Lenten food has always been very popular inRus. And all because Lent is, first of all, a physical cleansing of the body. Each recipe of such cuisine is a real find for those who follow diets or simply lead a healthy lifestyle. Therefore, any housewife simply must know how to please her family and friends at this time. So, a wonderful version of the dish is Lenten pea soup, and today we will consider several of its variations.
Classic lean pea soup puree
The first recipe for pea soup we will call classic, which is the easiest to prepare without having special skills or unusual products in your refrigerator. Ingredients:
- 300 grams of peas
- 1500 milliliters of water
- 30 grams of root celery
- 20 grams of parsley root
- 1 onion bulb
- 1 medium carrot
- 50 grams of vegetable oil
- 2 pinch of salt
- Ground coriander, dill to taste (for filing)
Method of preparation:To make this soup, you need to soak the peas in water in advance. At least for five hours, but you can leave it overnight, it will be more convenient and you can start cooking right away in the morning. First, you need to put the peas to boil, because it takes one and a half to two hours. At this time, prepare the rest of the ingredients. Since we have chosen a cream soup, it is not necessary to use potatoes, although this rule is not strict and without exceptions - everything is at your discretion. So, first you need to cut the celery and parsley roots, preferably into long strips. When the peas boil, put the chopped roots there and leave to cook everything together. Remember the main thing - do not salt! At this time, wash and peel the onion and carrots. Cut the onion into small cubes, and grate the carrots on a coarse grater. Pour vegetable oil into a hot frying pan and put the chopped vegetables. Fry until golden brown over low heat, not letting them burn. When the peas are almost ready, add onions and carrots to the soup and leave to cook together. Now let it cool, and then puree everything using a blender. If you don’t have such a miracle of technology, then you can use a regular pestle (masher). Then add salt and bring to a boil again. Serve the soup, sprinkled with a little chopped dill and freshly ground coriander. Everything is ready!
Instant pea soup with tomato sauce and rusks
Ingredients:
- 100 grams of peas
- 3 medium potatoes
- 1 carrot
- 1 onion bulb
- 3 tablespoons tomato sauce or tomato paste
- 80 milliliters of sunflower oil
- 3-4 slices of white bread or a loaf
- salt, bay leaf, coriander, freshly ground pepper to taste
Method of preparation:If you choose this recipe, you need to soak the peas in advance, just like in the previous one. Just before cooking, rinse them, add water, approximately one part to three, and leave to cook for about two hours. At this time, prepare the vegetables. Peel the potatoes, rinse, cut into small cubes. Add them thirty minutes before the peas are cooked. Now peel the carrots and onions. Fry them in sunflower oil in a hot frying pan until golden brown. Add tomato paste or sauce, all the spices, add a little salt and mix well. At this time, cut the bread into small cubes or strips and place in a hot frying pan with sunflower oil. Salt and fry until golden brown. Add the vegetables to the soup, mix, salt and leave to cook for another ten minutes. The dish is ready! Serve it with croutons.
Chicken pea soup
This pea soup recipe is calledVedic, that is, ancient Indian. It is good because you can cook a wonderful full-fledged dish from scratch. "Empty space" in our version is the absence of poultry, fish or meat. In addition, such a recipe is an excellent example of how you can use various herbs and spices to cook food that is not inferior to most different dishes that contain meat. Moreover, you can find all these herbs at any market. Ingredients:
- 300 grams of peas
- 50 grams of butter
- 20 grams of fresh ginger
- 2 medium pinches of zira
- 2 cloves of garlic
- 40 grams of coconut chips
- 5-6 fresh medium tomatoes
- 1 lemon
- 2 bay leaves
- 1 tablespoon of honey
- Freshly ground pepper, greens and salt to taste
Method of preparation:To prepare pea soup according to Indian traditions, rinse the pre-soaked chickpeas, pour in two liters of water, add salt, add two bay leaves and cook for two hours. Now you need to prepare the dressing. Crush the garlic cloves and chop them finely, grate the ginger on a fine grater. Put the butter in a frying pan, melt it and add cumin, grated ginger, coconut flakes, garlic. Simmer this mixture at medium temperature for about two to three minutes. While the dressing cools, take care of the tomatoes. First, pour boiling water over them, peel them and cut into small slices. Twenty minutes before the peas are ready, add the tomatoes and the remaining butter. After ten minutes, put the mixture of garlic, cumin, ginger and coconut flakes into the soup. At the same time, add a tablespoon of honey. Cut the lemon into two parts and squeeze all the juice into the soup. After that, let it boil for another three minutes and turn it off. Let it brew for twenty minutes. Serve in a deep plate or bowl, garnished with herbs and a few rings of chili pepper. Using this recipe, you can surprise everyone with the piquancy of pea soup without using meat.
Saute pea soup with mushrooms
You probably know that fasting is nota strict diet, and time for spiritual and physical cleansing. That is why fasting does not mean that you need to starve. An old recipe for pea soup with mushrooms will come to the aid of a good-natured housewife. And in our time - it is very satisfying, lean and inexpensive. Ingredients:
- 200 grams of champignons
- 200 grams of peas
- 1 carrot
- 1 onion bulb
- 1 parsley root
- 30 grams of vegetable oil
- freshly ground pepper, salt
- 2500 milliliters of water
Method of preparation:Soak the peas in advance, preferably overnight. Rinse them again before cooking, pour two and a half liters of water into a saucepan and put them to boil. Meanwhile, wash the mushrooms, clean them and cut them into slices or small cubes. Add them to the soup forty minutes before the peas are ready. Peel the parsley root, onion and carrots, cut them into cubes or strips. Put all this in a hot frying pan and fry over low heat until golden brown. Then add the vegetables to the soup. Five minutes before the end, add freshly ground pepper and salt to taste. The recipe is quite simple and does not contain any special features, but to add piquancy to the soup, you can add some spices or herbs. The dish is ready! In addition to the proposed options, the Lenten soup can be diversified with hot peppers, beans or corn. This combination will give the dish a Mexican flavor. Frozen vegetables and green canned peas will refresh the usual recipe, while saturating the body with essential vitamins. Peas also go well with various cereals, for example, with buckwheat or millet. Various spices, such as marjoram, caraway, oregano, dill, curry, turmeric, hops-suneli, basil, cumin, give an unusual, new taste. It takes just a little of your imagination, and the Lenten table can turn into the same bright and tasty as on other days. Enjoy your meal! We recommend reading:
