It's no secret that first courses are popular not only because they are tasty and nutritious.
One of the important reasons is the benefits of soup.
However, the dish does not always retain its beneficial properties, reminds Yulia Arkhipova, an expert in the field of cooking for the online publication BelNovosti.
How to preserve the benefits of soup?
Avoid "strong" meat broths
Perhaps such a soup will seem more rich, tasty and aromatic, but do not forget about cholesterol and other harm caused by animal products.
If you want meat soup, choose lean varieties. You can also cook it based on poultry. However, vegetable and mushroom soups are the most beneficial.
Avoid long cooking
It is better to focus on the degree of readiness of the components. The longer you cook the soup, the less useful it will be.
Fire
You can leave the heat on high until it boils. Then reduce it to a minimum and simmer the soup. This will not only give you a more refined taste, but also preserve more nutrients.
Lid
In order for the soup to retain all the vitamins and minerals, it is best to use a lid during cooking. If necessary, you can leave a small gap.
Green
Do not overcook greens: they are not intended for long-term heat treatment. As a result, the product will lose its aroma, taste and vitamin composition.
Add herbs directly to your plate.
Garlic
Everyone knows that adding chopped garlic to soup will make the dish as attractive as possible. But it is worth knowing that a few minutes of cooking is enough to lose valuable substances and aroma.
Therefore, add the component one minute before the end of cooking.
Earlier we talked about how to prepare a delicious and filling salad "Tashkent" .
Expert: Julia Arkhipova
