Soup with cabbage and bell peppers without meat - step-by-step recipe with photos

135 – 45 minutes 10 servings

It turns out that many people do not like puree soup. They like it when the unground ingredients are visible in the soup. And at the same time, many people like it when the liquid part of the soup is quite thick. I want to offer you a soup that combines these two qualities. The liquid base is made from baked sweet peppers, pureed in a blender (quite liquid). The remaining ingredients are included in the soup in unground form. The rather strong and tart aroma of baked peppers is combined with the taste of mushrooms, celery and potatoes - thus creating a flavorful and quite satisfying soup.

Soup with bell pepper. Recipe

Ingredients (2 servings)

• Red bell pepper 3-4 pcs
• Ripe tomato 1-2 pcs
• Olive oil 1 tbsp. l.
• Onion 1 piece
• Carrot 1 piece
• Potatoes 2 pcs
• Parsley 1-2 sprigs
• Garlic 1 clove
• Salt, ground black pepper, hot pepper, wine vinegar spices

1. To make bell pepper soup rich and tasty, all vegetables must be completely fresh and not spoiled.
   Conventionally, the entire process of preparing a dish can be divided into three processes - boiling the broth from vegetables, preparing a dressing from fried onions and tomatoes, and preparing baked red peppers. Then briefly boil together. Bell peppers and vegetables for soup
2. We will prepare bell pepper soup from red ripe sweet pepper fruits, which need to be baked.
   It is preferable to bake sweet peppers over an open fire or coals, then the soup will be incredibly aromatic. A good result is obtained if you bake the peppers using an electric grill or a Bulgarian pepper stove - chushkopek. Bake the pepper until the outer shell is blackened.
3. It is necessary to bake the peppers until the outer film peels off.
   If you bake the peppers until they are blackened and then cool them indoors, the peppers will cook and peel perfectly. The burnt film can be easily removed. Peel the peppers from seeds and cut into large slices or strips - as for. Peel the baked peppers
4. Pour 5-6 glasses of water into a saucepan and bring it to a boil.
   Peel the potatoes and carrots. Cut the carrots coarsely - lengthwise into four parts or into large cubes. The carrots should not be boiled, but only add a noticeable sweet taste to the taste of the broth. Cut the potatoes into small cubes. The purpose of the potatoes is to thicken the soup a little by boiling it. Throw the vegetables into boiling water, add a flattened clove of garlic and a pinch of salt. Cook the vegetables over low heat until the potato cubes begin to soften and mix with the broth. Make vegetable broth from carrots and potatoes
5. Peel the onion and cut it into large strips.
   Fry the chopped onion until it turns brown and has a nice golden hue. Do not overcook the onions; the soup with bell peppers will have some flavor. Fry the onion until golden brown
6. Ripe tomatoes - red or yellow, as desired.
   Peel the tomatoes and carefully remove seeds and white inner parts. Finely chop the tomato pulp with a knife. Add chopped tomato pulp to the fried onions, salt and add 3-4 tablespoons of the broth in which the carrots and potatoes are cooked. Add tomato pulp to onion
7. Simmer the onion and tomato, covered, over low heat until the liquid barely simmers and the vegetables are stewed.
   In total, simmer the onions and tomatoes for 10-12 minutes, then remove the pan from the heat. Stew onion and tomato under a lid
8. By that time, the soup broth is ready, the carrots have become soft, and the potato pieces have begun to boil. Add all the fried onions with tomatoes and sliced ​​baked peppers to the broth. Mix very carefully so that the vegetable pieces remain intact. Bring the soup to a boil and reduce heat to low. The pepper soup should barely simmer. Add salt and pepper to taste.

Recipe for chicken soup with bell peppers and vermicelli with step-by-step photos. Light and tasty soup. A successful combination of bell pepper and vermicelli. The soup is hearty but healthy. Chicken fillet contains virtually no fat, and vermicelli for this soup is best used with bran or whole grain flour. The calorie content of one serving of soup (340 grams) is 146 kcal, the cost of a serving of soup is 19 rubles.

