Lenten soups

Kitchen during Lent is quite ordinary by definition, because the time of Lent is created for spiritual work, and not for culinary research. And yet, cooking deliciously and variably is not prohibited, especially if there are children in the family. How, for example, do you cook meatless soups? How many are in your soup collection?

The sequence of ingredients is important. First, cook vegetable broth (roots: celery, parsley, potatoes, onions and carrots (if frying is not provided), mushrooms (fresh ones are soaked or stewed in water beforehand). 10-15 minutes before the end of cooking, quickly boiled vegetables are added to the soup - cabbage, then bell peppers, tomatoes, etc., pickles and sauerkraut - after the potatoes have already been cooked.At the very end, the soup is salted, peppered, seasoned, and the freshest herbs are chopped into it.

It is not necessary to thicken vegetable soup, but you can use any cereal - rice, buckwheat, semolina, rolled oats, millet, also vermicelli, noodles, lean dumplings.

How to cook soups during fasting

To prepare a delicious soup within the constraints of fasting, you need to know a few rules. Some of them relate to methods of preparing dishes, others - consumption and storage.

Change your approach to roasting. Almost all housewives are accustomed to frying soups from onions, carrots and fragrant seasonings. But when it is not allowed to use butter or even vegetable oil, frying is replaced by stewing: before adding onions, carrots and seasonings to the soup, they are stewed in a small amount of water. Naturally, the taste of the goods becomes more ascetic, but stewing allows you to preserve more of the necessary substances. In addition, if you use a special frying pan with a non-stick coating, frying soup is easy to prepare without oil.

Let the soup brew. In order for vegetarian soup to taste as good as meat soup, it needs to be infused. Lenten soup is not served immediately, but after 20-30 minutes of simmering without heat under a closed lid. It’s even better to soak the pan by wrapping it in a thick towel.

Don't cook in advance. Unlike ordinary cuisine, during fasting you should not prepare the first dishes for a certain number of days. The taste of lean soups loses significantly when stored for 2, and especially 3, days, so one is cooked only for one lunch.

Use natural dyes . Minimalist soups can and should be wonderful. Vibrant vegetables, even frozen, plus the freshest greens - this is already wonderful. To preserve the color of boiled vegetables, you often use a small amount of vinegar - it makes the color of the soup brighter. Natural dyes are added to soups: turmeric gives a pleasant yellowish color, ground paprika gives a reddish color.

Flavor the soup . Experienced housewives know that lean soups can be made very tasty through the use of various additives.

Greenery. Dill, parsley, cilantro, leaf celery, basil, oregano (oregano), thyme (thyme), rosemary and green onions. The perfect option is the freshest herbs, but in winter they are not always available, so in Lenten cooking they use dried herbs, as well as canned, frozen or pickled herbs.
Spices. Peppercorns, hot chili peppers, dried paprika, cardamom, bay leaf, horseradish root, fennel seeds, dried rosemary and other spices. Thanks to them, soups receive varying degrees of heat and astringency. Spices have a whole bunch of necessary parameters. They allow the finished product to be preserved longer, enhance the secretion of digestive juices and improve the appetite.
Exotic seasonings. When cooking during Lent, it is worth paying attention to the seasonings that are used in ordinary cuisines of other countries. With them you will receive soups with Georgian, French, Italian and other accents.

For lean kharcho, hops-suneli, utskho-suneli and Svan salt are not bad. Experiment with Eastern favorites ginger root, cumin, curry, garam masala, sumac, chaman, tamarind paste and marjoram. In Europe, they often use a mixture of dark and snow-white ground peppers - the French call it “mignonette”, and the British call it “short pepper” - and this is a good solution for lean onion soup.

In Italy, gremolata is popular - an all-purpose seasoning made from the freshest parsley, garlic and crushed lemon zest. Preparing gremolata is very simple! First you need to remove the zest from the lemon using a regular small grater. For seasoning, combine the prepared zest, freshly squeezed lemon juice, finely chopped parsley and crushed garlic.

Lenten soups

Lenten cabbage soup from sauerkraut

Lenten cabbage soup

Lenten pickle

Lenten sorrel soup

Lenten pumpkin soup

Lenten pea soup

Lenten borscht

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Lenten soups

Lenten soup recipes are sought out not only by those who observe fasting, but also by connoisseurs of tasty and healthy food! In principle, there is room for lean first courses in any person’s diet, without reference to gastronomic habits. These are very easy, easy to make and usually cheap food options. The taste of the lean soup will amuse you with its richness, and the aftertaste will not burden you, but will only give you a feeling of fullness and comfort.

