Home Diet soups
You can consider meatless soup recipes for a variety of purposes. For example, this dish can easily become an accumulator of nutrients and vitamins. For a weakened body, exactly what is needed to get stronger and gain strength.
Traditional ukha is considered a soup without meat. Fish soups are quite high in calories, and most importantly, they always fill the house with the aroma of summer and lift your spirits.
Mushrooms are a special product. And the soup without meat, but with mushrooms is a masterpiece of culinary art! An appetizing, aromatic, beautiful soup made with mushroom broth is always a godsend for a family dinner.
And finally, a real dietary soup made from ripe, bright vegetables and herbs. Having a tasty lunch without adding extra calories is an effective sports and fitness solution.
The most expensive ingredient for preparing a regular soup is meat, but in a meat-free soup this product is skillfully replaced with vegetable or fish analogues. The savings for the family budget are more than obvious, but they will not at all affect the satiety and nutritional value of a home-cooked dinner.
It's safe to say that meat-free soup is a beneficial combination of amazing taste, variety, health and savings.
How to make soup without meat - 15 varieties
- Vegetarian pea soup without meat
- Lenten vermicelli soup
- French onion soup
- Rich potato soup
- Special egg soup without meat
- Mushroom soup without meat
- Real mushroom soup
- Mushroom soup without meat with processed cheese
- Vegetarian crepe soup without meat
- Vegetarian tomato puree soup with mushrooms
- Fish soup without meat
- Norwegian fish soup
- Soup without meat with fish and tomato
- Cold soup without meat
- Meatless Red Bean Soup
How to make delicious vegetable broth
Of course, if we are talking about a dietary or vegetarian soup without meat, then it is based on either mushroom or vegetable broth. But today we will talk specifically about the vegetable base.
There is no exact recipe for how to cook delicious vegetable broth. Ideally, we take those vegetables that are common in our region, or at a specific time of year (seasonal), but there are also those that should not be taken as a base.
You can use all of these products (a little at a time) or some of them - you will get the broth in any case. Well, herbs and spices will improve the taste and aroma:
If you think that the list is not rich, then to enhance the taste, some vegetables, such as carrots and onions, can be pre-fried in a frying pan with the addition of vegetable oil. But this is optional and not for everybody.
Vegetarian pea soup without meat
The list of delicious vegetarian soups opens with meat-free pea soup. There is enough vegetable protein in peas to be considered a full-fledged meat substitute.
Ingredients:
- Peas – 200 gr;
- Carrots and onions – 1 piece each;
- Potatoes – 3 pcs;
- Butter + vegetable oil – 2 tbsp each.
- Salt/pepper/spices - to taste.
Preparation:
It is advisable to soak the peas in cold water overnight (or at least for several hours). The grains will soften, excess starch will disappear and when cooked, the peas will quickly turn into puree.
Pour the prepared peas into 2.5 liters of water, put on fire and cook for about 1 hour (until the peas are boiled).
Chop the potatoes and add to the pan. Cook for another 20-30 minutes until the potatoes are cooked.
Cut the onion into small cubes, grate the carrots. Fry vegetables in a mixture of butter and vegetable oil and add them to the pan with boiling soup.
Five minutes before removing the pan from the heat, add bay leaf, peppercorns, favorite spices and, of course, herbs to the soup.
Serve the infused pea soup without meat with croutons.
Soup with sauerkraut
Lenten cabbage soup with a pleasant sourness.
You will need:
300 g of sauerkraut, 4 potatoes, 1 onion, 0.5 carrots, 1 clove of garlic, 50 g of tomato sauce, 30 g of lemon, spices.
Preparation:
Let the potatoes cook, and after a couple of minutes, add sauerkraut to it. Cook over medium heat for 20-30 minutes, and towards the end, fry the onions with carrots, garlic and tomato sauce. Place the roast in a saucepan, bring the soup to a boil, season and sprinkle with lemon juice.
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Lenten vermicelli soup
The soup got its name justly, because... There is absolutely no meat in this soup. At the same time, the vegetable broth in combination with herbs acquires a rich color and exquisite aroma.
Ingredients:
- Vermicelli – 250 gr;
- Potatoes – 3 pcs;
- Onions and carrots - 1 pc.;
- Ripe tomatoes – 2 pcs;
- Sunflower oil – 2-3 tbsp.
- Parsley and green onions - to taste;
- Ground red pepper and ground black pepper - on the tip of the knife.
- Garlic – 2-3 cloves.
Preparation:
The secret to deliciously preparing meatless soup is in the non-standard order of its preparation. We start with frying: fry chopped onions and grated carrots until golden brown in the same container in which the soup will be prepared. Add the required amount of water (2.5 l.)
Cut the potatoes into cubes and put them in the soup, and let it simmer for about 20 minutes. Add the chopped tomatoes.
Chop the garlic and herbs. Add bay leaf, garlic and herbs, black and red pepper to the soup.
At the very end of cooking, add vermicelli. Pour in and turn off immediately so that the vermicelli does not boil.
Serve vermicelli soup with sour cream and chopped parsley.
Secrets of making vegetable soups
- When cooking soup, you must follow the sequence of adding. For example, potatoes are cooked for the same amount of time as cauliflower. But the white cabbage takes much longer to get ready. Therefore, it must be placed before all other products;
- Cut all soup ingredients the same way. For example, if the potatoes are cut into strips, the onions and carrots should also be cut;
- For flavor, you can add parsley root;
- The ideal dressing for vegetable soup without meat is sour cream;
- Onions and carrots are sauteed in a hot frying pan. To give them a beautiful golden hue, you can add a little granulated sugar;
- If beets are added to the soup, you must first stew them with a small amount of sugar and fat. This way it will retain its color;
- Vegetables should only be placed in boiling water. This way they retain more vitamins.
Now you know several recipes for making meat-free soups. They add variety to your diet.
French onion soup
An exquisite dish of French cuisine will delight domestic consumers with its special aroma, refined taste and ease of preparation. This soup is served in the best restaurants in France, but even in Russian home cooking, everyone will love it!
Ingredients:
- Onion – 800 gr;
- Celery – 50 gr;
- Thyme seeds - on the tip of a knife;
- Olive oil – 2-3 tbsp.
- Flour – 2 tbsp.
- Hard cheese – 200 gr;
- Salt/pepper - to taste.
Preparation:
Mode onion and celery stalks into thin half rings.
Pour oil into a cauldron, heat it and add onion and celery to the oil. Fry for 60 minutes, stirring. The onion should acquire a golden color.
Add flour and thyme to the onion, add water and bring to a boil. Cook for 15 minutes until thickened.
Salt and pepper the soup only before the end of cooking.
Pour the soup into clay pots, put a piece of loaf on top, lightly greased with garlic, and cover the top of the loaf with grated cheese. Place the pot in the oven for 2-3 minutes.
Meatless borscht with cauliflower and zucchini
For meat lovers, the expression “lenten borscht” is associated with an incomprehensible brew of an inept housewife... In their opinion, real borscht must be rich and thick, satisfying and cook for a long time. But even vegetarians sometimes want delicious Russian cuisine, and no one has canceled the diet. Is it really impossible to cook borscht without meat?
Today we will not only show you a recipe for such a dish, but also diversify it with summer vegetables - zucchini and cauliflower. Well, the rest is the work of experienced housewives...
The most important thing in the first course is the broth. For the broth we will use vegetables from the list.
Pour purified water (about 2.5-3 liters) into a container, put it on the fire and bring to a boil. We wash the leeks and, without cutting them, place them entirely in water.
Divide the cauliflower into inflorescences, cut the stalk into pieces and also place in a saucepan for the broth.
While the onion and stalk are boiling, prepare the frying. Peel the carrots and beets, wash them and grate them on a coarse grater. Peel the onions and cut them into thin half rings. Peel the head of garlic and crush half the cloves in a mortar or with the blunt side of a knife. We pass the second half through a press and put it in the broth.
Heat the oil in a frying pan and fry the onion and crushed garlic until soft. Then add carrots and beets, fry all the ingredients until golden brown. Stir all the contents throughout the entire time so as not to burn.
Peel the zucchini (if it’s young, you don’t have to cut off the skin), cut it into cubes. Add half to the roast, and the other half to the broth.
After 5 minutes, add 200 ml of broth to the pan and simmer the vegetables under the lid. Cut the bell pepper into half rings and also add to the pan. After 15-17 minutes, add tomato paste and simmer the vegetables for a few more minutes.
We take the stalk pieces out of the broth, turn them into a paste with a fork and return them to the pan. Add cauliflower florets. We take out the leeks - they gave their aroma and taste to the broth.
