Currently, many people, due to their employment or inability to cook, ignore first courses, but in vain. Starting a lunch meal with soup is not only healthy, but also delicious. Of course, if the soup is prepared according to all the rules and in compliance with the compatibility of the starting products.
It is necessary
-
- main ingredient for broth (meat
- bird
- a fish)
- additional ingredients (noodles
- cereals
- vegetables)
- auxiliary ingredients (bay leaf
- spices)
- 2 pans
- skimmer
- the spoon
- pan
- plate
Instructions
Step 1
Decide which soup you are going to make - meat, fish or vegetarian. Depending on this, there should be a choice of the main ingredient for the broth. Meat soups are best made with beef brisket or veal shank. Fish - on the heads of salmon or on a mixture of fish of several varieties. For vegetable soups, a carrot and onion roast with soup roots - celery, parsnips, parsley, would be ideal.
Step 2
Pour 2 liters of broth with 500 g of meat (poultry) or fish product, bring to a boil, carefully remove the foam and salt. For vegetable soup - boil 2 liters of salted water, grate 3 medium carrots, chop 2 onions, add 50 g of roots each and fry in 2 tablespoons. vegetable oil, then transfer the vegetables to boiling water. It is customary to cook broth with the main meat ingredient for at least an hour; with fish - half an hour; boil vegetable fry - 10-15 minutes.
Step 3
Remove fish or meat, disassemble and set aside. Strain the broth to avoid small seeds. If in your opinion the broth turned out to be greasy, pass it through the so-called wet filter. Cover the colander with a medium-dense cloth, well dampened cold and wrung out. Strain the broth through this cloth. Most of the fat will remain on the filter.
Step 4
Prepare additional ingredients for the soup. For example, for cabbage soup it will be the following products: 250 g of fresh cabbage, 70 g of potatoes, 50 g of tomato. The cabbage should be finely chopped, the potatoes should be cut into cubes, the tomatoes should be peeled and chopped. If you cook cabbage soup in a vegetarian broth, then you already have carrots and onions. If on meat - chop 100 g of carrots and onions. For chicken noodle soup, you need 200g of carrots, 50g of onions and 70g of noodles. Remember that the noodles are cooked quickly enough, they must be laid in 10 minutes. until the end of cooking the soup.
Step 5
Boil the pearl barley if you are going to cook a thick soup with fish broth. 70 g of pearl barley will be enough for 2 liters. soup. Unfortunately, it takes a long time to cook, so it makes sense to be puzzled by this topic in the evening. When the barley is almost ready, grate and add 100 g of carrots to the soup, chop 50 g of leeks. Fish soup responds favorably to the addition of bay leaves. Place 2-3 leaves in a saucepan in 10 minutes. before the end of cooking.
Step 6
Chop 300 g peeled bell peppers, 100 g each broccoli and cauliflower, 50 g peeled tomatoes, add all of this to the vegetable broth for an excellent vegetarian soup.
