Soup with spinach children's menu. Spinach for children: age, benefits, recipes

It often happens that the preparation of preservation according to the same recipe leads to unexpected consequences - cucumbers or tomatoes become soft and spread, while in other jars the vegetables are wonderful, crispy and elastic. Why this happens, even experienced housewives with many years of canning experience cannot understand. The answer is simple - it's all about the choice of salt. What snow-white seasoning is better to use, so that later with bitterness and disappointment you don’t watch how conservation turns into an inedible mass? And one more problematic question - is it possible to preserve with fine salt? First you need to figure out exactly what types of salt exist, and only then use each variety for its intended purpose.

Salt types

Before you start getting acquainted with the varieties of salt, you need to remember that this product is not the same in its taste. It seems that it could be easier if you know the amount of seasoning per pot of the finished dish? But not everything is so simple - the same proportions of white matter can sometimes cause bewilderment, because the same soup or borscht turns out to be oversalted. This happens because the salt is more saturated, and this leads to a spoiled mood, as well as lunch or dinner. Especially carefully you need to use salt "Extra", which often turns out to be the culprit of trouble during cooking.

There are several types of salt:

• stone;
• evaporation-vacuum;
• marine;
• cage.

Most people are familiar with rock salt, since it is it that is used for the preparation of preservation, snacks, first and second courses. It is extracted with the help of special machines at great depths underground. At large enterprises, it is ground, after which it is used for its intended purpose - the coarse grinding product is sent to industrial production, and the fine grinding product is sold in stores.

Garden salt is familiar to everyone from the school course. It is mined from the bottom of salt reservoirs, after which it is also sent for processing. This product has several drawbacks, the main one is most of the impurities that make the shade of the product dirty gray, as well as a significant percentage of sand and clay.

The latter type of salt is very expensive and, although "Extra" is often found on sale, it is rarely purchased. Salt deposits are found at a depth inaccessible to mining by machines. Here they act like this - they pump water with the help of a well, the salt dissolves, the concentrated solution is pumped out, after which a salty product is obtained by evaporation.

Sea salt has recently gained the status of a popular winter spice. There are no disadvantages in its use, and the snow-white shade indicates the absence of impurities. In addition, the product is rich in various elements, which has a beneficial effect on the body.

Application of fine salt

Another important point in canning is the size of the crystals, so it is important to pay attention to salt particles when canning:

• powdery;
• fine-crystalline;
• large;
• crushed.

It is best to cook food with fine salt, but preserve it with crushed or coarse salt. Why? Small crystals of a white product dissolve very quickly, which also leads to rapid fermentation of pickles. Large ones, on the contrary, dissolve for a long time, during which time lactic acid bacteria successfully cope with the salting process, vegetables (especially cabbage and tomatoes) turn out tasty, piquant.

In stores, customers are offered finely ground iodized salt. There are no options at all - it is not recommended to use it in canning. Iodine can react with the ingredients of the preparation, the consequences cannot please at the same time - the banks safely go into the category of spoiled ones. Even if the explosion did not follow, the vegetables lose their shape, taste, and the shelf life is significantly reduced.

The use of sea salt, even if it is finely ground, is allowed in canning, but only if the marinade is boiled until the crystals are completely dissolved. In pickles, the use of the product is also undesirable.

Recipe for crispy pickled cucumbers (video)

Cabbage "Khrum-Khrum"

A recipe in which it is categorically not recommended to use fine salt. If you follow the recommendations, the cabbage will turn out delicious, you can either send it to cabbage soup, salads or pies, or just season it with vegetable oil, add a little onion and enjoy the amazing taste. Such cabbage is stored almost all year round, provided that the finished product is transferred to a jar and tightly closed with a lid.

Ingredients:

• 3 kg 300 g cabbage;
• 400 g carrots;
• 900 ml of water;
• 60 g coarse salt;
• 25 g sugar.

Cooking:

1. Finely chop the cabbage using a special tool. If there is no shredder on the farm, you can use a simple kitchen sharp knife.
2. Grate peeled and washed carrots. It is convenient to do this with a grater with large holes.
3. Send processed vegetables to a large container (bucket or jar), be sure to tamp - first with a spoon, then with your hand.
4. Boil the brine by combining the ingredients that remain. You can do this in advance, because salting requires a cold liquid.
5. Pour cold brine over vegetables, close.

It is not worth taking out to the cold, it is better to leave at room temperature. After 4 days, you can treat everyone with a delicious vitamin salad.

Tomatoes "Wow!"

Another recipe for delicious salting, in which, on the contrary, fine salt is very welcome.

Ingredients:

• 2 kg tomatoes (unripe green);
• 400 g pepperoni;
• 100 g of garlic;
• 100 g of dill (dill must be leaves);
• 120 g parsley;
• 90 g celery (leaves);
• 100 g of salt;
• 140 g cilantro.

