Vegetable decoctions benefits and harms. Cooking versatile vegetable broth: a simple recipe

Vegetable broth is universal, we cook soups and main dishes (for example, risotto, meat appetizers) on it. If you have time, prepare a fragrant and rich fresh broth for each cooking. If there is no time, I recommend freezing it by cooking a large portion of fresh. Or cook it - you can even make it for the winter.

Ingredients for vegetable broth recipe

• 2 small carrots (about 150 g)
• 1 celery root (about 250 g)
• 4 parsley roots (200 g)
• 1 leek (250 g)
• 4 bulbs
• 250 g wild mushrooms (fresh, frozen or dry but then no more than 40 g)
• 4 tomatoes
• 1 tablespoon vegetable oil
• 2 sprigs thyme
• 2 sprigs of rosemary
• 2 bay leaves
• 8 black peppercorns
• 4 peas allspice
• 4 dried juniper berries
• 4 liters of cold purified water

How to make vegetable broth

1 Peel and wash carrots, celery and parsley roots. Cut carrots into large pieces, celery into large cubes. Cut the leek in half lengthwise and wash as well.

2 Onions, without peeling, cut in half.

3 Prepare the mushrooms: defrost, peel, rinse, chop.

4 Wash the tomatoes, cut into quarters, remove the stems and white cores. Chop coarsely.

5 Heat the oil in a large saucepan. Simmer all the ingredients over low heat for 8-10 minutes until they lose some color.

6 Pour in 4 liters of water and bring to a boil.

7 Remove the foam with a skimmer until it appears.

8 Rinse thyme and rosemary and dry with a towel. Add to vegetables along with bay leaves, allspice and black pepper and juniper berries. It is possible - in the form of .

9 Cook the broth for 1 hour over medium heat with the lid open. If you cook for less time (30 minutes), then the broth will turn out to be not so concentrated, softer in taste.

10 Pour the decoction through a fine sieve into another saucepan. Throw vegetables away.

How to clarify vegetable broth?
This is an important point! The vegetable broth may be dark brown and opaque, and you'll want to make it clear and lighter in color. To do this, wrap the sieve through which you filter the broth with a thick, damp towel.

There is another way to lighten the broth. To do this, you need to peel the onion from the husk, but then the broth will lose not only brown, but also a beautiful golden hue.

11 The broth can be stored in the refrigerator for up to 3 days. If you fill plastic bags with them, it will take much longer. To do this, pour the prepared vegetable broth into bags using a funnel, close tightly and place in the freezer.

How long to cook vegetable broth?

1-1.5 hours on medium-low heat.

Secrets of rich vegetable broth

12 If you want to freeze vegetable broth for several months, use 300-400 ml jars with screw caps. Rinse them with boiling water and let dry. Then fill dry jars with hot broth, close tightly and invert for 5 minutes, placing on the lid. Keep in mind that jars must be sterile, and hands should avoid contact with the inside of the jar and lid.

13 Any mixture of vegetables is appropriate for the preparation of vegetable broth, the recipes of which are more than a dozen vegetable combinations. The most common are carrots, onions, parsley root and, of course, bay leaves. You just need to remember that there should not be a predominance of one vegetable. If, for example, you use too much cabbage at the expense of other ingredients, then you risk getting not vegetable, but cabbage broth, the taste of which is noticeably different from the taste of the broth from a mixture of cabbage, carrots and celery.

Note . You may want to avoid beets (which will give the broth an intense red color), tomatoes (bright spicy flavor), coriander, etc.

14 Please note that there is no salt in the proposed recipe. Optionally, the broth can be salted, in our case, about 1 tsp. sea ​​salt (to taste), at the very end, after the broth has already been poured into another pan. But it is better to salt after, during the preparation of the main dish.

The benefits of vegetable broth

Few foods have the health benefits of carefully cooked vegetables. The vegetable broth, which you now know the recipe for, contains no additives and has a clean, intense taste. It turns out thick, fragrant and perfectly absorbed by the body.

During the heat treatment of vegetables in water, all soluble protein compounds, mineral salts, and vitamins pass into the water.

A 1-cup serving of vegetable broth contains 15 calories. Such a low calorie content allows you to use soups cooked in vegetable broth for weight loss.

A typical serving of vegetable broth provides a person with approximately 3 g of carbohydrates and 1.2 g of protein daily. It contains 9% of the recommended daily intake of vitamin A and 2% of calcium and other nutrients.

IMPORTANT! For those who suffer from acute pancreatitis and gastritis, rich, highly concentrated vegetable broth is contraindicated.

P.S. There are a few more basic recipes related to the ability to cook broths. Here are just a couple of master classes with step-by-step photos:

The liquid obtained by blanching or boiling vegetables is called vegetable broth or broth. Often housewives, not understanding its benefits, do not pay attention to this decoction. And it’s completely in vain, because just like decoctions of medicinal herbs, this product can offer a lot of useful substances to the body. But in this case, we will not talk about the usual cooking of vegetables, but about the preparation of a healing mixture that enriches the body with valuable trace elements.

The purpose and benefits of vegetable broth

As in fruit vegetable broth, vegetable broth does not contain carbohydrates, fats and proteins. The only components of this liquid are vitamins, minerals and organic acids.

