What do you need to know about soup? Basic cooking rules How to cook soup: General rules for making delicious soups

Filling soups soups are called, during the preparation of which vegetables, potatoes, cereals, legumes, pasta are boiled in broth, mushroom broth or water until tender. These soups are seasoned with browned vegetables.

A characteristic feature of dressing soups is that the prepared products are laid in a certain sequence and boiled in a liquid base. Therefore, they acquire the taste and aroma of those products that are used for soup. Depending on the products used, dressing soups are divided into cabbage soup, borscht, pickle soups, vegetable soups, potato soups, soups with pasta and flour products, cereal soups, saltwort.

Filling soups represent the most common group. To prepare them, you must first prepare the products.

Processed vegetables are cut using the appropriate form of cutting (bars, slices, straws, cubes) depending on the type of soup. Vegetables for soups are used raw or pre-cooked. Sauerkraut and beets are stewed. Carrots, turnips, onions, tomatoes, tomato are sautéed.

Saute vegetables in a saucepan, saucepan or pan. First, fat (butter, margarine or cooking oil) is melted in a bowl - 10–15% of the mass of the products, then chopped vegetables are placed in a layer of 3–4 cm and sautéed at a temperature of 110–120 ° C, stirring occasionally. Soups seasoned with browned vegetables have a pleasant taste, aroma and good appearance.

Before use, tomato puree is diluted with a small amount of broth or water and sautéed with fat for 15–20 minutes. If it is necessary to sauté tomato puree together with vegetables, then first the vegetables are sautéed until softened, and then diluted tomato puree is added and sautéed together.

Flour of the highest and 1st grades are sautéed without fat or with fat. When sautéing without fat (dry sautéing), the sifted flour is poured onto a baking sheet or pan with a layer of 2–2.5 cm and sautéed in an oven or on a stove at a temperature of 120–130 ° C, stirring occasionally, until a light yellow color is formed. The spasserized flour is cooled, combined with a small amount of chilled broth or vegetable broth, stirred until smooth and filtered.

Pickled cucumbers are processed, cut and stewed.

Grains are sorted, washed several times, changing the water. After washing, barley groats are put into boiling water, boiled until half cooked, the broth is drained, and the groats are washed, since the broths from it have a dark color and a slimy texture, which gives the soups an unpleasant appearance. Macaroni sorted, broken.

When preparing soups, the following cooking rules must be observed.

1. Broth or decoction is brought to a boil.

2. Prepared products are placed only in boiling broth or broth in a certain sequence, depending on the duration of cooking (Table 5) so that they are brought to readiness at the same time.

When cooking soups with sauerkraut, pickles, sorrel, vinegar and potatoes, potatoes are first laid, boiled almost until tender, and then foods containing acid are added, since potatoes do not boil well in an acidic environment.

3. Sauteed vegetables are placed in the soup 10–15 minutes before they are ready.

4. Dressing soups, except for soups with potatoes, cereals, flour products, are seasoned with flour sauteing or mashed potatoes 5-10 minutes before the end of cooking. Flour sauteing gives soups a thick texture and helps preserve vitamin C.

5. Soups are cooked at a low boil, because with a rapid boil, vegetables are very boiled, do not retain their shape, and aromatic substances disappear.

6. Spices (bay leaf, pepper) and salt are put in the soup 5–7 minutes before it is ready. At the same time, it should be borne in mind that an excess of spices and salt worsens the taste and aromatic qualities of the soup. Per serving use peppercorns - 0.05 g, bay leaf - 0.02, salt - 3-5 g.

Table 5

7. Cooked soups are left without boiling for 10–15 minutes so that they infuse, the fat floats to the surface and becomes more transparent, and the soup becomes fragrant.

8. Release hot soups in a heated plate or soup bowl. First, put warmed pieces of meat, poultry or fish, chopped mushrooms (mushrooms can be put directly into the boiler), pour the soup, sprinkle with finely chopped dill, parsley or onion to enrich the soup with vitamins, improve the aroma, taste and appearance (2–3 g net per serving). If soups are served with sour cream, then it is put in a bowl with soup or served separately in a gravy boat. The soup supply rate per serving can be 500, 400, 300, 250 g, depending on consumer demand.

borscht Soups are called, which necessarily include beets. Borsch is a Ukrainian national dish. Borscht is prepared in bone broth, mushroom broth, sometimes in poultry broth (goose, duck) and vegetarian.

According to the composition of products, the method of preparation and taste, the assortment of borscht is diverse. In addition to beets, borscht includes: carrots, parsley or celery, onions, tomato puree or tomatoes, vinegar, sugar, in most cases white cabbage. Depending on the type of borsch, potatoes, beans, capsicum and other products are added to it.

Beets for borscht, except for navy and Siberian, are cut into strips, and for navy and Siberian - into slices. There are several ways to prepare beets for borscht: stewing, sautéing, boiling and baking.

For extinguishing sliced ​​beets are placed in a cauldron, broth or water is poured (15–20% of the mass of beets), fat, tomato puree, vinegar, sugar are added, covered with a lid and stewed for 1–1.5 hours, stirring occasionally. Beets stewed without vinegar soften faster, but discolor, so to reduce the cooking time and preserve the color of the beets, vinegar and tomato puree can be added to it 10 minutes before the end of the stew. When stewing beets, which have an intense color, vinegar can be omitted. Sometimes beets are stewed with browned vegetables, cabbage.

At sauteing chopped beets, carrots, onions are placed in a deep bowl with heated fat and sautéed until softened with low heat, stirring occasionally. Then pour in vinegar, put tomato puree, sugar and heat for another 10-15 minutes. This method is the most rational, as it contributes to better preservation of coloring and aromatic substances, saves time. This method increases the consumption of fat.

Beets brew whole, peeled with vinegar or unpeeled without vinegar. In the latter case, boiled beets are peeled, cut into strips or slices and put in borscht along with sautéed vegetables and tomato puree.

To prepare borscht, you can use borscht dressing, which contains beets, carrots, onions, parsley, fat, flour, sugar, vinegar, and spices. Dressing (75 g per serving) is put 10-12 minutes before the end of cooking borscht.

Fresh cabbage for borscht is cut into strips, and for naval and Siberian - checkers. Sauerkraut is pre-stewed. Potatoes are cut into cubes, for naval and Siberian - into cubes. Carrots and onions are chopped into strips, for naval and Siberian - in slices and sauted. The sequence of cooking borscht is shown in the diagram (Fig. 12).

Borscht should have a sweet and sour taste and dark red color. If the borscht has a dull color, then before serving it is tinted with beetroot infusion.

When on vacation, you can serve cheesecakes, pies, donuts, krupenik with borscht.

Borsch. Cabbage, chopped into strips, is placed in a boiling broth, boiled for 8–10 minutes, sautéed vegetables are placed, then stewed beets and continue to cook. At the end of cooking put salt, sugar, spices and bring to readiness. If sauerkraut is used for borscht, then it is stewed together with beets. Borscht can be seasoned with browned flour diluted with broth or water.

Beets 200, fresh cabbage 150 or sauerkraut 171, carrots 50, parsley (root) 13, onion 48, tomato puree 30, cooking oil 20, sugar 10, vinegar 3% 16, broth or water 800. Yield 1000 1 .

Moscow borscht. The bones of smoked pork are boiled in meat broth, the broth is filtered, boiled and borscht is cooked in the manner indicated above. The set of meat products includes: smoked-boiled ham, boiled meat, sausages. One piece of each type is used per serving, they are cut, poured with a small amount of broth, brought to a boil and boiled for 3-5 minutes.

When on vacation, meat products are put on a plate, borscht is poured, sour cream, greens are put, cheesecakes with cottage cheese are served separately on a pie plate.

Borscht with cabbage and potatoes. Shredded cabbage is placed in the boiling broth, brought to a boil, potatoes cut into cubes are placed, browned vegetables are laid, boiled for 10-15 minutes, stewed or boiled beets are put and cooked until tender. Salt, sugar, spices are added 5-10 minutes before the end of cooking. Can be seasoned with sautéed flour, diluted with broth or water.

Beets 200, fresh cabbage 100 or sauerkraut 86, potatoes 107, carrots 50, parsley (root) 13, onion 48, tomato puree 30, cooking oil 20, sugar 10, vinegar 3% 16, broth 800.

Ukrainian borscht. Fresh cabbage cut into strips is placed in the boiling broth, brought to a boil, potatoes cut into cubes or slices are put, boiled for 10-15 minutes, browned vegetables and stewed beets are laid. Bring to a boil, put the sweet pepper, cut into strips, introduce browned flour, diluted with broth or water, add spices, salt, sugar and cook until tender. Before serving, season with garlic mashed with bacon. / If borscht is prepared with sauerkraut, then it is put in stew after potatoes.

When on vacation, put meat on a plate, pour borscht, put sour cream, greens. Pampushki can be served separately.

Navy borscht. Brisket or other pork meats are boiled in bone broth. Cabbage is cut into checkers, potatoes - into cubes, other vegetables - into slices. Borscht is prepared in the same way as borscht with cabbage and potatoes.

When on vacation, put 1-2 pieces of boiled pork meat on a plate, pour borscht, put sour cream and greens. Separately, you can serve krupenik or buckwheat porridge.

Siberian borscht. For this borscht, the beans are boiled separately. Meatballs are placed in a saucepan or a deep baking sheet in one row, pour 1/3 of the broth and stew.

Put the cabbage, cut into checkers, into the boiling broth, bring to a boil, put the potatoes, cut into cubes, and cook for 10-15 minutes. Then sauteed vegetables and stewed beets are laid, brought to a boil, boiled beans, spices, salt, sugar are added and boiled until tender. Garlic mashed with salt is added to the finished borscht.

When on vacation, put meatballs on a plate, pour borscht, put sour cream and greens.

Shchi is a Russian national dish. Shchi is prepared from fresh white and sauerkraut, Savoy cabbage, sorrel and spinach, sometimes from young nettles. As a liquid base, bone and fish broths, mushroom, vegetable and cereal broths are used. In fish broth, sauerkraut soup is most often cooked.

Fresh white cabbage or Savoy cabbage is cut into checkers or strips, sauerkraut is stewed beforehand. Some varieties of cabbage give cabbage soup a bitter taste, such cabbage is scalded before use.

When you leave cabbage soup, you can serve pies, or cheesecakes, or kulebyaka, from sauerkraut - crumbly buckwheat porridge, krupenik, cheesecakes.

Shchi from fresh cabbage. Cabbage is cut into checkers or straws, roots - slices, sticks or straws (depending on the form of cutting cabbage), onions - slices or straws. Turnips and cabbage, which have a bitter taste, are preliminarily scalded.

