Borscht cold.

For 1.5 l of beetroot broth: beets 500 g, carrots 2 roots, green onions 100 g, fresh cucumbers 3-4 pieces. , eggs 2 pcs. , sour cream 0.5 cups, sugar, salt and herbs to taste, vinegar 2 tbsp. spoons, according to the online edition for girls and women from 14 to 35 years old Pannochka. net Prepare beetroot water. To do this, peeled and washed beets are cut into strips.. Put it in an enamel pot with cold water, pour in a little vinegar, put on fire and boil for 20 minutes at a low boil..

Then cool to room temperature and strain through a sieve.. The resulting broth is poured into a glass jar or an enamel pan and put in a warm place for souring for 8-10 hours. The sour broth is cooled to 8-10 ° C.

To prepare cold borscht, they take peeled and washed beets, carrots, cut into large pieces, put in a saucepan with water, put on moderate heat and cook until tender.. After that, the water is drained, and the beets and carrots are cut into small cubes and strips..

The cooled broth is poured into a saucepan, put chopped beets and carrots, green onions, fresh cucumbers. Add (to taste) salt, vinegar, sugar and mix.

When serving, finely chopped hard-boiled eggs are placed in plates, seasoned with sour cream and sprinkled with finely chopped dill or parsley..

Borscht green.

500 g pork (bones), 250 g beets, 500 g potatoes, carrots, parsley root, 1 onion, 300 g spinach and sorrel, 1 teaspoon flour, 2 eggs, 100 g sour cream, 1 hour. spoon of sugar, 1 tbsp. a spoonful of vinegar, 60 g butter, pepper, bay leaf, herbs.

Chop the beets, simmer until tender with salt, sugar, vinegar. Lightly fry the roots and onion, mix with flour.

Dip potatoes into boiling broth, cook for 10-15 minutes, add stewed beets, roots and onions fried with flour, sorted, washed and chopped spinach and sorrel, spices, cook everything until tender.

Put meat, sour cream, chopped hard-boiled eggs, greens in plates with borscht.

Cold borscht with sorrel.

1 beet, 150 g sorrel, 1 glass of sour cream, 2 l of curdled milk, 2 green cucumbers, 3 eggs, salt, sugar, dill, green onions, 15 pcs.. radish.

Tear off petioles from sorrel. Rinse the sorrel, cut it, put it in boiling water, boil it, and then cool it.. Boil the beets, peel and cut into small oblong pieces.

Put chopped beets, peeled and cut into slices cucumbers into chilled sorrel, pour in whipped yogurt, put finely chopped radishes, green onions, dill, sour cream, salt and sugar.

When serving, put one hard-boiled egg, cut into 4 parts, into each plate and pour over cold borscht. Serve with boiled potatoes.

Lenten borscht.

400 g fresh cabbage, 1.2 water, 300 g. beets, 4 potatoes, 2 carrots, parsley root, 2 onions, 3-4 fresh tomatoes or 2 tbsp. spoons of tomato paste, herbs, sugar, salt, sour cream, citric acid or vinegar to taste; 4-5 st. spoons of vegetable oil, 0.5 cups of beans, garlic, bay leaf.

Peel beets, carrots and parsley, cut into strips, fry in vegetable oil and dip in boiling water. Boil for 20-26 minutes, then lower the peeled and diced potatoes, cook until half cooked, then pour the chopped cabbage and pre-cooked beans into the pan (along with the liquid in which it was cooked).

Fry the onion in vegetable oil, add tomato paste (or tomatoes) and sugar, boil with vegetables and bay leaf for another 5 minutes, then add citric acid or vinegar to taste. Season borscht with herbs and 3-4 cloves of chopped garlic.

When serving, put sour cream in the plates. Lenten borscht can be served cold.

Nettle soup.

2 hard-boiled eggs, 300 g of young nettle, 30 g of butter, 30 g of onion, 10 g of wheat flour, 200 g of milk, 200 g of water, parsley, pepper and salt to taste.

The sorted, washed, finely chopped young nettles are sauteed with butter, chopped onions and flour, salted and poured with hot water, brought to a boil.

Before you remove the cabbage soup from the fire, pour milk into them. 2 eggs cut into cubes, mixed with pepper, parsley.

Put 2 tablespoons of the mixture into a plate and pour the cabbage soup.

Shchi from fresh cabbage.

700 g fresh cabbage, 1.5 l water, 2 carrots, 0.5 parsley root and celery root, 2 onions, 1 tbsp. a spoonful of wheat flour, 3-4 tbsp. butter spoons; greens, salt, spices, citric acid, tomato paste, sour cream to taste.

Peeled and washed carrots, celery and parsley cut into strips, onion - into half rings. Put in a frying pan with hot oil and saute for 15 minutes.

Then add tomato paste or fresh tomatoes and saute for another 5 minutes.

Pour the flour into a dry frying pan, saute until light yellow.. When cool, add hot water, stir thoroughly and strain through a sieve.

Peel potatoes, cut into slices. Put a pot of water on fire. When the water boils, pour in the cabbage chopped with noodles and cook for 2 minutes, and after adding the sauteed root crops and prepared potatoes - another 15 minutes. Season the cabbage soup to taste with salt, diluted sauteed flour, citric acid and cook for another 10-15 minutes.

When serving, send shchi with sour cream and sprinkle with finely chopped dill or parsley.

Shchi with sauerkraut and sour cream.

800 g sauerkraut, 100 g carrots, 100 g onions, parsley root, 100 g tomato puree, 20 g flour, 50 g butter, 50 g sour cream, herbs and spices.

Sort and wash the cabbage. If it is very acidic, pour cold water over it, and after a while squeeze it out.. Put the cabbage in a saucepan, add 2 cups of broth or water, cover and simmer for about an hour.

After that, pour the cabbage with broth, put the roots fried with tomato and cook until fully cooked..

Before the end of cooking, add bay leaf, pepper, salt and toasted flour dressing..

Before serving, season with sour cream, sprinkle with herbs.

Rassolnik Leningrad.

100 g pearl barley, 500 g potatoes, 100 g carrots, 30 g parsley root, 50 g onions, 200 g pickles, 50 g tomato puree, 50 g butter, 50 g sour cream, herbs.

Pour boiling water (1.5 cups) over the sorted and washed cereals and boil until tender..

Drain the broth. In the meat broth, lower the finished cereal, cut into cubes of potatoes, let it boil, then shortly before. the readiness of the potatoes to introduce thinly sliced \u200b\u200band separately stewed pickled cucumbers, aromatic roots lightly fried with tomato, as well as salt, spices and boil everything.

Boiled brine can be added to the pickle to taste.

When serving, put sour cream and sprinkle with herbs.

Okroshka national team.

1 egg, 300 g bread kvass, 100 g boiled sausage, 40 g green onions, 75 g fresh cucumbers, 20 g sour cream, 5 g sugar, 2 g ready-made mustard, dill, salt to taste.

Very finely chopped sausage, hard-boiled egg white, prepared green onions, fresh peeled cucumbers.

Sour cream, mashed yolks of hard-boiled eggs, ready-made mustard, sugar, salt are rubbed well, diluted with kvass.

When serving, put chopped products, dressing (from yolks and mustard) sour cream into kvass and sprinkle with dill, parsley.

Sorrel soup (without meat).

3 liters of water, 500 g of sorrel, 2 potatoes, 1 tbsp. a spoonful of butter, salt, 1 yolk, 2 tbsp. spoons of sour cream.

Sort and thoroughly rinse the sorrel and simmer with oil until softened.

Rub through a sieve and put in vegetable broth. Add sliced \u200b\u200bpotatoes, salt. Boil 30 min. When the soup is almost ready, add a few leaves of specially set aside washed sorrel and let it boil again. Before serving, season with yolk and 2 tablespoons of sour cream.

Sorrel soup (with meat).

500 g meat or bones, 400 g sorrel, 200 g roots and onions, 2 tbsp. spoons of oil, 2 tbsp. spoons of flour, eggs boiled “in a bag”, sour cream, parsley and dill.

Boil meat broth. Peel the roots and onions, cut into small cubes, put the floor in a soup pot and lightly fry in oil or fat removed from the broth.

Then add flour and lightly fry again. Sort the sorrel, rinse, put in another pan, add a little water, cover and simmer for 10 minutes. After that, pass the sorrel through a meat grinder or rub through a sieve, mix with roasted roots, pour in meat broth, add salt, stir and cook for 15-20 minutes.

When serving, put sour cream and boiled “in a bag” egg, parsley greens in a bowl with soup.

Kuleshik pea.

300 g peas, 2 carrots, parsley root, 1 onion, 2 tbsp. tablespoons wheat flour, 3 tbsp. tablespoons butter, 0.25 white loaf.

Sort the peas, rinse, soak for several hours in cold water and boil. Pour enough water so that it only covers the peas, adding some oil and a grated white loaf.

Dilute the boiled peas with unstrained vegetable broth from the roots of carrots and parsley, rub through a sieve, season with lightly fried finely chopped onions mixed with toasted flour, salt and bring to a boil.

The kuleshik is served with white bread cut into small cubes and toasted in the oven..

Field soup (kulesh).

3 liters of water, 4-5 potatoes, 100 g of millet, 100 g of lard, 1 onion, bay leaf, black pepper, salt.

In boiling salted water, put diced potatoes, washed millet, after a few minutes - roast bacon with onions. Boil the soup for 20-25 minutes. Shortly before the end of cooking, add bay leaf and black pepper.. Let the soup stand for 5-7 minutes.

Tomato soup.

1.5 kg tomatoes, 3 tbsp. spoons of rice, 1 yolk, 2 tbsp. spoons of sour cream, 2 liters of meat broth or water, salt, 1 tsp. a spoonful of sugar.

Wash and cut the tomatoes into slices, salt, put in a saucepan, cover and simmer in its own juice. Rub the finished tomatoes through a sieve and break with broth or vegetable broth. Salt, add sugar and rice and put to boil.

Before serving, season the soup with yolk with 2 tablespoons of sour cream. This soup is also very tasty cold, but in this case, you need to carefully remove the fat from the broth with which it is diluted..

Rice can be replaced with pearl barley, which is recommended to soak the day before. to make it boil faster.

zucchini soup.

1 zucchini, 1 onion, 0.25 cup vegetable oil, 3 tbsp. spoons of sour cream, 2 tbsp. spoons of rice, 1 hour. a spoonful of salt, parsley, red pepper.

Wash zucchini, peel, cut into small pieces. Put salt, oil, chopped onion in 1 liter of boiling water. After a few minutes, add chopped zucchini, sorted and washed rice and a little red pepper for color. Boil 20 min. , at the end of cooking, season the soup with sour cream and chopped parsley.

spicy potato soup.

2 liters of water, 4 potatoes, 1 onion, 50 g of lard, 1 hour. spoon of tomato puree, 1 tsp. a spoonful of ground red pepper, salt, herbs, spices.

Cut fresh or smoked lard into cubes, fry together with onion rings, add tomato puree and fry until the fat is colored. Add pepper, stir.

Peel potatoes, cut into cubes and boil in salted water. Add onion fried with tomato, spices to taste and bring to a boil.

Serve sprinkled with herbs.

Potato soup with sweet pepper.

5 potatoes, 4-5 peppers, 2 onions, 4 tomatoes, 1 tbsp. a spoonful of flour, 50 g butter, 1 egg, salt, parsley.

Peel, wash and finely chop the peppers and onions, dip in boiling salted water and bring to a boil. Place diced potatoes. When cooked, add chopped tomatoes..

Spasser flour with butter, dilute with broth and pour into soup. Remove from heat, add chopped parsley and season the soup with an egg mixed with a few drops of vinegar.

Carrot and Bread Soup.

200 g of wheat bread, 1.5 l of water, 8 carrots, 2 parsley or celery roots, 1 turnip, 1 onion, 2 tbsp. tablespoons butter, 1 cup cream, 1 tbsp. a spoonful of dill, salt to taste.

Carrots, parsley or celery root, turnips, peel and cut into strips, pour boiling water, add slices of bread and cook over low heat until tender. Then rub the vegetables boiled with bread through a sieve, dilute with boiling water to the desired density and boil. Soup with butter and cream.

Sprinkle with dill before serving.

Onion soup with croutons.

4 onions, 6 tbsp. spoons of butter, 2 tbsp. spoons of flour.

For vegetable broth: 1 carrot, reps, parsley and celery root, 1 onion, 2 liters of water.

For croutons: 4 slices of wheat bread, stale, 2 tbsp. spoons of grated cheese; 2 st. butter spoons;

Cut the onion into strips and lightly fry in butter (until softened), then sprinkle it with flour and, stirring, fry until browned. Prepare a vegetable broth (boil carrots, turnips, parsley roots, celery, onions in water).

Strain the broth. Pour the fried onion with a few tablespoons of broth, cover and simmer over low heat for 10 minutes. Then transfer it to a vegetable broth, add salt and cook for another 10 minutes.. Fry the slices of bread in butter, sprinkle with grated cheese, leave for some time in the pan so that the cheese melts, and serve with the soup along with finely chopped greens.

Fresh mushroom soup.

600 g of fresh mushrooms, 1 onion, 0.75 cups of sour cream, 10 peppercorns, 1 bay leaf, 10 potatoes, 1.5 tablespoons of oil, parsley or dill, 3 liters of water, salt.

Sort fresh mushrooms, rinse well in several waters, chop large ones, pour cold water and cook. When the mushrooms are a little cooked, add the onion, pepper, bay leaf, chopped potatoes fried in oil and cook until the potatoes are soft.

If desired, you can add a little pasta or flour dumplings to fresh mushroom soup with potatoes..

