Soup is a very important component of our diet, based on the use of mixed products, food, which contains almost all the elements necessary for the body: fats, carbohydrates, proteins, vitamins and trace elements. Soups prepared on decoctions and broths contain extracts and aromatic substances, mineral salts and organic acids. The most valuable are soups on fish and meat broths. Thanks to animal and fish products, such soups are rich in substances that positively affect the work of the entire gastrointestinal tract, and contribute to excellent absorption of food. Some vegetables and roots (celery, garlic, parsley, onions, dill, etc.), during cooking, essential oils and taste are released that excite the digestive glands. Exciting appetite in general – broths and soups contribute to a good absorption of a thick base (refueling of soup), side dishes, second dishes, bread, etc. p. Soups are divided into several typical groups:
Dairy soups
Croats
Vegetable soups
Soups-puree
Fruit-berry soups
The variety of species and recipes reveals a truly unlimited prospect of diverse and useful food for each family for a week, for any taste and age.