Put cabbage into boiling broth or water, bring to a boil, add browned roots and onions, cook for 15–20 minutes, then season with browned flour, diluted with broth or water, put tomatoes, sliced, or browned tomato puree, salt, spices and boil until ready.

When on vacation, they put a piece of meat on a plate, pour cabbage soup, put sour cream, greens, separately on a pie plate you can serve cheesecake with cottage cheese, pies or kulebyaka.

White cabbage 400 or Savoy 410, turnip 40, carrot 50, parsley (root) 13, onion 48, tomato puree 20, cooking oil 20, broth or water 750.

Shchi from fresh cabbage with potatoes. In a boiling broth, put cabbage, cut into checkers, bring to a boil, put potatoes, cut into slices or cubes. Then put browned roots and onions, cook until tender. 5-10 minutes before the end of cooking put sliced ​​tomatoes or browned tomato puree, salt, spices. When preparing cabbage soup from early cabbage, it is put into the broth after potatoes.

When on vacation, put a piece of meat on a plate, pour cabbage soup, put sour cream and greens.

Shchi from sauerkraut. Sauerkraut is stewed. To stew, the processed cabbage is placed in a cauldron, the broth is poured (20–30% of the mass of the cabbage), tomato puree, fat are added, brought to a boil and stewed for 1.5–2 hours.

Roots and onions are cut into strips or small cubes. Sliced ​​vegetables are sautéed and added to the cabbage 10–15 minutes before the end of the stew.

Cabbage stewed with sautéed vegetables is put into the boiling broth, boiled for 25-30 minutes, seasoned with sautéed flour, diluted with broth, put salt, spices and cook until tender. If cabbage soup is prepared with potatoes, then it is cut into cubes or cubes and put into the broth first. Shchi can be seasoned with sugar (6 g per 1000 g of cabbage soup). To improve the taste, garlic mashed with salt is put in ready-made cabbage soup.

When on vacation, they put a piece of meat on a plate, pour cabbage soup, put sour cream and greens, separately serve crumbly buckwheat porridge, or krupenik, or a cheesecake with cottage cheese.

Russian cabbage soup. Sauerkraut is chopped and stewed. Groats (rice, pearl barley, oatmeal, millet) are sorted, washed, pearl barley is boiled until half cooked. The roots and onions are cut into small cubes and sautéed. Prepared cereals are put into the boiling broth, brought to a boil, stewed cabbage is put, boiled for 15–20 minutes; browned vegetables are introduced, at the end of cooking, salt, spices are added and boiled until cooked, you can add garlic, pounded with salt. Released in the same way as cabbage soup from sauerkraut.

Shchi daily. For cabbage soup daily use beef brisket, pork heads, smoked pigs. Finely chop the sauerkraut, put it in a cauldron, add the bones of smoked pork (they are not chopped), fat, tomato puree, pour in the broth (15-20%) and stew for 3-4 hours. In the process of stewing, the cabbage becomes soft, acquires a sharp-sweet taste and dark coloration. The roots and onions are cut into small cubes, sautéed and put into the cabbage an hour before the end of the stew. Cabbage can be stewed for 2 hours, then frozen and kept in the cold. Daily cabbage soup is prepared in the same way as sauerkraut soup. Garlic mashed with salt is placed in ready-made cabbage soup.

When you leave, put meat in a heated plate, pour cabbage soup, put sour cream, sprinkle with parsley, dill or green onions. Crumbly buckwheat porridge, krupenik, kulebyaka with buckwheat porridge, cheesecakes with cottage cheese are served with daily cabbage soup.

Shchi will be more delicious if served in a pot. To do this, put meat in a clay pot, pour cabbage soup, add crushed garlic. The pot is covered with a thin layer of dough, smeared with an egg and placed in an oven. When a golden crust forms on the surface, a pot of cabbage soup is served on the table, it is placed on a plate, sour cream is served separately.

Shchi is green. Shchi is cooked in broth or water. Potatoes are cut into large cubes, onions and parsley - into small cubes. The processed sorrel is stewed in its own juice, and the spinach is boiled in boiling water (to preserve the color), after which it is thrown back into a sieve. Sorrel and spinach are rubbed.

Potatoes are put into the boiling broth, boiled, browned onions and parsley, sorrel and spinach puree are put. 5-10 minutes before the end of cooking, season with diluted flour sauté, put salt, spices and cook until tender. Green cabbage soup can be prepared without potatoes or from spinach alone. If prepared from spinach alone, then citric acid or lemon juice is introduced for taste.

When on vacation, put a slice of boiled egg, a piece of meat on a plate, pour cabbage soup, put sour cream and greens.

Sorrel 132, spinach 270, potatoes 200, onions 48, wheat flour 20, table margarine 24, eggs 1/2 pc., broth or water 800.

Refueling soups are called soups, which include browned vegetables (turnips, carrots, parsley and celery roots, onions), many of the soups are seasoned with flour. Refueling soups include traditional Russian dishes: cabbage soup, borscht, rassolniki, solyanka, stews and others. For the preparation of dressing soups, they use (meat, bone, meat and bone, chicken, fish, mushroom), less often - vegetable and cereal broths.

Bones contain on average 15-20% fat, about 11% proteins and 23% mineral salts. In order for more nutrients to pass into the broth, it is advisable to crush the bones as finely as possible and cook at a low boil for at least 6-7 hours. All soups are cooked on meat broth. On the fish - cabbage soup from sauerkraut, pickle, hodgepodge, potato soup and potato soup with cereals.

All dressing soups are prepared, as a rule, in the following sequence. In boiling strained broth (decoction), gradually (depending on the cooking time) put prepared foods. 20-30 minutes before the end of cooking, season with browned vegetables (carrots, onions). 5-10 minutes before the end of cooking dressing soups, add spices (peppercorns, bay leaves), as well as sautéed flour or white sauce, if provided by the recipe. To improve the taste, half an hour before removing the borscht or soup from the fire, add a little salty or frozen dressing to it.

Preparing salty dressing for dressing soups.

Thoroughly clean, wash and dry the roots and leaves of parsley (celery, parsnip), carrots, onions. Cut or chop everything on a coarse grater, put it tightly in any jar that will serve as a measure. Fill the measure with vegetables three times, and the fourth time with salt. Mix everything thoroughly. To prepare 1 kg of the mixture, 600 g of carrots, 150 g of parsley roots and leaves (celery, parsnips) and 250 g of salt or 1 kg of dill and 150 g of salt are required. Place the vegetables tightly in a dry glass jar, close with clean paper, then with a tin lid, tie, put in a cool place. The mass can be stored for a very long time.

Features of the use of vegetables in dressing soups.

Many dressing soups include tomato puree and, in season, fresh tomatoes. Do not put a tomato in a pickle, green cabbage soup and soups with sorrel, spinach. Potatoes and fresh cabbage when cooking soup are laid raw; roots (carrots, parsley, celery, parsnips) and onions are pre-fried (sautéed), and beets and sauerkraut are stewed. Roots and onions cannot be laid raw because during cooking, aromatic and flavoring substances easily evaporate from them with water vapor. To keep them, chopped roots and onions are placed in a frying pan heated with a little fat, mixed well and lightly fried until a light film forms, but without allowing a dark color to appear on them.

The aromatic substances released from the roots and onions are absorbed by the fat, from which they are released slowly and gradually. Thanks to this, the soup, after the introduction of roots and onions fried in this way, acquires their inherent aroma and retains it for a long time. Carrots also turn fat orange. The color of the fat turns out to be brighter if it is heated with tomato puree. The sparkles of colored fat on the surface of the soup give it an attractive appearance. The smaller and thinner vegetables are cut, especially carrots, the easier it is to extract aromatic and coloring substances from them with fat during sautéing. For some soups (pea) onions are sautéed separately from other vegetables, so that their color hardly changes.

Vegetables are sautéed in a frying pan, in a saucepan or saucepan. Onions are put into the melted fat and, after a little sautéing, carrots and other vegetables are added. The layer of vegetables should not exceed 30 mm, otherwise they will turn out steamed. With the simultaneous sautéing of onions, carrots, parsley, celery and tomato puree, you must first sauté onions (2-5 minutes), then carrots, parsley, celery (8-10 minutes). Add tomato puree before the end of sautéing vegetables and then continue sautéing for another 10-15 minutes. You can not put tomato puree in raw vegetables, as they will not acquire the taste and aroma of browned vegetables. In addition, raw vegetables become tough from acid and need to be sautéed longer. When processing a large number of vegetables, onions and tomato puree are sautéed separately from root crops.

Features of the preparation of meat, fish and mushroom dressing soups.

For meat dressing soups, vegetables and flour can be fried in refined fat, skimmed, or in ghee and kitchen fats. Fat is cleaned in the following way. The pan with the fat removed from the broth is put on the stove and boiled until the water has completely evaporated and the fat is completely transparent. The purified fat is then cooled slightly and used. For fish soups, mushroom broth and water (vegetarian), vegetables and flour are fried in butter (butter, ghee, sunflower) or kitchen fats. To improve the taste and aroma, put a little pepper, bay leaf in the soup, and flour dressing in some soups.

Flour dressing is prepared as follows: put butter in a saucepan (on a spoonful of flour - a spoonful of butter), add the sifted flour, stir and fry it for 5-10 minutes, stirring constantly with a spoon and not allowing it to brown. When roasting flour, moisture evaporates from it, and with it the substances that impart a specific smell and taste to raw flour. Then dilute the fried flour with broth and pour into the soup (10-15 minutes before the end of cooking). In some cases, for example, when cooking green cabbage soup, the flour can be fried along with the roots. Beets for borscht are stewed in order to preserve their color. If the beets are laid raw, then during long-term cooking in a large amount of broth or water, its color changes. When stewing, the beets are brought almost to readiness with a small amount of water, which protects them from discoloration. This is also facilitated by the addition of vinegar.

Instead of stewing, whole, unpeeled but well-washed beet roots can be baked or boiled in a little water, then peeled, chopped and put into borscht. Pre-stewing sauerkraut for cabbage soup improves its taste. Cereals (except buckwheat and semolina), peas and beans are sorted and washed thoroughly before being put into the broth. For faster boiling, pearl barley and legumes (peas, beans, lentils) should be soaked: pearl barley - for 2-3 hours, legumes - for 4-6 hours. Shelled (half) peas should not be soaked.

Soup with pearl barley sometimes acquires an unpleasant bluish tint. To avoid this, pearl barley is recommended not to be laid raw, but after boiling it separately until almost ready. For better preservation of vitamin C in vegetables, they should be placed in boiling broth (water) and boiled at a low boil. Immersion of vegetables in a cold liquid and gradual heating entails a strong destruction of vitamin C. For the same reason, digestion of vegetables should not be allowed.

Terms and sequence of cooking products in the preparation of dressing soups.

In order for the soup to turn out tasty and retain the maximum of vitamins, it is necessary to carefully observe the cooking time of the products, and hence the certain sequence in which they are lowered into the pan. So, for example, when cooking borscht in meat and bone broth, the products are processed and laid in the following order: bones, meat, beets, fresh cabbage, potatoes. Fried onions, roots, tomato puree, bay leaf, allspice and peas are put 15-20 minutes before the end of cooking the soup. When cooking soups, which include potatoes, sauerkraut, pickles, vinegar, sorrel or tomato, potatoes are first (10 minutes earlier) lowered, otherwise the potatoes will not boil well and get an unpleasant aftertaste.

The prepared products are lowered into the pan when the water boils, then, after stirring, bring the contents of the pan to a boil over high heat, after which the fire is reduced to the limit. Violent boiling has a bad effect on the quality of the soup. Spices and salt are put into the soup, as a rule, shortly before the end of cooking. Parsley and celery will not change color and will decorate the dish if they are put in the soup before removing it from the heat. For soups, vegetables are cut so that the shape of the pieces of certain types of vegetables matches the shape of other parts of the side dish. So, for example, in cereal soups, vegetables are cut into small cubes, and in soups with noodles - straws. When the cabbage is cut into squares, then the rest of the vegetables should be cut into circles or slices, but if the cabbage is chopped, then it is better to cut the rest of the vegetables into strips. It should be remembered that finely chopped vegetables are cooked faster than large ones.

Features of the preparation of various dressing soups.

To improve their taste and nutritional value, it is recommended to add cream, sour cream or yogurt to vegetable soups. Sour cream can be put directly into a bowl of soup or served separately. Sprinkle ready-made soups with finely chopped fresh parsley, dill, green onions. This improves the taste, appearance of soups and enriches them with vitamin C. Vegetable soups are prepared shortly before they are consumed, since vitamin C is quickly destroyed during storage. the amount of vitamin C that was at the end of cooking.

For the same reason, soup should not be boiled for two days. It is advisable to cook only the broth for two days, on which then prepare fresh soup daily. In addition to preserving the vitamin value of soups, this ensures the best taste of the dish and a variety of nutrition. If the broth is cooked for two days, half of it must be poured into a separate dish (faience or enamel), covered with gauze and placed in a cool place on a wooden or metal stand. When steam ceases to stand out from the broth, remove the gauze and cover the dishes with a lid.

It is advisable to use canned food and fish when preparing soups instead of fresh meat and fish in cases where the soup needs to be prepared quickly or when fresh meat and fish are difficult to preserve. The soup is boiled in water until cooked, and then they put canned food and let the soup boil. Filling soups are served with black and white bread or various pies made from yeast, yeast puff and unleavened puff pastry with meat, cabbage or rice. To borscht and soup from fresh cabbage, in addition, you can serve cheesecakes with cottage cheese. For sauerkraut soup - crumbly buckwheat porridge or croutons from viscous buckwheat porridge.

Based on the book "A Thousand Recipes for Soups".
Roshal V. M.

The basis of all mashed soups is white broth, which, as indicated in the general article on broths, is cooked without roots and onions so that the taste of the product from which the mashed potatoes predominate in the soup. For the same reason, strong broth (consomme) should not be taken for puree soups. If chicken is added to the broth intended for any puree soup to give a better taste, then the proportion of meat must be reduced, namely, for each person, take not 200 g, but 100 g of meat.

Puree soups There are only three genera, namely:

1. From vegetables or greens.

2. From flour products.

3. From living creatures.

☛ THE ORDER OF PREPARING PUREE SOUP IS AS FOLLOWS:

Prepare white broth; separately from it, prepare mashed potatoes in an appropriate way from the product whose taste is required for this soup.

Season the resulting puree with a passerovka or a helmet, dilute with cooked broth or lezon, then boil the soup or just boil it, depending on the product from which the puree is prepared. Then strain the soup through a sieve or a thin napkin, put on steam and season with lezon, if the latter was not added to the puree before the broth. Before serving, season the soup with a piece of butter and put the prepared garnish, if required for this soup, and then pour it into a bowl

☛ COOKING FOOD FOR PURE

Greens, vegetables and roots, intended for mashed potatoes, peel, wash, finely chop, so that it is easier and faster to extinguish (become soft). If the vegetables have a bitter aftertaste (turnip), then blanch them, and then stew them, if they do not have an extraneous taste, then put them straight into stew after cutting.

Way to stew vegetables. Put the vegetables, herbs or roots prepared in this way together with a small piece of butter in a saucepan or stewpan so that they lie freely, then pour in the strained broth so that the bottom of the dish is covered with it, close the lid and put the stew on the edge of the stove or in the oven bake. During stewing, stir often with a spatula; otherwise, if they burn, they will get a bitter taste, which will be reported to the soup. In the event that there is no free time for stirring, you can put the pan with vegetables or roots on steam, that is, in a large frying pan filled with hot water in order to weaken the effect of heat on the bottom of the pan; you can also put the bricks in the oven and put a pan on them. When the pieces of vegetables are soft, which is recognized by piercing with a fork, then rub them through a sieve.

Rubbing vegetables, roots and herbs should be made through a fine sieve, as large pieces can pass through a rare sieve, which is why the puree will not have the proper smoothness. It is necessary to wipe as quickly as possible while the products have not cooled down yet, otherwise they will stick to the sieve, they will not be wiped, and they will need to be heated again.

Passerovka. Season the puree obtained in this way with passerovka, which is prepared as follows: having dissolved the butter in a saucepan, pour in double the amount of flour by weight and, stirring, fry to such an extent that it burns fingers when touched. Moreover, both the smoothness of the soup and the elimination of the floury taste depend on the quality of the flour. Therefore, it is better to take flour of the highest grade, soft, “French”. Sauteing is necessary so that the puree combines with the broth into a homogeneous mass and does not separate from it; it is only necessary to observe that the passerovka is thoroughly mixed with the puree.

Breeding mashed potatoes with broth. Before combining the puree with the broth, you need to transfer it to a saucepan of such a size that the entire broth, previously filtered through a muslin or a rare napkin, can fit in it. If the broth is not filtered, then the soup will be greasy, dirty in color. When connecting, the following conditions must be observed:

a) The broth is poured into the puree, and not vice versa, on the basis of the general rule that, when combining, the thinner product is always poured into the thicker one.

c) The broth should not be poured into the puree immediately, but gradually, stirring all the time with a spatula or, even better, with a hard metal whisk used to beat the whites. After dilution, the soup should be boiled again so that everything turns into a homogeneous mass.

● Boiling puree soup consists only in slowly warming it up and stirring with a spatula; This is necessary so that the puree does not settle to the bottom of the pan.

The soup should thicken slightly as it cooks. If the soup is not smooth enough, then it must be strained through a frequent sieve, muslin, or, best of all, through a rare napkin; straining is done as follows: pouring a little puree soup into a napkin, twisting its ends in different directions, causing the liquid, shrinking, to flow through the napkin. After boiling, so that the soup does not cool down, and also to prevent boiling if it is on the stove, you need to put it on steam. Puree soups from those vegetables that are wiped whole, without residue on the sieve, such as: cauliflower, turnips, carrots, etc., should not be boiled, but only boiled.

● Boiling. Puree soups from those vegetables that, when rubbed, give only juice, the fibers are not rubbed, but remain on the sieve, you can boil, such as: puree from tomatoes, asparagus, fresh cucumbers, etc. It should be noted that you can boil the soup only until the addition of the lezon; after the addition of the latter, the soup should not boil.

After boiling or boiling, the puree soup is seasoned with lezon.

● Liezon prepared as follows: beat the yolks into a deep saucepan, gradually diluting them with thick or ordinary cream, then boil this mixture over low heat until the first steam. When, thus, the lezon is ready, then pour it into the soup, stirring the latter with a spatula. After adding the lezon, the soup should no longer boil, otherwise the yolks will boil and float in it in the form of yellow lumps.

Before serving, you should draw out the cream soup with butter to give a soft, delicate taste. However, it is impossible to add butter in a melted form, since then it will float to the surface and give the soup a greasy aftertaste. Therefore, butter is always placed in a piece. Directly then, vegetables, cut into figures, are lowered into the ready-made puree soup for a side dish. For a side dish, those vegetables are usually taken from which the puree itself is prepared; in order for the side dishes to retain their taste and shape, you need to cook them separately or in a small amount of broth, or stew them in your own juice. Trimmings of side dishes should not be thrown away, as they can be eaten along with those roots, vegetables or herbs from which soup puree is prepared.

☛ PREPARING PUREE SOUPS FROM FLOUR PRODUCTS

The most commonly used puree soups from farinaceous products are puree soups: pearl barley and rice puree. In addition to the fact that independent soups are prepared from pearl barley and rice (potage creme d'orge and potage creme d'ori), these products, when boiled and mashed, serve as a substitute for sauteing for soups-puree from vegetables and living creatures, and in this case are called “helmet”, i.e. connection.

Barley helmet- they take the best varieties of pearl barley: Dutch or Royal, since the lower varieties contain a lot of flour, as a result of which the soup itself gets a floury taste. Then you should rinse the grits several times, changing the water, until the water is completely clear, and soak in cold water for several hours to boil faster, then put it on a sieve, pour it into a saucepan and pour cold water in such an amount that all the grits are covered with it; add a little oil, cover with a lid and put on a hot stove until it boils; then put on the edge of the stove, stirring all the time with a spatula so that the cereal does not burn. As the water boils, add strained broth. When the cereal is boiled to softness, immediately wipe it through a sieve, not allowing it to cool. In this case, only the upper shell of the cereal is wiped; the black grains remaining on the sieve do not pass through the sieve, because they never boil to softness. Both pearl barley and rice must be boiled in a large amount of liquid to obtain mashed potatoes so that a liquid slurry is formed, and not crumbly cereals.

rice helmet- take Carolina rice, wash it several times, changing the water until it is completely transparent; then proceed as follows: put the rice in a saucepan, blanch it, that is, pour boiling water over it, put it on a hot stove and let it boil once, drain the boiling water, put a little butter, pour boiling water again, in the same amount as pearl barley cereals, and cook over low heat until tender. Be sure to wipe the hot rice through a sieve, because, having cooled down, it is rubbed with great difficulty. Rice is rubbed without residue. Rice prepared in this way can be combined with any mashed vegetables or livestock.

