Vegetable soup like in kindergarten. Recipes for making peasant soup with millet and cabbage Peasant soup with cereals

A tasty and satisfying first course, which is also very quick and easy to prepare, is peasant soup. The recipe is given in the article.

A little about the history of the dish

The history of such a first dish as peasant soup, the recipe for which will be discussed further, originates in hoary antiquity. The peasants, who always had a lot of work to do, prepared simple and at the same time satisfying food: porridge, cabbage soup, pies, grout. Housewives also often cooked vegetable soups in water (meat broths and broths were considered festive dishes), seasoning them with butter or sour cream for taste. That is why any soup with vegetables in water can be called “peasant”.

It is known that landowners loved this soup very much, but for them it was cooked in chicken broth.

Ingredients

Let's learn how to cook peasant soup. Its recipe is very simple; even an inexperienced cook can handle it.

For the classic version you will need the following ingredients:

• water - three liters;
• potatoes - five to six medium-sized tubers;
• large carrots - one piece;
• large onion - one piece;
• cabbage - half a small head;
• greens (dill, parsley) - to taste;
• seasonings (salt, ground black pepper) - to taste.

For dressing, butter and sour cream at the rate of one tablespoon per serving. Add to each plate when serving.

As you can see, all products are inexpensive and are sold in every store or market.

Cooking (classic method)

How to prepare peasant soup? Its recipe is very simple. First of all, you need to peel the vegetables and cut the carrots, onions and cabbage into large cubes, and the potatoes into small cubes.

Boil water, salt it to taste. First pour the potatoes into the pan, after ten minutes add the carrots and onions, after another ten minutes add the cabbage. Then cook the soup over low heat for about fifteen to twenty minutes (until all the vegetables are fully cooked). Afterwards, pour the soup into bowls, adding finely chopped herbs and a tablespoon of fresh sour cream (or butter) to each serving; season the soup with ground allspice if desired.

As you can see, on average, such a first course takes thirty-five minutes to prepare and does not require any skill or special knowledge from the housewives.

Recipe options

Above we looked at the simplest recipe for peasant soup, its classic version, so to speak. Now we’ll find out how the housewife can change it in order to please her loved ones with a delicious first course.

Possible preparation options:

• On broth. This soup will be even tastier and more satisfying if you cook it in chicken, beef or pork broth;
• With cereal. The dish will be more satisfying if you add cereal during its preparation. A recipe for peasant soup with millet or barley is the most common version of a real peasant dish. In this case, the millet is placed in boiling salted water at the very beginning, cooked until tender (about twenty minutes), only after that vegetables are added to the pan. The pearl barley is cooked separately until cooked (over low heat for one and a half to two hours) and once ready added to the pan while cooking the soup. Peasant soup with cereals (every housewife will like the recipe) can be prepared using rice, buckwheat, oatmeal, wheat or barley groats, even peas and beans. The first course in each version will be delicious;
• With tomatoes and green peas. If ten minutes before the end of cooking, add slices of fresh tomatoes and canned green peas to the pan at the rate of three or four tomatoes and 3-4 tablespoons of peas per three liters of water, you will get a very tasty peasant soup. The recipe “like in kindergarten,” according to the technological map, involves the use of tomatoes and canned (or fresh) green peas.
• With sautéed vegetables. In this version, vegetables - onions and carrots - are pre-sautéed in butter or vegetable oil and only then added to the pan.
• With grout. A very interesting option for preparing a first course. To prepare the grout, shake one egg with two tablespoons of water, pour everything into a bowl, add a glass of flour, mix everything well and mash with a fork or rub it with your hands (real grout is prepared in this “manual” way!). Afterwards, sift the mixture to remove excess flour. Add to the broth at the end of cooking, stirring vigorously, and let simmer for about five minutes. The housewife must remember that flour products swell in water, so it is recommended not to use all the grout; the remainder can be stored in a bag in the freezer.

Today we have peasant soup for lunch. The recipe was invented by our ancestors in ancient times. The peasants cooked such a dish from the products that were on hand. This simple soup turns out tasty and quite filling.

Various vegetables and grains are added to this dish. Peasant soup with beans and rice deserves special attention. Believe me, your household will be well-fed and satisfied.

Compound:

• 0.4 kg beans;
• 3-4 potatoes;
• 0.2 kg rice cereal;
• carrot;
• 1 tbsp. l. sifted flour;
• 1-2 tbsp. l. refined vegetable oils;
• salt;
• ground pepper;
• green.

Note! Pour cold water over the beans in the evening and leave overnight. Then it will cook faster and be more crumbly.

