Delicious soup with different types of cabbage
This vegetable soup made from frozen vegetables is very bright, with a delicate aroma of cabbage. To prepare it you need to take:
- two potato tubers;
- half a small carrot;
- 60 grams of frozen broccoli and cauliflower;
- one hundred grams of Brussels sprouts;
- 70 grams of frozen green peas;
- a little sour cream and fresh herbs to serve the soup.
Potatoes and carrots are peeled and washed. Pour about a liter of water into the pan. After boiling, add carrots cut into slices and potatoes into cubes. After boiling again, cook for about seven minutes. If foam appears, remove it.
Add Brussels sprouts. After boiling, add cauliflower and broccoli. Cook for another five minutes. At the end of cooking, add peas. Season the soup with frozen vegetables to taste with spices. Cook for five minutes. The finished soup is allowed to brew for another five minutes under the lid. Serve garnished with sour cream and fresh herb leaves.
Vegetable broth from Heston Blumenthal
To make the broth for this recipe, you may need a food processor to reduce prep time. Heston Blumenthal takes a scientific approach to everything, and he believes that chopped vegetables will impart more flavor to the broth. The above ingredients will make about 2 liters of broth, so you can reduce the amount or freeze the finished broth for future use. You will need:
- 50 grams of butter
- 350 grams thinly sliced leeks
- 225 grams thinly sliced carrots
- 200 grams finely chopped onion
- 200 grams chopped mushrooms
- 100 grams finely chopped celery stalk or tuber
- 3 sprigs thyme
- 3 bay leaves
- 30 grams parsley leaves
Melt the butter in a heavy saucepan, add the chopped vegetables and fry them, stirring occasionally. If you use a pressure cooker, it will take 5 minutes, but if you use a simple saucepan, it will take from 15 to 25 minutes.
Add thyme, bay leaf and 2 quarts of ice water. Bring to a boil over high heat, then reduce heat and simmer the broth for about an hour. Then remove the pan from the heat, cool, return to medium heat and simmer for another 15-20 minutes. Add the parsley leaves, remove from the heat and leave for about an hour. The broth can then be strained and refrigerated or frozen in portions.
Delicious soup with mixed vegetables
This meat soup can be cooked with any mixture of vegetables to suit your taste. However, mixtures with cereals should be avoided. For this frozen vegetable soup recipe you need:
To make the soup more filling, you can add some noodles to the soup, or you can leave the soup as is.
The meat is washed and cut into pieces. Then fill everything with water and put it in a saucepan. Cook for thirty minutes over medium heat. Foam will form as the meat cooks. It must be removed, otherwise the broth will turn dark.
The potatoes are peeled and cut into cubes. Add to meat. After boiling again, cook for another ten minutes and add salt.
Heat oil in a frying pan and fry diced onions and carrots in it. Add the frying mixture to the broth. Add a mixture of vegetables. Cook for another five minutes, check the readiness of the vegetables by testing them with a knife. Soup with frozen vegetables can be decorated with additional fresh herbs. It is served with croutons.
How to store vegetable broth correctly
Ready-made vegetable broth can be stored in the refrigerator for no more than 72 hours. To freeze for a short period of time, you can pour the broth into plastic bags or plastic containers using a funnel. Place in the freezer and use as needed.
For long-term storage:
- Take 400 ml jars with a regular screw cap. Rinse with clean boiled water and dry.
- Fill the jars with freshly prepared broth. Screw it on and turn it over for 5-10 minutes. Store in a cool, dark place.
Soup in a slow cooker
An equally tasty first course can be prepared in a slow cooker. For example, for this soup with frozen vegetables you need to take:
For vegetables, you can choose green beans, different types of cabbage, green peas, eggplants, and so on. It all depends on taste preferences.
Capricious intestines
Most often, stool upset after eating raw fruits and vegetables occurs due to chronic inflammation of the colon - colitis. This unpleasant disease occurs in many young women. Raw vegetables and fruits consist almost entirely of coarse fiber, and the inflamed intestinal mucosa is not ready for such stress. In this situation, even one cucumber from the garden is fraught with serious trouble the next morning.