The main purpose of the barley and rice helmet is to facilitate the preparation of puree soups from those vegetables (such as asparagus, cucumbers, tomatoes), which, when rubbed, give only juice. This juice should be combined with a helmet, which, in addition to the connection, gives the soup a delicate taste and smoothness. It is useful to have a helmet always in stock, keeping it in a cool place.

Puree soups from other farinaceous substances, such as: peas, beans, oatmeal, potatoes, etc., are prepared in the same way as those described above.

To obtain an independent soup from pearl barley or rice, ready-made white broth is poured into the prepared puree, after which the soup is boiled until it thickens. After straining the soup through a Chinese sieve, season it with lezon, lower a piece of butter (pull out with butter), add a little separately cooked crumbly rice or pearl barley to the side dish and serve it to the table. All puree soups from flour products can be boiled until combined with the lezon.

☛ SOUPS-PUREE FROM BIRDS, GAME AND OTHER LIVING ANIMALS

The bird or living creature intended for mashing must certainly be boiled, fried, or its meat is stewed, otherwise the soup will taste damp, because after combining the mashed living creatures with the broth, it can no longer be boiled, but can only be boiled. Removed from the bones and boiled or fried meat of chicken, game or other living creatures, finely chopped and even pounded in a mortar with a small amount of oil - 50 g per 3 people, which is always added in a piece due to the fact that in a loose state it would thin the mashed potatoes and give it greasy taste. Rub the crushed puree through a fine sieve so that it is completely smooth, and combine with a helmet or season with sauté. Then combine all this with a lezon and then dilute the prepared mass with white broth. After that, strain the soup through a fine sieve or muslin (if it is not smooth enough) and put on steam, and in order to achieve the best possible connection, you should stir with a spatula and, thus, do not let it boil, since this can completely spoil the soup.

It is necessary to pay attention to the fact that in the preparation of puree soups from roots and vegetables, as well as from farinaceous substances, the lezon is poured in after the puree is combined with the broth, while in the poultry and livestock mashed soups, the lezon is combined with the prepared mashed potatoes before diluting the broth. In general, the preparation of mashed soups requires special attention. Failure to follow any of the listed rules or sequence of instructions, and even worse, negligence leads to spoilage of the soup.

★ EXPLANATIONS AND NOTES

Soup fix. If the puree soup turns out to be unsuccessful, then you can fix it like this: strain it through a muslin or a rare napkin, in which all the lumps and curdled parts would remain, and since the soup becomes liquid after straining, then fill it again with lezon. When combining the soup with the ice cream, put it on steam and stir all the time with a spatula, which will restore the density of the soup to some extent and it will get tenderness and smoothness.

Proportion of products although it is indicated in the description of individual puree soups, it is nevertheless useful to learn some indications in this regard as well.

meat 200 g per person is taken, but if chicken bones are added to the soup, then the proportion of meat should be slightly reduced, and if whole chicken, then the reduction is equal to half the proportion, otherwise the taste of meat broth will prevail over the taste of chicken.

If chicken broth is cooked with veal shank, then one chicken relies on three persons.

Grouse for two persons black grouse- for four or five people.

Greens, roots and vegetables for each person, 150 g of the product from which the soup is prepared, with 100 g for mashed potatoes, and 50 for garnish. If the side dish is not put in the soup, then 100 g is enough, of course, in a purified form.

passerovka difficult to do for less than three persons. To do this, you need 50 g of flour and 25 g of butter.

Helmet for one person it is prepared from one full tablespoon of rice or pearl barley; oil for a helmet you need one tablespoon for 10-12 tablespoons of rice or pearl barley.

Liezon also prepared for at least three persons, you need one yolk and ¾ cup of cream.

Butter:

a) for stewing food - a teaspoon for three persons and

b) for dressing before serving, in ready-made soup - 50 g for three persons.

● Note. All puree soups are served with some kind of pies or croutons; boiled meat is never served with mashed soups.

The basis for the dish

Soup refers to all kinds of first hot liquid dishes. These are cabbage soup, borscht, a variety of fish (ukha, hookah, hodgepodge), fish and milk, vegetables and cereals, meat and sweet culinary products.
Cooking soup is possible on meat, fish, mushroom broth. Often make the dish vegetarian, dairy, fruit.
Any meat is suitable for soup: beef, lamb, pork, chicken. It must be placed in cold unsalted water and only then they begin to cook.
The meat broth is strong and transparent, if after boiling carefully remove the foam and reduce the heat. Otherwise, it will lose its aesthetic appearance and may acquire an unpleasant aftertaste.
. Cabbage - cabbage. Mushrooms - mushroom. Rice - rice. Vermicelli - vermicelli.
The addition of tomatoes, garlic, dill and parsley is useful for soup.
Sour cream, milk, cream, curdled milk, vegetable or butter act gradually. They enhance or soften the bouquet of taste sensations, give variety.

There is an important rule for cooking soups: the foam must be removed not only when cooking meat, but also after each laying of products - rice, potatoes, vegetables. Random impurities are released into it, besides, without foam, the soup boils correctly, without excessive seething, and besides, it does not “run away”.
It is more convenient to remove the foam from the fatty film. In meat soups, it is by definition, but for vegetable soups, it is recommended to lower a small piece of butter into the water at the beginning of cooking. It will disperse over the surface, the foam will rise above the oil veil and it will be easy to remove. The soup will retain transparency, a good, fresh flavor. Such a trick will not affect the taste of the dish in any way.
It happens that the foam not removed in time sinks to the bottom. If you splash a couple of tablespoons of cold water or throw a few ice cubes into the pan, the foam immediately rises to the surface and can be removed.

Strict norms regulate how to properly salt the soup in order to get an excellent result. Fish soups and seafood soups are salted first so that the products are boiled in salted boiling water.
Salt is added to the meat broth about an hour after boiling.
In vegetable and mushroom soups - towards the end of cooking, when the products are completely softened.
But pea and bean, as well as all soups with legumes, can be salted only after they are fully cooked.
If suddenly the broth turns out to be too salty, in no case do not pour water into it, spoil the food. Better lower two or three raw potatoes and boil. Or put a handful of rice in a linen bag, lower the pot, cook the rice for a bit, and then take it out. However, if the composition of the soup allows rice, you can pour it into it just like an additional ingredient.

Consistency

Russian national soup is always made thick - so that the spoon can stand. Or so that a slide rises in the middle of the plate. The liquid part - very concentrated and tasty - makes up only a third of the total volume of the soup.
European and Asian traditions allow you to make the first course thinner.

Taste adjustment

During the preparation of the soup, it must be tasted several times. And focusing on the sample, put something else: salt, pepper, spices, seasonings, herbs. It is possible and even useful to put more onions in any meat, chicken, vegetable soups, add a little grated ginger root or a piece of celery root. The main thing is not to overdo it with carrots - it sweetens and simplifies the taste.

Master tricks

Potatoes should not be put in soup after pickles, sorrel and tomatoes. Otherwise, the roots will remain hard.
Although cookbooks recommend putting cabbage into the broth at the very beginning (if it is borscht, then after the beets), arguing that it takes a long time to cook, it is better to do the opposite so that the cabbage leaves do not resemble an old rag. And they will be able to cook. Especially if you chop them thinner.
Be sure to remove the bay leaf from the finished soup.
There is only one way to preserve the brightness of the taste of vegetable soup: do not overcook the vegetables. Let them better not cook a little. They will reach softness if the soup is given time (half an hour is enough) to brew without boiling.

Advanced user

Time: 15:43

Message 28594523.

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Time: 11:42

I don't like my mushroom soup at all.

I overcook the mushrooms, onions and carrots and put them in boiling water. Then potatoes in cubes or vermicelli - when as. Although I collected mushrooms myself. All are good, and white and boletus and boletus. Empty, some, it turns out.
You see, something is missing ... Deliciousness.

For bean and pea soups, I also first cook the broth in a pressure cooker, and then cook the soup on it. I cook peas on smoked ribs, I overcook carrots and onions into it. I am satisfied with Gorokhov.

Maybe it all depends on the meat?

I cook mushrooms without preliminary frying, I don’t fry carrots and onions in mushrooms either, I lay everything raw.

I first soak the beans and peas, then boil them in the broth, add potatoes, and, when the legumes and potatoes are ready, sautéed onions and carrots.

Message 28599825.

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Time: 15:36

Message 28604321.

Time: 16:30

Message 28604720.

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On each table, for proper digestion and balance of metabolism, there must be soup. To prepare this, at first glance, a simple dish, it is tedious to know the subtleties. Every housewife knows that when preparing the same soup, the tastes are different every time. Despite the fact that at first glance it may seem that cooking soup is simple, there are certain tricks in the order of laying the products in cooking the broth.

You need to add food only to boiling water. It is advisable to use pure mineral water without gas.

Do not put all the products in the broth at the same time. Each product has its own time to add to the soup. And if you suddenly overlooked the foam, then you can simply pour a glass of cold water and the foam will rise to the surface of the broth again, and you can easily remove it.

It is better to fry carrots, beets, peppers, tomatoes and onions beforehand; when sautéing, the carotenes contained in carrots dissolve in oil, which will later give the soup a beautiful color.

Boil the potatoes in the soup until half cooked, and only then add sour foods, as sour foods give the potatoes firmness and the potatoes are cooked for a very long time.

Seasonings and sautéed vegetables should not be added at the beginning of cooking, they are usually added at the end, otherwise they will lose their flavor when boiled.

By the way, you don’t need to put any seasonings in chicken broth, just onions and carrots. With spices, it will lose its taste. Remember that cereals do not boil very well in milk.

If you are going to cook milk soup, pasta or rice, you need to boil for 5 minutes in usually water and only then add milk.

Soups, in vegetable broth without cereals and potatoes, season with lightly fried flour, it will thicken the soup. Such a soup will be more satisfying if you add sour cream, cream or milk to it. If you are used to adding pearl barley to soups, then you should know so that the soup does not acquire a bluish tint, boil pearl barley separately until cooked, then just add it to the soup.

Everything ingenious is simple. Cook with soul and your dishes will be the most delicious!

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.

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.

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. For more soup recipes, click here.

1. Before laying vegetables and other ingredients, strain the broth through a fine sieve or cheesecloth and bring to a boil.
2. 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.
3. 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.
4. 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.
5. 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.
6. Dressing from flour is usually introduced into various soups, except for potato and soups with flour products.
7. The boiling of the soup during cooking should be weak so that the aromatic properties of vegetables do not disappear.
8. 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.
9. 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.
10. 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.
11. 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.

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:

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

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:

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

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:

1. First lay the potatoes.
2. Together with potatoes, add pearl barley, cooked until half cooked.
3. After 10 minutes add cabbage.
4. After another 10 minutes, add dressing and brine. Cook for 10-15 minutes.
5. 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!