Cabbage soup with bell pepper - step-by-step recipe with photos

Cabbage soup is a hearty first course. Classic multi-component cabbage soup is cooked in beef broth with the addition of sauerkraut. Today we will depart a little from tradition and replace sauerkraut with fresh cabbage, which will not harm the taste in any way, but will make it more tender.

Preparation

1
Take a saucepan and pour 2.5 liters of cold water into it, then put 1 kg of meat in it. Bring the broth to a boil over high heat. It is important to remove the foam that appears so that the broth is not cloudy.

2

We remove the foam several times, now reduce the heat and cook under the lid for an hour and a half. After 60 minutes, add the onion and continue cooking for another 30 minutes. Then take out the meat, onion and strain the broth.

3

While the broth is boiling, peel and cut the potatoes into medium cubes. Place the chopped potatoes into the broth and cook for 10 minutes.

4

Then add finely shredded cabbage, salt and cook over medium heat for another 5-10 minutes.

5

Let's prepare the frying. To do this, peel onions, carrots, and peppers from stems and seeds. Pour vegetable oil into a frying pan and add finely chopped onion. Fry the onion until golden brown and add the carrots cut into slices. Sauté for a few minutes and add chopped bell pepper.

6

Put 1 tablespoon of tomato paste and 1 tablespoon of dry paprika into a bowl, add a little water and mix well. Add the tomato mixture to the fryer and mix well. Pour 150-200 ml into the frying pan. boiling water

7

Add seasoning from dried herbs and bay leaf. Lightly salt the tomato-vegetable mixture and let it simmer for 5 minutes.

8

Pour the tomato mixture into the soup and stir. We tear the boiled meat into fibers and return it back to the soup. Bring the cabbage soup to a boil, cover the pan with a lid and remove from the stove.

9

Delicious and rich cabbage soup with bell pepper is ready. Bon appetit!

Preparation:

Wash the chicken fillet and cut into small pieces.

Fill the chicken fillet with cold water, put the pan on the stove, after boiling, cook the chicken fillet for 10 minutes, at the end of cooking, add a little salt to the broth.

Peel the potatoes and cut them into cubes.

Peel the onion and chop finely.

Peel the bell pepper from seeds and cut into strips.

Grate the carrots on a coarse grater by hand or using a food processor.

Cut the tomatoes into small cubes. You can peel the tomatoes first, but this is not necessary.

Heat a frying pan, pour one tablespoon of sunflower oil onto it, fry the onions until golden brown.

Add bell pepper, reduce heat, simmer covered for 5-7 minutes.

Then add carrots, tomatoes, chopped garlic, salt and spices, simmer everything under the lid for 10 minutes, stirring the vegetables occasionally.

When the chicken fillet is ready, add potatoes to it and cook everything together for 7-10 minutes.

Then add the fried peppers, carrots and tomatoes to the soup, cook the soup for another 5 minutes. Taste the soup for salt and add more salt if necessary.

At the end of cooking, add vermicelli and cook the soup for 2-3 minutes. Then turn off the stove and leave the soup to steep for another 10-15 minutes.

At the end of summer, vegetables become increasingly cheaper, which allows us to diversify our diet. In addition to winter preparations, you can prepare delicious and healthy first courses from various vegetables, such as vegetable soup. Tomato and pepper soup recipe

It is simple, it is prepared quickly, and the cost of such a first course is minimal. Cooked vegetable soup will allow you to diversify your diet, since borscht and soups become boring during the fall and spring.

Step-by-step instructions for preparing Baked Pepper Soup with Mushrooms

Step 1

Wash the mushrooms and cut them along the stem. Large into 6 parts, medium into 4, small - in half. Very small ones - leave them whole

Step 2

Chop onions and leeks as desired. They will then be crushed in a blender.

