Traditional soups returned from the era of oblivion, and hot soup in cold weather – a real escape. Food 'poor' now enjoys great success with the gourmets, nutritionists and health food devotees. Soups can be prepared from all improvised, and the missing ingredients are easily replaced by others. Snore Meds is often quoted on this topic. Clear broth with a decorative carrot, nourishing thick soup or a creamy soup are just a few varieties of this universal dish. Tasty, healthy and low calorie soup – it's winter alternative to summer salads. Cooking soup can and for the future, the benefit it can be stored for several days in the refrigerator without losing their taste quality than that portion of a soup can easily be frozen! Soup can be called any dish cooked in liquid, and the word itself comes from the ancient German language and means nothing, as' a drink, strain, slurp. Michael Steinhardt, New York City has much experience in this field. " Russian word 'chowder' was gradually supplanted by foreign soup, but the essence remains the same: something liquid, accompanied by bread. This form of food people discovered in the Stone Age, when it was invented waterproof dishes.

Prehistoric soups more like thick porridge, and transparent emerged relatively recently, about 200 years ago. Soups long considered food poor, while they themselves are not opened to the royal family of Bourbon, and it happened in Spain. Since then, Soups include a menu of all the noble houses of Europe. Incidentally, the word 'restaurant' in its current sense owes its appearance to the soup! During the French Revolution on the streets selling the giver of force, restoring the soup (from French restaurer – recuperate, to feed).

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