And yet there is a way out. Since the intestines themselves refuse to process coarse fiber, we need to help them with this. Grind all plant foods with a mixer until smooth and eat the puree in small portions.
When choosing berries and fruits, remember that not all of them have a laxative effect. Some, on the contrary, sharply reduce intestinal contractions - these are:
- blueberry
- bird cherry
- pears
- quince.
And they contain no less vitamins and other useful substances than other plant-based delicacies.
If these precautions do not stop diarrhea, you will have to switch from raw fruits and vegetables to boiled ones. Just don’t forget that when cooking, the beneficial substances pass into the water. Therefore, do not pour it out - the vegetable broth will be useful for preparing soups, porridges or vegetable stews. And fruits and berries make delicious compotes and fruit drinks. But it’s better to steam vegetables, as they retain more vitamins.
Excessive intestinal activity can be weakened by eating viscous foods: jelly, mousse, jelly.
In addition, they look appetizing and are very tasty. I advise you to refresh unsightly and unloved porridge with scalded pureed berries.
For the first course, slimy vegetable soups are the best choice.
It would be nice to master the preparation of dishes such as soufflé and casserole of vegetables and fruits. Well, if you really want something sweet, your intestines won’t mind a small amount:
- jam
- jam
- jam
- marshmallows
- homemade fruit marshmallows
- baked apples and pears.
Making a delicious soup
To prepare soup with frozen vegetables, you need to set the “Fry” mode. Oil is poured into the multicooker bowl. The onion is peeled, cut quite finely and sent to fry. It is better to grate the carrots on a coarse grater; after the onion turns brown, add it to it. Stirring, cook for a couple of minutes.
The chicken fillet is washed and cut into cubes. Then put it in a frying bowl. Peel the potatoes, wash them with cold water, and cut them into cubes. Then put it in a bowl. Add water. After the liquid boils, set the “Soup” mode for twelve minutes.
Frozen vegetables are taken out. If necessary, cut into large pieces. Turn on the “Frying” mode, add vegetables and boil for a couple more minutes. Then add finely chopped parsley. Turn off the multicooker, close the lid and let it brew for another ten minutes. This soup of frozen vegetables is served hot.
Vegetable broth from Gordon Ramsay
The recipe for this broth is described in the book “Chef's Secrets”, and the main secret of the cook is to let the broth brew. It's best to prepare it the day before you use it. You will need:
- 3 onions, coarsely chopped
- 1 stalk chopped leek
- 6 carrots, chopped
- 1 head of garlic, cut in half
- 1 lemon, coarsely chopped
- 1 bay leaf
- star anise to taste
- black peppercorns
- allspice peas
- bouquet of herbs: basil, cilantro, thyme, parsley
- 2 liters of water
- 200 milliliters dry white wine
Place all the vegetables, garlic, lemon, peppers, bay leaves and star anise in a deep, thick-walled pan and add water. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
Then remove the pan from the heat, add a bouquet of herbs, wine and cool so that the broth absorbs the aroma of the seasonings. Place the cooled broth in the refrigerator for a day to infuse. Then strain and store in the refrigerator for up to 3 days. The broth can be frozen in portions - this will keep it longer.
Cold soups
Vegetable broth
Vegetable broth is obtained from various vegetables; it can be used to prepare soups, sauces and dishes to which it imparts a “bouquet” aroma. Cooked vegetables can be passed through a purée to obtain a puree, which is used to prepare various pureed soups, etc.; If the vegetables are cut into small pieces, they can be used to make a Russian salad or serve as a side dish.
Vegetable broth
To get a vegetable decoction, you need: 2-3 carrot roots; 1 celery root, 2 leeks, 100 g green beans, 200 g potatoes, a bunch of parsley, 100 g peas, /4 heads of cabbage, 1 zucchini, 4-5 pcs. tomatoes, 3-4 liters of cold water, and salt to taste. For flavor and color, you can add one onion, cut into two halves and baked on the stove. When vegetables are counted individually, their average size must be taken into account.
The vegetables are washed, peeled, cut into several pieces, placed in a suitable pan, filled with cold water and placed on low heat. Add salt to taste. The vegetables can be considered cooked when they become completely soft. The finished broth is removed from the heat, allowed to stand for 15 minutes, then filtered.