Step 3

Sauté onions, leeks and hot peppers in olive oil over medium heat for about 10 minutes. Then add paprika and heat for 1 minute. It is important not to burn the paprika. Remove from heat and set aside. Let it cool

Step 4

Cut the celery root into 1 - 1.5 cm cubes

Step 5

Cut the carrots in half lengthwise and then into thin slices at a 45 degree angle.

Step 6

Sauté celery and carrots in olive oil for about 10 minutes

Step 7

Grind the cooled sauteed onions with paprika in a blender

Step 8

I use store-bought baked peppers in a jar. If you do it yourself, you need to preheat the oven to maximum (about 250 degrees Celsius) and put the peppers in for 30 minutes (approximately). After 15 minutes you need to turn them over. The skin should turn black and peel off. After 30 minutes, remove the peppers and cool with cold water (or put in a bag and let cool). The skin will begin to come off - remove the skin.

Step 9

Cut the baked peppers into arbitrary large pieces

Step 10

Add the peppers to the chopped onions and grind in a blender

Step 11

Pour about half the broth into the pan, bring to a boil and throw in the potatoes. Cook the potatoes until half done.

Step 12

Add the onion-pepper mixture, carrots and celery and mushrooms. If necessary, add broth and cook until the potatoes are ready.

Step 13

Add salt, sugar and vinegar. The taste should be sweet and sour. It is important not to overdo it with vinegar - add a little at a time and taste

Step 14

Dilute the flour with cold water, mix well and pour into the soup in a thin stream, stirring constantly. Bring to a boil and let thicken a little - 2 minutes

Step 15

Add spices: black pepper, coriander and cumin. Add garlic. Bring to a boil and remove from heat.

Step 16

Cut the cilantro medium

Ingredients for vegetable soup

Depending on the thickness of the soup and its richness, the amount of ingredients can be varied and changed. If you want to get rich and, then it can be cooked in meat broth, which, in addition to being nutritious, increases the cooking time of the first dish. You can cook an “empty” soup from just vegetables, which will not affect the family budget and will allow you to quickly prepare a delicious dish for the whole family.

To cook soup without broth we need the following products:

- 5-10 medium-sized potatoes (the number of potatoes will affect the thickness of the soup); - three or four fresh fleshy tomatoes; - three or four sweet bell peppers (to make the soup more beautiful, you can choose yellow or orange pepper); - one carrot and one onion; - a couple of tablespoons of vegetable oil; - salt, freshly ground pepper mixture, herbs (dill and parsley).

Vegetable soup recipe

Like vegetable soup

If it cooks quickly, you will first need to peel the vegetables and chop them. The carrots are cut into small strips and fried in a frying pan, then the onion, cut into thin quarters of rings, is added to the carrots and also fried. Next, the sweet pepper, cut into thin half rings, is sent into the frying pan, it is given time to fry and stew. The last thing to go into the pan is a tomato cut into thin slices, which gives the soup color and acidity.

In the process of frying and stewing tomato slices, a thin skin peels off them, which is not particularly pleasant to eat, and you have to take it out of a spoon. To make vegetable soup more convenient to eat, you can peel the tomatoes and then cut them. This does not affect the taste, and eating the soup becomes much more enjoyable, since you do not need to constantly fish out the skins of the tomatoes. If you don’t like the skin of the peppers, you can also peel the peppers before slicing them, which will further increase the ease of eating the soup.

While the frying soup is being prepared, you cut the potatoes into small cubes and place them in the pan. After the water and potatoes boil, add some salt to the future soup and reduce the heat. If you want to make the soup thicker, then in addition to more potatoes, you can add a little cereal (buckwheat or rice). We most often cook vegetable soup without grains, since we get tired of buckwheat soup during the winter. The youngest son loves thick first courses and therefore we have a lot of potatoes in soups and borscht, which makes the dish more filling.

After the potatoes in the vegetable soup are almost ready, you add the vegetable frying to it and let it simmer for about five minutes over low heat. If you want to make the soup more vitamin-rich, then after frying, add some chopped herbs to the pan. You can add chopped greens directly to bowls when making vegetable soup.

poured and served. We most often serve sprigs of greens on the table, and each member of the household eats as many vitamins as they want.

