The main idea of the creators of the project was the idea of feeding the townspeople so that it was not only tasty and healthy, but also helped to stay in rhythm with the city: if you are in a hurry on business, then cream soup from SoupKultura will always help you to have a full lunch and not be late even if you are in a hurry. The menu in the cafe is updated every day, so the scope for culinary experiments is truly immense: today they cook coconut Tom kha, and tomorrow - the usual chicken soup under the historical name "Yusupov". Prices, of course, do not bite - a portion of soup in a glass costs from 80 rubles.
st.m. Nevsky prospect, nab. channel Griboyedov, 26
Takeaway kiosk (like takeaway coffee, only rich soup). A delicious hot dish is poured into a heat-resistant glass and served with toast for "checkin". What pleases me is that the cost of the soup does not exceed 150 rubles. The kiosk menu is updated every day. There are three or four positions to choose from, which will appeal to both vegetarians and those who prefer meat broth.
st.m. Ligovsky prospect, Loft project "Etazhi", Ligovsky prospect, 74
If the soup establishments listed above are completely new, then the "Tureen" pleases lovers of rich and hearty soups since 2010. The menu includes 16 types of the first course: you can order an impressive portion of hearty hodgepodge or get by with a light Italian minestrone. Lovers of Finnish cuisine will be delighted by the traditional soup, and those seeking an unusual taste - by strawberry cream soup, which, in general, is more of a dessert that has gained popularity among Europeans during the strawberry season. The prices are more than reasonable - a 200 ml portion costs 60 rubles, and a 700 ml portion costs 180 rubles.
SEC "Continent, Baikonurskaya" st., 14-A; TC "Rodeo-Drive", Kultury ave., 1; TRK "Ligov", Ligovsky prospect, 153; TRK "Zanevsky cascade", Zanevsky pr., 67/2; SEC "City Mall", Kolomyazhsky pr., 17; TRK "AcademPark", Grazhdansky pr., 41 B, building 2; TRC "Balkania Nova", on Balkan Square; SEC "Continent", st. Stachek, 99A
Photo: womenspb.ru, vk.com/soupperia, vk.com/suptogo
Muscovites already have little surprise: the most exotic cuisines of the world have taken root in the capital for a long time: Japanese, Chinese, Vietnamese, Peruvian and others. However, in Moscow you can find quite "extreme" exoticism, and some culinary delights will make even inveterate gourmets shudder. The RIAMO correspondent found out in which metropolitan establishments the most unusual dishes are served, and how much it costs.
Fried cockroaches
If you have long dreamed of trying the famous Asian dishes - fried grasshoppers, caterpillars, cockroaches and other "little things", you will have to run after them in the literal sense of the word. The fact is that according to sanitary standards in Russia, the use of any insects in any form in catering establishments is strictly prohibited.
However, you can still get the "forbidden". As a rule, they sell this delicacy from under the counter and mainly for their own people. On the Internet, apart from the impressions of those who have tried this exotic appetizer, it is difficult to find anything. The threads led to the Sadovod market, where, according to rumors, this culinary delight is being prepared among fur coats, jeans and sneakers.
The most popular Vietnamese restaurant serving grasshoppers and caterpillars is Sean Ha Cafe. They answer on the mobile almost immediately - an Asian woman, who understands very poorly in Russian, finds it difficult to answer the question about the presence of grasshoppers on the menu. After a minute of unsuccessful attempts to explain herself, she hands the phone to a man with a strong oriental accent. Hearing the word "menu", he begins to list the assortment of the cafe and invites him to come in person, since "there is a lot of things," but the question of grasshoppers is deafening. Upon learning that I do not work at the "Gardener", he hands the phone over to a Russian man, but he, after listening carefully to me, declares that there have never been grasshoppers or other insects on the "Gardener". When asked where to eat, he suggests asking in Chinese restaurants and hangs up.
So you won't be able to find out by phone about the availability of an exotic snack, it can only be served on the spot - and then, if you inspire confidence.
Turtle soup and shark with papaya
Exotic seafood is also served in Moscow restaurants. Of course, it is difficult to find freely available turtle soup - some species are prohibited for food. But we managed to find a dish with the addition of turtle meat - in the restaurant "Dynasty", a soup with turtle meat costs 980 rubles.
There is also a large selection of dishes with shark fins, for example, papaya and shark soup for 690 rubles, shark and crab soup for 590 rubles (250 grams). Shark fin salad - 1450 rubles.
In "Old China" you will be surprised by a jellyfish salad with sour sauce. For 130 grams of exotic you will have to pay 700 rubles. In the Pan-Asian BambooBar you can taste a salad with lobster for 2800, crab phalanges for 2450, oysters - 950 rubles apiece.
On the Zodiac menu you will find a salad with watermelon and shrimp for 810 rubles, as well as a cod neck in fried dough for 480 rubles.
