Lean millet soup - for weight loss and health. Chicken soup with millet: description, recipes for cooking

Millet soup has a great taste and gives a feeling of satiety. We offer you several options for this fish and egg. We wish you success in the kitchen!

Millet (with canned fish)

Grocery set:

• 1.3 liters of water;
• medium carrot;
• bay leaf - 1 piece;
• a pinch of dill seeds;
• one bulb;
• 2 tbsp. l. millet;
• a jar of canned fish;
• two potatoes;
• spices.

Practical part:

Millet with meatballs

Required Ingredients:

• sweet pepper - 1 pc.;
• some millet;
• one bulb;
• bay leaf - 4 pcs.;
• 350 grams of minced pork;
• greenery;
• 3 potatoes;
• 1 tomato (pickled is also suitable);
• loaf;
• spices;
• medium carrot.

This soup is very nutritious and tender. Plus, it doesn't take long to prepare.

Cooking instructions

It includes several steps:

1. To begin with, let's make minced meat. Pass the pork pieces through a meat grinder. In the resulting mass, add chopped onion, spices and a loaf soaked in milk (1/3 of it). Knead the minced meat by hand. We form meatballs. There will be 15 pieces in total, depending on their size.
2. Clean and wash potato tubers. We cut into cubes.
3. What to do with carrots? We wash, clean and rub on a grater with large holes.
4. Remove the skin from the onion. The pulp can be simply chopped.
5. Another ingredient is sweet pepper. Grind it into cubes or straws.
6. Peppers, onions and carrots are sent to a heated pan. Fry using butter.
7. Pour 2 liters of water into a saucepan. We put on fire. We are waiting for the moment of boiling. Now add the fried vegetables to the water. Reduce the fire to a minimum. Let's take 10 minutes.
8. Put potato cubes in the future soup. As soon as the liquid boils again, add the washed millet and meatballs. Salt. Sprinkle the broth with spices. Cook millet soup for another 15 minutes.

At the very end, add the bay leaf. Then pour the dish on plates, seasoning with a spoonful of sour cream. You can also decorate the soup with chopped herbs. We wish you all bon appetit!

Recipe for millet soup with chicken

Grocery list:

• one bulb;
• 3 liters of water;
• laurel - a pair of sheets;
• 250 grams of potatoes;
• medium carrot;
• 100 grams of millet;
• greenery;
• half a kilogram of chicken (for example, wings);
• spices;
• some vegetable oil.

Cooking:

After that, we serve millet soup with chicken on the table. This recipe involves the use of greens as a decoration. Cilantro, parsley and dill will do. Chicken wings can be replaced with drumsticks or thighs.

diet option

Ingredients:

• two eggs;
• medium carrot;
• spices;
• 5 st. l. millet;
• some greenery;
• two potatoes.

Practical part:

1. Grind carrots on a grater. Sauté it in a frying pan using olive oil.
2. We sort out the cereal. Rinse with water and dry.
3. We put a pot of water on the fire. When the liquid starts to boil, add the potato cubes. Salt.
4. After 10 minutes, we send grated carrots and millet to the pan.
5. We break the eggs into a bowl. Proteins and yolks do not need to be separated. Just beat them with a whisk for 60 seconds. 20 minutes after the carrots and millet were put in the soup, add beaten eggs. Mix again. It remains to cook the soup for another 5 minutes. At the very end of the process, sprinkle the dish with chopped herbs (dill and parsley).

The soup turns out thick, fragrant and unusually tasty. We fill it with fresh sour cream or mayonnaise of medium fat content. Just lick your fingers! You can see for yourself.

Finally

As you can see, making millet soup is not the most difficult task. You need a minimum of time and products. The recipes described in the article are suitable for housewives with different culinary experience.

By and large, the composition of vegetables may well change. Leek, zucchini, zucchini, sweet peppers, green peas or even cauliflower - I tried everything in this soup and was satisfied.

We wash the stalk of celery (large), cut off the white lower hard part and cut it into a small cube. Be sure to small so that the celery has time to cook.
We clean the carrots, thinly cutting the skin, and three on a grater (you can also cut into a cube).
Onion is also peeled and cut into cubes.

Pour oil into a frying pan and start by frying the onion. After a minute, add celery to it and fry everything over medium heat, stirring, for 3-4 minutes. At the end, add carrots, chopped garlic and fry for another minute.

