During fasting, this soup will be a wonderful first hot dish for anyone who is fasting. And in general, if you want to lose extra pounds by the spring, then this dish is just for you.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Mushrooms are a very healthy and satisfying product. In particular, this recipe is about mushrooms. This is a natural product from which a lot of lean dishes are prepared. Due to the huge content of various vitamins and minerals in them, they have a high nutritional value. And since mushrooms are a low-calorie food, dishes with them are included in all kinds of weight loss diets. Lenten mushroom soups are an easy and quick way to make a hearty meal to feed the whole family. Foods are suitable for eating during the period of Great Lent. They are prepared all year round, fresh, dried, pickled, salted mushrooms are used.
Each hostess has her own recipe for lean mushroom soup. Depending on the type of mushroom chosen, the soup acquires a special taste and has a piquant zest. Therefore, all recipes may differ from each other. This soup will appeal not only to Orthodox believers, but also vegetarians and other diet food fans. The soup turns out to be very light and tender. Scooping up a spoonful of delicious soup, putting it to your lips and inhaling the aroma, you will surely enjoy the magnificent, delicate aftertaste and will savor this first hot meal.
- Caloric content per 100 g - 35 kcal.
- Servings - 4
- Cooking time - 50 minutes
Ingredients:
- Champignons - 400 g
- Lentils - 100 g
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Adjika - 2 tablespoons (depending on the strength of adjika, its amount can be varied)
- Salt - 2/3 tsp or to taste
- Ground black pepper - a pinch
- Vegetable oil - for frying
Cooking lean mushroom soup with adjika:
1. Wash the champignons and cut into medium-sized pieces. Leave small individuals as they are.
2. Place the pan on the stove, add vegetable oil and heat. Add mushrooms, heat medium and fry mushrooms until golden brown.
3. Sort out the lentils, removing the stones and debris. Pour into a fine sieve and rinse under running water to remove any dust.
4. Peel potatoes and carrots, rinse and cut: potatoes into coarse sticks, carrots into small cubes.
5. Place potatoes, carrots, and lentils in a cooking pot.
6. Put the pot on the stove, cover with drinking water and simmer after simmering for about 20 minutes. Although here you should consider what kind of lentil you use, because each type requires a different amount of cooking time. Therefore, you may need to start cooking it earlier than the rest of the vegetables.
7. When the potatoes, carrots and lentils are tender, add the mushrooms to the pan. Also pour the oil you used to fry the mushrooms into a saucepan. This will make the soup only rich. But if you want to cook a fat-free dish, then you do not need to fry the mushrooms, but immediately send them to cook.
8. Add adjika to the saucepan and stir.
9. After adding adjika to the pan, season the soup with salt and ground pepper. Since the soup was salted earlier, after adding adjika, it can become very salty. Boil the soup for about 5 minutes and remove from the stove. Mushroom soup takes time to infuse, then aromas and tastes are revealed in it. Soak it for 15 minutes and serve with croutons or croutons.
See also the video recipe on how to make lean potato soup with mushrooms.
