Dietary fish soup recipe without potatoes

The menu of a person adhering to a dietary or simply healthy diet must include fish. This product, rich in easily digestible protein, calcium, phosphorus, zinc and iodine, is indispensable for the body. In addition to a large amount of vitamins, fish contains Omega 3/6 acids, which are responsible for the condition of hair, skin and nails, as well as for the general maintenance of immunity.

In addition, fish is quite filling, but low in calories. There are a huge number of different recipes for preparing it for those losing weight, but one of the most popular is still dietary fish soup.

Can fish soup be considered a dietary dish?

Ukha is a low-calorie soup. On average, 100 grams of product contains only 46 kcal. This indicator can be adjusted by combining various ingredients. For example, the calorie content will decrease if you take low-fat fish, remove potatoes from the recipe and take less of the recommended amount of cereal.

It is best to cook broth from hake, pike, pollock, carp, bream, cod or haddock. It is best to avoid salmon, mackerel and saury. River varieties, among other things, will make the dish extremely aromatic.

• fish soup is much easier to digest than any meat soup, including chicken;
• saturated fatty acids reduce the level of “bad” cholesterol, further minimizing the risks of heart disease;
• ear helps accelerate the production of collagen and elastin - 2 types of proteins responsible for maintaining skin elasticity, which is especially important for those losing weight.

Fish soup is present in almost every diet: from Dukan to Atkins, and this is due to a large number of advantages of this first dish:

1. The recipe for most soups is quite simple, and the ingredients are accessible.
2. Its preparation does not take much time.
3. The dish has an aesthetic appearance and is easily digestible, while it is satisfying and banishes the feeling of hunger for a long time.
4. It is rich in a large number of beneficial nutrients and vitamins.

Important! Fish soup is included in the mandatory diet of diabetics and those suffering from diseases of the gastrointestinal tract (except gastritis).

Features of preparing dietary fish soup

The high content of protein, calcium, iodine, phosphorus, zinc and amino acids makes fish an essential food product. Regular consumption of fish dishes makes it possible to improve the condition of hair, skin and nails due to the incoming substances. Children require constant replenishment of vitamins and minerals to grow, which will be the key to good health and immunity.

The absence of harmful fats makes fish soups low-calorie, so they can be included in the diet of people on a diet. Ukha without potatoes is light due to the lack of starch, which protects against an allergic reaction. In order for the soup to be aromatic and healthy, it is worth considering the following nuances when preparing fish soup:

• Ukha is usually prepared from fresh fish - this gives a pronounced taste and transparency to the broth.
• When using a frozen carcass, there is no need to defrost it completely.
• Without potatoes, the dish turns out to be dietary and healthier.
• Carrots and onions need to be fried in a small amount of oil - then the color of the broth will be bright orange.
• The use of seasonings and herbs gives a rich, pleasant aroma that makes the dish special.
• It is better to serve fish soup hot - this will give you the opportunity to enjoy the fullness of the taste.

Who and in what cases should not eat

As for contraindications, fish soup should be excluded or used with greater caution by elderly people, allergy sufferers, and those who suffer from liver and kidney diseases.
When choosing a product, you need to make sure that it is safe, so preference should be given to fresh rather than frozen fish. In the first case, you can smell it and determine the color of the gills. Secondly, you should pay attention to the expiration date. The same rule applies to canned goods.

Fish may contain salts of heavy metals, toxins and other substances that can trigger allergies, so the place where it came from is also important.

PP soup recipes

In this article I offer some recipes for PP soups.

Soup is a dish that contains at least 50% liquid. It is an important component of human food and serves as a source of energy.

Source Wikipedia

Dietary soups are the basis of the PP diet. They have a balanced composition and are rich in vitamins.

Despite the fact that soups consist of 50% water, they can fill you up. They are easily digestible and increase overall tone.

Champignon cream soup

To prepare it you will need:

• 150 g champignons;
• 2 potatoes;
• 2 carrots;
• Green onions;
• 250 g chicken broth;
• 125 g 10% cream;
• Salt - to taste.

Cut the carrots and potatoes into cubes, boil until tender and beat with a blender until smooth.

Fry the mushrooms cut into plates in a frying pan and also beat with a blender.

We dilute the chopped vegetables and mushrooms with broth, add cream.

Bring to a boil. Before serving, decorate with green onions.

Raw food borscht

We will need:

• Beet;
• Carrot;
• Tomato;
• White cabbage;
• Green onions;
• A glass of kefir.

