2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
We cannot imagine our life without soup: hot, thick and rich or light vegetable, cold summer okroshka, gazpacho or fragrant and hot borscht - they have firmly taken their place in our daily diet. In winter they warm and give strength, and in summer they give coolness and freshness. There are all favorite types of soups, but there are also very unusual and exotic ones. For example, Chinese bird's nest soup or kiburu, which comes from Tanzania, is boiled with the addition of ordinary earth.
But in traditional cooking, all soups are divided into three large groups: hot, cold and sweet.
Hot soups
They are all based either on various broths (meat, fish, vegetables, mushrooms) or milk. As, for example, milk soup with vermicelli known to everyone since childhood. Similar to each other and the technology of their preparation. First, the liquid base is boiled. And then prepared vegetables, mushrooms, legumes, cereals and flour products (pasta, vermicelli, noodles) are introduced into it.sequence.
The following hot types of soups are distinguished by the method of preparation: dressing, puree, transparent.
Refill soups
The largest and most famous group is dressing soups. The main ingredient is sautéed vegetables (or a roast known to all housewives), with or without the addition of flour. The technology for preparing such soups includes such steps as boiling the broth, preparing vegetables and sautéing, adding them to the soup and then seasoning with spices and herbs. The most popular types of dressing soups are: shchi, pickle soup, borscht, solyanka, Italian minestrone, potato soup with vegetables, pasta and legumes (beans, peas), known from time immemorial in Russia.
Soup puree
Soups-puree have become popular on our tables recently. But in European cuisine, they occupy almost the first place among the first courses. The composition of the ingredients is similar to dressing soups, the difference concerns only one stage of preparation. All components (vegetables, legumes, cereals, mushrooms, meat) of the soup of this category are crushed with a blender or rubbed through a sieve until a homogeneous puree, then they are added to the finished broth, which is cooked for a little more time. For taste and greater nutritional value, such soups are seasoned with cream and butter. Served with croutons or crackers. This vast group includes various types of soups, and their preparation can be both elementary simple and quite complex.
Clear soups
Clear soupsconsist of two components: broth and garnish. They can be served together or separately. The broth is cooked, strictly observing all the technology, so that it remains transparent. The side dish can have different ingredients and is prepared separately. According to the method of serving, it is conditionally divided into two groups: the first are served together with the broth (dumplings, pieces of meat or fish, dumplings, dumplings, eggs, etc.), and the second separately (patties, kulebyaki, croutons, pies, croutons). The most popular types of soups in this category are rich fish soup, refined French consommé, various stews and unusual Chinese danhuatang.
Cold soups
They are simply indispensable in hot summers and are most often prepared from seasonal vegetables. For the liquid base, kvass, fermented milk products (kefir, airan, fermented baked milk, yogurt), vegetable juices and decoctions are used. The cooking technology is quite simple, and the main highlight is that the temperature of the finished soup should be no higher than 14 degrees. You can add food ice, if desired, which will also give the dish a spectacular effect. Many types of soups are very popular from this category. Almost everyone knows their recipes: traditional Russian okroshka, beetroot, spicy and spicy Spanish gazpacho, hearty Bulgarian tarator.
Sweet soups
Very unusual and bright category of first courses. Berry and fruit juices, syrups, purees are used as a basis. As a side dish, dumplings, puddings, sweet casseroles, meringues, corn or oat flakes, muesli are served. Choose from spicescinnamon, cloves, ginger, citrus zest and juice, and you can decorate with whipped cream or sour cream. There are various types of fruit soups, most popular in Latvian and Lithuanian national cuisine.
Soup is an integral part of a hearty and tasty lunch. Given all the variety of types and methods of cooking, you can delight your family and loved ones with something new and original for an incredibly long time and every day.
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