Soup without potatoes is a very tasty, satisfying and healthy first course. Such a soup will warm well, saturate with vitamins and will not add extra calories at the waist. Such soups, unlike soups with potatoes, can even be eaten for dinner without any risk of gaining weight, as they are much lower in calories and healthier.
Soups without potatoes are different: vegetable, fish, mushroom or meat. Such a dish can be in the form of cream soup or cream soup. Also, there is a variety of soups without potatoes, where the root crop is replaced with cereals or pasta.
The best option would be soup without potatoes in the form of mashed potatoes, as it will saturate, fill the stomach with fiber and completely eliminate the feeling of hunger. Meat soups will good option for a cold, for a hearty dinner or after intense exercise. Vegetable and mushroom soups are suitable for dinner, as they are light and dietary, but fish soups will be filled with healthy fatty acids and vitamins.
If you are on a diet, it is best to choose a vegetable type of soup without potatoes, excluding all root vegetables and starchy vegetables from it.
How to cook soup without potatoes - 15 varieties
Very fragrant, tasty and nutritious soup with mushrooms and egg noodles will be a good option for a hearty lunch.
Ingredients:
- Onion - 1 pc.
- Salt - to taste
- Carrot - 1 pc.
- Egg noodles - 150 g
- Mushrooms - 200 g
- Ground pepper - 5 g
- Chicken breast- 200 g
- Vegetable oil - 3 tbsp.
- Greens - 20 g
Cooking:
Chop the brisket into cubes.
Chop the peeled carrot into thin strips.
Chop the onion.
Slice the mushrooms.
Fry all the components of the soup in butter.
Pour water over vegetables and bring to taste.
Add noodles and cook until soft.
It is best to choose durum noodles - they are much healthier.
Add chopped greens.
This soup with fragrant zucchini and spicy spices will surprise not only with a pleasant texture, but also with an amazing taste.
Ingredients:
- Butter - 2 tbsp. l.
- Curry - 1 tsp
- Onion - 1 pc.
- Chicken bouillon- 500 ml.
- Garlic - 1 clove
- Cream - 1/2 cup
- Zucchini - 2 pcs.
Cooking:
Cut the zucchini into slices and simmer in a saucepan with butter along with garlic, chopped onion and curry.
Whip the finished vegetable in a blender.
Then, add the broth and cream to the vegetable puree.
Beat again and boil the soup.
Delicious and very unusual soup will be a good option for a low-calorie dinner.
Ingredients:
- Asparagus - 12 pcs.
- Tomato sauce - 2 tbsp.
- Eggplant - 1 pc.
- Water - 1 l.
- Onion - 1 pc.
- paprika - to taste
- Greens - to taste
- Zucchini - 2 pcs.
- Lecho - 300 g
- Garlic - 2 cloves
- Tomatoes - 2 pcs.
- Spices and herbs - to taste
- Celery - 3 pcs.
- Bay leaf - to taste
Cooking:
Chop all vegetables into random slices.
Clean the asparagus and cut off the stems.
Be sure to remove the cuttings, as they do not have a very hard texture.
Put the vegetables in the pan in layers: onions, then a layer of carrots, celery, eggplant, zucchini, lecho, tomato sauce, asparagus and tomatoes. Add water.
Send vegetables to stew. After 15 minutes, bring the soup to taste with spices, salt and herbs. Also add chopped garlic.
"Dushbara"
The colorful Azerbaijani cuisine will be a satisfying addition to any lunch or afternoon snack. The soup is rich and fatty, but very satisfying.
Ingredients:
- Water - 500 ml.
- beef broth- 2 l.
- Onion - 2 pcs.
- Wheat flour- 500 g
- Ground pepper - to taste
- Dried mint - 1 tbsp. l.
- Lamb - 500 g
- Egg - 1 pc.
- Salt - to taste
Cooking:
Using flour, salt and eggs, knead a tight and elastic dough.
Prepare minced meat from lamb and onions, which should be brought to taste.
Form small dumplings from the dough and minced lamb.
Add ready-made dyushbars to the hot broth. Add mint and bring to a boil.
Delicious and very hearty salmon soup will be a good first course option for any occasion.
Ingredients:
- Onion - 1 pc.
- Water - 3 liters.
- Processed cheese - 100 g
- Salmon - 600 g
- Red pepper - to taste
- Millet - 100 g
- Carrots - 2 pcs.
- Greens - to taste
Cooking:
Add chopped onion and grated carrot to boiling water.
Add pieces of salmon, and after 15 minutes - and millet.
Season the soup with cheese, bring to taste and add chopped greens. Let the dish rest.
Spicy and very fragrant soup will warm you well on cold evenings and significantly strengthen your immune system.
Ingredients:
- Ginger root - 1/2 pc.
- Worcestershire sauce - 1/2 tsp
- Garlic - 7 cloves
- Butter - 70 g
- Carrots - 2 pcs.
- Coriander - 1 tsp
- Red onion - 1 pc.
- Pumpkin - 500 g
- Cilantro - 1 bunch
Cooking:
Cut pumpkin and carrot into large pieces.
You need to choose a pumpkin of porridge varieties - it is much tastier and more aromatic.
Chop garlic, cilantro, ginger root and onion.
Place vegetables in a dish, drizzle with melted butter and sprinkle with herbs and spices. Drizzle with Worcestershire sauce.
Mix and bake vegetables.
Pour the prepared vegetables with the required amount of water and boil.
Beat the dish in a blender and serve, sprinkled with cilantro.
Bean fragrant soup is a very satisfying and nutritious dish. Such a soup is suitable for any meal, such bean soup for dinner will be especially good.
Ingredients:
- Celery root - 50-70 g
- Vegetable oil- 3 tablespoons
- Beans - 500 g
- Onion - 2 pcs.
- Dry mint - 1 tbsp.
- Bulgarian pepper - 1 pc.
- Garlic - 4-5 tooth.
- Spices - to taste
- Carrot - 1 pc.
- Pepper - to taste
- Tomatoes - 50 g
Cooking:
Soak the beans first.
Chop vegetables into cubes.
Saute celery, onion and carrots in butter. Add pepper and sauté well. Add beans and cover with water.
Simmer for about forty minutes, then add salt, a little hot pepper and mint.
Pour in water depending on the desired thickness of the soup.
When the beans soften, add the garlic and the soup is ready!
Delicious and fragrant soup with apples and red fish will be a good festive first course, and also perfect for everyday lunch. It is best to cook such a soup outdoors in a large cauldron.
Ingredients:
- Apple - 2 pcs.
- cilantro - 1/2 bunch
- Vodka - 50 ml.
- Celery - 1 bunch
- Red fish head - 1 pc.
- Sugar - 2 tbsp
- Salmon tail - 1 pc.
- Carrots - 4 pcs.
- Lemon juice- 50 ml.
- Tomatoes - 3 pcs.
- Pickled capers - 2 tbsp
- Onion - 2 pcs.
Cooking:
Boil water and add chopped apples and celery.
Fry onion and carrot dices.
Add the head and fishtail to the apples and celery.
Pour capers, chopped tomatoes and greens into the pan to the onion. Simmer for a couple of minutes.
Add veggies and lemon juice to soup.
Bring the soup to taste. Let the dish brew, and then remove the head and fish tail and pour into plates.
Spicy and very tasty soup with tomatoes will be a good option for a low-calorie dinner.
Ingredients:
- Chili pepper - to taste
- Greens - to taste
- Ripe tomatoes - 4 pcs.
- Chickpeas - 100 g
- Butter - g
- Bulgarian pepper - 1 pc.
- Garlic - to taste
- Celery -1 head
Cooking:
Blanch the tomatoes in boiling water and remove the skin.
To do this, lower the tomatoes cut crosswise into boiling water and remove the skin with one easy movement.
Chop peppers and tomatoes.
Cut the peeled celery into strips.
Place the vegetables in a saucepan, sprinkle with spices and simmer for about 20 minutes. Then chop the vegetables in a blender
Boil chickpeas and smash in a blender, mix with vegetables and boil.
An unusual, very hearty and fragrant soup of Dutch cuisine will be a good option for a festive feast.
Ingredients:
- Celery - 1 stalk
- Peas - 500 g
- Bacon - 100 g
- Carrot - 1 pc.
- Smoked sausages - 4 pcs.
- Onion - 2 pcs.
- Pork ham - 500 g
- Leek - 2 pcs.
- Celery root - 1 pc.