Vegetable decoction does not have a high caloric nutritional value, which means that even at high doses it cannot affect weight gain. But drinking it for a while still gives a feeling of satiety (the stomach is filled until all the trace elements are split).

Vegetable decoction or broth often plays the role of a natural, extremely healthy complementary food for infants. Also, its use helps to speed up the treatment of pancreatitis.

Universal rules for preparing vegetable broth

There are a number of rules that must be observed during the preparation of vegetable broth:

1. Selection of only high quality vegetables. The best solution would be to purchase ingredients for brewing not in a supermarket, but in the market. Or, if possible, bring them from your own garden. Perhaps, the dangers of nitrates from foods mass-grown for sale do not need to be reminded.
2. Soaking vegetables. If there is little confidence in the safety of the product, chemicals can be removed by soaking the raw material in water at room temperature for 15–20 minutes.
3. Slow cooking. Before preparing vitamin cuts, it should be filled to the top with water and only in this state should the pan be placed on the fire. Throwing food into boiling water will not work. Cooking should be carried out moderately, over low heat, valuable trace elements must be given enough time to be released.
4. Natural, healthy ingredients. In no case should the decoction be enriched with store-bought, packaged seasonings. To improve the taste, bay leaves, black or red pepper, basil, and cloves are thrown into the liquid. Regarding salt, it is better to give preference to sea salt, and then not in large quantities. In decoctions for children, this ingredient is generally prohibited.
5. Timely use of decoction. The shelf life of the drink, provided it is stored in the refrigerator, is three days. If during this time vegetable broths for soups have not been consumed, it is better to prepare a new tea leaves. A decoction frozen in the form of ice cubes will lose some of its beneficial trace elements, although it can be stored in this form for up to 4 months.

Another, not obligatory, but rather pleasant rule is that boiled vegetables can be supplemented with your favorite spices and play the role of a dietary dish. While many of them have been stripped of their most beneficial ingredients, they still have gut-cleansing fiber and a pleasant, natural taste.

Vegetable broths - complementary foods for babies

Mothers of infants from the age of 3 months often think about adding products with the necessary amount of trace elements missing in breast milk to the children's diet.

Vegetable decoctions for babies will help to saturate a small body. This product will be especially appropriate for children who use artificial mixtures instead of mother's milk.

The main task in the preparation of vitamin drink is the correct selection of ingredients. Vegetables should be as harmless as possible, white cabbage and all types of legumes (cause bloating), beets (its juice will heavily burden the children's liver) and tomatoes (contain acids that are difficult to break down the pancreas of babies) should immediately be excluded from the list.

You can prepare a vegetable broth for babies using the following safe ingredients:

• 50 g zucchini;
• 100 g broccoli;
• 50 g carrots;
• 1 small sprig of dill;
• water.

Cooking

1. All vegetables are thoroughly washed under running water. Carrots are peeled first, then they are cut into thin pieces, thrown into an enameled saucepan. The root crop is poured with 500 ml of pre-filtered or boiled water and sent to a slow fire.
2. While the carrots are cooking, you should start cleaning the zucchini. Zucchini is peeled and seeds removed, cut into small squares. Broccoli is cut in the same way.
3. When 10 minutes have passed. from the beginning of cooking carrots, you can throw zucchini, broccoli and a sprig of dill into the pan (a whole sprig is thrown, so it’s easier to get it later).
4. After another 10 min. slow boiling broth can be filtered and set aside to cool.

The baby should be introduced to vegetable broths very slowly. During the first month it will be 1 tsp. three times a day, before feeding, then the volume can be increased, gradually bringing up to 2 tsp. Also, this decoction will be very useful for the mothers themselves, it will help increase the quality of their breast milk.

Simple vegetable decoction for pancreatitis

The term "pancreatitis" generalizes a group of syndromes and diseases caused by inflammation of the pancreas. Due to the malfunction of this organ, digestive enzymes do not pass into the duodenum, but act directly in the area of ​​​​the pancreas. During such a process, not only the diseased organ itself suffers, but the whole organism as a whole, since a large amount of toxins caused by the inflammatory process are released into the blood.

One of the aids 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 once again, forcing it to secrete a large amount of digestive juices.

To implement this healing drink, you should prepare:

• 1 small carrot;
• 100 g turnip;
• a small piece of leek;
• a third of onions;
• 1 small parsley root;
• 1 celery root;
• water.

Cooking

1. Pre-washed and peeled vegetables are cut into small pieces.
2. Carrots, parsley root and turnips are sent to the pan first. The container is filled with 1 liter of water and moved to a slow fire.
3. When the broth begins to boil, you should wait another 10 minutes. and throw in all the other ingredients. Cook for 10 more minutes. If desired, you can add a little natural seasonings.
4. After cooling, the broth is filtered and becomes ready for use.

Vegetable decoctions and preparation of borscht, soups, stews and cabbage soup

"A person is born healthy, all diseases come to him through the mouth with food."

Hippocrates

This article is about a cleansing, sparing vegetarian diet. Our grandfathers, who widely used a plant-based diet, called it kill-free.

If you want to revive forgotten vegetarian dishes on your family's menu, find them in the recipes proposed back in 1910 by the book "Vegetarian Cuisine: A Guide to the Preparation of 800 Meals, Breads and Drinks for a Killer Diet" and printed in this chapter.

