Soup has long been the main and indispensable dish of the daily diet of man. A lot of centuries have passed since the invention of this dish, a great number of recipes have been invented. Thanks to the appearance of new products such as mayonnaise, tomato paste, various seasonings, the recipes of this dish have also changed, coming closer to those used in our time.
What is soup?
Soup is a generalized name for all liquid dishes, which include borsch, cabbage soup, okroshka, beetroot soup and many others.
At first soup appeared in Russia, but in a relatively short period of time, its recipe spread far beyond our state. The variety of recipes for soups is amazing. Soups are hot and cold. They can be prepared on various broths: meat, fish, vegetable, milk. Milk soups are especially useful for children and can be a great breakfast.
Most of all in Russia, popular borsch, cabbage soup, solyanka and ears. Uniform recipes for their preparation do not exist, on the contrary, diversity is extremely wide. Of cold soups, the most popular are okroshka and beetroot.
Many nutritionists recommend eating soups daily because they have a good effect on digestion and contain vitamins, calcium, potassium, sodium and other elements useful to the body. However, some doubt their benefits, believing that the soup liquefies the gastric juice and thereby prevents the normal absorption of food. Who is right?
Useful properties of soup
Vegetable soups are very useful for humans, because they can get a lot of vitamins, and they have a good effect on the human digestive system. An important role in the preparation of soup is played in fried in oil or fat vegetables. It is known that in the process of cooking, many vitamins are destroyed and evaporated. A short frying creates a crust on the product that holds them.
Soups with the addition of pasta and rice are very nourishing, and after them the feeling of saturation for a long time does not pass, which makes them doubly useful for a person. After all, the calorie content of most soups is small, and after eating them, you can minimize the use of high-calorie second courses and sweets.
The taste and color of the soup depends largely on the spices and seasonings added to it. A great role in cooking this dish is played by the cooking time, which should not be exceeded. After all, if you cook soup for too long, the products included in its composition will take the form of porridge, their taste will deteriorate, and most of the vitamins and other useful substances will be destroyed.
When serving soup on the table with it you can add sour cream or mayonnaise, regardless of how, on what broth and with what it is cooked. It's a matter of taste.
Given all the useful properties of soup, nutritionists recommend to include this dish in the daily diet for the proper functioning of the digestive system, to get enough energy and well-being. The right dinner is never without a properly prepared soup as a first course!