Soup peasant: the recipe

A delicious and satisfying first course, which is also prepared very quickly and simply, is a peasant soup. The recipe is given in the article.

A little bit about the history of the dish

The history of such a first dish as a peasant soup, the recipe of which will be considered later, originates in gray antiquity. Peasants, who always had a lot of work, prepared a simple and at the same time nourishing food: cereals, cabbage soup, pies, groats. Mistresses also often cooked vegetable soups on the water (meatballs, broths were considered festive dishes), flavored with oil or sour cream. That's why any soup with vegetables on the water can be called "peasant".

It is known that the landowners were very fond of such a soup, but for them it was cooked on chicken broth.

Ingredients

We learn how to boil a peasant soup. The recipe is very simple, even an inexperienced cook is able to cope with cooking.

For a classical version, you need the following ingredients:

• Water - three liters;
• Potatoes - five to six medium-sized tubers;
• Large carrots - one piece;
• Large onion - one piece;
• Cabbage - half of a small head;
• Greens (dill, parsley) - to taste;
• Seasoning (salt, black pepper) - to taste.

For filling, butter and sour cream at a rate of one tablespoon per serving. Added to each plate when served on the table.

As you can see, all products are inexpensive and are sold in every store or market.

Preparation (classical method)

How to cook soup for peasants? The recipe is very simple. First of all, you need to clean the vegetables and cut into large cubes of carrots, onions and cabbage, and potatoes - in small cubes.

Boil water, salt it to taste. Pour into the pot first potatoes, add carrots and onions in ten minutes, after another ten minutes - cabbage. After cooking the soup on low heat for fifteen to twenty minutes (until the full availability of all vegetables). After pouring soup on plates, adding in each serving finely chopped greens and a tablespoon of fresh sour cream (or butter), if desired, season the soup with ground sweet pepper.

As you can see, on the average such a first dish is prepared thirty-five minutes, does not require mastery skills and special knowledge.

Recipe options

Above we considered the simplest recipe of peasant soup, so to speak, its classic version. Now we learn how the hostess can change it, to please their loved ones with a delicious first course.

Possible cooking options:

• On the broth. Such soup will be even tastier and more satisfying if it is cooked on chicken, beef or pork broth;
• With groats. More satisfying dish will turn out, if during its preparation to add groats. The recipe of a pea soup with wheat or pearl barley is the most common variant of real peasant food. In this case, the millet is put in boiling salted water at the very beginning, it is cooked until ready (about twenty minutes), only after that vegetables are added to the pan. Pearl barley is cooked separately until cooked (on a slow fire from one and a half to two hours) and is already ready to be added to the pan while cooking the soup. Soup peasant with cereal (the recipe will be liked by every hostess) can be prepared using rice, buckwheat, oatmeal, wheat or barley groats, even peas and beans. The first dish in each version will turn out delicious;
• With tomatoes and green peas. If ten minutes before the end of cooking, add slices of fresh tomatoes and green canned peas at the rate of three to four tomatoes and 3-4 tablespoons peas to three liters of water, then you will get a very tasty peasant soup. The recipe "as in kindergarten", according to the technological map, just suggests the use of tomatoes and canned (or fresh) green peas.
• With browned vegetables. In this version, vegetables - onions and carrots - are pre-dressed in cream or vegetable oil and only then added to the pan.
• With trowel. Very interesting variant of preparation of the first dish. For the preparation of a grout, stir one egg with two tablespoons of water, pour everything into a bowl, add a glass of flour, mix everything together and mash with a fork or grind with the hands (the real grout is prepared in such a "manual" way!). After a lot of sift from excess flour. Add to the broth at the end of cooking, stirring vigorously, let it simmer for five minutes. The hostess should remember that flour products swell in the water, so it is recommended not to use the grout, its remains can be stored in a bag in the freezer.

Reviews

Peasant soup - a dish very tasty and satisfying, while preparing for a ridiculously simple and fast. Does not require any special ingredients. All its components are generally available and are inexpensive. This is what the hostess says about this first course, noting that his recipe must be recorded in a home cookbook.

Everyone who at least once tried this soup, will necessarily want it to become a permanent item in their menu.