Place the roast in the borscht. Peel the potatoes, cut them into pieces (optional - cubes, sticks, slices) and put them in borscht. Now we judge readiness by the softness of the potatoes. When the root vegetable is soft, add wine vinegar. We also add salt and pepper to taste, add bay leaves and any spices as desired.
After a few minutes, remove from the heat and let it brew for 10-15 minutes. When serving, sprinkle with chopped herbs and add sour cream.
Rich potato soup
An excellent recipe for those who cannot spend their time preparing dinner for a long time, but do not want to limit their menu to insatiable dishes.
Ingredients:
- Potatoes – 3 pcs;
- Carrots and onions – 1 piece each;
- Chicken eggs – 2 pcs;
- Vegetable oil – 2-3 tbsp.
Preparation:
Place the potatoes cut into pieces into 1.5 liters of boiling water. Cook for 20-25 minutes until the potatoes are well cooked.
Finely grate the onion and carrots - fry everything in vegetable oil until golden brown. Pour into a saucepan with soup.
Beat the eggs in a cup and pour into the boiling soup at the end of cooking.
Chop the greens finely and add to the soup before turning it off.
An excellent addition to this soup would be grated hard or processed cheese. You can add cheese either to a plate or to a pot of soup.
Potato soup with beans
Potato soup with canned beans is prepared in the same way as in the previous recipe, only the champignons must be replaced with canned beans, red or white. But you have to choose the beans carefully; many companies use dry beans for canning; they don’t have the same taste.
I buy canned beans if they are produced during the bean ripening season, which is June-September.
If you want to cook soup from dried beans, you need to soak them overnight in cold water and the next day put them to cook along with the meat. I made soup from canned beans and it turned out delicious.
Potato and bean soup
Choose any recipe and cook delicious potato soup.
Bon appetit!
If you don’t have time, you can cook soup with rice and meatballs, cook delicious pasta with minced meat, or simply fry scrambled eggs with tomatoes and cheese.
Author Olga Bogach
Special egg soup without meat
This recipe is a very beautiful, incredibly aromatic and quite nutritious soup that you will definitely like!
Ingredients:
- Eggs – 4 pcs;
- Tomatoes – 4 pcs;
- Hard cheese – 150 g;
- Green onions and dill - 1 bunch each;
- Lemon – 1 medium;
- Salt/pepper - to taste;
- Vegetable oil for frying – 2-3 tbsp.
Preparation:
Cut the tomatoes into cubes and fry them lightly in oil. Pour in 1.5 l. water.
Mode green onions and dill. Pour everything into boiling tomatoes.
Beat the eggs in a separate bowl and pour them into the soup in a thin stream, stirring.
Grate the cheese on a fine grater and add to the soup before finishing cooking. Add salt and pepper to taste.
You can serve this soup with croutons and a slice of lemon (or a little juice).
Mushroom soup without meat
Lenten, but surprisingly beautiful soup. The aroma of mushrooms is unsurpassed, reminding you of autumn hikes in the forest and pleasant moments of a picnic.
Ingredients:
- Potatoes – 3 pcs;
- Mushrooms – 300 gr;
- Onions and carrots - 1 pc.;
- Tomatoes – 3 pcs. small;
- Vegetable oil – 3 tbsp.
Preparation:
Chop the mushrooms.
Finely chop the onion, grate the carrots on a coarse grater and fry everything in vegetable oil.
Cut the potatoes into cubes, add to the onions and carrots, add mushrooms. Fry everything, cover with a lid and fry over low heat for 20 minutes. Pour boiling water and cook for 10 minutes.
Chop the greens, add salt and pepper, and greens to the soup.
Diced tomatoes mode. Add them to the soup.
Stir and remove from heat.
Buckwheat soup with vegetables
Buckwheat soup is very aromatic and satisfying, despite the lack of meat in it.
You will need:
3 potatoes, 1 tomato, 1 carrot, 3 tbsp.
buckwheat, spices, herbs. Preparation:
Let the potatoes and washed buckwheat cook, and after 10-15 minutes add the grated carrots. When the cereal and vegetables are ready, add the diced tomato, spices and herbs, boil for a couple of minutes and remove the soup from the heat.
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Real mushroom soup
This soup can be cooked with dried mushrooms in winter, or with only those collected in the forest. The rich taste and amazing aroma will be preserved in any case.
Ingredients:
- Mushrooms – 300 gr;
- Carrots and onions – 1 piece each;
- Potatoes – 2 pcs;
- Spider web noodles – 1 handful (optional);
- Vegetable oil for frying – 3 tbsp.
- Butter – 2 tbsp.
- Spices: marjoram and curry;
- Greens - to taste.
Preparation:
Fry finely chopped onion and finely grated carrots in a mixture of oils. Add marjoram herb and curry at the tip of a knife.
Add mushrooms to sautéed vegetables and fry lightly. Pour boiling water over and cook for 10 minutes.
Cut the potatoes into cubes and add to the mushroom broth. Cook for 25 minutes until done.
Add spider web noodles and cook for another 2 minutes.
Add salt to mushroom soup only at the end of cooking.
Sprinkle with herbs before serving.
Pumpkin soup with apple
Let's add some variety to our selection!
You will need:
500 g pumpkin, 1 onion, 3 cloves of garlic, 1 apple, curry, chili, paprika, ginger and other spices, butter.
Preparation:
Sauté the onion in butter until soft, add the pumpkin cubes and leave for 10-15 minutes over low heat. Add apple cubes and spices, add water and bring all ingredients until soft. At the very end, beat the soup with a blender.
Mushroom soup without meat with processed cheese
Soup with mushroom broth and processed cheese will decorate the dinner table. It’s quick to prepare, and at cost it’s quite a budget option.
Ingredients:
- Potatoes – 3 pcs;
- Carrots and onions – 1 piece each;
- Mushrooms – 200 gr;
- Soft processed cheese – 2 pcs;
- Vegetable oil for frying – 3 tbsp.
- Herbs, spices, salt - to taste.
Preparation:
Finely chop the onion and carrots, add them to a hot frying pan over hot oil and fry.
Grate the peeled mushrooms on a coarse grater or cut with a knife. Fry the mushrooms separately, or you can add them to the frying.
Fry the mushrooms until they are soft, when they release juice and this juice evaporates during frying.
Grate the cheeses.
Cut the potatoes into cubes, add 3 liters of water, add cereal and cook until tender. Pour the roast into the soup, stir, and when it boils, add the cheese and boil for 2-3 minutes.
Garnish the soup with herbs.
Sorrel soup without meat
Sorrel is one of the main ingredients in the summer. Both soups and green borscht are made from this herb. It turns out not only a summer, but also a quick healthy dish. Few other ingredients are required.
As we have already said, sorrel soup is cooked very simply and quickly, so the recipe itself will be quite simple.
Peel the potatoes, wash and cut into cubes. Pour purified water (can be replaced with ready-made vegetable broth) into a saucepan - about 1 liter, put it on the stove and immediately place the potatoes in it. Bring to a boil, add salt to taste and cook until the root vegetable is soft (about 10-12 minutes).
While the potatoes are cooking, peel the onion, cut into cubes and fry in a frying pan in vegetable oil for about five minutes (so that the onion becomes soft and transparent). Then add the onion to the potatoes and cook for another 10 minutes.
Now let’s prepare the sorrel: remove the hard stems, stack the leaves and cut them all together into strips. In this form, add to the soup and continue to cook for another ten minutes.
This soup can be served hot or cold. When serving, you can also add sour cream and sprinkle with fresh chopped herbs.
Vegetarian crepe soup without meat
In order not to limit yourself in healthy protein foods, but also not to violate the tenets of Orthodox fasting, prepare cream of mushroom soup according to this recipe. There is no flour or butter here - the dish is truly dietary.
Ingredients per 1 liter of soup:
- Mushrooms – 500 gr;
- Onion – 2 pcs;
- Cream – 150 ml;
- Spices, salt, pepper, pine nuts;
- Garlic – 2 cloves;
- Olive vegetable oil for frying – 3 tbsp.
Preparation:
Chop onions and mushrooms. Fry them in a frying pan for 10 minutes in olive oil.
Boil water separately, add fried mushrooms with onions and garlic, as well as spices (thyme, nutmeg).
After all the ingredients of the soup are ready, you need to remove the garlic cloves from the pan - this will make the garlic aroma more delicate.
All that remains is to grind the soup with a blender, add cream and mix again.
Add salt and pepper to taste, garnish the soup with pine nuts.
Vegetarian tomato puree soup with mushrooms
The combination of external color and amazing taste of this soup allowed it to take its rightful place in elite restaurants around the world. This dish is perfect for vegetarian food, since there are enough vitamins and satiety, and it also improves your mood!
Ingredients:
- Champignons - 700 gr;
- Onions, carrots, parsley root, petiole celery - 1 piece each;
- Tomato - 5 pcs;
- Tomato paste - 100 g;
- Garlic - 5 cloves;
- Olive oil for frying – 3-4 tbsp.
