2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Soups are an integral part of the Bulgarian table and although we are used to consuming them mostly at lunch, nothing prevents us from serving them for dinner. Light, tasty and healthy dish.
To make a soup really tasty however, it is good to know some rules when preparing it, namely:
- When preparing meat soups, it is important not to lose sight of them first, so you can remove the foam that will form on the edge of the pan. This is the reason why you add all the spices you want only after you have "got rid" of the meat foam, because otherwise you will throw away some of them together with it;
- No matter if you prepare meat soups or vegetable soups, you should as soon as the soup boils, reduce the heat to the lowest setting. Like most dishes, delicious soups are obtained namely when cooked over low heat.
- When cooking beef, shank or other meat products that require a longer cooking time, it is recommended to use a pressure cooker. This would save you a lot of time, and no valuable fragrances will be lost.
- Some spices that are commonly used in the preparation of soups, are placed at the beginning of cooking, and others - towards the end. For example, bay leaf, celery and black peppercorns are added as soon as the soup boils (if it is meaty, you must have removed the foam formed), and all fresh green spices (parsley, basil, oregano, etc.) are added to it at the end of cooking.
- Some prefer to eat clear soups, while others prefer soups with building. This is a matter of personal choice and the quality of the soup does not depend on it. However, be more careful with the build-ups, because if you didn't make them correctly or add them to the soup at the wrong time (it would be a complete mistake to put them while the soup is boiling, not at the end), you risk all your efforts to go to the wind. You need to temper the building and the soup once your dish is ready.
We will only add that in some parts of our country soups are also prepared with toppings that should deliberately look like "rags". For example, in the Breznik region, a broken egg is traditionally used to make a sacrificial soup, and the soup also looks like "rags". It may not look good on you, but if you try how delicious it is, you will immediately forget about its appearance.
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