Cooking stew. Chowder recipes for all occasions: a delicious dish in minutes! Chowder in the oven

Nowadays we cook soups, and we call stew a food whose taste is far from ideal, or a soup whipped up from what is “lying around” in the refrigerator and on the shelves of kitchen cabinets. Although the stew can be put on a par with borscht, cabbage soup, solyanka and fish soup. In terms of consistency and method of preparation, these are, of course, soups, but, like stews, they are given their own names and their characteristics are indicated. In order for a liquid dish to have the right to be called a stew, it must be “salted” by one ingredient. Another important difference is that if the soup is cooked in meat broth, the stew has rather a light decoction of the main ingredient. If potatoes are used as the main product, the result is potato soup, if cabbage is used, cabbage soup is obtained, if mushrooms are used, mushroom soup is obtained.

The most famous is lentil stew, which has become a symbol of neglect of family values ​​for the sake of meager material benefits. For a meal of lentils, Esau gave his younger brother Jacob his right of seniority. However, in the Old Testament, where this story is mentioned, the word “pottage” does not appear; it appeared in the retelling of the biblical parable to emphasize how low Esau valued his birthright.

There are others, such as corn chowder and the Belgian fish chowder waterzooi, now also made with chicken.

How to cook waterzoy

Products
Cod fillet - 2 pieces
Carrots - 2 pieces
Onion - 1 piece
Leek - 1 piece
Celery stalks - 8 pieces
Parsley - 70 grams
Garlic - 2 cloves
Egg yolk - 2 pieces
Cream - 1/4 cup
Bay leaf - 2 pieces
Black peppercorns - 5-8 pieces
Coriander seeds - 10 pieces
Butter - 30 grams
Water - 6 glasses
Salt - to taste

Cooking in a saucepan
1. Chop half an onion, the green part of a leek and 1 carrot, place in a saucepan.
2. Add here 3 stalks of celery, parsley stalks, garlic, bay leaf, coriander, black pepper.
2. Pour 6 glasses of water into a saucepan with vegetables and spices and cook the broth for half an hour after boiling.
3. Strain the finished broth through a colander; the vegetables from it are no longer needed.
4. While the broth is cooking, cut the white part of the leek into half rings, and 1 carrot, 5 celery stalks and half an onion into cubes.
5. In a saucepan with thick walls, melt the butter and saute the chopped vegetables in it for 6 minutes, until soft.
4. Cut the cod fillet into pieces 3 centimeters wide, add to the fried vegetables, pour in the broth.
5. Cook the stew for 12 minutes from the moment of boiling, do not increase the cooking time, otherwise the fish will become tough, add salt before turning off.
6. Using a slotted spoon, place the fish and vegetables on a plate.
7. In a separate bowl, beat the cream with 2 egg yolks, then pour in half a glass of broth and mix well.
8. Pour the egg-cream mixture into the slightly cooled broth and stir.
9. Place fish and vegetables on portioned plates for first courses, pour over the stew, and garnish with parsley.
10. Serve with thin slices of white bread.

Lentil soup

Products
Lentils - 1 cup
Meat or vegetable broth - 1.5 liters
Lemon - 1 piece
Ground black pepper - 1 teaspoon
Paprika - 1 tablespoon
Turmeric - 1 teaspoon
Salt - 1 heaped teaspoon

How to cook lentil soup
1. Pour meat or vegetable broth into the pan and put on fire.
2. Rinse the lentils under cold water.
3. Pour lentils into the pan without waiting for the water to heat up.
4. Cook lentils for 20-40 minutes, depending on the type of cereal (cook green lentils for 40 minutes, brown - 25, red - 25 minutes).
5. Add salt and all seasonings to the stew.
6. Wash the lemon, cut in half and squeeze out the juice.
7. Pour lemon juice into lentil soup.

Hearty, nutritious and very tasty, Russian soup has long been the main dish on the lunch menu. Delight your loved ones with a new culinary recipe - it is not only delicious, but also very easy to prepare.

Chowder in the oven

Beef – 400 g

Medium potatoes - 8 pcs.

Bulbs - 3-4 pcs.

Butter - 2-3 tbsp. l. or about 50 g

Salt, bay leaf, pepper at personal discretion

Separate the beef flesh from the bones and cut into small oblong pieces. Make broth from the bones.

Pour the prepared broth from the pan into a cast iron pot or clay pot, immerse the raw meat in it and simmer in the oven for half an hour at a temperature of 150-200 degrees.

Meanwhile, cut the potatoes into cubes and the onion into half rings. Fry the chopped onion until golden brown in a frying pan in boiling butter.

After half an hour, take our broth out of the oven, add potatoes to it and continue cooking on the stove over low heat.

After 10 minutes, add fried onion half rings, bay leaves, chopped parsley and/or dill to the broth and cook for another 2 minutes.

Potato soup

4 potato tubers, 1 onion, 2 tbsp. tablespoons vegetable oil, 1 liter of water, salt to taste

Cut the peeled potatoes into thin slices, and the onion into half rings. Pour boiling salted water over the potatoes (you need to peel the potatoes before cooking, otherwise the tubers will darken), bring to a boil, cook for 5 - 6 minutes, then leave to infuse on the stove without heating for 8 - 10 minutes. and only then serve it to the table.

Potato soup goes with chopped onions and vegetable oil. Each of the diners doses the onions and butter himself.

This stew is eaten without bread.

Chowder with sauerkraut

400 g sauerkraut, 1 carrot, 1 onion, 2 tbsp. spoons of sour cream, 1 liter of water

Use sauerkraut with brine. (Cabbage cannot be kept without brine for even a single minute, since vitamin C is immediately destroyed - under the influence of oxygen in the air, light.)

Pour boiling salted water over the cabbage, add finely chopped onion and grated carrots. Bring the stew to a boil and cook until tender, tightly closing the lid, then let it brew for 15 - 20 minutes.

Chowder with potatoes, millet and tomatoes

6 potatoes, 1 carrot, 1 onion, 3 - 4 tomatoes, 200 g sour cream, 2 tbsp. spoons of millet, salt, herbs

Place onions in a deep bowl and fry. When it is browned, add finely chopped carrots and fresh tomatoes, add a little water, cover with a lid and simmer until half cooked. Then pour boiling water, add salt and let it boil. After this, place the chopped potatoes and well-washed millet into boiling water. Cover with a lid and cook over low heat until done. At the end of cooking, add sour cream and boil. When serving, sprinkle with parsley or dill.

Millet soup with vegetables

3 tbsp. spoons of millet, 1 onion, 1 carrot, 1 tbsp. spoon of butter, 1 liter of water, salt to taste

Rinse the millet thoroughly, add chopped carrots, pour boiling water, bring to a boil and cook until tender. Then place the pan with the stew on a wooden board (so that the heat does not escape through the bottom), close tightly with a lid and leave for 15 - 20 minutes.

Finely chop the onion, mix with butter and add to the finished stew. If desired, you can add sour cream to the soup.

Pearl barley soup with vegetables

3 tbsp. spoons of pearl barley, 1 potato, 1/2 head of cabbage, 1 tbsp. spoon of sour cream, 1 tbsp. spoon of mayonnaise, 1 liter of water, salt to taste

Rinse pearl barley, add hot salted water and cook until tender, then add peeled potatoes cut into slices, bring to a boil, add cabbage and leave for 15 - 20 minutes. with low heat. Season with a mixture of sour cream and mayonnaise.

Chowder with rice and vegetables

3 tbsp. spoons of rice, 2 bell peppers, 2 tomatoes, 2 tbsp. tablespoons vegetable oil, 1 liter of water, salt to taste

Pour washed and sorted rice with hot salted water, bring to a boil, add finely chopped pepper (along with seeds), chopped tomato, bring to a boil again, add vegetable oil and leave for 8 - 10 minutes.

Onion soup

1 liter of water, 1 large onion, 1 pc. leeks, 5 black peppercorns, parsley, celery, dill, salt to taste

Cut the parsley and celery roots into strips and place in boiling water. Finely chop the onions and leeks, grind with salt in a mortar and add to the boiling broth. Add black pepper. After 7 – 10 minutes. add salt and add finely chopped parsley, celery and dill. Let it boil for 3 minutes. and remove from heat. Before serving, the stew should be infused in a saucepan under the lid for 7 minutes.

Meat stew

350 g meat (beef), 250 g potatoes, 1 large onion, 50 g butter, pepper, bay leaf, salt to taste, 1/2 cup wine

It is better to cook stews based on meat broth in such a way as to prevent boiling. It is advisable to bring the broth to a boil, and then, after extinguishing the burner, let it brew for 40 - 60 minutes. with the lid tightly closed. To make the broth ready faster, the bones should be chopped, and the meat and poultry should be cut into pieces.

Make bone broth. Rinse the pulp in cold water, remove the tendons, beat and cut into small oblong slices.

Pour the broth into a clay pot or cast iron, throw in slices of meat and simmer for 20 - 30 minutes. in the oven at a temperature of 150 – 200°C. While the meat is cooking, cut the potatoes into small cubes, the onion into half rings and fry in boiling oil. Then put the potatoes in the pot with the meat, cook them for no more than 15 minutes, then add the onions and cook again for another 5 - 10 minutes. At the end of cooking, add chopped herbs (parsley, dill), bay leaf and continue cooking for another 15 minutes. You can add a little dry wine to the almost finished dish to improve the taste. Serve directly in a pot or cast iron. The stew is especially tasty if you eat it with a wooden spoon. This dish serves as both the first and the second at the same time.

Hearty stew

100 g turkey or chicken, 50 g potatoes, 15 g millet, 20 g onions, 15 g lard, 5 g dried mushrooms, bay leaf, herbs, salt.

Be sure to sort the millet and rinse it several times in cold water until the water becomes clear. Soak the mushrooms and peel the potatoes in advance.

Pour water into a saucepan and add millet, turkey, mushrooms and bay leaf. When the turkey is half cooked, add diced potatoes to the chowder. Cook for another 10 minutes. Chop the onion and fry in lard until golden brown, add it to the stew at the end of cooking. Boil the stew, add salt and sprinkle with finely chopped herbs.

Chowder with wine

100 g beef, 125 g potatoes, 40 g onions, 50 g butter, 13 g garlic, 20 ml dry wine, 5 g carrots, 50 g parsley (root)

This stew is prepared in a clay pot or cast iron. First, you should prepare a strong transparent broth, into which you need to put raw potatoes, previously cut into cubes, add fried onions, parsley, and carrots. Cook until the potatoes are cooked. Then chop the boiled meat and put it in the stew. Boil and add dry wine, chopped garlic and herbs.

Russian soup

1/4 medium-sized chicken, 50 g potatoes, 1/2 parsley root, 1 clove garlic, 1 carrot, 2 black peppercorns, 15 g butter, bay leaf, parsley, dill and celery, salt to taste

Boil regular chicken broth, peel the potatoes, then cut them into slices. Chop the carrots, parsley root and fry the onion until light golden brown. Finely chop the garlic, parsley, dill and celery. Then remove the chicken from the broth, cut it into small pieces and put it back into the broth. If you add chicken heart, lung and liver to the broth, the stew will become even more flavorful.

Add potatoes, boil, add fried carrots, onions, parsley root, as well as bay leaves, peppercorns, garlic and herbs. Boil again.

Pour the finished stew into plates, add sour cream and serve.

Chowder in Suvorov style

50 g fish fillet, 1 glass of fish broth, 50 g potatoes, 10 g onions, 10 g carrots, 20 g fresh mushrooms, 1 clove of garlic, 3 g herbs, 5 g butter, 1 slice of lemon

Cut the fish fillet into pieces, lightly fry in butter on both sides, put in a cast iron pot or pan, pour in fish broth, add sliced ​​raw potatoes and cook. Fry the onion along with mushrooms and carrots, put everything in the stew before serving. When serving, add crushed garlic, chopped herbs, and a slice of lemon.

