Filling soups. Quick dressing soup with ham and pearl barley

Types of dressing soups, their importance in human nutrition is difficult to assess, because. without them, a person will not be able to fully eat to maintain a healthy body. For cooking and serving and observing the organoleptic indicators of dressing soups, it is desirable to know a few principles and general rules.

• The ingredients are necessarily placed in the bubbling liquid, and sequentially (taking into account the duration of cooking), for a one-time cooking. Bring to a boil after each serving of ingredients.
• carrots, onions and tomato paste placed pre-passivated.
• Be sure to add passivation from flour (except for potatoes, cereals, with flour products). They become thicker.
• Bay leaf and pepper are placed not long before the end of cooking.
• These soups are prepared with a little seething. Cooked soups are removed from the fire and set aside for a few minutes so that the fat rises and becomes light.
• When serving in a plate with soup, sliced ​​\u200b\u200bmeat, fish, mushrooms, etc. are applied in analogy with the recipe. Sour cream is served separately in a gravy boat or directly in a bowl with soup.
• Serving temperature for dressing soups:
  • hot - 65-75 degrees,
  • cold - 7-14 degrees.

Filling soups - borscht

List of ingredients for dressing soups:

• beet,
• cabbage (mainly white cabbage),
• onion heads,
• passivated roots,
• tomato paste or tomatoes.

Added to borscht table vinegar and granulated sugar. For all types of borscht, the ingredients are cut into strips, and for naval ones into squares.

Features of cooking beets for dressing soups in three ways:

• stew,
• allow,
• baked.

Some types of borscht

Moscow

It differs from the usual one in that the broth is prepared with the addition of smoked bones or pork smoked brisket. Potatoes are not included. Served with beef, ham or sausages.

Ukrainian borsch

Peeled and washed beets are cut into strips and stewed with table vinegar, granulated sugar, tomato paste and salted, then passivated roots are laid.

In a bubbling broth lay:

• chopped cabbage (straws) and simmer for a few minutes,
• after laying potatoes (bars or slices),
• let it boil
• add stewed beets with roots,
• then bell pepper(straw),
• spices and passivated flour.

Before the end of the preparation of the dressing soup, bacon, mashed with garlic, is added.

If borsch is cooked with sauerkraut, then it is put after potatoes.

Served with meat, sour cream and herbs.

Naval

The taste of this borscht is sharper. For him, bacon or other smoked meats are added to the broth.

Potatoes are cut into cubes, cabbage into squares, the remaining vegetables into slices.

Young potatoes are put together with cabbage, and mature ones after 10 minutes. after. At the time of cooking put red pepper.

Decorate and serve with a slice of boiled bacon or brisket.

cabbage soup

The main component of cabbage soup is White cabbage. Greens are boiled with the addition of flour sautéing, in order to improve the taste, sometimes a lezon is put before serving, after which the cabbage soup cannot be heated above 70 ° C, otherwise the yolks will curdle.

Raw cabbage soup cooked on broths

The roots are cut into cubes, the onion into slices and sautéed. Cabbage in squares of 2-3 cm. Cabbage is placed in the bubbling broth, and after repeated bubbling, the fried roots are cooked for another 20 minutes.

Not long before the end of cooking, put the sautéed tomato paste (tomato slices), garlic and spices. Tomato and garlic optional!

Don shchi

brewed from sturgeon fish and its edible remains. A broth is prepared from the leftovers, the meat is pulled out and separated from the cartilages and the cartilages are returned to the broth and chopped fish fillet, add chopped cabbage, cook for another half hour.

Roots and onions are cut into cubes and sautéed, put in cabbage soup, then lavrushka, pepper (allspice), tomatoes (fresh) and boil for 10 minutes, then put potatoes (in cubes) and let simmer until the end of cooking.

At the distribution, a piece of fish fillet and the pulp separated from the cartilage are placed in a plate with cabbage soup, heated and sprinkled with herbs.

lazy cabbage soup

They are cooked like cabbage soup from raw cabbage, only everything is cut larger and tomato paste does not lie down. At the end of cooking season with flour passerovka.

From sauerkraut

They are prepared on the same broths as fresh ones, plus on fish.

Cabbage is placed in a cauldron and stewed with fat and tomato paste, topped up with a little broth for at least 2 hours. A few minutes before the end, sautéed onions and roots are placed, cut in analogy with slicing cabbage (straws or cubes).

Cabbage with vegetables is put into the bubbling broth, cooked for about half an hour, the browned flour diluted with the broth is added, and it is blown to boil again.

per diem

The broth for such cabbage soup is cooked on pig heads, brisket, etc. Finely chop the sauerkraut and stew for about 3 hours, then put the fried roots (in cubes), sauteed tomato puree and stew for another 1 hour.

The meat is cut into 2-3 slices per serving, everything is laid out in pots, covered puff pastry and bake. Buckwheat, herbs and sour cream are served separately.

Green cabbage soup

Prepared on any meat or bone broth with spinach and sorrel. Spinach is boiled in broth, and sorrel in its juice. The greens are ground through a strainer, the grated spinach is sautéed with fat.

Green onions and parsley are sautéed in fat. Potatoes, chopped into slices, are placed in a bubbling broth and cooked for 15 minutes. Lay the poached and grated greens, introduce the passivated onion, continue cooking for 15 minutes.

Spices, fried flour diluted with broth and salt are added at the end of cooking in a few minutes. Served with a hard-boiled egg, a slice of meat and, of course, sour cream.

The main component of such a soup is cucumbers (salted) and pickle from them. To enhance the flavor, put the roots (white), sometimes carrots go.

Roots and onions are cut into strips. Cucumbers are peeled, seeds are removed, they are cut into cubes.

Potatoes are cut into slices (garlic), except for Leningrad. In addition to the usual onion, the components of the soup include leek.

All varieties of soup (except fish) are served with sour cream or ice cream.

For meat are offered:

• khachapuri,
• cottage cheese pies,
• and with fish - pie.

Moscow

It is boiled with poultry giblets or veal kidneys. Roasted vegetables, cucumbers (let them in), bay leaves, peppers are put into the bubbling broth, boiled for 20 minutes.

Then they put the sorrel (sorrel), chopped into squares, the brine is heated and filtered, the soup is seasoned with it, if necessary, salted. Serve sprinkled with herbs, seasoned with ice cream.

Leningradsky

Cooked in any kind of broth. Its components include: barley, potatoes, white roots (carrots are also allowed). Everything is laid in the order of preparation, first barley, after 30 minutes. potatoes (in cubes), then sautéed roots, at the end cucumbers (fried), spices, sometimes sautéed tomato paste is added.

Before serving, season with brine, add some salt.

Home

It is prepared on lamb broth, like a regular pickle, only barley is replaced with raw cabbage, chopped with straws and lay it in the soup of the very first.

How saltworts are prepared

Cooked in various broths. Pickled cucumbers, tomato paste, capers and olives give the dish a slight spiciness and a special flavor.

Meat and fish ingredients, for hodgepodge they are boiled in a broth, on which the hodgepodge itself is subsequently prepared. Poultry and it is better to pre-fry the game. Cut the ingredients (meat, fish) into thin slices.

Basically, hodgepodge is a portioned dish, but sometimes it is also cooked en masse.

For meat, sour cream is served. In any hodgepodge, when you return, there is a piece of lemon, without zest and greens. Mushroom can also be prepared from dried, fresh and even salted mushrooms.

From vegetables

They cook on any type of broth, but it can also be done on water with milk or plain water. They are served according to the recipe.

Ingredients change according to the season. In the preparation of vegetable soups are used not only fresh vegetables, but also dried, fresh-frozen and even canned vegetables. Slicing in soups is a matter of taste.

The cooking scheme for almost all vegetable soups is almost the same.

Vegetables are laid in the cooking sequence, the roots and onions are sautéed. Spices and salt are added at the very end of cooking.

Potato

Such soups are prepared on any of the broths and just on the water, they are served with the appropriate products. The main ingredient is potatoes, and the rest are optional ( different types cabbage, flour products, cereals, etc.).

General cooking scheme:

• potatoes are put into the boiling liquid,
• then passivated roots and onions,
• spices and cook for another 20 minutes.

Fresh vegetables are cut in analogy with additional ingredients.

For example:

• with cereals and semolina filling with cubes,
• with pasta sticks,
• with noodles or vermicelli straws.

Legumes are sorted and poured with water (cold 1.5 l.-0.5 kg.), Gradually brought to a boil and boiled for about an hour.

Cereals except pearl barley (steam), put raw to potatoes and passivated vegetables, except for semolina.

Pasta is put into the broth a few minutes before the potatoes, noodles together, and vermicelli after the potatoes a few minutes later.

Soups with milk

Soups included in this group are boiled, both simply with milk, and milk is diluted with water, they also use dry milk or cream diluted with boiling water. All soups with milk, without exception, are served with butter.

With cereals

Cereals are cooked in bubbling salt water for about 5 minutes, then drained and placed in bubbling milk, cooked for no more than half an hour. Semolina or barley is poured in a thin stream into the bubbling milk, constantly stirring, cooked for no more than 25 minutes, salted and seasoned with granulated sugar.

With flour products

Separately, flour products are boiled on water with salt, thrown back and placed in bubbling milk, seasoned with sugar and salted.

Types of puree soup:

• vegetable,
• cereals,
• from meat,
• crustaceans,
• less fish ingredients.

The basis of soups is different:

• broths,
• milk,
• decoctions (cereals, vegetables).

These soups represent the fact that everything or almost everything in them is pureed.
The ingredients initially pass cooking(boiled, stewed, etc.), and then frayed.
For rubbing, rubbing machines, sieves, manual grinders, and mortars are used.

In soups, in addition to cereals, they add flour passivation, diluted with broth or broth. When cooking soups on milk with sour ingredients (tomatoes), flour passivation is diluted with boiling milk and brought to a boil, and then the remaining ingredients are laid.

In cases with puree-shaped soups, it is better to do flour passivation without oil. If they need to be kept warm for some time or warmed up, then this is best done in a water bath.

cold soups

Another soup from the classification of dressing soups is those that are cooked on kvass, vegetable and fruit broths.

Range:

• okroshka,
• borsch,
• beetroot,
• cabbage soup green,
• botvinya and others.

With fruit decoction

These are sweet soups. They go both as a first and as a dessert.

They are prepared:

• from various berries and fruits (fresh, dried),
• berry-fruit puree,
• juices,
• with syrup.

To achieve the desired consistency, season with starch.

In cooked soups put:

• boiled noodles,
• dumplings with fruit filling,
• cornflakes,
• add sour cream or cream.

Filling soups are prepared on broths or vegetable broths with vegetables, cereals, legumes, flour products sometimes with the addition of browned flour as a thickener. The recipe of all dressing soups includes aromatic vegetables rich in essential oils - carrots, onions, parsley, celery, to preserve which the vegetables are sautéed for 5-10 minutes. at 110C., in addition, fat contributes to the dissolution of carrot carotene and its better absorption. All prescription components are placed in a boiling broth, which contributes to a better preservation of all vitamins. Acid-containing products are laid after boiling potatoes, because. acid prevents vegetables from softening. Flour is sautéed without fat, soups are cooked at a low boil. Refueling soups include cabbage soup, borscht, saltwort pickles, potato and vegetable soups, with homemade noodles, cereals, legumes, pasta and dairy.

A distinctive feature of cabbage soup is the presence of fresh or sauerkraut.

A distinctive feature of borscht is the presence of beets, the pigments of which - betacyanins - give a beautiful color and are biologically active substances. Betanin is unstable to heat and is well preserved in an acidic environment, therefore, in order to preserve it during cooking, shredded beets are first stewed with the addition of tomato puree or vinegar. If the beets are slightly colored, they are boiled in a small amount of water acidified with vinegar to preserve the color and put into borscht at the end of cooking. They serve borscht with sour cream and herbs.

A distinctive feature of pickles is the presence of pickles in the recipe, which must be peeled and coarse seeds, cut into rhombuses and stewed in in large numbers water.

Solyankas are distinguished by a sharp taste and a strong spicy aroma due to pickles. All hodgepodges are prepared without carrots and white roots. They sell hodgepodges with chopped greens, meat and mushrooms with sour cream, fish with a slice of lemon.

A distinctive feature of milk soups is that the cereals are pre-boiled almost until cooked in water, then added to boiling milk, because. all cereals except for semolina in milk are boiled poorly. Pasta is cooked directly in milk. Release soups with butter.

Shabby soups - pureed soups.

It is widely used in medical and dietary nutrition, sometimes a part of unmashed finely chopped products is added to pureed soups. Prepared from vegetables, poultry and game, cookies, fish, mushrooms. Soups cooked in milk and seasoned with egg-and-milk or egg-and-cream mixture are called cream soups. A distinctive feature is that all products are boiled and rubbed, for this dense products - liver, meat - are ground in a meat grinder with a fine grate, then rubbed through a sieve or on a mashing machine, well-boiled and softened products are rubbed without grinding. The mashed mass is diluted with broth, water, milk, a decoction of rice or boiled mashed rice or flour sauté is introduced as a thickener, released with butter, croutons are served separately.

Soups-puree from vegetables are prepared from mashed vegetables. Soups-puree from cereals and legumes are prepared with rice, oatmeal or pearl barley, cereals can be replaced with cereal flour, which is brewed with hot broth or milk, brought to a boil and, if necessary, seasoned with lezon. Legumes are pre-soaked, then boiled, rubbed, diluted with broth to the consistency of soup and seasoned with flour sauté, you can use smoked pork or loin, which are cut into small cubes, fried with onions and put into the soup at the end of cooking.

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 him a nice appearance.

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, 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

Filling soups.
Filling soups are prepared with meat, chicken, fish, mushroom broths, water (vegetarian), as well as whole milk or diluted with water.
Refueling soups are cooked with vegetables, cereals, flour and pasta.
Soups with vegetables contain valuable nutrients and flavors, while soups with pasta and rice contain a lot of starch and minerals.
Depending on the products used, dressing soups are divided into cabbage soup, borscht, pickles, soups with vegetables, potatoes, pasta, cereals, saltwort.
Soups are cooked in meat broth with various types products, and on fish broth it is best to cook cabbage soup from sauerkraut, soup-soup, potato, potato soup with grits, pickle. It is not recommended to cook soups with flour and pasta on fish broth, such dishes do not have a good taste.
In order for the soup to be tasty, and the loss of vitamins in the products to be minimal, and also so that the products do not turn into a mushy mass, it is necessary to carefully observe the cooking time of the products.
When cooking soups, which include potatoes, sauerkraut, salted cucumbers, vinegar or sorrel, potatoes are first boiled, since it does not boil well with products containing acid.
When cooking a dressing soup, the prepared products are placed in a bowl with boiling broth and, heating as quickly as possible, bring to a boil. After that, the heating is reduced, since during rapid boiling with vapor, aromatic substances quickly evaporate, in addition, the products lose their shape. 5-10 minutes before the end of cooking dressing soup introduce browned flour, diluted with broth - white sauce. Soups, which include potatoes, can not be seasoned with flour.
Spices (bay leaf, pepper, cloves) and salt are added to the soup shortly before the end of cooking. In borscht and pickle, during cooking, you can add a "bouquet". To do this, parsley and celery are tied into a bunch of “bouquet”, the “bouquet” is removed at the end of cooking the soup.
To improve the quality of dressing soups, it is recommended to cook them in a small container and serve them as soon as possible.
For soups, vegetables are cut so that the shape of the pieces of certain types of vegetables matches the shape of other parts of the side dish. So in cereal soups, vegetables are cut into small cubes, and in soups with noodles - straws. When the cabbage is cut into squares, then the rest of the vegetables should be cut into circles or slices, but if the cabbage is chopped, it is better to cut the rest of the vegetables into strips.
Carrots, onions, parsley, parsnips, turnips should be put in the soup browned to improve the taste, aroma and appearance of the soup.
The smaller and thinner vegetables are cut, especially carrots, the easier it is to extract aromatic and coloring substances from them with fat during sautéing. For some soups (peas), onions are sautéed separately from other vegetables, so that their color hardly changes.
Vegetables for meat dressing soups are recommended to be sautéed on fat removed from meat broth during cooking, or on table margarine. For fish soups and soups for mushroom broth and water (vegetarian) on table margarine, sunflower or butter.
If you are preparing a soup with butter, then for sautéing vegetables, take part of the butter, and put the rest of the butter on a plate before serving. When exposed to high temperature, fragrance butter worsens and vitamins are destroyed.
With the simultaneous sautéing of onions, carrots, parsley, celery and tomato puree, you must first sauté onions (2-5 minutes), then carrots, parsley, celery (8-10 minutes). Add tomato puree before the end of sautéing vegetables and then continue sautéing for another 10-15 minutes.
Do not put tomato puree in raw vegetables, as they will not acquire the taste and aroma of browned vegetables. In addition, raw vegetables become tough from acid and need to be sautéed longer.
If the flour is used for seasoning soups, it is sautéed until it acquires a light yellow color, after which it is sifted.