Bear and boar
Those who like to eat more exotic food can generally take a walk: it is much easier to find unusual game in the capital.
At the Koronny karaoke restaurant, you can order venison carpaccio for 650 rubles or boar boar of Boulogne for 600 rubles. A rack of deer will cost more - 1,000 rubles, a moose steak or a wild boar rump steak - 700 rubles, and a hazel grouse stuffed with giblets costs 800 rubles. The most expensive dish was bear meat stewed with wild mushrooms - 1,500 rubles.
Alternatively, trendy venison and game burgers can be found at food markets.
Ostrich steak can be tasted at the cafe on the Russian Ostrich Farm at an affordable price ranging from RUB 335 to RUB 600, depending on the dish. True, for this exoticism, you will have to go to the village of Starye Kuzmenki, Serpukhov district, near Moscow.
Dog soup
It is hardly possible to taste such "extreme" exotic as a fried snake or monkey brains in the restaurants of the capital. The "terrible" Korean dog soup - kadyan - is also forbidden in our country. However, "for their own", they again cook anything.
When asked if they cook kadyan, the managers of Moscow's Korean restaurants fearfully say "No!" and hang up. Having called several similar establishments and having heard a refusal everywhere, I decided to pass as "my own." A light accent and knowledge of culinary terms gave me the green light in the Korean cafe Kore. An Asian woman who picked up the phone and speaks poorly in Russian, having heard the word "kadyan" carefully said by me, also cautiously answered me - "yes, we are preparing." However, according to her, the soup must be ordered in advance. At the same time, the cost of the dish remained a mystery.
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Most of us in childhood had completely different food preferences than they do now: we could only eat sweets and junk food, remember? But, perhaps, it is difficult to find an adult who did not have at least one soup in his gastronomic preferences, but in our country they love and know how to cook this dish!
Not far from the Belorusskaya metro station, there is an institution known to all lovers of first courses. This is a restaurant "SOUP-cafe", where, as you might guess from the name, anyone can choose their favorite soup from 44 types, and it (soup) here can become not just the first, but also the main dish of your meal.
First hall
15 years - and this is how many years the institution turned in 2015 - this is not just a huge period, but also an indicator of high quality: few establishments can boast such a long history, especially in the capital, where there are so many true gourmets. Not so long ago, the restaurant has completely renewed its interior, and now it is again open around the clock to the great joy of regular and new customers.
Each of the three halls suits a different mood; there is a place for every visitor. In the first hall, decorated in a loft style, there is a bar, in the center of the hall there is a long table where you can easily accommodate a large company or even several. This arrangement of tables came to us from Europe and has already gained great popularity among a young, sociable, creative and the most progressive audience.
Bar in the first hall
Bar in the first hall
The second hall is bright, with an open kitchen, more suitable for lovers of quiet conversations or romantic dates, it will be nice to relax here over lunch or a cup of tea with family or colleagues.
Hall with open kitchen
The farthest hall is simply created for chamber parties or noisy gatherings: the chairs arranged around the perimeter of a square table decorated with screens will be a godsend for those who want to watch sports matches with friends, but prefer other types of sports bars.
Far hall
Far hall
Of course, the first pages of the menu are occupied by soups: with meat / fish / vegetable broth and even dessert ones. But everyone will find here hot dishes, salads and desserts to their taste. Among the drinks are homemade lemonades, coffee, various teas, a huge selection of cocktails according to original recipes with a spectacular presentation and alcohol of different strengths.
Of the wide selection of salads and appetizers, the salad with duck (287 rubles) is especially worth noting. One of the classic combinations with this bird is plum, in the salad it is sweet enough to create the right taste, and fresh soy sprouts in this dish will cause additional delight and respect among supporters of healthy food.
Salad with duck, plum and soy sprouts - 287 rubles
For the first time, it is simply impossible not to order assorted soups, because it is simply unrealistic to dwell on one thing. You can also order a tureen for four people or ask to make a puree soup from any soup - this dish will be served to you in a glass.
One of the undisputed hits is the Finnish fish soup (260 rubles). This is a rich creamy soup based on fish broth with pieces of pink salmon and potatoes boiled in their skins, thanks to which the latter does not absorb the broth and retains its consistency.
Finnish fish soup - 260 rubles
In an assortment of three types of soups (the cost depends on your choice), our editors chose tomato soup with seafood (242 rubles), a delicious hearty hodgepodge cooked on beef (224 rubles), and a rich porcini mushroom soup (116 rubles) ...
For the soup, you will be offered fresh bread, which is baked right there.
Assorted three soups (the price depends on the selected soups, the average cost is 323 rubles)
An easy option for a hot dish - fish cutlet with creamy perlotto (323 rubles), with spinach, sorrel and goji berry salad with citrus dressing - is an excellent alternative to the usual lemon slice for fish dishes.
