Beer soup: simple, satisfying, delicious

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

There are international and universally recognized dishes in the world, although they are authentic, ancient. So the beer soup has taken root and feels great in the cuisines of many peoples of the world - where the inhabitants have long been using a foamy drink.

There are many variations of the recipes for this simple and delicious dish. But in beer soup, the main ingredient is, of course, beer!

The easiest option

Here we will combine both an alcoholic drink and a snack in one recipe. Such a recipe for beer soup is quite well known in the world, but in the post-Soviet expanses, it may not have taken root too much. But for a change, a real culinary specialist is always looking for something interesting, high-quality, tasty, and at the same time easy to do by anyone, even an absolutely unprofessional cook or a novice in culinary business!

Ingredients

They are very simple. We take a bottle of light beer, not too strong (up to 5 degrees). To him a little (glass) of purified water to dilute the drink. You will also need: s alt (a pinch),sugar (100 grams), spices, 3-4 egg yolks, dried bread for making croutons. And we start making beer soup.

Only beer and spices

The first thing we use is spices. There is an option: they are even slightly calcined without water and oil so that they give off their flavor more. We take a teaspoon of cloves and the same amount (about a teaspoon) of allspice - all whole, not ground. We put the spices into the pan, put it on the fire, and immediately fill it with beer - here only light is used, since this is a classic component.

Then, after all, we will dilute the hot foam with spices a little with water: literally an incomplete glass. By the way, let's throw pepper (peas - this is important). For what? Then it will be possible, if necessary, not to be eaten, drained or removed and thrown aside.

Cooking easy and fast

So, we loaded our main components into a saucepan, putting it on the stove, on a small fire. Beer soup is prepared very quickly, this is a simple recipe. We need to bring it to a boil - it will be almost instantly (but do not boil so that all the flavor does not go away).

And when it almost boils, take a tablespoon of sugar, a little s alt and stir. But now the smell of beer has already gone (if they pour it on stones in a bathhouse - that's exactly the same spirit as that of slightly baked fresh bread).

And now, gently stirring, pour in the yolks so that they disperse well in the total mass of the soup. If desired, it will be possible to strain it later, only we must definitely bringmass again until boiling. Then cover with a lid, turn off the stove and set the pan aside. For gourmets: at the very end, you can add a handful of grated hard cheese and stir.

Croutons for the dish

Soup we still get under the lid - we just have to strain it and we can pour it. At the same time, a frying pan is sent to the fire. Drip a little bit of olive oil. These will not even be crackers, but croutons, but of a very small size - such that 3-4 things can get into a spoon. The croutons are placed directly into the soup (that is, they do not go as a bite, but directly into a tall glass or cocotte maker).

Dry the crackers and fill them immediately into a container (and so that the glass does not burst, put a spoon here), pouring strained soup. Shake fresh herbs. This soup can be drunk or eaten with a spoon. As an alternative, if you are not too fond of a glass goblet, we use a small portioned ceramic cocotte maker.

Soup: recipe with smoked meats

If you want to cook this dish using a meat ingredient, then it is better to choose different kinds of smoked meats. Together with crackers, this is a delicious meal! It's simple: smoked pork ribs, for example (or hunting sausages, or both), cut into small pieces.

There should be at least 300 grams of them for the above amount of soup (but the amount can be varied, depending on personal preferences). At the end of the preparation of beer soup with smoked meats, we introduce this ingredient into the pan andbring to a boil. Then cover with a lid and turn off the stove. Let the food infuse. We use all the same ceramic cocotte makers for serving.

It is recommended to cook such a dish either on cold winter evenings, or when a cold tickles your throat. The recipe is extremely simple, so I think any housewife or home chef will master it, even a complete beginner and taking the very first steps in the field of culinary art.