Cooking:
Pour water over ham, bacon and peas. Boil.
Add chopped celery, two types of onions and carrots.
Remove meat from soup and cut into cubes. Send to the soup along with chopped sausages.
Bring to taste and serve with black bread to the table.
Fragrant and very light soup is perfect as a fitness snack for everyone who watches their figure.
Ingredients:
- Brussels sprouts - 100 g
- Greens - to taste
- Carrot - 1 pc.
- Champignons - 100 g
- Peas - 100 g
- Leek - 1 pc.
- Salt - to taste
- Butter - 1 tsp
Cooking:
Put a pot of water on the fire.
Sauté the leek rings until soft. butter.
Add all vegetables to boiling water except cabbage and onion.
Add fried onions and Brussels sprouts after 10 minutes. Bring the soup to taste.
Fragrant fish soup is very beautiful in serving and will be a good option for a festive serving.
Ingredients:
- Salmon fillet - 300 g
- Leek - 1 pc.
- White dry wine - 100 ml.
- Egg yolk- 4 things.
- Mussels - 300 g
- Cod fillet - 300 g
- Carrot - 1 pc.
- Fatty cream - 100 ml.
- Fish broth - 1 l. 1 l
- Butter - 25 g
- Spices - to taste
Cooking:
Peel all vegetables, brush with oil and bake.
Separately boil the mussels.
Boil pieces of cod and salmon in fish broth. Then, add water and wine.
Mix cream with yolks and place on fire until boiling. Pour into soup, add baked vegetables and bring to taste the dish.
Divide soup among bowls.
Delicious, but low-calorie fish soup is perfect for a diet dinner or lunch.
Ingredients:
- Salmon steak 1 pc.
- Water - 2 liters.
- Tomato - 2 pcs.
- Salt - to taste;
- Carrot 1 pc.
- Cauliflower- 400 g
- Parsley and dill greens
- Bulgarian pepper - 2 pcs.
Cooking:
Place salmon and cabbage in a slow cooker. Run in "Soup" mode
When the soup boils, add the pieces of pepper, tomato and carrots.
Season the soup with herbs and spices.
Rich, hearty and fragrant soup to your table!
Cooking:
- Water - 2 liters.
- Onion - 1 pc.
- Meat - 400 g
- Bread - 2 pcs.
- Bay leaf - 1 pc.
- Round grain rice - 60 g
- Peppercorns - 3 pcs.
- Carrot - 1 pc.
- Garlic - 2 cloves
Cooking:
Boil pork broth.
Add pieces of meat, rice and spices to it.
Saute carrots and onions, add to soup.
Fry croutons with garlic.
Add a little toast to the finished soup and serve.
A very light and dietary dish without potatoes - a recipe for the perfect dinner.
Ingredients:
- Olive oil - about 1 tsp
- Chicken fillet- 100 g
- Carrot - 1 pc.
- Vermicelli - 1 handful
- Salt to taste
Cooking:
Cut the breast into cubes. Boil in water.
Place the boiled breast in clean water and put on fire.
Grate carrots and place in soup. Add vermicelli.
Chop the greens and season the soup.
A simple recipe for cabbage soup without potatoes step by step with photo.Rich cabbage soup can be without potatoes. Don't believe? Then right now, watch how to cook delicious and mouth-watering cabbage soup without potatoes on fresh cabbage. Note to all housewives!
Usually shchi is made from sauerkraut. But if you're not a fan sour taste, then try to cook them from fresh cabbage. I would say that it turns out even tastier! To cook cabbage soup without potatoes, you will need a small head of cabbage (or half a large one), one or two zucchini, some carrots and onions (I had a small onion, so it took as many as three pieces).
Servings: 4-5
- National cuisine: home kitchen
- Dish type: Soups, Shchi
- Recipe Difficulty: simple recipe
- Preparation time: 14 minutes
- Cooking time: 45 min
- Servings: 4 servings
- Amount of calories: 164 kilocalories
- Reason: For lunch
Ingredients for 4 servings
- Cabbage - 500-800 Grams
- Carrot - 1 piece
- Onions - 2-3 Pieces
- Zucchini - 1-2 Pieces
- Tomatoes - 2-3 Pieces
- Chicken or meat broth - 2-3 liters
- Spices, herbs - to taste
step by step
- Put the broth on the fire, let it boil. In the meantime, grate the carrots on a coarse grater. Throw a carrot into the boiling broth.
