milk soup Even at the dawn of his development, man learnedcook hot food. People cooked vegetables and meat in wooden vessels, placing them on stones heated at the stake. However, the food was only dense contents, and the broth was simply poured. Specialists believe that soups, like a dish, appeared with the invention of ceramic dishes. In the historical documents of the countries of Asia and Ancient China, one can find the earliest mentions of soups. In the XV-XVI centuries the first dishes began to appear in Europe. Later, in the XVII-XVIII centuries, the recipes of soups began to spread massively throughout the world.

History of the origin of the first dishes

National cuisines of many countries today havetheir own recipes for soups. Some of them were invented in ancient times, some arose accidentally, but fell into taste and became an inseparable part of the modern lunch menu. To use soups in Russia began in ancient times. Shchi, soup, zatiriha, talkers and other soup soups had the name "Khlebova". Rassolnik, hangover, hodgepodge, ear, okroshka - these dishes appeared on the Russian dining table closer to the XVIII century. Since that time, the main tableware was a spoon, and liquid dishes took the dominant place on the Russian table. The most favorite among Russian people were soup. They were prepared in different ways. In well-to-do houses, soup was cooked on meat broth. They were "rich", high-calorie, rich, thick. In poor families boiled cabbage soup with cabbage and onions. They were called "empty, poor." milk soup with dried fruits

On the utility and varieties of "liquid" dairy dishes

Today, probably, it is impossible to imagine a dinnerwithout first courses. It is believed that they are very useful. They promote healthy digestion and, accordingly, the proper functioning of the stomach and intestines. Soup, thanks 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 gastric walls, which promotes the activation of metabolism and the restoration of the water-salt balance. When cooking soups, the greatest amount of nutritional properties of the ingredients used are preserved. The first dishes on 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 kinds of vitamins, amino acids, more than 30 kinds of minerals (calcium, magnesium, phosphorus, potassium, fluorine, zinc and many others). Milk envelops the walls of the stomach, which contributes to its proper operation. Recently, scientists have discovered the ability of dishes from milk, thanks to lactose, raise hemoglobin and reduce blood sugar, remove toxins and radionuclides from the body, reduce cholesterol. The recipe for milk soup can be very varied. This dish can be cooked from various types of milk. First of all, it is whole milk. From it are cooked and classic milk soups, and dietary, and cream soups, and children's, and original, and soups-mashed potatoes. They can be hot and cold (for example, vegetable, berry and fruit). As additional ingredients, a wide range of products is used: from regular cereals and pasta to fish, minced meat, smoked products, mushrooms and cheese. In the absence of whole milk, you can use the recipe for soup made from powdered milk or condensed milk. Dilute powdered milk with water in the proportion: 150 grams of dry mixture per 1 liter of water. First, milk powder should be diluted in a small amount of lukewarm water to the consistency of sour cream, then add the remaining water. Then the mixture should be brought to a boil over moderate heat. Condensed milk is diluted with hot water. For 1 cup of boiled water, take 2-3 large spoonfuls of condensed milk. When preparing the dish, remember that the condensed milk contains a significant amount of sugar. milk cream soup

Dietary food

Dairy soups are absolutely indispensable when developingdietary nutrition in the treatment of various diseases. When preparing milk dietary soups, as a solid basis, use pasta, vegetables, various cereals. Soup diet number 2 is prepared from milk, diluted in half with water. In the prescription of diet 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. 1 liter of milk should be taken: 1 small apple, 200 g of purified pulp pulp, chicken yolk, 1 tablespoon sugar and ¼ teaspoon of potato starch. Peeled apples and pumpkin finely chopped and pierced until cooked in a small amount of water with sugar. Separately, combine the egg yolk with the starch and the remaining sugar, adding a little milk. In boiling milk to enter the egg-milk mixture, boil, strain, cool and add an apple with pumpkin. Before serving, if desired, the soup can be sprinkled with cinnamon. Very often, dietitians, for active weight loss, are assigned to patients exactly the milk soup. It is easily assimilated by the body due to the presence in its basis of proteins of animal origin. It should not be forgotten, however, that milk is not a lean product. It has a certain fat content. In order for the milk soup to lose weight was minimally high in calories, it should be prepared with milk diluted with water. You can cook the vegetable soup according to the recipe with the addition of a small amount of milk. Dietary soup with vegetables For 1 liter of milk and 350 g of water will be needed: 2 large potatoes, 1 carrot, a small head of cauliflower, a small jar of green peas, 1 tablespoon of butter, and salt. Milk pre-boil. Carrot to brown in oil. In the water cook until half-ready, finely chopped potatoes and inflorescences of cabbage, add browned carrots, peas and milk, add a little and bring to readiness. Sprinkle the soup with fresh herbs.

Children's dietary kitchen and multivarka

A special place in dietary nutrition iskid's Kitchen. Starting from the first days of life, the main attention in the nutrition of the child is given to milk. This is the mother's milk or a mixture that replaces it. Gradually the baby's diet changes. In the menu there are vegetables, fruits, cottage cheese, yogurt and kefir. By 1 year, the meal is divided into breakfast, lunch, afternoon snack and dinner. The lunch menu now consists of several dishes. Of particular importance here should be the "first", that is, the soup. This dish can be prepared on various liquid bases: on chicken, vegetable or meat broth, on milk. Children from 1 year to 2 years can be fed milk soup, made from milk, diluted with water. From the age of two, milk can be whole. Pasta, vegetables and cereals must be cooked until cooked, then pour boiling milk and a little protrime on low heat. In the prepared soup, add butter. A recipe for a dairy soup with vegetables may contain several ingredients. Vegetables are laid depending on the time of their preparation. First, the roots are cooked, then you can add zucchini, cabbage, onions. Baby milk soups can be wiped and plain. It depends on the child's age, ability and desire to chew food. Children's soup with semolina dumplings The number of ingredients can be arbitrary and depends on the required amount of ready-made meals. In a glass bowl, beat up the chicken protein, add a little mango and melted butter, gently mix. The mixture should not be steep. Spoon the little dumplings in boiling milk with a teaspoon and cook over low heat for 1-2 minutes. Then let cool in a saucepan with the lid closed. More and more popular among modern housewives uses a multivarker. Dishes in it are more saturated with taste and healthy, that is, dietary. Soups, for example, do not boil on open fire, but languish when the lid is closed, as in the old days in a Russian stove, preserving all the nutrients and vitamins. Very delicious are obtained in a multivariate, including milk soups. Depending on the recipe, it can be prepared and regular milk soup with vermicelli for baby food, and the original cream soup with vegetables, mushrooms. Soup with vermicelli in the multivarque All the ingredients (0.5 liters of milk, 50 g of small vermicelli, 1 tablespoon of sugar, a little salt and butter) are laid out in the bowl of the multivarker, mixed, and the desired cooking mode is selected.