Review of instant soups E-pek. Soup in bags - an overview, cooking features and reviews Ready-made soups in bags

Soups that are sold for pennies in bags are easy to cook, especially since the cooking method is always described on the packaging itself. Water, a saucepan and, in fact, the soup mass itself. Large costs are not required. I poured the powder into boiling water, waited 20 minutes, and you can eat ...

But this is for lazy or particularly in a hurry citizens. And for those who like to cook with gusto or just want to add a special flavor to the taste of the dish, I can advise you to cook the soup like this:

Pour water into a small saucepan (well, depending on how much soup you want ... We proceed from the calculation of a liter of water per sachet), put on fire and close the lid.

While the water is heating, peel 4-5 medium-sized potatoes (in the proportion of 2 medium potatoes per liter of water) and cut into cubes.

Then cut the lard (if any) into slices or chop the brisket.

Put the chopped lard or brisket in a pot of water and cover again.

When the water boils, remove the foam and lay the potato cubes in the broth.

Then pour the soup mass into the saucepan and stir the half-prepared soup. The broth should be a beautiful appetizing yellow color and have an appropriate aroma.

Check the amount of salt for taste. In principle, salt is part of the soup powder, but with an excess amount of water, the broth turns out to be undersalted, so add it yourself - as much as you think you need.

The soup is cooked for about 15-20 minutes. And a couple of minutes before readiness, to give our broth a brighter aroma and taste, add 1-2 leaves of parsley and 2 peas of black pepper. Let it all boil together for another 2-3 minutes and that's it - the soup is ready! Enjoy your meal!

There is a second version of a delicious soup from a bag:
Pour water into a saucepan. Again, according to the proportion of 1 liter of water per bag of soup.
We put a pot of water on the fire, cover with a lid.
While the water is heating, we clean the potatoes (again in the same proportion) and cut them, on the board or in our hands, into cubes.
Then we clean a small carrot and cut it into small cubes (it tastes better than grated).
We clean the onion bulb and finely chop on the board.
Fry onions and carrots in sunflower oil in a pan.
As soon as the water boils, we put both potatoes and onions with carrots there.
Slowly stirring the broth, pour the soup from the bag into the pan.
We try on the amount of salt, add, if not enough, in your opinion.
Cook for 15-20 minutes, 2 minutes before cooking, add fresh or dried dill, you can also parsley - what is at hand.
Boil for a couple more minutes - and the soup is ready!
Enjoy your meal!

P.S.: This dish is not to save money in times of crisis and not dietary food, but just a soup for those who are tired of the monotony, and there is no meat in the house for a rich broth. There would be a wish and creativity. The soup base itself from the bag can pass for an all-purpose seasoning or as a bouillon cube: it adds its own original taste and aroma.

As soon as the soups fast food appeared in wide sale, they immediately gained popularity. It seemed that the problem of cooking had finally faded into the background - the time devoted to the kitchen could be taken up with something more interesting.

But gradually, consumers noticed that fast food is not as satiating as expected, energy after eating it is not enough for a short time.

Yes, and doctors began to sound the alarm - food in packages negatively affects the general condition of the body, it contains too many flavor enhancers and preservatives.

So can you use fast food or is it dangerous?

Composition of fast food

No matter how instant soups are packaged: in mugs, in bags, in briquettes, they all have one thing in common: the products from which they are made dehydrate, that is, they evaporate the liquid as much as possible.

During this process, they not only dry out, but also change their taste and even smell. In the future, in order to restore taste sensations, flavor improvers, flavorings and spices are added to soups.

Do not search in mushroom soup mushrooms or in vegetables - vegetables. Honest producers write that the dish “with the taste of the product” is nothing more.

Most often, such soups consist of instant noodles. There is no doubt that the noodles are natural pasta dry the easiest.

Almost all packages contain E-621 - monosodium glutamate. More recently, its presence was considered even useful - this supplement was made from natural seaweed. Currently, it is considered one of the most harmful components, since the chemical analogue of glutamate is synthesized chemically.

Bouillon cubes have a large the energy value, but they have nothing to do with protein products. Their constant use develops a habit - in comparison with them, ordinary soups seem tasteless.

