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Lenten recipes: onion soup. Step-by-step recipe with photo and video Lean onion soup and herbs

Lean onion soup- an excellent first course and, by the way, quite budgetary. If you serve it to guests without telling what ingredients it is made from, then hardly anyone will guess that they eat simple onion soup with such appetite! If you do not have mushrooms, then you can season the soup with croutons from white bread or serve it with lean buns.

Ingredients:

  1. Mushrooms - 100 gr
  2. Garlic - 1 clove
  3. Flour - 2 tablespoons
  4. Vegetable oil - 4 tablespoons
  5. Dill greens - 2 tsp
  6. Seasoning - 2 tsp
  7. Salt to taste
  8. Onions - 1 kg.

We cut the onion arbitrarily, since we will still chop it later. Dip into a hot frying pan with vegetable oil and begin to fry on high heat.


When the onion begins to brown, add the garlic to the pan.


After 3-5 minutes, pour a glass of water into the pan and continue to simmer.


The flavor of lean onion puree soup is highly dependent on the seasoning you add. Turmeric and paprika are great options.


When the liquid in the pan has evaporated, put the onion in the pan, add 0.5 liters of water and blend. Then we return the soup to the stove.


Slice the champignons thinly.


Fry for a few minutes in a hot skillet with oil.


Heat the flour in a dry frying pan, stirring constantly. As soon as it turns light brown, remove from heat, pour into a deep plate and add a little water to get the consistency of sour cream. Only after that (when there are no lumps left in the flour mixture) do we add it to the pan. The fried flour will add light soup nutty flavor and will help thicken it.


Boil the soup with flour for 5 minutes, add salt to taste, add dill (fresh, dried or frozen), mushrooms (leaving a little for decoration).


The lean onion puree soup is now completely ready. Serve hot, placing the mushroom wedges that we left for serving in the center.

Today I propose to cook a fragrant and delicious lean onion soup according to the traditional Japanese recipe... On the menu Japanese restaurants this soup is also known as "pure onion soup" due to the special approach to its preparation, which consists in the fact that onions and other vegetables are used only during the cooking stage - to obtain a rich, dense broth. And before serving, the soup is filtered, the boiled vegetables are separated, and already "clean" is served to the table. rich broth, supplemented with only a small amount of fresh herbs and a pinch of mushrooms cut into thin slices - hence the name "pure soup".

The onion soup prepared according to this recipe turns out to be very light, dietary, healthy, aromatic and tasty, thanks to which it has earned popular love both in the homeland of the dish and far beyond its borders. Try it! Perhaps you will like lean Japanese onion soup too ?!

You will need these components.

Heat vegetable oil over medium heat, add finely chopped onions and 1-2 pinches of salt. While stirring, sauté the onion for 4-5 minutes, until tender and lightly browned.

Then place the onion in a saucepan and add the celery, carrots and garlic, chopped into small pieces.

Pour in 1.5 liters cold water(or vegetable broth) and bring the mixture to a boil, skimming off the froth if necessary.

When the water boils, reduce the heat so that the water is constantly boiling weak, and without covering the pan, cook the vegetables for 30 minutes.

Then turn off the heat and add the seasonings: soy sauce, salt, ground black pepper and spicy sauce taste. Mix everything well.

Strain the soup by separating the vegetables from the broth. They have already given up all their aroma and taste, giving the broth richness and density, and will no longer be needed.

Add finely chopped to the hot broth green onions and mushrooms cut into thin slices. Place a lid on the pot and let it sit for another 5-7 minutes before serving. Lovers of the spicier spicy soups may also add a few chunks of fresh hot peppers.

Lean onion soup is ready. Bon Appetit.

  • - 1.5 kg of onions
  • - 1 head of garlic olive oil
  • - 1 tbsp. l. brown sugar
  • - freshly grated nutmeg on the tip of a knife
  • - 8 pieces of baguette about 2 cm thick
  • - salt, freshly ground black pepper

Step-by-step cooking recipe


  • Step 1

    Preheat oven to 160 ° C. Peel the onion and cut, preferably into thin half rings or quarters. Peel the cloves of garlic.


  • Step 2

    Get a large saucepan with heat-resistant handles and a thick bottom. Pour about 4 tbsp. l. olive oil, season with salt and add onion. Sprinkle with sugar and nutmeg, stir.


  • Step 3

    Place a saucepan with onions over medium heat and fry, stirring occasionally, for 10 minutes.


