Soup Secrets: Video Tips
Delicious soups will diversify the menu and decorate any meal. There are many recipes for their creation, but even from the same at first glance set of products, you can get a diametrically opposite taste of dishes. It is quite possible to achieve this if you learn the secrets of making soups.
The simplest soup recipe is one in which the ingredients available to everyone are involved, and the process of its preparation itself does not take much time. But the preparation of the soup is influenced not only by the proportions of products and their quality and quantity, but also by the sequence in which they are added during cooking.
Soup secrets: broth and spices
Even the simplest recipe can be transformed by using meat broth to make the soup. With it, even a minimal set of products will sparkle with new colors. The broth can be prepared on the basis of any kind of meat or poultry, but there is an opinion that it is richest of all from meat on the bones. With the same success, you can cook soup in fish broth, for which they usually take not only the fleshy part, but also the head, fins and tail.
The types of spices and their quantity largely depend on the volume of the soup, and their composition depends on the specific recipe. The most popular are bay leaves, allspice in the form of peas, a mixture of peppers, garlic and more. Fresh or dried greens of dill, parsley, green onions are a pleasant flavor addition, but here the proportions and types of greens depend more on taste preferences.
Those who do not accept meat on the menu will like soups cooked in mushroom broth. To do this, you can use both greenhouse mushrooms such as champignons or oyster mushrooms, and forest
In order for each vegetable to fully open up in the soup, without turning into a single porridge after cooking, resembling the taste of soups from the catering system of past years, you need to know in what sequence they should be added to the boiling broth. Potatoes are put first in the soup, after 10-15 minutes, cabbage is followed, 5 minutes before the end of cooking, carrots and onions pre-fried in oil are put, and a couple of minutes before the heat is turned off – any greens.
If the soup contains peas or beans, they should either be pre-soaked in hot water for at least 8-10 hours, or cook separately for at least 40-50 minutes.
What else should be considered
There are several secrets that allow you to change the taste of familiar dishes: – a little cheese added 5-10 minutes before the end of cooking will make the soup more tender, while you can use not only grated solid varieties, but also ordinary processed cheese; – if in If there are tomatoes or tomato paste in the soup, then they should be added to the soup closer to the end of cooking, as they slow down the process of cooking potatoes and other vegetables.