Ingredients:
The history of the origin of peasant soup dates back to ancient times. A rather simple, but delicious first course was prepared by our ancestors, and not only by them, from everything that was currently at hand. The use of beef in the recipe is more of an acquired addition that originated in our pampered society!
But, be that as it may, peasant soup deserves attention, since it has survived centuries and has reached our days, in fact, in its original form. In the very form that the peasants and their many guests who looked at the light during the long cold winters so adored. And for landowners and nobles accustomed to exquisite cooking, a simple peasant soup with cereal was a real salvation, especially after various entertainment parties, where strong drinks flowed like a river!
So, bringing to life the recipe for peasant soup (see photo), by the way, very similar in speed of preparation and manner of using ingredients to pizza (Italians, also, put everything that is in the refrigerator on a dough pancake, and then bake it in the oven ), the following actions should be taken:
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 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 course will be relevant not only for vegetarians, but also for any person suffering from the heat!
In confirmation of the above, and also, as part of the answer to the question of how to prepare soup in a peasant style, you can bring to the court a wonderful Serbian dish of the same name. To all ingredients that remain unchanged, add only 3 tbsp. spoons of hard grated cheese and ½ tbsp. spoons of sugar. Then, cut all the cooked vegetables, sprinkle with salt and sugar, and then lightly fry.
Pour the prepared vegetables with water and cook until tender. After our vegetables are cooked, we should decant the broth into a container prepared in advance. Grind the vegetables in a blender, then put them into equal portions into pots, fill them with broth, sprinkle cheese and pieces of toasted bread on top. Place the pots in the oven for a few minutes.
Thanks to, so to speak, the beneficial properties of the main ingredients, soup prepared according to peasant recipes is not only a tasty dish that warms you on long winter days and refreshes you in the summer, but is 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 enough and not feel hungry for a long time.
So, it's time to try our miracle soup! Bon appetit!
Soup “Peasant” got its name for a reason. It has long been prepared from inexpensive products - cereals and vegetables. The first made it filling 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 came 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 rich in vitamins. After all, for it, foods are not fried, but boiled in water or broth, saturating the liquid with nutrients.
Taste Info Hot soups / Vegetable soup
Rinse the chicken leg and place it in the pan. Fill with water and bring to a boil. Now, if desired, you can add spices. For example, black or allspice peas, bay leaves. Simmer over low heat for about half an hour with the lid half closed. Then remove the meat and strain the broth through a sieve. If you used spices, leave them in the sieve. Pour the broth into a clean saucepan and put it back on low heat.
Peel and rinse the potatoes. Cut it into cubes and add 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 the pan. Stir.
Salt the soup to taste and cook with the lid almost closed. To prevent the soup from running away, the fire should be low and the pan should be 2/3 full.
Meanwhile, the leg has already cooled down. Remove 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 ready. 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 greens thoroughly in a cup of cool water. Place on a paper towel to remove any excess water. After this, finely chop the leaves and throw them into the soup. If you want the greens to remain rich in color and not turn brown, add them to the first dish at a vigorous boil. And a few seconds after that, turn off the heating of the stove.
Warm up the peasant soup with cereal in chicken broth for a couple more minutes and remove from heat. Serve hot.
Cooking tips
Recipe: PEASANT SOUP. Cabbage is cut into 2-2.5 cm pieces, potatoes into cubes, and other vegetables into pieces. Place cut cabbage into the boiling broth, bring to a boil, add lightly fried vegetables and potatoes and cook for 20-25 minutes. 5-10 minutes before the end of cooking, place tomatoes cut into pieces into the soup. It is possible to prepare soup without tomato puree and tomatoes. The soup is served with sour cream and herbs.
Fresh cabbage 300 g, potatoes 4-5 pcs., carrots 1 pc., parsley (root) 1 pc., onions 2 heads, fresh tomatoes 2 pcs. or tomato puree 2 tbsp. l., broth or water 1.5 l.
