Tip 1: Green soup with ginger

Food

Tip 1: Green soup with ginger

Green soup with ginger refers to a vegetarianfood. When preparing the soup, you can not limit yourself to fresh spinach alone - you can crumble any fresh herbs into the soup, the dish will only benefit from this, it will become even more useful.

You will need

Four servings:
- a liter of vegetable broth;
- 300 g of young potatoes;
- 2 bunches of fresh spinach leaves;
- 150 g of leek;
- 150 g of carrots;
- 30 g of ginger root;
- 2 onions;
- 3 tbsp. Spoons of olive oil;
- sea salt, black ground pepper.

Instructions

Finely chop the onion, put out on olive oil, stirring. The onion should become soft and golden.

Peel carrots and potatoes, cut into small cubes, immerse in vegetable broth, bring to a boil.

Rinse the leeks and spinach leaves, roughly cut.

Root ginger finely chop.

In boiling broth with potatoes and carrots add onion, spinach and ginger. Slow down the fire, simmer for 5 minutes. Pepper, salt the soup to taste.

Pour the finished green soup over the plates. Top with a spoonful of golden fried onions, serve immediately.

Tip 2: Popular recipes for cold soups

In the summer heat mistresses try to include in the menucold soups. This is the general name of the first dishes, which are prepared on the basis of fermented milk products, bread kvass, vegetable broths and juices with the addition of various components. To the table such soups are served pre-cooled to 6-12 ° C.

In summer heat cold soups are very popular

Okroshka without potatoes

One of the most popular cold soups,perhaps, is okroshka. To prepare it according to this recipe you will need: - 1 ½ liter of bread kvass - 100 g of boiled lean meat - 100 grams of ham - 1 fresh cucumber - 1 egg - 159 g of sour cream - green onion - dill greens - mustard - sugar - salt. Boil the hard-boiled egg, cool in cold water, peel and separate the yolk from the protein. Rub the egg yolk with a spoon and mix with mustard, sugar and sour cream. Then pour into the prepared mixture of bread kvass pieces, each time everything is mixing well. Wash the spring onions, dry, finely chop, mash with salt until the juice appears and put in kvass. Fresh cucumber, meat, ham and egg white cut into small cubes, combine with kvass and other ingredients. Add dill and salt. Stir well, cool and serve the cooked okroshka to the table.

Cucumber soup with walnuts

To make a refreshing cucumber soup,it is necessary to take the following products: - 250 g of fresh cucumbers, - 60 g of walnut kernels, - 1 clove of garlic, - 300 ml of natural yogurt, - 1 tbsp. l. lemon juice; - 2 tbsp. l. olive oil - 15 g of parsley greens - fresh mint leaves - pepper - salt. Wash cucumber, peel, cut along and use a teaspoon to remove the seeds. The remaining pulp is cut and folded into a blender. Add the fried walnut kernels, finely chopped garlic, parsley, a pinch of salt, pour in olive oil, lemon juice and 4 tablespoons of cold boiled water. After that, whisk everything into a puree mass and combine it with natural yogurt without additives. Season the soup to taste with salt, pepper and lemon juice. Place in the refrigerator for a minimum of half an hour. Serve the cucumber soup to the table, decorating with mint leaves.

Beet cream soup with basil

Various beet soups are very popular. To prepare one of them you will need: - 2 beets - 1 fresh cucumber - 2 stalks of celery - 1 green unsweetened apple - 150 g of cheese or goat cheese - 200 ml of kefir - basil greens - ginger - coriander; - black ground pepper - salt. Beetroot thoroughly and boil. Then cool, peel and slice. Apple and celery cut into slices and bake in the oven until soft. Boiled beet, baked celery and apple, put in a bowl of blender, add the peeled and finely chopped cucumber, basil greens and pour in kefir. Then whisk everything to mash. Then add the diced cheese or goat cheese, spices and salt. Mix everything well. Finished beet soup cool and serve to the table.

Tip 3: What kind of soup to cook from a chicken

Poultry meat is ideal for cookinglow-fat first courses that can safely be included in your diet and not think about extra pounds. Cook soup from chicken, for example, cream with vegetables, oxalic with egg or Japanese with buckwheat noodles.

Delicate creamy chicken soup

Ingredients:- 2 chicken legs, - 1,5 l of water, - 1 potato, - 1 onion, - 1 carrot, - 300 g of canned peas, - 250 ml of 10% cream, - 5 peas of black pepper, - 1 bay leaf; - salt - vegetable oil. Remove the skin from the legs, cut them into the shins and thighs, fold them in a saucepan and fill with water. Cook them for 15-20 minutes over medium heat, periodically removing gray foam with noise. Peel the potatoes, cut into small pieces and add to the chicken for another 20 minutes. Pour all into a colander, save the broth. Slightly cool meat, separate from bones and divide into fibers. Put aside a third, chop the rest with boiled potatoes in a blender, return to broth and simmer for 8 minutes, seasoning with salt, pepper and bay leaf. Pound the green peas without liquid to a mashed state, whip with cream and stir in the soup. Rub carrots on a large grater, peel the onion and finely chop. Make a roast of two vegetables in vegetable oil and put into a pan. Hold the cream soup on the fire for 3-4 minutes. Put a little chicken meat in each serving of a hot dish.

Oxalic chicken soup

Ingredients:- 1 large chicken leg - 2 liters of water - 300 g of sorrel - 2 potatoes - 2 chicken eggs - 20 g of dill - salt. Put the chicken leg in a specified amount of water. After 20 minutes, pour into the broth diced potatoes and leave on medium heat for another 20 minutes. Cook the eggs on the next burner hard-boiled, free them from the shell and chop with a knife. Finely chop the dill and sorrel. Transfer the greens and eggs to the soup, pour it down to soak for 5 minutes.

Japanese soup with chicken

Ingredients:- 300 g of chicken fillet (breast or thigh) - 1.8 l of water - 120 g of buckwheat noodles - 1 bell pepper - 20 g of ginger root - 1 clove of garlic - 50 ml of lemon juice - 3 feathers of green onion - salt. Cook the chicken fillet in salted water until ready together with the grated root of ginger and crushed garlic. Strain the broth through a fine-mesh sieve or a couple of layers of gauze and return to the pan. Slice the meat into slices. Put the noodles in it, bring it to the ready, as written in the instructions on the package, and throw it back into the colander. Cook also the Bulgarian pepper, cut into strips, about a minute and lay out. Pour the broth over the plates, put the rest of the ingredients in it, drizzle lemon juice, sprinkle with onion rings and serve immediately.