The best and correct recipe for light soup: stew, zama and others

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Proper food should be satisfying, but not burden the stomach, satisfy hunger, but not lead to overeating, give the body strength and energy, but not cause obesity or other factors that affect he alth negatively.

Chowder - first course head

Russian national dish dating back more than one thousand years is stew. If you are looking for a light soup recipe that is nutritious and highly digestible, then you will make the right choice by choosing this one. This is a vegetable broth, strong, that is, infused, rich. Water and root crops form its basis. Moreover, as a rule, there is only one main vegetable component - either potatoes, or onions, or turnips, etc. Any recipe for a light soup indicates that it is better to choose for it such products that themselves have a certain aroma, taste and do not require prolonged heat processing, in finished form are very gentle. But they never put beets, beans, sauerkraut or pickled cabbage in this hot first course.

Nuancescooking

It is natural that every experienced housewife can easily improve the chosen recipe for a light soup, including garlic, parsley and celery, dill and roots in the mandatory components. And one more clarification: all the ingredients are placed in a saucepan when the water boils with a spring, and not in a cold one! The dish is cooked for 25-30 minutes. It should not be boiled over, otherwise the broth will darken and become cloudy, and the dish itself will lose its unique aroma. What else is interesting about this recipe for a light soup: traditionally, stews are prepared without animal and vegetable fat. They can only be slightly whitened with cream or sour cream. Here the roads are precisely their own, characteristic of the main vegetable components, the taste and smell. The soup is served hot, it should be eaten immediately - on the second day it is no longer good. The dish goes very well with black rye bread, fresh and slightly sour.

Onion stew

The first soup recipe offered to you, light, vegetable, is a traditional peasant onion stew. A similar French dish is called onion soup. You will need 1.5 liters of water, a teaspoon of tea s alt, 1 parsley and celery root, a tablespoon of finely chopped dill, a handful of allspice peas. As well as 6-7 large bulbs of ordinary and leek. Chop the roots into thin strips and throw into boiling water. Chop both onions into small pieces. They need to be ground with s alt, also added to the soup, add pepper. Pay attention to the consistency and color of the broth. As soon as the onion blossoms, and the color of the soup becomesgreen, put chopped dill, s alt, soak on fire for 3 minutes and remove the pan from the stove. Let the soup stand covered for another 5 minutes, and then pour into bowls.

Potato Chowder

Here's another delicious light soup. The potato stew recipe is quite simple. She, too, never left the table of Russian and Ukrainian peasants and has come down to us exactly in the form in which she was prepared 200-300 years ago. For one and a half liters of water, the recipe recommends taking from 6 to 8 potatoes (for greater satiety), 1-1, 5 onions, 4-6 cloves of garlic, 3 bay leaves, a tablespoon of chopped fresh dill, the same amount of parsley. And black peppercorns - 5-7 pieces. S alt the water in the pan in advance, and when it boils, put finely chopped onions and diced potatoes. Let them cook until tender, and a couple of minutes before the end of the process, add greens, spices and pepper. After removing from heat, let the dish brew.

Moldavian zama with chicken

Extraordinarily pleasant, with an original taste, it turns out a light chicken soup, the recipe of which is offered by the national Moldavian cuisine. It is called "zama" and is cooked on the broth of a young chicken. Ingredients: chicken - 1 carcass, green beans - 2 cups (can be replaced with peas), 3-4 onions (possible with feathers), 2 carrots, 1 parsley root and half a celery root, 3-4 tablespoons of sour cream for dressing, 1 egg and 1 lemon (juice with pulp, peel cut off). 1 tablespoon chopped dill andparsley and half a spoonful of red pepper. What do you need to do? Boil the meat. Chop vegetables and roots into thin strips. Put them in the prepared broth and cook over medium heat for about 20 minutes. Then add lemon, s alt, bring to a boil and remove from heat. Now beat the egg and sour cream well into a lush foam and add a little to the hot soup. Just mix thoroughly so that the protein does not thicken. At the very end, pour in the greens.

Whey Soup

Easy, unusual and very tasty soup is obtained according to another Moldovan recipe. It is called affectionately - "Syrbushka". This dish is lean, it is based on whey, in the original - from sheep's milk. But, of course, cow or goat is also suitable. This product requires one and a half to two times more than water. So, pour half a liter of water into the pan, put a carrot cut in half and a finely chopped onion. Wait until it boils. At this time, cut the potatoes into cubes (4 pieces) and then add to the soup. When the vegetables are cooked, add a little, stirring, 2 tablespoons of table flour from corn (semolina is also suitable). Let it cook for 7 minutes, pour in a liter and a half of whey, s alt to taste, add a pinch of coriander. Let it simmer for about 5 more minutes, and the dish is ready!