Shred the cabbage. Three carrots and beets on a grater. Chop green onions. Peel the tomato and chop it. Combine all the vegetables, salt and add kefir.

Chicken soup with corn

Required Ingredients:

• 2 chicken wings;
• Carrot;
• Egg;
• Can of canned corn;
• 750 ml chicken broth;
• Greenery;
• Salt - to taste.

Cook chicken broth. Cut the carrots into cubes. When the broth boils, add the carrots and cook for 10 minutes.

We take out the wings. Pour the corn along with the juice into the broth. Beat in the egg and add salt. Add greens.

Beetroot soup with kefir

We will need:

• Beet;
• Cucumber;
• Dill;
• Green onions;
• Kefir.

Three beets and cucumbers on a grater. Add finely chopped onion and dill. Add kefir and mix.

Rice soup

Required Ingredients:

• 2 potatoes;
• Carrot;
• Onion;
• Greenery;
• 4 tbsp. l. rice;
• Salt - to taste.

Three carrots on a grater. Chop the onion and fry together with the carrots in a frying pan. Cut the potatoes into cubes. Soak the rice in cold water for half an hour. Bring 2 liters of water to a boil. Add potatoes, after 15 minutes – rice. After boiling - vegetables. Salt. Decorate the finished soup with herbs.

Team ear

We will need:

• 1.5 liters of water;
• 150 g salmon;
• 250 g hake;
• Carrot;
• Onion;
• Dill;
• 0.5 tsp. dried ginger;
• 1 tbsp. l. olive oil;
• Salt, ground black pepper - to taste.

Cut the fish into small pieces. Boil in salted water. Add ginger. Chop onions and carrots. We take the fish out of the broth. Boil vegetables in broth.

Remove the fish from the bones and add it back to the soup. After boiling, add herbs. If desired, you can add a slice of lemon.

Cream soup with coconut milk

Required Ingredients:

• 3 potatoes;
• 2 carrots;
• 2 onions;
• 100 ml coconut milk;
• 80 g champignons;
• Greenery;
• Salt - to taste.

Cut potatoes and carrots into cubes. Fill with water and cook until done.

Fry the onions and champignons in a small amount of oil. Beat the vegetables with the broth and mushrooms in a blender, add milk and beat again. Decorate with greens.

How to cook fish soup for those who are on a diet and losing weight: popular recipes

When preparing traditional fish soup, it is worth considering a number of rules that will help improve the taste of the soup without increasing its calorie content:

1. Use fresh fish. If only frozen is available, then you need to prepare the dish without defrosting it.
2. Minimize the amount of potatoes or avoid them altogether.
3. Be sure to add carrots and onions and try not to use more than 1 tablespoon of vegetable oil when frying.
4. Remember the spices. Not only about the classic pepper and bay leaf, but also about greens: parsley root, dill, celery. They will give the dish an amazing aroma.

   

The fish soup should be served hot, only in this case it will demonstrate all the richness of its taste.

Carp soup

1. Carp (regular/mirror) – 800-1000 gr.
2. Onion – 2 pcs.
3. Carrots – 1 pc.
4. Cereals (millet) – 100 gr.
5. Salt.
6. Pepper.
7. Bay leaf.

1. Cook the fish until it is free from the bones. Remove and dispose of the skeleton.
2. Finely chop the onion and carrots, rinse the millet and add it to the broth.
3. After 7-8 minutes, add vegetables and spices.
4. Put the carp back.

   

Serve hot with fresh dill.

Fish soup with celery

This recipe for fish soup without potatoes is suitable for any diet.

1. Any type of lean fish – 1.3-1.5 kg.
2. Celery root – 1 pc.
3. Red onion – 1 pc.
4. Carrots – 1 pc.
5. Greenery.
6. Spices, bay leaf.

1. Cut the celery root into strips, chop the onion and carrots, and place everything in boiling water.
2. Place the cut fish in the pan and cook until done.
3. Serve with chopped herbs.

Burbot soup

1. Burbot – 500-600 gr.
2. Onion – 2 pcs.
3. Carrots – 1 pc.
4. Parsley root – 1 pc.
5. Capers – 20 gr.
6. Olives.
7. Lemon – ½ pc.

   

1. Cut the fish, set aside the fillets, and place the bones, tail and head in a pan of water.
2. Add peeled whole onion, pepper, bay leaf, chopped parsley root and carrots.
3. Bring to a boil and strain the broth.
4. Add the pulp to the pan, and 3 minutes before readiness add the capers.

Serve the dish with olives and a slice of lemon.

Cold ear

1. Pike or any other low-fat fish – 1 kg.
2. Carrots – 1 pc.
3. Onion – 1 pc.
4. Cucumber – 2 pcs.
5. Egg – 2 pcs.
6. Canned peas – 50 gr.
7. Greenery.

1. Clean and boil the pike.
2. Remove the fish, add pepper, salt, bay leaf to the broth and simmer for another quarter of an hour.
3. Chop cucumber, egg and pike meat.
4. Cool the broth and add all the slices and peas.
5. Chop the green onions and dill and mash in a mortar with a little salt.

   

Serve the soup with herbs and 10% sour cream.

Tsar's ear (light version)

1. Sturgeon – 0.8-1 kg (salmon or salmon can also be used).
2. Small fish – 0.5 kg.
3. Celery root and parsley root - 1 pc.
4. Leek – 1 pc.
5. Onions – 2 pcs.
6. Lemon – ½ pc.
7. Spices and salt.

1. Cook broth from small fish and vegetables and root vegetables.
2. Cut the sturgeon fillet into portions.
3. Strain the broth, heat it again and add fish to it, add spices, salt, cook for 10-15 minutes.
4. Serve hot, placing fish in portions on a plate, pouring broth over it and garnishing with herbs and a slice of lemon.

A simple and easy recipe benefits from the harmonious taste of sturgeon fish.

Sardine soup

1. Sardine – 500-600 gr.
2. Sea bass – 300 gr.
3. Tomatoes – 3 pcs.
4. Parsley and celery root – ½ pc.
5. Onion – 1 pc.
6. Pepper, bay leaf, salt.

   

1. Boil broth from fines and green roots, strain.
2. Add the peeled and cut sardines and cook for another 20 minutes.
3. 5 minutes before the end of cooking, place the tomatoes cut into slices into the pan.

Serve with herbs and lemon.

Greek soup

This tasty and satisfying soup is indispensable during weight loss.

1. Pollock – 2 pcs.
2. Celery root – 1 pc.
3. Onion – 1 pc.
4. Sweet pepper – 1 pc.
5. Carrots – 1 pc.
6. Spices and herbs.

1. Clean and cut the fish.
2. Chop the celery, grate the carrots, divide the onion into 2 parts.
3. Prepare vegetable broth, bring to a boil and add fish.
4. Dice the pepper and lower the soup 5-7 minutes before it is ready.
5. When finished, remove the onion from the broth and squeeze lemon juice into the pan.

Leave the ear for 10-15 minutes.

Ear soup with paprika

Another easy homemade soup.

1. Any lean fish – 300-400 gr.
2. Carrots – 1 pc.
3. Onion – 1 pc.
4. Garlic – 3-4 cloves.
5. 20 g paprika.
6. Dill, dry basil.

1. Clean and cut the fish, place it in boiling water.
2. Grate the carrots, chop the garlic and add everything to the soup.
3. Add paprika, salt
4. Add dill and basil, cover and cook for 5 minutes over low heat.
5. Leave for a quarter of an hour.

Important! When preparing fish soup, it is important not to overcook the fish, otherwise it will not only lose its appearance, but also all its beneficial properties.

Category: First courses

In the old days, yushka was the name given to the liquid part of the fish soup, namely fish broth. Later, all first courses in Ukrainian cuisine began to be called this way. You can prepare it with a large number of ingredients and you will get a very hearty soup, or you can, on the contrary, make it very light, but no less tasty.

Ingredients:

• Fish (river or sea) – 0.5 kg
• Carrots – 1 pc.
• Onions – 2-3 heads
• Butter – 30 g
• Greens - a couple of bunches
• Salt - to taste
• Peppercorns – up to 10 pcs.
• Bay leaf – 2-3 leaves

Preparing the recipe with photos:

Prepare the fish (cut, wash and cut). You can even take fish heads. Place in a saucepan, add water and cook. Remove the foam with a slotted spoon.

Guys, our family is on a diet, we don’t eat potatoes at all. Please tell me how to cook trout soup without potatoes? What is better to put in it to make it both tasty and satisfying?

This is how real fish soup is cooked without potatoes! Any real old fisherman will tell you this. Well, according to old recipes, the fish soup is not boiled, but boiled. Hence the expression “rich soup.” And the real ear is a triple one.

To cook without potatoes, you need to take three types of fish, cook fish broth, add millet or rice, parsley root, salt and pepper.

Then at the end put in a firebrand or charred log for taste and aroma. And don't forget about vodka to add to the broth. Local user Elbara wrote somewhere, look for it, it’s very tasty!

Delicious trout soup without using potatoes will be made with pearl barley! Rinse the pearl barley several times with warm water and soak it for a couple of hours in boiling water - and then cook until tender in a large amount of water, add pieces of fish, finely chopped onion and grated carrots (you can saute), salt to taste and boil for another minute 15.

At the end of cooking, add herbs - dill, parsley.

And I like trout soup and any white fish 50/50. A little onion, a little carrot, celery, dill, different seasonings: salt, pepper. And it turns out to be an excellent soup. I, who practically doesn’t eat fish, “tasted” it so much that I couldn’t tear it off by the ears.

Real ukha was prepared in Rus' long before potatoes were brought from America. That’s why real fish soup is cooked this way. It does not require any additional additives, except for spices and onions (a little carrot can be used), but only to enhance the taste of the broth. For fish soup, use small brushes. They need to be boiled in gauze for about 20 minutes (putting them in cold water) and then thrown away. Ruffs will give fat and thickness. Then, perch is added to the ear for taste and aroma. If they are small and bony, you can also boil them and throw them away. And only then the noble fish is placed in the ear, which will form the basis of the dish - pike, carp, burbot, trout. This is called a triple ear. And this wonderful dish does not need any vegetables or cereals.

Greetings, my dear friends! Lately I've been buying red fish more and more often. The carcasses are used to prepare second courses. For example, I fry trout steaks in a frying pan or bake them with vegetables in the oven. And I leave the head with the ridge and the remaining trimmings for the first step - this is such a waste-free production :) The red fish soup turns out simply amazing: with a refined, refined aroma and a special taste.

The dish is quite quick and easy to prepare. It takes no more than 10-15 minutes to prepare the broth from the moment the water boils. This time is enough for the fish flesh to cook.

It is better to cook the soup in 2 stages. First boil and strain the broth, and then add the rest of the ingredients. Any part of the carcass is suitable for the dish - you can cook from tails, trimmings, heads, ridges or steaks. If you use fillet, add all the ingredients at once.

To make the broth full, add cereals (barley, rice, millet). If you want to get a very tender and unusual soup, add cream or melted cheese to the composition. By the way, this is how traditional fish soup is prepared in Finland.

Main conclusions

Fish soup is an integral part of the diet menu, satiating without overloading the body with calories:

1. Ukha is considered a dietary dish only when using low-fat varieties of fish and avoiding pink salmon, salmon, salmon and trout.
2. Diet recipes minimize ingredients such as potatoes and grains.
3. People with liver and kidney diseases, as well as gastritis, should not get carried away with these dishes.
4. The fish soup recipe is very variable.

Fish soup can be prepared in the form of a clear broth or puree, as well as in a saucepan, in a kettle outdoors or in a slow cooker. In any case, this is a great way to lose weight without harming your health.

Comment on the article and share your experience of losing weight and recipes for dietary fish soups.

Potatoes are added to almost all soups to achieve thickness. It must be remembered that it also makes the first dish more nutritious, and sometimes even increases the cooking time. Fish soup without potatoes turns out just as tasty, so every housewife should try cooking it. It is possible to make the stew thicker by using cereals or vegetables. There are several simple recipes that can serve a hearty lunch in 25-30 minutes.

Nutritionist opinion

Alla Shilina, endocrinologist, nutritionist

Fish soup is a source of easily digestible protein with no hidden fats. It starts digestive processes, restores fluid balance, saturates with a minimum of calories. This is an integral element of a healthy diet.

Alexey Kovalkov, nutritionist, author of books, professor, Doctor of Medical Sciences of the Russian Academy of Natural Sciences

There are a large number of different types of soups, however, when choosing between meat and fish, preference should be given to the latter due to its unique combination of ease of digestion and rich taste.

Michel Montignac, French nutritionist, author of weight loss techniques

A well-known French nutritionist recommends eating fish soups for lunch and dinner, while using only low-GI vegetables as additional products.

