Soups that are sold for pennies in bags are easy to cook, especially since the cooking method is always described on the packaging itself. Water, a saucepan and, in fact, the soup mass itself. Large costs are not required. I poured the powder into boiling water, waited 20 minutes, and you can eat ...
But this is for lazy or particularly in a hurry citizens. And for those who like to cook with gusto or just want to add a special flavor to the taste of the dish, I can advise you to cook the soup like this:
Pour water into a small saucepan (well, depending on how much soup you want ... We proceed from the calculation of a liter of water per sachet), put on fire and close the lid.
While the water is heating, peel 4-5 medium-sized potatoes (in the proportion of 2 medium potatoes per liter of water) and cut into cubes.
Then cut the lard (if any) into slices or chop the brisket.
Put the chopped lard or brisket in a pot of water and cover again.
When the water boils, remove the foam and lay the potato cubes in the broth.
Then pour the soup mass into the saucepan and stir the half-prepared soup. The broth should be beautiful appetizing yellow color and have the right flavor.
Check the amount of salt for taste. In principle, salt is part of the soup powder, but with an excess amount of water, the broth turns out to be undersalted, so add it yourself - as much as you think you need.
The soup is cooked for about 15-20 minutes. And a couple of minutes before readiness, to give our broth a brighter aroma and taste, add 1-2 leaves of parsley and 2 peas of black pepper. Let it all boil together for another 2-3 minutes and that's it - the soup is ready! Bon appetit!
There is a second version of a delicious soup from a bag:
Pour water into a saucepan. Again, according to the proportion of 1 liter of water per bag of soup.
We put a pot of water on the fire, cover with a lid.
While the water is heating, we clean the potatoes (again in the same proportion) and cut them, on the board or in our hands, into cubes.
Then we clean a small carrot and cut it into small cubes (it tastes better than grated).
We clean the bulb onion and finely chop on the board.
Fry onions and carrots in sunflower oil in a pan.
As soon as the water boils, we put both potatoes and onions with carrots there.
Slowly stirring the broth, pour the soup from the bag into the pan.
We try on the amount of salt, add, if not enough, in your opinion.
Cook for 15-20 minutes, 2 minutes before cooking, add fresh or dried dill, you can also parsley - what is at hand.
Boil for a couple more minutes - and the soup is ready!
Bon appetit!
P.S. This dish is not for saving Money in times of crisis, and not dietary food, but just a soup for those who are tired of the monotony, and there is no meat in the house for a rich broth. There would be desire and creativity. The soup base itself from the bag can pass for a universal seasoning or as a bouillon cube: it adds its own original taste and aroma.
Soups, which can often be found on the shelves for a small price, are very easy to prepare, and even on each pack you can always find a description of the cooking method. A saucepan, water and the mixture itself, that's all the preparations, you don't need any other kind of expenses. The powder is poured into boiled water, the waiting time is about 20 minutes, and you can start eating.
Water is poured into a small saucepan (of course, you need to take into account how much soup and how many bags you decide to use), then put on fire and cover with a lid.
- in the process of heating water, you can peel about 5 medium-sized potatoes and take at the rate of 2 potatoes per 1 liter of water, and cut into neat cubes.
After the fat is cut, or you can take the brisket, and put it in a pot of water and then cover it back.
- after when the water starts to boil, you need to remove the foam and throw in the potatoes that have been chopped.
- after that, you can pour in the soup mass and stir the prepared soup. The broth should have an appetizing beautiful color with a yellowish tint and have a characteristic aroma.
Be sure to check the soup for salt. In general, of course, salt is already included in the composition of the soup powder, but if you used more water than expected, salt may not be enough and you just need to add the right amount.
This soup takes about 20 minutes to cook. And before it is ready, to give it even more flavor, you can add a couple of leaves. bay leaf and a couple of black peppercorns. Then let it all boil for about 2 minutes and now your soup is ready, you can start eating. Lunch delivery is just offered here obedvoffice.spb.ru.
There is another option for preparing such a soup. In the second case, the beginning of the cooking process is similar, we take a saucepan and put it on fire until the water boils, peel the potatoes in the same proportions, and also cut them into cubes. Then you need to peel the carrots and cut them into small cubes (it doesn’t turn out so tasty on a grater). We clean another onion and chop it as finely as possible on the board. Onions and carrots are fried in a pan with sunflower oil. After the water boils, pour the potatoes and fried onions with carrots into it. Slowly, stirring the broth, and pour in the soup from the bag. Cook for about 15 minutes, then you can also add parsley or dill, which is more preferable. All soup is ready. Bon appetit!
The habit of starting dinner with a bowl of hot "bag" soup can lead to serious health problems, warns Dr. Rachel Thompson of the World Cancer Research Foundation. According to her, soups from the “just add water” series (that is, a powder mixture that turns into borscht, cabbage soup, pea, chicken, beef or vegetable first course in a minute) cannot be called healthy food, since they are leaders among semi-finished products in terms of salt content. : One serving contains up to half of the daily requirement of sodium chloride.
Meanwhile, as shown by a recently completed study by Japanese scientists, an excess of salt doubles the likelihood of developing stomach cancer. For 11 years, oncologists have been monitoring the lifestyle of 40,000 residents of the Land of the Rising Sun, focusing on Special attention their gastronomic addictions and bad habits. According to the data obtained, among men who preferred salty foods 1 in 500 people were at an increased risk of getting cancer. This is twice the rate recorded among those who consume salt in minimum quantities. As for the beautiful half of humanity, lovers of salty foods are four times less likely to get sick than men. Note that stomach cancer is one of the most common forms of this dangerous disease. In terms of mortality - annually, malignant tumors of this localization take the lives of about 1 million inhabitants of the planet - it ranks second, second only to lung cancer.
By the way, the first semi-finished soup appeared in America at the turn of the 19th and 20th centuries, when women went to work en masse. Then one of the employees of the Canning Company of Joseph Campbell presented a truly revolutionary invention - a dry concentrate soup. The novelty was very liked by busy housewives, soldiers and travelers. In the USSR, first courses were also produced in bags with the famous star pasta. Now, as before, dry soups are in great demand among Russians who do not have time for long snacks at work, as well as those who often go hiking and travel by train.
A comment
Semyon Rapoport, Doctor of Medical Sciences, Professor of the Moscow Medical Academy named after I.M. Sechenova, Deputy Chairman of the Association of Gastroenterologists of Russia, Honored Scientist of the Russian Federation:
You don't have to be an expert to understand: the more chemicals in a product, the less healthy it is. If you look at the composition of powdered dishes, it is easy to make sure that they contain a minimum of natural ingredients, everything else is preservatives (they are used to increase the shelf life), dyes, synthetic flavor and aroma enhancers, emulsifiers and other "improvers". Therefore, of course, soups should be preferred. home cooking, and soups "from a bag" are sporadically.
As for the high salt content, it still strikes the main blow not on the stomach, but on other organs and systems. Excess sodium chloride underlies a number of pathological processes. It is especially dangerous for people with diseases of the kidneys and the cardiovascular system, in particular for hypertensive patients (as you know, salt increases blood pressure). Daily salt intake should not exceed 5-6 grams (a teaspoon with top). And this includes not only the salt that we add when cooking, but also contained in finished products - bread, sausage, cheese, chips, mayonnaise, etc.
One of the subscribers sent us a review of soups fast food e-pek. How well they are suitable for hiking conditions - we learn from the review. The author's spelling has been preserved.
As promised, a short review. In the campaign, unfortunately, I didn’t have a chance to cook this time, because. there were problems with water, or rather, with its absence, so sublimates almost did not go into consumption. Therefore, the photos were taken in one of the forests of the Moscow region and at home.
In the forest, they decided to choose from two soups (and borscht), but the partner forgot to take sour cream, which would significantly improve taste qualities dishes. But it doesn't matter. By the way, there are as many as 15 different soups in the manufacturer’s assortment with different flavors(types of soup). According to the packaging, one packet of E-pek soup is designed for 4 servings. The description indicates that this is either 2 hearty lunches to satiety, or 4 snacks to "refresh". Let's see how true this is.
And so, pour the contents of the package into a bowl. This is for clarity (solyanka in dry form looks about the same, we tried it at home). Let the water warm up (I use an Esbit alcohol burner, it’s enough for 2 people and it’s quite convenient to cook on it, because the flame is regulated by a damper, the Fire-Maple burner was taken for other purposes).
Pour the contents of the package into warm water and, stirring occasionally, wait until it boils, then cook for about 20 minutes, then let it brew for 5 minutes - and the soup is ready. Why don’t we throw it in boiling water - dried vegetables and cereals boil faster (in other soups, but more on that later), and we don’t waste time and fuel. It turns out a rich broth, excellent color and taste of the dish itself.
The photo shows how many vegetables are present, and the meat component comes across in the form of boiled lumps of minced meat, so this product compares favorably with similar soups "from a bag" or sublimates. Of the pluses, I want to note - large portions for two (or small, but already for 4, in 250-300 ml mugs, for example), a large amount of thick, which is undoubtedly more nutritious and tastier than powder soups.
Cons: Cooking time. But, on the other hand, if time permits, for example, when stopping for the night on a hike or while staying at a camp, these soups are an excellent choice, especially considering the price, weight and packaging.
Upon returning home, the next day it was decided to try from the same manufacturer. Even though I don't really like pickle, it was worth a try. And so, the photo is part of the contents of the package in dry form.
Inclusions from vegetables are visible, and pearl barley makes up the bulk. The principle of cooking is the same as that of borscht, but we cook a little longer so that the barley boils well (you can try for readiness during the cooking process, then whoever you like). I also added a mixture of dried vegetables, about a tablespoon, maybe a little less (peppers, carrots, onions, tomatoes and herbs).
It turned out to be a full-fledged 2 servings with a lot of grounds. The soup was very tasty. I did not see boiled pickles in the soup, but the taste was present.
Salt turned out to be enough, but here it is better to look at your taste, as you like, however, as with pepper. In general, the pickle turned out to be not bad, despite my dislike for him since kindergarten.
A day later, we decided to try another, this time - mushroom soup. But not cream soup, which is also present in the line of this manufacturer, but.
Its characteristic difference is not a powdery state, but the presence of a large amount of dried potatoes in the composition. There are also inclusions of dried mushrooms and pearl barley, which increases the nutritional value of the soup, but which I do not like and do not consider it appropriate to add to mushroom soup.
And so, everything is in order. Photo of a dry product. The cooking process is similar to the previous ones, but with an increase in cooking time, because. dry potatoes gain moisture and swell much more than rice and pearl barley.
Accordingly, the cooking time is about 5 minutes until boiling, 30 minutes of cooking and 5 minutes were allowed to brew, to be sure.
The result is 40 minutes, which is a lot, taking into account the combustion of fuel, but, fortunately, we were in no hurry, and the burner worked in the mode of maintaining the boiling temperature (i.e. on low power). The resulting soup in this case was poured into 3 servings. More, I think, is no longer advisable, because. the broth would not be as rich and watery. Thickness is very, very much.
Salt and pepper were not added, I was interested in the taste of the dish itself. I would like to point out that it is not bad. Apparently the presence of pieces of mushrooms that fall on the tooth affects, and also add aroma. Dried potatoes, after cooking, feel and taste inferior to fresh ones, but you can eat them. There are less cereals than in pickle, but it is far from the main ingredient here. Verdict: Soup for 2 people.
The aroma of forest mushrooms, which is undoubtedly a big plus. A large number of plant component. Of the minuses - it takes longer to cook than the others because of the potatoes. You can take it for a change, but so far in the line of soups for me in the top are borscht, hodgepodge and chicken, the last of the two (and not only), there will probably also be a review, but in a smaller volume, because. they are all prepared according to the same principle, and the potential buyer will rather choose from his personal preferences.
Then, after a couple of days, we decided to eat "". Cooking this time took a different turn, so I decided to provide an overview in the form of a simple, but delicious recipe. Since there are no vegetarians among us, in this case we used beef stew for the broth.
For five people (3 guys and 2 girls), we needed 2 bags of soup, 2 tablespoons of dried vegetables, one medium onion and a 525g can of stew, a couple of liters of water and salt / pepper to taste.
Well, a small frying pan with a pot with a volume of 3.3 or 3.6 liters (I don’t remember exactly). We put water on the fire, throw dried vegetables into it and open the stew.
Carefully remove the fat and put it on the pan. In it, as you probably already guessed, we will fry onions.
We slightly separate the most valuable contents of the jar with a spoon, so that it is more convenient to pour the meat into portions, and throw it into heated water. We mix. Next we send cabbage soup E-pek. Let me remind you that after boiling water, we need time to boil and soften the dry component. After the water boils, we set the pot aside (because we have one burner) and take on the fat.
Melt it over low heat, throw in the chopped onion and fry until golden. Then add it to the pot and leave the soup to boil for about 20 minutes.
After - let it brew for 10 minutes, mix before serving and pour into plates. You can add finely chopped herbs and sour cream. Shchi turned out to be very rich and thick due to the high content of vegetables and meat.
