Bey's thick soup
Cook the rice. Cut seitan and vegetables into cubes and put into the broth. Add the rice and okras. Cook for a short while. Season with sea salt, if needed. Thicken with corn flour and garnish with parsley leaves.
Green thick soup
Clean and wash leaves. Put it into boiling salted water for a few moments, then drain. Chop leaves finely or make pure. Heat some oil in the pot and fry the flour, add garlic. Pour first cold, then hot water. Add leaves, soy-milk and salt. Cook for 10 minutes.
Soup with sauerkraut brine
Clean carrots, celery and parsley root and cut diagonally. Heat oil,
add vegetable and fry a little. Dust with flour, stir for a while, add
chopped onion, bay leaf and a pinch of paprika pepper. Cook for a while,
add some lukewarm water. When the vegetables are tender pour in the brine,
cook for another 15-20 minutes, at medium heat.
Wash herbs and chop finely. Heat some oil, add herb and cover. Sauté over low heat. When tender, add flour, fry a little and add water. Simmer for 10-15 minutes. Mix tofu, lemon juice and some water into a paste. Add to soup slowly, constantly stirring.
Cold soup with string beans
Clean and wash string beans, cut into smaller pieces. Chop finely onion;
clean carrot, celery and parsley root and diagonally or into sticks. Heat
oil, fry onion, add string beans, carrot, celery, parsley and paprika pepper.
Cook for a while, add warm water and washed rice, cover with lid and let
it cook on low heat. When the vegetables are tender and the rice is cooked,
add the following: mix ume-paste, flour and some cold water into a thin
paste. Pour in slowly, stirring constantly. Cook for another 10 minutes,
remove from heat and garnish with chopped parsley or dill leaves. Let cool