Dietary fish soup without potatoes

Ukha is a low-calorie first course, 100 g of which contains no more than 40-50 kcal. Fatty fish, potatoes, and cereals will make the soup more filling and nutritious. During the diet, it is better to prepare fish soup from pike, bream, cod, pollock and carp. Salmon, mackerel, and saury are, of course, more aromatic and tastier, but they will have to be abandoned due to their high fat content.

Grocery list

The ingredients depend only on what you have on hand and how you want the dish to look. If it’s dietary, then you should limit yourself to river fish and cereals. What you need to cook fish soup:

• mirror carp - 0.8-1 kg;
• onions - 2 pcs.;
• carrots - 1 pc.;
• millet - 80-100 g;
• salt, black pepper, bay leaves.

Fish already gives the soup a bright aroma, so you don’t need to use a lot of spices. The classic recipe uses only bay leaves, allspice and fresh herbs (dill, parsley or celery root).

Cooking

You should start cooking the soup by cutting up the carp. If the fish are small, you can boil them whole, but large ones will have to be gutted and cut into pieces. Heads are great for soup and will make it rich. Be sure to remove the gills, otherwise the broth will turn out bitter. Step-by-step recipe with photos :

1. Pour water over the prepared fish and put on fire. Cook for about 15-20 minutes until the flesh separates easily from the bones. Remove the carp from the pan and strain the broth so that there are no bones left in it.
2. Peel the onion, finely chop into cubes, grate the peeled carrots and place the vegetables in the boiling broth. Rinse the millet well and add to the vegetables, mix.
3. Cook for 8-10 minutes, stirring. Don't forget to add bay leaves, pepper and salt. Disassemble the carp into pieces, removing the bones and skin, and return the meat to the soup and bring to a boil.

The fish soup should only be served hot. After turning off the heat, it is recommended to add chopped herbs and give the soup time (literally 10 minutes) so that it becomes more flavorful.

Soup with sorrel and egg

• fresh sorrel – 450 g;
• eggs – 7 pieces;
• bay leaves - 2 pieces;
• large carrots - 1 piece;
• onion – 1 head;
• oil – 3 tablespoons;
• salt – a couple of pinches;
• spices - to taste.

1. Peel the carrots and grate them.
2. Peel the onion heads, rinse under cold water and chop into small cubes.
3. Pour oil into the bottom of the frying pan and place it on the fire.
4. When the oil starts to bubble, add the onions and carrots and simmer until soft.
5. Wash the sorrel leaves thoroughly and chop them.
6. Fill the pan with water and place it on maximum heat.
7. After boiling, add stewed vegetables, sorrel, bay leaves, spices and salt.
8. Cook for 10 minutes and add the beaten egg mixture.
9. Stir and turn off the heat.

The dish is ready to serve.

Soup with red fish without potatoes

Trout, salmon and salmon are fattier types of fish, but tasty and aromatic. By adding processed cheese to the stew, you can get an incredibly tender, satisfying and interesting first course. The ingredients you need to prepare for it are:

• red fish - 600 g;
• water - 3 l;
• processed cheese - 100 g;
• one onion;
• carrots - 2 pcs.;
• millet - ½ tbsp.;
• fresh greens - 1 small bunch;
• salt and spices (allspice, paprika, bay leaves) - to taste.

Red fish soup cooks quickly, so you can immediately move on to vegetables. Cut the onion into large cubes, and grate the carrots on a medium grater. Throw vegetables into boiling water so that they do not lose all their vitamins.

If the cheese is not completely soft, you can cut it into small pieces so that it dissolves better. to the almost finished fish soup without potatoes and stir until the liquid becomes homogeneous. You need to stir the dish carefully, otherwise the fish pulp will turn into mush. Cook the stew with cheese for no more than 5 minutes, then check for salt and remove from heat. Serve with chopped dill or parsley.

Tomato soup

• tomato juice – 2 l;
• carrots - 1 root vegetable;
• parsley – 1 bunch;
• bell pepper – 2 pieces;
• bay leaves – 3 pieces;
• ground cinnamon – 1 teaspoon;
• salt – 1 teaspoon.

How to make soup:

1. Pour tomato juice into a saucepan, add salt and put on fire.
2. After boiling, place the peeled and thinly sliced ​​carrots into it.
3. Add bell pepper chopped into half rings.
4. Add mustard and place bay leaves in boiling juice.
5. Cook everything together for another 20 minutes and at the end add a little, stir and remove from the stove.
6. Pour into plates and serve, sprinkled with herbs.

