It’s “put all ingredients at once, done in 10 minutes” suggestion. It is healthy, very satisfying and chip!

The ingredients can differ, you need:

• Some basic roots and vegetables, fresh or frozen – carrots, parsnips, celery, sweet pepper. Cauliflower, broccoli, frozen peas and/or corn to add later as garnish, they need very little time to cook.
• Grain: rice, barley, orso, cuscus to thicken your soup. You can always use potatoes or lentil for the same purpose.
• It can be pure vegetarian, chop and fry a sausage and add it to your soup to make it more substantial. Use canned salmon, clams or several shrimps with “old bay” spice to be on a seafood side.

That’s it! Just bring water to a boil, salt it, add all ingredients at once! In 10 minutes you have home made bowl of hot soup!

Ingredients (sample):

• Can of clams
• Carrots
• Celery stick
• Parsnip
• Sweet pepper
• Corn
• Frozen peas

Directions:

• Chop all vegetables to quoter inch size
• Pour about a liter of water into the pot, add some salt
• Bring to a boil
• Add all the ingredients into the pot
• Cook for about 7-10 minutes

It’s more unique than regular “red” borsch, or at least less known. Back in Russia it was cooked with sorrel, which is not easy to find. But spinach works and for a little extra acidity I squeeze some lemon juice on top of spinach mixture.

Let me introduce this delicious, healthy and super easy to make soup with total cooking time under 30 minutes. And very versatile – from pure vegetarian to beef of chicken broth based. Can be served hot, but the best way to eat it during summer – cold with lots of herbs on top.

Ingredients: (the amounts of every ingredient may vary)

• Spinach (2-3 cups)
• Green onions (only green part of one bunch)
• Potato (red or Yukon gold) 2-3
• Carrot –  1 medium
• Celery – 1 stick
• Parsnip – 1 small or half of medium size root
• Dill
• Parsley
• Yolk of one egg
• Yogurt (kefir or buttermilk) ~1/2 cup – cup
• Hard boiled egg and/or radish, cucumber, parsley, sour cream for garnish

Directions:

• Put pot with water on medium high heat, add half tsp of salt. Allow enough room in the pot for all the ingredients.
• Chop the spinach, put into a bowl, add half tsp of salt, squeeze a little bit of lemon juice on top (about tbsp) and mix well.
• Finely chop all other greens – tails of onions, dill and parsley (it’s ok if you have only dill or parsley, can be cilantro too)
• Prepare vegetables: chop carrot, parsnip, celery into very small pieces, cut potatoes into half inch cubes
• When water came to a boil – add all vegetables except for greens
• Let it cook for 7-10 minutes
• Add your greens to the pot, bring to a boil
• Separate egg yolk, put into a bowl, break with a spoon.
• Temper the yolk, by adding one spoon of liquid from the pot into the bowl at a time, mixing well after each spoon until liquid in the bowl is hot (otherwise you will have lonely hard boiled yolk swimming in the pot)
• Slowly add tempered yolk into the pot. The soup in the pot will change the color to white
• Pour yogurt or kefir into a bowl
• Temper it the same manner – gradually add liquid from the soup, spoon by spoon  into yogurt, mixing after each spoon till yogurt in the bowl is hot.
• Slowly pour yogurt back into the pot
• Let the soup come into a boil again and turn off the heat
• Check for salt, add as needed, add 1/2 tsp of pepper