The basis of all transparent and filling soups (soup, borsch, Thistle, stewed vegetables) is the broth from boiled beef or pork, chicken or fish. Many soups are prepared on the basis of broth, seasoning them with a variety of vegetables, legumes, cereals or pasta. Given that our menu is designed for nursing moms, I don't include recipes from pork, lamb (because they contain high-melting fats), as well as dishes, which are based on mushrooms, legumes (amauta indigestible), and meals that have a lot of spices (black and red pepper, garlic and so on), as they moralpolitik taste of milk.
The caloric content of soups depends mainly on within them additional products, and a significant amount of extractives contained in the broth, causes increased secretion of gastric juice, and thus contributes to the stimulation of appetite and better assimilation of food eaten after the soup.
Soup with croutons
Broth with dumplings
Broth with pasta
Soup with meatballs
Need: 500 g of meat 2-3 l of water.
The method of preparation. For soup, you can take any meat first or second grade. Meat should be washed, preferably with cold water, put in a pot (bone in several places to cut) and cover with cold water. The pot cover and place on high heat to boil water faster, and then reduce heat to a rapid boil. Appearing at boiling foam remove with a slotted spoon and fat, a pop-up on the surface, it is recommended to remove and use for roasting onions and roots; if the fat is not to remove it from prolonged exposure to heat it before - it gives the broth a bad taste. 1 to 1.5 h after the start of cooking, add salt.
When the meat is ready, it should be removed from the broth and place in another bowl and the broth. The readiness of meat is easier to determine with a fork: if the plug is freely pierces the meat, then it is ready.
Meat broth is used to cook a variety of soups, soup, borscht and other Meat served with soup or used for cooking various dishes. Broth can be cooked with vegetables. In this case, the broth, after removed the foam, put the peeled and washed carrots, turnips, parsley and onions.
Required: 1 chicken weighing 1 kg, 2.5 to 3 liters of water, 1 carrot, 1 parsley root, 1 onion, salt.
The method of preparation. Chicken wipe with a towel, from burning, to cut off the neck and legs, gut and wash thoroughly.
The stomach is cut, peel and remove it from the shell; the heart of the incision; tarsi scalded, remove the skin and chop off the claws, and the head to pluck; the liver carefully cut the gall bladder. All the giblets and rinse.
On the chicken, lower breast, to make 2 cut and tuck them in the legs and wings to bend to the back - it gives the body more beautiful and comfortable for cooking form.
The thus prepared the chicken and giblets together with the peeled and sliced roots and put in pot, cover with cold water, cover and leave to cook.
After boiling broth, reduce heat and cook at a low boil. At the beginning of the boil to remove foam with a slotted spoon.
Cooking time chicken ranges from 1 to 2 hours depending on its size and age. Willingness chicken define with a fork. If the plug is freely pierces the meat of the leg, the chicken is ready.
The chicken and giblets removed from the broth, put in another pan and cover. The broth.
Required: 500-600 g fish, 1 onion, 1 parsley root, 1 Bay leaf, 3-4 peppercorns, 2-3 l of water.
The method of preparation. To prepare the fish broth use of pike, perch and other Good broth obtained from mackerel, sardines, catfish.
Fish should be gutted as follows: to clear the scales, cut the belly, take out the entrails, wash, cut into portions, of the heads to remove the gills. Thus prepared the fish, put into a saucepan, cover with cold water, add salt, pepper and Bay leaf, spices and onions, sliced; close the pan with a lid, put on fire, bring water to a boil, remove the foam and then cook at low boil for 25--30 minutes After that, the pieces of fish removed and the head and fins cook for another 15-20 minutes the Pieces of fish can be put in the dish with soup or used for the second dish.
To produce a concentrated broth take 1 kg of fish. Fish should cover with cold water, add herbs and roots of parsley, celery, onions, carrots, Bay leaf and peppercorns, bring to a boil, remove the foam and fat, then cook on a low fire with barely noticeable boil for about 1 hour, periodically removing the foam.
When cooking fish with a specific smell and taste, it is recommended to add cucumber pickle (200-800 g on 1 l of water) or the skin from pickles - specific taste and smell of fish will weaken.
Finished fish broth and use for soups and Thistle.
Soup with croutons
Need: 500 g beef or 1/2 medium chicken, 2.5-3 litres of water, 300 g of cheese, 1/2 loaf white bread, 1 carrot, 1 parsley root, 1 onion, salt, Bay leaf.
The method of preparation. Cook soup (meat or chicken) and serve in bouillon cups or plates. Separately apply croutons.
For cooking toast white bread cut into slices with a thickness of 0.5-1 cm and browned in the oven.
Croutons can be prepared with cheese. To do this, slices of bread, sprinkle with grated cheese, sprinkle with melted butter and brown in the oven.
Instead of toast, you can apply cakes, biscuits, corn flakes.
Broth with dumplings
Required: 2 l meat broth, 300-400 grams of meat, 1-2 onions, 1.5 cups flour 1 egg, salt.
The method of preparation. Meat (preferably beef, half pork) 2 times miss with the onions through a meat grinder, add a little water, add salt and mix thoroughly.
Separately, prepare the dough: in a flour hammer egg, pour 1/4 Cup of water, put some salt, mix well and knead quite a dough.
Roll out the dough with a thin layer, cut out a notch or glass slices and put on each slice of small balls of cooked meat. The edges of the circles test stung.
To the broth with dumplings turned out to be transparent, it is necessary dumplings first for a few seconds, dipped in hot water (to wash off the flour), and then put into boiling broth and cook for 15-20 minutes
When you serve the soup with dumplings, you can add sour cream and sprinkle with parsley or dill.
Broth with pasta
Required: 2 liters of broth - 100-125 grams of pasta.
The method of preparation. Noodles, noodles, "ears", "stars" to put on for 2-3 minutes in boiling water to preserve the transparency of the broth. Then drain in a colander and put in boiling transparent meat or chicken broth and cook until tender 12-15 minutes
Soup with meatballs
Required: 2-2,5 liters of clear broth, 200 g of meat (meat with fat), 1/2 egg, salt.
The method of preparation. The pulp of raw meat, cleaned from fat, skip 2-3 times through a meat grinder. The resulting meat RUB with softened butter, add a raw egg and 1-2 tbsp of cold water, add salt. The resulting mass is thoroughly mixed, cut into balls (meatballs) and lower in the finished boiling meat or salted chicken broth. Ready remove meatballs with a slotted spoon and arrange on plates 8 pieces.
The broth and pour it over the meatballs, top, sprinkled with parsley. Meatballs can be made from beef or veal.
Broth with dumplings chicken
Required: 2-2,5 liters of clear broth for dumplings, 100 grams of chicken meat, 1 egg white, 1/4 Cup of milk, a slice of white bread, salt.
The method of preparation. To prepare the dumplings need chicken mince, add the egg and soaked in milk and squeezed bread (without crusts) and salt. All this thoroughly and skip another 1-2 times through a meat grinder and then put in a saucepan and stir. After that, gradually introducing milk (1 spoon), beat the mixture with a spatula, salt, and RUB through a sieve to get a smooth homogeneous mass.
This mass cut two spoons: the dining room to take out of the pan dough, and a teaspoon dipped in water, to separate small pieces of oval form, drop them into the hot broth and cook it.
Ready remove gnocchi from the water with a slotted spoon, put on a plate, pour chicken broth and sprinkle with parsley.