EntranceWhat soups are called filling. Rules for cooking cabbage soup
Filling soups soups are called, during the preparation of which vegetables, potatoes, cereals, legumes are boiled until ready in broth, mushroom broth or water, pasta. These soups are seasoned with browned vegetables.
A characteristic feature of dressing soups is that the prepared products are laid in a certain sequence and boiled in a liquid base. Depending on the products used, dressing soups are divided into cabbage soup, borscht, pickles, vegetable soups, potato soups, soups with pasta and flour products, cereal soups, hodgepodges.
Filling soups are the most common group. For them, you need to prepare products. Processed vegetables are cut in accordance with the shape of the cut (bars, straws, slices, cubes) depending on the type of soup. Vegetables for soups use raw aphids and are cooked. Sauerkraut and beets are stewed, carrots, turnips, onions, tomatoes, and tomatoes are sautéed. Soups seasoned with sautéed vegetables have pleasant taste, flavor and good appearance.
Before use, tomato puree is diluted with a small amount of broth or water and sautéed with fat for 15-20 minutes. If you sauté tomato puree with vegetables, then first sauté the vegetables until softened, and then put the diluted tomato puree and sauté together.
Flour of the highest and first grades is sautéed without fat (dry sautéing) or with fat. The spasserized flour is cooled, combined with a small amount of chilled broth or vegetable broth, stirred until homogeneous mass and filter.
Pickled cucumbers are processed, cut and stewed.
Grains are sorted, washed several times, changing the water. Pearl barley after washing, lay in hot water, boil until tender, rinse.
Soup Rules.
The broth or broth is brought to a boil.
Prepared products are placed only in boiling broth or broth in a certain sequence, depending on the duration of cooking (table), so that they are brought to readiness at the same time.
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PRODUCTS |
Duration cooking products |
PRODUCTS |
Duration cooking products |
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fresh white cabbage | |||
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Pearl barley (steamed) |
Cauliflower | ||
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Soaked beans |
Sauteed vegetables | ||
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Peas shelled |
Stewed beets | ||
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Pasta |
sliced potatoes | ||
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spatulas green peas | |||
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Vermicelli |
Green beans | ||
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Soup filling | |||
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Braised sauerkraut |
When cooking soups with sauerkraut, pickles, sorrel, vinegar and potatoes, potatoes are first laid, boiled almost until cooked, and then foods containing acid are laid, since potatoes do not boil well in an acidic environment.
Sauteed vegetables - 10-15 minutes before readiness.
Filling soups, except for soups with potatoes, cereals, flour products, are seasoned with flour sauteing or mashed potatoes 5-10 minutes before the end of cooking. Flour sautéing gives soups a thick texture and helps preserve vitamin C.
Soups are cooked at a low boil.
Spices (bay leaf, pepper) and salt are added to the soup 5-7 minutes before it is ready. An excess of spices and salt worsens taste qualities soup. Per serving - peppercorns - 0.05 g, bay leaf - 0.02 g, salt - 3-5 g.
Cooked soups are left without boiling for 10-15 minutes so that they infuse, the fat floats to the surface and becomes more transparent, and the soup becomes fragrant.
Release hot soups in a heated plate or soup bowl. First, put warmed pieces of meat, poultry or fish, chopped mushrooms (mushrooms can be put directly into the cauldron), pour the soup, sprinkle with finely chopped dill, parsley or onion to enrich the soup with vitamins, improve the aroma, taste and appearance (2-3 g net per serving). Sour cream is placed in a bowl with soup or served separately in a gravy boat. Soup supply rate - 500. 400, 300, 200 g, depending on consumer demand.
Theme: "Soups"
Sample answers to thematic control No. 5
Theme: "Soups"
1 level
Choose the correct answer
What determines the concentration of the broth? 2
C) on the method of cooking; d) on the degree of grinding products.
Serving temperature for hot soups: 2
What soups are seasoned with lezon and butter? 2
Name soups that include pickles: 2
^ Determine a set of raw materials for homemade pickle: 2
Sour cream;
B) potatoes, cereals, carrots, onions, cucumbers, margarine;
c) fresh cabbage, potatoes, carrots, onions, pickled cucumbers, margarine;
D) potatoes, pickled cucumbers, onions, carrots, sorrel, spinach, margarine.
^ What distinguishing feature cooking borscht
a) season with garlic, mashed bacon with lard; b) served with a set meat products;
C) the broth is boiled with the addition of smoked meats; d) made from sauerkraut.
^ Types of dressing soups: 2
C) Ukrainian borscht, mashed potato soup, milk soup; d) fish hodgepodge, cold borscht, vegetable okroshka.
^ For which cabbage soup sauerkraut is stewed for 3-4 hours with the addition of 2
A) cabbage soup from sauerkraut; b) daily cabbage soup; c) cabbage soup in the Urals; d) don soup.
Ways to prepare beets for borscht: 2
What pickle is prepared with tomato? 2
2 level
When stewing beets for borscht add ... 4
Sauteed flour is added to dressing soups 5
Preservation of vitamin C; 5-10 min.
Soups are classified according to three criteria ... 4
Ready dressing soups insist ... in order to .... 5
^ When cooking soups with sauerkraut, pickles, 5
Potatoes, until cooked, potatoes are poorly boiled.
3 level
Determine the sequence of operations for cooking 8
1) wiping; 2) connection with sauce; 3) boiling; 4) adding salt; 5) cooking or stewing foods along with vegetables; 6) filling with lezon and oil; 7) vacation;
8) cooking or stewing food; 9) the introduction of browned vegetables; 10) dilution with broth.
8→9→5→1→2→10→3→4→6→7.
^ Choose a side dish for soups: 10
| A. Sweet soup | side dishes | B. Clear soup |
| 1. Meatballs | ||
| 2. Boiled rice |
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| 3. Vareniki with berries |
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| 4. Cornflakes |
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| 5. Patties |
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| 6. Semolina pudding |
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| 7. Rice casserole |
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| 8. Croutons |
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| 9. Dumplings |
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| 10. Omelet |
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| 11. Biscuit |
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| 12. Egg boiled in a bag |
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| 13. Cupcake |
A - 2, 3, 4, 6, 7, 11, 13; B - 1, 5, 8, 9, 10, 12.
Determine the order of laying products when cooking
A - 3, 2, 4, 5, 6,; B - 1, 2, 4, 5, 7.
Compose technological scheme making kvass
Salt
^ Bread kvass
Trituration
Breeding
Technological scheme for the preparation of kvass seasoned for okroshka
boiled
egg yolks
Mustard
green
Sugar
Salt
Sour cream
Bread kvass
Trituration
Trituration
Breeding
20. How to cut vegetables into soups? eight
A - potatoes - 1; browned vegetables - 4 B - potatoes - 2, 5; browned vegetables - 3;
Pickles - 3, 6.
^
21. Specify the products needed for cooking borscht:
| A. Ukrainian borsch | Name of products | B. Borsch with cabbage and potatoes |
| 1. Fresh cabbage | ||
| 2. Stewed beets |
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| 3. Potato |
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| 4. Sauteed onions, carrots, parsley |
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| 5. tomato puree |
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| 6. Vinegar |
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| 7. Sugar |
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| 8. Salt, pepper, bay leaf |
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| 9. Boiled beef |
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| 10. Sausages |
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| 11. Boiled beets |
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| 12. Pig bones |
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| 13. Garlic |
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| 14. Salted bacon |
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| 15. Sweet pepper |
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| 16. Wheat flour |
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| 17. Fat |
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| 18. Sour cream |
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| 19. Pampushka |
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| 20. Margarine |
A - 1, 2, 3, 4, 5, 6, 7, 8, 9, 13, 14, 15, 16, 17, 18, 19; B - 1, 2, 3, 4, 5, 6, 7, 8, 11, 18, 20.
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April 5 is International Soup Day.
Everyone knows about soup of the day, but few have heard of soup day! But he's not far off. On April 5, the whole world celebrates the day of the first course. He is loved and revered in various parts of the world. Each country has its own unique soup recipe. And if we are used to seeing it on the table at lunch, then in Asia soup is eaten mainly for breakfast. By the way, it is Russia and China that are the main countries - "supoed". No wonder the soup is considered number one! It is an indispensable part of the diet of every person ...
Perfect cheese soup - catch :).
Discussion
and water 1 or 1, 2? how much milk?
Just answer urgently, pliz :)) I cook soup
I cook cheese in a saucepan. Finely chop the potatoes into boiling water, fry the onion-carrot, add cheese at the very end of cooking the potatoes (this is exactly the carat, or I take rosagro for soup). You can still have a handful of vermicelli there. Mom adds a handful of oatmeal flakes. Greens .. Salt to taste. Quite.
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Discussion
The most "real" pea soup obtained from smoked pork belly-try it! Such a buzz!
05.11.2000 13:58:45I don’t know how fast it is, but of my friends, only we cook it this way. The whole secret is to grate the carrots on a fine grater and stew in a frying pan in the broth (meanwhile, potatoes and, possibly, onions are boiled in the broth). All the water should evaporate from the carrot - then they put it in the soup. Before turning off, add more weed. Everything else - as usual.
The preparation of dressing soups involves the sequential boiling in broths of various products that make up the garnish of the soup. The products that make up the side dish enrich the soup with the nutrients they contain and give the finished dish taste, aroma and structure. For the preparation of dressing soups, it is typical to use
browned roots and onions.
Technological process cooking dressing soups includes the following operations:
Preparation of broths;
Preparation of garnish;
Boiling the side dish in the broth;
Soup dressing.
Soup broths are prepared in advance. Their compatibility with side dishes should be taken into account. So, bone, meat and mushroom broths go well with a variety of side dishes, poultry broths - with side dishes of cereals, flour products and vegetables, fish broths only with side dishes of vegetables.
Garnish preparation includes primary, and for some products and heat treatment. It is necessary to take into account the shape of the cutting of all the components of the side dish so that the individual components blend well with each other. In addition, the shape of the cut should contribute to uniform heat treatment.
Some vegetables, pearl barley are subjected to preliminary heat treatment (cooked almost until tender). Sauerkraut for cabbage soup and beets for borscht are stewed; beets can also be baked or boiled. Cucumbers for pickles and sorrel for cabbage soup are stewed, onions, tomato puree, and roots are sautéed.
Roots and onions are sautéed separately or together (onions for 5 minutes, then carrots are added and heated together for another 15 minutes) in a shallow dish with 10-15% fat. When sautéing, the vegetables are brought to half-readiness (the formation of a light film on them), preventing the appearance of a dark color on them. In the process of sautéing essential oils roots, onions and carrot carotene turn into fat, give it a pleasant aroma and a beautiful orange color. Fat acquires a similar color when sautéing tomato puree, which is added to soups only in a sautéed form. Sautéed vegetables during cooking retain their cut shape better, improve the taste and aroma of the dish, and
give it a nice look.
Parsley, parsnip, celery are put into the soup raw 20-25 minutes before the end of cooking, since the essential oils contained in them are well preserved during cooking.
Raw or cooked products are placed in two or three steps in boiling broth or water in such a sequence that they are ready at the same time by the end of the soup. It is necessary to strictly adhere to the terms of cooking products, since during prolonged heat treatment a significant part of vitamins is lost, the taste of soups decreases, and potatoes, vegetables and other products are digested and lose their shape. Adding broth or water is not recommended. The soup should be cooked at a low boil. It is necessary that after laying each type of product, the broth quickly boils again. When cooking soups, which include salted cucumbers, sauerkraut, sorrel, vinegar, potatoes are first of all laid and after a while products containing acid. In an acidic environment, vegetables soften poorly and remain organoleptically undercooked. To improve the consistency and taste of some soups, 5-10 minutes before the end of cooking, season with flour sauteing or lezon. Salt, spices are added 5-7 minutes before the end of cooking. According to the composition, filling soups are usually divided into two groups:
Soups with a vegetable side dish and soups with a side dish of cereals, legumes and flour products.
Borsch one of the most popular first courses of Russian, Belarusian and Ukrainian cuisine. An obligatory component of all borscht is beetroot. There are many varieties of borscht, differing in recipes and cooking features.
If borsch is cooked with potatoes, then it is put into a boiling broth, brought to a boil and cooking continues according to the general scheme. For quick preparation of borscht, borscht dressings are used: beets are chopped into strips, heated with fat, stewed with the addition of broth, vinegar, sugar, and tomato puree. At the end of the stew, browned carrots and onions are added. Cabbage, potatoes are put in the broth and boiled for 15-20 minutes. Then add borscht dressing, flour browning (if necessary), spices and boil for 5-10 minutes.
Scheme of cooking borscht
Table Varieties of borscht
Dressing soups are soups that are seasoned with sautéed vegetables, while other soups are seasoned with sauces. The products that are used for these soups are laid in a certain sequence and boiled in a liquid base. Therefore, they acquire such an unusual taste and aroma.
Filling soups- these are Shchi, Borscht, Rassolniki, vegetable soups, soups with pasta and flour products, potato, cereal soups, saltwort. To prepare such soups, it is necessary to use the following forms of cutting (bars, slices, straws, cubes).
Filling soups
Vegetables for these soups are usually taken raw or pre-cooked. And you also need to remember that sauerkraut and beets are stewed. Carrots, onions, tomatoes, turnips, tomatoes are sautéed. Pickled cucumbers are processed, cut and stewed. We sort out the cereals, wash them several times, changing the water.
After washing, put pearl barley in boiling water, cook until half cooked, then drain the broth, wash the groats, since the broth from it has a dark color and a slimy texture, which gives the soups an unpleasant appearance. Macaroni sorted, broken, if necessary.
Filling soups
There are a few rules that must be observed when preparing soups. First of all, you need to bring the broth or broth to a boil. We put the prepared products in a boiling broth or broth, depending on the duration of cooking. When cooking soups with sauerkraut, pickles, vinegar, sorrel and potatoes, we will first lay potatoes and cook until almost cooked, and then products containing acid, because potatoes do not boil well in an acidic environment. Sauteed vegetables onions and roots 10-15 minutes before readiness, put in the soup.
We cook soups at a low boil so that the vegetables do not boil soft, retain their shape and aroma. All spices are put 5-7 minutes before readiness. Cooked soups are left without boiling for 10-15 minutes, so that they infuse, the fat floats to the surface and becomes more transparent, and the soup is fragrant. After that, sprinkle with finely chopped dill, parsley or onion, so that our soup is saturated with their aroma and enriched with vitamins.
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