School of young housewives. How to cook soup

Every girl should know how to make soup. To learn such wisdom is not difficult. It is enough to study the main types of this dish and some tricks of its preparation. Boil soup can be on meat, vegetable, fish or mushroom broth. It is a thick consistency and is called "soup-mashed potatoes", and can be dietary. The ingredients in the composition are determined by the selected recipe and your preferences.

Let's take a look at the basic variant and analyze in stages how to boil the soup. If you decide to please the household with the first dish made on meat broth, you should know that it is made from bones, meat, offal or mixed. Meat broth is prepared before laying all the other ingredients. Brewing bones and meat, they get out of the pan, and the resulting liquid is filtered to remove the smallest particles of foam, bones and meat. If your dish involves the preparation of broth from bones, meat and offal, you should add these products, given the time of their cooking.

We start with the boiling of bones, then add the by-products. Having received the rich broth, we extract all the products from it and filter it. Only after that we add meat, which we cook until ready. If the preparation of broth seems to be long, you can prepare it for future use. For this, a large portion is brewed. After percolation, leave a small part necessary for soup preparation, and the remaining liquid is frozen and stored in the freezer. Next time enough to get ready broth, defrost and dilute with water for the desired consistency.

How to cook soup with vegetables? All the vegetables necessary for the preparation of the first dish are peeled from the peel and seeds. Onions, garlic, carrots and beets pre-chop, fry in vegetable oil or any kind of fat. Passivated vegetables are added to the soup ten minutes before the dish is ready. If the recipe contains ingredients such as sauerkraut, pickled cucumbers, sorrel or vinegar, they should be added to the pot only after cooking the potatoes. If these ingredients are put simultaneously, the acid contained in them will not allow the potatoes to boil.

Before cooking soup, you should familiarize yourself with the time of preparation of various products. This will allow them to spread in a pan in the necessary order to avoid a large loss of nutrients. Fresh greens, meat and fish are added directly to the serving plates, five minutes before serving them on the table. Salt the soup shortly before cooking.

If it is necessary to add flour to the dish, then it is pre-roasted in a dry frying pan until a golden hue is obtained, and then diluted with a little warm water. The mixture is thoroughly stirred until a homogeneous mass is obtained. Pour into a saucepan with soup a small trickle, stirring constantly, for 5-10 minutes until the dish is ready. You should know that the flour can thicken the soup by swelling in the broth. Therefore, it should be added in small amounts.

There are some subtleties that you should know before cooking soup from champignons. Mushroom soups are very tasty and aromatic. In order not to lose the characteristic taste, it is necessary to pre-soak dried mushrooms and set to boil with increasing mass twice. And fresh champignons add to the pan 15 minutes before the ready vegetables. This will allow mushrooms to be perfectly cooked, without losing a characteristic flavor.

If necessary, add the croup to the soup, look at the time of its preparation. Hercules, manku, barley and wheat rind are placed 15 minutes before the meal is ready. Rice, lentils, buckwheat and millet - for 20 minutes, and peas and beans are pre-soaked. Horns fall asleep 10 minutes before readiness. This will allow them to prepare and not to boil.