Fish cutlet with creamy perlotto - 323 rubles
Fans of grilled dishes will love the chicken kebab (485 rubles), which is served with pickles.
Chicken kebab - 485 rubles
Those with a sweet tooth will be delighted with the signature dessert - “Dry Leaf” chocolate lawn by Sergei Ignashevich (314 rubles). This is a cake made from two types of Belgian chocolate with a biscuit soaked in cognac. Definitely a great end to your dinner!
Chocolate lawn “Dry leaf” - 314 rubles, Latte - 152 rubles.
The nightlife of the SUP-cafe should be noted separately, because it is one of the oldest DJ-cafes in Moscow, where recognized masters of their craft play from Thursday to Sunday -"Vinyl aesthetes", as they call them here,such as Sergey Sanchez, Izhevski, Chizh, Gleb Deev, Lay-Far, Thierry Tomas, Philla and many others... And the legendary British producer Jimpster performed at the opening of the renovated establishment.
For those who came here to sit at the bar, you can recommend any drink from the bar list. One of everyone's favorite cocktails was Bloody Mary. This spicy cocktail is made according to its own original recipe, where black pepper prevails among other spices. The glass will definitely be decorated with cherry tomato slices and a slice of toasted bacon.
An excellent snack will be bruschetta, which can also be ordered as a three-piece assortment (440 rubles). The classic Italian version is bruschetta with mozzarella and tomatoes (161 rubles) for cheese lovers. The fish version - with lightly salted Far Eastern coho salmon (161 rubles) of its own salted. And for connoisseurs of meat - bruschetta with roast beef (188 rubles).
Assorted three bruschettes - 440 rubles Cocktail "Bloody Mary" - 323 rubles.
The SOUP cafe has long become a favorite place for young people who have matured along with this place, and changing the design while maintaining the idea is an indisputable sign of attention to its audience and the incredible popularity of the idea.
If you have never been to the SOUP or have not visited it after the reconstruction, be sure to go there with friends, because it is simply impossible not to invite a company to such places.
Red lentil and pumpkin puree soup (4-6 servings)
We need:
175 g (3/4 cup) Mistral red lentils
1 kg pumpkin
1.25 l vegetable broth
1 onion (finely chopped)
2 cloves of garlic (finely chop)
1 tablespoon grated ginger
1 tablespoon ground curry
90 g natural yoghurt
cilantro greens (for serving)
Preparation:
1. Heat a frying pan over medium heat, cook the onion in a little olive oil until transparent (5 minutes)
2. Add garlic, grated ginger and curry, stirring, cook for 1 min.
3. Rinse the lentils, cut the pumpkin into small pieces, pour over the vegetable broth, add the fried mixture of onions, garlic and spices, bring to a boil. Reduce heat, simmer for 15-20 minutes, until pumpkin and lentils are boiled. Let cool slightly.
4. Pour the soup into a blender. Attention, if your blender is small, it is better to do it in small portions.
5. Grind the soup to a puree consistency, heat up.
6. Transfer to plates. Serve with yogurt, garnish with cilantro. Add freshly ground black pepper if desired.
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Beetroot - very simple soup / Beetroot hot
You will need: 500 grams of beef on the bone, 1 onion, 1 carrot, 2 medium-sized beets, 1 carrot, 2 medium-sized beets, 3-4 potatoes, bay leaf, peppercorns, salt, herbs, sour cream.
Preparation:
Pour cold water over the meat and cook until tender. When the meat is completely cooked, separate it from the bone and cut into portions. Place the meat in the broth. Peel all vegetables. Cut the potatoes into cubes, coarsely grate the carrots and beets, finely chop the onion. Fry the onions in vegetable oil until golden brown, then add the carrots and beets. Put potatoes, bay leaves and peppercorns in a saucepan with boiling meat broth. Cook for 5-7 minutes. Then put the fried vegetables in a saucepan to the potatoes and simmer the soup over low heat until tender. At the end, add salt and pepper to the soup. Serve with sour cream and herbs.
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Cheese soup with canned pink salmon in a slow cooker
We need:
4 medium potatoes
1 small onion
1 small carrot
2 processed cheese (I have 80 grams each)
1 jar of canned pink salmon
salt, pepper, bay leaf
one and a half liters of water
Preparation:
In a multicooker in baking mode, sauté onions and carrots.
Mash pink salmon with a fork, remove large bones if possible.
Add finely chopped potatoes, chopped curds and pink salmon mashed with a fork.
Pour boiling water over, add salt, ground pepper, bay leaf.
Stir the soup.
Cooking in the "stewing" mode for 1 hour. You can turn it off earlier if the potatoes are already ready.
Cheese soup with canned pink salmon in a slow cooker, sprinkle with herbs when serving.
soup "kolopak" Soup with cutlets
Even if the soup is made incorrectly by the standards of Armenian cuisine, then everything is the same, it turns out to be very tasty.
For 1.5 liters: minced meat 500g, knead, salt, pepper, add 1 raw egg and 2-3 tablespoons of semolina.
Filling for meatballs: Boil 1-2 tablespoons of rice until tender. 3 small onions, chop and sauté in vegetable oil. Add parsley and a sprig of basil to the filling. Mix salt.
The filling can be any very tasty nuts and greens. Form the resulting minced meat into egg-sized meatballs.
Boil the meatballs in the beef broth until tender for about 20 minutes. Remove from the broth. Add potatoes, cut into 4 pieces, to the broth. Cook until tender. Then add the herbs, 1.5 tablespoons of tomato paste (optional), beat the egg and add to the soup.
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champignon soup. I tried to make this soup for dinner today.
Didn't even expect, but dare in an instant
It turned out so delicious!
For cooking, I took (for 1 liter)
Small young potatoes
one onion
200.0 champignons
100 ml cream
crackers and grated cheese
Spices: rosemary and black pepper
Cut the potatoes into plastics (you can directly with the peel, if it is young and thin)
Onion in half rings
Sliced mushrooms
Put onions and potatoes in boiling water, salt, bring to a boil and cook for 10 minutes
Fry the mushrooms separately in vegetable oil
Turn the finished onion-potato broth into mashed potatoes using a blender
and add cream
Warm up, pour out the fried mushrooms and add spices
Serve the finished soup sprinkled with grated cheese and croutons
Bon Appetit!
_____________________
Outcome:
very tasty soup with a pronounced mushroom flavor.
If you add garlic-flavored croutons, it tastes even better.
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Chicken pasta soup
Composition of the product:
1 chicken
500gr. potatoes
250gr. pasta
250gr. carrots
1 onion
2 bay leaves
Peppercorns and ground
Salt
Greenery
Preparation:
We wash the chicken and cut it into pieces, put it in a saucepan, fill it with water and boil until tender. We take out the chicken from the pan.
Finely chop the onion, grate the carrots. We clean the potatoes and cut them into small cubes.
Put potatoes in boiling broth, cook for 15 minutes. Next, add onions, carrots and pasta. A few minutes until cooked, put bay leaf and chicken meat, separated from the bones, into the soup. Remove the soup from heat, sprinkle with finely chopped herbs and serve. Ready! A simple and delicious soup for the whole family. Gather your family around a round table and treat them to this delicious first course. You should definitely try it.
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Salmon soup with caviar:
Ingredients:
400 g salmon fillet
100 g caviar (any)
1 onion
2 carrots
4 small potatoes
100 ml white wine
700 ml vegetable broth
2 tbsp crème fraîche or sour cream for serving
chives for serving
olive oil
salt pepper
Cooking method:
Cut the vegetables into cubes and fry in olive oil for about 5 minutes. Cut the fish into medium pieces. Add wine, broth and fish to the saucepan and cook over low heat for 30 minutes. Turn the soup into puree. For serving, prepare caviar, chives and crème fraîche. Pour the soup into bowls. Put on a good spoonful of caviar and a little crème fraîche. Sprinkle with finely chopped chives, or you can leave it intact and lay a couple of branches nicely along the entire length of the plate. And we serve. Bon Appetit))
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Cheese soup with chicken
Ingredients:
● 400 gr chicken fillet
● 2 potatoes
● 1 large carrot
● 180 gr processed cheese
● 2 liters of broth or water
● greens
● bay leaf, allspice peas
● salt, pepper
Preparation:
1. Cut the chicken fillet into medium-sized cubes. Peel the potatoes and carrots. Cut potatoes into cubes, carrots into half rings.
2. Lightly fry the fillets in a skillet with a little olive oil. Bring the broth to a boil, add bay leaves and allspice and add fillet cubes. Reduce heat a little and cook for 7-10 minutes.
3. Then add vegetables and cook for another 10-15 minutes. Put the melted cheese into the soup, stir well so that the cheese is completely dissolved. Season with salt and pepper to taste. Chop the herbs finely and add to the soup. Stir and remove from heat.
Soup with meatballs, rice and broccoli
We select the number of ingredients for your pan
Chicken broth (or any other)
minced pork-beef-1 kg
broccoli-2 pieces
rice-half-glass
potatoes-5 pieces
carrots-2 pieces
leek-3 pcs
mushrooms-300 gr
tomatoes-3 pieces
garlic-3 cloves
bay leaf, salt, pepper mix
parsley and dill
Make meatballs from minced meat
boil the broth, toss in the meatballs, diced potatoes and bay leaf
after 10 minutes add washed rice
disassemble broccoli into inflorescences
lightly fry the mushrooms and add to the soup
fry the leeks in a pan, then put chopped garlic, and then carrots
stir and add the diced tomatoes
put out 5 minutes
put the frying in the soup, stir and put the broccoli
let it boil, add salt if necessary
throw chopped greens and after boiling, turn off
let stand for 10 minutes
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Tomato soup with seafood.
