Lenten soup with dumplings. A simple and delicious homemade recipe.

Recipe: Bulgarian Tomato Soup


  • 2 liters of water
  • 5 tomatoes
  • 2 pcs. onions
  • vegetable oil
  • 100 gr. vermicelli
  • egg
  • salt
  • pepper
  • parsley

Cooking method:

  1. Cut the onion into cubes and fry in vegetable oil.
  2. Scald the tomatoes with boiling water and remove the skin. Grate the tomatoes.
  3. Pour hot water over the fried onions and grated tomatoes and bring to a boil.
  4. Cook at low boil for 8-10 minutes.
  5. Add vermicelli to the broth and cook until done. Remove from heat and cool to 50 degrees.
  6. Beat the egg with a fork and add it into the soup in a thin stream. Add salt and pepper to taste.
  7. Serve the soup with herbs and ground pepper.

Recipes for quick soups for every day

Pea and smoked brisket soup

Ingredient products:

  • Split peas – 150 grams;
  • Smoked brisket – 300 grams;
  • 400 grams of potatoes;
  • A couple of onion bulbs;
  • A little vegetable oil for frying;
  • Salt and ground black pepper;
  • ½ teaspoon baking soda;
  • Some dried herbs.


  1. It is advisable to first pour water over the peas overnight, so they will cook faster;
  2. Pre-soaked peas should be washed and added to the pan. Pour hot water and boil. We also add soda there, due to it the peas will cook much faster;
  3. As soon as the water begins to boil, you need to reduce the gas and remove the foam that has formed on top;
  4. Boil the peas for about 10 minutes and place on a sieve. The water and soda should be drained;
  5. Remove the skin from the potatoes and cut them into cubes;
  6. Peel the carrots and onions and chop the vegetables with a knife into small cubes;
  7. Separate the meat and lard into the briskets and cut them into cubes;
  8. Pour vegetables with smoked meat into a container with a non-stick coating, add vegetable oil and fry them for about 5-7 minutes;
  9. Next, fill everything with water, about 2-2.5 liters, add salt and pepper. Boil for 10-15 minutes;
  10. Then add peas to the soup with vegetables and meat and boil for 10-15 minutes;
  11. A few minutes before the soup is ready, add dried herbs.

Beef soup in a slow cooker


  • 400 grams of beef meat;
  • Champignons – 300 grams;
  • 3-4 potatoes;
  • One onion;
  • 5-6 sprigs of parsley;
  • Allspice – 5 peas;
  • Tomato paste – 50 grams;
  • Bay leaf – 1-2 pieces;
  • Water – 2-2.5 liters.


  1. Beef meat should be washed and cut into medium pieces;
  2. Next, you need to put the beef in a multicooker cup, add water, add bay leaves and pots of allspice. Set the “quenching” mode for 2 hours;
  3. As soon as the water boils, remove the foam from above;
  4. Peel the potatoes and carrots, wash them well and cut into medium cubes;
  5. You need to peel the onion and chop it with a knife;
  6. The champignons need to be washed and cut into thin slices;
  7. About an hour after starting to cook the meat, add pieces of potatoes and carrots to the broth;
  8. After 15 minutes, add onions and mushroom slices to the soup. Mix everything well;
  9. 10 minutes before readiness, add a couple of tablespoons of tomato paste;
  10. Finely chop the greens and add to all the ingredients;
  11. At the end, add salt and mix everything well;
  12. Infuse the finished soup for half an hour and pour into plates.

Now you know what soups you can prepare for lunch or dinner. They will perfectly complement your menu and become your household’s favorite treats. Rest assured, they will turn out simply excellent!

Recipe: Onion soup with cabbage and celery


  • 1 kg cabbage
  • 6 pcs. onions
  • tomatoes
  • 2 green bell peppers
  • bunch of celery greens
  • salt
  • pepper
  • water

Cooking method:

  1. Wash the vegetables and cut into strips.
  2. Place all the prepared vegetables in a saucepan and add water. Place the pan on the fire and bring the contents to a boil.
  3. Simmer the vegetables over low heat until the cabbage is done. Add salt and pepper to taste.
  4. Add celery 5 minutes before cooking.