After that, take a jar of chopped tomatoes in your own juice and unload about half to vegetables. Fry for another minute or two.
In season, feel free to take a couple of fresh tomatoes. The skin can be removed (hold the tomatoes for a minute in boiling water, and then in cold water, and feel free to remove the skin) and simply chop.

Sort the millet from debris and visible dark grains, if any, and rinse in cold water.
We sell fairly clean millet, so I only wash it.

Pour vegetable broth or water into a saucepan. In principle, we have enough vegetables, so feel free to pour plain water. Bring to a boil and add millet, let it begin to boil.
In the meantime, peel the potatoes and cut them into classic cubes. Don't want potatoes, or maybe it just ran out? You can leave it out, the soup is also good without it.
Add the vegetable contents of the pan and potatoes to the pan. Make a large fire, bring to a boil, then reduce the fire and cook on a small one for about 10 minutes.

I propose to cook a light soup with millet and vegetables. I would like to say a few words about millet. If the cereal is yellow, then this indicates its freshness. Even if the millet does not contain debris, then it can not be washed with water. It is enough to periodically remove the foam from the surface of the liquid.
Millet soup is healthy and does not contain fried ingredients, suitable for baby food. Of course, with a strong desire, you can fry onions with carrots in vegetable or butter. But still it is better to do without this process.
Potatoes and millet are cooked almost the same. For soup, I cut the potatoes into medium pieces, you can even cubes. Greens are best put at the end of cooking. In winter, frozen is also suitable, so in the summer you need to take care of such blanks. Since there are no fried ingredients in the soup, for a creamy taste, I recommend adding oil with a fat content of at least 72.5%. And you need to eat millet soup after it has stood for a while.

Millet soup with vegetables

how to cook millet soup recipe with photo

Ingredients:

• raw potatoes - 500 g,
• drinking water - 2 l,
• millet groats - 2 tablespoons,
• onion - 1 pc.,
• carrots - 3 tablespoons,
• table salt - 1 tbsp,
• butter - 1 tbsp,
• frozen dill - 1 tbsp,
• bay leaf - 0.5 pcs.

Cooking process:

I pour clean water into the pan, put it on a slow fire. I peel the potatoes, wash them in water. And then I cut it into small pieces. I pour potatoes into hot water, turn on a strong fire. After boiling, foam begins to stand out. I reduce the fire, and remove the foam with a spoon. I boil potatoes for about 10 minutes.

Then I pour millet groats, stir.

I take frozen carrots, so I measure with a spoon. If fresh carrots are taken, then you will need half of the root crop. Onion cut into small cubes. I put carrots and onions into the pan. I cook food for 15-20 minutes.

During this time, some of the water will evaporate, so I add water and bring to a boil. If the foam is collected, then it must be removed. I pour a tablespoon of salt without a slide, this is enough for 2 liters of soup.

Approximately after 5 minutes I pour out the frozen dill. I put butter and bay leaf. I let the soup boil for 5 minutes, turn off the heat and cover with a lid.

After 30 minutes, I serve a delicious light soup to the table. Since the soup is not too satisfying, I boldly serve it with a meat or liver dish. For example, millet soup can be eaten with liver balls, pork chops.

From millet groats, delicious cereals, casseroles and pancakes are prepared. To diversify the lunch menu during fasting or while following a diet, lean millet soup will help. These golden balls are a real storehouse of proteins, vitamins, fats and minerals. Millet soup is an easy-to-prepare and tasty dish suitable for fasting people.

For a light diet soup, we need:

1. millet - 100 g (1/2 cup);
2. carrots - 100 g (1 large piece);
3. onion - 100 g (2 heads);
4. potatoes - 100 g (2 root crops);
5. vegetable oil - 40 ml;
6. garlic - 2 teeth;
7. fresh greens;
8. salt, black ground pepper;
9. water - 1.5 l.

Preparation time: 10-15 minutes.

Cooking time: 25-30 minutes.

Total cooking time: 40-50 minutes.

Quantity: 6-8 servings.

Lenten millet soup is prepared from products that are always on hand.

Recipe for millet soup without meat

• We sort out the millet groats and rinse thoroughly.
• We clean vegetables. Potato cut into cubes. Grind carrots and onions in the usual way.

• Pour millet into boiling water and cook over low heat for a quarter of an hour.

Advice. If desired, you can use vegetable or meat broth.

• Add potato cubes to the boiling mixture and cook for another 5-7 minutes.
• Heat a frying pan with vegetable oil and fry the onions and carrots until soft.

