Chicken soup is considered the most common; it helps to gain strength after illness and training and is easily digestible. To make your loved ones happy, follow the recommendations and prepare the dish according to proven recipes.
Most often, the soup is supplemented with noodles. It is better to use small items that cook quickly and add them just before the end of cooking.
Vary your menu with chicken soup and rice. If you want the stew to be light, dietary and nutritious, use the proposed option.
This variation is often used in kindergartens.
The easiest way to prepare soup is in a slow cooker.
A delicious stew that mushroom lovers will love.
A tasty, nutritious and very healthy option for everyone.
A nutritious stew with added vegetables suitable for the whole family.
If you want to make sorrel stew more satisfying, you should cook it in broth.
If garlic is overcooked, it can give the food an unpleasant aftertaste. Therefore, it should be added at the end of cooking. A good option is to fry it along with onions.
Spicy in taste, this light soup will bring pleasant moments on your day off.
The taste familiar from childhood, supplemented with chicken, will become even tastier.
This hearty and attractive-looking dish will surely conquer everyone.
You can prepare the minced meat yourself, or speed up the process and use the finished product.
Diet soup perfectly satisfies hunger, contains a minimum of calories and helps you lose weight. For you - 22 recipes for fat-burning soups, choose the ones you like and easily get rid of extra pounds!
In the post-Soviet space, soup is considered an essential part of any meal. It is certainly served in kindergartens, schools, canteens, and a woman will never be called a good housewife if she does not know how to cook tasty and aromatic first courses.
However, today there is a lot of discussion about the benefits and harms of soups.
Some say that they are useful because they maintain water balance in the body and contain many nutrients and beneficial elements that are not destroyed during heat treatment of foods. It is even customary to feed patients with non-fatty broths so that they recover faster.
Others remind that fatty soups, contrary to popular belief, are contraindicated for people with diseases of the gastrointestinal tract, as they provoke an increase in acidity in the stomach. However, both sides agree that light vegetable first courses should still be included in the weekly menu.
In recent years, it has become especially popular to prepare soups for weight loss. They contain almost no calories, but they satiate well, block the feeling of hunger and often help cleanse the body of waste and toxins.
They are usually prepared from products that can be divided into 4 groups:
But to lose weight with fat-burning first courses, it’s not enough just to find a couple of recipes and cook soups from time to time.
Diet is a scary word that makes most women sad. It is associated primarily with strict restrictions on food, while in fact it only means a certain, properly structured nutrition system.
To lose weight with fat-burning soups, you don’t have to start eating only them.
There are different types of soup diets.
Strict diet
You can stick to it for no more than 10 days a month, during which you can realistically lose about 5-7 kilograms. To do this, you need to eat about a liter of soup a day in 4-6 doses. In addition to the “first”, you can only drink water and unsweetened green tea.
Weekly light diet
Its essence is that you need to eat soup every day: 2-3 servings, as well as other light foods in small quantities. This allows the body to get all the nutrients it needs and at the same time lose weight.
There are many such diet programs, but the following system is considered one of the most effective:
Fasting diet
It consists in the fact that once or twice a week you eat only fat-burning soup during the day. It is advisable that three servings are enough for you, but if you feel a strong attack of hunger, eat an extra serving so as not to break down.
You can stick to the soup diet in different ways: it all depends on the type of food you choose. The main thing is that you prepare all the dishes at home from fresh and high-quality products, without allowing yourself excesses, such as:
But fresh vegetables, fruits, nuts, lean boiled meat and fish, still mineral water and green tea will perfectly complement a non-strict diet.
The invention of first courses, in which about 50% is liquid, is attributed to French chefs. However, in fact, various types of stews have been present in the cooking of various peoples of the world for many centuries. And they differ in many factors: serving temperature, consistency, main components.
Like regular first courses, low-calorie soups can be of different types, so today everyone can find recipes to suit their taste.
It is worth noting that low-calorie soups are already a subtype of ordinary first courses, since they are prepared according to a special recipe. Light vegetable, chicken broths or fermented milk products are used as a base. Typically, the recipe uses a lot of greens and low-calorie vegetables.
All fat-burning first courses can also be divided into groups. Particularly highlighted:
A variety of fat-burning dishes allows you, even while adhering to a strict diet, to pamper yourself with your favorite flavors and their combinations. And the very opportunity to eat food that looks different is very helpful for those who find it difficult to follow a monotonous diet.
Many people who are trying to lose weight by changing their diet do not correctly understand the principle of dietary nutrition. Because of this, they either begin to starve themselves, refusing necessary meals, or cut down their food intake to a completely irrational minimum.
In fact, the diet menu should be varied and can include many products.
The situation is the same with the preparation of dietary soups - they should not consist of only 2-3 vegetables, be bland and tasteless. On the contrary, such first courses are very varied and tasty and can be prepared from any product that is rich in beneficial microelements but contains almost no calories.
The benefits of kefir for people losing weight are undeniable!
It is best to prepare first courses based on low-fat or low-calorie kefir in the summer, when you just want to eat something light and cold.
However, at other times of the year it can be perfectly included in the diet. For example, as a light, quick breakfast, a snack at work or as dinner.
Recipes
There are many recipes for first courses based on kefir.
Classical
Boil about 300 grams of chicken breast without salt. Let it cool and cut into small cubes. Grate 3-4 small cucumbers or cut them too.
Chop a bunch of green onions and dill with a knife, then mix in a large bowl with the cucumbers and mash with a pestle or spoon. Add the meat there and fill it all with a liter of kefir.
Spicy
Peel the sweet pepper, cut into small cubes or grate. Do the same with 2 medium-sized cucumbers. Cut 3-5 radishes into slices.
Chop green onions, dill and a clove of garlic and combine with the rest of the vegetables. Pour 1 liter of kefir over everything.
With eggs
Boil 3 chicken eggs and peel them. Grate 3-4 small cucumbers and 4-5 radishes.
Chop a bunch of green onions and the same amount of dill with a knife, add a tablespoon of low-fat yogurt to them and grind them together. Combine the mixture with vegetables and coarsely chopped eggs. Add a liter of kefir.
Preparing first courses from green foods is a sure way to losing weight. This is due to many factors:
The choice of green vegetables is quite varied. These are cucumbers, zucchini, cabbage, Brussels sprouts and Chinese cabbage, kohlrabi, broccoli, peas, celery, spinach, bell peppers, lettuce and other all kinds of greens.
They are easy to combine when preparing soups to create wonderful flavor combinations.
Recipes
Cabbage soup
Take half a kilo of broccoli, several stalks of celery, 3 heads of white onion, 1 green bell pepper, a bunch of parsley and dill. Cut the vegetables into medium-sized cubes, the onion into half rings, and tear the greens with your hands.
Place all vegetables in a saucepan and fill with water. Place the dishes on low heat and cook until done. A couple of minutes before removing the dish from the heat, add the herbs.
With spinach
Cut a large onion into half rings and saute it in olive oil. Add 2 minced garlic cloves.
Peel and chop one medium sized zucchini. Grind 250 grams of green beans, 150 grams of celery root and half a kilo of spinach.
Place the dressing and vegetables in a deep saucepan and cover with water. Cook over low heat until all ingredients are cooked. Finally, add spices to taste.
Aromatic chicken broth is indicated for people undergoing treatment for viral diseases, as well as during rehabilitation after surgery. It is rich in many beneficial microelements, contains a lot of protein and contains almost no calories.
It is necessary to cook chicken soup properly so that it is light.
It is best to use chicken breast as a soup base, removing the skin, film and fat from it. This way you will get a completely dietary dish.
Recipes
With egg and herbs
Take one chicken breast and make broth from it. At the same time, boil 2 eggs separately.
Peel and finely chop 2 potatoes to help them cook faster. Place them in boiling broth and cook until half cooked.
Cool and peel the eggs. Ideally, chop and add only the whites to the soup, since the yolks are higher in calories. Finely chop a bunch of green onions and some parsley and add to the dish just before it is ready. Add some salt and pepper.
Cream soup
Cook broth from 250 grams of chicken breast. During this time, cut into approximately equal cubes 300-350 grams of fresh or pickled champignons, 2 sweet onions, 1 carrot and about 200 grams of celery root.
Add vegetables to the boiling broth and cook for about 5 minutes. After this, add 100 grams of instant oatmeal to the pan and cook it all for another quarter of an hour.
Let the finished soup cool slightly and mix its ingredients in a blender until smooth. Add a little salt, pepper and herbs to taste. When serving, you can use low-fat yogurt or sour cream.
Rhubarb is a vegetable that, despite its unsightly appearance, has a pleasant sour taste and contains many microelements beneficial to humans. Moreover, 100 g of this product contains less than 20 calories, which makes it an ideal component of dietary dishes.
Only rhubarb stems are edible, and its leaves and rhizomes are poisonous.
Usually, compotes and other drinks are prepared from rhubarb, and it is also used in baking - as a filling for sweet pies and buns. However, you can also prepare salads, hot main courses and even soups with it.
Recipes
Simple dessert soup
Take about half a kilo of rhubarb and 5-6 sweet apples. Peel them and cut them into small cubes. Prepare 3-5 mint sprigs. Separate the leaves from the stems.
Place the peelings in a saucepan, add 1-1.5 liters of water and cook after boiling for about 15 minutes. After this, strain the broth and discard the peelings.
Pour the broth back into the pan and add all the other ingredients there. Cook the soup after boiling for another 15 minutes, then grind it with a blender so that some pieces remain intact and return to the heat.
Combine 1 tablespoon of starch with 2 measures of cold water. Add the mixture to the boiling soup and stir for a couple of minutes. After this, you can serve the dish hot or cold, according to your taste.
a fish dish
First of all, prepare the base. To do this, take 250 - 350 grams of rhubarb stems, peel them and cut them into small pieces. Boil water in a saucepan and add rhubarb. Cook for about 3 minutes, then cover the dish with a lid and let stand for 2-3 hours.
Remove the bones from half a kilo of pike perch fillet, cut into pieces and boil in lightly salted water. At the same time, cook 3-4 jacket potatoes and 2 eggs until tender. After cooking, cool them and chop them.
Grate 2 cucumbers. Chop the greens: just take a bunch of green onions and the same amount of dill.
Place a piece of fish and vegetable mixture on a plate. Pour the rhubarb decoction over it all and add sour cream or yogurt to taste.
Lentils are not very popular in Russia, although their taste is in no way inferior to other types of legumes. Moreover, it is in many ways healthier than many of its “brothers” and for a number of reasons is more suitable for dietary nutrition.
100 grams of cooked lentils contain only 119 calories, which makes them an excellent product for preparing weight loss meals.
Lentils have a low glycemic index, making them beneficial for weight loss. It also contains fiber, which quickly makes you feel full, and protein, which allows a person to lose weight without losing muscle mass.
It is best to prepare dishes from red lentils, since they do not have a shell, and the content of beneficial microelements is higher than that of other types. However, combining grains of different colors is encouraged in the diet as it helps create some variety.
Recipes
Cream soup with vegetables and chicken
Take one carrot, 2-3 small potatoes, a stalk of celery and one onion, chop them and place them in a saucepan. Pour water over the vegetables so that it covers them just a little, and cook until tender. Boil one chicken breast separately.
Strain the vegetable broth. Grind the vegetables using a blender, gradually adding the broth to the mixture. Serve, adding some chopped meat to each plate.
Meat with apple
Cook half a liter of broth from onions, celery or other vegetables. At the same time, boil half a glass of lentils until tender.
Take 100 grams of chicken fillet, chop it finely and put it in boiling broth. Cook until almost done, then add the chopped apple and after 5 minutes, the lentils. Cook the soup for about 10 minutes more.
Buckwheat is a popular, cheap dietary product. Porridge made from it is known and loved in many Russian families, but it is usually prepared with salt and butter, which significantly changes the principle of the effect of this dish on the body.
To prepare a dietary buckwheat dish, you need to avoid high-calorie ingredients and reduce the use of salt as much as possible.
Buckwheat not only contains very few calories, but also provokes a natural cleansing of the body from waste and toxins, which only helps the weight loss process. It also has a high content of acids, which are necessary for the breakdown of fat. In addition, it contains many useful microelements, vitamins, minerals, and is especially rich in easily digestible protein.
Recipes
Classical
Take one medium-sized carrot, 2 tomatoes and 2 onions. Peel and chop them, and then sauté in a small amount of vegetable oil.
Pour water into a large saucepan and let it boil. At this time, peel and chop 1 bell pepper, separate several cauliflower inflorescences. Place them in boiling water along with the hot vegetable mixture and add 200 g of buckwheat.
Cook the dish until done. A couple of minutes before removing the pan from the heat, add salt and herbs to taste.
With Chiken
Clean 1 chicken fillet from fat and films, cut into small pieces and cook broth from it for 20-25 minutes. At this time, rinse about half a glass of buckwheat and heat it in a hot frying pan. Add the cereal to the broth.
Take 1 onion and 1 carrot. Peel them, grate the carrots, and cut the onion into half rings. Add vegetables to soup. After this, cut a small zucchini into cubes and a bell pepper into half rings and place them in a saucepan. Next, cut 2 tomatoes into slices and add them to the dish.
Cook the soup for another 10 minutes, then add salt, pepper and chopped herbs. Let it sit for 15-20 minutes before serving.
Tomato soup for weight loss is a type of gazpacho and contains only 100 calories.
Recipes
Hot
Boil a liter of light vegetable broth without salt.
While it is cooking, scald a kilogram of tomato with boiling water and remove the peel, and then cut into slices. Remove seeds from about 400 grams of bell pepper and cut into slices. Chop 2-3 cloves of garlic. Saute the vegetables in a small amount of olive oil and add salt.
Transfer the mixture from the frying pan to the finished boiling broth and stir. Cook the soup for another 5-10 minutes. Finally add a pinch of dried basil.
Cold
Peel a kilo of tomatoes and grind their pulp using a blender. Grate one carrot. Using a knife, chop a bunch of fresh onions and a bunch of basil. Connect all components together. If necessary, add a little salt and low-fat yogurt before serving.
Every child hears from childhood that they must eat soup in order to grow up healthy and strong. However, we usually make quite fatty entrees using a lot of potatoes, white rice and pork as a base. Such soups satisfy hunger well, but almost always bring a feeling of heaviness and are not good for the body.
Another thing is the first courses of vegetables, the recipe of which can be easily changed to your taste. They contain many beneficial microelements and are low in calories, which contributes to a healthy and slim body.
Dietary recipes for vegetable soups are very diverse: you can prepare a cold or hot dish, and even puree vegetable soup. In addition, in ready-made dishes, many products mute or even change their taste, which allows some vegetables to be consumed even by people who do not particularly like them.
A great example of this is a recipe for celery soup, where quite a lot of this vegetable is called for, but in the finished dish its taste is almost not felt.
Getting rid of excess weight with the help of a properly organized nutrition system is not as difficult as it might seem at first glance. It is very important in this matter to choose the right products. So, losing weight is easy and pleasant with the help of celery.
100 grams of this vegetable contains only 20 calories, while it is a real storehouse of vitamins, microelements and acids of various effects.
Celery has several properties that have a beneficial effect on the weight loss process:
But the point is not only in choosing celery as the basis of dietary dishes - you also need to be able to cook it correctly.
Celery soup is most often prepared from the root - it is more suitable for broths and contains more useful substances.
How to make the perfect and delicious celery soup?
Take 1 onion and 1 carrot and cook a liter of vegetable broth from them. At this time, cut 3-5 stalks of celery and 250 - 350 grams of broccoli into approximately equal pieces. When the broth is ready, add vegetables to it and cook until tender.
Grind the cooked dish in a blender until smooth, add a couple of teaspoons of olive oil and heat the soup again over the fire.
Recipes
"Borscht" made from greens
Place a saucepan with 3-4 liters of water on the fire. At the same time, set 5 chicken eggs to boil separately.
Take 4 stalks of celery, 1 onion and half a cup of brown rice. Chop the vegetables and place in boiling water along with the cereal.
Take a bunch of green onions, spinach, parsley and sorrel. Chop the greens. After boiling, cool the eggs and grate them. Remove celery from the broth, add herbs and eggs. Cook for a couple of minutes, then remove the pan from the heat and add a couple of tablespoons of freshly squeezed lemon juice.
Serve the dish hot with sour cream or yogurt.
Romanian celery soup
Make vegetable or chicken broth. Boil the corn first or use canned corn.
Peel and finely chop 2 potatoes and place them in a saucepan with the broth - cook until half cooked.
At this time, chop 1 onion, 1 carrot, celery root and parsley. Add them to the soup along with the corn and cook until tender.
Diet
To lose weight on celery soup, nutritionists recommend two main diet plans:
In any case, the body will be cleansed of harmful toxins and toxins and will receive all the nutrients it needs with a minimum amount of calories. But to make the diet easier, you can cook other dishes. For example, from a book about 1000 recipes for celery soup or those that we offer you.
