Lenten food has always been very popular onRussia. And all because Post is, first of all, a physical cleansing of the body. Each recipe of this cuisine is a real find for those who follow a diet or simply lead a healthy lifestyle. Therefore, any hostess is simply obliged to know what to please her family and friends at this time. So, the perfect dish option is a lean pea soup, and today we will consider several of its variations. 
Classic lean pea soup puree
The first recipe for pea soup, we call the classic, which is easiest to cook without having special skills or unusual products in your fridge. 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)
Cooking method: In order to prepare such a soup, you must pre-soak the peas in the water. At least five hours, but you can put on at night, so it will be more convenient and in the morning you can immediately start cooking. First you need to put the cooked peas, because it takes a half or two hours. At this time, prepare the rest of the products. Since we chose soup puree, it is not necessary to use potatoes, although this rule is not strict and without exceptions - all at your discretion. So, first you need to cut the roots of celery and parsley, preferably a long straw. When peas boil, put the sliced roots there and leave to cook all together. Remember the main thing - do not salt! At this time, wash, peel onions and carrots. Onion cut into small cubes, and grate carrots on a large grater. Pour the vegetable oil on a hot frying pan and lay the cut vegetables. Fry until golden in a small fire, not letting them burn. At a time when the peas are almost ready, add the onion, carrots and leave everything together in the soup. Now let it cool down, and then turn everything into puree with a blender. If you do not already have such a miracle of technique, then you can use a regular pestle (tolkushku). After salt and bring again to a boil. Serve the soup, sprinkling a little dill with dill and freshly ground coriander. All 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
Cooking method: Selecting this recipe, you need also as in the previous, pre-soak the peas. Immediately before cooking it should be washed, pour water, with an approximate ratio of one part to three, and leave to cook for about two hours. At this time, prepare the vegetables. Peel potatoes, rinse, cut into small cubes. Add it thirty minutes before the peas cook. Now peel the carrots and onions. Fry them in sunflower oil on a hot frying pan until golden brown. Add the same tomato paste or sauce, all seasonings, a little salt and mix well. At this time cut into small cubes or strips of bread and lay on a hot pan with sunflower oil. Salt and fry until golden brown. Add the vegetables to the soup, mix, salt and leave to boil for another ten minutes. The dish is ready! Serve it to the table with the crackers.
Chicken pea soup
This recipe for pea soup is called Vedic,that is, ancient Indian. It is good that you can cook a wonderful full meal from scratch. "Empty place" in our version is the absence of a bird, fish or meat. In addition, such a recipe is an excellent indicator of how you can use various herbs and condiments to prepare food that is not inferior to most different dishes in which meat is present. And you can find all these herbs in 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
Cooking method: Starting to cook pea soup according to Indian traditions, pre-soaked chickpeas washed, pour two liters of water, salt, add two laurel leaves and cook for two hours. Now you need to prepare a gas station. Crush cloves of garlic and finely chop them, ginger rub on a fine grater. In the frying pan put butter, melt it and add there zira, grated ginger, coconut shavings, garlic. At medium temperature, put out this mixture for about two to three minutes. While refueling cools, take tomato. First pour them with boiling water, peel and cut into small slices. Twenty minutes before the pea is ready add the tomatoes and the remaining butter. After ten minutes, put into the soup a mixture of garlic, zira, ginger and coconut chips. At the same time, add a tablespoon of honey. Lemon cut into two pieces and squeeze all the juice into the soup. After this, leave it for another three minutes and turn it off. Let it brew for twenty minutes. Serve in a deep plate or bowl, decorated with greens and a few ringlets of chili peppers. Using this recipe, you can surprise everyone by the piquancy of pea soup without using meat. 
Saute pea soup with mushrooms
You probably know that fasting is notstrict diet, and time for spiritual and physical purification. That is why fasting does not mean that you need to starve. To help good-natured mistress will come an old recipe for pea soup with mushrooms. And in our time - it is very satisfying, fast 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
Cooking method: Peas in advance, better at night. Before cooking, rinse it again, pour into a saucepan two and a half liters of water and cook. At this time, wash the mushrooms, clean and cut into slices or small cubes. Add them to the soup forty minutes before the ready peas. Root parsley, onions and carrots to clean, cut into cubes or strips. Put it all on a hot frying pan and fry in fine heat until golden brown. After you 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 features, but to add spice to the soup, you can put some spices or herbs. The dish is ready! In addition to the proposed options, lean soup can be varied with the help of hot pepper, 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 the necessary vitamins. Also, peas are remarkably combined with a variety of cereals, for example, with buckwheat or with millet. An unusual, new taste is given to various spices, such as marjoram, cumin, oregano, dill, curry, turmeric, hops-suneli, basil, zira. It takes quite a bit of your imagination, and the lean table can turn into the same bright and delicious as on other days. Bon Appetit! We advise you to read:
