Diet soups

The goal of any diet is to improve the body. If the diet is associated with the problem of being overweight or any of the symptoms of malaise – it is an important addition to treatment and almost the only measure for the prevention of various diseases, including being overweight. Hippocrates’ catchphrase is “we are what we eat” – without exaggerating, it has worked for health for hundreds of years. Of course, subject to this recommendation of the ancient healer.

And although this article is intended primarily for Russian-speaking audiences, I still want to answer an American’s question, “Why do Russians make salads?” This question says that dietary soups, such as soups, in general, are far from being a priority dish in American cuisine, as is the idea that soup is made up of 50% water precisely because water is the basis of life. But in Russian cuisine – dietary soups appeared almost since mankind realized that food could be cooked on the fire. True, in those days neither diets nor diet soups were known. But it was they – the soup and the chowder, the bovine and the okroshka, the ear and the Kalya other species – who were the “ancestors” of healthy and genuine food.

Therefore, fast food lovers should learn to “cook salads” and to adopt the best traditions of diet soups. And not only in Russian cuisine but also in other cuisines of the peoples inhabiting Russia, Asia, and Europe.

And for us, from the above, it follows that the new is the forgotten old. Let’s try to explain the main stages of cooking a variety of diet soups, already in light of modern discoveries in dietology and cooking.

Dietary soups – general technological principles
As already mentioned, the basis of any dietary soups – water. In addition to this component, the composition of the dish can include meat, fish, vegetables, and even fruit. During the cooking process, the water is enriched with nutrients added to it. The resulting broth is quickly and easily absorbed by the body. Much faster than any solid food that does not contain water. The two main categories, cold and hot soups, are divided into types based on their liquid base, of which the following options are acceptable in the diet:

  1. On milk and dairy products;
  2. On the water;
  3. On broth or fruit or vegetable juice;
  4. In meat broth;
  5. On the fish broth;
  6. On a combined basis (milk and fruit juice, meat and vegetable broth and so on)

There are, of course, soups made from beer, kvass, and wine, but these types of dishes are not suitable for dietary nutrition.

Considering the technological methods of cooking the first courses, the category of food soups here includes:

  1. Transparent soups – based on a concentrated broth, clarified with a tie.
  2. Condensed soups – eggs, dairy products, or flour are used as a thickener.
  3. Mashed soups – various mechanical grinding (drying) methods are used to achieve a consistency of a puree.
  4. Filling soups – the cooking method is partially used for their preparation.

For diet soups, the cooking method, including roasting, is not absolutely acceptable.

Soups are also distinguished by the main ingredient, in connection with which the appropriate name is given to the dish. Any combination of ingredients for dietary soups is allowed, provided that the products are at best balanced and the degree of assimilation of the beneficial substances.

Consider a vivid example: carrots are known to contain beta-carotene – provitamin A, which belongs to the group of fat-soluble vitamins and therefore is best absorbed by the body in combination with fat. From this it follows that, for example, carrot soup will not be of any use unless it includes butter or cream, which in turn contains lactic acid, which more effectively dissolves vitamin A. That is, carrots can be eaten every day, whole kilos, but without result. Roughly the same happens with other products. Knowing the principles of health, not just taste, compatibility is necessary.