Boil soup from a bag. Soups in bags are harmful

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, and have long forgotten about homemade breakfast, do? 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

Eating trans fats, in particular those found in such foods, is associated with a risk of coronary 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 amount of which in ready-made dishes is overestimated. 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, reports of its harmfulness appear every now and then (for example, an increased risk of 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.

Hi all. "Once a day the soup should be in the stomach," have you heard such a proverb? It is a pity that in reality the soup turns out to cook very rarely. The fact is that for its preparation it is necessary to spend a certain amount of time, and it is always not enough.

However, instant soups are designed to solve this problem. We will look at one of these today. This is a mushroom soup from the Home Bistro company, the cost of a bag is 67 rubles.

Ordinary bags of instant soups are very small, but they are cheaper than this instance. I originally wanted to cook more soup, so I took a larger package, here 60 grams.

There are inscriptions on the packaging, they say there are inside

porcini mushrooms and champignons, large pieces of vegetables and steamed barley

Barley was steamed, apparently for its quick preparation along with other ingredients.

There is nothing criminal in the composition, except that there is a mushroom flavor. Indeed, when you open the pack, the smell of mushrooms is very well felt. Apparently, this is the merit of just the same flavoring.

And the rest contains a lot of dried vegetables, as well as cereals.

The back of the package also tells you how to make soup with this package. You need to bring water to a boil, then add the contents of the bag and cook for 15-20 minutes. By the way, one sachet is designed for 1 liter of water.

But for the preparation of a delicious soup, the contents of the sachet alone are of course not enough, so we will supplement the cooking recipe somewhat.

To begin with, we will prepare some potatoes and cut them. When the water boils, add these potatoes to the pan along with the contents of the bag.

Next, fry the onion and mushrooms separately in a frying pan. I have frozen mushrooms, thanks to my father, who repeatedly went to the forest in the summer and picked mushrooms. Basically, these are porcini mushrooms, as well as mushrooms, for soup these are the best mushrooms in my opinion.

I know that the cat cried in a bag of mushrooms, there is only aroma from them, so your product will not hurt.

So, put the mushrooms and onions in a hot frying pan with oil.

Fry the onion until light golden, in no case overcook.

We add this frying to the pan after about 15-20 minutes of cooking the soup, after which we keep the stove at a low temperature for some more time.

Everything, the soup is ready, you can remove it from the stove and call everyone to the table.

The soup turned out to be very tasty, a bright mushroom taste is achieved with the help of its natural fried mushrooms, initially there are few of them in a bag. However, I tried the broth during cooking, even without the addition of a natural product, so to speak, the taste and aroma of mushrooms can be caught.

The groats are boiled perfectly, it is pleasant to eat. Even taking into account the fact that in the pan I obviously had not 1 liter of water, but more, there were enough seasonings, the taste is simply excellent. Unless I added a little more salt, which also fits into the size of the prepared portion.

In fact, this way of making soup is quite good, and the Home Bistro company is clearly worthy. I can recommend this manufacturer's instant soup, do not be lazy to make a little more effort and then you will get a very tasty soup.

One of our followers sent us a review of E-pek instant soups. 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 the taste of the dish. But it doesn't matter. By the way, there are as many as 15 different soups in the manufacturer's assortment with different tastes (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 there is also a meat component 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., at 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. Lots of herbs. 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 .

As soon as instant soups appeared on the general market, they immediately gained popularity. It seemed that the problem of cooking had finally faded into the background - the time devoted to the kitchen could be taken up with something more interesting.

But gradually, consumers noticed that fast food is not as satiating as expected, energy after eating it is not enough for a short time.

Yes, and doctors began to sound the alarm - food in packages negatively affects the general condition of the body, it contains too many flavor enhancers and preservatives.

So is it okay to eat fast food or is it dangerous?

Composition of fast food

No matter how instant soups are packaged: in mugs, in bags, in briquettes, they all have one thing in common: the products from which they are made dehydrate, that is, they evaporate the liquid as much as possible.

During this process, they not only dry out, but also change their taste and even smell. In the future, in order to restore taste sensations, flavor improvers, flavorings and spices are added to soups.

You should not look for mushrooms in mushroom soup or vegetables in vegetable soup. Honest producers write that the dish “with the taste of the product” is nothing more.

Most often, such soups consist of instant noodles. There is no doubt that the noodles are natural, pasta is the easiest to dry.