Filling soups

Refueling soups are boiled in broth - meat, fish, mushroom or water with potatoes, cabbage, beets, cereals, legumes or flour products, as well as with roots. Soup vegetables are cleaned and cut, and it is desirable that there is a known correspondence between the shape of the pieces of various vegetables and other products included in soups. So, for example, if you cook potato soup with cereals, then the roots are cut into small cubes, and for soup with noodles - straws. Cabbage for cabbage soup is usually chopped. Many dressing soups contain tomato puree, and in season - fresh tomatoes. Do not put a tomato in a pickle, green cabbage soup and soups with sorrel, spinach. Potatoes and fresh cabbage when cooking soup are laid raw; roots (carrots, parsley, celery, parsnips) and onions are pre-fried, and beets and sauerkraut are stewed. Roots and onions cannot be laid raw because during cooking, aromatic and flavoring substances easily evaporate from them with water vapor. To keep them, chopped roots and onions are placed in a frying pan heated with a little fat, mixed well and lightly fried until a light film forms, but without allowing a dark color to appear on them. The aromatic substances released from the roots and onions are absorbed by the fat, from which they are released slowly and gradually. Thanks to this, the soup, after the introduction of roots and onions fried in this way, acquires their inherent aroma and retains it for a long time. Carrots also turn fat orange. The color of the fat turns out to be brighter if it is heated with tomato puree. The presence of colored fat spangles on the surface of the soup gives it an attractive appearance. Beets for borscht are stewed in order to preserve their color. If the beets are laid raw, then during long-term cooking in a large amount of broth or water, its color changes; when stewing, the beets are brought almost to readiness with a small amount of water, which protects them from discoloration. This is also facilitated by the addition of vinegar. Instead of stewing, whole, unpeeled but well-washed beet roots can be baked or boiled in a little water, then peeled, chopped and put into borscht. Pre-stewing sauerkraut for cabbage soup improves it taste qualities. Cereals (except buckwheat and semolina), peas and beans are sorted and washed thoroughly before being put into the broth. For faster boiling, pearl barley and legumes (peas, beans, lentils) should be soaked: pearl barley - for 2-3 hours, legumes - for 4-6 hours. Shelled (half) peas should not be soaked. soup with pearl barley sometimes acquires an unpleasant bluish tint; in order to avoid this, pearl barley is recommended not to be laid raw, but after boiling it separately until almost ready. For better preservation of vitamin C in vegetables, they should be placed in boiling broth (water) and boiled at a low boil. Immersion of vegetables in a cold liquid and gradual heating entails a strong destruction of vitamin C. For the same reason, digestion of vegetables should not be allowed. Products are placed in the soup in such a way that they are all ready by the time the soup is served on the table. The sequence of laying the products is indicated in the description of the preparation of individual soups. To improve the taste and aroma, put a little pepper, bay leaf in the soup, and flour dressing in some soups. Flour dressing is prepared as follows: put butter in a saucepan (on a spoonful of flour - a spoonful of butter), add the sifted flour, stir and fry it for 5-10 minutes, stirring constantly with a spoon and not allowing it to brown. When roasting flour, moisture evaporates from it, and with it the substances that impart a specific smell and taste to raw flour. Then dilute the fried flour with broth and pour into the soup (10-15 minutes before the end of cooking). In some cases, for example, when cooking green cabbage soup, flour can be fried along with the roots. AT vegetable soups to improve their taste and nutritional value it is recommended to add milk, cream, sour cream or yogurt. Sour cream can be put directly into a bowl of soup or served separately. Ready soups sprinkle well with finely chopped fresh parsley, dill, green onion. This improves the taste, appearance of soups and enriches them with vitamin C. Vegetable soups are prepared shortly before they are consumed, since vitamin C is quickly destroyed during storage. So, after three hours of storage in a hot state, cabbage soup or potato soup only half of the amount of vitamin C left in them, which was at the end of cooking. For the same reason, soup should not be boiled for two days. It is advisable to cook only the broth for two days, on which then cook daily fresh soup. In addition to preserving the vitamin value of soups, this ensures the best taste of the dish and a variety of nutrition. If the broth is cooked for two days, half of it must be poured into a separate dish (faience or enamel), covered with gauze and placed in a cool place on a wooden or metal stand. When steam ceases to stand out from the broth, remove the gauze and cover the dishes with a lid. For quick preparation of soups, it is recommended to use frozen mixtures of vegetables produced by the food industry for borscht, soup, etc. These mixtures are poured with a small amount of hot broth and stewed until cooked, then seasoned with tomato puree, heated with fat, then poured with hot broth and brought to a boil . food industry also produces ready-made canned vegetable soups (in glass jars). When added to the amount of water indicated on the label, they produce delicious soups. To get meat soup, they are added instead of water. meat broth or canned meats. Canned meat and fish, in general, it is advisable to use in the preparation of soups instead of fresh meat and fish, especially when the soup needs to be prepared quickly, or when fresh meat and fish are difficult to keep. The soup is boiled in water until cooked, and then they put canned food and let the soup boil.

A book about delicious healthy food. 8th edition, revised and enlarged. - M.: Agropromizdat. L. M. Bogatova. 1987 .

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