2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In the spring, a person wants to eat something green, because the body wants its own - after the lack of vitamins in the winter, the immune system needs to be strengthened. And best of all, this can be done with delicious and healthy green soups.
In the spring, one of the most popular soups is spinach. To prepare it you need 500 grams of spinach, 1 cup of rice, 1 onion, 1 egg, half a cup of yogurt, salt to taste.
The spinach is cleaned of the stalks and the withered parts, washed and scalded, then cut into small pieces. Fry the onion until transparent and mix with the spinach. Sprinkle with salt to taste and add 5 cups of boiling water.
After cooking for about three or four minutes, add the rice and when it becomes soft, build up the soup with yogurt and egg. Then the soup is immediately removed from the stove so as not to cross the egg.
Nettle soup is also relevant during the spring season. You need 200 grams of nettle, 1 tablespoon of flour, 3 tablespoons of olive oil or vegetable oil, grated cheese to taste.
The nettle is scalded, chopped and then boiled for about 10 minutes in half a liter of water. Add the flour fried in oil and add two more glasses of water. Boil for five minutes and when served add cheese to taste.
Lamb soup is suitable for spring. In combination with spinach, the lamb meat fully reveals its taste. To prepare lamb and spinach soup, you need 500 grams of lamb, 200 grams of spinach, 2 green onions, 1 egg, 1 cup of rice, salt, parsley, a teaspoon of paprika, half a cup of yogurt.
Finely chop the meat, fry and add the spinach, which is pre-chopped. Add the finely chopped onion. After all the ingredients are fried for about four to five minutes on low heat, add the red pepper diluted in a little water.
Top up with half a liter of boiling water. Add the rice and when it is soft, build up the soup with the egg and yoghurt and sprinkle with parsley.
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In many countries, soups are the only dish that is served not only for lunch but also for dinner. Typical examples of this are the borscht in Russia, Ukraine and Moldova, the various soups in Arabic cuisine, the puchero in Spain, the olla burdock in Portugal, and so on.
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It is believed that soups originated shortly after the advent of cooking. In the beginning, they appeared as a cheap and alternative way to satisfy hunger. The first source of the oldest dish is considered to be the liquid version of oatmeal.
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Spring is a time to eat green vegetables. With them we can make salads, soups, main dishes, which are not only very tasty, but also healthy and last but not least - filling. The spring soups we have selected are lean and are prepared relatively quickly.
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Soups and broths are prepared from a variety of products: meat, poultry, vegetables, fish, legumes, pasta and fruits. Soups and broths are divided into two groups: with stuffing and with building. Some of the lean and local soups are made with stuffing, such as:
