Cereal soup recipe. Cereal soups

Cereal soups are suitable for those who are on a diet, and those who love thick hearty soups. For dieters, cereal soups are suitable, in which there is nothing but lentils or oatmeal. Just a little green. But in kulesh (this is also cereal soup), in addition to millet, there is also meat or melted lard - cracklings. Another popular cereal soup is pickle soup, to which barley is added.

In the section "Cereal soups" 186 recipes

Buckwheat soup with chicken and mushrooms

From buckwheat, you can cook not only porridge. A small amount of cereal is added to soups to make them thicker and more satisfying. We offer a recipe for buckwheat soup with chicken and mushrooms to diversify the menu. In general, buckwheat soup is prepared in the same way as any other ...

Green soup with buckwheat

Green soup with buckwheat is prepared on the basis of the leaves of various edible herbs. The main ingredient in the green soup recipe is sorrel, which gives the finished dish a specific, slightly sour taste. In addition to sorrel, green soup can be prepared ...

Buckwheat soup with chicken

Buckwheat soup has all the useful qualities of this cereal. Buckwheat is gluten-free and contains many useful substances. Chicken soup with buckwheat is a universal dish, it is suitable for both adults and children. The recipe is simple, so the soup will definitely turn out delicious. ...

Potato soup with chicken, cheese and corn grits in a slow cooker

Not everyone knows that a very tasty soup can be cooked from corn grits. Moreover, the combination of corn with dairy products or cheeses increases the biological value of proteins, and it becomes almost the same as that of meat. Soup with corn grits, p...

Matsun soup Spas (tanov apur)

If there is matsun in the house, it’s a sin not to cook the famous Armenian soup Spas, or tanov apur, i.e. tan soup. Spas soup can be served both hot and cold. As a dietary dish, and even as a hangover remedy. Instead of wheat groats, Spas cooks that ...

Chicken soup with melted cheese and millet

Chicken soup with melted cheese and millet is easy to prepare. You don't have to use clear chicken broth for soup. Instead, the meat is first lightly fried and added to salted water, in which millet is already boiled. Except for the processed cheese, which...

Buckwheat soup with chicken and green onions in a slow cooker

Buckwheat soup with chicken and green onions can be cooked both in a slow cooker and in a regular saucepan. Moreover, the recipe is so simple and versatile that you can easily cook buckwheat soup not with chicken, but with any other meat. As seen from...

Thick soup with mung beans and homemade noodles

Mash is suitable for both pilaf and soup. Try making a thick soup with beef chunks, mung beans and homemade noodles. Even in the absence of a full set of spices, the taste of the soup is Tashkent. And if you take lamb instead of beef, you will completely eat your mind ....

chapter: Cereal soups

Meat soup with bulgur

This soup is best cooked with beef broth. Bulgur will give density and a special cereal flavor. I added grits to the soup towards the end of cooking, because it takes quite a bit of time for the grains of bulgur to reach the desired condition ....

chapter: Cereal soups

Vegetable soup with bulgur

This soup, above all, is good for its flavor. A mixture of smells - celery and curry - sounds very appetizing. Bulgur gives the soup thickness and a special cereal flavor. By the way, please note that I add cereal almost at the very beginning of cooking. And fried...

20 soup recipes from simple to sophisticated.

From potatoes, vegetables, pasta, various cereals and legumes, a fairly diverse assortment of first courses in broths and vegetarian soups are prepared. They are prepared with beef, lamb, pork, poultry, canned food and other meat products, as well as with fish and mushrooms.

potato soup

We cut the potatoes into cubes, and carrots, parsley, onions into slices and sauté them with tomato puree. We put the potatoes in the boiling broth, bring to a boil, add the browned vegetables with tomato and cook for 15-20 minutes. 5-10 minutes before the end of cooking, add peppercorns, bay leaf, salt. You can also put tomatoes (30 g per 1 serving). Serve the soup sprinkled with chopped herbs. Potato soup can be prepared with beef, pork, lamb or poultry. Products for 5 servings: 1200 g (12-14 pieces) potatoes, 100 g (2 pieces) carrots, 30 g parsley (roots), 120 g (2 pieces) onion, 25 g tomato puree, 30 g margarine or melted animal fat, 1800 g meat or chicken broth, spices, salt, herbs.

Potato soup with fish

Most often, the soup is prepared from pike perch, pike, catfish, burbot, cod.
We cut the fish into fillets with boneless skin and boil, cut into pieces, with roots, spices and salt for 7-10 minutes.
We cut the potatoes into cubes, carrots, parsley, onions - into small cubes and sauté with the addition of tomato.
In the boiling fish broth, put the potatoes, sautéed vegetables with tomato puree and cook for 10-15 minutes, then add peppercorns, bay leaf, salt and cook until tender. When serving, put pieces of boiled fish (100 g per 1 serving) on a plate, pour the soup and sprinkle with chopped dill or parsley. Soup can be prepared without tomatoes.

Products for 5 servings:600 g of fresh fish (fillet with skin without bones), 1200 g (12-14 pieces) of potatoes, 100 g of carrots, 30 g of parsley (roots), 120 g (2 pieces) of onion, 25 g of tomato puree, 30 g margarine, 1800 g fish broth, spices, salt, herbs.

Potato mushroom soup

Soup can be made from both dried and fresh mushrooms.
We prepare the broth from dried mushrooms, and wash the mushrooms and cut into strips. For fresh peeled mushrooms, we also cut the caps into strips and cook the broth on them for 35-40 minutes, and fry the chopped legs in margarine or vegetable oil along with onions. Cut potatoes into slices. Carrots and parsley - sliced and passer. Put prepared vegetables, mushrooms into boiling mushroom broth and cook until tender. Before the end of cooking, add slices of fresh tomatoes and salt. Serve soup with sour cream and herbs. Products for 5 servings:250 g of white mushrooms and fresh champignons or 70 g of dried mushrooms, 1000 g (1 kg - 10-12 pcs.) potatoes, 125 g (2 pcs.) carrots, 50 g parsley (roots), 120 g (1 -2 pcs.) onions, 200 g (2 pcs.) of tomatoes, 50 g of margarine or vegetable oil, 1650 g of mushroom broth, salt, 50 g of sour cream, herbs.

To prepare the soup, different cereals are used: pearl barley, barley, oatmeal, rice, millet and semolina.
Barley, barley and oatmeal are boiled separately. To do this, put the washed cereal in boiling water, cook it until half cooked for 30-40 minutes, then drain the water and wash the cereal. We cut the potatoes into large cubes, and the carrots, parsley, onions into small cubes. We pass the chopped vegetables on margarine. In the boiling broth we lay the washed raw cereals (rice, millet) or boiled until half cooked (barley, barley, oatmeal) and cook for 10-15 minutes. Then we introduce potatoes, browned vegetables, peppercorns, bay leaves, salt and cook everything for 20-25 minutes. If we prepare soup with semolina, then first we put potatoes, sautéed vegetables in the broth, and after boiling the broth - semolina. Serve the soup sprinkled with herbs. Potato soup with cereals can be prepared with meat, chicken, chicken offal, smoked pork belly, fresh or dried mushrooms. Products for 5 servings: 900g (9-10 pieces) potatoes, 150 g cereals (barley, barley, oatmeal, rice, millet, Poltava) or 125 g (5 tablespoons) semolina, 125 g (2 pieces) carrots, 30 g parsley (roots) , 180 g (2 pcs.) onion, 50 g margarine, 2200 g meat, chicken or mushroom broth, spices, salt, herbs.

Soup with cereal

We prepare this soup in the same way as potato soup with cereals (see recipe No. 161), but without potatoes.
Products for 5 servings: 200 g cereal (barley, barley, millet, oatmeal, rice), 100 g (1-2 pieces) carrots, 30 g parsley (roots), 150 g (2 pieces) onion, 50 g margarine, 2200 g meat or chicken broth , spices, salt, herbs.

Potato soup with beans

Peas, beans and lentils are used to prepare this soup. We pre-boil the sorted and washed legumes. To do this, it is better to soak them in cold water (2-3 liters per 1 kg), beans and lentils for 5-8 hours, shelled peas - for 3-4 hours. Cook the soaked legumes in the same water without salt with the lid closed until softened. We cut the potatoes into large cubes, carrots and parsley into small cubes, finely chop the onion. Vegetables, if we are preparing soup in broth, sauté in margarine or animal, melted fat, if we are preparing vegetarian soup, in vegetable oil. Put boiled peas, beans or lentils into boiling broth or water, bring to a boil, add potatoes, browned onions, carrots, parsley, spices and cook for 15-20 minutes, then add salt and bring the soup to a boil.
Soup broth can be boiled with ham bones or smoked pork belly. Soup with beans can be prepared with tomato puree (5-10 g per 1 serving) and seasoned with garlic, mashed with salt. Serve the soup sprinkled with finely chopped herbs.

Products for 5 servings: 600 g (6-7 pcs.) potatoes, 200 g beans or peas, or 250 g lentils, 100 g (1-2 pcs.) onions, 100 g (2 pcs.) carrots, 30 g parsley (roots), 50 g margarine, animal fat or vegetable oil, 1650 g of broth or water, spices, salt, herbs.

Soup with pasta

Cut carrots, onions, parsley into strips and sauté in margarine or butter with the addition of tomato. In boiling meat or chicken broth put the pasta, broken into pieces 2-4 cm long, and cook at a low boil for 15-20 minutes. Then we lay the vegetables, spices, salt sautéed with tomato and continue to cook until the pasta is ready. If we prepare the soup with vermicelli, ears or soup filling, then we introduce sautéed vegetables into the boiling broth, cook for 5-8 minutes, after which we put vermicelli, ears or other soup filling and continue to cook for another 5-10 minutes. Serve soup sprinkled with herbs.

Products for 5 servings:200 g of pasta (pasta, noodles, vermicelli, ears, soup fillings), 125 g (2 pcs.) of carrots, 30 g of parsley (roots), 120 g (1-2 pcs.) of onion, 50 g of tomato puree , 50 g margarine or butter, 1650 g meat or chicken broth (recipe No. 125), spices, salt, herbs.

Soup with pasta and canned meat

Cut carrots, parsley, onions into strips and sauté with tomato in melted animal fat with the addition of fat from canned food.
Put pasta into boiling lightly salted water and cook for 5-10 minutes, then add browned roots and bring to a boil. After that, put canned meat, peppercorns, bay leaf, salt into the soup and cook until tender. Serve the soup, trying to distribute the canned meat evenly in the plates. Sprinkle the soup with chopped herbs.

Products for 5 servings: 350-400 g (1 can) canned meat (stew), 200 g pasta, 125 g (2 (roots), 120 g (1-2 pcs.) onion, 50 g tomato puree, 1800 g water, spices, salt, herbs .

Homemade noodle soup

Cut carrots, onions, parsley into strips and sauté in margarine or butter. Cooking homemade noodles. Noodles can be prepared in advance, for future use, but stored for no more than 14 days in a cool, dry place. We put browned vegetables in boiling broth (preferably chicken) and cook from the moment of boiling for 5-8 minutes, after which we add prepared homemade noodles (sift out excess flour through a sieve) and cook until tender, adding spices and salt at the end of cooking. Serve soup with a piece of meat or chicken or chicken offal, sprinkled with herbs. pcs) carrots, 30 g parsley Products for 5 servings:200 g of homemade noodles (500 g of boiled noodles), 100 g (2 pcs.) of carrots, 30 g of parsley (roots), 100 g (1-2 pcs.) of onions, 50 g of margarine or butter, 2200 g of broth meat or chicken, spices, salt, herbs.

Cooking homemade noodles. We introduce raw eggs, salt into cold water, mix, add wheat flour and knead a stiff dough, which we roll into one lump (ball), cover with a towel and leave alone for 20-30 minutes for better rolling. We put the pieces of the finished dough on a table sprinkled with flour, and roll it into a layer 1-1.5 mm thick. We put the layers sprinkled with flour one on top of the other, cut them into strips 3.5-4.5 cm wide, which, in turn, cut across strips 3-4 mm wide or straws.
Spread the noodles on a floured table with a layer of no more than 1 cm and air dry for 2-3 hours.

