Assortment of soups with cereals pasta legumes. Soups with cereals

For soups of this group, pasta, horns, vermicelli, figured products (ears, shells, alphabet, stars, etc.), industrial or homemade noodles, various cereals and legumes are used. Soups are prepared on bone, meat and bone broths, with beef, lamb, veal (brisket), turkey, chicken, poultry offal, canned meat, fresh or dried mushrooms. Soups with legumes are recommended to be cooked with pork, smoked loin, brisket, raw smoked ham.

Carrots, onions, white roots for soups with pasta are cut into cubes or strips, and for soups from cereals and legumes - into cubes. Carrots and onions are sautéed. Since pasta, especially vermicelli, deforms during long-term cooking and storage, soups with these products should be prepared in small batches so that they can be sold within 30-40 minutes.

The range of soups with pasta, homemade noodles, cereals and legumes includes the following soups:

- Potato soup with pasta. G they cook soup with chicken, its by-products, beef, canned meat. Pasta, broken into pieces 3-4 cm long, is placed in a boiling broth, boiled for 10-15 minutes, then potatoes are added and, after boiling, sautéed roots and onions. Noodles are placed simultaneously with potatoes, vermicelli and figured products - after boiling the potatoes for 5-10 minutes. At the end of cooking, you can add browned tomato puree, salt and spices are also added. They release soup with meat, poultry, offal and chopped herbs.
- Potato soup with cereals. Potatoes are cut into large cubes, carrots, parsley - into small cubes, onions - into crumbs (small cubes). Roots and onions are sautéed.
- Potato soup with beans. Beans, peas, lentils are sorted, washed, poured with cold water (2-3 liters per 1 kg of legumes), soaked for 2-3 hours, then boiled until softened in the same water without salt with the lid closed. Prepared legumes are placed in the boiling broth, brought to a boil, potatoes cut into large cubes, browned onions, carrots, parsley cut into small cubes are added and boiled until tender (15-20 minutes). Salt and spices are added 5-10 minutes before the end of cooking. Released with meat, smoked pork, chopped herbs.
- Fisherman's ear. Pieces of fish of different breeds are placed in fish broth. When the broth boils, remove the foam and cook the fish until tender. Pieces of fish are taken out, and the broth is filtered. Potatoes are added to the strained broth (small peeled whole tubers, large ones in slices), onions (small heads - whole, large ones - in sliced rings) and boiled for 15-20 minutes, salt and spices are added 5-10 minutes before readiness. Released with pieces of boiled fish.
- Ear Rostov. It is prepared from pike perch and at the end of cooking, fresh tomatoes are added, cut into slices or circles, otherwise they are prepared in the same way as fisherman's fish soup.
- Soup with homemade noodles. Prepared on broths from poultry, its offal, mushroom broth. The roots and onions are cut into strips and sautéed. To make the soup transparent, boil the noodles in boiling water for 1-2 minutes, put them on a sieve and let the water drain. Browned roots and onions are placed in the boiling broth, then prepared noodles and boiled until tender. At the end of cooking, salt and spices are added. They release noodle soup with a piece of poultry and chopped herbs. When preparing noodle soup on mushroom broth, chopped mushrooms are first laid. This soup can be served with sour cream.
- Soup kharcho. Lamb (beef) brisket is cut into pieces weighing 25-30 g. Onions are finely chopped and sautéed with the addition of tomato puree. Pieces of meat are placed in the boiling broth, boiled until half cooked, prepared rice groats, sautéed onions, tomato puree are added and cooked until tender (20-25 minutes). 5 minutes before the end of cooking, the soup is seasoned with tkemali sauce, crushed garlic, suneli hops, pepper, salt. On vacation, sprinkle with parsley or cilantro.

For soups of this group, millet, pearl barley, rice, semolina, oatmeal are used; from legumes - beans, peas, lentils. From flour products, pasta, horns, noodles, including homemade, vermicelli, soup filling, etc. are used. These soups are prepared on meat and bone broth, poultry broth and mushroom broth.

Soup with cereals. Prepared cereals are placed in the boiling broth, browned vegetables cut into small cubes are laid, boiled, salt and spices are added and brought to readiness. You can put browned tomato puree or fresh tomatoes.

Soup kharcho. This is the Georgian national dish. There are several ways to prepare this soup, but the most common is the following: cut the lamb or beef brisket into pieces in the form of cubes of 25-30 g each, pour cold water, bring to a boil quickly, remove the foam and cook at a slow boil until tender, broth filter. Tomato puree is sautéed. The onion is cut into crumbs and sautéed. Capsicum finely chopped. Pieces of meat, prepared rice groats, onions are placed in the strained broth and boiled. At the end of cooking, put browned tomato puree, pepper, tkemali sauce, herbs, suneli hops, salt, crushed garlic and cook until tender.

On vacation, pour into a plate, sprinkle with parsley or cilantro. If kharcho soup is prepared in large quantities, then the meat is boiled in broth until cooked and put on a plate when you leave.

Soup with beans. Bouillon is made from meat and ham bones. Legumes are sorted, washed, soaked in cold water and boiled in the same water until softened. The roots and onions are cut into small cubes and sautéed. Prepared legumes are placed in a boiling broth and boiled. At the end of cooking, browned roots and onions, salt, spices are laid and brought to readiness.

On vacation, soup is poured into a plate, sprinkled with herbs. You can serve croutons separately. For croutons, stale wheat bread without crusts is cut into small cubes and dried in an oven. You can put browned tomato in soup with beans.

Beans, or split peas, or lentils 141, carrots 50, parsley (root) 13, onions 48, leeks 26, cooking oil 20 or smoked pork belly 80, broth 800.

Soup with pasta. The roots are cut in the form of pasta - straws, sticks or slices. Place the pasta in the boiling broth and cook for 10-15 minutes. put browned vegetables, cut into thin sticks, browned tomato puree, salt, spices and cook until tender. Soup can be prepared without tomatoes.

To prepare a soup with vermicelli, soup filling, first put browned vegetables in boiling broth, cook for 5–8 minutes, then put vermicelli or soup filling and cook until tender. At the end add salt and spices.

When on vacation, put a piece of meat or poultry on a plate, pour soup, sprinkle with herbs.

If the soup is prepared on a mushroom broth, then the boiled mushrooms are chopped, fried and put together with sautéed vegetables.

Homemade noodle soup. This soup is prepared on broths: from poultry, with giblets, on mushroom broth. The roots and onions are cut into strips and sautéed.

To prepare noodles, the sifted flour is poured in the form of a slide, a depression is made in the middle of it. Eggs are broken into dishes, water is poured, salt is put, mixed and filtered. The resulting mixture is gradually, with stirring, poured into the recess and knead the dough. Sprinkle it with flour on top and leave for 20-25 minutes. The finished dough is rolled out into layers 1–1.5 mm thick, dried, cut into strips 4–5 cm wide, several strips are stacked one on top of the other, chopped into strips and dried. Sift homemade noodles before use. In order to make the soup transparent, the noodles are poured into boiling water, boiled for 1–2 minutes, put on a sieve and allowed to drain.

Sauteed roots and onions are placed in the boiling broth, then prepared homemade noodles and boiled until cooked, spices and salt are added at the end of cooking. If the soup is prepared with chicken broth, then spices are not added.

When on vacation, put a piece of bird on a plate, pour soup, sprinkle with herbs.

Wheat flour 72, eggs 1/2 pc., Water 14, salt 2, wheat flour for dusting 4.8, carrots 50, parsley (root) 13, onion 24, leek 26, cooking oil 20, broth 900.

Soups are prepared on broths: bone, meat, mushroom, poultry. Soups with legumes are recommended to cook with smoked meats. Vegetables (roots, onions) for soups with pasta are cut into strips, with cereals and peas - into small cubes, with beans - into slices.

When cooking soups with pearl barley, it is pre-boiled, washed; the remaining cereals are laid raw in the broth.

Homemade noodle soup. From flour, eggs, water, salt, knead the dough and leave it for 20-30 minutes to swell the gluten. The dough is rolled out with a layer of 2.5 mm, cut into strips 4-5 cm wide, folded, thinly chopped into strips and left to dry. The noodles are sifted from the flour, dipped in boiling water for 1 minute, put on a sieve, introduced into the boiling broth, sautéed roots, onions are added and boiled until tender.

Pea soup. Peas are sorted and washed. Unshelled peas are soaked in cold water and allowed to swell, and shelled peas are placed in boiling broth. Peas are boiled almost until cooked, before the end of cooking, browned vegetables (carrots, white parsley root, onions) are added. Served with pieces of smoked brisket, ham, sprinkled with chopped herbs.

Kharcho. Beef or lamb brisket is cut into 2-3 pieces per serving, poured with water, put a tomato and boiled until half cooked, then salted, rice is added and boiled again. At the end of cooking, put sautéed onion, tkemali sauce (sour plum sauce), crushed garlic, spices into the soup and bring it to readiness.

Petey. Two or three pieces of lamb with a bone are boiled for 30-40 minutes in a clay pot, large soaked peas are added and cooking is continued. 20-30 minutes before readiness, put coarsely chopped raw onions, spices, potatoes, sour plums, chopped fat tail and pour in a water infusion of saffron. The soup is released in the same bowl.

32. Technology of preparation of hodgepodges. Assortment, features of the holiday.

Solyanki

A distinctive feature of saltworts is that they are cooked on broths with a high content of extractives. Salsola has a sharp taste due to the presence of pickles, tomato puree, capers, olives or black olives.

Meat, ham, veal, kidneys, tongue, poultry and other meat products are pre-boiled in the same broth on which the hodgepodge is prepared.

Poultry and game intended for saltwort can be fried. Meat and fish products are cut into flat slices. Most often, hodgepodges are portioned, custom-made dishes, but there may also be mass cooking. Fish hodgepodges are released without sour cream, meat - with sour cream. On vacation, put a circle of lemon (peeled) in a hodgepodge and sprinkle with herbs. Lemon can be served separately.

Mushroom hodgepodge is also prepared. Instead of meat and fish products, fresh or dried and salted mushrooms are put into it.

Meat hodgepodge. Onions are finely chopped, sautéed, tomato is added and sautéing is continued. The tomato can be sautéed separately. Cucumbers are peeled and seeds are cut lengthwise and then crosswise into rhombuses and stewed in broth. Sauteed onion with tomato (it is called "salt brez"), stewed cucumbers, spices, capers are added to the boiling broth and boiled for 7-10 minutes. If portioned hodgepodge is prepared (by order), then a chopped set of boiled products (ham, meat, peeled sausages, poultry, kidneys), pitted olives are put in a soup bowl, the liquid part of the hodgepodge is poured, brought to a boil, allowed to brew and served with herbs and sour cream.

Solyanka fish. Solyanka is cooked in fish broth with sturgeon or pike perch. The broth is made from the head of sturgeon fish. The fish is cut into 2-3 pieces per serving, the sturgeon is scalded and washed. Poached cucumbers, onion sautéed with tomato, prepared fish, capers, spices are put into the boiling broth and boiled for 10-12 minutes. They release fish hodgepodge with herbs and lemon slices without seeds and zest.

Puree soups are distinguished by the fact that for their preparation, products are rubbed after heat treatment, so they have a uniform and delicate texture.

These soups are widely used in children's and clinical nutrition. In restaurants, they are usually included in the lunch menu for foreign tourists from Western European countries.

The group of pureed (mashed) soups includes:

Puree soups seasoned with white sauce;

Cream soups seasoned with milk sauce;

Soups-biscuits made from crustaceans.

Pureed soups are prepared from vegetables, cereals, legumes, poultry, game, beef, mushrooms. Products intended for these soups are subjected to various types of heat treatment (depending on the product) - boiling, stewing, frying (liver), stewing, then crushed in a mashing machine (mixer, processor, etc.). hard-to-grind products are first passed through a meat grinder, and then rubbed. The mashed products are combined with white sauce so that the crushed particles are evenly distributed throughout the mass and are in suspension, do not settle to the bottom. In cereal soups, white sauce is not introduced, since the starch contained in cereals gelatinizes during cooking and gives the soup the necessary viscosity. Sometimes white sauce in vegetable puree soups, meat products is replaced with a decoction of rice (helmet) or pearl barley.

For white sauce, flour is sautéed with or without fat, and then combined with broth, vegetable broth, milk (milk sauce).

In order to increase the nutritional value and improve the taste, puree soups are seasoned with an egg-milk mixture (except for legumes). Butter is added to all soups. Hot milk or cream can be used instead of the egg-milk mixture (lezon).

Pureed soups are prepared vegetarian, on bone broth, on decoctions and broths obtained by boiling or poaching the products included in the soup recipe. And also on whole milk or a mixture of milk and water.

Soup puree from carrots and turnips. The technological scheme for the preparation of carrot soup puree is shown in Fig. 1. Carrots or turnips are cut into strips, poured 1/3 of the height with water or broth, sautéed onions and parsley are added and cooked until cooked, then rubbed, combined with white sauce, brought to the desired consistency with water or broth and boiled. The finished soup is slightly cooled (up to 70 ° C), lezon and butter are added.

Fig.1. Technological scheme for the preparation of soup-puree from carrots

Potato soup. Carrots, onions, parsley are chopped, sautéed in butter. Potatoes are poured with hot water or broth, boiled until half cooked, then browned roots, onions are placed and boiled until tender. Ready vegetables are rubbed together with the broth, combined with white sauce, diluted with broth, salt is added and boiled. The soup is seasoned with lezon or hot milk and butter.

Soup puree from different vegetables. For its preparation, white cabbage, potatoes, turnips, carrots, onions, green peas (canned) are used. Onions are chopped and sautéed. Chopped carrots and turnips (previously blanched) are stewed with a small amount of broth and oil until half cooked, then browned onions, chopped cabbage are added and stewed until cooked. At the end of the seasoning, green peas and potatoes are added, cut into pieces and cooked separately. Prepared vegetables are wiped and then cooked according to the general scheme.

Pumpkin Cream Soup. The pumpkin, peeled from the skin and seeds, is cut into slices and stewed in milk in a sealed container over low heat. 5 ... 7 minutes before readiness, dried wheat bread croutons are added (2/3 of the norm provided for in the recipe). The mass is wiped, the remaining milk is added, brought to a boil and, removed from heat, seasoned with cream and butter.

Soup puree from cereals. For cooking, rice, oatmeal, barley and wheat (Poltava) groats are used. The sorted and washed cereals are placed in boiling broth or water, boiled until half cooked, browned onions and roots are added, brought to readiness, rubbed, diluted to the desired consistency with broth or water, brought to a boil and seasoned with lezon or hot or hot milk with butter.

The process of preparing this soup is laborious. When rubbing cereals, a lot of waste is produced. To save time and food, soup can be prepared from cereal flour (cereals are sorted, washed, dried and ground). The resulting flour is diluted with hot milk or broth and boiled, and then seasoned with lezon. You can use commercially produced cereal flour, which is widely used in baby food.

Bean soup. Pre-soaked legumes are boiled without salt until softened, browned onions and roots are added, brought to readiness, rubbed, combined with white sauce, brought to the desired consistency with broth, put salt and boil. Liezon is not included in this soup. The soup can be boiled and served with smoked pork belly or loin. The broth after boiling the smoked meats is added to the soup.

Poultry soup. Poultry carcasses are boiled until cooked, carrots, parsley, onions are added. In a boiled bird, the pulp is separated from the bones, cut into pieces and passed through a meat grinder with a frequent grate, then rubbed. The mashed mass is combined with white sauce, brought to the desired consistency with broth, salt is added and boiled. Ready soup is seasoned with lezon.

Liver soup. The liver, cut into pieces, is lightly fried together with carrots and onions, then stewed until tender in a small amount of broth and rubbed. The mashed mass is combined with white sauce, diluted with broth to the desired consistency, salt is added and brought to a boil. Ready soup is seasoned with lezon and butter.

Biscuits. These soups are popular in Western Europe. They are served in restaurants catering to Western tourists. Biscuits are prepared from crayfish, shrimp, lobsters (lobsters) or crabs.

To prepare a bisque from crayfish, they are pre-boiled, the necks, claws are separated and cleaned. The legs are broken off from the shells and the insides are removed. Shells and peelings from the neck and claws are added to the onions, carrots, celery sautéed in butter, cognac is poured in and flambéed (set on fire to extract the alcohol base of cognac). Then fish broth is poured in, rice, peeled necks, white wine, a bunch of spicy greens are added and boiled until the rice softens. After removing a bunch of spicy greens, the prepared mass is crushed in a processor (mixer) or blender, rubbed through a sieve, brought to a boil and seasoned with lemon juice, cream, butter.

Biscuits are also prepared from other crustaceans.

The technology for preparing all dressing soups can be combined by general rules. This article tells you simply and clearly what is included in the composition of such soups, what they are called and at what temperature they are served.

It will be useful to get acquainted with the technology of making soups not only for catering workers, but also for amateur cooks, as well as housewives. The rules for cooking first courses will help make the cooking process efficient and the result more attractive.

What is dressing soup and what is it eaten with?

Before talking about cooking technology, you need to understand the terms. Soups initially have the following classification:

by supply temperature (hot and cold)
by the nature of the liquid base (on broth, on milk, on kvass)
according to the method of preparation (filling, puree, different)

Soups cooked in broths, water or decoctions, seasoned with sautéed vegetables are called filling stations.

Sauteing is the process of frying ingredients, most often vegetables, in vegetable or animal fat in a shallow pot or pan. Fat should be 15-20% of the volume of fried foods.

Ingredients suitable for sauteing:

onions, carrots, bell peppers and other vegetables, except parsley, dill, celery
tomato, both fresh and canned puree

Types of dressing soups:

Borscht
Rassolniki
Solyanki
With cereals
with legumes
Potato
Vegetable
With pasta and flour products

The broth for filling soups is usually used meat, chicken, fish, vegetable or mushroom. Passerovka is prepared using animal or vegetable fats. The ingredients for the soup are cut so that they harmonize with each other. If the soup is with cereals, then cut the vegetables into cubes. If we chop the cabbage into strips, then we also try to cut the rest of the products into narrow strips.

General technology for preparing various dressing soups

This technology comes down, by and large, to specific stages and rules of preparation.

We are not talking about cooking standards for various broths here. Basically, the process of preparing the dressing is described. Read on for more soup recipes.

Before laying vegetables and other ingredients, strain the broth through a fine sieve or cheesecloth and bring to a boil.
In its raw form, cabbage, potatoes, cereals (except barley), flour products are dipped into the broth. The remaining ingredients are subjected to heat treatment, including boiling and stewing.
The sequence of laying products in the broth is determined by the cooking time. The longer the ingredient cooks, the sooner it is put into the soup. After each bookmark, the broth should come to a boil, then the next ingredient should be laid.
Sauteing improves the taste and color of the dish. It is also necessary for the preservation of vitamins in vegetables. Passerovka is introduced into dressing soups 5-15 minutes before the end of cooking.
Vegetable and tomato dressing is prepared with vegetable or butter, as well as fat. The flour is sautéed in a dry frying pan until golden brown.
Dressing from flour is usually introduced into various soups, except for potato and soups with flour products.
The boiling of the soup during cooking should be weak so that the aromatic properties of the vegetables do not disappear.
Pickles, sauerkraut, sorrel and vinegar should be added after the potatoes are half cooked. The fact is that an acidic environment slows down the cooking of vegetables.
It is customary to tie a bouquet with herbs and spices with twine and put it in the soup 15-20 minutes before it is ready. Then delete.
Separately, it is worth noting that after the end of cooking, the soup must be infused under a closed lid for 10-15 minutes. All the fat will rise up, the broth will become more transparent, and the flavor will be richer.
Serve dressing soups in warmed deep bowls. First, heated meat or fish is placed, then the liquid component is poured. To enrich the soup with vitamins, sprinkle with chopped herbs, often add sour cream.

Features of the preparation of some dressing soups

Borscht

The main ingredient in borscht- this, of course, beets or, as it is also called, beetroot.

So that beets do not lose their color and taste, you need to know how to cook them properly.

1st way. Beets must be cut into small cubes and stewed with vinegar, tomato and a small amount of broth for 1-1.5 hours. In this case, the power of the stove should be average or below average, because. with a strong boil, the vinegar evaporates. Braising without an acidic environment leads to a loss of beet color.
2nd way. Raw beets are crushed with a grater or finely chopped and put immediately into the soup along with dressing, i.e. 15 minutes before ready. Vinegar is added directly to borscht.

The laying of ingredients in borscht is carried out in the following order:

Potatoes are sent to borscht before everyone else. It is cooked until half cooked.
Then add fresh cabbage. Bring it to half readiness.
Next, add dressing and cook for another 10-15 minutes.
At the end, vinegar, sugar, spices and flour sauté are added. After that, bring to a boil and remove the pan from the heat.

cabbage soup

The basis of the traditional Russian dish is white cabbage. It can be fresh or pickled.

For various meat broths, fresh cabbage is used. When cooking in fish broth, pickled broth is taken. You can also add sorrel, nettle and spinach to cabbage soup.

Dressing for cabbage soup mainly consists of spices, roots and onions.

If the cabbage is bitter, it must be blanched before cooking. At the same time, the cabbage is poured over with boiling water and cooked for about 5 minutes in a closed saucepan. Then the water is abruptly replaced with ice water to stop the cooking process.

The laying of ingredients in cabbage soup is carried out in the following order:

The first is potatoes, which are brought to half-cooked.
Then lay the cabbage and cook for 10-15 minutes.
Vegetable dressing is introduced in the next step.
At the end, spices and flour sauteing are added, brought to a boil and the soup is removed from the stove.

Rassolniki

The main ingredient in pickle- pickled cucumbers and brine. Such soups are traditionally served with organ meats, as well as with chicken, beef and pork meat.

White roots and onions predominate in sautéing. Often onions are replaced with leeks. Fry vegetables in butter. Cucumbers must be stewed before they are sent to the broth. Brine is used exclusively from pickles. Marinade from pickled cucumbers will not work, because. it contains vinegar.

The laying of the ingredients in the pickle is carried out in the following order:

First lay the potatoes.
Together with potatoes, add pearl barley, cooked until half cooked.
After 10 minutes add cabbage.
After another 10 minutes, add dressing and brine. Cook for 10-15 minutes.
5 minutes before cooking, the soup is salted and seasoned.

Below is a table with the features of cooking borscht, cabbage soup and pickles of different types. You will be surprised at the number of options available!

Rules for cooking borscht
Name	Cooking features
Borscht
Borscht with prunes and mushrooms	Without potatoes, in meat broth; add mushrooms, boiled prunes and its broth
Moscow borscht	Without potatoes and flour sauteing; released with a meat set (meat, ham, sausages)
Borscht with potatoes	Add potatoes, cook without cabbage
Borscht with sausages	Cooked with and without potatoes; add boiled or fried chopped sausages
Borscht with potatoes and cabbage	Fill with flour passerovka; cooked with potatoes and cabbage
Naval borscht	With potatoes and cabbage, beets and cabbage are cut into squares; released with bacon
Borscht with dumplings	Cooked with and without potatoes, released with dumplings
Siberian borscht	Add boiled beans; released with meatballs
Borscht green	Boiled with potatoes, add chopped sorrel, spinach, let go with an egg
Ukrainian borscht	Cooked with potatoes, pork fat, garlic, bell pepper
Kuban borscht with zucchini	Cooked with beans and zucchini, fresh tomatoes, seasoned with bacon
Summer borscht	Prepared from young beets along with tops
Rules for cooking cabbage soup
Shchi from fresh cabbage	Without potatoes, with flour sauteing
Shchi from fresh or sauerkraut with potatoes	With potatoes. Sauerkraut soup prepared without tomato
Shchi daily	With sauerkraut stewed with smoked pork. Ready cabbage soup is seasoned with garlic, mashed with salt
Shchi green	With sorrel or spinach, seasoned with flour sauté, released with a boiled egg
Sorrel soup	Filled with lezon and released with a boiled egg in a "pouch"
Russian cabbage soup	Prepared with cereals (millet, pearl barley or oatmeal)
Shchi stewed with buckwheat pancakes	Ready cabbage soup is languishing in pots and served with buckwheat pancakes
Boyar cabbage soup	Prepared with meat, mushrooms. Released in a pot covered with a cake
Rules for the preparation of pickles
Rassolnik	With potatoes, sorrel and spinach
Rassolnik home	With fresh cabbage
Rassolnik Leningrad	With pearl barley or rice
Moscow Rassolnik	Without tomato and potatoes, onions are sautéed in butter. Cooked in chicken broth. Filled with ice. Released with a piece of chicken, giblets or chopped kidneys
Rassolnik a la Rossoshansky	Vegetables and tomato are sautéed on bacon
Rassolnik in Kuban	With potatoes and beans, with boiled kidneys and heart. Seasoned with lard mashed with garlic

We hope that the information was useful to you. If you have any questions, you can leave them below in the comments, or write to our mail in the "Contacts" section. We will be sure to answer each one.

Parameter name	Meaning
Article subject:	SOUPS WITH CEREALS, PASTA AND BEANS
Rubric (thematic category)	Education

It is important to note that millet, pearl barley, rice, semolina, oatmeal are used for soups of this group; from legumes - beans, peas, lentils. From flour products, pasta, horns, noodles are used, incl. and homemade, vermicelli, soup filling, etc.
Hosted on ref.rf
These soups are cooked in meat and bone broth, poultry broth and mushroom broth.

On vacation, pour into a plate, sprinkle with parsley or cilantro. If kharcho soup is prepared in large quantities, then the meat is boiled in broth until cooked and put on a plate when you leave.

Beans, or split peas, or lentils 141, carrots 50, parsley (root) 13, onions 48, leeks 26, cooking oil 20 or smoked pork belly 80, broth 800.

On vacation, they put a piece of meat or poultry on a plate, pour soup, sprinkle with herbs.

If the soup is prepared on a mushroom broth, then the boiled mushrooms are chopped, fried and put together with sautéed vegetables.

Homemade noodle soup. This soup is prepared on broths: from poultry, with giblets, on mushroom broth. The roots and onions are cut into strips and sautéed.

To prepare noodles, the sifted flour is poured in the form of a slide, and a depression is made in the middle. Eggs are broken into dishes, water is poured, salt is put, mixed and filtered. The resulting mixture is gradually, with stirring, poured into the recess and knead the dough. Sprinkle it with flour on top and leave for 20-25 minutes. The finished dough is rolled out into layers 1–1.5 mm thick, dried, cut into strips 4–5 cm wide, several strips are stacked one on top of the other, chopped into strips and dried. Sift homemade noodles before use. In order to make the soup transparent, the noodles are poured into boiling water, boiled for 1–2 minutes, put on a sieve and allowed to drain.

On vacation, a piece of poultry is put on a plate, soup is poured, sprinkled with herbs.

Wheat flour 72, eggs 1/2 pc., Water 14, salt 2, wheat flour for dusting 4.8, carrots 50, parsley (root) 13, onion 24, leek 26, cooking oil 20, broth 900.

SOUPS WITH CEREALS, PASTA AND BEANS - concept and types. Classification and features of the category "SOUPS WITH CEREALS, PASTA AND BEANS" 2017, 2018.

Such soups are prepared from rice, pearl barley, oatmeal or wheat Poltava groats; from legumes (peas, beans, lentils). Cereals or legumes are well boiled, then rubbed together with the broth. The mashed mass has a homogeneous viscous consistency due to the large amount of gelatinized starch. This consistency is stable during storage, so cereal soups are most often prepared without white sauce. Cooking cereals until completely softened and rubbing them require a lot of time, and the part of the cereal that cannot be crushed is not used. To speed up the cooking process and save raw materials, the grits are pre-dried and then ground. The resulting flour is diluted with a double amount of broth or water, mixed well, poured into a boiling broth, boiled for 20–25 minutes, salted and seasoned with lezon. Bean soups are not seasoned with lezon. On vacation, you can put a little unmashed cereal on a plate.

Meat soups

Meat puree soups are prepared from poultry, rabbit, beef and calf liver. The bird is pre-boiled, the liver is fried.