5 people ate to satiety, which I consider a good indicator in terms of the amount of food consumed (the total weight of which came out less than 800g, not counting water) and the cooking time, which was about 40 minutes, including frying the onions. I also recommend using oxalic cabbage soup from this manufacturer in a similar recipe. Well, vegetarians can cook these soups without stew, because. they do not contain meat and animal fats.
That's all, thanks for your attention. Maybe later I will try other soups from this brand.
The store administration reminds that the soups from the review can be purchased in our store, in the section .
Most of us already know that powdered soups are not capable of bringing anything good to our body. They are artificial, harmful and, it would seem, why remember them again.
However, what should all those office workers, and not only them, who have catastrophically insufficient time for a normal lunch, but about homemade breakfast have they forgotten? Manufacturers continue to tempt with less monosodium glutamate or salt. Is it possible to use powdered soups at least occasionally?
What's in the soup?
In our time, it is difficult not to succumb to the temptation of fast food - we really live on the go, we sleep little. And then there are these producers tempt with lightning-fast preparation of “almost homemade food”. And we are already confused - on the one hand, we would like to eat healthy food, and on the other hand, it would be nice to just eat on time. Otherwise, only memories will remain from the figure and the digestive system. And then there are financial difficulties.
Remembering soups from bags, we usually mean 2 of their varieties at once - powder soups themselves and traditional "Chinese" soups with special noodles. The second one actually comes from Japan, where it was once considered a luxury food that was meant to fight hunger. Now everything is completely different.
Powder soups, unfortunately, have nothing to do with home cooking and grandmother's recipes. Manufacturers compete with each other, adding more and more new ingredients to these “dishes”. For example, it can be a certain amount of dried vegetables or herbs.
And the fact that their content, as a rule, is insignificant compared to the components that you don’t want to brag about, no one pays much attention to. Of course, as with other product groups, in this case too we can find both the best and the worst products with different amounts of artificial additives and flavor enhancers. What can we discover by reading the composition of popular soups?
1. Solid vegetable fat
Consumption of trans fats, in particular those found in such foods, is associated with the risk of developing coronary disease heart disease, cancer, and especially breast cancer. Efforts are being made around the world to reduce the amount of trans fats in processed foods. It is worth knowing that the same fats obtained from natural sources (beef, milk), in a limited amount, can have a beneficial effect on the body.
2. Salt and sugar
These are two components, the number of which in ready meals overpriced. Excess salt in the diet increases the risk of hypertension, malignant tumors, causes water retention in the body. Researchers who study the effect of salt on our body warn that there is more salt in one bag of soup than in a bag of chips. Sugar, on the other hand, increases the risk of obesity, tooth decay, diabetes, and cancer.
3. Nutritional supplements
If we talk about preservatives, then we must honestly admit that manufacturers of premium soups are diligently trying to reduce their amount to a minimum. A well-dried, tightly packed product has a longer shelf life, even without the addition of preservatives.
A controversial ingredient in powdered soups is monosodium glutamate (E621), a flavor enhancer. On the one hand, it is approved for use in food products in many countries, on the other hand, now and then there are reports of its harmfulness (for example, an increased risk of developing obesity, allergies, bronchial asthma).
For the production of soups in powder, dyes and flavors are needed. During drying, vegetables lose both their color and aroma. You can save the situation by using both artificial and natural components. However, do not forget that this will adequately affect the cost of the product.
In most cases, the cheaper the product, the more artificial colors and flavors it uses. In order for the dried components to retain their shape, manufacturers are forced to add an anti-caking agent.
What is the harm of powder soups
As a result, all these artificial additives significantly reduce the digestibility of the dish. The body must strain much more to digest such a complex product. Noodles from the so-called "Chinese soups" turned out to be a rather heavy dish for our digestion. One of the intermediate stages of its preparation is rapid roasting at a temperature of 200 ° C.
This significantly reduces the digestibility of such a product. By the way, the entire line of dyes, flavor enhancers and other technical additives has a bad effect on our skin. One of the mechanisms for releasing toxins is to increase sebum secretion, and this exacerbates the health problems of the skin itself.
The “convenient food” market, that is, “convenient food”, is gaining momentum every year. We are getting busier and busier, with less and less time left, and if we manage to carve out even an hour of free time, suddenly there are 100 most interesting things that we want to do instead of sitting in the kitchen.
Despite this, do not forget about health. Of course, nothing terrible will probably happen if we eat powdered soup several times a year, for example, at a party or on the road. It is important that this does not become our habit. The temptation of convenience and time-saving should not be stronger than the concern for health and well-being.
