2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
It is said that the soup awakens the appetite and sets the stomach for the main dish. It is a reflection of a slower life - when you cook soup, there is no need to hurry. Well, no matter how busy and hectic our lifestyle we lead, we should always find time for a warm and soul-warming bowl of soup. It should be prepared so that it is tasty, rich and filling.
Here are some tips for making different soups:
In the preparation of vegetable soups, salting occurs at the end when the soup is ready cooked. We often like to use broths, but where better aroma and taste is achieved by the products themselves, which are involved in the soup. We can only pre-fry them briefly in a little oil or olive oil.
Another way is to steam the soup under a lid, ie. put as much water as we want the soup, put all the products and spices in the pot and close the lid. Put on a strong stove to heat for about 5 minutes, then reduce the stove to 3 or 4 degrees and leave for about 1 hour (depending on what kind of soup we make), without opening the lid. Finally, when the soup is ready, turn off the stove, open the lid and add only salt.
If the products in the soup are low in starch, then flour is added to the fried vegetables (when the fried vegetables are sprinkled, it is diluted with cold liquid so that it does not become granules). Density of the soup can be achieved if we add natural starch, pre-soaked in water (2 liters of liquid put 2 tablespoons of starch soaked in 6-7 tablespoons of liquid and stir. Pour at the end of cooking). Another way to thicken soups is to add 1-2 tablespoons at the end of cooking. mashed potatoes.
Finally, you can make a building of your choice: cut (from beaten eggs), from fresh or yogurt with beaten egg whites, only from milk or cream.
Photo: Dobrinka Petkova
When making soups from beef, pork or lamb, it is good to use a shank, breast or shoulder, and from chicken - the wings, the lantern or the legs. The meat is always flooded with cold water. Add unpeeled, well-washed or peeled and pre-roasted onion to the broth. This makes the broth very tasty.
When the soup boils, foam forms, which we remove with a slotted spoon. This foam is a coagulated protein that has no nutritional value. The meat soup is salted in the middle of cooking.
Suitable spices for beef and pork soups are parsley, celery, bay leaf, nutmeg, savory, black pepper and thyme; for those of lamb - mint, devesil, kaloferche; for those of chicken - parsley, celery, rosemary, basil, thyme, oregano, black pepper, lemon juice. Meat soups can also be built up or thickened, just like vegetables.
Heads, cartilages and bones of oily fish (catfish, carp, turbot, etc.) are used to prepare fish soups. It is easiest to put the bones together with a few grains of black pepper in tied cheesecloth. The fish soup is cooked quickly (for about 20 minutes), and you can include all kinds of aromatic vegetables - carrots, celery, parsnips, leeks and more. Dill, lemon juice, parsley, horseradish, devesil, mint, etc. are used as spices.
When preparing bean and lentil soups, the rule that the water-product ratio is 5: 1 must be observed. Suitable spices for ripe bean soup are mint, dried red peppers, celery, parsley, devesil, savory. Garlic cloves, wine vinegar, savory and parsley, red pepper must be added to the lentil soup.
There is another rule - in one serving of soup should be at least 300 ml of broth.
Fried fresh spices, chips from various products or croutons can be used to decorate soups.
To make fried fresh spices, we need a few sprigs of fresh spices (basil, rosemary, etc.), preferably the ones we used to flavor the soup. 2 more tablespoons are needed. starch and frying oil. The starch dissolves well in about 100 ml of lukewarm water. Dip the spices in it for about 1-2 minutes. Then fry in hot oil for 1-2 minutes and remove on kitchen paper to drain the fat.
Chips can be made from bacon or yellow cheese by cutting them into thin strips and arranging them in a tray on baking paper. Bake at 180 degrees until golden.
To make croutons, it is necessary to cut several slices of bread into small equal cubes. Distribute the cubes in a pan, lightly coat them with olive oil and season with oregano, thyme and Parmesan. Then bake for about 10 minutes in a preheated oven.
To make bruschettas, it is necessary to cut the baguette into thin slices, pour olive oil and bake until golden. Then sprinkle with various spices - basil, oregano, savory, garlic powder, paprika and more. and allowed to cool.
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