Products for 1000 g (1 kg) dried noodles:900 g wheat flour, 200 g water, 250 g (6 ¼ pieces) eggs, 25 g (1 (2 tablespoons) flour (for sprinkling).

Mushroom noodle soup

We prepare mushrooms and broth from them in the same way as usual. Saute vegetables in butter or vegetable oil. Put the prepared mushrooms into the boiling mushroom broth. After 10-15 minutes, add browned vegetables, homemade noodles and cook until cooked, putting spices and salt at the end of cooking. Serve soup with sour cream. incomplete tablespoon) salt, 60 g

Products for 5 servings:65 g of dried mushrooms or 500 g of fresh mushrooms, 200 g of homemade noodles, 100 g (1-2 pieces) of carrots, 100 g (1-2 pieces) of onion, 30 g of parsley (root), 50 g of butter or vegetable, 2200 g mushroom broth, spices, salt, 100 g sour cream.

Peasant soup

We cut white cabbage into checkers, potatoes into cubes, vegetables into circles, which we sauté in oil or pork fat with the addition of tomato. Put the cabbage into the boiling broth, bring to a boil and add the potatoes, browned vegetables and cook for 15-20 minutes. At the end of cooking, put spices, salt and you can put fresh tomatoes (30 g per 1 serving). Peasant soup is good to cook with cereals: pearl barley, rice, millet, but in this case, the amount of potatoes should be reduced. Pearl barley (boiled until half cooked) or raw millet and rice are put in the broth at the beginning of cooking, before laying the vegetables.
Serve soup with sour cream, sprinkle with herbs. Products for 5 servings:500 g of white cabbage, 700 g (7 - 8 pcs.) of potatoes, 120 g (2 pcs.) of carrots, 30 g of parsley (roots), 120 g (1 -2 pcs.) of onions, 50 g of tomato puree, 50 g butter or pork fat, 2000 g (2 l) meat broth, spices, salt, 50 g sour cream, herbs.

Field soup

We wash the millet several times in warm water, then scald it with boiling water. We cut the pork fat into cubes, fry, on the released fat we sauté the onion, cut into small cubes. Put prepared millet into boiling broth or water, and after 5-10 minutes add diced potatoes, sautéed onions with bacon and continue cooking. 5-10 minutes before the end of cooking soup, put the spices and salt. Products for 5 servings:200 g pork bacon, 700 g (7-8 pieces) potatoes,
125 g (1/2 cup) millet, 200 g (2-3 pcs.) onion, 1900 g broth or water, spices, salt.

Millet soup with meat (kulesh)

Fry the raw fat cut into cubes with chopped onions until golden brown. Put the washed millet into the boiling broth and cook. 5-10 minutes before the cereal is ready, add fat with onions, salt, spices. Serve kulesh with a piece of beef meat. Products for 5 servings: 250 g (50 g per 1 serving) boiled beef, 250 g millet, 150 g (1-2 pieces) onion, 25 g raw pork fat, 2400 g meat broth, spices, salt.

Rice soup with meat

Cut the onion into small cubes and sauté in margarine or melted animal fat. Rice groats per ... paradise and washed several times in warm water. Pour prepared rice cereal into boiling broth or water, bring to a boil and cook until half cooked. Then add browned onions, tomato puree and bring the soup to readiness. Season the finished soup with garlic, salt, ground red pepper. Serve soup with a piece of beef or lamb (50 g per serving). Products for 5 servings:250 g boiled beef or lamb, 200 g rice, 125 g (1-2 pieces) onion, 120 g tomato puree, 25 g margarine or melted animal fat, 2500 g meat broth (recipe No. 125), 2-3 garlic cloves, 0.5 g (1/2 teaspoon) ground red pepper.

Rice soup with tomato

The sorted and washed rice is placed for 3-5 minutes in hot water, after which we recline it on a sieve. Cut onions, carrots, parsley into small cubes and sauté with melted animal fat, add tomato puree and sauté all together until the fat turns orange. Put the prepared rice in a saucepan, pour strained meat broth, bring to a boil and add vegetables sautéed with tomato, peppercorns, bay leaf, salt and cook everything for 12-15 minutes. Rice soup with tomato can be served with pieces of boiled beef, lamb, chicken, turkey, duck, goose, as well as cooked in fish broth and served with pieces of pike perch, burbot, catfish, cod, sturgeon, etc.

Products for 5 servings:250 g of rice, 125 g (2 pcs) of carrots, 30 g of parsley (roots), 120 g (1-2 pcs.) of onion, 75 g of tomato puree, 25 g of animal melted fat, 2500 g of meat broth, spices, salt.

fish soup

We cook the broth from small fish, bones, heads without gills and filter. We cut the fish with a bone skeleton into fillets with skin without bones and boil until tender in this broth. We take out the boiled fish from the broth, and filter the broth, bring it to the desired volume with water and cook the fish soup on it. Finely chop the onion and parsley and sauté in vegetable oil. Cut potatoes into slices.
In the boiling fish broth we put browned roots, potatoes, peppercorns, bay leaf, salt. Cook the ear over low heat until tender. Serve the fish soup with pieces of boiled fish (100 g) and sprinkle with herbs. Products for 5 servings:500 g of small fish (fish waste) for broth, 600 g of fresh fish (fillet with skin without bones), 1000 g (1 kg - 10-12 pcs.) Potatoes, 150 g (2 pcs.) Onion, 30 g parsley (roots), 50 g vegetable oil, 1800 g fish broth, spices, salt, herbs.

Mushroom chowder

We prepare mushroom broth from dry or fresh mushrooms. Cut the boiled dry mushrooms finely, and cut the fresh mushrooms before preparing the broth. Boil pearl barley until half cooked. Potato cut into cubes. Onions and roots (cut into small slices) are sautéed in vegetable oil. We put the boiled pearl barley in the prepared mushroom broth, cook it for 15-20 minutes, then add the browned onions and roots, potatoes and cook until tender. At the very end of cooking, put boiled mushrooms and salt. Serve soup with sour cream. Products for 5 servings:600 g of fresh mushrooms or 200 g of dry mushrooms, 1000 g (1 kg - 10-12 pieces) of potatoes, 100 g of pearl barley, 125 g (2 pieces) of carrots, 30 g of parsley (roots), 120 g (1 - 2 pcs) onion, 50 g vegetable oil, 1800 g mushroom broth, salt, 75 g sour cream.

vegetable soup

We cut the white cabbage into strips, divide the cauliflower into small pieces and boil in water. Cut the roots and onions into strips and sauté in margarine or butter (see above). Cut potatoes and tomatoes into slices, cut green bean pods into pieces;
We put white cabbage into the boiling broth, and after boiling, browned vegetables, potatoes, green beans, spices, salt and cook for 15-20 minutes. After that, put the tomatoes, boiled cauliflower buds, canned green peas and boil everything for 3-5 minutes. The soup is served sprinkled with herbs. Products for 5 servings: 650 g (7 - 8 pieces) potatoes, 120 g white cabbage, 120 g cauliflower, 125 g (2 (roots), 60 g (1 pc.) onion, 60 g leek, 150 g beans in green pods, 100 g of canned green peas, 200 g (1-2 pieces) of tomatoes, 50 g of margarine or butter, 2000 g (2 l), meat broth, spices, salt, herbs.

Potato soup with herring, sprat, anchovy, sprat

We wash the herring, sprat, anchovy, sprat in cold water, remove the head along with the entrails, the tail, the vertebral bone of the herring and rinse well. Cut potatoes and onions into slices. Put potatoes and onions in boiling salted water and cook for 10-15 minutes, then put the prepared fish, peppercorns, bay leaf, salt, butter, add milk and cook everything until tender. Before serving, sprinkle the soup with parsley or dill. pcs) carrots, 60 g parsley Products for 5 servings:750 g fresh herring, or sprat, or anchovy, or sprat, 1000 g (1 kg - 10-12 pieces) potatoes, 400 g (4 -5 pieces) onions, 100 g butter, 500 g (0, 5 l) milk, 1300 g of water, spices, salt, herbs.

Potato soup with meatballs

We cook potato soup in the same way as in the previous recipe. Cooking meatballs. After boiling the meatballs, add the broth to the soup. When serving, put boiled meatballs on a plate (75 g - 7-8 pcs.) And pour the soup.

