First Course (Light morning breakfasts) excludes delicious and nutritious second (Lunch) dishes. Recipes for the first soups and broths are probably known by every cook. But even if you are lucky and you cook the most delicious and fragrant soup in the world, you will not serve it every day. You will need a variety of light dishes from the available ingredients, the ability to improvise with the methods of cooking, laying and decorating dishes.
Therefore, we recommend that you bookmark this section, where the preparation of the first dishes with step-by-step photos is revealed in detail and fascinatingly. The basis for a light breakfast (First Course) is most often broths (for example, beef-chicken, fish, mushrooms), although milk or fermented milk products are sometimes used. But it is also worth paying attention to what the ingredients may be. Basically, the dishes use easily digestible ingredients that have undergone good heat treatment, preferably cooking or baked. The essence of the first breakfast is that you or your guest can not feel the thirst of hunger before lunch, so the best ingredients are those that are able to stay for at least 2 hours in the stomach (Carrots, potatoes, beets, zucchini, and other long-digested vegetables). Additionally, you can use various types of cereals, such as semolina, pearl barley, corn flakes, rice, and other cereals with various ingredients.
Instant soup will cheer you up in the morning better than coffee, and will warm you up after a winter walk. There are legends about the miraculous properties of miso soup.
Recently, our supermarket has started producing homemade noodles for lagman and vermicelli of its own production. The noodles were of very good quality. This is what I started using. Now you don’t have to mess with it at home. The soup turned out wonderful, fragrant, delicious!
This sauce will make the dish brighter and juicier, enhance the taste sensations. Vegetables will help better assimilation and saturation, enrich the main dish with vitamins.
Consomme is an amazingly delicious broth! The main feature of consom is transparency! The broth is cooked over low heat. At its core, consomme is a twice-cooked rich broth of a beautiful color. Consomme is made from both chicken and beef. In my opinion, this is a universal dish. The broth can be varied with various additives (meat products, vegetables, small pasta, etc.), frozen for the future and added to other dishes.
Today I will offer you a very tasty, rich, fragrant, warm homemade potato soup with pork. A minimum of ingredients, and such an excellent result, because the soup comes from childhood. Only I changed it a little and put a small bell pepper. If you do not deviate from the recipe, you will get just excellent results. Today, sharp crackers from Borodino bread are ideal for this soup.
Winter, frost and snow. It’s time to cook soup, but with beans and sauerkraut, oh, and delicious! “Soup and porridge are our food,” they used to say in the old days. And today – soup and pies, but that’s another story, come on in, it’s interesting and delicious.
Very tomato, very spicy, flavorful dish. Thanks to the smoked chicken, the soup is obtained with a rich taste, but at the same time it is easily digested by adding juicy vegetables.
Wonderful fish soup. And light, and hearty, and fragrant… It was amazing. I think that in the post-New Year’s days this soup will be a godsend. This will perfectly relieve the body, but it will not leave you hungry.
