Technology for preparing dishes from legumes "pea soup-puree". Fish soup. Noodle soup with giblets

Soups

IN baby food They use a variety of soups, the importance of which is especially great, since they help stimulate appetite and ensure good absorption of food.

The liquid part of the soup, prepared from decoctions of cereals, vegetables, fruits, broths and milk, contains soluble proteins, extractives and flavoring substances, but has a low calorie content. The thick part is a side dish consisting of vegetables, cereals, pasta and legumes, products, fish, meat, poultry, rich in proteins, fat, carbohydrates, as well as vitamins and minerals. Most of these products increase the overall calorie content of soups.

Soups, like other liquid dishes, replenish the child’s body’s need for water, which is much higher in children than in adults, due to cell growth.

Soups are classified according to the method of preparation, the liquid base used and the serving temperature.

According to the method of preparation, soups are divided into dressing, puree, clear and different.

Based on the liquid base, soups are made from broths, decoctions of vegetables, cereals, fruits, milk, bread kvass.

Based on the serving temperature, soups are divided into hot (70° C) and cold (14-16° C).

Soups are served in deep plates or bowls. To increase calorie content and improve taste, you can add meat, chicken, and fish to soups. For young children, these products are cut into small pieces or passed through a meat grinder. For older people, they are placed on a plate in the form of one piece. When leaving the dish, you can add sour cream *, cream or butter.

* (Sour cream used when dispensing dishes for baby food is subjected to preliminary heat treatment.)

Children under 1.5 years old should prepare pureed soups.

To increase the vitamin value of soups, sprinkle with chopped dill or parsley. In some cases, it is recommended to fortify liquid dishes with ascorbic acid, which increases the content of vitamin C.

Broths and decoctions

To prepare soups, bone, meat and bone, chicken and fish broths are used. Mushroom decoction is allowed to be used in the diet of children over 3 years of age.

Soups and sauces are prepared using broths. Meat and bone broths and chicken broths are also served with various side dishes.

Bone broth. Tubular, vertebral, pelvic, rib bones of beef are cut, placed in a cauldron, poured with cold water, left for 1 hour. Then the liquid is brought to a boil, foam is removed from the surface and the bones are boiled at low boil with the lid closed for 4 hours. 40 minutes before readiness Add raw or baked carrots, parsley, and onions to the broth. During the boiling process, fat is removed from the surface of the broth, since, by emulsifying and breaking down into glycerol and fatty acids, it gives the broth an unpleasant appearance, taste and smell. To obtain a clearer broth, the bones are lightly fried or scalded before cooking. The finished broth is filtered.

(For 1 liter of broth - bones 200, carrots 15, onions 20, parsley 10, salt, water - 1200 *.)

* (Product stowage rates are indicated in grams of gross weight.)

Meat and bone broth. To prepare it, beef is used in the form of pieces of brisket, trim, shoulder weighing up to 2 kg and bones, which are prepared in the same way as for bone broth and placed in a cauldron. Place the meat on the bones, pour in cold water, quickly bring to a boil, remove the foam from the surface and continue to cook at a low simmer, skimming off the fat. Cooking time is 1.5-2 hours. Then the meat is removed and the bones are cooked for another 2-3 hours. At the end of cooking, raw or baked roots, onions, spicy herbs, and salt are placed in the cauldron. The finished broth is filtered. A clearer broth is obtained in a different way.

The bones are prepared, poured with cold water, brought to a boil, the foam removed and boiled at low boil for 2-3 hours. Then pieces of meat are added to the pot, the broth is brought to a boil, the foam is removed and continued to cook at a temperature of 90-95 ° C until the meat is cooked approximately 1.5-2 hours. The readiness of the meat is determined by piercing the pulp - by the colorless juice that is released. During the cooking process, fat is removed from the surface of the broth. 30 minutes before readiness, add roots and onions, 15 minutes - salt. The finished meat is removed and the broth is filtered.

The calorie content of 1 liter of meat and bone broth is 15-17 kcal.

The broth prepared using the second method is more aromatic, since the extractive substances contained in the meat are well preserved.

Chicken bouillon. The processed carcasses are tucked into the pocket. Giblets, skin, bones are washed, crushed, placed in a cauldron, poured with cold water, brought to a boil, foam removed from the surface, and boiled at low boil until half cooked. Then lay the prepared chickens and continue to cook at a temperature of 80-85 ° C, removing fat from the surface, until the bird is ready. Its readiness is determined by piercing the pulp of the leg according to the released juice. At the end of cooking, add raw roots, onions, and salt to the broth. The duration of cooking the broth depends on the size and age of the bird and is 1-2 hours. The boiled chickens are removed and the broth is filtered.

Fish broth. The best broths are made from perch fish. They are made from fish food waste and processed fish. The ratio of product and water should be 1:4 or 1:5. Prepared fish products are placed in a cauldron, poured with cold water, quickly brought to a boil, foam removed from the surface, raw roots, carrots, parsley, celery are added. onion, salt, later bay leaf. The broth is boiled at a low boil for 40-50 minutes, then left on the edge of the stove so that it is not cloudy, and filtered.

(For 1 liter of broth - fish food waste 200, fish (fillet) 100, onion 20, parsley 10, water 1200.)

Mushroom broth. Dry porcini mushrooms are sorted out, washed, poured with cold water, left for 15-20 minutes, then washed well again. Next, the mushrooms are poured with cold water and left to swell for 3-4 hours. After swelling, the mushrooms are removed and washed again. The liquid in which they were soaked is filtered, then the mushrooms are put back into it and cooked for 1.5 hours without adding salt. Boiled mushrooms are removed, washed with warm water, then chopped. After settling, the decoction is filtered.

Broths with side dishes

Meat and bone broths and chicken broths are served with side dishes of vegetables, cereals, and pasta, which are boiled in the broth or prepared separately. They are brought to a boil in the broth before serving or placed on a plate when leaving. Side dishes such as croutons and pies are served separately with the broth.

Unlike transparent broths enriched with extractive substances due to the introduction of a brace into them, broths used in baby food are not clarified using a specially prepared brace, but are boiled so that they turn out transparent. To do this, meat or poultry is introduced into the broth in the middle of cooking, brought to a boil, fat and foam are removed from the surface and continue to cook without boiling.

Meat and bone broth with croutons. White bread is peeled, cut into small cubes or slices, sprinkled with grated cheese and dried in the oven, sprinkled with butter. The broth is poured into a plate or cup. For younger children, croutons are placed in the broth, for older children - on a separate plate or saucer. Per serving, 200-250 g of broth and 20-30 g of croutons are dispensed.

Broth with pies. From yeast dough prepare baked pies stuffed with meat. When serving, the broth is poured into a cup and the pie is placed on a plate.

Broth with vermicelli or noodles. Vermicelli or noodles are boiled separately in salted water, drained in a colander, and washed with hot water. When serving, boiled pasta is combined with broth and brought to a boil; the broth is poured into a plate. For one serving, 250 g of broth, 20 g of vermicelli or noodles are dispensed.

Broth with boiled rice. Rice cereals are boiled in a large amount of boiling salted water (5-6 liters of water per 1 kg), drained in a colander, and washed with hot water. Before serving, combine it with meat or chicken broth and bring to a boil. The broth with rice is poured into a plate. You can sprinkle it with chopped herbs.

Broth with meatballs. Meatballs are formed into small balls of minced beef, placed in a baking tray greased with oil, poured with water or broth and simmered. When serving, put meatballs (3-5 pieces) on a plate, pour broth, add chopped herbs.

Broth with egg. Pour the eggs with cold water, bring to a boil, move to the edge of the stove and cook without boiling for 25 minutes. Then they are washed with cold water, peeled, placed in plates, cut into pieces, poured with hot broth and released (0.5 eggs per serving).

Seasoning soups

Seasoning soups include cabbage soup, borscht, rassolniki, soups with cereals, legumes, pasta and vegetable soups. When preparing them, some of the products included in them undergo preliminary heat treatment. Vegetables are cut into appropriate shapes. Beets are stewed with the addition of broth, fat, acid or tomato. Sauerkraut is stewed in the same way, but without acid. Roots and onions are sautéed for butter in a thick-bottomed container at a temperature of 110° C. Sautéed vegetables can then be simmered in broth. Tomato puree is diluted with water or broth and sauteed with fat for 15-20 minutes. The diluted tomato can be combined with semi-softened roots and onions and sautéed until tender.

For children under 1.5 years old, vegetables are not sautéed, but rather stewed. The onion is boiled in the broth in its entirety, then removed.

Flour is also sautéed for white sauce, which is used to season soups. Sauté is prepared with or without fat. The sifted flour is placed on a baking sheet or frying pan in a 2 cm layer and heated, stirring, at a temperature of 120 ° C until light yellow. The sauteed mixture is cooled and diluted with chilled broth or poured into the broth, boiled for 5-10 minutes, filtered. The resulting white sauce is used to season cabbage soup, borscht, and vegetable soups if they do not include potatoes.

Processed pickles are simmered in water or broth.

Pearl barley is boiled in water until half cooked, then the broth, which is dark in color and spoils the appearance of the food, is drained, and the barley is washed.

Other vegetables, cereals, pasta first undergo primary processing, then they are placed in broth or decoction without preliminary heat treatment. Products must be placed in boiling liquid in a certain sequence in accordance with the timing of their cooking (Table 5) so that they are ready at the same time.

Table 5

If soups contain foods containing acid (sauerkraut, sorrel, pickles), then potatoes are added at the beginning of cooking, since they do not boil well in an acidic environment.

Dressing soups are seasoned with sautéed vegetables, white sauce, salt and spices are added. Vegetables are introduced 15-20 minutes before readiness, salt and spices - 5-10 minutes.

Cabbage soup made from fresh cabbage. White cabbage is cut into pieces or strips, potatoes - into cubes or cubes. Roots and onions are cut into slices or strips, sautéed in oil for 5 minutes, then simmered in broth.

Place cabbage in the boiling broth, bring to a boil, add potatoes, roots and onions, cook for 20 minutes, add sautéed tomato or pieces fresh tomatoes, salt, bay leaf and cook for another 5-10 minutes.

When serving, cabbage soup is poured into a plate, sour cream and herbs are added.

Shchi can be prepared without potatoes. In this case, they are seasoned with white sauce (Fig. 10). Vegetarian cabbage soup is prepared without meat, using vegetable broth.

Rice. 10. Scheme for preparing cabbage soup from fresh cabbage

Cabbage soup made from sauerkraut. The sauerkraut is sorted, the too sour cabbage is washed in cold water, squeeze, chop, combine with broth, add tomato, fat and simmer for 1.5-2 hours.

Roots and onions are cut into small cubes or strips, sautéed, and combined with cabbage 20-30 minutes before the end of stewing. Then the cabbage and roots are diluted with broth, brought to a boil, combined with white sauce, salt, sugar, bay leaf are added and boiled for 5-7 minutes.

When serving, pour cabbage soup into a plate, add sour cream, and sprinkle with chopped herbs.

Cabbage soup can be prepared without white sauce.

(Sauerkraut 100, carrots 20, parsley 5, onions 5, tomato puree 4, butter 5, sugar 3, sour cream 10. Yield 250.)

Cabbage soup is green. Sorrel is allowed into own juice. Spinach is boiled in a large amount of rapidly boiling water, without covering the pan with a lid, to preserve color, combined with sorrel, and wiped. Potatoes are cut into medium cubes, placed in boiling meat and bone broth and cooked for 10-12 minutes. Add pureed puree, cook for 10-15 minutes, add salt. The finished soup is removed from the stove, seasoned with a raw egg, mashed with a small amount of sour cream.

When serving, pour soup into a plate, add sour cream, sprinkle with chopped green onions and chopped parsley.

Borscht

The peculiarity of borscht is that it contains beets. Borscht is prepared in meat and bone broth or vegetable broth. Depending on the set of products and cooking technology, borscht is distinguished: with potatoes, without potatoes, Ukrainian, naval, Siberian, Moscow, etc.

Borscht with potatoes. Cabbage, roots and onions are cut into strips. Place the beets in a bowl, add broth, tomato, butter and simmer, covering with a lid. To improve the color of borscht, beets should be stewed with the addition of a small amount citric acid. Carrots, parsley and onions are sautéed without frying, combined with beets and continued to simmer. The total stewing time is 1-1.5 hours. The potatoes are cut into cubes. White dry sauté is prepared from flour, then it is cooled and diluted with broth.

Place cabbage in boiling meat and bone broth, cook for 5-8 minutes, add potatoes, bring to a boil, add vegetable stew and cook the borscht for 15 minutes. At the end of cooking, add diluted flour sauté to stabilize vitamin C, salt, sugar, bay leaf, cook for another 5-7 minutes.

When serving, borscht is poured into a plate, sour cream is added and sprinkled with chopped parsley or dill.

The meat can be cut into small pieces or passed through a meat grinder.

Vegetarian borscht is prepared using vegetable broth.

(Beetroot 42, white cabbage 42, potatoes 30, carrots 10, parsley 5, onions 10, tomato puree 4, butter 4, wheat flour 2, sugar 2, sour cream 10, parsley 2. Yield 250.)

Red borscht. Half of the beets, according to the norm, are boiled in their skins, peeled and wiped. Prepare borscht in the same way as the previous dish, but without potatoes. Before leaving, put pureed boiled beets into the finished borscht.

Served with meat, sour cream and herbs.

Green borscht. Borscht is prepared with potatoes, but during the cooking process chopped sorrel or spinach leaves are added.

They serve borscht with meat, chopped hard-boiled egg and parsley.

Rassolniki

Rassolniki differ in that they are prepared with the addition of pickles. Rassolniks are boiled in meat and bone, fish, and chicken broths and served with meat, chicken, fish, sour cream, and herbs.

Rassolnik. Potatoes are cut into cubes or slices, roots and onions are cut into strips. Pickled cucumbers are peeled and seeded, cut into strips or diamonds. Finely chop parsley or dill.

The onions are lightly sautéed in butter, carrots and parsley are added and sautéed for another 2-3 minutes, then the broth is added and simmered, covered with a lid for 10-15 minutes. Simmer pickles in a small amount of broth for 10-15 minutes.

Strain the broth, bring to a boil, add potatoes, cook for 10 minutes, add roots and onions, cook for another 10 minutes, add poached cucumbers, salt, bay leaf (you can add chopped sorrel or spinach leaves). The rassolnik is brought to readiness within 5-10 minutes.

When serving, pour pickle sauce into a plate, add sour cream, sprinkle with herbs.

Rassolnik can also be prepared using vegetable broth.

Leningrad rassolnik with bone broth. Leningrad rassolnik differs in that it contains cereals (pearl barley, oatmeal, wheat or rice); you can add tomato. Washed pearl barley pre-cook in water for 1-1.5 hours until half cooked. Then the broth is drained and the cereal is washed so that the appearance of the soup does not deteriorate. If used rice cereal, then it is not pre-cooked.

Place the cereal into the boiling broth and cook for 5-10 minutes, after which the prepared products are added in the same sequence as when cooking pickle soup. The dish is released in the same way.

(Broth 300, pearl barley 8, potatoes 62, carrots 12, pickled cucumbers 17, onions 7, butter 3, sour cream 7, greens 3. Yield 250.)

