Peasant soup is an example of how delicious an easy-to-prepare dish can be. Any of the many peasant soup recipes without fail includes a few basic ingredients. This is, first of all, meat - traditional beef, pork or mutton, which is more exotic for us, but familiar to our ancestors. The next required product is cereals. Millet is most often used, but there may be options with barley or other cereals. And, of course, vegetables. Moreover, the main modern vegetable - potatoes - due to its low prevalence, was not used in Russian traditional cuisine until the second half of the 19th century, being replaced by other ingredients.

Let's consider the most interesting and delicious ways of preparing a hearty, healthy and very tasty dish - peasant soup.

The closest to the historical version of the peasant soup will be a dish in which potatoes are replaced with turnips

How to make peasant soup - 15 varieties

This is one of the most classic versions of such a soup, which is, in fact, the processing of folk recipes of the century before last, adapted to modern traditional cooking.

For this soup we need:

• A pound of beef
• Potatoes - 3 pieces
• A quarter of a head of cabbage
• Half a glass of millet
• 1 onion
• Greens, salt, spices to taste.

Preparation:

Rinse the beef and cook over very low heat for 1.5-2 hours. Then remove the meat from the broth, strain the broth if necessary, cut the meat in portions and return to the broth. The further cooking process should also take place over low heat. Cut the peeled potatoes into pieces of any shape and send to the boiling broth. After 7-10 minutes, millet is poured, which must be rinsed well beforehand. After the soup has boiled, coarsely chopped cabbage and finely chopped onions, as well as spices and salt are poured into it. When the millet is ready, add herbs to the soup and remove the pan from the stove. Let the dish sit for 15-20 minutes.

Beef for broth must be put in cold water.

This soup is easier to digest than the beef broth version. For cooking, it is better to take soup chicken - it will give the broth the necessary taste and color. This version of the soup is also prepared without the use of sautéing, so it can also be considered a classic peasant soup.

You need to prepare the following ingredients:

• Half Soup Chicken
• 5 small potato tubers
• A third of a glass of cereal
• Greens, pepper and salt to taste.

Preparation:

For broth, you need to boil the chicken over very low heat for 1.5 hours. Then take out, disassemble, remove the bones, and send the meat back to the broth. Pour in the potatoes, cut into cubes, and when the water boils - washed millet. After 15 minutes of cooking over medium heat, add the herbs, and simmer for five minutes under the lid.

This version of the soup is interesting because it is prepared in a multicooker. Modern technologies imitate the unique temperature regime of the brewing department of the Russian stove.

This version of the soup is made from:

• Half a glass of pearl barley
• 2 potato tubers
• 300 grams of minced meat
• 2 small carrots.
• You also need a couple of tablespoons of vegetable oil, salt and spices.

Preparation:

Minced meat can be prepared according to your taste. Potatoes are cut into large cubes, carrots are rubbed into strips. Pearl barley is washed 3-4 times in running water. Then pre-sautéed carrots and pearl barley are placed in a slow cooker. The ingredients are poured in boiling water and cooked for 20 minutes on the Soup program. Then potatoes, salt, spices formed from minced meatballs are added to the soup, and the program is started for another 10-15 minutes.

Another version of the peasant soup. The Serbian dish differs in that a light caramelization process is introduced and grated goat cheese is added.

Required Ingredients:

• 0.5 kg lamb
• 2-3 potato tubers
• Half a glass of millet groats
• A quarter of a head of cabbage
• 1 Onion, 1 Medium Carrot
• 1 bell pepper
• Greens.

Preparation:

Cook the broth for an hour. It is better to have the lamb on a small bone. After cooking, we separate the meat from the bone and send it back to the pan. While the broth is cooking, cut all the vegetables into small cubes and quickly fry over high heat. Pour millet into the broth, wait for a boil and add vegetables, salt, pepper to the soup. After 15 minutes, add finely grated cheese and herbs, and simmer with the lid closed for 2-3 minutes.

The usual Adyghe cheese is perfect

This is a recipe for those who don't eat meat. This soup is quite satisfying and is also suitable for winter food when a person needs additional calories.

Prepare:

• Potatoes - three pieces
• Onions, carrots - 2 pieces
• Beans - half a can
• Vegetable oil
• A spoonful of flour
• Salt pepper

Preparation:

Put diced potatoes in boiled water. Finely chop the onion, three large carrots. Pour half of the carrots to the potatoes, the other half with onions and sauté in a pan. At the end of the sautéing add a spoonful of flour and stir well. Pour the passivation into a saucepan. Beans and spices, reduce heat and cook until tender.