So convenient does not mean useful. And so that there is enough time for cooking, you can find recipes quick soups and delight your family with really healthy dishes.

Ability to cook quickly

If you know the basics of cooking, then cooking does not take much time:

• In cooking, it is convenient to use seasonal products or those that are traditional for the area;
• Do not forget about spices and herbs - this will give each dish a special bright taste;
• salt in healthy eating there should be a minimum amount, like sugar;
• Vegetable oils are essential for a healthy diet;
• You need to know the rules of heat treatment.

On the heat treatment leaves a large number of time allotted for cooking. If you choose recipes that involve raw products, you can be in the kitchen much less.

If time is sorely lacking, then the best option is to combine “fast food” with natural products. A simple bouillon cube soup will help make it richer, and natural vegetables will increase the healthiness of the soup in the bag.

The fastest soups

The fastest soup is the traditional okroshka. Only eggs will have to be boiled, and this will take no more than 7 minutes. Each housewife has her own recipe for preparing this delicious and healthy dish: on kvass, sour cream, kefir or whey.

One of the most simple ways cooking vegetarian okroshka:

• cut into small pieces boiled egg and vegetables: cucumber, radish, dill, boiled egg, green onion- feathers;
• All ingredients are mixed and poured with kvass - preferably homemade;
• Add dried cubes of rye bread;
• Season to taste with mustard, salt, pepper, add sour cream.

And these are recipes for "foreign" instant soups.

Italian - gazpacho

Ingredients:

• bread - 200 g;
• tomatoes - 8 pieces;
• cucumbers - 2 pieces;
• sweet red or yellow pepper - 2 pieces;
• onions - 2 pieces;
• garlic - 4 teeth;
• olive oil - about 5-6 tablespoons.

Cooking method:

1. Salt and pepper are added according to your own taste.
2. The longest operation is removing the skins from the tomatoes and rubbing the pulp through a sieve to get rid of the seeds. It is easier to remove the skins if you pour boiling water over the tomatoes.
3. All ingredients are cut and mixed, bread is soaked in homogeneous mass and added to the food mix.
4. Then everything is placed in a blender, crushed to a homogeneous structure.
5. The resulting puree is diluted with water, brought to the desired consistency, seasoned with spices, cooled with ice cubes. And you can eat - instant cream soup is ready.

Dish from Bonn

Ingredients:

• celery - stalks 100 g;
• onion - 3 onions;
• a quarter of a cabbage head;
• favorite greens;
• sweet pepper - 1-2 pieces.

Cooking method:

Ingredients:

• green onions - a bunch;
• tomatoes;
• eggs;
• soy sauce;
• vegetable oil;
• ginger root;
• fresh chili pepper.

Cooking method:

1. Tomatoes are cut into cubes, the skin is previously removed;
2. Ginger is rubbed on a grater. The more it is, the more spicy the dish will turn out;
3. Eggs are broken and stirred like an omelet, seasoned with spices - salt, pepper and soy sauce;
4. The egg mixture is laid out in a pan, and fried to make flakes. Chopped tomatoes and ginger are added there, boiled over low heat, slightly diluted with water. 10 minutes - and the dish is ready.

Some housewives believe that in the water with which the contents of the pan are diluted, it is necessary to dilute the bouillon cube - the dish will turn out to be more saturated. Chinese soup in his homeland is prepared without additives.

Familiar meals in a quick way

You may be surprised, but even peas, which require a long boil, can be cooked quickly.

Cooking method:

1. Peas are washed, poured into an enamel container on a finger with water, put on fire and boiled for 7-8 minutes. This is enough time for the water to soak into the bean. The operation is repeated three times;
2. Then the peas are crushed;
3. Water is poured into a container with crushed peas, the contents are brought to a boil, and then those vegetables that are necessary for pea soup are added: finely chopped potatoes and carrots, maybe an onion;
4. Dissolve the bouillon cube in the saucepan;
5. Spices, herbs and other ingredients are added to taste;
6. As soon as the potatoes are ready, the pan is removed from the heat.

The largest amount of time is required to pea soup insisted. This takes at least 40 minutes.

original salad

The original salad can be prepared from instant soup.

Ingredients:

• cheese - 100 g;
• carrots - 1 piece;
• garlic - 4 teeth;
• eggs - 2 pieces;
• 4 packets of dry vermicelli soup or 2 Mivina noodles.
• mayonnaise.

Cooking method:

The only advice: if possible, pour boiling water over the contents of the package in ordinary dishes. Soup glass processed chemical composition, which releases compounds that are not very useful for the body - albeit in very small quantities.

Most people don't like standing at the stove for an hour and a half every day to cook. hot dinner or lunch. Modern kitchen appliances, of course, have simplified the process of cooking. But it still takes quite a long time.

That is why people are increasingly buying semi-finished products - dumplings, meatballs, spring rolls, salads and soups in bags. There are many questions about the last dish. Some believe that such a soup is a type of instant noodles filled with various harmful chemicals. Others are sure that it is independent dish, which, for the convenience of customers, is sold in the form of a dry mixture of vegetables, meat and spices.

So are bagged soups bad? And what is better to take in the store?

Kinds

There are two types of soups in bags - dry and liquid. The latter are completely ready meals that only needs to be warmed up. They are presented in stores in a very limited range. Most outlets they are simply missing. Previously, two brands were leaders in the market - Gurmania and Knorr. But buyers were reluctant to take them, as the price was high.

Dry packaged soups are a completely different matter. They are presented on the shelves of stores with the widest range. Prices are also pleasantly pleasing - the minimum cost of one bag is about the same as a pack of instant noodles. Although there are many products of medium and high price categories.

Compound

What are bagged soups made of? This question worries all buyers. It should be noted that packaged dry soups are produced by many different manufacturers. And their composition can be very different, both for the worse and for the better. If you study the label on the product, you can understand that most of these mixtures consist of two types of components, namely:

1. Natural products- noodles, vegetables, legumes, egg powder, spices, soy, vegetable and animal fat, etc. They can be stored for a long time in freeze-dried and dehydrated form. Sublimation is an expensive processing method, so it is practically never found in dry mixes. Dehydrogenation is drying at high temperatures. Such processing completely changes the taste, color and smell of products. And they will not recover back, so they will have to be replaced with flavors and dyes.
2. Chemical flavor enhancers, preservatives, flavors, dyes, stabilizers, thickeners and other substances. They are in every packet of dry soup in greater or lesser concentration. Monosodium glutamate is always present everywhere.
3. Salt. It is worth mentioning separately. There is a lot of it in packaged soups, as well as in other semi-finished products. It enhances the taste of spices, makes the dish more pleasant. According to Rachel Thompson, a doctor at the World Cancer Research Foundation, people who eat soup packets every day increase their risk of cancer by a factor of two. And salt is to blame for this.

Benefit

Are there any benefits to the body in packaged soups? Yes, if the question arises of whether to eat such a dish or not to dine at all. The main benefit of this product is the convenience for the buyer for minimal money. Packaged soups cook very quickly - some just need to be covered with water (inexpensive), others boil with the right amount water.

Harm

Potentially, bagged soups can be harmful due to the high content of various chemical additives. In addition, containers, such as a plastic cup for soup, can be dangerous. Some contain polystyrene, which begins to release when heated. So it is better to pour dry mixtures with boiling water in an ordinary plate.

Harm can also be caused by a large amount of salt and sugar, which a person already receives in excess from other foods.

But to summarize, dry packaged soups are just as useful or harmful as chocolate, sausage, sausages, cakes or pastries. Most store-bought products contain harmful chemicals. In order to exclude them from your diet completely, you need to move to a remote village and eat only the products of your own farm.

So you can eat soups. But not for everyone, and not every day. Such food will be dangerous for hypertensive patients, people with diseases of the heart, blood vessels or gastrointestinal tract.

How to cook

How to cook soup from bags? This process is simple and takes a minimum of time. The cheapest soups just need to be filled with water - and in 3-4 minutes they will be ready. This is an analogue of instant noodles, only with a slightly changed composition - with a more pronounced taste of the broth and more vegetables.