Homemade rassolnik. This pickle is different in that it is prepared with white cabbage, which is cut into strips and placed in the broth first, before the potatoes. Otherwise, homemade pickle is prepared and served in the same way as described above.

Vegetable soups

Vegetable soups are prepared from a variety of fresh, canned or freshly frozen vegetables, in vegetable broth or meat and bone broth, and sometimes in milk. Vegetable soups are of particular importance for baby food, as they contain a significant amount of vitamins. To increase caloric intake vegetable soups, you can serve them with pies and kulebyaka.

Vegetable soup. Vegetables are cut into slices, cubes, sticks, slices, white cabbage - into checkers, cauliflower divided into separate inflorescences. Place carrots, parsley and zucchini in a saucepan, add a small amount of water, butter or sour cream and simmer for 10-15 minutes.

Place white cabbage in boiling water, bring to a boil, add potatoes, cook for 5 minutes, add cauliflower and continue cooking for 10-15 minutes. 5 minutes before the end of cooking, add stewed roots, zucchini, chopped tomatoes, canned green pea, salt, bay leaf and bring the soup to readiness.

When serving, add sour cream to the plate and sprinkle with herbs.

Spring soup. Potatoes are cut into cubes, carrots and parsley into slices and simmered in a small amount of water. The onions are chopped, sautéed in oil, combined with roots and simmered for 10-15 minutes. 5 minutes before readiness add chopped sorrel or spinach. Eggs are hard-boiled and finely chopped. Boiled meat is passed through a meat grinder. Dry white sauté is prepared from flour and diluted with broth.

Place potatoes into the boiling broth, bring to a boil, add stewed vegetables, cook for 15 minutes, add flour sauté and salt. Before serving, add chopped eggs to the soup, you can add boiled meat.

When serving, pour soup into a plate, add sour cream, sprinkle with green onions and chopped herbs.

Spring soup can be prepared without sorrel, but in this case cauliflower is added to it.

Cauliflower soup. Carrots and parsley are cut into slices and simmered in a small amount of water with butter until half cooked. Cauliflower is divided into inflorescences, large inflorescences are cut. Potatoes are cut into cubes.

Cabbage is added to boiling water, then potatoes, after 5-7 minutes - steamed vegetables. Cook the soup until cooked, add salt and bring to a boil.

When serving, add sour cream and chopped herbs to the plate.

Potato soups

A type of vegetable soup is potato soup. They are prepared in all kinds of broths and served with meat, meatballs, chicken, and fish. Cereals, legumes, pasta, and dumplings are added to potato soups. These soups can be prepared using decoctions.

Potato soup with meatballs. Potatoes are cut into cubes or slices, roots and onions are cut into small cubes, parsley or dill are finely chopped, carrots, parsley and onions are sautéed. Strain the broth, bring to a boil, add potatoes, bring to a boil again, add sautéed vegetables and cook for 15-20 minutes. At the end of cooking, add salt and bay leaf.

Meatballs are simmered separately in a greased bowl with a small amount of water or broth. When serving, place meatballs on a plate, pour in soup and sprinkle with herbs.

Potato soup with green peas. Vegetables are cut in the same way as for preparing the previous dish. Onions are sautéed, combined with carrots, and stewed with broth until half cooked.

Potatoes are added to the boiling broth, then stewed vegetables, and at the end of cooking - green peas and salt. When leaving, put boiled meat in a plate, minced through a meat grinder, pour in soup, sprinkle with herbs.

(Potatoes 100, green peas 25, carrots 10, onions 10, butter 4, parsley 3, broth 300. Yield 250.)

Potato soup with fish. Fish processed into clean fillets or finished fish fillets are cut into pieces in the form of cubes.

The strained broth made from fish food waste or water is brought to a boil, and the prepared fish is added. After the liquid boils, remove the foam from the surface and then cook it in the same way as potato soup.

When submitting potato soup pour the fish into a plate and sprinkle with chopped herbs.

(Perch (fillet) 38, potatoes 88, carrots 5, onions 5, butter 3, greens 3. Yield 250.)

Potato soup with cereals. Vegetables are cut into cubes. The cereals are sorted, washed (except for finely crushed ones), pearl barley is boiled separately until half cooked. The roots and onions are lightly sauteed, then simmered until soft. Place cereal into the boiling broth, cook for 15 minutes, add potatoes and sautéed vegetables, continue cooking for another 15 minutes, add salt and bay leaf, bring to a boil.

If the soup is prepared with semolina, then it is introduced after the potatoes and roots, 10 minutes before the end of cooking.

When serving, the soup is sprinkled with herbs.

Potato soup with pasta. The soup is prepared with curly fillings, vermicelli, noodles, pasta, which are sorted and broken into pieces 2.5-3 cm long. Depending on the type of pasta, potatoes are cut into cubes or cubes, roots and onions - into cubes, strips, slices or circles, then sauté.

Place pasta or noodles into the boiling broth, cook for 5-10 minutes, then add potatoes and sautéed vegetables, cook for another 15-20 minutes, add salt.

If the soup is prepared with noodles or other small pasta, then they are introduced after sautéed vegetables. You can add sautéed tomato puree to the soup.

Potato soup with beans. The beans are sorted, washed and soaked in cold water for 3 hours to swell (3 liters of water per 1 kg of beans). Boil the beans in the same water for 1-1.4 hours without salt so that they boil better. Then prepare potato soup and add boiled beans to it 10 minutes before it is ready. You can use peas instead of beans. When leaving, it is recommended to add meat and herbs.

Soups with cereals, pasta, legumes

Soups with cereals and pasta are prepared using meat and bone and chicken broths, as well as decoctions. Soups with legumes, peas and beans are cooked in meat and bone broth.

Barley soup. The pearl barley is sorted, washed, poured with hot water, boiled for 1 hour, and the broth is drained. Carrots, parsley and onions are cut into small cubes and sautéed in butter.

Place cereal into the boiling broth and cook for 20-25 minutes, then add sautéed vegetables and cook for another 15-20 minutes, add salt and bay leaf and continue cooking for 5-7 minutes.

When serving, the soup is poured into a plate, sour cream is added, and sprinkled with herbs. The soup can be served without sour cream, but with meat, chicken, meatballs.

Rice soup on chicken broth. Place the prepared cereal into the strained chicken broth, cook for 15-20 minutes, add diced, sautéed roots and onions, cook for another 15 minutes, add salt, cook for 5-10 minutes.

When serving, put a piece of chicken on a plate, pour in soup, sprinkle with herbs.

Pasta soup. Carrots, parsley and onions are cut depending on the shape of the pasta - into cubes, slices, strips, stars and sautéed in butter.

Place pasta in boiling broth or broth, cook for 20 minutes, then add vegetables. The noodles are added almost simultaneously with the vegetables, and the vermicelli and small soup fillings are added 5-10 minutes after the sautéed vegetables. Noodles are boiled in broth for 10-15 minutes, vermicelli - 8-10 minutes.

Soups with pasta are served with meat, chicken, mushrooms, and herbs. They can be prepared with the addition of sautéed tomato puree.

In addition to factory-made pasta, they also use homemade noodles which is prepared from wheat flour, eggs, water and salt. To prepare 100 g of homemade noodles, use 88 g of flour, 25 g of eggs, 18 g of water, 1 g of salt.

The flour is sifted, laid out in a mound, in the middle of which a depression is made. Add salt to the water and add raw eggs. The mixture is stirred, then filtered and gradually combined with flour, kneading the dough from the middle to the edges. The resulting elastic lump of dough is sprinkled with flour and kept for 20-30 minutes for the proteins to swell, then rolled out to a thickness of 1.5 mm, slightly dried, cut into strips up to 3-4 cm wide. The resulting dough strips are cut crosswise into strips, sprinkled with flour, dried, and then sieved by cooking.

To prepare soup with homemade noodles, you must first scald them: boil for 1-2 minutes in boiling water, pour into a sieve, and let the water drain. This is done so that the soup is not cloudy. The noodles are placed in the broth after the sautéed roots and cooked for 10-12 minutes.

If the soup is prepared with mushroom broth, then the boiled porcini mushrooms are cut into strips, fried a little and added to the soup with sautéed vegetables.

Pea soup. Peeled peas are sorted, washed, placed in boiling water or broth and cooked for 1.5-2 hours for better boiling. Then add sauteed carrots and onions cut into small cubes, cook for 15-20 minutes, add salt.

When serving, pour soup into a plate, add butter and toasted toast. white bread, cut into cubes. Recommended for children over 3 years old.

(Shelled peas 50, carrots 20, onions 5, butter 4, wheat bread 15, broth or water 300. Yield 250.)

Cream soups

Puree soups are prepared from pureed vegetables, cereals, legumes, meat and fish products. Such soups have a uniform consistency and are easily digestible, which is why they are widely used in baby food. They are prepared in decoctions or broths.

Preparation of puree soups (Fig. 11) consists of the following processes: heat treatment main product; combination with sautéed roots and onions; wiping; combining with white sauce, boiling and bringing to taste; dressing with leison and butter; innings.

Rice. 11. Scheme for preparing puree soups

Puree soups from cereals can be prepared without sauce.

When serving, place a separately prepared side dish or some of the food in an unprocessed form onto the plate. Soups are served with croutons in the form of cubes (0.5X0.5 cm), cut from wheat bread and dried. Croutons can be replaced with corn or wheat flakes.

Cream soup seasoned with boiled cream is called cream soup.

Puree potato soup. The processed potatoes are cut into pieces of arbitrary shape, filled with water or broth and boiled until soft. The onions are chopped into strips or cubes, lightly sautéed, and combined with potatoes during the cooking process.

Boiled potatoes rub, combine with white sauce, dilute with liquid to the desired consistency, add salt and cook for 5-10 minutes.

The soup is brought to a boil and cooled to 70 ° C, then lezon is added to it. Before serving, the soup is no longer boiled to prevent the egg whites from curdling in the lezone.

When serving, add a piece of butter to the soup, white bread croutons are served separately on a plate or placed in the soup.

White sauce is prepared as follows: the flour is sautéed until creamy, heated with or without oil, and then diluted with hot broth or decoction.

To obtain lezon, raw eggs are combined with milk, placed in a bowl with a thick bottom and boiled in a water bath, stirring until slightly thickened, then filtered.

You can prepare pureed potato soup without sauce, season it with semolina, and instead of lezon, add hot milk or cream (for children under 3 years old).

Carrot puree soup. Peeled carrots are cut into slices and simmered in water, vegetable broth or broth, adding butter and sugar. Then add washed rice cereal, water, broth or broth and cook for 40-50 minutes. Boiled rice with carrots are rubbed through a grinding machine, diluted with liquid, salt and hot milk are added and brought to a boil.

When serving, puree soup is poured into a plate and butter is added.

You can prepare soup with the addition of white sauce, and boiled rice Place on a plate when leaving.

Pumpkin puree soup. The processed pumpkin is cut into pieces of arbitrary shape, placed in a bowl and simmered in broth, vegetable broth or milk, then passed through a grinding machine along with the liquid. Prepare a white sauce, combine it with pureed pumpkin, add liquid, salt and, stirring, boil the soup for 5-7 minutes, then cool it a little, season with lezon or milk.

When serving, pour puree soup into a plate and add a piece of butter.

(Pumpkin 210, meat broth 100, butter 8, wheat flour 8, egg yolks ¼ *, milk 50. Yield 250.)

Green pea soup. A small amount of onions and carrots are cut into thin strips and lightly sautéed in butter. Canned green peas are placed in a bowl along with their own broth, sautéed vegetables are added and boiled until soft. Then the vegetables are pureed with the broth, combined with the prepared white sauce, salt is added and brought to readiness.

Before serving, the puree soup is seasoned with leison and butter. You can add some ungrated green peas, pre-heated in the broth, to a plate of puree soup. Croutons are served separately.

Cauliflower soup. The processed cauliflower is divided into inflorescences, placed in a bowl, broth or vegetable broth is added and boiled at a low boil. Boiled cabbage along with the broth is passed through a grinding machine. The resulting puree is combined with white sauce. Next, the soup is prepared in the same way as green pea puree soup. The dish is served with butter and croutons.

Cream soup from different vegetables. Chop carrots, parsley and onions into strips and lightly sauté in butter. White cabbage is cut into strips, boiled in boiling water for 2-3 minutes, and drained in a colander. The vegetables are combined together, meat broth is added and simmered until soft. Potatoes are cut into pieces of arbitrary shape and boiled separately, then combined with stewed vegetables. Add canned green peas and bring the soup to a boil. After this, the vegetables are pureed with broth, white sauce, broth, salt are added, stirred and cooked for 5-10 minutes. The puree soup is seasoned with lezon.

When leaving, butter is added to the soup; Croutons are served separately. You can also add ungrated green peas or poached carrots, cut into cubes, into the soup.

(Potatoes 85, white cabbage 30, carrots 30, parsley 5, onions 10, green peas 17, meat broth 150, butter 4, milk 50, egg yolks ¼, flour 2. Yield 250.)

Pearl barley soup. The prepared cereal is boiled in broth or water for 2.5-3 hours, passed through a grinding machine, diluted with broth, salt is added and brought to a boil. The finished soup is cooled to 70°C and seasoned with leison. When serving, butter is added to it.

(Pearl barley 25, meat broth 200, milk 50, egg yolks ¼, butter 4. Yield 250.)

Creamy rice soup. The washed cereal is poured with meat and bone broth and cooked until half cooked. Carrots, parsley and onions are cut into strips or cubes, sautéed without changing color, combined with rice and boiled until the cereal is ready, after which it is passed through a food processor. The pureed mass is diluted with broth, salt is added, brought to a boil, cooled, and leison is added.

When serving, pour soup into a plate and add a piece of butter.

Pea soup. Peeled peas are sorted, washed, soaked for 2-3 hours in cold water and boiled in the same water until tender. The peas with the broth are passed through a grinding machine, white sauce is added, diluted with broth or hot water to the desired consistency, salt is added, and boiled for 3-5 minutes.

Before serving, the puree soup is seasoned with butter. They serve the dish with white bread croutons.

Chicken puree soup. The processed poultry carcasses are tucked into a pocket, placed in hot water and cooked until tender, adding a small amount of roots and onions. The boiled poultry is cooled, cut, the flesh is separated from the bones and passed through a meat grinder with a fine grid or a grinding machine, periodically adding broth. The resulting puree is combined with white sauce, salt, boiled, seasoned with leison and butter, and served with croutons.

They also prepare puree soup from liver and rabbit.

Related information.

The technology for preparing all seasoning soups can be united by general rules. This article explains simply and clearly what is included in such soups, what they are called and at what temperature they are served.

It will be useful for not only catering workers to become familiar with the technology of preparing soups, but also for amateur cooks and housewives. The rules for preparing first courses will help make the cooking process efficient and the result more attractive.

What is seasoning soup and what do you eat it with?

Before talking about the cooking technology, you need to understand the terms. Soups initially have the following classification:

• by supply temperature (hot and cold)
• according to the nature of the liquid base (broth, milk, kvass)
• by preparation method (dressing, puree, various)

Soups prepared with broths, water or decoctions, seasoned with sautéed vegetables are called gas stations.

Sautéing is the process of frying ingredients, most often vegetables, in vegetable or animal fat in a shallow saucepan or frying pan. Fat should make up 15-20% of the volume of fried foods.

Ingredients suitable for sautéing:

• onions, carrots, bell pepper and other vegetables, except parsley, dill, celery
• tomato, both fresh and canned puree

Types of seasoning soups:

• Borscht
• Rassolniki
• Solyanki
• With cereals
• With legumes
• Potato
• Vegetables
• With pasta and flour products

The broth for seasoning soups is usually meat, chicken, fish, vegetable or mushroom. Sautéing is prepared using animal or vegetable fats. The ingredients for the soup are cut so that they are in harmony with each other. If the soup is with cereal, then cut the vegetables into cubes. If we chop the cabbage into strips, then we also try to cut the remaining products into narrow strips.

General technology for preparing various seasoning soups

This technology comes down, by and large, to specific stages and rules of preparation.

We are not talking about the standards for preparing various broths here. Basically, the process of preparing the dressing is described. Read detailed recommendations for preparing soups.

1. Before adding vegetables and other ingredients, the broth should be strained through a fine sieve or cheesecloth and brought to a boil.
2. In their raw form, cabbage, potatoes, cereals (except pearl barley), and flour products are dipped into the broth. The remaining ingredients are subjected to heat treatment, including boiling and stewing.
3. The sequence of adding products to the broth is determined by the cooking time. The longer an ingredient is cooked, the sooner it is added to the soup. After each addition, the broth should come to a boil, then the next ingredient should be added.
4. Sauteing improves the taste and color of the dish. It is also necessary for preserving vitamins in vegetables. Sauté is introduced into seasoning soups 5-15 minutes before the end of cooking.
5. Vegetable and tomato dressing is prepared in vegetable or butter, as well as fat. The flour is sautéed in a dry frying pan until golden brown.
6. Flour dressing is usually added to various soups, except potato and soups with flour products.
7. The boiling of the soup during cooking should be low so that the aromatic properties of the vegetables do not evaporate.
8. Pickles, sauerkraut, sorrel and vinegar should be added after the potatoes are half cooked. The fact is that an acidic environment slows down the cooking of vegetables.
9. It is customary to tie a bouquet with herbs and spices with twine and place it in the soup 15-20 minutes before it is ready. Then delete.
10. It is also worth noting that after cooking, the soup needs to sit under a closed lid for 10-15 minutes. All the fat will rise to the top, the broth will become more transparent and the aroma will be richer.
11. Seasoned soups are served in heated deep plates. First, heated meat or fish is placed, then the liquid component is poured. To enrich the soup with vitamins, sprinkle it with chopped herbs and often add sour cream.

Features of the preparation of some seasoning soups

Borscht

Main ingredient in borscht- this is, of course, beets or, as they are also called, beetroot.

To prevent beets from losing their color and taste, you need to know how to properly prepare them.

• 1st method. The beets must be cut into small pieces and stewed with the addition of vinegar, tomato and a small amount of broth for 1-1.5 hours. The power of the stove should be average or below average, because When boiling strongly, the vinegar evaporates. Stewing without an acidic environment causes the beets to lose color.
• 2nd method. Raw beets crushed with a grater or finely chopped and put directly into the soup along with the dressing, i.e. 15 minutes before ready. Vinegar is added directly to the borscht.

Adding ingredients to borscht is carried out in the following order:

1. Potatoes are sent to borscht before everyone else. It is cooked until half cooked.
2. Then add fresh cabbage. Bring it to half-ready.
3. Next, add the dressing and cook for another 10-15 minutes.
4. At the end, vinegar, sugar, spices and flour sauté are added. After this, bring to a boil and remove the pan from the heat.

Cabbage soup

The basis of a traditional Russian dish is White cabbage. It can be fresh or pickled.

For various meat broths, fresh cabbage is used. When cooking in fish broth, use pickled broth. You can also add sorrel, nettle and spinach to cabbage soup.

The dressing for cabbage soup mainly consists of spices, roots and onions.

If the cabbage is bitter, it must be blanched before cooking. In this case, the cabbage is doused with boiling water and cooked for about 5 minutes in a closed pan. Then the water is suddenly replaced with ice water to stop the cooking process.

The ingredients are added to the cabbage soup in the following order:

1. The first is the potatoes, which are brought to half-cooked.
2. Then add cabbage and cook for 10-15 minutes.
3. Vegetable dressing is introduced in the next step.
4. At the end, add spices and flour sauté, bring to a boil and remove the soup from the stove.

Rassolniki

Main ingredient in pickle- pickles and brine. Such soups are traditionally served with meat by-products, as well as chicken, beef and pork.

White roots and onions predominate in sautéing. Often onions are replaced with leeks. Fry vegetables in butter. Cucumbers must be stewed before being added to the broth. Brine is used exclusively for pickled cucumbers. Marinade from pickled cucumbers will not work, because... it contains vinegar.

The ingredients are added to the pickle in the following order:

1. First lay the potatoes.
2. Along with the potatoes, add pearl barley, boiled until half cooked.
3. After 10 minutes, add cabbage.
4. After another 10 minutes, add the dressing and brine. Cook for 10-15 minutes.
5. 5 minutes before the soup is ready, salt and season.

Below is a table with the features of preparing borscht, cabbage soup and pickles different types. You will definitely be surprised by the number of possible options!

Rules for preparing borscht
Name	Cooking features
Ordinary borscht
Borsch with prunes and mushrooms	Without potatoes, on meat broth; add mushrooms, boiled prunes and its decoction
Moscow borscht	Without potatoes and flour sauteing; sold with a meat set (meat, ham, sausages)
Borscht with potatoes	Add potatoes, cook without cabbage
Borscht with sausages	Boiled with or without potatoes; add boiled or fried sliced ​​sausages
Borscht with potatoes and cabbage	Season with flour sauté; boiled with potatoes and cabbage
Navy borscht	With potatoes and cabbage, beets and cabbage are cut into squares; served with bacon
Borscht with dumplings	Boiled with or without potatoes, served with dumplings
Siberian borscht	Add boiled beans; served with meatballs
Green borscht	Boil with potatoes, add chopped sorrel and spinach, simmer with egg
Ukrainian borscht	Boiled with potatoes, pork lard, garlic, bell pepper
Kuban borscht with zucchini	Prepared with beans and zucchini, fresh tomatoes, seasoned with bacon
Summer borscht	Prepared from young beets along with tops
Rules for preparing cabbage soup
Fresh cabbage soup	Without potatoes, with flour sauté
Cabbage soup from fresh or sauerkraut with potatoes	With potatoes. Sauerkraut cabbage soup is prepared without tomatoes
Cabbage soup daily	WITH sauerkraut, stewed with smoked pork. Ready cabbage soup is seasoned with garlic, crushed with salt.
Green cabbage soup	With sorrel or spinach, seasoned with flour sauté, served with a boiled egg
Sorrel cabbage soup	Season with lezon and put into a “bag” with a boiled egg
Cabbage soup in Ural style	Prepared with cereals (millet, pearl barley or oatmeal)
Stewed cabbage soup with buckwheat pancakes	Ready cabbage soup is simmered in pots and served with buckwheat pancakes
Boyar cabbage soup	Prepared with meat and mushrooms. Released in a pot covered with a cake
Rules for preparing pickles
Rassolnik	With potatoes, sorrel and spinach
Homemade rassolnik	With fresh cabbage
Rassolnik Leningradsky	With pearl barley or rice
Rassolnik Moscow	Without tomatoes and potatoes, the onions are sautéed in butter. Prepared with chicken broth. Seasoned with leison. Served with a piece of chicken, giblets or chopped kidneys
Rossoshan style rassolnik	Vegetables and tomatoes are sautéed with lard
Rassolnik in Kuban style	With potatoes and beans, with boiled kidneys and heart. Season with bacon, ground with garlic.