Cooking:

1. All ingredients must be thoroughly washed and slightly dried on a towel.
2. Cut each tomato, slightly short of the edge. Rub the inside well with salt.
3. Chop all other ingredients (greens, garlic, pepper) finely, mix. Spices do not need to be added, there is enough salt in tomatoes. Spicy lovers can put a little chili pepper, but this is not necessary.
4. Stuff each tomato with a green mixture, put at least a teaspoon of a fragrant green mixture into each vegetable. Put in a large container. No brine is needed - the tomatoes will release fragrant juice, which is enough for salting.
5. Put oppression on top and send to a cold place. For ten days, you can change the tomatoes several times in a container in places for better soaking with the released brine.
6. Appetizing tomatoes are ready to serve. It goes well with the preservation of boiled potatoes.

"Beans"

Since beans are rich in selenium, canning is unthinkable without it for people who lack this substance in the body. You can safely take small salt, the preparation will certainly turn out to be excellent, because it does not need to be stored for a long time, it will certainly be diligently and with great appetite destroyed by home and guests.

Ingredients:

• 980 g beans (dry);
• 900 g carrots;
• 210 g sugar;
• 950 g of pepper;
• 800 g of onion;
• 2 kg 800 g tomatoes;
• 55 g salt;
• 75 ml of vinegar;
• 190 mil vegetable oil.

Cooking:

1. After soaking the beans, boil until fully cooked. You can show culinary imagination and combine several types of multi-colored beans, while keeping in mind that you will have to cook it separately, because the cooking time for legumes will be different.
2. Fry in butter alternately grated carrots and onions cut into large cubes.
3. Combine vegetables (carrots, onions, sliced ​​\u200b\u200btomatoes and peppers into cubes).
4. Put a container with vegetables on the fire, salt, put sugar, pour in vinegar and the remaining oil. Add the beans last.
5. Simmer the workpiece for at least an hour on low heat, stirring the mass regularly.
6. Prepare lids and containers by sterilization. Pack the finished preservation in a hot container, seal immediately. Cool under a blanket or an old blanket, remembering to put the lids down.

Canning without salt (video)

Now not a single housewife should have any questions about what kind of salt should be taken to prepare blanks for the winter. Marinades and pickles will certainly be tasty, fragrant. Exploded cans, cloudy contents and spoiled mood will also go far into the past.

Hello Complaint Book! There are so many practical tips in your materials that it seems that you know everything. Maybe you can tell me why cucumbers or cabbage, harvested according to the same recipe from year to year, have a different taste. Sometimes they turn out tasty and crispy, and sometimes soft, flabby. My friends and I think that the salt is to blame. Which is better to take for pickling? Please answer as soon as possible, because now is the season of preparations.
Maria, Krasnoyarsk

Undersalted on the table, oversalted on the back

Salt is one of the most mysterious, in my opinion, products. It seems that it could be easier? Salt, it is salt, and everything should be the same. But sometimes you salt the soup, as usual, and oversalt it. It turns out that salt varies in salinity. The saltiest is "Extra", because it has fewer impurities and is richer in sodium chloride. And the lower the grade (higher, first and second), the weaker the salt.

Salinity is initially affected by the method of obtaining. According to its origin, it happens:
* stone
* cage
* vacuum evaporator

ROCK SALT. This type is probably the most popular and massive. Solid salt deposits are found in many regions of the world, where they occur at depths ranging from a few hundred to over a thousand meters. Special harvesters chop salt underground and it is transported to the surface of the earth through conveyors.

There it enters the mills and crumbles to obtain particles (crystals) of various sizes. Coarse salt is used mainly for industrial purposes, finer grinding salt is used for food. Rock salt is distinguished by the lowest content of impurities, low humidity and the highest content of sodium chloride - up to 99%. So, it will be more saturated than others.

SATCHKA SALT is formed by the natural evaporation of salt in water bodies. From geography lessons, everyone remembers the famous salt lakes in the Astrakhan region, Elton and Baskunchak.

Special harvesters (harvesters) remove a layer of salt on dried lakes and are sent along a conveyor for crushing, washing, drying and further processing. Garden salt contains more impurities (clay, sand), and the mass fraction of sodium chloride can be 95–96% (because of this, it often has a grayish appearance).

VACUUM EVAPORATING SALT. Where the salt lies very deep, it is mined by dissolution. A pipe is placed in the salt layer and fresh water is pumped into it under high pressure, which dissolves the salt, forming cavities in the deposit. The concentrated brine is then lifted through pipes to the surface, where it is processed and evaporated under vacuum in vats until a highly purified product is obtained.

Sometimes the brine raised to the surface is evaporated under the sun in open containers. Salt in deposits is often very pure and requires only minor additional purification.

Evaporating salt is the most expensive and at the same time the most chemically pure and high quality. In our country, it is sold under the brand name "Extra".

The boil-out is also rich in sodium. Therefore, the hostess should pay attention to what kind of salt she uses, and from here calculate its amount.

