Pumpkin soup

Pumpkin soup
500 g dyni, medium onion, a glass of fresh milk, a teaspoon of ground paprika, salt
Peel the pumpkin and cut into pieces, pour water (4 glasses), add finely chopped onion. Cook everything for approx. 40 min. Then rub the soup through a sieve, add milk and red pepper. Serve hot, with buttered slices of bread.

Tomato soup with cheese
1000 g tomatoes, 3—4 tablespoons of butter, spoon of flour, 250 g of yellow cheese, salt

Wash the red tomatoes and cut into wedges, lightly salt it and put it in a saucepan without water; Cook, and when I get soft,! rub through a sieve. In a frying pan, melt the butter or oil, add pepper and brown it together with the flour. Dilute the roux with water or broth (2—3 glasses) and add to the mashed tomatoes. Boil the soup for 8-10 minutes. simmer. Before removing from heat, mix the soup with the grated hot cheese.

Leek and cottage cheese soup
4—6 medium pores, 6 tablespoons of fat, 3 spoons of passion, less than a glass of curdled milk, 3 eggs, 250 g of white cheese (sirens), salt
Prepare a roux of fat (oil, oil) and torment, spread the water, boil. Add finely chopped leeks, which to cook until tender. Before taking the soup off the heat, put the cheese cut into small squares into the pot. Season it with the yolks broken in curdled milk (yogurt),

Monastery soup
250 g of dry beans or lentils, 2 carrots, a little celery, 2 onions, red pepper pod, 2—3 tomatoes, a quarter cup of olive oil or oil, 2—3 mint leaves, a bunch of parsley leaves, pepper, salt
Arrange the beans or lentils, rinse and soak overnight in cold water (3 I) and cook over low heat in the same water. Slice the carrots finely, seler, onions, hat; mix with olive oil and put in a pot with beans, to cook together. Na 15--20 min. before taking it off the heat, add sliced ​​red tomatoes to the soup, mint leaves, salt and pepper to taste. Before serving, sprinkle with finely chopped parsley.