Soups: benefits and delicious recipes

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

It so happened according to the ancient Russian tradition that soups were always the first and important course. Everyone knew that having lunch with a flavored soup was delicious and very healthy. It is not for nothing that there is still a saying: “The soup is thin, but nutritious. You will be thin, but diligent! " Today, nutritionists are advised to regularly consume hot varieties of all kinds of soups

We will analyze in detail the miraculousness of broths, and at the same time we will share with you delicious recipes for several soups

So, the most delicious soup should have a high-quality fat, i.e. bouillon. Because when cooking meat, all its vitamin and useful components are transferred into the water. Moreover, compared to stewing or frying in the process of cooking in broth, vegetables and meat retain much more nutrients. Soups also restore the fluid balance we need, which affects blood pressure levels.

A bit of historical background

The French in their taverns even in the Middle Ages cooked broth on bones throughout the night, the meat from which the gentlemen ate, and the bones were given to their servants. On the advice of doctors of that time, the fat from the bones was given to wounded soldiers, as well as to people who were exhausted after an illness, as it contributed to a quick recovery. The word "restore" in French sounds like "restaurant", and after some time such taverns, where they help the poor and the poor, began to be called restaurants. Well, today this name has passed to haute cuisine establishments.

What are the benefits of soups

The use of various soups will not be superfluous for those who seek keep your body in orderFirstly, the first courses are less high-calorie than the second ones, and secondly, for the most part, in terms of the vitamin composition of other "representatives" of the dinner table, and thirdly, the liquid in the stomach takes up more space, which means it promotes fast satiety and at the same time satisfies hunger for a long time.

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In the cold season vitamin soups are all the more necessary for our body. In addition to the fact that they contain a whole range of vegetables that are useful in winter, soups also quickly warm up and improve metabolism.

Many people know that broths are also necessary for a weakened organism during illness or after operations. The reason is that the body does not need a lot of energy to digest and assimilate soups, and this gives it the opportunity to spend all its energy on fighting infections. The healing properties of chicken soup are especially known for colds, flu and sore throats. After all, it also has an anti-inflammatory effect.

thick puree soups have become very popular lately. In addition to the fact that they have a light, pleasant taste, airy consistency (especially those soups that have been whipped with a blender with the addition of high-fat cream), they are easily absorbed by the gastrointestinal tract and leave a comfortable feeling in the stomach.

Do you want a hot soup yet?

Then we suggest you go and cook it according to our recipe.

Soup Recipes

Pickle in St. Petersburg

Ingredients:

1 potato

1/2 carrot

1/2 onion

1 pickled cucumber

1 tbsp barley grits

1/2 cup tomato juice

Salt, pepper, bay leaf to taste

Vegetable oil for frying

Preparation:

• Put finely chopped potatoes and washed barley in boiling water or broth and cook until the potatoes are soft.
• At this time, sauté chopped onions and grated carrots.
• Put the sautéing in a saucepan, add bay leaf, pepper and pickled cucumber grated on a coarse grater.
• When the soup boils again, add half a glass of tomato juice and cook until tender.
• Serve with chopped parsley or dill and sour cream.

Russian soup

Ingredients:

400 g beef

1 liter of water

8 potatoes

2 tbsp. l. butter

4 onions

Salt, pepper, bay leaf to taste

Preparation:

• Rinse the beef, cut into small pieces.
• Put raw meat in a cast-iron cauldron or in a clay pot with ready-made broth and cook in the oven at 200 degrees for half an hour.
• Meanwhile, cut the potatoes into cubes, fry the onion in butter.
• Remove the broth from the oven, put the potatoes there and cook on the stove over low heat.
• After 10 minutes, add chopped greens, fried onions, bay leaves, cook for another 3 minutes.
• Can be served with sour cream and fresh herbs.

Pumpkin soup with chicken breast and parmesan chips

Ingredients:

200 g pumpkin

200 g chicken breast

2-3 large cloves of garlic

30 g parmesan

Natural yogurt, thyme - for serving and

Preparation:

• Boil the chicken breast until tender.
• Peel the pumpkin, wrap in foil. Wrap the garlic in another piece of foil in the skin. Put on a baking sheet and place in an oven preheated to 185C for 30 minutes (remove the garlic after 15).
• Unfold the foil, remove the pumpkin, put in a blender. Peel the garlic and add to the blender along with the chicken.
• Pour in enough boiling water so that the blender is easy to puree the contents. Prepare Parmesan chips: grate the cheese on a fine grater, put baking paper on a baking sheet and put small circles out of the cheese. Put in an oven preheated to 180C for 3-5 minutes. It is necessary for the cheese to melt and lightly brown. Turn off the oven, wait a couple of minutes for the cheese to begin to dry, and then pick it up with a knife and transfer it to a rolling pin or bottle to dry.
• Pour soup into bowls, garnish with yogurt, thyme sprig and Parmesan chips.

French soup with meat and cheese

Ingredients:

700 g Swiss cheese

600 g of meat

4 eggs

1 stale loaf

Preparation:

• Boil the meat until ready, then strain the broth.
• Cut off the crust from the stale roll, rub it on a grater.
• Hard-boiled eggs, crumble the yolks with a fork, rub the cheese on a coarse grater.
• Combine the prepared foods, add a little broth, mix, then pour the mixture into the rest of the broth and boil the soup over low heat for half an hour.
• When serving, put pieces of boiled meat in the soup bowls.

Pelengas ear

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Ingredients:

2 potatoes

1 head of onion

1 carrot

500 g of pelengas

5 black peppercorns

2 bay leaves

30 ml sunflower oil

Salt, pepper to taste

Preparation:

• Cut the bearing into equal parts.
• Pour 1 liter of water into a saucepan and place the head and fish pieces. Bring to a boil and continue to cook over low heat for another 20 minutes. After the fish is cooked, place it on a plate.
• Peel the potatoes, wash and cut into small cubes, place in a saucepan with fish broth.
• Chop carrots and onions finely. Pour sunflower oil into a frying pan and simmer vegetables for 10 minutes.
• Add the carrots and onions to the soup pot. Cook until all vegetables are done.
• Salt and pepper the fish soup 5 minutes before the end of cooking. Place bay leaves and black peppercorns.
• Put boiled fish and herbs in the prepared fish soup.

Potato soup in bread

Ingredients:

150 ml of water

1 pinch of turmeric

1 tbsp. l. sunflower oil

1 grain loaf

100 g potatoes

Half a head of onion

Salt to taste

Preparation:

• Peel and finely chop the onion and potatoes, fry in vegetable oil until transparent.
• Boil everything together until the potatoes are tender.
• While the potato soup is boiling, cut off the "lid" from the bun and pick out the crumb so that only the crust container remains.
• Fry the crusty crust.
• Salt the cooked potato soup and grind with a blender. Pour soup into bread, sprinkle with croutons and herbs.