The stew is eaten with kulebyaka or other pies.

Chowder “Petrovskaya”

200 g lamb, 3 – 4 pcs. potatoes, 1/2 cup millet, carrots, onions, 2 tbsp. spoons of fat, 1 pc. parsley or celery roots, herbs, salt, pepper to taste

Cut the lamb pulp into cubes, put in a clay pot, pour 700 ml of water, add parsley or celery roots and cook until tender. Remove the lamb and strain the broth. Put potatoes, sautéed carrots and onions, washed millet, cooked lamb into the broth and cook until the millet is ready. Season the stew with salt, chopped parsley or celery and dill.

Chowder is often called a primitive soup cooked in haste. However, in reality, preparing this dish requires a precise and attentive approach. So you can prepare such a soup with extraordinary skill. However, novice housewives should not be upset: simple stew recipes will help you prepare a truly high-quality dish.

Description of the dish

Unlike ordinary soup, stew is prepared exclusively on the basis of vegetable broth. The dish itself is a strong vegetable broth. This is the first dish, which is based on vegetables and water. It is served only hot and is usually considered dietary.

A remarkable feature of the stew is that the main emphasis in this dish is on one component, and all other ingredients only emphasize its taste. By the way, the name of the stew depends on this. The most popular are potato, onion, lentil and mushroom. Vegetables that cook quickly, have a delicate structure and a bright, characteristic taste give the dish a special smell.

Cooking features

Sauerkraut, beans and beets should not be added to stews. You can use onions, garlic and parsley as spices to prepare this dietary soup. You need to salt the dish carefully: potato salt at the beginning of cooking, and lentil salt at the end.

Vegetables must be placed exclusively in boiling water, and not in cold water. All vegetables should be carefully processed before cooking. Keep in mind that the special smell, which is usually inherent in the stew, can be spoiled due to low-quality, poorly washed or improperly cleaned products.

Despite the simplicity and speed of making this soup, it requires maximum care and culinary skill. Nowadays this dish is not particularly popular precisely because they simply do not know how to cook it correctly. Although, knowing the features of the preparation and recipe of the stew, it will be extremely easy to cope with the task.

Under no circumstances should the stew be kept on the fire, otherwise the broth will darken and lose its pleasant aroma. Know that a well-prepared soup remains clear. This dietary dish is prepared without the use of fats and oils, which is why it is considered a healthy vegetable decoction. At the end of cooking, the stew can be supplemented with cream or sour cream, but the taste will change significantly.

Vegetable soup should be served immediately after cooking, straight from the heat, in combination with black or rye bread. But you definitely shouldn’t leave the stew for later and reheat it.

Lentil soup recipe

To prepare this delicious dish you will need:

First, cover the lentils with water and leave for a while. Meanwhile, peel and chop all the vegetables in the chowder recipe. Pour some oil into a pan and fry the onion, carrots, garlic and celery. Simmer the vegetables over low heat until half cooked. After this, add the lentils to the vegetables and fill everything with water or pre-prepared broth. Bring the broth to a boil and leave on low heat for another half hour.

Only one thing is important: do not salt the dish under any circumstances, otherwise the lentils will instantly harden. After the lentils are cooked, you can add salt and pepper to the stew to your taste. Then add some lemon juice, turmeric and zest to the soup. Add the dish with pre-ground cumin and bring it to a boil again. The finished stew needs to brew for half an hour. Finally, garnish the prepared soup with chopped herbs.

Northern stew recipe

Another hearty and extremely tasty dish that is very easy to prepare. Now you know where to get a recipe for northern chowder, which is perfect for all occasions!

Required Products

To prepare the dish you will need:

• a glass of pearl barley and the same amount of peas;
• medium bulb;
• carrot;
• celery;
• a small bunch of greenery;
• spices to taste.

By the way, the stew recipe is perfect for Lent, since it contains no meat at all.

First fill the peas and pearl barley with water. Wash the vegetables, peel and cut into large cubes. Then add water to all the ingredients and cook until fully cooked. Keep in mind that both vegetables and cereals must be well cooked. If foam appears on the surface of the soup during cooking, do not forget to remove it with a slotted spoon.