We hope that the information was useful to you. If you have any questions, you can leave them below in the comments, or write to our email in the “Contacts” section. We will definitely answer each one.

Technologies for public catering and meat products

test

3. Technology for preparing pureed soups from vegetables, cereals, legumes and meat products

Puree soups are distinguished by the fact that to prepare them, the products are pureed after heat treatment, so they have a uniform and delicate consistency.

These soups are widely used in children's and therapeutic nutrition. In restaurants they are usually included in the lunch menu for foreign tourists from Western European countries.

The group of pureed (mashed) soups includes:

Puree soups seasoned with white sauce;

Cream soups seasoned with milk sauce;

Bisque soups made from crustaceans.

Puree soups are prepared from vegetables, cereals, legumes, poultry, game, beef, and mushrooms. Products intended for these soups are subjected to various types heat treatment (depending on the product) - boiling, poaching, frying (liver), stewing, then crushed in a grinding machine (mixer, processor, etc.). Difficult to grind products are first passed through a meat grinder and then rubbed. The pureed products are combined with white sauce so that the crushed particles are evenly distributed throughout the entire mass and are in suspension and do not settle to the bottom. White sauce is not added to pureed cereal soups, since the starch contained in the cereals gelatinizes during cooking and gives the soup the necessary viscosity. Sometimes white sauce in pureed soups made from vegetables and meat products is replaced with a decoction of rice (helmet) or pearl barley.

For white sauce, flour is sautéed with or without fat, and then combined with broth, vegetable broth, and milk (milk sauce).

In order to increase the nutritional value and improve the taste, puree soups are seasoned with an egg-milk mixture (except for legumes). Butter is added to all soups. Instead of the egg-milk mixture (leison), you can use hot milk or cream.

Puréed soups are prepared vegetarian, with bone broth, with decoctions and broths obtained by boiling or poaching the products included in the soup recipe. And also on whole milk or a mixture of milk and water.

Carrot and turnip puree soup. The technological scheme for preparing carrot soup puree is shown in Fig. 1. Carrots or turnips are cut into strips, filled to 1/3 of the height with water or broth, sautéed onions and parsley are added and simmered until tender, then rubbed, combined with white sauce, brought to the desired consistency with water or broth and boiled. The finished soup is slightly cooled (to 70 o C), lezon and butter are added.

Fig.1. Technological diagram for preparing carrot soup puree

Puree potato soup. Carrots, onions, parsley are chopped and sautéed in butter. Potatoes are poured with hot water or broth, boiled until half cooked, then sautéed roots and onions are added and cooked until tender. The prepared vegetables are pureed together with the broth, combined with white sauce, diluted with broth, salt is added and boiled. The soup is seasoned with lezon or hot milk and butter.

Soup puree from various vegetables. To prepare it, use white cabbage, potatoes, turnips, carrots, onions, and green peas (canned). The onion is chopped and sautéed. Shredded carrots and turnips (previously blanched) are simmered with a small amount of broth and butter until half-ready, then sautéed onions and shredded cabbage are added and simmered until tender. At the end of the poaching, add green peas and potatoes, cut into pieces and cooked separately. The prepared vegetables are wiped and then prepared according to the general scheme.

Cream of pumpkin soup. The pumpkin, peeled and seeded, is cut into slices and simmered in milk in a sealed container over low heat. 5...7 minutes before readiness, add dried wheat bread croutons (2/3 of the norm specified in the recipe). The mass is rubbed, the remaining milk is added, brought to a boil and, after removing from the heat, season with cream and butter.

Cereal soup puree. For preparation, rice, oatmeal, pearl barley and wheat (Poltava) cereals are used. The sorted and washed cereals are placed in boiling broth or water, boiled until half cooked, sautéed onions and roots are added, brought to readiness, rubbed, diluted to the desired consistency with broth or water, brought to a boil and seasoned with lezon or hot or hot milk with butter.

The process of preparing this soup is labor-intensive. When wiping cereals, a lot of waste is generated. To save time and food, soup can be prepared from cereal flour (the cereals are sorted, washed, dried and ground). The resulting flour is diluted with hot milk or broth and boiled, and then seasoned with leison. You can use industrially produced cereal flour, which is widely used in baby food.

Bean soup. Pre-soaked legumes are boiled without salt until softened, sautéed onions and roots are added, brought to readiness, pureed, combined with white sauce, brought to the desired consistency with broth, added salt and boiled. Lieuzon is not included in this soup. The soup can be boiled and served with smoked pork belly or loin. After boiling the smoked meats, the broth is added to the soup.

Poultry puree soup. Boil the poultry carcasses until tender, add carrots, parsley, and onions. The flesh of the cooked poultry is separated from the bones, cut into pieces and passed through a meat grinder with a fine grid, then wiped. The pureed mass is combined with white sauce, brought to the desired consistency with broth, salt is added and boiled. The finished soup is seasoned with lezon.

Liver soup. The liver, cut into pieces, is lightly fried along with carrots and onions, then stewed until tender in a small amount of broth and pureed. The pureed mass is combined with white sauce, diluted to the desired consistency with broth, salt is added and brought to a boil. The finished soup is seasoned with lezon and butter.

Bisque soups. These soups are popular in Western European countries. They are served in restaurants catering to Western tourists. Bisques are prepared from crayfish, shrimp, lobster or crab.

To prepare crayfish bisque, they are first boiled, the necks and claws are separated and cleaned. The legs of the shells are broken off and the insides are removed. Add shells and peel the necks and claws to onions, carrots, and celery sautéed in butter, pour in cognac and seal (set on fire to extract the alcohol base of the cognac). Then pour in fish broth, add rice, peeled necks, white wine, a bunch of spicy herbs and cook until the rice softens. After removing the bunch of spicy herbs, the prepared mass is crushed in a processor (mixer) or blender, rubbed through a sieve, brought to a boil and seasoned lemon juice, cream, butter.

Bisques are also prepared from other crustaceans.

Italian Cuisine: assortment, cooking technology and presentation of dishes in restaurants in Omsk

Before cooking, it is recommended to carefully sort legumes (beans, peas, lentils), remove any impurities from them, and rinse them two or three times in cold water. To reduce the cooking time, legumes (except split peas...

Features of the technology for preparing the signature dish "Penne farro with zucchini"

Cereals, legumes and pasta are called dry foods and are stored in a separate pantry along with flour, spices, starch and other low-moisture foods. Typically their moisture content does not exceed 14%. Cereals...

Features of the technology for preparing the signature dish "Penne farro with zucchini"

Cereal dishes Cook porridge in water, broth, milk diluted with water. The consistency of porridges can be crumbly (humidity 60 - 72%), viscous (79 - 81%) and liquid (83-87%)...

Features of the technology for preparing the signature dish "Penne farro with zucchini"

Before heat treatment, pasta products are sorted to remove foreign impurities, long products are broken into pieces up to 10 cm, and vermicelli bows are scattered, small products (noodles, vermicelli, etc.) are sifted to remove flour...

Development and analysis technological process preparing a complex hot dish of vegetables

Vegetables supplied to enterprises Catering, are checked by quantity and grades in accordance with state standards. Great attention is paid to quality control...

Technologies for preparing cereal dishes

Technology for preparing dishes and side dishes from cereals, legumes and pasta

Cereals, legumes and pasta are dry foods and are stored in a separate pantry along with flour, spices, starch and other low-moisture foods. The moisture content in them does not exceed 14%...

Cooking technology meat dishes "Pork roll with mushrooms and ham" and confectionery product"Honey cake"

meatloaf cake preparation 1.1 Calculation for the dish Technological map No. 1 Name of the dish: “Pork roll with mushrooms and ham” Recipe No.___________ Collection of recipes for dishes and culinary products 2005 No. Name of raw materials GROSS, gr...

Technology for preparing seasoning soups: borscht

Technology for preparing milk soups

Milk soups are prepared with whole milk, with the addition of water, as well as with condensed and powdered milk. These soups are prepared with cereals, pasta and vegetables. Pasta...

Technology for preparing vegetable salads

Primary processing of vegetables included in the dish (sorting, washing, cleaning). Heat treatment of vegetables. After cooking, products must be cooled, since when cut, warm vegetables lose their shape and, in addition...

Technology for preparing sauces for cold and hot dishes

Rules for preparing meat sauces include sautéing vegetables and tomatoes. The recipe for red meat sauces includes carrots, celery, parsley, onions, and the recipe for white meat and fish sauces- onions and white roots...

Technology for preparing cold dishes and snacks; assortment, preparation of salads from raw vegetables, preparing vinaigrette. Cooking technology layer cake

The range of cold dishes and snacks is very diverse: sandwiches, salads and vinaigrettes, dishes and snacks from vegetables, fish, meat, poultry and eggs, jellied dishes, pates, jellies, fried and boiled meat, fish, poultry...

Enzyme technology

The need to preserve vegetables for consumption throughout the year has led to the creation of a number of new food products. Before canning and freezing came into practice, salt was used to preserve vegetables...

Potato soups with vegetables, cereals, legumes and pasta

A wide range of soups are prepared from potatoes and vegetables - with cereals, pasta and legumes. These soups are prepared with bone, meat and bone broths, mushroom and vegetable broths. If soups are prepared with vegetable broths, then you can add hot milk, which is poured into a plate during cooking or into the cauldron at the end of cooking. Potatoes and vegetables for these soups are cut into cubes, slices, slices, straws, and cubes. It is important that the shape of the cut is uniform and matches the type of product.

Potato soup. Potatoes are cut into cubes, slices or slices, carrots and parsley - into cubes or slices, onions - into slices. Roots and onions are sautéed. Place potatoes, sautéed roots and onions into boiling broth or water and cook until tender. Add spices and salt 5-10 minutes before the end of cooking. You can add sautéed tomato puree or fresh tomatoes.

When leaving, put meat or fish on a plate, pour in soup, sprinkle with chopped herbs. If the soup is prepared with mushroom broth, then boiled mushrooms cut into slices or strips, lightly fried, put in soup along with sautéed vegetables.

Potato soup with meatballs. Place potatoes cut into cubes, sticks or slices into boiling meat or fish broth or water, bring to a boil, add sautéed vegetables, cut into slices or slices, and cook until tender. 5-7 minutes before the end of cooking, add sautéed tomato puree, spices, and salt.

Meatballs are simmered separately with a small amount of broth or water. After poaching the meatballs, the broth is added to the soup. The soup can be prepared without tomato puree.

When leaving, put meatballs on a plate, pour soup, and add greens.

Potato soup with cereals. Potatoes are cut into large cubes, carrots, parsley - into small cubes, onions - into crumbs (small cubes). Roots and onions are sautéed. Cereals (except semolina) are sorted, washed and scalded, pearl barley is boiled until half cooked, and semolina is sifted. Place prepared cereal into the boiling broth, cook for 10 minutes, add potatoes and sautéed vegetables, cook until tender. Add spices and salt 5-10 minutes before the end of cooking. Semolina pour into the soup 10 minutes before the end of cooking.

Potatoes 427, pearl barley or oatmeal, or rice, or millet 40, or semolina 30, carrots 50, parsley (root) 13, onions 48, cooking oil 10, broth 750.

Field soup. The bacon is cut into cubes, fried, and onions, cut into small cubes, are sauteed in the released fat. Potatoes are also cut into cubes. Place onion with bacon and prepared millet into boiling broth or water and cook for 10-15 minutes. Then add the potatoes, continue to cook, add spices, salt and cook until done.

When leaving, the soup is poured into a plate and sprinkled with herbs.

Potato soup with beans. Beans, peas, lentils are sorted, washed, poured with cold water (2-3 liters per 1 kg of legumes), soaked for 2-3 hours, then boiled in the same water without salt with the lid closed until softened. Potatoes are cut into large cubes. Place beans, peas or lentils into the boiling broth, bring to a boil, add potatoes, sautéed vegetables, cook until tender, after a while add spices, salt and cook until tender.

When leaving, put a piece of meat or smoked pork on a plate, pour in soup, sprinkle with herbs.

Potato soup with pasta. The pasta is sorted, the pasta is broken into pieces 3-4 cm long. For soup with pasta, noodles, noodles, potatoes are cut into cubes or slices, and with soup filling - into cubes. Carrots and parsley are cut into cubes for soup with pasta, into strips for soup with noodles or vermicelli, into circles or slices for soup with filling, and the onion is chopped. The soup is prepared with chicken, poultry by-products, beef, canned meat, mushrooms.

Place pasta or noodles into the boiling broth, cook for 10-15 minutes, add potatoes, sautéed vegetables and cook until tender. At the end of cooking, add salt, spices and sautéed tomato puree. The soup can be prepared without tomatoes. If you prepare soup with noodles or with soup filling, then they are added after sautéed vegetables, 10-15 minutes before the soup is ready.

When leaving, put meat, poultry or offal on a plate, pour soup, sprinkle with herbs.

Peasant soup. The soup is prepared with meat and bone or bone broth. Carrots, parsley and onions are cut into slices, white cabbage into checkers, potatoes into cubes. Roots and onions are sautéed. Place cabbage in the boiling broth, bring to a boil, add potatoes, sautéed vegetables, cook for 10-15 minutes, add fresh tomatoes cut into slices or sautéed tomato puree, salt, spices and cook until tender.

Peasant soup can be prepared with cereals - pearl barley, oatmeal, millet, while the amount of potatoes is reduced. The cereal is added to the broth first. When leaving, pour the soup into a plate, add sour cream and chopped herbs.

Vegetable soup. Cabbage is cut into pieces, potatoes - into cubes or slices, carrots and parsley - into slices, cubes, onions and tomatoes - into slices. Roots and onions are sautéed. Place cabbage in the boiling broth, bring to a boil, add sauteed vegetables, potatoes, cook for 10-15 minutes, add raw or lightly sautéed tomatoes, canned green peas or beans, spices, salt and cook until tender. You can add boiled porcini mushrooms to the soup.

The range of vegetables included in this soup is varied and depends on the time of year: in spring you can include lettuce, spinach, sorrel, cabbage seedlings, asparagus; in summer - cauliflower, zucchini, turnips, green peas and beans; autumn pumpkin Brussels sprouts; in winter - freshly born and canned vegetables. Zucchini and pumpkin are cut into cubes, green peas and beans are cut into diamonds, cauliflower is divided into small inflorescences.

When leaving, the soup is poured into a plate and sprinkled with herbs.

White cabbage 100, potatoes 267, carrots 50, parsley (root) 27, onions 24, leeks 26, canned green peas 46, tomatoes 94, table margarine 20, broth 750.

Soups with cereals, pasta and legumes

For soups in this group, millet, pearl barley, rice, semolina, and oatmeal are used; legumes - beans, peas, lentils. For flour products, they use pasta, horns, noodles, including homemade noodles, vermicelli, soup filling, etc. These soups are prepared with meat broth, poultry broth and mushroom broth.

Soup with cereals. Place prepared cereal into the boiling broth, add sautéed vegetables, cut into small cubes, cook, add salt and spices and bring to readiness. You can add sautéed tomato puree or fresh tomatoes.

Soup kharcho. This is Georgian National dish. There are several ways to prepare this soup, but the most common is the following: lamb or beef brisket is cut into pieces in the form of cubes of 25-30 g each, poured with cold water, brought quickly to a boil, skimmed off the foam and simmered until tender. , the broth is filtered. Tomato puree is sautéed. The onion is cut into crumbs and sautéed. Capsicum peppers are finely chopped. Place pieces of meat, prepared rice cereal, and onions into the strained broth and cook. At the end of cooking, add sautéed tomato puree, pepper, tkemali sauce, herbs, suneli hops, salt, crushed garlic and cook until tender.

When leaving, pour into a plate and sprinkle with parsley or cilantro. If kharcho soup is prepared in large quantities, then the meat is boiled in broth until tender and placed on a plate when served.

Bean soup. Broth is made from meat and ham bones. The legumes are sorted, washed, soaked in cold water and boiled in the same water until softened. Roots and onions are cut into small cubes and sautéed. Place the prepared legumes into the boiling broth and cook. At the end of cooking, add sautéed roots and onions, salt, spices and bring to readiness.

When leaving, pour soup into a plate and sprinkle with herbs. You can serve croutons separately. For stale croutons wheat bread Without crusts, cut into small cubes and dry in the oven. You can add sautéed tomatoes to the bean soup.

Beans, or split peas, or lentils 141, carrots 50, parsley (root) 13, onions 48, leeks 26, cooking fat 20 or smoked pork belly 80, broth 800.

Pasta soup. The roots are cut into the shape of pasta - into strips, cubes or slices. Place pasta into the boiling broth and cook for 10-15 minutes, add sautéed vegetables, cut into thin slices, sautéed tomato puree, salt, spices and cook until tender.

To prepare soup with noodles or soup filling, first add sautéed vegetables to the boiling broth, cook for 5-8 minutes, then add vermicelli or soup filling and cook until tender. At the end salt and spices are added.

When leaving, put a piece of meat or poultry on a plate, pour in soup, and sprinkle with herbs.

If the soup is prepared with mushroom broth, then the boiled mushrooms are chopped, fried and placed together with sautéed vegetables.

Homemade noodle soup. This soup is prepared with broths: poultry, with giblets, and mushroom broth. The roots and onions are cut into strips and sautéed.

To prepare noodles, sifted flour is poured in the form of a slide, and a depression is made in the middle. Break eggs into a bowl, pour water, add salt, mix and filter. The resulting mixture is gradually, while stirring, poured into the recess and kneaded into a dough. Sprinkle flour on top and leave for 20-25 minutes. The finished dough is rolled out into layers 1-1.5 mm thick, dried, cut into strips 4-5 cm wide, several strips are stacked on top of each other, chopped into strips and dried. Before use, homemade noodles are sifted. To make the soup transparent, pour the noodles into boiling water, cook for 1-2 minutes, place on a sieve and allow the water to drain.

Sautéed roots and onions are placed in a boiling broth, then prepared homemade noodles and cooked until tender; spices and salt are added at the end of cooking. If the soup is prepared with chicken broth, then no spices are added.

When leaving, put a piece of poultry on a plate, pour in soup, and sprinkle with herbs.

Wheat flour 72, eggs 1/2 pcs., water 14, salt 2, wheat flour for dusting 4.8, carrots 50, parsley (root) 13, onions 24, leeks 26, cooking fat 20, broth 900.

Such soups are prepared from rice, pearl barley, oatmeal or wheat Poltava cereal; from legumes (peas, beans, lentils). Cereals or legumes are well boiled, then rubbed together with the broth. The pureed mass has a uniform viscous consistency due to the large amount of gelatinized starch. This consistency is shelf stable, which is why cereal soups are most often prepared without white sauce. Cooking the cereal until completely softened and mashing it takes a lot of time, and the part of the cereal that cannot be crushed is not used. To speed up the cooking process and save raw materials, the cereal is pre-dried and then ground. The resulting flour is diluted with twice the amount of broth or water, mixed well, poured into boiling broth, boiled for 20–25 minutes, salted and seasoned with leison. Bean puree soups are not seasoned with leison. When leaving, you can put a little ungrated cereal on a plate.

Puree soups from meat products

Meat puree soups are prepared from poultry, rabbit, beef and veal liver. The bird is pre-cooked and the liver is fried.

Chicken puree soup

The seasoned poultry carcass is cooked until done. When cooking, add carrots, parsley, and onions. The finished bird is removed, cooled and the flesh is separated from the bones. The resulting pulp is cut into pieces and passed through a meat grinder or a grinding machine, diluted with broth and rubbed. The pulp can be ground in a mortar, then rubbed through a fine sieve. The pureed mass is combined with white sauce, salt is added and boiled. The finished soup is seasoned with lezon and butter.

When leaving, put poultry fillet, cut into strips, on a plate, pour in soup, and serve croutons separately. The soup can be served with chicken quenelles.

Cold soups

Cold soups include okroshka, cold borscht, beetroot soup, green cabbage soup. They are prepared with bread kvass, beet broth, and vegetable broth.

These soups are prepared in a cold workshop, using specially designated dishes, equipment and boards with appropriate markings. At the same time, sanitary requirements for food processing, preparation and storage of soups are strictly observed. Ready soups are stored in the refrigerator. When leaving, you can put pieces of edible ice on the plate or serve it separately on a socket.

Preparing bread kvass. Rye crackers – 40 g or dry bread kvass – 35 g, sugar – 30 g, yeast – 1.5 g, mint – 1.5 g, water – 1200 g.

Rye bread is cut into small pieces and dried in the oven until a crispy crust forms. Boil water, cool to 80 °C, add prepared crackers and leave for 1.5–2 hours to infuse, stirring occasionally. As a result of infusion, a wort is obtained, which is drained and filtered. Sugar and diluted yeast are added to the bread wort, which has a temperature of 23–25 °C, and placed in a warm place for fermentation for 5–6 hours. During the fermentation process, you can add raisins, cumin, and mint to the kvass. The resulting kvass is filtered, cooled and stored in the refrigerator or on ice.

Meat okroshka recipe

Quantity of products per serving gross weight: bread kvass – 300 g, beef – 109 g, green onions – 38 g, fresh cucumbers– 75 g, sour cream – 20 g, egg – 1/2 pcs., sugar – 5 g, ready-made mustard – 2 g, dill – 5 g.

Okroshka is prepared with bread kvass, yogurt, sour milk, serum. The process of preparing okroshka is divided into three stages: preparing the products, seasoning the kvass and leaving.

Green onions are chopped, part of the onion is ground with salt until juice appears. Fresh cucumbers are peeled from rough and bitter skin, large seeds are removed, cucumbers with thin skin are not peeled. Processed cucumbers are cut into small cubes or strips. The eggs are boiled, peeled, and the whites are separated from the yolk. The yolks are rubbed through a sieve, and the whites are cut into small cubes. The meat is boiled, cooled and cut into small cubes or strips. Bread kvass is filtered. Dill is finely chopped. Prepared products are stored in the refrigerator until release.

Boiled egg yolks are ground with prepared mustard, salt, sugar and part of the sour cream, combined with green onions, ground with salt, and, stirring, diluted with bread kvass and placed in the refrigerator.

When leaving, put chopped meat, egg whites, cucumbers, onions on a plate, pour in seasoned kvass, add sour cream, sprinkle with dill. If okroshka is prepared in large quantities, then the chopped products (except for meat and egg whites) are placed in seasoned kvass and mixed, and the meat and egg whites are placed on a plate when leaving.

In okroshkas, meat and vegetables should be cut into small cubes or strips, and the onion should be chopped. The color is light brown, cloudy from sour cream and egg yolks. The taste is sour, slightly spicy with aroma fresh cucumbers, dill and onion. The consistency of boiled products is soft, while fresh cucumbers are crispy.