What are soups? Types of soups

We do not imagine our life without soup: hot, thick and rich or light vegetable, cold summer okroshka, gazpacho or aromatic and hot borscht - they firmly took their place in our daily diet. In winter, they warm and give strength, and in the summer they give coolness and freshness. There are all favorite types of soups, and there are very unusual and exotic. For example, a Chinese soup made from bird nests or a kiburu, which comes from Tanzania, is brewed with the addition of ordinary land.

But in traditional cooking all soups are divided into three large groups: hot, cold and sweet.

Hot soups

All of them are based either on different broths (from meat, fish, vegetables, mushrooms), or on milk. As, for example, known for all from childhood milk soup with vermicelli. Similar to each other and the technology of their preparation. First, a liquid base is cooked. And then prepared vegetables, mushrooms, legumes, cereals and flour products (macaroni, vermicelli, noodles) in a certain sequence.

Distinguish following hot kinds of soups by a way of preparation: refueling, puree, transparent.

Serving soups

The largest and most famous group is the filling soup. The main ingredient is passivated vegetables (or known to all housewives), with the addition of flour or without it. The technology of preparation of such soups includes such stages as broth cooking, vegetable preparation and passaging, adding them to soup and then filling with spices and herbs. The following types of filling soups are the most popular: the famous Russian soup, rassolnik, borsch, solyanka, Italian minestrone, potato with vegetables, pasta and legumes (beans, peas).

Cream soup

Soups-purees have become popular on our tables only recently. But in the European cuisine they occupy almost the first place among the first dishes. The composition of the ingredients is similar to the filling soup, the difference concerns only one stage of preparation. All the ingredients (vegetables, legumes, cereals, mushrooms, meat) of this category of soup are crushed by a blender or wiped through a sieve until a smooth mashed potatoes are added, then they are added to the prepared broth, which is brewed for a bit longer. For taste and greater nutritional value, these soups are filled with cream and butter. Serve with toast or croutons. This extensive group includes various types of soups, and their preparation can be either elementary simple or rather complicated.

Transparent soups

Transparent soups consist of two components: broth and garnish. They can be served either together or separately. Broth is boiled, strictly observing all the technology, so that it remains transparent. The garnish can have different components and is prepared separately. By the method of supply, it is conventionally divided into two groups: the first are served together with broth (dumplings, pieces of meat or fish, dumplings, dumplings, eggs, etc.), and the latter separately (pies, kulebyaki, toast, pies, crackers). The most popular are the following kinds of soups of this category: richly eared, refined French consommé, various soups and unusual Chinese tributant.

Cold soups

They are simply irreplaceable in the hot summer and are prepared most often from seasonal vegetables. For liquid base use kvass, fermented milk products (kefir, ayran, fermented milk, milk, yogurt), vegetable juices and decoctions. The cooking technology is quite simple, and the main highlight is that the temperature of the finished soup should not be more than 14 degrees. You can, if desired, add food ice, which, moreover, will give a spectacular dish. From this category are very popular many types of soups. Their recipes are known almost all: traditional Russian okroshka, beetroot, spicy and spicy Spanish gazpacho, a hearty Bulgarian tator.

Sweet soups

Very unusual and bright category of first courses. The basis is used berry and fruit juices, syrups, purees. Vareniki, puddings, sweet casseroles, meringues, corn or oat flakes, muesli are served as a side dish. From seasonings choose cinnamon, cloves, ginger, zest and citrus juice, and you can decorate with whipped cream or sour cream. There are different kinds of soups made of fruits, most they are popular in Latvian and Lithuanian national cuisine.

Soup is an integral part of a hearty and tasty lunch. Considering all the variety of types and methods of preparation, it is possible incredibly long and every day to please the family and loved ones with something new and original.