A photo: Weheartit Among the Russian cooks of the last century there were a lot of disagreements about soups. Some said that “soups are the barbarians who destroy our eating pleasures, that soup is the preface of dinner, and a good composition does not need a preface.” Others cited the following arguments: “soup for dinner is the same as the facade for a building, it should always be thought out to give a correct idea of dinner, as the overture of a comic opera should explain its plot.” If you remember, Yaroslav Hasek has A funny story about how an Austrian prince decided to cook soup for peasant children himself. For this, he even wrote out a camp kitchen from Vienna. And the whole idea ended with the boots of a drunken community guard in the soup pot. Meanwhile, the taste of soups still largely depends on the quality of the broth on which they are cooked. Mainly popular meat, fish and mushroom. Also cooked and soups on vegetable broth. Such dishes are nutritious, easier to digest and especially preferred for diet food.
A photo: Weheartit Soup with various kinds of products is cooked in meat broth, and fish soup is recommended for making sauerkraut soup, potato soup with cereals, pickle. It is not advised to use fish broth with flour and pasta, this soup is not too pleasant to taste. For cooking soup in bone broth, as is known, bones of cattle and poultry are used. They are pre-washed several times in cold water and crushed to better remove fat and nutrients. Put the stones in a saucepan with cold water, cover with a lid and bring to a boil as quickly as possible. As soon as the broth boils, remove the foam and reduce the heat. Cook the bones within the allotted time, depending on the type (lamb and beef require more time, pork less).
A photo: Weheartit To make the soup tasty, and the loss of vitamins to be minimal, it is necessary to observe the cooking time of individual products. Spices (bay leaves, pepper, cloves, salt) are put into the soup shortly before the end of cooking. . For example, vegetables are cut into cereal soups into small cubes, and into noodles with straw noodles. When the cabbage is cut in the form of squares, then the rest of the vegetables is better to cut into slices or slices. If the cabbage is chopped, other products are cut into strips. Although these are only general recommendations of culinary specialists, fantasy will tell you how to decorate your own soup masterpiece in practice.
A photo: Weheartit Carrots, onions, parsnips are best placed in the soup, browned to improve the taste, aroma and appearance of the soup. When they are browned at the same time, first take onions (2 to 5 minutes), then carrots, parsley, celery (8-10 minutes). A layer of vegetables should be no more than 30 mm, otherwise they turn out to be steamed. The weight of vegetables is reduced by 25–40% due to evaporation of moisture. Tomato paste is added only before the end of browning of vegetables and after that we continue the process for about 10 minutes. If you add tomato paste to raw vegetables, they will not get the proper taste and aroma. In addition, from acid, raw vegetables are made tough. And the flour, which is used for filling some soups, should be browned until it becomes golden in color, after which it is sifted.
Photo: Weheartit These simple rules for making soups are well known in cooking. Enjoy your friends, appetite, culinary inspiration, spring lightness and summer mood!
Photo: Weheartit
