Soups can be considered priceless dietary dishes. So chicken can alleviate the condition of the patient with a cold, and fish, especially from marine life, enrich the body with trace elements and does not create gravity in the stomach. But rich meat broths and dishes based on them are not recommended for metabolic disorders, gout, urolithiasis and liver disorders. In these cases, soups without meat will help out. Following some general rules for their preparation, you can cook a fine soup, not inferior in taste to meat.
How to cook soup without meat?
When vegetables are cooked as a garnish, then with this method of processing, most of the nutrients go to the decoction which is most often poured out. And try to cook on the vegetable broth porridge - it's tasty, and no less useful than soups without meat. All the ingredients in vegetable soups need to be poured into boiling water, the carrot is better to pass, because vitamin A refers to fat-soluble. Such first dishes are prepared at one time and eat freshly prepared, without reheating.
Dietary mashed carrot soup
Light, fast, like all soups without Meat. The set of products is minimal, but the taste is excellent. Take a couple of small potato tubers, three to four medium carrots, a bulb and a small spike of celery, chop everything on a grater and fry with three tablespoons. L. Oil. Transfer the contents of the frying pan into a pan with four glasses of water, cook until ready. Remove from the plate, the dish should be slightly cooled and beaten with a blender until mashed. While the mixture of vegetables is brewed, it is necessary to prepare an original and fragrant dressing. To do this, you need to crumble a bunch of young dill into the blender bowl, pour in a couple of st. L. Nuts, pour a few spoons of oil, grind until homogeneous. It is very tasty with cedar nuts, but for lack of these, walnuts (pre-slightly fry and clean from the dark husks) will do. Spread the soup-puree on plates, add to each a small piece of butter, to taste - refueling (sour cream or cream).
Sorrel soup with eggs
It can be considered the first spring swallow, you can serve both hot and cold. Such soups without meat are good for hot weather. Preparing a lot of time does not take - in half an hour the soup with a pleasant sourness will be ready. In addition to sorrel will require three to four potatoes (medium size), a small onion, tomato and a couple of eggs. Pour large cubes of potatoes into a saucepan with boiling water, cook until almost ready. At this time, fry in the oil seasoning for pilaf, pour small cubes of onions, crumble the tomato and bring to readiness. Pour the contents of the frying pan to the potatoes and allow to boil. Mix eggs in a bowl with a couple of spoonfuls of water, gently and gently pour into the soup, vigorously stirring the contents with a spoon, a little boil. Crush the sorrel (you can cut it with scissors) pour into a saucepan, sprinkle the soup with salt, black pepper, bring to a boil and remove from the plate. Serve with sour cream or mayonnaise. For the satiety in oxalic soup without meat, you can add half the glass of round rice when boiling potatoes.