How to cook vegetable soup with zucchini at home ? A recipe with a photo of this simple and healthy dish will be presented later. We will also tell you how to make a similar lunch with the addition of cauliflower.
Cooking delicious vegetable soup with zucchini and beef
There are many recipes for first courses, involving the use of zucchini. Most often, soup with this product is prepared on a lean basis. However, we decided to make it on beef broth.
So, in order to independently prepare vegetable soup with zucchini, we need:
- ordinary drinking water - about 2.7-3 liters;
- medium-sized fresh potatoes - 2 pcs.;
- medium-sized squash - 1 pc.;
- onion - 1 middle head;
- carrot (average) - 1 pc.;
- fatty beef - about 800 g;
- Bulgarian sweet pepper - 1 pc.;
- fresh tomatoes - 2 pcs.;
- fresh garlic - 1 clove (apply as desired);
- small table salt - add to taste;
- sour cream, fresh herbs - to serve dishes to the table.
Preparation of components for soup
So, you decided to cook vegetable soup with zucchini. To begin with, you should process all the ingredients. Beef meat on the bone thoroughly washed and cut unnecessary veins. All vegetables are also treated separately. Potatoes, zucchini, onions, fresh tomatoes and bell peppers are peeled and then chopped with medium cubes. As for garlic and carrots, they are crushed on a grater (small and large, respectively).
Soup cooking process
How to cook a delicious and rich vegetable soup with zucchini? First you need to cook the meat broth. To do this, beef bone is lowered into a pot of water, and then put on the stove and brought to a boil. As soon as the broth begins to boil, all the resulting foam is removed from it, salted, covered with a lid and cooked for about an hour and a half.
After the meat product becomes soft, it is removed, cooled, separated from the bone and chopped into large pieces. As for the broth, potatoes, zucchini, bell peppers, onions, fresh tomatoes and carrots are laid out in it alternately. Bring all the components to a boil, close the lid and cook slowly for about 27-30 minutes. During this period, all vegetables should become soft.
At the very end, previously cooked meat and grated garlic are dipped into the soup. Now all the ingredients are boiled for about a minute, after which the pan is removed from the heat and insisted under a tightly closed lid for 1/4 hour.
Serving a delicious meal for a family dinner
After the beef bone vegetable soup has been infused, it is laid out on deep plates. Next, the first dish is sprinkled with fresh chopped herbs and seasoned with sour cream. In this form, it is presented to family members along with a piece of bread.
Vegetable soup with zucchini and cabbage: a recipe with a photo
For those who adhere to a diet, we suggest making vegetable soup without the use of a meat product. It should be noted immediately that such a dish turns out to be no less satisfying and tasty.
So, to cook a lean vegetable soup with zucchini and cabbage, you must purchase:
- medium-sized potatoes - 2 pcs.;
- ordinary drinking water - about 2.7-3 liters;
- medium-sized squash - 1 pc.;
- onion - 1 large head;
- fresh carrot - 1 pc.;
- fresh or frozen cauliflower - 300 g;
- sunflower oil - about 40 ml;
- small table salt - add to taste.
Processing Lean Soup Ingredients
How to cook diet vegetable soup with zucchini and cauliflower? First you need to process all the products. Potatoes, onions, zucchini, cauliflower and carrots are thoroughly washed, and then peeled (if necessary). Further, all ingredients, except carrots, are chopped with medium cubes. As for the orange vegetable, it is better to grate it on a large grater.
Heat treatment
To make the diet soup with zucchini and cabbage (colored) aromatic and tasty, it is imperative to add passivated carrots and onions to it. To do this, a thick-walled pan is heated over high heat along with sunflower oil, after which all the vegetables mentioned are laid out in it.
Periodically mix the products, fry them until they are completely soft and red. Achieve the golden color of vegetables, salt to taste, remove from the stove and cool.
As for the remaining ingredients, they are subjected to heat treatment in a slightly different way. To do this, use a deep pan. A sufficient amount of water is poured into it and brought to a boil. Next, potatoes and zucchini are alternately laid out in the liquid.
Salt the ingredients, again wait for their boiling. After that, cover the pan with a lid and cook the contents for about 23 minutes. Over time, cauliflower is lowered into the broth. In this composition, the dish is cooked for about 7-8 minutes. During this period, all products should become as soft as possible.
Just before turning off the stove, pre-salvaged onions and carrots are added to vegetable lean soup . The ingredients are mixed, cooked for about a minute, and then removed from the stove and kept under the lid for about 20 minutes.
Serving Lenten Meal to the Dining Table
Having prepared the vegetable soup and insisting it under the lid, you distribute the dish on plates and serve it to the table. If desired, chopped green onions or any other fresh herbs can be added to each portion of the broth.
To summarize
About how you can independently cook soup with cabbage and zucchini, we described above. Applying the presented recipes in practice, you will not only diversify your daily diet, but also make the family meal more healthy and tasty.
It should also be said that so many housewives are interested in the question of how expensive the dish in question is. Experienced chefs say that if you cook vegetable soup in the summer-autumn season, it will cost you a penny. This is especially true of lean dishes. Indeed, for its creation there is no need to purchase a meat product.
By the way, if you have your own garden where zucchini, cabbage and other vegetables grow, then such a dish may even become free for you.