How long to cook a chowder?

Depending on the selected recipe, cook the stew for half an hour to 2 hours.

How to cook a stew

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Potatoes – 6 pieces

Lard – 100 grams

Onions – 1 thing

Dill – 2-3 branches

Parsley – 2-3 sprigs

Pepper and salt to taste

Chowder recipe

1. Wash, peel and cut the potatoes into large cubes.

2. Peel and wash the onion, then chop.

3. Cut off the skin from the bacon. Chop the bacon into small cubes.

4. Fry onions and bacon in a dry preheated pan.

5. Boil potatoes over medium heat in boiling salted and peppered water (2 liters) for 20 minutes.

6. Add frying to the potatoes and cook for another 10 minutes.

7. Turn off, cover tightly and leave for 5 minutes.

8. Before serving, sprinkle with herbs.

How to cook corn stew

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Celery – stalk

Onions – head

Olive oil – 30 milliliters

Wheat flour – tablespoon

Milk – 400 milliliters

Potato – 1 tuber

Canned corn – 400 grams

Thyme – a teaspoon

Green onions – bunch

How to cook corn stew

1. Peel and chop the onion.

2. Wash the celery stalk, cut into rings.

3. In a saucepan with olive oil, fry the onion and celery over medium heat for 5 minutes.

4. Put thyme and flour in a saucepan, stir, fry for 5 minutes.

5. Peel the potatoes, cut into squares 2 centimeters thick.

6. Pour warm milk into a saucepan, put potatoes, wait to boil and keep on medium heat for 10 minutes.

7. Wash green onions, chop.

8. Drain the brine from the jar of canned corn.

9. Put green onions and corn in a saucepan with soup, wait for a boil, remove from the burner.

The history of soup

In the old days, chowder was called any liquid dish (bread) that had to be sipped – sent into the mouth, without caring about the aesthetics of the process. The custom of making soups, not stews, was introduced by Peter the Great. In the XNUMXth century, overseas “supe” (from the French soupe) was served at balls and receptions, they were eaten in a mannered manner, demonstrating a reverent attitude towards a foreign dish.

When preparing the stew, meat and fish are not used, traditionally they only put vegetables, cereals and flour, and there are not many of them – just to set off the taste of the main ingredient and make the stew thicker, capable of replacing the first and second courses. You should not turn the stew into porridge – a dish of well-boiled vegetables and cereals should remain liquid and light.

Since the stew, due to the lack of fish and meat, is a rather light dish for the stomach, it can be recommended for use by children and in case of illness.

Chowder today

Now we cook soups, and we call a soup a meal whose taste is far from ideal, or a soup made in a hurry from what is “lying around” in the refrigerator and on the shelves of kitchen cabinets. Although the stew can be put on a par with borscht, cabbage soup, hodgepodge and fish soup. In terms of consistency and method of preparation, these are, of course, soups, but, like stew, they are given their own names and features are indicated. In order for a liquid dish to have the right to be called a stew, one ingredient must be “soloed” in it. Another important difference is that if the soup is cooked in meat broth, the soup is rather a light decoction of the main ingredient. If you use potatoes as the main product, you get potato stew, if cabbage – cabbage stew, if mushrooms – mushroom stew.

The most famous is lentil stew, which has become a symbol of neglect of family values ​​for the sake of meager material benefits. For a meal of lentils, Esau gave his younger brother Jacob his right of seniority. However, in the Old Testament, where this story is mentioned, the word “stew” does not occur; it appeared in the retelling of the biblical parable to emphasize how low Esau valued his birthright.

There are others, such as corn stew and Belgian waterza fish stew, now also made with chicken.

How to cook waterza

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Cod fillet – 2 pieces

Carrots – 2 pieces

Onions – 1 piece

Leeks – 1 piece

Celery stalks – 8 pieces

Parsley – 70 grams

Garlic – 2 cloves

Egg yolk – 2 pieces

Cream – 1/4 cup

Bay leaf – 2 pieces

Black peppercorns – 5-8 pieces

Coriander seeds – 10 pieces

Butter – 30 grams

Water – 6 glasses

Salt – to taste

Cooking in a saucepan

1. Chop half a onion, a green leek and 1 carrot and place in a saucepan.

2. Add 3 celery stalks, parsley stalks, garlic, bay leaf, coriander, black pepper to this.

2. Pour 6 glasses of water into a saucepan with vegetables and spices and cook the broth for half an hour after boiling.

3. Strain the finished broth through a colander, vegetables from it are no longer needed.

4. While the broth is cooking, cut the white part of the leek into half rings, and cut 1 carrot, 5 celery stalks and half an onion into cubes.

5. In a saucepan with thick walls, melt the butter and sauté the chopped vegetables in it for 6 minutes, until soft.

4. Cut the cod fillet into slices 3 centimeters wide, add to the fried vegetables, pour in the broth.

5. Cook the stew for 12 minutes from the moment of boiling, do not increase the cooking time, otherwise the fish will become tough, salt before turning off.

6. Place fish and vegetables on a plate with a slotted spoon.

7. Separately in a bowl, beat the cream with 2 egg yolks, then pour in half a glass of broth and mix well.

8. Pour the egg-creamy mass into the slightly cooled broth, mix.

9. Put fish and vegetables on portioned plates for the first courses, pour over the stew, garnish with parsley.

10. Serve to the table with thin slices of white bread.

Lentil soup

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Lentils – 1 glass

Meat or vegetable broth – 1,5 liters

Lemon – 1 piece

Ground black pepper – 1 teaspoon

Paprika – 1 tablespoon

Turmeric – 1 teaspoon

Salt – 1 rounded teaspoon

How to cook lentil stew

1. Pour meat or vegetable broth into a saucepan and put on fire.

2. Rinse lentils under cold water.

3. Pour lentils into the pot without waiting for the water to heat up.

4. Cook lentils for 20-40 minutes depending on the type of cereal (cook green lentils for 40 minutes, brown lentils – 25, red – 25 minutes).

5. Add salt and all seasonings to the stew.

6. Wash the lemon, cut in half and squeeze the juice.

7. Pour lemon juice into lentil stew.