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Mixed
Vegetable Soup
Ingredients:
1 pound ( 0,453 kg ) any selection
of fresh vegetables (at list four different kinds)
2 tablespoons margarine or vegetable
oil
1 small onion, peeled and chopped
1 tablespoon flour
3 pints ( 1,5 l ) cold water
or stock
1/2 teaspoon sweet red
paprika
1/2 teaspoon paprika
1 teaspoon chopped parsley leaves
salt and black pepper to taste
Preparation:
- Clean and chop up your
selection of fresh vegetables (for
example: potatoes, green peas, carrots, parsley root etc.,)
- Melt margarine or oil and add
chopped onion, fry for 2 to
3 minutes than add rest of vegetables in it and fry for few minutes,
than
sprinkle with flour and red paprika.
- Add water or stock (beef,
chicken or vegetable stock) black
pepper and salt.
- Cook thoroughly for about 30 to
40
minutes than add Butter
Egg Dumplings or Liver
Dumplings into soup.
- Garnish with parsley leaves.
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Did You Know?
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Water
composes
three-fifths of the entire body. The elasticity of muscles, cartilage,
tendons, and even of bones is due in great part to the water which
these tissues contain.
One of the most universal dietetic failings is neglect to take enough
water into the system.
The uses of water in the body:
(1) It enters into the chemical composition of the tissues;
(2) it forms the chief ingredient of all the fluids of the body and
maintains their proper degree of dilution;
(3) by moistening various surfaces of the body, such as the mucous and
serous membranes, it prevents friction and the uncomfortable symptoms
which might result from drying;
(4) it furnishes in the blood and lymph a fluid medium by which food
may be taken to remote parts of the body and the waste matter removed,
thus promoting rapid tissue changes;
(5) it serves as a distributer of body heat;
(6) it regulates the body temperature by the physical processes of
absorption and evaporation.
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