The first fruit vegetable dishes

Tomato soup (options). AND.
Tomatoes are washed, cut into 4 part dipped in the broth and cook over 15 minutes. Then rub through a sieve, add sugar, sour cream, pepper, salt and cooled. Serve sprinkled with finely chopped greens. Toast served separately.
* Tomatoes - 500 g meat broth - 1 liter, sugar, sour cream, pepper, parsley, salt, toast.
2. Finely chopped onion and crushed garlic stew in the hot oil. Add chopped tomatoes, salt, pepper, herbs, pour in boiling water and allow to boil. By passing through a colander and rozlyvshy on plates, which previously put boiled rice, soup sprinkled with grated cheese on top and serve at the table.
* Tomatoes - 1 kg, onions - 120 g garlic - 2 cloves, oil - 75 g, water - 0,5 l, crumbly boiled rice - 2 cup, grated cheese, pepper, oregano, salt.
3. Ripe tomatoes oshparyuyut boiling water, remove the peel, cut in, mixed with fried onions and flour, pour warm water, salt and cook. Pepper baked, obchyschayut, cut into strips and dipped in the soup is ready. Soup seasoned mo¬lokom, beaten eggs, herbs and spices. Before serving put toasted croutons. For ba¬zhannyam in this soup can put boiled rice.
* Tomatoes - 200 g sweet pepper - 180 g, onions - 50 g, oil - 34 g flour - 30 g milk - 36 g, eggs - 2 pcs., Green - thirty grams, black pepper, salt, toast.
4. In hot milk pour Mixed in cold water and boil starch. The cut tomatoes rubbed through a sieve and pour the juice into a chilled soup. Mixer, beat and seasoned with spices. Add grated onion and chopped parsley. In this soup, you can add grated cheese.
Tomatoes - 1 kg, milk -40 g starch - 50 g, onions - 40 g, parsley and dill - thirty grams, red pepper, salt.
Cream of tomato with leeks.
Onions clean, wash and finely cut and Passer in butter. Then add the chopped tomatoes and suggest. Wipe, seasoned white sauce and cook about 20 minutes in the bone broth.
Then strain through a sieve, salt, sour cream, butter and stir until smooth. 3 served cooked rice.
* Tomatoes - 350 g meat bones - 300 g leeks - 50 g sour cream - 80 g butter 20 g flour - 20 g boiled rice, white sauce, salt.
Cream of tomato with cheese and croutons.
Ripe tomatoes are washed, rubbed through a sieve, sprinkle with salt and pepper. Pour cold boiled water, stir and put in a cold place. Serve, sprinkled with prypravyvshy sour cream and grated cheese on toasted wheat bread.
* Tomatoes - 500 g sour cream - 100 g grated cheese - 75 g, black pepper, salt, toast.
Soup tomato-pearl.
Tomatoes cook until tender, rub through a sieve, add oil, water, pounded roots, salt, pepper in grains, cereals, boiled, seasoned with sour cream and boil.
* Tomatoes - 800 g butter - 100 g, water - 2,5 l, parsley root - 2 pieces. -1 75 g carrot, onion - 40 grams cooked barley grains - 200 g sour cream - 50 g black pepper peas - 6 pieces.
Soup-puree from pomodoriv to vermicelli.
Purified and washed vegetables finely chopped, salt, pour water and cook. Then pass through a sieve, pour vegetable broth, pour noodles, pour the oil and cook until tender. The soup is served chilled, sprinkled with finely chopped parsley.
* Tomatoes - 500 g potatoes - 100 g g -100 carrots, peppers - 100 g biloholovkova cabbage - 75 g, onions - 50 g, oil - 50 g vermicelli - 200 g parsley or dill - 30 g salt.
Cold tomato soup with yogurt.
In kefir or yogurt put chopped into small cubes hard ripe tomatoes, salt, sprinkle with finely chopped herbs and served on the table.
* Tomatoes - 200 g kefir or yogurt - 500 g pe¬trushky greens and dill - 30 g salt.
Friedge.
Fresh or canned tomatoes or finely cut rub. Purified 4 onion cut into pieces and put it in cooled boiled water, salt, add sugar and cream. A minute 40 onions removed, and instead put boiled potatoes.
