History of the origin of the first dishes
National cuisines of many countries today havetheir own soup recipes. Some of them were invented long ago, some arose by chance, but they were popular and became an integral part of the modern lunch menu. People started eating soups in Rus' in ancient times. Shchi, pohlebki, zatirukhi, bolushki and other flour soups were called "khlebova". Rassolnik, pokhmelka, solyanka, ukha, okroshka - these dishes appeared on the Russian dinner table closer to the 18th century. Since that time, the main cutlery has become a spoon, and liquid dishes have taken the leading place on the Russian table. The most favorite among Russians was shchi. They were cooked in different ways. In wealthy houses, shchi was cooked in meat broth. They were "rich", high-calorie, rich, thick. In poor families, shchi was cooked in water from cabbage with onions. They were called "empty, poor".
On the utility and varieties of "liquid" dairy dishes
Today, it is probably impossible to imagine lunchwithout first courses. It is believed that they are very healthy to eat. They promote healthy digestion and, accordingly, the proper functioning of the stomach and intestines. Soup, due to its liquid base, is one of the most easily digestible dishes. It increases appetite, stimulates the secretion of gastric and intestinal juices, warms the stomach walls, which helps to activate metabolism and restore water-salt balance. When preparing soups, the greatest number of nutritional properties of the ingredients used are preserved. First courses with milk are considered the most useful. Milk soups are easily processed and absorbed by the body due to the complex content of more than 20 types of vitamins, amino acids, more than 30 types of minerals (calcium, magnesium, phosphorus, potassium, fluorine, zinc and many others). Milk envelops the walls of the stomach, which contributes to its proper functioning. Recently, scientists have discovered the ability of milk dishes, due to lactose, to increase hemoglobin and reduce blood sugar levels, remove toxins and radionuclides from the body, and reduce cholesterol levels. The recipe for milk soup can be very diverse. This dish can be prepared from different types of milk. First of all, it is whole milk. Classic milk soups, dietary soups, cream soups, children's soups, original soups, and puree soups are cooked from it. They can be hot or cold (for example, vegetable, berry and fruit). A large list of products is used as additional ingredients: from regular cereals and pasta to fish, minced meat, smoked meats, mushrooms and cheese. If you do not have whole milk, you can use a recipe for making soup from dry milk or condensed milk. Dilute dry milk with water in the following proportion: 150 g of dry mixture per 1 liter of water. First, dilute the milk powder in a small amount of lukewarm water until the consistency of sour cream, then add the remaining water. Then bring the mixture to a boil over moderate heat. Condensed milk is diluted with hot water. For 1 glass of boiled water take 2-3 large spoons of condensed milk. When preparing the dish, remember that condensed milk contains a significant amount of sugar.
Dietary food
Milk soups are absolutely irreplaceable whendevelopment of dietary nutrition in the treatment of various diseases. When preparing milk diet soups, pasta, vegetables, and various cereals are used as a solid base. Diet soup No. 2 is prepared from milk diluted in half with water. In the recipe for diets No. 10 and 7, the salt content is halved. For patients suffering from stomach disease, the presence of cabbage is excluded. Recipe for diet soup with milk, apples, and pumpkin For 1 liter of milk, you need to take: 1 small apple, 200 g of peeled pumpkin pulp, chicken yolk, 1 tablespoon of sugar and ¼ teaspoon of potato starch. Finely chop the peeled apples and pumpkin and simmer until tender in a small amount of water with sugar. Separately combine the egg yolk with starch and the remaining sugar, adding a little milk. Add the egg-milk mixture to the boiling milk, bring to a boil, strain, cool and add the apple and pumpkin. If desired, sprinkle the soup with cinnamon before serving. Very often, nutritionists prescribe milk soup to patients for active weight loss. It is easily absorbed by the body due to the presence of animal proteins in its base. However, one should not forget that milk is far from a lean product. It has a certain fat content. In order for the milk soup for weight loss to be minimally caloric, it must be cooked with milk diluted with water. You can cook vegetable soup according to the recipe with the addition of a small amount of milk. Diet soup with vegetables For 1 liter of milk and 350 g of water you will need: 2 large potatoes, 1 carrot, a small head of cauliflower, a small jar of green peas, 1 tablespoon of butter, table salt. Boil the milk beforehand. Sauté the carrots in oil. Boil finely chopped potatoes and cauliflower florets in water until half-ready, add the sautéed carrots, green peas and milk, add a little salt and bring to readiness. Sprinkle the soup with fresh herbs.
Children's dietary kitchen and multivarka
A special place in dietary nutrition is occupied byChildren's cuisine. From the first days of life, the main focus in the child's nutrition is on milk. This is mother's milk or formulas that replace it. Gradually, the baby's diet changes. Vegetables, fruits, cottage cheese, yogurts and kefir appear on the menu. By the age of 1, the child's meals are divided into breakfast, lunch, afternoon snack and dinner. The lunch menu now consists of several dishes. The "first course", that is, soup, should be of particular importance here. This dish can be prepared on various liquid bases: chicken, vegetable or meat broth, milk. Children from 1 to 2 years old can be fed milk soup made from milk diluted with water. Starting from the age of two, milk can be whole. Pasta, vegetables and cereals must be cooked until tender, then pour boiling milk over and simmer for a while over low heat. Butter is added to the finished soup. The recipe for milk soup with vegetables may contain several components. Vegetables are added depending on the time of their preparation. First, boil the roots, then you can add zucchini, cabbage, onions. Baby milk soups can be pureed or regular. It depends on the age of the child, his ability and desire to chew food. Baby soup with semolina dumplings The number of ingredients can be arbitrary and depends on the required amount of the finished dish. Beat the chicken protein in a glass bowl, add a little semolina and melted butter, mix carefully. The mixture should not be steep. Put small dumplings in boiling milk with a teaspoon, cook over low heat for 1-2 minutes. Then let cool in a saucepan with the lid closed. The multicooker is becoming increasingly popular with modern housewives. The dishes in it are more intense in taste and healthy, that is, dietary. Soups, for example, are not boiled over an open fire, but simmered with the lid closed, like in the old days in a Russian stove, preserving all the nutrients and vitamins. Milk soups, including those with milk, are also very tasty in a multicooker. Depending on the recipe, you can cook both a regular milk soup with noodles for baby food and an original cream soup with vegetables and mushrooms. Noodle soup in a multicooker All ingredients (0.5 liters of milk, 50 g of small noodles, 1 tablespoon of sugar, a little salt and butter) are placed in the multicooker bowl, mixed, and the required cooking mode is selected.