The recipe is similar to the classic one, except for the meat ingredients.

Ingredients:

• 200 grams of lamb, 300 grams of beef on the bone
• 3 potatoes
• 1 bow
• 1 carrot
• A third of a glass of millet
• A quarter of a head of fresh cabbage

Preparation:

The difference from the first recipe is only in the cooking of the broth. Beef is poured over with cold water, brought to a boil and cooked over very low heat for an hour. Then lamb is put in the same saucepan, previously washed and cut into portions, and the broth is simmering for another 40 minutes. Further steps repeat the first recipe in everything.

This recipe is simple and nutritious. Anyone can cook such a soup.

Looking for:

• 3.5 liters of any broth
• 3 potatoes
• 1 bow
• 1 carrot
• 2 eggs
• 8 tablespoons of premium flour
• 4 tablespoons sour cream
• Salt and pepper to taste.

Preparation:

Cut the potatoes into cubes and send them to the boiling broth. Stir the egg, pour 2-3 tablespoons of broth into it and beat. Continuously stirring, pour the resulting mixture into the soup. Pass the onions and carrots and add to the boiling soup. Drive the second egg into the flour, and, forming small pieces of irregular shape from the resulting dough, add to the soup. Add salt, spices, simmer for 5 minutes.

This recipe is good for fasting and dieters, or just in hot summer weather.

For such a soup you need:

• 2 potatoes
• 350 grams of cabbage
• Half a glass of pearl barley or rice
• One small turnip
• One carrot
• Two onions
• Tomatoes - 2 pieces
• Parsley root.
• Passing oil

Preparation:

Cook the pearl barley until half cooked, having previously washed it several times with warm water. Drain the water after cooking, boil 1.5 liters of new one, and add undercooked porridge there. Add potatoes and turnips.

Saute the cabbage and the remaining vegetables in vegetable oil, then add to the soup. After 15 minutes, add spices and parsley, cover. Serve with sour cream.

Pearl barley can be left soaked overnight, then it will cook much faster

Another option for lean soup, suitable for people who do not eat meat but eat dairy products. The ingredients of the soup are identical to the classic recipe, but instead of broth, water is used, and at the end of cooking, the soup is seasoned with sour cream.

A very spicy version of the famous dish will appeal to smoked meat lovers. This rich soup is good in the winter cold.

Would need:

• 250 grams of potatoes
• 250 grams of carrots
• 250 grams of green peas
• 250 grams of lamb
• 150 grams of smoked ham + the same amount of salami
• 1 large onion
• 2-3 cloves of garlic
• Lean oil
• Parsley, basil for dressing.

Preparation:

Boil the lamb for 40 minutes after boiling. Then we get it. Cut into pieces and fry with onions, garlic and basil. Pour into the broth, bring to a boil and add the diced vegetables. After 20 minutes, add green peas and simmer for 5 minutes. Add smoked meats cut into slices into the soup that is still boiling, but already removed from the heat.

This soup is made from the same ingredients as in the previous recipe. But they are not sautéed into vegetables, but boiled together with chicken broth. When the broth is ready, the chicken and vegetables are removed. The onions are removed, the carrots are cut into slices, and the chickens are cut into pieces, and again sent to the broth along with finely chopped potatoes. The soup is salted, spices are added. Then a tough dough is kneaded from eggs and flour, which is rubbed on a coarse grater, cooked separately from the soup until half cooked, and then added to the soup. After 7-10 minutes, the dish is ready.

The main difference between this recipe is the introduction of lard and corn into it. In the original, fresh corn is used, but canned corn can also be used - then the soup will cook faster.

It is necessary:

• 300 grams of meat (lamb or pork)
• 3 potatoes
• 1 bow
• 1 carrot
• Small head of cabbage
• Half a can of corn
• 2 medium tomatoes
• Sour cream - 2 tablespoons
• Salt, spices, spices to taste.

Preparation:

Pour potatoes and cabbage into the cooked broth, cook for 10 minutes. At this time, we are preparing a sautéing of onions and carrots. Add the sauce to the soup, and after another five minutes, put the corn there. At the end of cooking, add pre-fried tomatoes, cut into small squares, and herbs. After turning off, fill the soup with sour cream.

Another option is prepared from the same ingredients, but with certain differences.

We take:

• ½ chicken
• 3 potatoes
• 1 small carrot
• 3 onions
• 3 eggs
• Half a glass of flour

Preparation:

Broth is cooked from chicken, into which 2 peeled whole onions and 2 peeled whole potatoes are added 20 minutes before cooking. Dough is kneaded from flour, eggs and salt, which is formed into balls and sieved. 2 potatoes are cut in random pieces, added to the broth, from which onions and whole boiled potatoes are removed. The rest of the vegetables are sautéed and added to the soup along with the grout. After that, the dish is cooked over low heat for 10-15 minutes.

This recipe differs in that rice is used instead of millet or pearl barley.

Soup products:

• Soup set - 2 pcs.
• Rice - 125 gr.
• Carrots, onions - 1 pc.
• Sour cream, salt, pepper, herbs to taste.

Preparation:

Rice is put into the cooked salted broth, when it comes to half-cooked - finely chopped onions and carrots. After 15-20 minutes, spices and herbs are added, and sour cream is added before serving.

The selection of recipes is completed by the original garbure soup, popular in Provence.

Ingredients:

• Broth - 2 liters
• ½ onion
• ½ carrots
• 2 potatoes
• 3 cloves of garlic
• 300 ranges of white beans and 50 of green beans (canned food)
• Young cabbage is small.
• Boiled smoked brisket - 200 grams.
• Garni spice set.

Preparation:

Potatoes are diced, vegetables and meat from the sternum are also diced, but smaller. The bacon fat is cut into strips. All this is sautéed with the addition of garlic in the same dish in which the soup will be cooked later, and poured with broth. When the soup boils, add the beans and finely chopped cabbage. Greens and spices are added five minutes before cooking.

Technological maps of the preparation of dishes in kindergartens (preschool educational institutions) in Moscow according to the new SanPiN 2013: 2.4.1.3049-13, the chemical composition and nutritional value of dishes, permitted dishes.

In this section you will find a new collection of recipes (reference book, recipe book), which contains technological charts (recipes) for preparing 178 dishes for kindergarten (DOE).

In preparing the collection, the official publication was used: Organization of meals in preschool educational institutions: Methodological guidelines for the city of Moscow. Designed by: Kon 'I.Ya. (GU Research Institute of Nutrition of the Russian Academy of Medical Sciences); Mosov A.V. (Office of Rospotrebnadzor in the city of Moscow, Research Institute of Hygiene and Health Protection of Children and Adolescents, GU SCCH RAMS); Tobis V.I., (Moscow Foundation for the Promotion of Sanitary and Epidemiological Welfare of the Population); Tsapenko M.M. (Moscow Department of Education) and others.

The norms for the laying of products, semi-finished products (embedded dishes), gross and net, per 100 grams of the mass of the finished dish have been published. The recommended output of the dish for feeding children of both toddlers (1-3 years old) - nursery, and children 3-7 years old is indicated. The nutritional value and chemical composition of each dish is given, including the content of proteins (proteins, polypeptides), fats (triglycerides, lipids), carbohydrates (saccharides), calorie content (kcal), the content of vitamins: B1 (thiamine), B2 (riboflavin), C (ascorbic acid), minerals (trace elements, micronutrients): Ca (calcium), Fe (iron). The type of processing is indicated and a complete technological map (technology, recipe) of cooking is provided.

You can view these recipes both on our website and in the program, the demo version of which you can download for free on our website and install on your computer. This program contains all the technological maps published here, as well as a menu plan for 8-10, 12, 24 hours of keeping a child in a preschool educational institution and much more.

The recipes here are given per 100 grams of net ready meal. For your convenience, the program recalculates these masses for a specific dish output, for example, when a dish comes out 200 grams, the weight of the products is multiplied by 2. The program contains reports on the chemical composition both for the prospective (planned) menu and for the actual one for any period. There is also a requirement menu, cumulative statements and other documentation on organizing meals for preschoolers and accounting for products in the warehouse.

Dishes included in the diet can consist not only of simple products, but also of semi-finished products (previously prepared dishes), for example, pastries are made from dough, and soup is cooked in broth. In this case, a link to the recipe for the attached dish is provided here in the recipes. All our computer programs in the series calculate the complete bookmark, including all nested dishes (of any nesting depth), resulting in the final composition and weight of elementary products.

Nutritional value and chemical composition of used food are listed in the product guide.

All recipes presented on this site, you can to keep and automatically enter into any program of the series Food, so as not to enter manually.

Ingredients:

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

Where does the name of the dish originate from?

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

But, be that as it may, the peasant soup deserves attention, since it survived the centuries and reached our days, in fact, in its original form. In the very form that the peasants and their numerous guests adored so much, looking at the light in the long cold winters. And for landowners and nobles accustomed to gourmet cooking, a simple peasant soup with cereals was a real salvation, especially after a variety of entertainment parties, where strong drinks poured like a river!

Cooking steps

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

1. Prepared beef, by the way, is best suited for pieces of young veal, which do not contain tendons, films and fat, do not forget to wash thoroughly, then put in a saucepan, cover with 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 crop, do not play any role - it can be cut and somehow figured. 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, pearl barley, oatmeal, and so on.
4. As soon as the soup has boiled, add chopped cabbage to it. Again, the finesse of the slicing doesn't matter; moreover, the larger the better.
5. After 5 minutes, add vegetables and bay leaves fried in vegetable oil and brought to a delicate golden color.
6. After another, literally, a few minutes we add green peas to our brew.
7. After loading the peas, remove the meat from the pan, cool it a little, cut it into relatively small pieces and return it back.
8. Next, add salt, dill or other herbs, while removing the lavrushka so that it does not taste bitter and the fragrant peasant soup in meat broth is ready for use!

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 a 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 dish will be relevant not only for vegetarians, but also for any person suffering from heat!

An energetically valuable dish!

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

Fill the finished vegetables with water and cook until tender. After our vegetables are cooked, you should strain the broth into a prepared dish. Grind the vegetables in a blender, then put them in equal portions in pots, fill with broth, sprinkle with cheese and slices of toasted bread on top. Put the pots in the oven for a few minutes.

Thanks, so to speak, to the beneficial properties of the main ingredients, the soup prepared according to peasant recipes is not only a tasty dish that warms up on long winter days and refreshes in summer, but 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 full and not feel hungry for a long time.

So, it's time to try our wonderful soup! Enjoy your meal!

Soup "Peasant" got its name for a reason. It has long been prepared from inexpensive products - cereals and vegetables. The first made it satisfying, and the vegetables varied. For cooking, they took onions, carrots, cabbage, potatoes - everything that grew in the garden of a poor person. Of course, there was no meat there. It appeared later. Peasant soup with cereals and chicken is prepared very simply and most importantly quickly. This dish is not only inexpensive, but also healthy and vitamin. Indeed, for him, products are not fried, but boiled in water or broth, saturating the liquid with nutrients.

Ingredients

• Chicken leg - 1 pc .;
• Potato tubers - 400 g;
• Millet - 60 g;
• Fresh parsley and green onions - a bunch;
• Salt to taste;
• Cold water - 2.5 liters.

Preparation

Rinse the chicken leg and place in a saucepan. Cover with water and bring to a boil. Now, if you wish, you can add spices. For example, black or allspice peas, bay leaves. Simmer for about half an hour with the lid half closed. Then remove the meat and strain the broth through a sieve. If you have used spices, leave them in a sieve. Pour the broth into a clean saucepan and put it on low heat again.

Peel and rinse the potatoes. Cut it into cubes and send it to the broth. After a couple of minutes of boiling, foam will begin to appear, remove it with a slotted spoon.

Sort the millet, if necessary. Then rinse the cereal well and throw it into a saucepan. Stir.

Season with salt and cook with the lid almost closed. To prevent the soup from escaping, the fire should be low, and the saucepan should be 2/3 full.

Meanwhile, the leg has already cooled down. Sort the chicken flesh from the bones and chop finely.

Transfer the meat to the soup and stir. This is done when the millet and potatoes in the soup are already soft and almost cooked. If by this time the broth has boiled away significantly, then add hot boiled water to the pan to achieve the desired consistency of the dish.

Rinse the herbs thoroughly in a cup of cool water. Place on a paper towel to remove any excess water. After that, finely chop the leaves and throw into the soup. If you want the greens to remain saturated in color and not acquire a brown tint, add them to the first dish while boiling. And after a few seconds, turn off the heating of the stove.

Heat the peasant soup with grits in chicken broth for a couple of minutes and remove from heat. Serve hot.

Cooking tips

• The same soup can be prepared in a more original way. With smoked chicken. In this case, rinse it well, and then simmer for a couple of minutes at a slow boil. Then drain the first broth, and pour the smoked pulp with fresh boiled water. Next, cook the soup as indicated in the recipe.
• A more economical option is to boil the chicken in broth and use it for the second course. And cook soup in broth. But then make it more intense. For example, add white roots - some celery and parsley root. Strain the finished broth and cook the soup on it.
• This cooking process is similar to how a peasant soup is made in kindergarten. That is, you can easily offer this dish to your baby, provided that he is already 1.5 years old (the age is indicated due to the presence of millet in the dish - it is not recommended to include it in the meals of children under 1.5 years old).

