Many people eat oatmeal for breakfast, but not everyone knows that you can make a tasty and healthy soup out of oatmeal.
This is the case when healthy food is also very tasty.
Oatmeal soup can be lean, cooked meat and even sweet.
Oatmeal Soup - Basic Cooking Principles
Preparing a soup of oatmeal, you get a delicious, and most importantly, healthy dish. Oatmeal soup is suitable for those who care about their health and certainly like the youngest family members.
Meat is washed, cut into slices and boiled broth, in which you can add whole peeled vegetables. Then the vegetables are removed, and the broth is filtered and returned to the pan. Peeled and chopped potatoes are put into the boiling broth and cooked until half cooked.
Chopped onions and grated carrots are fried in hot oil until golden brown. Soup seasoned with salt and spices. Add oatmeal and roast vegetables. Stir and cook until the potatoes are soft.
Oatmeal soup can be cooked with pumpkin and other vegetables, meatballs, mushrooms and various types of meat.
Sweet oatmeal soup is cooked with milk, adding dried fruits or nuts.
Recipe 1. Oatmeal soup with meatballs
Ingredients
ground black pepper;
300 g potatoes;
carrot;
two liters of filtered water;
three quarters cup oatmeal;
300 g minced chicken;
bulb;
egg;
3 garlic cloves;
fresh dill and parsley - along the bunch.
Method of preparation
1. In egg mince add egg. Rinse greens, lightly dry and chop. Peel garlic cloves and crush them with garlic crushers. Add the greens and garlic in the mince, salt it and mix well with your hands. With wet hands, take some minced meat and roll the meatballs out of it. Put them on the board.
2. Put the water in the pot on the fire. Peel and chop the potatoes. Put the vegetable in the pan and cook from the moment of boiling for about ten minutes.
3. Heat the oil in a pan, put the prepared vegetables in it and pass over moderate heat, stirring, until golden brown. 4. Pour oatmeal into the soup, remove the formed film and add the vegetable sautéing and meatballs. Boil, stirring ten minutes. Turn off the stove, add crushed garlic and greens, cover and leave for five minutes.
Recipe 2. Oatmeal soup with beef in pots
Ingredients
sunflower oil;
half a kilo of young beef;
fresh greens;
four tubers of potatoes;
Bay leaf;
120 g of oatmeal;
ground black pepper;
three liters of purified water;
sea salt;
carrot;
onion head.
Method of preparation
1. Wash young beef well and cut into portions. Put the meat in a saucepan and cover with purified water. Put the pot on a small fire. Remove the foam that appears on the surface of the broth. Remove the meat and strain the broth.
2. Put a few pieces of meat in the pot and pour three quarters of the broth. Put the pots in an oven preheated to 220C.
3. Peel the potatoes, wash and chop them. Spread out in pots and salt.
4. Clean and shred the bulb as small as possible. Rub cleaned and washed carrots into small chips. Pass the vegetables in vegetable oil until golden brown. Fry potted.
5. Pour oatmeal for ten minutes until cooked, mix and season the soup with chopped greens and black pepper. Serve the oatmeal soup right in the pots.
Recipe 3. Oat soup in a slow cooker
Ingredients
two eggs;
250 g onions;
two liters of water;
two pinches of salt;
100 g carrots;
100 g oatmeal;
30 ml of refined sunflower oil;
fennel and parsley - a bunch;
550 g of potatoes.
Method of preparation
1. Peel and wash all vegetables. Shred onions as thin as possible. Pour sunflower oil into the multicooker container. Put the chopped onion in it and turn on the “Frying” program. Cook for about ten minutes. Fry the onions for five minutes.
2. Cut the carrots into bars, trying to make it as thin as possible. Add it to the onion and continue frying, without changing the mode, until the beep sounds.
3. Cut the potatoes into cubes and put them in a multicooker container. Pour in water, close the multicooker lid and cook in the “Soup” mode for 12 minutes. 4. Boil the eggs in a separate bowl, cool them and cut them into large pieces.
5. Turn off the program, open the steam valve and open the lid. Pour oatmeal into the soup, add coarsely chopped boiled eggs and chopped greens. Salt and close the lid. Turn on the “Soup” mode and cook just a minute. Bleed the steam, open the lid and pour the soup into plates.
Recipe 4. Oat soup with chicken
Ingredients
half a kilo of chicken;
fresh greens;
potatoes - three tubers;
half a cup of oatmeal;
bulb;
bay leaf;
carrot;
salt;
black pepper peas.
Method of preparation
1. Wash my chicken meat, lightly dry it and cut it into portions. Chicken put in a saucepan and pour water. Sent to the fire. As soon as the broth boils, remove the foam, twist the fire. Add salt and black peppercorns and bay leaves. Cook the broth for about forty minutes. After 20 minutes, take out the chicken, separate the meat from the bones. The pulp is sent back to the broth.
2. Following the meat, put the peeled and sliced potatoes. Cook the soup for ten minutes and add the oatmeal. Stir and boil for another seven minutes.
3. Shred onions and grated carrots are sent on hot oil and fry, stirring, until golden brown.
4. In the broth lay out fried vegetables and cook the soup for another quarter of an hour. Turn off the fire, tightly cover the pot with a lid and leave for 20 minutes. Pour the soup into plates and serve with fresh herbs.
Recipe 5. Oatmeal soup with egg
Ingredients
two carrots;
salt;
chicken legs;
two bay leaves;
two bulbs;
80 g of oatmeal;
egg;
three potatoes.
Method of preparation
1. Put the pan with purified water on the fire. Wash the chicken leg and cut it in half. Put the meat in boiling water and cook, removing the foam, half an hour.
2. Peel the carrot clean. Peel the bulb and chop it into thin half-rings. Vegetables shift into broth and cook for another 15 minutes.
3. Peel the potatoes and cut them into small pieces. Add chopped vegetable to the soup, mix and cook for 20 minutes.
4. Pour the oatmeal, mix and cook until oatmeal. 5. In a bowl, beat an egg. Pour the egg mixture in a thin stream into the soup, while stirring continuously. Add bay leaves and cook for five minutes. Pour the oatmeal soup into plates and serve with sour cream.
Recipe 6. Oatmeal Pumpkin Puree
Ingredients
pumpkin - half a kilo;
salt;
liter of drinking water;
olive oil;
potatoes - 250 g;
ground black pepper;
garlic - two cloves;
crackers;
cream - 150 ml;
grated cheese;
bulb;
on a pinch of curry and ground paprika;
oatmeal - 80 ml;
grated ginger root - 5 g
Method of preparation
1. Peel and grate ginger root on the finest grater. Peel the peeled onion finely. Chives garlic free from husk and finely crumble. Put onions in the heated oil and fry until transparent, add garlic, ginger and passace for another couple of minutes on low heat.
2. Peel the pumpkin and cut into small pieces. Put the vegetable in the pan and fry for ten minutes. Wash and chop the peeled potatoes. Add the potatoes to the pan in the rest of the vegetables and simmer for another five minutes.
3. Put the roasted vegetables in a saucepan, pour boiling water over everything, pepper and salt. Pour oatmeal into the soup and season with paprika, ground pepper and curry.
4. As soon as the soup boils, roll the fire and cook for another half hour. With the help of an immersion blendar, puree the soup, pour in the cream and send it back to the fire. Bring to a boil and turn off the heat. Pour the soup into plates, sprinkle with grated cheese and add croutons.
Recipe 7. Oatmeal Soup with Prunes
Ingredients
200 g of oatmeal;
50 ml of flaxseed oil;
half a liter of drinking water;
pinch of sugar;
100 grams of prunes without pits;
salt - a pinch.
Method of preparation
1. Put water in a saucepan for the future soup and add flaxseed oil to it. In a kettle, boil water.
2. Pour oatmeal into boiling water and mix. Drain the prunes with boiling water, cover the dish with dried fruit with a lid and leave for five minutes.
3. As soon as the water with the cereal boils, cover and cook until ready. Salt and add sugar. When the flakes are ready, strain them to make a puree and smooth mass. 4. Drain the prune water, cool it completely and chop. Add the dried fruit to the oatmeal soup. Stir and heat over low heat. If desired, you can add fresh fruit or berries to the soup.
Recipe 8. Oatmeal Soup with Mushrooms
Ingredients
5 g of salt;
2.5 liters of broth;
20 ml of sunflower oil;
2 potato tubers;
80 g of oatmeal;
1 carrot;
150 grams of champignons.
Method of preparation
1. Pour the broth into the pan and set on fire. Clean and wash potatoes. Chop the vegetable into small pieces. Put the potatoes in boiling broth.
2. Peel and chop the onion and carrot. Vegetables put in hot oil and fry until golden brown, mixing. Ready fry send in soup and cook until soft vegetables.
3. Cut the champignons into plates and place in the soup. Behind the mushrooms, add oatmeal, stir and cook the soup for another quarter of an hour. Salt, season with fragrant herbs and pepper.
Oatmeal soup - tips and tricks from experienced chefs
- Use instant oatmeal for soup.
- You can add flakes of several cereals to the soup.
- Fry soup can be cooked with lean or ghee.
- Be sure to remove the bay leaf from the soup at the end of cooking, otherwise it will infuse and an unpleasant taste will appear.
- Oatmeal fall asleep in the soup at the end, as they cook very quickly.
