The most common dish in all existing diets is vegetable broth, which chefs use as a basis for preparing a wide variety of foods. And the creation of sauces begins precisely with the preparation of such broths.
The most common vegetable broth is considered to be made from ingredients such as carrots, onions, and celery root. Bay leaves, tomatoes, allspice, a couple of cloves of garlic and a pinch of salt are also added to taste.
From a very young age, children are accustomed to a diet in which there is a hot liquid dish, and vegetable soup is not the last place here. It completely replaces any first dish, since it contains all the microelements, vitamins, carbohydrates necessary for the body, which, in turn, in addition to nutritional functions, have a preventive effect in diseases of diabetes mellitus, diseases of the gallbladder, pancreas and liver. Vegetable broth perfectly satisfies hunger for a long time.
Many nutritionists do not agree on the benefits of rich broths cooked with meat, but none of them argue about the beneficial properties of vegetables.
Vegetable broth also has a beneficial effect on the digestive tract, gently and quickly cleanses the human body of toxins, and activates the intestines. And another factor in the usefulness of vegetable broth is that the dish has no contraindications, it can be consumed by everyone, and the variety of recipes makes it possible to cook new food every time.
Vegetable soups are low-calorie dishes, so they are the best suited for people who are struggling with excess weight, as well as those who are undergoing the process of rehabilitation after injuries, illnesses and severe operations. For weight loss, it is enough to exclude meat soups and instead include vegetable broths in the daily diet.
Carrots in vegetable broth have a positive effect on improving vision, onions affect peristalsis, and garlic stimulates appetite and lowers blood pressure.
Many people are misled by the opinion that to prepare a vegetable broth, you just need to boil the vegetables. But this is absolutely not the case. You can prepare broths according to different recipes and for different purposes.
Almost all vegetables can be used in the preparation of broths. For example, zucchini, bell peppers, mushrooms, leeks and tomatoes can be added to potatoes, cabbage and carrots, and you can season all this with thyme, parsnips and rutabagas. And of course, a little salt can be allowed if there are no contraindications from doctors.
The concentration of the broth is directly related to the amount of added water. But there is one condition - you cannot add water to the finished broth, as this will spoil its taste.
If the taste of the broth does not seem saturated enough, then vegetables such as onions, mushrooms, carrots and celery can be chopped very finely, fried in vegetable oil and then boiled.
But the most delicious and healthy is considered to be a broth made from vegetables, pre-baked in the oven and then boiled. Such a menu will always help you to be in excellent tone, mood and great shape.
After the finished broth is filtered, it can be consumed immediately hot, or it can be frozen in molds and then used for any purpose.
