Hello, friends!
Today it's cold: with soups you can bring a lot of heat in your body and do you health a lot of good!
Broth is usually made of meat or bone, but you can also make them from vegetables.
At best, such a soup should be simmering for a long time (up to 4 hours, but at least 2 hours). A quick preparation in Kelomat brings in the case so little.
The long cooking time is just important so that all the nutrients can be released from the food and go into the soup. All the energy and yin from the meat - especially from the bones and vegetables - gets into the broth. Thus, a simple soup becomes a wonderful remedy =)he long cooking time is just important so that all the nutrients can be released from the food and go into the soup. All the energy and yin from the meat - especially from the bones and vegetables - gets into the broth. Thus, a simple soup becomes a wonderful remedy =)
Effects:
- Power soups build up the qi and juices (yin and blood)
- By increasing the production of juices in the stomach, they can gently counteract constipation
- Moisturizing foods can also help with other dryness symptoms such as dry skin
- they bring heat to the body
- they help us to strengthen the immune system
- Especially with bone broths, the gelatin is released from the bones and so lubricates our joints and cartilage
- they have a beneficial, healing effect on our stomach
- they strengthen and strengthen our body after illness
- Forceps are traditionally recommended in TCM for strengthening and strengthening directly after birth. This should prevent a postpartum depression.
- and last but not least: they just taste great =)
However, there are some things to keep in mind:
- If you're a very hot guy, you should be careful with force groups. The longer the soup cooks, the more the warming effect on the body intensifies. In this case, reduce the cooking time rather and use vegetables or cereals instead of meat (especially beef). Heat symptoms can be, for example, frequent sweating, a red face, red burning lips, aggressive behavior or irritability, and also constipation. Then you should also avoid spicy things like ginger, pepper, chili, leek, garlic and onion.
- Since a power soup strengthens the body, it is advisable to consume it AFTER a disease. Otherwise, you would also strengthen the pathogen that is in the body, and the healing process would take longer.
- Due to the long cooking time, the vitamins and nutrients pass from the vegetables to the broth, but the yin content of the boiled vegetables increases sharply. However, if you want to eat a soup for a meal, it is a good idea to nibble fresh vegetables, steam them and serve them in the soup with freshly chopped herbs.
- Since our digestion already starts in the mouth, it is also important when drinking soup to pay attention to the food. Activate your senses first, smell the soup so that the saliva begins to flow, then consciously perceive each sip. Do not just swallow it down, move it around in the mouth first, so the digestive enzymes can start working and your stomach knows it's going to be used right away =)
Use:
- If a broth is used as a cure, a cup of this healing elixir should be consumed up to 3 times a day.
- If you abseihst the soup, keep the soup unsalted a few days in the refrigerator and then in portions drunk either broth or be eaten as a dish with fresh ingredients.
- If you put the fresh, hot broth in clean washed glasses with a screw cap, close it immediately and cool it down in an ice bath, the soup will even keep in the fridge for at least two weeks. So you always have a helping hand.
Possible ingredients for a broth:
- Meat: beef, chicken, pork, lamb; Bone with mark
- Cereals: the most well-known of them is probably the traditional rice slime soup - the congee (in the long cooking time also whole grain rice is well suited)
- Soup vegetables: carrots, celery, parsley root, parsnips, onions (possibly with shell), shallots, leeks, kohlrabi (possibly including leaves), yellow turnips, fennel, ...
- Herbs + Spices: pepper grains, bay leaves, juniper berries, cloves, coriander, allspice, ginger, lovage, parsley, ...
- Chinese Herbs: Dang Gui ( Chinese Angelica Root), Ginseng, He Shou Wu (Rx Polygoni Multiflori), Huang Qi ( Rdx. Astragalus), Da Zao (Chinese Date), Gou Qi Zi (Fructus Lycii / Goji Berry), Lotus root, lotus seed, Wu Wei Zi (Schisandra berry), ...
- Ghee , for searing
- Water