- Cut the onion into small cubes, add it to the carrots in the broth. Boil together for 5 minutes.
- Meanwhile, finely chop the cabbage. Throw in boiling broth. Cabbage, if it is young and fresh, will cook very quickly. Cut the zucchini into cubes and send to cabbage soup. Boil for 5-7 minutes.
- Salt the cabbage soup. Then add the diced tomatoes, and cook for another 5-7 minutes.
- If desired, add spices or seasonings (for example, dried herbs).
- Stir. If all the vegetables are ready, turn off the heat and let the soup brew for 10-15 minutes under the lid.
- Serve ready-made cabbage soup without potatoes with herbs and bread. Bon appetit!
Classic cabbage soup is cooked on cabbage - fresh or sauerkraut. In the spring, when the sorrel leaves have just hatched, it is worth changing the recipe a little. It turns out very useful and fresh soup with the addition of vitamin-rich sorrel for the new season, but without potatoes.
Cooking time - 1 hour 20 minutes.
Yield - 4 servings of excellent soup in sorrel meat broth without adding potatoes.
Calorie content - from 130 kcal per 100 g.
Products
The recipe involves the use of:
- pork pulp - 0.5 kg or a similar amount of pork bone;
- water - 1.5 l;
- sorrel - 400 g;
- onions - 1 pc. (take the middle head);
- carrots - 1 pc.;
- parsley and dill - 1 bunch;
- celery roots - 100 g;
- vegetable oil - 2 tbsp. l.;
- flour - 2 tbsp. l.;
- sour cream - 6 tablespoons;
- eggs - 4 pcs.;
- salt - 1 tsp.
Cooking order
Sorrel soup is prepared as prescribed by the recipe below:
- The meat is cleaned and washed well under running water. Then it is cut and placed in a three-liter pan, where it is poured with cold water.
- The dishes are put on a strong fire until the water boils. After that, remove the foam rising from the meat. The more thoroughly the broth is cleaned, the more transparent it will become. When the noise is removed, the fire is reduced, bringing it to a minimum, the lid is lowered onto the pan. The broth will be ready in 1 hour. Meat or bones are removed from it, filtered if necessary.
- Onions, carrots and roots are peeled, washed and cut - as the recipe says - into cubes with sides of 1 x 1 x 1 cm.
- Oil is poured into the pan, greased, heated over medium heat and vegetable slices are spread on it. Vegetables are languishing, covered with a lid.
- After 7 minutes, flour is added to the frying and mixed.
- After another 3-5 minutes, the vegetables can be removed from the heat.
- Sorrel leaves must be cleaned of associated debris, washed, placed in a saucepan and simmered over low heat until they are completely softened.
- When the resulting mass has cooled, it is ground, passing through a sieve or through a blender.
- The finished sorrel puree, along with stewed vegetables, is put into the broth. The soup is salted and boiled for another 5-7 minutes.
egg cooking
By themselves, such cabbage soup is distinguished by low nutritional value. To increase it, a hard-boiled egg and cut in half are added to the finished soup.
The recipe for preparing eggs is as follows:
- Eggs are washed, cleaned of plaque.
- Dip into a saucepan and fill with cool water.
- A strong fire is turned on under the dishes.
- As the water boils, the gas level decreases.
- Depending on the size of the eggs, it takes 5 to 7 minutes to cook.
- After the specified time, the fire is turned off, the boiling water is drained, the eggs themselves are cooled under running cold water to facilitate the separation of the shell from the protein.
- When the eggs have cooled, they are removed from the pan, dried with a towel and peeled, then cut crosswise into two parts.
The recipe has been followed. Eggs are ready to be laid in cabbage soup.
An egg can be added to cabbage soup in another very original way:
- you need to cool a small amount of broth;
- after which a raw egg is carefully driven into it;
- the broth in the pan is heated;
- the resulting egg mixture is poured into the soup in a thin stream.
So cabbage soup will become thicker and richer.
Serving the dish
The described recipe involves adding fresh herbs to ready-made cabbage soup. It should be finely chopped.
Shchi is poured into plates. Add to each serving:
- two halves of an egg;
- chopped greens;
- a spoonful of sour cream.
