Making mashed soup is not very different from classic, transparent soups, while their taste is slightly different.
Such soups are rarely made hot and, mainly, cooked from low-fat meat, or even completely with vegetable broth.
The advantages of such soups are that, due to their density, they quickly cause a feeling of fullness, therefore they are often used in sparing and restorative diets.
Simple recipes for mashed soup - general principles of preparation
• Puree soup is cooked both in broth and in water. For preparing simple soups, purified water is mainly used, but if you have pre-cooked meat broth, you can cook on it. This does not spoil the dish, but only make it more nutritious and satisfying.
• If there is no broth, you can take chilled chicken fillet, cut into small pieces, or add lean cooked ham to the soup during cooking.
• All vegetables and roots are thoroughly washed and peeled before cooking, then they are crushed and boiled until cooked, that is, completely softened. In some cases, the roots are slightly fried, and only then the remaining ingredients are added to them in the sequence indicated by the recipe.
• At the end of cooking, grind the soup hot through a sieve with small cells or grind it with a blender, resulting in a soup puree.
Simple soup puree - "Bean"
Ingredients:
• 400 grams of canned beans, colored;
• fresh tomatoes - 3 pcs.;
• a small carrot;
• salad onion;
• sweet pepper - half, red;
• a large clove of garlic;
• half a tablespoon of tomato puree;
• peppers: ground and "Chile", evaporated salt.
Cooking method:
1. Gently remove the peel from the blanched tomatoes in boiling water and cut the pulp into small cubes. Rub the carrots coarsely or chop as finely as possible, chop the onion and garlic finely, peel the seeds from the pepper and cut the flesh into small pieces.
2. Fry chopped onions until soft, add garlic, put carrots and bell pepper. Continue to fry, and after six minutes add the tomatoes, and after another three minutes put the tomato puree and half the beans, mix well.
3. Pour in the broth, put the chili pepper, mix everything again and cook under the lid over medium heat for half an hour.
4. Carefully, so as not to get burned, grind everything through a not-so-rare sieve, add fine table salt to your taste, pepper a little and lay the remaining beans.
5. Bring to a boil and, removing from heat, let the soup puree stand for 10-15 minutes.
A simple recipe for tomato puree with rice
Ingredients:
• eight large fleshy tomatoes, ripe;
• 200 ml of freshly squeezed tomato juice, suitable and canned;
• a quarter cup of rice;
• two small slices of wheat bread;
• one bay leaf;
• fresh herbs, table salt, a pinch of pepper.
Cooking method:
1. In centimeter cubes, form white bread and lightly dry it in a pan, ready-made breadcrumbs will do as well.
2. In boiling, slightly salted water, lower the rice groats, add the tomatoes cut into small pieces and cook, reducing the heat to medium twenty minutes.
3. Pour in the juice, put a small leaf of lavrushka and boil for another five minutes.
4. From the finished soup, remove the lavrushka and grind it or mash it with a blender.
5. When serving, sprinkle with crackers and herbs.
Simple broccoli and cauliflower soup puree
Ingredients:
• 100 grams of broccoli;
• cauliflower - 80 grams;
• one potato, medium size;
• half a medium carrot;
• small onion.
Cooking method:
1. Peel the potatoes and carrots, wash the vegetables under the tap and cut into small cubes, a thickness of not more than one centimeter. Chop the onion smaller with a knife.
2. Dip the chopped vegetables in a pot of boiling water, boil a little, about ten minutes, and add broccoli and cauliflower inflorescences.
3. Put a bay leaf, salt at your discretion, and continue cooking until fully cooked.
4. Take one inflorescence of broccoli and cauliflower from the prepared soup, remove the lavrushka and chop the soup in mashed potatoes.
5. Pour the soup puree into a plate, and on top lay the previously laid inflorescences.
"Peasant feast" - a simple recipe for a hearty mashed soup
Ingredients:
• two small leek heads;
• 700 grams of potatoes;
• 300 grams of boiled low-fat ham;
• carrot - 2 pcs.;
• half a tablespoon of cream cheese, "Creamy";
• 30 grams of "Peasant" oil;
• a small bunch of parsley.