  • Step 4

    Place whole garlic cloves on top of the onion, cover the pan with foil and place in the oven at 160 ° C. Cook for 1 hour, stirring the onion a couple of times during this time.


  • Step 5

    Move the pot back to medium heat, pour in 1-1.5 liters of cold drinking water. Bring to a boil and cook for 20 minutes. Season with salt and pepper.


  • Step 6

    While the soup is cooking, fry the baguette pieces in olive oil on both sides until golden brown. Place two pieces of baguette on a plate, top with soup. Water olive oil, season with pepper and serve.

5 years ago

Are you fasting this year? Share interesting recipe lean dishes!
Answer: I COOK "BABKA" FROM POTATOES MOTHER CALLED THAT. ON A LARGE GRADER TRU POTATOES (DO NOT Squeeze) + CUT ONION AS YOU WANT, SALT, PEPPER, + SUNFLOWER OIL, SO THAT IT WAS NOT VERY DENSY IT IS POSSIBLE TO ADD VODYCHKA AND EXTENE VODIQA AND STEIN POTATOES ON SLOWLY THERE

(1 user)

  • the guest 5 years ago

    Home-style roast
    You need: 500 g fresh champignons, 1 carrot, 3 bell peppers,
    4 cloves of garlic, 1 zucchini, 5 potatoes, herbs, salt, red pepper, 2 tbsp. Vegetable oil,
    1 tsp Honey, 1/2 lemon
    Preparation:
    1.Model: half-and-half mushroom, carrot-cubes, zucchine and, pepper and potato-wedges
    2. Mix the carrots with honey. Sprinkle the pepper and zucchini with lemon juice. Leave for 15 minutes.
    3. Grease the baking sheet with 1/2 tablespoon. Vegetable oils, spread without stirring vegetables, pour with oil, pepper and salt.
    4. We bake the roast for 30 minutes at a temperature of 300 degrees.
    5.Decorate with herbs and chopped

    (3 users)

  • the guest 5 years ago

    Pasta with corn
    You need: 200 g of corn, 2 boiled carrots, 1 onion,
    100 g green onions, salt, red pepper, 50 g raw peanuts,
    1 lemon, 200 g of pasta (Pene), 1 tsp. Peeling sunflower seeds
    Preparation:
    1.We cook the foam according to the instructions, put it back on the drushlag.
    2. Cut the carrots into cubes, pour boiling water over the onion in half rings to remove the bitterness, mix with pasta, corn, salt and pepper.
    3. Fry the peanuts until golden brown, grind in a blender together with green onions, add lemon juice, salt. Pepper - get the sauce.
    4.Put the pasta with corn and carrots, pour over the sauce and sprinkle

    (3 users)

  • the guest 5 years ago

    Lean salad
    Necessary:
    150 g canned corn, 80 g butter,
    lettuce, 1 onion, 2 cucumbers, 3 tomatoes,
    2 cloves of garlic, salt, sugar, black pepper, 1/4 tsp. Lemon juice
    2 bell peppers, 1 lemon.
    Preparation:
    1. Cut the onion into half rings, cucumbers, tomatoes and pepper slices, tear lettuce leaves.
    2. Mix lemon juice with a ruble chicken, add salt, pepper, sugar, put in the cold for 15 minutes.
    3. Put lettuce leaves on the dish, then vegetables, sprinkle with corn, olives, onions, fill everything with dressing.

    (1 user)

  • the guest 5 years ago

    Vegetable casserole
    Necessary:
    8 pcs. potato
    1 eggplant, 1 onion,
    salt, black pepper, 3 tbsp. Vegetable oil,
    greens, 4 radishes, 1 zucchini,
    4 cloves of garlic, 1 carrot,
    2 tomatoes, 2 tsp. Tomato paste
    Preparation:
    1. In heated oil (1.5 tablespoons) sauté half rings of onions and grated carrots
    2.Put the sautéed dish in the form, on top of the cubes of vegetables.
    3. Mix the rest of the vegetable oil with salt and pepper and water the vegetables.
    4. Remove the skin from the tomatoes, grind in a blender, add tomato paste, garlic, salt, pepper and 1/4 cup water.
    5. Bake 35-40 minutes. At 180 degrees
    6.When serving, garnish with radishes and

    (1 user)