After the vegetables and grains are ready, remove the pan from the heat and let the stew brew. Add herbs and spices to the prepared soup to your taste. Northern chowder is best served hot, along with crackers and sour cream.

Another famous Russian writer, poet and playwright Alexander Sumarokov emphasized the originality of the original Russian word “pottage”. Starting from the 19th century, this ancient name for first courses replaced the word “soup” that came from Europe. According to ancient traditions, stew in Rus' was a name for dishes in which the main part was liquid. Sometimes soup that was too thin was called stew, because hard life dictated to the people the need to eat hearty and fatty meals. The liquid base of the stew was usually meat, fish, vegetable or mushroom broth, milk, and kvass. The same okroshka and botvinya can be classified as stews on a leaven basis.

Chowder was the most common dish in Russian cuisine. That is why the main cutlery on the peasant table was the spoon. In the old days, more than 200 days a year were fast, and this custom was strictly observed. Therefore, most village housewives knew how to prepare many different liquid dishes, where meat was replaced by mushrooms, lentils, peas, rutabaga, beans, fish and other ingredients. The peasants not only ate the stew, but also used it for treatment. Often the opportunity to “sip something hot”, take a steam bath and lie on the stove were the only available methods of treating any “illness” for poor peasants.

Initially, village-style stew recipes had only one main component. But modern cooks are improving ancient recipes to suit the current needs of most families.

We present for your consideration a recipe for a delicious Russian stew, “Country-style Zatirukha.” This dish is not only easy to prepare, but also very satisfying. In our version, it is cooked in mushroom broth. However, it has been verified that this stew will be just as incredibly tasty if you cook it in meat or fish broth.

Country-style grout

What do we need:

• 3 liters of water;
• 500-700 grams of fresh or frozen mushrooms (ideally 300 grams of dry);
• 5-6 potatoes;
• 1-2 carrots;
• 1-2 onions;
• two thirds of a glass of flour;
• two eggs;
• 5-6 black peppercorns;
• bay leaf – 2-3 pieces;
• sour cream or cream;
• fresh herbs;
• 0.5 cups vegetable oil;
• 50 grams of butter.

The products are designed for 7 servings of soup.

Cooking time: 30 minutes.

Preparation procedure:

1. Fresh mushrooms (preferably porcini or champignons) must be thoroughly sorted, rinsed under running water and carefully cut into small slices.
2. Boil water in a saucepan (preferably passed through a filter or purified purchased water).
3. After the mushrooms have simmered over low heat for 15 minutes, remove them with a slotted spoon. The mushroom broth itself must be strained through a strainer or two layers of gauze. Slices of boiled mushrooms are again dipped into the broth.
4. Potatoes must be washed, peeled and cut into cubes.
5. The mushroom broth must be boiled again, salted and chopped potatoes should be placed in it.
6. We prepare peeled vegetables (onions and carrots) for frying. To do this, finely chop the onion and grate the carrots on a fine grater. Lightly sauté the vegetables in butter, each separately.
7. Now we need to prepare the “mash” for our stew. Don't forget to wash your hands thoroughly before doing this.
8. For grout (or grout), mix an egg and two tablespoons of water.
9. In a bowl, grind the egg mixture with flour with your hands until you get flour crumbs. It should be about a glass.
10. In the mushroom broth in which the potatoes are cooked, create a funnel by stirring, into which we gradually add flour crumbs. You can’t overdo it and shift the “grout”. Otherwise, instead of soup, you may end up with a thick, unappetizing porridge.
11. All this time the broth must be stirred. Then you need to add frying to it and boil the dish for another 3-5 minutes.
12. Pepper and bay leaf are added to the broth.
13. Some housewives additionally pour a raw egg into the stew, a few minutes before it is ready. Before adding, the egg must be carefully shaken with water so that the white mixes with the yolk. It is better to pour in the egg little by little with a spoon or do it through a colander so that the egg is distributed evenly. The soup must be stirred constantly.
14. It is better to serve the stew on the table in a ceramic bowl, flavoring the dish with fresh herbs and sour cream.

