According to scientists, the first dish eaten for lunch helps not to overeat at dinner.
A delicious vegetable soup is the best way to cope with this task. Everyone loves vegetable soup. The recipe for vegetable soup can be chosen based on your own culinary preferences, or even the presence of at least some vegetables in the refrigerator. At the same time, questions in the comments and on the forum a la how to cook vegetable soup, how to cook vegetable soup or how to cook vegetable soup, tell us that far from all culinary specialists have comprehended this simple science. Any of our hundreds of recipes will tell you how to cook a delicious vegetable soup, the recipe with a photo will even show you.
Vegetable soup is a recipe rooted in the depths of human history. A person has long understood that boiled vegetables are more convenient to eat, they are easier to digest and assimilate by the body. And most importantly - a decoction or soup of vegetables creates a special composition, a combination of flavors. The preparation of vegetable soup is very diverse, vegetables can be boiled in water, broth or even separately. They can be passer. Perhaps the main rule of how vegetable soups are prepared is that their recipes contain vegetables. And everything else is a tradition or a chef's fantasy. Recipes for vegetable soups are both lean and meat. The most popular meats include vegetable soup with chicken or vegetable soup with chicken broth, vegetable soup with meatballs, vegetable soup with meat - pork or beef. Vegetable soup in broth can be made transparent or cloudy, it’s whoever loves it. However, you can cook a delicious soup in vegetable broth.
Since boiled vegetables can be easily mashed, they are often used to make creamy vegetable soup or vegetable soup. The recipes for these soups, in principle, are not much different. The recipe for vegetable puree soup can be dietary or refers to meat soups. Light vegetable soup is ideal for those who are on a diet. Nutritionists often recommend eating vegetable soup for weight loss, because it takes even more energy to digest it than it carries. The recipe for vegetable soup for weight loss, as a rule, does not contain high-calorie vegetables. Vegetable soup for weight loss is a very popular recipe. In addition, vegetable diet soup is well suited for fasting days. Therefore, the recipe for dietary vegetable soup should be in the arsenal of any housewife.
In addition to the traditional set of vegetables, vegetable soups can be varied, for example, by preparing vegetable soup with zucchini, or vegetable soup with sweet peppers. It is not uncommon for a vegetable soup recipe to contain some seasonal vegetables. This is, for example, a soup with vegetables and green peas, or vegetable soup with string beans. The most useful, of course, is a soup made from fresh vegetables. But you can also make soup from vegetables harvested in various ways.
Cold soups are ideal on summer days - they are refreshing in the heat, you do not need to stand at the hot stove during preparation, and the leftovers can be immediately put in the refrigerator.
This selection of simple and delicious recipes will diversify your diet for the whole season. Prepare a new light soup each time so that the food is balanced and the home does not get tired of the monotony. However, you should not completely abandon full-fledged first courses, a varied menu is important for the body and mutual understanding with your husband and children!
Types of cold soups by cooking method and ingredients
Cold soup - the first dish served cold, but cooked different ways:
- Absolutely no cooking. Products that do not require heat treatment are taken as a basis. This applies to both fillers and the liquid part. Among the ingredients in such dishes, vegetables and gastronomic products predominate - sausages, crab sticks, smoked fish. Ideal for cottages and outdoors.
- With pre-cooked ingredients. In this case, the components that require heat treatment are boiled, baked or fried, cooled, crushed and poured with a cold base. An example is okroshka. In some recipes, the liquid base is pre-cooked and then cooled. For example, beetroot broth or sorrel broth.
- In the usual mode, cooked and cooled soup. In such recipes, dishes are cooked on the stove, and then cooled and served. Cold borscht and pickles.
As a soup base use:
- vegetable decoctions and broths (beetroot, potato, sorrel);
- fermented milk products (kefir, fermented baked milk, national drinks with sourdough);
- vegetable juices and purees;
- serum;
- kvass;
- mineral water;
- milk.
Summer cold soups are always full of greens and fresh juicy vegetables; they can be served not only for lunch, but also for dinner and even for breakfast. An ideal alternative to hearty meals for those who want to lose weight. A separate line - dessert soups with fruits and berries.
