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.
Very tasty soup. Hearty, tender and nutritious. Onion soup is loved in my family, but the classic soup for my men is somewhat meager, but the addition of potatoes and beans of my favorite Blanche makes it satisfying.
Healthy and delicious, thick as a stew, soup with vegetables and oat flakes. It is prepared in 15 minutes and really helps out when you need to cook something quick and healthy.
“Shurpa” (sorpa, sorba, etc.) – in the Turkic languages – “soup”. But this is an absolutely amazing soup of baked lamb with vegetables – rich, fragrant.
Shurpa is a hearty soup or meat broth that has become widespread in the East, where it is known by various names: shurpa, chorpa, shorpo, sorpa, and finally, in Moldova and the Balkans, from where it was borrowed, chorba.
Cooking, like television and memories, allows you to travel the world without leaving home. Today we are heading straight to hot Africa. Namely, in Tanzania – the country of rhinos, savannas and a beautiful coast.
It’s being prepared just like that, just lay out everything in layers! It will be in demand by both family and friends! Everything is so natural, vegetables in their own juice! Very juicy, it’s unreal!
I offer you one of my favorite recipes, which I learned from my friend. The recipe is quite simple and all the products are available. The soup turns out to be rich, tasty, fragrant and very useful!
Fragrant, rich, hearty, but light vegetable soup with meat meatballs. Simple and delicious. It is prepared simply and quickly! I cooked small meatballs, at the very end I added garlic along with herbs.
