In winter, even those who constantly sit onlow-calorie diet, can reconsider their diet. In the cold season, our body needs more energy to maintain itself in working condition and resist infections. Of course, sweets and chocolate are also a source of energy, but it is still better to get it from more useful and valuable dishes. Hot thick chicken soup with cereals and vegetables is a great idea for lunch or early dinner. And you can even do without the second! Thick soups can be found in many cuisines of the world. Take the same borscht from the Slavs. The Germans have a concept for thick soups - itopf. These are meat soups from different types of meat, smoked meats, capable of replacing a full meal. More sophisticated Italians cook minestrone - thick vegetable soups, not so high in calories, but rich in vitamins.
Minestrone with chicken
Ingredients:
- Chicken legs or thighs - 4 pcs.
- Green peas - 200 g
- Cauliflower - 1 head
- Carrots - 1 pc.
- Onion - 1 pc.
- Celery root - 1 pc.
- Leeks - 1 pc.
- Potatoes average - 2 pcs.
- Macaroni (small) - 100 g
- Tomatoes - 2 pcs.
- Spices (basil, thyme, dill, parsley)
Preparation:Cook the chicken into a clear broth. Remove the meat and cut into small portions. Wash, peel and dice the root vegetables. Add to the broth. Divide the cauliflower into florets and add to the broth. Cut the leek into half rings and add to the broth. Peel and chop the tomatoes. Finely chop the onion and fry until golden brown in olive oil. Add the onion and tomatoes to the pan and cook for about 5 minutes. At the last stage, add the pasta and green peas to the soup. Add the meat, as well as spices and salt to taste. When the peas are soft, turn off the soup. Serve hot. Enjoy!
Soup kharcho
One of the most popular soups in the post-Soviet space is kharcho soup, thick, rich, and nutritious. Ingredients:
- 0.5 kg of fatty beef
- 0.5 cup chopped walnuts
- 0.5 cups of rice
- 4 onions
- 3 tablespoons tkemali (can be substituted for 10 berries of fresh cherry plums in summer or 0.5 tbsp pomegranate juice in winter)
- 1 tbsp. flour
- Root and green parsley
- Hops-Suneli (2 tsp)
- A few cloves of garlic
- A bunch of cilantro
- Black pepper (peas)
- Basil (1/2 tsp)
- Saffron, cinnamon, red pepper (by pinch)
- Coriander (1/2 tsp)
Preparation:Despite the long list of ingredients, the soup is easy to prepare. Cut the beef and boil until tender in 3 liters of water. Remove the meat and strain the broth. Put the meat back in the pan and pour in the pre-washed rice. Finely chop the onion and fry in butter with flour, peel and chop the parsley root. Put the onion, parsley root, black pepper, and bay leaf into the broth. After 10 minutes, add the walnuts. When the rice is completely cooked, add tkemali or pomegranate juice to the broth, as well as hops-suneli, parsley, red pepper, saffron, and cinnamon. Cook the soup for about five more minutes and turn off the heat. Let it sit for a few minutes under the lid and serve. When serving, sprinkle with cilantro, basil, and crushed garlic. Fresh lavash would be a good addition to this soup. We recommend reading:
