The art of being happy while on maternity leave
The art of being happy on maternity leave!
Web magazine for mothers on maternity leave who want to be happy, beautiful and beloved
Which Leshy is missing in the forest - a parable for the night (that is, the dark time of day) for children
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Laser vision correction: my experience, is it possible to create it free of charge under a compulsory medical insurance policy?
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Teremok is a Russian folk tale. Read the text and listen to the story online
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Delicious greenish soups with the first greens - sorrel, nettle and spinach
In this article for us, you will find everything about how to prepare tasty and healthy green soups with various greens: spinach, nettle and sorrel.
Greenish soups - the most delicious recipes
From this article for us you will learn:
Greenish soups are mainly cooked in the spring or in the summer, when all the greens are available. The more greens, the tastier.
You can cook such soups even in winter if you preserve sorrel in advance or freeze other greens.
Sorrel cabbage soup with eggs - recipe with photo
When cabbage soup is prepared from greens, it is so easily digested that there will be no heaviness. A beautiful dish for a home lunch.
Required products:
- 300 grams of potatoes
- 100 grams of snow-white onions
- 100 grams of carrots
- one large bunch of sorrel
- bunch of green onion
- a little fresh dill
- 3-4 pieces of chicken eggs
- 1 tsp. l. seasonings for soup
- 2 liters of ordinary water
- Salt to your taste
- Not enough oil for frying vegetables
Manufacturing:
- Peel the potatoes, wash them a couple of times, then cut them into cubes.
For cabbage soup, you can take more potatoes in this case if they are too boiled. When the potatoes are boiled in this dish, it will turn out very tasty. If you understand that potatoes take a long time to cook and remain intact, then add less of them.
- Place cubes of clean potatoes in hot water and set to cook on fire. Add salt to taste.
- To overcook, cut the onion into small squares and grate the carrots.
- Place the cooked vegetables in a frying pan to fry.
- Sauté vegetables in medium amount of oil until soft. Turn off the fire.
- Boil chicken eggs for 7-8 minutes until the yolk becomes hard. Peel the eggs and cut them into halves to later use for greenish cabbage soup.
- Finely chop all the greens with a knife. Use sorrel, dill and green onions.
- When the potatoes become soft, add all the greens. You also add soup seasoning to make the broth fragrant. Despite the fact that cabbage soup is cooked without meat, its taste is not worsened because of this. Such cabbage soup can be eaten under all circumstances.
- Also add overcooking and cook the cabbage soup for 10 minutes.
- At the very end, add the boiled eggs, wait for the cabbage soup to boil again, and remove them from the heat.
- Let the green cabbage soup brew for about 15 minutes, and then pour it into plates and treat it to everyone in the household.
You can serve the soup with croutons, cheesecakes, and sour cream.
Greenish soups
Greenish soups are so called because they are prepared from young greens - nettle, sorrel, beet tops, spinach, arugula and even dandelion. The best time for greenish soups is May and early June, when young shoots and leaves contain the most vitamins, acids, salts and minerals.
Tender greens should be placed in a pan at the end of cooking so that they do not boil over and vitamins are preserved in them (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) .
But the trunks of some plants, for example beets, are coarser and therefore require the longest heat treatment, which is why they are placed in the soup a little earlier. To make the green soup more satisfying, add mushrooms, dumplings, cheese, cream, chicken or seafood. The egg can be boiled in advance and placed in a plate with the already prepared soup, or you can use it as a dressing: beat it in a glass and pour it in a narrow stream into the bubbling soup.
Most greenish soups can be served either hot or cool (in general, there are exceptions - hardly anyone would dare to warm up a soup based on yogurt).
Often soup is cooked from several types of greens - this only makes its taste richer, and in fact, all of the plants listed above mix well together.
Nettle soup comes out with a very fascinating, spicy taste. At the end of May and the beginning of June, nettles can be purchased “from grandmothers” at virtually any city market, or even better, you can collect them yourself in the forest or at the dacha (although they say that young nettles do not sting, still take mittens with you). It’s important: before production, nettle leaves need to be doused with boiling water so that they literally “don’t get pinched.”
Sorrel soup is remarkable for its sourness, which is provided by oxalic acid, which, by the way, is very necessary for the body. There is one secret: at the very end of production, mix a spoonful of wheat flour in half a glass of cool milk and carefully pour it into the pan with the soup - this will thicken it slightly, and the catchy sorrel taste will become a little softer.
The ancient Russian soup botvinya is prepared from beet tops - its taste is sweetish, but with a pleasant sourness.
Spinach is often used to make tender and immediately satisfying pureed soups - spinach leaves have a piquant, subtle taste.
