Nutritionists are increasingly “attacking” soups, stating that they are useless for health. And some even claim that they are harmful. And that they are eaten simply by virtue of tradition. Refusal of them will not harm your health, they assure.
Indeed, many nations do not have liquid first courses for lunch, and this does not seem to lead to health problems. But this does not mean that soups, cabbage soup, borscht, etc. are useless.
Shchi against snacks
“Traditions of eating meals at dinner differ significantly among different peoples and reflect the advantages they have found in the sequence of eating dishes,” says Viktor Konyshev, a well-known nutritionist, MD. – Any snack at the beginning of the meal stimulates the secretion of digestive juices and facilitates digestion, but it also increases appetite and can cause excessive food intake. Sweet foods at the beginning of a meal suppress appetite. Many soups are stimulants for the secretion of digestive juices and in addition create volume that contributes to the extinction of appetite and satiety (by the way, water drunk 20 minutes before a meal also works). Water in thick soups leaves the stomach more slowly, maintaining a feeling of satiety.
As you can see, snacks before the main meal, adopted by many peoples, do not have significant advantages over first courses. Moreover, they can provoke overeating to a greater extent than soups, cabbage soup or other liquid dishes taken at the beginning of dinner.
“Function of the main food”
Moreover, soup can be both the first and second course. And this is the restoration of old traditions. Here is what Nikolai Kovalev, one of the most famous domestic food technologists and historians cuisine, wrote about this: “In peasant families, a liquid hot dish was often the main, and sometimes the only one, not only for lunch, but also for breakfast and dinner. Even when meat appeared on the meager peasant table, it was boiled in cabbage soup, they ate liquid first, and then meat.”
It seems that the authors Cuisine in Exile did not know about this. P. Weil and A. Genis. In the chapter “Jewish penicillin” they contrasted chicken broth with Russian borscht: “the broth is not without Jewish commercialism: having cooked it, you get the first and second at once.” But as old Russian traditions show, any first course can be eaten this way.
Surprisingly, in the famous book G. Kraknel and R. Kaufman “Cookery for Professionals”, the authors agree with their colleague Nikolai Kovalev: “Once upon a time, soups served as the main food, and although in some cases they have retained it to this day, most often they now serve as the first course on the menu and are intended to to whet the appetite, not satisfy it.”
Second vs First
It can be assumed that for this reason soups and other liquid dishes used to be as popular in the West asin world. And for sure it was a tradition of peasant folk cuisine. Such rich hearty soups, so that there was a spoon in them, were prepared by the poor from the remains of meat, poultry, fish and everything that came to hand. Think of the bouybaisse of Provence, the gaburise of Gascony, or the soups made from the tails of various animals that almost all peoples have. The list goes on. It’s just that in most European countries the tradition of regular consumption of such dishes has died, and they, despite their national origin, have moved into the range of haute cuisine. Andin world, the tradition has largely been preserved.
“Soup” is a non-Russian word
Interestingly, liquid dishesin world were called not soups, but bread, stew. Only in the times of Peter the Great did this word come to us from Europe. Where exactly, it is not known, because in France it is soupe, in England – soup, in Germany – suppe, in Holland – soep …
The tradition of soups, especially homemade ones, is also gradually dyingin world. If in public catering, many take them almost always, then at home they cook less often. It is troublesome to cook the first and second courses at once for dinner, and since the second course is usually considered the main course, they usually manage only with them. And it’s quite simple to make it from semi-finished products. The choice of semi-finished soups that can not be cooked, but simply reheated, is small. And the taste of them leaves much to be desired. So soups, along with other first courses, die.
Return to ancient traditions
The second reason for refusing soups is healthy lifestyle. Two meals at lunch seem to many to be excessive, and in an effort to maintain good shape, they often refuse the first than the second. But believe me, if you do the opposite, it will only be better for the figure. Prepare soup, cabbage soup or borscht and eat them as a main dish, you can even consume one and a half servings instead of one. And it will not be bad at all, because the liquid component, creating volume, will saturate faster.
You can generally act in accordance with ancient traditions – for the first drink the liquid component, for the second – eat meat or poultry. Experiment on health, the addition of vegetable salads will only benefit.