Soups on bone and meat broths.
The most delicious soup recipe from each landlady is its own, but the secrets of cooking soup are the same. Bone and meat broth should be brought to a boil quickly, that is meat or bone cooked on high heat. When the soup boils, the fire is reduced and broth is cooked without a lid. Water should not boil strongly.
Meat and bone broth are cooked according to recipes with this calculation of water: 3 glasses of cold water are poured into one pan in a saucepan (when cooking, it evaporates near a glass of water). Remember that you can not add water to the soup during the cooking process, as the taste of the prepared soup from this deteriorates noticeably.
Soup is best cooked in an enamel saucepan, it better preserves vitamins and microelements of foods.
If you need to speed up the process of cooking beef, before you put the meat in an ode, grease it with mustard, hold it for a few minutes, and then rinse it well. The process of cooking meat can also be accelerated by the following method: cut pieces of meat across the fibers with long thin strips or make meat from meatballs, which are also cooked faster.
A well-brewed, rich broth is the guarantee of the excellent taste of the future soup, this is stated in each recipe.
If you cook broth on mutton meat, before cooking it should be burned with boiling water. On lamb soup, rice or vegetable soups are especially delicious.
If you want to get a more saturated, fat broth, then lower the meat in cold water. If you want the meat itself to be more fat, soft and tender, then lower it into boiling water.
Ready soups often fill a raw egg, but do so so that the egg protein does not fold. This is done as follows: in a soup taken from a fire, pour a pre-beaten egg in a thin trickle, constantly stirring the soup. If you want soup broth to be clear, without turbidity, then thoroughly rinse the eggshell, dip it for a few minutes into boiling soup, and then take it out with a noise.
Other soups.
Ready homemade soups on fish broth are also lightened with whipped egg whites at the end of the soup preparation.
To make the okroshka even more delicious, pour a piece of green onions with the boiled egg yolk and salt until the juice appears, add this mixture to the okroshka.
Soup made from pearl barley is pre-cooked with boiled barley so that it does not acquire a bluish hue.
If you add a laurel leaf to the soup, after the end of cooking it is removed from the soup so that the soup does not take the bitterness of the laurel.
The foam formed during the boiling of the soup is removed. After the soup boils, the fire is reduced.
If you accidentally salted the soup, then dip the rice into the bag and boil it, rice will absorb excess salt. Also, excess salt can absorb a pinch of sugar added to the salted soup. By the way about salt, fish broth is salted more strongly, than meat. Soup is salted when it is almost cooked.
Ready borscht is filled at the end of cooking with beet juice to give it a rich tint.
To broth on the bones turned out tastier and more fragrant, before you drop the bones in an ode, fry them in vegetable oil in a frying pan or brown in the oven.
To make the broth from the poultry meat tasty, the bird should be lowered when boiling only in cold water. Broth on poultry meat is an excellent basis for pea soup, as well as it can be filled with vermicelli or vegetables.
Sometimes you need to keep the broth ready to cook soup on it on a bad day. The finished broth is best preserved if you strain it and pour it into a clean glass jar or enameled container.
To the next day to keep the transparency of the broth, heat it on low heat with the lid closed and remove it from the fire as soon as it starts to boil.
If you fill the soup with croup, then it must be washed first in a cold, and then in hot water. Rice and millet can be soaked for several hours before cooking soup, so that they cook more quickly. The groats are placed in the soup simultaneously with the fried onions and carrots. Five minutes later potatoes are put in the soup.
Pasta is placed in soup at the same time as potatoes. In the soup with noodles, you can put more carrots, so that it turns out bright color and sweet to taste.
To make a soup filled with pasta or rice turned transparent, you must first dip the pasta or rice into boiling water for 2-3 minutes, and then drain the water, and put the pasta or rice in the soup and cook until cooked.
Vegetables for soup are cut into small cubes. The exception is potatoes, it can be cut large. For rassolnik and borscht vegetables cut into strips.
To preserve the nutritional value of vegetables in home soup, you should lay them to boil in boiling water and cook over moderate heat.
Soups with vegetables are eaten immediately after their preparation, they should not be stored for long, since the vitamins contained in boiled vegetables evaporate quickly.
Soups with vegetables are filled with fresh herbs: celery, dill, parsley.
Vinegar and sugar, added to borsch, slow down the process of cooking vegetables.
Ready soup is kept under the lid on the off plate for 15 minutes, so that it is infused.