- Dill, salt, spices - to taste.
Preparation:
First fry the garlic and parsley root in well-heated olive oil. Remove these products from the oil, and instead add chopped onions and mushrooms. Cover with a lid and simmer.
Add celery, grated carrots and simmer all vegetables until tender. At the end, add chopped tomatoes + tomato paste, spices to taste, cook for another 2 minutes and remove from heat.
When the soup is infused, all ingredients should be blended with a blender until mushy. Dilute the contents with water (or vegetable broth) to the desired appearance and boil again. Before serving, garnish with herbs and croutons.
Fish soup without meat
A win-win option for a dietary soup without meat is fish soup. This is not fish soup - this is a universally recognized soup! Rich, tasty, aromatic!
Ingredients:
- Red fish spine + 2-3 pcs. natotenia;
- Carrots, onions – 1 piece each;
- Potatoes – 2-3 pcs;
- Dill and parsley + celery.
Preparation:
Place fish, herbs, and onions into boiling water (1 liter). Cook for 20-25 minutes. Then remove all ingredients from the broth and strain the broth itself.
Add carrots and potatoes to the prepared broth and cook until tender.
It is advisable to soak the potatoes in water and leave them for several hours to remove the starch from them. It is very useful.
You can add rice, pearl barley or oatmeal (1 tbsp each) for satiety.
Add nutmeg (on the tip of a knife), ginger, curry, allspice and cloves, a mixture of ground pepper, and bay leaves to the broth.
Remove the fish from the bones and return it to the soup. Add salt to taste.
Just before the end of cooking, add a piece of butter and herbs.
Spinach and celery soup
A huge storehouse of vitamins in one pan!
You will need:
190 g spinach, 2 tomatoes, 2 stalks of celery, 1 pepper, 1 bunch of green onions.
Preparation:
Finely chop the green onion, pepper and celery stalk, and lightly fry until soft. Add chopped spinach and frying to boiling water, and after a couple of minutes add grated tomatoes. Boil everything together for another 15 minutes.
Norwegian fish soup
It’s hard to even guess from its appearance that this soup is meatless and made with fish broth. But the taste of the prepared first course will please both vegetarians and meat-eaters. This soup is very satisfying and rich!
Ingredients:
- Cod – 400 gr;
- Onions + carrots + celery – 1-2 pcs each;
- Tomatoes – 2 pcs;
- Garlic – 3-4 cloves;
- White wine – 100 g;
- Herbs, spices, salt - to taste;
- Butter for frying – 3-4 tbsp.
- Flour – 2 tbsp.
- Milk – 150 gr;
Preparation:
For the broth, cut the onion, carrots, and celery into equal proportions. Peel the fish, cut the fillet into cubes, and use the skin to make broth. Place fish skins + herbs and spices + vegetables (onions, carrots, celery) in a pan and cook for 20 minutes.
Fry the carrots in vegetable oil, chop the onion finely, chop the celery and tomatoes. Add everything to the carrots.
Finely chop the parsley and garlic.
Melt butter in a frying pan, add flour and garlic. Pour milk over it and simmer slowly until it becomes a sauce. Add salt and parsley and pepper.
Strain the finished broth. Add diced potatoes to the broth. When the potatoes are ready, add sautéed vegetables, tomatoes, and salt.
Pour white wine over the fish - the journey will not take long. Add it to the soup almost at the very end of cooking (2-3 minutes before the end).
Cod fish should only be cooked for a couple of minutes.
Add creamy sauce to the soup and the soup is ready!
Vegetable for weight loss
A light meatless soup made from vegetables is a good option for weight loss.
This dish is tasty and flavorful, low in fat and calories.
What ingredients will you need?
- 1 small onion, diced;
- 2 cloves garlic, minced;
- 1 tbsp. diced carrots;
- 4 tbsp. shredded cabbage (about a quarter of a head);
- 1 tbsp. green beans;
- 2 chopped sweet peppers;
- 1 can (900 ml) diced tomatoes in their own juice;
- 6 tbsp. vegetable broth;
- 2 tbsp. l. tomato paste;
- 2 bay leaves;
- 0.5 tsp. thyme and basil;
- coarsely ground pepper;
- 2 tbsp. broccoli florets;
- 2 tbsp. chopped zucchini.
Step-by-step cooking process
- In a large saucepan, fry the onion and garlic over low heat until they become soft.