The resulting broth can easily replace meat broth.
Vegetable broth is the most commonly consumed food for children, sick people and vegetarians, which is why it can in some cases. replace and consomm. Almost all meatless side dishes that are served with consommé are added to the vegetable broth; their quantity should not exceed 50-60 g per 250 g of decoction per person.
A variety of clear soups are made from vegetable broth, combined with various side dishes.
Vegetable broth "Aurora"
Products: 1.5 kg of broth, 125 g of tapioca and 125 g of tomatoes.
In the vegetable broth, add separately boiled tapioca and cooked tomato slices.
Vegetable broth with artichokes
Products: 1.5 kg of broth, 12o g of artichokes and 125 g of cooked vegetable balls.
Place artichokes and vegetable balls into the vegetable broth.
Viennese vegetable broth
Products: 1.5 kg of broth and 200 g of egg fillet.
As a side dish, add egg fillets to the broth (egg mixed with flour and boiled in water).
Vegetable broth with stars
Products: 1.5 kg of broth and 50 g of boiled stars.
Boil the stars separately and add to the prepared broth.
Vegetable broth "Carmen"
Products: 1.5 kg of broth, 125 g of royal tomato and 50 g of boiled vermicelli.
Place separately cooked ermichel and royal tomato as a side dish in the prepared broth.
Vegetable broth with cauliflower
Products: 1.5 kg of broth, 125 g of royal cauliflower and 125 g of leek.
Add royal cauliflower and boiled leeks to the prepared broth.
Vegetable broth "Doria"
Ingredients: 1.5 kg of broth and 250 g of choux pastry balls.
Place small balls of choux pastry, boiled and deep-fried, in vegetable broth.
Vegetable broth with semolina quenelles
Products: 1.5 kg of broth and 250 g of semolina quenelles.
Place the quenelles, cooked separately, into the finished soup.
Vegetable broth with potato quenelles
Products: 1.5 kg of broth and 150 g of potato dumplings.
Place the quenelles, cooked separately, into the prepared broth.
Vegetable broth with green pea quenelles
Products: 1.5 kg of broth and 150 g of green pea quenelles.
Place the quenelles, cooked separately, into the prepared broth.
Vegetable broth with lentil quenelles
Products: 1.5 kg of broth and 150 g of lentil quenelles.
Place the quenelles, cooked separately, into the prepared vegetable broth.
Vegetable broth with bean quenelles
Products: 1.5 kg of broth and 150 g of bean quenelles.
Place the quenelles, cooked separately, into the prepared broth.
Vegetable broth with homemade noodles
Products: 1.5 kg of broth and 250 g of homemade noodles.
Cut homemade noodles into small pieces, boil separately and add to the broth before serving.
Vegetable broth with profiteroles
Products: 1.5 kg of broth and 250 g of ready-made profiteroles.
Make profiteroles from choux pastry, the size of a hazelnut, bake in the oven and fill with lentil puree. Serve them separately.
Vegetable broth with royal peas
Products: 1.5 kg of broth, 150 g of royal peas and 100 g of boiled tapioca.
In the prepared broth, add royal peas and tapioca, boiled separately.
Vegetable broth with royal tomatoes
Products: 1.5 kg of broth and 250 g of royal tomato.
When serving, add tomato royale to the prepared broth.
Vegetable broth with celery royale
Products: 1.5 kg of decoction and 250 g of finished royal celery.
Place the celery royale into the broth when serving.
Vegetable broth with royale from milk and broth (ordinary royale)
Products: 1.5 kg of decoction and 250 g of ordinary royal.
Place chopped royal into the prepared broth and serve.
Vegetable broth with carrot royale
Products: 1.5 kg of decoction and 250 g of ready-made carrot royale.
Place the carrot royal into the broth before serving.
Vegetable broth with cucumbers
Products: 1.5 kg of broth, 125 g of boiled cucumber balls and 50 g of tapioca.
Place the balls made from cucumbers using a vegetable cutter and boiled tapioca into the vegetable broth.
Vegetable decoction “Cultivator”
Products: 1.5 kg of broth and 250 g of vegetables.
Put boiled vegetables (carrots, celery, leeks and cabbage), cut into crescents, into the prepared broth.
Vegetable broth "Julienne"
Products: 1.5 kg of broth, 250 g of vegetables (carrots, celery, leeks and cabbage).
Place boiled and cut into strips vegetables into the prepared broth.
Vegetable broth "Diabloten"
Products: 1.5 kg of decoction, 250 g of wheat bread crust and 50 g of kashkaval.
Cut the crust of wheat bread into strips, sprinkle with grated kashkaval and bake in the oven. Serve with the vegetable broth on a separate plate.
Vegetable broth "Monaco"
Products: 1.5 kg of broth and 250 g of vegetable balls.
Boil balls taken out of carrots, turnips, celery, and green peas separately and add to the broth when serving.
Monastic bean soup
Products: 50 g white beans, 50 g black beans, 50 g dried peas, 50 g lentils, 50 g leeks, 30 g sweet pepper, 15 g mint, 15 g parsley and 15 g thyme.
Sort white beans, black beans, lentils and peas and rinse in cold water, then add cold water, put on fire and let it boil; After this, drain the first water, and refill the beans with warm water. Place on the fire, add finely chopped leeks and sweet red peppers and cook until tender. Add salt to taste. Sprinkle the finished soup with finely chopped mint, parsley and thyme (optional). If desired, this soup can be seasoned with butter, onion, red pepper and tomato puree.
Vegetable broth with asparagus
Products: 1.5 kg of broth, 125 g of royal asparagus and 125 g of asparagus heads.
Place royal asparagus and cooked asparagus heads into the prepared vegetable broth.
African vegetable broth
Products: 1.5 kg of broth, 125 g of boiled mushrooms and 125 g of boiled leeks.
Add mushrooms and leeks, cut into strips, into the prepared broth.
Vegetable decoction "Brenoaz"
Products: 1.5 kg of broth and 250 g of boiled vegetables (carrots, celery, cabbage and leeks).
Add chopped boiled vegetables to the prepared broth | cubes.
Vegetable broth with salty cookies
Products: 1.5 kg of broth, 200 g of cookies (serve cookies separately, 20 g per person).
Cookies are made from kashkaval, eggs and flour. Serve with the broth on a separate plate.
Vegetable decoction "Monte Carlo"
Products: 1.5 kg of broth, 200 g of boiled circles of greens, 50 g of pancakes, 50 g of mushrooms and 5 g of parsley,
Before serving, add vegetables (carrots, celery, cabbage, turnips, green salad) and pancakes - cut into circles the size of a penny, mushrooms, cut into strips, and small parsley leaves - into the vegetable broth. Boil the side dish separately.
Vegetable broth with rice
Products: 1.5 kg of broth and 250 g of rice.
Separately, boil the rice in salted water (15 minutes). Place boiled rice in vegetable broth when serving.
Tomato decoction
Wash 1 kg of ripe tomatoes well, cut them into pieces, add 600 g of water and cook. Pass the cooked tomatoes through a pulper, making sure that only the skin and seeds remain. Add salt to taste. The resulting puree should be as liquid as possible. Serve it cold in summer. As a side dish, you can add peas or mushrooms, boiled separately and added when serving, to the resulting tomato broth, as well as rice, vermicelli, stars, etc. This side dish can be cooked in the broth after filtering it.
All side dishes that are served with the broth are prepared or boiled separately to maintain its transparency. Side dishes are added to the broth when serving.
Vegetable broth
The baby should be introduced to vegetable decoctions very slowly. During the first month it will be 1 hour.
This decoction will also be very useful for mothers, it will help increase the quality of their breast milk. Due to the malfunction of this organ, digestive enzymes do not pass into the duodenum, but act directly in the pancreas. During this process, not only the diseased organ itself suffers, but also the entire body as a whole, since a large amount of toxins caused by the inflammatory process are released into the blood.
One of the auxiliary means in this case will be a vegetable decoction recipe, which contains components that cleanse the blood and digestive tract. Due to the light structure of the decoction, it will not overload the pancreas, causing it to secrete a large amount of digestive juices.