Various options for preparing stews

It is possible that each of the housewives will want to open and learn how to cook their own signature stew. And that's great. It is especially important to learn how to vary the recipes for such dishes depending on the circumstances. If it’s better to greet a cold and hungry husband with a hearty meat stew, then your teenage daughter will be more happy with a delicious soup with mushrooms and quail eggs. If your own image in the mirror begins to disappoint, then you should try a low-calorie recipe for vegetable soup for weight loss.

What secrets do you need to know in preparing delicious stews? Let's look into this.

• Many variations of country-style stews include bread. One of the simplest versions of this soup includes a minimum of ingredients: potatoes and slices of fried bread. Add herbs, sour cream, and crushed garlic to the finished dish. Before serving, the stew is slightly kneaded right in the plate. This dish is not only one of the most budget-friendly, but also quite filling and tasty.
• Many families prefer soups prepared the day before. Then the dish has time to infuse more. Isn't it very convenient for working women?
• In mushroom versions of such dishes, it is better to use dry mushrooms. Their aroma will make the dish simply incomparable!
• Any stew will benefit from adding crushed garlic, herbs and sour cream to the plate before serving. In addition, these components can become a serious defense for the body during epidemics of viral infections.
• In addition to bread, many first course recipes include eggs. Then the feeling of fullness from such a meal is guaranteed. Eggs can be added to a dish in different ways. These include yolk dumplings, pouring a beaten egg and water into the soup, and a spectacular option by adding quail eggs to each plate. This recipe is also interesting: the prepared stew is poured into a refractory glass plate, a whole chicken egg is carefully driven into it and placed in the oven for a few minutes until the white hardens.
• Most often, three grains are added to stews for thickness and satiety: pearl barley, semolina and rice. These cereals are the most versatile and can be combined with most ingredients. Semolina is added to pea soup during the fasting period for satiety and thickness. Barley goes well with mushroom and meat dishes. But rice, especially dark rice, is good as an addition to vegetable soups.
• Chopped ham or bacon is often added to a bowl of legume-based stews. This combination is very successful and appetizing.

We will be glad if our article makes you interested in recipes for making stews. We are confident that stew should not be forgotten, since dishes based on it can bring many health benefits, creating an atmosphere of warmth and care in the house.

Onion soup

1.25 liters of water, 4-6 onions, 1 leek, 1 parsley, 1 celery, 1 bunch of dill, 4-6 black peppercorns, 1 tsp. salt.
Cut the roots into strips and place in boiling water. Finely chop the leeks, grind with salt in a porcelain bowl and add to the boiling broth. Put pepper. When the onion has blossomed and the broth turns green, add salt, add chopped spicy herbs and after 3 minutes remove from heat. Close and let sit for 5 minutes.

Potato soup

1.5 liters of water, 5-6 potatoes, 1 onion, 0.5 heads of garlic (chopped), 3 bay leaves, 1 bunch of dill, 1 bunch of parsley, 608 black peppercorns.
Place chopped onion and diced potatoes in salted boiling water and cook until the potatoes are ready. Add spices 5-7 minutes, and spicy chopped herbs 2 minutes before readiness.

Turnip soup (turnip)

1.5 liters of water, 5-6 reps. 1 small rutabaga, 1 onion, 2 allspice peas, 2 clove buds, 4 black peppercorns, 2 bay leaves, 1 bunch of parsley, 1 bunch of dill, 4 cloves of chopped garlic.
Place chopped onion, diced rutabaga and turnips in salted boiling water and cook until tender. Add spices 10 minutes before, and spicy chopped herbs 2-3 minutes before readiness.

