Soup is a popular liquid dish which types improbable quantity. Soups favorably influence digestive tract - improve an intestines vermicular movement that positively affects work of all organism in general. The technology of preparation of this dish depends on the chosen recipe, however there are general principles by which it is necessary to be guided when cooking. As to cook the soup having saturated taste and kept useful nutritive matters?
How to cook soup
Process of preparation of soups can be divided into several stages, namely:
- Preparation of broth.For its preparation use various bouillon ingredients, for example, mushrooms, meat, fish or bones. Place the chosen product in a pan, if necessary in advance to wash out, then fill in with cold water and put on a plate. When broth begins to boil, it is necessary to delete periodically from its surface the formed skin by means of a skimmer. Pay attention that preparation time of broth depends on the chosen ingredient. Broth on a bone should be cooked for 3-4 hours, mushroom - hour, meat - 1-2 hours, and fish - 20-30 minutes. Upon termination of cooking to divide a product into pieces.
- Addition of garnish ingredient.Garnish ingredient depends on the recipe of soup. Potato, vermicelli, rice, beet and pearl barley is in most cases used.
- Fried vegetables. Components for fried vegetables also depend on from what recipe you prepare soup. Onions and carrots are most often applied. Ingredients need to be crushed thus as it is specified in the recipe. The form of cutting needs to be observed not for the decorative purpose and in order that soup developed a taste, characteristic of it, and color. For example, for classical option of soup onions should be cut small, and to grate carrots. Fry onions on vegetable oil within 5-7 minutes, then add there carrots. Brown 7 more minutes. Usually fried vegetables are added to broth in 5-15 minutes prior to the end of preparation of soup.
- Addition of salt when cooking soup always has to happen at the end, but not too late. It is ideal to salt soup when all ingredients of a dish just cooked. At this moment they are capable to absorb evenly in themselves salt.
- Addition of seasonings and other spices is the final stage at preparation of soup. At the expense of them that unique taste and aroma is also created. Addition of seasoning is carried out in 3-7 minutes prior to full readiness of a dish.
Secrets of preparation of soup
Knowledge of technology how to cook soup, is very important when cooking. However experienced culinary specialists consider that for preparation of tasty soup of it it isn't enough. They have subtleties and secrets which they are ready to share.
To cook the soup having unique amazing taste it is necessary to use only the freshest products. Whatever you used bouillon ingredient, it has to be carefully processed and saved from all defects, and both external, and internal.
Preparation volume also affects taste. The it is less, the more tasty soup will turn out. In other words, it is necessary to cook such quantity what will be eaten for once as at repeated warming up the taste of soup considerably worsens, and nutritive matters collapse. The taste worsens and at hit in a dish of drops from a pan cover.
The balance of liquid and thick isn't less important when cooking soup. At its preparation it isn't necessary to cast or add liquid at all. Its quantity has to be in advance counted taking into account boiling away.
It is necessary to consider laying of products and time of their preparation. Vegetable ingredients won't lose taste and will ideally fit into dish composition if to enter them into the boiling water.
All process of cooking has to take place a baking plate thorough control. It is so possible to correct all defects and errors, for example, a soup perekipaniye in time.
Soup will turn out tasty and saturated if to cook it in the faience, porcelain, stone or enameled ware.
Knowing how to cook soup, it is possible to please the relatives with a gentle, fragrant soup masterpiece!