According to the expert, summer soups contain a lot of vitamins, micro- and macroelements, and antioxidants that help the body fight solar radiation.
“In the heat, botvinnik, beetroot is suitable.
In addition, beets are a prophylactic against high blood pressure, since they contain mineral salts, potassium and magnesium, ”said the nutritionist.
At the same time, the expert noted that young nettles can be used in cold soups, but the specialist warned that its excess can thicken the blood.
Also, according to Solomatina, you can cook sorrel and rhubarb soups, but do not forget that sorrel can be consumed in small quantities if a person has a tendency to gout and kidney stones.
“Okroshka can be made not with potatoes, but with Jerusalem artichoke, which lowers blood glucose levels.
You can cook on kvass, kefir or any fermented milk drink, ”the doctor said.
In addition, the RT interlocutor explained that soups should not be eaten with ice, since cold foods are not absorbed by the body, the dish should be at room temperature.
Solomatina added that in the summer many people set themselves the goal of losing weight, in this situation summer soups are also useful, as they create a feeling of satiety, but at the same time do not lead to weight gain.
Earlier, a dietitian, nutritionist Irina Pisareva spoke about healthy seasonal drinks.