Green soup made from various types of cabbage is great for weight loss: white cabbage, Peking cabbage, Brussels sprouts, Savoy cabbage, kohlrabi, broccoli and others. It can be used as the main dish of a mono diet or cooked as part of a soup nutrition system. In any case, this will give excellent results, as the dishes are tasty, nutritious and low in calories.
If you eat only cabbage soup for a long time, there is a possibility of side effects: flatulence and nausea.
Recipes
With mushrooms
Cut 200 grams of champignons into slices. Chop half the onion and sauté it with the mushrooms in a saucepan in a small amount of olive oil.
At this time, cut about 300 grams of white cabbage into thin strips. Grate the carrots. Add them to the bowl and fill with water so that it slightly covers all the components.
Add salt to taste and cook the soup for about 5 minutes. After this, add 100-150 grams of green beans to the soup and keep the dish on the fire for another 5 minutes.
With savoy cabbage
Cut a small head of Savoy cabbage into strips and pour with a small amount of balsamic or wine vinegar. Leave for 20-30 minutes.
Chop a third of celery root, 1 medium-sized carrot, 1 onion and 2-3 parsley roots with a knife and place in a saucepan. Add enough water to cover all the vegetables and cook the broth until all ingredients are cooked.
Add cabbage to the soup and cook for about 10 minutes. Serve the dish cold or hot, with a spoonful of yogurt.
Cream soup with broccoli
Chop 100 grams of champignons and half an onion and sauté in a saucepan. Add chopped Chinese cabbage and broccoli to them: 200 grams each. Cover the vegetables with water and cook until tender.
Grind the soup in a blender, after adding salt and spices. Serve cold or hot with a little yoghurt and sprinkled with chopped herbs to suit your taste.
Onions are one of the most accessible and cheap vegetables that we are used to adding to a wide variety of dishes. However, even using it constantly, many of us do not know how useful it is! Onions contain almost all the vitamins a person needs, as well as microelements and acids.
Onions are an ideal product for weight loss, as they contain almost no calories, and also cleanse the intestines and stimulate metabolic processes in the body.
The onion soup diet is a tough diet, but it can be made easier by changing the recipe day by day: replacing one of the diet components with another every day. But it is best to prepare this dish as part of a soup diet, as it is more varied and has no side effects.
Classic recipe
To prepare this dish, peel and cut into small cubes 5 large heads of white sweet onions and 1-2 medium carrots. Also chop bell peppers, 5-7 medium-sized tomatoes and about 100 grams of stem celery.
Place all the vegetables in a large saucepan, fill with water so that it covers at least half of your palm. After the soup boils, cook it a little more over high heat. After this, reduce the flame and cook until done.
Finally, add bay leaf and spices to taste.
The problem of obesity is acute in many countries, but it is in the United States that the most attention is paid to its treatment. And the efforts of American nutritionists were not in vain - they were able to come up with a recipe for the first dish, which allows you to get rid of 5-10 kilograms in a week. This magical remedy is called Bonn soup or, as it is sometimes called, Boston soup.
The Bonn soup diet has many benefits:
True, it also has some disadvantages - on the 3-4th day of eating soup, flatulence and increased gas formation may appear.
But these problems are also easy to deal with: just use weight loss soup in combination with other first courses.
Step by step recipe
Boiled egg calories
Let's replenish our recipe collections with the right first courses.
1.
Cheese soup
Calorie content per 100 g - 30 kcal
Amount of ingredients per 1.5 liters of water
Show in full.. 1.5 pieces of processed cheese (take the proven one, because the whole soup depends on its taste)
1 small carrot
1 small onion
4 medium potatoes
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1. Peel the potatoes, cut into small pieces and let them cook.
2. Grate the carrots, finely chop the onion, and simmer. oil (1 teaspoon).
3. Add carrots and onions to the potatoes, cut the cheese into cubes and also throw into the pan.
4. Stir the soup until the cheeses are completely melted in the boiling water. Add salt to taste. Cook for 30 minutes.
5. Before serving, sprinkle with finely chopped herbs.
You can use mushrooms, shrimp, bell peppers, etc. in the soup.
2. DIET CHEESE SOUP
Per 100g -31 kcal.
Mix of frozen or fresh vegetables 200 g
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1l. water
Russian or processed cheese 100 gr.
1-2 boiled eggs -
greenery
Pour the vegetable mixture into boiling water. Grate the cheese and add to the vegetables, stirring constantly until completely dissolved. Add the boiled egg, cut into cubes. Add herbs, salt and pepper to taste.
3. Cheese soup with shrimp (60 kcal/100 g)
Shrimp 450 g
Sweet red pepper 2 pcs
Canned corn 350 g
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Cow's milk 425 ml
Olive oil 2 tbsp.
Onion 1 piece
Potatoes 350 g
Bay leaf 1 piece
Dried marjoram 0.5 tsp
Nutmeg 0.2 tsp
Processed cheese 150 g
Broth 1.5 - 2 l
So, let's start preparing processed cheese soup. We take the above products.
Heat the olive oil in a large saucepan and cook the onion until soft, without browning it.
Add pepper, potatoes, sweet corn, bay leaf, marjoram and nutmeg.
Pour in the broth and bring to a boil. Reduce heat to moderate, cover and cook until potatoes are tender.
Add milk and bring to a boil.
Add shrimp and melted cheese to the soup, add salt and pepper. Cook for 3-5 minutes over moderate heat.
4. Borscht with vegetable broth
Ingredients:
Potatoes 350 g
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Beetroot 100 g
Onion 70 g
Carrots 70 g
Bell pepper 80 g
Beans 70 g
White cabbage 80 g
Plain water 3.5 l
Salt 1 tbsp.
Fresh tomato puree 100 ml
Bay leaf 1 piece
Ground paprika (dry) 1 tsp.