There is a section on our website where you can choose recipes for lean soups for your daily and special occasion menus. We select only the best step-by-step instructions for making lean first courses.

Lenten soup recipes: fast and tasty

What is Lenten Soup? This is the first dish, the recipe of which does not involve the use of products of animal origin. Only ingredients of plant nature, combined and creating a unique composition of taste. There are a huge number of recipes for lean first courses. In fact, any cuisine in the world has at least 1-2 such recipes. These can be recipes for Lenten soups for any day or ceremonial cooking options. There are traditional Lenten dishes. But if you want, it’s not difficult to find a unique recipe for Lenten soup for any day or for a holiday. Let's look at some of the wisdom and secrets of making plant-based soups.

Ordinary Lenten soups for any day

What is the main thing in any soup? Bouillon! This is the base of almost any watery dish. And if we are talking about a lean version, then the broth will be, say, vegetable. Although it is completely possible not to cook a special base. During the process of preparing vegetables, the water will already be saturated with juices. But here almost everything depends on the recipe for lean soup. For any day you can choose various manufacturing options. Some options may be more ordinary, while others can be made more complex. The main thing is that it is a delicious lean soup! In cooking, there are a huge number of recipes for simple soups for any day. For example, you can take a couple of potatoes, carrots, a little pumpkin pulp and boil these ingredients together. When the vegetables reach softness, they can be mashed using a blender. You can add a drop of olive oil to the finished lean soup-puree and sprinkle with chopped herbs. Simple and delicious! There are quite a lot of such recipes. For example, you can cook a regular lean soup, which is suitable for any day, from broccoli, cauliflower, potatoes, carrots, sweet potatoes, and Jerusalem artichoke inflorescences. You can use almost any vegetable to make a simple soup. They should be boiled in water or vegetable broth. It could be an ordinary soup with pieces of vegetables. If you mash the prepared vegetables with a blender, you will get a wonderful and very tasty puree soup or a creamy first course.

Complex, hearty soups for Lent

There are also the most complex recipes for lean soups. These are no longer light soups, but hearty, solid first courses, based on plant ingredients. For example, there are quite a lot of recipes for making lean borscht. This beloved Lenten dish satisfies, provides vitamins and does not in any way harm the usual gastronomic comfort. There is a worldview that Lenten borscht is much tastier than the regular version of the dish. The fact is that the taste of such borscht is subtler and richer, it is not interrupted by fats. Beans and mushrooms are often added to lean borscht. And even without these components you will get a fairly pleasant-tasting dish.

It is also necessary to note such hearty lean first courses as pea, bean, and lentil soups. These are legume-based soups. They make you feel full, charge you with energy, and delight you with taste. You can cook soup from one type of legume or even combine them. A rather special soup comes from peas, lentils and vegetables. Almost everyone will like red bean soup with the addition of red lentils.

Cool Lenten Soups

Who said that the lightness of a Lenten first course is especially appreciated only in the cool season? By the way, this light vegetable soup will be hot in the summer. This could absolutely be the hot first course. But the best choice during this period, of course, is cool lean soup! This could be vegetable okroshka made with kvass with the addition of coconut milk. You can treat yourself to gazpacho made from green or ripe burgundy tomatoes. And there are so many recipes for lean beet soup, cold soup, or whatever they call it, a tasty cool soup based on beet root vegetables, tops and greens. Green sorrel borscht is not bad in a cool version. There is a recipe for making this dish on a lean basis. And this is the only option that can be consumed cold. Cool coconut milk soup with walnut kernels and mushrooms can also be served hot or cold. There are many recipes for delicious, cool, lean soups. You just have to choose the option that you and your household will like.

Lenten soups with cereals

The traditional {filling} of almost all soups is cereals. By adding rice, buckwheat, millet, and pearl barley to the broth, you can simply add calories to it and get a very colorful-tasting dish. Such soups can be cooked in vegetable broth. And, usually, they are not bad as the first hot dish even on the busiest day. In almost all soups that contain cereal as a filling, vegetable dressing is added. The ingredients for this dressing are fried in sunflower, olive or corn oil. If there is a lean soup with cereal without dressing, then at the end of cooking you can drop a small drop of vegetable oil directly into the pan. In this version, the dish will be the most rich, satisfying and fragrant.

Fruit sweet soups

What kinds of dishes do not exist in modern cuisine! There are even sweet fruit soups. These are dishes made faster not to fill you up, but to get a refreshing, light effect. These soups are not bad on a hot summer day. Typically, fruit soups are prepared with an aqua and/or juice base. These are cool dessert dishes. There are soups made from fruit with pieces, and there are also puree soups. To create a special and catchy composition, berries, dried fruits, nuts, puffed rice and corn are added to this soup. Decorations for dessert Lenten fruit soups are herbs, citrus fruits, and berries.

