It is tasty and healthy - soup with cauliflower in broth

Under the enlightened empress Catherine II, new vegetable crops appeared in Russia - potatoes, cauliflower. The potato, though not without resistance, became the “second bread”. Cauliflower less fortunate. There were no riots about the imported unprecedented vegetable, but it is still less popular than it deserves. And in vain. This article will tell you how to cook a variety of soups using cauliflower, as well as cream soup and soup based on this ingredient.

Useful properties of the vegetable and contraindications

The cauliflower calorie content is small - about 30 kilocalories per 100 g. But, following the adage, we love her not only for that. Cauliflower contains an impressive set of vitamins. (C, B1, B2, B6, PP, A, H, folic acid). Depending on climate, weather, and agrotechnology, the content of ascorbic acid (vitamin C) in it varies from 40 to 95 mg per 100 g of raw material.

In addition, cauliflower is rich in essential microelements: potassium, iron, zinc, copper, manganese, cobalt, iodine, selenium, phosphorus. There is relatively little protein in cauliflower - an average of 2.5 mg per 100 g. But this is more than in white cabbage.

Cauliflower - easily digestible diet product. It is allowed, in contrast to the white one, to be used by patients with a stomach ulcer and duodenal ulcer. Cauliflower dishes contribute to the secretion of bile, and this is useful in diseases of the liver and gallbladder. It is well known addiction to cauliflower for those who like to lose weight.

Her not recommended:

• with increased acidity of the stomach, acute exacerbations of peptic ulcer, intestinal spasms, enterocolitis;
• gout, hypertension, kidney disease, thyroid gland;
• with recent abdominal operations;
• allergies, as well as individual intolerance.

We invite you to watch a video about the benefits and dangers of cauliflower:

Cooking with a decoction of meat

Classic recipe

For 4 people will need:

• meat (or chicken) broth - 800 g;
• cauliflower - 200 g;
• potatoes - 1-2 pcs .;
• celery - 50 g
• carrots - 50 g .;
• onion - a small head;
• parsley, dill (5 g)

1. Cauliflower gently disassemble the roots-inflorescences, add salted water for 20 minutes. This is necessary to get rid of possible worms and insects. However, for the cabbage from the current supermarkets such a recommendation may be unnecessary.
2. Bring broth to a boil. Potatoes cut into cubes, put in a pan, put cook.
3. After 7-10 minutes, put chopped onion. Large carrots rub or chop circles, thin plates (this is more desirable). Chop celery. Prepared roots dipped in boiling broth.
4. Wait 5-7 minutes, put cauliflower.
5. After another 5 minutes, throw the greens there, try, add salt, if the broth was under salt.
6. Try again, if necessary dovarit a little, turn off the fire.
7. Let stand for 15 minutes.

100 grams of this soup contains: Calories - 23 kcal; proteins - 2 g; fats - traces; carbohydrates - 2.9 g

We offer you to watch a video about cooking soup with cauliflower:

With zucchini

The method of making such a soup is no different from that described above. The only difference is that, in addition to cauliflower, diced zucchini is added to it.

Reference! Young zucchini cooks extremely quickly, so they should not be added along with the cabbage, but after a minute or two, so that they do not boil down to a tasteless mass.

With pork ribs

This soup can be prepared in two ways.

• Method one differs from the above recipe in that the pork ribs are pre-fried to a golden brown crust, and are laid in the meat broth at the very beginning of cooking.
• Second way - filling soup. Broth for him is cooked from the ribs themselves.
  1. They are laid in cold salted water and cook for about an hour. Do not forget to remove the foam!
  2. When the ribs are cooked, potatoes are added to the saucepan, optionally, the taste of grains is neutral, for example, rice.
  3. After 10 minutes, add cauliflower.
  4. A few minutes before full readiness, the dressing is dipped in a saucepan - onions, fried together with grated carrots.

With greens

For such a soup, it is good to use leaf beets (chard), spinach, green onions, radish greens as a green supplement. Spring will be useful as a source of vitamins, the first wild herbs (snyt, nettle, etc.). Chopped greens should be lowered into the pan at the very end - literally one or two minutes before the end of cooking.

Cream soup

A good cook will never be limited to such a simple typical recipe. Here is the old technology that is described by Elena Molokhovets (given in current terms and in terms of modern measures).

Cream soup in cauliflower broth (recipe by Helen Molokhovets). Would need:

• 1 kg. beef;
• 200 g calf shank;
• 1200 g cauliflowers;
• parsley;
• celery;
• leek;
• butter;
• 2 eggs;
• flour.

1. Boil simple broth (when cooking, put parsley, celery, leek), strain.
2. Cauliflower to sort, cut the blackened places, disassemble into individual buds, stand in cold salted water.
3. Select the best kocheshki, dipped in boiling water, bring to a boil, fold to a sieve. Then shift into a small saucepan, add a little strained broth, cook until done.
4. Finely chop the other noodles, put them in a saucepan, put about 100 g of Chuhonsky (that is, butter) oil, pour in thick broth so that only the cabbage is covered.
5. Cover this pan with a lid, put it in a frying pan with boiling water, and simmer, in modern language, in a water bath until soft. Pour water into the pan as boiling.
6. When the cabbage is soft, wipe it through a sieve.
7. Separately, without browning, fry in butter (0.5 spoons), a tablespoon of flour. Pour in parts glass strained broth, grind the resulting mass until smooth.
8. Add the resulting sauce to the mashed puree, stir.
9. Puree combine with the remaining broth.
10. Stir 2 yolks thoroughly with 0.5 glass of cream, pour in there too.
11. Bring to a boil, but do not boil.
12. Previously cooked kocheshki put in a tureen, pour hot broth, serve.

More details about the various cream soups with cauliflower cream can be found here, and how to prepare light and nourishing soups, mashed potatoes, read this article.

Shchi

Sometimes a question is asked - is it possible to cook soup with cauliflower? Cabbage soup is not cabbage soup. Schi is a completely separate dish of Russian cuisine, which has a unique cooking technology. They are fundamentally different from other vegetable soups. Sometimes common recipes called "cauliflower cabbage soup" are common vegetable soups. By this scham they have nothing to do. However, this is a complete, tasty first course meal.

Here is one of the recipes (for 4 people). It is necessary:

• meat (chicken) broth - 1 l .;
• cauliflower - 400 g;
• Bulgarian pepper - 1-2 pcs .;
• carrots - 1 pc .;
• onion - a small head;
• pepper, salt, dill, parsley.

1. Put cauliflower in boiling broth, disassembled into inflorescences, cook for 7-10 minutes.
2. Bulgarian pepper cut into cubes, lower to the same.
3. Fry onion and grated carrots in vegetable oil, add to saucepan 5 minutes before cooked.
4. Dill, parsley, salt, pepper are added to taste.

Options for serving dishes

Cauliflower dishes are not such frequent guests on our table. Therefore, pouring such soup into plates straight from the pan with an ordinary ladle - indeed, moveton. Cauliflower soup should be served in a tureen, dispensed with a special pouring spoon. in deep heated plates. For soup-puree should provide special bouillon cups.

There are such soups with black bread is undesirable. Black bread coarsens and distorts the taste of a delicate dish. For cauliflower soups, only white wheat bread is recommended. Soup puree can be served with crackers. Separately submit greens, sour cream. Here it will be comme il faut.

It is quite clear that cauliflower dishes are far from being confined to soups alone. But about this - another time.

Watch the video: VEGAN CAULIFLOWER SOUP #RECIPES4BUZYBEEZ (April 2024).