Preparation:

Incredibly delicious cabbage soup

Now let’s cook peasant cabbage soup. This dish is suitable for dietary and children's diets. It doesn't contain many calories, but is quite filling.

Advice! To reduce the number of calories, cook cabbage soup in water or vegetable broth.

Compound:

• 0.5 kg chicken soup set;
• ¼ part white cabbage;
• 3-4 potatoes;
• turnip;
• carrot;
• 2-3 tomatoes;
• 1-2 laurel leaves;
• refined vegetable oil;
• salt;
• ground pepper;
• sprigs of greenery;
• sour cream.

Preparation:

Quickly cook healthy soup

From an early age we are familiar with peasant soup. Its recipe, like in kindergarten, is easy to follow. And the benefits of this dish are indescribable!

Compound:

• 3 potatoes;
• leek;
• bell pepper;
• zucchini;
• 1-2 celery roots;
• parsley;
• dill;
• carrot;
• 2-3 tbsp. l. refined vegetable oils;
• salt;
• ground pepper;
• 2 laurel leaves;
• 2-3 cloves of garlic;
• 3 liters of filtered water.

Preparation:

1. Cut the leek into 2 parts lengthwise and then chop it finely.
2. Fry the onion in vegetable oil.
3. Peel the zucchini, celery root and pepper, rinse and cut into small cubes. If the zucchini is old, cut off the skin.
4. Peel and rinse the carrots. Grind it on a grater.
5. Place the zucchini, celery root, carrots and peppers into the pan with the leeks.
6. Fry all vegetables until soft.
7. In the meantime, peel and wash the potatoes. Chop it into small cubes.
8. Place potatoes, sautéed vegetables in a saucepan and add filtered water.
9. Add salt and bay leaves.
10. Cook the soup until the potatoes are ready.
11. Five minutes before the end of the cooking process, add chopped herbs and ground pepper.
12. And at the end, season the soup with garlic cloves passed through a press.
13. Let the dish sit for about ten minutes and serve.

Another first course option

Many housewives cook peasant soup with millet. Recipes for this dish are varied. So, in addition to the vegetables indicated in the composition, you can supplement the soup with carrots, onions, and bell peppers.

Advice! If desired, you can make tomato dressing for the soup. To do this, you need to sauté carrots and onions and add a couple of tablespoons of tomato paste.

Compound:

• 300 g chicken meat;
• 2.5 liters of filtered water;
• 5 potatoes;
• salt;
• 1/3 tbsp. millet cereals;
• green.

Preparation:

1. Cook the chicken broth and lightly salt it.
2. Then we take out the meat and chop it, and strain the broth.
3. Peel and wash the potatoes. Chop the root vegetables into small cubes and add them to the boiling broth.
4. We carefully sort and rinse the millet cereals. Place the millet in a saucepan.

1. Cook the soup for 15-20 minutes. During this time, the millet and potatoes should be cooked.

1. Now salt the soup and put the meat in it.
2. We wash the greens and finely chop them with a knife.
3. Place the sprigs of greenery in the pan.
4. Boil the peasant soup for a few minutes and turn off the burner.
5. Let the dish sit under a closed lid for 10-15 minutes, and then you can invite your household members for dinner.

Ingredients:

• Meat (beef) - 500 g
• Water - 3 l
• Potatoes - 3 - 4 pieces
• Cabbage - ¼ medium head
• Cereals (millet) - ½ cup
• Carrots - 1 piece
• Onion - 1 piece
• Vegetable oil - 3 tbsp. spoons
• Green peas (can be frozen) - ½ cup
• Dill or other greens - several sprigs
• Bay leaf - 1 piece
• Black peppercorns - 5 pieces
• Salt - to taste

Where does the name of the dish come from?

The history of the origin of peasant soup dates back to ancient times. A rather simple, but delicious first course was prepared by our ancestors, and not only by them, from everything that was currently at hand. The use of beef in a recipe is more of an acquired addition that originated in our pampered society!

But, be that as it may, peasant soup deserves attention, since it has survived centuries and reached the present day, in fact, in its original form. In the very form that the peasants and their many guests who looked at the light during the long cold winters so adored. And for landowners and nobles accustomed to exquisite cooking, a simple peasant soup with cereal was a real salvation, especially after various entertainment parties, where strong drinks flowed like a river!