Products for 5 servings: 375g (5 servings of 75g each) boiled meatballs, 750 g (8-9 pcs.) of potatoes, LLP g (2 pcs.) of carrots, 30 g of parsley (roots), 150 g (2 pcs.) of onion, 25 g of tomato- puree, 25 g margarine, 2000 g (2 l) meat broth, spices, salt.

Ingredients for 5 servings of meatballs:450 g of beef or pork or lamb meat, 45 g (1/2 pcs.) of onion, 40 g of water, 1 egg, 9 g (1 teaspoon) of salt, ¼ teaspoon of ground black pepper.

Enjoy your meal!

Mucous soups based on cereals are rich in vitamins and minerals, which are so necessary for the normal functioning of our body. In addition to vitamins, cereal soups supply starch, vegetable protein and mineral salts to our body.

Cereal (mucous) soups deservedly belong to dietary dishes. They not only have a gentle effect on the mucous membrane of the stomach and intestines, but also do not saturate with excessive calories. These are light and meanwhile very nutritious dishes that give a feeling of satiety.

Cereal soup is recommended for use by people with diseases of the stomach, intestinal tract and who have undergone surgery. Many doctors prescribe their patients to eat mucous soups during the postoperative recovery period.

Cereal soups recipes

World of Recipes has collected for you a wide variety of cereal soups that will take their rightful place in the culinary piggy bank of your family. How to surprise your children and make them eat soup with delight? Very simple! It is enough to cook an original and tasty soup according to one of the recipes presented in this section.

Traditional pickles, puree soups and kharcho belong to cereal soups, because they are prepared using healthy cereals. Cooking cereal soup is actually easier than you might think. Following step-by-step instructions and culinary tips, you can cook a real culinary masterpiece that will be enthusiastically received by the household.

If you are on a diet, then slimy soups should definitely be part of the diet. They are low in calories and nutritious.

How to cook slimy (cereal) soup

The preparation of the slimy soup is based on a decoction of cereals. It can be any cereal, depending on the soup recipe. In some cases, it is recommended to use flour, which gives the soup the necessary consistency and slimy texture.

Features of the preparation of cereal soup are individual for each individual recipe.

You can choose any of the recipes and feel free to experiment. Cook delicious and healthy simply with World of Recipes!

This is not surprising, because soups allow you to choose the most successful combination of healthy and tasty products. In addition, the basis of any first course is liquid, and this significantly reduces the calorie content of each serving.

Grains in the diet

Grains remain the basis of our diet in many ways. And if bakery products are constantly criticized for their high calorie content, an abundance of carbohydrates and not always harmless flavorings, then cereals are met with much less resistance.

In cooking, cereals are used to prepare first courses, side dishes, drinks. In addition to carbohydrates, these products contain many useful substances, and the vitamin and mineral composition of cereals varies greatly.

So, buckwheat contains B vitamins, a large amount of vitamin E and nicotinic acid, differs from other cereals in its high protein content - about 13%. And millet has a lot of vitamin A and carotene, as well as phosphorus and potassium.

Important! The use of products derived from cereals brings the body not only calories, but also substances necessary to maintain metabolic and regenerative processes.

Of course, it is difficult to cook porridge for breakfast every day, although some diets prescribe this way of organizing food. It is much easier to introduce soups into the diet, which include various cereals. Such dishes are easy to prepare, but not monotonous: the addition of vegetables and spices will create variety on the everyday table.

From oatmeal

Oats are a nutritious food that is the basis of many dietary dishes. Soup with oatmeal is a traditional dish for many peoples. In dietary nutrition, either water or a second chicken broth becomes its basis.

This soup can be prepared from oatmeal, and from oatmeal - crushed grain. In the first case, the soup cooks much faster, but the broth is more cloudy. In the second case, it is better to soak the cereal in advance and boil it longer.

Ingredients:

water (or chicken broth) - 2 l;
oatmeal - 100 g;
carrots - 1 pc.;
onion - 1 pc.;
salt.