We need:
1st stage:
- 5 large tomatoes
- 1 medium red bell pepper
- half a medium red onion
- 3-4 basil leaves
- 3/4 medium carrots
- a clove of garlic
- olive oil
2nd stage:
- 1 kg of tomato pulp (take Pomito)
- a pot of basil
- 2 tbsp. balsamic vinegar
- 8-10 drops of Tabasco
- salt
- ground nutmeg
- Italian spices
- ground black pepper
- a glass of white wine
- half a chili pepper
3rd stage:
- 1 kg of king prawns
- 10 large mussels (calculate the amount of seafood to your taste, these are all conventions)
- salt
- Italian spices
- olive oil
Serving:
- white toast bread
- Grana cheese padano
- balsamic vinegar (thick!)
Preparation:
First stage:
Peel the tomatoes. To do this, make a cross-shaped incision on their "bottom", throw them into boiling water and after 10 seconds put them in cold water. Now you can safely remove the skin.
Cut the tomatoes and peppers into large slices and cubes, respectively. Finely chop the carrots, garlic, basil leaves and onions.
Fry all ingredients in olive oil.
Second phase:
Place all ingredients in a large saucepan. Using a blender with a puree attachment, turn it all into gruel. Add all the other ingredients of the second stage and beat again. Add all the spices gradually, trying each time. Do the same with Tabasco, especially chili peppers. I came across not so vigorous, so I added half as much. In general, you need to think about who will eat this soup. In my case, my younger brother ate it, so the soup was not too hot.
Put the puree on the fire and cook for 10 minutes.
Stage three:
Fry shrimps and mussels in olive oil. It is better to add Italian spices and salt to the former.
Now, the best part is serving!
Cooking croutons. Cut the toast bread into small cubes and fry in a skillet. You can also fry whole pieces.
Pour the soup into bowls, add shrimp with mussels, drip with balsamic vinegar, put a few croutons and sprinkle with grated cheese.
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Rice soup with carrots
3 carrots,
4 tbsp. l. rice,
1/2 l of water,
2 tbsp. l. flour,
1 red pepper
vegetable oil,
greenery.
1. Peel the carrots and chop into strips.
2. Sort the rice and rinse.
3. Put vegetables in boiling water, add salt. Cook for 6 minutes.
4. Saute flour in vegetable oil and add to soup.
5. Sprinkle fresh chopped herbs and finely chopped peppers on a dish.
Italian soup with cheese dumplings
Ingredients:
- chicken or beef or veal
- 2 pcs of potatoes
- carrots, onions, tomatoes, 1 pc
- 1/2 bell pepper
- garlic
- greenery
For dumplings:
- 1 egg
- 100 g of milk
- 100 g flour
- 50 g cheese
Put diced potatoes, carrots, fried onions, garlic, bell peppers, tomatoes into the broth.
Cook for 15 minutes. For dumplings, beat an egg, add salt, milk, flour, grated cheese. Dip the dough into a saucepan with a teaspoon. Cook for another 5 minutes. Add chopped meat and herbs. The soup is ready!
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Spicy vegetable puree soup
This green soup is very healthy, but healthy, as you know, should not be tasteless. It also refreshes well in the heat, as it is made on ice-cold mineral water.
For 1 serving we take:
2 stalks of celery
1 cucumber
1 pepper (not red)
Quarter avocado
Dill, parsley, several branches
1 small clove of garlic
0.5 cups of ice-cold mineral water (if you want with gas, if you want without)
On the tip of the knife: turmeric, ginger, paprika, black pepper (preferably freshly ground), nutmeg, salt to taste.
3 tbsp yogurt without fillers
We cut all vegetables and herbs, send them to the blender bowl, fill them with water and grind them in puree. Add spices, yogurt, beat a little more, sprinkle with chopped herbs, decorate with yogurt and serve! You can cool it a little more before serving.
Cold spicy soup will certainly invigorate in hot weather!
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Halasle - fish soup.
Is a soup of Hungarian fishermen. It cooks all night over the fire, bubbling in a bograch pot, and at dawn the fishermen eat a thick, scalding hot brew, generously flavored with paprika. The first dawn, the murmur of water, the wind in the reeds, a pot of fragrant soup - romance! Fortunately, halasle can be prepared in a regular kitchen as well. This urban halasle will retain the main virtues for which we love fish soups - richness and lack of bones - while not inferior to fish soup.
Ingredients:
1.5 kg. river fish - carp, catfish, pike perch
2 onions
2 green peppers
3 tomatoes
Bay leaf
1 tbsp paprika
Black pepper
As you know, the more different fish goes into fish soup, the tastier it is. In the halasla, they usually put the fish that they could catch - carp, pike perch, catfish, pike. In my case, it was a couple of perch and catfish - alas, I do not like carp, and there are fewer bones in this fish. Remove the fillet from the fish, remove the remaining bones in it, cut off the skin and put it in the refrigerator for the time being.
Put the fish bones, heads (cut out the gills!) And the skin together with the scales in a saucepan, send coarsely chopped onions, bay leaves and a few peas of black pepper there. Fill the contents of the pan generously with water (some of it will boil away anyway) and put on fire. How it boils -
Reduce heat and leave on the stove for another hour.
Strain the broth, remove the remaining fish meat from the bones, rub through a sieve and return to the pan: this boiled pulp will make the soup thick. Chop the fillets coarsely, the peppers thinly and the tomatoes into cubes, and also add to the pan along with the paprika. Everyone determines the paprika pungency for himself, in the canonical halasle pungency is obligatory, but it should not overwhelm the taste of the fish. Cook over low heat for about 20 minutes until the fish is cooked, and at the very end, season with salt and serve.
Ready-made halasle can be garnished with fresh bell peppers and herbs, and accompanied with thinly sliced or dried hot peppers - so that everyone can adjust the severity of the soup according to their own understanding. There should be enough fresh bread for everyone, and white wine is an optional but pleasant addition.
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Soup cooking rules:
Vegetables for dressing soups are cut in accordance with the established shape for each type of soup.
- carrots, turnips, onions, tomato puree are sautéed before being placed in soups. This improves the flavor and appearance of the soup. Parsley and celery should be placed in the soup raw 20-25 minutes before the end of cooking. The pods of sweet pepper are washed before use, the pulp is cut around the stem and removed along with the seeds. Then the pepper is finely chopped and put into the soup in a sautéed or raw form.
- for sautéing vegetables, it is advisable to use the following fats: culinary, animal, ghee, ghee, butter (for making saltwort), etc., as well as fats removed from broths during their cooking. For mushroom, fish, vegetarian soups, you can use vegetable fats.
- when preparing soups, you should strictly adhere to the established cooking times for products, put them in a saucepan in the required sequence, since during prolonged cooking a significant part of vitamins is lost, the taste of soups decreases, and potatoes, vegetables and other products are digested, lose their shape.
- when cooking soups, which include pickles, vinegar or sorrel, potatoes are first laid. And only after a while - products containing acid, since potatoes do not boil well under the influence of acid. It is necessary that after laying each type of product, the broth quickly boils again.
- soups should be cooked at a low boil, since during a violent boil, aromatic substances contained in vegetables evaporate along with the steam, in addition, vegetables are very boiled, changing their shape.
- flour for seasoning soups is used of the highest and 1st grade. The flour is sieved, sautéed without fat until light yellow, cooled, diluted with a small amount of cold broth or vegetable broth (4 liters per 1 kg of flour), stirred with a whisk to obtain a homogeneous mass, and filtered. Fill the soup with it 5-10 minutes before the end of cooking.
- when preparing soups with meat and fish products, they are put in a heated form in portioned dishes with soup before serving.
- when serving hot soups should have a temperature of 75-80 degrees.
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lost weight somewhere in 8 months.
4 golden rules:
1. 15 minutes before a meal 2 tbsp of water and after 2 hours do not drink
2. Do not eat 5 hours before bedtime
3.daily sports (any: running, jumping rope, exercise + massage to all)
4. support of loved ones and motivation!
that's all) every morning at 6.15 am already in the park for a run. I run for 25 minutes, then I stretch after the swing to the side, 50 for each leg, then I jump 200-300 times on the rope. Then I go home and do the press for 10 minutes (already doing the 2nd level) http://vk.com/video6740633_162243754, I squat 2 sets of 30 times, and for the last 2 weeks I have been twisting the hula hoop for 20 minutes (10 in one direction and 10 in the other). then I drink 2 glasses of water and go to the shower, there I smear myself with a homemade scrub http://vk.com/photo-33477779_280759217, then a moisturizing cream. it just takes 15-20 minutes and I can have breakfast. I have something hearty for breakfast, I can even eat a piece of cake, which I will never allow in the evening (as you know, everything eaten in the evening turns into fat)))). after 2 hours I drink tea with a spoonful of honey. somewhere at 13.45 I drink 2 stanakchiks of water, and at 14.00 I have lunch. for lunch I can eat some kind of soup or a side dish with salad (I don't like meat). after 2 hours I drink water) in the evening when I come home I drink tea) or eat a small portion of salad (if very hungry) until 18.00 (well, 15 minutes before dinner, 2 glasses of water).
before going to bed I take a shower (contrast) and smear with oils for stretch marks (almond oil as a base and 5-7 drops of rosemary and orange oil. the next day I get up at 6.00 and go for a run. I do a day off from jogging once a week) that's all )
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Effective ways to lose weight. How to lose weight fast in 7 days? Lose weight with the most effective methods in 7 days.
