Автор - | 07.03.2019

Most likely, each of us since childhood has heard from mothers and grandmothers about the need to eat soup every day. It is not surprising, because for many years the first courses are an obligatory component of the diet of the inhabitants of our countries. Moreover, in many states there is no such tradition at all, and they, it seems, are not particularly affected by this. Is it good or not needed soup for our body? Briefly deal with this issue.

First use

Scientists have argued for a long time, but still agreed on the opinion that soup in the diet is mandatory, but only for children and only if it is the “right” soup. Such beneficial effects on the digestive system, warming the walls of the stomach and stimulating the secretion of gastric juice. Moreover, the first dishes stabilize intestinal peristalsis. In the digestive system, the fluid absorbs fairly quickly, helping the body maintain a normal water-salt balance.

Especially relevant soups in the cold season. They perfectly warm, start the metabolism and give the person the necessary heat energy. In addition, nutrients dissolved in water are absorbed much faster, and this is simply necessary for the infants digestive system of children.

Harm soups

Nutritionists note that when boiled, fish and meat give not only healthy, but also harmful substances into the broth. These include creatinine and creatine, which impair muscle protein metabolism.

Well, as we all know, nowadays, poultry and meat producers literally stuff their products with all sorts of substances in order to achieve rapid growth and weight. All these chemicals are completely transferred to the broth.

Having bought meat on the market, we cannot be sure about what it was “stuffed” with. Therefore, if you want to prepare the most healthy dish for your child, try to find organic meat. It is best to do this in a nearby village.

Be that as it may, the soup continues to be a popular dish in the diet of our compatriots. Therefore, we consider several recipes of the first with a pinch: an amazing plant with its presence makes them simply incredibly useful.

Amaranth Vegetable Soup


  • amaranth leaves – 20-30 pieces;
  • carrots – 2 pieces;
  • green peas – 50 grams;
  • potatoes – 2 pieces;
  • beans – 100 grams;
  • chicken fillet – 2 pieces;
  • tomato – 4 pieces;
  • onion – 1 piece;
  • parsley – bunch;
  • garlic – 2 cloves;
  • salt and pepper to taste.


In the evening, soak the beans in the water, so the time for its preparation will be significantly reduced. Cook broth from chicken fillet. At the end, take out the bird and let it cool.

Cut the vegetables (except tomatoes, onions, amaranth leaves and garlic) in small cubes and throw in the broth. Add beans to the pan. Boil until cooked.

In a pan, fry the garlic, onion and tomatoes cut into small pieces. Add your favorite seasonings, mix well and send in the broth to the other vegetables.

Now it’s time to cut the chicken into small strips, add the chopped parsley, amaranth leaves, green peas, salt and pepper. Stir the soup thoroughly again and cook for about 5 minutes.

It is best to serve this delicious dish immediately after cooking, while it is still quite hot.

Amaranth and Noodle Soup


  • shallots – 1 piece;
  • chicken broth – 1.5 liters;
  • olive oil – 2 tablespoons;
  • noodles (preferably egg) – 100 grams;
  • amaranth leaves – 200 grams;
  • chicken fillet – 2 pieces;
  • salt and pepper to taste.


It is worth noting immediately that if you fail to find shallots – do not be discouraged, but boldly replace it with an ordinary onion. Of course, it is the shallot that is optimal in this recipe, since its subtle and delicate aroma does not drown out the other components, but even without it a very tasty dish will come out.

Start by making broth. The fillet is best suited for this, so the soup will be tender and non-greasy. While the broth will be cooked, cut the amaranth leaves and onions in medium pieces.

Pour olive oil into a large skillet, add shallot and fry for about 15 minutes. Put the onion in the broth and let it boil. Sprinkle with your favorite seasonings, pepper and salt.

Boil the noodles in a separate saucepan. Drain the water from it and set aside.

Add amaranth leaves to the broth and cook for about a couple of minutes. Throw in the pan pre-sliced ​​chicken breast in small pieces (or the part of the bird on which you stopped), let it boil again and turn it off.

Divide the prepared noodles into as many servings as you need and pour the already prepared amaranth soup. The dish is completely ready to eat!

If you want, you can add a half of a boiled chicken egg to everyone in the plate – and the taste and appearance of the soup will only benefit from this.

Amaranth Seed Soup


  • spinach – 200 grams;
  • lentils – 100 grams;
  • amaranth seeds – 50 grams;
  • olive oil – 3 tablespoons;
  • onion – 1 piece;
  • garlic – 5 cloves;
  • carrots – 1 piece;
  • cilantro – bundle;
  • salt and pepper to taste.


Preparation: cut the carrots into thin blocks, onions into small cubes, cilantro and spinach into small pieces.

Put a large frying pan over medium heat, pour olive oil into it, add onion and garlic. Cook for about 2-3 minutes or until the onions become transparent. Send carrots and cilantro to the pan and mix well. Fry until the vegetables are tender. At the end of cooking, sprinkle with pepper and salt.

Put water on medium heat, throw amaranth and lentils into it and let it boil. Boil the seeds for about 20 minutes, then send the previously roasted vegetables to the pan. Reduce heat and cook another 10 minutes.

Enjoy a delicious and extremely unusual soup.

Amaranth soup with pumpkin


  • olive oil – 2 tablespoons;
  • carrots – 1 piece;
  • celery – 1 bunch;
  • onion – 1 piece;
  • pumpkin – 200 grams;
  • cumin – 0.5 tsp;
  • salt and pepper to taste;
  • amaranth seeds – 100 grams.


Let’s start with cutting vegetables. Wash carrots and celery in fairly thin slices. Onion – half rings. Remove the pulp from the pumpkin and cut it into small cubes.

In a separate saucepan, cook chicken broth. Any part of the bird will do for him.

Heat olive oil in a pan, toss carrots, onions and celery to it. Fry until they are soft. Usually it takes 5 minutes. After the specified time, add pumpkin, cumin and chopped meat from broth to the pan. Fry still 5 minutes.

Now all the vegetables need to be transferred to the broth, reduce the heat and cook until the pumpkin is soft. It remains to pour the resulting first into a blender and turn it into a cream soup. Add salt and pepper to taste.

Separately, you need to boil amaranth seeds, but do not turn it into a porridge, but leave it slightly crispy.

When serving, pour the soup into plates, add a little shchiritsa and a little olive oil.

Amaranth soup with shrimps


  • chicken broth – 2 liters;
  • garlic – 2 cloves;
  • champignons – 6 pieces;
  • spring onions – 1 bunch;
  • soy sauce – 2 tablespoons;
  • salt and pepper to taste;
  • amaranth leaves – 50 grams;
  • shrimp – 300 grams;
  • celery – 1 piece;
  • leek – 1 piece.


As always for the preparation of vegetables. Leave the garlic whole, mushrooms, celery and leek cut into thin plates, onions – half rings. Amaranth leaves can be left whole, and can be cut into large pieces.

Boil the pre-cooked chicken broth, add garlic and mushrooms in it. Let it boil again. Now throw in the pan leeks, celery, salt and pepper. Add soy sauce. Once again boil.

It’s time to send amaranth leaves and peeled shrimps to the soup. All cook until fully cooked. As a rule, it does not take much time – just a couple of minutes.

Everything! You can pour the soup in portions.

Leave a Reply

Your email address will not be published.

© 2020. ООО «Олбест»
Свидетельство №055200 от 01.09.2009