Corn is considered a dietary grain, which is recommended for weight loss and in baby food. In Europe and South America, many different dishes are prepared from it. Italian polenta is famous all over the world.
The ancient grain of the Aztecs was grown 7 thousand years ago. Since then, the appearance of corn cobs has remained virtually unchanged.
Corn grains contain many nutrients beneficial to the human body that are easily absorbed. Including a number of essential amino acids.
One of the best properties is keeping the intestines and cardiovascular system clean. Being low in calories, it does not lead to excess weight gain.
More often, porridge is prepared from cereals and very rarely added to soup. Meanwhile, it perfectly replaces millet, rice, and pearl barley.
The cereal cooks well, giving the dish a delicate nutty aroma. Be sure to remember to stir periodically, as the grains sink to the bottom and can burn, ruining the soup.
Fragrant potato soup with herbs and corn grits
Ingredients:
- 4 tablespoons corn grits
- 2-3 potato tubers
- 1 carrot
- 1 stalk of stalked celery
- 1 onion
- 2 tablespoons vegetable oil
- 2 bay leaves
- Coriander or parsley
- Salt, black pepper
- 1.5 liters of water or broth
Wash the vegetables. Chop celery and onion.
Cut the carrots into thin strips.
Peel the potatoes and cut into cubes.
Heat vegetable oil in a thick-bottomed pan.
Fry the onion first. Then add carrots and celery.
As soon as the vegetables soften a little, add rosemary, coriander, and bay leaves.
Stirring, fry for 5 minutes.
Add potatoes. Simmer everything together for 5 minutes.
Rinse the corn grits. Add to vegetables and cover with water or vegetable broth.
Cover with a lid and cook over medium heat until tender. At the end of cooking, season with salt and pepper.
Turn off and let stand for 15-20 minutes.
Advice. To make the cereal cook faster, soak it for several hours before cooking.
Vegetable soup with bulgur
This soup is, first of all, good for its aroma. The mixture of smells - celery and curry - sounds very appetizing. Bulgur gives the soup thickness and a special grain flavor. By the way, please note that I add the cereal almost at the very beginning of cooking. And even fried...
Step 1: Prepare the cereals for further heat treatment.
To begin with, pour all the cereals into separate containers, carefully sort each of them, removing any debris. Then combine them in one deep bowl and rinse thoroughly under cold running water. To make this easier, you can use a strainer. When the water becomes clear, soak the cereals for literally 20-30 minutes
, depending on whether you are in a hurry or not.
Step 2: Cook the cereals.
Next, pour the cereal along with the water in which it was soaked into a saucepan of a suitable size. If necessary, you can add a little more water
.
The amount of water depends directly on what kind of soup you want, thick or thin, so adjust it yourself. Place the pan over high heat, and when the water boils, reduce the heat to moderate. Cook the cereals until soft
, taste them periodically.
Step 3: Add the remaining ingredients and bring the soup until fully cooked.
As soon as they become soft, add milk and butter at room temperature to the pan. Mix thoroughly, then add the slightly beaten egg yolk and sprinkle with dry dill. Salt the soup at your discretion, mix everything and after 5 minutes
, when the egg has set and cooked a little, remove the pan from the heat.
Step 4: Serve the cereal soup.
Cover with a lid and leave for 15 minutes
so that it brews properly. Then pour into portioned plates using a ladle and serve while still hot. You can decorate the soup with fresh, well-washed and chopped herbs. Enjoy your meal!
You can also prepare a similar soup from semolina, rice and millet cereals.
You can also add oatmeal to this soup if you wish. I tried this once and to be honest, I was very pleased with my experiment. Another thing is that many of us do not like oatmeal from early childhood, then it is better to do without it.
Slimy cereal-based soups are rich in vitamins and minerals that are so necessary for the normal functioning of our body. In addition to vitamins, cereal soups supply our body with starch, vegetable protein and mineral salts.
Cereal (slimy) soups deservedly belong to dietary dishes. They not only have a gentle effect on the mucous membrane of the stomach and intestines, but also do not saturate them with unnecessary calories. These are light and yet very nutritious dishes that give you a feeling of fullness.
Cereal soup is recommended for consumption by people with diseases of the stomach, intestinal tract and those who have undergone surgery. Many doctors prescribe their patients to eat mucous soups during the postoperative period of recovery of the body.
Cereal soup recipes
The World of Recipes has collected for you a wide variety of cereal soups that will take their rightful place in your family’s culinary repertoire. How to surprise your children and make them eat soup with delight? Very simple! You just need to prepare an original and tasty soup according to one of the recipes presented in this section.
Traditional rassolniki, puree soups and kharcho are classified as cereal soups, because they are prepared using healthy cereals. Making grain soup is actually easier than you might think. By following step-by-step instructions and culinary advice, you can prepare a real culinary masterpiece that will be enthusiastically received by your household.
If you are on a diet, then slimy soups should definitely be part of your diet. They are low in calories and nutritious.
How to make slimy (cereal) soup
The basis for preparing slimy soup is a decoction of cereals. This can be any cereal depending on the soup recipe. In some cases, it is recommended to use flour, which gives the soup the necessary consistency and slimy texture.
The features of preparing cereal soup are individual for each individual recipe.
You can choose any of the recipes and feel free to experiment. Cooking tasty and healthy is easy with the World of Recipes!
This is not surprising, because soups allow you to choose the most successful combination of healthy and tasty foods. In addition, any first course is based on liquid, and this significantly reduces the calorie content of each serving.
Chowder with corn grits and vegetables
Chowder with fresh corn and grains is a hearty soup and at the same time light.
Ingredients:
- 4-5 slices bacon
- 50 grams of corn grits
- 3 cups fresh corn kernels
- 2 stalks of celery
- 1 onion (medium)
- 1 red bell pepper
- 4 tablespoons vegetable oil
- 1 bay leaf
- 2 sprigs fresh thyme
- 0.25 teaspoon paprika
- Salt pepper
- 1 liter water or vegetable broth
Fry the bacon in a frying pan and chop finely.
Heat oil in a thick-bottomed saucepan. Add washed cereal. Stirring, fry for a couple of minutes.
Finely chop the onion and celery. First add onion to the cereal. Then celery. Fry everything together for 5-6 minutes.
Pour in broth or water. Cook over medium heat for 20-25 minutes.
Add corn kernels and cook until tender.
Season with salt and pepper. Add bay leaf.
Turn off and leave for 10-15 minutes. When serving, sprinkle with herbs and place bacon on each plate. Although the latter is not necessary.
Delicious soup with corn grits and chicken giblets
Ingredients:
- 400-500 grams of chicken giblets (navels, hearts, necks)
- 2 liters of water
- ¾ cup corn grits
- 3 potatoes
- 1 medium carrot
- 1 onion
- Salt, herbs, pepper
Boil the giblets. Remove from broth. Cut the heart and navels. Remove meat from necks.
Bring the strained broth to a boil. Discard the giblets.
Rinse the corn grits and add to the broth. Reduce heat and cook for 10-15 minutes.
Chop vegetables. Carrot strips. Onions and diced potatoes. Place in a saucepan.
Cook until done.
5 minutes before the end of cooking, add herbs and bay leaf. Add salt to taste (if the broth was not salted). Season with allspice, ground pepper. At the very end, add the greens.
Leave after switching off for 7-10 minutes.
Cream soup recipes
- Pour a small amount of vegetable oil into the pan.
- Add chopped onion and grated carrots and simmer over low heat.
- Add potatoes and water.
- Cook for 30 minutes.
- Grind in a blender.
While eating, add crackers directly to the bowl with the dish, so it will be more satisfying.
You can even grind vegetable soups with a blender and get a completely new dish.
You can make the first dish one-component, for example, take any vegetable as the main ingredient: pumpkin, cauliflower, carrots, potatoes or zucchini.
We offer a recipe for an unusual dish with oatmeal and prunes. It turns out a little slimy.
- 200 gr. water;
- 30 gr. oatmeal;
- 10 gr. butter;
- carrot;
- onion;
- 30 gr. prunes;
- salt.
Before cooking, prunes must be soaked in hot water for two hours. Sauté grated carrots and chopped onions in butter. We wash the oatmeal to remove the husks, add water and cook for 20 minutes. Then add the stewed vegetables and cook for another 10 minutes. Strain the mixture through a sieve and grind with a blender. Fill it with the broth again and add prunes cut into pieces (without water). Bring to a boil and remove from heat.
Chicken soup with corn grits and mint
Very tasty and aromatic.
Ingredients:
- 2 chicken legs
- 2 liters of water
- 2 tablespoons corn grits
- 1 onion
- 2 eggs
- 2-3 tablespoons vegetable oil
- 1 bay leaf
- 0.5 teaspoon ground coriander
- 0.5 teaspoon ground black pepper
- 1 teaspoon dried mint
- 1 teaspoon lemon juice
- 1 tablespoon flour
- Salt
Wash the legs. Cut into 2 parts along the joint.
Place in a saucepan and cover with cold water. Boil. Skim foam when boiling.
To cover with a lid. Reduce heat and cook until tender, 35-40 minutes.
While the meat is cooking, finely chop the onion. Heat vegetable oil and fry the onion.
When golden brown, sprinkle with flour.
Stir until the onion is combined with the flour.
Add corn grits. Stir for a couple of minutes. Then add 1-2 ladles of broth and, reducing the heat, simmer under the lid for 5 minutes.
When the broth is ready, add fried onions and cereals.
Add spices and salt to taste. Stir and cook for 5-7 minutes.
Beat eggs with citric acid.
Add the beaten eggs in a thin stream, stirring constantly.
Mix well and turn off the stove. Do not bring to a boil.
Before serving, sprinkle with chopped fresh herbs.
Cornmeal dumpling and meatball soup
Ingredients:
- 0.5 kg minced meat
- 2 medium onions or 1 large
- Corn grits
- For the broth:
- Chicken necks
- Chicken frames
- 1 carrot
- Vegetable oil
- Salt
- Pepper
- 1-2 bay leaves
Cover chicken necks and frames with water. Bring to a boil, carefully skimming off the foam.
Add 2-3 tablespoons of vegetable oil. Add salt and pepper to taste.
Add thinly sliced carrots, bay leaves and reduce heat. Cook until done.
Grind the onion in a blender. Add to minced meat. It's better to buy chicken. Salt and pepper. Mix. Form meatballs.
Cook corn porridge. For 1 part cereal, take 3 parts water. Pour the cereal into boiling water while stirring constantly. As soon as it boils, reduce the heat and cook until tender.
Transfer the cooked porridge into a square tray and cool.
Place the meatballs into the prepared broth.
Place the porridge on a cutting board. Cut into cubes.
Place a few cornmeal cubes on each plate. Add broth with meatballs. Sprinkle with herbs.
Advice. The broth can be made from other parts of the chicken or broth kit.
It is better to cook corn grits the day before or use leftover porridge.
From barley
Barley is used to make barley and barley by cleaning and crushing - cereals that have become firmly established in everyday life. Barley requires soaking or pre-boiling, otherwise it will remain too hard, and the beneficial substances hidden in it will remain inaccessible to the body.
The proposed version of barley soup does not require too much time to prepare, since the barley is first boiled until half cooked and then mixed with vegetable broth.
This soup makes generous use of summer vegetables, but if you want to prepare this dish in winter, you can use frozen mixtures. You can use water or light chicken broth as a base.
Ingredients:
- barley (barley) – 100 g;
- tomato – 2 pcs.;
- zucchini – 200 g;
- bell pepper – 1 pc.;
- garlic – 2 cloves;
- dill greens – 30 g;
- salt.
Preparation:
- In a separate bowl, cook the barley until half cooked in enough water. Particular attention should be paid to ensure that the grains do not stick together.
- Place the diced zucchini into boiling water or broth. It needs to be cleaned and the seeds removed.
- After 10 minutes, add mashed tomatoes and medium-sized bell peppers.
- Add the semi-finished cereal to the main broth and cook for another 10 minutes.
- Add crushed garlic and herbs, salt.
Most cereals require pre-soaking or boiling. The exception is those cereals that have already undergone significant processing - steamed, finely crushed or turned into flakes. They can be added directly during cooking.
Cereals go well with vegetables and herbs. But when eating on a diet, you should not allow cereals and potatoes to be mixed in one dish - an excess of carbohydrates will be formed, and the food will be excessively high in calories. Potatoes can be replaced with zucchini or zucchini, and carrots can be actively used.
Attention!
Cereals form a thick broth, so most soups can be prepared without meat or fish.
Soup with meatballs and corn grits
A very tasty and light soup for both adults and children. You can add curry to add richness to the broth.
Ingredients:
- 500 grams minced chicken
- 4 tablespoons corn grits
- 3-4 potatoes
- 1 onion
- 1 carrot
- 2 liters of water
- Salt, pepper, herbs
Cut the potatoes into cubes. Carrots in circles. Onions in half rings or whatever your family likes.
Pepper and salt the minced meat.
Form meatballs.
Heat vegetable oil in a cauldron. Lay out the chopped vegetables. Season with curry if desired. Fry, stirring.
To fill with water. Boil.
Pour corn grits into the boiling broth, stirring constantly.
Lower the meatballs. Add salt and pepper to taste.
Reduce heat and cook for half an hour. Stir once or twice to prevent the cereal from burning.
Before serving, sprinkle with chopped parsley and dill.