Chicken soup

The seasoned bird carcass is boiled until tender. When cooking, put carrots, parsley, onions. The finished bird is taken out, cooled and the flesh is separated from the bones. The resulting pulp is cut into pieces and passed through a meat grinder or a mashing machine, diluted with broth and rubbed. The pulp can be ground in a mortar, then rubbed through a fine sieve. The mashed mass is combined with white sauce, salt is added and boiled. Ready soup is seasoned with lezon and butter.

When on vacation, they put a bird fillet cut into strips on a plate, pour soup, and serve croutons separately. Soup can be served with chicken quenelles.

cold soups

Cold soups are okroshka, cold borscht, beetroot soup, green cabbage soup. They are cooked on bread kvass, beetroot broth, vegetable broth.

These soups are prepared in a cold shop, using specially allocated utensils, utensils and boards with the appropriate markings. At the same time, sanitary requirements for food processing, preparation and storage of soups are strictly observed. Ready soups are stored in the refrigerator. On vacation, you can put pieces of edible ice in a plate or serve it separately at a power outlet.

Preparation of bread kvass. Rye crackers - 40 g or dry bread kvass - 35 g, sugar - 30 g, yeast - 1.5 g, mint - 1.5 g, water - 1200 g.

Rye bread is cut into small pieces and dried in an oven until a crispy crust is formed. Water is boiled, cooled to 80 ° C, prepared crackers are poured in and left for 1.5–2 hours to infuse, while stirring occasionally. As a result of infusion, a wort is obtained, which is drained and filtered. Sugar, diluted yeast are placed in the bread must, which has a temperature of 23–25 ° C, and put in a warm place for fermentation for 5–6 hours. During the fermentation process, raisins, caraway seeds, and mint can be put into kvass. The resulting kvass is filtered, cooled and stored in a refrigerator or on ice.

Meat okroshka recipe

Quantity of products per serving gross weight: bread kvass - 300 g, beef - 109 g, green onions - 38 g, fresh cucumbers - 75 g, sour cream - 20 g, egg - 1/2 pc., sugar - 5 g, ready-made mustard - 2 g, dill - 5 G.

Okroshka is prepared on bread kvass, curdled milk, sour milk, whey. The process of preparing okroshka is divided into three stages: preparation of products, dressing kvass and vacation.

Green onions are chopped, part of the onion is rubbed with salt until juice appears. Fresh cucumbers are peeled of rough and bitter skins, large seeds are removed, thin-skinned cucumbers are not peeled. Processed cucumbers are cut into small cubes or straws. Eggs are boiled, peeled, the white is separated from the yolk. The yolks are rubbed through a sieve, and the proteins are cut into small cubes. The meat is boiled, cooled and cut into small cubes or strips. Bread kvass is filtered. Dill finely cut. Prepared products are stored in the refrigerator until the holiday.

Boiled egg yolks are rubbed with ready-made mustard, salt, sugar and part of sour cream, combined with green onions, mashed with salt, and, stirring, diluted with bread kvass and put in the refrigerator.

When on vacation, put chopped meat, egg whites, cucumbers, onions on a plate, pour seasoned kvass, put sour cream, sprinkle with dill. If okroshka is prepared in large quantities, then sliced \u200b\u200bproducts (except for meat and egg whites) are placed in seasoned kvass and mixed, and the meat and egg whites are placed on a plate when you leave.

In okroshka, meat and vegetables should be cut into small cubes or strips, onions should be chopped. The color is light brown, cloudy from sour cream and egg yolks. The taste is sour, slightly spicy with the aroma of fresh cucumbers, dill and onions. The consistency of boiled products is soft, fresh cucumbers are crispy.

Plan lesson

Item : MDK 03.01 "Technology for the preparation of soups and sauces"

Group No. 29, course 2

teacher b Kozhevnikova L.P.

Theme of the lesson number 15-16 Cooking potato soups with vegetables,

cereals, legumes and pasta,

cooking technology and tempering

Practical lesson Compilation of technological

cards for cooking soups with vegetables, cereals,

pasta.

Lesson Objectives:

educational - the formation of students' knowledge about cooking

soups with cereals, pasta and legumes.

ability to calculate the norm

bookmarking products for a certain amount

portions (work with a collection of recipes)

Educational - develop memory, mental activity,

competent professional speech, independence.

Educational - educate interest in the subject and the chosen

professions

Lesson type : combined, practical lesson

Type of lesson: messages of new knowledge

Teaching methods : verbal (explanation, conversation),

visual,ICT

Formation of competencies:

General competencies:

Understand the essence and significance of your future profession, show

sustained interest in it (OK 1)

Organize their own activities in solving professional problems (OK.2.2)

To search for and use the information necessary for

effective performance of independent work; (OK.4)

competently organize their activities, correctly using

labor practices when performing practical tasks (OK.3)

Take responsibility for the results of the assignment.