At the end is a list of fasts of the church calendar, since for centuries it was the fasts that were rightly considered the internal purifiers of the human body.

The main decoctions of vegetables and the preparation of borscht, soups, stews and cabbage soup

The time needed to cook soups depends mainly on the quantity and quality of water required for them. Soft (river) water boils more like spring or well water.

For housewives who want to save on fuel, we advise you to cook soups with peas, beans, lentils or pearl barley the day before, using fire during the preparation of the afternoon meal; on the same day when such a soup is needed, only heat it up and season it with seasonings.

All of the following recipes are for servings of 4 to 6 people. You can increase or decrease the portion as needed. Soup is the first course in every dinner, both in Russia and in France, Germany and Austria; in England and America, soups are served less frequently.

Soups are prepared: from milk, wheat, pearl barley and barley groats, rice, peas, beans, beans, sago lentils, oatmeal and semolina, pasta, vermicelli, potatoes, carrots, turnips, rutabaga, ground pear, zucchini, pumpkin, tomato, onions, leeks, asparagus, cabbage, cauliflower, lettuce, celery, parsley, spinach, sorrel and various herbs and seasoned with: butter, eggs, flour, cheese, cream, sour cream, mushrooms, mushrooms, salt, sugar, pepper and other spices .

Navara or broths are the basis of any soup. We give several recipes for such concoctions adapted to different needs, and these concoctions will be included in all other soups.

The main point in decoctions is that the decoction should be strong, tasty and nutritious, and the taste in any of its constituent parts should not prevail over the other; to do this, it must be proportional.

All vegetable broths ferment very quickly, and therefore they should not be prepared for more than 2 days.

Those cereals and vegetables for basic broths and vegetable concoctions that require a lot of time to boil (barley, peas, lentils, beans, etc.) should be cooked in the evening - they must certainly be soaked in cold water, at least 12 hours, and the next day start cooking with the rest of the vegetables. All vegetables boiled for a long time boil better if they are scalded with boiling water after the water in which they stood overnight is drained from them.

Potatoes, turnips, earthen pear and celery must be washed, peeled (cut off the skin) and then cut or chopped into small pieces; wash swede, carrot, parsley, scrape and then chop; white roots should be immediately put in cold water so that they do not darken; Peel and cut onions and garlic only when needed.

Finely chopped onion, sprinkled with a little flour, salt, sugar and fried red in oil in a pan, rubbed through a sieve, tints dark soups and gravies well.

Onions, peeled from the outer skin and slowly baked in a non-hot oven until dark brown and flattened with something heavy to a perfect flatness, can be prepared in advance for a long time. This is a good coloring agent.

Oil loses its taste when boiled, and therefore it should be added to the soup when it is almost ready, except when vegetables are stewed with oil without water.

Both cream and eggs are added to a hot dish only when it is almost ready, and when cream or eggs are poured in, the soup should constantly stir in one direction, not letting it boil at all.

If the broth is needed for mashed potatoes, then everything must be wiped through a frequent sieve until it has cooled; if you need pure broth, you should set the pan on the edge of the stove for 10 minutes and then carefully pour it into another pan in which the soup will already be cooked.

If the foam was not removed in time, or in general the broth turns out to be not quite transparent or cloudy, then you can pull it off with two or three whipped egg whites, putting them in a steeply boiling broth and letting it boil well.

The roots used for seasoning foods are as follows: parsley, celery, carrots, onions, leeks and young turnips. They are prepared in various ways: they are chopped into strips, cut out with a tin tube or cut into stars.

You can cut various curly things from celery and turnips: triangles, stars, small roots and turnips. After preparing the roots, put in a saucepan, pour hot water, boil once, that is, boil until half ripe (blanch), then put on a sieve and, when cool, put in cold water. The roots are not always blanched, but after cooking and washing, they are dipped in cold water until consumed.

Onions (depending on what use) are cut into slices, chopped or chopped finely. Leek is chopped into strips and cut into little pieces an inch long. Charlotte, having cleaned, put whole onions; sometimes the roots are put in when boiling the broth, and when the broth is filtered, then the roots are taken out; in this case, the roots crumble coarsely.

Barley and pearl barley take a long time to boil: they are very nutritious and useful for thickening soups, and are rarely superfluous in any kind of puree.

Rice, sago, pasta and vermicelli should be thoroughly washed in fresh water before being boiled in soups or vegetable broths; sago must be boiled in water (for each spoon 1 glass of water) for about half an hour, and then filtered into soup. This substance makes a good agent for thickening soups (one tablespoon for 2 cups of soup).

Cereals that have been cooked in advance should not be put into the soup earlier than 1/4 hour before serving.

Lean vegetable decoction (vegetable decoction A)

2 turnips or 1/2 large swede, 4 carrots, 2 celery roots, 4 onions, 2 parsley, 1 leek, 1 piece of toasted white bread for 8 bottles of water.

After cleaning all the roots, cutting them finely, put them and bread in a saucepan, pour over cold water, let it boil slowly until all the roots become soft. If you need mashed potatoes, then from the very beginning, 1 more glass of pearl barley, soaked in cold water in the evening, is added to all this, and when everything is ready, it is rubbed through a sieve; if you need one fat, then the broth merges, and the roots are suitable for stew or sauce.