Allspice 3 pcs
Peppercorns 3 pcs
Preparation:
1. Wash the beans and soak them in water for several hours (we do this in advance). Then rinse the beans again and cook until tender for about an hour and a half. The beans should be soft.
2. Peel the bell pepper, carrots, onions and beets and cut them into small cubes.
3. Lightly fry the prepared vegetables in vegetable oil directly in a large saucepan where the borscht will be cooked. Add fresh tomato puree. Close the lid and simmer over low heat for about 20-25 minutes.
4. Peel and cut the potatoes into slices, shred the cabbage. Place the chopped potatoes over the stewed vegetables, add boiling water and bring everything together to a boil. Add boiled beans, shredded cabbage and bring to a boil again. Salt and season with spices (bay leaf, peppers - black and allspice peas, dried dill, dried paprika ground and pieces, fresh garlic - one clove). Cook over low heat until the potatoes are completely cooked.
Serve borscht garnished with fresh herbs. Bon appetit!
5. Pea soup with chicken
*50 kcal per 100g (b5 g1 y6)*
Compound:
Show in full..
Chicken breast - 300g
Potatoes - 3 pcs (medium)
Peas (yellow or green) - 1 tbsp
Onion - 1 piece
Carrots - 1 pc.
Olive oil - 1 tbsp. l.
Salt
Black peppercorns
Ground black pepper
Bay leaf
You can add greens if you wish.
Preparation:
1) Rinse the peas well, add water and cook.
2) After the water boils, reduce the heat, stir, and skim off the foam.
3) Peel and rinse potatoes, carrots and onions.
4) Chop the onion finely, grate the carrots on a coarse grater and sauté in a tablespoon of butter until golden brown.
5) Cut the potatoes into small cubes.
6) After 30-40 minutes, add the washed chicken breast to the peas, add peppercorns and ground pepper. Cook until done, skimming off the foam.
7) Remove the chicken, separate the meat from the bones, divide it into pieces and return it back to the soup.
8) Add potatoes to the pan and cook until tender. During the cooking process, the peas should boil.
9) When the potatoes are cooked, add onions, carrots, bay leaves, salt, mix and cook for another 5 minutes.
Before serving, the soup can be sprinkled with herbs. You can serve croutons separately with the soup.
6. Onion soup.
Compound:
Onions - 3 pcs.
Leeks - 2 pcs.
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Red onion - 2 pcs.
Hard cheese - 50 g
Butter - 30 g
Beef broth - 2 liters
Preparation:
Peel the onion and cut into half rings.
For leeks, use only the white part of the onion.
Saute the onion in butter until caramelized.
Pour beef broth over the onions.
Cook over low heat for about 20 minutes.
Add spices - salt, black or white pepper, dry marjoram, oregano.
Pour the soup into ceramic portion pots.
Sprinkle grated cheese on top.
Place in the oven for 15 minutes (temperature 200 degrees).
100 g of soup contains:
35 kcal
proteins - 2.5 g
fats - 1.5 g
carbohydrates - 2.1 g
7. Cream of spinach soup with quail eggs
Compound:
250 g fresh spinach
120 ml cream 10% fat
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20 g butter
20 g parmesan
2 boiled quail eggs
salt, freshly ground nutmeg - to taste
Preparation:
Melt butter in a saucepan.
Add finely chopped spinach and lightly fry.
Pour in the cream and simmer over low heat until the spinach softens. Salt and add nutmeg.
Remove from heat and blend with an immersion blender.
Garnish the soup with halved eggs and thin slices of cheese.
100 g of soup contains:
107 kcal
proteins - 4.7 g
fats - 8.8 g
carbohydrates - 2.3 g
8. “Shrimp soup” (57 kcal)
Ingredients:
- 500g shrimp
- 4 basil leaves
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- 3 glasses of milk
- 3 cloves of garlic
- 3 green onions
- 2 cups broth
- 2 stalks of celery
- 1 bay leaf
- 0.5 heads of onion
- 1 tbsp. olive oil
- 2 tbsp. tomato paste
- 2 tbsp. flour
- salt
Preparation:
1. Peel the shrimp.
2. Peel the celery stalk and onion, chop finely, fry, adding tomato paste and flour, for about 2 minutes.
3.Pour milk and broth into the onion and celery, stir, add shrimp, basil, simmer for 7-10 minutes and serve shrimp soup for lunch or dinner.
9. Homemade gazpacho.
Nutritional value per 100 grams
Calories: 18.7 kcal.
Proteins: 0.7 g.
Show in full..
Fats: 0.1 gr.
Carbohydrates: 4 gr.
Ingredients:
Tomato - 3 pcs.
Cucumber - 2 pcs.
Bell pepper - 1 pc.
Onions - 50 gr.
Garlic - 15 gr.
Lemon juice - 1 tbsp. l.
Salt (to taste) - 7 gr.
Pepper (to taste) - 5 gr.
Water - 150 ml.
Wash vegetables and herbs.
Pour boiling water over the tomatoes, peel and chop.
Grind half the cucumber and half the pepper. Place the chopped ingredients and tomatoes in a blender.
Squeeze the garlic in a press. Finely chop the onion.
Finely chop the second half of the pepper and cucumber.
Dilute the soup base with water to the desired consistency.
Add chopped vegetables, lemon juice, salt and pepper. If desired, you can decorate with croutons and herbs.
10.
Celery soup for weight loss
per 100 g 27.8 kcal USED 1.42/0.13/6.35
Ingredients:
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1 small head of cabbage,
200 g celery root,
6 large onions,
600 g carrots,
2 green sweet peppers,
5-6 large tomatoes,
500 ml tomato juice,
200 g green beans,
any greens,
salt, pepper - to taste.
Preparation:
Peel all the vegetables, cut into equal pieces, pour in tomato juice and put on fire. Bring to a boil, reduce heat and cook until tender, covered. Serve with greens.
