Soups, according to the culinary classification, are divided into clear or thick, or, according to the French chefs, into broths and consomme. Thick soups, in turn, are subdivided into puree soups, cream soups and biscuits. But there are also seasonal soups, dessert, hot and cold, as well as a whole "universe" of Asian soups. The English expression "original soup" implies the mixture in which life was born and hints that without the soup it would be impossible.
It is necessary
- - fresh food;
- - recipe books;
- - kitchen equipment.
Instructions
Step 1
No matter how thick the soup is, there is always liquid in it. Therefore, the first thing you should take care of when starting to prepare a soup is its base. It can be simple water, kvass, wine, dairy products - kefir, yogurt, milk itself, fruit juices, but most often it is broth. The most delicious soups are made with fresh homemade broth, which is cooked in advance, with roots and bones (if it is meat or fish). This broth can be kept frozen for months. Mushroom and vegetable broths are suitable not only for soups made from mushrooms or vegetables, such broths make good soups with seafood and poultry. Rich meat and fish broths are suitable for warm thick soups.
Step 2
To make the soup more aromatic, they put aromatic roots in it. These are carrots, celery, onions, leeks, and often garlic. Put these aromatic vegetables in a hot oven before adding them to the soup and your dish will be enriched with new notes, as they will taste fuller after such processing. You can sprinkle the roots with olive oil, or you can bake them like that. The baking time of vegetables is 10-20 minutes, depending on the size and quantity, they should not be completely cooked, but they should brown a little.
Step 3
To create a delicious soup, it is very important to add a fresh flavor to it and emphasize its structure. When the whole dish is a single symphony of flavors and aromas, an accent is needed to draw attention to this harmony. Thus, crispy crackers or crackers are placed in smooth thick soups (mashed potatoes, cream soups, biscuits), seeds, fried bacon or onions are added. In fatty hot soups, they bring an acidic environment - lemon juice, yogurt, sour cream. Salted nuts, ham or just a little coarse sea salt are added to sweet soups, served as the first. In soups with a bitter note (for example, lentil stews, pea and bean soups), be sure to put fresh herbs before serving.
Step 4
The secret to the success of any dish is fresh produce. Soups are no exception. You should be especially careful with dairy ingredients and seafood - a spoonful of expired cream can "ruin" a pot of good soup, a few expired shrimp cause a fiasco for an excellent bisque or buibes. Do not rely on exotic combinations, juicy beef and fresh vegetables can turn into a soup worthy of Michelin stars, and unfamiliar expensive products can become inedible bread.
Step 5
In order to cook a good soup, a deep pot and fire are enough, and sometimes the latter is not needed, but if you are fond of cooking, then you should buy at least a spacious saucepan with thick walls and a heavy lid, an immersion blender, a slotted spoon and a ladle.
