Lentil soup from Yulia Vysotskaya: individual production, recipes and reviews

Lentil soup - from Yulia Vysotskaya or prepared according to a different recipe - differs in its taste and nutritional properties. All men and women adore it, because it is simply impossible to pass by such a delicious treat. There are a huge number of methods for preparing the dish, so you can enjoy soups for a long time.

Lentil soup from Yulia Vysotskaya

It is very beneficial for health to eat hot, watery food once a day. Unfortunately, not all people adore soups, considering them tasteless. Such picky eaters cause significant damage to their own body only because they do not really know the delicious and simple recipe for lentil soup from Yulia Vysotskaya. But after such a dish, the plates will be completely licked until they shine.

The host of the well-known culinary show called “Eating at Home” uses her experience to show viewers how to prepare delicious dishes in your own kitchen, which cannot even be compared with restaurant food, without enormous effort and expense. One of them is lentil soup. Yulia Vysotskaya, as a mother of two children, strongly recommends it to everyone for lunch, because she herself understands firsthand its usefulness.

Dishes from Vysotskaya are always prepared simply, because it does not require any unique cooking abilities, and the ingredients can be purchased at any nearby store.

Below are two of the best recipes:

Chicken soup.
Tomato soup with lentils.

They are both healthy and very popular with both children and adults. You can be convinced of this by the reviews of real people who are used to preparing lentil soup from Yulia Vysotskaya almost every day.

Delicious first course with chicken

Traditional meat soup is perfect for lunch not only with the whole family, but also with guests. To make it you will need to take:

450 g chilled chicken breast;
about 200 grams of lentils (greenish or reddish);
200 grams of potatoes;
onion head;
a couple of celery stalks;
1 medium sized carrot;
Bell pepper;
2 tablespoons olive oil;
salt;
pepper;
Bay leaf;
greenery.

Ingredient Processing

First you will need to carefully process the components. It is recommended to do this in this order:

Wash and peel the chicken breasts.
Remove the skins and chop the potatoes, onions, peppers, celery and carrots.
Place in a sieve and wash the lentils well (you can additionally keep them in cool water for some time).

Cooking

The first thing you need to create after processing the ingredients is broth. Lentil soup is quite simple to prepare, but due to the presence of a meat product, it will take a little more time. The soup should be cooked in a large saucepan. First you need to pour water there, bring to a boil, and then put in the chicken breast. The bird must be salted in advance and cooked over medium heat until it becomes soft. Young poultry meat will cook for no more than 40 minutes.

After making the broth, add potatoes, peppers, celery and lentils to it. In this case, the chicken breasts must be pulled out, cooled, the fillets separated from the bones and chopped into large cubes. The ingredients placed in the pan should cook for about half an hour.

Roasting vegetables

To ensure that the dish comes out fragrant, Vysotskaya recommends roasting the vegetables separately. To do this, chop the carrots and onions, then put them in a saucepan with olive oil (sunflower oil is not recommended). After adding spices, the vegetables must be fried until transparent, and then removed from the stove and left to cool.

Cream soup

The next step in making soup is pureeing. Boiled vegetables should be removed from the stove and cooled. Then you need to remove the bay leaf from the pan and place it, along with the vegetables, in a blender, with which it is recommended to beat the ingredients at the highest speed. The result is a warm puree-like mixture, which must again be placed on the stove and brought to a boil over low heat.

Final step

Once you get a tender puree soup, you can add pieces of boiled breasts to it, and then fried vegetables. Together with them, chopped greens are placed in the pan. The resulting mixture should be brought to a boil, cook for no more than 3 minutes, then remove from the stove and leave to infuse for 10 minutes.

Reviews about the soup

Lovers of tasty food will never refuse such a delicious dish. Despite the fact that almost everyone has a bad attitude towards lentils, this does not affect their craving for the latest portion of soup. People who are accustomed to eating hot dishes at home speak positively about the taste and pleasant smell of the dish, which is presented to them in deep plates with pieces of chicken fillet.

Tomato soup

With a nutritious soup based on beef broth, you can amuse your family or any guests who come to your house any day. To prepare reddish lentil soup from Yulia Vysotskaya, you need to stock up on the following ingredients:

650 grams of beef meat;
170 g reddish lentils;
about 200 grams of potatoes;
onion head;
1 medium carrot;
a couple of tablespoons of olive oil;
2 new tomatoes;
allspice;
salt;
Bay leaf;
the freshest greens.

Preparation of goods

The ingredients for red lentil soup can be prepared for use very quickly. To prepare the most delicious dinner for your loved ones, you will need to spend less time and effort than in the previous version. After all, to create an ordinary soup, and not a puree, you do not need to use a huge amount of different vegetables and grind them with a blender. This is precisely why this recipe appeals to people who do not have suitable devices at home to transform the ingredients into a puree-like mass.

Before cooking, you should thoroughly wash the beef on the bone and remove all inedible veins from it. Next, you need to sort out the lentils, put them in a sieve and thoroughly wash them. As in the previous case, if you have a little free time, you can soak it in cool water.

Vegetables should be cooked separately. They need to be washed and peeled, then chopped. The potatoes are cut into cubes, the carrots are grated on a large grater, and the onion is chopped into half rings. Fresh tomatoes are scalded with boiling water and chopped.

Onion frying

Fried onions will help you get a fragrant dish with a very rich taste. Half rings of the onion component should be placed in a frying pan with olive oil heated in advance and cooked until translucent. After this, you need to treat the onion with salt and pepper, and then remove from the stove and set aside.

Cooking process

When the ingredients are ready to use, you can begin cooking. The meat should be placed in a pan (in this case, a large container is also taken), add water and put on high heat. As soon as the water boils, you need to carefully remove the lid and remove all the black foam that appears from the surface. After this, you need to salt the beef, cover again, reduce the heat slightly and cook until the product becomes soft. This may take approximately 50-60 minutes.

After cooking the meat product, it needs to be pulled out and cooled. After this, the soft meat should be separated from the bones and cut, like chicken, into large cubes. The remaining broth should not be poured out, because the dish is prepared specifically on its basis. You need to put carrots, bay leaves, potatoes and reddish lentils in it. Top it all off with tomato pulp.

After adding salt and pepper to the ingredients to taste, they need to be cooked for about another half hour (if necessary, you can cook for 45 minutes). The result is a fragrant beef soup, to which you should add already cooled meat, chopped fresh herbs, and fried onions in half rings. Specifically in this composition, the future yummy should be brought to a boil again. After this, the pan is removed from the stove, and the soup is left to cool under the lid for 18-20 minutes. Immediately after this, the dish is ready to be decorated with herbs or other additions and served.

Worldview of people

All people, without exception, are crazy about thick reddish lentil soup. There is absolutely nothing complicated in its manufacture. Tomatoes and lentils are a good combination, which becomes clear after the first spoon of soup is eaten. A rich and incredibly tasty soup simply cannot receive bad reviews. They especially respond well to the dish, which is flavored with a spoonful of sour cream or cream. This soup is pleasant to eat with a slice of dark bread. In addition, there are many positive reviews regarding calorie content. This dish is prepared only from low-calorie products, so it can be safely consumed while on a diet.

Lentil soup with fresh celery: recipe by Yulia Vysotskaya

The name of Yulia Vysotskaya is well understood not only in artistic circles (she is a successful theater and film actress), but also among Russian chefs; her knowledge and skills are valued by housewives. This beautiful lady feels confident in the kitchen as a chef. Dishes according to Vysotskaya’s recipes are very tasty. The lentil soup she suggested is easy to prepare: you only need the most ordinary ingredients and very little time.

Beans are capable of awakening a thirst for life even in severe bad weather, in the interim, when spring has not yet declared its rights. Legumes contain carotenoids, vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) C, PP, B, also vegetable protein and a provided set of necessary minerals: molybdenum, potassium, iron, phosphorus, sulfur. Beans are a good substitute for potatoes, which have become boring over the winter. In addition, the least nutritious: potatoes contain 77 kilocalories, and beans - 57.

To get whole, beautiful beans, they must first be greenish or brown. If the grains are yellowish or reddish, they will quickly boil. It is better to use them for a tender puree recipe.