Creme fraiche for dressing soup for weight loss is prepared as follows: add 1-2 tbsp to 100 g of low-fat cream. natural yogurt. Leave the mixture in a warm place overnight. Store the finished creme fraiche in the refrigerator for no more than 2 days. If you are concerned about the presence of cream, milk and butter in a diet soup, omit it or use soy products.
If you want to speed up the process of losing weight, then do not eat any other foods besides weight loss soup. During the diet, drink enough clean water, at least 1.5 liters. And be sure to add a lot of greens to the soup, these are “living” vitamins.
Be healthy!
Chicken broth soup is perhaps one of those dishes that single men, teenagers, and the most inexperienced housewives can cook. There are a huge number of recipes for such soups. All kinds of vegetables, cheeses, herbs and other products are used to prepare them. It is worth noting that first courses based on chicken broth are available in almost all cuisines of the world. So what is the reason for such popularity.
First, chicken is a relatively inexpensive product. It costs less than pork or beef. Secondly, the chicken broth is not so fatty, but at the same time quite nutritious and aromatic. Thirdly, chicken broth is particularly tender, especially the second one, which makes it possible to use a variety of products when preparing the dish.
Thus, we can come to the conclusion that chicken broth is suitable for preparing almost any first course. The most important thing to remember is one rule. All culinary specialists agree that chicken fillet should not be used to prepare soup with chicken broth. The meat must be on the bone. Only in this case the broth will turn out to be barely aromatic, rich and tasty.
Noodle soup with chicken broth is an incredibly easy to prepare and easy on the stomach dish. It contains only three ingredients: chicken, carrots and vermicelli.
Ingredients:
Preparation:
Pour 3 liters of water into a deep saucepan. Wash the chicken, remove the skin and, if necessary, cut into smaller pieces.
Place the prepared chicken in a pan with water. Place the cleaned and washed chicken in the same pan.
Now put the chicken and onions on the fire, bring to a boil and cook under the lid for about 40 minutes. During the cooking process, foam will form.
It must be removed. While the chicken is cooking, peel, wash and cut the carrots into medium-sized cubes.
About 20 minutes after boiling, add carrots to the boiling soup.
After another 10 minutes, remove the onion from the soup and add chicken cubes and pasta to it.
Mix everything thoroughly and cook for another 10 minutes under the lid. The soup is ready!
Homemade soup with chicken broth is a classic dish of Slavic cuisine, which is very popular today.
Ingredients:
Preparation:
Wash the chicken, cut it into pieces, put it in a saucepan, fill it with water, put it on the fire, and bring it to a boil.
To prevent the chicken broth from becoming too greasy, be sure to remove the skin from the chicken.
Place the peeled onion in boiling water and cook the onion and chicken for about 20 minutes.
While the onions and chicken are cooking, peel, wash and cut the potatoes into medium-sized cubes. We clean the carrots, wash them and chop them into small cubes.
Wash the cauliflower, dry it and separate it into inflorescences.
After 20 minutes, add potatoes to the soup and cook for 5 minutes. After this time, add carrots to the soup and cook everything together for 10 minutes.
The next ingredient is cauliflower. The soup with it should be cooked for at least 5 minutes.
After 5 minutes, remove the onion from the soup and add vermicelli and salt to it. About 5 minutes after adding the vermicelli, the soup is ready.
Before serving, it should be decorated with herbs and a boiled egg.
The peculiarity of this first dish is the dumplings, or rather the method of preparing them. Soup dumplings are often prepared from ordinary unleavened dough. For this soup you should prepare cheese and garlic dumplings.
Ingredients:
Preparation:
Peel the potatoes, wash them, cut them into medium-sized cubes and add them to the boiling broth. We immediately send the bay leaf and black peppercorns there.
We clean the onion, wash it and finely chop it. We peel the carrots, wash them and grate them on a coarse grater. Heat a frying pan, pour olive oil into it and add onions and carrots. Fry the vegetables until golden brown.
Pour approximately 500 grams into a deep container. water., 1 tbsp. l. olive oil and add salt. We put the water on the fire to heat up.
When the water is hot enough, gradually add flour into it, stirring the water regularly with a whisk.
Flour should be added until a porridge-like mass is obtained.
When the gruel has cooled slightly, add the egg and grated cheese to it. Mix everything thoroughly again until smooth.
The dough should be such that you can make dumplings from it without any problems.
If it turns out to be too liquid, then add flour to it and mix everything again.
When the potatoes reach a state of semi-preparedness, add the frying to the soup. All together should be boiled for several minutes.
Then we start adding dumplings to the soup. The easiest way to do this is with two teaspoons, which should be regularly moistened with water.
Together with the dumplings, the soup should be cooked for about 7 minutes. After this time, the soup can be poured into bowls, sprinkled with finely chopped herbs and served.
The very name of this dish suggests that its preparation will require the simplest ingredients, and its preparation will be just as extremely simple.
Ingredients:
Preparation:
Wash the chicken, cut it into small pieces, put it in a saucepan, fill it with water, put it on the fire, bring to a boil and cook for about 30 - 40 minutes.
When the chicken is completely ready, remove it from the pan, cool it and cut it into small pieces, and strain the broth.
Peel the potatoes, wash them and cut them into cubes. We wash the millet thoroughly. Add potatoes and millet to the strained broth and cook everything together for about 15 minutes. Then add salt, chopped herbs and cooled chicken to the soup.
Cook everything together for 3 minutes. Peasant soup is ready to serve!
When preparing soup with chicken broth from vegetables, you can experiment each time using a different set of products. Chicken broth goes great with any vegetables.
Ingredients:
Preparation:
Pour water into the pan and place the washed chicken leg in it. Place the pan on the fire, bring to a boil and cook the chicken leg until fully cooked.