Cooking method:
1. Melt butter in a pot and spasser on it until transparent, chopped onion into small slices.
2. Cut the carrots and potatoes into small slices or slices, put them on the onion and pour water so that the vegetables are completely covered with it, no more.
3. Add washed stems without stalks and ham cut into small strips. Salt to your taste, add a little ground black pepper and cook at moderate boil under the lid for half an hour.
4. On a separate plate with a slotted spoon, remove all the ham, two tablespoons of potatoes and one tablespoon of carrots from the soup, and whisk the rest with a blender or grind.
5. Put the soup puree on the smallest heat, add cheese and stir the soup until it dissolves.
6. Return to the pan previously laid vegetables, ham, warm for three minutes and turn off the stove.
Simple soup puree - "Buckwheat"
Ingredients:
• chicken breast - 300 grams, fillet;
• two small potatoes;
• half the average carrot;
• small lettuce;
• four large cauliflower inflorescences;
• buckwheat - 2 tbsp. l .;
• half a tablespoon of chopped parsley, fresh.
Cooking method:
1. Pour two liters of cold water into chopped chicken strips and boil for five minutes after boiling.
2. In a boiling broth, dip the potatoes, chopped into small sticks, grated carrots in a thin straw, finely chopped onion and cauliflower inflorescences.
3. Sort buckwheat, rinse, dip in soup, add fine salt and pepper. Cook over low heat for a quarter of an hour.
4. Sprinkle with chopped greens about a minute before cooking.
5. Remove the soup from the stove, grind everything in a puree and serve. You can put white crackers on top.
A simple recipe for mashed potato soup
Ingredients:
• a pound of potatoes, white varieties;
• white onion - one medium-sized head;
• small size carrots;
• one parsley root;
• 50 grams of peasant oil;
• a tablespoon of flour, white wheat;
• two raw yolks;
• 100 ml cream, 22% fat;
• unsweetened corn flakes.
Cooking method:
1. Peeled and finely chopped roots, potatoes, onions, dip in boiling slightly salted water (or broth) and cook until they soften.
2. Discard the broth in a separate pan and grind potatoes and roots there.
3. In a dry frying pan, dry the flour to a gentle creamy tint, mix it with oil and dilute with a small amount of broth, possibly with water, so that there are no lumps. Combine with grated mass and mix well.
4. Thoroughly rub egg yolks with sour cream and combine with grated soup, warm for several minutes, avoiding boiling.
5. Sprinkle with cereal and serve.
Simple pumpkin soup with mushrooms
Ingredients:
• ripe pumpkin - 500 gr.;
• 3 potato tubers;
• one sweet carrot;
• two small tomatoes;
• salad onion;
• an incomplete glass of fat cream;
• half a liter of lean (chicken) broth;
• 350 grams of fresh mushrooms, chanterelles;
• ground red hot pepper.
Cooking method:
1. Scald tomatoes with boiling water to make it easier to peel, and cut in half, remove the seeds.
2. Cut the carrots, tomatoes and potatoes lightly, and chop the onion finely.
3. In the broth, immediately after boiling, lower the chopped vegetables, add the onions, sautéed to transparency and cook until they are completely softened.
4. Dry the washed chanterelles on a towel and fry in a small amount of oil until tender (about ten minutes).
5. Salt hot soup, add pepper to your taste and beat in a homogeneous mass with a blender. Pour in a thin stream of cream and, having thoroughly mixed, heat.
6. Pour the pumpkin soup puree into the serving plates, and put fried chanterelles in the center of each.
Simple Mashed Soups - Tips and Tricks
• To cook vegetables faster and better, salt the soup only after they are ready.
• Soups seasoned with cream and egg yolks and cream should not be boiled further.
• The better vegetables and cereals are boiled, the easier it will be to grind and the more gentle the soup will be.
• The thick consistency of the soup suggests that it is served warm, but by no means hot.
