Soups are called the first dish and it is not in vain. They are not only useful, but also delicious. What dinner will be without soups and broths? There are a lot of soup recipes. Each mistress has her own secrets and recipes. Soups are prepared and on milk, and on broth, and on bread kvass, and on broths of vegetables, fruit or berries. The most common are the recipes for the preparation of soups, cooked on broth.
General tips for cooking:
- For cutting vegetables, use only sharp-cut knives. Blunt knives will only squeeze out the juice from the vegetables. A loss of juice will lead to a change in taste and nutrition of foods.
- Evenly pouring vegetables with water or broth, filling the pan to the top, you thereby save vitamins. To save vitamins, dip the vegetables into already boiling water or broth, and cover the pan with a lid during cooking. If you put in cold water or broth, and then start to gradually heat up, then vitamin C will break down faster.
- When cooking, avoid stormy boiling, otherwise vitamin C and fats will begin to break down. Only green can keep green when boiling. If you use a raw yolk for soup preparation, you can not heat above 80 ° C. The protein can clot. Also, do not boil when preparing the first dish, if you added cream, milk or sour cream to it.
- Salt the first dishes after the basic ingredients are cooked. But the bay leaf and pepper should be added at the very end of the soup or borsch.
- If you use a large number of spices at the same time, it will ruin the flavor of broth and vegetables.
- Dill and parsley in the dish should be placed directly before serving to the table.
- If you suddenly salted the broth, it can be saved by boiling some rinsed rice in it, which must first be wrapped in gauze.
- The broth for preparation of filling soups is prepared from meat, seafood, and for vegetarian soups they are prepared only from vegetables.
- You can not digest vegetables. This will only lead to a large loss of vitamins.
- Keep the soup long also not worth it. After three hours from the moment of its preparation the quantity of vitamins is reduced almost in two times.
- Carrots, onions and parsley should not be put in a saucepan in a raw form. During cooking, very quickly, flavors of flavor and aroma are evaporated. It will be much better if you first fry them in a heated frying pan with a small amount of fat or butter. Fat absorbs secreted aromatic substances. So you save all the flavors and improve the taste of soup.
- Carrots and tomato purees give the soup a rich color and aroma.
- After the soup is ready, let it stand for about 10 minutes. This will only improve its taste.
Soups sometimes fill with toasted flour. To do this, pour the flour into a frying pan with a thin trickle. Toast should be with an equal amount of fat, while stirring constantly. You can not allow color changes. Then the flour should be diluted with a hot broth. Add this dressing to the soup 10 minutes before the end of cooking.
Now in soup shops you can find a variety of frozen and already cut vegetables and mushrooms. Applying these mixtures, you diversify the menu and facilitate the process of making soups.
- Chicken soup. To prepare this soup, do not add onions, celery, bay leaves. All the spices just choke the flavor of chicken broth.
- Milk soup. Boil the milk soup in a saucepan with a thick bottom. Pasta in milk is poorly boiled. Therefore, boil them first in water until half cooked, and only then cook on low heat in milk.
- Pea soup. Pea soup should have a smoked taste. Broth for pea soup is better to cook on smoked pork ribs. Instead of the ribs, you can 10 minutes before the readiness to add to the soup cut into cubes smoked sausage.
- Rassolnik. In rassolnik do not regret carrots and onions. But do not overdo it, either. Otherwise, the soup is very thick. Cucumbers for rassolnik not cut with cubes, and it is better to rub. Another trick: potatoes should be added to salted cucumbers. Otherwise the potatoes will be tough.
- Shchi. Before the end of cooking for 20 minutes, you need to add a couple of seeds, peeled from the seeds of Bulgarian peppers. Throw them whole. They will give us a special taste. After turning off the plates they can be removed. If you cook cabbage soup from sour cabbage, then only after boiling cabbage, salt them. This is done to avoid brine.
- Mushroom soup. In order not to spoil the soup, add a couple of circles of lemon to it. If there is no lemon, you can take ¼ tablespoon of citric acid.
- Vegetable soup. In order to achieve transparency of the broth, add the onion immediately. Half an hour later you can get it. To get the fragrance, gather in a bunch of green parsley, dill and celery. Put the soup on for 15 minutes. This will give the vegetable broth a unique flavor.
Enjoy your meal!