Then we pull the meat out of the pan. Peel the potatoes and celery root and cut them into cubes.
Place potatoes and vegetable seasoning into the boiling broth. In a frying pan in vegetable oil, fry onions, carrots and bell peppers until golden brown.
When the frying is ready, add it to the pan with the potatoes. Mix everything and cook together for 5 minutes.
Wash the cauliflower and broccoli, separate them into florets and put them in a saucepan to cook.
When all the vegetables are ready, add finely chopped herbs to the soup, boil for about 1 minute and remove from heat.
Soup with processed cheese cannot be called incredibly popular among our compatriots. The main reason for this is the lack of confidence on the part of many housewives that chicken broth soup with processed cheese can be really tasty. But this first course is actually very tasty.
Ingredients:
Preparation:
Wash the chicken wings, put them in a saucepan, add water, salt and pepper, add bay leaves, put on the fire, bring to a boil and cook for 20 minutes under the lid.
While the chicken is cooking, peel and wash the potatoes, onions and carrots. Cut the potatoes into cubes. Finely chop the onion and grate the carrots on a coarse grater.
Fry carrots and onions in vegetable oil until golden brown. Cut the processed cheese into large cubes.
When the chicken wings are ready, add potatoes to them in the pan and cook the soup with them for 10 minutes.
After this time, add the frying mixture to the soup, and after another 3 minutes, the processed cheese. Cook everything together for about 10 minutes with the lid closed.
After this time, add chopped herbs to the soup. Bon appetit!
“Chikhirtma” is a real Georgian dish. There are several recipes for its preparation. One of the simplest recipes is presented below.
Ingredients:
Preparation:
Wash the chicken leg, put it in a saucepan, add 2 liters of water, put it on the fire, bring to a boil and cook for about 30 minutes.
While the chicken is cooking, peel, wash and finely chop the onion. Then it should be fried in a frying pan.
As soon as it turns slightly golden, add flour to the pan, mix everything well and fry for 3 minutes.
Now add pepper, chicken seasoning and fried onions to the soup. Break the eggs into a deep container and beat them.
Then they should be poured into the pan with the soup, while the soup should be continuously stirred. When the egg is added, the soup is ready. Before serving, you can decorate it with herbs.
Buckwheat is a very healthy cereal that is rich in beneficial microelements. Buckwheat in the soup completely transforms this dish, giving it a unique taste and aroma.
Ingredients:
Preparation:
We clean and wash the onions and carrots. Grate the carrots on a coarse grater and finely chop the onion. Then they should be fried in a frying pan in vegetable oil until golden brown. We put the chicken broth on the fire.
When it boils, add the frying agent to it and cook for 5 minutes. During this time, wash the buckwheat, peel, wash and cut the potatoes into cubes.
After 5 minutes, add potatoes to the soup. As soon as the potato soup boils, add buckwheat and salt to it.
Mix everything, cover with a lid and cook the soup over low heat until the potatoes and buckwheat are completely cooked.
Pour the finished soup into bowls, garnish with herbs and serve.
Chicken broth soup with sausage can be classified as a quick meal. It makes sense to cook it after the holidays, when there are few different products left.
Ingredients:
Preparation:
Place the chicken broth on the fire, add salt and pepper to taste and bring to a boil. Peel the potatoes, wash them, cut them into medium-sized cubes and place them in boiling broth.
While the potatoes are boiling, boil, cool, peel and cut the egg into small pieces. Cut chicken and sausage into medium-sized cubes.
Wash, dry and finely chop the greens.
After about 15 minutes the potatoes will be half cooked. Then add all the other ingredients to it and cook the soup until the potatoes are completely cooked.
Bon appetit!
This first dish can without a doubt be called unique. It does not contain carrots, although in almost all such soups it is a mandatory ingredient.
Ingredients:
Preparation:
Wash the chicken, put it in a saucepan, fill it with water, and put it on the fire.
Immediately add the peeled whole onion and celery root cut into small cubes into the pan.
While the chicken and vegetables are cooking, prepare the potatoes. It should be peeled, washed and cut into cubes.
After 20 minutes from the start of boiling the soup, add potatoes to it.
After another 15 minutes, add peas to the soup and boil everything together for about 5 minutes.
After this time, add salt, bay leaf and chopped herbs to the soup.
When all the ingredients are in the soup, it should be boiled for another 3 minutes. The first dish is ready!
This dish belongs to Greek cuisine. It should be prepared quite carefully. It is very important to cook this soup exactly as long as needed. Under no circumstances should it be overcooked.
Ingredients:
Preparation:
Wash the rice thoroughly. Peel the carrots, wash them and cut them into medium-sized cubes.
Pour the broth into the pan, bring it to a boil and add rice and carrots to it.
Now bring everything together to a boil and cook under a closed lid for 10 minutes. Next, peel, wash and cut the celery into small pieces.
We also put it in a saucepan and cook everything together for about 7 minutes.
Wash the lemon, wipe it and grate the zest on a fine grater to make about 1 tsp. Squeeze the juice from the lemon pulp.
Wash the parsley, dry it and finely chop it.
When the rice in the soup is ready, remove the pan from the heat, add salt and pepper and pour into a deep bowl of soup.
In a separate container, mix eggs, lemon juice and zest and soup from a bowl.
Return the resulting mixture back to the pan with the soup, after which we put the pan on the fire and bring to a boil, stirring regularly.
Lastly, add chopped nutmeg to the soup.
Bean soups have been known since the times of Tsarist Russia, however, even today they have not lost their relevance. Such dishes have their admirers.
Ingredients:
Preparation:
Wash the chicken, cut it up and boil it until fully cooked in salted water. Soak the beans in water. Peel and wash potatoes, onions, carrots.