Vegetable decoction for puree soups (vegetable decoction B)

1 turnip, 1 carrot, 1 celery root, 2 onions, 2 tablespoons of oil, 1 f.1 peas, 1 parsley, 1 leek, a crust of white bread for 8 bottles of water.

Proceed as with decoction A, with the difference that oil is added here; it is laid after the roots are rubbed; if the roots are not rubbed, then the oil is put in when the roots are already almost soft. Salt to taste.

Vegetable decoction for stew (vegetable decoction B)

10 potatoes, 6 onions, 6 carrots, 4 turnips, 2 parsleys, 3 celery roots, 3 tablespoons butter, 2 leeks, 7g lb. dried and toasted white bread.

After cleaning, finely chop all the roots, put in a saucepan with bread and butter, salt and simmer until soft, stirring from time to time so as not to burn. When everything is ready, pour boiling water over it, let it boil and then serve.

Vegetable broth for puree soups (vegetable broth D)

1 glass of pearl barley, 4 tablespoons of cereal flour, 2 turnips, 2 carrots, 2 tablespoons of butter, 1 crust of dried white bread for 8 bottles of water.

Pearl barley in the evening, after washing, put in cold water, drain the water in the morning, put to boil, carefully mixing in the flour; boil slowly for 2 hours; put finely cut roots; when cooked until soft, sprinkle with herbs, salt. Can be served as a soup.

Lean vegetable decoction (vegetable decoction D)

Finely cut 2 onions, put in a saucepan, put 1 tablespoon of mustard oil, fry until color. Then pour in as much boiling water as you need to have a decoction; put in whole, pre-peeled, roots: parsley, celery, leeks, carrots, turnips, 72 heads of white cabbage, 1/3 cup of yellow peas, 1/2 cup of beans, 2 or 3 pieces of dried porcini mushrooms, 2 pieces of potatoes, and cook all this over low heat until the roots are completely soft; if the water boils away, add boiling water.

Before straining, put the pan off the stove, let the broth settle and drain carefully or strain through a napkin if you need a pure broth. But you can wipe it all and serve as mashed potatoes. This decoction can be served with vermicelli, pasta, stars, mushroom ears, dumplings and so on.

Borscht with sour cream and dried porcini mushrooms

Boil vegetable broth A or D. Give out 1/4 lb. dried mushrooms, 15 small pieces of beets, 2 tablespoons of oil, 1 tablespoon of flour, 1 cup of sour cream, 2 tablespoons of chopped herbs - parsley and dill - and 2 onions.

When preparing vegetable broth A, add 5 pieces of beets there, bake the rest in the oven, clean, chop, put in a saucepan, stew a little in oil, sprinkle with a spoonful of flour and a pinch of cumin and parsley, salt, scald with 5 bottles of strained vegetable broth. Boil the mushrooms separately, pour the broth into the soup, chop the mushrooms into oblong pieces, put in the same place, let it boil for 1/2 hour; sprinkle with dill and pour in sour cream before leaving. Sour cream can also be served separately.

Serve this borscht with buckwheat porridge fried in a pan. If the borscht is not red enough, tint it with raw, grated beets.

Mushroom borscht (lean)

The broth is boiled from dry mushrooms in half with beets and fresh cabbage, roots and spices are added, seasoned with flour, fried with onions in oil, and sprinkled with crushed pepper.

It is served with toasted black bread.

Onion borscht

20 onions chopped and roasted in 1/2 lb. vegetable oil, pour water, put 4 carrots, cut into slices, 1/4 head of sauerkraut, spices, boil everything well, season with flour, kvass or vinegar, sugar to taste, sprinkle with herbs.

It is served separately with either black toast from Russian sweet bread or buckwheat porridge.

Borsch from baked beets (lean)

Bake 4 pcs. beets and chop, as well as chop 4 carrots, 1 pc. parsley, celery and onion, all sautéed well in 1/2 tbsp. vegetable oil, pour kvass in half with water, add 1/4 f. crushed dry mushrooms and boil until tender. Separately serve cutlets from buckwheat porridge-smear.

Pea soup

Take 3 cups of soaked yellow dried peas from the evening and, draining the water in which it stood overnight, pour boiling water over the peas, boil, adding a little cold water; wipe through a sieve; meanwhile, chop 1 parsley, 1 leek, 1 onion and fry in oil until soft, add 1 tablespoon of flour, fry again, mix with grated peas, dilute with boiling water or a decoction of vegetables. Before the holiday, pour in one cup of sour cream, boil once and serve with croutons of white bread fried with butter.

soup green

A decoction of vegetables A. Give out 3 f. spinach in half with sorrel, 2 tablespoons of oil, 1 spoon of green parsley, 1 spoon of dill, 1 spoon of flour and 2 tablespoons of sour cream.

After going through the spinach and sorrel, wash, chop, salt, fry in oil, wipe, pour hot broth, put to boil. When the soup is boiled down, season with flour and butter; Stir in sour cream before serving. Many people prefer to serve sour cream separately.

This soup is served with hard-boiled eggs.

Fresh cabbage soup with milk

A small head of cabbage, peeled, cut into pieces, pour over with boiling water so that the bitterness disappears, put on a sieve, put to boil in 9 glasses of water. When it boils, add salt, put 7 g of a handful of parsley leaves, 1 carrot, 1 parsley, a spoonful of oil and cook until it becomes soft.

Pour in 3-6 glasses of whole milk, season with a spoonful of flour, mashed with a spoonful of butter, boil and serve. Instead of flour, put 1/2 cup of washed barley groats, which are boiled in the soup at the same time as cabbage.

potato soup

A decoction of vegetables A. From 15 to 20 potatoes, peel, wash, put two onions in the same place. When boiled, remove the onion, wipe, put one tablespoon of oil, pour the broth, let it boil. Sprinkle with herbs before leaving.

vegetable soup

Peel and rinse 2 onions, 1 celery, 1 leek, 2 carrots, 2 parsley, chop, put in a pot, pour 2 cups of cold water and cook in a sealed container (half an hour); after half an hour of cooking, put 6 potatoes to boil. Then drain the liquid, add 1/2 cup of sour cream, broken with a spoonful of wheat flour, mix thoroughly, boil and serve. Should be eaten with potatoes.

rice soup

Pour 12 tablespoons of rice washed in cold water into 2½ bottles of boiling water, add salt and oil and boil. You can also boil water with garden vegetables, put rice in it and cook soup.

bean soup

Pour the beans with cold water, boil, grind, add a sufficient amount of oil, finely chopped leek and cook together.

Scottish soup

Issue: 1/2 f. pearl barley, 1/4 f. oatmeal, 2 turnips, 2 carrots, 1 parsley, 1 onion, 1 celery, 2 tablespoons oil and 1/2 f. crust of white bread.

In the evening, soak pearl barley and oatmeal in fresh water; in the morning, drain the water and put to boil, scalding with boiling water, salt, cook for 2 hours; put finely chopped roots, onions and bread there.

When everything is boiled down, add chopped greens, salt, pepper to taste.

Sorrel soup with croutons

Take 4 decent handfuls of young sorrel, peeled from the roots, wash, finely chop, squeeze out the juice, add 2 cups of boiling water and cook for half an hour. Then season with sour cream (1/2 cup) mixed with wheat flour, stir, boil and serve. Eat with toast or potatoes.

barley soup

Give out: 1 cup of barley groats, 3 onions, 1 cup of oatmeal and 2 tablespoons of oil.

Put the cereal in cold water in the evening; in the morning, drain, pour into a saucepan, put onion, pour fresh water, salt, let boil for 1½ hours. Dissolve the oil in a saucepan; gradually stir in oatmeal until a kind of dough is formed; add, gradually interfering, little by little a decoction of barley groats. Once the dough has melted, mix everything together. Before the holiday, sprinkle with dill and let it boil.

Soup puree from simple dried peas

2 f. soak peas in tepid water in the evening; the next day, put to boil in cold water so that the water barely covers the peas, putting 1 onion; when boiled, wipe through a colander, transfer to a saucepan, add 2 tablespoons of butter, pounded with 7g of flour, salt, boil.

Dried pea cream soup, oily

Boil 2 cups of peas without salt, adding a little cold water, wipe through a colander; Fry 1 parsley, 1 leek, 1 onion in 1 tablespoon of oil until soft, add 1/2 tablespoon of flour, fry again, mix with grated peas, dilute with boiled water, salt; before vacation, you can pour a glass of boiled sour cream; you can also put 2 yolks, stirred with 1/2 cup of cream and strained.

Potato soup

Boil the broth from the roots, strain, put potatoes and 1/2 French roll without crust, 1/2 tablespoon of flour, pounded with a spoonful of butter; you can add 1/2 onion rooted in oil, boil, rub through a sieve. Break 3 yolks into 1/2 cup of cream, strain, dilute with broth, stirring vigorously, pour into a common broth, heat to the hottest state, salt and serve. Instead of cream and yolks, you can put sour cream and herbs.

Pumpkin puree soup

A decoction of vegetables B. Cut into pieces a whole pumpkin, clean the middle, cut off a thick skin, put in a saucepan with butter, salt, simmer under the lid until soft, wipe through a sieve. Meanwhile, dissolve a spoonful of butter in a saucepan, put a spoonful of flour, stir, dilute with boiling broth, put pureed puree and, when the soup begins to thicken, salt to taste. Optionally, instead of vegetable broth, this soup can be prepared with milk.

Prison, or Murtsovka

1 f. black sour bread is cut into small pieces along with the crust, put in a bowl, add 1/4 lb. vegetable oil, 2 tablespoons of grated horseradish, finely chopped raw onion, onion or green, salt, sprinkle with pepper and dilute everything with kvass. Who loves, you can add grated radish.

root broth

This broth is prepared as follows: fry the onion in 4 tablespoons of oil and add the proper amount of water, add 5 carrots, 2 parsley, 1 celery, 1 turnip, 1 swede, 1/4 head of fresh cabbage, 10 dry mushrooms, salt and give rest until the roots are well boiled, strain.

Soup

Issue: 1 f. celery, 1 f. turnips, 1 f. carrots, 1/2 f. beets, 1/2 f. parsley, 1/2 f. onion, 1 coffee cup pearl barley, 1 cup dried green peas, and 1/4 tbsp. oils.