Components of the dish

To cook the soup according to Yulia Vysotskaya’s advice, the recipe for 6 servings requires preparation:

carrots – 3 pcs.;

celery root – 400 g;

snow-white parts of leeks - 5 pcs.;

snow-white loaf - 1 halves;

lemon – 1 pc.;

thinly sliced bacon (until translucent) – 100 g;

small bunch of parsley - 1 pc.;

garlic – 2 cloves;

olive oil – 3 tbsp;

Provençal herbs – 1 pinch;

marjoram – 1 pinch;

dark pepper (freshly ground) – 1 pinch;

sea salt – 1 pinch;

lentils (grains of brown or greenish color so that they can retain their shape) – 300 g;

onions - 1 pc.;

tomatoes – 1 pc.;

bay leaf – 1 pc.;

dark peppercorns - several pieces;

water – 0.6 l.

The recipe requires cooking for 40–50 minutes.

Manufacturing process

Recipe by Julia Vysotskaya:

celery roots and carrots are washed and cleaned perfectly;
wash the tomato and parsley sprigs;
peel the onion;
the pan is filled with water, beans are placed sparingly on its bottom;
Place celery root (250 g), tomato (uncut, straight with skin), carrots (1 pc.) and one onion in a bowl. Immediately add dark peppercorns, 1 clove of garlic along with husks, bay leaf and one bunch of parsley. The vegetables should lie neatly, covering the beans one hundred percent, but without mixing with them. This bookmark recipe provides a fragrant vegetable broth for the soup. At this step, the dish does not yet need to be salted;
Place the pan on medium heat. The soup is boiled until the beans are ready, i.e. 20–30 minutes;
the rest of the celery roots and carrots are cut into small cubes;
the snow-white parts of the leek are washed, peeled and cut into thin rings;
Grate the zest of the washed lemon on the fine side of a grater. You need to get 1 teaspoon of mass. The juice is squeezed from the acquired zest;
Gently squeeze 1 tbsp from the lemon. juice;
grease the frying pan with olive oil and place celery and carrot cubes on it, as well as leek rings. Keep the mixture over low heat, stirring it from time to time. The roast should become soft;
From the pan where the vegetable broth was simmering, use a slotted spoon to remove all the vegetables. The beans should stay out for a day. The removed vegetables are collected in a separate bowl. Later they wait until the broth drains from them - it must be poured back into the soup;
the pan is still kept on the fire, but now reduced to a minimum;
vegetables stewed in olive oil are added to the soup;
then add 1 tablespoon of lemon juice, a teaspoon of lemon zest, Provençal herbs, marjoram, sea salt, and freshly ground pepper to the pan;
keep the dish on low heat for another 10 minutes. Later the flames are extinguished.

Presentation of the dish

It seems that the recipe is one hundred percent fulfilled. But no! The dish is very interesting in terms of presentation.

Soup serving recipe:

the remaining garlic clove is peeled and cut in half;
the loaf is cut into thin pieces;
pour a little olive oil into a frying pan and fry the loaf in it;
toasted bread is rubbed with garlic and picturesquely placed on a common dish;
The bacon is fried until a specific crust appears. The meat must be crunchy;
the bacon is laid out on a thick layer of cardboard towels so that they absorb excess fat;
the outermost bunch of parsley is finely chopped;
The soup is poured into portions - into the deepest plates. Each one is perfectly served with 1-2 pieces of crispy bacon and a huge pinch of chopped parsley.

Did you like Yulia Vysotskaya’s recipe? Please share your thoughts on this soup!

Tender lentil soup from Yulia Vysotskaya

Lentil soup from Yulia Vysotskaya turns out to be very tasty and nutritious. There are a huge number of methods for making it. This dish can be made with chicken or beef broth, or using pork or lamb.

Now we will present for you several options for how to prepare the most common lentil soup from Yulia Vysotskaya.

Preparing a frisky and tasty first course

To make lentil soup, you do not need to obtain expensive or overseas goods. After all, such a dish is made from ordinary ingredients that are available to anyone.

