Corn has many useful properties, it is nutritious, long-time energizing, but does not provoke the formation of excess weight. In many countries, it is one of the main products from which the first and second courses, all kinds of snacks and even desserts are prepared. In the traditional Russian cuisine there are no such dishes, but lately corn has pressed many cereals, of which many generations of our compatriots have cooked food. Children enjoy eating corn sticks and popcorn, almost every housewife knows several recipes for salads with canned corn kernels. Corn grits are also in great demand, from which you can make tasty porridge. It is also used for the preparation of second and first courses, in which it successfully replaces millet and other cereals. Soup with corn grits can be cooked in water or broth, with vegetables, meat, mushrooms. Each version of the dish has a unique taste and is worthy of well-established in the family menu.
Cooking Features
Corn soup is cooked no more difficult than usual first courses. However, the process of cooking has several features:
- Corn grits should be thoroughly washed before cooking any dishes. To do this, it is placed in a bowl, poured water, tinder the grains together, then drain the water. This manipulation is repeated until the drained water becomes completely transparent.
- Corn grits, despite their small size, have been boiled down for a long time. Therefore, it is laid in the soup first so that it cooks for at least 30 minutes. Some recipes suggest laying cereal in the middle of cooking, then the finished soup must be half an hour later on very slow fire and hold the pan with it wrapped with a blanket. In such conditions, the croup will evaporate and reach readiness. Sometimes cornmeal is used to boil porridge, which is later added to an almost ready soup, this allows you to make it as thick as the cook wants.
- Corn soup will be more delicious if you add fried vegetables in it. It is cooked separately and put into the soup about 10 minutes before it is cooked.
- Sometimes fresh greens are added to the corn soup. If it is not boiled after that for at least 1-2 minutes, the dish will quickly deteriorate. Boiling the soup for a long time after adding greens is also not worth it, as it will lose its fresh look and useful properties.
Soup with corn grits turns out tasty by itself, but if you serve it with a spoon of sour cream when serving it, it will become even more tender in taste and appetizing in appearance. It is also a good idea to add some chopped greens to each plate, especially if it was not added to the pan when cooking.
Simple Cornmeal Soup Recipe
Composition:
- corn grits - 100 g;
- carrots - 70 g;
- onions - 70 g;
- potatoes - 0, 2 kg;
- water - 2 l;
- salt, spices - to taste;
- refined vegetable oil - how much will go.
Method of preparation:
- Rinse the grits to clean water.
- Scrape, wash carrots. Drain it with a napkin. Grind grated with large holes.
- Remove the husks from the onion, cut the onion into small pieces.
- Heat oil in a pan. Put onions and carrots in it. Fry them until the onions are golden in color.
- Peel the potatoes and cut them into cubes about a centimeter or slightly larger.
- Boil water, put cereal in it. Stir.
- Wait for the boiling water to boil. Add potatoes.
- Cook the soup over low heat until the potatoes are soft, but not less than 20 minutes.
- Add the grilled vegetables, salt and spices. Stir and continue cooking for another 10 minutes.
If the soup is allowed to stand for at least 20 minutes under a lid, it will become even tastier. You can fill it with butter or sour cream, but even without dressing it turns out delicious.
Soup with vegetables and corn grits
Composition:
- corn grits - 60 g;
- carrots - 150 g;
- onions - 100 g;
- stalked celery - 100 g;
- fresh parsley - 20 g;
- tomato paste - 20 ml;
- potatoes - 0, 2 kg;
- water - 1, 5 l;
- salt, seasonings - to taste;
- refined vegetable oil - 50 ml.
Method of preparation:
- Wash the celery, remove the coarse fibers. Cut the stalks into small cubes.
- Peel the potatoes, cut into cubes just over half a centimeter.
- Free the onions from the husk, cut into small cubes.
- Wash and clean the carrots, chop them on a grater.
- Wash the parsley, shake off the water and finely chop with a knife.
- Rinse the grits thoroughly. The last portion of the water in which washed, should be completely clean.
- In a small saucepan, boil the recipe amount of water, it will need hot.
- Into a clean pan with a non-stick coating, pour in the oil, heat it.
- Add carrots, onions and celery. Cook them, stirring with a wooden spatula, for 10 minutes. Add tomato paste and stew vegetables a couple of minutes.
- Put corn grits and potatoes in a saucepan with browned vegetables. Fill the product with hot water. Simmer on low heat for 20-25 minutes. Salt and season to taste 5 minutes until cooked.
- Remove the soup pot from the heat, wrap. Leave on for 20-30 minutes.
Vegetable soup prepared according to this recipe is recommended to sprinkle with chopped parsley when serving. Celery in this recipe can be replaced with Bulgarian pepper (in the amount of 200 g). The taste of this dish will change, but it will not get worse.
Chicken Soup With Corn Grits
Composition:
- chicken breast - 0, 5 kg;
- water - 2, 5 l;
- corn grits - 60 g;
- potatoes - 0, 3 kg;
- onions - 100 g;
- carrots - 100 g;
- garlic - 1 clove;
- tomato paste - 40 ml;
- refined vegetable oil - 50 ml;
- salt, spices - to taste.
Method of preparation:
- Wash chicken breast, cover with water. Bring to a boil.
- Cook for 10 minutes over medium heat, removing the foam. Add spices and salt.
- Reduce the intensity of the flame, cover the pan with a lid. Cook the chicken breast for 30-40 minutes, until the meat starts to move away from the bones.
- Remove the breast from the broth, strain the broth.
- Pour the pre-washed cereal into the hot broth.
- Peel the potatoes, cut them into cubes about 1 cm in size, add to the broth 5 minutes after it boils again. Boil the potatoes with cereal for about 20 minutes, during which time prepare the vegetable dressing.
- Wash and peel the garlic, onions and carrots. Grate carrots, chop garlic and onion.
- Heat the oil in a pan, fry the garlic and onion in it until the characteristic garlic smell becomes noticeable.
- Add carrots, fry them with other vegetables, stirring until soft.
- Add tomato paste to garlic, onions and carrots. Stew the vegetables with it for 5 minutes. Put them in the soup, mix.
- Remove the skin from the chicken breast, separate the meat from the bones and chop finely, add to the soup.
- When the soup boils again, taste it. If necessary, add salt, season. Cook for another couple of minutes and remove from heat.
This soup is nourishing, but healthy and not too high in calories.
Soup with the addition of cornmeal can be lean or meat. It has a unique taste, it turns out appetizing, hearty and useful. It will be even tastier if you sprinkle it with greens or add sour cream. This dish is worthy to take a strong place in the menu of any family.