Lentil stew

1.5-1.75 liters of water, 1 glass of lentils, 1 onion, 1 carrot, 1 parsley, 3 bay leaves, 6 black peppercorns, 0.5 heads of garlic, 1 bunch of savory, salt to taste.
Soak the lentils for a day in cold water. Before cooking, rinse again, add cold water and place on moderate heat. When it boils, add the chopped roots and cook until the lentils are completely cooked (1-1.25 liters of liquid should remain). Then add chopped onion and other spices, except garlic and savory, add salt and cook over very low heat for another 10-12 minutes, then season with chopped garlic and savory, remove from heat and let steep for 5-8 minutes.

Chowder with millet and tomatoes

240 g of onion, 120 g of butter, 360 g of millet, 5-6 medium-sized carrots, 1 kg of 100 g of potatoes, 700 g of tomatoes, 6 liters of cubed broth, 360 g of sour cream, dill or parsley, salt to taste.
In a deep frying pan, fry finely chopped onion in oil, when it begins to brown - peeled and chopped roots and tomatoes. Cover with a lid and simmer. When the vegetables are half-ready, pour 6 liters of cubed broth into the pan, salt if necessary, let it boil, add the potatoes cut into strips and well-washed millet. Further cooking takes less than half an hour. When the ingredients are ready, add sour cream to the stew, sprinkle with chopped dill or parsley, and serve immediately.

Chowder "Rainbow"

0.5 pods of sweet pepper, 2 onions, 300 g pumpkin, 1 large eggplant, 4 small tomatoes, 2 cloves of garlic, 4 sprigs of parsley, 2 tbsp. l. vegetable oil, 1 pinch of a mixture of dry herbs, salt, pepper, water.
Peel the vegetables and remove the seeds. Cut the tomatoes into 4 parts, the onion crosswise into 8 pieces, the sweet pepper into large strips, the pumpkin and eggplant into large strips, chop the garlic. Place the vegetables in a saucepan, add boiling water and vegetable oil, stir and cook until tender.
2-3 minutes before the end of cooking, add a mixture of herbs, finely chopped parsley, a pinch of salt and pepper to the soup.

Mushroom stew

300 g fresh or 50 g dried mushrooms, 1 carrot, parsley and celery root, 1 onion, 1 tbsp. l. vegetable oil, 0.5 cup pearl barley or rice, 3 potatoes, 1 tbsp. l. tomato paste, bay leaf, pepper, salt, herbs, 3 liters of water.
Boil mushroom broth, strain it, and finely chop the mushrooms. Cut the roots and onions into strips, fry in oil, pour in a little broth and simmer for 5-6 minutes. Put them in the broth, add mushrooms, separately cooked cereal, chopped potatoes, tomato paste, spices, salt and cook for 8-10 minutes.
When serving, sprinkle the soup with chopped parsley.

Vole (ancient stew)

Dilute rye flour with boiling water, cover the dish with a lid and let cool to a temperature of 25-28°C. Place a crust of rye bread into the resulting dough and let it sour. Boil water in a saucepan, add salt, pepper, beat the prepared dough (raschinu) well with a whisk or mixer.
Season the vole with onions sauteed in vegetable oil, boiled and chopped mushrooms (you can lightly fry them).

Rice soup with vegetables

3 tbsp. l. rice, 2 sweet peppers, 2 tomatoes, 2 tbsp. l. vegetable oil, 1 liter of water, salt.
Rinse the rice, add hot salted water and cook until almost done. Add finely chopped capsicum (along with seeds), chopped tomatoes, bring to a boil, pour in vegetable oil and let simmer for 8-10 minutes.

Potato soup with cucumbers

3 boiled potatoes, 3 fresh cucumbers, 1 liter of kvass, herbs, salt.
Finely chop the peeled potatoes and cucumbers, add salt and pour chilled kvass. When serving, sprinkle the stew with chopped parsley, dill or onion.

Potato soup with onions

4 potatoes, 1-2 onions, 2 tbsp. l. vegetable oil, 1 liter of water, salt.
Cut the peeled potatoes into thin slices, add boiling salted water, bring to a boil, cook for 5-6 minutes, then leave to infuse on the stove without heating for 8-10 minutes.
For the stew, serve onions cut into half rings with vegetable oil, which everyone doses themselves. Raw onions and butter add a nice kick to the dish.

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