So what ingredients are needed to prepare lentil puree soup on your own? The recipe for this dish requires the purchase of the following components:

chilled chicken breasts – 450 g;
reddish or greenish lentils (choose to taste) – approximately 200 g;
potato tubers - approximately 200 g;
onion – 1 head;
celery (stems) – 2 pcs.;
medium carrots – 1 pc.;
reddish and yellowish pepper (sweet) - ½ pcs.;
olive oil - about 2 huge spoons;
table salt - use to taste;
crushed aromatic pepper - add to taste;
bay leaves - 2 leaves;
fresh herbs - use to taste.

Processing the ingredients for the first course

How to prepare lentil puree soup? The recipe for this dish requires painstaking processing of all components. First you need to wash the chicken breasts, removing the skin. Then you should cook the vegetables. Potato tubers are peeled and then cut into several slices. Do the same with onions, sweet yellowish and reddish peppers, celery and carrots. At the very end, greenish or reddish lentils are placed in a sieve and thoroughly washed. If desired, this product can be kept in cool water for some time.

Cooking soup on the stove

Yulia Vysotskaya prepares lentil soup in a large saucepan. She pours a sufficient amount of water into it, and then brings it to a boil. After this, the washed and peeled chicken breast is placed in the liquid. Having previously salted the bird, it is cooked over medium heat until soft. Typically, this takes 35-47 minutes of free time. But this is provided that you are using a young soup bird.

After the meat broth is ready, potato tubers, sweet peppers, celery trunks, bay leaves, reddish or greenish lentils and crushed aromatic peppers are dipped into it. As for chicken breasts, they are taken out earlier, cooled, the fillets are separated from the bones, and then chopped into large cubes.

Having put all the ingredients in a saucepan, cook lentil soup from Yulia Vysotskaya until all the ingredients are completely soft (approximately 30-32 minutes).

Frying vegetables

To make Yulia Vysotskaya’s lentil soup the most delicious and fragrant, it is recommended to prepare the vegetable frying separately. To do this, take chopped carrots and onions, and then put them in a saucepan with olive oil. After peppering and salting the ingredients, they are fried until transparent. Next, remove the vegetables from the stove and cool.

Making soup puree

Lentil and Chicken soup, the recipes of which should be in the cookbooks of all housewives, is prepared quite simply. To do this, remove the vegetables boiled in meat broth from the stove and cool slightly. Then remove the bay leaf from the pan and place the blender in the container. With this kitchen device, all ingredients are whipped at maximum speed. As a result of these actions, you should get a dish of tender puree mixture. After this, it is put back on the stove and slowly brought to a boil, adding certain spices if desired.

Final manufacturing step

Once you have a tender puree soup of chicken and vegetables, first add pieces of boiled breasts to it, and then fried carrots and onions. Finely chopped greens are also placed in the pan. In this composition, the first dish is again brought to a boil. Boil it for about 4 minutes, and then remove from the stove, cover with a lid and leave aside (for 8-10 minutes).

Serve delicious and tender lentil soup to the table

Do you understand how Julia Vysotskaya serves the first course? Lentil soup, kept covered, is poured into deep bowls, and then served hot to family members. At the same time, each serving of lunch contains not only tender meat broth with whipped vegetables, but also pieces of chicken fillet.

In addition to this lunch, a slice of bread or homemade croutons are served.

Making a delicious beef dinner

How to prepare Lentil soup? Recipes with photos of this dish are unsurpassed among fans of Yulia Vysotskaya. After all, she quite often prepares such a dinner, using various ingredients.

In this section of the article we will tell you how to quickly and deliciously create a nutritious soup based on beef broth.

So, lentil soup from Yulia Vysotskaya requires the use of the following products:

beef meat on the bone - 650 g;
reddish or greenish lentils (choose to taste) – approximately 170 g;
potato tubers - approximately 200 g;
onion – 1 head;
medium carrots – 1 pc.;
olive oil - about 2 huge spoons;
table salt - use to taste;
fresh tomatoes – 2 pcs.;
crushed aromatic pepper - add to taste;
bay leaves - 2 leaves;
fresh herbs - use to taste.

Preparing food for the first course

Lentil and beef soup makes a good lunch for the family. This dish is even easier and simpler to prepare than what is presented above. After all, in order to create an ordinary soup, and not a puree, there is no need to use a huge amount of different vegetables, which then need to be crushed using a blender.

So, before you start cooking the first dish on the stove, you need to prepare all the ingredients. To do this, wash the beef on the bone well, and then cut off all the inedible veins from it. After this, they begin to prepare the lentils. They sort it out (if necessary), put it in a sieve and carefully wash it. If you have free time, it is recommended to soak this product in cool water for several hours.

The freshest vegetables are processed separately. To do this, they are washed well and peeled. The potatoes are cut into cubes, the carrots are grated, and the onion is cut into half rings. As for new tomatoes, they are scalded with boiling water, peeled and crushed in a blender.

Roasting a vegetable

To ensure that the soup with lentils and beef comes out fragrant and has a rich taste, fried onions are certainly added to it. To do this, half rings of the onion vegetable are placed in a frying pan with olive oil and cooked until transparent. Finally, it is salted, peppered and removed from the stove.

Cooking the first dish

After preparing the components, they immediately begin their heat treatment. Beef meat on the bone is placed in a huge pan, filled with water and placed on high heat. After the water boils, carefully remove the black foam from its surface, add salt, cover with a lid, reduce the temperature and cook until the meat product is soft. This process may take you from 50 to 70 minutes.

After cooking the beef, take it out and cool. Then the meat is separated from the bones and coarsely chopped. As for the prepared broth, carrots, bay leaves, lentils and potatoes are placed in it. Tomato pulp is also poured into the pan.

Season the ingredients to taste with pepper and salt and cook them for half an hour (if necessary, a little longer). Having received a fragrant beef soup, previously cooked meat, fresh herbs and fried onions are added to it. In this composition, the first dish is again brought to a boil. Then it is removed from the stove and left under the lid for 18 minutes.

Serve delicious beef soup to the table

After the steps described above, you should get a fairly rich and very tasty beef soup of a reddish color (due to the addition of tomatoes). After keeping it covered for some time, the dish is poured into plates and served to family members. If desired, such a meal is flavored with a spoonful of sour cream or cream. It is also served with a slice of snow-white or dark bread.

Let's sum it up

There is nothing complicated about making lentil soup. This is exactly what Yulia Vysotskaya thinks. To make sure of this, you need to prepare this dish independently, using the ingredients listed above.

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Lentil soup from Yulia Vysotskaya

Sunday, February 22, 2015 16:07 + to quote book

Ingredients

Reddish or yellowish lentils – 1.5 cups;
Carrots – 3 pieces;
Onion – 1 head;
Garlic – 1 small head;
Ground coriander – 1 teaspoon;
Dry fragrant herbs – 1-2 teaspoon;
Ground peppers to taste;
Broth or water – 4-5 glasses;
Salt to taste;
Olive oil for frying.

Manufacturing process

Try and later introduce regular, much needed, fragrant and warming lentil-carrot soup into your diet. The recipe is simple, but I will give 2 tips from famous chefs: about garlic from Hector Jimenez and about onions from Yulia Vysotskaya.

The soup is prepared from a very ordinary set of goods and comes out rich in taste and pleasant in color.

I suggest peeling garlic in a way that I saw in a TV show with the role of Hector Jimenez. Place the cooking garlic in a bowl.

Cover with a second bowl and shake vigorously for a few seconds.

Ready! those. peeled garlic cloves in a bowl.

In order to finely chop the onion and at the same time it does not move in different directions, use the advice from Yulia Vysotskaya and my photo: cut half of the cooking along and across, but without reaching the root place with the knife.

Heat the onion in a frying pan along with vegetable oil and simmer it.

Peel the carrots and grind them together with the garlic in a blender or on a grater.

Add the carrots and garlic to the frying pan with the onions, salt and sprinkle with coriander.

Simmer over medium heat.

Wash the lentils, add water or broth and bring to a boil.

Throw vegetables into boiled lentils, add fragrant herbs and peppers. I added Italian herbs with paprika and pink pepper.

After 10 minutes of cooking over medium heat, the readiness of the soup is number 1, but if you want the most puree-like lentil soup, then cook for another 10-15 minutes, the reddish and yellowish lentils will boil perfectly.