Let's figure out what can be called soup. A dish (usually hot) containing at least 50% liquid can safely be called a soup. The inhabitants of modern Russia and the countries of the post-Soviet space have a warm memory of the soup, which was served in all canteens and cafes. This is the dish of our childhood.

True, not all children like to eat soup, so caring mothers come up with more and more new variations of standard recipes. Today we will consider several options for soup with millet porridge. There will be both standard recipes and modified ones, with the addition of new and unusual ingredients.

Why is millet useful?

Let's start with the fact that millet is one of the most useful cereals. It is obtained from the fruits of millet - cereals that have been used in human nutrition since ancient times and have nutritional and healing properties.

Millet contains more proteins than wheat, corn and rice, as well as many nutrients such as phosphorus, magnesium, calcium, tryptophan, fiber, B vitamins (B1 and B2) and antioxidants. It contains 14% vegetable protein, 60% carbohydrates and very little fat.

Due to the high biological and nutritional value, millet porridge and dishes from it (for example, chicken soup with millet) are recommended for pregnant women, nursing mothers and people who feel physical or mental fatigue. This porridge gives the body the necessary energy, strengthens the immune system, helps to keep healthy, beautiful hair and nails.

Who benefits from millet soup

Millet is recommended for people with stomach, pancreas and spleen problems. Eating millet porridge several times a week is an excellent protection against damage to the cardiovascular system and intestinal diseases.

Convinced of the benefits of millet porridge, we turn to the recipe for making soup on chicken broth with millet.

Recipe with chicken hearts

For this soup you will need:

• chicken thighs - 300 grams;
• chicken hearts - 200 g;
• onion - 1 piece;
• carrots - 1 piece;
• garlic - a couple of cloves;
• potatoes - 300 g;
• millet - 250 g;
• salt, pepper - to taste;
• water - 4 liters;

We prepare the dish like this:

1. Let's prepare hearts (they need to be washed, get rid of excess fat, cut in half) and chicken thighs (washed, cut off excess fat).
2. We lower chicken hearts into boiled water, cook for 5 minutes, add chicken thighs. Salt the broth.
3. Next, peel the potatoes, cut into cubes. Add to hearts and thighs.
4. Rinse the millet thoroughly (preferably in 3-4 waters).
5. We prepare the roast. Cut the onion into half rings, carrots into thin strips. Squeeze the garlic through a press. We send the prepared vegetables to the heated vegetable oil (if desired, you can add a piece of butter). We pass 10 minutes. The roast is ready.
6. Pour the prepared millet into the pan. Cook over medium heat for 20 minutes. Ready millet should be boiled soft and soft. Also check the readiness of the hearts, they should be soft.
7. We send the frying, salt (if necessary), pepper into the soup and boil for another 3-5 minutes.

Chicken soup with millet is ready.

Recipe with chicken and pepper

We proceed to the preparation of the second soup, which is called kulesh. Kulesh is a thick chicken soup with millet and potatoes. This name was given to him by the people. Let's start cooking.

You will need:

• chicken meat - 1 kilogram;
• onion - 1 piece;
• carrots - 1 pc.;
• sweet pepper (yellow) - 1 pc.;
• millet - 250 grams;
• potatoes (medium) - 4 pcs.;
• salt, pepper - to taste;
• bay leaf - 1-2 leaves;
• greens - to taste;
• water - 3 liters;
• vegetable oil - a few tablespoons.

Cooking kulesh:

1. We prepare chicken meat (you can take any part of the chicken).
2. We take a cauldron or any pan with a thick bottom. Dip the chicken into the hot vegetable oil, quickly fry on all sides.
3. Cut the onion and sweet pepper into cubes. We rub the carrots on a coarse grater. Add black pepper, other spices, salt to taste and prepared onions and carrots to the fried chicken. Fry for 5-7 minutes.
4. Next, add water. Add diced potatoes, cook for 5 minutes.
5. We wash the millet (in 3-4 waters). We send cereals to the soup. Bring to a boil, add salt if necessary and leave to simmer for another 15-20 minutes.
6. Remove the kulesh from the heat and let it brew for 10-15 minutes. Serve to the table, sprinkled with fresh herbs.

Kulesh turns out to be very satisfying. If desired, you can add lard to it, replace chicken with beef, pork or even fish. So the dish becomes universal, and every time it will have a unique taste.

Kulesh is a rather unusual recipe for chicken soup with millet, but both adults and children will like it. After all, it is these little gourmets that are sometimes so difficult to feed with a bowl of healthy soup.