Brussels sprouts soup: good and tasty recipes for the whole family

Brussels Sprouts is a versatile vegetable that can be used to make stews, casseroles, pies, sauces, meat dishes, but most of all, its rich benefits are preserved when cooking soups. They are not only healthy and tasty, but also diverse, because with Brussels sprouts it is possible to cook not just soup, but cream soup, cream soup, with mushrooms, chicken, vegetable or cream soup. The following review will help you with choosing the perfect recipe for your family.

Of all the existing cabbage varieties, it is the Brussels cabbage that attracts the most attention to itself, because its chemical composition contains such useful elements as selenium, phosphorus, molybdenum, calcium, magnesium, iodine, potassium and iron. It also contains vitamins A, B and C, amino acids, minerals and other beneficial substances. All of them are easily absorbed by the body. Vitamin C cabbage contains almost 2 times more than any citrus fruits, and 4 times more than any other type of cabbage, so many nutritionists advise to increase its use in March and February, when beriberi rages.

Brussels sprouts are ideal for losing weightAfter all, 100 grams of this useful product has an energy value of only 43 kcal (it contains 4.8 g of proteins, 8 g of carbohydrates, it does not contain fats at all).

But its benefits do not end there: Brussels sprouts should be used for breast cancer, diabetes, low cholesterol, heartburn, and many other diseases. This type of cabbage may even have an anti-toxic and bactericidal effect. For example, cabbage contains a substance such as indole-3-carbinol. Scientists claim that this component of cabbage helps fight cancer cells, and also cleanses the body of carcinogens. Carotenoids and vitamin A, which are present in the composition, will prevent you from going to an optometrist, as they prevent retinal degeneration and sharpen vision, which is very much appreciated in adulthood.

But that's not all. Brussels sprouts help to avoid diseases such as bronchitis, pneumonia, asthma by increasing the volume of the lungs due to such powerful antioxidant as beta-carotene. And some doctors argue that this type of cabbage promotes healing of wounds after operations due to stimulation of the synthesis of red blood cells.

To prepare 6 servings of chicken and Brussels sprouts soup, take a pound of chicken meat, the best is the fillet or breast. It is better to hold the meat in cold water before cooking for at least 30 minutes. After you wash the chicken, put it in a saucepan, pour in filtered water (2 liters). During the boil, do not forget to remove the foam from the skimmer, which is formed during cooking.

Next, take 200-300 grams of Brussels sprouts, 4 medium-sized potatoes, a carrot and a medium-sized onion, and a few cloves of garlic. Vegetables should be washed and chopped into cubes of medium size.

Put all the vegetables in the pan with the broth, except cabbage - it should be added to the soup at least 10-12 minutes before cooked. Add spices to your dish. Insist another 15 minutes.

Soup with chicken and Brussels sprouts is ready to eat.

Wash the vegetables thoroughly before cooking this unusual soup. Next, Brussels cabbage cabbage (half a kilogram) cut in half, finely chop the onion (1 onion and leek), cut the zucchini into cubes (200 g).

In a saucepan, heat the vegetable oil (sunflower or corn) and put the vegetables in there, frying them costs 5-7 minutes. Next, add broth (2 L) to the pan. You can use both vegetable broth and meat broth.Simmer it for about 10 minutes. To make your dietary diet, use in the preparation of ordinary water, not broth.

After boiling add spices to the soup. Let the soup cool slightly and brew, then use a blender to bring it to a mash.

If you want to make cream soup, use the following ingredients: 0.4 kg of Brussels sprouts, 0.3 kg of broccoli, a small onion, about 100 g of sour cream, butter, salt, a mixture of peppers, nutmeg.

First rinse well and dry the vegetables. Cut the onion into small cubes and stir in butter until golden. Cabbage cabbages can be cut in halves, and broccoli should be disassembled into small florets. Add vegetables to the soup bowl. Boil the contents of the pan and then cook the vegetables for 25 minutes over low heat.

Next, add sour cream, better homemade, but if this is not possible, buy the store 20% fat. Give a little time (5-8 minutes) to infuse the soup and chop it with a blender. Add spices to your dish, but remember that nutmeg should be used only if you are not allergic to it.

Best cream soup served with croutons. You can take it ready or cook it yourself. If you want homemade hot croutons, then cut the bread into cubes and dip the slices in olive oil, for a more saturated taste, you can add a few crushed garlic cloves. Put in the oven for a while. The readiness of the dish will be signaled by the appearance of a golden brown on it.

Before cooking soup with cream and Brussels sprouts, take 0.5 kg of chicken or turkey fillet and soak in cold water for at least 30 minutes and then rinse well. Prepare vegetables in advance (before cooking, do not forget to wash and peel): it is better to cut the carrot into slices, not chop with a grater, and chop the onion in small cubes. Cut the fillet into straws.

Put the chicken broth to bask, fry the chopped vegetables in butter in parallel, then transfer the mixture of vegetables to a bowl of soup. After 10-15 minutes of cooking, you can add meat, Brussels sprouts (half a kilo) and spices.

