3 a method to prepare vegetable soup delicious

Prepare a classic, add beans, mushrooms and prunes - such options will delight not only in the post.

1. Classic vegetable soup

This recipe will turn out delicious soup, fragrant and nourishing.

Ingredients

• 2 beet;
• 1 carrot;
• 1 onion;
• ½ red bell pepper;
• 4-6 medium potatoes;
• 600-800 g of cabbage;
• 3 tablespoons of vegetable oil;
• 3-3½ liters of water;
• 2 tablespoons tomato paste;
• salt - to taste;
• 1 tablespoon lemon juice;
• 2 teaspoons of sugar;
• 1-2 garlic cloves;
• ground black pepper - to taste.

preparation

Grate the beets and carrots on a coarse grater or cut into strips. Chop onions and peppers into small pieces, and potatoes - diced medium. Finely shred the cabbage.

In the frying pan, heat oil and cook onion and carrot for 2-3 minutes. Put the potatoes in a saucepan of boiling water.

In a pan put the beets, stir and cook for a few minutes. then add bell pepper, Tomato paste and 5-6 tablespoons of water, which is cooked potatoes. Stir and simmer, covered for about 15 minutes.

Put the cabbage in a saucepan, bring to a boil and cook the vegetables for 5-7 minutes more. Zazharku add salt, lemon juice, sugar and chopped garlic and stir.

Pour the contents of the frying pan into the pan, stir and simmer, covered for another 15 minutes over very low heat. In late season soup with salt and pepper.

2. Vegetable soup with beans

Beans are often added to soups for fasting satiety. it can be replaced, if desired chick-pea or lentils.

Ingredients

• 100-150 g of dry beans or canned 300-400 g (color is not important);
• 2½-3 liters of water;
• 4-6 potatoes;
• 1 onion;
• 1 paprika;
• 1 beets;
• 1 carrot;
• 2-3 tomatoes;
• 300-400 g of cabbage;
• 4 tablespoons of vegetable oil;
• 1 tablespoon lemon juice;
• 1 teaspoon of sugar;
• salt - to taste;
• ground black pepper - to taste;
• 2 dried bay leaves.

preparation

If you are using dry beans, first iterate through it and rinse under running water. Then, soak in cold water overnight.

Fold the soaked beans in a colander, to shift into a pan and fill 2½-3 liters of water. Cook for about 30-40 minutes until soft. If the canned beans, you need it later.

Cut the potatoes in medium cubes and onions and peppers - small. Grate the beets and carrots on a coarse grater or chop sticks. Peeled tomatoes twist the skin through a meat grinder or chop finely. Finely shred the cabbage.

On the hot oil, bring the onion until golden brown, add the carrots and cook for a few minutes. Put the bell pepper and cook for 3-4 minutes. Move the vegetables on a plate.

Pour the oil in a frying pan and fry the beets a couple of minutes. Add the tomatoes, lemon juice and sugar, stir and simmer, covered until tender.

In a saucepan with boiled beans Put the potatoes. If using canned beans, vegetables lay simply in boiling water. Boil the potatoes until soft.

Add cabbage, bring to the boil and cook podsolite 5 minutes. Put zazharku and cook for 5-7 more minutes. Canned beans, add at this stage. Then put beets, again bring to a boil and boil for a few minutes.

Season soup with salt and pepper. Add the bay leaves and let the soup brew under the lid for 20-30 minutes.

3. Vegetable soup with mushrooms and prunes

prunes You can be put in any other vegetable soup. But the most interesting thing he combined it with mushrooms. Although if sweetish notes in the soup you do not like, do not add the dried fruit. Mushroom soup will still be delicious.

Ingredients

• 1 handful of dried mushrooms all;
• 2½ liters of water;
• 2-3 beets;
• 2 carrots;
• 300-400 g of cabbage;
• 3-5 potatoes;
• 1 onion;
• 2 tablespoons tomato paste;
• 120 g of dried prunes;
• salt - to taste;
• ground black pepper - to taste;
• 1-2 dried bay leaves.

preparation

Thoroughly wash the mushrooms and fill them 2½ liters of cold water for 2-3 hours. Then pour the liquid through a sieve into the pan and place back-washed mushrooms. Cover and simmer for about an hour.

Pour the broth into a separate container. Slightly cool the mushrooms and chop them into small pieces.

Grate the beets and carrots on a coarse grater or cut into strips. Finely shred the cabbage. Cut the potatoes in medium-sized pieces, and onion - small.

Put in a saucepan the onions, carrots and beets. Add tomato paste and about 100 ml of broth and mix. stirring frequently, cook the vegetables for about 10 minutes. If necessary, blow off some broth.

Pour into a pan cabbage, stir and cook, stirring, for another 10 minutes. Add the washed prunes, remaining broth, potatoes, mushrooms, salt, pepper and lavrushku. Stir and cook covered over low heat until the potatoes are soft.