Sometimes you feel you would like to eat something plain, or maybe something which reminds you of your childhood home. Sometimes you have to prepare a meal because your children ask you what's for dinner, even though they have already eaten at kindergarten, and the only thing to be found in your fridge is an echo. Today's proposals are ideal for a situation like this.

 

Homemade cauliflower soup

Ingredients:

half a cauliflower

2 carrots

1 parsley root

1 leek

a stick of celery

5 potatoes

1 stock cube

1 tablespoon of butter

3 allspice berries

3 peppercorns

1 bay leaf

2 tablespoons of minced parsley

salt and pepper

Boil water in a pot. Add the stock cube, bay leaf, allspice berries and peppercorns. Peel the celery and leek, but don't cut them up. Grate the carrot and parsley root into thick strips. Add the vegetables to the boiling water. Boil for 5-7 minutes. In the meantime, clean the cauliflower and break it up. Peel and dice the potatoes. Add the potatoes to the pot and boil for 10 minutes and then add the cauliflower. Boil until the vegetables are soft (15 minutes). At the end, add the butter and spice it up with the salt and pepper. You can thicken the soup with roux or serve with thick cream and minced parsley.

 

Mild cucumber soup

Ingredients:

0.3kg of gherkins

2 carrots

1 parsley root

1 of leek

1 stick of celery

5 potatoes

1 stock cube

2 tablespoons of butter

2 tablespoons of rice

3 allspice berries

3 peppercorns

1 bay leaf

2 tablespoons of minced parsley

salt and pepper

Boil some water in a pot. Add the stock cube, bay leaf, allspice berries and peppercorns. Peel the celery and leek, but don't cut them up. Dice the carrots and parsley root and add the vegetables to the boiling water. Boil for 10 minutes. In the meantime, grate the gherkins into thick strips and fry them with 1 tablespoon of butter. Peel and dice the potatoes. Add the potatoes to the pot and boil for 5 minutes. Then add rice and boil for 15 minutes. At the end, add the gherkins, butter and spice up the soup with the salt and pepper. Boil for 3-5 minutes. I serve the soup with thick cream and minced dill.

 

Exquisite barley soup

Ingredients:

3 tablespoons of barley groats

2 carrots

1 parsley root

1 leek

1 stick of celery

4 potatoes

1 stock cube

1 tablespoon of butter

3 allspice berries

3 peppercorns

1 bay leaf

2 tablespoons of minced parsley

salt and pepper

Boil some water in a pot. Add the stock cube, bay leaf, allspice berries and peppercorns. Peel the celery and leek, but don't cut them up. Dice the carrots and parsley root and add the vegetables to the boiling water. Boil for 10 minutes. Peel and dice the potatoes and add them to the pot. Boil for 5 minutes, add the barley groats and boil for 20 minutes. At the end, add the butter and spice up the soup with the salt and pepper. I serve the soup with minced parsley or minced dill.

Enjoy your meal!