Secrets of making delicious Lenten soup

Almost all chefs, amateur cooks and housewives use tricks in preparing various dishes. And lean soups are no exception. To make a truly tasty soup from plant-based products, you can and should use a few tricks.

Vegetable broth should not be cooked for a very long time; 30-40 minutes is completely sufficient.
The prepared vegetable broth should be strained. This way the soup will turn out clear and appetizing in appearance.
If you decide to add a drop of vegetable oil to the base, you should not take a lot of it. 1-2 drops is piquant, 5-7 drops is very!
It is better to add greens to the soup before serving. This way it won’t have time to lose its appearance and will retain its smell. Greens boiled in soup do not look presentable, and their taste disappears.
You can combine the pieces and the puree mass. But then the first must be less than the second. Dominance of chunks over puree doesn't look good.
There is only one single-ingredient soup that is completely good and does not require any additions - this is a soup made from ripe juicy tomatoes. This soup is made in the form of puree. It's actually just ground tomatoes, but it sure is delicious!

Recipe for making regular lean broth

By tradition, we offer an example recipe at the end of the article. But here there will be a recipe not for a complete dish, but for the base for its preparation. As mentioned earlier, lean soups are usually cooked without broth, i.e. on water or vegetable broth. Let's look at an example of a savory vegetable broth.

To make the base for the first Lenten soup you will need:

celery root - 1 medium size;
carrots - 1/3 of a medium root vegetable;
turnip onion - 1 medium;
water - 1.5–2 liters.

Peel, rinse, and place vegetables in a pan for cooking. Pour water and put on medium heat for 40 minutes. There is no need to stir the broth during cooking. You can skim off a light foam if it appears. After the allotted time for cooking has passed, it is worth turning off the heat and straining the broth through a special sieve or gauze cloth (medical system of cells and intercellular substance, united by a common origin, structure and functions) . The base for making lean soup is ready. Without waiting for it to cool down, you can start preparing a delicious lean first course.

To make sweet fruit soup you will also need broth. For example, you can try this option.

For the broth for the first soup you will need:

ripe apricots - 3-4 pieces;
apple - ½ medium size;
honey - 2 teaspoons;
water - 0.5 liters.

Wash the fruit, remove the pit and core, and place in a pan for cooking. Pour in as much water as is needed for making fruit soup. Turn the heat to medium and bring the base to a boil. Remove fruits from the broth (you can strain them). Once the base has cooled to 38-40 degrees, you can add honey. This fruit broth is suitable for making a spicy dessert soup or for an exotic soup with vegetables and spices.

Lenten soups

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Lenten soups

Lenten mushroom soup with noodles

ingredients: mushrooms 400 g, potatoes - 240 g, vermicelli - 35 g, onions - 100 g, carrots - 55 g, vegetable oil - 2 tbsp. spoons, salt - 0.5 teaspoons, bay leaf - 1 pc., water - 1.4 l

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Lenten mushroom soup

Ingredients: 3 potatoes, 1 carrot, 1 onion, mushrooms, 1 tbsp. l. refined oil, 1 tsp. without a slide of salt, 1.5 liters of water, spices

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Lenten mushroom soup

Ingredients: potatoes, onions, carrots, mushrooms, vegetable oil, vegetable bouillon cube, tomato paste, cabbage, bell peppers, garlic, herbs

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Lenten mushroom soup with barley

Ingredients: pearl barley - 0.5 cups, mushrooms - 300-400 g, water - 1.5 l, potatoes - 3 pcs., onions - 1 head, carrots - 1 pc., tomato sauce - 1-2 tbsp. spoons, olive oil, salt.

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Recipe for lean borscht with beans

Borscht is the first dish that has many cooking options. You can pamper your loved ones with borscht even during Lent, if you prepare it according to a special recipe.

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Lean pea soup recipe

Bean soups are extremely healthy and nutritious during fasting. Namely, pea soup, which I cook almost all the time during Lent.

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Lenten borscht with prunes

Lenten dish of overpriced deliciousness. If a common ingredient in kharcho soup is tkemali sauce made from plums, then why not cook borscht with whole plums?

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Okroshka with salted mushrooms and bean and eggplant puree

Vegetables, legumes, mushrooms, herbs are the basis for first and second courses and even desserts during Lent. We suggest taking ideas for making a delicious lunch or dinner from our article.

