In winter, even those who constantly sit onlow-calorie diet, can reconsider their diet. In the cold season, the body needs more energy to keep itself in working order and to resist infections. Of course, sweets and chocolate are also a source of energy, but it is better to get it from more useful and valuable dishes. Hot thick chicken soup with cereals and vegetables is a great idea for a dinner or an early dinner. And you can even do without the second! Thick soups can be found in many cuisines around the world. Take the same borscht from the Slavs. The Germans have the concept of aytopph for the name of thick soups. These are meat soups from different types of meat, smoked products, which can replace a full dinner. More refined Italians cook minestrone - thick vegetable soups, not so high in calories, but saturated with 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: From the chicken cook a clear broth. Take out the meat and cut into small portions. Root vegetables to wash, peel and cut into cubes. Add to broth. Color cauliflower divided into inflorescences and also sent to broth. Cut the leeks into half rings, add to the broth. With tomatoes, peel and grind. Cut onion onion finely and fry until golden in olive oil. Add onions and tomatoes in a saucepan and cook for about 5 minutes. At the last stage put the pasta and green peas in the soup. Add meat, as well as spices and salt to taste. When peas will be soft - soup can be turned off. Serve hot. Bon Appetit! 
Soup kharcho
One of the most popular soups in the post-Soviet space is the soup kharcho thick, rich, rich. 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 products, soup is prepared simply. Cut beef and boil until cooked in 3 liters of water. Meat to get, and broth to drain. Put the meat back in a saucepan and pour the previously washed rice. Finely chop onion and fry in oil with flour, peel and clean parsley root and cut. Put onion, parsley root, black pepper, bay leaf. After 10 minutes, pour in the walnuts. When the rice is completely ready, add to the broth tkemali or pomegranate juice, as well as hops-suneli, parsley, red pepper, saffron, cinnamon. Boil the soup for about five minutes and turn it off. Insist a few minutes under the lid and serve. When serving sprinkle with celery greens, basil and put pounded garlic. A good addition to this soup is fresh pita bread. We advise you to read:
