Soups that are a must-have in summer.

A traditional, easy-to-make dish, when consumed correctly, can certainly help reduce heat and ward off some illnesses that arise during the summer.

Crab soup with loofah, spinach, and jute leaves.

Freshwater crabs are very nutritious, rich in protein, fat, and especially calcium and phosphorus; they also contain iron and vitamins B1, B2, PP... Crabs are effective in relieving muscle and joint pain. People often crush crabs and drink the juice raw in cases of falls, blows, bruises, muscle aches, fatigue, and reluctance to move.

Luffa gourd is sweet, neutral in nature, and non-toxic. It's both a vegetable and has laxative, cooling, detoxifying, blood-activating, hemostatic, and lactation-promoting effects. It's very healthy for women to eat luffa gourd after childbirth.

Malabar spinach has a sour taste, is cooling, non-toxic, and has diuretic effects, treating constipation and headaches caused by sunstroke. In particular, Malabar spinach leaves also have a skin-nourishing effect, reducing wrinkles on the face, making skin smooth and soft, and preventing roughness. To use, crush young Malabar spinach leaves, extract the juice, add a few grains of salt, and apply evenly to the face several times before going to bed.

Jute leaves have a bitter taste and are neutral in nature. Their leaves contain mucilage, making them excellent for bowel movements, promoting urination, treating constipation, and cooling the liver and intestines. Jute leaves also treat dry coughs and promote lactation. Postpartum women who eat jute leaves will have a higher fat content in their breast milk compared to other vegetables.

Preparation: 500g of freshwater crabs; 1 fragrant gourd, peeled, washed and sliced; a small amount of spinach and jute leaves. Carefully strain the crabs, bring to a boil, set aside the roe, add the vegetables and gourd, cook until tender, let cool, season to taste. Crab soup is best served with crispy pickled eggplant.

Pork and water spinach soup

Sweet potato leaves are nutritious and help with bowel movements, cooling the body, and detoxifying. They are very beneficial for postpartum women and those recovering from illness.

Pork (especially tenderloin) is highly nutritious, rich in protein, fat, and carbohydrates. It also contains many minerals and vitamins. Pork contributes to physical and intellectual development, especially brain development.

Preparation: Strip the leaves from the sweet potato leaves, wash them thoroughly, and gently crush them to soften; mince the meat, stir-fry until cooked, add water (depending on the number of people eating), bring to a boil, add the sweet potato leaves, and season to taste.

In folk medicine, the leaves of the sweet potato vine are also used to treat retained placenta in postpartum women and thrush in children. Young leaves are crushed, and the juice is applied to a cotton ball and gently dabbed on the child's tongue. The crushed leaves are also drunk raw; the placenta will detach after 15 minutes.

Shrimp soup with gourd

Shrimp is a food with a very high protein content and plenty of calcium, favored by many because it's not cloying and is easy to digest. Gourds and pumpkins are both cooling vegetables, easy to cook and eat in the summer, and have diuretic and laxative properties.

Preparation: Wash the dried shrimp, soak them for about 10 minutes until softened, bring to a boil, add the gourd and pumpkin (chopped or sliced ​​into small pieces), season with spices, and bring to a boil again.

Loofah soup with lean pork

250g of loofah, 50g of lean pork, and seasonings such as onion, ginger, and seasoning powder. Peel the loofah and cut it into diagonal slices. Slice the lean pork. Bring water to a boil, add the pork first, then the loofah, and simmer over low heat until the meat is tender. Season to taste. This dish helps to clear heat, cool the blood, and detoxify, effectively treating heat-related symptoms such as excessive thirst.

Gourd soup with chicken eggs

Ingredients: 2 chicken eggs, 250g loofah, and seasonings. Peel and slice the loofah, bring water to a boil, then add the loofah; stir the eggs well and add them in, season to taste. This soup is effective in nourishing yin and moistening dryness, clearing heat and detoxifying, clearing the lungs and benefiting the throat, and is good for symptoms of heat, thirst, etc.

Shiitake mushroom soup

25 grams of shiitake mushrooms, 10 jujubes, and seasonings. Soak the shiitake mushrooms in hot water until soft, then slice them; wash the jujubes and put them in a pot to make soup. Cook over high heat until boiling, then reduce the heat and simmer for about 15 minutes. Season to taste.

Watermelon rind soup

200g watermelon rind, seasonings. Remove the seeds and outer green rind from the watermelon, slice it thickly, and add it to a pot after the water boils. Cook until tender, then season to taste. Watermelon rind soup is a simple and easy-to-make dish that cools the body and detoxifies during hot weather.

Bitter melon soup with lean pork

250g bitter melon, 100g lean pork, seasonings. Remove the seeds from the bitter melon and slice it; slice the lean pork and simmer it with the bitter melon until the meat is tender, then season to taste. This soup helps to cool the body, prevent sunstroke, detoxify, and improve eyesight.

Garlic herring soup

250g herring, a few cloves of garlic, onion, ginger, and seasonings. Clean the herring and lightly fry it in oil, setting it aside. Finely chop the garlic, then add it along with the herring and the other ingredients to an earthenware pot. Add water and cook over high heat until boiling, then reduce the heat and simmer for another 15 minutes. Season to taste.

Winter melon soup with duck meat

0.5 kg winter melon, 250 g duck meat, onion, ginger, spices. Wash and slice the winter melon with the skin on. Clean the duck, remove the internal organs, cut into pieces, put in a pot and bring to a boil, then reduce heat and simmer until almost cooked. Add the winter melon and simmer until tender, season to taste.

According to AloBacsi.vn