* Tomatoes - And kg, water - 1,5 liters onions - 50 g sour cream - 250 g potatoes - 200 grams, sugar, salt.
Pickle home.
In the boiling broth put potatoes, sliced, onions browned in fat and roots, "bouquet" green and allow to boil. Then lower purified pickles, stewed in broth until tender. Before the end of cooking add the bay leaf, pepper, boiled cucumber pickle and bring to readiness. Of the finished pickle removed "bouquet" green. To pickle served sour cream, sprinkle with chopped herbs.
* Pickles - 250 g potatoes - 550 g carrots - 1 pcs., Parsley root - 1 pcs., Celery - 1 pieces. -1 G onions, leeks - 45 g, fat - 50 hours sour cream - 75 g green incised - 35 g greens for the "bouquet" - black pepper, spices, salt.
Pickle with dried mushrooms.
Mushrooms are washed, soaked, cooked, strain the broth, then cut mushrooms and lightly fried in oil. By adding chopped onion, cook for a minute 2. In the boiling mushroom broth put sliced ​​potatoes, bring to a boil and add the stewed pickled cucumbers (as stated in the previous recipe), sauteed mushrooms and onions. Everything is cooked until tender, add chopped herbs and boil again.
* Pickles - 200 g of white dried mushrooms - 50 g potatoes - 400 g parsley root - 60 g, onions - 80 g leeks -15 g margarine - 60 g sour cream - 50 g bay leaf -
1 pcs., Parsley and dill - 30 g, black pepper, salt.
Soup from fresh cucumbers with pumpkin.
The flesh of the pumpkin cut into strips and mix with grated with large holes chopped carrots and onions, pour hot salted water and bring to a boil. After removing from heat, add sliced ​​julienne cucumbers, dill and mayonnaise.
Cucumbers - 400 g pumpkin - 400 g, onions - 40 g carrots - 75, mayonnaise - 100 g greens kro¬pu - 25 g, water - 1,5 l salt.
Soup with fresh cucumbers and apples.
Cumin pour hot water with salt and leave for infusion. Infusion filtered
and cool. Grate with large holes fruits and vegetables, chopped dill and sour cream poured cold infusion of thyme, stir. Serve the soup with sour cream.
* Cucumbers - 500 g apples - 270 g carrots - 75 g cumin - 10 g, dill - 25 g sour cream - 125 g, water - 2 l salt.
Soup from fresh cucumbers with yogurt cheese and sweet pepper.
Cucumbers and peppers cut into strips, cheese rubbed through a sieve. Product mix, pour a mixture of yogurt with boiled water, add finely chopped boiled eggs and chopped green onions and salt.
* Cucumbers - 500 g milk cheese - 100 g sweet pepper - 100 g yogurt - 1 liters of water - 1 l, eggs - 1 / 2 pcs., Green onions - 30 g salt.
Cold soup.
Butter churning, adding cream, crushed garlic, salt and pepper. Pour in the oil, stirring, pour chopped cucumber and dill. Olohodzhuyut. Before serving pour comminuted kernels.
* Cucumbers - 200 g yogurt - 1 L, sour cream - 25 g, oil - 70 g, dill - 25 g garlic - 4 teeth, walnut kernels - 50 g, pepper, salt.
Vegetable soup "Summer".
Prepared eggplant cut into slices, paneer with flour and fry in butter. Vegetables, except potatoes, and fried, dipped them in hot water with sliced ​​potatoes, which previously brought to the half. Then pour semolina, salt and cook over low heat until tender.
* Eggplant - 200 g butter - 60 g flour thirty grams of carrots - 60 g root Pasternak - 60 g pepper - 40 g, onions - 40 g kartop¬lya - 450 g semolina - 20 g of salt.
Eggplant soup with fresh mushrooms.
Carrots cut into slices, Passer on fat and the 3 minutes before the end of heat treatment add green onions, cut into slices 2 cm long. Prepared fresh mushrooms sliced, dipped in boiling water and cook for thirty minutes. Then add the browned vegetables and raw potatoes, cut into slices, and cook another minute 20. Then salt. While the soup is cooked, eggplant baked in the oven, cut into slices thickness 0,5 cm and put in soup 2 minutes before end of cooking together 3 tomatoes. Serve with sour cream and herbs.