Other soups should be cooked according to package instructions. It usually takes 5-20 minutes. The pre-dry mixture is diluted with water in the specified volume, then brought to a boil and cooked until tender. Sometimes dry soup needs to be poured directly into boiling water and cooked until tender.

As a result, from each bag you can get 400-500 ml (volume of liquid according to the instructions) of soup.

Another cooking option

Most family people do not like this portion. This is too small to feed 3-4 people. In addition, the food is most often quite liquid, with a minimum of vegetables. Meat is completely absent as a phenomenon - instead of juicy appetizing pieces flaunting on the package, soy meat floats in the broth at best. And at the worst, beef, pork, and chicken have only the flavor that chemical additives give to the soup.

That is why most people try to improve such food. How to cook tasty soup from a bag? There are several ways:

1. Pour the mixture not with water, but with good rich broth- meat, fish, vegetable or mushroom.
2. Increase the volume of liquid to 1-1.5 liters.
3. When the mixture boils, add some diced potatoes and fried carrots with onions.
4. You can add cubes of ham or sausage to the broth.
5. Taste the soup for salt and add salt if necessary.
6. Cook until done.

The result is thick rich soup with pieces of ham or sausage and vegetables. And the packaged soup here plays the role of a bouillon cube that binds and complements all the ingredients.

Overview of Instant Soups

There are a lot of instant soups in stores. They differ in price, composition, cooking method and, of course, palatability. The last indicator is the most important for the consumer, so we will focus on it. So, on the shelves you can find products of the following brands:

1. "Cup of soup" from "Knorr". Instant soup. The volume after adding water is 300 ml. In fact, you need to add a little less, since the soup turns out to be liquid. The taste is normal, quite pleasant.
2. "Every day". Dry packaged mixes of 60 g. The price is minimal. Not more than 10 rubles. Designed for 800 ml. The soup is liquid, with a sharp chemical smell. If you do not eat it with bread or sandwiches, then after such a meal you want to eat in an hour. Bribes with a very low price. Can be used as the basis for a complete homemade soup.
3. "Podravka". Well-known brand of packaged soups. Dry mix - 62 g. Designed for one liter of water. Available for sale different soups of this brand, but unlike other manufacturers, they are practically no different. The taste is pleasant. If you add potatoes, you get more rich and hearty meal.
4. Health Compass. Instant soup, one of those that you need to pour a glass of boiling water and insist. Tasty, but not satisfying, as there is no meat.
5. "Maggy". Also soups from the category "for one mug". Moderately thick, rich and fragrant. The sachets indicate which ingredient is best to add to make it better and tastier.

And once again about soups.

Today we will talk about soups from packages. How do you feel about them?

For example, when I met Dr. Dukan, I was surprised by his addiction to soup cubes. Yes, not only me. However...

Food concentrates appeared in the 18th century. It was then that the Kharkov scientist Karamzin invented an apparatus for drying products of plant and animal origin. So,

Soups from a bag are divided into three groups.

1. Instant - soup (from the English. instant - “instant”), it is enough to pour boiling water over it (for example, “Hot Mug” from “Maggi”, vermicelli soups"Rollton", "Doshirak").

2. "Quick" soup requires a pot of water and a few minutes of cooking (for example, "Bvstrosoup" from Gallina Blanca).

3. “Ready” soup just needs to be warmed up in microwave oven or on the stove (for example, "Gourmania", "Pride of the hostess").

The first option is very popular. But is it really that useful?

Let's discuss..

• Most quick soups, according to the promises of the labels, put dried mushrooms, powdered tomatoes, shrimp or meat (also dried, reminiscent of soy to taste).