Tips to "tell" how to lose weight (effectively) in just seven days:
Effective ways to lose weight in 7 days. An effective healthy weight loss program.
Experience, on your body, a weekly diet (mono diet). An example of a mono diet is the "soup" diet. Soup cooking rules:
Take six onions (medium).
Take a head of cabbage (small).
Take tomatoes (two or three).
Take vegetable broth (one cube).
Take two peppers (sweet) and one bunch of celery.
Chop all vegetables (finely).
Cover vegetables with water.
Add curry or pepper.
Cook vegetables over high heat (ten minutes).
"Turn on" low heat, and then cook the soup until cooked through.
Diet soup can be eaten as much as it "fits" in you, because there are very few calories in it.
The diet is accompanied by a schedule of fasting "soup" days, combined with the menu.
How to lose weight fast in 7 days? - Schedule "unloading" for a week (effective ways to lose weight in 7 days):
The first day - tea, water, coffee, fruits (not bananas!), Soup.
The second day - water, baked potatoes (lunch), soup, canned and raw vegetables. Don't eat corn, peas, and beans (dried).
The third day - water, soup, fruit. Bananas, potatoes are prohibited.
The fourth day - water, milk, vegetables, soup, fruits (bananas - no more than three).
The fifth day - six to eight glasses of water, canned vegetables, fresh vegetables, soup, beef (three hundred to six hundred grams).
The sixth day - vegetables, soup, beef (five hundred grams), water. It is not allowed to eat potatoes on this day.
Seventh day - rice (brown), water, unsweetened fruit juice.
Lose weight by the most effective methods. - Effective ways to lose weight in 7 days.
The result is a weight loss of six to nine kilograms (in a week, (in 7 days)).
Strive for effective results, not quick weight loss! The result and a good mood from it is your goal.
Remember sports! Any sport is beneficial. If you spend time on it, you will get a return from sports.
Master a new direction in fitness - Pilates. What is used in them? Fitballs, isotonic rings, rubber shock absorbers and so on. At first, with all these devices, it is very difficult to fight. But, literally in a few days, you can get used to them. There are three types of Pilates workouts:
Training on special simulators - Pilates. Thanks to them, small muscles are included in the work, which do not work so actively during normal training.
Exercise in a lying or sitting position. They help to improve posture, relieve pain in the spine.
Training with dumbbells, balls and other objects. Pilates is what allows you to "learn" the actions of many gymnastic objects.
Celery Soup for Weight Loss In ancient Iran, celery was called a mystery because it seems to be a food product, but at the same time, no one knew exactly what dishes to add it to. And in our time, celery was not in great demand, until nutritionists established that this vegetable has a negative calorie content, and it can be successfully used in diets. Moreover, the best option is to eat not raw celery, but celery soup during the diet.
Celery soup is easy to make, and keeping it in the refrigerator only improves its dietary quality.
Celery Soup Recipe
You will need three celery stalks, a few medium tomatoes, and two medium carrots.
Rinse and chop the tomatoes and carrots well. The pieces should be small, because then everything will need to be "broken" in a blender.
Pour the resulting mixture into a saucepan, let it boil over low heat.
Add diced celery to the boiling mass, wait again until the soup boils, and turn it off.
Wrap the saucepan in a warm blanket for ten minutes (let the broth infuse).
Everything. Food for a week is ready ... well, or for three days, that's how it goes.
You need to eat soup with a slice of whole grain bread.
Alternatively, add celery to salads, sandwiches, or even better - eat it instead of bread.
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How to cook kharcho
So, take the brisket of beef, rinse it well and cut it into small cubes. Place the beef in a saucepan and cover with cold water - about 2, 5 - 3 liters. When the water boils, be sure to remove the foam. Place the pot over low heat to keep the broth simmering and continue simmering for about an hour and a half.
By the time the broth is ready, chop the nuts finely into a separate bowl. Peel and chop the onions. Fry the onions in vegetable oil. Check the readiness of the broth - the meat should be tender. Place the fried onion in the broth and let it simmer for a few minutes.
During this time, rinse the rice thoroughly in cold water. Add it to the broth and cook for the first time, stirring occasionally so that the rice does not stick to the bottom of the pan. When the broth boils again, you don't need to stir so often. Add nuts.