Means of education : posters, collection, textbook N. Anfimov "Cooking", presentation

During the classes:

1. Organizational part of the lesson-5 min.

Greetings

Definition of missing

2. Setting goals and objectives of the lesson

3. Poll on the topic covered-15min

1. What is the assortment of vegetable and potato soups?

2. On what broth are vegetable and potato soups prepared?

3. How are vegetables cut for soups?

4. Tell the preparation of peasant soup.

5. Tell the preparation of vegetable soup.

6. Tell the preparation of potato soup.

7. Tell the preparation of potato soup with cereals

8 Describe the preparation of potato soup with pasta.

4. Presentation of new material - 25 min

Practical lesson

Practical lesson:

Task: draw up flow charts for the preparation of soups with vegetables, cereals, pasta and calculate the amount of products for a certain number of servings using the Collection of recipes for dishes and culinary products

Soups with cereals, pasta and legumes.

Prepared on the following types of broths:

meat and bone

bird

mushroom decoction

Soup with cereals.

Cooking method:

Put in boiling broth

Sauteed vegetables put potatoes

Cook until done

Soup kharcho.

This is the Georgian national dish.

Cooking method:

Lamb or beef brisket is cut into pieces in the form of cubes of 25..30g each;

Pour cold water, bring to a boil;

Remove the foam and cook at a slow boil until tender;

The broth is filtered;

Saute tomato puree

Onion cut into crumbs - sauté;

Capsicum finely chopped.

Pieces of meat, prepared rice groats, onions are placed in the strained broth and boiled;

At the end of cooking, put browned tomato puree, pepper, tkemali sauce, herbs, suneli hops, salt, crushed garlic and cook until tender.

Vacation

Pour into a plate, sprinkle with parsley or cilantro.

Soup with beans

Cooking method:

Bouillon is made from meat and ham bones.

Legumes are sorted, washed, soaked in cold water and boiled in the same water until softened.

Roots and onions are cut into small cubes and sautéed

Prepared legumes are placed in a boiling broth and boiled.

At the end of cooking, browned roots and onions, salt, spices are laid and brought to readiness.

Vacation

Soup is poured into a plate, sprinkled with herbs. You can serve croutons separately.

for croutons, stale wheat bread without crusts is cut into small cubes and dried in an oven. You can put browned tomato in soup with beans.

Homemade noodle soup.

cooked in broths:

from a bird

with giblets

mushroom broth

Method for making noodles:

Sifted flour is poured in the form of a slide

Make a hole in the middle

Eggs are broken into dishes, water is poured, salt is put, mixed and filtered.

The resulting mixture is gradually stirring, poured into the recess and knead the dough.

Sprinkle it with flour on top and leave for 20..25 minutes

The finished dough is rolled out into layers with a thickness of 1..1.5 mm.

Dry, cut into strips 4..5 cm wide

Fold several strips one on top of the other, chop into strips and dry

Sift homemade before use

noodles

Soup preparation method:

To make the soup transparent, the noodles are poured into boiling water, boiled for 1..2 minutes, put on a sieve and allowed to drain.

Sauteed roots and onions are placed in the boiling broth, then prepared homemade noodles

Cook until done

At the end of cooking add spices and salt.

If the soup is cooked in chicken broth, then spices are not put.

When on vacation, put a piece of bird on a plate, pour soup, sprinkle with herbs.

5. Independent work of students - 30 min.

Practical lesson:

Task: draw up technological maps for the preparation of soups with vegetables, cereals, pasta and calculate the laying of products for a certain number of servings using the Collection of recipes for dishes and culinary products N.E. Kharchenko

Task number 1

Make a technological map for the preparation of the dish "Potato soup with cereals" recipe No. 105 for 60 servings - using the Collection of recipes for dishes and culinary products

Task number 2

Make a flow chart for the preparation of the dish "Soup with pasta and potatoes" recipe No. 109 for 90 servings - using the Collection of recipes for dishes and culinary products

Task number 3

Make a flow chart for the preparation of the dish "Soup with cereals" recipe No. 112 for 70 servings - using the Collection of recipes for dishes and culinary products

Task number 4

Make a technological map for the preparation of the dish "Soup with cereals and meatballs" recipe No. 113 for 55 servings - using the Collection of recipes for dishes and culinary products

Task number 5

Make a technological map for cooking the dish "House noodle soup" recipe No. 110 for 80 servings - using the Collection of recipes for dishes and culinary products.

6.Fixing new material-5min

7. Homework -5min

Repeat the material Draw up a cooking scheme for homemade noodle soup, kharcho soup

Assortment of soups with cereals pasta legumes. Soups with cereals

32. Technology of preparation of hodgepodges. Assortment, features of the holiday.

What is dressing soup and what is it eaten with?

General technology for preparing various dressing soups