage to the soup. Season with bay leaf, salt, pepper, a teaspoon of sugar. Let it boil for another 10 minutes and turn off the fire. Serve borsch with sour cream.
Summer soup
The abundance of vegetables will make this dish very useful. Cauliflower is often added to vegetarian soups. Recipes are advised to disassemble it into large cats. But in the considered version of the summer soup, we will not do this. We put the washed small head in two liters of cold salted water and cook for a quarter of an hour until the cabbage is completely soft. We take it out of the broth and knead a napkin for mashed potatoes.
We make frying from onions, carrots, tomatoes and paprika, as in the recipe for vegetarian cabbage soup. We cut the average zucchini-zucchini and three bell peppers into cubes, add together with the frying in the soup. We season with three cloves of garlic and sprigs of rosemary and thyme, passed through the press. Cook for another quarter hour.
Mushroom hodgepodge
To make vegetarian soups more rich and satisfying, recipes are often advised to add mushrooms to them. If your forest gifts are dried, soak them for 2-3 hours, but do not drain the water. Aromatic liquid can be added to the soup. For hodgepodge, in addition to 100 g dried (or 300 g fresh), you will also need 250 grams of salted mushrooms.
Shred small forks of cabbage and stew in vegetable oil with two onions and a spoonful of tomato paste. We bring to a boil two and a half liters of water, salt, add fresh (or dry) mushrooms to the pan, as well as chopped parsley and carrots. After a quarter of an hour, you can add stewed vegetables and 200 g of sauerkraut.
When the broth boils again, it's time to lay salted mushrooms and two diced pickled cucumbers. Add spices and cook another 10 minutes. At the very end, sprinkle the dish with parsley. After pouring the soup on plates, sprinkle it with lemon juice and add a spoonful of sour cream.
Pea Soup: Vegetarian Recipe
“Cut the loin or smoked meat into cubes, add two or three liters of water and cook for about an hour ... Rinse two cups of peeled peas and throw into the broth ..." ... This is usually how recipes for a dish called "Pea Soup" begin. A vegetarian recipe skips the first step - cooking meat broth. Just pour the indicated amount of peas with water and cook after boiling for about 50 minutes on low heat, stirring occasionally.
We chop 2-3 potatoes into the soup with cubes. Then we add the already familiar frying of onions and carrots. Squeeze three cloves of garlic. Salt the soup, add seasoning to taste. Cook under the lid for about twenty minutes. Turn off the fire, sprinkle with finely chopped greens. Serve with croutons or crackers.
Pea Lacto Vegetarian Soup
Wash a glass of chopped peas and soak for three hours. After that, pour cold water and bring to a boil. We drain the liquid. Water for soup needs to be taken in such a quantity that its level is higher than peas by the thickness of two fingers. Cook after boiling for half an hour.
Frying this recipe for vegetarian vegetable soup suggests an original one: pour corn oil into a pan, pour a spoonful of turmeric and fry for 30 seconds. When the strong flavor goes, add two grated carrots. Mix, reduce heat to a minimum. Stew until soft carrots. We shift the frying into the soup, cook for several minutes, then salt, season with black pepper. Cool and whisk with a blender until mashed. Dilute with a glass of 20% cream, bring to a boil and turn off the heat. Before serving, sprinkle with grated cheese, parsley. Do not forget to offer croutons.
Georgian lentil soup: vegetarian recipe
It should be remembered that for this type of bean, the cooking time depends on the color. Red lentils boil faster than black. Four hundred grams of this "bean" pour water for several hours. Then we cook, periodically removing the "noise".
We put in the soup three potatoes, cut into half rings. Shred the onion and sauté it in olive oil, adding at the end two peeled and finely chopped tomatoes. With this frying, the dish should cook for another quarter of an hour. We check the readiness of the soup for lentils and potatoes. At the end of cooking, salt, season with hot red and black pepper.
Broccoli Chickpea Soup
This bean variety is also called Turkish peas. Chickpeas look like peeled raw hazelnuts. As in the Vegetarian Bean Soup dish, the recipe suggests first soaking a glass of Turkish peas so that it boils faster. Then we wash the chickpeas, fill with a liter of water and cook for about an hour until soft.
We cut two potatoes into cubes, and carrots and two peppers into strips. In a preheated frying pan with vegetable oil, sprinkle half a teaspoon of caraway seeds, and after a few seconds, turmeric. When the spices begin to exude aroma, add carrots, bell pepper and crushed clove of garlic to them. Stir until soft and throw the frying into the soup. Add 100 g of broccoli (you can cut the cabbage in half or quarters). Put the bay leaf and cook another ten minutes.
Potato soup
Four tubers are cut into slices and boiled in one and a half liters of water until half ready. In another bowl, add finely chopped carrots, parsley root, onion and three tomatoes with the addition of butter. We throw vegetables to the potatoes and cook until the latter is ready.
When serving, sprinkle the dish with finely chopped fresh dill and put a spoonful of sour cream. If there are people in the family who eat meat, transform potato soup to their needs. The vegetarian recipe can be changed as follows: put in a plate to such family members a piece of boiled chicken. It is recommended that a vegetarian sprinkle grated cheese on the dish.