A suitable summer sour soup recipe is sour fish soup with tomatoes, pineapple, okra and bean sprouts. This is a dish rich in water, lots of vegetables and provides good quality protein from fish.
A diet rich in green vegetables and foods containing natural antioxidants is associated with reducing oxidative stress and supporting metabolic health.
Foods rich in polyphenols and vitamins from vegetables can help reduce low-level inflammatory reactions in the body.
In sour soup, tomatoes are a prominent ingredient thanks to their lycopene content - an antioxidant belonging to the carotenoid group. According to Harvard T.H. Chan School of Public Health, lycopene is associated with supporting cardiovascular health and protecting cells from the effects of free radicals.
Pineapple is also a popular ingredient in Southern sour soup. According to Healthline, pineapple contains vitamin C and bromelain - enzymes related to supporting protein digestion. Pineapple also contributes to creating a natural sweet and sour taste, making the dish easier to use on hot days.
Popcorns and bean sprouts add soluble fiber and B vitamins. According to Mayo Clinic, a fiber-rich diet helps support digestion, improve satiety and support blood cholesterol control.
Meanwhile, fish is a source of good quality protein and is much easier to digest than red meat. Fish such as snakehead fish, tilapia or basa fish are often used to cook sour soup. According to the American Heart Association, fish contains protein and omega-3 which are beneficial for cardiovascular health and metabolism.
A simple recipe for summer sour soup includes: 300g fresh fish; 2 tomatoes; a little pineapple; okra, bean sprouts, mint; sour tamarind or dracontomelon for a light and refreshing taste; herbs such as coriander, braised vegetables.
The soup should be cooked just right to limit vitamin loss in vegetables. In addition, it should be seasoned lightly to avoid excess sodium.
According to the World Health Organization (WHO), eating too much salt is associated with an increased risk of high blood pressure and cardiovascular disease. However, many soups today are overly seasoned with fish sauce, seasoning powder or seasoning powder, reducing their inherent health benefits.
Note that you should not eat sour soup that is too spicy or too sour if you have stomach disease or esophageal reflux. Using a lot of chili, tamarind or strong sour spices can irritate the digestive mucosa in sensitive people.