The dish is completely ready. Bon appetit!
Vegetarian or lean recipe dishes are not based on meat broth, but on a mixture of water and miso paste or Japanese dashi broth.
Sour cream will be replaced by a similar amount of pesos, and to reduce calories, you can fill the soup with yogurt or fresh yogurt.
Fans of a spicy third of the volume of oxal leaves can replace the same amount of watercress or arugula. It is allowed to add paprika and dried and ground mint leaves.
You can additionally serve the dish:
- white bread croutons, fried in a pan with butter or dried in the oven;
- chicken or turkey slices fried in sunflower oil for 15-20 minutes. Poultry meat is cleaned, cut into thin slices and beaten to give it tenderness. Ready fried pieces are portioned on plates;
- Adyghe cheese or feta cheese. A good option is when cheese slices, rolled in cornmeal, are fried in boiling oil (deep-fried);
- shrimp, quickly fried olive oil and sprinkled with garlic during heat treatment. But then sour cream will be inappropriate.
In contact with
Shchi is one of the traditional Russian dishes, which is usually cooked with fresh or sauerkraut, less often with sorrel or nettle. Most often, potatoes are put in the dish, but this was not always accepted. Classical Russian cabbage soup was prepared without it, you can see this if you find old recipes in which a full set of products includes: cabbage, meat (less often mushrooms or fish), roots, spices and sour dressing (brine, Antonov apples, sour cream). True, sometimes they added turnips or turnips. Thus, cooking cabbage soup without potatoes is quite normal, and it turns out no worse. Let's take a look at the recipes!
Classic daily cabbage soup
These shchi are cooked with meat and sauerkraut, the amount of which depends on the desired density. Do not put potatoes in them. For 400 g of sauerkraut you will need the following ingredients:
- 500 g of beef with bone;
- three liters of water;
- two bulbs;
- two carrots;
- two bay leaves;
- celery or parsley root;
- four peas of black pepper;
- sour cream for serving;
- salt.
Cooking cabbage soup without potatoes:
- Wipe the meat, scrape, put in a saucepan with a thick bottom, pour water, add one whole onion, celery root, one carrot.
- When the water boils, reduce the gas and cook for 2-2.5 hours. Remove foam periodically. Half an hour before the end of cooking the broth, put pepper and bay leaf, but do not salt.
- Peel the onion and carrot, chop, fry in oil. Then send to the pan sauerkraut. If it is acidic, rinse first. Simmer the vegetables until they are soft, about 25 minutes.
- Remove onions and carrots from the broth - they are no longer needed.
- Remove the meat, remove from the bone and cut into pieces, then return to the pot with broth and salt.
- Put the contents of the pan into the pan and cook over medium heat for ten minutes.
- Ready cabbage soup without potatoes to cool and put away for a day or just overnight in the refrigerator.
The next day they need to be reheated and served with sour cream.
If possible, freshly cooked cabbage soup should be poured into clay pots and put in the refrigerator. The next day, take out the pots, cover each with a layer of dough and send it to the oven to warm up - readiness is determined by the dough: if it is baked, you can take it out.
Shchi without potatoes from fresh cabbage
For those who do not like sourness, a recipe with fresh white vegetables is suitable.
You will need the following ingredients:
- 500 g white cabbage;
- one carrot;
- two bulbs;
- one zucchini;
- two tomatoes;
- 2.5 liters of meat or chicken broth;
- salt;
- greenery.
Cooking order:
- Grate the carrots on a coarse grater, cut the onion into small cubes, finely chop the cabbage.
- Pour the broth into the pan, put on fire. When it boils, throw carrots into it, then onions and cook for five minutes.
- Then send cabbage to the broth, followed by diced zucchini, cook for seven minutes.
- Salt the cabbage soup, then add the diced tomatoes and cook for another seven minutes. Seasonings can be added if desired.
- When all the vegetables are ready, stir the cabbage soup, turn off the gas.
Let the dish brew for 10-15 minutes. Serve cabbage soup without potatoes with bread and fresh herbs. You can add sour cream if you like.
Conclusion
Shchi with cabbage without potatoes can be lean and meat. They can be cooked with beef, pork, chicken, mushrooms, even fish. Instead of potatoes, you can put beans, zucchini, pumpkin, turnips or cereals, such as barley.