* Eggplant - 250 g fresh mushrooms - 200 g carrots - 60 g parsley root - 60 g celery root - 60 g green onions - 50 g tomatoes - 180 g butter - 40 g or margarine butter - 50 g sour cream, herbs and salt.
Eggplant Soup with beans.
Leeks and gently excised, Passer, then connect with sliced ​​eggplant slices, pour the broth, add butter, salt and suggest. Ho¬tovi vegetables rub. Beans beans and cut into cubes va¬ryat for garnish. Vegetables mixed with white sauce and cook over 20 minutes. Then strain the soup through a sieve again bring to a boil and remove from heat. A plate of soup put the prepared beans, croutons served separately. Soup lezone and seasoned with oil, salt and stir until smooth.
* Eggplant - 350 g soup - 1 l leek - 20 g beans beans - 20 pcs., Flour - 30 g butter - 40 g milk - 190 g eggs (yolk) - 1 pieces. white sauce, white toast, salt.
Soup of sweet pepper.
Prepared pepper cut into strips, potatoes - diced, and cook over 10 minutes in salted water. Onions cut, Passer in butter, add pepper and a little fried. Then put the potatoes and pour broth and sour cream mixed with flour and salt and cook until tender.
* Sweet pepper - 300 g potato 270 g onions -40 g butter - 50 g sour-g flour 250 - 30 g soup - 1,5 l salt.
Soup with peppers and tomatoes.
Passer onions and flour in butter. Add purified and deprived seed tomatoes and stew for a few minutes. Then pour hot water and boil 10-15 minutes. Baked obchyschayut pepper, seeds removed, cut, put in broth with tomatoes and cook until tender. The soup is filled with milk, egg, pepper, lemon juice and remove from heat. Served with croutons and herbs.
* Bulgarian pepper -100 g tomatoes - 240 g butter - 30 g flour - 15 g, onions - 40 g g -125 milk, eggs - 1 pcs. Lemon juice - 10 g, black pepper, salt, toast, herbs and broth.
Vegetable soup with cheese.
Vegetables, cut into strips, zucchini and potatoes - diced boiled in salted water until soft. Flour fried in oil, there is put chopped tomatoes, vegetable broth diluted, combine with cooked vegetables and boiled. Ready soup sprinkled with chopped parsley and celery, add shredded cheese and hot milk.
* Sweet pepper - 200 grams of beans beans - 200 g biloholovkova cabbage - 100 g carrots - 75 g celery root - 50 g g -100 zucchini, potatoes - 200 g tomatoes - 200 g butter or oil - 80 g flour - thirty grams parsley - thirty grams of celery leaves -1 pcs., cheese - 125 g milk - 125 hours
Cream of peppers, tomatoes and rice.
Stewed tomatoes and rub through a sieve. Flour and butter Passer to yellow, mixed with tomatoes and boil a little. Net disguised rice boiled in broth or water, put in a lot of tomato. Pepper baked, obchyschayut, take out the seeds, cut strips and mix with the masses. Ready soup served with cream, croutons and herbs.
* Sweet pepper -150 g tomatoes - 250 grams, rice - 100 g butter - 40 g flour - 15 g cream, croutons, parsley, salt.
Pumpkin soup sharp.
The flesh of the pumpkin cut into slices, boil in salted water, rub through a sieve with broth. Flour lightly fried in butter, mixed with pureed pumpkin. The mass is brought to a boil, add sugar, vinegar, finely chopped dill and tarragon. Serve with toasted rye bread, fried in lard.
* Garbuz - 400 g, top hat oil - 140 g, boroughly - 80 g, zucor- 50 g, estimate 3% -th - 30 g, krіp taestagon - 20 g, grits - 150 g, bacon - 20
Pumpkin soup with milk.
The flesh of the pumpkin cut into thin slices and stew until soft in a little water. Then she rubbed, add butter and milk and bring to a boil. Pour lemon zest, salt and then heated to boiling.
* Pumpkin - 750 g milk - 800 g butter - 50 g, zest of lemon 0,5 salt.
Pumpkin Soup in French.
The flesh of pumpkin and potatoes cut into cubes and boil in salted water for 40 minutes. The water is drained, wiped vegetables. To add weight hot milk, pe¬rets, salt, stir and boil again. The soup served with croutons.
