Tips For Making Delicious Soup

As children, we used to come to the set table and gladly ate the contents of the soup bowl without thinking about its preparation. In adulthood, you have to cook soup yourself.

As children, we used to come to the set table and gladly ate the contents of the soup bowl without thinking about its preparation. In adulthood, you have to cook soup yourself.

How easy is it to make soup? How to make clear broth? When to lay the filling and why do you need frying? Let's talk about the tricks of making soup.

 

How to get a clear broth?

Wash all ingredients thoroughly. Whatever soup you cook, and whatever products you use, it is important to thoroughly rinse everything. This is especially true of potatoes, because due to the huge amount of starch, the broth becomes very cloudy. Invisible dust and dirt always remains on meat and vegetables, which creates a film and peels off only at high temperatures. That is why, before throwing food into the pan, rinse and clean them thoroughly, preferably first in cold water, and then pour over with hot water. Put the meat already in boiling water along with the onion. Now you will say that if the water is not heated along with the meat, then there is no rich taste and aroma in the future, and you are partly right. Only the meat in this version of cooking is much tastier and softer, and the onion saturates and cleanses the broth from small impurities. And if you want the broth to be even richer, you can also add celery and carrots in addition to onions. Remove the foam and strain the broth, no matter what it is cooked from. This is probably one of the most important and important rules to follow when preparing a delicious and clear broth. The entire foam contains excess detachments and clots of harmful toxins that give off vegetables and meat. It is better to filter in general in 2 stages, and through a very fine strainer. who give vegetables and meat. It is better to filter in general in 2 stages, and through a very fine strainer. who give vegetables and meat. It is better to filter in general in 2 stages, and through a very fine strainer.

 

Why is frying necessary?

Frying, or to be more precise, sautéing, is purely a matter of taste, but many soups simply cannot be cooked without pre-fried vegetables. And that's why.

Frying enhances the taste of fish and meat. No matter what kind of soup you cook - fish, meat or vegetable, fried vegetables have a completely different taste than boiled ones. That is why, even when preparing vegetable broth, at first the necessary products are simply boiled in water and disposed of, and only then fresh fried ones are added to it. If you are still wondering why you need fried, just compare boiled and fried onions, which one tastes better? For color. This applies to everyone's favorite bright soups, such as borscht, pumpkin and carrot soups. Let's take borscht as an example. Many housewives throw grated beets along with potatoes, cabbage and carrots, and simmer the soup for a long time under the lid. Then they are surprised when the borscht turns out not red, as they expected, but orange or even yellow. Here comes to the aid of tomato paste or tomatoes in their own juice, but what is it for? It is enough just to divide the beets into 2 parts, throw one together with potatoes, and fry the other with onions, oil and vinegar in a pan, and add to the soup 5-10 minutes before it is ready. It is this frying that will retain all the juices and color, and also add richness to your soup.

 

When to add the filling?

Meat. If you are using the same meat as the broth, it must be removed from the water, cut or torn into fibers, and sent back immediately after straining. Boil. Cereals. Basically, cereals are laid immediately after straining the broth along with meat, since many varieties are cooked for a long time, even if they are pre-soaked. These include barley, peas, lentils, beans. Rice and buckwheat can be thrown along with potatoes, it will take 20-30 minutes for them to boil, but pasta cooks very quickly, we throw them 10 minutes before they are ready.

 

Vegetables. Raw vegetables are laid after durum cereals, approximately 10-15 minutes after boiling. Potato. He, of course, comes after vegetables, but it is worth considering an important thing. If you used sauerkraut or pickled beets, it's best to ship the potatoes with them, as they don't boil well in an acidic environment. Roast and spices. The final stage in the preparation of soup is the laying of frying and spices. Sauteed vegetables are sent to the soup 10-15 minutes before being ready, but spices - 5-7.

Share your soup cooking tips in the comments below!