Русская кухня

Вегетарианцы поедают белок - только в путь.
Любые зерновые, бобовые, молочные продукты - это белок.
Мясо -рыба источник только незаменимых аминокислот.
Без них можно довольно долго хиреть и угасать.

Только зачем?:)

Расскажи это вегетарианцам.

Бывал. Вот только все разнообразие кухни что в Индии, что в ЮВА - это сколько этих специй набухали в ту же самую лапшу. И хорошо, если с курицей. А все остальное - "дары природы" из разряда "ты где это нашел? Само приползло".

Вспомни тот самый фо. Варят бульон из голых костей, хвостов и пашины. А потом "разнообразят" разной лапшой, приправами и теми ошметками, что есть под рукой - обрезками мяса, жилами, требухой и прочим, включая куриные яичники.

ПС: Список итальянских (испанских, греческих) супов таки будет?

You'll need
1 kgbeef marrow bones, cut into 3 pieces 1 kgbeef short ribs 1 kgoxtail cut into 2cm pieces 800 gmbeef brisket 2onions, halved 150 gmpiece ginger, halved through the centre 10star anise 4-5cinnamon quills 5cardamon pods 5cloves 1½ tbspcoriander seeds 2 tbspcaster or rock sugar, to taste 100 mlfish sauce, or to taste, plus extra to serve 800 gmpiece of beef rump Spring onions, thinly sliced white onion, thinly sliced coriander, to season Bean sprouts, Thai basil, mint, sawtooth coriander (see note), lemon or lime cheeks, and thinly sliced chillies, to serve 1 kgfresh banh pho (flat rice noodles) or 800gm dried pad Thai noodles, blanched Hoisin and chilli sauces, for dipping
Method
01Rinse marrow bones, short ribs, oxtail and brisket (or chicken and chicken carcasses for pho ga) under cold running water, then carefully add them to a stockpot or large saucepan of boiling water. Return to the boil, then strain (discard water) rinse meat and bones under cold running water.
02Preheat a heavy-based frying pan and grill onions and ginger until charred (5-7 minutes).
03Dry-roast spices until fragrant (5 minutes), then tie in a piece of muslin.
04Bring 7.5 litres water to the boil in a large saucepan or stockpot, add meat and bones (or chicken and carcasses; see note), onion and ginger, then season with sugar and 2 tbsp salt. Bring to the boil, then reduce heat to medium and simmer, skimming often, until well flavoured, transferring brisket to refrigerator after 1 hour of cooking (2½-3 hours or longer for deeper flavour). Add spices and stand to infuse (1 hour).
05Remove meat and bones from stock (discard ribs) and plunge in cold water to cool, then refrigerate until required. Thinly slice brisket across the grain and set aside. Scoop out bone marrow and break oxtail meat into small pieces and reserve to serve.
06Strain broth then return 6 litres (freeze remaining) and the ginger and spice bag to a clean saucepan, add fish sauce, bring to the boil, then simmer over low heat until ready to serve.
07Thinly slice beef rump, and thinly slice spring onion tops and cut white ends into small batons.
08Arrange bean sprouts, herbs, lime or lemon cheeks, and sliced chillies on a plate.
09Divide noodles among bowls then, working with a portion at a time, blanch by plunging into boiling water (5 seconds), then return to bowls. Top with sliced beef, spring onion, white onion and coriander, ladle in hot broth and stir. Serve hot with oxtail meat, bone marrow, bean sprouts, herbs, lemon or lime cheeks, chillies and sauces.

А разнообразие определяется супами?

Безбелковая пища это только жиры и углеводы..ты от такой диеты загнешься куда быстрей, чем от белковой..хотя бы потому, что в чистом белке аминокислотный состав практически полный, в чистом жире и углеводах этот состав кастрирован донельзя..

Вот единственные супы, которые могу есть постоянно и в любых количествах это солянка и суп со щавелем..все европейськи супи и всякие азиатские-полный бутор..

Вегетарианцы едят много белка, растительного.

Поэтому любое вегетарианство или веганство - не более чем бзик ипанутого травоядного сознания.

А без еврейского встречного вопроса обойтись можно? Я начал тему со списка русских супов. И прошу привести аналогичный из любой южноевропейской страны. И честно предупреждаю, что ничего иного обсуждать более не буду.

Acquacotta – originally a peasant food, its preparation and consumption dates back to ancient history[2]
Bagnun – based mainly on anchovies
Bean soup – the Veneto region of Italy is well known for its bean soups[3]
Buridda – a seafood soup or stew from Liguria in Northern Italy[4]
Garmugia – originated in Lucca, Tuscany, central Italy[5][6]
Ginestrata – originated in Tuscany, Northern Italy, and can be described as a thin, lightly spiced egg-based soup[7][8][9]?)($name=Chicken|[
Macaroni soup – a traditional dish in Italy that is sometimes served with beans, which is known as pasta e fagioli[10]
Maccu – a Sicilian soup and also a foodstuff that is prepared with dried and crushed fava beans (also known as broad beans) and fennel as primary ingredients.[11][12] It dates back to ancient history.[11][13][14]
Minestra di ceci – prepared with chickpeas as a main ingredient, it is a common soup in the Abruzzo region of Italy.[15][16]
Minestrone – a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.
Panada – In northeastern Italy, it serves as an inexpensive meal in the poor areas of the countryside. It may be enriched with eggs, beef broth, and grated cheese. It was frequently prepared as a meal for elderly or ill people.
Pappa al pomodoro – a thick Tuscan soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients
Passatelli in Brodo – originating from the Emilia-Romagna region of Italy, this soup is prepared using Parmesan cheese, bread crumbs and nutmeg.[17]
Ribollita – a famous Tuscan soup, a hearty potage made with bread and vegetables.[18] There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero, and onion. Its name literally means "reboiled".
Sciusceddu – prepared using meatballs and eggs as primary ingredients
Soup all'Imperatrice – made from breast of fowl, eggs, ground rice, clear stock, salt, pepper and nutmeg[19]
Soup alla Canavese – made from white stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt and pepper[20]
Stracciatella – consists of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring
Soup alla modenese – made with stock, spinach, butter, salt, eggs, Parmesan cheese, nutmeg and croutons[21]
Walnut soup – prepared in the region of Piedmont, which has a significant amount of walnut groves[22]
Zuppa toscana – made with Italian sausage, crushed red peppers, diced white onion, bacon, garlic puree, chicken bouillon, heavy cream, and potatoes

Ну на. Капризный как ребенок испорченный.

Итальянские супы

ПНХ. Теперь уже точно.