C kitfish seeds to soups, 1.65 g

spicy plants (Kervel, Coriander, Lovelist, leaf celery, thyme), which are part of the mixture give soups a unique taste, they are easy and convenient to grow in the country, they are always at hand, fresh - in the summer or dried for the winter. In taste and appearance, Kervel resembles parsley, but his smell is sweeter, spicy with notes of anise. It is better to add fresh to soups and broths and broth broths, or undergoing heat treatment for no more than 2 minutes. Timyan “King” of soups with seafood and fish. They are often seasoned with vegetable puree soups from pumpkin, carrots and tomatoes. It is also useful to add several leaflets of thyme to the baranine fat broth, the spice brushes a specific taste and stimulates digestion. Coriander is added to soups in the form of greens and seeds. It goes very well with potato and legumes, mushroom soup-puree. Celery leafy and lover are similar in appearance and smell. Both plants are very useful, they will convey their tart, fresh, pleasant aroma to any soup or broth. Cold -puree soup made of celery is the best snack for those who want to lose weight.