Oat soup

Oat soup

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Ingredients for Cooking Oat Soup

  1. White radish 100 grams
  2. Parsley root 200 grams
  3. Carrot 200 grams
  4. Potato 200 grams
  5. Leek 1 piece
  6. Oatmeal of any grinding 50 grams
  7. Butter 100 grams
  8. Ready Chicken Broth 1.5 liters
  9. Parsley greens 1 bunch
  10. Salt to taste to taste
  11. Ground black pepper to taste to taste
  12. Spices to taste
  13. Ground paprika 1 teaspoon
  • Main Ingredients
  • Serving 12 Servings
  • World CuisineEnglish Cuisine


Kitchen knife, Vegetable knife, Cutting board, Bowl - 2 pieces, Deep bowl - 2 pieces, Deep enameled pan, Stove, Tablespoon, Wooden spatula, Ladle, Plate

Cooking Oat Soup:

Step 1: prepare the ingredients.

To prepare our delicious soup, we prepare the following products: take carrots, white radish and parsley root, rinse under running water. We cut off their upper skin with a special knife for peeling vegetables. This knife allows you to remove a minimum of the top layer of vegetables. The washed ingredients are washed again under running water and wiped with kitchen paper towels. Ready vegetables for further processing are laid on a cutting board and chopped. Cut the carrots in half and cut into slices. The approximate thickness of the segments is 5 millimeters. Cut the radish and parsley root into medium cubes. The approximate diameter of the cubes is 1 per 1 centimeter. Place all three chopped ingredients in one deep bowl. Take the oatmeal. For us, the variety of flakes and their processing does not matter. In a measuring cup with a handle, we debug 50 grams of oatmeal and set aside, it will come in handy soon. We take raw potatoes, wash them under running water and peel them using a special vegetable knife. We rinse the peeled potatoes again, put on a cutting board and cut into a medium cube with a kitchen knife. The approximate diameter of the cube 1 to 1 centimeter. Put chopped potatoes in a deep bowl. In order for it not to darken, fill it with running water so that it would cover the cubes of potatoes on top. Take leek. We rinse it under running water, shake off excess moisture over the sink and put it on a cutting board and chop it with a knife into rings. Approximate ring thickness ot 2 to 5 millimeters. Stack the chopped onions in a bowl. We wash the parsley greens under running water, shake off excess liquid over the sink, put it on a cutting board and finely chop with a knife. Put chopped greens in a bowl. The ingredients are prepared, proceed to cooking.

Step 2: stew the ingredients.

Take a deep enameled pan. It is desirable that it be with a double bottom, but if one is not there, then there’s no problem with anyone. Turn on the stove to the middle level, put a pan on it. Divide the butter into two equal parts, put one of them in a heating pan. When the butter has melted, toss it into it with a tablespoon of leek prepared for processing. Stew onion in oil 1 - 2 minutes, not forgetting to mix it with a spatula, so that it does not burn and is fried evenly. After the onion in the pan began to golden, add to it prepared for processing white radish, carrots and parsley root. Put on top the remaining butter. Stew vegetables in oil for 5 to 7 minutes stirring them intensively with a spatula. After that, pour the water from the bowl in which the potatoes are located and add it to the pot with vegetables directly from the bowl. Stew all the ingredients together for another five minutes. During this time, the vegetables will be fried, covered with a small light crust and half cooked. It is not necessary to bring the vegetables to full readiness at this stage of cooking. In half-finished vegetables, add chopped parsley and 1 tablespoon ground paprika. Add salt, spices and ground black pepper to taste. Thoroughly mix all the ingredients with a wooden spatula. Take the oatmeal and pour them into the pan on top of the floor stewed vegetables. Flakes and vegetables, again, mix thoroughly with a spatula.

Step 3: Cook the ingredients.

We take the amount of chicken stock we need and add it to the pan with all the ingredients. Our soup will be ready soon. We turn on the stove to a strong level, let the liquid in the pan boil and then screw the soup to a very small level. Cook the soup for 1 hour on very low heat periodically 1 time per 5 to 10 minutes stirring it with a wooden spatula to prevent vegetables and oatmeal from sticking to the bottom of the pan. When the soup is ready, pour it onto plates of ladles.

Step 4: serve the oatmeal soup.

Oatmeal soup is served with sour cream or cream, separately standing in a saucepan or in a special container for sour cream, you can pour them immediately into the soup. Top it can be sprinkled with greens. Buns made from fresh yeast dough are very impressed with this kind of soup. Oatmeal soup looks very appetizing. Enjoy your meal!

Recipe Tips:

- - Cream can be put in the cooking soup during cooking, so you will make it fatter and with a sour taste.

- - You can add tomato or fresh tomatoes to this type of soup.

- - If you decide to cook oatmeal soup. Prepare the broth for it in advance and let it settle in the refrigerator for 12 hours without taking meat from it. During this time, it absorbs the aroma of spices and becomes even more saturated.

- - You can serve the meat from the broth separately by preheating it or frying it in butter. If you want a soup with meat, chop the prepared meat into small portions and 10 minutes before completing the soup, put it in a pan.

- - The broth for this type of soup can be prepared any, it can be such broths as pork, chicken, beef or vegetable.

- - Do not be shy in choosing spices, you cook it for yourself and add seasonings to your taste. You can add barberry, coriander, cilantro, bay leaf whatever your heart desires.


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