Put peas and pearl barley in the evening in water. In the morning, after draining the water, put it on the boil with the rest of the finely chopped vegetables, scalding it with steep salted boiling water, let it boil for three hours. When boiled, wipe through a sieve, put back into the pan, let it boil. If thick, dilute with boiling water, add spices and salt to taste. Sprinkle with dried and powdered celery herbs before holiday.

Soup Armenian hashio

This soup is cooked an hour before dinner. Take 4 onions, 2 garlic (who loves wild garlic), coarsely cut and fry with 1/4 f. oils; pour hot water, salt, add a little pepper, bay leaf and cloves; well let it boil 2-3 times. Next, they take 2 eggs, mix them with a triple amount of water (cold) and pour into the broth that has cooled to the temperature of fresh milk, stir well, put a French roll cut into even slices here (as they usually cut for sandwiches). The pan is closed with a lid and the broth is slightly warmed up so that the scrambled eggs do not turn out.

When the roll swells well, sprinkle with chopped herbs and serve.

Pea soup with dried red beans

Give: 1½ cups yellow peas, 1½ cups red beans, 1/2 lb. white bread crust, 4 turnips, 4 carrots, 2 onions, 2 heads of lettuce or 1 head of kale, 1 celery root.

Soak peas and beans in the evening, drain the water in the morning, crumble all the roots and, putting everything together, scald with 8 bottles of boiling water, cover with a lid and put in the oven. When boiled, wipe; if thick, add boiling water, salt and add spices. Optionally, you can add champignons or dried mushrooms and oil with onions.

Soup brown

Issue: 1 f. turnips, 1 f. carrots, 1/2 f. celery, 6 bulbs, 1½ tbsp. fresh peas, 4 tablespoons oil, 1/2 f. crust of white bread.

After cleaning the roots, cut them into small pieces, put them in a saucepan and simmer them until soft, until browned. Boil the peas separately, when it is ready, pour into the pan without draining the water in which the peas were cooked. If thick, dilute with boiling water. Crusts from white bread, previously dried, lower there; let it cook for 3-4 hours. When everything is boiled, wipe through a sieve, pour back into the pan, boil 1 time.

Pasta Soup

For 1½ bottles of boiling water, put a handful of pasta, broken into half-inch pieces. Let it boil for an hour, then add 2 cups of boiled pureed tomatoes, and before serving, pour in another 1/2 cup of cream. A very tasty dish.

Sago milk soup

Leave three tablespoons of sago for an hour in a cup of cold water; add 3 cups of boiling milk, sweeten and season to taste. Let it simmer for 1/2 hour. Eat warm.

German soup with cream or yolks

Boil a decoction of vegetables A and strain; Lightly fry 1 tablespoon of flour with 1 tablespoon of oil, dilute with a glass of vegetable decoction, boil. When it cools down a little, beat in 4 yolks, stir, dilute with hot broth, stirring strongly, but not allowing boiling.

Instead of yolks, you can pour in 1½ cups of cream and boil. Put separately boiled crushed roots in a soup bowl.

Fresh cucumber soup

A decoction of vegetables A. Peel 10 medium-sized cucumbers from the upper skin, cut each lengthwise into 4 parts, cut off the very middle, i.e. grains, cut half of all cucumbers into slices, boil in salted boiling water, pour into a colander, pour cold water and put in a soup bowl. In the same water in which the first half of the cucumbers were boiled, put all the other cucumbers and cut out the middle and, adding one onion there, cook over low heat until soft; put there one spoonful of butter, mixed with a spoonful of flour, boil. Before leaving, wipe through a frequent sieve, put in a saucepan, dilute with broth, set aside on the edge of the stove, let it settle; pour a tea cup of heavy cream mixed with 2 yolks, heat to a hot state, constantly stirring and not allowing to boil; put to taste pepper, salt, green dill.

The soup is served with toasted white bread.

Palestinian soup

Issue: 2 f. ground pear, 4 bottles of milk, 1 tablespoon of butter, 2 egg yolks and 5 tablespoons of cream.

After cleaning the earthen pears, boil them in salt water until completely soft, rub through a metal sieve; put the mashed puree in a saucepan with pre-boiled milk and a spoonful of butter, salt to taste and stir until it boils and thickens. Mix the yolks with cream and mix them into the soup just before the holidays; sprinkle with chopped dill.

Tomato soup

Give out: 10 or 12 pcs. ripe tomatoes, 1 onion, 1 bottle of whole milk or 1/2 bottle of cream.

Cut the tomatoes, cook with the onion in 1 bottle of water and let it boil for 1 hour. When it boils, salt and sprinkle a little pepper, strain through a sieve and pour back into the pan. When it warms up, stir in milk or cream, boiled in advance, and let it boil for 5 minutes. In winter, you can replace fresh tomatoes with canned tomatoes.

celery soup

Give out: 6 celery roots, 1 large onion, 1 large turnip or small swede, 1/2 lb. breadcrumbs, 2 tablespoons of butter, 1 dessert spoon of flour and 1/2 bottle of cream.

After cleaning the celery, cut half into small pieces, and leave 3 roots whole; chop all other vegetables finely, put in a pan with breadcrumbs and scald with 4 bottles of salted boiling water and put in the oven. When everything is boiled to softness, wipe through a frequent sieve. Boil the remaining three celery roots separately and, removing from the water (you can dilute the soup with this broth, if necessary), cut it more beautifully and mix it into the soup, season with butter and flour, mix well, let it boil. Stir in the cream before simmering, keeping it from boiling.

