Fasting is not a reason to refuse your favorite, delicious dishes. With the permitted products, you can prepare many dishes.
For example, lean cabbage soup.
Soup made without adding meat is equally hearty and tasty.
The protein necessary for the body will help to supplement additional components: beans, mushrooms and others.
Lean cabbage sauerkraut - general cooking principles
Since lean soup is cooked without meat, soup is cooked very quickly. First of all, we put sauerkraut in the water, slightly squeezing it from the brine. Sauerkraut can be chopped if necessary. It is better not to pour the brine, in the future, adding it you can adjust the acidity of the dish.
As soon as the cabbage is almost ready, add the diced potatoes and the previously prepared sauté from carrots and onions to the broth. We bring all the ingredients to readiness, turn off the fire, we insist before serving.
This is the simplest recipe, but it can be improved by adding fresh greens, garlic for taste, putting tomato paste in the passerovka. In addition, lean cabbage soup can be prepared on mushroom broth using fresh, frozen or dried mushrooms. It is also permissible to add dry legumes, canned beans, cereals, which will undoubtedly saturate and diversify a simple recipe.
Serve a dish with a slice of brown bread or homemade breadcrumbs.
1. Lenten cabbage sauerkraut: a classic recipe
Ingredients:
• 1 cup sauerkraut;
• 3 potatoes;
• 1 carrot;
• onion head;
• 40 ml of vegetable oil;
• two liter can of purified water;
• 1 clove of garlic;
• leaf of lavrushka;
• 2 peas of black pepper;
• salt - a pinch;
• parsley greens - half a bunch.
Cooking:
1. Hands squeeze the cabbage from the brine (do not pour it, it will come in handy at the end of the cooking process).
2. Put sauerkraut in an enameled container, pour 1 liter of water to it, boil for about half an hour over moderate heat.
3. We put potatoes in a pan in a cube.
4. Pour more water and boil for half an hour until the potatoes are completely softened.
5. Meanwhile, peel the carrots and three on a grater with medium teeth.
6. Put the carrots in a pan with oil and fry a little.
7. We lay lightly fried carrots for cabbage and potatoes.
8. Onion crumbs a little languid over low heat in oil.
9. Put the onions in the soup.
10. The entire contents of the pan are thoroughly mixed and boiled for 20 minutes.
11. We try on salt (if necessary, add salt).
12. Also try on the acidity of cabbage soup (if there is not enough acid, pour the brine, and if it is very acidic, then a little water).
13. Three to five minutes before the end of cooking, add finely chopped garlic, parsley and allspice.
14. Boil another 5 minutes and turn off the heat.
15. When serving, pour into plates and sprinkle with chopped parsley, you can put mayonnaise.
2. Souring lenten cabbage cabbage soup
Ingredients:
• a small cup of sour cabbage;
• onion - 2 heads;
• 1 carrot;
• tomato - 2-3 tsp;
• flour - 1.5 tbsp. spoons;
• 3 tbsp. tablespoons of sunflower oil;
• 2 leaves of parsley;
• peppercorns - 4 pcs.;
• half a bunch of parsley and dill;
• salt, sugar - optional.
Cooking:
1. Sour my cabbage, free from liquid, cut into small pieces.
2. Put the cabbage in a frying pan with oil, pour a small amount of water and simmer with the lid closed until soft.
3. We transfer the cabbage into an enameled container.
4. Put tomato, carrot chopped on a grater with large teeth in a frying pan, onion with small crumbs, peas of peppers, lavrushka, a little salt and sugar, fry all in oil and with constant stirring, pour separately roasted flour to a slightly brownish color.
5. Put the frying pan in the pan, where the cabbage is located, pour water, and boil until cooked.
6. Serve in plates, sprinkled with fresh parsley and dill.
3. "Nikolaev" lean cabbage soup
Ingredients:
• sour cabbage - 2 large handfuls;
• 1 carrot;
• 2 onion heads;
• mustard oil - 60 ml;
• 1 root of parsley;
• 3 potato tubers;
• fresh champignons - 5 pcs.;
• tomato - 30 g;
• broth from mushrooms - 3 glasses;
• salt - optional.
Cooking:
1. Put chopped onions in a special container for cooking soups, pour mustard oil and fry.
2. Put onion finely chopped sauerkraut, carrots - on a fine grater, potatoes - medium slices (instead of potatoes, you can put turnips), finely chopped cockerel root and tomato. Tom all under the lid for 1 hour over high heat.
