2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Soups can be considered priceless diet meals. So chicken is able to alleviate the condition of a patient with a cold, and fish, especially from marine life, enriches the body with microelements and does not create heaviness in the stomach. But saturated meat broths and dishes based on them are not recommended for use in case of metabolic disorders, gout, urolithiasis and disorders in the liver. In these cases, soups without meat will help out. By following some general rules for their preparation, you can cook a wonderful soup that is not inferior in taste to meat.
How to make soup without meat?
When vegetables are cooked as a side dish, with this method of processing, most of the nutrients pass into the broth, which is most often poured out. And try to cook porridge on a vegetable broth - it is both tasty and no less he althy than soups without meat. All ingredients in vegetable soups must be put in boiling water, but it is better to sauté carrots, because. Vitamin A is fat soluble. Such first courses are prepared at one time and eaten freshly prepared, without reheating.
Diet Carrot Puree Soup
Easy, fast, like all soups without
meat. The set of products is minimal, but the taste is excellent. Take a couple of small potatoes, three to four medium carrots, an onion and a small celery root, chop everything on a grater and fry with three tbsp. l. oils. Transfer the contents of the pan to a saucepan with four glasses of water, cook until fully cooked. After removing from the stove, the dish should be slightly cooled and beat with a blender until mashed. While the mixture of vegetables is being cooked, it is necessary to prepare the original and fragrant dressing. To do this, you need to crumble a bunch of young dill into the blender bowl, pour a couple of tbsp. l. nuts, pour in a few tablespoons of oil, grind until homogeneous. It turns out very tasty with pine nuts, but in the absence of them, walnuts are also suitable (pre-fry a little and peel off the dark husk). Pour the puree soup into bowls, add a small piece of butter to each, dressing (sour cream or cream) to taste.
Sorrel soup with eggs
It can be considered the first spring sign, it can be served both hot and cold.
These meatless soups are good for hot weather. Cooking does not take much time - in half an hour the soup with a pleasant sourness will be ready. In addition to sorrel, you will need three to four potatoes (mediumsize), a small onion, a tomato and a couple of eggs. Pour large cubes of potatoes into a saucepan with boiled water, cook until almost cooked. At this time, fry seasoning for pilaf in oil, add small onion cubes, chop the tomato and bring to readiness. Pour the contents of the pan over the potatoes and bring to a boil. Mix the eggs in a bowl with a couple of tablespoons of water, gently and quietly pour into the soup, vigorously stirring the contents with a spoon, boil a little. Crumble the sorrel (you can cut it with scissors), pour it into a saucepan, season the soup with s alt, black pepper, bring to a boil and remove from the stove. Serve with sour cream or mayonnaise. For satiety, you can add half a glass of round rice to sorrel soup without meat when boiling potatoes.
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