For us, arugula is still in the category of exotic, but it also makes an excellent cream soup, and there is no need to cook it: just mix arugula leaves, snow-white bread soaked in milk, vegetable broth in a blender, add a few drops of olive oil and serve. .
Dandelion is a real storehouse of necessary substances: it is rich in phosphorus, iron, manganese, vitamins B and C. Dandelion leaves give the soup a bitter, special taste. To prevent excess bitterness in the leaves, they need to be doused with boiling water twice. But still, their taste is quite sharp, which is why they are most often consumed together with other greens, for example, spinach.
Green soup
Lebanese green soup
I'm ashamed to say I dreamed about this soup. I imagined the cooking process and was looking forward to seeing a masterpiece riot of colors worthy of an artist’s brush. I felt it was mine! The result exceeded all expectations. This is a parable that has become a myth. Dedicated to cilantro lovers and separately to Nina the supergrandmother. And most importantly, my cooking principle has remained unchanged: ordinary products, minimum difficulty and taste, mmmmmmmmmmmmm!
Dutch greenish soup
The recipe is incredibly simple, and the taste is simply divine. Adherents of separate meals - try it and you won’t regret it.
Spring greenish soup “Green soup”
This is the kind of dietary food I am ready to eat all year round. A good spring soup for those who love healthy and tasty food. I recommend it with all my heart.
Soup “Zelenka”
Vegetable puree soup with spinach, green peas and a slight garlic flavor.
Green soup with champignons
Soup puree of the freshest spinach, fresh frozen peas and beans with fried champignons. The soup is for those who are fasting, but there is a version of this soup for those who do not fast.
Green puree soup “Healthy”
Soup puree of greenish vegetables. A very necessary and tasty soup. My daughter really liked it.
Green soup
Our favorite soup with my daughter. Light, affectionate, necessary and very tasty. Come in and help yourself!
Lebanese green rice soup
In Lebanon, this soup is prepared in the spring, when the first vegetables appear on the shelves. The soup can be served without rice at all if it is supposed to be accompanied by some significant dish. And a solemn version is also possible, then artichokes, green beans and peas are added to the soup. The main thing is that all ingredients are kept in a greenish color. Well, here in the North, “early” vegetables are just emerging, so it’s time to make this soup!
Green soup
For some reason, I started to get attracted to the greenish color; I’m probably already very eager for spring. So I came up with this little green soup - tasty, playful and catchy.
Green soup or cabbage soup
There were a lot of good herbs available, such as nettle, nasturtium. I was going to make cabbage soup in my own way.
Green soup . Green soup is a very tasty soup made from baby greens. In particular, housewives often prepare this dish in the summer, when nature is practically replete with seasonal greens. The greens on the basis of which greenish soups are prepared can be completely different - spinach, sorrel, nettle, dandelion, beet tops, and arugula are equally suitable for these purposes. The ideal time for making such soups is rightfully considered to be the end of May and June, when all the greens are still completely young.
It is completely acceptable to add other ingredients to greenish soups: cheese, chicken, dumplings, olives, meat, mushrooms, eggs, seafood, cream, etc., in other words, the recipe for such soups can be completely different.
If you plan to prepare greenish nettle soup, it is important to ensure that the size of its leaves does not exceed half of your palm. Before you start preparing nettle soup, you definitely need to hold the greens under hot water for a couple of minutes - this will avoid the appearance of very unsightly blisters on your hands. And to make dishes from rhubarb, under no circumstances should you use utensils made of iron or brass, because this will provoke oxidation, as a result of which the rhubarb will lose its beautiful color. Only rhubarb trunks are used for food, which are perfectly mixed with cinnamon, cloves or ginger.
If you want to cook greenish sorrel soup, it doesn’t hurt to know that sorrel is considered suitable for these purposes only until the end of July - in the coming year it begins to accumulate significant doses of oxalic acid inside itself. Sorrel mixes perfectly with tarragon, dill, celery and parsley, and arugula can be safely complemented with tomatoes, shrimp or green salad. You should not ignore spinach either - despite the fact that it is virtually tasteless, it is incredibly rich in serotonin, but if you pay attention to the protein content in it, then spinach is second only to beans and peas. Well, spinach appears in the garden beds first of all!
As for beet tops, they not only give greenish soups a wonderful color and wonderful taste, but also are an excellent substitute for young cabbage. With all this, for one liter of water it is enough to take only seven or eight beet leaves with petioles!
In order for any greens to retain the maximum of necessary substances and not become overcooked, they should be added to greenish soups only at the end of cooking, approximately two to three minutes before the end. The only exceptions may be plants with very coarse and dense stems; for example, rhubarb petioles or beet tops can be cooked for five to six minutes.
Green soups are not only a very healthy dish, they are also an excellent help for keeping your figure in good shape!