- Then add carrots, cabbage and green beans and cook for another 5 minutes.
- There you also need to add sweet peppers, tomatoes along with the liquid from the jar, broth, tomato paste, bay leaves and seasonings, cook for 6-7 minutes.
- Next, add the zucchini and broccoli and cook over low heat for another 5 minutes. or until softened.
- Bay leaves should be removed from the finished soup before serving.
Soup without meat with fish and tomato
Fish soup with tomato has been known to the world for thousands of years. And such a dish has always been an honorable “guest” on the royal table, and at the parties of ordinary people.
Ingredients:
- Fish fillet – 400 gr;
- Tomatoes – 3 pcs;
- Onion – 2 pcs;
- Sweet pepper – 1 piece;
- Peeled shrimp – 100 g;
- White bread - 2 slices;
- Lemon slices – 3 pcs;
- Garlic – 4 cloves;
- Spices: saffron, cloves, bay leaf;
- Ground paprika – 1 tsp.
- Olive oil – 4 tbsp.
- Salt - to taste;
- 2 liters of boiling water + crackers.
Preparation:
Fish mode in cubes. Finely chop the onion, sweet pepper and garlic.
Puree the tomatoes in a blender.
Mix the bread with water and beat with a blender to a paste.
Heat the oil in the pan in which we will cook the soup. Add onion, bell pepper and garlic and fry lightly.
Add ground tomatoes to the vegetables and lightly simmer in oil.
Simmer under the lid closed for 10 minutes.
Place paprika, bay leaf, cloves, saffron and bread pulp into the tomato. Pour 2 liters of boiling water.
Add fish to the boiling soup and let it boil again. Add shrimp, lemon, salt and pepper. Cover and cook for 10 minutes.
Decorate to taste when serving the soup: boiled egg, croutons, etc.
Dietary carrot soup
Light, quick, like all meatless soups. The range of products is minimal, but the taste is excellent. Take a couple of small potato tubers, three or four medium carrots, an onion and a small celery root, chop everything on a grater and fry with three tbsp. l. oils Transfer the contents of the frying pan to a saucepan with four glasses of water and cook until fully cooked. After removing from the stove, cool the dish slightly and beat with a blender until pureed. While the vegetable mixture is cooking, you need to prepare an original and fragrant dressing. To do this, you need to chop a bunch of young dill into a blender bowl, add a couple of tbsp. l. nuts, pour in a few tablespoons of oil, grind until homogeneous. It turns out very tasty with pine nuts, but in the absence of them, walnuts are also suitable (first lightly fry and peel off the dark husks). Pour the puree soup into bowls, add a small piece of butter to each, and add dressing (sour cream or cream) to taste.
Cold soup without meat
The uniqueness of this recipe is that this meatless soup can be eaten both hot and cold. It does not lose its taste.
Ingredients:
- Potatoes - 4 pcs;
- Carrots, onions - 1 piece each;
- Egg - 2-3 pcs;
- Greens, sorrel - 100 g each;
- Vegetable oil - 1-2 tbsp. l.
- Salt/pepper - to taste.
Preparation:
Cut the potatoes into cubes and add water.
Cut the carrots and onions into small cubes and fry in vegetable oil until golden brown.
Boil water (2 liters), add potatoes and fry, cook for 20 minutes until tender.
Chop the sorrel and finely chop the greens. Add herbs to soup.
Beat the eggs with a fork in a separate container and pour them in a thin stream into the soup before the end of cooking.
Salt and pepper - to taste. Serve soup with sour cream or mayonnaise.
Meatless goulash soup with new potatoes
Lovers of light and healthy dishes can prepare vitamin-rich goulash soup in the summer. The whole secret is in the spices, which give the dish a unique aroma.
Peel the peppers, onions and cut them into small cubes along with the tomatoes. Heat a small amount of water (!) in a frying pan, add prepared vegetables, tomato paste and sweet paprika. We will simmer under a closed lid for 10 minutes. To prevent the vegetables from burning, stir occasionally.
Peel the potatoes, wash them and cut them into small cubes.
Heat the water in a saucepan, add the potatoes, salt and add all the vegetables that were stewed in the pan. Cook everything together over low heat for about 20 minutes, then add the washed cauliflower florets and cook for another 15-20 minutes. Checking the readiness of the potatoes.
5 minutes before the end of cooking, season with garlic passed through a press.
You can eat goulash without meat either chilled or hot. Bon appetit!