An example of a simple and at the same time delicious dish is the Peasant soup. There are many ways to prepare this dish. However, each of the suggested recipes has basic ingredients. These include meat, cereals and vegetables. The following are not only modern variations of the dish, but also its classic recipe, in which potatoes can be exchanged for turnips.

Classics to everyone's taste

This recipe has been adapted to the characteristics of modern cuisine, although it takes its roots from the folk.

For cooking you will need:

• Beef - 0.5 kg.
• Potatoes 2-3 pcs.
• Cabbage - half a small head of cabbage.
• Millet - 0.5 cups.
• Onions - 1 pc.
• Spices, salt and herbs to taste.

Soup preparation step by step:

The meat must be washed and cooked in salted water for 2 hours.

The entire cooking process in the future should take place on low heat.

The potatoes should be peeled, cut into small pieces and placed in a boiling broth. After 10 minutes, you can add millet. It needs to be rinsed. Next, add the cabbage, which is finely chopped, as well as chopped onions, salt and spices. After the millet is cooked, add dill or parsley to the soup and remove the dish from heat. It is necessary to insist the soup for 20 minutes.

It should be borne in mind that the meat should be placed in cold water. Using the same recipe, you can create a stew.

Chicken in broth

The chicken recipe will be lighter than its classic version. In this case, it is better to give preference to the soup bird, which can give the broth the desired color and taste. In this version of the soup, you should not use a saute. It is often given to children in kindergarten as a lunch meal. It also bears the name of the village soup.

The main ingredients for the dish:

• Soup chicken - ½ part.
• Potatoes - 5 pieces.
• Groats - 1/3 cup.
• Salt, pepper and herbs to add flavor to the dish.

An easy way to cook:

To prepare a delicious broth, you need to boil the chicken for 1 hour in salted water. The fire should be kept to a minimum. After that, the meat should be removed from the broth, disassembled, removing the bones. Then the chicken can be returned to the soup.

Potatoes must be added to the soup, which is pre-peeled and cut into small cubes. After boiling water, you can add millet. After 20 minutes of boiling, peasant soup with cereals can be seasoned with herbs and simmer under the lid for a few more minutes.

Meatballs in soup

This dish is ideal for cooking in a multicooker. Thanks to modern technology, it is possible to imitate the way food is processed in a Russian oven.

The meatball dish is made with the following ingredients:

A master class on cooking a delicious dish involves the following steps:

Minced meat can be anything... You can cook it yourself or purchase a finished product in the store. The potatoes must be peeled and cut into small cubes, the carrots must be coarsely grated. Rinse the groats thoroughly under running water for three minutes.

After that, carrots can be laid out on the bottom of the multicooker, which should be sautéed and pearl barley. The products should be poured with hot boiled water and boiled for 20 minutes, choosing the "Soup" mode.

Then you can add potatoes, spices, salt and prepared meatballs to the dish. The Soup program starts for another 15 minutes. It's so easy and simple to prepare a fragrant peasant soup, just like in kindergarten.

Serbian first course recipe

This recipe will be slightly different from previous peasant dish counterparts. This soup with grits and broth is distinguished by the caramelization process and the added goat cheese.

To prepare the first course you will need:

• Half a kilo of lamb.
• Potatoes - 2 pieces.
• Millet - 0.5 cups.
• Cabbage is the fourth part of a head of cabbage.
• 1 onions and carrots.
• Sweet peppers and herbs, salt.

The step-by-step creation of a Serbian soup involves:

Peasant soup with meat broth is very simple to prepare. The cooking process should start with boiling the broth.

It should be cooked over low heat for 1 hour. Better to choose a small piece of lamb. After the meat is cooked, it must be removed, separated from the bone and sent back to the soup.

While preparing the broth, you can engage in cutting vegetables. All vegetables must be cut into small pieces and fry a little. Pre-washed millet is added to the broth. After boiling the dish, vegetables, pepper and salt can be added to the broth. After 15 minutes of boiling, the dish should be seasoned with grated goat cheese and herbs. After that, the soup should be simmered for a couple of minutes more under a closed lid. Goat cheese can be replaced with a more familiar Adyghe product.

Believe me, at least once a peasant soup cooked in a kindergarten, a grandmother's recipe will take its rightful place not only on the dinner table of every housewife, but also in the heart of her household and guests.

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