Recipe: PEASANT SOUP WITH GREATS. Pearl barley, barley, oatmeal, and wheat are thoroughly washed first in warm and then in hot water, placed in boiling water (1 cup per 1 tablespoon) and cooked until half cooked. Place cooked cereals, cabbage cut into pieces, and potatoes into boiling broth or water and cook until completely cooked. 10-15 minutes before the end of cooking, add lightly fried vegetables and tomatoes or tomato puree. Rice and millet cereals are placed in the soup along with vegetables, having been washed in water in advance, and Hercules oat flakes 15-20 minutes before the end of cooking the soup. The soup can be prepared without tomato puree and tomatoes. The soup is served with sour cream.
Fresh cabbage 300 g, potatoes 2 pcs., pearl barley, rice, oatmeal, barley, wheat or millet, oat flakes "Hercules" 1/2 cup, turnip 1 pc., carrots 1 pc., parsley (root) 1 pc. , onion 2 heads, tomato puree 2 tbsp. or fresh tomatoes 2 pcs., fat or vegetable oil 40 g, broth or water 1.5 l.
Recipe: FIELD SOUP. Millet is washed several times with warm water (40 - 50°C), then scalded with boiling water. The bacon is cut into cubes and lightly fried; onions, cut into small cubes, are sautéed in the released fat. Place the prepared millet into a boiling broth or water, and after 5-10 minutes add the potatoes cut into cubes, sautéed onions with bacon and continue cooking. 5-10 minutes before the end of cooking the soup, add salt and spices.
Lard 150 g, potatoes 6 pcs., millet 1/2 cup, onions 3 heads, broth or water 1.5 l.
Recipe: NEZHIN PEASANT STAGE. Place potatoes, cut into pieces, into boiling meat broth and cook until tender. At the end of cooking, flour sauté is introduced. The soup is served with croutons - croutons, cut into cubes.
Potatoes 8 pcs., melted butter 80 g, wheat flour 2 tbsp. l., broth l.5 l, croutons 200 g.
The set and quantity of products in recipes are given per serving in net grams or kilograms, or in pieces.
An example of a simple and at the same time delicious dish is Peasant soup. This dish can be prepared in different ways. However, each of the proposed recipes has basic ingredients. These include meat, cereals and vegetables. The following lists not only modern variations of the dish, but also its classic recipe, in which potatoes can be replaced with turnips.
This recipe has been adapted to the peculiarities of modern cuisine, although it takes its basis from folk ones.
To prepare you will need:
Step-by-step preparation of soup:
The meat must be washed and boiled in salted water for 2 hours.
The entire cooking process in the future should take place over low heat.
The potatoes should be peeled, cut into small pieces and placed in boiling broth. After 10 minutes you can add millet. It needs to be washed. Next you need to add 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 the heat. Let the soup steep for 20 minutes.
It is worth considering that the meat should be placed in cold water. Using the same recipe, you can create bean and wheat soup and stew.
The chicken recipe will be easier than its classic version. In this case, it is better to give preference to soup poultry, which can give the broth the necessary color and taste. In this version of the soup, you should not use sautéing. It is often given to children in kindergarten as a lunch dish. It is also called village soup.
Main ingredients for the dish:
Simple cooking method:
To prepare a delicious broth, you need to cook the chicken for 1 hour in salted water. The fire should be kept minimal. After which the meat should be removed from the broth, disassembled, removing the bones. Then the chicken can be returned to the soup.
You need to add potatoes to the soup, which are pre-peeled and cut into small cubes. After the water boils, you can add millet. After 20 minutes of cooking, peasant soup with cereals can be seasoned with herbs and simmered under the lid for a few more minutes.
This version of the dish is ideal for cooking in a slow cooker. Thanks to modern technologies, it is possible to imitate the way dishes are processed in a Russian oven.
A dish with meatballs is prepared from the following products:
A master class on preparing a delicious dish involves the following steps:
Minced meat can be anything. You can prepare it yourself or purchase a ready-made product in a store. Potatoes must be peeled and cut into small cubes, carrots must be grated on a coarse grater. The cereal should be thoroughly rinsed under running water for three minutes.
After that, carrots, which must be sautéed, and pearl barley can be placed on the bottom of the multicooker. The products must be poured with hot boiled water and boiled for 20 minutes, selecting the “Soup” mode.