Ordinary and savory recipes for Lenten soups during Orthodox Lent

Fasting is abstinence from food, evil and other impurities. The first mention of multi-day fasts dates back 300 years. They were all carried out before major holidays in order to be cleansed and to be heard by God

Great Lent, before the holiday of Easter, lasts 6 weeks plus one more - Holy Week. At this time, people purify themselves spiritually and eat meager food once a day. Exclude eggs, meat, and dairy products from the diet.

In church books there is a description of a group of people who are allowed a lax menu. The purpose of fasting is not to exhaust oneself, but to make a sacrifice with pleasure, renunciation of temptations

Now let’s destroy the myth about the scarcity of the Lenten table. There are many dishes made from vegetables, without meat. A large selection of soups, flavored with the smell of herbs, based on vegetable broths.

Lenten soup with mushrooms - quick soup

In terms of value, mushrooms can simply replace meat products. This soup is perfect for a real dinner.

Ingredients:

Potatoes – 300 g
Onion – 100 g
Carrots – 120 g
Champignons – 550 g
Vegetable oil – 50 g
Salt, pepper - to taste
Green onion – 15 g

Manufacturing:

Chop onions, green onions, carrots and fry in a saucepan or saucepan. Leave the green part of the onion

Add coarsely chopped mushrooms

Simmer for 15 minutes, add boiled water

Cook until the potatoes are ready. Add salt, pepper, chopped green onions, bay leaf

Bring to a boil, turn off. Remove the bay leaf to avoid bitterness. Pour into plates, add lean mayonnaise.

Very tasty Lenten soup with canned beans

Beans are rich in protein and the highest content of amino acids. Feel free to change meat during fasting

Ingredients:

Tomatoes – 450 g
Tomato paste – 300 g
Beans – 400 g
Onion – 200 g
Carrots – 120 g
Garlic – 15 g
Vegetable oil – 60 g
Greens – 10 g
Spices

Manufacturing:

Peel the tomatoes, make a cut and pour boiling water over them

Fry the diced onion and carrots into strips

Mix, add chopped tomatoes

Fill with water, boil for 5 minutes

Add canned beans

Add spices: bay leaf, ½ teaspoon of smoked paprika, suneli hops. A teaspoon of basil, herbs de Provence, cilantro, salt, sugar, sweet paprika

Bring to a boil, turn off. A hearty and, at the same time, light soup is ready. You can start eating.

How to cook lean lentil soup with potatoes

It would be useful to vary the Lenten menu with lentils. In addition to nutritional values, it has a sedative property. In ancient times it was believed that by consuming this representative of legumes, a person becomes more tolerant and calm

Ingredients:

Reddish lentils – 250 g
Celery stalk – 100 g
Onions – 90 g
Potatoes – 150 g
Tomatoes – 110 g
Garlic – 10 g
Lemon juice – 1 tbsp. l.
Coriander – 1 tsp.
Zira – 1 tsp.
Turmeric – ½ tsp.
Paprika – ½ tsp.
Cinnamon – ¼ tsp
Greens – 10 g

Manufacturing:

Fry the chopped vegetables one by one. First onion, ½ garlic

Celery, potatoes, tomato

Simmer with added water for 5 minutes

Tomato paste, carrots

Pour 500 ml of water, cook until fully cooked, add lemon juice

When boiling, the lentils produce foam; remove it with a spoon. The delicious, satisfying soup is ready.

Lenten soup kharcho - a recipe for making it at home

Kharcho is the Georgian state soup. Despite the fact that the title literally translates as beef in broth, now let’s prepare a lean version of this dish

Ingredients:

Carrots – 90 g
Garlic – 10 g
Onion – 80 g
Rice – 1 tbsp. l.
Potatoes – 150 g
Flour – 1 tbsp. l.
Tomato paste – 1 tbsp. l.
Italian herbs – ½ tsp.
Khmeli-suneli – ½ tsp
Seasoning for pilaf – ½ tsp.
Salt, pepper to taste

Manufacturing:

Pour diced potatoes and rice into boiling water

Fry carrots and onions in a frying pan

Add tomato paste, flour

Mix and place in a saucepan

Add spices, bay leaf

Boil over low heat until the rice is completely cooked. Season with garlic and herbs

Turn off, close the lid

The fragrant soup is ready, pour it into bowls and invite the household. We set the table with beautiful dishes so that the dish looks aesthetically pleasing.

Video recipe for lean pea soup with buckwheat

With these recipes, fasting days will be a pleasure. The food will not be monotonous. During the seven weeks of Great Lent, you will feel lightness in your body and your body will be cleansed. Fast for your health. Kindness and patience to your family.