Soups are an integral part of Slovak culture, valued by several generations. Their uniqueness lies not only in their rich taste, but also in their nutritional value. They are full of vitamins, they are the answer to the body’s needs, especially in autumn and winter, when warm meals become our culinary refuge. However, among the traditional methods of preparation, there are errors that can deprive soups not only of their aesthetic value, but also of their nutritional value.
How to properly prepare a healthy soup.
- First of all, we must not forget about vegetables. However, in no case should we add it to the broth without thinking and thoughtlessly.
The order is important in which ingredients are added to the soup.
- First, we should put the meat with spices so that the broth is properly saturated.
- Vegetables that are added and cooked for too long retain more vitamins. In addition, it will be soft and full of flavor. However, it should be remembered that different types of vegetables require different cooking times.
Salt, which is often overused in cooking, should be added with care.
- If added prematurely, it can prevent the juices from running out of the vegetables, making the dish lose its nutritional value and taste.
A healthy alternative to traditional salt can be, for example, Himalayan salt, which is rich in selenium, calcium and zinc.
Quick rescue of salted soup. Only 15 minutes
