The correct food should be nutritious, but do not burden the stomach, satisfy the feeling of hunger, but do not lead to overeating, give the body strength and energy, but do not cause obesity or other factors that affect health negatively.
Chowder - head dishes
Russian national dish, counting more than one thousand years, is a pottage. If you are looking for a recipe for a light soup, nutritious and perfectly digestible, then make the right choice, stopping at it. This vegetable decoction, strong, i.e., insistent, rich. Water and root crops are its basis. And, as a rule, the main vegetable component is one - either potatoes, or onions, or turnips, etc. Any recipe for a light soup indicates that it is better to choose for it products that themselves have a certain flavor, taste and do not require a prolonged thermal Processing, ready-made are very gentle. But never put beets, beans, sauerkraut or marinated cabbage in this hot first dish.
Nuances of cooking
Naturally, every experienced hostess easily perfects the selected recipe for a light soup, including the essential ingredients of garlic, parsley and celery greens, dill and roots. And one more clarification: all the ingredients are put in the pan, when the water boils with a key, and not in the cold! The dish is cooked for 25-30 minutes. It should not be boiled, otherwise the broth will darken and become turbid, and the dish itself will lose its unique flavor. What is more interesting is a recipe for a light soup: traditionally, soup cook without animal and vegetable fat. They can only lightly whiten with cream or sour cream. Here the roads are their own, peculiar to the main vegetable components taste and smell. Soup is served hot, it should be eaten immediately - on the second day it no longer suits. The dish is very well combined with black rye bread, fresh and slightly sour.
Stewed onions
The first recipe for soup, light, vegetable, is a traditional peasant onion soup. 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 sweet pepper. And also 6-7 large bulbs of common and leeks. Roots shred thin slices and throw into boiling water. Cut both pieces of onions into small pieces . They need to be rubbed with salt, too, add to the soup, pour in the pepper. Pay attention to the consistency and color of the broth. As soon as the onion is dissolved, and the color of the soup becomes green, put chopped dill, salt, stand on the fire for 3 minutes and remove the pan from the plate. Give another 5 minutes to stand the soup under the lid, and then pour on the plates.
Potato soup
And here's another delicious light soup. The recipe for potato soup is pretty simple. She, too, never left the table of Russian and Ukrainian peasants and reached us exactly in the form in which she was cooked 200-300 years ago. On a half liter of water, the recipe recommends taking from 6 to 8 potatoes (for greater nourishment), 1-1.5 onions, 4-6 cloves of garlic, 3 pieces of bay leaf, a tablespoon of fried fresh dill, and as much parsley. And peas of black pepper - pieces 5-7. Water in a saucepan in advance, and when it boils, put finely chopped onion and diced potatoes. Let them cook until ready, and a couple of minutes before the end of the process, add greens, spices and peppers. Remove from heat, allow the dish to brew.
Moldovan zama with chicken
Unusually pleasant, with an original taste, you get a light chicken soup, the recipe of which is offered by national Moldovan cuisine. It is called "zama" and is prepared on 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 of celery root, 3-4 tablespoons sour cream, 1 egg and 1 lemon (juice with pulp, cut off the peel). For 1 spoonful of chopped dill and parsley and half a spoonful of red pepper. What do you need to do? Cook the meat. Vegetables and roots chop thin strips. Put them into the prepared broth and cook over medium heat for about 20 minutes. Then add lemon, salt, let boil and remove from heat. Now egg and sour cream well beat in a magnificent foam and gradually add to the hot soup. Only carefully stir so that the protein does not thicken. At the very end, pour greens.
Serum soup
Light, unusual and very tasty soup is obtained by another Moldovan recipe. It is called affectionately - "Sausage". The dish is lean, its basis is whey, in the original - from sheep's milk. But, of course, it is suitable for cow or goat. This product requires a half to two times more than water. So, pour a half-liter of water into the pan, put the carrot cut in half and a finely chopped onion. Wait until it boils. Cut the potatoes (4 pieces) at this time with the slices and add to the soup. When vegetables are cooked, pour a little, stirring, 2 tablespoons of meal flour from corn (and a manga will do). Let it boil for 7 minutes, pour in a liter and a half of serum, salt to taste, pour a pinch of coriander. Let him leave another 5 minutes and the dish is ready!