Soup sour cream

Boil vegetable broth A.

When the broth is ready, strain, take 2 cups of sour cream, stir in 2 eggs. Prepare white bread toasts, dry them in the oven, put them in a saucepan with 1 tablespoon of oil so that the oil is absorbed into the toasts; pour over them with broth, set aside on the edge of the stove, pour in sour cream with eggs, constantly stirring and not letting it boil, sprinkle with herbs.

Bread soup with apples

Cut 8 medium-sized apples with skin, mix with 3 tablespoons of crushed crackers, pour 2 bottles of water and boil until soft; strain and dilute with boiling water as needed. Then put it back on the stove and put '/2 f. prunes or raisins and boil two more times. Serve with toasted white bread toasts.

Dried Green Pea Soup

Issue: 1 f. peas, 1/2 f. carrots, 2 f. turnips, 1 onion, 1 tablespoon chopped green parsley, 1 tablespoon chopped dill, 2 tablespoons oil and 1 tablespoon flour.

After soaking the peas in cold water in the evening, drain the water in the morning, put to boil, scald with boiling water, salt and cook until soft, wipe. After cleaning the roots and onions, chop finely or grind on a grater; cook until soft, also wipe, touch up with flour and butter; if thick, dilute with boiling water. Before the holiday, add greens and let it boil, serve.

Serve this puree with toasted white bread toasted with butter.

White Bean Soup (oily)

Boil the broth from the roots, strain. 1 f. boil white beans in water without salt, wipe through a colander; finely chopped 1/2 parsley, 1/2 leek (and who loves 1/2 carrots) and 1/2 onion fry in oil, pouring 1/2 tablespoon of flour, wipe or just put in the cooked puree, dilute with broth, put 2 egg yolk with 1/2 cup heavy cream, stirring vigorously, heat to the hottest state and serve.

Soup puree from oatmeal (Gaber soup)

Usually the Germans prepare this soup like this: they take 1/2 f. oatmeal, boiled in 2 bottles of water. When the cereal becomes soft, it is discarded on a sieve, wiped, mixed with strained broth, add 1/8 lb. butter, 1/4 lb. simple prunes; once or twice let it boil well and serve with toasted white bread.

Common croutons

White bread is cut into thin slices, fried (in a pan) on both sides in butter until browned. These croutons are served with hot liquid dishes.

Toast without butter

Both white and black bread are cut into small quadrangular cubes and dried without oil. These croutons are served with mashed peas, beans, etc.

German croutons

Break the yolks, add 2 tablespoons of milk, soak slices of white bread, sprinkle one side with grated Dutch cheese, put the unsprinkled side in a greased pan and brown.

Hard flour dumplings

2 yolks, 2 tablespoons of flour, 3 tablespoons of water, salt, mix well, add 2 whipped egg whites and dip into the soup with a spoon dipped in water, 10-15 minutes before serving. You can take flour in half with semolina.

Dumplings made from white bread or crackers

Crackers are mixed with eggs, oil is added, salt is added, everything is well stirred and dipped with a spoon before being released into the soup; served, boiled once.

Potato dumplings

For 2 cups of grated boiled potatoes, take 5 yolks, 1 cup of flour, salt and mix well, then add 5 whipped proteins and put from a spoon into the soup; let it boil once and serve it on the table.

Egg dumplings

5 raw eggs are mixed with one glass of milk, 2 tablespoons of chopped parsley or dill, 3 tablespoons of flour are added, salted and poured into a frying pan with butter, fried; when this fried egg is ripe, it is cut into even squares and lowered into the soup before serving.

Cottage cheese dumplings

Mix the grated cottage cheese, butter and eggs until it foams well; then add 2 tablespoons of flour, 2 tablespoons of sour cream, salt, add 2 whipped egg whites and make dumplings, dropping them into the soup 10 minutes before serving.

Cereal dumplings

They make it indifferently from any cereals, boiling the washed cereals in milk, let it cool, add a little flour, eggs, salt and make dumplings, dropping them into the soup 5 minutes before serving.

Fried dumplings

Whatever dumplings are first fried in a skillet with butter; when slightly reddened, they are served either separately to the soup, or put in the soup.

Whether you are a vegetarian, decide to fast, or just want a light soup, you will need information on how to cook vegetable broth. In the article I will share a simple recipe, the products for which many housewives have in stock. The resulting broth is suitable for cooking any dish.

Hello, dear hostesses, and yet each of us is one. Victoria Soldatova is with you on the blog. Not so long ago, I told you which I had to resort to. After that, many in private messages asked how my diet changed after this experience. The answer is: I completely gave up pork, beef, chicken, but left fish, eggs and some dairy products. Feeling good, I see the changes have benefited.

I confess earlier, reading recipes that included vegetable broth, it seemed to me that this fad could be easily replaced with water or by adding the notorious “cubes”. Having tasted the brew, she usually remained dissatisfied with the result and doubted the competence of the source. Today I wonder how I could not feel the taste and aroma that natural vegetables give off? Probably in my case, the body needed to be rebuilt, but I was fed with meat since childhood!

