2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Most soups that are prepared in Bulgarian cuisine are built up. The construction may mask some small flaws in the soup, such as substandard products.
The disadvantages of the buildings are that they make the soups more perishable, the same in appearance, and not to forget the excess calories that we get through the building.
The most common building in our country is the so-called "Boiled construction". It is made from heat-treated eggs and is considered safe. That is why boiled construction is widely used in kindergartens and canteens.
Take a suitable bowl and beat inside 1 egg, 1 tbsp. flour and 1 tsp. yoghurt. Heat the resulting mixture on a hot plate, stirring constantly.
When the cream thickens, pour a little of the soup into the building, cook for about 1-2 minutes and then pour into the finished soup. Mix thoroughly and you're done. This soup can be stored and consumed for a day or two, but it is no longer recommended.
Another type of cooked building is the one for sacrifice. It is made from an egg cut into rags. Put the egg at the end of cooking the soup and stir vigorously to make small rags.
Yolk and yogurt building - it does not boil. Mix with a small amount of broth and slowly pour into the soup. This build is suitable for chicken soup and soup balls. Be careful not to pour it too quickly, because it will cross and you will get the unwanted rags in the soup.
It is possible to build soups without eggs. Processed cheese is used for this purpose. Melt it over low heat, add a little broth from the soup and stir. When the soup is ready, add the mixture.
Liquid or sour cream - add directly to the plate before serving.
Fresh milk - again before serving. Not recommended for soups that contain tomatoes such as tomato soup or lentil stew.
Liquid or dry coffee cream - add before serving.
The last three options are very favorable, if not all family members like it built-in soups.
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