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.
This year we have an abundance of mushrooms. In the markets in buckets of aspen, boletus, dry pears, buttermilk and of course autumn honey mushrooms. In my opinion, this year mushroom preparations will do everything. I offer you, my dear, a recipe for soup from autumn honeydew. Delicious, rich with the smell of forest and wild mushrooms.
Broccoli soup with sweet potatoes and chicken can be safely attributed to proper and healthy nutrition. It is light, low-calorie and very useful. Even those who hate broccoli eat it, as a rule, with great pleasure. Yes, to be honest, broccoli is not felt there at all. The soup turns out to be slightly sweet due to the sweet potato, so if you want, you can add a little acid to it – lemon juice, white wine vinegar or a small tomato will perfectly cope with this task.
The first course, for the daily menu, on chicken broth, is rich and nutritious. Flavor decoration – cauliflower and mushrooms. The soup is attractive with bright colors of vegetables, and sour cream gives a delicate aftertaste.
Rustic potato soup with new potatoes – very homemade and very summer. I suggest you try this simple soup, where the taste of new potatoes is a little sweet almost nothing is muted, but on the contrary it is combined with young onions and dill. Butter makes the soup tender and very tasty.
This soup was the second exception to the fact that I don’t eat cold soups, I just don’t like them. The soup won over with its taste (Vika, thank you!!!) – eggplant with a light garlic flavor, creamy, with a sour-milk taste, with a green flavor – it just saves in the heat – you should try it!