Cooking:

Soak oatmeal in water for several hours, you can overnight.
Drain the water, rinse the oatmeal again and pour it into the water for cooking soup or into the broth.
Cooking oatmeal will take about 40 minutes - until the cereal is soft.
Grate carrots on a coarse grater or chop in another way.
Throw the carrots into the cereal broth, cook for 10 minutes, then add the chopped onion.
Salt and cook for another 7-10 minutes.

Millet in fish broth

Millet (millet) was one of the main cereals for the South Slavic tribes due to its nutritional properties and the ability to boil soft, forming hearty and light flakes.

The recipe for dietary cereal soup from millet can be both meat and fish broth. The best choice for the diet menu will be low-fat fish - pollock, hake. Spicy herbs and roots will be good companions for millet.

Ingredients:

hake - 200 g;
millet - 50 g;
onion - 1 pc.;
parsley root - 1 pc.;
dill greens - 30 g;
black peppercorns;
salt.

Cooking:

Washed fish (if it is not gutted, it is necessary to remove the insides and cut off the head, fins and tail) lower into cold water and cook for 10 minutes after boiling. Remove scale.
Add millet, continue cooking.
Dip the parsley and onion whole so that after boiling they can be easily removed from the pan.
Boil until the cereal is boiled, add salt and pepper.
Sprinkle with chopped herbs before serving.

From buckwheat

Buckwheat is known for its dietary properties. But in the menu of diets for weight loss, it can be included not only in the form of a side dish. will be quite thick and nutritious, rich in protein, but the calorie content in it will please any losing weight.

Ingredients:

chicken breast - 0.5 pcs.;
buckwheat - 100 g;
carrots - 1 pc.;
green onions - 30 g;
salt.

Cooking:

Boil the chicken breast for 15 minutes after boiling.
Add buckwheat to the resulting broth and cook for another 15 minutes.
Add grated carrots and boil until soft.
Salt, sprinkle with chopped onion.

This recipe serves as the basis, the list of ingredients can be expanded by adding various vegetables and herbs.

From barley

From barley, with the help of cleaning and crushing, barley and pit are made - cereals that have become firmly established in everyday life. Barley requires soaking or pre-boiling, otherwise it will remain too hard, and the beneficial substances hidden in it will remain inaccessible to the body.

The proposed version of the barley groats soup does not require too much cooking time, since the groats are first boiled until half cooked, and then mixed with vegetable broth.

Summer vegetables are abundant in this soup, but if you want to cook this dish in winter, you can use frozen mixtures. You can use water or light chicken broth as a base.

Ingredients:

barley groats (barley) - 100 g;
tomato - 2 pcs.;
zucchini - 200 g;
bell pepper - 1 pc.;
garlic - 2 cloves;
dill greens - 30 g;
salt.

Cooking:

In a separate bowl, cook barley groats until half cooked in a sufficient amount of water. Particular attention should be paid to ensure that the grains do not stick together.
Dip the diced zucchini into boiling water or broth. It must be cleaned and seeds removed.
After 10 minutes, add the pureed tomatoes and medium-sized chopped bell pepper.
Introduce semi-finished cereals into the main broth, cook for another 10 minutes.
Add crushed garlic and herbs, salt.

Most cereals need to be pre-soaked or boiled. The exception is those cereals that have already undergone significant processing - steamed, finely crushed or turned into flakes. They can be added directly during cooking.

Cereals go well with vegetables and herbs. But with dietary nutrition, you should not allow mixing cereals and potatoes in one dish - an excess of carbohydrates is formed, the food will be too high in calories. Potatoes can be replaced with zucchini or zucchini, you can actively use carrots.

Attention! Grains form a thick broth, so most soups can be prepared without meat or fish.

conclusions

For diet food, cereal soups are one of the most successful options for first courses. They contain a large amount of carbohydrates, but are also rich in minerals and vitamins.

Cereals often require preliminary preparation - soaking or boiling. This reduces the cooking time. Various vegetables can be added to cereal soups, except for those rich in starch, such as potatoes.

How to spend more time for yourself and family, and not cook for hours? How to make a dish beautiful and appetizing? How to manage with a minimum number of kitchen appliances? Miracle Knife 3in1 is a convenient and functional assistant in the kitchen. Try it for a discount.