After which you can add potatoes, spices, salt and prepared meatballs to the dish. The “Soup” program runs for another 15 minutes. This is how you can easily and simply prepare aromatic peasant soup, just like in kindergarten.
This recipe will be slightly different from previous analogues of the peasant dish. This beef-based cereal soup features a caramelization process and the addition of goat cheese.
To prepare the first dish you will need:
Step-by-step creation of Serbian soup involves:
Peasant soup with meat broth is very easy to prepare. The cooking process should begin with cooking the broth.
It should simmer on low heat for 1 hour. It is better to choose small pieces of lamb. After the meat is cooked, it must be removed, separated from the bone and returned to the soup.
While preparing the broth, you can cut vegetables. All vegetables must be cut into small pieces and fried a little. Pre-washed millet is added to the broth. After boiling the dish, you can add vegetables, pepper and salt to the broth. After 15 minutes of cooking, the dish should be seasoned with grated goat cheese and herbs. After this, the soup should be simmered for a couple more minutes under a closed lid. Goat cheese can be replaced with a more familiar Adyghe product.
Believe me, at least once prepared peasant soup in kindergarten, grandmothers’ recipe will take its rightful place not only on the dinner table of every housewife, but also in the hearts of her household and guests.
Attention, TODAY only!
The history of the origin of peasant soup dates back to ancient times. A rather simple, but delicious first course was prepared by our ancestors, and not only by them, from everything that was currently at hand. The use of beef in the recipe is more of an acquired addition that originated in our pampered society!
But, be that as it may, peasant soup deserves attention, since it has survived centuries and has reached our days, in fact, in its original form. In the very form that the peasants and their many guests who looked at the light during the long cold winters so adored. And for landowners and nobles accustomed to exquisite cooking, a simple peasant soup with cereal was a real salvation, especially after various entertainment parties, where strong drinks flowed like a river!
So, bringing to life the recipe for peasant soup (see photo), by the way, very similar in speed of preparation and manner of using ingredients to pizza (Italians, also, put everything that is in the refrigerator on a dough pancake, and then bake it in the oven ), the following actions should be taken:
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 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 course will be relevant not only for vegetarians, but also for any person suffering from the heat!
In confirmation of the above, and also, as part of the answer to the question of how to prepare soup in a peasant style, you can bring to the court a wonderful Serbian dish of the same name. To all ingredients that remain unchanged, add only 3 tbsp. spoons of hard grated cheese and ½ tbsp. spoons of sugar. Then, cut all the cooked vegetables, sprinkle with salt and sugar, and then lightly fry.
Pour the prepared vegetables with water and cook until tender. After our vegetables are cooked, we should decant the broth into a container prepared in advance. Grind the vegetables in a blender, then put them into equal portions into pots, fill them with broth, sprinkle cheese and pieces of toasted bread on top. Place the pots in the oven for a few minutes.
Thanks to, so to speak, the beneficial properties of the main ingredients, soup prepared according to peasant recipes is not only a tasty dish that warms you on long winter days and refreshes you in the summer, but is 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 enough and not feel hungry for a long time.
So, it's time to try our miracle soup! Bon appetit!
moysup.ru
A tasty and satisfying first course, which is also very quick and easy to prepare, is peasant soup. The recipe is given in the article.
The history of such a first dish as peasant soup, the recipe for which will be discussed further, originates in hoary antiquity. The peasants, who always had a lot of work, prepared simple and at the same time satisfying food: porridge, cabbage soup, pies, grout. Housewives also often cooked vegetable soups in water (meat broths and broths were considered festive dishes), seasoning them with butter or sour cream for taste. That is why any soup with vegetables in water can be called “peasant”.
It is known that landowners loved this soup very much, but for them it was cooked in chicken broth.
Let's learn how to cook peasant soup. Its recipe is very simple, even an inexperienced cook can handle the preparation.
For the classic version you will need the following ingredients:
For dressing, butter and sour cream at the rate of one tablespoon per serving. Add to each plate when serving.
As you can see, all products are inexpensive and are sold in every store or market.
