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If there’s a dearth of ideas on how to make them, easy production recipes that warm up the taste and home receptors will be shared, shares food production expert Brigita Baratinskaitė.
There can be both food and medicine
Autumn cereal and vegetable soups are not only a source of satiety, but also a source of energy that is sorely lacking this season. B. Baratinskaitė suggests that this dish be included in the daily diet as often as possible – its multifaceted benefits should encourage you. Soups are an important part of the daily fluids that the body absorbs more easily than fried foods, providing essential vitamins and minerals.
“In autumn, the weather becomes more humid and the immune system less resistant to colds. However, the soup that warms the body strengthens it and reduces the chances of contracting diseases. This food also facilitates digestion, improves intestinal function, activates metabolism. The soup also provides satiety, but the stomach is not heavy and it feels light after eating.
It is perfect for weight lovers who want to eat healthy. It is worth noting the usefulness of cereals: it is a source of necessary proteins, fats, carbohydrates and vitamins, which provides the body with energy and essential substances ”, B. Baratinskaitė emphasizes the advantages of soups.
It is not for nothing that Lithuanians especially value vegetables and cereals, and the demand for these products remains stable every year. According to Ernesta Dapkienė, Director of the Communication and Image Department at Maxima, last year potatoes, carrots, cabbage, onions, red peppers, broccoli and zucchini were found more frequently in customer baskets. Meanwhile, Lithuanians’ favorite edibles were barley and pearl barley, steamed rice and buckwheat, according to a press release.
Advises to cook briefly
When asked about the benefits of Lithuania’s favorite vegetables, B. Baratinskaitė advises that they all contain nutrients and substances necessary for the body.
“Carrots lower cholesterol, they are rich in C, which strengthens the immune system, and vitamin A, which is essential for good vision. This vegetable is very low in calories, it activates metabolism and brain activity. Cabbage also has a lot of vitamin C, it is healthy for the skin, eyes and heart. This vegetable is rich in antioxidants that even neutralize carcinogens in the body.
At that time, potatoes were a classic of traditional Lithuanian cuisine. Although opinions about them vary, nutritionists have justified this vegetable. The research carried out shows that it is a source of prevention of cardiovascular diseases and heart attack ”, says B. Baratinskaitė.
However, the interlocutor emphasizes that vegetables can lose some valuable nutrients and vitamins in soups. This is why a nutritionist suggests a way out: cook this dish briefly so that the main ingredients are not completely softened.
“These soups will be more nutritious and even tastier. All that remains is to supplement the vegetables with Lithuanian cereals and a real autumnal cooking steam will evaporate on the table. Therefore, complement the soup with more barley grains and pearls. popular is a great solution, both are inexpensive and nutritious.
Pearl grains, for example, are rich in dietary fiber, which is mainly compared to similar products. They also have proteins, essential carbohydrates, fats, B vitamins that have a positive effect on the nervous system ”, says a nutritionist about the benefits of cereals.
Offers easy and delicious cooking
When listing the advantages of autumn cereal and vegetable soups, B. Baratinskaitė advises trying how delicious and easy this dish can be. Therefore, a nutrition expert shares recipes that will be perfect for those who lack ideas for that type of cooking in the kitchen.
Traditional vegetable and pearl bar soup
4 servings will require: glasses of pearl barley, 3 medium potatoes, 2 carrots, 1 onion, a handful of vegetables, a pinch of salt, pepper, a tablespoon of oil.
Pour the pearl beads with water, let it sit overnight. Before cooking, drain the water and wash the grains. Then heat the oil in a pot, fry the chopped onion and carrots. Pour the vegetables over the water, add the grains and cook for a good half hour until everything is soft. Put the chopped potatoes and spices in a pot, cook for up to 15 minutes. When the potatoes have softened, add the vegetables. Finish cooking and can season with sour cream before serving the soup.
Fresh cabbage and rice soup
4 servings will require: tablespoon of oil, 500 g of cabbage, 2 onions, 2 liters of vegetable broth, 100 g of rice, a pinch of pepper and salt.
Cut the cabbage and onion, wash the rice. Pour the oil into the pot and, when hot, add the onion and cabbage, frying until soft. Pour in the broth, add the rice, pepper, salt, cover and simmer for about 20 minutes. Delicious!
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