Bell pepper soup is often prepared in the summer. It can be served not only hot, but also cold. The soup is prepared using broth. In addition to bell pepper, other products are added to it, which emphasize the taste, aroma and originality of the dish. You will read about this in the article.

Making classic bell pepper soup

This dish requires a minimum of time and products, so every housewife can prepare it to please her family. To prepare it you will need about 300 g of pork. Just don't use the spatula, as it's greasy. Pork tenderloin is best. Take 2 bell peppers of different colors, 1 pc. onions and carrots, 5 or 6 pcs. medium potatoes, some spider web noodles and greens to your taste.

Cut the pork into cubes, fry a little in a frying pan and place in a saucepan. Pour 1 liter of water here. While the meat is cooking, cut the potatoes, peppers, onions and carrots into small cubes.

Place 5-7 g of butter in a frying pan, add 2 tbsp. l. broth and lightly fry the onion until it becomes transparent, but not golden. Then add coarsely grated or chopped carrots. Fry the vegetables.

Now you can add pepper to them. Fry again until soft and set the pan aside.

When the meat is cooked and the broth is ready, add potatoes to it and boil for about 15 minutes. However, check periodically to make sure it doesn't get overcooked. After all, it all depends on the type of potato.

Then add the fried vegetables to the pan with the broth. Let everything cook together for 3 minutes after boiling. Add salt to taste. For a 1 liter container, 5 g of salt is enough. Now you can add vermicelli. If you took the “spider web”, as stated in the recipe, then just boil for 2 minutes, put 5 g of butter in the pan, cover with a lid and remove from heat.

While the soup is steeping, finely chop the greens. Parsley is great for this summer dish. Pour it onto a plate when serving. So the classic soup with bell pepper is ready. The recipe is very simple and accessible to every housewife.

Mushroom soup with eggplant, recipe with photo

1. First of all, you need to prepare the broth. For this we use pork or beef bone. We rinse the soup set and put it in the pan. Pour water and put it on the stove. Bring to a boil over high heat. From the moment it boils, turn the burner flame to low and cook for 50-60 minutes.

2. Rinse the large eggplant. Remove the skin. Cut into large cubes. Sprinkle with a little salt and leave for 15-20 minutes.

3. Grind the washed and peeled carrots on a coarse grater, cut the onion into cubes.

4. Heat half the oil in a frying pan. Fry vegetables until soft over low heat.

5. Wash the mushrooms. We cut large caps in half, leaving small ones whole.

6. Wash the potatoes and peel them. Cut into small pieces.

7. Rinse the greens and bell peppers. Peel the paprika from seeds and cut into strips. Finely chop the greens.

8. When the broth is ready, remove the bones from the pan. Strain the broth through a fine sieve. Place the potatoes and bring to a boil. Boil for 7-8 minutes.

9. Drain the resulting juice from the eggplants. Dry the pieces with paper towels to remove excess moisture. Fry in the remaining oil until golden brown.

10. Place chopped peppers in a saucepan with soup. Stir and let it boil.

11. Add mushrooms. Cook from the moment of boiling for 10 minutes.

12. Add fried eggplants to the rest of the ingredients.

13. Immediately add the fried vegetables. Season with spices based on your taste. Stir and let it boil. Boil for 4-6 minutes over moderate heat.

14. At the end, add chopped herbs, mix and remove the saucepan from the heat. Soup with eggplant and mushrooms is ready. Bon appetit! And if you love mushrooms, next time try making this buckwheat soup with champignons, it is also very tasty and healthy.

This is interesting! If you eat blue ones, it is much easier to get rid of a bad habit - smoking, thanks to vitamin PP and nicotinic acid in the composition.