Some cooking recipes contain spices, spices, aromatic herbs. Sometimes, for piquancy, it is recommended to add vinegar, lemon juice, honey, sugar. Vinegar acts in part as a preservative.
Soups without cooking on kefir
In the summer, recipes for cold soups based on kefir, yogurt, fermented baked milk, tanya and other fermented milk products are in the first place in popularity. They are very light, do not overload the body, but satisfying and tasty.
Simple kefir soups can be prepared without recipes. Main rule- Foods that have been boiled must be cooled. Thick kefir can be diluted with cold mineral water, whey or cooled boiled water. If you want a more nutritious soup, you can add sour cream. If light - take a fat-free product.
Use fresh and cooked vegetables in the same way as in salads. Cucumbers, tomatoes, green peas, sweet peppers, boiled potatoes, carrots are combined with kefir. From greens - green onions, parsley, cilantro, dill, mint. For sourness, you can add lemon or its juice, and for piquancy - hot pepper, garlic, dry adjika.
Kefir soups are more satisfying if you add rice or other cereals to them. Here's how easy it is to cook cold rice soup with kefir tomatoes:
- Boil half a cup of round rice in a large volume of water, drain the water.
- Chop your favorite greens - onion, parsley, cilantro, basil.
- Finely chop two hard tomatoes and two cucumbers.
- Mix all ingredients, pepper and salt if desired. Pour in kefir, adjusting the density to your liking.
For a hearty dish, boiled potatoes, boiled carrots and celery can be added to sour-milk soup. It will turn out a full meal that even a hungry man will like.
A very interesting recipe for cold summer kefir bread soup:
- Dry 200 g of rye bread and grind into large crumbs. You can take crackers.
- Chop 2 pickles.
- Chop more greens, including green onions.
- Pour a liter of fat-free kefir. Salt is optional, as the cucumbers are salty.
It is good to add to kefir cold soups flaxseed flour- a teaspoon per glass of kefir. This will make the dish more satisfying and contribute to a gentle bowel cleansing.
Summer soups with whey
Recipes for cold whey soups will appeal to those who make cottage cheese and cheese themselves and do not know where to put this by-product, but very useful product. If there is no homemade whey, then just buy it in a supermarket or farmers' market.
Delicious low calorie refrigerator whey is easy to prepare with potatoes, eggs and fresh cucumber. Take the proportions approximately the same, and if you are on a diet, put fewer potatoes and more cucumbers.
Cut vegetables and eggs like for a salad, add fresh chopped greens, arrange on plates and pour over with cold whey.
Making light whey soup with chicken meat takes a little longer:
- Boil chicken breast (about 0.6 kg) and hard boil seven eggs. Cool, cut.
- Cut into cubes three medium-sized fresh cucumbers, chop a bunch of green onions and fresh dill.
- Optionally, you can add boiled potatoes if you like more satisfying and high-calorie dishes.
- Mix everything, fill with two liters of whey. Calorie lovers can put a spoonful of sour cream in each plate when serving.
In the summer, you always want to freshen up with something cold. And not only various drinks, but also light soups will help in this. Summer cold soups give energy, help to refresh and at the same time saturate quite well. Soup recipes are different, so you can easily choose options to your taste.
How to choose soup recipes?
Of course, all summer soups are distinguished by the fact that they contain few calories, and at the same time many useful substances. After all, all the vegetables that are used to make soups are young and fresh. You can choose any recipes, but the most useful are those in which there are a lot of different vegetables. Then the body will receive more valuable substances.
Summer soups are okroshka, gazpacho, cold soups, cold borscht, cabbage soup, tartare, beetroot and others. Every day you can try different first courses. All of them are good for health. And they are easy to lose weight.
Okroshka is made from various vegetables and is poured with kvass. In addition, if desired, you can add fish or boiled meat. Mandatory dressing - mustard, egg yolks, horseradish, green onions. There are other options for okroshka. For example, on kefir, on sour cream, mineral water. The last option is suitable for losing weight. You can choose any recipe based on your taste.