Secrets of fish soups

Fish soups should be in every person's diet, especially if there are problems with the circulatory and endocrine systems or the gastrointestinal tract. Ukha is present in many diets, as it is easy to cook and satisfies hunger well. Contains a large amount of useful nutrients and vitamins and is easily absorbed by the body. To make the soup really tasty, you must follow the following rules:

• use only fresh fish;
• give up potatoes or limit the quantity;
• do not fry onions and carrots in oil, and if you do this, then use no more than 1 tbsp. l. oils;
• always strain the broth, since after cooking the fish there are a lot of bones and scales left in it;
• Vegetables will help make the broth a pleasant golden color - when boiling the fish, you need to throw a whole onion and carrot into the water;
• vegetables should be cut into large pieces, otherwise they will lose their juiciness;
• fish cannot be boiled for a long time - it will become tough and lose its taste; the cooking time for river specimens is no more than 20 minutes, and for sea fish it is enough to boil for 10-15 minutes.

For serving, you can leave a few large pieces of fish, which are placed on each plate. There is no need to cook a lot of fish soup, as it is advisable to eat it at once.

Fully Loaded Baked Potato Soup Recipe | Guy Fieri

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Calorie table

Despite the fact that ukha is a dietary dish, it can contain a lot of calories - it all depends on the ingredients. Potatoes, some types of fish, cream will make the soup fatty. However, you can reduce calories by removing potatoes from your food list.

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Vegetable soup PP recipe

Light vegetable PP soups have the fewest calories.

Vegan carrot soup

Required Ingredients:

• 2 carrots;
• 2 small potatoes;
• Bell pepper;
• Dill;
• 0.5 l of water;
• Bay leaf.

We clean the vegetables, cut them into cubes and place them in boiling water. Cook for 10 minutes, let cool slightly and beat with a blender.

Zucchini cream soup

To prepare it you will need:

• Zucchini;
• Carrot;
• Onion;
• 2 cloves of garlic;
• A glass of 10% cream;
• Salt, ground black pepper, dried basil - to taste.

Cut the zucchini and carrots into cubes. Chop the onion and garlic, fry in a minimum of olive oil. Add zucchini and carrots. To prevent them from burning, add a little water. Salt, pepper and cook until done. Grind the vegetables in a blender until pureed.

In a saucepan, combine broth, puree and cream. Add spices. Cook for 5 minutes and let it brew. Decorate with greens. You can add croutons.

Onion soup

Required Ingredients:

• 1 liter of water;
• Carrot;
• Onion;
• 100 g processed cheese;
• 1 tbsp. l. vegetable oil;
• Salt, pepper - to taste.

Three carrots on a grater. Cut the onion into half rings and fry it in a small amount of oil. Add carrots.

Three cheese on a grater. Add onions, carrots and cheese to boiling water. When the cheese is completely melted, add spices.

Creamy pumpkin soup

Required Ingredients:

• 0.5 kg pumpkin;
• 2 potatoes;
• Carrot;
• Onion;
• 2 cloves of garlic;
• 100 ml 10% cream;
• Ginger, nutmeg, salt, pepper - to taste.

Fry finely chopped onion and garlic in a small amount of oil.

Cut pumpkin, carrots and potatoes into cubes. Add to the pan with onions and garlic. Fill with water so that it completely covers the vegetables. Salt, add spices and simmer until done. Beat the prepared vegetables in a blender until pureed. Add cream and beat again.

PP fitness soup

To prepare it you will need:

• 3 small potatoes;
• 100 g cauliflower;
• 100 g broccoli;
• Carrot;
• Onion;
• 50 g corn;
• Greenery;
• 1.5 liters of water;
• Salt - to taste.

Cut potatoes and carrots into cubes. Chop the onion. We separate the cabbage into inflorescences.

Place all ingredients in a multicooker bowl, add water, salt, and mix. Set the “Soup” mode, cooking time – an hour, temperature – 100 degrees.

Decorate the finished soup with herbs.

Soup kharcho"

Required Ingredients:

• 2 tomatoes;
• 2 carrots;
• 150 g walnuts;
• Half a glass of rice;
• Greenery;
• Seasonings at your discretion;
• Salt, chili pepper, garlic - to taste.

Three carrots on a grater. Peel the tomatoes and simmer in a small amount of oil. Add coarsely chopped onion, chopped garlic and grated carrots.

Add chopped walnuts, 2 cups of water and washed rice. Cook for 15 minutes, then add herbs, seasonings, salt, close the lid and let it brew for 15 minutes.