Basic recommendations:

1. To prevent eggplants from becoming bitter, soak them in a bowl of salted water for about an hour before cooking. This simple procedure will also help vegetables not absorb large amounts of vegetable oil when frying.
2. If you like a rich mushroom taste, you can use wild mushrooms in the soup. They just need to be thoroughly cleaned and pre-boiled. White mushrooms, honey mushrooms, and chanterelles are suitable. You can also take dried wild mushrooms.
3. For lovers of dairy dishes, part of the water can be replaced with a glass of milk or 100 ml of cream. The soup will acquire a pleasant delicate consistency and taste.

Add tomatoes

Many housewives love to experiment in the kitchen. Try making soup with tomatoes and bell peppers. Only they need to be put not in a pan, but in a frying pan. There is an opinion that then the soup turns out much tastier and healthier.

Prepare the dish as described in the previous recipe. You can add any cereal. After putting the peppers in the pan, finely chop 2 tomatoes (or make 100 g of tomato juice). They need to be added when the peppers are fried. Let the tomatoes simmer for two minutes, and the frying can be removed from the heat.

Cream soup with bell pepper

It can also be served cold. It is very easy and simple to prepare. First, boil the meat into pieces. You'll get a nice, clear broth if you add one protein, which helps get rid of the cloudy color.

Then fry the onions, carrots, bell peppers and tomatoes in a frying pan. Place the potatoes in the broth and cook until half cooked. Now you can add the fried vegetables to the same container. Boil the soup for about 15 minutes until the potatoes are very soft. Then when whipping there will be no extra lumps left.

While the potatoes are cooking, add salt to the broth. You can add bay leaf to it for 2 minutes for scent. However, you will need to remove it. When the soup is cooked, remove it from the heat and let it cool slightly. Then beat the contents of the pan with a blender and you will get a very tasty soup with bell pepper.

You can improvise this dish and add your favorite spices and ingredients. Some housewives even add fresh cucumbers. The result is a soup with a unique and original taste. And when whipped, the dish becomes bright in color, with light green and pink hues. It all depends on the number of tomatoes and cucumbers.

You can decorate the dish with parsley, green peas and even canned pineapple. will highlight the color and give an unforgettable aftertaste, and the pineapples will create a sweetish taste that goes perfectly with chicken broth.

You can add fresh, finely chopped garlic to the soup to enhance the flavor. If your household likes spicier dishes, then add half a red hot pepper.

Try to add not only bell peppers to the soup, but also tomatoes. They emphasize the color, taste and further complement the aroma of the dish. You can even add tomato juice along with the tomatoes. The soup becomes more saturated in color.

It is advisable to pour the frying into the pan 2 minutes before the dish is ready. Then the potatoes will not have time to turn red.

For transparency, it is not necessary to add egg white. You can first cook the broth over high heat. But only until it boils. Then remove the foam and continue cooking over low heat. For transparency, add a piece of ice to the hot broth and bring to a boil.

If you have a piece of dry cheese left, don’t rush to throw it away. Add it to soup with tomatoes and bell peppers. You will be surprised what aroma and pleasant taste cheese adds to a dish.

Bell Pepper Soup is a savory vegetable dish with a slightly sweet aftertaste. Delicate texture and excellent taste are the main features of this soup. The soup is good both as a puree soup and as a whole soup.

Pepper soup can be made either vegetarian or meat. The dish is not only tasty, but also very satisfying, rich in vitamins and, in its own way, spring-like.

It is worth giving preference to the red type of pepper, it manifests itself more richly and brightly in the dish.

Serve bell pepper soup warm - hot and piping hot! The finished soup can be supplemented with herbs, cream, herbs or sour cream. Crackers with garlic are perfect to complement.

Cooking tips

You can add fresh, finely chopped garlic to the soup to enhance the flavor. If your household likes spicier dishes, then add half a red hot pepper.

Try to add not only bell peppers to the soup, but also tomatoes. They emphasize the color, taste and further complement the aroma of the dish. You can even add tomato juice along with the tomatoes. The soup becomes more saturated in color.