Cooking steps

So, bringing to life the recipe for peasant soup (see photo), by the way, very similar in speed of preparation and manner of using ingredients to pizza (Italians, also, put everything that is in the refrigerator on a dough pancake, and then bake it in the oven ), the following actions should be taken:

1. Prepared beef, by the way, is best suited to pieces of young veal that do not contain tendons, films and fat, do not forget to wash thoroughly, then put in a pan, add water and cook for an hour and a half.
2. After this time has elapsed, peeled and chopped potatoes are added to the pan. The shape, as well as the size of the pieces of the root vegetable, do not play any role - it can be cut in some shape. Cook for 10 minutes.
3. Then, after washing the millet, pour it into a saucepan and bring its contents to a boil. In principle, you can use any cereal here - rice, barley, oatmeal, and so on.
4. As soon as the soup has boiled, add shredded cabbage to it. Again, the finesse of the cut does not matter; moreover, the larger the better.
5. After 5 minutes, add the vegetables and bay leaf, pre-fried in vegetable oil and brought to a delicate golden color.
6. After literally a few more minutes, add green peas to our brew.
7. After loading the peas, you should remove the meat from the pan, cool it slightly, cut it into relatively small pieces and return it back.
8. Next, add salt, dill or other herbs, at the same time remove the bay leaf so that it does not taste bitter and the aromatic peasant soup in meat broth is ready to eat!

For those who prefer vegetarian food, and now it is fashionable, you can make the same soup, but not with meat broth, but with plain water, that is, prepare peasant soup with millet in its best traditions!

At the same time, the composition of the ingredients and their sequence does not change at all - only meat is excluded. By the way, in the warm season, such a first course will be relevant not only for vegetarians, but also for any person suffering from the heat!

An energetically valuable dish!

In confirmation of the above, and also, as part of the answer to the question of how to prepare soup in a peasant style, you can bring to the court a wonderful Serbian dish of the same name. To all ingredients that remain unchanged, add only 3 tbsp. spoons of hard grated cheese and ½ tbsp. spoons of sugar. Then, cut all the cooked vegetables, sprinkle with salt and sugar, and then lightly fry.

Pour the prepared vegetables with water and cook until tender. After our vegetables are cooked, we should decant the broth into a container prepared in advance. Grind the vegetables in a blender, then put them into equal portions into pots, fill them with broth, sprinkle cheese and pieces of toasted bread on top. Place the pots in the oven for a few minutes.

Thanks to, so to speak, the beneficial properties of the main ingredients, soup prepared according to peasant recipes is not only a tasty dish that warms you on long winter days and refreshes you in the summer, but is also energetically valuable. The fact is that the components of the recipe contain a large amount of complex carbohydrates, which allows you to quickly get enough and not feel hungry for a long time.

So, it's time to try our miracle soup! Bon appetit!

Gourmet first courses are rarely healthy, but always have a wonderful taste. Peasant soup is no exception. A large abundance of meat ingredients, which are combined with green peas and herbs, make this wonderful dish very satisfying and appetizing.

Moreover, when thinking about how to prepare peasant soup, you should not bother - it is very easy, even for the person who first got into the kitchen. Peasant-style soup can be prepared in many different ways, because in different European countries it is prepared in their own ways, but we still recommend preparing it exactly as is customary in traditional Russian cuisine.

Main Ingredient: Mutton

• Time: 1 hour
• Cuisine: Russian
• Servings: 4

Soup ingredients:

• Beef – 500 grams;
• Lamb – 500 grams;
• Sunflower oil – 4 tbsp. spoons;
• Onions – 2 pcs.;
• Prague onion – 2-3 stems;
• Garlic – three cloves;
• Potatoes – two hundred and fifty grams;
• Carrots – two hundred and fifty grams;
• Green peas – 300 grams;
• Water – 3 liters;
• Basil leaves, thyme – 10 grams each;
• Salami sausage – 150 grams;
• Smoked ham – 150 grams;
• Parsley – 30 grams.

Inventory:

• Skimmer;
• Pot;
• Sieve;
• Frying pan;
• Board.

Peasant soup, recipe:

1. Step 1: Start making bone broth

Lamb and beef must be washed very thoroughly under running water. Then let the meat drain using a cutting board. Using a knife, trim the meat from the bones, put the bones in a saucepan and then fill with 3 liters of cold water. Place the pan on the stove over medium heat and then bring to a boil. When the water with the bones boils, use a slotted spoon to skim off the foam and turn the heat down a little. Next, let the broth simmer for 40 minutes.

While the meat broth is boiling, you need to work on the meat.

Step 2: fry all the meat

Trimmed meat must be dried. To do this, we must dip the meat with a napkin. Very often, meat is dried by laying it out on a cutting board, but this is not necessary, since weathered in this way it darkens and can get an unpleasant metallic taste. You need to cut the meat into cubes about 2x2 centimeters, add salt and pepper to taste. Peel the garlic and onions, wash and finely chop. Heat sunflower oil in a frying pan and fry the meat along with garlic and onions. Then add basil and thyme leaves. This mass must be fried for 15-20 minutes until it is browned.

Step 3: cook the soup

Remove the pan with the broth from the heat, strain and pour over the meat fried with onions and garlic. Put it back on the fire, bring it to a boil and continue cooking over low heat for about half an hour. In the meantime, you need to peel the potatoes and carrots, wash them and cut them into 1x1 centimeter cubes. The onion must be peeled, washed and cut into half-centimeter slices. Add potatoes, carrots and onions to the bone and meat broth and cook until tender for 20-30 minutes. After this, add green peas to the soup, then bring it to a boil again and then let the soup boil for another 10 minutes.

Step 4: serve peasant soup with sour cream to the table

Salami sausage should be cut into thin slices or strips, and smoked ham should be cut into thin strips.

Let's put Salami and smoked ham in the soup, heat it up and we can serve it to the table. Serve the peasant soup in a deep bowl, sprinkling chopped parsley on top and adding sour cream to taste. This soup is served with croutons or black bread.

A simple and budget-friendly lunch - peasant soup: a recipe that is accessible to everyone, because from the name of the dish you can guess that it contains simple products that any refrigerator has. Each housewife can prepare it differently: from different types of meat, cereals or vegetables.

My peasant soup will be rich and satisfying. According to the traditional recipe, millet is added to it, but if you don’t have it on hand, you can replace it with rice, barley, or egg. And among vegetables, cabbage and potatoes must be added. Some also add green peas and tomatoes. For meat, I had a piece of pork, which I decided to use for a rich broth. At the end, you definitely need to season the dish with spices; they will highlight the taste of the dish.

Millet is a very healthy product. This cereal contains more protein and vitamin B than other cereals, and more phosphorus than meat. Contains a huge amount of vitamins and nutrients: potassium, iodine, magnesium, zinc.

This one is similar in preparation, very simple and not greasy.

Ingredients

• Pork – 250 g.
• Millet – 3 tbsp
• Potatoes – 4 pcs.
• White cabbage – 200 g.
• Onion – 1 pc.
• Carrots – 1 pc.
• Water – 3 l.
• Salt – 1.5 tsp
• Bay leaf – 1 pc.
• Spices - to taste

How to make peasant soup

Take a large onion and carrot, peel and finely chop with a knife. Place the vegetables in a heated frying pan with vegetable oil; do not add too much oil so that the soup does not turn out greasy. Sauté over high heat until golden. When the vegetables are slightly fried, add finely chopped strips of pork and salt. Fry for another 3 minutes, stirring occasionally, we do not need to fry the meat too much so as not to dry it out.

Place vegetables and meat into hot water. Cook on medium with the lid on so that the water does not evaporate so much.

How long to cook millet in soup

First, rinse the millet under running water to get rid of dust and debris. Then, to prevent it from becoming bitter, I pour boiling water over the cereal for a couple of minutes, drain the water and add it to the pan. If you have more time, you can fill it with water and leave it for 3-5 hours. You need to cook it for about 20 minutes so that the cereal is completely cooked. Be sure to stir at the beginning so that the cereal does not stick to the bottom.

We rinse the cabbage under running water and chop it, I put it right along with the millet so that it boils more, if you want it to turn out into pieces, put it at the end along with the potatoes.

Peel the potatoes and cut them into cubes; usually for this soup they are cut into very large pieces, but I decided to cut them into regular ones. Add it and cook for 15 minutes until done.

5 minutes before the end of cooking, add bay leaf and spices. From spices I add: turmeric, basil and ground black pepper. Add salt as needed.

This is the kind of peasant soup we got with millet! Very tasty with a variety of flavors, because it contains so many different ingredients. Before serving, sprinkle with green onions or finely chopped herbs. Bon appetit!

Tips on how to properly cook peasant soup with cereals

1. The dish will be more satisfying if cooked in meat or vegetable broth.

2. There are different types of millet, common cereals and steamed ones. The bright yellow color indicates that the cereal has already been pre-cleaned and steamed, so it no longer needs to be soaked in water for a long time, but can only be rinsed and placed directly into the dish.

3. Additional products you can add to it: beans, mushrooms, tomatoes, cauliflower.

4. To get rid of the bitterness of millet, you need to either soak it for a long time or rinse it in boiling water.

5. If you plan to cook the soup in water, then it is better to season it with sour cream or tomato paste, then it will turn out much tastier.

Peasant soup - the recipe you read, I hope you liked it!