One of the advantages of the first course is that this hot liquid food contains a large amount of fiber, which stimulates the digestive process, improves intestinal peristalsis. Such food is necessary for people with stomach problems (for example, such as insufficient production of gastric juice or low acidity).
The broth is the basis of any soup. The more intense it is, the more useful it is. The broth can be vegetable, fish, meat. When cooking meat broth, the first water should be drained during boiling in order to remove harmful substances from the future soup that were contained in the feed, as well as hormones secreted in the animal’s body at the time of its slaughter.
Soup is a source of vitamins that turn into liquid from vegetables. Vegetables should be placed in boiling broth. This will help keep more vitamins in the finished meal.
The soup should be cooked once. You should not reheat liquid food. It will not only lose its original taste and aroma, but will also lose most of the nutrients it contains, in particular vitamins. Heating up reduces the nutritional value of the dish.
There are many original recipes for making delicious soups. Housewives can take note of the following.
Champignon cream soup will surely please even those people who do not like liquid first courses.
To make the soup you will need:
- champignon mushrooms – 800 g;
- onions – 2 heads;
- carrots – 1 pc.;
- garlic cloves – 2 pieces;
- hot chicken broth – 1 l;
- milk – 1 liter;
- cream – 100 g;
- potato starch – 6 tablespoons;
- green onions, salt, pepper, grated cheese – at your discretion.
The champignons are washed, finely chopped. Fried in a deep thick-walled saucepan with finely chopped onions, carrots and garlic. You will need to stew vegetables with mushrooms under the lid for 5 minutes.
Then add the broth to the pan, mix. Pour the resulting liquid mixture into a blender bowl, beat until a homogeneous puree is obtained. They return it to the pan, put it on the fire. Add milk to the puree. Stir and cook for another 10 minutes.
In a separate bowl, mix the starch with cream. The resulting mass is introduced into the puree soup. Stir. Add finely chopped green onions. Cook the soup for another 5 minutes. Salt and pepper. Beat the soup again in a blender and pour into bowls, garnish with grated cheese.
Can be cooked at home fish soup in Norwegian.
For this, they stock up on the following ingredients:
- fillet of sea bass or salmon – 400 g;
- water – 1.2;
- potatoes – 2 pcs.;
- carrots – 1 pc.;
- onions – 1 head;
- salt, pepper, parsley, sour cream – to your taste.
Peel the potatoes and carrots, wash, cut into cubes, put in a saucepan and fill with water. Add finely chopped onion, salt and pepper. Cook for 15 minutes. The potatoes should be slightly undercooked by the time the fish is added. Fish fillets cut into small pieces are added to the soup. Cook until fish is cooked.
Hot soup is poured into plates, garnished with parsley and served with a little sour cream.
You can surprise loved ones by serving them for dinner Anatolian soup.
To prepare it, take a set of products, consisting of:
- lentils – 250 g;
- carrots – 2 pcs.;
- onion – 1 pc .;
- tomato paste – 2 tablespoons;
- butter – 2 tablespoons;
- celery – 1 sprig;
- bay leaf – 1 piece;
- water – 0.5 l;
- meat broth – 0.5 l;
- dry white wine – 250 ml;
- boiled veal – 100 g;
- cream – 150 g;
- salt, pepper, parsley – at your discretion.
Lentils are poured with boiled water 12 hours before cooking. Chop carrots and onions, stew in a saucepan, add butter and tomato paste. Add to stewed vegetables lentils with water in which they were soaked, celery, lavrushka, broth and wine. Let it boil. Turn down the fire. Cook for 15 minutes under the lid, periodically skimming off the foam.
After that, 2 scoops of lentils are taken from the soup. Remove a sprig of celery and bay leaves from the pan. Parsley is added to the soup. Pour the contents of the pan into a blender, grind in mashed potatoes. Then they return to the pan. They put it on fire. Salted food, pepper. Add diced boiled veal. Cook for 7-10 minutes. Add cream and lentils to the soup. Pour it into plates and serve it to the table.
Don’t give up soups, even if you don’t like them. Liquid hot meals are very healthy, especially for a person with gastrointestinal problems. Just find the recipes for soups you love and you don’t have to force yourself to eat the dish you don’t like.
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