3. Boil the champignons (do not pour the broth).
4. Pour the broth from the mushrooms into the vegetable mixture.
5. We lay the mushrooms, if necessary, add salt, cook another 5 minutes.
6. Ready soup we insist 20 minutes.
7. When serving, pour into plates, put a teaspoon of sour cream not greasy, sprinkle with parsley.
4. Lenten cabbage soup with dried mushrooms
Ingredients:
• half a kilogram of sauerkraut;
• half a glass of dried porcini mushrooms;
• 2 carrots;
• 2 onion heads;
• 5 cloves of garlic;
• tomato - 2 tbsp. spoons;
• flour - 1 tbsp. spoon;
• parsley and dill greens - half a bunch;
• Lavrushka - 2 leaves;
• sunflower oil - 3 tbsp. spoons;
• salt.
Cooking:
1. We free cabbage from brine, put in a deep pan, pour hot water.
2. Add tomato to cabbage, add salt, carefully stir, simmer for 2 hours over low heat.
3. Cut the carrots with onions into small cubes and fry in oil.
4. In a clean other pan, fry the flour a little.
5. For 20 minutes before the end of braising cabbage we introduce fried vegetables, for 10 minutes - flour.
6. Cook mushrooms well-swollen in water for half an hour.
7. Boiled mushrooms cut into small crumbs.
8. In a container for cooking soups, we put cabbage, fried vegetables, mushrooms, fill everything with mushroom broth and boil until cooked.
9. Turn off the fire and insist cabbage soup.
10. A few minutes before the spill on the plates we put the garlic squeezed through the garlic press and chopped leaves of parsley and dill.
5. Lean cabbage sauerkraut with dried beans
Ingredients:
• 2.5 handfuls of sauerkraut;
• 1 cup of white dry beans;
• onion head;
• carrot;
• 1 bell pepper;
• 4 cloves of garlic;
• Lavrushka - 2 leaves;
• allspice - 4 peas;
• parsley leaves - half a bunch;
• salt - optional.
Cooking:
1. Wash the beans with water and soak for 12 hours.
2. Put the beans in a pan, fill with water and cook for 40 minutes until softened.
3. We free cabbage from brine, put in a pan with oil and simmer until soft on low heat.
4. Cut the carrots into large strips, onions and peppers - into thin strips, garlic through the garlic press.
5. Pour water into an enameled pan, bring to a boil and put chopped vegetables, cabbage, beans, boil for 25 minutes.
6. At the end of this time, reduce the heat, add spices to the soup and simmer for another 20 minutes.
7. Turn off the fire and leave the cabbage soup for half an hour.
8. Serve in portioned plates with mayonnaise and chopped parsley.
6. "Family" lean cabbage soup with pearl barley
Ingredients:
• a small cup of sauerkraut;
• 5 liter mugs of any broth;
• barley - 4 tbsp. spoons;
• 3 potatoes;
• a couple of carrots;
• onion - 2 pcs.;
• 3 tsp flour;
• a little less than half a glass of sunflower oil;
• black pepper powder - 20 g;
• parsley - half a bunch;
• 30 g chopped garlic;
• salt - optional;
• Lavrushka - 2 leaves.
Cooking:
1. My barley and soak for 2 hours.
2. Cut the potatoes into a small cube.
3. Pour water into an enameled container, boil and put in it swollen barley, potatoes, and lavrushka, bring to bubbling bubbles.
4. Reduce the fire to the smallest and boil for 25 minutes.
5. Grate the carrots with large teeth, onion - crumbs, fry in oil for 4 minutes.
6. Slowly pour the flour to the vegetables, stir well.
7. We lay cabbage for vegetables, stir, pour 1 cup of broth and simmer for 7 minutes.
8. When the pearl barley is still a little hard, put vegetables and cabbage in a saucepan, add salt, pepper and boil again until the pearl barley is completely softened.
9. Turn off the fire and insist cabbage soup with the lid closed for half an hour.
10. Pour into plates, sprinkle with parsley and put a little chopped garlic.
7. Lean cabbage sauerkraut in a slow cooker
Ingredients:
• carrots, onions;
• 3-4 potatoes;
• 280 g sauerkraut;
• 18 ml of tomato paste;
• water, salt, spices;
• sunflower oil.
Cooking:
1. Pour oil into the bowl, put chopped carrots and chopped onions. Fry for 5 minutes in the appropriate mode.
2. We wash the cabbage in water, put it in a slow cooker.
3. Switch to the "quenching" mode, hold for 15 minutes.
4. Put the tomato paste, mix.
5. Add cubes of potatoes, spices, pour water.
6. Cook 40 minutes at the previous mode.
7. For 10-12 minutes, salt to taste.
8. Serve hot with herbs.
Lean cabbage sauerkraut - secrets, tricks
To make lean cabbage soup really tasty, take into account the following facts:
• It is better to salt cabbage at the end of cooking, because sauerkraut and pickle from it are already quite salty.
• Cabbage soup will be more satisfying if you add a little flour to the sauté.
• You can add tomato paste or fresh tomatoes to the frying, so cabbage soup will turn out to be tastier and brighter, more beautiful.
• It is better to put greens directly on plates in cooked cabbage soup, and not at the time of cooking.
