Cumin seeds are small, fragrant seeds that are often used in the kitchen, especially for seasoning and adding aromatic flavors.
However, cumin seeds are not only tasty, but also have many physiological effects.
Cumin seeds traditionally have digestive properties. Its active compounds, such as essential oils (such as cumin, camphene), can stimulate the production of digestive enzymes and help relieve gastrointestinal problems such as bloating, gas or diarrhea. Of course, cumin seed soup can also be of great help in case of diarrhea. The reason for this is that the fibers in caraway seeds can help normalize bowel function, and it can also have a mild antispasmodic effect. Additionally, compounds in cumin seeds can help reduce inflammation and soothe the digestive system.
Antioxidants and anti-inflammatory compounds found in cumin seeds can reduce inflammatory processes in the body.
Therefore, cumin seeds are traditionally used to treat inflammatory bowel diseases such as gastritis or colitis. Compounds in cumin seeds, such as cumin and carvone, may have pain-relieving effects. These compounds can block pain receptors and can relieve menstrual pain, headaches or muscle pain. Cumin seeds can stimulate the immune system and increase the body’s resistance to disease. The antioxidants in it strengthen the immune system and help neutralize free radicals that can damage cells and weaken the immune system.
Even our grandmothers gave cumin seed soup to the patient during the patient’s recovery, or even for stomach ailments. But there are those who just like the taste and consume it for that reason. Making cumin seed soup is not a big challenge, let’s see how it is made.
Simple diet cumin seed soup
Ingredients
2 dkg of butter
1 tablespoon of whole wheat flour
1.5 liters of water
1 teaspoon cumin seeds
1 teaspoon paprika
salt, white pepper
To serve: toasted bread cubes
Preparation
Heat the butter in a saucepan, add the flour and fry until golden brown. Add the cumin seeds, toast a little, but only until the cumin seeds begin to smell! Add the paprika and cover with water. Add salt and pepper. Once it has boiled, cook it for only 1-2 minutes! If you don’t like whole seeds, you can filter them. Serve with toasted bread cubes! Caraway seed soup can also be eaten on a diet night.
The effect of cumin seed soup is mostly due to the cumin seeds in it. Cumin seeds have a great anti-inflammatory, digestive, and antispasmodic effect, and also contain large amounts of iron, copper, calcium, manganese, selenium, zinc, potassium, magnesium, and vitamins A, B, C, and E. Cumin is one of the best herbs that can be used to improve digestion.
Classic cumin seed soup
For many, it is still considered one of the most delicious cumin seed soups.
Ingredients:
1 tablespoon oil or fat
1 head of red onion, finely chopped
2 cloves of garlic, finely chopped
2 teaspoons ground cumin
1 teaspoon red pepper
4 medium potatoes, diced
1 carrot, cut into rings
1 tuber of celery, diced
1 cup green peas (fresh or frozen)
1 bay leaf
Salt and pepper to taste
1 liter of vegetable or meat broth
2 tablespoons fresh parsley, chopped
Preparation:
Heat the oil or fat in a large saucepan over medium heat. Add the red onion and garlic, then sauté them until translucent.
Stir in the ground cumin and red pepper. Sauté for another 1-2 minutes to let the flavors develop.
Add the potatoes, carrots, celery, green peas and bay leaves. Salt and pepper to taste.
Pour over the vegetables with the vegetable or broth soup cube. Bring to a boil, then reduce the heat and simmer until the vegetables are tender (about 20-25 minutes).
When the soup is ready, remove the bay leaf.
What is “Transylvanian cumin seed soup”?
Transylvanian cumin seed soup is a traditional Transylvanian dish that builds on the culinary traditions of the region. Soup is basically a thick soup flavored with sour cream and caraway seeds, often made with pork, potatoes and vegetables. The soup is characterized by a strong cumin seed flavor and a creamy texture.
Ingredients:
300 g of pork (e.g. ribs or shoulder), diced
1 medium red onion, finely chopped
2 tablespoons of oil or fat (e.g. lard)
2 teaspoons cumin seeds
2 medium potatoes, peeled and diced
1 medium carrot, peeled and diced
1 small celery, diced (optional)
1 liter of water and soup cube
Salt to taste
200 ml sour cream
2 tablespoons of flour
Finely chopped fresh parsley for serving
Preparation:
Heat the oil or fat in a large saucepan over medium heat. Add the red onion and fry until golden.
Add the diced pork and sear on all sides until nicely browned.
Stir in the cumin seeds and fry them for a few minutes.
Add the diced potatoes, carrots and optional celery. Pour over the water and soup cubes. Add salt to taste. Bring to a boil, then continue cooking over low heat until the vegetables are soft.
Mix the sour cream and flour in a small bowl until smooth. Make sure there are no lumps in it.
Slowly pour the sour cream mixture into the soup, stirring constantly. Cook for another 5-10 minutes until the soup thickens slightly and becomes creamy.
When serving, sprinkle with chopped parsley.