How to prepare peasant soup? Its recipe is very simple. First of all, you need to peel the vegetables and cut the carrots, onions and cabbage into large cubes, and the potatoes into small cubes.
Boil water, salt it to taste. First pour the potatoes into the pan, after ten minutes add the carrots and onions, after another ten minutes add the cabbage. Then simmer the soup over low heat for about fifteen to twenty minutes (until all the vegetables are fully cooked). Afterwards, pour the soup into bowls, adding finely chopped herbs and a tablespoon of fresh sour cream (or butter) to each serving; season the soup with ground allspice if desired.
As you can see, on average, such a first course takes thirty-five minutes to prepare and does not require any skill or special knowledge from the housewives.
Above we looked at the simplest recipe for peasant soup, its classic version, so to speak. Now we’ll find out how the housewife can change it in order to please her loved ones with a delicious first course.
Possible preparation options:
Peasant soup is a very tasty and satisfying dish, and it’s ridiculously simple and quick to prepare. Does not require any special ingredients. All its components are publicly available and inexpensive. This is exactly what housewives say about this first dish, noting that its recipe must be written down in a home cookbook.
Everyone who has tried this soup at least once will definitely want it to become a permanent item on their menu.
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Peasant soup is an example of how tasty a simple-to-prepare dish can be. Any of the many recipes for peasant soup necessarily includes several basic ingredients. This is, first of all, meat - traditional beef, pork, or more exotic for us, but well known to our ancestors, lamb. The next required product is cereal. Millet is most often used, but there may be options with pearl 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 look at the most interesting and delicious ways to prepare a hearty, healthy and very tasty dish - peasant soup.
The closest to the historical version of peasant soup will be a dish in which potatoes are replaced with turnips
This is one of the most classic versions of this soup, which is, in fact, a processing of folk recipes from the century before last, adapted for modern traditional cooking.
For this soup we will need:
Rinse the beef and cook over very low heat for 1.5-2 hours. Next, remove the meat from the broth, strain the broth if necessary, cut the meat into 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 place in boiling broth. After 7-10 minutes, millet is poured in, which must first be rinsed well. After the soup boils, add coarsely shredded cabbage and finely chopped onion, as well as spices and salt. When the millet is ready, add the greens to the soup and remove the pan from the stove. You need to let the dish sit for 15-20 minutes.
Beef for broth must be placed 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 sautéing, so it can also be considered a classic peasant soup.
You need to prepare the following ingredients:
For the broth, boil the chicken over very low heat for 1.5 hours. Then remove, disassemble, remove the bones, and return the meat to the broth. Add the potatoes, cut into cubes, and when the water boils, add the washed millet. After 15 minutes of cooking over medium heat, add the greens and simmer under the lid for five minutes.
This version of the soup is interesting because it is prepared in a slow cooker. Modern technologies imitate the unique temperature regime of the cooking section of a Russian stove.
This version of the soup is prepared from:
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 the pre-passioned carrots and pearl barley are placed in the multicooker. The ingredients are poured with 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 peasant soup. The Serbian dish is distinguished by the introduction of a light caramelization process and the addition of grated goat cheese.
Cook the broth for an hour. It is better that the lamb is on a small bone. After cooking, separate the meat from the bone and put it back into 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 until it boils and add vegetables, salt and 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 filling and suitable, among other things, for winter meals, when a person needs extra calories.
Place diced potatoes into boiling water. Chop the onion finely, and chop the carrots coarsely. Pour half of the carrots into the potatoes, sauté the other half with the onions in a frying pan. At the end of sauteing, add a spoonful of flour and stir well. Pour the sauté into the pan. Beans and spices, reduce heat and cook until tender.
The recipe is similar to the classic one, with the exception of meat ingredients.
The only difference from the first recipe is the cooking of the broth. The beef is poured with cold water, brought to a boil and cooked over very low heat for an hour. Then the lamb, previously washed and cut into portions, is placed in the same pan, and the broth is simmered for another 40 minutes. Further actions repeat the first recipe in all respects.
This recipe is simple and nutritious. Anyone can make this soup.