  • the guest 5 years ago

    Lenten borsch with mushrooms and cabbage
    Necessary:
    dried mushrooms - 200 g
    or fresh - 500 g
    potatoes - 2 pieces
    carrots - 1 pc
    beets - 1 piece
    onion - 1 piece
    pepper - 1pc.
    tomatoes - 3 pieces
    tomato, greens, cabbage to taste.
    Preparation:
    1. Cook mushroom broth. Dried porcini mushrooms are better, but mushrooms fried in vegetable oil are also suitable.
    2. Add diced potatoes, carrots and beets into the broth. Let it boil.
    3. At this time, fry the onions, peppers, tomatoes in vegetable oil, add the tomato, bring everything to a boil.
    4. Add to the broth salted cabbage and greens, add frying, give

    (2 users)

  • the guest 5 years ago

    Lobio lean
    NECESSARY: Beans -300 gr.
    Onion - 1 piece
    Carrots - 1 piece
    Chopped walnuts-100 gr.
    Garlic-2 cloves
    Preparation:
    1. Soak beans in the evening.
    2. Boil the beans to a semi-boiled state in salted water
    3. Pour beans, sautéed onions with carrots and carcasses in a small amount of bean broth into a saucepan.
    4. Add spices to the lobio, a little tomato juice, chopped garlic, chopped herbs and chopped walnuts.
    5. Simmer until tender.

    (1 user)

    • Step 1: prepare the ingredients.

    First, we take the right amount onions and peel it. Then we wash the vegetables under running water from any kind of contamination, put them on a cutting board and use a sharp knife to cut them into half rings, which in turn we cut into 2 halves. Transfer the onion quarters to a deep bowl. We also put all the other ingredients and spices necessary for this dish on the kitchen table. Preheat the oven up to 160 degrees Celsius.

    Step 2: stew the onions.


    We turn on the middle level stove and put a large and deep frying pan on it. Pour vegetable oil into a container and wait for it to heat up. Throw chopped onion into the heated fat and fry it, stirring with a wooden kitchen spatula, until the vegetable acquires a delicate transparency and a light golden crust.
    This process will take about 3-4 minutes.
    Then add to the pan 1.5 liters pure distilled water or vegetable broth and bring the liquid to a boil. Now we reduce the temperature of the stove to a low level, cover the pan with a lid and simmer the onions for 25 minutes.

    Step 3: prepare the croutons.


    While the onion is stewing, take half a loaf French baguette, put it on a clean cutting board and cut into slices thick from 1 to 1.5 centimeters... Peel the garlic cloves and rub each piece of bread with them on both sides.
    We put the flour ingredient on a non-stick baking sheet, pour it with vegetable oil, half a teaspoon is enough for each piece of bread, and send it to the oven preheated to the desired temperature for 10-15 minutes.
    After the required time has elapsed, remove the baking sheet from the oven, holding it with a kitchen towel, and place it on a cutting board laid on the kitchen table. Transfer the bread to a large, round dish and sprinkle each slice with lean soy or almond cheese, crumbling it with your hands on brownish hot bread.

    Step 4: we bring the soup to full readiness.


    While the croutons were being prepared, the liquid in the pan has evaporated by about half, it's time to bring the soup to full readiness. Remove the lid from the pan and add to it black peppercorns, allspice peas, salt to taste, concentrated lemon juice and 2 tablespoons sifted wheat flour... Stir the ingredient with a tablespoon, increase the temperature of the stove to an average level and let the soup boil 7-10 minutes. Then turn off the stove, again cover the pan with a lid and let the hot brew 5 - 6 minutes. Then, using a ladle, pour the soup into deep bowls, put a crouton with lean cheese on top of each plate and serve it to the dining table.

    Step 5: serve onion soup.


    Lean onion soup is served hot as the first hot dish to the dinner table. As a decoration and addition to this dish, there is a crouton with lean soy, almond or pea cheese. Also, if desired, before serving, the soup can be seasoned with lean mayonnaise on apples. Fasting is not difficult as long as there are great dishes like onion soup on the table, cook and enjoy! Bon Appetit!

    - - Any other type of bread can be used to make croutons.

    - - The spices indicated in the recipe can be supplemented with several types of herbs and spices, for example, laurel leaves, turmeric, ground red pepper, saffron.

    - - This type of soup can be prepared from several types of onions, for example, together with red bulgarian onions, leeks, shallots and many others.

    - - Do not forget that for bread and raw vegetables there should always be separate cutting boards and knives.

    - - Onion soup can be supplemented with vegetables such as potatoes and carrots, after chopping them on a medium grater. Simply add the chopped vegetables to the fried onions, top with broth or pure distilled water and follow the recipe.