Almost all packages contain E-621 - monosodium glutamate. More recently, its presence was even considered useful - this supplement was made from natural seaweed. Currently, it is considered one of the most harmful components, since the chemical analogue of glutamate is synthesized chemically.

Bouillon cubes have a great energy value, but they have nothing to do with protein products. Their constant use develops a habit - in comparison with them, ordinary soups seem tasteless.

So convenient does not mean useful. And in order to have enough time for cooking, you can find recipes for quick soups and delight your family with really healthy dishes.

Ability to cook quickly

If you know the basics of cooking, then cooking does not take much time:

• In cooking, it is convenient to use seasonal products or those that are traditional for the area;
• Do not forget about spices and herbs - this will give each dish a special bright taste;
• Salt in a healthy diet should be a minimum amount, like sugar;
• Vegetable oils are essential for a healthy diet;
• You need to know the rules of heat treatment.

Heat treatment takes a lot of time allotted for cooking. If you choose recipes that involve raw products, you can be in the kitchen much less.

If time is sorely lacking, then the best option is to combine “fast food” with natural products. A simple bouillon cube soup will help make it richer, and natural vegetables will increase the healthiness of the soup in the bag.

The fastest soups

The fastest soup is the traditional okroshka. Only eggs will have to be boiled, and this will take no more than 7 minutes. Each housewife has her own recipe for preparing this tasty and healthy dish: on kvass, sour cream, kefir or whey.

One of the easiest ways to make vegetarian okroshka:

• Finely chopped boiled egg and vegetables are cut: cucumber, radish, dill, boiled egg, green onion - feathers;
• All ingredients are mixed and poured with kvass - preferably homemade;
• Add dried cubes of rye bread;
• Season to taste with mustard, salt, pepper, add sour cream.

And these are recipes for "foreign" instant soups.

Italian - gazpacho

Ingredients:

• bread - 200 g;
• tomatoes - 8 pieces;
• cucumbers - 2 pieces;
• sweet red or yellow pepper - 2 pieces;
• onions - 2 pieces;
• garlic - 4 teeth;
• olive oil - about 5-6 tablespoons.

Cooking method:

1. Salt and pepper are added according to your own taste.
2. The longest operation is removing the skins from the tomatoes and rubbing the pulp through a sieve to get rid of the seeds. It is easier to remove the skins if you pour boiling water over the tomatoes.
3. All ingredients are cut and mixed, the bread is soaked into a homogeneous mass and added to the mixture of products.
4. Then everything is placed in a blender, crushed to a homogeneous structure.
5. The resulting puree is diluted with water, brought to the desired consistency, seasoned with spices, cooled with ice cubes. And you can eat - instant cream soup is ready.

Dish from Bonn

Ingredients:

• celery - stalks 100 g;
• onion - 3 onions;
• a quarter of a cabbage head;
• favorite greens;
• sweet pepper - 1-2 pieces.

Cooking method:

Ingredients:

• green onions - a bunch;
• tomatoes;
• eggs;
• soy sauce;
• vegetable oil;
• ginger root;
• fresh chili pepper.

Cooking method:

1. Tomatoes are cut into cubes, the skin is previously removed;
2. Ginger is rubbed on a grater. The more it is, the more spicy the dish will turn out;
3. Eggs are broken and stirred like an omelet, seasoned with spices - salt, pepper and soy sauce;
4. The egg mixture is laid out in a pan, and fried to make flakes. Chopped tomatoes and ginger are added there, boiled over low heat, slightly diluted with water. 10 minutes - and the dish is ready.

Some housewives believe that in the water with which the contents of the pan are diluted, it is necessary to dilute the bouillon cube - the dish will turn out to be more saturated. Chinese soup in his homeland is prepared without additives.

Familiar meals in a quick way

You may be surprised, but even peas, which require a long boil, can be cooked quickly.

Cooking method:

1. Peas are washed, poured into an enamel container on a finger with water, put on fire and boiled for 7-8 minutes. This is enough time for the water to soak into the bean. The operation is repeated three times;
2. Then the peas are crushed;
3. Water is poured into a container with crushed peas, the contents are brought to a boil, and then those vegetables that are necessary for pea soup are added: finely chopped potatoes and carrots, maybe an onion;
4. Dissolve the bouillon cube in the saucepan;
5. Spices, herbs and other ingredients are added to taste;
6. As soon as the potatoes are ready, the pan is removed from the heat.

