Try nurturing meals in a form of delicious soups
Soup can be used as a prelude to a meal, first course soups, main dish soups and a soup for a dinner meal. We all need to eat a varied diet, and a pot of soup is one of the best ways to do that. In cooking comforting soups use fresh and the best ingredients for staying well. The ingredients found in a vegetable based broth are a harmonious mix of fresh vegetables like onions, garlic, carrots, celery, thyme, parsley root, and the right garnish on top. Soups can be eaten for breakfast, lunch or dinner. Breakfast soup can be leftovers from dinner. A simple garnish of cilantro, a spoonful of olive oil, a bit of herbs, ground fresh black pepper at the last minute will bring out the soup’s charm and personality. It can make yesterday’s soup more interesting today. To turn it into a meal later in the day add brown rice or for dinner add quinoa. Bring a vegetable broth to a boil, add rice noodles then cilantro topping, put it in a thermos, and take a made with love soup with you. A cup of tender noodles of many different flavors can be picked up at a supermarket. Choose your flavor of the day from chicken, beef, shrimp, lobster and hot, spicy seafood flavors. It is convenient and simple. Sometimes I like adding bread to a vegetable soup; the consistency of a soup depends on bread. Adding more bread makes the soup becomes thicker. You can serve soups chilled or hot. Brighten up your soup with herbs, spices and fresh scallion. Make your meals look great, get health benefits and enjoy nourishing soups. You can prepare home made soups from vegetables, lentil, organ meats, chicken, lamb and fish. I brought a delicious recipe of a fish soup from Budapest, try the recipe for yourself for an easy make-ahead lunch.
Fisherman’s soup
A good fisherman’s soup is made from several kinds of fish. Carp, catfish, sturgeon, pike-perch and bream are the most commonly used in Hungary. There are many regional variations of this fish soup. Use your favorite fish.
2 lbs fish fillet
1 lbs small fish
1 large onion, thinly sliced
1-2 teaspoons paprika
Salt, to taste
1 or 2 green peppers, diced
1 tomato, diced
Salt the fish fillets and set aside. Place the cleaned small fish and the rings of onion in a pot with just enough water to cover. Bring to boil and add paprika. When tender, pass it through a sieve, then add enough water to obtain a thick soup. Add the green peppers and the tomato. Place the fish fillets into the soup with salt to taste, and simmer for another 20 or 30 minutes. Do not stir, only shake the pot while cooking. Serve by carefully removing the fish fillets with a skimmer and placing them in the plates. Ladle the soup over them. The best fisherman’s soup is cooked in a cauldron over an open fire. This soup can be served in small cauldrons at the table. On a separate plate serve crumbled, dried red pepper along with a soup, or sprinkle the soup with rings of hot green pepper. Always serve the soup with fresh white bread and love.
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