While cooking the contents of the pan, mix half a liter of cream, a pinch of nutmeg, a small bunch of thyme with the yolk of a boiled chicken egg. The yolk must be prepared in advance, for this it is necessary to boil water, put an egg in there, add some salt and boil on low heat for about 10-12 minutes, then get the egg with a skimmer and put it in cold water, so it will be better cleaned. After cleaning, separate the yolk from the white. Transfer the mixture to the soup, mix well and leave to infuse for 5-7 minutes.

True gourmets and lovers of oriental cuisine will enjoy the recipe of mushroom soup with Brussels sprouts, which is loved by the people of Japan. To make 4 servings, you will need 400 grams of Brussels sprouts, a pound of fresh mushrooms (mushrooms, oyster mushrooms or boletus), one onion, 200 grams of tofu (if not tofu, you can take feta), a teaspoon of miso paste, freshly squeezed lemon juice and vegetable broth.

To begin, chop the onion into small pieces. Tofu cheese and mushrooms should be cut into medium cubes.

Pour the broth into the pan and add the sliced ​​onion and mushrooms. Boil. Add cheese and miso paste to the soup.

After 20 minutes, add the cabbage in a bowl of soup and do not forget about the juice of freshly squeezed lemon. It will give the dish a spicy flavor. Do not use lemon juice concentrate.

You can use when cooking rice or bulgur, then the soup will come out more nourishing and satisfying. Remember that adding these ingredients is right at the beginning.

A very useful dish in your diet will be a soup of two types of cabbage: cauliflower and Brussels sprouts. Broccoli can be used instead of cauliflower. This soup will help you avoid vitamin deficiency. To make it, you will need 350 g of Brussels sprout and cauliflower, half a kilo of soft pink tomatoes, 2-3 pieces of bell pepper (take red for beauty).

Rinse all vegetables thoroughly and clean them before cooking. Cauliflower is best soaked in salt water for at least 10 minutes. This will help remove bugs and other pests, if they are there. Then disassemble the cabbage into small florets. It is better to cut the tomatoes into small cubes, and in order not to spoil the soup with the skins from them, pour them with boiling water, then the skin will peel off. Sweet Bulgarian pepper cut into strips. On a large grater, rub the carrots. Vegetables should be lightly fried in sunflower or corn oil for 5 minutes.

In a saucepan with cold water (1.5 l), pour half a cup of lentils and boil. After roasting, pour the roasted mixture of vegetables into a container with water and leave for 10 minutes. Then you need to add to the soup color and Brussels sprouts. Dish should be braised for 10 minutes on a quiet fire.

At the very end of cooking do not forget about salt, and add a little pepper and boil the soup again.

Cheese soup with Brussels sprouts is very satisfying. Especially his taste like men. This soup can not be compared with something else. Once having tried it, you will not be able to deny yourself the pleasure of trying it again. But remember, it turns out quite high in calories. Its regular use can lead to the formation of excess body weight, but if you do not abuse it, then sometimes you can afford a small weakness.

For its preparation will need: 200-300 g of Brussels sprouts, 200 g of hunting sausages, 2 melted curd cheese, olive oil, salt, pepper, curry.

Grind melted cheese on a coarse grater or cut into small cubes so that it melts faster when cooking.

After boiling broth, add melted cheese there. Stir slowly until it is completely dissolved.

Hunting sausages cut into small circles. Then fry them in oil.

Add the roasted hunting sausages, Brussels sprouts and spices to the pan. Cook for about 20 minutes. For a richer taste, serve some rye crackers to the soup.

Borsch lovers will love this soup. It is perfect for fighting obesity, because it is a dietary dish. Moreover, it is very easy and quick to prepare.

Soak 200 g of beans in cold water in the evening. In no case do not take canned, it can worsen the taste of your dish. Boil the beans need about half an hour.

Take 450 g of Brussels sprouts, 350 g of potatoes, 200 g of Bulgarian pepper, 100 g of carrots, 250 g of leeks, wash and clean them before cooking. Grate carrots, chopped onion rings and chopped bell pepper, mix and fry in olive or corn oil until golden brown. Cut the potatoes into quarters.

Then put the broth on the stove. After it boils, add all the vegetables and beans there. Cook all together until cooked (it will take about 10 minutes).

To decorate the dish you can use basil, cilantro or parsley.

When cooking soup, regardless of the recipe, you can use fresh or frozen cabbage. The latter retains in itself all the useful substances and for it it is not necessary to use a long heat treatment. Also, do not defrost it before use.

The disadvantages of this cabbage include the fact that it is easily digested and loses such beneficial properties, therefore, fresh cabbage must be cooked for 5-7 minutes, and fresh frozen cabbage - 10-12 minutes.

If you do not like the smell of cooked vegetables in the soup, you can add a couple of drops of lemon juice.

When cooking soup for a child, you can choose as an additive pasta of various forms, for example, stars or bows, and you can even take color. Children like them a lot.

For information on how to make Brussels sprouts soup for children, see the following video.