Gazpacho is a cold soup. In the classic version, it is made from tomatoes, cucumbers, peppers, with the addition of olive oil, lemon juice and Tabasco sauce. However, variations of this cold soup are possible. For example, fruits are added, and tomato juice instead of tomatoes.
The composition of cold borscht necessarily includes beets, and cold cabbage soup is cooked with cabbage or sorrel. Vinegar, lemon juice, sour cream, eggs and garlic are often used for dressing. Of course, losing weight involves eating low-calorie soups. Therefore, do not add a lot of potatoes or fatty sour cream. It is better to choose more healthy vegetables, and replace sour cream with natural yogurt.
Tartar is a soup that is very easy to prepare. It includes greens, cucumbers and kefir or yogurt. It is enough to grind everything and pour a sour-milk drink. Cools and nourishes this dish perfectly.
Kholodniki are prepared mainly from beets, but sorrel can also be prepared. Lemon and sugar are added to the beet cold. If the refrigerator is cooked on kefir, then add a boiled egg. From vegetables, beets, cucumbers, green onions are used.
Any recipes for summer cold soups will help not only to freshen up, but also to become slimmer. The main thing is to cook them correctly.
What is commonly used to make summer soups? Various vegetables (cucumbers, tomatoes, cabbage, sorrel, spinach, beets, potatoes, zucchini), herbs (dill, parsley, basil, cilantro, arugula), fruits and berries (apples, pears, cherries, plums, strawberries, raspberries, watermelon , melon). In addition, you can use eggs, dairy and sour-milk products, mushrooms, boiled meat, mustard.
Often kefir, low-fat yogurts, lemon juice are added to soups. This is a kind of gas station. And the first courses are served with egg slices, grated cheese, a handful of fresh berries, bruschetta. Of course, for weight loss, cheeses, yogurts and kefir should be chosen with a low percentage of fat.
Naturally, summer soups should be prepared without frying vegetables. All vegetables should be boiled or consumed fresh. It can also be quenched if desired. This preparation helps to keep the figure in excellent condition, and not to consume too many calories due to the addition of oil.
In all summer soups, you need to add a lot of chopped greens. But boiled meat should not always be added. First of all, summer soups should be light and vegetable, and it is better to add meat 1-2 times a week and only in boiled form. Mushrooms are also very satisfying, so you can treat yourself to chanterelle soup once a week. Sweet soups with added starch or milk should also not be eaten too often.
If you follow all the recommendations, losing weight with summer soups will be simple and tasty. Every day you can try new healthy recipes for refreshing summer soups.
There are a lot of recipes for making light soups. You can taste all summer. Therefore, we offer original and healthy recipes to choose from.
With tomatoes and beans
Cut half a red onion and 650 g tomatoes. Pour vegetables with a little water, add a glass of tomato juice, 400 g of canned beans, fresh coriander. The soup is ready!
holodnik
Rinse a bunch of sorrel, boil four eggs. Cut the eggs into slices, and three fresh cucumbers into strips. Boil the sorrel, cool the broth. Add all other ingredients to the broth, as well as greens. Leave in the refrigerator for an hour and add sour cream when serving.
Tartarus
Cut fresh cucumbers into small pieces, add chopped garlic to them. Pour everything with kefir (yogurt). Add a little water, a little vinegar, crushed nuts and any greens to this mixture. When serving soup, you can add a little olive oil to the plate, but this is not necessary.
Gazpacho with watermelon
One fresh cucumber and one tomato, bell pepper, 350 g watermelon, cut red onion into cubes. Divide all the ingredients into two parts, chop one part with a blender, leave the second in chopped form. Put the chopped vegetables into wide glasses, pour over the chopped mass, add salt, pepper, olive oil and chopped parsley. Cool the gazpacho and you can eat.