It is advisable to pour the frying into the pan 2 minutes before the dish is ready. Then the potatoes will not have time to turn red.

For transparency, it is not necessary to add egg white. You can first cook the broth over high heat. But only until it boils. Then remove the foam and continue cooking over low heat. For transparency, add a piece of ice to the hot broth and bring to a boil.

If you have a piece of dry cheese left, don’t rush to throw it away. Add it to soup with tomatoes and bell peppers. You will be surprised what aroma and pleasant taste cheese adds to a dish.

Soup puree “Tenderness”

A very delicate and creamy soup with a pleasant and rich taste.

Ingredients:

• Sweet pepper - 4 pcs.
• Broth - 1.5 liters
• Garlic - 2 cloves
• Olive oil - 4 tsp.
• Cumin - 1 tsp.
• Onion - 1 pc.
• Bay leaf - 2 pcs.
• Celery - 1 stalk
• Carrots - 1 pc.

Preparation:

Place the peppers on a baking sheet and drizzle well with oil. Send to bake at no less than 200 degrees. Bake the vegetable for about 15 minutes.

Let the soft peppers cool for about ten minutes.

Remove the stem, remove the skin and seeds.

Fry the onion, chopped celery stalk and carrot.

Add peppers to the frying.

Next, add cumin and bay leaf.

Pour broth over all vegetables. It is best to prepare the dish with chicken or mushroom broth.

Cook until the carrots are completely soft.

Remove bay leaves and puree.

Serve warm and with crackers.

A piquant and very spicy soup for the holiday menu.

Ingredients:

• Tomatoes – 1.5 kg
• Olive oil
• Sweet pepper - ½ pc.
• Vegetable broth - 250 ml.
• Chili pepper - 0.2 pcs.
• Basil leaves - to taste
• Garlic - 2 cloves

Preparation:

Pour boiling water over the tomatoes. Remove skin and chop.

Beat tomatoes with oil, salt, garlic, chili, basil.

Combine with vegetable broth and stir.

Fry the pepper and add to the soup. Puree and put on fire. Boil.

Serve with basil and croutons.

A very hearty and nutritious soup for a delicious lunch.

Ingredients:

• Onion - 1 pc.
• Rice - 1/3 cup
• Potatoes - 1 pc.
• Water - 5.5 glasses
• Ghee - 2 tbsp
• Tomato - 1 pc.
• Salt - 1/2 tsp.
• Parsley - 1/2 bunch
• Bell pepper - 1 pc.

Preparation:

Sauté onion in melted butter.

Add salt and grated carrots.

Add chopped bell pepper and fry vegetables until soft.

Chop the tomato and add to the frying.

Boil water and add rice.

Add vegetables and cook the dish until fully cooked.

Season with chopped herbs.

Delicate beetroot soup with a spicy aftertaste.

Ingredients:

• Beetroot – 1 kg
• Butter - 50 g
• Lemon – 10 g
• Cucumbers – 200 g
• Sweet pepper - 200 g
• Ground black pepper - 10 g
• Sour cream – 50 g

Preparation:

Boil the beets and puree with other ingredients - lemon juice, chopped cucumbers, pepper, butter, tomatoes and sour cream.

Serve cold soup with croutons.

Ingredients for Roasted Pepper Soup with Mushrooms

• Broth – 2000 ml
• Sweet red pepper - 2 pcs
• Champignons – 200 g
• Carrots - 2 pcs.
• Celery root - 1/4 pcs.
• Onion - 1 pc.
• Leek - 1 piece
• Garlic - 4 teeth.
• Sweet paprika - 1 tbsp. l.
• Red hot pepper - 1/2 tsp.
• Olive oil - 6 tbsp. l.
• Coriander - 1 tsp.
• Vinegar - 1/2 tbsp. l.
• Salt - 2 tsp.
• Sugar - 2 tsp.
• Black pepper - 1 tsp.
• Cilantro - 1/4 bunch.
• Wheat flour - 1 bottle.