When serving, add chopped parsley and season with sour cream.

Mushroom soup with pate croutons.

100 g dried mushrooms, 2 carrots, 2 tbsp. spoons of oil, 1 tbsp. a spoonful of flour, 1 onion, a little celery, parsley, bay leaf, 10 peppercorns, 3 liters of water, salt.

Put vegetables, spices in cold water and cook until vegetables are soft.. Sort mushrooms, rinse, scald with boiling water and cook in vegetable broth. Strain the broth, remove the mushrooms. Cut half of the boiled mushrooms into thin oblong pieces and put in strained mushroom broth.

Fry flour in butter, dilute with broth and pour into soup.

For pate croutons: 300 g rolls, half cooked mushrooms, 1 tbsp. tablespoon oil, 1 onion, 1 egg yolk, 1 tbsp. a spoonful of sour cream, ground pepper, salt, 0.5 tbsp. spoons of crackers.

Cut a roll without a crust into oblong (3-4 cm) quadrangular slices. Finely chop the mushrooms or pass through a meat grinder, add onion fried in oil, pepper, a little white breadcrumbs, sour cream, egg yolk and salt.

Mix everything, spread the slices of the roll with a mass of 1 cm, brush with a beaten egg on top and fry, on a thickly oiled baking sheet in the oven until the croutons are browned.

Pate croutons are served in a separate bowl.

Common dumplings.

2 cups flour, a pinch of salt, 1 cup vegetable broth (or water), 30 g butter, broth, herbs.

From flour, vegetable broth and salt, knead the dough and knead until it begins to lag behind the walls of the dish. Take pieces of the finished dough with a spoon, first immersing it in hot water and lowering it into a pre-prepared boiling broth.

Boil 10 min. Fill with oil, sprinkle with herbs.

Bread puree soup.

200 g rye bread, 1 liter water, 3 hours. tablespoons flour, 2 tbsp. tablespoons of butter, parsley or dill, salt to taste.

Cut the bread into small pieces, fry in butter, put in a saucepan, pour boiling water, cook until soft. Then drain the liquid and rub the bread through a sieve..

Lightly fry wheat flour in butter, combine with pureed bread, liquid and boil. Put butter, sour cream, salt into the soup and heat, but do not boil.

When serving, sprinkle with finely chopped parsley or dill.

Bread soup with fruits.

2 slices dried brown bread, 1.5 cups dried fruit, 1 cup fruit juice, 1 cup sugar, 2 tbsp. spoons of raisins, 1 glass of sour cream, 2 liters of water.

Bread dry, pour boiling water, leave to soften, and then wipe through a sieve. Sort dried fruits and cook with spices each variety separately - first light fruits and raisins, and then dark ones.

The broth in which the fruits were boiled, strain, put sugar, mashed bread, pour in fruit juice, sour cream, put fruit, stir and serve.

Milk soup with vegetables.

6 potatoes, 2 carrots, 0.25 heads of fresh cabbage or cauliflower, 1 tbsp. a spoonful of butter, 1 liter of milk, salt.

Cut the potatoes into cubes, grate the carrots on a coarse grater, cut the cabbage into square pieces.

Boil vegetables in a little water.. First put those vegetables that cook longer: carrots, then cabbage and potatoes. When the vegetables are cooked, pour whole milk into the soup, add salt and butter. After pouring milk, do not boil the soup, but only warm it up.

Pumpkin milk soup with potatoes.

6 potatoes, 2 cups. chopped pumpkin pulp, 2 carrots, 0.5 tbsp. spoons of butter, 1 liter of milk, salt.

Cut potatoes into cubes and carrots into slices. Peel pumpkin, remove seeds and cut into cubes. In boiling water, first put carrots, then pumpkin, potatoes and cook until all vegetables are soft. Ready soup salt, pour milk. Heat up the soup, then put in the butter..

Milk rice soup.

6 cups milk, 0.5 cup rice, 1 hour. spoon of sugar, 0.5 tbsp. tablespoons of oil, 1 liter of water, salt.

Rinse rice, add water and cook for 5-8 minutes. Then drink hot milk and cook until the rice is soft.. Put sugar and salt into the soup.

When serving, put butter on the table.

Ground soup with dumplings.

2 cups flour, 1 egg, 1.5 l milk, 0.5 l water, 0.5 tbsp. tablespoons of butter, a little salt and sugar.

From flour, eggs and water, knead a stiff dough and make small dumplings. Boil, put salt, dumplings and cook a little. Then add milk and boil. Add butter and sugar before serving..

Dalasyuk R. , Kampat L. , Shevchuk T.

medbe. en.