Small, even smaller

For conservation, the granulometric composition is also important - the size of the particles. Industry produces fine-crystalline, crushed, coarse and ground (fine powdered) salt. For cooking, ground salt is preferable. But for pickles and marinades, it is not recommended to use it. For harvesting products for the future, it is better to use crushed or coarse salt. This is especially important when pickling cabbage. The fact is that small granules dissolve quickly, killing fermentation bacteria already at the beginning of the process, which is why the starter goes badly. And the cabbage is more sour than salty. And less stable in storage.

Coarse salt dissolves more slowly, not having time to “harm” the lactic acid bacteria responsible for fermentation. The process goes as expected, the cabbage is crispy, spicy, well stored.

And the quality of canning also depends on water. Therefore, if possible, use well or spring water. The plumbing contains a significant amount of residue from the chemicals used to clean it. Therefore, it not only worsens the taste of canned food, but even leads to spoilage. To improve the quality of water, it is desirable to pass it through household filters or defend it during the day.

To check the amount of impurities in the salt, you can crystallize the salt from a saturated solution. If it contains a large amount of impurities, then it will not be possible to obtain large and transparent crystals. If the salt is pure enough, then transparent crystals will grow at the bottom of the dish when the water evaporates at room temperature. This method is good, but it takes a lot of time. Very often, housewives restore salt by calcining it in a clean, dry frying pan. It is suitable for canning if the crushed crystals stick together. After calcination, the salt should be larger.

Quality and value of salt

* Do not forget that a person's needs for table salt depend on energy costs, climatic conditions, etc. With increased physical activity, a person loses up to 20 grams of salt per day, therefore, in a temperate climate, salt intake is 10-15 grams per day.

* Please note that lack or absence of salt impairs the taste of foods. If a person does not receive table salt for a long time, it can cause dizziness, fainting, weakness and other painful phenomena. Too much salt is just as bad.

* Make sure that the taste of salt is purely salty without foreign taste, odorless. The color of salt (extra) is pure white. For other varieties, shades are allowed: grayish, yellowish and pinkish. There should be no visible contamination.

* Store salt in a dry place with relatively high humidity. At lower humidity, it gives off moisture to the external environment, i.e. dries out, and at a higher one it is moistened. Salt is capable of caking, loses its flowability, and fine salt is stronger, coarse salt is weaker. Raw salt clots more than dry salt.

* Iodized salt containing potassium iodide, in the presence of moisture, air and light, oxidizes, releasing iodine, which then evaporates. Moisture is always present in table salt and in the air, which contributes to the decomposition of potassium iodide. As iodized salt is stored, the iodine content gradually decreases. It must be stored in a dry place in a sealed container. After six months, it is considered normal food.

Spinach is a storehouse of vitamins and a leader in the content of mineral salts, iodine salts, iron and folic acid. And the main feature of the vitamins contained in it, A and C, is that they are not destroyed during the heat treatment of the product.
Spinach can be used in many dishes - it is eaten raw, boiled or stewed, used as a filling for pies. And most often spinach is used to prepare various soups, both dietary and for children.

In this article, we will look at several options for making spinach soups - we will share a recipe for frozen spinach soup, a very easy to prepare, quick and tasty spinach soup for children, or maybe you will like the recipe for Hungarian spinach soup with egg and cream, and you put it in your cookbook.

So how do you make quick frozen spinach soup?

There is a very simple recipe for making frozen spinach soup. You only need about 20 minutes to prepare it. So, we take the frozen spinach, break it into pieces and put it in a saucepan. Pour boiling water, so that it slightly covers the pieces, and bring to a boil. Spinach does not need to be cooked for a long time, five minutes will be enough. Remove from heat and puree with a blender. Add cream with spices and return to the fire for a couple of minutes. If desired, add grated cheese or toast before serving.

Spinach soup for kids

For baby food, spinach is an ideal product. After all, it contains all the useful substances necessary for a small organism. Many children without any pleasure and appetite eat vegetable soups, and even more so from spinach. But there is one simple recipe that your children will love, and it will not leave you indifferent. So, for the preparation of spinach soup for children, we need a little less than an hour. If you are preparing soup from fresh spinach, then you must first stew it for about 5 minutes in a pan, and only then add it to the broth. When using frozen spinach, this procedure is not necessary. Add diced potatoes to it and cook until the potatoes are ready. Then we take it off the fire. If you add a few drops of lemon juice to the soup, then the soup will taste like sorrel. And for the smallest, you can grind the soup in a blender.

Hungarian Spinach Soup

There is also another simple Hungarian spinach soup recipe. So, boil the spinach, grind it in a blender and save the water in which it was boiled. Fry the onion cut into thin half rings in butter until soft, at the end add a couple of tablespoons of flour. Combine spinach water, fried onion and chopped spinach in a saucepan, add spices and boil until the soup thickens. At the end, pour in the cream and, stirring, bring to a boil, but do not boil it again. Add half a boiled egg and fried bacon pieces to bowls of soup.