Soups can be considered invaluable dietary dishes. So chicken can alleviate the condition of the patient with a cold, and fish, especially from marine inhabitants, enriches the body with trace elements and does not create heaviness in the stomach. But saturated meat broths and dishes based on them are not recommended for use in metabolic disorders, gout, urolithiasis and disorders in the liver. In these cases, soups without meat will help. Following some general rules for their preparation, you can cook a wonderful soup, not inferior in taste to meat.
How to cook soup without meat?
When vegetables are cooked as a side dish, then with this method of processing, most of the nutrients go into a decoction, which is most often poured out. And try to cook porridge on a vegetable broth - it is tasty, and no less useful than soups without meat. All the ingredients in vegetable soups must be laid in boiling water, it is better to pass the carrots, because Vitamin A is fat-soluble. Such first courses are prepared at once and eaten freshly prepared, without reheating.
Diet Carrot Soup
Light, fast, like all soups without
meat. The set of products is minimal, but the taste is excellent. Take a couple of small potato tubers, 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 pan with four glasses of water, cook until cooked. After removing from the stove, the dish should be slightly cooled and whisked with a blender until puree. While the mixture of vegetables is cooked, it is necessary to prepare an original and fragrant dressing. To do this, chop a bunch of young dill in a blender bowl, pour a couple of st. l nuts, pour a few tablespoons of oil, grind to a homogeneous state. It turns out very tasty with pine nuts, but for lack of them, walnuts also come up (pre-fry and peel a little from dark husks). Pour the soup into plates, add a small piece of butter to each, and add dressing (sour cream or cream) to taste.
Sorrel soup with eggs
It can be considered the first spring swallow, it can be served both hot and cold.
Such meatless soups are well suited for hot weather. Cooking does not take much time - in half an hour the soup with a pleasant acidity will be ready. In addition to sorrel, three to four potatoes (medium size), a small onion, a tomato and a couple of eggs are required. Pour large cubes of potatoes into a pan with boiled water, cook until almost ready. At this time, fry the seasoning for pilaf in oil, add small cubes of onion, crumble the tomato and bring to readiness. Pour the contents of the pan to the potatoes and let it boil. Mix the eggs in a bowl with a couple of tablespoons of water, carefully and gently pour into the soup, vigorously stirring the contents with a spoon, boil a little. Crush the sorrel (can be cut with scissors), pour into a saucepan, season the soup with salt, black pepper, bring to a boil and remove from the stove. Serve with sour cream or mayonnaise. For satiety, in a
sorrel soup without meat, you can add half a glass of round rice when boiling potatoes.