Now it was the turn of the spices. Pour black pepper, coriander, a few bay leaves into the soup, salt the soup to your liking. Kharcho is not a salty soup, but rather spicy and spicy. However, if you do not like spicy, it is not scary if there is very little pepper. It's nice to add hops-suneli to kharcho.
Closer to the readiness of the rice, when it is almost completely ready, pour in the tkemali sauce. Some replace it with fresh pomegranate juice. You can also use regular tomato paste instead of juice and sauce.
Chop the herbs finely. Cilantro or parsley will do. Put in soup. Peel the garlic and squeeze it through a special press or chop finely. He also goes to kharcho. Let the soup simmer for just a few minutes and set aside from the stove.
But you can't eat it yet. The kharcho soup should be infused. Under a tightly closed lid, perhaps even under a thick towel. Don't worry, it won't get cold. And only after 20-30 minutes the kharcho soup is ready.
National cuisine contains many secrets. For example, did you know that the real Georgian kharcho soup is cooked not from lamb, but from beef? In particular, from beef brisket, this is exactly how the name of this delicious soup is translated. In this case, the meat is cooked in broth not in a single piece, but already cut. 500 g beef meat (preferably brisket)
50g walnuts
2-3 onions
vegetable oil for frying
200g rice
black pepper
salt
coriander
hops-suneli
Bay leaf
parsley or cilantro
100-150g tkemali sauce (pomegranate juice or a couple of tablespoons of tomato paste)
3-4 cloves of garlic If you still could not completely remove all the foam from the broth, strain it through a fine sieve or cheesecloth before cooking the soup on it - this will definitely affect the taste of the soup.
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How to make a puree soup
Wash the fish fillet, cut into small pieces, fill with water, Bring to a boil. When it boils, reduce the heat and cook until half cooked.
While the fish is cooking, wash and peel the potatoes. Grate potatoes on a coarse grater.
Peel and wash onions, carrots and garlic. Cut the onion into cubes or half rings, grate the carrots, preferably finely. Crush the garlic with the back of a knife, so it will more easily give off its flavor. Heat oil in a frying pan, add onion to it and fry lightly until light golden brown. Add grated carrots and garlic to the onion. At the end of sautéing, take out the garlic; you will no longer need it.
Put potatoes, sautéed vegetables, bay leaf in a saucepan with fish. Cook for 15 minutes over low heat.
Chop the smoked salmon a couple of minutes before tenderness and add to the saucepan.
Add salt and pepper, let the soup simmer and turn off the heat.
Take the bay leaf out of the soup, we won't need it anymore.
Pour the soup into a blender and chop until puree. If you don't have a blender, strain the soup through a fine sieve. This will make it even softer.
Pour the resulting puree back into the saucepan, add the cream and bring to a boil.
The mashed fish soup is ready! Remove it from heat and you can pour it into plates. Be sure to sprinkle the soup with parsley - and you can serve it to the table. If you do not serve the puree soup right away, then it is better to put it in a water bath so that it does not cool down.
Lovers of thick soups often forget about such a soup as puree soup. And in vain - such a soup is very tender and tasty, digestible well and gives a long feeling of satiety. Pies, croutons or pies can be served separately with the soup. fish fillet (it is better to take salmon) - 350 gr.
smoked salmon - 200 gr.
carrots - 1 pc.
a couple of cloves of garlic
potatoes - 2-3 pcs.
cream (the more fat, the better) - 200 ml.
1 bay leaf
vegetable oil (or butter) for sautéing vegetables - about 2 tbsp.
salt, spices - to taste
parsley
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Meatball soup You will need: For soup: Meatball soup You will need: For soup: For the meatballs: Preparation: 1. Place the beef in a saucepan of cold water (about 2.5 L) and bring to a boil. Remove the foam and simmer for 1-1.5 hours over low heat. 2. Peel and chop the parsley root, onion, grate the carrots and put all the vegetables in the broth. Cook for another 20-30 minutes. 3. While the broth is cooking, make the meatballs. To do this, put the rice in a small saucepan, cover it with cold water, salt and put on moderate heat. After boiling, cook for about 10 minutes. Place the rice in a colander, rinse with cold water and let cool to room temperature. 4. Put the minced meat in a bowl, add salt and black pepper. Add chilled rice and mix everything thoroughly. 5. Roll the prepared minced meat into small meatballs. 6. When the broth is done, remove the piece of meat and set aside for use in another dish. 7. Peel and slice potatoes. Put it in soup. 8. Cut the tomato into small pieces and add to the soup as well. 9. Add the peas to the soup. 10. Cut the peppers into thin strips and add them to the soup as well. Cook the soup over moderate heat for 10 minutes. 11. Add prepared meatballs to the soup, season with salt and pepper. Cook for another 10 minutes, then turn off the heat and let it brew for about 10 more minutes. Bon Appetit!
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