How to cook vegetable broth - a simple recipe

In fact, everything is very simple! The manifestation of fantasy is not prohibited. It is worth remembering the basic ingredients, which are: carrots, celery and onions, and then add what is available, depending on what we want to achieve. But today I’ll tell you how to cook a universal broth, it can become the basis for many dishes.

Roots give deeper taste sensations. Unfortunately, they are not always available in local supermarkets, this time I had only one of them. I will write as it should ideally be:

• Parsley root 150 gr;
• celery root 100 gr;
• carrots 150 gr;
• 2 medium onions;
• celery stalks 150 gr;
• 1 medium tomato;
• salt 2 tsp;
• 1 clove of garlic;
• 1 bay leaf;
• peppercorns 1 tsp

Additional Information

1. Boiled vegetables can be thrown away, eaten as a side dish, mashed from them. If you have additional ideas, please write in the comments.
2. Easy to collect leftovers in the freezer. When preparing a salad, always leave the top leaves of cabbage, green stalks, carrot peels, layers of onions. Rinse everything under running water, put it dry in a zip lock to freeze, and when there is enough, boil it. Then strain, discard the "waste".
3. I often freeze prepared broth in plastic containers. If I prepared 5-7 measuring cups, and used 4, the rest goes into the freezer. So I have a ready-made broth at hand.
4. It is believed that all non-starchy vegetables can be put in a pan. Try not to let any one have a strong predominance over the others. When adding each, it is worth considering certain facts:

• Carrots - add sweetness;
• tomato - balance with sourness;
• bell pepper - strong aroma (sometimes interrupting the smell of the dish);
• white cabbage - slightly cloudy color, add flavor;
• onion peel - golden color (I leave it as in the photo above);
• fragrant herbs thyme, rosemary - put 2 sprigs together with a bay leaf - they will give a fragrance.

Conclusion

I hope, dear readers, my recipe will help improve the taste of your dishes. If you adhere to a healthy and tasty diet, try to instill it in your children, subscribe to the blog newsletter. And do not forget to save the article in the social. networks using the buttons below. See you soon on the air.

Recipes for children from 6 months old should be prepared so that they are as light as possible, but at the same time not impaired in nutrition. After all, the baby's body is just beginning to get acquainted with such a concept as food, and all the time he lived before it was so far and unfamiliar to him. For the first 6 months, the baby mainly eats only milk, but some mothers may decide to introduce additional fluids to the baby. If a child lives his first half of the year in a country with a hot climate or just in the season of the merciless sun, this is quite advisable. After all, milk is perceived by the child's body as food, and water can quench his thirst.

More fortified drinks include vegetable broth . Simmering vegetables on low heat in high-quality clean water, we will transfer all the useful compounds and minerals from vegetables into it. And having picked up a certain composition of vegetables, we can also make it preventive.

For me, the undisputed leader is fennel, if it would grow in our gardens ... Unfortunately, finding a fresh tuber is quite difficult, and even for us adults, I was lucky enough to do it only a couple of times. French vegetable fennel is used for food, in which petioles are present at the base, similar to (and a direct relative of) celery. Seeds can become a replacement for him, they are sold in any supermarket. If you look in the spice department, you will certainly find it there. Fennel has a sweet taste and pleasant aroma. In baby food, it can help fight colic, which is especially true for the first year of life, when the child's microflora is formed. It can also be useful for young mothers as a sedative and lactation enhancer. You can pay attention, on the shelves of modern pharmacies, granulated fennel teas are sold, for the preparation of which you just need to pour a spoonful of granules with warm water.

Further in the table of honorary titles, we can put all the other vegetables: carrots, leeks, zucchini, celery and other roots. All these vegetables for the child will be tasty and healthy. I wouldn't use kale as it can increase flatulence, but some sources of children's nutrition books include it in the vegetable broth recipe.

Do not be afraid of leek, it is not bitter at all and will not frighten the baby, on the contrary, it will add pleasant sweetness, vitamin C and minerals to the decoction. Zucchini and celery are truly diet foods, and carrots are known for their ability to make our body produce vitamin A.

We talked about the benefits, now let's see how to cook a vegetable broth and put it on the children's menu for the little ones.

Ingredients :

• 50 grams of vegetables;
• 100 grams of water.

Cooking:

1. If it's summer, you're in luck. Choose the most seasonal vegetables from trusted people or from your own garden. Wash them thoroughly and cut into small pieces. From celery, take the greenest middle part of the stem, and if using the root, peel and dice the flesh. Carrots and zucchini are peeled and cut into cubes. If you are cooking a decoction for the first time, you should start with one vegetable and follow the child's reaction to it. If everything went well, do this with another vegetable, then you can already combine several at once. Pour the prepared vegetables with baby soft water, put on the stove and cook over low heat until fully cooked. I usually bring the water to a boil, skim off the foam, cover with a lid, and reduce the heat to as low as possible (as far as possible). Simmer for about 10-20 minutes and you're done. Strain the decoction through sterile cheesecloth, bring to a boil again and pour into a sterile bottle.

Also, such a decoction is administered to children who are bottle-fed or breast-fed "by the clock."

When introducing any new product to the children's menu, consult your pediatrician. Looking at the baby, he will always answer whether you should supplement him or give any product for testing until 6 months of age. And of course, read literature and listen to your maternal intuition, because who else but you is responsible for your little miracle.