Lenten soup with mushrooms

This soup has some peculiarities in its preparation. The fact is that most housewives are accustomed to the fact that the ingredients of the first course are added to boiling water and cooked there. In this case, the opposite is true. First, the vegetables are fried and then filled with water.


  • Champignons - 250 gr.
  • Onions - 2 pcs.
  • Carrots - 2 pcs.
  • Potatoes - 600 gr.
  • Tomato - 2 pcs.
  • Vegetable oil - 3 tbsp. l.
  • Water - 2 l.
  • Greens, salt, black allspice peas - to taste


Wash the mushrooms and cut into slices. We clean the onion, wash it and finely chop it. Peel and wash carrots and potatoes. Three carrots on a coarse grater. Pour vegetable oil into a deep pan, heat it, and then fry the carrots and onions in it until golden brown. When the vegetables change color, add mushrooms and diced potatoes. Mix everything thoroughly and simmer on the lowest heat for about 15 minutes. After this time, add boiling water to the pan, mix everything again and bring to a boil. While the soup is boiling, wash, dry and finely chop the greens.

Add salt, herbs, pepper and chopped tomatoes to the boiling soup. Now everything should be mixed again and boiled for some more time until all the products are ready. Bon appetit!

Recipe: Onion soup with cabbage and carrots


  • 10 pieces. onions
  • 0.5 kg cabbage
  • 100 ml vegetable oil
  • carrot
  • 3 bay leaves
  • 1 tbsp. l. wheat flour
  • 1 liter of water
  • dill greens
  • lemon
  • peppercorns
  • salt

Cooking method:

  1. Cut the onion into cubes and fry in a saucepan in vegetable oil.
  2. Pour some water over the onion and simmer.
  3. Chop the cabbage thinly and add to the onion.
  4. Grate the carrots and add them to the cabbage. Add vegetable oil if necessary.
  5. Season soft vegetables with flour and salt. Stir to distribute the flour.
  6. Transfer the contents from the saucepan to a saucepan, add the remaining water and bring to a boil. Add pepper and bay leaf.
  7. Serve the finished soup with chopped herbs and a slice of lemon.

How to cook lean lentil soup with potatoes

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


  • Red 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


Fry successively chopped vegetables. First onion, ½ garlic

Adding spices

Celery, potatoes, tomato

Simmer with added water for 5 minutes

Tomato paste, carrots

Folding the lentils

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

When boiling, the lentils produce foam; remove it with a spoon. Delicious, healthy soup is ready.

Interesting: Stuffed cabbage rolls according to classic recipes - with rice, minced meat and cabbage

Vegetable rassolnik recipe


  • 4 pickled cucumbers
  • potato
  • carrot
  • 3 tbsp. spoons of rice
  • onion
  • parsley
  • pitted olives
  • lemon
  • 1.5-2 liters of water
  • salt
  • pepper
  • Bay leaf
  • vegetable oil

Cooking method:

  1. Peel the cucumbers using a potato peeler.
  2. Pour 1 tbsp over the skin. boiling water and boil, then reduce heat and simmer over low heat for 10-15 minutes. Strain the resulting broth. Add cucumber pulp into cubes and cool.
  3. Separately, boil the potato cubes in 1.5-2 liters of water.
  4. Add the cereal and cook until the rice is ready.
  5. Grate the carrots and chop the onion into cubes. Fry onions and carrots in vegetable oil.
  6. Add fried carrots and onions to the pan with potatoes and rice.
  7. Season the soup with cucumbers and brine, olive slices and fresh herbs.
  8. Add bay leaf, pepper and salt to taste. Serve with herbs and a slice of lemon.

Lenten soup is very tasty and healthy, just try it! And most likely, lenten soups will appear on your daily menu on regular, non-fasting days!

Bon appetit!

I look forward to your advice and recipes for Lenten dishes!

Always yours Alena Tereshina.

Lenten soups: simple and tasty recipes with photos for every day

Lenten soups: simple and tasty recipes with photos for every day will help housewives to nourish their households during Lent, when eating dishes using meat is prohibited.

Tomato rice, pea with pickles, mushroom and lentil soups for the Lenten table are prepared quickly from simple ingredients, and always turn out tasty and satisfying. how to prepare lean soups from this publication.

Lenten soups: simple and tasty recipes with photos for every day

How to quickly and deliciously prepare lean tomato soup with rice, having the following ingredients on hand:

We begin preparing lean tomato rice soup by rinsing the rice until the water draining from it becomes clear. Then fill it with water in a saucepan and set to cook. At this time, peel, wash, cut the potatoes into small cubes and add them to the pan with the rice. Bring to a boil, skim off the foam and cook for 10 minutes.

Pre-peeled and washed onions, carrots, and bell peppers without entrails, cut into small cubes. First, fry the onion in oil until transparent, add the carrots (fry for another 3 minutes), and then the pepper. Simmer everything together for a couple more minutes, and then add tomato paste, chopped garlic and spices. Mix the roast thoroughly and cook for about 2 minutes.

Place the roast in a saucepan with the rice and potatoes, add salt and leave on medium heat for 7-10 minutes. Just before the end of cooking, add chopped herbs to the soup. Lenten tomato soup with rice is ready!

<<Lenten dishes: how to quickly and tasty cook Lenten soups, recipes step by step>>

Lenten soups: simple and tasty recipes with photos for every day

pea soup with pickles (8 servings) from the following ingredients:

For this lean soup, we first prepare the peas, which we fill with cold water for an hour, and then we change the water and let it cook for 20 minutes (do not forget to skim off the foam). Cut the peeled and washed potatoes into small cubes and place them in a saucepan - after boiling, cook for 10 minutes.

Cut the peeled onion into small cubes, grate the carrots on a coarse grater. Place them in a frying pan in heated oil and fry for 2-3 minutes. We also move the diced pickles there and simmer for a minute. Next add the tomato paste and cook for another minute, stirring.

Add the roast, bay leaf and peppercorns to the pan with the peas and potatoes. Cover the dish with a lid, turn the heat to low and cook for 5-7 minutes. Serve the finished pea soup with pickles on the table with chopped herbs.

<<Lenten dishes quickly and tasty: recipes for every day step by step>>

Lenten soups: simple and tasty recipes with photos for every day

Mushroom soup with lentils (3 servings) is prepared quickly from the following ingredients:

Soak dried mushrooms in cold water. Cut the onions and carrots into small cubes and fry in vegetable oil for 4-5 minutes. To them we add frozen mushrooms and chopped dry ones, which we previously soaked. Simmer everything together for 10 minutes and transfer it to the pan (you can immediately fry the mentioned ingredients in it).

Fill the roast with water, including the water in which the dry mushrooms were soaked. Bring to a boil, add peeled potatoes and lentils cut into small cubes into the pan. After boiling, cook the soup for 20 minutes, after removing the heat, leave it for 10 minutes. Serve lean mushroom soup with lentils on the table, sprinkled with chopped herbs and garlic.

<<Lenten dishes: recipes for pilaf, cutlets, potatoes, salad for every day of Lent step by step>>

Lenten soups: recipes with photos are simple and tasty for every day - excellent dishes suitable for serving during Lent.

Zucchini soup

Very tasty soup with a pleasant delicate consistency. You can add boiled pieces of fish to the zucchini soup on the days of fasting when it is allowed for consumption.


  • zucchini – 2 pcs.;
  • carrots – 1 pc.;
  • onion – 2 heads;
  • potatoes – 2 pcs.;
  • vegetable oil for frying;
  • croutons for serving.


  • To prepare a hearty and flavorful puree soup, prepare vegetables. Peel the zucchini.

  • Cut the zucchini into arbitrary large pieces. We also chop the potatoes.

  • Chop the onions and carrots, as usual for frying, and place them in a spacious pan with vegetable oil.
  • Fry the vegetables until golden brown, add all the other prepared vegetables.

  • Pour hot water into the pan so that it just covers the vegetables. Cover the pan with a lid, reduce the heat, and simmer until the vegetables are ready.

  • As soon as the vegetables become soft, grind all the ingredients using a mixer. Salt and pepper.

  • If necessary, adjust the consistency of the soup-puree using hot water.

All of the proposed recipes for healthy and easy-to-prepare lean soups can very easily be turned into regular soup options. If desired and possible, you can add animal products to your favorite recipe, enhancing their nutritional content.

Vegetable soup with rice

Soup with rice and vegetables is a hearty dish, for the preparation of which you will need:

  • 1/3 cup rice;
  • 1 onion;
  • 2 tbsp. l. tomato paste;
  • 1/2 bell pepper;
  • 1 carrot;
  • 3 potatoes;
  • 3 cloves of garlic;
  • 1 bay leaf;
  • vegetable oil, spices, salt, herbs.


  1. Rinse the rice several times and leave in water for 1-2 hours.
  2. Prepare vegetable frying for the soup: fry chopped onion, grated carrots and bell pepper (it can be cut into strips) in vegetable oil. Add ingredients at intervals of 2-3 minutes. You can chop all the vegetables in a kitchen chopper and then send the vegetable mixture directly to the frying pan for stewing.
  3. Dilute tomato paste with water and pour it over the vegetables. Simmer for 2 minutes under the lid.
  4. Place a pot of water on the fire and when the liquid boils, add the rice.
  5. Cut the potatoes into medium cubes and after 20 minutes add them to the rice.
  6. After 15 minutes, add the vegetable tomato frying and bay leaf.
  7. Salt and add ground black pepper to taste.
  8. After 5 minutes, chop the dill and parsley and add to the finished soup.
  9. Give the soup time to brew for at least 30-40 minutes.

Serve with chopped garlic, which is placed portionwise into each soup bowl.

Mushroom soup.


  • rice,
  • carrot,
  • Champignon,
  • potato,
  • beans (or lentils),
  • bulb,
  • pepper,
  • greenery,
  • soy sauce,
  • salt,
  • Bay leaf.


To prepare mushroom soup, place a saucepan on low heat and add a small amount of rice, finely chopped potatoes and bay leaf. At the same time, in a hot frying pan, fry finely chopped onion, fresh champignons (frozen ones are also suitable) and finely grated carrots in soy sauce. After frying, transfer the contents of the frying pan to the pan and turn up the heat. Then add canned beans or lentils to the soup being prepared. Bring to a boil. Dill, parsley or any other herbs can be safely added to the soup before serving. It is recommended to add hot seasonings, pepper and salt to the soup if desired.

Lenten soup with lentils

Lentils are not particularly popular among our housewives, but why? Food with it turns out very tasty, and first courses are no exception. Lenten soup with lentils can definitely diversify any everyday diet.


  • Lentils - 200 gr.
  • Rice - 100 gr.
  • Potatoes - 300 gr.
  • Carrots - 150 gr.
  • Onion - 1 pc.
  • Parsley root - 1 pc.
  • Leek - 1 pc.
  • Salt - 2 tsp.


Wash the lentils, dry them, place them in a pan of boiling water and cook for 5 minutes. Peel and wash potatoes, carrots, onions and parsley root. After 5 minutes have passed from the moment the lentils boil, add parsley root and leek to it. There is no need to cut them. Finely chop the onion. Cut the carrots into medium-sized cubes, and the potatoes into large ones.

After 5 minutes of boiling the soup with parsley root and leek, add carrots, potatoes and onions to the pan. Mix everything, bring to a boil and cook covered for about 10 minutes. After this time, add clean rice and salt to the pan. Mix everything, cover with a lid and cook for another 20 minutes. Remove parsley root and leek from the finished soup. Remove the soup from the heat and let it brew for 15 minutes. The dish is ready.

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