Simple, easy, quick, made of ingredients that we all have in a fridge or pantry. Pickled cucumbers gives something that makes this soup special – and my son eats all the bowl

(4 servings)

1-2 carrots

1 leek or onion

3 potatoes

1 l vegetables broth

250 g minced meat

2 pickled cucumbers

1/2 tsp. oregano

salt

pepper

Cut carrots and potatoes into small cubes, slice the leek. Put carrots in boiling broth. After 5 minutes put potatoes in broth and boil 10 minutes more. In a pan heat a little bit of oil and fry leek slices. Then put minced meat and fry a little bit more. Season with salt, peppers and oregano. Cut pickled cucumbers in to small cubes. Put them together with a fried minced meat to the soup. Let soup come to the boil and turn off the heat. Serve sprinkled with dills and sour cream.

Source: Lengvi receptai I

Simple things are good things I can’t argue with this. This soup is perfect for warming after cold day. Products are simple and almost all are in our fridge or pantry. Just don’t forget to boil beans a day before and you’ll prepare this soup very quickly.

(4 servings)

200 g white beans

1 leek

2 celery stalks

2 carrots

2 onions

4 tbsps. olive oil

1 clove garlic

2 bay leaves

chopped parsley

pinch dried rosemary

salt

Soak beans in a big amount of water overnight. Next day strain and pour over cold water. The amount of water should be two times bigger then amount of beans. Bring to boil. Then add bay leaves, 1 onion, 1 carrot and 1 celery stalk. Boil about an hour. When beans are boiled take out of pot onion, carrot, celery stalk and bay leaves.
In a pot with heavy bottom heat the oil, saute chopped onions and garlic, season with salt, rosemary. Add cut in cubes carrot and celery stalk. Put beans, pour water where the beans boiled and leek, cut in thin rings. Boil for 10 minutes more, or till leeks will be soft. Take off the heat and sprinkle with parsley.

Source: Julija Vysockaja. Receptai visiems metams (2010)

Easy but substantial soup. Because of vinegar you can feel mild sourness, so you better pour vinegar not by milliliters but by your taste. And I can say one more thing – I’ve tasted delicious soup like this long time ago.

(4 servings)

400 g minced meat

1 tbsp. oil

1 onion

2 carrots

1/4 small cabbage

6 potatoes

5 boiled beetroot

1 tbsp. salt

/4 tsp. peppers

1/2 tsp. sugar

50 ml apple vinegar

In a pot pour some oil and 2-3 minutes fry minced meat. Put chopped onion, shreddered carrots and cabbage cut into stripes, season with salt and peppers. Heat for 2-3 minutes. Then pour water just to cover vegetables. Put potatoes, cut in cubes, and boil for 5 minutes. In the meantime peel beetroots, shred them an put into the soup. Boil till all vegetabes are tender, season with salt sugar and apple vinegar. Serve sprinkled with chopped parsleys.

Source: Nebrangi namų virtuvė (2009)

It’s getting cold. And when it’s cold, we need something warm. So I thought about thick soup. This recipe I chose because I had leek that was sadly looking at me from the fridge, and other ingredients I had on hand. And preperation like almost in all my recipes – easy and quick. But when I tasted this soup I understood that there is something really special – I liked the thyme very very much. Even my hubby agreed with me. So this soup was added to our favourite soup recipes.

(3-4 servings)

~500 g potatoes

2 large leeks (white and light green parts chopped – should yield about 250 g)

2 cloves garlic

2 tblsps butter

1/2 tsp dried thyme

~800 ml water

1 1/2 tsp fine salt or to taste

freshly ground black pepper

Chop the garlic and leeks. Peel and cube the potatoes. Place a large, heavy saucepan over medium heat, add the butter and allow it to melt. Add the garlic and leeks to the pan, sauté over medium low heat until soft, about 5-7 minutes. Add the potatoes, thyme and salt, toss with the leeks and add the water, enough to cover the veggies. Increase the heat to medium, bring to a boil, then reduce the heat and simmer for about 30 minutes or until the potatoes break up easily when pressed with the back of a wooden spoon. Remove from the heat, blend, taste for salt and add more if you like, along with a few twists of black pepper. The soup will be quite thick, so thin it with additional water or with milk if you like and gently reheat.

Source: The Daily Spud