, author: Ermakova M.

Nutritionist spoke about the benefits and harms of soups

The properties of soup largely depend on the technique of its preparation.

Borscht, fish soup, mushroom soup, kharcho ... - there are a lot of varieties of soups. But not all of them are useful. Nutritionist Ekaterina Novikova explained under what circumstances the benefits of first courses are reduced to zero:

"Boiling vegetables in a soup at 60 degrees Celsius destroys all the vitamins, enzymes and biologically active substances," she said.

But at the same time, the specialist noted that vegetable soup is the best lunch option in comparison with a serving, for example, of fast food. If you add vegetables and herbs to the soup when the dish is ready, its benefits will increase significantly.