Cut the potatoes into large pieces, grate the carrots on a coarse grater, and finely chop the onion.
When the chicken meat is completely cooked, add potatoes, beans, pepper, and bay leaf to the pan.
The meat and potatoes should cook together for about 7 minutes. During this time, fry the onions and carrots in a frying pan and after 7 minutes add the prepared dressing to the soup.
Everything should be cooked together until the vegetables are fully prepared. About 2 minutes before the end of cooking, add chopped herbs to the soup.
To prepare this soup, according to the original recipe, pickled mushrooms are used. If there are none, or you want the soup to have a more natural taste and aroma, you can use fresh mushrooms.
Ingredients:
Preparation:
Pour chicken broth into a saucepan and put it on the fire. While the broth is boiling, peel and wash the onions and carrots.
Finely chop the onion and grate the carrots on a coarse grater. Now they should be fried in a frying pan until golden brown.
Peel the potatoes, wash them and cut them into medium-sized cubes.
When the broth boils, add the washed rice and cook for about 5 minutes. After this time, add potatoes to the pan and cook for another 10 minutes.
After 10 minutes, add mushrooms to the pan. Mix everything and cook until the potatoes are ready. Lastly, add the frying.
A few minutes before the end of cooking, add salt and pepper to the soup, add bay leaves and herbs to taste.
Remove the soup from the heat and let it brew for 20 - 30 minutes.
The homeland of this dish is Montenegro. Nowadays, stew prepared exactly according to this recipe can be found in many taverns in this country. It is usually served with garlic croutons.
Ingredients:
Preparation:
Wash the chicken, boil until fully cooked, remove from the resulting broth, cool, separate the meat from the bones and cut it into small pieces.
We clean the carrots and parsley root, wash them and grate them on a coarse grater. Peel and wash the potatoes and onions. Finely chop the onion, cut the potatoes into large cubes.
Wash the bell pepper, remove seeds and stalks and cut into strips.
Fry onions, carrots and parsley root in a frying pan until golden brown. We clean, wash and boil the champignons in a separate pan until tender.
Then we put them in a colander, and put the remaining mushroom broth into the pan with the chicken broth.
When the chicken broth and mushroom broth boil, add the potatoes.
After about 5 minutes, add fried vegetables, bell peppers, chicken meat, olives and mushrooms.
The soup should be salted, peppered and cooked for 15 minutes over low heat. A couple of minutes before the end of cooking, add greens to the soup. Bon appetit.
Cooking soups is not particularly difficult, but preparing them using a slow cooker is even easier. This kitchen assistant will not only ensure the preparation of a delicious dish, but will also help free up the housewife a lot of time.
Ingredients:
Preparation:
Pour vegetable oil into the multicooker bowl, select the “Frying - Meat” mode and set the time to 40 minutes.
While the oil is heating up, peel, wash and cut the onion into thin half rings. Place the onion in hot oil and fry it until golden brown.
After about 5 minutes, the wings should be turned over, and after another 5 minutes, carrots should be added to them. Now fry the carrots, onions and chicken together for about 7 minutes.
After this time, add potatoes to them. It should first be peeled, washed and cut into medium-sized strips.
If all the products are ready before the installed program ends, we disable it.
Pour water into the multicooker bowl, add salt and set the “Soup” program for 30 minutes.
After this time, pour vermicelli and herbs into the multicooker bowl and select the “Heating” mode for 20 minutes. The soup is ready!
The recipe for puree soup may resemble recipes for other thick soups: first we prepare all the ingredients, then grind it in a blender and prepare the puree soup. The recipe for this soup attracts many with its benefits, convenient consistency and aroma. Making creamy soups is a creative and very rewarding activity, so we will tell you how to prepare creamy soup, how to make creamy soup from your favorite products, for example, how to make creamy mushroom soup.
In terms of popularity, creamy mushroom soup comes first. It is most often prepared from chapignons. This champignon cream soup. This cream of mushroom soup recipe can also use other types of edible mushrooms. You can make creamy porcini mushroom soup, creamy chanterelle soup, or other creamy mushroom soup. The recipe for pureed mushroom soup often uses other products that are combined with mushrooms. These are creamy mushroom soup, creamy cheese soup, lentil creamy soup recipe, pumpkin creamy soup, creamy tomato soup, creamy carrot soup, creamy potato soup recipe, creamy zucchini soup. , creamed spinach soup recipe, creamed broccoli soup recipe, creamed pea soup recipe. The recipe for these soups includes mushrooms and vegetables. Now let's talk about how to prepare vegetable puree soup. The recipe for vegetable puree soup can be prepared with either broth or butter. Puree vegetable soup can be prepared from almost any vegetable. Make creamy zucchini soup, creamy broccoli soup, creamy tomato soup, creamy cauliflower soup, creamy potato soup or creamy potato soup, creamy spinach soup, creamy pea soup, pumpkin soup. puree, green pea soup, zucchini soup, lentil soup, carrot soup, celery soup, eggplant cream, onion soup. Lentil puree soup, tomato puree soup recipe or tomato puree soup recipe have a piquant taste.
You should also not forget about seafood, because using them you can prepare a delicious seafood puree soup. As a rule, they prepare fish puree soup, this is salmon puree soup, salmon puree soup, etc. But they also make creamy soup with shrimp.
You can prepare not only a dietary puree soup, such as a vegetable puree soup or a puree soup with mushrooms, but also some kind of cream soup tighter. It could be pea soup with smoked meats, liver soup, creamy soup, chicken soup, although again, chicken soup is not very high in calories. Chicken puree soup without fatty chicken broth is, in principle, suitable for those who are on a diet. Also, cream cheese soup can be classified as dietary. Cream soup with cheese is often prepared with vegetables or mushrooms. Prepare puree soups, recipes with photos will help you make everything quickly and tasty.