* Pumpkin - 500 g potatoes - 250 g milk - 500 g, water - 500 g of wheat toast bread, pepper, salt.
Sweet pumpkin soup.
The flesh of the pumpkin cut into small cubes, put in a pan, pour a little water, add cinnamon, cloves and lemon zest and cook until soft. Then wipe weight through a sieve and boil again. In drained water soaked semolina, add them to wipe the masses, boiled, seasoned with sugar and lemon juice.
* Pumpkin - 500 g, water - 1 l semolina - 20 g sugar - 100 g, cinnamon, cloves, lemon peel, lemon juice.
Soup with zucchini.
Purified roots finely cut and suggest in sour cream, pour boiling water, put sliced ​​slices zucchini and potatoes and cook over 10 minutes. Prior to readily add canned green peas, sliced ​​tomatoes and chopped spinach and salt. Serve with sour cream and herbs.
* Squash - 400 g carrots - 280 g celery root - d 75, 250 smetana- g potatoes - 350 g canned green peas - 200 g tomatoes - 180 g spinach - 35 g, parsley and dill - 20 g of salt.
Zucchini soup with fresh mushrooms.
Purified squash and potatoes cut into small slices. Clean cut roots Passer on fat, and to end paseruvannya add green onions. Fresh mushrooms are sorted, washed legs, cut and stewed in fat; shapynky, cut into slices, put in boiling water and cook over 40 minutes. Then add the broth potatoes, root vegetables and browned onions, mushrooms and boil again. For 5 minutes until cooked put the sliced ​​zucchini, tomatoes and salt.
* Squash - 300 g fresh mushrooms (white mushrooms, Krasnoholovets) - 250 g, fat - 40 g green onions - 50 g carrots - 75 g parsley root - 75 g potatoes - 350 g g tomatoes -100 , butter - 50 g, mushroom broth, salt.
Cream of zucchini.
Purified zucchini cut into small cubes or slices and cook in salted water with onions until tender. Water drained zucchini rubbed through a sieve, mixed with vegetable broth and allow to boil. Semolina fried in oil, diluted with cold broth, pour in the boiling soup and cook for about 2 minutes. At the end of cooking salt, add pepper, chopped herbs, cream and allow to boil.
* Squash - 200 g, onions - 40 g semolina - 80 g sour cream - 250 g butter -120 g, parsley and dill - 30 g l -2 vegetable broth, black pepper, salt.
Cream of zucchini, potatoes, carrots and green peas.
Vegetables cook each separately in a little water. Canned peas boiled, drained water is mixed with vegetables, sauce and bring to a boil. Refuel lezone and salt. Before serving plate put in a piece of butter.
To prepare the sauce three parts vegetable broth bring to a boil, and the fourth part of the broth, the remaining flour diluted pre-dried in an oven. The mixture is poured in a thin squirt boiling broth with continuous stirring and cook for another minute 10. The soup can be served with toasted white bread.
* Squash - 200 g potatoes - 85 g carrots - 75 g canned green peas -125 g; For the sauce: milk - 250 g butter - 20 g, eggs - 1 pieces. -15 g flour, vegetable broth - 750 g salt.
S Soup patisonami.
Cabbage cut into squares, potatoes and carrots - slices, squash - diced. Carrots and onions chopped Passer in boiling broth or water immersed cabbage, bring to a boil, put the potatoes sliced ​​beans beans, browned vegetables and cook until tender. For 15 minutes before end of cooking scallops injected. Beans can replace canned green peas.
* Squash - 130 g fresh cabbage biloholovkova-160 g morkva- 80 g, onions - 80 g fresh beans (blades) - 60 g butter margarine - 40 grams, broth, salt.
Soup s patisonіv.
The cut squash suggest the end of heat treatment was added to half browned onions, leeks and carrots
and suggest squash until tender. Then wipe with vegetables. The mass combined with white sauce diluted with broth or water and cook until smooth. Ready soup seasoned with milk and butter.
For a vegetarian soup puree milk increased by 50%. Fried leeks certainly not rubbed for filling soup injected hot milk and hot oil or cream.
* Squash - 260 g carrots - 20 g, onions - 40 g leeks 40 g flour - thirty grams of milk -150 g butter - 20 grams, broth or water - 750 g salt.