• If among the ingredients there is a flavor that is identical to the natural one (mushroom, vegetable, chicken), then it is likely that the soup will be purchased not with taste, but only with the aroma of the specified product.
• In addition, there are very few biologically active substances in such soups, so fiber, vitamins and beneficial enzymes will have to be obtained from more familiar foods.
• Another component of bags and cups is the famous E-621, also known as monosodium glutamate. Such a contradictory condiment. There is an opinion that it improves the functioning of the brain and bears the proud name of “mind serum”. But it is also known that its excessive use can lead to visual impairment and other health troubles. Both statements find their supporters among scientists. And while they are actively arguing, proving the validity of their opinion, and looking for the truth, it is better to give up this spice. This means that you will have to avoid “quick” soups (as well as bouillon cubes and seasoning mixtures) - the concentration of monosodium glutamate in them is very high. By the way, it is he who gives the instant soup an unpleasant aftertaste.
• Another popular ingredient is Palm oil. Recent studies have shown that it impairs fat metabolism in the body and can cause the development of atherosclerosis.
• The composition of quick soups necessarily includes salt, which they do not spare for them. Eating from a bag, a person receives at least 15 g of this spice per day, while the norm for an adult is about 3-5 g.
• In addition, instant soups are generously seasoned with stabilizers, preservatives and other ingredients with the letter E - otherwise they simply could not be stored for such a long period (from a year to a year and a half). Abuse of instant soups can be harmful to health: such products are poorly digested and difficult to remove from the body . At best, this leads to heartburn. At worst, it negatively affects the functioning of the liver, causes gastritis and weakens the immune system. Bouillon cubes and dry soups are contraindicated in hypertensive patients due to their high salt content, as well as ulcers due to numerous food additives and enhancers "improvers" taste. So you should stay away from the shelf with "fast" dishes, except in emergency cases. Moreover, nutritionists categorically do not recommend eating instant soups more often than once every two weeks, and nutritionists categorically do not recommend completely replacing lunch or dinner with them.

A few simple recipes will help reduce the harmfulness of soups from concentrates.

• Boiling the soup with boiling water - vermicelli, it is better not to add the oil included in the kit to it. Replace it with a teaspoon of regular vegetable oil. Some buyers even refuse the soup base, replacing it with natural salt, pepper and fresh herbs that are at hand.
• In the instant soup, you can add a little boiled potatoes - it will absorb excess salt.
• A quick soup that requires boiling is recommended to be filled with less water than indicated on the package - the dinner will be thicker and more rich. The same potato will cope with excess salt, just put it in a container at the beginning of cooking raw, and before serving, simply remove and discard.

Soups, which can often be found on the shelves for a small price, are very easy to prepare, and even on each pack you can always find a description of the cooking method. A saucepan, water and the mixture itself, that's all the preparations, you don't need any other kind of expenses. The powder is poured into boiled water, the waiting time is about 20 minutes, and you can start eating.

Water is poured into a small saucepan (of course, you need to take into account how much soup and how many bags you decide to use), then put on fire and cover with a lid.
- in the process of heating water, you can peel about 5 medium-sized potatoes and take at the rate of 2 potatoes per 1 liter of water, and cut into neat cubes.

After the fat is cut, or you can take the brisket, and put it in a pot of water and then cover it back.
- after when the water starts to boil, you need to remove the foam and throw in the potatoes that have been chopped.
- after that, you can pour in the soup mass and stir the prepared soup. The broth should have an appetizing beautiful color with a yellowish tint and have a characteristic aroma.
Be sure to check the soup for salt. In general, of course, salt is already included in the composition of the soup powder, but if you used more water than expected, salt may not be enough and you just need to add the right amount.

This soup takes about 20 minutes to cook. And before it is ready, to give it even more flavor, you can add a couple of bay leaves and a couple of black peppercorns. Then let it all boil for about 2 minutes and now your soup is ready, you can start eating. Lunch delivery is just offered here obedvoffice.spb.ru.

There is another option for preparing such a soup. In the second case, the beginning of the cooking process is similar, we take a saucepan and put it on fire until the water boils, peel the potatoes in the same proportions, and also cut them into cubes. Then you need to peel the carrots and cut them into small cubes (it doesn’t turn out so tasty on a grater). We clean another onion and chop it as finely as possible on the board. Onions with carrots are fried in a pan with sunflower oil. After the water boils, pour the potatoes and fried onions with carrots into it. Slowly, stirring the broth, and pour in the soup from the bag. Cook for about 15 minutes, then you can also add parsley or dill, which is more preferable. All soup is ready. Enjoy your meal!