2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In many countries, soups are the only dish that is served not only for lunch but also for dinner. Typical examples of this are the borscht in Russia, Ukraine and Moldova, the various soups in Arabic cuisine, the puchero in Spain, the olla burdock in Portugal, and so on.
There is nothing strange in this, as they are extremely useful and contain very important fluids for the body. This is the reason why they are an integral part of the menu of many patients suffering from various diseases.
Soups can have a variety of compositions, but it is an indisputable fact that what gives them the strongest flavor are the roots from which they are prepared.
Until recently, in most cookbooks in our country, almost every soup and soup had 1 bunch of roots for soup, which means 1 carrot, 1 piece of parsnip, parsley root and 1 piece of celery.
In Asian countries, very common for the preparation of not only soups but also other dishes, is the root of ginger and horseradish.
In Bulgaria, as in most European countries, the most used roots used to make soups are parsnips and celery.
Parsley is now placed mainly sprinkled on top, not only to give them its delicate aroma, but also to give the dish a better aesthetic appearance.
In the preparation of soups or decoctions, the roots are their main ingredient, which determines their taste and aroma, but other spices can be added to them.
However, it is important to know that when you add the roots to the soup, you should let them simmer for at least 30 minutes to 1 hour before cooking the other products so that the latter can absorb their aroma.
If you wish, you can remove the roots after cooking the soup, especially if you have not been able to cut them more saturated.
There are no basic rules for which roots are used in the preparation of which soups. For example, Arabic cuisine is characterized by the roots of turmeric, licorice, galangal, asafetida, etc., which are widely used to flavor soups and more liquid dishes.
You can choose which roots to put on the soups, depending on whether you decide to prepare more traditional or more exotic recipes, but whatever you decide, it is important to peel the roots beforehand, and if they are more spicy, like horseradish and ginger, for example, be careful with their amount.
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