Proper food should be satisfying, but not burden the stomach, satisfy the hunger, but not lead to overeating, give the body strength and energy, but not cause obesity or other factors affecting health negatively.
Chowder - first course head
Russian national dish, dating back more than one thousand years, is a stew. If you are looking for a recipe for a light soup, nutritious and perfectly digestible, then make the right choice by stopping at it. This is a vegetable broth, strong, i.e., infused, rich. Water and root crops form its basis. Moreover, as a rule, the main vegetable component is one - either potatoes, or onions, or turnips, etc. Any recipe for light soup indicates that it is better to choose products for it that themselves have a certain aroma, taste and do not require a long heat the finished preparations are very delicate. But they never put beets, beans, sauerkraut or pickled cabbage in this hot
first course .
Cooking nuances
Naturally, each experienced housewife easily improves the selected recipe for light soup, including garlic, parsley and celery, dill and roots in the required components. And one more clarification: all the ingredients are put in the pan when the water is boiling with a key, and not in the cold! The dish is cooked for 25-30 minutes. It should not be over-boiled, otherwise the broth will darken and become cloudy, and the food itself will lose its unique flavor. What else is interesting for such a recipe for light soup: traditionally, stews are prepared without animal and vegetable fat. They can only be whitened slightly with cream or sour cream. Here it is own roads, the taste and smell characteristic of the main vegetable components. The soup is served hot, it should be eaten right away - on the second day it is no longer suitable. The dish goes well with black rye bread, fresh and slightly sour.
Onion chowder
The first recipe for you soup, 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 spoonful of tea salt, 1
root of parsley and celery, a tablespoon of finely chopped dill, a handful of allspice peas. As well as 6-7 large ordinary bulbs and leeks. Chop the roots into thin strips and put in boiling water. Cut both
types of onions into small pieces
. They need to grind with salt, also add to the soup, pour pepper. Pay attention to the consistency and color of the broth. As soon as the onion blossoms, and the color of the soup turns green, put chopped dill, salt, let it stand on the fire for 3 minutes and remove the pan from the stove. Let the soup stand under the lid for another 5 minutes, and then pour it onto the plates.
Potato Chowder
And here is another delicious light
soup. The recipe for potato stew is quite simple. She, too, never left the table of Russian and Ukrainian peasants and came to us exactly in the form in which it was prepared 200-300 years ago. For a liter and a half of water, the recipe recommends taking from 6 to 8 potatoes (for greater satiety), 1-1.5 onions, 4-6 cloves of garlic, 3 pieces of bay leaf, a tablespoon of chopped fresh dill, the same amount of parsley. And peas of black pepper - pieces 5-7. Salt water in a pan in advance, and when it boils, put finely chopped onions and diced potatoes. Let them cook until cooked, and a couple of minutes before the end of the process add herbs, spices and pepper. After removing from the heat, let the dish brew.
Moldavian deputy with chicken
Unusually pleasant, with an original taste, it turns out light chicken soup, the recipe of which is offered by the national Moldavian cuisine. It is called "Zama" and is prepared on a broth from 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 sour cream for dressing, 1 egg and 1 lemon (juice with pulp, cut peel). 1 tablespoon chopped greens of dill and parsley and half a spoonful of red pepper. What do you need to do? Cook 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, salt, let it boil and remove from heat. Now beat the egg and sour cream well into lush foam and add a little to the hot soup. Just mix thoroughly so that the protein does not thicken. Pour the greens at the very end.
Whey soup
Easy, unusual and very tasty soup is obtained according to another Moldavian recipe. It is affectionately called “Syrushka”. This is a lean dish, its basis is whey, in the original - from sheep’s milk. But, of course, it’s also suitable from cow or goat. This product requires one and a half to two times more than water. So, pour half a liter of water into the pan, put carrots cut in half and finely chopped onion. Wait for it to boil. Cut potatoes (4 pieces) into cubes at this time and then add to the soup. When the vegetables are cooked, pour a little, stirring, 2 tablespoons of corn flour (semolina is also suitable). Let it boil for about 7 minutes, pour a liter and a half serums, salt to taste, pour a pinch of coriander. Let it boil for about 5 minutes, and the dish is ready!