Good rich borscht, velvety soup - mashed potatoes, transparent broth with croutons - all these and many other soups may well become the "main" heroes of your dinner party. And, of course, they will need a decent presentation. There are few rules here, and you will easily remember them.
Instructions
Step 1
You can choose to serve light soups, mashed soups, and dressing soups with garnish (such as sorrel cabbage soup with egg) in broth bowls, or place them in deep soup bowls. For broths garnished with croutons or pies, a broth cup is required. Soups prepared according to the recipes of the Eastern peoples are eaten from bowls or bowls. There are a number of cuisines in which it is customary to serve potted soup.
Step 2
It is customary to serve a dessert spoon with broths and mashed soups, a dining room for thick filling soups. Japanese noodle soup can be eaten, as is customary in Japan, with chopsticks. Eating noodles first, and then with a special spoon, or straight from the bowl, drinking broth. In European etiquette, it is also permissible to eat first a dressing from broth or pureed soup, and then drink the leftovers from a broth cup.
Step 3
The soup itself is brought to the table in a tureen, if it is a dish according to a classic European recipe or in a large pot. Both the tureen and the pot must be covered with a lid. The one who spills the soup first removes the lid from it, using a napkin so as not to burn himself, and puts it upside down. Then it is necessary, taking a plate or a cup in your left hand, with your right hand, armed with a ladle, and start pouring the soup. They do not shake it, but first put the thick part and only then add the liquid one. The soup should take up ¾ of the bowl.
Step 4
Soups served in bouillon cups are not poured at the table, but brought from the kitchen (or from the stove) in portions.
Step 5
If you were served soup in a pot, under a crust of dough, it is customary to cut off the crust with a knife.
Soups, according to serving temperature, are divided into hot and cold. Hot ones are served at a temperature not higher than 70 ° C, and cold ones - not lower than 15 ° C.
