For lunch, food should be hearty and tasty. Soup is usually the main dish. Liquid nutritious food is very healthy, so the soup can be prepared every day by pairing it with a variety of main courses and side dishes.
Soup cooking rules
It is not for nothing that many gourmets believe that lunch without soup is not lunch. Soups are a must for both adults and children. The fastest soups are made with vegetables. If you want to make a meat soup, take care of the broth the day before. Then it won't take long to prepare it either. You just need to add chopped vegetables to the soup and bring it to a boil. Be sure to fry carrots, onions, celery, beets in a pan with oil before adding to the soup. Dice the potatoes and add last.
If there is no broth, but there is meat or chicken, cut everything into small pieces and cook the soup without broth. Boil the meat first; this will take about 30 minutes. During this time, peel and chop the vegetables, and fry if necessary. When the meat is cooked, you can add the vegetables to the soup. Adjust the stove so that the soup cooks gradually rather than simmering all the time.
You can make vegetable soup (no meat). It will be most appropriate in the summer. For cooking you will need: medium beets, half a head of cabbage, two carrots, three potatoes, two tablespoons of tomato paste, two tablespoons of vegetable oil, salt and spices to taste. First, chop or chop carrots, beets, cabbage. Then fry the carrots and beets in a skillet in sunflower oil. Put the mixture in a saucepan, add the tomato paste and simmer. Then pour water into the pot to the brim. When the soup comes to a boil, add the potatoes and cabbage and reduce the heat. The soup is ready when the potatoes are boiled. Serve it along with fresh herbs.
On average, the soup takes 45 minutes to cook. However, remember that the soup is not just a set of cooked ingredients, it must be well infused.
To prepare a very tasty potato soup in meat broth, you will need: 800 grams of potatoes, 100 grams of spices (roots), 100 grams of onions, 500 grams of meat, two tablespoons of vegetable oil. First, cook the meat broth using the technology below. Then peel the onions, roots, cut into slices and fry in oil. Cut the potatoes into cubes and place them together with the fried onions in the boiling broth. Add salt and bay leaf. Cook the soup for another 25-30 minutes. Garnish with dill or parsley when serving.
Broth based soup
You can prepare a universal broth in the evening, and in the morning you can think about what kind of soup you can make. Choose the meat carefully for the broth. The meat of young cattle is juicy, tender and lean, in contrast to the meat of large animals. In addition, young meat is cooked much faster. For broth, nutritionists advise to cook the meat whole: you don't need to cut it into pieces. During the cooking process, the meat piece gives off juices gradually, and the broth becomes tasty, rich and transparent. If you are boiling chicken broth, skin it or the soup will be too greasy. Take clean and filtered water. It is also desirable that it be soft, since the meat will not be able to give all the juices in hard water. As for the amount of water, the traditional ratio is that for one kg of meat you need 2-3 liters of water.
So, pour cold water over the meat and put it on fire. The longer you cook the broth, the more liquid it evaporates from it. So plan ahead for the amount of water you need. It is better to pour in a little more liquid than to add it later. After all, this will not affect the taste of the broth for the better. First, cook the broth with the lid open. When the water boils, remove the lid and continue cooking the meat over medium heat. If the lid is not removed, evaporating water will drip back into the broth from the lid and spoil its flavor. Remove foam with a slotted spoon as it appears. Add vegetables and spices to the broth 30 minutes before turning off the stove. Fry carrots, onions, celery, turnips in a pan. Check the readiness of the meat with a knife: it will enter the cooked product without effort. If the meat is needed for another dish, remove it and separate it from the bone. Then continue to cook the broth with only the bones. After the end of cooking, strain the broth through a fine sieve so that small bones do not get into the soup in the future. Throw out the vegetables and bones. The aromatic first course is ready.
