Each of us from childhood knows that soup should be eaten every day, this will help avoid problems with the stomach and digestive tract organs in general.
On the one hand, the first course (soups, borscht, hodgepodge, puree soup) bring invaluable benefits to the body. Soups quickly satisfy hunger, help to keep warm in cold weather, are well absorbed and do not overload the stomach. By consuming soups every day, a person receives minerals and vitamins in large quantities. We are talking here, of course, about soups cooked at home, a semi-finished product from a bag will only harm the body. Rare use of first courses can lead to depletion of the body, disturbances in the functioning of the digestive system, and general weakness. If you refuse soups in the daily diet, then gastritis can develop very quickly, followed by a stomach ulcer.
The greatest benefit to a person is brought by soups with a large amount of vegetables and cereals, for example, borscht, pickle, buckwheat soup, etc. The most useless are soups with pasta.
On the other hand, long-term cooking destroys more than 60% of all essential nutrients, and the benefits of the soup do not seem so obvious. Fatty, rich broths, on the other hand, will lead to indigestion and increased stomach acidity. Meat on the bone, with prolonged boiling, releases into the broth salts of heavy metals, antibiotics from meat, and even carcinogenic substances. Favorite by many housewives, frying cooked with vegetable or animal fat saturates the body with unnecessary calories and minimizes the benefits of the soup.
To prepare a soup that is ideal in terms of usefulness, meat, fish and chicken should be purchased only from trusted sellers. Frying oil must be diluted 1: 1 with water. It is better to leave vegetables and cereals slightly undercooked, they will "reach" on their own, 20-30 minutes after the stove is turned off. Soup prepared according to these criteria will only benefit the body.