Cut the potatoes into cubes and add them to the boiling broth. Stir the egg, pour 2-3 tablespoons of broth into it and beat. Without ceasing to stir, pour the resulting mixture into the soup. Sauté onions and carrots and add to boiling soup. Beat the second egg into the flour, and, forming small irregularly shaped pieces from the resulting dough, add to the soup. Add salt and spices and simmer for 5 minutes.
This recipe is good for fasting and dieting, or just in hot summer weather.
Cook the pearl barley until half cooked, after rinsing it several times with warm water. After cooking, drain the water, boil 1.5 liters of new water, and add undercooked porridge. Add potatoes and turnips.
Saute the cabbage and remaining vegetables in vegetable oil, then add to the soup. After 15 minutes, add spices and parsley, cover with a lid. Serve with sour cream.
Pearl barley can be left soaked overnight, then it will cook much faster
Another version of 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 water is used instead of broth, and at the end of cooking the soup is seasoned with sour cream.
A very spicy version of the famous dish will appeal to lovers of smoked meats. This rich soup is good in the winter cold.
Boil the lamb for 40 minutes after boiling. Then we take it out. Cut into pieces and fry with onion, 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 to the still boiling soup, but already removed from the heat.
This soup is prepared with the same ingredients as the previous recipe. But the vegetables are not sautéed, but boiled together with chicken broth. When the broth is ready, remove the chicken and vegetables. The onions are removed, the carrots are cut into circles, and the chickens are cut into pieces, and again sent into the broth along with finely chopped potatoes. The soup is salted and spices are added. Then a stiff dough is mixed from eggs and flour, grated 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. The original uses fresh corn, but you can also use canned corn - then the soup will cook faster.
Add potatoes and cabbage to the cooked broth and cook for 10 minutes. At this time, prepare the sauteed onions and carrots. Add the sauté to the soup, and after another five minutes add the corn. At the end of cooking, add pre-fried tomatoes, cut into small squares, and herbs. After turning off, season the soup with sour cream.
Another option is prepared from the same ingredients, but with certain differences.
Broth is cooked from the chicken, into which 2 peeled whole onions and 2 peeled whole potatoes are added 20 minutes before readiness. The dough is mixed from flour, eggs and salt, formed into balls and sifted. 2 potatoes are cut into random pieces and added to the broth, from which the onions and whole boiled potatoes are removed. The remaining vegetables are sautéed and added to the soup along with the mash. After this, 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.
Rice is added to the boiled salty broth; when it is half cooked, finely chopped onions and carrots are added. After 15-20 minutes, spices and herbs are added, and sour cream is added before serving.
The selection of recipes ends with the original garbure soup, popular in Provence.
Potatoes are cut into cubes, vegetables and breast meat are also cut into cubes, but smaller. The bacon from the brisket is cut into strips. All this is sautéed with the addition of garlic in the same container in which the soup will then be cooked, and filled with broth. When the soup boils, add beans and finely shredded cabbage. Five minutes before readiness, add herbs and spices.
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Potatoes – 5 pcs;
Millet groats – 1/3 cup;
Fresh greens - 1 bunch.
Peasant soup got its name due to the simplicity of its ingredients and its richness. You can cook it with meat, vegetable broth or water. If you cook the soup in water, without meat, you can season it with fried onions and bacon.
For cooking we will need: chicken, water, salt, potatoes, millet and fresh herbs.
Divide the chicken in half into 2 parts; to prepare the soup we will only need half the chicken.
Cut the chicken into smaller pieces. Place the chicken in a pan of water and boil for 30 minutes. For soup chicken, it will take much longer, 1.5-2 hours.
Remove the boiled chicken from the broth, and the broth itself must be strained.
Peel and cut the potatoes. Place the potatoes in a saucepan with the broth and put on fire.
Wash the millet and also put it in the pan.
Bring the soup to a boil, cover and simmer until the potatoes and cereal are tender, about 15 minutes. At the very end, salt the Peasant Soup to taste.
Separate the chicken meat from the bones and add to the soup. Season the soup with fresh herbs and cook for another 2-3 minutes.
Peasant soup is ready.
