Soup (Fr. soupe) - liquid dish popular in many countries. A distinctive feature of the soup is primarily the fact that the soup includes at least 50% of the liquid in the second turn (for hot soup) soup is cooking by boiling, in most cases in the water.
The origins of the boiling process have been lost to history. However, Reay Tannahill in his book "Food in History" stated with absolute certainty that the person knew about the boiling long before the invention of pottery (about 6,000 BC). Inventive primitive discovered that bamboo trees, filled with clay, reptile shells, and most importantly the stomachs of dead animals are a great tool for boiling liquid on the fire. When such devices were not at hand, they filled the hole with water and throwing a few hot stones to bring water to a boil.
Soup as a meal in its present sense, was formed no more than 400-500 years ago, with the emergence of a strong, unoxidizable and chemically neutral vessels, which allows to carry out the cooking process. It should be noted that in the East (Ancient China and similar regions) soups appeared earlier, about 100 BC and again - in connection with an earlier occurrence of suitable cookware. This does not mean that earlier people did not enjoy boiling - this method of cooking originated with the advent of pottery and stone vessels. But it should be differentiate a soup, where its components are inseparable parts that create the overall taste, overall composition, and simply cooked food, or a mixture thereof, where the cooking was pursuing a goal of thermal processing of the product. The resulting broth, at least in primitive times, was not used.
With the advent of dishes, familiarity with faience and porcelain and cutlery soup started to get spread, first in southern Europe in the XV-XVI centuries, and became widespread only in XVII-XVIII century. Of course, cooking methods and soup recipes were formed earlier.
To date, there are around 150 types of soups, which are subdivided into more than one thousand species, each species may have several options. The soup can be eaten alone, may be used as a snack or even dessert.
Five reasons why we should eat soups
*The products used to prepare soup, contains a lot of fiber, which helps to digest food.
*Soups normalize the acidity of the stomach, and therefore indispensable for any problems with the gastrointestinal tract.
*Soup is considered a dietary meal. For example, a soup made of chicken broth is recommended for acute exacerbation of gastritis, colitis, as well as the common cold, as it contains components that have soothing and anti-inflammatory.
*Constant eating of soups helps to improve the condition of vessels and the heart. Scientists argue that nourishing broth (not the meat itself!) contains extract specific proteins, which strengthen blood vessels and inhibit the development of various cardiovascular diseases.
*Soup helps to replenish the body with vitamins, minerals and trace elements, as most of the nutrients found in fruits, goes into the broth.
There is a perception that Chicken Soup helps all diseases - starting from cold and ending with a broken heart. That is why this food is so popular around the world.
Today, more than a thousand doctors and researchers have found that Chicken Soup soothes upper respiratory tract, stimulates the activity of neutrophils, which helps to remove mucus from the sick throat. In addition, it has a mild anti-inflammatory effect. Chicken protein contains amino acids, which are similar in composition to aspirin, this explains its healing properties.
Chicken soup reduces cholesterol
Thanks to many antibiotics and nutrients, Chicken Soup promotes digestion and prevents the appearance of gastritis. In addition, it helps to remove excess cholesterol from the body. Chicken meat contains the least amount of fat, that's why the chicken broth is often consumed during the diet. Chicken soup is useful for everyone, especially for children and the elderly.
Wonderful properties of Chicken Soup were discovered by mankind in the Middle Ages. People believed that Chicken Soup is an aphrodisiac. Chicken soup is panacea, not only from various physical ailments, but also a companion of a good mood, what helps to recover faster from illness. That is why warming Chicken Soup called Jewish antibiotic.
Chicken soup is not a national dish of a particular country, this dish - a cosmopolitan, people around the world loves it. Of course, every nation brings its own unique touch in the form of adding different spices, herbs, spices, herbs.
Onion Soup - one of the most famous variants of soup in the world cuisine. It designed to restore strength, especially at night work or intemperate entertainments, for weakened patients and those deprived of their appetite, with reduced tonus and oppressed nervous system.
In different variations Onion Soup have many nations in Europe and Asia. The best known - is French Onion Soup, which was used in the courts of monarchs, when entertainment delayed after midnight.
Onion soups are very popular since ancient times. These soups were known and widespread in the Roman reign. In view of the availability and ease of cultivation, onions - the main product to cook soup - was the basis of food for many poor families. The modern version of Onion Soup cooking came from France in the XVII century, which was prepared from the crust of dry bread or toast, broth, beef, and lightly fried onions.
The rich flavor of the soup generally based on the sauteed onions. Sauteing, in this case, is a procedure, in which onion is slowly frying, acquiring the ruddy, golden-brown color. This is due to caramelization of sugar contained in the onion. Usually onions are fried for 30 minutes, but professional chefs can to do this for hours, seeking for a specific variety of flavors and taste of Onion Soup. Often, to give the soup a special piquancy, in the finished dish before the end of cooking adds the dry white wine, brandy or sherry for enhancing flavor, and leaves in a closed pot for several minutes before serving.
Tomato Soup - soup made from tomatoes. Tomato Soup is usually made from slices of tomato, tomato paste, or both. Often used as an ingredient in more complex dishes, and, unlike many other hot soups, can be served both hot and cold. Tomato soup with just a few vegetables, enhancing the taste with sun-dried tomatoes or tomato paste is a real summer hug for you. It can be a quick supper dish, and the successful start of the festive dinner, especially when seasoned with basil cream and bake the own bread stuffed with olives.
Ripe tomatoes are rich in sugars and vitamin C, contain protein, starch, organic acids, fiber and pectin, minerals (calcium, sodium, magnesium, iron, chlorine, phosphorus, sulfur, silicon, iodine), and the carotenoids-carotene and lycopene (which determines the yellow-orange or red fruit), vitamin B, nicotinic and folic acid, vitamin K.
Fresh tomatoes and tomato juice is beneficial in cardiovascular diseases due to the high content of iron and potassium, as well as the tomatoes are useful for gastritis with low acidity, total loss of strength, weakening of memory and anemia. Tomato juice lowers blood pressure, in addition, the high content of pectin in tomato sauce helps to reduce cholesterol in the blood. Due to the high content of biologically active substances tomatoes regulate metabolism and activity of the gastrointestinal tract, strengthen the kidneys and gonads.
Canned tomatoes subjected to lactic acid fermentation and lactic acid, contained in them, beneficial to the intestinal microflora. However, in canning tomatoes is always used salt, so salt and pickled tomatoes are not recommended for kidney and cardiovascular system, including hypertension (high blood pressure).
Tip: It is possible to experiment with almost every tomato soup. For example you may slightly cool the soup and blend it in a blender until smooth to get soup puree. Pour some cream and you will get Tomato Cream Soup. Just don`t forget heat it again and serve hot.
Mushroom Soup - soup, main component of which are mushrooms. Mushrooms can be used fresh, salted, dried and pickled. Mushroom Soup is a traditional for European cuisine, used with such kinds of mushrooms as champignons, chanterelles, porcini. In Asian cuisine Mushroom Soup usually made from shiitake, portobello and white mushrooms.
For Mushroom Soup cooking, usually use vegetable broth, milk or cream. There are also variants with meat broth or soups, cooked with the addition of meat or meat products (eg, bacon), but in most cases of Mushroom Soup is a vegetarian dish.
From champignon is most often cooked cream soup, soups from the other species of fungi are used less for cream soup. A variety of vegetables (potatoes, root vegetables, onions, celery), cereals (rice, barley), small pasta, greens can be added to the Mushroom Soup. In the Asian Mushroom Soup, often added spices typical of the region.