The largest amount of time is required for pea soup to infuse. This takes at least 40 minutes.

original salad

The original salad can be prepared from instant soup.

Ingredients:

• cheese - 100 g;
• carrots - 1 piece;
• garlic - 4 teeth;
• eggs - 2 pieces;
• 4 packets of dry vermicelli soup or 2 Mivina noodles.
• mayonnaise.

Cooking method:

The only advice: if possible, pour boiling water over the contents of the package in ordinary dishes. A glass for soup is treated with a chemical composition that releases compounds that are not very useful for the body - albeit in very small quantities.

And once again about soups.

Today we will talk about soups from packages. How do you feel about them?

For example, when I met Dr. Dukan, I was surprised by his addiction to soup cubes. Yes, not only me. However...

Food concentrates appeared in the 18th century. It was then that the Kharkov scientist Karamzin invented an apparatus for drying products of plant and animal origin. So,

Soups from a bag are divided into three groups.

1. Instant - soup (from the English. instant - “instant”), it is enough to pour boiling water over it (for example, “Hot Mug” from “Maggi”, vermicelli soups “Rollton”, “Doshirak”).

2. "Quick" soup requires a pot of water and a few minutes of cooking (for example, "Bvstrosoup" from Gallina Blanca).

3. "Ready" soup should just be warmed up in the microwave or on the stove (for example, "Gourmania", "Pride of the hostess").

The first option is very popular. But is it really that useful?

Let's discuss..

• Most quick soups, according to the promises of the labels, put dried mushrooms, powdered tomatoes, shrimp or meat (also dried, reminiscent of soy to taste).

• If among the ingredients there is a flavor that is identical to the natural one (mushroom, vegetable, chicken), then it is likely that the soup will be purchased not with taste, but only with the aroma of the specified product.
• In addition, there are very few biologically active substances in such soups, so fiber, vitamins and beneficial enzymes will have to be obtained from more familiar foods.
• Another component of bags and cups is the famous E-621, also known as monosodium glutamate. Such a contradictory condiment. There is an opinion that it improves the functioning of the brain and bears the proud name of “mind serum”. But it is also known that its excessive use can lead to visual impairment and other health troubles. Both statements find their supporters among scientists. And while they are actively arguing, proving the validity of their opinion, and looking for the truth, it is better to give up this spice. This means that you will have to avoid “quick” soups (as well as bouillon cubes and seasoning mixtures) - the concentration of monosodium glutamate in them is very high. By the way, it is he who gives the instant soup an unpleasant aftertaste.
• Another popular ingredient is palm oil. Recent studies have shown that it impairs fat metabolism in the body and can cause the development of atherosclerosis.
• The composition of quick soups necessarily includes salt, which they do not spare for them. Eating from a bag, a person receives at least 15 g of this spice per day, while the norm for an adult is about 3-5 g.
• In addition, instant soups are generously seasoned with stabilizers, preservatives and other ingredients with the letter E - otherwise they simply could not be stored for such a long period (from a year to a year and a half). Abuse of instant soups can be harmful to health: such products are poorly digested and difficult to remove from the body . At best, this leads to heartburn. At worst, it negatively affects the functioning of the liver, causes gastritis and weakens the immune system. Bouillon cubes and dry soups are contraindicated for hypertensive patients due to their high salt content, as well as for ulcers due to numerous food additives and flavor enhancers. So you should stay away from the shelf with "fast" dishes, except in emergency cases. Moreover, nutritionists categorically do not recommend eating instant soups more often than once every two weeks, and nutritionists categorically do not recommend completely replacing lunch or dinner with them.

A few simple recipes will help reduce the harmfulness of soups from concentrates.

• Boiling the soup with boiling water - vermicelli, it is better not to add the oil included in the kit to it. Replace it with a teaspoon of regular vegetable oil. Some buyers even refuse the soup base, replacing it with natural salt, pepper and fresh herbs that are at hand.
• In the instant soup, you can add a little boiled potatoes - it will absorb excess salt.
• A quick soup that requires boiling is recommended to be filled with less water than indicated on the package - the dinner will be thicker and more rich. The same potato will cope with excess salt, just put it in a container at the beginning of cooking raw, and before serving, simply remove and discard.