Tasty and nourishing first course, which is also very quick and simple, is peasant soup. The recipe is given in the article.
A little about the history of dishes
The history of such a first course as a souppeasant, whose recipe will be discussed further, originates in hoary antiquity. Peasants, who always had a lot of work, prepared simple and at the same time nourishing food: cereals, cabbage soup, pies, grout. Hostesses also often cooked vegetable soups in water (meat cakes, broths were considered as festive dishes), for taste, filling them with butter or sour cream. That is why any soup with vegetables in the water can be called "peasant".
It is known that landowners loved this soup, but for them it was cooked in chicken broth.
Ingredients
We learn how to cook peasant soup. The recipe is very simple, even inexperienced cook can handle cooking.
For the classic version 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, black pepper) - to taste.
For dressing butter and sour cream at the rate of one tablespoon per serving. They are added to each plate when served.
As you can see, all products are inexpensive and sold in every store or market.
Cooking (classic method)
How to cook peasant soup? The recipe is very simple. First of all, you need to peel vegetables and cut carrot, onion and cabbage into large cubes, and potatoes - into small cubes.
Boil water, salt it to taste.Pour the potatoes first in the pan, add carrots and onions in ten minutes, cabbage in ten minutes. After cooking the soup on low heat for about fifteen to twenty minutes (until complete readiness of all vegetables). After pouring the soup into plates, add in each portion finely chopped greens and a tablespoon of fresh sour cream (or butter), if desired, season the soup with ground allspice.
As you can see, on average, such a first course is prepared thirty-five minutes, does not require skill and special knowledge of the hostesses.
Recipe options
Above, we have considered the simplest recipe for peasant soup, so to speak, its classic version. Now we will learn how the hostess can change it in order to please her loved ones with a delicious first course.
Possible cooking options:
- On the broth. Such a soup will be even tastier and more satisfying if cooked in chicken, beef or pork broth;
- With cereal.A more satisfying dish will turn out if you add cereal during its preparation. The recipe for peasant soup with millet or barley is the most common version of the real peasant dishes. In this case, the millet is put into boiling salted water at the very beginning, boiled until ready (about twenty minutes), only after that vegetables are added to the pan. Barley is boiled separately until cooked (over low heat for one and a half to two hours) and added to the pan already prepared while cooking the soup. Peasant soup with cereals (recipe like every hostess) can be prepared using rice, buckwheat, oatmeal, wheat or barley cereals, even peas and beans. The first dish in each version will be delicious;
- With tomatoes and green peas.If ten minutes before the end of cooking add to the pan slices of fresh tomatoes and green canned peas at the rate of three or four tomatoes and 3-4 tablespoons of peas per three liters of water, you get a delicious peasant soup. The recipe "as in kindergarten", according to the technological map, just involves the use of tomatoes and canned (or fresh) green peas.
- With browned vegetables. In this variant, vegetables — onions and carrots — are pre-pasted in butter or vegetable oil and then added to the pan.
- With grout.Very interesting cooking option first course. To prepare a grout, shake one egg with two tablespoons of water, pour everything into a bowl, add a glass of flour, mix everything well and knead with a fork or rub it with your hands (a real grout is prepared in just this "manual" way!) After a lot of sift from the extra flour. Add to the broth at the end of boiling, stirring intensively, let it boil for about five minutes. The hostess must remember that the flour products swell in water, so the grout is not recommended to use all, its remnants can be stored in a bag in the freezer.
Reviews
Peasant soup - the dish is very tasty and satisfying,while preparing ridiculously easy and fast. Does not require any special ingredients. All its components are generally available and are inexpensive. That’s what the housewives say about this first course, noting that its recipe must be recorded in the home cookbook.
Anyone who has tried this soup at least once will definitely want it to become a permanent item in their menu.