Melon gazpacho with bruschetta
Dice a kilo of melon, two stalks of celery and two sweet yellow peppers. Set aside half a glass of melon, beat the rest of the ingredients in a blender. Add the juice of half a lemon, a couple of tablespoons of white wine and a little cream (can be replaced with milk). Salt and pepper the gazpacho. For bruschetta, it is better to cook the bread yourself, then cut into slices, brown in the oven. Finely chop the tomato, basil, mozzarella. Grate the bread with garlic, put the cubes of tomato, cheese, sprinkle with basil, add a little bit of balsamic vinegar. Season the soup with mint, add pieces of melon. Serve with bruschetta.
sweet soup
Cut 300 g of pears and 250 g of apples into slices and cook with sugar and cinnamon. Remove the fruit, then boil 150 g of plums in the same broth. Boil the broth, pour in the starch, diluted with cold water (two tablespoons), warm up. Add fruit and refrigerate. Recipes for sweet soups are varied, you can choose any berries and fruits.
Summer soups are a lot of options to treat yourself without gaining extra pounds. So choose different healthy recipes, cook and enjoy.
Soup is a liquid dish made from meat, poultry, or fish, usually with vegetables; more often served hot. Soups are served as a first course or, if they are thick and hearty, as a main course. There is a wide variety of soups: clear consommé, cream soup or puree soup, meat, fish and vegetable dressings, and cold soups.
The most popular summer soups:
- Okroshka
- Green cabbage soup with sorrel
- Mushroom noodles from fresh mushrooms
- Shchi with fresh cabbage
- Ear
How to calculate the volume of liquid:
Pour into the pot in which the soup will be prepared as many soup bowls full of liquid as you need to make servings of soup.
Excess liquid will evaporate during cooking, and the remaining liquid part, together with the thick, will give exactly the right amount of soup for each serving that is needed.
Conditions for making good soup
When preparing any soups, including instant soups, there are three main preliminary "technical" conditions, following which will help to prepare a truly delicious soup:
1. All products should be placed only in cold water and brought to a boil extremely slowly. Due to the slow boil, all the aromatic substances will pass into the water.
2. Meat and spicy vegetables are put into the pan from the beginning of cooking. Vegetables that are part of the soup should be laid 30 minutes before the end of cooking. Salt the broth just before the end of cooking.
3. Boil the broth without a lid, it should barely boil and in no case should it boil.
4. In order for the broth to remain transparent, you must constantly remove the foam with a slotted spoon.
5. After cooking, the broth must be quickly cooled.
To obtain mashed soup, all products (vegetables, rice, potatoes, meat) are boiled until completely softened and then mashed together with the water in which they were cooked, at the end sour cream, cream, egg, etc. are added to taste.
How to decorate soup
Before serving the soup, decorate each plate. To accurately place jewelry, use a teaspoon or tweezers.
Beautifully lay out the leaves of fresh herbs in the form of a ring in the center or along the edge of the plate.
Lay thin green onion feathers crosswise in the form of a lattice in the center of the plate.
Arrange the lightly toasted nuts in a pattern in the center of the plate.
Cut the pitted olives into thin slices and arrange in the form of a flower with a small sprig of parsley in the center.
Sprinkle the soup with fried croutons cut in the shape of diamonds or hearts.
For a festive soup, shape the soft cheese into quenelles and arrange along with the caviar in the center of the plate.
You can also decorate the soup with:
boiled peeled shrimp;
grated lemon zest;
lightly toasted peeled seeds;
finely grated cheese;
flakes of crab meat;
fried slices of mushrooms;
vegetable strips.
Contrasting soups can be garnished with a spoonful of heavy cream.
Cold soups (okroshka, fruit soup, botvinya) can be garnished with ice cubes with frozen herbs.
How to store soups
In the fridge: cool the remaining soup, pour into a tightly closed container. Store in the refrigerator for up to three days. When cooled, the soup may thicken; when heated, it can be diluted with broth, water, cream or milk.
In the freezer: Pour the soup into a plastic container with a lid, but don't fill it to the top because the liquid expands when it freezes. Do not freeze soups with cream, yogurt or eggs added - these ingredients will curdle when thawed and reheated.
It is important! If the soup is too salty, there are several options for correcting the dish: you cook a new soup without salt and mix it with salted one. Any leftover soup can be frozen. Or cut two peeled potatoes into cubes, boil them in the soup until soft and then take them out. Potatoes will take away the excess salt.
