How to cook soup: recipes, tested by time
Food / / December 19, 2019
The word "soup" (STI) is derived from the ancient Russian "sti". So is any liquid nutritious dish. Cabbage stew began to cook in the IX century, when Russia was brought and have started to grow this vegetable. Dish quickly won the people's love.
"Schanoy spirit" was always in the house. Soup could afford everything. They can be prepared at any time of the year: the summer with a fresh, and in winter with sauerkraut. And they are never bored.
Did you know that in the XVIII-XIX centuries soup frozen in a large ice circle and took to the road, and then cut, warmed up and eaten?
Soup cooked in the village huts, and in the noble estates and royal palaces. Secured segments of the population could afford rich soup (with meat), and people easier prepared mainly vegetarian option - empty soup. But no matter what were the ingredients soup necessarily haunted in the Russian oven. Since vegetables are seething in boiling water, and gradually reveals his taste.
Now you can afford at least gazpacho, though miso soup though. But the soup is still for many the most favorite first course. Therefore, we will explain how to make excellent soup.
Rich soup of sauerkraut or cabbage
It is a modern variation of the rich cabbage soup - without the porcini mushrooms and turnips (forgive us Pokhlebkin). But with technology to handle even the novice cook.
Ingredients on the three-liter pot:
- 500 g of meat on the bone;
- 300 g of fermented or fresh cabbage;
- 3 small onions;
- 2-3 potatoes;
- 2 tomatoes;
- 1 small carrots;
- 1 tablespoon tomato paste;
- vegetable oil for frying;
- bay leaf, salt, pepper, sweet pepper and other spices - to taste;
- dill, parsley, sour cream for serving.
Step 1. boil the broth
Traditionally, meat soup cook on beef broth, while choosing brisket, brisket and other of the carcase with bone. But you can use pork or even chicken.
Meat cover with water and cook over medium heat. When it begins to boil, watch the foam. Otherwise you will have to strain the broth.
Step 2. add the cabbage
It is the main component of boiling. Often use sauerkraut. Even add it to the soup brine. Due sauerkraut soup acquire the acidity, for which many of them are so fond of.
Sour soup - it's not soup, and a variety of kvass. So in the old days it was called honey-malt drink, which were treated with a hangover. Now, many mistakenly called sour soup with sauerkraut.
When the broth comes to a boil, add the cabbage in a pan. If you have it too yadrenaThen it is necessary to pre-rinse.
If you cook the soup with fresh cabbage, do not forget that, in contrast to the sour, it should be added at the end of cooking, to potatoes.
Reduce heat and try the soup for salt. Usually salinity cabbage is enough, but you can salt the bit. Cabbage with meat should be cooked about another hour.
Step 3. we do zazharku
Soup - soup filling and, therefore, can not do without zazharki. Fry chopped onions in a vegetable oil, then add to it shredded carrots and chopped tomato, and in the end even a tablespoon of tomato paste to the soup had a rich Colour.
Previously onions in the soup put twice. The first time a whole onion with the meat broth with boiled (then it was removed). There was even a saying "Necessity is golyu and onion soup in there." For the second time already added onions chopped with cabbage.
Step 4. Putting cabbage
After a half-hour cooking catch meat from the broth, and when it has cooled slightly, peel it from the bones and cut into small pieces. Then return it to the soup along with zazharki and potatoes.
Initially, the soup for added density of rye flour. With the spread of potato broth krahmalizatsii function took over the vegetable.
Step 5. add the spices
About 10 minutes until cooked in a pan, send the bay leaf, pepper and other spices to taste. Try the soup. If it seems nedosolonnymi, podsolite.
In the old days to scham fed kondumy (lugs with mushrooms and other fillings) perepechi or nurse. Remember, Gogol in "Dead Souls": "... hlebnuvshie cabbage soup and roll away from the dish a huge chunk of the nurse, the famous dish that is served to the cabbage soup consists of sheep's stomach stuffed with buckwheat porridge ..."?
Soup ready! As the filling is usually used sour cream and fresh greens.
Daily soup
Previously, the pot of cabbage soup can languish for hours until the heater has cooled down. The longer, the more delicious. So there was a special kind of cabbage soup - Daily. In composition, they are the same as the usual meat, but prepared for much longer.
To turn ordinary soup in a daily, necessary after cooking to pour them ceramic pots and send it in the oven, preheated to 220 degrees. When the soup boils, reduce the temperature to 160 ° C and simmer for another two hours. Then subtract the temperature at 10-15 degrees every hour until you reach 70-80 ° C. It mimics the temperature conditions of the cooling Russian furnace.
Another option: after cooking wrap the pot with the soup into something warm and allow them to cool gradually (it takes 4-6 hours).
Furthermore, it is possible to use multivarku experimenting with baking and quenching mode, and the heat maintaining function.
Soup with mushrooms and fish
This embodiment empty boiling. It is perfectly suitable for those who do not eat meat or fasts.
Ingredients in the three-liter pot:
- 350 g of chum salmon, cod or other fish with a small amount of bone;
- 400 g of sauerkraut;
- 150-200 g of fresh wild mushrooms;
- 3 small onions;
- 2-3 potatoes;
- 2 tomatoes;
- 1 small carrots;
- 1 tablespoon tomato paste;
- butter and vegetable oil for frying;
- bay leaf, salt, pepper, sweet pepper and other spices according to taste;
- dill, parsley, sour cream to serve.
preparation
Pour into a pan of water and add the sauerkraut. When it begins to boil, remove the foam and reduce the heat to a minimum. Cabbage should boil for 40-60 minutes. Then add the broth fresh fish, Cut into large chunks. After 20 minutes, catch fish, separating it from the bones and chop. Return the fish to the broth.
Chop the mushrooms and boil. It is better to use wood: white, podberozoviki, honey. Then fry them in butter. In a separate pan make zazharku: fry in vegetable oil onions, carrots, tomatoes and tomato paste.
Send zazharku mushrooms to the broth and simmer for about another 10 minutes. Add all the spices. Do not forget to add salt! After another 10-15 minutes, fish and mushroom soup ready. Serve them can be just as rich soup with fresh herbs and sour cream.
Enjoy your meal!
Wife learn to cook soup!
In modern cooking several dozen conductive species. What are you cooking the soup? Share your favorite recipe in the comments.
see also
- How to cook soup on the classic recipe →
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